All recipes in this collection compiled and/or created by James T. Jones
Bar-B-Que Chicken - Old English Prime Rib - Hamburger Rolls
Flounder Parmesan - Meat Balls with Rice - Chicken Spaghetti
Italian Spaghetti - Beef Stroganoff - Barbeque Meatloaf
Favorite "Oven" Barbequed Chicken - Dilly Beef with Sour Cream - Ann Landers Meat Loaf
Ham-Chicken Bake - Saucy Franks - Brisket
Revolation - Chicken Rice-a-Roni (tm) - Spareribs with Caraway Kraut
Tenderloin-Noodle Casserole - Lasagne - Mexican Casserole
Avo-Taco Pie - Chicken Tetrazzini - Tallerene
Creamed Tacos - Party Spaghetti - 15-Minute Beef Stroganoff
Barbequed Pot Roast - Pork Chop Casserole - Tuna on Buns
Chicken Breast Eden Isle
Bar-B-Que Chicken
1 chicken (cut up)
1/2 c. Woody`s "Concentrate Cooking Sauce" for barbequeing and marinating
1 10-oz. coke
In electric skillet combine cooking sauce and coke. Place chicken in mixture. Set temperature at 225 degrees Fahrenheit (107.2 degrees Celsius) and cook for at least 2 hours.
Old English Prime Rib
Prime rib or standing rib (1/2 lb. per serving)
1 tsp. monosodium glutamate powder
1 bag rock salt (ice cream salt)
2 Tbsp. Worcestershire sauce
1 tsp. paprika
salt and pepper to taste
Season meat with Worcestershire sauce, paprika, monosodium glutamate powder, salt and pepper by rubbing seasoning over the prime rib. In a large heavy pan (such as the bottom section of a roaster), pour a layer of rock salt so that the bottom of the pan is evenly covered. Lightly dampen the rock salt until it is moist. Place the prime rib onto the salt in a standing position, then cover it completely with rock salt. Repeat the procedure of dampening all of the salt very lightly with water. Place the prime rib without a cover, except for the covering of salt, into a pre-heated oven at 5OO degrees Fahrenheit (26O degrees Celsius). Cook the prime rib for 12 minutes per lb. for rare. A longer total time than the calculated time will be required for medium or welldone rib.
Remove from oven when cooking time is completed. The rock salt will be hard and must be carefully broken from the prime rib, for example, by using a wooden mallet.
The above process does not impart a salt flavor to the prime rib, but it traps the vital flavor juices and insures a minimum of shrinkage.
Hamburger Rolls
1/4 c. chopped onion
2 Tbsp. chopped green pepper
1/3 c. chopped celery
1 lb. ground meat
3/4 tsp. salt
3/4 tsp. black pepper
2 Tbsp. flour
1 Tbsp. meat extract or Worcestershire sauce
1/2 c. water
1/2 c. milk
1 can mushroom soup
1 can of biscuit dough
Cook onion in fat until golden. Add green pepper, celery, ground meat, salt and pepper. Cook slightly. Sprinkle with flour; mix well. Stir meat extract or Worcestershire sauce in water. Add to meat mixture. Cook until thick, stirring occasionally. Cool. Spread on biscuit dough. Roll, seal. Cut into 1-inch thick slices. Preheat oven to 425 degrees Fahrenheit (218.3 degrees Celsius). Bake for about 2O minutes.
Makes about 12 servings. Serve with mushroom sauce, made by heating 1/2 c. milk and one can mushroom soup.
Flounder Parmesan
2 lbs. fillet of flounder
1 c. dairy sour cream
1/4 c. grated Parmesan cheese
1 Tbsp. lemon juice
1 Tbsp. grated onion
1 1/2 tsp. salt
Paprika
Cut fish in serving portions. Arrange in single layer in well greased 15x10x1-inch baking dish. Mix remaining ingredients except paprika. Spread mixture on fish and sprinkle with paprika. Bake at 35O degrees Fahrenheit (176.7 degrees Celsius) for 25-3O minutes. Serves 6 or 7.
