Grandma's Kitchen

Wisconsin State Farmer


Grandma's Kitchen


1 lb ground beef
1/2 cup chopped onions
28 oz can pork and beans
1/2 cup catsup
1 tbsp vinegar
1 tbsp Worchestershire sauce
1/2 tsp salt
1/4 tsp pepper
1/4 tsp hot sauce (optional)

Cook the ground beef and onions until meat is browned, stirring to crumble the meat; drain. Combine beef mixture and remaining ingredients. Stir well and spoon into casserole dish. Bake uncovered at 350 º for 30 minutes. Serves 4, as a side dish.


1 lb ground beef
1 medium green pepper, cut into 8 rings.
1 medium onion, sliced and separated into rings
8 cherry tomatoes, cut in half
3 medium carrots, cut into half  the long way, and then into 3-inch strips
3/4 tsp salt

Shape beef into 4 patties, 3/4 inch thick. Sprinkle with salt. Tear off four 1-ft. lengths of heavy foil. Place one beef patty in the middle of each piece of foil. Divide vegetables among the packets and layer atop the beef.

Draw the foil up in four corners of the foil to the center and twist. Place on hot coals or rack of grill. Bake slowly over coals, 45 to 50 minutes or till meat is done and vegetables are crisp and tender. Spread with catsup, if desired, and eat. Serves 4.

Linda’s Note: This can also be done in the oven. Just use a pan that has sides on it to catch any juices, under the foil packages.


1 can whole kernel  corn, drained
1 can cream-style corn
3 tbsp bottled bar-b-que sauce

Combine all ingredients in a saucepan. Cook over medium heat for 5 minutes or till heated through. Makes 4 servings.


3 eggs
1 orange cake mix
1 can raisin pie filling

Beat all together and pour into a large bar pan, with sides, that has been greased. Bake at 350 º for 25 to 30 minutes or till toothpick comes out clean when tested. Cool and frost with a can of vanilla frosting.

Note: Recipe author, Linda's friend says these bars are quick and easy. Linda also notes that other cake mixes and pie filling could be combined to make other bars including lemon cake mix with lemon pie filling; spice cake mix with raisin pie filling; yellow or flavored cake mix with peach pie filling. Let me know what you try and how it comes out.  I will send your letters to Phyllis, so she can see what is up!


2 1/2 lbs cubed chuck beef roast
Dredge in oil and brown in oil. Put in large Crock Pot (or roaster).  Add:
1 chopped onion
4 large or 6 smaller potatoes, peeled and cubed
6 or 7 carrots, peeled and sliced
2 cups diced celery
2 cups shredded cabbage -- slice this coarsely

Mix and pour over the over the stew:

Salt and Pepper
Garlic Powder to taste
2 tsp Worcestershire Sauce
16 oz can beef broth  (or beef bouillion cubes and 2 cups water

2 cups water mixed well with 2 tbsp cornstarch
2/3 cup small pearl tapioca

Cook on Low 6 to 8 hours in crock pot.

Serves ALL as Phyllis says, adding that this is her mother's recipe.