One Dish Meals

MEXICAN CORN BREAD CASSEROLE

1 lb hamburger
1/4 cup chopped onion
2 tbsp chopped jalapenos
2 eggs, beaten
1 (1-lb) can cream style corn
2/3 cup milk
1 (6 1/2 oz) envelope or boxed corn bread mix
4 slices American cheese

Brown hamburger until crumbly, draining off any excess fat; add onions and jalapenos. Combine eggs, 1 cup of corn and milk and add to corn bread mix; stir just until dry ingredients are moistened. Pour half of corn bread batter into greased 9-inch square cake pan. Top with beef mixture, cheese slices, remaining corn and pour other half of corn bread batter on top. Bake in 425 degree oven for 25 - 30 minutes. Makes 6 servings.

--------------------------------------------------------------------------

SWEET AND SOUR CASSEROLE

1 lb (2 1/4 cups) dried lima beans
1 bouillon cube
1 cup boiling water
1 bay leaf
1 tbsp salt
1/8 tsp pepper
2 tbsp butter
1 tbsp cornstarch
1/2 cup vinegar
1/2 cup water
1/2 cup brown sugar
1 pound hot dogs

Cover beans with water and soak overnight. Dissolve bouillon cube in boiling water and pour over beans. Add bay leaf, salt and pepper. Cover beans with water. Cover and simmer about 1 hour or until beans are tender.  Melt butter and stir in cornstarch; gradually add vinegar and 1/2 cup water and cook until thick. Add brown sugar and continue cooking for 5 minutes. Cut hot dogs in pieces and combine with beans and sauce; pour into a large casserole. Cover and bake in a 350 degree oven for 1 hour. Makes 6 to 8 servings.

--------------------------------------------------------------------------

QUICK CHILI

1 pound hamburger
1 tbsp dried minced onion
2 tbsp dried minced green pepper
1/2 cup old fashioned rolled oats
2 cans (1-lb each) tomatoes
2 cans (15-oz each) pinto beans
2 tsp salt
2 tbsp chili powder

Break meat into small chunks in a large skillet. Add remaining ingredients and mix well. Cover and simmer for 30 minutes, stirring occasionally. Makes 6 to 8 servings.

--------------------------------------------------------------------------

CHEESE MEAT BALLS WITH SPAGHETTI SAUCE

1/2 cup chopped onion
1/4 cup chopped green pepper
1 clove garlic, minced
2 tbsp oil
2 cans (6-oz each) tomato paste
3 cups water
2 tsp salt
1/4 tsp pepper
2 tsp chili powder
1/4 tsp oregano
1/4 cup shortening
1 pound spaghetti, cooked
Meat Balls

Saute onion, green pepper and garlic in oil. Stir in tomato paste, water, salt, pepper, chili powder and oregano. Cover and simmer for 30 minutes. Brown meat balls in shortening. Place meat balls in sauce; cover and simmer an additional 30 minutes. Serve over spaghetti.  Makes 8 servings.

MEAT BALLS

1 pound hamburger
1/2 pound ground pork
1 cup grated Parmesan cheese
1 cup milk
1 egg, beaten
1 cup dry bread crumbs
1/2 cup dried parsley flakes
1 clove garlic, minced
2 tsp salt
1/4 tsp pepper
1/2 tsp oregano

Combine all ingredients and shape into 24 meat balls.

--------------------------------------------------------------------------

TACOS

1 (1-lb) can tomatoes
1 tbsp hot sauce
1/2 tsp oregano
1/2 tsp salt
1/4 tsp black pepper
1 pound hamburger
1 tsp salt
1/4 tsp black pepper
2 bunches green onions, chopped
1 head lettuce, shredded
2 cups grated American cheese
12 to 14 folded tortillas

Cook tomatoes seasoned with hot sauce, oregano, 1/2 tsp salt, 1/4 tsp black pepper until juice of tomatoes has been reduced to the consistency of a thick sauce.  Brown meat in skillet on medium heat. Season with 1 tsp salt, and 1/4 tsp black pepper and cook until done.
Place generous tablespoon of cooked meat on inside of folded tortilla, add chopped green onion and tomato sauce. Sprinkle with shredded lettuce and grated cheese. Serve immediately.  Makes 6 servings.

