This recipe came from the Dunkerton, Iowa, First Baptist Church Cookbook – 1932
1 C. sugar
2 T. cornstarch
Juice of 1 lemon
1 T. butter
2 egg yolks
Mix the above and add 1 cup boiling water. Bring this to a boil and pour into crust. Use the egg whites for the top.
1 – 6 oz. can frozen limeade concentrate
1 – 14 oz. can sweetened condensed milk
1 – 8 oz. carton whipped topping
1 – 8″ graham cracker pie shell
Thaw limeade concentrate. Combine with sweetened condensed milk in bowl; blend well. Fold in whipped topping. Spoon mixture into pie shell. Chill in refrigerator until firm.
3/4 lb. chicken breast, cut into chips
1 small onion, chopped
1 T. oil
1 C. broccoli, thawed
1 C. green beans
1 carrot, in julienne strips
1 – 13 3/4 oz. can chicken broth
1/2 tsp. basil leaves
1 1/2 C. Minute instant brown rice
1/4 C. Parmesan cheese, optional
Pepper
Cook and stir chicken and onion until browned. Add broccoli, peas, carrots, broth, basil and pepper. Bring to boil. Stir in rice. Return to boil. Reduce heat. Cover. Simmer 5 minutes. Remove from heat. Let stand 5 minutes. Stir in 1/4 cup Parmesan cheese, optional.
1 lb. hamburger
1 medium onion, chopped
1/2 C. raw rice
1 can cream of chicken soup
1 1/2 cans water
1 C. celery, chopped
1/4 C. green pepper, if desired
1 can mushroom soup
1/4 C. soy sauce
Chow mein noodles
Brown hamburger with celery, onion and green pepper. Put in casserole and add rest of ingredients. Bake at 350º for 1 1/4 hours. Last 15 minutes, cover with chow mein noodles.
1 lb. hamburger
2 onions, chopped
1/4 tsp, mustard
1 1/2 tsp. paprika
2 T. brown sugar
1 1/4 tsp. salt
3 T. Worcestershire sauce
6 T. catsup
1/2 C. water
3 T. flour
1 – 6 oz. pkg. noodles
1 small can corn
1 small can peas
Brown hamburger and onions. Add rest of ingredients and simmer. Cook noodles as directed on package. Add to hamburger mixture. Place in casserole and bake at 350º for 30 minutes.
This is one of the two or three meals that Paul is very good at cooking. It’s a favorite winter supper for our family.
3 cans Campbell’s tomato soup
1 1/2 lbs, ground hamburger
3 C. elbow macaroni
1/2 large green pepper
1 small onion
Butter
Put butter, onion and green pepper into a pan and heat on low until contents begin to soften. Add and brown hamburger. In big pot boil water for cooking noodles. Add soup to the hamburger mixture. Once water is at a boil, add macaroni and cook for 3 minutes. Drain water from macaroni and add soup/hamburger mixture to the big pot with the macaroni and cook on very low heat for 10 minutes.
Serve with Parmesan cheese, white bread with butter, and milk. Applesauce goes nicely, too,
2 lbs. hamburger
1 can golden mushroom soup
1 can Cheddar cheese soup
1 – 20 oz. pkg. frozen French fries
Hamburger toppings
Brown hamburger and drain. Place in a 9×13″ pan. Combine soups and pour over hamburger. Place frozen French fries over top. Bake 45 to 55 minutes at 350°.
I would ask my Mom to fix liver and onions when I needed energy to play ball. When I first had to eat liver and onions, I had to drown it in catsup. I soon learned to love them so much that I periodically order it in restaurants.
1 lb. liver, sliced thin
2 T. oil
Salt and pepper
Flour
1 large onion, sliced
Mix salt and pepper in flour. Roll liver in flour and brown lightly; add the onions. Put in casserole and bake at 350° for 1 hour.
1 T. minced garlic
1 pkg. smoked sausage
2 cans chicken broth
2 green peppers, chopped
1 pkg. frozen shrimp or 1 pkg. crab meat or 2 C. cooked chicken, diced
1 or 2 Jalapeno peppers
A little Tabasco sauce
1 tsp. fresh thyme, chopped, or 1/4 tsp. dried
1/4 tsp. chili powder
1/8 tsp. cayenne pepper
1 1/2 C. white rice, or more if mixture has too much liquid
Heat sausage, garlic and Tabasco sauce in pan. Add peppers, onion, second meat tomatoes and thyme. Then season with chili powder and cayenne pepper to taste. Add rice and chicken broth. Heat to boiling, reduce heat and simmer- uncovered, for 10 minutes, or until rice is tender.