All-in-one Supper Casserole © 1967

1 10 1/2-ounce can condensed cream of chicken soup
1/2 cup milk
1 cup diced cooked or canned chicken
1 cup julienne strips fully cooked or canned ham
1/4 teaspoon marjoram, crushed
1/4 teaspoon rosemary, crushed
1 cup drained canned peas or 1/2 10-ounce package frozen peas, thawed enough to break apart (about 1 cup)

• • •
1 8-ounce package frozen French-fried potato puffs

Combine soup, milk, diced chicken, ham, marjoram, rosemary, and peas; turn into 1 1/2-quart casserole. Top with potato puffs. Bake in hot oven (425º) for 40 to 45 minutes. Makes 4 or 5 servings.

Grapefruit Cheese Cake

Crust:
1/4 pound margarine
1/4 cup sugar
1/2 cup flour, sifted
1 cup nuts, coarsely ground
1/8 teaspoon almond extract
1/4 teaspoon vanilla

Filling:
1 1/2 or 2 cups fresh Texsun grapefruit sections
2 3-ounce packages cream cheese

4 egg yolks, lightly beaten
1/2 cup sugar
1 cup canned Texsun grapefruit juice
1/2 teaspoon vanilla

Meringue:
4 egg whites
8 tablespoons sugar

Mix all crust ingredients and shape into 10-inch pie plate. Cover bottom with grapefruit sections. Soften cheese by mashing; add yolks, sugar, grapefruit juice, and vanilla and beat until smooth as batter. Pour over fruit. Bake 1 hour at 350 degrees F., or until custard is firm. Remove pie, top with meringue made from stiffly beaten egg whites and sugar. Return to oven to brown meringue.

Lazy Friday Casserole © 1967

Well, the people have spoken and it looks like the Lazy Friday Casserole has generated the most interest. Personally, I find it ironic that a recipe called the Lazy Friday Casserole actually seems pretty complex in the ingredients department, but then maybe that's just me. Anyway, you asked for it, you got it.

1 3/4 cups milk
1/2 cup cooking sherry
1 can condensed cream of chicken soup

1 1/3 cups packaged precooked rice
1 4 1/2-ounce can shrimp, drained and split lengthwise
1 5-ounce can lobster, drained and cut up
1 7 1/2-ounce can minced clams, drained
1 3-ounce can (2/3 cup) broiled sliced mushrooms, drained
1 tablespoon parsley flakes
1/4 teaspoon instant minced garlic
1/4 cup toasted slivered almonds
2 tablespoons butter or margarine

Stir milk and sherry into soup. Add rice, shrimp, drained lobster, minced clams, mushrooms, parsley flakes, and garlic. Turn into 2-quart casserole. Sprinkle with paprika and almonds; dot with butter. Bake at 350º for 50 minutes. Makes 6 servings.

• • •

I'll be alternating the remaining most-requested casserole recipes, according to popularity, over the next 3 weeks. Poor Beef and Noodle Casserole didn't garner one single vote, so I'll not be posting that recipe.

Cheese-Centered Hamburgers © 1949

Mix together 1lb. ground beef, 1/2 cup evaporated milk, 1/2 cup crushed Wheaties (1 1/2 cups uncrushed), 2 tbsp. chopped onion, 1 tsp. salt, 1/4 tsp. pepper.

Cut meat into flat patties around pieces of cheese. Dip in Wheaties. Cook slowly in hot fat about 15 minutes. Serve on hot buttered toast.

Makes 10 patties about 3 1/2-in. in diameter.

Banana Fluff

A light dessert containing two popular fruits plus marshmallows.

1 package (3 oz.) Jell-O Raspberry or Strawberry-Banana Gelatin
Dash of salt
1 cup boiling water
1 can (8 3/4 oz.) crushed pineapple
1 banana, mashed
1 cup finely cut or miniature marshmallows*

Dissolve Jell-O Gelatin and salt in boiling water. Drain pineapple, measuring syrup. Add cold water to make 3/4 cup; add to gelatin. Chill until very thick. Then whip until fluffy (see directions below). Fold in pineapple, banana, and marshmallows. Pour into a 1 1/2-quart mold or serving dish. Chill until firm. Unmold: Makes about 6 cups or 8 servings.

*I like to use the Jet-Puffed fruit-flavored minature Funmallows whenever I make this!

