75 lines
2.9 KiB
Standard ML
75 lines
2.9 KiB
Standard ML
FANCY FOOD THAT'S NOT MUCH WORK
|
||
(especially good for bachelor cooks)
|
||
Eleanor Sewall, Little Rock, Arkansas
|
||
|
||
30 Minute Spaghetti Sauce
|
||
|
||
2 lbs. ground beef 2 Tblsp salad oil
|
||
1 large green pepper, diced 2 cans tomato sauce
|
||
1 large onion, chopped 2 cans tomato paste
|
||
1 glove of garlic, crushed 2 Cups hot water
|
||
|
||
1 tsp salt
|
||
1 1/2 tsp sugar
|
||
1/2 tsp oregano
|
||
1/4 tsp cayenne pepper
|
||
|
||
Heat oil in a large skillet. Brown meat, onion, garlic, and green
|
||
pepper. Add tomato sauce, paste, water and seasonings. Heat until
|
||
bubbling, lower heat and simmer 30 minutes. Stir occasionally. OK to
|
||
let simmer beyond 30 minutes until ready to serve. Left over portions
|
||
freeze well, thaw and reheat as needed.
|
||
|
||
Pork Chops & Sauerkraut in Beer
|
||
|
||
4 to 6 medium to thick pork chops, well trimmed
|
||
1 large can or 2 small cans of sauerkraut, well drained
|
||
1 medium onion, thinly sliced
|
||
1 clove garlic, sliced
|
||
1 can or bottle of beer
|
||
|
||
salt, pepper, Summer Savory or Marjoram
|
||
|
||
Render fat in hot skillet and brown pork chops on both sides with sliced
|
||
garlic (about 5 to 7 minutes a side). Remove chops from skillet; drain
|
||
fat and remove garlic; reduce heat; return chops to skillet. Season
|
||
both sides of chops. Cover chops with thinly sliced onion and then
|
||
sauerkraut. Pour most of beer over all. Cover and simmer slowly for 45
|
||
minutes to 1 hour, baste occasionally; do not allow to cook dry. Goes
|
||
well with sweet potatoes, baked beans, or corn.
|
||
|
||
Corn Pudding
|
||
|
||
6 eggs 2 cans whole or cream style corn
|
||
2 Tblsp oleo 1 scant Cup of milk
|
||
|
||
1 tsp sugar
|
||
1/2 tsp salt
|
||
|
||
Beat eggs with fork. Mix in milk, seasonings and corn (drain unless
|
||
Niblets or cream style; use a little less milk with cream style). Melt
|
||
oleo in a 2 quart casserole and turn casserole so all sides are oiled.
|
||
Pour egg, milk, corn mixture into casserole and place in a shallow pan
|
||
of water. Bake uncovered in a 325 degree oven for 30 to 40 minutes
|
||
(until top is firm). For 1 quart, use 4 eggs and halve everything
|
||
else.
|
||
|
||
Overnight Fruit and Marshmallow Salad
|
||
|
||
1 large can pineapple tidbits 1 Cup sour cream
|
||
1 can mandarin oranges 1/2 Cup shredded coconut
|
||
16 marshmallows quartered, or 1 1/2 Cups mini marshmallows
|
||
|
||
Mix all ingredients well. Cover and refrigerate overnight.
|
||
|
||
Poppy Seed Dressing for Fresh Fruit Salads
|
||
|
||
1/2 Cup sugar 1 1/4 Cup salad oil
|
||
1 small onion, grated 1/2 Cup vinegar
|
||
2 tsp dry mustard 2 drops green food coloring
|
||
2 tsp poppy seeds
|
||
2 tsp salt
|
||
|
||
Mix dry ingredients and add onion. Add liquids; pour into a bottle and
|
||
shake well. Refrigerate until needed.
|
||
|