Entrees and Casseroles

Meat Loaf - Ann Landers Recipe

  • 2 lb ground beef or turkey (add soy sauce to turkey for color)
  • 2 eggs
  • 3/4 cup catsup
  • 1 tablespoon MSG
  • 1 pack onion soup
  • 1/2 cup warm water
  • 1/2 cup dry bread crumbs

Instructions:

  1. Mix and pat into meatloaf pan or dish.
  2. Cover with 2 strips of bacon and 1 8 oz can tomato sauce.
  3. Bake at 350 degrees for 1 hour.

Beef Burgundy

  • 2 1/2 - 3 lbs stew meat
  • 1 can cream of celery soup
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1/2 pack Lipton's onion soup mix
  • 1 cup Burgundy wine

Instructions:

  1. Mix all ingredients and bake at 350 degrees for 2 1/2-3 hours in a covered casserole dish.

Stuffed French Bread

  • 1/2 lb sausage
  • 1/2 lb ground beef
  • 1 chopped onion
  • 1/3 cup water
  • 1 egg
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 teaspoon yellow mustard
  • 2 tablespoons parsley
  • 2 teaspoons sausage mix
  • 2 tablespoons butter
  • 2 cloves garlic

Instructions:

  1. Cook sausage in skillet, crumble and add ground beef and onion until browned.
  2. Cut ends and split two loaves of brown and serve French bread.
  3. Hollow out and mix crumbs with water, egg, parsley, mustard, salt, pepper, and sausage mix.
  4. Pack shells and replace ends, skewer in place.
  5. Crush garlic and add to butter, brush on outside and bake at 400 degrees for 15-20 minutes.
  6. Cut into 2-inch slices to serve.

Veal in Sauterne Sauce/Wild Rice

  • 1 1/2 lb veal (thinly cut and pounded)
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1 cup chicken broth or bouillon
  • 1/2 cup Sauterne wine
  • 1/2 teaspoon marjoram
  • Salt and pepper
  • 10 oz wild rice
  • 8 oz hearts of artichoke (quartered)

Instructions:

  1. Sauté veal in butter, remove and set aside.
  2. Blend in flour, add broth, wine, marjoram, salt, and pepper.
  3. Heat and stir until sauce thickens and is smooth.
  4. Spread in casserole, add wild rice and scatter artichokes.
  5. Place veal on top with any accumulation of drippings and pour sauce on top.
  6. Bake at 350 degrees for 25-30 minutes.

Tamale Pie - Ethel Thayer

  • 1 1/2 lb ground chuck or turkey (add some oil to turkey)
  • 1 large can tomatoes
  • 1 medium onion (chopped)
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1 small can pitted black olives

Instructions:

  1. Brown meat and add the rest of the ingredients. Boil uncovered for 20 minutes.
  2. Sauté 8 tortillas (halved) in 1/4 cup oil and drain.
  3. Mix 1 egg with a carton of small curd cottage cheese.
  4. In a 3-quart casserole, layer as follows: 1/3 of meat, then 1/2 of the tortillas, then 1/2 of the cottage cheese mix, and a layer of jack cheese.
  5. Repeat again ending with meat, then crushed fritos or tortilla chips on top with grated cheddar cheese.
  6. Bake for 20 minutes at 350 degrees.

Braised Lamb Shanks

Instructions:

  1. Sprig them with slivered garlic, then rub them with salt, pepper, and curry powder.
  2. Dredge in flour and place shanks on a rack in a pan and in the bottom of the pan.
  3. Brown at 450 degrees for 15-20 minutes.
  4. Put some water in the pan and cover closely.
  5. Turn down heat to 325 and cook for a total of 2 1/2 hours.
  6. In the last 15 minutes, remove cover or foil and glaze with chutney.

Chuck Roast - Latin Style

Instructions:

  1. Brown roast in oil in a large pot.
  2. Add sliced onions, green bell peppers, garlic, and cover with boiling water.
  3. Add 1 can tomato paste, 1 tablespoon Worcestershire sauce, 1 tablespoon soy sauce, 1 bay leaf, and simmer for 2 hours until nearly tender.
  4. Add carrots and cook until tender.
  5. Save extra sauce for paella or soup stock.

