Category Archives: Casseroles

Bologna Biscuits with Vegetables

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.

Veal, Ham and Tongue Pie

Hot water crust pastry
1½ pounds plain flour
2 level teaspoons salt
½ pound lard
½ pint water

Filling
¾ pound breast of veal
¾ pound gammon
¾ pound cooked tongue
½ Spanish onion, finely chopped
Thyme
Marjoram
Chopped fresh tarragon
Chopped fresh parsley
Salt and freshly ground black pepper
3 hard-boiled eggs

Garnish
Beaten egg
Aspic jelly

Hot water crust pastry: Sift flour and salt into a large mixing bowl. Melt the lard and water in a saucepan, and bring to a boil. Remove from heat. Add to the dry ingredients and mix quickly to a soft, pliable dough. Line a rectangular pie mould with two-thirds of the dough, pressing it well down into the corners.

Filling: Cut the veal, gammon and cooked tongue into cubes, and mix with finely chopped Spanish onion and generous amounts of thyme, marjoram and chopped fresh tarragon and parsley. Season to taste with salt and freshly ground black pepper. Half-fill the mould with the meat and herb mixture; arrange hard-boiled eggs on top and then fill mould with the remaining meat and herb mixture.

Roll out remaining pastry and cover the top of the pie, pressing edges well together. Trim edges and decorate with “leaves” cut from pastry trimmings. Brush with beaten egg; make three small holes in the pastry lid for the steam to escape, and bake in a fairly hot oven (425° – M6) for ½ hour. Then reduce heat to 375° – M4 and cooked for a further 1¼ hours. (If top becomes too brown, cover with a sheet of aluminium foil.) Allow pie to become quite cold. Remove rectangular pie mould and pour liquid aspic jelly (cool) through the holes in the pastry with the aid of a paper funnel. Leave pie overnight before cutting.


Thomas Nelson & Sons Ltd., 36 Park Street, London W.1. ©Robert Carrier 1968

Old-Fashioned Chicken Pie

5-pound ready-to-cook stewing chicken, cut up
3 cups water
1 medium-sized onion, sliced
Handful of celery tops
1 tablespoon salt
¼ teaspoon pepper
1 bay leaf
½ cup flour
1 tall can (1⅔ cups) evaporated milk
2 cups cooked, sliced carrots
1 pound cooked small white onions
1 recipe Baking Powder Biscuits, see Index C

Place chicken in large kettle with next 6 ingredients. Cover and bring. toa boil; simmer 1½ to 2 hours or until tender. Remove chicken from broth; cool. Strain the broth; cool. Remove chicken from the bones; leave meat in rather large pieces.

Skim fat from broth; measure ½ cup fat and 2⅓ cups broth. Heat the ½ cup fat in a large saucepan; blend in four. Slowly add and stir in the 2⅓ cups broth and the milk. Cook and stir until sauce thickens. Add chicken, carrots, and onions, and more salt and pepper to taste; reheat. Pour into a 3-quart baking dish. Prepare biscuit dough and cut with a cutter in any desired shape. Arrange the uncooked biscuits on top. Bake in very hot oven, 450°, 20 to 25 minutes, or until biscuits brown. Makes 6 to 8 servings.

NOTE: Remaining broth may be frozen and used later for making soup.


Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York. © Copyright 1958 Tested Recipe Institute, Inc. New York

Cheesy Chicken Over Rice

Rice Pilaf (below)
1 small onion, chopped (about ¼ cup)
¼ small green pepper, cut into 1 x ¼-inch pieces
2 tablespoons finely chopped celery
¼ cup margarine or butter
2 cups cut-up cooked chicken or turkey
¼ cup diced cooked ham
1 can (11 ounces) condensed Cheddar cheese soup
¼ cup milk

Prepare Rice Pilaf. Cook and stir onion, green pepper and celery in margarine in 10-inch skillet until celery is crisp-tender, about 4 minutes. Stir in chicken, ham, soup and milk. Heat until chicken is hot. Serve over Rice PIlaf. 6 servings.

Rice Pilaf

1 small onion, chopped (about ¼ cup)
2 tablespoons margarine or butter
2 ⅔ cups boiling water
1 ⅓ cups uncooked regular rice
1 tablespoon instant chicken bouillon
½ teaspoon salt
1 bay leaf
¼ cup raisins

Cook and stir onion in margarine in 2-quart saucepan until tender, about 3 minutes. Stir water, rice, instant bouillon, salt, bay leaf and raisin into onion. Heat to boiling; reduce heat. Cover and simmer 18 minutes.


© Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Perdices a lo Torero (Bull-fighters’ Partridges)

4 servings
You will need
4 partridges or 2 if of good size
3 anchovies
4 oz. bacon
4 large ripe tomatoes, peeled and chopped
3 medium pimentos, peeled and sliced (To peel, burn over flame until black outside, then wash off skin under the cold tap)
parsley, chopped
1 glass white wine
ground pepper
salt

lemon slices for garnish
4 thin slices of first-class Serrano ham

Clean partridges well. Take the bones out of the anchovies and wash well under the tap. Chop anchovies together with the partridge livers and back, to make a finely-chopped stuffing. Season with salt and a little pepper. (A small quantity of white bread crumbs, soaked in milk and compressed, may also be added.)

Stuff the partridges with this mixture and sew up with twine. Sprinkle with salt. Lightly fry partridges in the oil.

Once the partridges are browned on the outside, add the fried tomatoes and pimentos. Lightly fry tomatoes and pimentos in oil and season with salt, pepper and chopped parsley.

