OLD TIME THREE CHEESE ENCHILADAS

8-oz Monterey Jack cheese, grated
8-oz Cheddar cheese, grated
1 lb Velveeta cheese, cut-up
1 can cream of chicken soup
2 cans chopped green chilies
1 can (12-oz) evaporated milk
1 lb hamburger
1 chopped onion
1 tbsp chili powder
1/2 tsp cumin
8-oz tomato sauce
22 flour or corn tortillas, your choice

In a skillet cook the hamburger and onion until meat is crumbled and browned and onion is transparent.  Drain and return to skillet.  Add the chili powder, cumin, and tomato sauce; cover and cook for 10 minutes over medium heat.  Remove from the heat and stir in the grated cheeses.  Set aside.

In a medium saucepan combine the evaporated milk, green chilies, undiluted cream of chicken soup, and Velveeta cheese.  Heat over low heat, stirring constantly until the cheese is melted.  Set aside.

Heat oven to 350 degrees.

Lightly grease a long casserole dish.  Spoon about 3 tablespoons of the meat mixture down the center of each tortilla; roll to form the enchiladas.  Place side by side in the prepared casserole dish.  Spoon the cheese/soup mixture over the enchiladas.

Cover with foil and bake at 350 degrees for 45 minutes.

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MUSTARD-GLAZED HAM LOAF

 This is a recipe from a small old cookbook from my late mother's recipe collection.

AUNT MARY'S BEEF SALAMI

This is a recipe my late aunt gave me 50 to 60 years ago. I have made it many times over the years, and it is always a big hit. It is great for parties, snacks, gift-giving, lunch boxes, etc.

5 lbs lean ground beef
2 1/2 tsp garlic salt
5 tsp Morton's quck tender cure
2 1/2 tsp mustard seed
2 1/2 tsp hickory smoke salt
4 tsp coarse black pepper
1 tsp whole peppercorns

Combine all ingredients together in a large bowl, mixing well. Place mixture in the refrigerator in a sealed container. Mix for the next three evenings right before bedtime. On 5th evening, mix again and then divide into 4 equal parts. Roll each part into log. Place logs on broiler pan in oven and bake overnight (8 hours) at 150 degrees. Remove from oven, cool, wrap in foil and refrigerate. Best if allowed to be refrigerated for 24 hours. Slice and serve.

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CHICKEN VEGGIE STIR-FRY

3 skinless, boneless chicken breasts

1 tbsp canola oil
2 green onions, sliced
1 tbsp minced garlic
3/4 tsp salt
1 tsp ground ginger
1 pkg (16-oz) frozen Oriental mixed vegetables
1 cup low-sodium chicken broth
1 tbsp cornstarch
1 tbsp water

Slice the chicken breasts into 1-inch strips. Heat a large skillet or wok over medium heat until a drop of water sizzles when dropped onto pan. Add the oil. Place chicken in skillet and stir-fry about 5 minutes. Add the green onions and garlic; cook while stirring for 2 minutes. Stir in the salt and ginger. Add the mixed veggies and the chicken broth. Bring to a boil and cook until vegetables are heated through. This will take about 3 to 4 minutes.

Blend the cornstarch and water together until smooth. Add to the skillet and bring to a boil. Boil until the sauce is thickened. Remove from the heat and serve while hot. Serve over white rice.

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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.

 

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CUBE STEAK HAYSTACKS

This is a recipe I got from Betty Crocker in 1971.

1 package hash browns with onions, cooked according to package directions
2 tablespoons shortening, melted in a large skillet.

6 beef cubed steaks, cook in the melted shortening for 3 to 5 minutes per side over medium heat; remove from skillet.  Sprinkle with 1/2 teaspoon salt to season.

Spread 2 teaspoons catsup over the top of each steak.

Top each steak with 1/2 cup of the prepared hash brown potatoes and top each with 1 tablespoon shredded cheddar cheese.

Return the skillet to the heat, cover and cook over low heat for a couple of minutes until cheese melts.

Yield: 6 servings

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CHICKEN CASSOULET

This is from a small booklet from Better Homes and Gardens 70 years of favorite recipes published in 1979.

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TOMATO SOUP MEATLOAF

This recipe was from an old newspaper column in the 1950s in my hometown in Southern Indiana.

1 can tomato soup
1/2 cup chopped onion
1 tbs. Worcestershire sauce
1 tsp salt
1/2 cup corn flake crumbs or 2 cups corn flakes crushed
2 lbs. ground beef
2 tsp. chopped parsley
1 egg, slightly beaten
dash pepper

Mix all ingredients thoroughly. Shape firmly into a loaf and place in a shallow baking pan. (Thorough mixing and firm shaping will result in a moist, easy-to-slice loaf). Bake at 350 degrees about 1 1/4 hours. For sauce combine 1/4 cup drippings with an additional can of tomato soup, heat and serve over loaf. Makes 8 servings.

