Family Recipes

• Ham bone or turkey carcass
• 10 cups water
• 2 pkg. Lipton onion soup mix
• 3 large onions
• Entire stalk of celery
• Head of cabbage
• Green pepper
• Sack of baby carrots
• Fresh cut green beans
• 3 or 4 potatoes (quartered)
• #10 can of Tomatoes
• 2 – 5.5 oz. Cans Hot and Spicy V8 juice

Bring ham bone or turkey carcass and water to a boil. Add salt and pepper lightly. Add rest of ingredients and simmer for 2 to 3 hours. Even better, the second day.

Meatballs:

• 2 Ibs. hamburger
• 1 c. Cornflakes crumbs
• 1/3 t. parsley
• 2 eggs
• 2 T. soy sauce
• 1/4 t. pepper
• 1/2 t. garlic powder
• 2 T. dry minced onion

Cook the meatballs until nice and brown. Frank suggests you brown on a cookie sheet in the oven.)

Sauce:

• 1/3 c. catsup
• 1 can jellied cranberries
• 2 12 oz. bottles chili sauce (Heinz is good)
• 1 1/2 to 2 cups brown sugar
• 1 T. lemon juice
• Cook sauce until smooth and add:
• 2 T. Worcestershire sauce
• 2 15 oz. cans sauerkraut (Bavarian style is sweeter)

Bake slowly with meatballs in oven or crockpot, maybe an hour or so.

• 1 dozen Tortillas
• 3 cans Hunt’s tomato sauce
• 1lb. Oregon mild cheese
• 2/3 c. water
• 1 can black pitted olives
• 2 Ibs. beef (cooked)
• 1 large onion
• 2 t. garlic
• 2 T. chili powder

Cook the hamburger until done. Grate the cheese. In a casserole put in one tortilla and cover with meat, olives and cheese. Alternate tortillas and meat, etc. Pour tomato sauce and water over all. Bake in 350° oven for 30 minutes. (Put the garlic and chili powder in with the meat.)

(4 Servings)

• 1lb. fresh lump crab meat, drained
• 2/3 c. mayonnaise
• 1 T. chopped fresh parsley
• 2 t. lemon juice
• 3 T. grated Parmesan cheese
• Paprika

Preheat the oven to 350°. Combine first 4 ingredients, and spoon evenly into 4 shell-shaped baking dishes or a lightly greased 1 qt. baking dish. Sprinkle with cheese.

Bake at 350° for 15 minutes or until thoroughly heated. Sprinkle with paprika, and garnish with lemon and parsley, if desired.

Note: If you don’t have fresh crab meat, just substitute 3 (4 1/4 oz.) cans fancy white crab meat, rinsed and drained.

(4 Servings)

• 1 (15 oz.) can mixed vegetables, drained
• 1 (10 3/4 oz.) can cream of chicken soup, undiluted
• 1(5 oz.) can chunk chicken, drained
• 1/2 c. milk
• 1/4 t. pepper
• 1 (4 1/2 oz.) can refrigerated buttermilk biscuits

Preheat the oven to 450°. Combine first 5 ingredients in a medium bowl; stir well. Spoon mixture into a lightly greased 8″ square baking dish.

Separate biscuits, and arrange over chicken mixture. Bake at 450° for 20 minutes or until golden and bubbly, covering loosely with aluminum foil after 12 minutes.

Note: If you have chopped cooked chicken left over in the refrigerator, use 1/2 c. in this casserole instead of the canned kind. (That’s equal to about one chicken breast, cooked and chopped.)

• 1 pound can red salmon
• 3/4 mayonnaise
• 2 T. lemon juice
• 1/2 cup thinly sliced celery
• 2 T. diced sweet pickle
• 2 t. grated onion
• 2 cups crushed Helms Potato chips
• Lettuce Cups

Chill ingredients. Drain salmon, remove skin and bones and flake coarsely. Mix mayonnaise and lemon juice. Toss all ingredients quickly together. Serve at once in lettuce cups while potato chips are still crunchy. Yield: 6 servings.

(I used to serve this at luncheons.)

• 1 can cream of celery soup
• 1/2 c. milk
• 1 7 oz. can tuna (drained and flaked).
• 1 c. cooked peas
• 1 T. chopped pimento
• Split biscuits or buttered toast

In saucepan, blend 1 can Campbell’s Cream of Celery Soup, 1/2 c. milk, 7 oz. can tuna (drained and flaked), 1 c. cooked peas, 1 T. chopped pimento. Heat. Serve over 4 hot, split biscuits or buttered toast.

Note: I used to make this quite often when you were little. Good especially when you have to eat and run.

• 6 eggs slightly beaten
• 6 slices of bread–torn into small pieces
• 1lb. pork sausage–brown and drain
• 1 t. salt
• 1 t. dry mustard
• 2 cups milk
• 1 cup shredded sharp cheddar

Mix well and refrigerate 12 hours or overnight. Bake in 9″ x 13″ pan at 350° for 45 minutes.

• 2 cans Swanson’s boned chicken
• 2 1/2 cups of elbow macaroni
• 2 cans tomato sauce
• 2 cups cheddar cheese chopped onion
• 1/2 cup Wesson oil

Brown macaroni and onion in the oil. Add tomato sauce, chicken, and cheese. Cover and cook for 15 to 20 minutes or until macaroni is soft.

I vary the ingredients sometimes but it comes out basically the same. Good to warm up in microwave.)

• 1 3 to 4 lb. chicken or 4 breasts on the bone
• 2 large celery stalks, cut into thirds
• 2 large carrots, cut into thirds
• 1 onion, cut into quarters
• 4 cloves garlic, peeled
• 6 cups water
• 2 t. salt
• 1/4 t. cayenne pepper
• 1 1/2 cups Bisquick
• 1/2 cup milk

Put chicken in a large pot. Add celery, carrots, onion, garlic, water, salt, and cayenne. Bring to a boil, reduce heat, cover and simmer until chicken is just done, 40 to 45 minutes. Remove chicken and let cool. Reserve the vegetables and cooking liquid. When chicken is cool, pull the meat from bones and place in a large skillet. Discard bones.

In a blender, puree vegetables with 2 cups of cooking liquid. Add vegetable puree to chicken with an additional 1 1/2 cups of liquid. Bring to a boil.

Put Bisquick in a medium bowl. With a fork, stir in milk until just combined. When the chicken mixture is boiling, drop 8 spoonfuls of dumpling batter onto the boiling liquid. Cover and cook without removing the lid for 20 minutes. If dumplings are not light and fluffy after 20 minutes, cover and cook 5 minutes longer. Serve chicken topped with dumplings. Serves 4.

Note: I got this recipe from the paper and Dad liked it. Made it for Scott and Vera when at Three Rivers. We all thought it was good.