favorite family foods - title

MAIN DISHES


OUR MEXICAN CASSEROLE

1 lb ground beef

1 Tb dried onion or 1/2 medium onion chopped

1 clove garlic, minced

2 cans diced tomatos
(or 3 small cans tomato sauce + 1 1/2 cans water)

1 can corn, drained

1/4 cup uncooked rice or 1/2 cup cooked rice

1/2 cup sliced olives, optional

salt and pepper

1 Tb. Chili powder

1 tsp cumin

pinch oregano

6 corn tortillas, torn in four pieces or tortilla chips

Put torn tortillas in bottom of 9X13 inch pan. Brown ground beef with onion and garlic. Drain excess fat if needed stir in rest of the ingredients. Remove from heat and pour over tortillas in baking pan. Bake in 350 degree oven until heated through (about 30 minutes.) Can top with grated cheese.

TAMALE PIE:

Use recipe above but omit tortillas and top with corn meal topping:

1 cup corn meal

2 cups cold water

1 tsp salt

1/2 tsp chili powder

Mix corn meal, salt, and chili powder slowly stir all into water. Cook on stove or in microwave until thickened stirring often.

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OUR SKILLET SPANISH RICE

1/4 to 1/2 lb bacon, cut into small pieces

1/2 onion, chopped

1/2 green pepper, chopped

4 cups cooked rice

4 small cans tomato sauce

1 can water

salt and pepper

1 Tb chili powder

Fry bacon with onion and green pepper. Drain excess grease. Add tomato sauce, water, and seasonings. Add rice. Heat through and serve.

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CHICKEN BROCCOLI CASSEROLE

1 can cream of chicken soup

1 cup mayonnaise

1 cup grated cheddar cheese

1 bunch broccoli or 1 pkg (10 oz) frozen broccoli, cooked

2 chicken breasts, cooked and cut up (deboned)

1/2 cup (or more) bread crumbs

Stir soup, milk, mayonnaise, parmesan and seasonings together. Place hot broccoli in 9X13 baking pan. Top with chicken. Pour sauce over meat. Top with bread crumbs. Bake at 350 for 20 minutes or until heated. It is also good with frozen peas added.
(Dani makes this casserole without the bread crumbs, rolls out bread dough, puts the casserole in the middle and rolls it up and bakes it that way. Bake until bread is done for 30 to 40 minutes.)
Variation: I usually add 1 cup cooked rice and 1 tsp curry powder.

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OUR TUNA RICE CASSEROLE

1 small can tuna, drained

1 can cream of chicken soup

1 Tb. Dried minced onion

1/2 cup milk

3 - 4 cups cooked rice 1 tsp curry powder (optional)

Stir all together. Bake at 350 degrees for 25 minutes or until heated through.

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OUR MACARONI AND CHEESE CASSEROLE

1 can cream of chicken soup

1/2 cup milk or 1 cup sour cream

2 cups grated cheese

salt and pepper

1 Tb dried minced onion

4 cups cooked salad-roni

Mix together and put in casserole dish. Top with bread crumbs if desired. Bake at 350 degrees until heated through, about 30 minutes.

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SPANISH RICE (Shirley Brown)

1 cup rice

1/4 cup chopped onion (white onion tastes better)

2 Tb. shortening

1/4 tsp. garlic powder (or clove garlic, pressed)

1 - 8 ounce can tomato sauce 2 1/2 cup water

salt and pepper

Melt shortening in skillet then brown raw rice until it begins to pop open. Add chopped onion, garlic and tomato sauce. Then slowly add water, salt and pepper to taste. Bring to a boil then reduce heat and cover and simmer for 20 minutes. Uncover and cook out excess liquid about another 15-20 minutes.  

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FRITO CHILI PIE

1 bag fritos (2-3 cups) 1 can corn, drained

2 cans chili con carne

1 cup grated cheese or more to taste

Put half of fritos in bottom casserole pan. Layer one can chili, one can corn, one can chili. Top with rest of fritos and cheese.
*Dani adds a can of tomatoes to this.

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NAVAJO TACOS

To make tacos, you will need the following:

6 Rounds of fry bread

1 Head of lettuce

3 Tomatoes

1 Onion

1 1/2 lb Ground beef

1/2 lb Cheddar cheese

Green chilies

Grate cheese. Shred lettuce; chop tomatoes and chilies. Brown and season ground beef. Divide onto 6 fry bread rounds. Top with cheese, lettuce, tomatoes, chilies and onions. Serve with salsa! Some restaurants use canned chili instead of ground beef.

