LouAnn's Kitchen

--------------------------------------------------------------------------------------------------------------------------- PAGE 96 -------------------------------------------------------------------------------------------------------------------- VEAL - PORK CASSEROLE Submitted by Eleanore Moehrke from Michigan 1 pound veal, diced 1/2 pound pork, diced Fat Onion, chopped 1 cup cream of chicken soup 1 can mushroom soup 1/2 cup uncooked rice 1 cup celery, diced Buttered crumbs Brown meats in a little fat ; add onion and brown. Add remaining ingredients except crumbs ; pour into casserole. Top with crumbs. Bake at 350 F. degrees for 1 hour and 30 minutes.

Veal and Beef Baked Dish

------------------------------------------------------------------------------------------------------------------ PAGE 96 ------------------------------------------------------------------------------------------------------------------ VEAL AND BEEF BAKED DISH Submitted by Mrs. Esther Towers from Wisconsin 1/2 pound ground beef 1/2 pound ground veal 1 cup onions, diced 1/2 cup celery, diced 1 teaspoon salt Dash of pepper 1 can cream of mushrooms soup 1 can cream of chicken soup 2 Tablespoon soy sauce 1 cup instant rice 1 3/4 cup water Brown beef, veal and onions. Add the celery and seasonings and finish browning. Add remaining ingredients and mix. Put in a 1 1/2 or 2 -quart casserole and bake at 375 F. degrees for 1 hour. YIELD: 6 Servings

Tamale Pie

------------------------------------------------------------------------------------------------------------------- PAGE 95 ------------------------------------------------------------------------------------------------------------ TAMALE PIE Submitted by Mrs. Ruth Radcliffe from Montana 1/3 cup salad oil 1 teaspoon butter 1 onion, minced 1 clove garlic, cut up 1 1/4 pound ground beef 1/4 pound ground pork 2 teaspoon chili powder 1 teaspoon salt --------------------------------------------------------------------------------------------------------------- PAGE 96 ------------------------------------------------------...

Stuffed Cabbage Casserole

--------------------------------------------------------------------------------------------------------------- PAGE 95 -------------------------------------------------------------------------------------------------- STUFFED CABBAGE CASSEROLE Submitted by Mrs. Sadie M. Jacques from New Hampshire 12 large cabbage leaves 3/4 pound ground pork 3/4 pound ground beef 3/4 cup cooked rice 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon powdered garlic 1 can tomato soup 1 small can tomato sauce 4 strips bacon Cook cabbage leaves in boiling water a few minutes to soften ; drain and remove core end. Combine pork, beef, rice, salt ,pepper, garlic and 1/4-1/2 cup cold water. Mix thoroughly and divide into 12 sections. Place each section on cabbage leaf; roll, beginning at wide end. Place each roll into casserole dish....

Curried Shrimp Casserole

---------------------------------------------------------------------------------------------------------------- PAGE 95 ------------------------------------------------------------------------------------------------------------ CURRIED SHRIMP CASSEROLE Submitted by Mrs. Delores Linaman from South Dakota 1 ( 4 oz) can sliced mushrooms 2 ( 5 oz) cans shrimp 1/4 cup butter 1/4 cup onion, chopped 1/4 cup celery, chopped 1/4 cup flour 1 teaspoon curry powder 1/2 teaspoon salt 1/8 teaspoon pepper 1/2 teaspoon monosodium glutamate 2 cup chopped leftover ham or 1 can spam 3 cup cooked rice or noodles Drain liquid from the mushrooms and shrimp. Add enough milk to liquid to make 2 cups. Melt butter in sauce pan over low heat. Add onions and celery, cooking until onion is transparent. Blend in flour and seasonings. Heat until ...

Special Casserole

------------------------------------------------------------------------------------------------------------------ PAGE 95 ---------------------------------------------------------------------------------------------------------------------- SPECIAL CASSEROLE Submitted by Marval Klecker from Wisconsin 2 pound beef, cubed 1 pound pork, cubed Butter 5 cup hot water 1 1/2 cup uncooked rice 1 can mushroom soup 2 cup celery, chopped 1 caqn mushroom stems 1 large onion, diced 1/2 cup soya sauce Salt and pepper to taste Brown the beef and pork cubes in butter. Add the hot water and simmer. Combine the rice, soup, celery, mushroom stems , onion and soya sauce. Bring to a boil. Combine the meat with the soup mixture. Season with salt and pepper . Place in an oiled baking dish. Bake at 350 F. degrees unti...

