What’s Cooking in Scotland, No Not the Country
Kidney Bean Casserole
1 1/2 lbs. Hamburger 5 cups raw sliced potatoes
1 can kidney beans 1 small onion
1 can condensed tomato soup salt and pepper to taste
In roaster, spare with cooking spray, layer potatoes, raw hamburger, onions, starting with potatoes bake covered at 350 until potatoes are done, about 1 hour. The blue roasters work best for this.
¾ tsp. chili powder 2 Tbls. Vinegar
2 Tbls. Butter or Margarine 3 Tbls. Brown sugar
2 Tbls. Worcestershire sauce 4 Tbls. Lemon juice
¾ cup catsup ½ cup chopped onion
½ tsp. black peper
Combine all ingredients and cook for 5 minutes. May add cooked roast beef which has been torn apart with fork, or browned hamburger. Serve on Hamburger buns.
This sauce may also be used for Barbecued ribs.
La Choy Burger Joes
2 Tbls. Butter ½ tsp. garlic powder
1 lb. ground beef ¼ tsp. pepper
¼ cup chopped onion 1 tsp. prepared horseradish
1 Tbls. Prepared mustard 1 ½ cup (16 oz. can) la choy bean
1 Tbls. Tomato paste sprouts, rinsed & drained.
2 Tbls. Soy sauce ½ cup dairy sour cream
Melt butter in skillet, add beef and onions. Cook until meat is browned. Stir in mustard, tomato paste, soy sauce, garlic powder, pepper, horseradish and bean sprouts. Simmer stirring occasionally 10 minutes. Remove from heat and stir in sour cream. Serve on buns.
Porcupine Meat Balls
1 ½ lbs. ground beef ¼ cup chopped onion
½ cup uncooked rice 1 can condensed tomato soup
1 tsp. salt ½ cup water
¼ tsp. pepper
Combine meat, rice, pepper, salt and onion. Shape into small balls. Blend soup and water. Put meat balls in casserole. Cover with soup mixture. Bake at 350o for 1 hour.
Creamy Meat Balls
1 ½ lbs. ground beef ¼ tsp. pepper
¾ cup Quaker oats (uncooked) 1 egg
¼ cup onion 1 beef bouillon cube
½ tsp. salt ½ cup boiling water
Mix the ground beef, oats, onion, salt, pepper and egg. Dissolve beef bouillon cube in the ½ cup boiling water. Add to beef mixture and mix thoroughly. Make into balls of desired size, put into roaster or cake pan. Add little water to pan. Cover and bake 50 minutes. Drain any fat. Combine ½ cup cream and ¼ cup catsup. Pour over meatballs, and return to oven until thick about 10-15 minutes.
1 lb. hamburger 1 Tbls. Oregano
8 oz. Mozzarella cheese onion, chopped
½ can Spam green pepper chopped
1 ½ cup spaghetti sauce hamburger buns
Brown hamburger, add onion and green pepper. Cook for just a while. Mix everything together. Spoon on half a hamburger bun and back at 400o until cheese melts about 15 minutes.
2 ½ lbs. boneless beef cut into 1 ½ inch cubes 1 large onion
Hot water ¼ cup flour
6-8 carrots, cut 2 tsp. salt
6-8 potatoes, cubed ¼ tsp. pepper
3 stalks celery chopped ¼ tsp. paprika
1 can tomato soup 3 tbls. Fat
Roll pieces of meat in mixture of flour, salt, pepper, and paprika. Brown in fat. Add chopped onion and brown a few minutes together. Sprinkle over meat any remaining flour mixture and stir. Add enough hot water to cover meat. Cover and simmer 2 hours or until tender. Add rest of onions, carrots, potatoes and celery. Continue cooking 35 minutes longer. 1 cup frozen peas and/or green beans may be added here and cooked 8 minutes longer. Then add the can of tomato soup.
Chicken Tortilla Soup
2 large chicken breasts (can be frozen) 1/2 tsp cumin
4 cups water 1 can corn (whole kernel)
1/2 cup chopped onion 2 cans diced tomatoes
1/2 cup chopped celery 1 tsp cilantro leaves
1/4 cup chopped green pepper 1 tsp chili powder
1/4 cup chicken soup base 1/4 tsp hot pepper sauce
1 can chopped green chilies 1/4 cup cornstarch
In large pan, combine water, soup base, chicken, celery, onions, and green pepper. Bring to boil, simmer for 45 minutes. Remove breasts. Add corn, tomatoes, green chilis, and seasonings. Mix 1/4 cup cornstarch with small amount of water and add to broth. Chop chicken into small pieces and add to soup. Simmer for 15 minutes. Serve with tortilla chips and grated cheddar cheese.
