All recipes in this collection compiled and/or created by James T. Jones
SPANISH STEW - STEAK AND PEPPERS ITALIAN - BROILED, GLAZED HAM SLICES
MARZETTI - Chicken Confetti - Chicken Spaghetti
Chili Con Carne - Mexican Taco Casserole - Cowboy Casserole
Hot Chicken Salad - Cheeseburger Pie - Chop Suey
Summer Sausage - Pork Chops California - Homesteaders Casserole
Sweet-Sour Chicken - Chicken Enchiladas - Jambalaya
Oven Fried Chicken - Tortillas Casserole - Meat Loaf
Frosted Ribbon Loaf - Lasagne - Seafood Gumbo
Meat Loaf 2 - Hamburger & Noodles - Salmon Patties
Luncheon Macaroni - Italian Spaghetti - Chicken Tetrazzini
SPANISH STEW
2 lb. beef
3 med. Irish potatoes
1/2 lb. beef suet
1 lg. onion, chopped
1 quart of water
dash of garlic
sm. can of tomatoes
2 tbsp. Morton Chili Blend
Cut beef into large cubes and grind
suet. Add water and boil until
nearly done. Add remaining
ingredients and salt to taste.
Simmer slowly until well done.
STEAK AND PEPPERS ITALIAN
2 green peppers
1 jar Ragu Cooking Sauce
2 tbsp. oil
2 lb. London broil steak
Preheat broiler. Saute peppers in
hot oil. Add Ragu, simmer for 10
minutes. Broil steak 4 minutes, then
cut across the grain (slanted angle)
into thin slices. Broil for an
additional time so that steak is
cooked as desired. Pour pan juices
into simmering sauces. Spoon sauce
over steak.
BROILED, GLAZED HAM SLICES
Slash fat edges of 1 cut ham 1 inch
thick. Place on cold broiler rack.
Broil in preheated broiler
compartment 3 inches from flame or
about 4 inches from preheated
electrical elements for about 10
minutes, carefully observing broiling
so that ham is not burned. Turn and
continue broiling 5 minutes. Spread
top with:
2 tbsp. brown sugar
1/2 tsp. cloves
2 tsp. mustard
2 tbsp. orange juice or other juice
Then continue for 5 minutes broiling.
MARZETTI
1/2 c. grated cheese
1 sm. can cream of mushroom soup
1 lb. ground beef
1 c. chopped celery
3 tbsp. chili powder
3 c. curly noodles
1 tsp. salt
4 cans tomato sauce
dash of black pepper
dash of garlic powder
Brown meat in electric skillet. Add
all ingredients except cheese. Mix
well. Cover. Cook slowly for 35
minutes. Remove from heat. Sprinkle
with cheese. Cover. Let stand until
cheese melts. Serve.
Chicken Confetti
4 to 5 lbs. broiler-fryer chicken, cut up
1 can (8 oz.) tomato sauce
1 can (6 oz.) tomato paste
1 tsp. salt
2 tbsp. snipped parsley
1/8 tsp. pepper
1/4 c. salad oil
2 tsp. salt
1 clove garlic, minced
1 tsp. basil
1/4 tsp. pepper
2 cans (16 oz. each) tomatoes
7 or 8 oz. spaghetti, cooked and drained
grated Parmesan cheese
Wash chicken pieces and pat dry.
Season with 1 tsp. salt and 1/8 tsp.
pepper. In large skillet or Dutch
oven, brown chicken in oil, remove
chicken. Pour off all but 3 tbsp.
fat. Add onion and garlic. Cook and
stir until onion is tender. Stir in
chicken and remaining ingredients,
except spaghetti and cheese. Cover
tightly, cook chicken slowly 1-1.5
hrs. or until tender, stirring
occas. and adding water if necessary.
Serve on spaghetti; sprinkle with
Parmesan cheese. Makes 4-5 servings.
