Beef Casserole

Ingredients:
2 pounds ground beef
1 cup chopped celery
1/4 cup chopped green pepper
3/4 cup chopped onion
1/2 cup margarine
2 cans tomatoes
1 can mushroom pieces, drained
1 can water chestnuts, drained and sliced
1 cup cubed American cheese
1/2 cup chopped green olives
1/2 cup chopped black olives
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces egg noodles, uncooked
2 cups shredded Cheddar cheese

Procedure:
1. Brown ground beef; drain.
2. Saute celery, green pepper, and onion in margarine.
3. Add tomatoes and their juices.
4. Add all remaining ingredients, except Cheddar cheese, and simmer 20 minutes. Pour into 13 x 9-inch pan.
5. Sprinkle Cheddar cheese on top and bake at 350 degrees for 40 minutes.

Serves twelve people.

Easy Pound Cake

Ingredients:
Cake
1 cup softened butter
3 cups sugar
1 teaspoon vanilla extract
2 teaspoons almond extract
6 eggs, at room temperature
3 cups all-purpose flour
1/2 pint heavy cream, at room temperature

Icing
1 ounce baker's unsweetened chocolate
1/2 cup water
1 egg white
16 ounces boxes confectioners' sugar
1/3 cup milk
chopped pecans

Procedure:
1. Cream butter and add sugar, beating until light and smooth.
2. Add vanilla and almond extracts.
3. Add eggs one at a time, beating at medium speed after each addition.
4. Add flour and heavy cream alternately, mixing well.
5. Pour batter into a greased and floured 10-inch tube or Bundt pan.
6. Place in a cold oven and immediately turn heat to 350 degrees.
7. Bake 1-1/4 hours. Cool on wire rack before icing.
8. To prepare icing, melt chocolate and butter in top of double boiler.
9. Beat egg white until stiff and add to chocolate mixture.
10. Remove from heat and add confectioners' sugar.
11. Gradually add milk while beating to a creamy consistency.
12. Stir in optional pecans.
13. Frost cooled cake.

Serves sixteen people.

Potato Casserole

Ingredients:
3 large potatoes
1/4 cup margarine
1 cup grated sharp cheese
1 cup sour cream
1/2 cup milk
1/3 cup green onion and tops
Salt and white pepper to taste
1/4 cup chopped pimiento

Procedure:
1. Boil potatoes in jackets until almost done.
2. Chill until very cold.
3. Peel and shred with a grater.
4. Melt margarine in double boiler.
5. Add cheese, a small amount at a time.
6. Mix together the sour cream and milk.
7. Add to cheese mixture.
8. Add onions and stir.
9. Add salt and pepper to taste.
10. Add the shredded potatoes.
11. Put in casserole; bake at 350 degrees for 45 minutes, uncovered.

Serves six people.

String Bean Salad

Ingredients:
1/2 kilo string beans
6 tablespoons olive oil
3 Tablespoons vinegar
1/2 teaspoon salt and pepper
1 onion, minced
4 hard cooked eggs, chopped
2 teaspoons vinegar
3 Tablespoons mayonnaise
1 teaspoon prepared mustard
4 strips bacon, sauteed

Procedure:
1. Cook beans. Cool and drain.
2. Add next four ingredients and mix; cover and chill.
3. Combine next four ingredients; cover and chill.
4. When ready to serve, toss the crumbled bacon lightly with the beans.
5. Heap in lettuce lined bowl and top with egg mixture.

Serves five people.

Talangkanin | Aligue Rice

Ingredients:
3/4 kilo shrimp
3 tablespoon of sugar
1 cup of butter
1 jar of taba ng talangka (crab fat) or aligue
6 cups of cooked rice
1/2 cup chopped spring onions
1/2 cup chopped garlic

Procedure:
1. Melt butter in a stir fry pan or wok.
2. Saute onions and garlic.
3. Add crab fat and cooked rice.
4. Add the shrimps.
5. Mix and cook for 3 minutes while stirring.
6. Add salt and pepper to taste.

