Category Archives: Entertaining On A Shoestring

Sausage-Bean Casserole

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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.

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

Party Hamburgers

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Cooking time: 15 mins. frying, 25 mins. baking
Preparation time: 15 mins.
Main cooking utensil: either skillet or roasting pan
Oven temperature: 400-425°F.
Oven position: above center

For 8 people you need:
1 lb. ground beef
1 medium-sized potato
2 medium-sized onions
pinch mixed herbs
seasoning
1 egg
little fat
8 sandwich buns

Garnish:
rings raw onion
slices apple
lemon juice
olives
chopped scallions
yogurt
candied cherries
parsley

  1. Mix ground beef, grated potato, onions, herbs, seasoning, and egg together.
  2. Form either into round or square patties.
  3. Either fry in a little hot fat turning carefully or bake on a well-greased pan.
  4. Toast buns and butter if wished.
  5. Put the hamburgers on buns and keep warm until required – do not overcook otherwise they dry and toughen.
  6. Garnish with raw onion rings, slices of apple dipped in lemon juice, olives and candied cherries on toothpicks, chopped scallions, and yogurt (or mayonnaise) and parsley.

TO SERVE: Hot with knives and forks and salad, or make smaller so they can be heated with fingers, see Card 24.

TO VARY: Omit the grated raw potato and add a little flour to bind; add chopped parsley and little Worcestershire sauce.

TO STORE: Make beforehand, wrap in foil.

PRINTED IN CANADA. ©Copyright Paul Hamlyn Ltd. 1967

Polynesian Kabobs

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Sixteen 1-inch cubes cooked ham or turkey
8 medium mushrooms
1 can (13 1/2 ounces) pineapple chunks, drained (reserve syrup)
1 medium green pepper, cut into 8 pieces
Curry Marinade (below)
1 tablespoon cornstarch
2 tablespoons sugar
2 cups hot cooked rice

On each of 8 metal skewers, alternate ham cubes, mushrooms, pineapple chunks and green pepper pieces. Place in baking pan, 13x9x2 inches; pour Curry Marinade over kabobs. Marinate 30 minutes, turning once. Heat oven to 425°. Bake kabobs 20 to 25 minutes, basting frequently with marinade.

In small saucepan, combine cornstarch and sugar. Add enough water to reserved pineapple syrup to measure 1 cup; stir into cornstarch mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Drain off 3/4 cup Curry Marinade from kabobs. Stir into pineapple sauce; heat through.

Arrange kabobs on rice; pour some of the pineapple sauce on kabobs. Serve with remaining pineapple sauce. 4 servings.

Curry Marinade: Stir together 1 cup salad oil, 1/2 cup vinegar or lemon juice, 2 tablespoons minced onion, 2 teaspoons curry powder, 1 teaspoons salt and 1/4 teaspoon cloves.

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