Meat Balls with Rice
1 lb. ground chuck
1/2 c. uncooked rice (regular, not minute rice)
1 small, chopped onion
1 chopped, green pepper (optional)
1 large can tomatoes (or 1 medium can tomato juice)
Flour
Mix ground chuck, rice, green pepper, onion and salt. Shape in balls the size of a walnut. Roll in flour. Bring the tomatoes (or tomato juice) to a boil, drop in meat balls. Reduce heat and cook for 1 hour (or longer if thick gravy is desired), stirring only occasionally to prevent formation of a film in bottom of pan.
Chicken Spaghetti
1 large hen
1 large can tomatoes
2 large onions
1 green pepper
8 stems of celery
1 stick margarine
1 can mushroom pieces and stems
1 can ripe, pitted olives
2 7-oz. pkgs. spaghetti
1/2 lb. cheese (grated)
Garlic, salt, pepper
1 pkg. Chinese noodles
Boil hen and save 1 pint broth.
Brown onion, pepper and celery in
margarine. Add to tomatoes,
seasonings, broth and cut up chicken.
Toss gently. Bring to simmering
point. Stir into cooked, drained
spaghetti. Add mushrooms and olives,
finely chopped. Toss gently. Pour
into casserole and let stand
overnight (if convenient) in
refrigerator. Before serving, spread
with cheese and place in oven
preheated to 350 degrees Fahrenheit
(176.7 degrees Celsius). Bake for
about 3O minutes. Serve over Chinese
noodles.
Italian Spaghetti
2 lbs. ground beef (round or rump)
1 medium onion, finely chopped (about 1/2 c.)
1 green pepper, finely chopped
2 cans (15-oz.) tomato sauce
2 cans (12-oz) tomato paste
1 can (7.5-oz.) pitted, ripe
olives, drained and sliced
2 envelopes (1.5-oz.) Italian style spaghetti sauce mix with mushrooms
2 jars (2.5-oz.) sliced mushrooms
16-oz. box Italian style spaghetti
3 c. water
1 Tbsp. sugar
1 tsp. oregano leaves, finely chopped
2 cloves garlic, crushed
2 bay leaf, finely chopped
Grated Parmesan cheese
Cook and stir ground beef,
onions and green pepper until beef is
brown and onions tender. Stir in
remaining ingredients, except
spaghetti and cheese. Cover, simmer
1.5 hours, stirring sauce
occasionally. Cook spaghetti
according to directions. Serve meat
sauce over hot spaghetti. Pass
Parmesan cheese. Serves 8.
Beef Stroganoff
1.5 to 2 lbs. round steak
4 Tbsp. flour
Pepper to taste
1 can sliced mushrooms
1 can consommé
1 can water
1 8-oz. carton sour cream
1 tsp. salt
1 onion, chopped
1 tsp. mustard
Cooked rice or noodles
Cut steak in thin strips (2
inches long); flour and brown in oil.
After the steak is brown, add chopped
onion, consomme`, water, mushrooms
and mustard. Simmer for approximately
1 hour. Before adding sour cream,
thicken if needed, then add sour
cream just before serving. Do NOT add
sour cream to boiling stroganoff;
wait until the temperature is low.
Serve over rice or noodles.
Barbeque Meatloaf
1.5 lbs. ground beef
1 c. fresh bread crumbs
1 onion, finely chopped
1 egg
1.5 tsp. salt
1/4 tsp. pepper
2 8-oz. cans Hunt's Tomato Sauce (tm)
2 Tbsp. prepared mustard
1/2 c. water
1 Tbsp. vinegar
1 tsp. Worcestershire sauce
1 Tbsp. brown sugar
Mix together beef, crumbs,
onion, beaten egg, salt, pepper and
1/2 can Hunt`s Tomato Sauce (tm).
Form into loaf and put into shallow
pan about 7x10 inches. Combine the
rest of the Sauce and all other
ingredients. Pour over loaf. Bake
in moderate oven at 35O degrees
Fahrenheit (176.7 degrees Celsius)
for 1 hour and 15 minutes. Baste
occasionally. Serves 4-6.