Easy Chuck Roast

Instructions:

  1. Line baking pan with foil.
  2. Place chuck roast in, then pour over top one can cream of mushroom soup (undiluted) and one pack Lipton's dry onion soup mix.
  3. Slice some bell peppers and add 1/2 cup red wine (optional).
  4. Seal well with foil on top.
  5. Pinch edges to make airtight.
  6. Bake at 350 degrees for 2 1/2 hours.

Stuffed Leg of Lamb

  • 1 boned leg of lamb
  • 1 onion
  • 1 lb mushrooms (quartered)
  • 1 (12 oz) pack spinach souffle (Stouffer's)
  • 4 oz stuffing mix
  • 2 tablespoons butter
  • 3 tablespoons lemon juice
  • Salt and pepper
  • White wine to baste

Instructions:

  1. Rub lamb with minced garlic and sauté onion in butter.
  2. Add stuffing mix and lemon, and thawed spinach mix, salt, and pepper.
  3. Mix it all up with an egg and stuff into cavity.
  4. Roll and reshape by tying with twine.
  5. Cook on rack at 425 degrees for 20 minutes.
  6. Turn down and continue at 325 for another hour.
  7. Let rest for 15 minutes outside oven covered with foil before carving (meat thermometer should read 125-130 degrees before removing).

Taco Meat

  • 1 lb ground meat
  • 1 chopped onion
  • 1 green chili
  • 1 teaspoon Lowry's seasoned salt
  • 1 clove minced garlic
  • 1/4 teaspoon ground cumin
  • 1 teaspoon oregano
  • 1 teaspoon chili powder
  • 1 medium to large diced tomato

Instructions:

  1. Sauté meat. If using turkey, add oil to sauté and crumble.
  2. Add remaining ingredients and some salsa if desired.

Gammie Thayer's Baked Beans

  • 1 quart navy beans (cooked until the skins blow off)
  • 1/2 cup sugar
  • 1 chopped onion
  • 2 tablespoons baking soda
  • 1 teaspoon salt
  • 1 tablespoon vinegar
  • 1 tablespoon molasses
  • 3/4 lb salt pork (cubed)

Instructions:

  1. Bake together in a bean pot.

New Orleans Style Red Beans

  • 1 lb dried red kidney beans
  • Water, to cover the beans
  • 3 1⁄2 lbs ham hocks
  • 16 cups water
  • 2 1⁄2 cups celery, finely chopped
  • 2 cups onions, finely chopped
  • 2 cups green bell peppers, finely chopped
  • 5 bay leaves
  • 2 teaspoons white pepper
  • 2 teaspoons dried thyme leaves
  • 1 1⁄2 teaspoons garlic powder
  • 1 1⁄2 teaspoons dried oregano leaves
  • 1 teaspoon cayenne
  • 1⁄2 teaspoon black pepper
  • 1 tablespoon Tabasco sauce
  • 1lb andouille sausage, cut diagonally into 3/4-inch pieces

Instructions:

  1. Cover the beans with water 2" above beans.
  2. Let stand overnight.
  3. Drain just before using.
  4. Place the ham hocks, 10 cups of the water, celery, onions, bell peppers, bay leaves, and seasonings in a 5.5 qt saucepan or large Dutch oven; stir well.
  5. Cover and bring to a boil over high heat.
  6. Reduce heat and simmer until meat is fork tender, about 1 hour, stirring occasionally.
  7. Remove ham hocks from pan and set aside.
  8. Add the drained beans and 4 cups of the water to the pan; bring to a boil, reduce the heat, and simmer 30 minutes, stirring occasinally. Add the remaining 2 cups of water and simmer 30 minutes, stirring often.
  9. Stir in the Andouille and continue simmering until the beans start breaking up, about 35 minutes, scraping the bottom of the pan fairly often.
  10. *If the beans start to scorch, do not stir. Immediately remove from heat and change to another pot without scraping any of the scorched beans into the new mixture.
  11. Add the ham hocks and cook and stir 10 minutes more.
  12. Serve immediately over hot, white rice.

