Bringing the food, fashion, and decor of the Mid Century to today through a delightful blog.
Entrees - S
Recipes Are Listed Alphabetically
Savory Noodle Goulash
3/4 Pound Ground Pork
2 Onions, Minced
2 Cups Diced Celery
6 Ounces Noodles, Boiled
2 Cups Diced Tomatoes
3/4 Cup Shredded Cheese
1 Teaspoon Salt
Dash Pepper
Cook onions and celery in hot fat until tender. Add pork and cook until browned. Gently mix in noodles, tomatoes, cheese, salt and pepper. Place in a buttered 2 quart casserole. Bake in a 350 degree oven for 30 minutes.
Scalloped Chicken
2 Cups Chicken Broth
2 Tablespoons Flour
2 Tablespoons Chicken Fat
Salt and Pepper
Bread Crumbs
2 Cups Diced Cooked Chicken
2 Cups Sliced Cooked Potatoes
Thicken broth with a paste made of flour and fat. Season to taste. Fill baking dish with alternate layers of bread crumbs, chicken, and potatoes. Cover top with crumbs. Add gravy and dot with butter. Bake in a 350 degree oven for 30 minutes.
Scalloped Ham, Potatoes and Carrots
1 Center Slice Ham
2 1/4 Teaspoons Flour
10 1/2 Ounce Can Condensed Cream of Mushroom Soup
1 Cup Milk
3 Cups Thinly Sliced, Pared Potatoes
1 Cup Thinly Sliced, Pared Carrots
1/4 Cup Minced Onions
3/4 Teaspoon Salt
1/4 Teaspoon Pepper
Heat oven to 325 degrees. Brown ham on both sides. Cut into serving pieces. Stir flour into drippings remaining in skillet. Add soup. Slowly stir in milk. Heat, stirring, until boiling. In a 2 quart casserole, arrange layers of ham, potatoes, carrots and onions. Sprinkle vegetables with combined salt and pepper. Pour soup over mixture. Cover. Bake for 1 hour. Uncover and bake an additional 15 minutes.
School Day Casserole
6 Ounces Macaroni
1/4 Pound Dried Beef
1/4 Cup Chopped Green Pepper
4 Tablespoons Butter
4 Tablespoons Flour
2 1/2 Cups Milk
1 Cup Grated Sharp American Cheese
Cook macaroni in boiling, salted water. Frizzle meat, add butter and pepper, cook until soft. Add flour. Slowly stir in milk, cook until thickened, stirring constantly. Add 3/4 cup cheese. Stir until melted. Combine sauce with cooked macaroni. Pour into a greased casserole. Top with remaining cheese. Bake in a 350 degree oven for 35 to 40 minutes.
Sicilian Chicken and Ziti
3/4 Cup Flour
1 Tablespoon Paprika
3/4 Teaspoon pepper
2 1/2 Teaspoons Salt
2 Fryer Chickens, Cut Up, 2 Pounds Each
1/2 Cup Butter
1 Pound Ziti Noodles
1/4 Cup Butter
1 Clove Garlic, Minced
1/2 Cup Snipped Parsley
1/4 Teaspoon Pepper
1/2 Teaspoon Salt
Heat oven to 425 degrees. Combine flour, paprika, 3/4 teaspoon pepper, 2 1/2 teaspoons salt and use it to coat the chicken pieces on all sides. Melt butter in a jelly roll pan. Place coated chicken, skin side down, in pan. Bake 30 minutes. Turn and bake 15 minutes more. Cook ziti until al dente. Drain. Melt 1/4 cup butter in a skillet. Sauté garlic until golden. Add parsley and remaining salt and pepper. Turn off heat. Add 1/4 cup drippings from jelly roll pan to parsley mixture. Toss with ziti. Arrange ziti on a platter with chicken.
Shrimp New Orleans
2 Tablespoons Butter
1 Cup Chopped Onions
2 Tablespoons Flour
2 Cups Water
1/3 Cup tomato Paste
2 Teaspoons Salt
1/4 Teaspoon Pepper
2 Pounds Shrimp, Cleaned and Shelled
1 Tablespoon Snipped Parsley
1 Clove Garlic
Melt butter. Add onions and cook a few minutes. Stir in flour, gradually add water. Add tomato paste, salt and pepper while stirring. Drop in the shrimp. Cover and simmer 30 minutes. Rub serving dish with garlic and add shrimp mixture.
Six Layer Dinner
2 Cups Sliced Raw Potatoes
2 Cups Chopped Celery
1 Pound Ground Beef
1 Cup Sliced Raw Onions
1 Cup Minced Green Pepper
2 Cups Cooked Tomatoes
2 Teaspoons Salt
1/4 Teaspoon Pepper
Place each ingredient in layers in a 2 quart casserole, seasoning each layer with a little of the salt and pepper. Bake in a 350 degree oven for 2 hours.