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MAXINE'S BAKED PORK CHOPS

This recipe was made frequently by Maxine back in my childhood Southern Indiana area over 50 years ago. 

4 pork chops (about 1 1/2 lbs.) 

1/3 cup diced celery 

1/2 cup water 

1/8 tsp. pepper 

2 tbs. brown sugar 

juice 1/2 lemon 

1/2 tsp. salt 

1/2 tsp. dry mustard 

2 cans (8-oz. each) tomato sauce 

Brown chops in fat. Place in shallow baking dish. Combine tomato sauce, water, celery, brown sugar, lemon juice and seasonings; pour over chops. Cover and bake in 350 degrees oven for 1 1/2 hours or until chops are tender.

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EASY BEEF SHORT RIBS

Are you old enough to remember cooking with lard? I am and I still think lard makes the best pie crusts.

3 lb beef short ribs
3 tbsp lard
salt to suit taste
pepper to taste
1 onion, quartered
1/2 cup brown sugar
1 tsp dry mustard
1 tbsp flour
2 tbsp vinegar
2 tbsp lemon juice
1 bay leaf
2 cup water

Melt lard in large saucepan or Dutch oven. Brown meat and drain off excess drippings. Season ribs with salt and pepper. Mix remaining ingredients, except flour, together and pour over ribs; heat to boiling. Cover and simmer for two hours. Remove ribs and thicken sauce with the flour.

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BEEF AND PORK STUFFED CABBAGE ROLLS

1 medium to large head of cabbage 

1 lb lean ground beef 

1 lb lean ground pork 

3/4 cup rice, uncooked 

salt to taste 

pepper to taste 

2 small onions or 1 medium onion, chopped 

1 tbsp dill 

1/2-pint sour cream 

3 tbsp flour 

 1 small can tomato paste 

1 tsp salt 

2 tbsp sugar 

Remove the core of the cabbage; place the cabbage in a large pot of boiling water. Parboil the cabbage until you can peel the leaves off one at a time. Lay the leaves on a paper towel or clean tea towel to drain.

Mix together the ground beef, ground pork, rice, onions, salt and pepper. Place some of the mixture onto each of the cabbage leaves, leaving enough cabbage leaf to roll it over the mixture, envelope fashion, secure with toothpicks. Place the cabbage rolls in a large pan and cover with boiling water. Add the dill to the water and bring water back to a boil. Cook rolls for 1 hour

Remove the rolls from the pan using a slotted spoon. In a medium bowl stir together the sour cream, flour, tomato paste, 1 tsp salt, and the sugar. Stir this mixture into the pan you removed the cabbage rolls from. After the mixture is mixed in well, add the cabbage rolls back to the pan and heat for about 10 minutes. 

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RIVAL CROCK-POT SMOTHERED STEAK

1 1/2 lbs chuck or round steak, cut in strips
1/3 cup flour
1 tsp salt
1/4 tsp pepper
1 large onion, sliced
1 - 2 green peppers, sliced
1 lb can tomatoes
1 4-oz can mushrooms, drained
2 tbsp molasses, optional
3 tbsp soy sauce
1 10-ounce package frozen green beans, french-style, optional

Put the steak strips, flour, salt and pepper in crock-pot.  Stir well to coat steak.  Add all the remaining ingredients.  Cover and cook on High 1 hour then turn to Low for 8 hours. (High: 5 hours). Serve with rice.

Note: This is a recipe that came in the booklet pictured below that came with my first crockpot in the 1970s.
 

CHICKEN CONTINENTAL

3 to 4 lb frying chicken cut-up

1/3 cup seasoned flour (season with poultry seasonings to suit your taste)
1/4 cup butter
1 can (10 1/2 oz)condensed cream of chicken soup
2 1/2 tbsp grated onion
1 tsp salt
dash of pepper
1 tbsp chopped parsley
1/2 tsp celery flakes
1/8 tsp thyme
1 1/3 cups water
1 1/2 cups Minute Rice

Preheat oven to 350 degrees.
Roll chicken pieces in flour and brown in butter. Remove chicken from pan. Into the pan and drippings, stir in soup, onion, salt, pepper, parsley, celery, and thyme. Stir while bringing to a boil. Spread Minute Rice into a 1 1/2-quart shallow casserole dish. Reserve 1/3 cup of the soup mixture and pour rest over the rice. Stir to moisten all the rice. Top rice with chicken pieces and pour reserved soup over chicken. Bake, covered, for 30-40 minutes until chicken is done.

