• 1 lb. ground beef
• 1/2 c. chopped onion
• 1 envelopes taco seasoning mix (1 1/4 oz. each)
• 3/4 c. Bisquick baking mix
• 1 1/4 c. milk
• 3 eggs
• 1 cup shredded Cheddar Cheese
• 1/4 head iceburg lettuce, shredded
• 1 tomato, diced
• 1/3 c. sliced ripe olives

HEAT oven to 400

GREASE square baking dish, 8x8x2.  Cook and stir ground beef and onion in 10″ skillet until beef is brown; drain.  Stir in seasoning mix; spoon into plate

BEAT Bisquick, milk and eggs with wire whisk or hand beater until almost smooth, about one minute.  Pour into plate.

BAKE until knife inserted in center comes out clean, about 25 mins.  Sprinkle with cheese.  Bake until cheese is melted, about 2 mins.  Cool five minutes.  Garnish with lettuce, tomato, olives and if desired, sour cream.  6 to 8 servings.

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY’S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING(recipe follows)

Directions:
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

“PERFECTLY CHOCOLATE” CHOCOLATE FROSTING

1 stick (1/2 cup) butter or margarine
2/3 cup HERSHEY’S Cocoa
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

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From a Hershey’s Cocoa Can.

Preheat oven to 375.  Mix grated cheeses and spread evenly in buttered 10 in. pie plate.  Beat eggs, add flour slowly, then beat in half and half.  If mixture is lumpy, strain it.  Pour egg mixture over cheeses in pie plate.  Carefully spoon chiles over the surface, then spoon picante sauce over all.  Bake about 45 minutes or until center is set.  Makes 8-10 servings.

From my Mom.

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Sometimes my Mom would add leftover shredded chicken to this.  I liked it better with the chicken.

• 1 1/2 lb ground beef
• 2 eggs
• 3/4 c. tomato juice
• 1 1/2 c. quick oats
• 1/4 c. chopped onion
• 1/4 T. dry mustard
• 1 T. Worcestershire sauce
• 1 1/2 tsp. salt
• 1/4 tsp pepper
• 1 c. tomato juice
• 10 1″ square cheese pieces

Mix all ingredients except tomato juice and cheese.  Shape into balls.  Press cheese squares in centers.  Place in greased casserole and pour tomato juice over top.  Bake 35-40 minutes at 350°

Chicken and Noodles.  by Ehme.

shred it.

cook noodles in broth.

add chicken.

add boullion.

add mushroom.

cream of mushroom.

potatoes.

eat.

yum.

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There you go!  Makes complete sense to me.

Mix sugar, cornstarch and salt.  Add evaporated milk and whole milk.  Cook in a double boiler stirring frequently, till it coats the back of a spoon.  Beat egg yolks and add 1/2 c. hot pudding.  Stir and return to pudding and cook 3 mins longer, stirring.  Add vanilla, cool, stir occasionally.

Layer vanilla wafers and bananas in an eight inch baking dish.  Melt brown sugar in hot water to make paste.  Stir into pudding to make streaks.  Pour over wafers and bananas.  Chill and serve with whipped cream.

SAUCE

• 1 can tomato paste (6 oz)
• 1/2 c. water
• 1 tsp salt
• 1 tsp oregano
• 1/4 tsp garlic or onion powder
• 1/8 tsp pepper

Combine all ingredients and let stand for one hour.

PIZZA

• 1 package active dry yeast
• 1 cup warm water, 105-115 degrees
• 1 tsp sugar
• 1 tsp salt
• 3 T. salad oil
• 3 1/2 unbleached flour (unless you like bleach then all-purpose is fine)
• 2 more T. salad oil
• Toppings

Dissolve yeast in warm water in large mixing bowl. Stir in sugar, salt, 3 T. oil and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth, about 5 minutes. Place in greased bowl, turn greased side up. Cover; let rise in a warm place 45 minutes. Heat oven to 400. Grease 2 sheet pans (15 1/2 x 10 1/2 by 1 inch), with 2 T. oil. Punch down dough; divide in half. Roll each half into rectangle, 16×11. Place rectangle in pan. Bake crust five minutes. Spread 1/2 c. sauce over each pizza; cover each with whatever toppings you want. If using more than one topping, arrange meat over sauce, then vegetables, then cheese. Bake 20 mins. Makes 2 pizzas.

Grandma B’s Shiksa-ized Matzo Balls.

• 4 large eggs
• 4 T. butter/oil/chicken fat (pick whichever one you like)
• 1 c. matzo meal
• 1/2 c. club soda (seltzer water)
• 1/2 t. salt (not necessary if you use chicken fat)
• 1/2 t. dill (i usually use fresh dill, a handful minced)
• 1 medium carrot–grated then minced

In large bowl, beat eggs with butter or fat and soda until well blended.  Stir in remaining ingredients.  Place in refrigerator for 1/2 hour.  Bring salted pot of water to boil.  Wet hands and roll mixture in gumball (ping-pong ball if you want the giant fill up the whole bowl ones) size balls.  Cover.  Cook for 30 minutes without looking at them.  Pull out a tester ball, cut it in half and see if it is cooked all the way through.  If it is not leave for ten minutes.

Combine all ingredients over medium heat.  Whisk until smooth.  When mixture comes to boil, reduce heat and simmer 20 mins, stirring often.  Remove pan and cover until cool.  Chill and store in a covered container.

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This is a recipe from my personal recipe file.  I have never actually tried to make it, because any time I try to make ketchup, I fail miserably.  I copied this recipe down because it seemed easy and straightforward.  Then I completely forgot about it, because that is what I do.  I’ll let you know how it turns out.

Heat oven to 350.  Lightly grease jelly roll pan, 15 1/2 x 10 1/2 x 1 inch.  Mix all ingredients thoroughly.  Shape mixture into one inch balls. Place in pan.  Bake 20-25  minutes or until brown.  Immediately remove from pan.  Serve warm with purchased sweet-and sour sauce if desired.  About 6 1/2 dozen appetizers.

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I believe this is a card that they hand out in grocery stores to get you to buy certain products.  I think it is a recipe from the seventies, because the picture is disco-tastic.