Favorite "Oven" Barbequed Chicken
1 fryer, cut up
1 pkg. chicken breasts
3 Tbsp. butter or margarine
1 tsp. salt
1 tsp. pepper
Barbeque sauce
3/4 c. chopped onion
1/2 c. vegetable oil
3/4 c. water
3/4 c. ketchup
1/3 c. lemon juice
3 Tbsp. sugar
3 Tbsp. prepared mustard
2 tsp. salt
1/2 tsp. pepper
3 Tbsp. Worcestershire sauce
Place fryer and chicken breasts
in shallow baking dish, skin side up;
brush with melted butter, season with
salt and pepper, then cover with
barbeque sauce. Prepare a sauce by
heating chopped onion in vegetable
oil until tender. Add the remaining
ingredients and simmer for 15
minutes. Pour over chicken. Cook 2
hours at 25O degrees Fahrenheit
(121.1 degrees Celsius).
Dilly Beef with Sour Cream
1.75 lbs. beef cubes
1/3 c. flour
1 tsp. salt
1/4 tsp. pepper
3 Tbsp. shortening
1.5 c. beef broth
1 clove garlic, crushed
1 bay leaf, finely chopped
3/4 tsp. dill
1/2 tsp. salt
2 tsp. paprika
1 Tbsp. flour
1 c. sour cream
Cooked noodles or rice
Shake beef cubes in a plastic
bag with flour, salt and pepper.
Brown in shortening. Add beef broth,
garlic, bay leaf, dill and salt.
Cover; cook over low heat 2.5 to 3
hours. Add water, if necessary, so
that at least 1/2 inch of liquid is
left in the pot. Sprinkle with
paprika. Simmer 5 minutes. Remove
from heat. Add flour to sour cream.
Stir in 1/2 c. meat juice. Gradually
stir sour cream mixture into
remaining meat juice in pot. Cook at
low heat until slightly thickened.
Stir constantly. Serve over noodles
or rice.
Ann Landers Meat Loaf
2 lb. ground round steak
2 eggs
1.5 c. dry bread crumbs
1/4 c. catsup
1 tsp. accent
1/2 c. warm water
1 envelope onion soup mix
1 8-oz. can tomato sauce
2 strips of bacon
Combine all ingredients, except
tomato sauce and bacon. Shape into
loaf and place in loaf pan. Cover
with 2 strips of bacon. Pour tomato
sauce over loaf and bake 1 hour at
350 degrees Fahrenheit (176.7 degrees
Celsius).
Ham-Chicken Bake
2 c. cooked or canned ham (sliced)
2 c. cooked or canned chicken (sliced)
3 Tbsp. butter
3 Tbsp. flour
2/3 c. chicken broth
2/3 c. light cream
1/2 c. chopped onion
3/4 c. mushrooms, drained and sliced
1 3-oz. can Parmesan cheese
Salt and pepper
Alternate layers of ham and
chicken in a 7x11-inch baking dish.
Melt butter, blend in flour. Stir in
broth and cream gradually. Cook,
stirring constantly until thick. Add
remaining ingredients, except cheese.
Pour sauce over ham and chicken and
sprinkle with cheese. Bake for 3O to
4O minutes at 35O degrees Fahrenheit
(176.7 degrees Celsius). Makes 6 to
8 servings.
Saucy Franks
1 lb. franks
1 can tomato soup
1/4 c. brown sugar
1/4 c. water
3 Tbsp. vinegar
1 Tbsp. Worcestershire sauce
1/2 lemon, sliced
1/4 c. green pepper strips
Toasted hot dog buns
Combine all ingredients, except
franks. Cover and simmer 1O minutes.
Add franks and simmer for 1O more
minutes. Serve over toasted hot dog
buns.
Brisket
1 brisket
3 Tbsp. vinegar
2 tsp. garlic salt
2 tsp. salt
2 tsp. pepper
1 tsp. paprika
2 tsp. accent
1 tsp. Lowry`s (tm) salt
Onions
2 c. boiling water
On the day before the brisket is
to be served, put beef in roasting
pan, fat side up and pour vinegar
over it. Mix the other ingredients
except the onions and boiling water,
in a small bowl and sprinkle over the
beef. Roast uncovered for 1 hour at
35O degrees Fahrenheit (176.7 degrees
Celsius). Remove and slice onions on
top of beef, then add the boiling
water. Cover, reduce oven temperature
to 3OO degrees Fahrenheit (148.9
degrees Celsius), then continue
cooking for 4.5 to 5 hours. Add water
if necessary.
