SLOPPY JOES

1 lb hamburg
1 onion
1/2 cup catsup
1 teaspoon mustard
1 cap vinegar
2 tablespoons Worchestershire sauce
1 can chicken gumbo soup
salt & pepper
celery seed

Cook hamburg and onion together but do not brown. Add: catsup, mustard, vinegar, worchestershire sauce, chicken gumbo soup, salt & pepper, and celery seed. Simmer over low heat for one half hour. (Mother 1966)

TEXAS DELIGHTFUL HASH

1 lb ground round steak
1 cup cooked rice
1 spanish onion
1 green pepper
1 can mushrooms
1 can tomato soup

Fry onion and green pepper a little, add meat and cook slightly - not brown - just to cook thru. Add altogether and bake at 350 degrees for about 30 minutes. (Mother 1966)

SWEET AND SOUR CHICKEN WINGS

2-1/2 lbs chicken wings
1/3 cup shortening or vegetable oil for browning
1/3 cup vinegar
1/2 cup packed dark brown sugar
1 (12 oz) can pineapple juice
3/4 cup catsup
1 tbsp soy sauce
1 tsp prepared mustard
1/8 tsp salt

Brown chicken wings in a single layer in the vegetable oil set at 300 degrees in a chefs pot. Remove as they brown. Drain off drippings and add catsup, soy sauce, mustard and salt. Bring to boil covered for 15 minutes. Turn wings over and cook uncovered for 15 minutes more. Remove chicken to serving dish. Skim fat from surface and pour sauce over chicken. Serve with rice. Makes 4 servings.

My daughter, Dawn, made this dish for us many years ago when we were visiting with her in Kansas. I copied her recipe with the intention of making it myself but never did. But I remember that it was really really good. You could use other chicken parts besides wings also if you wish. (Dawn, 1985)

TUNA FLORENTINE

2 cups soft bread crumbs (about 4 slices)
2 pkgs (10 oz ea) frozen chopped spinach
2 tbsp instant minced onion
1 can (12-1/2 oz) tuna, drained
6 hard cooked eggs, sliced
2 cans (10-3/4 oz) condensed cream-of-mushroom soup
1 cup sour cream
salt and pepper
1/4 cup melted butter

Squeeze spinach to remove excess liquid. Spread spinach evenly in greased 2 qt casserole. Sprinkle with onion, tuna, and eggs. Mix mushroom soup and sour cream and pour mixture evenly over eggs. Mix melted butter and crumbs and sprinkle evenly over top of casserole. Bake in pre-heated moderate oven (350 degrees) for 30-35 minutes or until golden brown and bubbly.

Don't remember where I got this but I had the recipe written down on a card dated 1981 with the remarks "mm - mm - good!" on it.

OVEN-FRIED CHICKEN

1/4 pound butter or margarine
1/2 tsp salt
1/8 tsp pepper
6 chicken breasts
2 cups corn flakes, crushed

Melt butter or margarine. Add salt and pepper. Dip chicken breasts in butter, then in crushed corn flakes. Arrange in shallow baking pan. Bake at 350 degrees for 1 hour. Yield: 6 portions.

TURKEY AMANDINE

5 tbsp butter
1 cup thinly sliced celery
1/4 cup thinly sliced onion (or more)
1/2 cup sliced mushrooms (fresh, if possible)
1 tbsp cornstarch
3 tbsp soy sauce
1 cup water
6 oz can of water chestnuts (sliced)
1 cup whole almonds
2 cups diced turkey (cooked)

Melt 2 tbsp butter in large skillet, add vegetables and cook until tender, but not brown.

SAUCE:
Combine 1 tbsp cornstarch, 3 tbsp soy sauce, and 1 cup water and stir into vegetables. Cook, stirring constantly until smooth and thickened.

Toss whole almonds in 2 or 3 tbsp butter until toasted. Add toasted almonds, water chestnuts and diced turkey to vegetables and sauce. Heat through and serve on rice, chinese noodles, or in patty shells. May be frozen and re-heated. Serves: 4-5

This recipe was from my ex-mother-in-law, Dorothy Baker.