Spaghetti Oriental

------------------------------------------------------------------------------------------------------------- PAGE 95 ------------------------------------------------------------------------------------------------------ SPAGHETTI ORIENTAL submitted by Leola A. Davis 1/2 pound ground beef 1/2 pound ground pork Bacon drippings 1 small onion, minced 1 cup celery, diced 1 1/2 cup Chinese vegetables, drained 1/2 cup liquid from Chinese vegetables 4 oz spaghetti , cooked and drained. 1 ( 10 1/2 oz ) can tomato soup 3/4 cup sharp cheese, shredded 1 1/2 teaspoon salt Cook beef and pork in hot drippings until browned. Add onion, celery and Chinese vegetables. Cook for 10 minutes. Mix with hot spaghetti. Add the tomato soup, liquid from vegetables, cheese and salt ; simmer for 30 minutes , or place in but...

Ship Wreck

------------------------------------------------------------------------------------------------------------------ PAGE 95 ------------------------------------------------------------------------------------------------------------ SHIP WRECK Submitted by Mrs. Lois Simmonds from Wisconsin 1 to 1 1/2 pound ground beef 1/2 pound ground ham ( optional) 1/2 cup onions, sliced 4 raw medium potatoes, sliced 1/2 can kidney beans 1/4 cup uncooked rice 1/2 cup celery, cut up 1 can tomato soup Brown and season meats; place meat and other ingredients except soup in layers in a greased casserole until all are used. Top with soup and enough water to cover ingredients. Bake covered at 350 F. degrees for 1 hour. YIELD : 8 Servings

Sauage Tamale Pie

----------------------------------------------------------------------------------------------------------------- PAGE 94 ----------------------------------------------------------------------------------------------------------- SAUSAGE TAMALE PIE Submitted by Mrs. elaine Thompson from Arizona 1/2 pound link sausage, sliced 1 1/2 pound ground beef 1 large onion 1 Tablespoon chili powder 2 teaspoon salt 1/4 teaspoon pepper 1 ( 2 oz) can whole- kernel corn, drained or 1 package frozen corn 2 ( 8 oz) cans tomato sauce 1 cup milk 1/2 cup corn meal 1 small can pitted ripe olives 1 cup cheese Brown sausage ; add beef and onion. Stir in seasonings, corn, tomato sauce and milk ; simmer for 20 minutes. Add corn meal and olives. Pour in 2- quart casserole; top with cheese. Bake at 325 F. degrees for 40 mi...

Sausage Marzetti

--------------------------------------------------------------------------------------------------------------- PAGE 94 -------------------------------------------------------------------------------------------------------------- SAUSAGE MARZETTI Submitted by Mrs. Ethel Hawn from Kansas 3/4 pound ground beef 1/4 pound sausage 1 large onion, chopped 1/2 package noodles, cooked 1 pimento, cut in small piece 1 medium green pepper, diced 1 can tomato soup 1 can mushroom soup Salt and pepper to taste Combine all ingredients and put in lightly buttered casserole. Bake at 375 F. degrees for 45 minutes. YIELD : 6 servings

Sauerkraut and Beet Special

--------------------------------------------------------------------------------------------------------------------- PAGE 94 ------------------------------------------------------------------------------------------------------------------------------- SAUERKRAUT AND BEEF SPECIAL Submitted by Mrs. Katherine L. Burdick from California 1 medium onion, chopped 1/4 cup green pepper, chopped 2 Tablespoon olive or salad oil 1 pound chuck 2 cans tomato sauce 1 can stems and piece mushrooms 1 Tablespoon salt 1 Tablespoon chili powder 1 can sauerkraut 6 frankfurthers Cook onion and green pepper in oil until limp. Add ground chuck in broken pices and cook until brown and crumbly. Add tomato sauce , mushrooms , salt and chili powder ; simmer 15 minutes. Add sauerkraut and frankfurthers in pieces ; ble...

Pork and Veal Casserole

--------------------------------------------------------------------------------------------------------------------- PAGE 94 -------------------------------------------------------------------------------------------------------- PORK AND VEAL CASSEROLE submitted by Levern Gayman from California 1 pound boneless pork, cubed 1/4 pound boneless veal, cubed 1/4 cup butter 1 ( 8 oz) package medium noodles 1/2 cup green pepper, chopped 1/2 cup pimento, chopped 1 No. 2 can green peas and juice 1 can cream of chicken soup 1/2 pound Cheddar cheese, grated 1 teaspoon salt 1/2 cu slivered almonds Brown meats in butter ; add other ingredients except almonds and mix well. Pour into 3- quart casserole. Bake at 350 F. degrees for 1 hour. Last 10 minutes of baking remove from oven and sprinkle with slivered al...

