On a rainy day or when there’s a nip in the summer air, using the oven will remove the chill and provide simple but tasty meals that all ages will enjoy.
This week’s recipes are tried and true, coming from a well-worn family cookbook.
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Hamburger Pie
1 medium onion, chopped
2 tbsps. fat
1 lb. ground beef
salt and pepper to taste
1-20 oz. can green beans, drained
1-10 oz. can tomato soup
5 medium potatoes, cooked
1/2 cup warm milk
1 egg, beaten
1/2 tsp. salt
1/2 tsp. pepper
Brown onion in hot fat, then brown meat in the same fat and add salt and pepper.
Stir in the beans and soup and pour into a large greased casserole.
Mash the potatoes. Add milk, beaten egg and seasonings. Arrange potato mixture over the meat in a ring or form into 6 mounds.
Bake at 350 degrees F until potato peaks are lightly browned.
Serves 6.
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Prairie Casserole
1/2-1 pkg. flat noodles
3 tbsps. fat
1 cup sliced onion
1/2 cup green pepper, chopped
1 lb. ground beef
1-20 oz. can tomato juice
1-6 oz. can tomato paste
1 cup kernel corn
salt and pepper to taste
2 tsps. Worcestershire sauce
1/2 lb. processed cheese, grated
Cook noodles according to package direction. Drain and set aside.
Melt fat in frying pan and cook onion and pepper until onion is clear. Remove onion and pepper and then brown meat.
Combine all ingredients in a 2 qt. casserole. Bake at 350 degrees F for about 30 minutes or until the mixture bubbles. Serves 6.
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Rhubarb Sauce
4 cups rhubarb, chopped
1 1/ 2 cups sugar
Choose young, tender rhubarb of red colour. Remove the root and leaves and wash the stalks. Cut into 1 inch pieces.
Place rhubarb in a greased casserole. Sprinkle sugar over the fruit and mix well. Let stand 20-30 minutes.
Cook slowly in a 350 degrees F oven. This method develops a rich, red colour in the rhubarb and eliminates the need for constant watching.
Serve warm over a white cake or vanilla ice cream.
Joyce Walter can be reached at [email protected]
