Grandma's Kitchen: Sept. 23, 2016 issue
IRENE’S HAMBURGER HOT DISH
*Mrs Norbert Wirtz (my great aunt)
2 lbs hamburger
1 tsp salt
1/4 tsp pepper
1 cup oatmeal
1/2 cup catsup
Chopped onion to taste
3 cups mashed potatoes
1/2 cup grated American cheese
1/4 cup milk
1. Mix well and pack in pan.
2. Bake for one hour at 325 degrees, or till hamburger is done (drain if necessary).
3. Take from oven and cover with mashed potatoes.
4. Melt American cheese, with milk, and pour over potatoes. Brown in oven. Serve.
Linda’s note: Use a 9x13 pan, and be sure your potatoes are warm when you use them. You can use Velveeta cheese instead of the American if desired. This is nice served with a green salad, green beans or corn. I just sprinkle shredded Cheddar cheese over the potatoes and melt them that way, but it is up to you.
QUICK MEAL IN A PAN
6 strips bacon, browned and cut into 1-inch pieces
1 can peas and juice
1 can cheddar cheese soup
1. Mix in pan you fried the bacon in. Boil rapidly, stirring, for 3 minutes.
2. Let simmer 15 minutes longer, or till the right saucy consistency. Season with salt and pepper.
3. Serve over buttered toast, cooked rice, mashed potatoes, etc.
Linda’s Note: This is good using 2 cans drained and flaked tuna instead of the bacon, and the cheese soup, or change it to cream of mushroom.
VIOLETTE’S FRUIT SALAD
1. Clean, and cut each fruit that needs it. Toss in a large bowl and add 1 can peach pie filling.
2. Mix well and chill before serving.
3. Just before serving add the following:
Serve. Cover and refrigerate any leftovers.
Linda’s Note: I do not add the bananas until I am ready to serve.
LOW CAL CHIP AND VEGGIE DIP
1. Blend the cottage cheese in your blender till the consistency of sour cream. Stir in lemon juice and onion dip.
2. Cover and refrigerate at least an hour, or till ready to served.
Linda's note: Good with chips but also with fresh veggies.
SEASONING SALT MIX
1. Mix well. Put in a covered container, and also put some in a spice shaker.
Linda's note: Good to season meat and vegetables.
1. Chill the evaporated milk 3 hours.
2. Chill also the mixture of gelatin and hot water (once the water is just warm, not hot!). Then whip jello mixture ingredients together with electric hand mixer. Mix till stiff.
3. Add sugar and lemon juice, and whip more till sugar is dissolved. Fold the milk into jello mixture; whip more if needed to make fluffy.
4. Put half the vanilla wafers on the bottom of a dish; add the lemon mixture, and top with the other vanilla wafers.
Linda’s Note: I slightly crush my vanilla wafers that I put on the top. Easier to cut into squares, but John says it is fine to just take a spoon and dip yourself a helping from the pan. MEN! Nice topped with Cool Whip and a fresh strawberry. I also have used Cool Whip instead of the evaporated milk and like it fine.
GREEN TOMATO JELL
1. Bring tomatoes to a boil with the sugar. Boil for 15 minutes.
2. Add the package of gelatin. Stir, and boil another 20 minutes.
3. Put in jars, cool and cap. Freeze until ready to use.
Linda’s note: If you want, you can use scalded jars and process 10 minutes in boiling water bath. It just makes a small batch, though.
5 LAYER CASSEROLE
4 medium carrots peeled and cut in pieces
4 medium potatoes, peeled and cut in pieces
1 medium onion, sliced
1 can green beans (save the juice)
1 to 2 b hamburger
1 can tomato soup
1. Saute hamburger till no pink shows; drain and set aside.
2. Peel carrots and potatoes; cut into bite-size pieces. Peel and slice the onions. Drain the beans. Use the bean juice to mix with the soup.
3. In a 3-quart casserole, layer vegetables: carrots, potatoes, onion and beans. Spread the hamburger over the top.
4. Pour soup mixture over all. Cover.
5. Bake in preheated 325-degree oven for 2 to 3 hours.
Serves 6 to 8