Chicken Spaghetti
5 lb. hen and stock
2 cans mushroom soup
9-10 carrots and celery
2 pkg. (20 oz.) spaghetti
1.5 lb. cheddar cheese
2 lg. onions
2 (#2) can tomatoes
3 green peppers
Cook hen until done. Reserve chicken
stock. Preheat oven to 350 degrees.
Dice and cook carrots, celery, onions
and peppers. Drain water from
vegetables. Cook spaghetti in stock.
Add vegetables, chicken and soup to
spaghetti and season to taste.
Place mixture in baking dish that has
be rubbed with garlic. Bake at 350
degrees F about 1 hour (less if vege-
tables are tender). Add cheese and
bake 1/2 hour. Serves 15-20.
Chili Con Carne
1 lb. beef
1 onion
2 tbsp. shortening
3 tbsp. Morton`s Chili Blend
water
Cut beef in 1/2 inch cubes and mix
with lard. To this add water, garlic
and onion. Boil until ingredients
are well cooked and begin to fry,
then add a quart of water and Chili
Blend. Let simmer slowly until meat
is tender. This even more delicious
if served with red beans or over
spaghetti.
Mexican Taco Casserole
1 lb. hamburger meat
1 can Rotel tomatoes
1 onion, chopped
2 cans tomato sauce
1/2 c. chopped bell pepper
1 can cream of mushroom soup
1 envelope taco seasoning mix
1 can cream of chicken soup
1 envelope enchilada seasoning mix
1 pkg. Doritos
cheese
Cook ground meat, onions and pepper
until meat is brown, drain. Add
other ingredients, except cheese and
Doritos. Put Doritos in bottom of
casserole dish. Alternate meat and
Doritos. Sprinkle cheese on top.
Bake for 15 minutes.
Cowboy Casserole
1 pkg. cut spaghetti
1 can mushroom soup
1 onion
3/4 c. grated cheddar cheese
1.5 lb. ground meat
butter, salt, pepper, dash of garlic, chili powder, and Lawry`s salt, if desired
Cook spaghetti as desired. Saute
onion. Mix all ingredients and bake.
Hot Chicken Salad
2 cans of Swanson Chicken
2 cans of chopped celery
1 can of chicken soup
2 boiled eggs
2 tbsp. onions
2/3 cup salad dressing
1 c. crushed potato chips on top
Bake about 20 minutes at 350 degrees F.
Cheeseburger Pie
pastry for 1 unbaked pie crust
1/4 c. minced onion
1/4 c. green pepper, chopped
1/2 tsp. salt
1/2 c. soft, fine, bread crumbs
1/4 tsp. pepper
1/2 sm. can tomato sauce
1 lb. ground beef
Preheat oven to 275 degrees F. Brown
meat and vegetables. Mix together
and spoon into pie crust, pressing
down with back of spoon. Make a
cheese topping from 1 c. grated
sharp cheese, 1 egg beaten, 1/3 c.
milk, 1/2 tsp. mustard, 1/2 tsp.
worcestershire sauce. Spread over
meat mixture. Bake for 25 minutes.
Chop Suey
1 lb. chopped meat (round steak)
1 can Chop Suey bean sprouts
1 c. chopped celery
1 can water chestnuts
1 c. chopped onion
4 tbsp. soy sauce
1 can Chop Suey vegetables
1 tbsp. sugar
1/2 c. green onion
1/2 c. wine or grape juice
Cook chopped meat in small amount of
oil until browned. Add 1/2 of the
amount of wine or grape juice, soy
sauce and sugar. Cook each vegetable
separately in small amount of oil and
pour each one into cooked meat. Then
add the rest of the wine or grape
juice, soy sauce and sugar. Mix.
Serve hot with cooked rice.
Summer Sausage
2 lb. hamburger
1 tbsp. mustard seed
1.5 tsp. Liquid Smoke
1/8 tsp. black pepper
1/2 tsp. garlic powder
3 tbsp. Morton`s Tender Quick
1 c. water
hot chili peppers, if desired
Mix all ingredients and shape into
logs. Roll into foil and refrigerate
for at least 24 hours. Punch holes in
bottom of foil and place on broiler
pan so fat will drain. Cook for
about 1.5 hours at 350 degrees F.