Pineapple Ham

------------------------------------------------------------------------------------------------------------ PAGE 94 --------------------------------------------------------------------------------------------------------- PINEAPPLE HAM Submitted by Mrs. Hazel M. Huckaby from Colorado PINEAPPLE GLAZE 1 ( 8 oz ) can pineapple slices 2/3 cup brown sugar, packed 2 teaspoon vinegar 1 teaspoon catsup 1/2 teaspoon dry mustard Drain syrup from pineapple slices. Combine syrup with brown sugar, vinegar, catsup and dry mustard. Mix well. 1 pound raw ham, ground 1/2 pound pork steak, ground 1/2 pound bulk pork sausage 2 eggs, beaten 1/2 cup milk 1 ( 8 1/2 oz) can crushed pineapple 2 Tablespoon onion, grated 1 1/2 teaspoon dill weed 1 1/2 teaspoon dry mustard 1 cup fine dry bread crumbs Have butcher grind me...

Oyster and Ham-Noodle Casserole

----------------------------------------------------------------------------------------------------------------------- PAGE 93 ------------------------------------------------------------------------------------------------------------- OYSTER AND HAM- NOODLE CASSEROLE Submitted by Mrs. Marguerite Craig from Ohio 1/2 cup cooked ham, chopped 14 cup onion, chopped 2 Tablespoon margarine 1 can frozen oyster stew Dash of Tabasco sauce 2 Tablespoon flour 1/2 cup milk 1 1/2 cup cooked noodles Parmesan cheese Brown ham and cook onion in margarine. Add oyster stew and Tabasco sauce. Heat until thawed. Make paste of flour and milk. Pour into soup mixture ; simmer 3-4 minutes, stirring constantly until thick and smooth. Do not Boil. Combine sauce and noodles in 1 quart casserole. Refrigerate...

Mushroom Melt

---------------------------------------------------------------------------------------------------------------- PAGE 93 ------------------------------------------------------------------------------------------------------------ MUSHROOM MEAT Submitted by Marian Ebinger from Michigan 3 pound veal 1 1/2 pound pork 1 cup peas 1 cup mushrooms 1 quart milk 3/4 teaspoon salt 1/8 teaspoon pepper 1/2 -3/4 cup buttered bread crumbs Cook Veal and ork until tender in 2 cups of salted water. Cut meat in cubes and place in buttered casserole ; add peas and mushrooms . Thicken the quart of milk and pour over the top of meat. Add salt and pepper. Cover with buttered bread crumbs. Bake at 350 F. degrees for 30 minutes. YIELD: 6-8 Servings

Mock Chow Mein

------------------------------------------------------------------------------------------------------------------ PAGE 93 ----------------------------------------------------------------------------------------------------------------- MOCK CHOW MEIN Submitted by Ardeth Doherty from Minnesota 1 cup onion, chopped 1 cup celery, diced 1 pound veal and pork, cubed 1 cup rice, uncooked 1 can mushroom soup 1 teaspoon salt 2 soup cans water 2-3 Tablespoon soy sauce Chow mein noodles ( optional) Saute onions and celery ; add meat and saute until brown. Put in baking dish ; add remianing ingredients. Bake at 350 F. degrees for 2 hours , stirring occasionally. If desired , sprinkle chow mein noodles on top near end of baking time. YIELD: 6 Servings

One-Dish Meal

------------------------------------------------------------------------------------------------------------------- PAGE 93 ----------------------------------------------------------------------------------------------------------- ONE-DISH MEAL Submitted by Mrs. Mary Esther from Michigan 1 1/2 pound pork , cubed 1 1/2 pound beef, cubed 2 Tablespoon fat 1 can peas 1 can kidney beams 6 stalks celery, chopped 2 cup carrots, diced 2 cup potatoes, diced 2 onions, chopped 2 quarts tomatoes Salt and pepper to taste 1/4 -1/2 cup flour Brown meat in the fat. Combine with remaining ingredients except flour and place in greased baking dish. Bake in 350 F. degrees oven for 1 hour and 30 minutes. Mix flour with a little water and thicken casserole before servings. YIELD: 15 Servings

Meat- Noodle Casserole

----------------------------------------------------------------------------------------------------------------------------- PAGE 93 ------------------------------------------------------------------------------------------------------------------ MEAT- NOODLE CASSEROLE Submitted by Mrs. Patricia Johansen from Minnesota 1/2 pound veal, cubed 1/2 pound pork , cubed Butter Salt and pepper to taste 1/2 cup water 1 package wide noodles, cooked 1 can mushrooms 1 can cream of mushroom soup 1 soup can water Brown veal and pork in butter. Add salt and pepper to taste. Add 1/2 cup water; simmer for 1 hour. Add noodles, mushrooms , soup and water. Put in casserole and cover. Bake at 350 F. degrees for 35 -40 minutes. YIELD: 4-6 Servings

Macaroni Mulligan

------------------------------------------------------------------------------------------------------------------- PAGE 93 -------------------------------------------------------------------------------------------------------------- MACARONI MULLIGAN Submitted by Mrs. Ramona Norstedt from California 1/2 pound sausage 1 Tablespoon bacon drippings 1 onion, finely chopped 1 pound ground beef 1 ( 8 oz) pound package macaroni, cooked 1 No. 2 1/2 can tomatoes 1 Tablespoon parsley, chopped 2 teaspoon salt 1/8 teaspoon pepper Brown the pork in bacon drippings ;add onion and brown. Add ground beef. Stir until mixture in a golden brown. Add cooked macaroni, tomatoes, parsley and seasonings. Cover and bring to steaming point ; reduce heat to simmer and continue cooking for 45 minutes or until mullig...

