Swiss Steak
2 pounds round or chuck
1/2 cup flour
2 teaspoon salt
1 can canned tomatoes
1/2 teaspoon pepper
3 tablespoons oil
1 small onion
Steak should be cut into 1 1/2 to 2 inch thickness at the market. Mix four,
salt and pepper; thoroughly pound into steak. Brown meat and onion in hot
fat; add tomatoes. Cover and cook over low heat or bake in moderate (350
degree) oven until tender (about 1 1/2 hours.)
Serves 6
Bobbie Valebil
Sloppy Joes
2 pounds hamburger
1 cup chopped onion
1 small can V-8 Juice
2 tablespoons brown sugar
1 teaspoon black pepper
1 teaspoon liquid smoke
1 teaspoon chili powder
Lightly brown hamburger and onion. Add other ingredients and mix well. Cover
and simmer 3 hours. Serve on grilled or toasted buns.
Peggy Benefield
Battered Franks
1 egg
1/2 cup milk
1 cup Bisquick
2 tablespoons yellow corn meal
1/2 teaspoon dry mustard
1/24 teaspoon paprika
1/8 teaspoon cayenne
1 pound frankfurters
Heat fat to 375 degrees. Dip frankfurters into batter. Fry until brown.
Donnis Adkins
Spanish Pork Chops
2 tablespoons shortening
4 pork chops
4 medium potatoes
1 medium onion
1 envelope beef flavored mushroom soup
1 1/2 cup water
Preheat oven to 350 degrees. In large skillet melt shortening and brown
chops; drain. In greased 2-quart oblong baking dish, arrange potatoes, onion
Evelyn Bandy
Baked Pork Chop Supreme
4 thick pork chops
Salt & pepper
1 tbsp. brown sugar
1 med. onion, chopped
1 tbsp. Worcestershire sauce
1 lb. can Boston baked beans
Margarine
Season chops with salt and pepper; brown well in pan. Place in shallow
baking dish. Dot with margarine. Mix remaining ingredients and pour over
chops. Bake for 1 hour at 350 degrees.
Karen Smallwood
Pork Chops and Vegetable
Casserole
2 carrots, sliced
1 onion, sliced
5 med. potatoes, sliced
2 stalks celery, chopped
1 c. peas
1 can tomatoes, chopped with garlic
4 pork chops
Salt and pepper
Mix all vegetables except tomatoes. Place in casserole dish. Pour tomatoes
over vegetables; season to taste. Place pork chops on top. Bake at 350
degrees for 2 hours.
Dottie Wilson
Pineapple Pork Chops
6 pork chops
6 pineapple rings (canned in own juice)
1/2 c. pineapple juice
1/4 tbsp. brown sugar substitute
1/4 tsp. Cinnamon
Dash of rosemary leaves
1 c. celery, cut into strips
1 green pepper, cut into strips
Trim all fat from chops. Brown meat on both sides in Pam-sprayed skillet.
Remove chops. Clean pan of all fat. In skillet, mix pineapple juice and
sugar substitute. Add cinnamon and rosemary. Put chops in pan. Sprinkle with
salt and pepper. Add celery and cover. Simmer about 30 minutes. Add green
pepper strips. Place pineapple rings on each chop. Cover and cook about 10
minutes longer. Arrange chops on serving platter. Place pineapple and pepper
strips on top. Spoon juice over. Garnish with parsley.
Dottie Wilson
Sausage Balls
1 lb. breakfast sausage
1 1/2 c. shredded cheddar cheese
1 1/2 c. Bisquick mix
Mix all ingredients together. Roll into small balls. Bake in oven for 15
minutes at 350 degrees.
Maybelle Beck
Baked Onions
6 medium onions
1 bag ( 3 3/4 ounces potato chips
1/2 pound mild Colby cheese
1 can cream of mushroom soup diluted with 1/2 cup milk
In butter casserole, place alternate layers of thinly sliced onions, crushed
potato chips, and grated cheese. Pour soup over the top. I like Golden
mushroom soup the best. Bake 1 hour at 350 degrees.
Jimmie Gore
Apple Crisp
4 tart apples
1/2 cup sugar
1 teaspoon cinnamon
1 cup cinnamon
1 stick oleo or margarine, melted
1/2 teaspoon baking soda
Peel apples, slice in pieces as for pie. Place in buttered baking dish; add
sugar and cinnamon. Mix together flour, sugar, soda and melted oleo.
Louise Phillips
Peanut Brittle Cake
2 c. biscuit mix
1 c. finely crushed peanut brittle (5 oz.)
1/4 c. brown sugar
1/4 tsp. Cinnamon
1/4 tsp. Nutmeg
2 tbsp. butter or margarine
2/3 c. buttermilk or sour milk
1 slightly beaten egg
1 tsp. Vanilla
Combine biscuit mix, peanut brittle, sugar, cinnamon and nutmeg. Cut in
butter. Mix until crumbly. Set aside 2/3 of the mixture. To remaining
mixture, add buttermilk, egg and vanilla. Mix and spread in 9 inch cake pan.