Put them in a casserole and cover. Cook slowly for 30 minutes. Add wine and cook for thirty more minutes. The partridges are now ready to serve, but do not forget to take out the twine.

Garnish with lemon slices around the partridges. To accompany, serve in a separate dish fried ham slices.


©Shufunotomo Co., Ltd., Japan 1973

Turkey Dressing Bake

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.

Beef Upside-Down Pie


Copyright 1941, Pet Milk Company, St. Louis, Mo., Form No. 3750

Oreilles de Porc au Fromage (Pigs’ Ears with Cheese Sauce)

ingredients:
4 pigs’ ears
salt
2 carrots
2 onions
4 cloves
1 sprig thyme, or ½ teaspoon dried thyme
1 bay leaf
pepper
1 Tablespoon flour
2 Tablespoons butter
juice of 1 lemon
½ cup crumbled cantal or mild cheddar cheese
2 egg yolks, slightly beaten
1 cup heavy cream
nutmeg

instructions:

  1. Singe the ears and scrub them thoroughly. Place them in cold salt water, bring to a boil, and skim.
  2. Peel, wash, and slice the carrots. Add them to the ears together with the onions studded with cloves, the thyme, bay leaf, and pepper. Cook for 4 hours.
  3. Prepare a light brown roux with the flour and 1 tablespoon butter. Add 1 cup of the broth prepared in Step 2, cooking and stirring constantly until it thickens. Let cool.
  4. Stir in the egg yolks, cream, and lemon juice into the cooled sauce. Pour over the pigs’ ears and sprinkle with the cheese and a little grated nutmeg.
  5. Place in a buttered baking dish, dot with butter, and bake in a hot oven for 15 minutes.

A roux is a mixture made from equal parts of butter (or other fat) and flour cooked together for varying periods of time, depending upon its final use. It is the thickening agent in sauces and gravies. In this recipe the roux should be cooked only about 3 or 4 minutes, or until its color is light brown.


©Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Pollo con Langosta (Chicken with Lobster)

4 servings

You will need
1 chicken weighing 2lb.
powdered cinnamon
½ cup lard
½ cup oil
1 large onion, chopped
1 bunch of herbs, containing bay leaf, thyme, marjoram, a few leek tops, parsley and a piece dry orange peel; all well tied with a strong thread or twine.
3 or 4 medium ripe tomatoes, peeled and chopped
1 glass old wine
1 small glass dry spirits
1 teaspoon flour
1 live lobster, weighing 2lb.
a few pistils dry saffron
1 large clove garlic, peeled
2 tablespoons toasted and peeled almonds and hazel-nuts
2 tablespoons chocolate
8 rather large, triangular-shaped slices of fried bread
ground pepper
parsley
salt
pepper

Cut the chicken into 8 pieces, sprinkle with salt, pepper and a little cinnamon. Brown, together with chicken liver, in equal parts of lard and oil in a shallow earthenware pot or casserole. When golden, add chopped onion and the bunch of herbs. Stir, and once the onion is tender, add the tomatoes. Stir, and once the onion is tender, add the tomatoes. Fry until the tomatoes lose wateriness, then add the wine and spirits.

Cover the casserole until the wine is reduced by half. Sprinkle with flour, simmer a little then pour on stock or hot water until the pieces of chicken are well covered.

Continue cooking slowly. Cut the lobster, while alive, into 8 pieces, keeping its liver and blood aside. Fry lightly in hot oil. When the chicken is half-cooked, add the lobster in the casserole.

In a mortar, pound the saffron, garlic, almonds and hazel-nuts, the fried chicken liver, the lobster’s liver. When the mixture converted into a smooth paste, add the melted or powdered chocolate. Dilute the paste with the lobster’s blood and the chicken sauce. Add to the casserole in which the chicken and the lobster are cooking.

Salt and pepper to taste. There should not be too much sauce, and once the dish is ready, remove the herbs and serve in the casserole, with the freshly-fried bread all around and a little minced parsley on top.

For special occasions, put the piece of chicken and lobster on a large, heated metal bowl. The pieces of lobster can even be taken out of their shell, keeping the head in the centre of the dish. Strain the sauce and pour over everything. Place the dishes of fried bread around the sides, alternating with lobster claws.


© Shufunotomo Co., Ltd., Japan 1973

Melrose Meat Loaf – Pâté Chinois

2 pounds ground lean beef
2 cups soft bread crumbs
2 eggs, well beaten
2 teaspoons salt
1 tablespoon prepared mustard
1/4 cup prepared horse-radish
1 large onion, minced
2 teaspoons Worcestershire sauce
2 or 3 drops Tabasco sauce
1 cup catchup

Combine all ingredients except 1/2 cup catchup. Pack in a greased 9 x 5 x 3-inch loaf pan. Bake in a moderate oven, 350°, 1 hour and 15 minutes. Garnish meat as pictured with remaining 1/2 cup catchup. Makes 8 to 10 servings.

Pâté Chinois

4 tablespoons butter
1 pound ground beef
1 medium-size onion, chopped
1 can (16 or 17 ounces) cream-style corn
3 cups hot, seasoned mashed potatoes

Put 2 tablespoons of butter, meat and onion in a skillet. Cook until brown, stirring often to break up pieces of meat and brown evenly. Spread meat in a greased 2-quart casserole; cover with corn and potatoes. Sprinkle with the remaining butter. Heat in a moderate oven, 350°, 20 minutes or until brown. Makes 4 to 6 servings.


Published by –COOKINDEX– Division of H.S. Stuttman Co., Inc., New York. © Copyright 1958 Tested Recipe Institute, Inc. New York.