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CHURCH SUPPER TUNA BAKE

CHURCH SUPPER TUNA BAKE image

3/4 Cup diced green pepper
3 Cups sliced celery and 1/2 Cup chopped up onion
1/4 Cup butter or margerine
3 - 10 1/2 oz cans condensed cream of mushroom soup
2 Cups milk
3 Cups processed American Cheese cubed
24 oz. medium noodles
1 1/2 Cup Mayonnaise
1 - 4 oz can chopped pimento
3 - 9 1/2 oz cans of Tuna. drained and flaked
1 Cup toasted slivered almonds

Saute green pepper, celery and onion in butter for 10 minutes. In Dutch oven or kettle blend soup and milk together; add onion mixture and heat through. Add cheese; heat and stir until cheese meets. Cook noodles in large amount of water (boiling) salted, until just tender; drain. Combine drained noodles and 2 cups of soup mixture. Toss to coat noodles. Turn noodles into 18 x 12 x 2 1/2 pan or 2- 13 x 9 x 2 baking pans. Combine remaining soup mixture, mayonnaise, pimento; and tuna. Pour over noodles. Mix lightly. Sprinkle almonds over top. Bat at 325° for 35--40 minutes. Makes 25 one cup servings.

CRAB MUSHROOM MORNAY

CRAB MUSHROOM MORNAY image

2 - 6 oz. cans mushroom crowns drained (2 cups)
1 - 7 1/2 oz can crabmeat, flaked
2 tsp. lemon juice
3 Tbsp. butter
3 Tbsp. all purpose flour
1 1/2 cups milk
2 slightly beaten egg yolks
6 oz. sharp American cheese shredded (1 1/2 cups)
2 Tbsp. Dry Sherry

Arrange mushroom crowns (hollow side up) in 8 1/2 x l-3/4 inch round ovenware baking dish. Cover with crabmeat, sprinkle with lemon juice. Melt butter in saucepan; blend in flour and add milk all at once; cook and stir until mixture thickens & bubbles. Add small amount of hot mixture to egg yoks, return to sauce & cook one min. Remove from heat, stir in 1 1/2 cups of cheese & the wine. Pour sauce over crabmeat. Sprinkle with remaining cheese. Bake at 350° 50 min. Serve over rice or on toast points. Serves 6.

CHICKEN BROCCOLI SUPREME

CHICKEN BROCCOLI SUPREME image

4 Cups cut up chicken
1 Box chopped broccoli
8 oz. wide noodles
2/3 Cup Slivered almonds
1 cupful mushrooms if you wish them

Bake at 375° for one-half hours.

Sauce:
1 can mushroom soup
1/4 Cup of milk
1/2 cup Miracle Whip

Stir until smooth. Defrost broccoli but do not cook. Add all the ingredients and place in baking dish and top with croutons or crumbs.

HAM CASSEROLE

HAM CASSEROLE image

2 lb. raw ground ham
1 lb. sharp cheddar cheese
1 qt. milk
1 Tbsp. horse radish
1 Tbsp. dry mustard
1 lb. package wide noodles

Melt together. Combine in 2 1/2 qt. casserole. Bake covered 1 hour at 325°. Bake another 15 minutes uncovered.

BEEF BURGUNDY CASSEROLE

BEEF BURGUNDY CASSEROLE image

2 lbs. beef cut into 2 inch cubes
1 pkg. Lipton's onion soup
1 - 4 ox. jar mushroom caps
1 can Campbell's Cream of Mushroom soup
1/2 can Burgundy wine

Mix all. Bake in casserole at 325° oven for 4 hours. Serve on rice or noodles.

BEEF-CHEESE CASSEROLE

BEEF-CHEESE CASSEROLE image

1 lb. ground beef
2 Tbsp. chopped onion
1/2 tsp. salt
1/8 tsp. pepper
1 - 8 oz can tomato sauce
1/2 Cup dry cottage cheese
1/2 Cup cream cheese
2 Tbsp. sour cream
1 Tbsp. chopped green pepper
1 Tbsp. chopped green onion
3 1/2 cups cooked macaroni
2 Tbsp. butter
1/2 Cup cream (I use canned)
1/4 Cup Shredded cheddar cheese

Grease 1 1/2 qt. casserole. Preheat oven to 350°. Brown beef and onions in skillet. Add salt, pepper and tomato sauce to this and simmer slowly. Combine cottage cheese, cream cheese, sour cream, green pepper and green onion. Place 1/2 of cooked macaroni in casserole. Top with cheese mixture, then add remaining macaroni. Dot with butter and pour cream over top. Next, pour meat mixture on this and sprinkle shredded cheese over casserole. Bake 30 minutes. Serves 6 generously.

MACARONI & CHEESE CASSEROLE

MACARONI & CHEESE CASSEROLE image

2 Cups macaroni
(or 1 pkg Kraft Macaroni & Cheese Dinner and 1 Cup macaroni)
1/2 pound sliced bacon
1 can stewed tomatoes
(or plain tomatoes and cup up green pepper and onion sauteed)
1 can tomato soup
At least 1 Cup grated sharp cheddar cheese

Cook macaroni - cut bacon in bite size pieces and cook. Mix all ingredients but macaroni well - add cooked macaroni. Top with additional grated cheese and bake in 300° oven until bubbly.

SEAFOOD CASSEROLE

SEAFOOD CASSEROLE image

1 Can Shrimp
1 Can Crabmeat
1/2 Cup chopped green onions
1/2 Cup chopped green pepper
1 Cup chopped celery
1/4 Cup chopped pimento
1 Cup Mayonnaise
1/2 tsp. salt
1 tsp. Worcestershire sauce
2 Tbsp. melted butter

Mix together and top with slightly buttered bread cubes. Bake 30 min. in oven at 400°.

Fish Turbot

Fish Turbot image

Pick boiled fish. Place in bake dish in layers with mashed potatoes. Use bits of onion and well seasoned milk gravy over each layer. Sprinkle fine crumbs and bits of butter over top and bake.

Chicken Smothered in Sauerkraut

Chicken Smothered in Sauerkraut image

For this delicious dish use an earthen baker (with a tight cover, if possible). Procure a small-sized young chicken; dress, draw and singe. Rub well with a flour and water paste; wipe quite dry inside; dust with salt and pepper. Rinse and drain 1 quart of sweet, fresh sauerkraut. Fill the chicken with hot mashed potatoes, well seasoned; lay it in the roaster, and place on it 2 slices of bacon (place 2 slices in bottom of roaster also); then cover the chicken completely with sauerkraut; add a saltspoonful of salt and half that quantity of pepper. Pour over a cup of cold water, close down the lid tight and roast in the oven 3 hours; have a moderate fire; do not allow to cook dry; add boiling water as required to keep bottom of roaster quite moist; when done, lift the chicken on to a large platter, pile the sauerkraut around it and garnish with slices of lemon; to the sauce in roaster add a large tablespoon of browned flour, a tablespoon of caramel and a cup of soup stock; boil up; add 1 tablespoon of lemon juice, salt and pepper to taste, strain and serve in sauce tureen.