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NORWEGIAN MEAT LOAF

1/2 lb ground beef

5 cups seasoned mashed potatoes
1/2 cup minced onion
2 eggs, slightly beaten
2 tbsp flour
3/4 tsp dill weed
1/2 tsp salt
1/4 tsp pepper
pinch nutmeg
1/2 cup shredded pasteurized process cheese

Preheat oven to 350 degrees. Line an 8-inch loaf pan with foil extending about 1/2 inch above sides. In medium bowl, combine ground beef, 2 cups of the potatoes, onion, eggs, flour, dill, salt, pepper, and nutmeg. Press mixture into loaf pan. Cover with foil and bake for 1 hour. Remove from oven and let stand 10 minutes. Increase oven temperature to 400 degrees. Carefully remove meatloaf by lifting foil from pan. Peel off foil and transfer with spatula to an oven proof serving platter. In medium bowl, combine remaining potatoes with cheese. Spread on top and sides of loaf. Return to oven and bake 20 minutes or until potatoes are lightly browned. Makes 4 servings.

file photo for reference - not this exact recipe

HAM LOAF

This recipe was compliments of a local grocery store in Southern Indiana many years ago.

1 1/2 lbs ground ham
1/2 cup breadcrumbs
1/2 cup quick oats
2 eggs, beaten
3 tbsp chopped onion
2 tbsp parsley flakes
1/2 cup dark brown sugar

Combine ham, breadcrumbs, oats, eggs, onion, parsley in a large mixing bowl. Mix well and shape into a loaf shape. Sprinkle the sugar over top of loaf. Place loaf in a very lightly greased and floured baking dish. Bake at 350 degrees for 60 to 70 minutes.

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THE LATE ACTOR JIMMY STEWART'S SPARERIBS AND BARBECUE SAUCE RECIPE

This is a repeat post from several years ago. With the holiday movies appearing soon, I was reminded of the late, great Jimmy Stewart and one of my favorite holiday movies, It's a Great Life. 

A favorite actor of the past, Jimmy Stewart was happy to share his Barbecue Ribs recipe. The late Mr. Stewart had close ties to Ft Worth and came to town frequently. I've had this for years so I'm not sure but believe I got this from a Ft Worth cookbook.

GRAM'S FRIED CHICKEN

This recipe is from an old TOH magazine and was shared by a Mr. Nelson who has fond memories of his late Gran's fried chicken and family meals at her house. He continues the tradition by making it for his family.

1 egg

1 cup 2% milk

2 cups mashed potato flakes

1 tbsp garlic powder

1 tbsp each dried oregano, parsley flakes and minced onion

1/2 tsp salt

1/4 tsp coarsely ground pepper

4 boneless skinless chicken breast halves (6 oz each)

Oil for frying

In a shallow bowl, whisk egg and milk. In another shallow bowl, toss potato flakes with garlic powder, oregano, parsley, onion, salt and pepper. Remove half the mixture and reserve for a second coat of breading.

 Pound chicken with a meat mallet to 1/2-inch thickness. Dip chicken in egg mixture, then in potato mixture, patting to help the coating adhere. arrange chicken in an even layer on a large plate. Cover and refrigerate chicken and remaining egg mixture for 1 hour. Discard remaining used potato mixture.

In a 12-inch cast iron or other deep skillet, heat 1/2-inch of oil over medium heat to 350-degrees. For the second coat of breading, dip chicken in remaining egg mixture, then in unused potato mixture, pat to coat. Fry chicken 4 to5 minutes per side or until golden brown and meat is no longer pink. Drain on paper towels.

Yield: 4 servings

2015 TOH photo

ROUND STEAK ROMAMA AND CONFETTI SHELL MACARONI

This recipe is from an old calendar where they would post recipes each month.

ALOHA SPARERIBS

3 lbs lean spareribs

2 tsp salt
1/4 tsp black pepper
1/2 cup finely chopped onion
1/4 cup finely chopped green bell pepper
1/2 tsp dry mustard
2 cans (8-oz each) tomato sauce
1 tbsp Worcestershire sauce
1/3 cup vinegar
1 can (20-oz) crushed pineapple
1/4 cup brown sugar

Cut ribs between every third rib almost all the way through but not quite.  Sprinkle the salt and pepper over the ribs.  Place ribs strip in a shallow baking pan and Bake at 350 degrees for 1 hour and 15 minutes.  Remove from oven and carefully pour off excess fat.

Once the ribs are baking, mix the onion, bell pepper, mustard, tomato sauce, Worcestershire sauce, vinegar, crushed pineapple, and brown sugar together; let stand to blend the flavors.

After pouring the fat off the ribs, pour the sauce over them and return to the oven.  Continue baking for 45 minutes, basting frequently to glaze the ribs.

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