Luncheon Delight

-------------------------------------------------------------------------------------------------------------------------- PAGE 92 ---------------------------------------------------------------------------------------------------------------------- LUNCHEON DELIGHT Submitted by Mrs. Lois Watts from North Dakota 1 1/2 pound lean veal, cubed 1 1/2 pound lean pork, cubed 1 package fine noodles, broken 1 large green pepper, chopped 2 cans chicken with rice or noodle soup 3/8 pound American cheese, grated 1 small jar pimento, chopped 1 No. 2 can whole- Kernel corn Cracker crumbs Boil meat until tender in just enough water to cover . Add noodles, green pepper and soup. Boil until noodles are tender. Add cheese and pimento. Place in buttered baking dish. Cover with corn and sprinkle...

Lasagna Italiana

-------------------------------------------------------------------------------------------------------------------------- PAGE 92 --------------------------------------------------------------------------------------------------------------- LASAGNA ITALIANA Submitted by Mrs. Susan Dartley from New Jersey 1 clove garlic, minced 1 medium onion, asliced 3 Tablespoon olive oil 1/2 pound Italian sweet sausage 1 pound ground beef 1 ( 8 oz) can tomato sauce 1 No. 2 can tomatoes 1 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 teaspoon oregano 1 ( 8 oz) package broad noodles, cooked 1/2 pound sliced Mozzarella cheese 1/2 pound Ricotta cheese 1/3-1/2 cup grated Paremsan cheese Saute garlic, onion and crumbled beef in oil ; add sausage and brown. Add tomato sauce, tomatoes and seasonings., simmer 20-30 minut...

Johnny Marzetti

--------------------------------------------------------------------------------------------------------------------- PAGE 92 ------------------------------------------------------------------------------------------------------------------- JOHNNY MARZETTI Submitted by Dorothy Riggs from Indiana 1 large onion, chopped 2 Tablespoon fat, melted 1 pound ground beef 1/2 pound ground pork 1 ( 8 oz) package wide noodles 1 can cream- style corn 1 can condensed tomato soup 1 can tomato sauce Salt and pepper Cheese , grated Cook onion in fat until transparent. Add meat ; cook , stirring until browned. Cook noodles in boiling salted water until tender. Drain and rinse ; mix with corn, soup and tomato sauce. Combine with meat mixture and season to taste. Place in greased casserole ; top with cheese. ...

John Marzetti

---------------------------------------------------------------------------------------------------------------------- PAGE 92 -------------------------------------------------------------------------------------------------------------- JOHN MARZETTI Submitted by Mrs. Margaret Ewbank from Indiana 1 pound ground beef 1 pound ground pork 1 large onion, chopped 1 stalk celery, chopped 1 green sweet pepper, chopped 1 package extra fine noodles, cooked 2 cans tomato soup 1 teaspoon salt 1/2 pound cheese, grated Partially brown pork and beef in a very large skillet. Add onion, celery and pepper ; cook until clear. Add noodles, tomato soup and salt ; mix well. Pour into large baking dish and cover with cheese. Bake at 350 F. degrees for 45 minutes. YIELD: ...

Hunters ' Stew

---------------------------------------------------------------------------------------------------------- PAGE 92 ----------------------------------------------------------------------------------------------------- HUNTERS' STEW 1/2 pound salt pork, cubed 1/2 pound salami, sliced and cut into 1/2 inch strips 1 ( 3 to 4 pound ) broiler -fryer , cut up 4 whole carrots, pared 2 leeks or green onion, sliced 1-inch thick 4 sprigs parsley 2 whole cloves 1 bay leaf 1/4 teaspoon crushed thyme 1 Tablespoon salt 1/2 teaspoon pepper 3 beef bouillon cubes 3 cup hot water 1 cup dry white wine 2 ( 10 oz) package frozen California Brussel Sprouts 1/4 cup flour 3/4 cup water Brown pork and salami in Dutch oven or large saucepan; remove from drippings and set aside. Br...

