Main Course Recipes
This recipe is from the Dunkerton, Iowa, First Baptist Church Cookbook – 1932
3 C. macaroni, cooked
1 1/2 C. cheese, grated
1 C. toasted bread crumbs
4 sliced fried bacon, diced
Salt and pepper to taste
Put the first 5 ingredients in layers in baking dish, pour over this 1 quart of cold milk, start in cold oven, bake 1 1/2 hours.
This is from Lois Riordan’s home ec class.
1 lb. ground beef
3 1/2 C. water
1 – 15 oz. can tomato sauce
1 T. minced dried onion
1 tsp. salt
1 tsp. dried oregano, crushed
1 tsp. Worcestershire sauce
1/2 tsp. sugar
1/2 tsp. dried basil, crushed
1/4 tsp. garlic powder
1/4 tsp. pepper
1 – 6 oz. pkg. spaghetti
4 oz. Cheddar cheese, shredded
Use wooden spoon to stir first 9 ingredients over high heat. When mixture boils, break spaghetti in 2″ pieces and add. Simmer on low heat for 30 minutes, stirring often. Remove when done and add cheese until melted.
This was served as a main dish at Aunt Leta’s engagement party.
4 hard-boiled eggs, diced
2 C. macaroni, uncooked
1/4 lb. dried beef, cut up
1/2 lb. Velveeta cheese, diced
2 cans mushroom soup
2 C. milk
1 medium onion, diced
Mix ingredients together and put in refrigerator overnight. Grease casserole and bake for 1 hour at 350º. Add 1 cup potato chips on top 10 minutes before done.
Pork chops
Potatoes, uncooked and sliced thin
Salt and pepper to taste
1/4 C. minced onion
1/4 C. butter
4 T. flour
2 C. milk
1 tsp. Worcestershire sauce
1/4 C. catsup
2 C. Velveeta cheese
Melt butter in skillet; stir in onions and flour. Blend and cook for a few minutes. Add milk; stir until thick. Add catsup, Worcestershire sauce and cheese; stir until cheese is melted. Sprinkle pork chops with salt and pepper; brown in oil. Place potatoes in bottom of 9×13″ pan. Pour cheese over the top; place browned pork chops on top of potatoes. Cover with foil and bake 30 minutes at 350º. Remove foil and bake until potatoes are tender.
TIP: Be sure to put foil or pan on oven shelf under casserole because it always boils over, unless you get a kick out of cleaning your oven.
We made this a lot when we didn’t have a lot of money since tuna is so cheap. The kids thought it was great.
3 T. margarine
2 T. minced onion
3 T. flour
1 tsp. salt
2 C. milk
1 can tuna, drained
4 C. potatoes, sliced
Parsley
Heat butter in saucepan and saute onions for 5 minutes. Blend in flour and salt, Gradually stir in milk and stir until thickened. Stir in tuna. Put potatoes in a greased 2-quart casserole and stir in tuna mixture. Cover and bake in 350º oven for 1 hour. Uncover and continue baking 30 minutes. Garnish with parsley.
Makes 4 servings.
Like a soufflé, really. A good luncheon recipe. I got this recipe from Aunt Elaine, who used to babysit these people when she was in nurse’s training.
8 slices bread
1/2 C. mayonnaise
1 green pepper, chopped
3 C. milk
1 can cream of mushroom soup
2 cans tuna
1 onion, chopped
1 C. celery, chopped
4 eggs
American cheese, grated
Salt and pepper, to taste
Paprika
Dice 1/2 of bread in bottom of pan. Mix tuna, mayonnaise, onion, pepper and celery in a bowl and spread over diced bread. Trim the crust from the remaining bread (more may be needed) and place over tuna mixture. Mix eggs and milk. Add salt, pepper and pour over mixture. Place in refrigerator overnight. Bake at 325º for 15 minutes. Take out of the oven and spoon soup over the top. Sprinkle with cheese and paprika. Bake for 1+ hours.
I got this recipe from Mabel Holdiman. Her husband, Floyd, Grandpa, Uncle Rag and Uncle Rich fished together. I’m giving you this recipe the way it was sent to me.
“Recipe we gave Roger a sample of. Enjoy.”
1 can chicken a la king
1 small can Swanson’s light and dark chicken (break chunks into small piece)
1 can sliced mushrooms
1 can macaroni and cheese*
1/4 to 1/2 C. stuffed, sliced olives the bottle)
Spray or grease all/2-quart casserole. Put ingredients in. Stir and bake at 350º for 30 to 45 minutes.
*Macaroni and cheese is a Franco American brand. It is not available, I’ve found, everywhere. So at mom’s, we cooked a box of Kraft, made it a bit more creamy by adding more milk and used half of the boxed mix, cooked (in the recipe). Or you could make your own with Cheez Whiz or Velveeta and make it creamy. It is really tasty.
3 T. butter
3 T. flour
1 C. chicken bouillon
1/2 C. sherry
1/2 tsp. celery salt
1/2 tsp. garlic powder
1/2 tsp. white pepper
1 C. sour cream
1 1/4 C. half and half or milk
1/2 to 2/3 C. Parmesan cheese
3 C. cooked turkey or chicken, cubed
8 to 12 oz. fresh mushrooms, sliced
1 1/2 C. celery, chopped
1 C. sour cream
8 oz. thin spaghetti, cooked and drained
Parmesan cheese
Paprika
FOR SAUCE: Sauté flour in butter; stir in bouillon, sherry, celery salt, garlic powder, white pepper, sour cream, half and half, and Parmesan cheese.
To sauce add the turkey, mushrooms and celery. Put 1/2 of sauce in an oblong casserole dish. Place cooked and drained spaghetti in casserole over first layer of sauce. Add 1 cup sour cream to remainder of sauce; spoon this mixture over spaghetti. Generously sprinkle Parmesan cheese on top; dust with paprika. Bake at 325º for 30 minutes, until bubbly. Cut into squares after baking for easier serving.
Note: This recipe has six layers, so place in a greased 9 x 13″ pan in this order:
1ST LAYER: 1 large pkg. oriental blend frozen vegetables, cooked and drained.
2ND LAYER: 3 cups chicken, cooked and cut. Sprinkle with 2 tablespoons grated cheese.
3RD LAYER: 1 can water chestnuts
4TH LAYER: Mix and then pour over 1 tablespoon lemon juice, 1 can cream of mushroom soup, 1 can cream of chicken soup and 1 cup mayonnaise.
5TH LAYER: 1/2 cup grated cheese.
6TH LAYER: 1 1/2 cups soft bread, cubed and browned in 1 tablespoon butter.
Bake at 350º for 1 hour. Last 15 minutes, add 1 can of onion rings.
4 to 6 cooked chicken breasts, cubed
2 C. Minute Rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1/4 C. French dressing
1 stick butter, melted
1 to 1 1/2 C. milk