We continue to feature recipes in the Meats and Casseroles section of the Home Arts of Cooking Marcellus Centennial Cookbook, 1879-1979. Hope you’ve tried a few of the recipes published 46 years ago. Bon Appétit!
Kate Shannon’s Turkey Salad Bake
2 cups diced cooked turkey
2 cups diced celery
½ tsp salt
1 Tbs minced onion
½ cup chopped nuts (optional)
1 cup mayonnaise
2 Tbs lemon juice
½ cup sliced stuffed olives
½ grated cheddar cheese
1 cup finely crushed potato chips
Combine all ingredients except cheese and chips. Put in buttered 1 ½ quart casserole dish. Sprinkle with combined cheese and chips. Bake at 375 for 20 minutes. Serves 8.
Roberta Ives’ Amish Steak
2 lbs ground beef
1 ½ cups cracker crumbs
1 cup water
1 tsp salt
Pepper to suit
Mix and pat into a cookie sheet – put in refrigerator overnight. Cut into serving size pieces. Roll into flour and brown in frying pan. Put in casserole dish. Pour 1 can mushroom soup over meat. Pour drippings from frying pan over meat. Cover and bake 1 hour at 350.
Jerry Benjamin’s Chicken Paprika and Dumplings
Dumplings
3 eggs, beaten
3 cups flour
1 Tbs salt
½ cup water
Mix all ingredients together and beat with a spoon. Drop batter by tsp into boiling water. Cook about 10 minutes, drain, rinse with cold water. Drain well and add to Paprika Chicken
Chicken Paprika
1 chopped onion
4 Tbs shortening
1 Tbs paprika
¼ tsp black pepper
2 Tbs salt
4 to 5 lbs chicken, disjointed
1 ½ cups water
½ pint sour cream
Brown onions in shortening, add seasonings and chicken. Brown 10 minutes. Add water, cover and simmer slowly till tender. Remove chicken, add sour cream to drippings in pan and mix well. Add dumplings, arrange chicken on top. Heat through and serve. For more gravy, add ½ pint sweet cream to sour cream. Serves 4-6 people.
###
Leave a Reply
You must be logged in to post a comment.