Hollywood Casserole

----------------------------------------------------------------------------------------------------------- PAGE 91 -------------------------------------------------------------------------------------------------- HOLLYWOOD CASSEROLE Submitted by Sandra A. McNellis from Minnesota 2 pounds pork, cubed 2 pounds veal, cubed 2 stalks celery, diced 1 medium onion, diced 1/2 cup water 2 ( 8 oz) package noodles 1 can cream of chicken soup 2 cans cream-style corn 1 cup American cheese, grated Salt and pepper Simmer pork , veal, celery and onion in water until meat is tender. Strain, saving broth. Cook noodles. Place all ingredients in a large baking dish or roaster. Bake at 300 F. degrees for 45 minutes. If more liquid is needed use broth. YIELD: 25 minutes

Holiday Turketti

-------------------------------------------------------------------------------------------------------------- PAGE 91 --------------------------------------------------------------------------------------------------------- HOLIDAY TURKETTI Submitted by Dorothy Williams from Wyoming 2 -2 1/2 cup spaghetti or elbow macaroni 3-4 cup turkey 1 cup ham, diced 2 cans undiluted cream of mushroom soup 1 cup turkey broth 1 small onion, grated 3 cup cheese, grated 1/2 cup pimento, minced 1/2 cup green pepper, diced 1/4 teaspoon celery salt 1/4 teaspoon pepper Cook spaghetti until barely tender ; rinse with hot water and rain. Combine all ingredients except 1 cup cheese. Pour mixture into a 3-quart casserole. Top with reserved cheese. Refrigerate overnight. Bake 1 hour at 350 F. degrees . YIELD: 10 S...

Hearty Supper Casserole

---------------------------------------------------------------------------------------------------------- PAGE 91 ------------------------------------------------------------------------------------------------------ HEARTY SUPPER CASSEROLE Submitted by Mrs. Margery Hamm from Ohio 3/4 pound veal, cubed 3/4 pound pork , cubed 1/2 medium onion , diced 1 small green pepper, chopped 1/2 teaspoon salt 1 ( 8 oz) package medium noodles 1 can mushroom soup 1 cup whole-kernel corn 11/4 pound process cheese, diced 1/2 cup bread crumbs Cover veal and pork with water ; add onion, green pepper and salt. Simmer until meats are tender. Boil noodles in salted water until tender. Drain and place in a buttered casserole. Combine meat mixture and mushroom soup ; add to casserole. Cover...

Ham Balls

---------------------------------------------------------------------------------------------------------------- PAGE 91 -------------------------------------------------------------------------------------------------------- HAM BALLS submitted by Mrs. Marcia Miller from Michigan 1 pound ham, ground 1 pound veal or beef 1 pound pork 2 cup crumbs' 1 cup milk' 2 eggs 1 cup brown sugar 1/2 cup water 1/2 cup vinegar 1 Tablespoon prepared mustard Have butcher grind and mix the three kinds of meat together. Add crumbs, milk and eggs and form into balls. Place in a large covered casserole. Combine remaining ingredients and pour over the balls. Bake in a 350 F. degrees oven for 2 hours. YIELD : 8 Servings

Ham and Chicken with Noodles

------------------------------------------------------------------------------------------------------------ PAGE 91 ----------------------------------------------------------------------------------------------------------- HAM AND CHICKEN WITH NOODLES Submitted by Alice Fetterman from Pennsylvania 1/2 pound egg noodles 1 Tablespoon salt 3 quarts boiling water 2 cans cream of chicken soup 1 cup ham, diced 1 cup chicken, diced 1 teaspoon sweet basil 1/4 teaspoon poultry seasoning 1/4 teaspoon celery salt Pepper Cook noodles in boiling salted water until tender, about 7 minutes. Drain and rinse. Combine all ingredients. Place in greased baking dish. Heat in 350 F. degrees oven for 20 to 25 minutes. YIELD : 6 Servings

Frickadellars

---------------------------------------------------------------------------------------------------------- PAGE 91 ----------------------------------------------------------------------------------------------------------- FRICKADELLARS Submitted by Mrs. Jeanne Rumburg from Ohio 1 pound ground beef 1/2 pound ground veal 3 medium potatoes, cooked and mashed 1 medium onion, finely chopped 2 1/2 cup sifted flour 1 egg, beaten 4 Tablespoon milk 2 1/2 teaspoon salt 1 can cream of mushroom soup 1/4 cup mushrooms, sliced Combine all ingredients, except 1 cup flour, soup and mushrooms. Shape mixture into 32 meat balls. Roll in 1 cup flour. Fry in hot fat until browned. Place in greased casserole in layers with soup between each layer. Top with mushrooms. Bake at 32...

