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Category Archives: Main Dishes
Brown Sugar Glazed Ham
I typically purchase a fully-cooked ham and that will take between 12-15 minutes a pound in a 325 degree oven to properly heat to 160 degrees internal temp. To cook the ham, I put it in a pan with a … Continue reading
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Smothered Chicken (1968)
6 chicken breasts salt and pepper 1 can cream of mushroom soup 1 can cream of chicken soup 1 C. dairy sour cream 1/2 C. chopped almonds Place chicken breasts in a shallow baking pan. Add salt and pepper to … Continue reading
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Hot Cranberry SPAMwich
I haven’t tried this recipe yet but it seemed appropriate for fall and a unique combination of flavors. SPAM slices Bread slices Cheese slices mustard Jellied cranberry sauce Toast a slice of bread on one side under broiler. Cover untoasted … Continue reading
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SPAM Flamenco (1968)
1/4 C. chopped onions 1/4 C. diced green pepper 1 small clove garlic, minced 2 T. cooking oil 2 C. (1 lb. can) tomatoes (cut in small pieces) 1 C. Minute Rice 1 C. frozen green peas 1 C. hot … Continue reading
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Tuna Fish Salad (1954)
2 C. tuna fish 2 C. celery, chopped 1/4 C. creamy horseradish 1 C. mayonaise 1 t. salt Lettuce Break tuna fish and combine in a cold bowl with clery, horseradish, salt and mayonaise, using a fork. Arrange individual servings … Continue reading
Spaghetti Hotdish (1954)
My friend Lorraine shared this recipe with me years ago and it’s one of my kid’s favorites. This actual recipe comes from one of my church cookbooks from 1954. I usually just cook it all in a fry pan but … Continue reading
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Tuna Hot Dish (1954)
1 pkg noodles, cooked 1 can tuna fish, drained 1 can mixed vegetables 1 can mushroom soup 1 soup can of milk Salt and Pepper Mix soup and milk and add a little salt and pepper. Layer in a casserole … Continue reading
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Norwegian Meat Balls
1 1/2 lb. lean ground pork 1/2 lb. ground beef 2 eggs 2 large potatoes, riced and mashed 1 C. milk 1 t. salt 1 C. cream Mix pork and ground beef well, add eggs, potatoes, milk and salt. Form … Continue reading
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Hamburger Hot Dish (1954)
1/2 lb. hamburger 2 C. each potatoes and carrots 1/2 C. rice, uncooked 1 1/2 C. tomatoes 1 onion 1 C. celery Brown hamburger. Add onion, potatoes, carrots and celery which has been cut in small pieces. Add rice and … Continue reading
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Barbecued Ground Beef (1954)
1 T. fat 1 lb. ground beef 1 C. onions, sliced 1 C. green peppers, sliced 1 T. sugar 1 T. prepared mustard 1 T. vinegar 1 t. salt 1 C. catsup 1/2 t. ground cloves Melt the fat in … Continue reading
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Creamed Chicken with Macaroni (1940)
This recipe comes from the Culinary Arts Institute’s “250 Ways to Prepare Poultry and Game Birds”. (1940) 3 T. butter 1 T. flour 3 oz. cream cheese 1 small pimiento, chopped 1 t. salt dash of pepper 1 C. milk … Continue reading
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Stewed Chicken and Drop Dumplings (1940)
This recipe comes from The Culinary Arts Intstitute’s cookbook “250 Ways To Prepare Poultry and Game Birds” (1940). 1 stewing chicken 1 small onion pepper and salt 1 C. sifted flour 2 t. baking powder 1/2 t. salt Sprig parsley, … Continue reading
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Macaroni and Meat Casserole (1966)
1 lb. ground beef 1 small onion, chopped 1 stalk celery, chopped 1 t. salt 1 t. Worcestershire sauce 1/2 t. pepper 2 cans tomato soup 1 can tomatoes 1/2 lb. cook elbow macaroni Sliced cheese Fry hamburger with onions … Continue reading
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Smothered Pork Chops (1966)
6 lean pork chops 2 t. flour salt and pepper to taste 1 can cream of mushroom soup 1/2 to 3/4 C. water 1/2 t. thyme 1/2 t. ginger 1/4 t. crushed rosemary 1 t. parsley flakes 1/2 C. sour … Continue reading
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Everyday Meat Loaf (1966)
2/3 C. to 3/4 C. quick cooking oats 3/4 to 1 C. milk 1 1/2 lb. ground beef 1 or 2 eggs, beaten 1/4 C. chopped green pepper (optional) 1/4 C. grated onion 1 to 2 T. salt 1/2 t. … Continue reading
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Chuck Roast in Foil (1966)
1 chuck, round or shoulder roast 1/2 to 1 envelope dry onion soup mix 1 or 2 cans mushroom soup or celery soup Place roast on large piece of aluminum foil; sprinkle with onion soup. Spread mushroom soup on top. … Continue reading
16th Street Stew
This is from my Grandma Ella. I have no idea how it got that name. 1 1/2 lb. ground beef 3/4 C. diced bacon 2 large onions, diced 1 1/2 t. prepared mustard 1 1/2 T. vinegar salt and pepper … Continue reading
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Flossie’s Hotdish (1950’s)
This recipe is from my aunt Jinny. She first tried it at a bridal shower in the 1950’s. 1 1/2 lbs. ground beef 2 (8 oz.)cans tomato sauce 1 pkg. wide egg noodles, cooked, rinsed in cold water and drained. … Continue reading
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Corned Beef Hotdish II (1963)
1 pkg. (7-8 oz.) elbow macaroni, cooked according to directions 1 can corned beef 1 can cream of chicken soup 1 sm. pkg. Velveeta cheese (cheese may be slivered and stirred into soup) Mix well. Bake at 350 degrees for … Continue reading
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Ground Beef–Grand Style (1963)
1 1/2 lbs. ground beef 1/2 C. chopped onion 1 pkg. Philadelphia Cream Cheese 1 can cream of mushroom or cream of chicken soup 1/4 C. milk 1 t. salt 1/4 C. catsup 1/3 C. sliced stuffed olives Brown beef … Continue reading
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