Special Beef and Rice Casserole

There is a note at the top of the recipe card – “Good”.

3 lbs. boneless chuck cut in 1 ½ “cubes

12 slices bacon cut in ½ inch strips

2 large onions, sliced

1 C. raw rice

1 C. dry red wine

2 C. Consommé

1 clove garlic, mashed

½ tsp dried thyme or 1 sprig of fresh

1 tsp chopped parsley

1 small bay leaf

1 ½ C. chopped fresh tomatoes (or canned)

1 C. grated parmesan cheese

Salt and pepper to taste

1. Cook bacon in large skillet.  Spread it out in a large casserole pan.
2. In the bacon fat brown the beef cubes well and transfer to the casserole.
3. Brown onions lightly in remaining fat and stir in the rice.  Stir until the rice is starting to brown.  Set aside.
4. Add to the casserole – wine, consommé, garlic, thyme, parsley and bay leaf.
5. Cover and bake for 1 hour at 325°.
6. Skim off any fat and stir the rice mixture and tomatoes into the casserole.
7. Cover and bake an additional hour.
8. Check for liquid for ice to absorb and add more consommé if necessary.
9. Check seasoning and stir in the cheese.  Heat to melt the cheese.

Serves 6

Chili Special

Combine:
1-15 1/2 oz. can chili con carne
1 - 1lb can hominy, drained
1/2 C. Canned tomato sauce
1 C. diced canned spam or any cooked meat

Saute:
1/2 C. chopped onion in 1 T. salad oil until tender, add to the meat mixture.  Season with 1/4 tsp salt and Mix well.

Bake, covered in a 1 1/2 qt greased casserole at 350 degree F. for 30 min.
4-6 servings

Tamale Pie No. 2

Here is the second Tamale Pie. It is a little hard to understand but I will put it in here just as it is on the card.

5 T butter
1 cup salad oil
Cook 2 onions and 2 cloves of garlic - chopped - in butter and oil.
Cook for 15 minutes
1 large can tomatoes
1 large can corn
3 tsp chili powder (dissolved in water)
1 1/2 cups corn meal
3 eggs (well beaten)
1 cup milk
1 1/2 cups pitted whole olives
1 tsp salt
Add 1 cup or more of ground beef browned in fat
Put in buttered casserole.
Bake at 350 for 1 hour.

Tamale Pie No. 1

There are two recipes for Tamale Pie and I don't know which was the favorite. Here is the first one.

2 lbs round steak cut into 3/4" cubes
2 T. salad oil
1 tsp. salt
1/4 tsp pepper
about 2 cups water
1 y oz can tomato sauce
2 T chili powder
2 T flour
1 large clove garlic, minced
1/2 tsp tabasco
1 - 8 oz jar stuffed/sliced olives (green?)
2 cups uncooked yellow corn meal

Brown meat in oil in a large skillet; add salt, pepper and water to cover.
Simmer covered for 1/2 hour.
Add tomato sauce, chili powder and flour mixes with water to make a paste, garlic, Tabasco and olives.
Cook until thickened.
Make corn meal mush as package directs. Pour meat sauce into a 3 qt casserole.
Top with mush.
Bake for 1 hour at 300 degrees.

Frito Pie

This is so decadent, fattening and bad for you but it is just delicious! This is one of the first things I ever cooked as a teenager - when my boyfriend came to dinner.

• 1 T. Butter or Margarine
• 1 1/4 cup chopped onion
• 1/4 cup chopped pimento
• 1 T chopped mild green chili or jalapeno peppers
• 1 T chopped scallions
• 5 cups Fritos - regular size
• 40 oz chili con carne with or without beans
• 2 1/2 cups shredded monterey jack cheese (I always use cheddar)

1. Preheat oven to 400 degrees.
2. Grease a 2 qt baking dish.
3. Saute onion in butter until transparent; remove from heat and stir in pimento, peppers and scallions.
4. Crush 4 cups of the fritos coarsely to make about 2-2 12 cups.
5. Line bottom of baking dish with half the crushed chips.
6. Carefully spread half the chili over the chips.
7. Layer half the cheese and half the onion mixture.
8. Repeat layers.
9. Garnish with remaining fritos.
10. Bake for 20 - 25 minutes at 400 degrees.

Stuffed Green Peppers

This was a regular at our house growing up. I seem to remember grated cheese on the top but I am not sure. And I also think it had some tomato sauce in the meat. This needs experimenting with. If you do, please post your ideas for us.