Family Success Casserole

--------------------------------------------------------------------------------------------------------------- PAGE 90 ----------------------------------------------------------------------------------------------------------------- FAMILY SUCCESS CASSEROLE Submitted by Mrs. A. W. Cummings from Michigan 1 pound ground beef 1 pound ground pork 1 medium onion, chopped 1 large green pepper, chopped Bacon fat 1 ( 1 pound ) package egg noodles, cooked Salt and pepper to taste 1 small package cream cheese or 3/4 cup grated Parmesan cheese 3 Tablespoon Worcestershire sauce 2 ( 10 1/2 oz) cans tomato soup 2 cans water Fry meats , onion and green pepper in bacon fat until lightly brown and tender. Add cooked noodles and other ingredients. Bake about 1 hour and 15 minutes at 325 F. degrees ...

Emergency Casserole

------------------------------------------------------------------------------------------------------------------------ PAGE 90 ------------------------------------------------------------------------------------------------------------ EMERGENCY CASSEROLE Submitted by Florence B. Hicks from Pennsylvania 2 Tablespoon green pepper, chopped 2 Tablespoon celery, chopped Butter 1 cup chicken a la king 1 can tuna, flaked 1 cup mushroom soup 1/4 cup milk 1 large package chow mien noodles Saute green pepper and celery in small mount butter. Combine chicken, tuna, soup and milk. Place alternate layers of noodles, soup mixture, green pepper and celery in buttered casserole, beginning and ending noodles. Bake at 350 F. degrees for 30 minutes. YIELD : 4-6 Ser...

Combination Veal and Pork Souffle

------------------------------------------------------------------------------------------------------------ PAGE 90 ------------------------------------------------------------------------------------------------- COMBINATION VEAL AND PORK SOUFFLE submitted by Nora Peterson from Minnesota 1 pound veal steak 1 pound pork steak 1 can chicken- rice soup 1 cup water 8 sliced white bread, toasted , buttered and cubed 6 eggs, separated Salt and pepper Cube the meat; brown. Add soup and water and simmer for 2 hours. Add bread cubes. Add well beaten egg yolks. Add the stiffly beaten egg whites. Season to taste. Pour into a buttered casserole or flat dish and place in pan of water. Bake 35 minutes at 350 F. degrees. Serve with mushroom sauce. YIELD : 8 Servings

City Chicken Supreme

-------------------------------------------------------------------------------------------------------------- PAGE 90 ---------------------------------------------------------------------------------------------------- CITY CHICKEN SUPREME Submitted by Mrs. Linda Coombs from Colorado 1 pound pork ,cubed 1 pound veal, cubed Salt to taste Bread crumbs Fat 1 can whole tomatoes 1 stalk celery 2 small onions 2 carrots 1/2 cup water Place alternate meat cubes on small skewer. Salt to taste. Bread the meat on the skewer. Fry in fat until golden brown. Place in casserole ; pour tomatoes over . Add celery , onions, carrots and water. Bake at 350 F. degrees for 2 hours. If sauce is too thick, add more water. YIELD: 4-6 Servings

Chow Mien Hot Dish

------------------------------------------------------------------------------------------------------------------------- PAGE 90 -------------------------------------------------------------------------------------------------------------------- CHOW MIEN HOT DISH Submitted by Corinne Anderson from Minnesota 1 pound mixed pork and veal, cubed 1 onion, finely chopped Butter, melted 1 teaspoon vinegar 1 teaspoon dry mustard 1 can mushrooms 1 large can chow mien noodles 1 cup half and half cream 1 can cream of chicken soup 1 cup cashew nuts Salt and pepper to taste Brown meat and onion in butter. Pour water over to cover ; add vinegar and mustard and simmer 1 hour. Mix in remaining ingredients. Bake 1/2 hour or until heated , at 350 F. degrees. YIELD: 4-5 se...

Chop Suey Casserole

------------------------------------------------------------------------------------------------------------ PAGE 90 ------------------------------------------------------------------------------------------------------------ CHOP SUEY CASSEROLE Submitted by Mrs. Irma Ewing from Michigan 1 pound veal, cubed 1 cup celery, chopped 1 cup onion, chopped 1/2 green pepper, chopped 6 Tablespoon Shoyu sauce 1/2 pound pork, cubed 3 Tablespoon shortening 1 cup rice 1 cup mushroom soup 1 cup chicken and rice soup Chow mien Noodles Combine all ingredients except noodles ; place in a buttered casserole. Bake 1 hour and 45 minutes at 350 F. degrees. Add a little chicken soup or water if mixture seems dry. About 5 minutes before taking from oven ; sprinkle chow mien noodles ...

Chop Suey

------------------------------------------------------------------------------------------------------------ PAGE 89 ----------------------------------------------------------------------------------------------------------- CHOP SUEY Submitted by Mrs. Evelyn Suomi from Wisconsin 1 pound veal, diced 1 pound pork, diced 2 small or 1 large bunch celery, diced 3-4 medium onions, chopped 2-3 Tablespoon soy sauce 1/2 -3/4 package noodles 1 small can mushrooms '1 can tomato soup 2-3 Tablespoon molasses ---------------------------------------------------------------------------------------------------------------- ...