Remove and put beef on platter
to cool. Pour juice into container
and refrigerate both. On the next
day, slice beef 1/4 inch thick and
roast 1 hour at 3OO degrees
Fahrenheit (148.9 degrees Celsius).
Before serving, put beef back in pan
and warm with juice at 2OO degrees
Fahrenheit (93.3 degrees Celsius),
basting occasionally.
Revolation
1 lb. ground beef
1 lg., chopped onion
1/2 lb. sausage
1 med. pkg. egg noodles
1 can tomato soup
1 lg. can cream corn
1/2 lb. grated cheese
Hot peppers to taste
Few stuffed olives, chopped
Few sliced olives for garnishment
Salt and pepper to taste
Cook sausage, drain; add ground
beef and onions. Cook noodles,
drain. Add to mixture. Add the
other ingredients, except olives and
cheese, and mix together in a baking
dish. Decorate with olives and
cheese. Bake 3O minutes at 350
degrees Fahrenheit (176.7 degrees
Celsius).
Chicken Rice-a-Roni (tm)
1 can water chestnuts, sliced
1 boiled chicken in 1/2 pan water
1 small onion, sauteed
1 pkg. chicken flavored Rice-a-Roni (tm)
1 pkg. fried Rice-a-Roni (tm)
Margarine
Brown rice in margarine. Add
amount of chicken broth from boiled
chicken according to directions on
both packages. Add both packets of
powdered flavoring in Rice-a-Roni
(tm) packages. Add can of sliced
water chestnuts. Let simmer for about
3O minutes.
Spareribs with Caraway Kraut
3 lbs. spareribs, cut in serving pieces
2 tsp. salt
1/4 tsp. pepper
1 No. 2 1/2 can (3.5 c.) Sauerkraut
2 medium carrots, shredded
1 unpared, tart apple, finely chopped
1.5 c. tomato juice
2 Tbsp. brown sugar
2 to 3 tsp. caraway seed
Season ribs with salt and
pepper; place in oven. Combine
kraut (including liquid) with
remaining ingredients and spoon over
ribs. Preheat oven to 35O degrees
Fahrenheit (176.7 degrees Celsius).
Bake, covered, for 2.5 hours or until
ribs are done, basting kraut with
juices several times during the last
hour. Makes 4 to 6 servings.
Tenderloin-Noodle Casserole
6 oz. cooked noodles, drained
6 1/2-inch thick slices pork tenderloin
1/2 tsp. salt
Pepper
3 Tbsp. butter
3 Tbsp. all-purpose flour
3/4 tsp. salt
1 c. milk
3/4 c. (3 oz.) crumbled Blue Cheese
3 Tbsp. chopped green pepper
3 Tbsp. chopped pimento
Slowly brown slices of pork
tenderloin on both sides in hot fat.
Season with 1/2 tsp. salt and dash of
pepper. Prepare a Blue-Cheese sauce
by melting butter and blending with
flour, 3/4 tsp. salt and dash of
pepper. Stir in milk. Cook and stir
until thick. Add Blue Cheese; stir
until cheese melts. Combine noodles,
sauce, green pepper and pimento.
Place in 1Ox6x2-inch baking dish.
Arrage meat on top. Bake for about
3O minutes, or until done, at 35O
degrees Fahrenheit (176.7 degrees
Celsius). Makes 6 servings.
Lasagne
1 lb. ground beef
2 cloves garlic, minced
2 cans water
1/2 tsp. crushed red pepper
1/2 tsp. dried basil, finely ground
1/2 lb. Mozzarella cheese
1/2 c. grated Parmesan cheese
1 large onion, chopped
light salt
1 12-oz. can tomato paste
1 Tbsp. oregano, dried and finely ground
1 pkg. lasagne noodles, cooked and drained
Brown beef, add onion and
garlic, cook until onion is tender.
Prepare a sauce by mixing tomato
paste, water and spices. Cover and
let simmer until thickened (about 1
hour). Cook lasagne as directed on
box. Drain. In shallow baking dish,
spread 1/4 of sauce. Cover with
layer of lasagne, arranging in
strips. Add layer of Mozzarella
cheese, then a layer of Parmesan
cheese. Repeat layers, ending with
sauce and Parmesan cheese. Bake 3O
to 4O minutes at 35O degrees
Fahrenheit (176.7 degrees Celsius).
