2 tablespoons chopped onion 1 clove garlic, finely chopped 1 tablespoon vegetable oil 1 jar (15½ ounces) spaghetti sauce 1 can (9½ ounces) tuna, drained ¼ teaspoon dried oregano leaves 2 quarts water 1 tablespoon vegetable oil 1 teaspoon salt 7 ounces uncooked vermicelli ½ cup sliced pimiento-stuffed olives Grated Parmesan cheese (optional)
Cook and stir onion and garlic in 1 tablepoon oil in 10-inch skillet over medium heat until onion is tender. Stir in spaghetti sauce, tuan and oregano. Heat to boiling; reduce heat. Simmer uncovered 10 minutes.
Heat water, 1 tablespoon oil and the salt to boiling in 3-quart saucepan; add vermicelli. Cook until tender, 4 to 6 minutes; drain. Stir olives into sauce mixture; pour on vermicelli. Sprinkle with cheese. 4 servings.
1 package (10 ounces) frozen lima beans 3 cans (about 19 ounces each) baked beans (6 cups) 3 cans (about 15 ounces each) kidney beans, drained (5 cups) 1 pound Italian link sausages or pork link sausages ½ pound smoked ham, cut into ½-inch cubes ½ cup chopped onion 1 can (8 ounces) tomato sauce ½ cup catsup ½ brown sugar (packed) 1 tablespoon salt ½ teaspoon pepper ½ teaspoon dry mustard
Heat oven to 400°. Cook lima beans as directed on package; drain. Turn into ungreased 4½-quart casserole. Add baked beans and kidney beans.
In covered skillet, simmer sausages in a small amount of water 5 minutes. Drain liquid from skillet; panfry sausages until brown on all sides. (Do not prick sausages.) Cut each sausage into 2 or 3 pieces; add with ham to beans.
Stir together remaining ingredients; pour over casserole. Gently mix all ingredients. Bake uncovered 1 hour. 10 to 12 servings.
A bean-fancier’s delight – wholesome, zesty and high in protein. A handy carry-along casserole for a party, too.
Preparation time: 20 min. Baking time: 25 to 30 min. Oven temperature: 375°F
Broccoli and ham cubes bake in a savory custard, making a hearty casserole for a family meal. It is also an excellent choice to serve on a brunch buffet table.
For 4 servings you will need: 2 lbs. fresh broccoli ½ tsp. salt Water 2 medium onions, minced 1 clove garlic, minced or pressed 3 Tbsp. olive oil 3 to 5 anchovies, chopped 1½ cups cubed ham 2 Tbsp. chopped parsley 3 eggs Dash each white pepper, salt and nutmeg ¾ cup whipping cream or half-and-half 2 Tbsp. grated Parmesan Cheese
Preparation:
Wash and cut broccoli into 2-inch pieces. Cook in boiling salted water for 5 min. Drain.
In frying pan, saute onions and garlic in olive oil. Add anchovies. Cook 2 min. longer. Mix in broccoli.
Transfer mixture to a buttered 9-by-13-inch baking dish. Top with ham. Sprinkle with parsley.
Beat eggs. Season with white pepper, salt and nutmeg. Stir in cream. Pour evenly over broccoli. Sprinkle with cheese.
Bake at 375°F for 25 to 30 min. or until custard is set and broccoli is tender-crisp.
Good served with: Italian or French bread and red wine, if you like, for a satisfying summer meal.
For 2 servings: Half of the ingredients. Use individual baking dishes. For 8 servings: Double the ingredients. Use 2 baking dishes.
Preheat oven to 400F. Wash potatoes. Rub skins all over with margarine. Prick with fork. Bake on oven rack, 1½ hours, or until tender.
Meanwhile, in medium bowl, combine tuna, onion, parsley, soup, paprika, Tabasco, and salt. Toss with fork, to break up tuna and to blend well.
Remove 1-inch slice from top of each potato. Scoop out inside of potato from each slice and from potato itself, leaving a shell. Add potato to tuna mixture, tossing to mix well.
Spoon lightly into potato shells, mounding high. Top each ½ slice cheese. Place in shallow baking pan. Bake 15 minutes, or until filling is hot and cheese is melted.
1½ pounds ground beef 2 cups finely chopped pared eggplant 1 medium onion, chopped 1 egg ½ cup milk ¼ cup quick-cooking oats 1½ teaspoons salt ½ teaspoon dried basil leaves 1 can (16 ounces) stewed tomatoes 1 clove garlic, crushed 1 tablespoon cornstarch ¾ teaspoon salt
Heat oven to 325°. Mix ground beef, eggplant, onion, egg, milk, oats, 1½ teaspoons salt and the basil. Spread in ungreased baking dish, 8x8x2 or 9x9x2 inches. Cook uncovered until done, 45 to 50 minutes. Drain off fat. Mix tomatoes, garlic, cornstarch and ¾ teaspoon salt into small saucepan. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. To serve, cut into squares; top with sauce. 6 servings.
