Category Archives: Budget Dishes

Turkey Dressing Bake

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2 cups cut-up cooked turkey
2 eggs
1 cup warm water
1 package (about 1 ounce) turkey or chicken gravy mix
1 ⅓ cups herb-seasoned stuffing mix
¼ cup slivered almonds
Mushroom-Corn Sauce (below)

Heat oven to 350°. Place turkey in greased baking pan, 8x8x2 inches. Beat eggs, water and gravy mix; pour on turkey. Sprinkle turkey with stuffing mix, then almonds. Bake uncovered 40 minutes. Top each serving with Mushroom-Corn Sauce. 6 servings.

MUSHROOM-CORN SAUCE

1 can (12 ounces) whole kernel corn with sweet peppers, drained.
1 can (10 ¾ ounces) condensed cream of mushroom soup
1 can (4 ounces) mushroom stems and pieces (with liquid)

Heat all ingredients to boiling, stirring frequently.

Note: To double this recipe, double all ingredients and bake in greased baking pan, 13x9x2 inches, in 350° oven 55 minutes.

© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Creole Beef and Rice

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Copyright 1942, Pet Milk Company, St. Louis, Mo. Form No. 3856

Pickled Meat Loaf

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2 beaten eggs
1/3 cup fine dry bread crumbs
1/3 cup chili sauce
1 3-ounce can chopped mushrooms, drained
1 tablespoon prepared horseradish
1 1/4 teaspoons salt
1/4 teaspoon dried thyme, crushed
1/8 teaspoon pepper
2 pounds ground beef
2 or 3 dill pickles, quartered lengthwise
• • •
3 fresh tomatoes
1/2 cup diced green pepper
1/3 cup vinegar
1/4 cup chopped onion
1 tablespoon sugar
3/4 teaspoon celery salt
3/4 teaspoon mustard seed
1/4 teaspoon salt
Dash pepper

Advance preparation: In mixing bowl combine eggs, bread crumbs, chili sauce, mushrooms, horseradish, 1 1/2 teaspoons salt, thyme, and 1/8 teaspoon pepper. Add beef; mix well, Pat half of the meat mixture evenly in bottom of 8x4x2-inch loaf pan. Arrange dill pickles on top of meat mixture in pan; top with remaining meat. Bake in 350° oven for 1 1/4 hours. Remove meat from pan. Drain; cover and chill.
Peel and finely chop tomatoes. In bowl combine tomatoes with remaining ingredients. Cover; chill well to blend flavors.
Before serving: Slice meat loaf and arrange on plat; serve with tomato relish and rye bread, if desired. Makes 8 servings.

©Meredith Corporation, MCMLXXVII. All Rights Reserved. Printed in U.S.A.

Tuna Roll

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425°

2 cups biscuit mix
2/3 cup milk
1/4 cup chopped onion
1 tablespoon butter or margarine
2 7-ounce cans tuna, drained and flaked
Small can chopped mushrooms, drained
1/2 teaspoon dried dill weed
10 1/2-ounce can condensed cream of mushroom soup
1/4 cup milk

Heat oven to 425°. Prepare dough, using mix and 2/3 cup milk, according to package directions. Roll dough into a 18×10-inch rectangle. Sauté onions in butter. Combine onions, tuna, mushrooms and dill weed with 1/2 cup of the mushroom sop, reserving balance of soup. Spread mixture over biscuit dough and roll up, beginning at the wide side. Seal edges tightly by pinching two sides together. Place on a greased baking sheet with sealed edge down. Cut slits on top and bake 15 to 20 minutes – until lightly browned. Warm reserved soup and 1/4 cup milk, pour over tuna roll and serve.

SERVES 6 • PREPARATION TIME 35 MIN.

Approximate calories per serving… 350

SUGGESTED MENU
Tuna Roll
Cabbage-Pineapple Slaw
Peas and Carrots
Coconut Pudding

© 1973 Curtin Publications, Inc., New York, N.Y. PRINTED in U.S.A.

Barbecued Ham Loaf

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Suggested menu description: Tangy ham loaf topped with rich, red barbecue sauce – deliciously different. (Good with fluffy mashed potatoes, buttered green beans, and rolls)

1 can (10 ½ ounces) Campbell’s tomato soup
1 pound ground lean ham
1 pound ground lean pork
1 cup fine dry bread crumbs
1/2 cup chopped celery
1/4 cup minced onion
2 eggs, slightly beaten
Dash black pepper

Combine all ingredients; mix well. Shape into a loaf; place in a shallow baking pan (10¼” x 5¼” x 3¼”). (Mixture is quite soft before baking.) Bake in a moderate oven (350° F.) about 1 1/2 hours, or until done. If desired serve with TOMATO HORSERADISH SAUCE. Makes 8 servings.

Tomato Horseradish Sauce

1 can (10½ ounces) Campbell’s tomato soup
2 tablespoons prepared horseradish
1 tablespoon prepared mustard
Dash ground cloves
Dash black pepper

In saucepan, blend all ingredients. Heat, stirring often. Serve with beef, pork, ham, frankfurters, or meat loaf. Makes about 1&frac1/2; cups sauce.