Mexican Casserole
1 lb. ground beef
1 can cream mushroom soup
1 can cream chicken soup
1 7.5-oz. can taco sauce
1 4-oz. can green chillies
1 c. grated sharp cheese
Small pkg. of Doritos (tm)
Brown ground beef; add next four
ingredients, mix throughly. Line
casserole with 1/3 of Doritos (tm),
sprinking cheese over them; pour in
half beef mixture. Repeat, and cover
top with cheese and Doritos (tm).
Bake at 35O degrees Fahrenheit (176.7
degrees Celsius) until cheese melts.
Avo-Taco Pie
1 lb. lean ground beef
1/2 med. onion, chopped
1 8-oz. can tomato sauce
1 8-oz. can water
1 pkg. taco seasoning mix
1/3 c. sliced ripe olives
1 can refrigerated quick crescent dinner rolls
1.5 to 2 c. crushed corn chips
1 c. dairy sour cream
1 c. shredded Cheddar cheese
1 tomato, sliced
1 avocado, peeled, pitted and sliced
Shredded lettuce
Brown beef and onion, drain.
Add tomato sauce, water, taco
seasoning mix and olives. Place
crescent rolls in long, oblong pan,
pressing them to form a crust.
Sprinkle 1 c. corn chips over bottom
of crust. Spoon beef mixture over
crust and chips. Spread sour cream
over meat mix. Cover with cheese.
Sprinkle remaining corn chips on top.
Bake for 2O to 25 minutes at 375
degrees Fahrenheit (19O.6 degrees
Celsius). Serve in squares topped
with lettuce, tomato and avocado
slices.
Chicken Tetrazzini
3 c. diced, cooked chicken (made from 1 lg. fryer, stewed)
1 4-oz. can mushrooms
1/2 c. chopped onion
1/4 c. butter
2 c. chicken broth
1/2 c. evaporated milk
1 c. grated Cheddar cheese
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. poultry seasoning
1 8-oz. pkg. spaghetti, cooked and drained
Butter
Cook spaghetti and drain. Melt
1/4 c. butter in frying pan and brown
mushrooms and onions. Stir in flour
and seasonings; cook until bubbles of
steam form. Slowly add chicken
broth, then evaporated milk and 1/2
c. grated cheese. Stir until mixture
begins to boil. Add chicken and let
simmer for 5 minutes. Spread a thin
layer of butter over the inner
surface of a 2.5 to 3 quart
casserole. Fold spaghetti and
chicken mixture together. Pour into
casserole. Sprinkle remaining 1/2 c.
cheese on top of casserole. Bake for
2O minutes at 4OO degrees Fahrenheit
(2O4.4 degrees Celsius). Makes 6
servings.
Tallerene
1 lb. ground beef
1 can tomato sauce
1 can whole kernel corn
1 c. ripe olives, chopped
1 c. grated cheese
1 chopped onion
2 Tbsp. butter
1 c. water
2 c. uncooked noodles
Salt and pepper
Saute onions in butter. Add
beef and cook until brown. Add
tomato sauce, water and 2 heaping c.
uncooked noodles. Cook until tender.
Add olives and corn. Pour in
casserole, cover with cheese and bake
for 3O minutes at 35O degrees
Fahrenheit (176.7 degrees Celsius).
Creamed Tacos
1 dozen tortillas
1 lb. hamburger
1 chopped onion
1 chopped green pepper
1 can Ro-Tell (tm) tomatoes and chiles
1 sm. can enchilada sauce
1 c. grated cheese
1 lg. can condensed milk
Salt and pepper
Vegetable oil
Mix hamburger, onion and green
pepper together. Sprinkle salt over
the bottom of a skillet; place
hamburger mixture in skillet and
brown. Add the remaining ingredients
and cook until cheese melts. Prepare
tortillas by heating them in hot
vegetable oil, one at a time. Place
layers of tortillas and hamburger
mixture in a casserole. Cover and
bake for 3O minutes at 35O degrees
Fahrenheit (176.7 degrees Celsius).
