2 lbs. ground beef
Onion
Salt
1 can Campbell’s vegetable beef soup
Mustard
Ketchup
Oatmeal
Brown beef with onion and salt. Add soup, mustard and ketchup (approximately 1/4 cup). Scant oatmeal to thicken.
Categories
Categories
Coke Sloppy Joes
1 lb. hamburger
1 can Classic Coke
1 C. ketchup
Green pepper, chopped, optional
Brown hamburger; drain grease. Add Coke and ketchup and let simmer to reduce liquid. You may add green pepper to taste, This is an easy recipe but it can’t be made in 15 minutes because it takes a while to reduce down.
Categories
Jean’s Cheese Spread
This recipe comes to the Bartholomew family from Jean Riordan, Leta’s mother-in-law.
1 lb. Velveeta cheese
1 small jar sweet pickle relish, juice and all
6 hard-boiled eggs
2 rounded T. Miracle Whip
1 T. sugar
Put everything in mixing bowl, except eggs. Mix with electric mixer until blended and fluffy. Add eggs and mix until eggs are the size you want. If too thick, can add more Miracle Whip. Have at room
temperature to spread.
NOTE: Aunt Jeanette really likes to use this spread to make grilled cheese sandwiches.
Elizabeth Clark always requests this for Christmas supper at Grandpa Bartholomew’s house.
1 whole chicken
Celery
1 medium onion
Miracle Whip
Salt and pepper
Boil chicken until done. Remove skin and bones. Cut or shred chicken (this is easier done when warm). Let the chicken cool. Chop celery and onion and add to chicken. Add Miracle Whip (do not use mayonnaise); salt and pepper to taste. Refrigerate. Best if made the night before.
Categories
Supper On A Bread Slice
French bread
2/3 C. evaporated milk
1 1/2 lbs. ground beef, browned
1 C. saltine cracker crumbs
1 egg
Radishes, sliced 1/4″ thick
1/2 C. onion, chopped (fry with ground beef)
1 T. mustard
1 tsp. salt
1/8 tsp. pepper
2 C. American cheese, grated
Combine above ingredients and set aside, Cut a long loaf of French bread in half lengthwise. Spread mixture over cut side of bread. Wrap in foil leaving top open. Put on cookie sheet. Bake 25 minutes at 350º. Cut and serve.
NOTE: Can freeze or may make one day and bake the next day.
Categories
Hot Dog Wrap-Ups
This recipe comes from an old Better Homes and Gardens Junior Cookbook. We used to love making them when we were growing up. Emily and I still get hungry for them and make them for lunch occasionally.
2 T. butter or margarine, softened
4 slices bread
4 slices American cheese
4 hot dogs
Spread softened butter or margarine on one side of each piece of bread with a table knife. Put buttered-side down on a baking sheet. Put a slice of cheese on each bread slice. Put a hot dog diagonally across each slice of cheese. With adult’s help, turn on the oven to 375°. It will start to get hot. Fold the 2 opposite corners of the bread over each hot dog. Push 2 wooden picks through the bread and into the hot dog to keep the corners around it. With adult’s help, put the baking sheet into the oven. Bake until bottoms are golden brown. This will take about 10 minutes. With adult’s help, remove the baking sheet. Turn off the oven. Use pancake turner to put hot dogs on plates.
Makes 4 sandwiches.
7 C. cooked chicken*
1 tsp. salt
3 1/2 C. celery, diced
2 C. green seedless grapes, halved
3 hard-boiled eggs, optional
1/2 C. blanched almond slices
Crisp bacon pieces, optional
DRESSING:
1 1/2 C. Hellmann’s mayonnaise
1/2 C. whipping cream
*BOILED CHICKEN: Get chicken breasts or whole chicken. Cover with water in large kettle. Season with onion powder-garlic powder, poultry seasoning and celery seeds. Bring to boil, then simmer 1 hour. Let cool, then remove from bones and tear breasts into medium chunks or strips.
DRESSING: Mix. Add more mayonnaise if necessary.
5 C. cooked chicken, cubed
2 C. green grape halves
1 C. snow peas
2 C. packed, torn fresh spinach
2 1/2 C. sliced (u-shaped) celery
7 oz. corkscrew macaroni, cooked and drained
1/2 large cucumber, sliced
3 green onions with tops, sliced
DRESSING:
1/2 C. vegetable oil
1/4 C. sugar
2 T. wine vinegar (red wine vinegar)
1 tsp. salt
1/2 tsp. dried, minced onion
1 tsp. lemon juice
2 T. minced, fresh parsley
Put salad ingredients in one big bowl and refrigerate.
DRESSING: Combine in jar. Mix well. Refrigerate. Pour over salad just before serving and toss. Serves 8 to 10.
NOTE: May garnish with mandarin oranges (and mix rest of can in with salad).
4 C. cooked chicken, cubed
1 C. Craisins
1/2 C. sliced almonds, toasted in butter
1/2 C. red onion, finely chopped
1/2 C. mayonnaise
1/2 C. celery, chopped
DRESSING:
1/2 can (1 C.) whole cranberries
3/4 C. oil
1/4 C. vinegar
1 tsp. sugar
1 tsp. salt
1/2 tsp. paprika
DRESSING: Mix in blender and serve over chicken salad.
4 C. cooked chicken, diced
1 1/2 C. celery, diced
3 T. lemon juice portions only
1 1/2 C. seedless white grapes
1 – 3 oz. pkg. almonds, toasted
2 small green onions, white
3 hard-boiled eggs, chopped
DRESSING:
1 tsp. celery seeds
3/4 tsp. seasoned salt
3/4 tsp. salt
1/8 tsp. pepper
3/4 C. salad dressing
3/4 C. mayonnaise
1/4 C. half and half cream
GARNISH:
8 to 10 pineapple rings, or 2 cantaloupes
Lettuce
Combine chicken, celery and lemon juice: chill for 1 hour. Add grapes, almonds, onions and eggs. Combine dressing ingredients. Add to chicken mixture. Salad may be served on lettuce leaf and garnished with pineapple ring, or served in a ring of cantaloupes, or in cantaloupe halves.