Navajo Fry Bread:

2 1/2 cups flour

2 tsp. baking powder

1 tsp salt

1 cup almost hot water

Mix together, make into balls, pat out and fry in hot oil.

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SAUSAGE RICE CASSEROLE

1 lb sausage

1/2 chopped onion

4 cups cooked rice

1 can cream of celery soup

1 can cream of chicken soup

1 Tb soy sauce

1 can chow mein noodles

Brown sausage and onion. Drain excess grease. Add rice, soups, and soy sauce. Put in 9X13 casserole dish and top with chow mein noodles. Bake at 350 degrees for 30 minutes.

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OUR HAMBURGER STROGANOFF

1 lb beef

2 Tb dried onion

Brown together and drain if necessary.
Then add:

1 can cream of mushroom soup

2 cups water

2 bouillon cubes (or aus jus powder)

1 tsp Worcestershire sauce

salt and pepper

Bring to a boil; then simmer for ten minutes; then stir in 1 cup sour cream. Serve over hot cooked noodles with more sour cream at table to garnish.

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LAST FLIGHT FOR THE BIRD (Marva Egnew - 1972)

1 cup uncooked rice

1 cup water

1 fryer, cut up or 4 chicken breasts

1 envelope dry onion soup mix

1 can cream of chicken soup

1 can cream of mushroom soup

1 can water

Pour rice and water into bottom of 9 X 13 pan. Place chicken pieces on top. Sprinkle chicken with onion soup mix. Blend canned soup with water and pour over chicken. Cover tightly with foil and bake at 250 degrees for 3 hours. 

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OUR FAVORITE POT ROAST

1 pot roast

1 can cream of mushroom soup

1 envelope dry onion soup mix

1 Tb. Worcestershire sauce

Brown roast on each side. Mix other ingredients together. Pour over pot roast. Cover and bake at 275 F. for 3 to 4 hours. Or cook in electric skillet at 250 for 3 hours. 

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KAHLUA PORK

pork shoulder roast

kosher salt

garlic, minced

liquid smoke

Brush liquid smoke on outside of pork roast. Mix minced garlic and salt - or use garlic salt. Rub salt mixture on pork roast. Cover tightly and bake overnight at 250 degrees. This is great, we served it to the Samoans who entertained us at girls’ camp and they said it tasted like their buried roast whole pig.

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GRILLED CHICKEN WITH EASY MARINADE

1 can lemon-lime soda (7UP, Sprite, etc.)

1/2 cup soy sauce

chicken breasts - boneless, skinless

Mix together soda and soy sauce. Cover chicken breasts with marinade overnight or for at least one hour. Grill chicken just until pink is gone from center. Can cut chicken into large cubes and make skewers by alternating chicken, pepper, and pineapple.

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OVERNIGHT BARBECUE BEEF SANDWICHES

boneless beef roast

1 can cola or sprite

1 bottle chili sauce

garlic salt

Sprinkle roast with garlic salt. Mix chili sauce and soda together. Pour over roast. Put in pan and cover tightly. Roast at 250 degrees overnight. Can freeze at this point. To serve shred beef and heat together with barbecue sauce; serve on hamburger buns. 
This is another recipe we served at girls camp. I froze the meat in boiling bags.

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BURIED DUTCH OVEN SUPPER

3 or 4 lb. pot roast or fryer

6 large potatoes, peeled and quartered

4 carrots, peeled and quartered

1 or 2 onions, peeled and quartered

1 envelope onion soup or garlic salt

Early in the morning. Dig a large pit about 18 inches deep and 2 feet in diameter. Line pit with lava rocks or smooth rocks. Build large fire in pit and burn down to coals. You can also add briquets. In a 12 or 14 inch dutch oven place vegetables, salt and pepper to taste. Put meat on top of vegetables; sprinkle onion soup on meat or lots of garlic salt. Lift half of coals from pit. Put dutch oven in pit; shovel around dutch oven and on lid. Bury all with dirt from pit, mounding up over it. Leave in ground all day. Dig up for evening meal.
We always did this on Saturday of the VanLeuven reunion. This is great when you are camping and are going to be busy all day.