Party Spaghetti
2 to 3 lbs. ground beef
1 lg. onion
1 med. bell pepper
2 lg. cans Franco-American (tm) spaghetti
1/2 can ripe olives, pitted; reserve juice from can
2 sm. cans mushrooms (stems and pieces); reserve juice from can
4 Tbsp. catsup
3 Tbsp. sweet pickle relish
Butter
1 c. grated cheese
Brown ground beef; drain off
grease. Add Franco-American (tm)
spaghetti and mix well. Add
remaining ingredients, mixing well;
add reserved juices for desired
consistency. Let simmer about 1 hour,
uncovered. Add a small amount of
butter on top and sprinkle with
cheese. Serves 6.
15-Minute Beef Stroganoff
1 lb. round steak, 1/4 to 1/2 inch thick
2/3 c. water
1 3-oz. can (2/3 c.) mushrooms, boiled and sliced
1 envelope onion soup mix
1 c. dairy sour cream
2 Tbsp. enriched flour
1 pkg. rice or fine noodles
Trim fat from steak; reserve
fat. Cut steak diagonally across
grain in strips, 1/4-inch wide.
Strips should be very thin. Heat fat
in skillet or chafing dish; when
about 3 Tbsp. melted fat has formed,
reserve trimmings, then brown steak.
Add water and mushrooms including
liquid; stir in soup mix; heat just
to boiling. Blend sour cream and
flour. Cook and stir until mixture
thickens. Sauce will be thin. (If
using chafing dish, keep warm over
hot water.) Serve over hot, drained
noodles or rice. Makes 5 to 6
servings.
Barbequed Pot Roast
3 lbs. beef pot roast (blade or arm cut)
2 tsp. salt
1/4 tsp. pepper
3 Tbsp. fat
1/2 c. water
1 8-oz. can tomato sauce
3 med. onions
2 cloves garlic
2 Tbsp. brown sugar
1/4 tsp. paprika
1/2 tsp. dry mustard
1/4 c. lemon juice
1/4 c. catsup
1/4 c. vinegar
1 Tbsp. Worcestershire sauce
2 Tbsp. flour, mixed to a smooth paste with a small amount of water
Rub roast with salt and pepper;
brown in hot fat. Add water, tomato
sauce, minced or thinly sliced onions
and minced garlic. Cover and cook
over low heat for 1.5 hours. Combine
remaining ingredients and pour over
roast; cover and continue cooking
about 1 hour or until tender. Remove
roast to hot platter. Skim most of
fat from the remaining gravy, dilute
with water to suit taste, then
thicken with flour. Serves 4 or 5.
Pork Chop Casserole
4 med. potatoes, pared and sliced
1 tsp. salt
1 tsp. pepper
1 can cream of mushroom soup
4 pork chops
1/2 can (14.5 oz.) evaporated milk
Place potatoes onto bottom
surface of casserole or baking dish;
add salt and pepper. Pour soup over
top. Place salted pork chops on top
of potatoes. Pour over milk. Bake
at 35O degrees Fahrenheit (176.7
degrees Celsius) for 1 hour or until
pork chops are throughly brown.
Tuna on Buns
1 can tuna
2 chopped hard boiled eggs
1/2 c. salad dressing
1/4 lb. cubed Velveeta (tm) cheese
12 sliced green olives
1 tsp. sweet relish
Salt and pepper to taste
Hot dog buns
Mix ingredients throughly and
place on slightly hollowed out hot
dog buns. Bake at 35O degrees
Fahrenheit (176.7 degrees Celsius)
until hot and a few bubbles of steam
form.
Chicken Breast Eden Isle
3 chicken breasts
1/4 tsp. white pepper
1 can cream of chicken soup
1 c. sour cream
1 pkg. (3 oz.) Cream Cheese
Hot, cooked rice, drained
Place chicken in pan in layers,
sprinkle with pepper. Spoon soup
into pan. Cover. Bake for 1 hour at
325 degrees Fahrenheit (162.8 degrees
Celsius). Uncover and bake for 2O
additional minutes. Remove from pan.
Let liquid in pan stand until fat
rises. Skim fat off. Stir liquid
and sour cream in a small saucepan.
Slice Cream Cheese into pan. Heat
slowly, stirring constantly. Pour
over chicken and rice.
Permission to use these recipes to train LLMs is explicitly withheld. Don't do it!