Category Archives: Casseroles

Yorkshire Chicken

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yorkshire_chicken

2 cups diced roast chicken, and pan drippings
2 eggs
1/3 cup oil
1 cup milk
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon pepper

Heat oven to 400°. Place chicken and drippings in a well-greased 2-quart casserole; put in oven to heat. Beat eggs in a bowl; add oil and milk. Sift dry ingredients and blend with liquid mixture. Pour batter over heated checking and return to oven for 30-35 minutes or until golden brown.

Serves 4
Preparation Time: 45 min.
Approximate calories per serving: 500

SUGGESTED MENU
Garden Green Vegetables
Buttered Baby Carrots
Apple Kuchen

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

Frankfurter Pie

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frankfurter_pie

4 slices enriched white bread
4 cups sauerkraut (2 cans; 1 pound each), drained
1 medium dill pickle, chopped
1/4 medium green pepper, chopped
1/4 cup prepared mustard
2 tablespoons chopped pimento
1 pound frankfurters (see Note)
Mustard Sauce*

Cut each bread slice diagonally in half and flatten with rolling pin. Line a 9-inch pie plate. In saucepan, combine sauerkraut, pickle, green pepper, mustard and pimiento. Cook over moderate heat, 10 minutes. Broil frankfurters, about 3 inches from source of heat, 4 minutes. Reserve 4 whole frankfurters; cut remaining frankfurters into 1-inch chunks. Add chunks to sauerkraut mixture; mix well. Spoon mixture over bread. Slice remaining frankfurters in quarters and arrange over sauerkraut. Bake a t 350°F (moderate oven) for 15 minutes. Serve hot with Mustard Sauce, if desired. Divide evenly. Makes 4 dinner servings.

Note: Frankfurters are pre-cooked. Do not allow 2 ounces for shrinkage.
*See Sauces, Preserves, Dressings; Card #15

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

Ring of Gold

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ring_of_gold

4 cups shredded carrots, cooked
3 tablespoons finely chopped onion
3 cups cooked rice
3 eggs, beaten
1 teaspoon salt
pepper
3 cups shredded sharp cheese

Mix all ingredients together. Pack into well greased 11″ ring mold or casserole. Bake at 350° for 30 minutes. Serve with creamed peas. Makes 6 servings.

SUGGESTED MENU AND PREPARATION SCHEDULE

Ring of Gold
Creamed Peas
French Bread with Herb Butter
Fresh Fruit Salad
Orange Cake

Early in the day prepare or buy orange cake.

5:00pm   Prepare Ring of Gold. It should be in the oven by 5:20.
5:30         Arrange fresh fruit salad. Prepare creamed peas.
5:50         Heat French bread wrapped in foil
5:55         Turn Ring of Gold out on serving plate.
6:00         Bon appetit! Enjoy your dinner.

After dinner serve orange cake.

© 1973 Marjon Promotions Inc. All Rights Reserved

Noodles ‘N’ Sausages

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noodeles-sausages

1 package (8 ounces) noodles
Boiling salted water
1 1/2 pounds pork sausage links
1 can (16 ounces) sauerkraut
1/2 pint sour cream

Set oven for moderate, 350°. Grease a 2-quart casserole or baking dish.

Cook the noodles in the boiling, salted water according to package directions until just tender; drain.

Meanwhile, cut the links to separate sausages. Put the sausages in the skillet. Cook sausages 5 minutes, turning once. Remove them from the skillet and drain on paper towels. Combine the drained noodles, sauerkraut and sour cream. Turn noodle mixture into the greased casserole. Arrange the sausages on top. Bake 30 to 40 minutes, or until sausages brown and noodles are heated. Makes 6 servings.

NOTE: Frozen precooked sausages may be used in place of fresh. It is not necessary to fry them. Combine noodles, sauerkraut and cream. Arrange sausages on top and cook as directed above.

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

Beef Compote Casserole

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beef_compote_casserole

2 tablespoons oil
2 pounds lean stew beef, cut in 1-inch cubes
Salt and Pepper
1 cup onions, coarsely chopped
2 eggs
1 cup milk
3 slices whole wheat bread, cubed
1/2 cup coarsely chopped prunes
1/2 cup light raisins
Small can yams, drained and cubed
1/2 cup chopped blanched almonds
3 tablespoons honey
2 tablespoons lemon juice
1/4 teaspoon turmeric

Preheat oven to 350°. Heat oil in a large skillet. Season meat with salt and pepper; sauté until browned. Add onions, cover and simmer for 10 minutes. Combine 1 egg, 1/4 cup milk and bread crumbs. Add prunes, raisins, yams, almonds, honey and lemon juice. Combine with meat and pour all into a casserole. Bake, uncovered, 30 minutes. Blend 1 egg, 3/4 cup milk and turmeric; pour over casserole and return to oven for 15 minutes.

Serves 8
Preparation time: 1 1/4 HR.
Approximate calories per serving: 325

SUGGESTED MENU
Spinach Salad
Beef Compote Casserole
Steamed Rice
Lemon Fluff Pie

From the Kitchens of Dorothy Taylor

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

Tuna-Cheese-Macaroni Loaf

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tuna_cheese_macaroni_loaf

1 – 2/3 cups Evaporated Milk
1/2 tsp. salt
1 tsp. dry mustard
1 tbsp. Worcestershire sauce
2 cups grated process-type American Cheese
2 eggs
1/2 cup sliced stuffed olives
1/2 cup chopped onion
1 cup chopped celery
1 12-1/2 oz. can drained tuna
1 cup soft bread crumbs
4 cups cooked elbow macaroni

Heat Evaporated milk, salt, mustard and Worcestershire sauce in saucepan over low heat until just below boiling point. Add cheese and stir until thickened and smooth. Beat eggs slightly in a large mixing bowl. Add remaining ingredients. Mix well. Add cheese sauce. Combine thoroughly. Place in well-buttered 9x5x3-inch loaf pan. Bake in moderate oven (350°F.) 30 to 35 minutes. Let stand about 5 minutes before turning out on a warm platter. Serve with additional cheese sauce if desired. Makes 6 servings.