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CHINESE OR HAWAIIAN HAYSTACKS

cooked rice

chicken -- cooked, boned, diced

chow mein noodles

pineapple tidbits, drained

coconut

raisins

tomatoes, chopped

green onions, cut up

green pepper, chopped

celery, diced

slivered almonds

cream of chicken soup (gravy)

Put ingredients in separate bowls on buffet table. Starting with rice put some of each ingredient you desire on, then top with gravy made with cream of chicken soup.  When serving a large crowd you can add the chicken to the soup so it will go further.
I have seen this recipe served with ranch salad dressing instead of gravy for those who want to make it more of a salad than a casserole. Some people call it Chinese Sundaes and have maraschino cherries to top it all off.

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SWISS STEAK (Mom)

1 round steak (cut into 5 to 6 pieces)

1/2 cup flour

garlic salt or 1 clove minced garlic

pepper

1 chopped onion

1 qt tomatoes (or 2 cans tomatoes)

1 lb baby carrots (or regular carrots, peeled and cut in 3-4 inch pieces)

 Pound steaks then pat flour on both sides; shake on garlic salt and pepper. Brown both sides of steaks in small amount of vegetable oil. Add tomatoes and onions and carrots, cover and simmer until carrots are done, about 45 minutes. Sauce is good spooned over homemade bread or rice. I make this in the pressure cooker after browning the steaks.

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MOCK SWISS STEAK ( Ada Alldredge)

1 lb hamburger

1 cup bread crumbs

2 eggs

onion powder

enough milk to soak up crumbs and make meat moldable

-Make into patties and sear on each side.

1 can cream of chicken soup

-Mix soup with 1 can water. Put some soup in bottom of pan add hamburger patties cover with soup and bake at 350 for 35 minutes.

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PRESSURE COOKER HAMBURGERS AND VEGETABLES  ( Ada Alldredge)

Make hamburgers like recipe above. Brown on each side. Layer with potatoes and carrots in pressure cooker put onion slices on top of hamburgers. Add water and pressure for 10 minutes.

I first had this when we were visiting Evonne, Burton, sweet baby Angela, and cute toddler Jed when they lived in Provo and were going to school.

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GRANDMA'S PINWHEELS ( Ada Alldredge)

4 cups bisquick

(add milk to make into biscuit dough as directed on package)

2 lbs hamburger

6 Tb catsup

1 can cream of chicken soup

onion powder, salt, pepper

Brown meat, add seasonings and soup. Roll out biscuit dough, cover with meat mixture; roll into pinwheel; slice and bake 20 minutes at 400 degrees. Serve with gravy made from cream of chicken or cream of mushroom soup.

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CROWD CHILI BURGERS  (Janean Blake--Kiwanis)

12 1/2 lbs hamburger

2 cups onion and green pepper

1/4 cup salt

1/4 cup dry mustard

2 cups chopped celery

1 cup brown sugar

2 1/2 qt. catsup

1 1/2 qt. water

1 1/4 cup vinegar

1/2 cup oil

Brown hamburger, onions and peppers. Add rest of ingredients. Cook until thick--about 1 1/2 hours. Serves 50 or more.
This is a really good recipe; just cut it down for your family.

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MEXICAN PILE-UP

1 large package corn chips

1 pound ground beef (browned and seasoned)

1/2 cup shredded Cheddar cheese

1 can (30 oz) refried beans

(heated and thinned a little with water)

1 bunch green onions, finely sliced

1 small head lettuce, finely shredded

2 medium tomatoes, diced

1 or 2 avocados, sliced (or guacamole)

1 pint salsa

1 pint sour cream

1 cup sliced olives

Place a dish of each item on the table and let each person prepare his own pile-up, starting with the corn chips and adding other items in the order listed, finishing with sour cream and olives. Serves 6 to 8.
This is a good neighborhood party supper, with each bringing one ingredient.

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ECONOMY CABBAGE CASSEROLE  (Aunt Clyda Palmer)

1 lb ground beef

1 small head cabbage, cut up coarsely

1 medium onion, chopped

1 can tomato soup

salt and pepper to taste

Cook ground beef in skillet until lightly browned; season with salt and pepper drain off fat. In three quart casserole dish or baking pan layer 1/3 of cabbage, 1/2 of the beef, and 1/2 of the onion. Top with another 1/3 portion of the cabbage, the remaining beef and the remaining onion. Place remaining cabbage overall. Pour tomato soup on top; do not mix or stir. Cover and bake at 350 degrees for 40-50 minutes. Serves 6. It is also good with tomato sauce instead of soup. This is much better than you might expect.  

