Combine and pour over meat.  Let sit at least 30 minutes.  Reserve marinade to baste meat.

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I have no idea how my Mom got James Garner’s marinade recipe, but it was one of her proudest accomplishments.  She was always saying, “Ohhhhh….this was made with JAMES GARNER’S MARINADE.  THAT I GOT.”  I am betting she got it from a magazine.

• 1 lb round steak, 1/4 to 1/2 inch thick
• 2/3 c. water
• 1 (4 ounce) can sliced mushrooms
• 1 envelope onion soup mix
• 1 cup sour cream
• 2 T. flour
• Buttered noodles

Trim fat from meat. Cut in small pieces. Heat fat in skillet or chafing dish. When you have about 3 T. melted fat, remove trimmings. (If fat coating is thin, add butter to make 3T.) Brown meat quickly. Add water and mushrooms (including liquid); stir in soup mix and heat to boiling. Blend sour cream and flour; add mixture. Cook and stir until mixture thickens. (If using a chafing dish, keep over hot water.)  Serve over hot noodles.

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What???  No condensed soup?

Heat oven to 350. Cut meat into one inch cubes; coat with flour. Melt shortening in skillet; brown meat. Add onion; cook and stir until onion is tender.

Pour into ungreased 2 qt. casserole; sprinkle with 3 T. flour, 1 1/2 tsp salt, the pepper, thyme, and garlic salt. Pour water over mixture. Cover; bake 45 to 60 mins. or until meat is tender.

Increase oven temp to 450. Arrange potatoes on meat; sprinkle with salt and paprika. Bake uncovered about 30 minutes longer or until potatoes are tender.

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This seems pretty much exactly like the last recipe, but without the cream soup.  What is a casserole without cream soup?

Melt shortening in large skillet. Cook and stir meat and onion in shortening untill meat is brown and onion is tender. Add water; heat to boiling. Reduce heat; cover and simmer 50 minutes.

Heat oven to 350 degrees.  Pour meat mixture into ungreased baking dish, 13x9x2 inches; arrange potato slices on meat. Stir together soup, sour cream, milk, salt and pepper. Bake uncovered 1 1/2 hours or until potatoes and meat are tender.

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I don’t know why this is called Connecticut Beef Supper.  I have never met a person from Connecticut that would eat this.

Your handy dandy cost saving tip from Betty Crocker?  “Non-fat dry milk is nutritious and a good bargain. Mix a quart of it according to package directions and use it in all your cooking-especially in sauces and in casseroles like this one. ”

This actually sounds pretty good for a casserole.  But then again, it is the time of year where all I want to eat is food that involves meat and a cream sauce.  You know, so I can fit into that swimsuit.

• 1 pound steak.  I use shoulder steak or rib-eye if I am feeling flush.  Put the meat in the freezer for about an hour to let it get slightly frozen and easy to cut.  If your freezer actually works properly, you will probably only need to have it in there about half an hour.  While you are waiting, whisk together…
• 1/2 c. soy sauce
• 1 pear grated.  I use the peel, and the juices.  Asian pears are best, but they don’t exist in Maine, so I use the one that looks most Asian at the moment.
• a couple of tablespoons of garlic, finely chopped (I scoop it out of a can!)
• 2 T. brown sugar
• grated ginger to taste
• 1 grated onion
• 1 T. honey
• 1 T. sesame seeds, toasted (more if you like them)
• 3 T. sesame oil
• 2 tablespoon red pepper flakes
• 1 T. ground red pepper (if you like it spicy)
• 1/2 tsp. black pepper coarse ground
• 2 green onions, thinly sliced
• 1 20 oz bottle lemon lime soda (like 7up)

Slice your meat very thin and place in a zip lock bag.  Pour the marinade over the meat and squeeze all the air out and place in the fridge for at least one hour.  I usually marinade it for about 24 hours.

Cook the meat when you make your BiBimbap!  Or you can cook it and serve on top of ramen noodles, or in soup, or just with some fried rice and a fried egg.  Seriously awesome stuff.  Can also substitute chicken!