QUICHE LORRAINE

Pastry for single 9-inch crust
1 1/2 cups grated natural Swiss cheese
1 tablespoon flour
1/2 pound lean smoky bacon or Canadian bacon, diced
1 large onion, sliced
1 tbsp butter or margarine
3 eggs
1 cup milk
1/2 cup light cream
1/2 teaspoon salt
Few grains cayenne pepper
Generous dash nutmeg

Heat oven to 450 degrees. Line glass pie plate with rich pastry; fold edges under and press to rim with fork. Brush with a little egg white. Bake for 5 minutes. Prick with fork if it puffs up. Mix cheese and flour. Fry bacon until crisp. Drain and pour off fat. Separate onion into rings; cook in butter in same pan. Spread cheese in partially baked pie shell; sprinkle with bacon and onion. Beat eggs lightly; add milk, cream and seasonings. Pour into pastry. Jiggle pan to settle liquid. Bake at 450 degrees 15 minutes. Reduce heat to 350 degrees. Bake 10 to 15 minutes longer, until custard sets. Cool 10 minutes before cutting. Serve as main dish or appetizer.

This is the famous tart of Lorraine - a delicious main dish of eggs, cream and cheese baked in a flaky crust. Traditionally it's made with the nutty cheese from nearby Switzerland, either the Ementhaler which we call simply Swiss or the very distinctive Gruyere. The better the cheese, the better the dish. Smoky ham or bacon may be added for extra flavor. In neighboring Alsace, the quiche is likely to contain more onions than cheese. Possibilities for variation seem to be limitless.

For an unusual and welcome party appetizer, bake the pie ahead and reheat before serving. Tiny individual tarts or small squares cut from an oblong pan are easier to serve for big affairs.

HAMBURGER SPECIAL

1 lb ground round
1 lg onion
1 can tomato soup
1 can green or kidney beans

Brown meat and onions. Add the soup and beans, using the vegetable liquid to thin the soup as instructed on the soup label. Bring to a boil slowly, stirring often. Makes 4 to 6 servings over mashed potatoes or rice. (Mother, 1966)

A favorite meal in my childhood and I made this quite often for my children when they were young. When you are on a tight budget you learn many many ways to make good meals from ground beef - and this is a very tasty meal.

HAMBURGER IN PIQUANT SAUCE ON RICE

1 lb ground beef
1 egg
3/4 teaspoon salt
1/8 teaspoon pepper
1 lg onion, sliced
3 tablespoon butter or margarine
2 tablespoon Worchestershire sauce
1 tablespoon vinegar
2 tablespoon sugar
2 cans (8 oz ea) tomato sauce
hot cooked rice

Mix lightly the beef, salt, pepper and egg. Shape in 4 patties and brown on both sides in greased skillet. Cook onion in the butter until transparent. Add remaining ingredients except rice. Pour over beef patties. Bring to boil, cover and simmer about 15 minutes. Arrange rice in serving dish and top with patties and sauce. Makes 4 servings.

An old acquaintance from the Philliphines that I have lost contact with gave this recipe to me many many years ago. (Letty, 1972)

GRANDMA LOU'S CHILI

1 lb ground beef
2 medium onions, chopped (about 1 cup)
1 cup chopped green pepper
2 (14 oz) cans stewed tomatoes
1 8 oz can tomato sauce
2 tsp chili powder
1 tsp salt
1/8 tsp cayenne pepper
1/8 tsp paprika
1 can (15 1/2 oz) kidney beans

Cook ground beef, onion and green pepper in large skillet until meat is brown and onion is tender. Drain off fat. Stir in remaining ingredients except kidney beans. Heat to boiling, reduce heat cover amd simmer 2 hours stirring occasionaly. Stir in kidney beans.