Grandma's Original Instructions:

  1. Sauté ham and sliced sausage, drain fat, and add chopped garlic, celery tops, and chopped carrot tops if available, and chopped onion.
  2. Bring red kidney beans to boil in salted water.
  3. Add ham bone and cook until meat falls off. If you don't have one, just skip that step.
  4. Add cubed ham and sausage and sautéed vegetables.
  5. Add more water when necessary, cook until beans are soft and liquid is creamy.
  6. Mash some beans if necessary.
  7. Check the salt and add if needed.
  8. Serve over cooked rice.

Lentils and Rice

  • 1 cup lentils
  • 5-6 medium onions (sliced)
  • 1 teaspoon salt
  • 3/4 cup olive oil
  • 3/4 cup rice
  • 7 cups water
  • Parsley

Instructions:

  1. Cook lentils for 20 minutes, add rice, and cook for 15 minutes more.
  2. Meanwhile, cut onions into slices and sauté in oil until brown.
  3. Add onions and oil to lentils and rice and cook for 15 minutes more on low flame uncovered until all liquid is absorbed.
  4. Stir to prevent sticking and chill for 24 hours before serving.
  5. Good at room temperature.

Cheese Grits

  • 3 cups water
  • 1 cup uncooked grits
  • 1 cup sharp cheddar cheese
  • 1/2 teaspoon salt
  • Paprika
  • 1/2 stick butter
  • 3 egg yolks
  • Cayenne pepper to taste
  • Garlic salt or powder

Instructions:

  1. Bring water to boil and add salt and grits.
  2. Simmer for 5 minutes.
  3. Add remaining ingredients with grated cheese.
  4. Mix well.
  5. Bake at 400 degrees for 30 minutes or 350 for 1 hour.

Chili

Instructions:

  1. Cover beans with triple depth water and bring to boil. Let sit for an hour or so.
  2. Meanwhile, brown meat and crumble, drain fat. If using veal or turkey, you might need to add some oil.
  3. While meat is browning, add 2 cups diced onions, 1/2 cup diced celery, a chopped green pepper, and garlic to taste (use 4-5 cloves).
  4. Add this mix to beans with 1 1/2 teaspoons chili powder, 1/2 teaspoon oregano, 1/4 teaspoon cumin, 1 bay leaf, 2/3 cup crushed tomatoes, and 2/3 cup tomato puree.
  5. Add 2 packs instant chicken broth and seasoning mix or bouillon.
  6. Can use precooked canned beans, if so, use the equivalent of 24 ounces. If using dried beans, you may have to keep adding water.
  7. Cook on low heat, stir frequently.
  8. Add some jalapeno to taste and/or a can of salsa casera.

Beef Ro-Tel

Instructions:

  1. Brown stew meat that has been dredged in flour with onions and garlic and salt.
  2. Pour over a can of Ro-Tel tomatoes.
  3. Season with oregano, bay leaf, and cover with dry red wine.
  4. Simmer until tender, 2-2 1/2 hours, adding more wine as needed.
  5. When tender, add a can of cream of mushroom soup or fresh mushrooms and heavy cream (use condensed skim milk).
  6. Correct salt and serve over rice.
  7. If Ro-Tel tomatoes are not available, use Mexican style tomatoes and hot peppers.

Arroz Con Pollo

Instructions:

  1. Dice and sauté in a large skillet: 1/4 lb bacon or ham, 2 green peppers, 1 sweet pepper, 2 onions, 3-4 cloves garlic.
  2. Add 1/2 oz olives, 1/4 oz capers, 1 teaspoon oregano, accent, salt, and pepper.
  3. In another pan, brown chicken in olive oil. Remove chicken and sauté rice in drippings until rice is opaque.
  4. In a large baking pan or dish, place cooked vegetables from above, chicken and rice. Add twice the amount of liquid as rice. The liquid should be stale beer and chicken stock.
  5. Add a small can of tomato sauce and a small tomato paste. Mix so that all rice is covered and add frozen or canned tiny peas.
  6. Bake in oven at medium heat until all liquid is gone.