Chicken and Ham Casserole

----------------------------------------------------------------------------------------------------------------- PAGE 89 -------------------------------------------------------------------------------------------------------------- CHICKEN AND HAM CASSEROLE submitted by Mrs. Vivian Harwood from Michigan 1 cup buttered bread crumbs 1 cup diced baked ham 1 can of mushroom soup 1 cup cooked diced chicken Spread half of crumbs on bottom of casserole. Spread ham on crumbs. Mix mushroom soup and chicken. Spread on top of ham. Cover with remaining bread crumbs. Bake at 350 F. degrees for 1 hour. YIELD 4-6 Servings

Chicken-Ham and Bacon Casserole

---------------------------------------------------------------------------------------------------------------- PAGE 89 --------------------------------------------------------------------------------------------------------- CHICKEN - HAM AND BACON CASSEROLE submitted by Mrs. Marguerite Crews from Pennsylvania 8 chicken breasts or thighs 8 strips bacon 8 slices ham or dried beef 1 can cream of mushroom soup 1 soup can sour cream Wrap each piece of chicken in a strip of bacon. Place each on a slice of ham or wrap in a slice of dried beef. Arrange in a casserole. Cover with mushrooms soup mixed with sour cream. Bake 2 hours at 350 F. degrees. NOTE : Chicken may be boned if desired. This casserole may be prepared ahead of tinme and baked just before servings. YIELD : 4-6 Servings

Cape Cod Chicken- Tuna Pie

------------------------------------------------------------------------------------------------------------------ PAGE 89 ------------------------------------------------------------------------------------------------------------- CAPE COD CHICKEN- TUNA PIE Submitted by Mrs. Robert Berkner from Minnesota 1 ( 10 oz) package pie crust mix 1/4 teaspoon poultry seasoning 2 Tablespoon yellow corn meal 1 can condensed cream of chicken soup 2 Tablespoon water 1-2 chicken bouillon cubes 1 ( 13 oz) jar boned chicken, cut in large pieces 1 ( 7 oz) can tuna, coarsely flaked Make pie crust by package directions for 2-crust pie ; add seasoning and cornmeal. Stir in liquid. Fit half of pastry into 9 -inch pie pan. Heat soup ; add water and bouillon cube. Add chicken and tuna ; pour into pastry-lined pan. Cover...

Carolina Meat Pie

----------------------------------------------------------------------------------------------------------------- PAGE 89 ---------------------------------------------------------------------------------------------------------------- CAROLINA MEAT PIE submitted by Mrs. June Cessna McIsaac from Pennsylvania 1 pound shoulder veal ,cut in 1- inch cubes 1 small slice ham, cubed 1 teaspoon salt 1/2 teaspoon pepper 1 Tablespoon butter 2 onions, chopped 2 carrots, diced 2 Tablespoon flour 1 quart boiling water 1/2 cup tomato catsup Pastry for 9-inch pie pan Sprinkle meats with salt and pepper. Brown meats in butter. Add onion and carrot. Sprinkle with flour ; add boiling water combined with catsup. Simmer 30 minutes until meat is tender. Add potatoes. Cook until tender and the stew is rich...

Buffet Chicken Casserole

--------------------------------------------------------------------------------------------------------------- PAGE 89 -------------------------------------------------------------------------------------------------------------- BUFFET CHICKEN CASSEROLE Submitted by Mrs. Harriet Okino from Hawaii 1 ( 5 pound chicken) Salt Celery tops ( optional) 1 onion, sliced 1 bay leaf 1 ( 4 oz) can mushrooms 1 cup ripe olives, sliced 1 ( 12 oz) package flat noodles 1/3 cup minced onions 1/3 cup green pepper 1 can mushroom soup 1 1/2 cup processed cheese, grated 1 cup frozen peas 1/8 teaspoon pepper 1/2 teaspoon celery salt 1 cup cooked ham, diced Half cover chicken with boiling water ; add 1 Tablespoon salt, celery tops, sliced onion and bay leaf. Simmer covered for 1 1/2 hours;...