I could not find my recipe for my mom’s chili but my daughter Dawn came to the rescue. She had this recipe that her grandma gave to her years ago. Now, in searching further in my mother’s “little black notebook” , I found another version of chili (listed below as Grandma Lou’s Chili #2). Now my daughter and I are not sure which one was the one she made all the time … the 1st one is the recipe she gave my daughter years ago so we think she may have changed it a bit along the way. Well, why not try them both and you decide which one you like better. Enjoy!

GRANDMA LOU'S CHILI #2

2 lbs lean ground beef
2 tbsp chili powder
1 tbsp sugar
1 lg onion,chopped
1 green pepper, chopped
2 cans tomato sauce
1 cup water
1 bay leaf
2 cans kidney beans

Cook ground beef, onion and green pepper in large skillet until meat is brown and onion is tender. Drain off fat. Stir in remaining ingredients except kidney beans. Heat to boiling, reduce heat cover amd simmer 1 hours stirring occasionaly. Mix 2 tbsp oil, 2 tbsp flour and kidney beans together and add to mixture. Simmer for 1/2 hr longer.

JACK'S SWEET CHILI

1 Chub (5 lb) ground beef
1 small onion, chopped
3 lg cans Pork-n-Beans
2 blocks Mannings chile
1/2 cup milk

In 5-qt saucepan, simmer ground beef & onion in 1/2 to 1 cup water. Drain ground beef ~ add beans, milk and Mannings chile - simmer 15 minutes. Add chopped peppers or corn, or anything else desired - except bird doodoo or turtle turds, they don't add that much flavor anyway .. :)
(Jack, 2003)

** This is my son-in-law's recipe and when I read his "comments" I told him I was going to post it like he wrote it! You got to know him to love him - hope no one is offended!

FRITO PIE

1 small bag Fritos, crushed
1 lb ground meat
1/2 cup encilda sauce (mild
1 small can tomato sauce
1/2 lb Jack cheese, grated
1/3 cup flour
1/2 chili brick or small can chili con carne

Cook meat and onion. Add sauces and chili. Stir in flour to thicken. Put half of crushed Fritos in bottom of baking dish. Add meat mixture, then about 2/3 of the grated Jack cheese. Add remainder of Fritos and top with cheese. Bake 30 minutes at 375 degrees.

TACO IN A BAG

1 tomato
1 head of lettuce
1 onion
1 green pepper
1 can black olives
6 oz shredded cheddar cheese
packet of taco seasoning mix
1 1/2 - 2 lbs ground beef
16 oz bottle of western dressing
small bag plain tortilla chips, crushed into small pieces
pita bread

Chop the tomato, lettuce, onion, green pepper and black olives. Brown ground beef, drain grease; add taco seasoning and prepare as directed on package. Mix all ingredients together (except pita bread) in a large bowl. Microwave pita bread to soften. Cut pitas in half. Fill pita "bag" with mixture. Top with taco sauce. Eat until full or sick!!

ORANGE MARMALADE CHICKEN

1 bottle Russian dressing
1/2 jar orange marmalade
1 pkg onion soup

Mix ingredients together. Dip chicken in mixture. Place in foil lined pan and bake at 350 degrees for about 1 hour, turning 1/2 way thru and basting.

I found this recipe in my mother's box of recipes. She just had it marked chicken so since it had orange marmalade in the recipe, I am calling it Orange Marmalade Chicken. Sounds good anyway.

BAKED STUFFED CHICKEN

When I found this recipe I thought it was perfect for people who just are not sure how to tell when poultry is cooked thoroughly but not dried out. Give this a try.

6-7 lb chicken
1 cup melted butter
1 cup stuffing
1 cup uncooked popcorn
salt/pepper to taste

Preheat oven to 350 degrees. Brush chicken well with melted butter, salt and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven. Listen for popping sounds. When the chicken's butt blows the oven door open and the chicken flies across the room, it's done! LOL

If you have a favorite recipe you would like to share, or if you have a recipe site you would like to add to my Recipe Links page, please send me an email. Make sure you tell me whether you want your name mentioned with the recipe or not. Thank You