Company Casserole

Description:

Recipe from Thelma (Mikesell) Winters, published in her church's cookbook in 1964.

Ingredients:

1/4 cup butter

1/4 cup flour

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups canned milk [evaporated milk]

1/2 cup grated cheese

3 cups cooked macaroni

1 cup cottage cheese

1 cup tuna

1/3 cup chopped onion

1/4 cup green pepper

2 Tablespoons pimento

Paprika


Directions:

Melt butter in saucepan; add flour, salt, pepper and milk to make a smooth sauce.

Remove from heat. Stir in cheese and cottage cheese.

Put macaroni and tuna in a well oiled casserole. Stir in onion, green pepper and

pimento. Pour sauce over top, mixing well.

Sprinkle with a dash of paprika. Bake in 350 degree F. oven for 20-25 minutes.

Norwegian Lefse

Description:

Recipe from Betty (Mikesell) Erlandson, published in her church's cookbook in 1964.
Betty's grandmother Annie Emelia Anderson was born in Norway and Betty's husband Evan's grandparents were born in Norway, so Betty often made Lefsa for family get-togethers. It's very good as a sandwich wrap with cheese and meat. Or with jam or jelly. Roll it up, heat if desired and serve.


Ingredients:

8 or 9 medium potatoes.

3/4 cup shortening

1 cup milk or cream

1 teaspoon salt

1/2 cup flour for each cup of mashed potatoes.



Directions:

Boil the potatoes and mash well.

Combine with shortening, milk and salt. Mix well and cool.

Add the flour and knead. Take piece of dough the size of a large egg and roll as for pie

crust, rolling as thin as possible. Use plenty of flour on the board. Bake on hot griddle,

or top of wood range. Turn frequently to prevent scorching and bake until golden brown.

When done, place between clean cloths to prevent drying out.

Baked Eggplant

Description:

Recipe from Florence (Allen) Mikesell, published in her church's cookbook in 1964.

Ingredients:

1 medium-size eggplant, pared and cut into 1/2 inch cubes

1 can (about 1 lb.) solid-pack tomatoes

1 medium-size onion, chopped

1/4 lb. thinly sliced mushrooms

1 teaspoon sugar; 1 teaspoon salt; 1/8 teaspoon paprika

1/4 teaspoon thyme; 1/8 teaspoon cinnamon



Directions:

Parboil eggplant in small amount of water for 6 minutes; drain.

Combine tomatoes, onion, mushrooms, and seasoning in large bowl.

Arrange tomato mixture and eggplant in layers, beginning and ending with tomatoes.

Bake in moderate oven, 350 degrees F. for one hour or until eggplant is tender.

25 calories per serving.

Jolly Gingercakes

Description:

Recipe belonging to Betty (Mikesell) Erlandson, published in her church's cookbook in 1964.


Ingredients:

2/3 cup molasses

1/2 cup sugar

1/2 cup shortening

1 cup sour milk (can be soured with vinegar)

1 teaspoon baking soda

2 cups flour

2 eggs, beaten

1 teaspoon ginger

1 teaspoon cinnamon


Directions:

Combine in sauce pan the molasses, sugar, shortening, ginger and cinnamon. Heat to boiling, stirring constantly. cool to lukewarm.

Combine flour and soda. Add to first mixture, alternating with combined milk and eggs, beating well after each addition. Pour into baking cups placed in muffin tins.

Bake in 350F. oven for 15 minutes. When cool, serve with whipped cream or warm butter. Also may be iced with colorful frosting. Makes 16 cupcakes.

Heloise's Fried Rice

Description:

Money-saving since it uses rice and leftover meat.

Ingredients:

1 cup leftover rice, or rice cooked earlier to dry out a bit. (You can use more)

4 or 5 slices of bacon

3-4 eggs

3 or 4 chopped green onions or scallions (tops and all)

Leftover meat (chopped pork, beef or ham, optional)

Soy sauce


Directions:

Cook and cool 1 cup of rice, cooked earlier, or use leftover rice.

Dice and brown 4-5 slices of bacon in a heavy skillet until crisp.

Remove bacon and turn down heat.

Lightly beat 3 to 4 eggs and pour them into the hot bacon drippings.

Add the cooked rice and 3 to 4 chopped green onions or scallions.

Mix together.

Add bacon and leftover meat.

Mix.

Add soy sauce to taste, until the rice is as brown as you like it.

Stir well and cook on low heat for 15 to 20 minutes.

[I add mushrooms to my fried rice because we like them. Or add a few leftover veggies. Leslie]