Bake at 350 degrees for 30-35 minutes. Cool in pan on wire rack
Gean Hester
Million Dollar Pie
1 can condensed milk
1 med. lemon, squeezed
1 (9 oz.) bowl of Cool Whip
1 lg. can crushed pineapple
1 c. chopped nuts
Mix lemon juice and condensed milk. Let stand until thick. Add pineapple and
nuts; mix. Fold in Cool Whip. Beat until light and fluffy. Place in graham
cracker crust; sprinkle with chopped nuts. Put in freezer until firm.
Helen Summers
Banana Split Crumb Cake
1/2 c. margarine, softened
1/2 c. sugar
2 1/2 c. graham cracker crumbs
16 oz. cream cheese
2 c. sugar
4 lg. Bananas
1 (20 oz.) can crushed pineapple, drained
1 (9 oz.) Cool Whip
1/2 c. pecans, chopped
1/2 c. maraschino cherries
Mix together margarine, 1/2 cup sugar and graham cracker crumbs. Reserve 1/4
cup of this mixture. Press remaining mixture into 2 quart oblong cake pan.
Bake at 350 degrees for 5 minutes. Cool. Cream together cream cheese and
sugar. Spread over cracker crumbs. Slice bananas over cheese mixture. Spread
pineapple over bananas. Cover with Cool Whip mixed with pecans and cherries
and remaining crumb mixture. Chill. Serves 10-12.
Lois Jean Cuppell
Lime Chiffon Dessert
1/4 c. butter
1 c. graham cracker crumbs
1 (3 oz.) pkg. lime gelatin
1 c. boiling water
1 (14 oz.) can Eagle brand milk
1 (8 oz.) can crushed pineapple
2 tbsp. Realime lime juice
4 c. miniature white marshmallows
1 c. (1/2 pt.) whipping cream
In small saucepan, melt butter, stir in crumbs. This is to line the 8 inch
square pan. Chill. Dissolve gelatin in water, stir in Eagle Brand milk,
pineapple and Realime. Fold in marshmallows and whipped cream. Pour into
prepared pan. Chill 2 hours or until set.
Carolyn Norrid
Mississippi Mud Cake
1 c. butter
1/3 c. cocoa
2 c. sugar
4 eggs
1 tsp. Vanilla
1 1/2 c. flour
1 1/2 c. pecans, chopped
1 (9 oz.) jar marshmallow creme
Melt butter and cocoa in pan. Add sugar, eggs, vanilla, flour and pecans and
mix well. Pour into greased and floured pan 15 x 10 inches and bake at 350
degrees for 30 minutes. Spread marshmallow creme while warm. Cool and ice.
ICING
1/3 c. milk
1/2 stick margarine
1/3 c. cocoa
1 box powdered sugar
1 tsp. vanilla
Heat milk, margarine, cocoa together. Add powdered sugar and vanilla.
Von Edwards
Ugly Duckling Cake
1 pkg. Duncan Hines yellow cake mix
1 pkg. Jello lemon instant pudding
1 (16 oz.) can fruit cocktail
1 c. Angel Flake coconut
4 eggs
1/4 c. Mazola oil
1/2 c. brown sugar
1/2 c. walnuts, chopped
Blend cake mix and instant lemon filling together with mixer. Add fruit
cocktail, coconut and oil, then beat eggs until foamy and add to cake
mixture. Pour into 13 x 9 inch greased cake pan. Sprinkle 1/2 cup light
brown sugar and 1/2 cup chopped walnuts over batter. Bake at 350 degrees for
45 minutes.
FROSTING
1/2 c. butter or oleo
1/2 c. granulated sugar
1/2 c. evaporated milk
Mix oleo, granulated sugar and evaporated milk. Boil for 2 minutes. Stir in
1 1/2 cups coconut. Pour on top of cake (when cooled).
Mary Riha
Sweet Dill Pickles
1 (46 oz.) jar Polish dill pickles, drained & cut lengthwise
1 1/2 c. white sugar
1 c. white or cider vinegar, plus a little more
1 tsp. celery seed
Boil sugar, vinegar and celery seed for 5 minutes. Pour over pickles in jar
and let stand for 3 or 4 days before using.
Bonnie Dowlen
Hominy Casserole
2 cans yellow hominy
1 chopped onion
1 chopped bell pepper
1 can cream of mushroom soup
1 sm. jar Cheez Whiz with hot peppers
3/4 c. crushed corn chips
Mix mushroom soup and Cheez Whiz in small bowl and set aside. Place hominy,
pepper and onion in small greased casserole dish; pour soup mixture over
top. Sprinkle with crushed corn chips. Bake at 350 degrees for 30 minutes.
Yield: 6 servings
Helen Summers
Scalloped Potatoes
4 lg. Potatoes
1 c. Velveeta cheese
White sauce with 2 cups milk
WHITE SAUCE:
4 tbsp. oleo (1 stick oleo)
4 tbsp. flour (1/2 c.)
Salt
Pepper
2 c. milk
Bake at 350 degrees about 45 minutes. Serves 5.
Ethel Benetes
Scalloped Squash
2 med. size summer squash, diced
CREAM SAUCE:
2 c. milk
2 tbsp. Flour
1 c. grated cheddar cheese
2 tbsp. Margarine
Salt and pepper
Layer squash in bottom of buttered casserole. Top with cream sauce. Cover
with cracker crumbs. Bake at 350 degrees until tender.
Pauline Giersch