Chicken in Celery Sauce

Instructions:

  1. Place raw chicken in a casserole.
  2. Spread over top one can of cream of celery soup.
  3. Sprinkle with parsley, paprika, salt, pepper, garlic salt.
  4. Cover and bake for 1 to 1 1/4 hours at 350 degrees.

Chicken in a Bag

Instructions:

  1. Towel dry one fryer chicken.
  2. Slather inside and out with margarine.
  3. Season with garlic salt, pepper, and paprika.
  4. Place in a brown bag on a rack in a pan.
  5. Bag should be folded closed on the end.
  6. Bake for 1 to 1 1/4 hours depending on size at 425 degrees.

Chicken Sesame

  • 3 lb chicken (use breasts)
  • Buttermilk
  • 1 cup butter
  • 1/2 teaspoon tarragon
  • 3 tablespoons lemon juice
  • 4 cups fine bread crumbs from dry bread
  • 1/4 cup parsley
  • 1/2 cup sesame seeds
  • 3 teaspoons seasoned salt

Instructions:

  1. Place chicken in a shallow pan, cover with buttermilk, and refrigerate overnight.
  2. Next day, pour off buttermilk and pat dry with paper towels.
  3. Melt butter and add tarragon, add lemon juice.
  4. Prepare bread crumbs in a blender, add parsley, sesame seeds, and seasoned salt.
  5. Dip chicken in butter and then crumbs.
  6. Arrange in dish and spoon any remaining butter over top.
  7. Cover tightly and refrigerate for 1 1/2 hours.
  8. Bake in a 350-degree oven without turning until golden and tender, about 1 1/2 hours, basting 2-3 times.

Chicken Divine

  • 2 cups margarine
  • 1 cup flour
  • 7 cups whole milk
  • 1 tablespoon salt
  • 1 small can tomato sauce
  • 1 tablespoon crushed red pepper
  • 2 teaspoons accent
  • 2 small crushed garlic cloves
  • 1/2 lb grated American cheese
  • 5 oz Gruyere cheese (grated)
  • 2 poached chickens
  • 5 large cans of mushrooms
  • 5 large cans of artichoke hearts (cut in half)

Instructions:

  1. Melt margarine and stir in flour, cook for 3-4 minutes and stir in milk.
  2. Add salt, tomato sauce, crushed red pepper, accent, and crushed garlic cloves.
  3. Add grated American cheese and Gruyere cheese.
  4. Cook together until cheese melts, add meat from poached chickens, mushrooms, and artichoke hearts.
  5. Bake at 350 degrees until bubbling. Serves 20.

Curried Chicken

Instructions:

  1. Sauté chopped onion in butter and flour.
  2. Add celery or seed, cooked chicken, curry powder, salt, pepper, chopped sour apple, and broth to make cream sauce.
  3. Serve with chopped peanuts, raisins, chutney, coconut, chopped egg, crumbled bacon, diced tomatoes, etc.
  4. Some like it hot, add white pepper and/or cayenne.

Chicken Breasts in White Wine Sauce

Instructions:

  1. Pound breasts between waxed paper until thin and spread out.
  2. Dredge in flour and sauté in butter or margarine with garlic and chopped onions.
  3. Sprinkle with tarragon and cover with white wine (dry).
  4. Simmer until almost tender.
  5. Add sliced carrots, mushrooms, and thicken with cream and/or cornstarch.
  6. Correct salt.
  7. Add some frozen peas and serve over noodles or rice.

Paella

Instructions:

  1. Measure juice from Latin style chuck roast and remove fat.
  2. Add juice from a can of tiny peas, bring to a boil and add half the measurement of rice.
  3. Stir and add shrimp, peas, capers, olives, and any other shellfish or chicken.
  4. Cook covered on low flame until rice is done.