SUGGESTED MENU AND PREPARATION SCHEDULE

Tuna-Cheese-Macaroni Loaf
Sautéed Green and Red Tomato Slices
Carrots with Chives
Date Bars

Early in the day or day before make Date Bars or buy them

*4:30pm    Cook Macaroni
*4:45    Make Cheese Sauce
*5:00    Make Loaf
5:15     Place Loaf in Preheated Oven
5:30     Prepare Carrots, Fresh Please.
5:45     Saute Tomatoes
5:55     Turn Loaf onto Warm Platter, Garnish
6:00     Bon Appetiti! Enjoy Your Dinner!

After Dinner Serve Date Bars

*May be prepared early in the day and refrigerated. Increase baking time by 10 minutes if refrigerated.

To see what happens when a Steel Town Girl makes this recipe visit Dinner Is Served 1972!

©1972 Marjon Promotions, Inc. All Rights Reserved.

Scalloped Potatoes & Tongue

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scalloped_potatoes_tongue

2 to 2 1/2-pound fresh beef tongue
1 tablespoon salt
Water
2 tablespoons butter or margarine
2 tablespoons flour
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon dried dill weed
4 cups pared,thinly sliced potatoes
1/2 cup finely chopped onion
1 1/2 cups hot milk
1/4 cup Dijon mustard

Wash tongue well. Place in a large kettle with 1 tablespoon salt and water to cover. Bring to a boil; skim foam. Lower heat, cover and simmer 3 hours. Drain, reserving 2 tablespoons cooking liquid. Cover with cold water to cool, drain and peel off skin. Slice thin and set aside.Preheat oven to 350°. Melt butter in a saucepan over low heat; blend in flour, 1 teaspoon salt and pepper. Cook over low heat, stirring, until mixture is thick and bubbly. Slowly add milk; stir and heat to boiling. Arrange 1/2 potatoes in a greased casserole and top with 1/2 the onion, 1/4 teaspoon dill and 1/2 the white sauce. Repeat with remaining ingredients. Cover and bake 30 minutes. Uncover and bake 60 minutes longer until potatoes are tender (20 minutes before the end of the cooking time, mix reserved liquid with mustard, brush over tongue slices and arrange tongue on top of potatoes.)

Serves 6 to 8
Preparation time: 3 1/2 HR.
Approximate calories per serving… 315

SUGGESTED MENU
Tomato Juice
Scalloped Potatoes and Tongue
Cointreau Glazed Carrots
Zucchini Salad
Strawberry Sundae

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

Piggybank Pork Bake

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piggy_bank_pork

4 ounces uncooked fine noodles
2 tablespoons shortening
2 cups cut-up cooked pork
1 can (10 1/2 ounces) condensed cream of chicken soup
1 can (8 ounces) whole kernel corn
1 can (2 ounces) sliced pimiento
1 cup shredded sharp Cheddar cheese (about 4 ounces)
1 medium green pepper, finely chopped

Heat oven to 375°. Cook noodles as directed on package; drain. Melt shortening in large skillet; brown meat. Drain off fat. Stir in noodles, soup, corn (with liquid), pimiento (with liquid), cheese and green pepper.

Pour into ungreased 1-quart casserole. Bake uncovered 45 minutes, stirring occasionally. 6 servings.

To make saucy pimiento garnish (pictured), cut a canned whole pimiento into a piggybank shape and use a clove for an eye.

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

Tuna Fish Casserole

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tuna_fish_casserole

1 1/2 pounds drained, canned tuna fish
1 1/2 cups sliced, canned carrots
8 ounces drained, canned peas
1/2 medium green pepper, finely chopped
2 tablespoons dehydrated onion flakes
2 cups drained, canned asparagus
1 tablespoon Worcestershire sauce
2 cups skim milk

Combine tuna fish, carrots, peas, green pepper, and onion flakes in non-stick casserole dish. Combine asparagus, Worcestershire and skim milk in blender container; process at high speed until mixture is smooth. Pour over fish and vegetables. Bake at 400°F (hot oven), until bubbling hot, about 15 minutes. Divide evenly. Makes 4 dinner servings.

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

Cheese Bake Lunch

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cheese_bake_lunch

4 slices enriched white bread
3/4 teaspoon cinnamon
1 1/3 cups cottage cheese
3/4 cup buttermilk
4 medium eggs
Artificial sweetener to equal 1/4 cup sugar
1 tablespoon vanilla extract
1/4 teaspoon grated lemon rind
Dash of salt

ADVANCE PREPARATION: Sprinkle one side of each slice of bread with cinnamon. With rolling pin, roll bread thin, then cut into 1-inch strips. Place strips, cinnamon sides to pan, on bottom and around sides of a non-stick, 9-inch square pan, or a 9×5 inch loaf pan. (The cheese filling will fill any spaces between bread strips and will hold the cake together.) Combine cheese, buttermilk, eggs, vanilla, lemon rind, sweetener, and salt in a blender container; process at high speed until mixture is smooth and creamy. Carefully spoon cheese mixture into pan. Bake at 275°F (very slow oven) for 1 hour. Turn off heat, and let stand in oven, 1 hour longer. Refrigerate at least 1 hour.

FINAL PREPARATION: Turn upside down onto serving platter. Divide evenly. Makes 4 luncheon servings.

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