------------------------------------------------------------------------------------------------------------------------ PAGE 55 ------------------------------------------------------------------------------------------------------------- HUNGRY BOY'S CASSEROLE Submitted by Mrs. Luther Taylor from Oklahoma Mrs. Dale R. Lewis from South Dakota 1 -1 1/2 pound ground beef 1 cup celery, sliced 1/2 cup onion, chopped 1/2 cup green pepper, chopped `1 clove garlic, minced 3/4 -1 1/4 cup water 1 ( 6 oz) can tomato paste 3/4 -1 teaspoon salt 1 teaspoon paprika 1/2 teaspoon monosodium glutamate 1 ( 1 pound ) can pork and beans 1 ( 1 pound) can chick peas or lima beans, undrained Saute beef, celery, onion, ...
-------------------------------------------------------------------------------------------------------------------- PAGE 82 ---------------------------------------------------------------------------------------------------------- SCALLOPED CHICKEN Submitted by Grace Setness from California CHICKEN 1 ( 5 pound ) chicken 1 carrot 1 onion, sliced 2 teaspoon salt 1 bay leaf Pinch of basil Cook chicken with remaining ingredients until tender. Bone meat and remove skin ; cut into slices . Chop skin and cook giblets. DRESSING: 1 1/2 loaves of 2 day- old Italian bread 1/2 cup margarine 1 bunch parsley, chopped 6 green onions, chopped 2 large stalks of celery with tops, chopped 1 teaspoon poultry seasoning Pepper to taste 1 teaspoon salt 6 Tablespoon chicken broth Crumble...
This little section is found from the some organization cookbook, I suspect it is a home economics' cookbook but not 100 percent sure...this is some information that was in the from to this cookbook This is found towards the bottom of page 17...I wished I had the rest of this cookbook, at least the first 12 pages and the cover...I do believe got this with my moms stuff..( Soon very soon will be the recipes) The Lowly Leftover... can be transforms into a delectable mouth-watering casserole with just a little imagination. Gravies or sauces add flavor to left-over meat dishes. All busy homemakers know the value pf canned cream, soups which are convenient and add zest to most casseroles. Cheese sprinkled over the top of almost any casseroles adds color and nutritional value when the cheese seasons the dish but does not dominate it. ...
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