• 6 to 8 green bell peppers
• 1 cup cooked rice
• 1 cup cooked ground beef
• 1 cup cooked or canned corn
• 1 T. minced onion
• 1 egg, beaten
• Salt and pepper to taste
• buttered crumbs

1. Remove tops and seeds from green peppers. Peppers may be cut in half lengthwise.
2. Mix rice, meat, corn, onion and egg. Season with salt and pepper.
3. Stuff peppers with mixture. Cover with buttered crumbs.
4. Place upright in baking dish and surround peppers with water about 1/4 inch deep.
5. Bake until peppers are tender and top is nicely browned.

Barbecued Frankfurters and Noodles

Here is another really easy and inexpensive dinner. If this economy continues the way it is going - we all may need more of this type recipe!

Place 3 cups cooked noodles in a shallow baking dish. Arrange 1 lb frankfurters (hot dogs) over noodles.
Cover with barbecue sauce.
Bake in moderate oven - 375 degrees for 30 minutes. Makes 4 - 6 servings

Dried Beef and Macaroni

This recipe would have good on the boat when we were cruising. Dinner from the pantry.

• 4 oz pkg dried beef
• 6 oz elbow macaroni
• Boiling water
• 1 can cream of chicken soup
• 1/4 cup grated Parmesan cheese
• Paprika

1. Tear beef into moderate-size pieces and cover with boiling water. Let stand a minute or two and then drain well.
2. Cook macaroni in large pot of boiling water, for 8 or 9 minutes. Drain well.
3. While macaroni is cooking heat the soup and stir in the dried beef. Taste for seasoning. Dried beef is usually salty enough.
4. Mix the soup and macaroni and pour into a medium casserole.
5. Top with the Parmesan cheese and sprinkle with paprika.
6. Bake about 30 minutes at 350 degrees.

Chicken Tortilla Casserole

4 whole chicken breasts
1 dozen corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
2 cups milk
1 onion, grated
1 to 1 1/2 cans salsa
Chicken stock from the baked chicken

1 lb grated cheese

1. Wrap the chicken in foil and bake at 400 degrees for 1 hour
2. Bone the chicken and cut into large pieces
3. Cut tortillas into 1 inch strips or squares
4. Mix soups, milk, onion and salsa
5. Grease a large shallow baking dish.
6. Place a T. or 2 of chicken stock in the bottom of the baking dish.
7. Place a layer of tortillas, then chicken, then soups. Continue layers until all ingredients are used ending with soup.
8. Top with cheese.
9. Let stand for 24 hours in refrigerator to allow flavors to blend
10. Bake at 300 degrees 1 - 1 1/2 hours. Makes 8 servings

Brocccoli - Mushroom - Cheese Scallop

350 degree oven for 20 minutes

1 to 1 1/2 lbs fresh broccoli or 1 pkg frozen, cooked and cut up into 2 inch pieces
1 can cream of mushroom soup
1/4 cup grated sharp cheddar cheese
Paprika

1. Heat oven to 350 degrees.
2. Spread broccoli in a 1 qt. baking dish.
3. Pour mushroom soup over the broccoli
4. Sprinkle with chees and paprika.
5. Bake for 20 minutes or until tender & golden brown

Oven Beef Burgundy

This is a wonderful and easy Beef Stew that cooks in the oven. It takes some time in the oven but could probably be easily adapted to the slow cooker


325 degree oven

2 T. soy sauce
2 T. flour
2 lbs. beef stew meat
4 carrots
2 large onions
1 cup thinly sliced celery
1 clove garlic, minced
1/4 tsp. pepper
1/4 tsp marjaram
1/4 tsp thyme
1 cup dry red wine
1 cup sliced mushrooms

1. Blend soy sauce with flour in a baking dish which has a capacity of 2 1/2 to 3 quarts.
2. Cut meat into 1 1/2 in. cubes. Add soy sauce mixture and toss to coat the meat cubes.
3. Cut the carrots into chunks, slice onions and add along with the celery, garlic, pepper, marjaram, thyme and red wine to the meat.
4. Stir gently to mix.
5. Cover tightly and oven simmer in slow oven at 325 degrees for 1 hour.
6. Add mushrooms, stir again gently, cover tightly and bake 1 1/2 to 2 hours longer or until meat and vegetables are tender.
7. Serve with rice noodles or potatoes.
8. Freezes well.

Chicken & Stuffing Bake

400 degree oven for 30 minutes
Serves 4 - 6

4 cups Pepperidge Farm Herb Seasoned Stuffing
4 T. margarine
4 to 6 skinless, boneless chicken breast halves
Paprika
1 can (10 3/4 oz) Cream of Mushroom Soup
1/3 cup milk
1 T. chopped fresh parsley

1. Mix stuffing, 1 1/4 cups boiling water and 4 T margarine
2. Spoon stuffing across center of 3-qt shallow baking idsh. Place chicken on each side of stuffing. Sprinkle paprika over chicken.
3. Mix soup, milk and parsley. Pour over the chicken.
4. Bake covered at 400 degrees for 30 minutes or until chicken is no longer pink.

