Recipes from the Past

timeless-tastesONION SOUP

  • 4 large onions, sliced and separated
  • 4 Tbsp. butter
  • 4 – 5 c. broth (canned or  homemade broth may be used, 1 cube beef bouillon per cup water)
  • 2 tsp. Worcestershire sauce
  • 6 slices French bread (thick slices)
  • 6 slices Swiss cheese
  • 3/4 c. Parmesan cheese

Cook onions slowly in butter until tender in large skillet or kettle. Do not brown. Add broth, and Worcestershire sauce. Bring to a boil, then reduce heat and simmer 15 minutes. Ladle soup into bowls (ovenproof). Place one slice of French bread which has been sprinkled with Parmesan cheese and topped with Swiss cheese. Bake at 375° for 20 minutes or broil until the cheese is bubbly. (If you prefer, just top the soup with croutons or oyster crackers instead of the French bread and cheese). Makes about six servings. (This is a perfect soup for those days when you or someone in the family “is under the weather.”)

ONION PIE

  • 1 c. crushed soda crackers
  • 3 eggs
  • 1/4 c. melted butter
  • 3/4 c. milk
  • 2 c. onion rings
  • Pepper
  • 2 Tbsp. butter
  • Grated cheese

Mix cracker crumbs and 1/4 cup melted butter. Pat in a 9-inch pie tin. Sauté onion rings in 2 tablespoon butter and put in crust. Beat eggs, milk and pepper, pour over onion rings and top with grated cheese. Bake at 350° for 30 minutes. Use as a vegetable or as a substitute for potatoes.

POTATO BURGERS

  • 1 lb. hamburger
  • 2 c. grated raw potatoes
  • 1/4 to 1/2 c. grated raw onion
  • 1 1/2 tsp. salt (or less) and
  • 1/4 tsp. black pepper

Combine all ingredients. Shape in eight flat patties. Fry in hot fat until brown. Turn and brown on other side. Serve hot with catsup.

HAMBURGER GRAVY

  • 1 1/2 lb. ground beef
  • 2 tsp. brown sugar
  • 1/4 c. whole wheat flour
  • 1/2 tsp. onion salt
  • 1 tsp. salt
  • 1 bouillon cube
  • 2 Tbsp. parsley flakes
  • Kitchen Bouquet
  • 1/8 tsp. pepper
  • 1/2 c. chopped onions
  • 2 tsp. seasoned salt
  • Celery tops (chopped)
  • 1  – 1 1/2 c. water or broth

Lightly brown onions and meat – drain off fat. Add flour and continue browning. Add all remaining ingredients and simmer. Use over mashed potatoes or noodles.

FLUFFY DUMPLINGS

  • 1 1/2 c. flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 2/3 c. milk
  • 2 Tbsp. oil or melted shortening
  • 1 egg, slightly beaten

Stir ingredients just until moistened. Drop in hot soup. Cook covered 12-15 minutes.

QUICKIE CASSEROLE

  • 1 1/2 lbs. ground beef
  • 2 tsp. butter or margarine
  • 1 (8 oz.) can tomato sauce
  • 1 tsp. salt
  • 1 tsp. (or less) garlic powder
  • 1 pkg. (8 oz.) medium egg noodles
  • Pepper to taste
  • 1  (8 oz.) carton sour cream
  • 6 green onions, chopped
  • 1 c. cottage cheese
  • 3/4 c. grated Cheddar cheese

Brown beef in butter, stirring until cooked. Stir in garlic powder, salt and pepper, tomato sauce. Simmer 5 minutes. Boil noodles according to package information. Drain. Mix with chopped green onions. Stir in cottage cheese and sour cream. Layer noodles and meat sauce in a large casserole dish, ending with noodles on top. Cover with grated Cheddar cheese. Bake at 350° for 30 minutes. Serves 6.

PASTA SHRIMP SALAD

  • 1 1/2 c. uncooked elbow or spiral macaroni
  • 1 c. shredded Cheddar cheese
  • 1 – 10 oz. pkg. frozen green peas
  • 1/2 c. green onions with tops
  • 3/4 c. mayonnaise or salad dressing
  • 1/3 sweet pickle relish
  • 1/2 c. sliced (1 stalk) celery
  • 1/2 tsp. salt
  • 1 – 4 1/2 oz. can tiny shrimp,   rinsed and drained
  • 1/2 head Iceberg lettuce, torn into bite-size pieces
  • 6 slices bacon, crisply fried and crumbled

Cook macaroni. Rinse frozen peas under running cold water to separate; drain. Mix macaroni, peas and remaining ingredients except lettuce and bacon. Refrigerate until chilled, at least 4 hours. Just before serving, toss macaroni mixture with lettuce and bacon. Makes 6 generous servings.

ORIENTAL SALAD

  • 1 large head red cabbage, chopped 8 green onions, sliced
  • 1/2 c. sesame seeds, toasted
  • 2 pkgs. pork flavored Ramen Oriental noodles with seasoned packets

Dressing: 

  • 1 c. oil
  • 2 Tbsp. rice vinegar
  • 4 Tbsp. sugar
  • Scant tsp. pepper
  • 2 seasoning packets from noodles
  • Dash of salt

Blend dressing ingredients. Break up noodles, not too small as you want the crunch. Do not cook noodles. Just before serving, add all ingredients to cabbage and mix well.

SPINACH BALLS

  • 2 pkg. frozen spinach
  • 3/4 c. softened butter
  • 6 eggs, well beaten
  • 1 c. Parmesan cheese
  • 2 c. Pepperidge Farm stuffing
  • Salt and pepper.

Combine all ingredients in bowl, shape into 1 inch balls. Quick-freeze balls on cookie sheet until firm. Place balls in plastic bags in quantities desired. When ready to use, place desired number in shallow baking dish or on cookie sheet. Bake 15 minutes at 375°.

TURNOVERS

  • 1 envelope onion soup mix
  • 1 lb. hamburger
  • 1 c. shredded Cheddar cheese
  • 3 pkg. refrigerated crescent rolls

Preheat oven to 375°. In fry pan, combine onion soup mix and hamburger, brown well. Blend in cheese. Separate crescent dough  according to package directions, then cut in halves. Place spoonful of meat mixture in center of each triangle; fold over and seal edges. Place on ungreased cookie sheet. Bake 15 minutes or until golden brown. Makes 48 turnovers.