Serves 6 people.

Strawberry Lady Finger Dessert

Ingredients:
2 packages lady fingers
6 eggs, separated
1 cup sugar
1 pint whipping cream
Pinch of salt
1 teaspoon vanilla
Strawberries for topping

Procedure:
1. Line a spring mold pan with split lady fingers, covering the bottom first, then sides.
2. Beat egg yolks until thick and lemon-colored.
3. Add sugar gradually and beat until light.
4. Beat whipping cream until thick.
5. Fold into egg mixture.
6. Add salt to egg whites and beat until stiff.
7. Fold into cream mixture, adding vanilla.
8. Pour mixture into lined pan of lady fingers and freeze immediately.
9. Top with fresh or frozen fruit to serve.

Serves 10 people.

Cheesy Chicken Casserole

Ingredients:
2 cups cooked diced chicken
1 can tomatoes and green chilies
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 can chicken broth
1 package soft tortillas, cut in small pieces
1 large onion, chopped
1 cup grated sharp Cheddar cheese

Procedure:
1. Layer the chicken, tomatoes, soups, broth and tortillas in a greased 2-quart casserole.
2. Add chopped onions.
3. Repeat layers and onions.
4. Sprinkle grated cheese over top and bake at 350 degrees for one hour.

Serves 8 people.

Cheesy Rice With Broccoli

Ingredients:
1/3 cup uncooked rice
1/2 cup chopped onion
1/2 cup chopped celery
2 Tablespoons butter
1 package frozen chopped broccoli, cooked
1 can condensed cream of mushroom soup
1 small jar (8 ounces) Cheez Whiz
Pepper

Procedure:
1. Cook rice until tender.
2. Saute onion and celery in butter.
3. Stir in rice and well-drained broccoli; then add soup and Cheez Whiz.
4. Season with pepper.
5. Spoon into greased baking dish and bake at 350 degrees for 20-30 minutes, or until thoroughly heated.

Serves four people.

Coffee Sugar Cake

Ingredients:
2 cups brown sugar, lightly packed
2 cups flour
1/2 cup butter, softened
1 egg, beaten
1 teaspoon nutmeg
1 teaspoon baking soda
1 cup sour cream
1/2 teaspoon cinnamon
1/2 cup chopped nuts

Procedure:
1. Thoroughly mix together brown sugar, flour and butter.
2. Spread half of mixture into 9-inch square pan.
3. To remaining brown sugar mixture, add egg and nutmeg.
4. Mix baking soda into sour cream and add, stirring well.
5. Spread batter over first mixture in pan.
6. Sprinkle cinnamon and nuts over batter.
7. Bake at 350 degrees for 40 minutes.

Serves six people.

Crab Shrimp Pie

Ingredients:
9-inch pie shell
2 Tablespoons butter
1/4 cup chopped green pepper
1/4 cup chopped green onions
1/4 cup chopped celery
3 ounce can mushrooms
1/2 pound lump crabmeat
1/2 pound shrimp, boiled and peeled
1 cup grated Cheddar cheese
1/4 cup grated Parmesan cheese
1 Tablespoon lemon juice
1/8 teaspoon Tabasco sauce
1 egg, beaten
1/4 cup mayonnaise
1/4 cup slivered almonds

Procedure:
1. Bake pie shell partially at 400 degrees for 5 to 7 minutes.
2. Melt butter in large skillet and saute green pepper, green onions, celery and mushrooms.
3. Add crabmeat, shrimp, 3/4 cup Cheddar cheese, Parmesan cheese, lemon juice, Tabasco sauce, egg and mayonnaise.
4. Stir well to combine.
5. This mixture should be moist but not "runny," so drain off excess liquid.
6. Spoon into pie shell.
7. Bake at 350 degrees for about 20 minutes.
8. Add almonds and remaining 1/4 cup Cheddar cheese.
9. Bake 10 minutes longer.
10. Baking time can be shortened slightly by heating combined filling ingredients before spooning into pie shell.
11. If fresh seafood is not available, canned seafood can be effectively substituted.

