| |
|
|
|
4th
of July Meat Casserole
2
pounds of any kind of chopped steak.
2 cans of Golden Mushroom Soup
8 ounces of Cooking wine (optional)
8 ounces of Water (unless using the wine)
Mix and put all ingredients in a baking dish.
Cover. Heat at 325 degrees for 3 hours. Serve over
noodles, potatoes, etc. |
Sloppy
Joes
1 pound ground beef
1 medium onion, chopped (about 1/2 cup)
1/3 cup chopped celery
1/3 cup chopped green bell pepper
1/3 cup ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon red pepper sauce
6 hamburger buns, split and toasted
Cook and stir ground beef and onion in 10-inch
skillet until beef is brown. Drain. Stir in
remaining ingredients. Cover and cook over low
heat 10 to 15 minutes or just until vegetables are
tender. Fill buns with mixture. Makes 6
sandwiches. |
|
|
| |
|
|
|
Peach
Basket Turnover
2 egg yolks
1 cup Sugar
1/3 cup hot water
2 egg whites
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla
1 cup brown sugar
2 tablespoons Crisco
1 large can sliced peaches, drained
Beat egg yolks and 1/2 cup sugar together until
light. Add hot water and remaining sugar and beat
5 min. Fold in stiffly beaten egg whites. Mix and
sift flour, baking powder and 1/4 teaspoon salt.
Add to first mixture and mix well. Add vanilla.
Cream brown sugar and Crisco. Add peaches and 1/4
teaspoon salt. Put in a shallow greased baking
pan. Pour cake batter over mixture and bake in hot
oven at 400 degrees for 45 minutes. Turn out on a
platter and serve with fruit juice and whipped
cream. |
American
Apple Pie
Pastry for 9-inch two-crust pie
1/3 to 2/3 cup sugar
1/4 cup all purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
dash of salt
8 cups thinly sliced pared tart apples (about 8
medium apples)
2 tablespoons margarine or butter
Heat oven to 425 degrees. Mix sugar flour, nutmeg,
cinnamon and salt in a large bowl. Stir in apples.
Turn into a pastry-lined pie plate. Dot with
margarine. Cover with top crust that has been cut
with slits. Seal and flute. Cover edge with a
3-inch strip of foil to prevent excessive browning
(remove during last 15 minutes of baking.) Bake 40
to 50 minutes or until crust is brown and juice
beings to bubble through slits in crust. Serves 8. |
Cool
Lemon Ice Cream
(Requires an ice cream maker)
8 lemons
3 cups sugar
1/2 gallon milk, 2 percent
ice and rock salt for ice cream maker
Squeeze juice from lemons into bowl. Thinly slice
up 4 of lemons. Add them to juice in bowl. Add
sugar and mix. Put mixture into ice cream tin.
Stir in milk. Put ice and rock salt in container
surrounding tin. (DON'T put ice and rock salt into
juice mixture!) Let ice cream maker mix and freeze
mixture. In 25-30 minutes, ice cream is ready.
Serves at least 10. |
|
|
| |
|
|
|
4th
Float
Fruit punch
Vanilla ice cream
Blue food coloring
Pureed blueberries
Mix fruit punch with vanilla ice cream. You can
even mixed blue food coloring or pureed
blueberries to some of the ice cream to make it a
red, white, and blue drink. |
Pink
Lemonade
3
cups cold water
1 cup lemon juice (about 4 lemons)
1/2 cup sugar
2 tablespoons grenadine syrup, if desired
2 or 3 drops red food coloring
Mix all ingredients. Serve over ice. Serves 6. |
|
|
|