Bill and Julie's Hot Dish

---------------------------------------------------------------------------------------------------------------- PAGE 88 --------------------------------------------------------------------------------------------------------------- BILL AND JULIE'S HOT DISH Submitted by Mrs. Nora Estrem from Minnesota 1 1/2 pound pork steak, cubed 1 1/2 pound veal steak, cubed 2 cup celery , chopped 1 Tablespoon onion, browned 1 cup green pepper, cubed 1 ( 1 pound ) can cashew nuts or less 3/4 cup uncooked rice 1 can mushroom soup 1 cup cream of chicken soup 1 cup mushroom stems an d pieces , undrained 2 soup cans water Brown meat and mix with all remaining ingredients. Bake in a large at 325 F. degrees for 2 hours . YIELD : 16 Servings

Bev's Meat Balls

--------------------------------------------------------------------------------------------------------------- PAGE 88 ------------------------------------------------------------------------------------------------------------ BEV'S MEAT BALLS Submitted by Mrs. Doris A. Seal from Washington 1 pound ground beef 1/2 pound pork sausage 2 cup cracker crumbs 1 egg, beaten 1 cup milk 1/2 medium onion , finely chopped 2 teaspoon salt 1/2 teaspoon pepper 1/8 teaspoon sage Mix all ingredients ; gently form into small 1 1/2 inch meat balls/ Brown balls in small amount of lard. Put in covered casserole. Bake 1 hour at 350 F. degrees. YIELD : 6 Servings

Applesauce Meat Balls

--------------------------------------------------------------------------------------------------------------- PAGE 88 ------------------------------------------------------------------------------------------------------ APPLESAUCE MEAT BALLS Submitted by Josephine Sherman from Iowa 3/4 pound ground beef 1/4 pound pork 1/2 cup thicken unsweetened applesauce 1/2 cup soft bread crumbs 1 egg, well beaten 1 1/4 teaspoon salt 1/8 teaspoon pepper 1.4 cup onion ,minced Flour 2 Tablespoon fat 1/4 cup catsup 1/4 cup water Combine beef, pork ,applesauce , bread crumbs, egg, salt , pepper and onion. Form into 12 balls. Roll lightly in flour and brown in hot fat. Place in 1 1/2 quart casserole ; cover with catsup, water and fat meat balls were browned in. Cover ; bake at 350 F. degrees for 1...

American Chop Suey

----------------------------------------------------------------------------------------------------------------- PAGE 88 -------------------------------------------------------------------------------------------------------------- AMERICAN CHOP SUEY Submitted by Janet Low from Minnesota 2 pound mixed ground beef and pork 2 medium onion, chopped 2 cup celery, diced 1 ( 8 oz) package uncooked macaroni 2 cup tomato soup 2 soup cans hot water 2 teaspoon salt Pepper 1/4 cup soy sauce 1 cup American cheese, grated Buttered bread crumbs Brown meat will, but slowly to develop the flavor. Add onions and celery ; cook until onions are golden brown. Combine all ingredients except cheese and bread crumbs. Put in buttered casserole ; cover and cook at 350 F. degrees for about 1 ho...

All-In- One Supper Casserole

--------------------------------------------------------------------------------------------------------------- PAGE 88 -------------------------------------------------------------------------------------------------------------- ALL- IN -ONE-SUPPER CASSEROLE Submitted by Addie Moum from Minnesota 1 can of cream of chicken soup 1/2 cup milk 1 cup cooked chicken, diced 1 cup julienne strips of cooked ham 1/4 teaspoon marjoram, crushed 1/4 teaspoon rosemary, crushed 1 cup peas, drained 1 ( 8 oz) package frozen French-fried potato puffs Combine soup, milk, chicken, ham, marjoram, rosemary and peas. Pour into 1 1/2 quart casserole. Top with potato puffs. Bake at 425 F. degrees for 40-45 minutes. ANOTE : One-half a 10 -ounce package of frozen peas, thawed enough to break apart, may be substituted for ...

African Chop Suey

----------------------------------------------------------------------------------------------------------------------- PAGE 88 -------------------------------------------------------------------------------------------------------------- AFRICAN CHOP SUEY Submitted by Marge Blanchard from Michigan 1 pound veal 1 pound pork 1 onion, chopped 1/2 cup uncooked rice 1 cup cream chicken soup 1 cup mushroom soup 1 cup celery, diced 1 cup mushrooms 1 cup water Brown veal and pork with onions. Add the remaining ingredients and place in a greased casserole. Bake 2 hours and 30 minutes at 350 F. degrees. YIELD: 8 Servings

Zelma's Turkey Casserole

-------------------------------------------------------------------------------------------------------------------------- PAGE 86 --------------------------------------------------------------------------------------------------------- ZELMA'S TURKEY CASSEROLE Submitted by Mrs. June Letcher from California 1 cup onion, finely chopped 1 cup green pepper, finely chopped 1 cup celery, cut into strips 1 stick butter 2-3 cup cooked chicken or turkey, diced 1 ( 4 oz) can mushrooms 3 cans cream of chicken soup 1 large can chow mien noodles 1 ( 3 oz) package slivered almonds Lightly saute onion, green pepper and celery in butter. Combine diced chicken, mushrooms and soup ; add sauted ingredients and blend well. Line a casserole with noodles ; pour mixture over noodles. ...

Very Special Casserole