Skillet Supper
1 Pound Bulk Sausage
1 Onion, Chopped
1 Green Pepper, Chopped
1 Pound Can Tomatoes
1/2 Cup Water
2 Cups Uncooked Elbow Macaroni
1 Teaspoon Salt
2 Tablespoons Sugar
2 Teaspoons Chili Powder
2 Cups Sour Cream
Brown sausage in a heavy skillet. Pour off fat as it collects. Stir in remaining ingredients, except sour cream. Bring to a boil. Cover and then simmer, stirring often, until macaroni is tender, about 20 to 25 minutes. Blend in sour cream. Reheat to just boiling.
Southern Chicken Upside Down Dinner
2 Recipes Creamed Chicken
1 Cup Sifted Flour
1 Cup Corn Meal
2 Tablespoons Sugar
2 Teaspoons Baking Powder
3/4 Teaspoon Salt
1/2 Teaspoon Baking Soda
3 Tablespoons Shortening
1 Cup Buttermilk
Sift together flour, cornmeal, sugar, baking powder, salt, and baking soda. Cut in shortening. Add buttermilk, stirring until just blended. Place the creamed chicken into a 10 inch oven proof skillet. Spread dough over top. Bake in a 400 degree oven for 25 minutes. Invert onto a platter, cut into wedges.
Spaghetti Meat Sauce
1/4 Pound Hamburger
1/4 Pound Sausage
1/2 Cup Chopped Onion
1/4 Teaspoon Salt
1 1/2 Cups Tomato Sauce
1/4 Teaspoon Salt
1/8 Teaspoon Cayenne Pepper
Fry hamburger, sausage, onion and 1/4 teaspoon salt in skillet until meat is browned. Add tomato sauce, salt, and cayenne and simmer 15 to 20 minutes. Serve over cooked spaghetti.
Spaghetti Oriental
1/2 Pound Ground Beef
1/2 Pound Ground Pork
1 Onion, Minced
1 Cup Diced Celery
1 Bell Pepper, Sliced In Matchsticks
1 Small Can Water Chestnuts, Sliced
1 Small Can Bamboo Shoots, Sliced
1/2 Cup Sliced Mushrooms
1/2 Cup Snow Peas
4 Ounces Uncooked Spaghetti Noodles
2 Cups Tomato Soup
1/2 Cup Water
3/4 Cup Shredded Sharp Cheese
1 1/2 Teaspoons Salt
Cook beef and pork until browned. Add onion, celery, pepper, water chestnuts, bamboo shoots, mushrooms, and snow peas. Cook 10 minutes. Cook spaghetti until al dente. Add to vegetable mixture. Add soup, water, cheese and salt. Simmer 30 minutes. Turn into a casserole. Bake in a 350 degree oven for 45 minutes.
Spoon Bread Tamale Bake
1/4 Cup Olive Oil
1 1 /2 Pounds Ground Chuck
1 Cup Chopped Onions
1 Clove Garlic, Minced
1/2 Cup Chopped Green Pepper
2 1/2 Cups Tomatoes
12 Ounces Corn Kernels
Salt
1 1/2 Tablespoons Chili Powder
1/4 Teaspoon Pepper
1 Cup Corn Meal
1 Cup Water
1 Cup Pitted Ripe Olives
1 1/2 Cups Milk
2 Tablespoons Butter
1/4 Pound Grated Cheese
2 Eggs, beaten
Heat oven to 375 degrees. In hot oil, in skillet, brown meat. Add onions, garlic, green pepper and cook, stirring, until onions are golden. Stir in tomatoes, corn, 1 teaspoon salt, pepper and chili powder. Stir 1/2 cup cornmeal with water. Simmer, covered for 10 minutes. Add to meat mixture. Add olives. Turn into a 3 quart casserole. Heat milk with 1 teaspoon salt and butter. Slowly stir in 1/2 cup corn meal. Cook, stirring, until thickened. Remove from heat. Stir in cheese and eggs. Pour over meat mixture. Bake for 30 to 40 minutes.
Spring Chicken Maryland
3 Broiling Chickens
6 Tablespoons Fat, Melted
1/4 Cup Flour
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
2 Slices Salt Pork, Cut fine
Dash Nutmeg
3 Cups Cream
Parsley
Clean chickens and cut into quarters. Brush with fat and dredge with flour, salt and pepper. Fry salt pork until brown. Add nutmeg. Place chickens on pork and baste with melted butter. Cover the skillet and cook chickens about 30 minutes. When tender, pour in 1 cup cream. Remove cover and let cream cook down. When it is fairly thick, pour in another cup of cream, cook and add the third cup. Serve chickens with the cream gravy.
Springtime Skillet Dinner
2 Tablespoons Fat
1 Clove Garlic, Minced
1 Cup Finely Diced Onion
1/2 Pound Ground Beef
1/2 Cup Raw Rice
5 Cups Water
1 Cup Finely Diced Carrots
1 Cup Finely Diced Potatoes
2 Teaspoons Soy Sauce
1 Tablespoon Salt
1/8 Teaspoon Pepper
Parsley
Brown garlic in hot fat. Remove. Add onion and beef, cook until browned. Add rice and water. Simmer over low heat, uncovered, for 40 minutes. Add carrots and potatoes. Simmer 20 minutes. Add soy sauce, salt and pepper. Serve hot garnished with parsley.
