Grandma Hurst's Meat Loaf

1 lb. ground beef
1/4 tsp. pepper
2/3 C. canned milk
1/2 tsp. salt
1/3 C. ketchup
chopped onion
1/2 C. rolled oats

Mix and bake in a loaf pan at 300 degrees for 1 hour.
This is mom's recipe for meatloaf and I really love it.

Taco Salad

MEAT MIXTURE:  In a large skillet, cook 2 lbs. ground beef over medium heat and drain.  Stir in 2 envelopes taco seasoning MINUS 2 T. FOR DRESSING BELOW.

DRESSING:  In a small bowl, combine the following:

·         2 bottles (8 ounces) Thousand Island salad dressing

·         4 T. taco sauce (I made it without this.)

·         2 T. taco seasoning

TOPPINGS:

·         2 cans (16 ounces) kidney beans, rinsed and drained

·         2 pkgs. (7½ ounces) tortilla chips, crushed

·         2 med. heads iceberg lettuce, torn

·         8 med. tomatoes, diced

·         4 cups shredded cheddar cheese

·         2 bunches onion, chopped (I used green onion)

·         Salsa

·         Sour Cream

Optional:

·         Olives

·         Avocado

Oven Stew

Spread evenly over bottom of roasting pan 1½ lbs. stew meat, cubed.  Add 1 large onion, carrots, celery and potatoes, cut in chunks.  Mix together 2 t. salt, 1 T. sugar and 2 T. tapioca.  Sprinkle over above.  Drizzle not quite 1 quart of tomato juice over all.  Cover and bake 5 hours at 250°.  (Can be started at 350° then reduced after ½ hour to 250° for 3½ hours).

NOTE:  This recipe came from the Bountiful Harvest book.  I like a lot of vegetables in my stew, so when I make it I use 2 cans each beans, peas, carrots and corn.  I dump entire can of vegetables and water over the meat, onion and potatoes.  I then use tomato soup or tomato sauce (I don’t always have tomato juice) mixed with the tapioca in a blender so it doesn’t clump. 

Tuna Casserole

1 can tuna, drained

1 can mushroom soup

1 medium onion, minced

1 C. celery, diced fine

2 C. rice, cooked

½ t. salt

¾ c. mayonnaise

1 T. lemon juice

3 hard cooked eggs, finely chopped

1 4 oz. can mushrooms

½ lb. cheese, grated

Combine all ingredients.  Stir together mixing well.  Bake in 2-quart casserole at 350° for 45 minutes.

NOTE:  I mix everything together in the baking dish then about midway through the cooking process I stir it together again.  Also, I don’t always have celery and it turns out fine without it.

Chilighetti

2 T. butter

¾ C. chopped onion

1 lb. lean ground beef

1 #2 can tomatoes

1 large can (4 c.) mild chili

1 8 oz. pkg. spaghetti

3 C. shredded Cheddar cheese

1 C. sour cream

½ C. grated Parmesan cheese

½ lb. sliced fresh mushrooms, sautéed

Brown ground been and onion in butter.  Drain and add tomatoes and chili.  Simmer covered for 45 minutes.  Cook spaghetti in salted water and drain.  Remove meat mixture from heat and stir in cheese.  Fold in sour cream and mushrooms.  Combine with spaghetti and put in a large casserole.  Top with Parmesan cheese.  Bake covered at 350°.

NOTE: This recipe came from my Tooele Ward cookbook.  When I brown the hamburger, I do not use butter or margarine because I think the meat has plenty of grease.  Also, when I make it I use a large skillet instead of the oven.  I also use canned mushrooms and don't always use the Parmesan.

7-Layer Casserole (Mom)

o   1 cup rice, raw

o   1 can whole-kernel corn, drained

o   salt and pepper

o   1 8 oz. can tomato sauce mixed ½ can of water

o   ½ cup onion, chopped

o   ½ cup green pepper, chopped

o   ½ cup cheese, grated

o   ¾ lb. raw hamburger

o   salt and pepper

o   1 8 oz. can tomato sauce mixed with ¼ can water

o   cheese, grated (enough to cover)

Put in layers in 2 quart baking dish.  Cover tightly.  Bake at 350° for 1 hour.  Uncover and bake 30 minutes longer.

Chicken & Rice Bake (Mom)

1 can cream of mushroom soup

1 cup water

¾ cup uncooked  rice

¼ tsp each paprika and pepper

4 skinless, boneless chicken breast halves

In 2-quart shallow baking dish mix soup, water, rice, paprika and pepper.  Place chicken on rice mixture.  Cover.  Bake at 375° for 45 minutes or until done.    

Shipwreck

Place in baking dish or pan two layers of sliced onion, 2 large potatoes sliced, salt, pepper and paprika.  Crumble on top 1 lb. raw hamburger.  Salt and pepper hamburger.  Sprinkle on ½ cup raw rice, 1 cup diced celery, 1 cup sliced carrots, 1 can tomato soup mixed with 1 can of boiling water.  Put on lid.  Bake at 300° for 3 hours.

