The Mail-Journal, Volume 7, Number 42, Milford, Kosciusko County, 18 November 1970 — Page 27

Meat CELEBRITY MEATBALLS 1 can condensed tomato soup 2 tsp. prepared Horseradish 1 lb. ground beef one egg slightly beaten 14 tsp. Worchestershire sauce 3 T. finely chopped onion 2 T. shortening 2 T. fine dry bread crumbs 4 cup water Combine 4 cup soup with beef, egg. onion, crumbs, horseradish, mustard and the Worchestershire sauce. Shape into balls, about one inch in diameter. In a skillet brown meatballs in shortening. Stir in remaining soup and water. Cover. Simmer about 35 to 40 minutes, stirring occasionally. Jane White North Webster Charm ‘N Chatter club

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SCALLOPED CHICKEN 1 young hen cooked with bones removed 1 loaf of bread toasted 1-2 cups diced celery 1 small onion Cook celery and onion. Mix ingredients and add three eggs, chicken broth to moisten (like for dressing) and salt and sage if desired. Top with buttered crumbs and bake for one hour at 375 degrees. Juanita Alien BATTER FRANKS "Pronto Pups” 1 cup bisquick mix 2 T. yellow corn meal or corn bread mix 8-10 weiners 4 tsp. paprika 4 tsp. dry mustard

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4 tsp. cayenne 1 egg 4 cup milk. Mix the ingredients together. Insert a stick in weiner then dip and coat weiner with batter. French fry 375 degrees for 2-3 minutes. -- Mrs. George Sliger North Webster Efficient Homemakers Maia Dishes RANCO BAKED BEANS 4 cup fat or salad oil 1 cup chopped onion 1 lb. ground beef 1 tsp. salt 1 cup tomato catsup 2 T prepared mustard 2 J cider vinegar 2 (1 lb.) cans pork and beans 1 (1 lb.) can kidney beans Heat fat in skillet, add onions and ground beef. Stir while this browns lightly, then add remaining ingredients. Pour into a bean pot or a 2 quart casserole. Bake in a hot oven (400 degrees) for 30 minutes. Variations: instead of kidney beans add one can of whole kernel com and 4 cup of molasses. Mrs. Carl Thomas Nappanee Active Ladies Club HAM CASSEROLE ALFREDO 1 eight ounce package of noodles (cooked and drained) 14 cups chopped celery 4 cup chopped green pepper (cook celery and pepper in 4 4 cup water until tender crisp) —about 5 minutes — then drain 1 eight ounce package cream cheese, softened 4 cup grated Parmesan cheese 1 cup milk 1 garlic clove crushed (or use garlic seasoning or salt) 2 cups cubed, cooked ham 1 four ounce can mushrooms. drained (or use .mushroom soup) 14 T margarine In two quart casserole mix cream cheese, Parmesan cheese, milk and garlic until fairly smooth. Gently stir in hot noodles, celery, green pepper, ham and mushroom pieces. Dot with butter. Cover ahd bake 35 /minutes at 350 degrees. ' This is a one-dish meal for six. Mabel Gee Tippecanoe Twp.

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5 HOUR STEW 2 pounds cubed beef 6 carrots, chunked 6 pieces celery, chunked 3 onion, sliced 1 pound can tomatoes 3 T tapioca 1 T sugar 1 T salt 2 slices bread, break into pieces Mix together and cover. Do not stir or uncover for five hours. Bake at 250 degrees. Mrs. Dick Richards Southern Belles z Sidney CHICKEN AND RICE CASSEROLE (Serves 10-12) Brown 2 lbs. sausage Saute 2 onions, one green pepper and one stalk chopped celery. Arrange in large casserole and add: 2 cups uncooked rice 3 packages Lipton Chicken soup 4 cup blanched almonds 2 cans fresh or cooked chicken 9cups water (if cooked chicken is used use broth instead of water) Bake at 350 degrees for 1 hour. Collene Bryant North Webster Charm and Chatter ONE DISH MEAL 1 pound hamburger 1 package French fries 2 cans cream chicken Mix and top with one can French fried onions. Bake in 9x13 pan at 350 degrees for 25 minutes or until bubbly. . Cathy Cole Herscherettes Warsaw ONE DISH MEAL 1 can mushroom soup 2 cups milk 1 box Krafts macaroni and cheese dinner 1 pkg. dried beef 2 hard boiled eggs Cut dried beef with kitchen scissors. Cut or chop hard boiled eggs. Add mushroom soup and milk. Stir in macroni and cheese (from box). Add a little onion and mango for flavor. Stir all together and let set overnight. Pour into a greased casserole and bake at 325 degrees for an hour or until done. There is enough salt in dried beef to season. Lillian Barker Tippecanoe Twp.

A BUM’S SUPPER (Serves one) 2 thick slices of raw potatoes 2 small carrot slices 1 hamburger patty 1 slice of onion salt and pepper 1 piece of tin foil On the tin foil place potato slices with carrot slices on top. Place hamburger patty on top of this. Put onion on hamburger and salt and pepper to taste. Fold foil up tightly to retain juices. Bake at 350 degrees for 20 minutes. Avis Gunter Lamplight Club Claypool WIGLERS 5 slices bacon 14 lb s hamburger 2 onions 14 cups potatoes 14 cups carrots 14 cups celery 14 cups spaghetti 2 cups peas 1 can mushroom soup 4 quart tomato juice Cut slices of bacon into small pieces and fry in pan with the hamburger and diced onions, until brown. Pour into roaster with all vegetables and spaghetti (which has been cooked). Stir in juice and soup. Lay slices of velveeta cheese on top as well as dots of butter. Bake 14 hours at 350 degrees. Mrs. Carl Thomas r 2 Nappanee Active Ladies CHICKEN CASSEROLE 3 T butter 3 T flour 2 cups chicken broth 1 chicken, cooked / and cut in pieces 14 cup cooked mixed vegetables 1 three ounce can (two-thirds cup) broiledrsliced mushrooms, drained 4 cup chopped onion 4 tsp. salt Melt butter, blend in flour. Gradually add broth. Cook and stir til thick. Add chicken, vegetables and salt, heat to bubbling. Pour into 14 quart casserole. Snip 6 biscuits in quarters; arrange in ring on top of HOT chicken mixture. Bake remaining biscuits on baking sheet. Bake casserole at 425 degrees eight to 10 minutes or til biscuits are done. Serves five. Mrs. Jerry Hand Southern Belles Sidney