For 16-18 servings: Use two 3-oz. or one 6-oz. package Jell-O Gelatin and double the remaining ingredients. Pour into two 1 1/2-quart molds.

How to Whip Jell-O Gelatin

One of the easiest things you can do to change the texture and appearance of Jell-O Gelatin -- just whip it until thick and fluffy.

Prepare Jell-O Gelatin (any fruit flavor) as directed on package and chill until very thick. Then beat with rotary beater or electric mixer until mixture is fluffy and thick -- about double in volume results in the best eating quality and flavor.

Egg-Tuna Puff © 1953

7-oz can tuna
10-oz can cream of mushroom soup
1/4 green pepper
1/2 cup milk
4 eggs
1/2 teaspoon salt
1/4 teaspoon baking soda
Dash pepper

Start oven at 375º or moderate, grease a shallow, medium baking dish.

Drain tuna, break up with fork, mix with mushroom soup, chopped green pepper, milk. Pour into baking dish. Now mix up the Egg Puff: Separate eggs. Add salt to whites, beat until they stand in peaks. Beat yolks with soda and pepper until lemon-colored. Fold yolks with whites, pile on tuna mixture. Bake 45 minutes. Serves 4.

Choose Your Casserole

Coconut Chiffon Pie

1 envelope Knox Gelatine
1/4 cup cold water
3 egg yolks, slightly beaten
1/4 cup sugar
1/8 teaspoon salt
1 1/2 cups scalded milk
3/4 cup chopped shredded coconut
1 teaspoon vanilla extract
1/4 cup sugar
3 egg whites, stiffly beaten
1 9-inch baked pastry shell
Whipped Cream
Toasted Coconut

Soften gelatine in cold water. To beaten egg yolks add 1/4 cup sugar and the salt. Slowly stir in the scalded milk. Cook over hot, not boiling water, stirring constantly until mixture coats the spoon. Remove from heat. Add gelatine and stir until dissolved. Chill until mixture is slightly thicker than consistency of unbeaten egg whites. Add the coconut and the vanilla extract. Beat 1/4 cup sugar into the beaten egg whites. Fold into gelatine-coconut mixture. Pour into baked pastry shell. Chill until firm. Garnish with whipped cream and toasted coconut. YIELD: 1-9-inch pie.

Cranberry Pork Chops

4 pork chops (1 in. thick)
1/2 teaspoon salt
2 cups cranberries
1/2 cup honey
1/4 teaspoon cloves
1/4 teaspoon nutmeg

Brown pork chops in a heavy fry pan. Season. Grind cranberries and mix with honey and spice -- pour over chops. Cover and cook slowly about 1 hour or until chops are thoroughly done. Cooking time: 1 hour

*I've learned that canned mandarin oranges also make a good addition.

**Be sure and check out Sarafenix's review of the Meat Loafettes! Thanks, Sara!

Coca Cola Salad © 1976

Dissolve:
1 pkg Lemon Jell-O
1 pkg. Black Cherry Jell-O
2 cups hot water & fruit juice (total)

Let cool, then add:
2 cups Coke

When mixture begins to thicken, add:
1 cup chopped nuts
1 can black cherries
1 can pineapple chunks

Refrigerate & allow to congeal.

Chicken Stew (with Dumplings)

Chicken Stew
5 pounds stewing hen
2 teaspoons salt
1/4 teaspoon pepper
1 cup flour
Water to cover

Disjoint fowl; remove excess fat and melt it in the dutch oven. Mix the seasoning with the flour in a paper bag. Shake the meatier pieces of chicken in the flour and then brown them in melted fat over a moderate heat. Stack these to one side of the dutch oven while following the same procedure with the bonier pieces. When all are nicely browned, add water to cover. Put the snug-fitting cover in place; reduce heat and cook for 2 1/2 hours. Now uncover and increase the heat to a gentle boil.

Dumplings
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
Mix dry ingredients together and stir in milk

Mix the dumplings and drop by spoonfuls into the boiling liquid. Cover tightly and cook without raising cover, for 20 minutes. Lift the dumplings to a hot serving platter; arrange the chicken pieces in the center of the platter and pour the gravy over all. If the platter is not deep, it is best to serve part of the gravy in a separate bowl. Serves 6 to 8.

