TAMALE PIE

2 lb hamburger meat

2 medium onions, chopped
1 tbsp chili powder
1 bell pepper, chopped
1 cup vegetable oil
2 tsp red pepper
1 1/2 tsp salt
1 can whole kernel corn
1 can diced tomatoes
2 cups corn meal
1 cup milk
3 eggs

In a large skillet, brown hamburger meat in oil with onions, chili powder, bell pepper, red pepper and salt. Do not drain. When meat is brown, add corn and tomatoes. In a large bowl, mix corn meal, milk, and eggs. Add skillet mixture and mix well. Bake in a greased 9 x 13-inch baking pan for 30 minutes or until done at 375 degrees.

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BAKED MACARONI AND CHEESE

1/2 lb macaroni

1 tbsp butter
1 egg, beaten
1 tsp salt
1 tsp dry mustard
1 tbsp hot water
3 cups grated sharp cheese
1 cup milk
1/2 cup seasoned croutons, crushed

Preheat oven to 350 degrees.
Butter a 2-quart casserole dish; set aside.

Add macaroni to boiling water according to the package directions. Boil until just tender; drain well.

Stir the butter and egg until into the hot macaroni. Mix the mustard and salt with the hot water; add to the macaroni.

Save out 1/2 cup of cheese to sprinkle on top of casserole. Stir the remaining cheese into the macaroni mixture; pour into the prepared casserole dish. Add the milk  and sprinkle with the reserved cheese and crushed croutons.

Bake casserole at 350 degrees 45 minutes or until bubbly, set, and the top is crusty.

Yield: 8 servings

clipart photo for reference

QUICK AND EASY STIR FRY PORK

This is a recipe from an old grocery store give-away card. This was an old midwestern grocery store.

1 lb pork, sliced thin
2 tbsp oil
1 cup chopped celery
1 cup chopped onion
3 tbsp soy sauce
1/2 lb bean sprouts
Brown pork in oil. Add celery, onion, and soy sauce. Stir fry 3 minutes. Add bean sprouts and stir fry an additional 2 minutes. Serve hot.

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TURKEY SUPPER RING

I found this recipe in an old 1975 WORKBASKET magazine but just because it's old doesn't mean it isn't good!

4 tbsp flour
2 cups milk
4 tbsp butter

Melt the butter in a medium hot skillet. Add the flour and milk, cook until smooth.

2 cups diced leftover turkey
3 bouillon cubes
1 can fried Chinese noodles
1 cup mayonnaise
1/2 cup slivered blanched almonds

Blend the above ingredients together with the butter mixture. Bake in a greased ring pan or ovenproof mold at 350 degrees for 60 minutes or until done. Remove from pan and fill center with cooked vegetables.

NOSTALGIC CHICKEN AND DUMPLINGS

6 bone-in chicken breast halves, skin removed

2 whole cloves
12 frozen pearl or small whole onions, thawed
1 bay leaf
1 garlic clove, minced
1/2 tsp salt
1/2 tsp dried thyme
1/2 tsp dried marjoram
1/4 tsp black pepper
1 cup chicken broth
3 tbsp cornstarch
1/4 cup cold water
1/2 tsp browning sauce, optional
1 cup Bisquick baking mix
6 tbsp milk
1 1/2 tsp parley flakes

Place chicken in a slow cooker. Insert cloves in an onion and add to slow cooker. Add bay leaf and remaining onions. Sprinkle chicken with garlic, salt, thyme, marjoram, and pepper. Pour broth over chicken. Cover and cook on low 4 to 5 hours until the chicken juices run clear. Remove chicken and keep warm. Discard cloves and bay leaf. Increase temperature to high. In a small bowl, combine cornstarch, water, and browning sauce until smooth. Slowly stir into the slow cooker. In another bowl, combine biscuit mix, milk, and parsley. Drop by tablespoonfuls onto simmering liquid. Cover and simmer for 20-25 minutes without lifting lid. Dumplings are done when a toothpick inserted in center comes out clean. Serve dumplings and gravy over/with chicken.

