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RECIPES FROM THE PAST: SALMON LOAF

An easy, pleasing dish

                     SALMON LOAF

This is an easy recipe that goes with a side of creamed vegetable like peas, asparagus or any of your favorites.

 

SALMON LOAF WITH CREAMED VEGETABLES

  • 1 can salmon, red preferred
  • 2 Tbsp. lemon juice
  • ½ tsp salt
  • 3 eggs well beaten
  • ¼ tsp. paprika
  • ½ cup toast crumbs
  • Pepper
  • ½ cup hot milk
  • 3 egg whites, beaten
  •     Combine ingredients, lastly fold in egg whites. Pour in to buttered loaf pan. Bake at 350 fo r 45 min. Serve each slice with creamed peas or  vegetables.

Drain a can of peas and add to a cream sauce.

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RECIPES FROM THE PAST: VEGETABLE MEAT PIE

A hearty meal in one easy dish.

                                          VEGETABLE MEAT PIE

A salad or some special bread or muffins fills out an easy complete meal.

This recipe must be about 50 years old and is still a thrifty meal.

 

VEGETABLE MEAT PIE

Combine:

  • 1 lb. ground beef
  • 1 cup soft bread crumbs
  • 1 beaten egg
  • 1/3 can of seasoned tomato sauce (reserve  remainder)
  • 1 tsp salt
  • dash of pepper
  • ½ tsp chili powder
  • Press into pie plate, building up edges.
  • Bake at 350 for 10 min.
  • Meanwhile bring 1 pkg. frozen mixed veg.to a rapid boil so water cooks off in 10 min. Season with 1 tsp garlic powder.

Fill meat with veg. Pour remaining tomato sauce over. Bake at 350 for 25 min. Sprinkle ½ cup grated cheese over and bake 5 min. longer. Enjoy!

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RECIPES FROM THE PAST: SAUER KRAUT SALAD

A different, but delicious salad.

                           SAUER KRAUT SALAD

Most people think sauer kraut can only be made  to accompany meat and mashed potatoes or on hot dogs. WRONG! If you’ve never tried SAUER KRAUT SALAD you are missing out on a tasty dish to add flavor to any meal. I don’t really know the origin of  this dish but it  probably came from the ‘Dutch’, but then again I did hear that the Chinese invented sauer kraut!

SAUER KRAUT SALAD

Mix together:

    • 1 ½ cup sugar
    • ¼ cup vinegar
    • ½ cup oil
    •  Mix all ingredients with
    • 1 lb. 11 ox. size can of sauerkraut
    • Add 1 cup chopped celery
    • 1 cup chopped onion
    • 1 green pepper, chopped
    • 1 small pimento, chopped
    • Enjoy

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RECIPES FROM THE PAST: REUBEN SUBS

Your family or guests will want a repeat of this delicious snack.

                                         REUBEN SUBS

If you are a lover of   Reuben sandwiches, you will surely like this tasty snack, lunch or whenever the need arises. Can’t remember how I got this recipe but I know my kids enjoyed it  so it’s been around over 40 years.,

REUBEN SUBS

 

  • 1  16 oz. loaf of French bread, halved lengthwise
  • ¼ cup oleo
  • ½ lb. thinly sliced corned beef or pastrami  cut into bite sized strips
  • 1  8 oz.  can sauerkraut, rinsed and drained.
  • Dijon style mustard
  • 1  4 oz. pack of Swiss cheese (1 cup)

Spread cut side of bread with butter or oleo, Broil 3 – 4 in. from heat for 3 – 4 min. Combine beef and sauerkraut. Spread bread with mustard. Divide beef mixt. evenly between bread halves. Top with cheese. Broil about 1 min. or until cheese melts.  6 servings. Enjoy

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RECIPES FROM THE PAST: STEAK ROLL UPS

An easy dish for hearty appetites.

                            STEAK ROLL UPS WITH STUFFING

One way to turn your steak into a delicious meal. There are many new type cookers on the market that would probably turn this dish out in a few minutes..

 

STEAK ROLL UPS WITH STUFFING

  • 1 lb. round steak 1/4 -1/2 in. thick
  • 1 ½ cups dry bread cubes
  • 1 Tbsp. chopped onion
  • ½ cup chopped celery
  • ¼ tsp. salt
  • pepper
  • 2 Tbsp. melted butter

Cut steak in 4 pieces. Season.  Pound in flour on one side.