Chili Mac & Cheese Dawgz

1 Box of Mac & Cheese
1 can of chili
1 package of hot dogs
1 package of buns

Make one box of Mac & Cheese. Add one can of chili after Mac & Cheese is done. Then cook 1 package of any type of hot dog any way you like (grill, bake, fry, boil, etc). Place dog on bun. Top with Chili Mac. I also like to put some mustard on there.

Chicken Casserole (Charlie)

·         8 to 10 chicken pieces

·         2 tablespoons margarine

·         ½ pound mushrooms, slice

·         1 can cream of chicken soup

·         1 1/3 cups water

·         2 tablespoons chopped parsley

·         ¼ teaspoon salt (opt.)

·         pepper to taste

·         2 cups uncooked rice

Brown chicken in margarine in Dutch oven.  Add mushrooms and cook until lightly browned.  Remove chicken and set aside.  Add soup, water, parsley, salt and pepper.  Cover and bring to a boil.  Stir in rice.  Return chicken to pan, cover.  Simmer at 350° for 30-45 minutes until most of liquid is absorbed.  Makes 6 servings.

Chicken Enchiladas Suizas (Charlie)

·         1 20-ounce can whole tomatoes

·         1 7-ounce can diced green chiles

·         1 medium onion, quartered

·         2-3 cloves garlic, peeled

·         1 cup thick sour cream sauce (from Salsa section)

·         salt and pepper to taste

·         ½ cup corn or canola oil

·         12 corn tortillas

·         2 pounds boneless chicken breasts, cooked and cubed

·          cups Swiss, Chihuahua or Jack cheese, grated

·         1 bunch green onions, chopped1 cup sour cream (or media crema if shopping in Baja)

In food processor, blend together tomatoes, chiles, onion, garlic and sour cream sauce. Season to taste with salt and pepper and pour into a large saucepan. Heat thoroughly.

Heat oil in skillet until a drop of water sizzles when placed in it. Fry a tortilla lightly on both sides so it's still pliable. Using tongs, remove it from the pan. Dip it into the enchilada sauce and lay it inside a 9 x 14 pan. Stuff enchilada with chicken, cheese and onions. Roll and place seam side down in the pan. Repeat for all 12 tortillas, reserving a small amount of cheese and onions.

When all enchiladas are made, place the pan in a 350° oven for about 20 minutes. Remove from oven, pour remaining enchilada sauce over enchiladas until almost covered. Cover with remaining cheese and onions. Broil for two minutes or until cheese is melted. Serve immediately, topped with sour cream.

Serves 4

Dutch Oven Lasagna (Charlie)

Using a 14” Dutch oven

·         3 pounds lean ground beef

·         23 ounces spaghetti sauce

·         1 lb. shredded mozzarella cheese

·         6 eggs

·         5 cups cottage or ricotta cheese

·         ½ cup grated Parmesan cheese

·         26 lasagna noodles

·         3 teaspoons oregano

·         1½        cups hot water

Preheat the Dutch oven.  Brown the ground beef.  When done, remove the beef to a large mixing bowl.  Add the spaghetti sauce to the beef and mix well.  In another bowl, add the cottage or ricotta cheese, Parmesan cheese, mozzarella cheese (reserve a few ounces for later), eggs, and oregano, and mix well.

Place the layers in the oven in the following order: 

1.       Break up four lasagna noodles into the bottom of the oven. 

2.       Spread about ¼ of the meat mixture over the noodles. 

3.       Spread ¼ of the cheese mixture over the meat mixture. 

Repeat for 4 layers.

Pour the hot water all around the edges of the oven.  Place the lid on the oven and bake one hour or until done.  Check frequently.

Hints:  This recipe works well with charcoal (12 briquettes on bottom and 16 on top).  Cooking time can be reduced by pre-cooking and draining the lasagna noodles.

Hawaiian Haystacks

o    2 cans chicken

o    2 cans cream of chicken soup

o    juice from large can of pineapple tidbits

o    large pot of cooked rice

o    1 T. soy sauce

o    2 cans chicken broth

o    ½ C. brown sugar

o   Toppings: cheese, green onion, peppers, coconut, almonds, oriental noodles, tomatoes,  pineapple, cucumbers, celery, mushrooms, mandarin oranges (and any others you would like).

Combine all ingredients, except chicken, in a large sauce pan.  Mix and heat through.  (Add cornstarch with water if it needs to thicken.)  Add chicken and heat through.

Layer haystacks with rice, chicken mixture, and toppings. Serves 8

Margene's Very Tender Roast

Margene's Very Tender Roast

Place in baking dish.  Bake for 5 hours at 275 degrees.  For better gravy, brown first.