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OUR TERIYAKI STIR-FRY

1 chicken breast, sliced thin

or 1 sirloin steak, sliced thin

1 clove garlic, minced or thinly sliced

1 onion, diced

1/4 to 1/2 green pepper, diced

1 small piece of grated ginger or 1/4 tsp powdered ginger

1/2 head cabbage, sliced finely (optional)

1 carrot, diced or sliced

1 to 2 cups broccoli flowerets

1 to 2 cups cauliflower flowerets

4 cups beef broth

1/4 cup soy sauce

2 Tb. brown sugar

1/4 cup cornstarch

1/2 cup water

Steamed Rice

Quickly stir-fry meat, garlic, ginger, onion, and green pepper in wok. Put carrots, broccoli, and cauliflower in casserole cover with plastic wrap and microwave until tender about 5 minutes. Add cabbage to wok and stir-fry until some starts to wilt, reduce heat, cover and cook until tender. Add microwaved vegetables. Mix broth, soy sauce, and brown sugar add to wok and bring to boil. mix cornstarch and water together add to wok stir until thickens. Serve over steamed rice. Summer squash, sprouts, mushrooms etc can be added or it can be made without vegetables just use what you have on hand.
Variation: Our favorite way to fix this lately it to omit rice and add two packages cooked, drained ramen noodles (prepare according to package directions using flavoring packet) to the pan and simmer together. I use some of the ramen broth in place of the water.

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MEXICAN LASAGNA

2 lb. hamburger

1 onion, chopped

1 can cream of mushroom soup

3 cans tomato soup

3 Tb. water

1 pkg. taco seasoning

1 pkg. lasagna noodles

2 pkg. mozzarella cheese, grated

Brown hamburger and onions, add soup, sauce, water, taco seasoning. Layer sauce, noodles, sauce, cheese, noodles, sauce, cheese. 
I used to  make this for the missionaries when we lived in Kirkland.

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LAYERED HAMBURGER CASSEROLE

1 lb hamburger, browned with minced dried onion and garlic salt

1 large can green beans, drained

3 small cans tomato sauce

-or 1 tomato rice soup

1/2 tsp Italian seasoning (or oregano)

salt and pepper

2 cups mashed potatoes (can use prepared instant)

Put hamburger, sauce, beans in casserole. Mix all together, spread mashed potatoes over top and top with grated cheese. Bake for about 30 minutes at 350 degrees.
This is a variation of a Shepherd's Pie recipe of Ada’s. She didn’t use the Italian seasoning and used the tomato rice soup instead of tomato sauce.  

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PRONTO PUP AND CHEESE STIX BATTER (County Fair)

1 cup complete pancake mix

1/2 cup flour

1/4 cup corn meal

Add milk to right consistency. Dip hot dogs or cheese to coat and deep fry. Serve with pup sauce - recipe found below. 
I saw this recipe  written on the wall in a booth at the Washington County fair when we lived down there and I have been making it ever since.

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FROSTOP PRONTO PUP SAUCE 

1 cup catsup

1/3 cup mustard

1/3 cup mayonnaise (Miracle Whip type)

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GREAT JERKY (Travas Walker)

3 lbs boneless roast beef

2 Tb liquid smoke

2 1/2 oz soy sauce

1/4 cup vinegar

2 tsp salt

1 tsp pepper

3 Tb Worcestershire sauce

dash garlic salt

Slice meat in 1/4 inch thick pieces (or have the butcher do it.) Make marinade by mixing the rest of ingredients, mix very well, making sure all salt is dissolved; add meat. Marinade overnight in the refrigerator. Dry in dehydrator.

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DAD’S JERKY Venison cut into thin strips

Dip meat strips into water that has enough salt dissolved in it to float an egg. Pepper each side of meat and dry in dehydrator.

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BEEF STICK (Jurai Davis)

4 lbs hamburger (not lean)

1/4 cup Morton Tender Quick

-Mix salt and meat thoroughly. Place in refrigerator overnight.

2 Tb. Liquid Smoke

1 tsp. garlic powder

2 tsp. ground or cracked peppercorns

-Mix with meat. Roll into rolls 2 inches in diameter. Make 4 rolls. Place in broiling pan and bake at 225 for 4 hours. Can be frozen after baking.
This tastes like summer sausage.

 


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