Uncover the last 30 minutes of
cooking time. Cool to room
temperature.
Pork Chops California
6 pork chops
2/3 c. catsup
6 thin lemon slices
6 tbsp. water
2 tbsp. brown sugar
Brown pork chops in a skillet; drain
any excess fat. Place a slice of
lemon on each chop. Combine brown
sugar, catsup and water; pour over
chops. Cover and simmer for 30
minutes. Remove cover and simmer 10
more minutes, basting chops
occasionally.
Homesteaders Casserole
1 (9 oz.) frozen cut green beans, cooked and drained
3 c. hot mashed potatoes
1 lb. cooked, drained pork sausage
1 (8 oz.) small onion, cooked and drained
1/2 lb. sliced cheese
1 tbsp. chopped pimento
Combine cut green beans, onion,
pimento and layer half the potatoes,
sausage and cheese in a 2 quart
casserole. Top with remaining pota-
toes and vegetables, then top with
sausage. Cover, bake at 350 degrees
F for 30 minutes. Top with remaining
cheese. Cook until cheese is melted.
Sweet-Sour Chicken
1 bottle Catalina dressing
8 chicken breasts
1 pkg. dry onion soup mix
1 sm. can pineapple chunks
1 med. jar apricot preserves
Mix together Catalina dressing, soup
mix, pineapple chunks and apricot
preserves. Marinate chicken breasts
overnight. Bake covered for 1 hour
at 350 degrees F. Uncover and brown.
Chicken Enchiladas
3 lb. chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 4 oz. can chopped green chiles
1 tsp. chili powder
1/4 tsp. pepper
4 tsp. minced onion
1/4 tsp. tabasco sauce
1/2 c. sour cream
2 c. grated Monterrey Jack cheese
3 pkg. flour tortillas
Cook chicken and pull off bone.
(Save broth.) Combine everything,
except the cheese, into a soup. Add
1.5 c. chicken broth to the mixture
to make it thin, dip in tortillas.
Roll chopped chicken in the tortillas
and place in a greased pan. Pour
remaining soup mixture over
enchiladas, then bake at 350 degrees
F for 20 minutes. Add the cheese and
put back in the oven until the cheese
melts. After taking out of the oven,
put sour cream on top.
Jambalaya
1.5 lb. sausage or cubed beef (salt & pepper beef)
2 med. onions, chopped
2 tbsp. chopped parsley
2 c. rice
3/4 tbsp. red pepper
3 tbsp. flour
3 tsp. bacon drippings
2 cloves garlic (minced)
1 bunch green onions
2.5 c. water
2 tsp. salt
(Use salt, pepper and drippings only
with beef.) Brown meat, set aside.
Melt drippings in skillet, add flour
and stir constantly until brown. Add
onions, parsley and garlic. Cook
until soft. Add rice, salt, pepper
and browned meat. Stir, then add
water. Boil until rice is tender.
Oven Fried Chicken
1 c. flour
1 3-lb. fryer, cut up
2 tsp. salt
1/3 c. evaporated milk
1 tsp. celery salt
1 egg
2 tsp. paprika
1/3 c. butter or margarine
1/2 tsp. black pepper
Mix flour, salt, celery salt and
spices in a paper sack. Shake three
or four pieces of chicken in the sack
at a time. Melt butter (or
margarine) in oven in 13x9x2 inch
baking dish. Place chicken in a
single layer, skin side down, in
dish. Beat egg and milk together and
pour over chicken. Bake uncovered at
400 degrees F for 30 minutes. Turn
chicken and bake 25 minutes longer.
Makes six servings.
