MEXICAN MEAT PIE

 6 slices bacon
1 # ground beef
1 cp whole kernel corn
1/4 c finely chopped green pepper
1/4 c fine chopped onion
1/4 c corn meal
1/2 tsp oregano
1 1/2 tsp chili powder (or more)
1 tsp salt
1/8 tsp pepper
8 oz can tomato sauce
1 egg
1/4 c milk
1/2 tsp dry mustard
1/2 tsp Worcestershire sauce
1 1/2 c grated cheese

Oven 425*

Fry bacon, break into pieces. Brown beef, drain, stir in corn, green pepper, onion, corn meal, oregano, chili powder, 1/2 tsp salt, pepper and tomato sauce. Prepare crust (below). Place meat mixture in pie shell. Bake at 425* for 25 mins. Combine egg, milk, 1/2 tsp salt, mustard, Worcestershire sauce and cheese. Spread on top then top with bacon pieces. Bake 5 mins or until cheese melts. Let stand 10 mins before serving.  

Pie Crust

1 c flour
1/3 c firm bacon drippings
2 Tbsp corn meal
3 to 4 Tbsp water

Mix same as regular pie shell roll out 1/2 inch make rim. 

Enjoy eating. 

Not sure where this recipe came from.

PORK CHOPS AND SPUDS

Use grater with the big holes to grate potatoes for scalloping; it's much faster than slicing. Put over scalloped potatoes in a 9x9" pan. Put a can of condensed cream of chicken/mushroom soup slightly diluted with 1/3 can of milk over the potatoes. Lay Pork chops on top of potatoes and put casserole in 350* oven, uncovered. Turn chops over in 1/2 hour and salt and pepper them. Bake one hour, all told. 

This was a recipe of my mothers. She was a cook who put a "dash of this" and "a dash of that" in her cooking. She could make soup look like a chief's soup - without a recipe.  

BEEF PORCUPINES

1 lb ground beef                                                        1/8 tsp pepper
1 cup raw rice                                                            1 medium onion, diced
3/4 tsp salt                                                                 1 can condensed tomato soup

Combine beef, rice, salt, pepper and onion. Form into 1-1/2" balls; place in baking dish. Add tomato soup; cover. Bake at 350* for 1 hour or until rice is tender.

6 servings.

(Favorite Recipes - Casseroles)

FRICASSEE OF BEEF

Select a 2-1/2 lb. round steak cut about 2" thick. Cut into pieces large enough for individual servings or leave in one large piece. Brown the meat in a little fat. Remove meat and make gravy by browning 6 tbsp flour in 3 tbsp fat and adding 2 cups hot milk. Stir until smooth and rather thick. Put the meat in the gravy (gravy should cover meat) and bake in a moderate oven 325* about 2-1/2 hours or until meat is tender. The meat should be covered the first hour, then cover can be removed for the rest of the cooking period. Remove meat to a platter, add a little milk and stir until gravy is smooth.

YAKAMISH (JAPANESE STYLE)

1/4 cup chopped onion                                               Salt
4 tbsp butter or margarine                                          Pepper
1 lb sirloin steak, 1" thick cut in very thin strips       1-1/2 cups shredded raw carrots
                                                                                    Soy Sauce

In a skillet, cook onion in 2 tbsp of the butter or margarine till tender. Remove from skillet. Put remaining butte and half the meat in skillet; season lightly with salt and pepper. Brown quickly. Remove meat; repeat with remaining meat. Stir in cooked onions, carrots and rice; toss till heated through. 

Pass soy sauce. 

Makes 4 to 5 servings. 

Authors Note: We lived in Japan for 3 year. This could have come from our Japanese maid. 

COUNTRY FRIED STEAK

1-1/2 lbs round steak, 1/2" thick
1/4 cup flour
1-1/2 tsp salt
1/4 tsp pepper
Bacon drippings, for frying
2 cups milk

Pound flour and seasonings into steak and fry in about 2 tbsp very hot drippings until brown on each side.

Transfer to a hot platter and make gravy from drippings and milk.

You'll probably need to add a little more flour to the skillet - 1 to 2 tbsp before adding the mi and stirring a smooth gravy. Taste for seasonings. You may need a little more salt.

(Mary Meade's Country Cookbook)

DINNER-IN-A-DISH

5 tbsp fat                                                     1/4 tsp pepper
1 medium onion, chopped                           2 eggs, well beaten
2 green peppers, sliced                                2 cups canned corn
1 lb hamburger                                             4 medium tomatoes, sliced
1-1/2 tsp salt                                                 1/2 cup dried bread crumbs

Melt 4 tbsp fat in a skillet and saute onion and peppers for 3 minutes. Add meat and seasonings. Remove from heat. Stir n eggs and mix well. Place 1 cup of corn in a baking dish, then half the meat mixture, then a layer of sliced tomatoes. Repeat: cover with crumbs. Dot with remaining fat. Bake in a moderate oven (350*) 35 to 45 minutes.

Serves 4

STUFFED MEAT ROLLS

1 lb ground beef                                                  2 tbsp chopped onion
1 tsp salt                                                               1 tbsp bacon fat
Pepper                                                                  1/2 cup fin, dry bread crumbs
1 tbsp chopped onion                                           Gravy
1/4 cup water

Combine meat, seasonings, 1 tbsp onion, and water; mix thoroughly. Divide meat in 3 large or 6 individual portions. Shape each into a square. For the stuffing; cook 2 tbsp onion in bacon fat until soft and yellow. Add bread crumbs; mix well; season. Place a spoonful of stuffing on each meat square. Roll; seal ends. Brown in small amount of hot fat. Arrange in shallow baking dish. Blend 2-1/2 tbsp flour with fat in skillet. Gradually add 1-1/2 cups milk, stirring constantly until thick. Season. Pour over meat. Bake in moderate oven (350*) for 30 minutes.

Serves 4 to 6.

BRAISED POT ROAST

2 tbsp flour                                                            2 tbsp fat or oil
2 tsp salt                                                                 1 medium onion, sliced
1/4 tsp pepper                                                         3 peppercorns (whole peppers)
3 to 4 lbs beef roast, cut 2" thick (blade or arm roast)
1 small bay leaf                                                      1 cup water

Combine flour, salt and pepper; rub mixture into surface of meat. Heat fat in electric skillet or Dutch over over surface heat. Brown meat well on one side; add onion pepper and bay leaf. Turn meat and brown other side. Place meat on flat, low rack. Add water cover and cook slowly 2 hours. Add water as needed to keep 1/2 to 1" in pan. Makes 6 to 8 servings.

(Farm Journal Country Cookbook)

Author Note; This is another recipe my parents did back when we were kids.

SPANISH STEAK

2-1/2 lbs chuck steak - 1" thick                                      1/4 cup water
1/2 cup chopped onion                                                    1 tsp salt
1/2 cup chopped green pepper                                         1/4 tsp pepper
1/2 tbsp Wesson Oil                                                         1 Bay leaf
                                       2 8-oz cans Hunts Tomato Sauce

In large skillet, saute onion and green pepper in hot Wesson Oil until tender; push to side. Add meat and brown on both sides. Pour off excess fat. Add water, seasonings and Tomato Sauce. Cover and simmer for 2 hrs or until meat is tender. Makes 4 to 5 servings.




Authors Note: This is a recipe my mother made when we were younger. It was one of my parents favorites.