Combine remaining ingredients. Add just enough hot water to moisten.

Place stuffing on each piece of meat. Roll and tie with clean string.

Brown in small amount of hot oil. Add about 1/2 cup water. Cover and simmer until tender about 1 ½ hours.

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RECIPES FROM THE PAST: BACON DRESSING

If you love bacon, this is the salad dressing for you!

                                    Bacon Dressing

All you need to go with this recipe is some greens, like a head of lettuce, or whatever you like. Good to go with almost any meal.

BACON DRESSING

  • Cut up and fry out 4 slices bacon. Pour off most of drippings.
  • While bacon if frying:
  • beat 1 egg
  • 1 Tbsp. flour
  • dash of salt
  • 3 Tbsp. sugar
  • 3 Tbsp. Vinegar
  • Add water.

Crumble bacon Pour mixed ingredients into bacon and stir until bubbly and begins to thicken. Cool before serving on salad greens.

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RECIPES FROM THE PAST: HAMBURGER BARBEQUE

A delicious picnic meal. Good any time.

                                HAMBURGER BARBEQUE

About 50 years ago my mother-in-law gave me her recipe for hamburger barbque. It was and is delicious. One of our relatives criticized her for using ‘filler’ in the recipe instead of real meat. I can only counter that with reasoning. One cup of corn flakes doesn’t provide much ‘filler’ instead of meat, but it does add plenty of flavor. Over the years I haven’t  found much of a better recipe than any I have tried.

 

HAMBURGER BARBEQUE

  • 1lb.hamburger
  • 1 cup cornflakes
  • 1 cup water
  • 1 tsp. mustard
  • 1 Tbsp. Worch. Sauce
  • 1 cup catsup
  • 1 Tbsp. vinegar
  • 1 Tbsp.  sugar
  • 1 onion chopped

Fry hamburger and onion t ill browned .Add other ingredients and simmer a few minutes. Serve on hamburger buns.

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RECIPES FROM THE PAST: TURKEY MEATBALLS

An easy, pleasing meal.

TURKEY MEATBALLS

When two of my grandkids stayed over  this was their very favorite meal. It included mashed potatoes and green beans. Dessert was usually chocolate chip cookies.

Recently I sent all my favorite  recipes to all the kids and grandkids. They were very pleased, but when Katie made the meatballs she said the gravy was ‘too runny’ So here’s the recipe and the solution. Being a scratch cook usually means that the recipe doesn’t always turn out the same. I’ve learned to improvise!

TURKEY MEATBALLS

  • 1 lb. ground turkey  (or beef)
  • 1 egg
  • 1/2 cup + Italian breadcrumbs
  • 1 Tbsp. dry onion flakes
  • 1 tsp salt
  • 1 can cream of mushroom soup

Fry meatballs in oil until brown. Add I can cream of mushroom soup and 1 can water. Simmer until meatballs are done. Serve with mashed potatoes.

To this I might  add. When I mixed the meatballs I sometimes added a little more breadcrumbs until the mixture felt almost dry. To get  a nice ‘gravy’ consistency don’t add all the water at first. By using  more crumbs it will help thicken the liquid. Enjoy!

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RECIPES FROM THE PAST: BEAN SALAD

An unusual combination of fine vegetables.

                                            BEAN SALAD

Ever look for a vegetable to accompany a great meal, but you’re looking for something  that’s a vegetable with a twist, one that’s not the same peas or corn you usually put on the table. Well, this old stand-by fits the bill.

BEAN SALAD

  • 1 can green beans
  • 1 can yellow beans
  • 1 can kidney beans
  • 1 cup each chopped celery, onion, and green pepper
  • ½ cup oil
  • ½ cup vinegar,
  • ¾ cup sugar

Shake well together oil, vinegar  and sugar and add to bean mixt. And salt and pepper to taste. Pinch of celery seed.

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RECIPES FROM THE PAST: TEA SYRUP

A simple way to have iced tea ready to serve.

                                            TEA SYRUP

This is an easy make ahead  recipe that allows you to have iced tea at your fingertips without  having  to make it fresh every  time  the need arises.

 

TEA SYRUP

  • 4 cups water
  • 3 cups sugar
  • 4 lemons quartered
  • 4 tea bags

Boil sugar and water. Add tea and lemons. Boil 1 min. Let stand.

When serving use half glass to ½ half glass water.

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