Serves six people.

Creamy Crab Dip

Ingredients:
8 ounces softened cream cheese
6 ounces frozen crab meat, thawed
1/4 cup mayonnaise
1/4 cup salad dressing
1 small onion, finely grated
1 tablespoon prepared mustard
1 teaspoon Tabasco sauce
4 tablespoons parsley flakes

Procedure:
1. Mix all ingredients thoroughly and chill for at least one hour.
2. Serve with buttered crackers.

Makes 2 cups.

Sugar Pecan Cookie

Ingredients:
1 egg white
1 cup brown sugar
1 Tablespoon flour
Pinch of salt
3/4 cup pecans, chopped

Procedure:
1. Beat egg white until stiff froth.
2. Add brown sugar and continue beating.
3. Stir in flour and salt.
4. Fold in pecans.
5. Drop by small teaspoons on buttered cookie sheet.
6. Bake at 325 degrees for 10 minutes.

Makes 36 cookies.

Creamy Chicken Pimiento

Ingredients:
2 packages frozen broccoli
2 cups sliced, cooked chicken
2 cans condensed cream of chicken soup
1 cup mayonnaise
1 teaspoon lemon juice
1/2-1 teaspoon curry powder
1/2 cup grated, sharp, processed cheese
1/2 cup soft bread crumbs
1 Tablespoon melted butter
Pimiento strips

Procedure:
1. Cook broccoli in boiling, salted water until tender; drain.
2. Arrange stalks in greased 11-1/2 inch x 7-1/2 inch x 1-1/2 inch pyrex baking dish with flowerets facing outward.
3. Place chicken on top of broccoli.
4. Combine soup, mayonnaise, lemon juice and curry powder; pour over chicken.
5. Sprinkle with cheese.
6. Combine crumbs and butter; sprinkle over all.
7. Bake at 350 degrees for 25-30 minutes, or until thoroughly heated.
8. Garnish with pimiento strips.

Serves six people.

Mushrooms Parmesan

Ingredients:
1 pound mushrooms
3 Tablespoons chopped parsley
1/4 teaspoon chopped garlic
1/4 cup bread crumbs
2 Tablespoons grated Parmesan cheese
Salt and pepper to taste
1/4 cup olive oil
2 Tablespoons dry white wine

Procedure:
1. Wash and dry mushrooms.
2. Place in baking dish.
3. Sprinkle with parsley, garlic, half of bread crumbs and grated cheese.
4. Add salt and pepper to taste.
5. Pour oil and wine over this.
6. Turn once and sprinkle with rest of bread crumbs.
7. Bake at 350 degrees for about 20 minutes or until tender.

Serves six people.

Cheese Pouf

Ingredients:
8 slices white bread
8 ounces package Old English cheese slices
4 Tablespoons butter
3 eggs
1 teaspoon salt
1/2 teaspoon pepper
3/4 teaspoon dry mustard
2 cups milk

Procedure:
1. Trim crusts from bread and cut into 1-inch squares.
2. Cut cheese slices into bite-sized pieces.
3. In greased, shallow 2-quart casserole, alternate layers of bread and cheese, beginning with bread.
4. Pour melted butter over top.
5. Beat eggs well.
6. Stir in salt, pepper, mustard, and milk, combining thoroughly.
7. Pour over ingredients in casserole.
8. Cover and chill at least 4 hours.
9. Bake covered in a preheated 350 degree oven for 30 minutes.
10. Uncover and bake 30 minutes longer until top is golden and puffy.

Serves six people.

Spinach Dip

Ingredients:
10 ounces frozen spinach
1/2 cup chopped green onions
1/2 cup chopped fresh parsley
2 cups mayonnaise
1 teaspoon salt
1/8 teaspoon freshly ground pepper

Procedure:
1. Thaw spinach; squeeze out liquid.
2. In blender or processor, mix all ingredients thoroughly.
3. Chill 24 hours.
4. Serve with crackers or raw vegetables.

Makes 3 cups of dip.