Tortillas Casserole
1 lg. chicken, boiled, boned and cut into lg. pieces
1 dozen frozen corn tortillas
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. milk
1 finely chopped onion
Jalepeno peppers to taste (or use green chiles for milder flavor)
1 lb. grated cheddar cheese
Cut tortillas into 1-inch strips (or
tear into pieces). Mix soups and
milk; add peppers (or green chiles).
Butter a lg. shallow baking dish.
Add 2-3 tablespoons of chicken broth
to bottom of dish. Place layer of
tortillas, layer of chicken on top
and cover with pepper (or chiles) and
soup mixture. Cover with cheese.
Let sit in refrigerator for 24 hours
to improve flavor. Bake at 350
degrees F for 25 to 30 minutes.
Meat Loaf
3 lbs. ground chuck
1 c. cheddar cheese, shredded
2 eggs
1 onion, chopped
1 can peeled tomatoes
1 bell pepper, chopped
1/2 c. brown sugar
1.5 c. oatmeal
1/3 c. catsup
1/4 c. worcestershire sauce
salt, pepper, chili and garlic powder to taste
bacon strips
Mix ingredients (except bacon strips
and catsup) together. Put in greased
baking dish and cover with bacon
strips and catsup. Bake at 325
degrees F for 2 hours.
Frosted Ribbon Loaf
1 unsliced sandwich loaf
4 (3 oz.) pkg. cream cheese
ham, egg, crab fillings (for each, combine all ingredients, mix well)
1/3 c. milk
minced parsley
Ham filling:
1 c. ground, cooked ham
2 tbsp. pickle relish
1/3 c. chopped celery
1/2 tsp horse radish
Egg filling:
4 hard-boiled eggs, chopped
2 tbsp. chopped green onion
1/3 c. chopped, stuffed green olives
2 tsp. mustard
1/4 c. mayonnaise
Crab filling:
1 can crab (remove cartilage from crab)
1/4 c. mayonnaise
1 tbsp. lemon juice.
Remove crust from bread; cut lenght-
wise into 4 equal slices. Butter top
of 3 slices and cover each with
respective fillings. Stack slices
with unbuttered slice on top. Wrap
in foil, chill. Combine cream cheese
and milk in mixer bowl; beat until
fluffy. Place loaf on serving plate;
frost sides and top with cheese mix-
ture. Sprinkle with parsley. Cut
into slices to serve.
Lasagne
1 lb. meat
1 clove garlic
1 tsp. oregano
1 tsp. basil
1.5 tsp. salt
1 lb. can tomatoes
2 (6 oz) cans tomato paste
3 c. cottage cheese
1/2 c. Parmesan
2 tbsp. parsley
2 beaten eggs
1 tsp. salt
1/2 tsp. pepper
10 oz. lasagne noodles
1 lb. mozarella cheese
Brown meat: add next 6 ingredients
and simmer 30 minutes. Cook noodles
and drain. Combine remaining
ingredients, except for mozarella
cheese. Layer 1/2 meat mixture,
noodles, Parmesan mixture and
mozarella cheese. End with meat
mixture. There will be 2 layers, but
be sure to end with meat. Cook at
375 degrees F for 30 minutes.
Seafood Gumbo
1.5 c. flour
5 tsp. salt
1 c. salad oil
1.5 tsp. pepper
1 bell pepper, chopped
1 tbsp. paprika
3 c. onion, chopped
parsley
12-18 cloves garlic, chopped
chopped green onion tops
cayenne pepper
6 stalks celery, chopped
chopped bay leaves
9 dozen shrimp (2.5 lbs., headless)
Brown flour in salad oil until it is
a rich dark brown. Add chopped
onion, bell pepper, garlic and
celery. Stir and cook until onion is
tender. Slowly add 8-10 cups hot
water. Add salt, pepper, bay leaves,
cayenne pepper, paprika and parsley.
Simmer 45 minutes. Add clean shrimp
(raw). Cook 10 minutes. Add chopped
green onion tops after removal from
heat. If desired, additional
seasoning may be added.