Yields 6 servings of 295 calories, 24 g carbs, and 36 g protein each

file photo for reference onlyu

 

VINEGAR SALAD

2 tomatoes, chunked

1 cucumber, thinly sliced
1 onion, sliced and separated into rings
1 can French style green beans, drained
1 cup vinegar
2 cups water
1/2 cup sugar

Combine vinegar, water, and sugar in a saucepan. Bring the mixture to a boil; remove from heat and allow to cool. Toss tomatoes, cucumber, onion, and green beans together. Pour liquid mixture over vegetables. Seal and marinate in the refrigerator for several hours.

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SWEET POTATO APPLE SCALLOP

2 lbs sweet potatoes (3 medium)

2 med apples, peeled and cored
1 tbsp lemon juice
1/2 cup packed brown sugar
1/4 cup chopped pecans
1/2 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1/2 tsp orange extract
2 tbsp butter

Place sweet potatoes in a saucepan and cover with water. Bring to a boil; cook 20-25minutes or until tender. Drain and cool. Peel potatoes and cut into 1/4-inch slices. Place in a 13 x 9-inch baking dish or pan that has been greased. Cut apples into 1/4-inch rings; cut in half. Arrange over sweet potatoes. Sprinkle apple slices with lemon juice. Combine the brown sugar, pecans, cinnamon, pumpkin pie spice, and orange extract. Sprinkle mixture over apples. Dot with butter. Bake, uncovered, at 350 degrees for 25-30 minutes or until apples are tender.

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REFRIGERATOR DINNER ROLLS

1/3 cup warm water

1 pkg dry yeast
2 cups warm water
1 egg
1/2 cup sugar
3 tsp salt
4 tbsp shortening
7 cups flour (approximately)

Dissolve yeast in the 1/3 cup warm water. Add 2 cups warm water, egg, sugar, salt, shortening and 3 1/2 cups of the flour. Mix to blend. Gradually work in the rest of the flour as needed. Turn onto a floured board and knead for 10 minutes. Put in a greased bowl, turning to cover top with grease, and cover. Let rise in a warm place for 1 1/2 hours. Punch dough down and let rest thirty minutes. Make into rolls and let rise in pans thirty minutes, uncovered. Or you can put the dough into the refrigerator and keep for up to 4 days. When ready to bake, bake at 400 degrees for approximately 15 minutes or until golden brown.

KAF photo

 

STRAWBERRY RICE SALAD

2 small pkgs strawberry gelatin

2 cups boiling water
3/4 cup cold water
1 cup cooked cold rice
1/2 cup milk
1 cup sweetened whipped cream
1 small can crushed pineapple, with juice
1/2 cup chopped nuts

Dissolve gelatin in boiling water; add cold water. Chill until it starts to congeal. Fold in rice, milk, whipped cream, pineapple and nuts; chill until firm.

Note: The following is a file photo used for reference only. It is not this exact recipe.

file photo

 

VIKING TREATS

2 lb ground turkey

12 oz pork sausage
1 egg, beaten
1/2 medium onion, chopped
2 cloves garlic, minced
1/2 tsp each dry mustard, tarragon, and black pepper
1 1/4 tsp dried dill
1 tbsp each butter and oil
10.75 oz can beef broth
1/2 cup chopped parsley
4 medium carrots, cut in long strips
2 tbsp vinegar with 3 tbsp water

Mix together turkey, sausage, egg, half of the onion and half of the garlic, all mustard, tarragon and 1/2 the pepper and 3/4 tsp of the dill. Roll into 1-inch balls. In a large skillet, melt fat, sauté remaining garlic, onion, and pepper. Add meatballs and lightly brown. Add broth, parsley, carrots, remaining dill, and vinegar and water mixture. Cover, bring to gentle boil. Reduce heat and simmer until carrots are tender. Serve as appetizer or main course over rice. Serves 8.

I have no idea why this old meatball recipe is called Viking Treats!