Oatmeal Lace Cookies

Ingredients:
1/2 cup margarine
1/2 cup butter
1 cup white sugar
1 cup brown sugar
2 eggs
2-1/2 cups quick-cooking oats
1 teaspoon baking powder
1 teaspoon vanilla
1 cup finely chopped pecans

Procedure:
1. Cream margarine and butter.
2. Add white sugar and brown sugar; cream well.
3. Mix in eggs, oats and baking powder.
4. Then add vanilla and pecans.
5. Line cookie sheets with wax paper.
6. Drop dough from a teaspoon onto wax paper allowing at least 4 inches between cookies, as they spread.
7. Bake at 350 degrees for about 8 minutes.
8. Remove cookie sheet from oven.
9. Allow cookies to cool slightly before removing from wax paper to wire rack.

Makes 60 cookies.

Herb Garden Green Beans

Ingredients:
4 Tablespoons unsalted butter
1/3 cup minced onion
1/4 cup minced celery
1/4 cup minced fresh parsley
1/4 cup fresh basil chiffonade
1 teaspoon chopped fresh rosemary
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon freshly ground pepper
1 pound green beans, snapped and blanched

Procedure:
To make basil chiffonade:
1. Roll basil leaves up tightly and thinly slice crosswise.
2. The resulting strips are called chiffonade.
3. This process is usually used for basil and sage, so that leaves are not bruised.

To make Herb Garden Green Beans:
1. Melt butter in a large skillet.
2. Add onion and celery.
3. Saute until soft.
4. Add parsley, basil, rosemary, garlic, salt, and pepper.
5. Cook, stirring constantly, 3 minutes.
6. Gently stir in beans.
7. Cook uncovered until beans are thoroughly heated.

Serves six people.

Fettuccine Alfredo with Broccoli

Ingredients:
8 Tablespoons olive oil
8 ounces broccoli florets, cooked
2 large onions, minced
1 clove garlic, minced
2/3 cup whipping cream
1 pound fettuccine, cooked
3/4 cup grated Parmesan cheese
Salt and pepper to taste

Procedure:
1. Heat oil in non-aluminum skillet over medium high heat.
2. Add broccoli and saute.
3. Remove broccoli with slotted spoon and set aside.
4. Add onions to oil and saute until golden.
5. Add garlic and cook one additional minute.
6. Stir in cream. Increase heat and boil until sauce is reduced by one-third.
7. Add cooked fettuccine, broccoli, one-half cup Parmesan cheese, salt, and pepper.
8. Toss thoroughly.
9. Sprinkle remaining Parmesan on top.

Serves six people.

Starting today, we shall be doing short lists of past recipes posted here to help you, our readers find easy recipes without much going through the archives. For the first recipe list, I now present to you three beef dishes from our recipe archives.

Sirloin Steak with Mushroom
Pepper Steak
Beef Parmigiana

Easy Corn Fritters

Ingredients:
17-ounce can cream style corn
1-1/2 cups cracker crumbs
1 large egg
1/2 teaspoon grated onion
Salt and pepper

Procedure:
1. Mix all ingredients the day before cooking so crumbs will absorb moisture.
2. Drop from a spoon into hot fat and fry until brown.
3. Drain on paper towel.
4. These may be kept in a warm oven for refill during a party.

Serves six people.

Banana Flambee

Ingredients:
3 tablespoons butter
1 tablespoon brown sugar
4 ripe bananas, peeled and cut in half lengthwise
10 ounces package frozen raspberries, partially thawed
2 tablespoons Grand Marnier
2 tablespoons sugar

Procedure:
1. Melt the butter in a copper or other heavy skillet and add the brown sugar.
2. When the sugar has dissolved, add the bananas to it.
3. Saute them on each side for about three minutes.
4. Put raspberries, Grand Marnier and sugar in blender and blend until smooth.
5. Strain through a fine sieve and add to bananas and reheat.
6. Pour a little more Grand Marnier over the banana mixture and ignite with a match.
7. Serve while it is still burning.

Serves six people.