Grandma's Kitchen

CHICKEN NOODLE CASSEROLE

In a 1-1/2-quart casserole, blend: 
1 can cream of chicken soup 
1/2 cup milk

Add: 
1 cup cooked cubed chicken (or 5-oz. can of Boned Chicken)
1 cup cooked medium noodles 
1 cup cooked green beans
1 tsp minced onion

Top with:
buttered bread crumbs.

Bake at 400˚ about 25 min.

Makes 4 servings.

SOUPER MUSHROOM SCRAMBLE

Stir till smooth:
1 can cream of mushroom soup 
8 slightly beaten eggs
dash black pepper

Melt 2 tbsp shortening in skillet; pour in egg mixture. Cook slowly until eggs are set, stirring now and then.

Makes 4 servings.

Garnish top with sprinkle of shredded cheese or shredded cheese.

TOP OF STOVE MEATLOAF

1 can tomato soup (or cream of mushroom soup) (optional)
1-1/2 lb. ground beef
1/2 cup fine dry bread crumbs
1 egg
1/3 cup finely chopped onion
1/2 tsp salt
Dash of pepper
1 tbsp shortening
1/4 c water
1/2 to 1 tsp horseradish (optional)

Mix THOROUGHLY 1/2 cup soup with next 6 ingredients.

Shape firmly into two loaves. In skillet, brown loaves on both sides in the shortening.

Cover, cook over low heat 25 minutes. Spoon off fat.

Top with remaining soup, water, horseradish. Cook UNCOVERED 10 minutes.

This makes about 6 servings

Linda’s Note:  we used day-old bread that we dried on a towel on the countertop. Then, we put it in a plastic bag and pulverized it, OR we just added oatmeal instead.  We never horsed around with horseradish.  Grandma used 2 lbs hamburger and made 1 loaf in her Dutch Oven.  She had meatloaf browned and cooked, then removed loaf and added some water and mixed up, then a little water mixed with flour to put in and make a tasty gravy.  She added salt and pepper to taste.

She did not add the soup, but added water or milk instead; we liked the meatloaf covered with catsup and warmed before she put it on the platter, but the gravy eaters in the family often got it without it.

SNICKERDOODLE COOKIE BARS

1 cup butter or shortening (shortening, though evil, gives a better texture than butter)
1-1/2 cups sugar
3 eggs
1/4 cup sour cream
2 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp baking powder
1/2 tsp salt
1/3 cup sugar
1 Tbsp cinnamon

Cream the sugar and butter.  Add the eggs one at a time, scraping the bowl between eggs. 

Add the sour cream. Combine the flour, soda, cream of tartar, powder and salt and mix into the sugar mixture. 

Combine the other sugar and cinnamon in a small bowl.

Grease a 9 x 13 pan and coat the bottom and an inch up the sides with half the cinnamon mixture.  Spread the dough in the pan and then cover with the remaining cinnamon and sugar. 

Bake for 25-30 minutes at 350 degrees or until done (the center will not be doughy, but will still be moist). If it turns out like cake, your oven is hotter than mine and you should decrease the baking time.

HOT SPICED FRUIT

1 or 2 cans (your preference) DRAINED:
Pear Halves
Pineapple Chunks
Sliced Peaches
Apricot Halves
1 can Cherry Pie Filling

Combine all fruits in greased baking pan.

Sprinkle with:
A Little Cinnamon
Dot with: Butter

Bake for 40 minutes at 350 degrees.

This is delicious served with ham.