Peanut Loaves
1 pound ground beef 1 slice bread, torn into ¼-inch pieces ¼ cup crunchy peanut butter 3 tablespoons finely chopped onion 2 tablespoons mayonnaise or salad dressing ½ teaspoon salt ½ teaspoon dry mustard
Heat oven to 350°. Mix ground beef, bread, peanut butter, onion, mayonnaise, salt and mustard. Shape mixture into 4 loaves. Place in ungreased baking pan, 9x9x2 inches. Cook uncovered 30 to 35 minutes. 4 servings.
Preparation time: 12 min. Cooking time: about 20 min.
Good quality roast beef hash in a can can be of great help when time is short and a hearty main dish is wanted. This meal, cooked in a skillet, saves energy and time, and is suitable for breakfast, brunch, lunch or dinner.
For 4 servings you will need: 2 Tbsp. butter or margarine ¾ cup chopped onions ⅔ cup chopped green pepper 2 cans (15 oz. each) roast beef hash Salt and black pepper 1¼ cups shredded Cheddar cheese 4 warm hard-cooked eggs, shelled, quartered Paprika ¼ cup chopped parsley
Tips: Since beef hash varies, taste and add salt and black pepper accordingly. Corned beef hash or poached eggs can be used in this recipe if desired. For microwave cooking, cook onions and peppers in a quart glass measure on high for 2 or 3 minutes. Add to butter in skillet and brown lightly.
Preparation: 1. In a 9- or 10-inch skilled, melt butter. Add onions and green pepper. Cook slowly until lightly browned but still crisp. Remove from heat. 2. Put hash in skillet. Break up and flatten with heavy spoon. Taste and add salt and black pepper if needed. 3. Cook over medium heat until hash browns nicely, stirring often. Flatten to brown a bit more on bottom. Sprinkle with cheese. Cover and keep warm over low heat until cheese melts. 4. Using pancake turner, place mounts of hash onto 4 warm plates. Top each with a hard-cooked, quartered egg. Sprinkle with paprika and parsley.
Good served with: Stewed tomatoes or fresh tomato wedges, applesauce or cole slaw, heated crusty rye bread and sweet butter.
For 2 servings: Half of the ingredients. Use an 8-inch skillet.
For 8 servings: Double the ingredients. Use a 10- or 12-inch skillet. Allow extra 10 min. for browning.
4 to 5-pound chuck roast Salt and pepper 2 tablespoons oil 1 medium onion, chopped ¼ cup soy sauce ¼ cup Sherry wine 1 tablespoon brown sugar &Frac12; teaspoon ginger powder or 2 teaspoons fresh ginger root, crushed ¼ cup canned brown gravy sauce 6 carrots, cut in half 1 small can water chestnuts
Trim fat from meat and season with salt and pepper. Brown meat in oil in a large skillet or dutch oven. Sauce onions while browning meat. Combine soy sauce sherry, brown sugar, ginger and brown gravy sauce; pour over cooked meat, cover with tight lid and cook for 2 hours, or until tender. During last 45 minutes of cooking, add carrots and water chestnuts.
SERVES 6 PREPARATION TIME: 2 HR. , 30 MIN. Approximate Calories per serving… 500
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1 package corn bread mix 2 pounds chili and beans (canned or frozen) ½ cup shredded Cheddar cheese ½ cup chopped onions
Prepare cornbread according to the directions on the package. Cool and cut into 5-inch round or square muffins. Preheat oven to 350°. Place muffins in a baking pan. Warm chili and beans following directions on the package. Place ¼ of the chili, cheese and onions on each muffin. Heat in the oven for 10 minutes.
¼ cup sliced onion 2 tablespoons shortening 2 tablespoons flour ½ teaspoon salt ⅛ teaspoon pepper 1 can (16 ounces) tomatoes ½ pound bologna, cut into cubes (2 cups) ¾ cup cooked diced carrots ¾ cup cooked cut green beans Bologna Biscuit Dough (below)
Heat oven to 425°. In large skillet, cook and stir onion into shortening until tender. Remove from heat. Stir in flour, salt and pepper. Cook over low heat, stirring until mixture is bubbly. Remove from heat; stir in tomatoes. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in bologna, carrots and beans. Heat to boiling.
Pour into ungreased baking pan, 8x8x2 inches; place in oven. Prepare Bologna Biscuit Dough; drop 8 or 9 tablespoonfuls dough on hot vegetable mixture. Bake uncovered 25 to 30 minutes or until biscuits are golden brown. 5 servings.
BOLOGNA BISCUIT DOUGH
1 cup Gold Medal flour* 1½ teaspoons baking powder ½ teaspoon salt 2 tablespoons shortening ¼ pound bologna, cut into ¼-inch cubes (1 cup) ½ cup milk
Measure dry ingredients into bowl. Cut in shortening until mixture looks like meal. Stir in bologna and milk.
*If using self-rising flour, omit baking powder and salt.
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