Broccoli Cheese Soup
1 1/2 pkg frozen chopped broccoli 1/2 cup flour
6 cups water 1 pt table cream or half and half
1/3 cup chicken base 1 lb velveeta cheese
1/2 cup margarine 1 cup milk
1 1/2 cup chopped celery 1/4 cup cornstarch
1 cup onion
Place broccoli, water, and chicken soup base in a large pan. Cook til broccoli is tender - 15 to 20 minutes. In another pan, saute celery, onion and margarine until mixture is clear. Add flour to make a roux. Cut up cheese and add to broccoli. Stir until cheese is melted. Add roux to soup. Add cream. Combine milk and cornstarch until smooth, then add to soup. Heat thoroughly, but don't boil.
1/2 pint sour cream 3 boneless chicken breasts cooked &diced
1 can cream of mushroom soup 9 tortillas
1 4oz can chopped green chilis 2 cups shredded cheddar cheese
1 med onion chopped
Mix sour cream, mushroom soup and half green chilies together. Mix onion, rest of green chilis and chicken together. Put some of the chicken mixture on each tortilla and roll up. Place in casserole dish. ( 9 x 13 cake pan) Pour the soup mixture over the tortilla enchiladas and top with shredded cheddar cheese. Bake covered @ 350 degrees for 45 minutes.
Cheese and Egg salad sandwich
4 eggs - hard boiled 2 Tbls white vinegar
1 cup velveeta cheese at room temp 1 tsp prepared mustard
1 1/3 cup Miracle whip
2 Tbls chopped pimento
1/3 tsp sugar
Mash eggs and cheese together. Add remaining ingredients and combine. Make sandwiches.
Chicken Breasts in Sour Cream
4 boneless chicken breasts 1 cup sour cream
1 pkg dried beef 8 bacon strips
1 can cream of mushroom soup
Line a 9 x 13 greased pan with broken pieces of dried beef. Wrap divided chicken breasts in bacon strips and lay over dried beef. Mix sour cream and soup, pour over chicken. Bake uncovered at 275 degrees for 2 1/2 to 3 hours.
Katy's Chicken Caccitorie
Cut up and skin 1 (2 1/2 - 3 lb) fryer. Roast 30 minutes while preparing sauce.
5 Tbls prepared chicken broth 1 stalk green onion, chopped
1 medium green pepper, chopped salt and pepper
1 (4oz) can mushrooms, drained 2 cloves minced garlic
4 zucchini (5 inches long) unpeeled and sliced
Cook all till crisp tender. Add 1 (16 oz) can diced tomatoes and 1/2 tsp parsley flakes, 1/4 tsp oregano, 1 tsp chili powder, 1 pkg sweet and low. Cook 10-15 minutes to blend flavors. Pour over chicken and bake about 20 minutes. Top with Parmesan cheese. Turn off heat and let set in oven 10 minutes more.
Chicken with Gravy
1 young hen cut-up. Cover with water. Add celery, parsley, carrots, onion, and ground pepper. Cook until meat is soft, keep water level by adding water. Take meat off bone and cut up into small pieces and return back to broth and let come just to boil. Now take sweet cream and flour and make thickening to a gravy consistency. Serve on mashed potatoes or boiled potatoes or noodles.
Frank and Cabbage Wrap-ups
1 (1lb) pkg. franks 3 Tbls mayonnaise
1 1/2 cups shredded cabbage 1/2 tsp Worcestershire sauce
2 Tbls chopped green peppers salt
1/2 cup shredded cheese 10 frank buns
2 tsp prepared mustard butter or margarine
Combine cabbage, green pepper, cheese, mustard, mayonnaise, Worcestershire sauce and salt. Blend well. Cut frank buns and spread with butter. Spoon about 3 Tbls of cabbage mixture onto each bun. Cut franks in half (lengthwise). Place frank on bun on top of cabbage. Add top of bun. Wrap each frank and bun in aluminum foil. Place on outside grill fo r25-30 minutes or until warm. Pull foil back and serve. May also be put in oven till warmed.
About 1 cup mashed potatoes, 1/2 cup chopped onion and parsley, pepper to taste. Combine. Cover franks with boiling water and allow to stand 8 minutes. Split franks lengthwise and spread with mustard, top with mashed potatoes, dot with butter and broil till light brown.
3-4 lb pork roast (lean), cut in cubes, dredge pork cubes in flour and brown in small amount of shortening. Drain grease. Cover with water, add salt and onion. Cook until almost done. Add cubed potatoes, carrots (sliced) and more water if needed. Cook until vegetables are done. Add 1 Tbls cornstarch and enough water to pour into meat and vegetables. Cook until it is thickened. Remove from heat. May serve over mashed potatoes or as stew.