Lancaster farming. (Lancaster, Pa., etc.) 1955-current, February 11, 1984, Image 46

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Tasty Winter
Coming from a family that loves
casseroles - I remember my
mother’s hamburger noodle bake
and my aunt’s turkey tetrazzim -
this was a mouthwatering page to
And, although I do not know the
name of it, I have included the
recipe for one of my favorite
casseroles. I hope you like it as
much as I do.
1 can tomato bisque soup
1 can cream of chicken or cream of
mushroom soup or 1 can cream of
chicken mushroom soup, which I
recently discovered
1 lb. ground beef
1 medium size package of egg
onion, chopped
1/4 pound Velveeta cheese
Brown the hamburger with
desired amount of onion and cook
noodles according to package
directions. Mix the tomato soup
with the hamburger and the cream
of chicken or mushroom soup with
the drained noodles. Place a layer
of noodles in a 1-quart greased
casserole. Top with layer of
hamburger mixture, another layer
of noodles and cover with
remaining hamburger. Top the
hamburger with Velveeta cheese
and bake at 325 degrees for 50
minutes to an hour.
1/2 cup chopped onion
1/4 cup butter or margarine
1/4 cup unsifted flour
1 tablespoon chicken-flavored
instant bouillon
21/2 cups canned milk
10 slices of American cheese
3 cups cubed, cooked turkey
2 cups cooked elbow macaroni
2 tablespoons chopped pimiento
1 cup buttered soft bread crumbs
3 slices American cheese, cut in
half diagonally
Preheat oven to 350 degrees. In
medium saucepan, over medium
heat, cook onion in butter until
tender; stir in flour and bouillon.
Add milk and 10 cheese pieces;
cook, stirring until sauce thickens
and cheese melts. Remove from
heat. In large bowl, combine
turkey, macaroni and pimiento;
stir in sauce. Turn into lightly
greased 2-quart baking dish.
Sprinkle crumbs evenly over top;
bake 25 minutes or until bubbly.
Arrange cheese slices on top;
return to oven for five minutes or
until cheese melts.
Mrs. Charles Wingert
State College
Recipe Topics
Recipe Topics
18 Puddings and Custards
25 Favorite Vegetable Dishes
3 Let's Bake Some Cakes
Home On The Eange
Grease dish and slice the following
into it:
4 onions
4 potatoes
1 can crushed corn
cover with raw hamburger, 1 cup
tomatoes, salt and pepper to taste
Bake at 350 degrees for an hour
or until it is done.
1 package (7 oz.) elbow macaroni
1 pound fresh asparagus or 1 (9 oz.)
package of frozen asparagus
1 can (10 3/4 oz.) condensed cream
of mushroom soup
1 cup milk
1 1/2 cups shredded Cheddar
3 hard-cooked egs, sliced
1/2 cup toasted slivered almonds
1 jar (2 1/2 oz.) sliced mushrooms,
1/4 cup sliced green onion
1/4 teaspoon salt
dash pepper
Preheat oven to 350 degrees.
Cook macaroni according to
package directions; drain. Cook
asparagus just until tender; drain
and cut into 1/2-inch pieces;
reserving the tops of seven spears.
Combine soup and milk in a large
mixing bowl. Stir in one cup of the
cheese, eggs, almonds,
mushrooms, green onion, salt and
pepper. Stir in macaroni and cut
asparagus. Turn into buttered 2-
quart casserole. Bake 40 to 45
minutes or until hot and bubbly.
Remove from oven and arrange
reserved asparagus on top;
sprinkle with remaining 1/2 cup
cheese. Return to oven just until
cheese is melted, about five
2 packages (10 oz. each) frozen
baby lima beans
1 tablespoon butter
2 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup dairy sour cream, at room
1/4 cup chopped pimiento, drained
1/4 cup chopped fresh parsley
1 can (61/2 oz.) chunk light tuna in
water, drained and flaked
11/2 cup shredded cheddar cheese
Preheat oven to 350 degrees.
Cook lima beans according to
package directions; dram and
reserve liquid (about 2/3 cup).
Melt butter in a small saucepan.
Stir in flour, salt and pepper until
smooth. Remove from heat and
gradually stir in reserved liquid.
(Turn to Page B 8)
Betty Biehl
>** ?
i* * %
This asparagus macaroni casserole combines all the goodness of asparagus, elbow
macaroni, mushrooms, almonds and cheese. It even looks delicious! Look for the recipe
in this section.
This Cheddar shrimp casserole will delight seafood lovers, as it contains one whole
pound of shrimp.
This week’s featured recipe
comes from Grace Ziegler,
featured on our Home on the
Range page for all of her time
spent helping others. Read about
the people she has helped and try
her green bean casserole for an
interesting side dish to your
I* ***
Featured Recipe
favorite meal,
Green Bean Casserole
1 large package french string
2 tablespoons butter
salt and pepper
1 can mushroom soup
6 slices fried bacon
bread crumbs
Cook green beans until tender;
dram. Add butter, salt, pepper, il
desired, mushroom soup and
bacon. Sprinkle with bread crumbs
and bake at 350 degrees for about
an hour.