This week in Marcellus’ Culinary History – July 17, 2025

Another week, another instllament of This week in Marcellus’ Culinary History. We conclude recipes from the Meats and Casseroles section of the Home Arts of Cooking Marcellus Centennial Cookbook, 1879-1979. Next week we venture into the world of Desserts and Candies. Hope you’ve tried a few of the recipes published 46 years ago. Bon Appétit!

Lucille Bent’s Hot Dog Pie
4 potatoes, diced
3 carrots, diced
3 sliced onions
3 cups water
1 tsp salt
Cook the above for 20 minutes
¼ cup flour
¼ water
1 cup tomato soup or juice
4-6 sliced frankfurters
Pie pastry or biscuit dough or slices of buttered bread
Blend ¼ cup flour and ¼ cup water to thicken vegetables. Add 1 cup tomato soup or juice. Add 4-6 sliced frankfurters. Cover with pie pastry or biscuit dough or slices of buttered bread. Bake until brown.

Mildred Fiala’s Wild Rice Casserole
1 box Uncle Ben’s Wild Rice (can use brown rice)
1 pkg. Bob Evans pork sausage, cooked and drained and choppe up
2 cans cream of mushroom soup
1 jar of can (4 ½ oz) mushrooms, undrained
1 tsp. Worcestershire Sauce
Combine all ingredients and bake in 350º degree oven for 45 minutes.

Wallace Medd’s Mus-Go-Casserole or “Friday Night Special”
1-too full refrigerator
This must go:
Sunday’s leftover beef roast plus gravy
Monday’s leftover vegetables
Tuesday’s cold potatoes
Wednesday’s old onion
Thursday’s vegetable crisper tails
Friday: combine all and season to taste. May be topped with biscuits and bake a 350 º for 30 minutes or until very hot.

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