Courtesy of Campbell Soup Company, 1968 Fine Arts Dairy Pad #27

Curried Meatballs

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MEATBALLS
1 cup soft white bread crumbs
2 lb ground chuck
2 teaspoons curry powder
1 1/2 teaspoons salt
1/2 teaspoon ginger
1/4 teaspoon pepper
2 tablespoons margarine
2 tablespoons salad oil

SAUCE
1/2 cup chopped onion
1 clove garlic, crushed
1 cup chopped apple
4 teaspoons curry powder
3/4 teaspoon ginger
1/2 teaspoon salt
Dash pepper
1/4 cup unsifted all-purpose flour
1 can (1 lb, 1oz) fruits for salad
1 can (10 3/4 oz) condensed chicken broth, undiluted
2 tablespoons lemon juice
4 cups cooked white rice

1. Meatballs: In large bowl, combine bread crumbs, 1/2 cup water, chuck, 2 teaspoons curry powder, 1 1/2 teaspoons salt, 1/2 teaspoon ginger, and 1/4 teaspoon pepper; mix lightly with for. With hands, lightly shape into 16 meatballs (1/4 cup each).

2. In hot margarine and oil in Dutch oven, brown meatballs all over, half at a time. Remove as they are browned.

3. Sauce: In hot drippings in Dutch oven, saute onion, garlic, apple, curry powder, ginger, salt, and pepper until onion is tender. Remove from heat. Stir in flour until smooth.

4. Drain fruit, reserving 2/3 cup juice. Gradually stir juice, then chicken broth, into mixture in Dutch oven. Return to heat; cook, stirring, until mixture boils.

5. Add meatballs; simmer, covered, 25 minutes. Add fruit and lemon juice; heat 5 minutes. Meanwhile, cook rice.

6. To serve: Spoon rice on platter. Mound meatballs with fruit and some sauce. Pass rest of sauce. Serves 4 to 6.

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Southwestern Chili Chicken

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1 cup water
1/2 medium green pepper, chopped
1 packet instant chicken broth and seasoning mix or 1 chicken bouillon cube
1 cup skim milk
2 slices enriched white bread
1 pound cooked white meat chicken, cubed
1 chili pepper, finely chopped

Combine water, green pepper, and broth mix, in saucepan. Cook over moderate heat, stirring frequently, for 20 minutes. Add skim milk. Tear bread into small pieces and place in blender container; process at medium speed, to make crumbs. Add crumbs to bouillon mixture. Bring to just below boiling point and cook until sauce is thickened. Add chicken and chili pepper; heat. Mix well and divide evenly into soup bowls. Makes 4 luncheon servings.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.

Saucy Twist Pork Dish

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4 ounces uncooked corkscrew-shaped macaroni
1/2 cup finely chopped onion
1/3 cup chopped green pepper
1 tablespoon butter or margarine
1 can (12 ounces) pork luncheon meat, cut into cubes
1 can (10 1/2 ounces) condensed cream of mushroom soup
1/2 cup catsup
1/3 cup shredded Cheddar cheese

Heat oven to 400 °. Cook macaroni as directed on package; drain. In large skillet, cook and stir onion and green pepper in butter until onion is tender. Stir in macaroni and remaining ingredients.

Pour into ungreased 1 1/2 quart casserole. Cover; bake 30 minutes. 4 to 5 servings.

Our home testers liked this for its “attractive appearance, nice consistency and delicious flavor.”

© Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Plantation Ham Pie

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2 tablespoons butter or margarine
3 cups cubed cooked ham
1/2 cup chopped green pepper
1 medium onion, sliced
2 cans (10 1/2 ounces each) condensed cream of chicken soup
1 cup milk
Parsley Pinwheels (below)

Heat oven to 425°. Melt butter in large skillet. Cook and stir ham, green pepper and onion in butter until ham is golden and onion is tender. Stir in soup and milk. Heat just to boiling, stirring frequently. Pour into ungreased baking dish, 8x8x2 inches;place in oven. Prepare Parsley Pinwheels; arrange on hot ham mixture Bake uncovered 20 to 25 minutes. 6 to 9 servings.

Parsley Pinwheels
2 cups Bisquick baking mix
1/2 cup cold water
1/2 cup snipped parsley

Stir baking mix and water to a soft dough. Shape dough into a ball; knead lightly 5 times on floured cloth-covered board. Roll into rectangle, 12×7 inches. Sprinkle parsley over dough. Roll up tightly, beginning at long side. Cut into 9 equal slices.

The trick to non-soggy biscuits on meat pies is the filling! Be sure it’s hot when you top it with biscuits, keeping it in the oven – as in this recipe- while you stir up the biscuits.

© Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Tuna Fish Cavalier

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12 ounces canned, drained tuna, flaked
1/4 cup prepared mustard
1 tablespoon Worcestershire sauce
1 1/2 cups (10-ounce package) frozen, chopped spinach, thawed and drained
1 tablespoon parsley flakes
1/4 cup skim milk
1/2 teaspoon imitation butter flavoring
1/4 teaspoon garlic powder
1/8 teaspoon mace
2 teaspoons grated lemon rind

Combine tuna with mustard and Worcestershire. Mix spinach with parsley flakes. Combine milk, butter flavoring, garlic powder, and mace; add to spinach. Spoon tuna fish in an even layer in a non-stick shallow baking dish. Top with spinach mixture. Bake at 375°F (moderately hot oven) for 10 minutes, or until bubbling hot. Serve tuna in a ring of spinach. Garnish with lemon rind. Divide evenly. Makes 2 dinner servings.

Copyright © Weight Watchers International, Inc. 1974. All rights reserved. Printed in U.S.A.