Soak meat in brine 12 hours.  Remove from brine and soak in following solution for teriyaki flavor.

Teriyaki Sauce

• 1 c. soya
• 1/2 tsp. dry mustard
• 1/2 c. dry white wine
• 1/2 t. onion powder
• 4 T. sugar
• 1/2 tsp. garlic  powder
• 1/2 t. ginger

Smoke meat in smoker 6-8 hours or until done.  Can also use dehydrator, follow manufacturers instructions.

Technorati Tags: jerky, preserved food, family recipes, end of days

Cook slow

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No it is not really a recipe, it is an adventure!

Dough:

• 1 c. milk
• 3 c. bisquick
• 1/4 c. mayonaise

Cook pork and onion over low heat until meat is no longer pink.  Cool.

Drain spinach, add to meat and onions, with rest of the ingredients.

Spread half of dough on greased cookie sheet.  cover with meat mixture.  Spread rest of dough over mixture.  Brush with a beaten egg yolk, if desired.

Bake 25 to 30 min at 400.  Cut in squares.  Serve hot or cold.  Very good as a main dish, accompanied by salad.

–Josephine F. Olsen Cape Elizabeth, Maine from the 1958 Maine March of Dimes Cookbook

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I loathe canned spinach, so I would use frozen or fresh, and I am kinda grossed out by the mayo in the crust bit.  I am wondering what that does for it.  Hmm.

Technorati Tags: Italian food, meat pie, church cookbook recipes, march of dimes recipes, maine recipes, 1958 recipes,

Place meat in large bowl.  Add all ingredients and mix thoroughly.  Place 1 T. of mixture in parboiled cabbage leaves, or grapevine leaves, and fold over on all sides.

Place stuffed leaves in deep sauce pot, and cover with any meat or chicken broth or bouillon, to which 1/2 c. tomato paste have been added.  Cook over low heat for one hour.

Note:  Grapevine leaves may be purchased in any grocery store which specializes in imported foods.  They usually come in jars or cans, packed in brine, and should be thoroughly rinsed in boiling water before used.

–Helene Giftos Cape Elizabeth, Maine from the 1958 Maine March of Dimes cookbook

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I heart stuffed grape leaves.  I have never had the courage to try stuffed cabbage….cabbage and I don’t get along so well.

Quickly sear hamburg (breaking with a fork into loose crumbles) in hot fry pan.  In meantime partially cook celery cut in 2 inch lengths to the “crunchy” stage.

Remove hamburg from fry pan, and in same fat, saute thinly sliced onion.  When onion slices are near the golden brown stage, add think strips of green pepper and finish sauteing.

Remove from fire and combine with hamburg, celery, and tomato soup.  Put in casserole and reheat so that ingredients have chance to combine flavors.

There are many versions of that All-American favorite, chop suey. I’ve used a variety of recipes, all good, in my “Kitchen Cupboard” column.   This old favorite was given to me by a close friend.  I’ve added to it the suggestions from another friend.  Because I’m a meat eater, I’ve changed it a bit to suit myself, adding a larger porportion of meat to celery than some people might like.  Good for dieters!

Francs Hapgood Portland Press Herald, Portland, Maine from The 1958 Maine March of Dimes Cookbook.

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American Chop Suey is all over the place in the Northeast.  Growing up in Montana, I had never heard of it.  My Mom made something like it, but she called it “Bachelor’s Goulash” or “Stuff” or “Eat it or Eat Nothing”.  I was under the impression that American Chop Suey involves macaroni, because that is the way I have always seen it, so perhaps ole Frannie forgot to put in the part about serving over macaroni.  Or perhaps since she is such a “meat eater” she doesn’t do pasta.  I do find it amusing that a pound in a half of ground beef with some overcooked vegetables thrown in, tossed up with some condensed sodium soup is considered “good for dieters”.  Does anyone else have a “traditional” recipe for American Chop Suey?  The food anthropologist in me is curious if this is actually a nationally known recipe, or if it is just a Northeast thing.

Technorati Tags: beef casserole, american chop suey, church cookbooks