--------------------------------------------------------------------------

CHICKEN CORNETTI

1 4-lb. stewing chicken cut up
Water
4 tsp salt
1 pound broken spaghetti
2 cups finely diced celery
1/4 cup chopped green pepper
1/2 cup chopped onion
2 tsp paprika
1 (1-lb) can whole kernel corn
1/2 cup sliced stuffed olives
1/2 lb. cubed pimiento cheese

Cover chicken with water. Add salt; cover and simmer until tender, 2 or 3 hours. Cool. Remove meat from bone and cut into pieces. Measure 6 cups of broth, or broth plus enough water to make 6 cups of liquid. Bring broth to a boil; add spaghetti, chicken, celery, green pepper, onions and paprika. Cook 12 minutes. Add corn, olives and cheese; cook 5 minutes. Makes 10 - 12 servings.

"Home Cookin' Recipes"

ORIENTAL BEAN CASSEROLE

2 cans whole green beans
1/4 cup chopped onion
1 cup cooked ham, finely diced
1 tbsp salad oil
1 can bean sprouts, drained
1 cube chicken bouillon
2 tbsp soy sauce
1 tbsp cornstarch
1 can chow mein noodles

Drain green beans, reserving 1 cup liquid. Brown onion and ham in oil and combine with beans and bean sprouts in a 9 inch square baking dish. Stir together reserved bean liquid and next four ingredients. Cook over medium heat, stirring constantly, until thickened and bubbly. Fold sauce into vegetables. Cover and bake at 350 degrees for 20 minutes. Remove from oven, sprinkle top with 1 1/4 cups chow mein noodles; return to oven, uncovered, for 5 minutes. Serve over remaining chow mein noodles.

--------------------------------------------------------------------------

SWEET-SOUR BEANS

2 strips bacon
1/3 cup onion, finely diced
1 can kidney beans
1 tbsp sugar
2 tbsp white distilled vinegar

Cut bacon in 1/2 inch pieces. Brown lightly with diced onion. Add liquid drained from beans. Cook down to about 1/2 cupful. Add remaining ingredients and beans. Heat to serving temperature.

--------------------------------------------------------------------------

COMPANY VEGETABLE CASSEROLE

1 can whole kernel corn, drained
1 can french style sliced green beans, drained
1 can condensed cream of celery soup
1 cup grated sharp cheddar cheese
1/2 cup sour cream
1/2 cup chopped celery
1/4 cup chopped green pepper
2 cups cheese flavored crackers, crumbled
1/4 cup butter, melted

Combine first 8 ingredients in a greased  2 quart casserole and bake at 325 degrees for 40 minutes. Mix crumbled crackers and butter and sprinkle over casserole. Bake an additional 5 to 10 minutes.

--------------------------------------------------------------------------

DIFFERENT BEETS

1 can whole beets
1 can whole berry cranberry sauce
1 tbsp grated orange rind
1 tbsp cornstarch
1 tbsp cold water

Drain beets, reserving 1/2 cup liquid. In saucepan, blend reserved beet liquid with cranberry sauce and orange rind; heat until cranberry sauce is melted. Stir together cornstarch and cold water; add to cranberry sauce mixture. Cook over low heat, stirring constantly until thickened. Add beets and heat to serving temperature.

--------------------------------------------------------------------------

HOT CHICKEN COCKTAIL SALAD

2 whole chicken breasts
1 tsp salt
1 quart water
1/2 cup mayonnaise or salad dressing
2 tbsp lemon juice
1/2 tsp poultry seasoning
1/2 tsp seasoned salt
1 can fruit cocktail, well drained
1/2 cup celery, chopped
1/2 cup slivered blanched almonds, toasted
1/2 cup cracker crumbs
2 tbsp butter, melted

Cook chicken in boiling, salted water for 40 to 45 minutes or until fork tender. Debone chicken and cut into 1/2-inch chunks. Mix together chicken, mayonnaise, lemon juice and seasonings until chicken is coated. Gently fold in the well-drained fruit cocktail, celery and almonds. Place in a 1 1/2 quart baking dish. Combine cracker crumbs and butter; sprinkle over top. Bake in a 350 degree oven for 20 minutes.

--------------------------------------------------------------------------

SUPERB FRENCH-STYLE DRESSING

1 medium onion, quartered
1/2 cup white vinegar
1/2 cup catsup, (ketchup)
1 1/2 tsp salt
1 cup salad oil
1 cup sugar

Place first 4 ingredients in blender and blend. Gradually add oil and sugar until well blended. Chill. Shake before serving. Makes 3 cups salad dressing.