Shrimp Curry

Instructions:

  1. Sauté shrimp in butter until opaque.
  2. Add green onions, 1 can of cream of mushroom soup, a little water, a dash of Tabasco, 1 tablespoon Worcestershire sauce, and curry powder to taste.
  3. Add sliced hard-boiled eggs at the end and serve with rice and whatever condiments you like (raisins, peanuts, bacon bits, chopped onion, tomato, cucumbers, etc.). Chutney is a must.

Boiled Shrimp

  • 2 cans beer
  • 5 lbs shrimp (with tails on)
  • 1/2 cup salt
  • 1 quart vinegar
  • 1/4 cup black pepper
  • 1 teaspoon red pepper

Instructions:

  1. Bring to boil and add shrimp, bring back to boil and 5 minutes more.
  2. Serve with sauce made of brown butter, Worcestershire, and Tabasco.

Oysters Mosca

  • 2 jars oysters (drained)
  • Lemon
  • 1 part Italian bread crumbs
  • 1/2 part Parmesan cheese
  • Parsley
  • Oregano
  • Olive oil

Instructions:

  1. Squeeze lemon over and soak for 10 minutes.
  2. Roll the oysters in stuffing made with bread crumbs, Parmesan cheese, parsley, and oregano.
  3. Oil a baking dish and place breaded oysters side by side.
  4. Drizzle some olive oil on top and bake until brown at 350 degrees.

Baked Fish - Easy

Instructions:

  1. Buy fillet of sole or trout or any good white fish.
  2. Butter a casserole dish and place fish (skin side down).
  3. Place chopped green onions, yogurt, or sour cream on top.
  4. Sprinkle with soy sauce and pepper, add 2 tablespoons white wine.
  5. Top with slivered almonds and bake at 350 degrees until bubbling.

Shrimp Souffle

  • 5 cups cooked rice
  • 2 cans sliced water chestnuts (drained)
  • 3/4 cup chopped celery
  • 1/4 cup chopped onions
  • 1 small can pimentos
  • 1/4 cup chopped parsley
  • 2-3 lbs cooked shrimp

Instructions:

  1. Cook rice and mix with above ingredients.
  2. Mix with the following sauce:
  3. Melt 1/4 lb butter and add 1/3 cup flour, cook for a few minutes and add a quart of milk slowly, stirring until it begins to thicken.
  4. Mix in 1 pint Best Foods or Hellmann's mayonnaise, salt, accent, 1 1/2 teaspoon curry powder, 1 teaspoon prepared mustard, 1 teaspoon horseradish, and 1 tablespoon lemon juice.
  5. Mix all and bake in large casserole dish for 30-40 minutes until bubbling.
  6. Might have to add a little milk. Serves 12.

Broiled Shrimp

  • 2 sticks margarine
  • Lots of garlic (pressed)
  • Oregano
  • Black pepper
  • Cayenne pepper
  • 1 tablespoon or more rosemary
  • 3 glugs of white wine
  • Salt
  • Parsley
  • Dollop of catsup
  • Juice of a lemon (can substitute olive oil for half of the margarine)

Instructions:

  1. Heat above together and simmer on low for 20 minutes.
  2. Pour over shrimp in a broiler pan, allow to marinate until ready to cook.
  3. Broil on bottom or middle of oven, stir every couple of minutes to cook all shrimp evenly.
  4. Be sure to have French bread to dip in sauce.

Oyster Artichoke Ramekins

Instructions:

  1. Boil artichokes for 45 minutes, scrape leaves, and dice hearts.
  2. Brown 1 1/2 tablespoons flour in 3 tablespoons butter.
  3. Add 3/4 teaspoon salt, 3/4 teaspoon pepper, 1/4 teaspoon hot sauce, 2 teaspoons paprika, 1/2 teaspoon thyme.
  4. Add 2 dozen oysters with their liquor, 1 tablespoon chopped pimento, and 1 teaspoon pressed garlic.
  5. Cook until oysters curl, add 1 oz sherry.
  6. Distribute into 4 ramekins and top with 3/4 cup bread crumbs.
  7. Dot with butter and heat in hot oven at 450 degrees until crumbs brown.