Steak Roll Ups With Noodles
1 1/2 Pounds Flank Steak
3 Tablespoons Butter
1/2 Teaspoon Thyme
1/4 Teaspoon Sage
1/4 Teaspoon Basil
3 Tablespoons Fat
3 1/2 Cups Diced Tomatoes
6 Ounces Tomato Paste
1 Cup Chopped Onion
2 Teaspoons Salt
1/4 Teaspoon Pepper
1 1/2 Teaspoons Chili Powder
1 Clove Garlic
12 Ounces Broad Noodles
1/4 Cup Chopped Parsley
Pound steak thinly. Spread with butter. Sprinkle with herbs. Roll as a jelly roll and tie with string. Brown in hot fat on all sides. Add tomatoes, tomato paste, onion, salt, pepper, chili powder and garlic. Cover and simmer for 1 1/2 hours. Remove garlic. Cook noodles in boiling, salted water. Drain. Add half the parsley to the noodles and arrange on a platter. Remove string from steak and cut into 1/2 inch slices. Arrange over noodles. Spoon sauce over all. Garnish with remaining parsley.
Stuffed Cabbage Leaves
1 Head Cabbage
1 1/2 Tablespoons Butter
1/4 Cup Finely Diced Green Pepper
1/4 Cup Minced Onion
1/4 Cup Chopped Celery
1 1/2 Cups Cooked, Seasoned Rice
1 Cup Bulk Pork Sausage
1/2 Teaspoon Salt
1/2 Teaspoon Thyme
1 Cup Tomato Juice
2 1/2 Cups Water
1 Small Whole Onion
Remove heart from cabbage. Cover with boiling water. Let stand until cabbage is wilted. Separate leaves, being careful not to break. Drain and dry on paper toweling. Melt butter in a heavy skillet. Sauté pepper, onion and celery for 2 minutes. Add rice and sausage to vegetables. Mix well and adjust seasoning. Place 1/4 cup of sausage mixture onto each cabbage leaf. Roll with filling inside, fasten edges with picks. Place in a greased baking dish. Add tomato juice, water and whole onion. Bake in a 350 degree oven for 1 hour. Remove to a heated platter. Thicken pan drippings for gravy to spoon over top.
Stuffed Flank Steak
1 Flank Steak, 1 1/2 Pounds
Salt and Pepper
Flour
4 Cups Bread Cubes
2 Small Onions, Chopped
3/4 Cup Chopped Celery
1 1/2 Teaspoons Sage
3 Tablespoons Butter
Have flank steak scored lightly crosswise. Sprinkle with salt and pepper, dredge with flour and pound well with a potato masher. Combine bread cubes, onions, celery, sage and butter. Moisten with water and season with salt and pepper. Spread stuffing over flank steak, roll meat and tie up. Brown in fat, add 1/2 cup water. Make in a 350 degree oven for 1 1/2 hours.
Stuffed Green Peppers
4 Green Pepper
3/4 Pound Ground Beef
1/2 Cup Cooked Rice
1 Egg
1/4 Cup Water
1 Tablespoon Minced Onion
1 Teaspoon Salt
1/4 Teaspoon Pepper
1 Cup Tomato Soup
Wash and clean the peppers. Combine remaining ingredients, except soup and mix thoroughly. Fill pepper shells with meat mixture. Place on a rack in pressure cooker. Add soup. Pressure cook at 15 pounds for 10 minutes. Reduce pressure.
Stuffed Meat Roll
1 1/2 Pounds Ground Beef
1/2 Pound Ground Pork
1 Teaspoon Salt
1/4 Teaspoon Pepper
1 Can Condensed Tomato Soup
1/4 Cup Chopped Onion
3 Tablespoons Butter
1 Egg, Beaten
3 Cups Bread Cubes
1/4 Teaspoon Salt
1/8 Teaspoon Pepper
1/4 Teaspoon Thyme or Sage
Combine meats, salt, pepper and soup. Turn onto wax paper and pat into a 14x9 inch rectangle. Cook onion in butter. Add onions to remaining ingredients and mix well. Spread over meat. Roll lengthwise and place in a shallow baking pan. Bake in a 350 degree oven for 1 hour.
Stuffed Pork Chops
2 Double Pork Chops
1/2 Cup Bread Crumbs
1/4 Teaspoon Salt
Dash Pepper
1 Teaspoon Minced Parsley
1/8 Teaspoon Sage
1 Teaspoon Grated Onion
1/4 Cup Diced Apple
3 Tablespoons Milk
Cut a pocket on the bone side of each chop. Combine next 8 ingredients and mix well. Stuff each chop with bread mixture. Bake in a 350 degree oven for 1 hour.
