BAKED HAMBURGERS WITH SAUCE

This is another old recipe from my childhood. My cousin used to make these, and I thought they were the best hamburgers ever!

2 lbs ground beef
1 tsp salt
1/2 tsp pepper
4 tbsp brown sugar
1 tsp dry mustard
4 tbsp vinegar
1/2 cup water
1/2 cup ketchup
1/2 cup chopped onion

Combine the salt and pepper with the ground beef in a large bowl, mixing in well. Form the mixture into patties and place in a large baking pan or dish.
In a small bowl, combine the brown sugar, mustard, vinegar, water, ketchup, and onion. Stir with a whisk to combine well. Pour the mixture over the patties.

Bake in a 350-degree oven for 45 minutes.

Chiffonade Salad and Dressing

This is another of my late mother's clippings from her local daily newspaper in Southern Indiana. To my knowledge, she never made this recipe.

 

HOOSIER POOR MAN'S STEAK

1 lb ground beef 

1 cup milk 

1/4 tsp pepper 

1 cup fine saltine cracker crumbs 

1 tsp salt 

1 small onion, finely chopped 

1 can (10 3/4-oz) cream of mushroom soup 

flour 

butter

In a big bowl the morning your plan to use this recipe for supper/dinner, mix the ground beef, milk, pepper, cracker crumbs, salt and onion. Shape into a narrow loaf, cover or wrap and refrigerator for about 8 hours. Remove from refrigerator and slice into 1-inch-thick pieces. Roll pieces in flour and fry in butter until golden. Put the slices in layers in a baking pan and spread the mushroom soup over the top. Bake for 1 hour at 325 degrees.

Guidepost file photo used only for reference

BUTTER GRILLED CHICKEN BREASTS

1/2 cup butter
1/4 cup finely chopped green onions
1 tsp salt
1/8 tsp pepper
1/4 cup lemon juice
4 chicken breasts (about 3 lb), halved

Melt butter in saucepan. Add green onions, salt, and pepper; cook gently for about 3 minutes. Remove onions from heat and add the lemon juice. Place chicken in a bowl and cover with the sauce. Let stand, stirring occasionally while charcoal is heating up. When the coals are white-hot, brush the grill with fat and arrange 6-inches from the coals. Place chicken breast halves on grill, skin side up, and brush with the remaining sauce. Grill about 30 to 50 minutes, turning every 10 minutes until chicken is thoroughly done; after each turn, brush with remaining sauce. Makes 6 servings.

 

file photo for reference

GROUND BEEF, CORN, NOODLE CASSEROLE

Gotta love these old fashion recipe instructions! Personally, I like the noodles par boiled before putting them in the casserole. 

1 package (small) uncooked noodles 

1 grated onion, browned 

1 pound hamburger, browned 

1 can tomato soup 

1 can cream style corn 

Cheddar cheese, to taste, grated 

1 can ripe olives, sliced 

Place ingredients in a baking dish. Bake at 325 degrees until heated through.

clipart

CORN-SQUASH CASSEROLE

2 cups yellow summer squash 

1/2 cup water 

1 egg 

2/3 cup milk 

1 can corn, cream style 

1/2 cup cracker crumbs 

1/2 tsp seasoned salt 

salt & pepper to taste 

2 tbsp sugar 

 2 tbsp butter 

 Wash and slice squash and cook in 1/2 cup water over medium heat until barely tender. Beat egg and add milk. Spread about 1/3 can of corn in bottom of greased casserole. Add a layer of 1/3 of the squash. Sprinkle on part of the crumbs, seasonings, sugar, and a few dots of butter. Add a few spoons of the egg-milk mixture. Repeat layers until are used. Pour remaining liquid overall. Bake at 375 degrees for about 30 minutes or until puffed and nicely brown. Makes 6 to 8 servings

clipart

APPLE PIE FILLING RECIPE FROM MY LATE MOTHER

I love it when I come across recipes in my late mom's handwriting. This was in a little spiral recipe book she sometimes carried with her when she would come to spend the winter with us in Texas.