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 I’m sure it’s just as good or better baked in the oven.

1 lb. hamburger
1 small onion (optional)
1 large can mixed vegetables
1 large can spaghetti with tomato sauce

Fry hamburger and onion. Add mixed vegetables and spaghetti. Bake 1 hour.

From the kitchen of Lorraine Harnwell

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 tomatoes and season to taste. Bake 1 hour at 350 degrees.

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 skillet. Add meat and brown slightly. Add onions, peppers, and seasonings to the meat. Cover the skillet and simmer about 30 minutes. Serve on split buns. Serves 6-8. Good for picnics.

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 and celery. Add all other ingredients, except cheese. Put in a casserole dish. Arrange cheese slices on top and bake at 350 degrees for 20-30 minutes. 8 servings

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. sage (optional)
1/8 t. pepper
3 T. brown sugar
1/4 C. catsup
1 t. nutmeg
1 t. dry mustard or 1 T. prepared mustard

Cook oats in milk; add meat, eggs, onion, salt and pepper. Mix well. Form meat mixture into loaf; place in greased pan or casserole. Combine brown sugar, catsup, nutmeg and mustard; pour over meat loaf. Bake at 350 degrees for 1 hour. NOTE: Bread crumbs may be substituted for oats. Soak crumbs in the milk. 6-8 servings.

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. Wrap in foil; seal well. Bake in preheated 325-350 degree oven for 20 minutes to 1 hour per pound or until done. Remove to heated platter. Roast may be cooked on top of stove instead of in the oven. 8 servings