Category Archives: Budget Dishes

Teriyaki Chuck Roast

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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

SUGGESTED MENU

Tossed Green Salad
Teriyaki Chuck Roast
Pineapple Wedge and Sesame Cookies

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

Chili Beans with Corn Muffins

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350°

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.

Serves 4
Preparation time: 1 HR.
Approximate calories per serving… 500

SUGGESTED MENU
Fruit Cup
Chili Beans with Corn Muffins
Garden Salad
Applesauce Spice Cake

From the Kitchens of Dorothy Taylor

© 1973 Curtin Publications, Inc., New York, N.Y.

Bologna Biscuits with Vegetables

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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.

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

Quiche Monaco

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QUICHE
6 slices bacon, quartered
10-inch unbaked pie shell
1 cup grated natural Swiss cheese
4 eggs
1½ cups light cream
½ teaspoon salt
⅛ teaspoon nutmeg
⅛ teaspoon pepper
½ teaspoon dried oregano leaves

PIZZA SAUCE
3 medium white onions, sliced
1 can (8 oz) whole tomatoes, undrained
¼ teaspoon sugar
½ teaspoon dried thyme leaves
¼ lb mozzarella cheese
12 pitted black olives

  1. Preheat oven to 375F.
  2. Make Quiche: Sauté bacon until crips; drain on paper towels. Reserve 2 tablespoons bacon fat.
  3. In bottom of pie shell, sprinkle two-thirds of bacon with grated cheese.
  4. In medium bowl, beat eggs with cream, salt, nutmeg, pepper, and organ until smooth. Pour into pie shell. Bake 30 minutes, or until golden and sharp knife inserted near center comes out clean.
  5. Meanwhile, make Sauce: In reserved bacon fat in medium skillet, sauté onion several minutes, until tender. Add tomatoes, sugar, and thyme. Simmer, stirring, 15 minutes, or until mixture is slightly thickened. Slice mozzarella into 3½-by-½-inch slices.
  6. Garnish top of Quiche with mozzarella strips, spoke fashion, alternating with tomatoes mixture. Sprinkle with rest of bacon. Spoon remaining tomato mixture into center. Decorate with olives.
  7. Bake 5 minutes longer to melt cheese slightly. Serve warm. Makes 8 servings.

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

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.