--------------------------------------------------------------------------

FRUIT COCKTAIL CAKE

1 1/2 cups flour
1 tbsp butter
1 cup sugar
3/4 tsp salt
1 tsp baking soda
1 tsp vanilla
1/2 tsp almond extract
1 egg, slightly beaten
1 can fruit cocktail
1 cup chopped pecans, divided
3/4 cup brown sugar
1 tbsp butter, softened
1 tbsp flour

With mixer, blend first 8 ingredients with undrained fruit cocktail. Grease and flour a 9x9x2 inch pan; sprinkle 1/2 cup nuts in bottom. Top with batter. Combine sugar, butter, flour and remaining nuts to form coarse crumbs; sprinkle over batter. Bake at 350 degrees for 40 minutes.

--------------------------------------------------------------------------

PEACH TAPIOCA CREAM

1 small pkg. vanilla tapioca pudding
2 cups milk
1 can sliced peaches, drained

Prepare tapioca according to package directions using 2 cups milk. Allow to cool a few minutes. Layer peach slices and tapioca in each of 4 serving dishes.

--------------------------------------------------------------------------

BAKED BEANS

1 tbsp chopped onion
1 tbsp butter
1 can pork and beans
1/4 cup brown sugar
2 tbsp catsup (ketchup)

Saute onion in butter until tender. Combine onion with remaining ingredients in a greased 1 1/2 quart casserole. Bake, uncovered, at 350 degrees for 1 hour 15 minutes.

--------------------------------------------------------------------------

PEACHY BEAN CASSEROLE

1 can pork and beans
1/4 cup peach preserves
2 tbsp catsup
2 tsp chopped onion
1/4 tsp soy sauce
3 pieces of chicken

Combine first 5 ingredients in a 10x6 inch baking dish. To evenly coat chicken pieces with bean sauce, nestle chicken in bean mixture, skin side down. Cover and bake at 350 degrees for 1 hour. Remove covere, turn chicken over and bake an additional 30 minutes.

--------------------------------------------------------------------------

SPANISH CHICKEN

1/3 cup chopped onion
1/4 cup chopped green pepper
1 tbsp butter
1 can Spanish rice
1 can tomato sauce
1 tbsp sugar
1/8 tsp garlic salt
4 pieces chicken

Saute onion and green pepper in butter. Stir in next 4 ingredients. Arrange chicken pieces in a greased 11x8 inch pan. Pour Spanish rice mixture over chicken. Bake uncovered, at 350 degrees for 1 hour or until chicken is done.

--------------------------------------------------------------------------

BEANEE WEENEE PILEUP

1 can (7 3/4 oz) Beanee Weenee's
1 English muffin, split, buttered and toasted
1/2 cup shredded lettuce
1/4 cup shredded cheddar cheese

Heat Beanee Weenee to serving temperature and spoon over split English muffin. Top with lettuce and cheese. Makes 1 or 2 servings.

--------------------------------------------------------------------------

SPANISH STUFFED PEPPERS

3 green peppers
1 lb ground beef
3 tablespoons chopped onion
1 can Spanish rice
2 tablespoons catsup
Parmesan cheese

Cut green peppers in half lengthwise. Steam peppers with 1 inch water in covered pan for 5 minutes. Cool quickly. Meanwhile, brown ground beef and onion; drain excess fat. Stir in Spanish rice and catsup. Spoon ingredients into green pepper halves. Place peppers in baking pan. Bake at 350 degrees for 20 to 25 minutes. Sprinkle with Parmesan cheese.

Vintage Recipe--Swedish Meatballs

1 pound hamburger

1 cup soft bread crumbs
1 cup milk
1 egg, well-beaten
2 medium onions, chopped
2 tsp salt
1/8 tsp pepper
1/4 tsp nutmeg
1 cup hot water
1 Tbsp flour
2 Tbsp cold water
Hot cooked rice or noodles

Preheat oven to 350 degrees. Put first 8 ingredients into a large bowl and mix thoroughly. Form meat mixture in 1 inch balls, using a teaspoon or ice cream scoop. Place meatballs on a baking sheet and bake for 20 minutes or until done and no longer pink. Continue until all meatballs are browned.
Add hot water to a skillet; bring to a boil. Blend flour with cold water. Stir into hot mixture; cook until thickened, stirring constantly. Place meatballs in skillet. Cover and simmer for 30 minutes. Arrange rice or noodles around the edge of a flat serving dish. Pour meat balls and gravy in the center. Makes 6 servings.

Spanish Steak: Pack 1 1/2 pounds seasoned hamburger in greased 8x8 inch pan. Pour 1 cup tomato sauce over it. Top with 1/2 cup grated cheddar cheese, 12 stuffed olives, sliced and 6 strips bacon.  Bake in 400 degree oven for 30 minutes.  Makes 6 servings.