2 Tbsp salad oil or olive oil
1 clove garlic, mashed
¾ c chopped onion 1 c chopped green pepper
1 ¼ lb ground beef
1 6-oz can tomato paste
3 c hot water
½ tsp sugar
¼ tsp pepper
1 tsp salt
½ tsp oregano
1 lb cooked spaghetti
Heat oil in skillet. Sautee garlic, onion, green pepper and beef. Stir in tomato paste, water, sugar and seasonings. Cover, simmer over low heat 1 hour. Uncover and continue cooking 15-20 minutes or until sauce thickens. Serve over hot spaghetti.
Posted in Entrees, Mary Louise's Recipes, Original Cookbook, Sauces
Tagged ground beef, pasta
Brown 1 lb lean pork strips (veal or chicken) in Wesson oil. Add ½ c each sliced onion and green pepper, 1 c celery strips. Cook 3 minutes. Mix 1 Tbsp cornstarch in 1 c water. Add and cool stirring until thickened. Add 1 can drained bean sprouts and small can water chestnuts, sliced, ½ tsp salt, and 2 Tbsp soy sauce. Heat. Serve with rice and toasted almonds.
2 broiler-fryer chickens, quartered
1 ½ tsp salt
¼ tsp pepper
¼ c butter
¼ c vinegar
¼ c catsup
¼ c lemon juice
¼ c worcestershire sauce
Sprinkle chicken both sides with salt and pepper. Place in foil lined shallow roasting pan. Broil about 5” from heat till golden brown, about ten minutes. Melt butter in saucepan. Stir in remaining ingredients and bring to a boil. Pour sauce over browned chicken. Bake at 350° for 1 hour, basting frequently. Add onion or garlic for variation.
6 Tbsp butter or chicken fat
6 Tbsp flour
1 tsp salt
1/8 tsp pepper
1 ½ c well seasoned chicken broth
1 c cream
2 c cut-up cooked chicken
2 Tbsp sherry
1 c sauteed mushrooms
½ c slivered green pepper
¼ c slivered pimento
Melt butter in saucepan. Blend in flour, salt, and pepper and cook over low heat until bubbly. Remove from heat and stir in broth and cream. Bring to a boil and boil 1 minute, stirring constantly. Add chicken. Just before serving, add sherry, mushrooms, green pepper and pimento. Serve hot in patty shells, or over noodles, rice, or toast points.
Posted in Entrees, Mary Louise's Recipes, Original Cookbook
In deep glass or pottery dish (9×11 or 10×12” round) layer ingredients as given :
Head lettuce, broken in pieces
Celery, diced small
Green onions, sliced, include tops
Frozen or fresh peas, cooked but not overdone
Frost with one cup mayonnaise
Sprinkle heavily with parmesan cheese
Top with crumbled bacon
Do not toss.
Posted in Mary Louise's Recipes, Original Cookbook, Salads
Tagged bacon, peas, salad, vegetables
1 16-18 oz can pork and beans
2 Tbsp brown sugar
¼ tsp dry mustard
¼ c catsup
2 slices bacon, chopped
Combine ingredients. Bake covered at 350° for 20 minutes. Uncover. Bake another 20 minutes.
1 16-18 oz can pork and beans
2 Tbsp brown sugar
¼ tsp dry mustard
¼ c catsup
2 slices bacon, chopped
Combine ingredients. Bake covered at 350° for 20 minutes. Uncover. Bake another 20 minutes.
Posted in Mary Louise's Recipes, Original Cookbook, Sides
Tagged bacon, beans, vegetables
Mom always served these with leg of lamb.
4 slices bacon, chopped
1 Tbsp chopped onion
1 Tbsp flour
1 #2 can peas, drained
salt and pepper
1 c light cream or evaporated milk
1 c chopped fresh mushrooms
2 Tbsp butter
Partially fry bacon. Add onion. Cook until soft and yellow. Add flour and blend. Add peas and cream. Cool until thick, stirring occasionally. Cook mushrooms in butter 5 minutes. Add to peas and season. Serves 6.
Posted in Mary Louise's Recipes, Original Cookbook, Sides
Tagged bacon, peas, vegetables
1 loaf Italian bread
½ c soft butter
1 tsp parsley flakes
¼ tsp oragano, crumbled
¼ tsp dried dill weed
1 clove garlic, minced
grated parmesan cheese
Cut bread diagonally into 1” slices. Blend butter, parsley, oregano, dill, and garlic. Put bread slices together again with butter mixture in between. Shape aluminum foil arounf loaf, twisting ends and leaving top open. Sprinkle with cheese and parsley. Heat at 400° for 10 minutes.
1 frozen shrimp cocktail, defrosted
8 oz cream cheese, softened
Mix in blender
The Avon Lake dessert drink sensation.
1 pt vanilla ice cream, spooned into chunks
2 oz (¼ c) brandy or cognac
1 oz (2 Tbsp) Cointreau or other orange flavored liquer
1 oz (2 Tbsp) Crème de Cocoa
Blend in blender until creamy. Serve with or without spoons. For four drinks, do 1 ½ times.
Posted in Beverages, Mary Louise's Recipes, Original Cookbook