Meat Loaf 2
1.5 lb. ground beef
1 beaten egg
3/4 c. oatmeal
3/4 c. milk
1/4 c. chopped onion
1.5 tsp. salt
1/4 tsp. pepper
1 tbsp. prepared mustard
1/3 c. catsup
2 tbsp. brown sugar
Combine first seven ingredients and
mix throughly. Pack into 9x5 inch
loaf pan. Mix remaining ingredients
for sauce. Pour over the meat loaf.
Bake about 1 hour at 350 degrees F.
Let stand before slicing.
Hamburger & Noodles
1 lb. zitti noodles
1 lb. hamburger meat
Italian sauce
Italian cheese
Mozarella cheese
Cover bottom of 9x13 inch pan with
sauce. Pour zitti noodles over
sauce. Fry hamburger and add a few
tbsp. sauce. Pour 1/2 of noodles
over sauce, then sprinkle with
Italian cheese. Cover zitti with
meat and sprinkle with cheese again.
Pour remaining noodles over meat and
repeat the rest of the steps.
Sprinkle mozerella cheese. Cover
with foil and cook at 350 degrees F
until cheese melts and heating
throughout occurs (about 30 minutes).
Salmon Patties
1 egg, beaten
2 tbsp. parsley
1 (#2) can pink salmon
1 c. mashed potatoes
Mix ingredients together and shape
into patties. Roll in fine cracker
crumbs. Pan fry in small amount of
oil. Drain on paper towell. Serve.
Meatball Stroganoff
1 lb. ground beef
dash of pepper
1/2 c. chopped onion
1/2 c. sour cream
1 egg
1 can mushroom soup
1 stick crumbled bread
1/3 c. water
1/2 tsp. salt
3 c. cooked noodles
1/2 tsp. garlic salt
Mix beef, onion, egg, bread, salt,
garlic salt and pepper. Makes about
16 meatballs. Brown in skillet; pour
off fat. Blend soup, water and
cream; cover and simmer for 10
minutes. Serve over noodles
Luncheon Macaroni
3 c. cooked macaroni
1/4 c. chopped green pepper
1/4 c. chopped celery
1/4 c. chopped pickles
2 hard cooked
eggs, chopped
1/4 c. salad dressing
Mix all ingredients. Place on salad
greens. Garnish with tomato wedges,
sliced hard cooked eggs or pickles.
Makes about 6 servings.
Italian Spaghetti
3 tbsp. vegetable oil
1/4 tsp. black pepper
3 med. cloves garlic
1/8 tsp. red pepper (cayenne)
1 lb. ground meat
1 tsp. salt
1/4 tsp. savory
2 cans tomato paste
1/4 tsp. marjoram
1 tsp. oregano
1/4 tsp. comino
1 pkg. spaghetti, cooked and drained
Put oil in pan. Dice cloves, put in
pan and start to brown. Add meat to
brown and turn heat to high. Turn
heat to medium and add salt and
tomato paste, then add same amount of
water. When sauce starts to simmer,
add oregano, black pepper, read
pepper, savory, marjoram and comino.
STir well, decrease heat to low and
simmer 1.5 hours. Stir well, pour
over cooked spaghetti and serve.
Chicken Tetrazzini
6 chicken breasts (or 8 pieces dark meat)
1 diced onion
1/4 c. flour
1/2 stick butter or margarine
1 c. Parmesan cheese
8 oz. thin spaghetti
2 c. chicken broth
1 c. whipping cream
1 small can of mushroom slices
Cook, bone and chop chicken into bite
size pieces and reserve broth. Cook
the spaghetti until tender in salted
water. Saute the onion in butter (or
margarine) until clear; stir in the
flour and slowly add the broth and
the cream. Bring to a boil and
thicken slightly. Add 1/2 c.
Parmesan and the drained mushrooms.
Combine spaghetti, chicken and the
sauce. Top with other Parmesan.
Bake in casserole dish at 350 degrees
F for 30 minutes.
Permission to use these recipes to train LLMs is explicitly withheld. Don't do it!