Category Archives: Entrees

Meat-Stuffed Peppers

Posted on September 23, 2013 by | Leave a comment

8 green peppers
1 small onion, chopped
1 lb ground beef
2 Tbsl fat
4 medium tomatoes, chopped
1 ½ c cut fresh corn (3-4 ears)
salt and pepper

Remove tops and seeds from peppers parboil 5 minutes.  Drain.  Brown onion and meat in hot fat, add tomatoes, corn and seasonings.  (I just drained, canned, whole kernel corn.)  Stuff peppers and top with buttered crumbs.  Stand upright in greased baking dish, add a small amount of water.  Cover and bake in moderate (350°) oven 1 hour.  Serves 8.  Could be topped with can of tomato sauce.

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Posted in Entrees, Mary Louise's Recipes, Original Cookbook

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Mom’s Meat Sauce for Spaghetti

Posted on September 23, 2013 by | Leave a comment

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.

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Posted in Entrees, Mary Louise's Recipes, Original Cookbook, Sauces

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Chop Suey with Almonds

Posted on September 23, 2013 by | Leave a comment

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.

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LBJ Chicken

Posted on September 23, 2013 by | Leave a comment

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.

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Chicken a la King

Posted on September 23, 2013 by | Leave a comment

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.

 

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Beef Pot Roast

Posted on September 20, 2013 by | Leave a comment

Get piece of long shoulder in piece with some beef suet.  Melt some suet or crisco in pan and when hot put meat into brown which has flour on both sides.  Slice small onion and put in meat, add a little hot water and cover, cooking on top of stove or in electric fry pan for couple hours with low temperature.

In cooking any kind of stew, don’t put too much water on it so it will brown the least bit, than add more water to finish cooking. The browning gives the stew a better flavor.

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Posted in Entrees, Lollie's Recipes, Original Cookbook

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Convent Pie

Posted on September 20, 2013 by | Leave a comment

½ c cooked macaroni, add 1 cup coffee cream, 1 Tbsp green pepper, 1 Tsp parsley, 3 eggs, 1 cup bread crumbs (about two slices), ½ c grated cheese, ¼ c melted butter, 1 teasp onion juice. Mix all together, grease pan and bake 45 minutes at 350°.  Serve with mushroom soup.

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Posted in Entrees, Lollie's Recipes, Original Cookbook, Vegetarian

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Pieces of Spring Chicken Prepared

Posted on September 20, 2013 by | Leave a comment

Take frying pan, put some Crisco and oleo in pan and when hot, flour each piece of chicken, put in pan and brown on top of stove.  Cut small onion in baking pan, but browned pieces in it, cover and put in oven at 350° until it’s done.  Add salt when baking and rinse out the frying pan with a little water, heat it, than throw it in the baking pan with the chicken.  Cooking slowly it should be ready in one hour.

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Posted in Entrees, Lollie's Recipes, Original Cookbook

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