Broccoli Casserole

350 degree oven for 30 minutes

• 2 packages frozen chopped broccoli. Cook and drain. Make white sauce - 1 cup milk, 1 T flour, 1 cube butter, 1 tsp salt and 1/2 tsp pepper.
• Beat 3 eggs, 1 small onion. Add 3/4 cup mayonnaise. Add all to sauce. Combine with broccoli.
• Place in square pan (about 9: x 9:). Top with grated cheddar cheese.
• Bake 30 minutes at 350 degrees

Baked Chop Suey

The name of this recipe sort of turns me off and it doesn't sound very exciting but I think the big thing back then was cooking with creamed soups - and using a lot of hamburger. If anyone comes up with an updated version, please let me know. (there is no indication of what type of rice to use but she always cooked with Uncle Ben's so maybe that is the type. I don't think it would be instant rice)


350 degree oven for 1 1/2 to 2 hours

1 lb. hamburger (browned)
2 medium onions (chopped)
2 cups chopped celery
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup uncooked rice
1 1/2 cups to 2 cups water
Salt and pepper to taste

Combine the ingredients and bake in a 350 degree oven for 1 - 1 1/2 - 2 hours.

Onion Casserole

Here is another recipe from Esther Lee Martin, my father's sister. This sounds really good. It doesn't say how long to cook.

350 degree oven

4 cups sliced onions (cut 1/3 in thick) preferably Vidalia
5 T butter
Salt and pepper
2 eggs
1 cup light cream
2/3 cup freshly grated Parmesan cheese

1. Butter a 1 qt. casserole
2. Add sliced onions to the casserole and dot with butter
3. Generously add salt and pepper
4. Mix the eggs and cream and pour over the onions
5. Top with parmesan cheese

Chicken Divan

This is a really old wonderful classic casserole. It is good with left over turkey too, which is a good thing this time of year. There are quite a few variations on this recipe.

350 degree oven
Serve 6-8

2-10 oz pkg frozen broccoli
2 cups sliced cooked chicken or 3 chicken breasts, cooked and boned
2-10 1/2 oz cans condensed Cream of Chicken Soup
3/4 cup mayonnaise or salad dressing
1 tsp lemon juice
2 oz sharp process American Cheese, shredded (1 1/2 cup)
1 cup soft bread crumbs
1 T. butter, melted

• Cook broccoli according to package directions in salted water until tender. Drain.
• Arrange stalks in greased 12x7 1/2 x 2 in. baking pan.
• Layer chicken atop
• Combine next 3 ingredients.
• Pour over chicken.
• Sprinkle with cheese.
• Combine crumbs and butter. Sprinkle over all.

Bake at 350 degrees about 35 minutes or until heated.

Chilies Rellenos

This is in Joanie's handwriting. It is a little different than the previous Chilies Rellenos in that it has no meat but uses eggs.

Serves 6-8
350 Degree oven

1 can - 1 lb, 10 oz whole green chilies or 18 chilies
1 lb. Monterey Jack cheese, cut in strips 1" wide, 3" long, 1/4 " thick
1/2 lb. cheddar cheese, grated
5 large eggs
1/4 cup flour
1 1/4 cup milk
1/2 tsp salt and pepper to taste
Tabasco sauce and paprika to taste

• Rinse seeds from chilies with cold water.
• Spread single layer on paper towel to drain. Pat dry
• Slip jack cheese strip into each chili. Arrange half of stuffed chilies in well greased 7 x 13 baking dish.
• Sprinkle with half of cheddar cheese and paprika
• Repeat layers
• Beat eggs. Gradually add flour, beat until smooth.
• Add milk, salt, pepper, and Tabasco. Beat thoroughly.
• Pour carefully over peppers.
• Bake uncovered at 350 degrees about 45 minutes or until knife inserted between chilies comes out clean.

Chili Relleno Casserole

350 Degree oven

• 1 lb. ground beef
• 1/2 cup chopped onion
• 1/2 tsp. salt and pepper
• 2 - 7 oz. cans green chilies, cut lengthwise
• 1 1/2 cup shredded longhorn cheese

Brown the beef and onion. Drain off fat. Add salt and pepper.
Place half of the chilies in a 10x6x1 in baking dish. Sprinkle with cheese.
Top with meat mixture.
Arrange remaining chilies over meat.

Combine the following -

• 1 1/4 C. milk
• 1/4 C. flour
• 1/2 tsp salt
• 4 beaten eggs
• Several dashes of bottled hot pepper sauce

Beat until smooth. Poor over meat and chili mixture.
Bake at 350 degrees

45 - 50 minutes
Cool 5 minutes and then cut into squares.