Salmon Party Spread © 1985

1 package (3 oz.) Jell-O Brand Lemon Flavor Gelatin
1/4 teaspoon salt
3/4 cup boiling water
1 cup sour cream
1/2 cup mayonnaise
2 tablespoons each lemon juice, grated onion and prepared horseradish
2 cups (15 or 16oz. can) red salmon, drained and flaked
2 tablespoons chopped fresh dillweed (Or use 1 1/2 teaspoons dried dillweed)

Dissolve gelatin and salt in boiling water. Blend in sour cream, mayonnaise, lemon juice, onion and horseradish; chill until thickened. Fold in salmon and dillweed. Spoon into mold. Chill until firm, at least 3 hours. Unmold. Serve as an appetizer surrounded with crackers and raw vegetables. Makes 4 cups.

Other Seafood Spreads
Substitute 2 cans (6oz. each) crab meat, drained and flaked, or 2 cups chopped cooked shrimp or 2 cups chopped imitation crab meat for salmon.

Meat Loafettes © 1959

1 egg
1 pound ground chuck steak
Salt
Pepper
Worcestershire sauce
1/4 cup finely chopped onion
1/2 cup fresh bread crumbs
1 can condensed vegetable soup (do not dilute)
Butter

Set oven at 450º F.

Beat egg in mixing bowl. Add ground steak, 1 teaspoon salt, 1/8 teaspoon pepper, 1 teaspoon chopped onion, 1/2 cup bread crumbs and vegetable soup. Mix lightly with fork.

Butter 12 muffin tins. Spoon meat mixture into muffin cups. Round off tops. Bake at 450º F for 15 minutes. Makes 6 servings.

*I like to top off each little loafette with ketchup and a ring of green bell pepper before I put them in the oven to bake! Yum!

**I was telling a friend that these would be great to pack in a lunch. Just toss in a plastic knife, a packet of ketchup and a few slices of bread in a Ziploc. And if you have access to a microwave at lunchtime, even better!

Little Debbie: So Versatile

I noticed this on the back of a box of Little Debbies recently and thought it had some fun, simple ideas. Especially now, since strawberries are in season! You can check out the Little Debbie site for more dessert ideas!

Impossible Taco Pie © 1983

The pie that does the impossible by making its own crust!
1 pound ground beef
1/2 cup chopped onion
1 envelope (1 1/4 ounces) taco seasoning mix
1 can (4 ounces) chopped green chilies, drained
1 1/4 cups milk
3/4 cup Bisquick baking mix
3 eggs
2 tomatoes, sliced
1 cup shredded Monterey Jack or Cheddar cheese

Heat oven to 400º. Grease pie plate, 10x1 1/2 inches. Cook and stir beef and onion until brown; drain. Stir in seasoning mix. Spread in plate; top with chilies. Beat milk, baking mix and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake 25 minutes. Top with tomatoes and cheese. Bake until knife inserted in center comes out clean, 8-10 minutes longer. Cool 5 minutes. Serve with sour cream, chopped tomatoes, shredded lettuce and shredded cheese if desired. 6 to 8 servings.

Pumpkin Cake with Maple Nut Frosting

Pumpkin Cake
3 cups sifted cake flour
5 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon cardamon
1 1/4 cups canned pumpkin
1/2 cup milk
1/2 cup shortening
1 1/2 cups sugar
3 eggs

Sift together dry ingredients. Combine pumpkin and milk. Cream shortening, add sugar gradually and cream together until light and fluffy. Add eggs one at a time, beating thoroughly after each addition. Add dry ingredients, alternately with pumpkin-milk mixture, a small amount at a time. Beat until smooth after each addition. Turn into two greased and floured 9-inch layer pans. Bake in a moderate oven (375ºF.) 35 minutes or until done. Frost with Maple Nut Frosting. Two 9-inch Layers

Maple Nut Frosting
1/4 cup butter or margarine
2 cups sifted confectioner's sugar
3 tablespoons hot water
1/4 teaspoon maple flavoring
1/4 cup chopped walnuts

Melt butter or margarine. Add to sugar and blend thoroughly. Gradually stir in hot water and beat until icing is of spreading consistency. Add flavoring and blend. Spread over tops and sides of Pumpkin Cake. Sprinkle top edge of cake with nuts. Frosting for tops and sides of two 9-inch Layers