EverypersonsCookBook-OnePotCookingDone.pdf
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(VJe've really come a long way,- baby.)
ONE-POT COOKING
(CASSEROLES AND MAIN DISHES)
Compiled by:
Betty Johnston
Mary Taves
Joyce Purcell
For the Wichita Chapter of;
Dan
IM A T I O fSi A L
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WHEN YOUR RECIPE CALLS FOR DAIRY FOODS
BE SURE TO USE STEFFEN'S FOR BEST RESULTS
FRESH DAIRY FOODS
AND ICE CREAM
• MILK...a whole variety
to meet your needs
• COTTAGE CHEESE
• CULTURED SOUR CREAM
. PARTY DIPS
• CULTURED BUTTERMILK
SWEET CREAM BUTTER
HALF & HALF
HEAVY WHIPPING CREAM
FRUIT DRINKS
EGG NOG (in season)
ICE CREAMS & SHERBET
AT YOUR FAVORITE GROCERS
STEFFEN DAIRY FOODS COMPANY
700 EAST CENRAL
PHONE 267-4221
EVERYPERSON'S COOK BOOK
Whether you turn to the stove for survival
or for fun, this book has something in it
for you.
Some of the recipes are original creations
contributed by Wichita NOW members.
Others
have been published in newspapers. • We
have used several from the Christian
Science Monitor's Thursday Food Section
in particular. A few have been passed
down within a family from generation
to generation.
Some take time and skill.
Some are quick and easy.
All of them
are good.
Enjoy
Wichita NOW
A
M A T > O rsi A L
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".'\bove the titles of wife and mother,
which although dear, are transitory
and accidental, there is the title
human being which precedes and out-ranks
every other."
Mary Livermore
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HAWAIIAN CHICKEN
2 lbs. chicken - fryer cut
1 lb. canned pineapple
4 T. flour
Salt and pepper
•
1 c. green grapes (fresh)
4 T. cooking oil
Heat oil in skillet.
Dredge chicken in flour
and salt and papper.
Quickly browh chicken on
all sides. Place browned chickerl in baking dish.
Cover chicken with pineapple tidbits with the
juice, and the green grapes.
Bake 1 hr. at 350°.
Baste after 30 ifiins. baking with pan juices in
baking dish.
HROCCOLI CHICKEN casserole
2 c. boned chicken*
2 pkg. frozen broccoli
1 can creamed mushroom soup 1 can cream of chicken soup
1 can Cheddar cheese soup
1 can cream of onion soup
Mix all ingredients; add 2 c. uncooked rice.
Place in baking dish. Top with pkg. frozen onion
rings. Bake 45 mins. at 350°. Serves 6.
*For boned chicken:
Place chicken in 1 c. water in
cooker with seasonings — salt, pepper, poultry
seasoning. Cook 45 mins. at 15 lb. pressure.
Let cooker cool until pressure is down. Drain
stock and reserve in refrigerator f6r other recipes.
Chicken will drop from bone and can be chopped
to desired size.
POTATO
HAM SUPPER
6 med. potatoes, peeled
2 c. chopped ham
1 med. onion
1 c. sour cream
salt and pepper
6 T. flour
1/2 c. milk
Slice potatoes. Place one layer of potatoes
in buttered casserole. Sprinkle with 1 T. flour,
salt and pepper. Mix ham and sour cream. Place
a light layer of ham over potatoes. Repeat until
all ingredients are used. Pour milk over top.
Sprinkle with butter bread crumbs or salad croutons.
Bake 1 hr. at 325o.
tuna tetrazzini
2 tablespoons chopp^'i onion
1 tablespoon butter or margarine
1 can (10 3/4 oz) condensed cream of
mushroom soup
1/2 cup water
1/2 cup shredded sharp Cheddar cheese
1 can (about 7 oz) tuna, drained and
flaked
2 tablespoons diced pimento
1 tablespoon chopped parsley
2 cups cooked spaghetti
In saucepan cook onion in butter until soft.
Blend in soup, water, and cheese. Cook over
low heat until cheese melts; stir occasion
ally. Add tuna, pimento, parsley, and
spaghetti. Heat, stirring occasionally.
Makes about 31/2 cups.
Of course you can substitute 8 oz. cooked,
chopped chicken for the tuna!
SUMMER SAUGAGE
2 lbs. lean hamburger
1/8 t. garlic salt
2 T. Morton's Tender Quick^^^ t. pepper
1/8 t. salt
1 T. liquid smoke
^
Mix and shape into 3 rolls.
wrap and chill 24 hours.
bake 1-1/2 hrs. at 300°.
Wrap in plastic
Remove wrap and
Chill. Slice as
cold cuts for serving.
RICE DISH
1 small can mushrooms
1 t. oregano. Saute.
1/4 c. butter
Add:
1 c. uncooked long grain rice
4 green onions, chopped with tops
2 cans beef bouillon
and 1/2 c. water.
Mix and bake 1 hr. at 450o.
J
CAREER WOMAN'S BOILED DINNER
4 medium potatoes, cut into bite size pieces
1 T. beef bouillon
2 16-oz. cans Shellie Beans
2 c. leftover meat - ham, roast beef - cut
into bite size pieces
Boil potatoes until tender. Drain juice from
beans into pan with bouillon and bring to a boil,
Add beans, meat and drained potatoes.
pepper to taste.
Salt and
Serves 4.
BUSY MOTHER'S BARBECUE BEEF
6-8 lb. beef brisket
4
Place in crockpot, with 1 c. water.
low 12-24 hrs.
pepper
t. salt
Cook on
When you have time, after 12
hrs. remove from pot and slice through the brisket,
cross-grain, in 1/2" slices. Remove liquid from
crockpot.
Add 3 c. water and barbecue sauce:
4 c. chopped onions
1/2 c. vinegar
2 drops hot sauce
28 oz. catsup
4 T. Worcestershire sauce
1 c. brown sugar
2 t. mustard
Add meat. Simmer on low 4-8 hrs.
on high setting.
or 2-4 hrs.
HAMBURGER PIE
2 T. margarine
1/4 c. chopped onion
1 lb. hamburger
1/2 t. salt
1 c. tomato soup
Brown onion and hamburger.
pepper
Drain excess fat.
Add tomato soup, salt and papper.
Pour into
baking dish. Top with 1-1/2 c. Bisquick and
3/4 c. milk mixed into dough. Bake 20 mins.
at 425°. Serve in baking dish, or invert on
platter.
SALMON-STUFFED SPUDS
4 large uniform potatoes
2/3 cup (1 small can) evaporated milk
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon white pepper
2 tablespoons chopped onion
1/3 cup chopped green pepper
1 cup (7 1/4 oz can) salmon, drained
and flaked
1/2 cup shredded Cheddar cheese
Scrub potatoes and butter skins; prick with
fork.
Bake in preheated 400° oven for about
one hour or until tender when pierced with a
fork. Cut an opening in top of each potato,
scoop out insides and put through a ricer,
food mill or mash. Combine remaining ingredi
ents except salmon and cheese; beat until
light and fluffy.
refill shells.
Stir in salmon and cheese;
Return to oven and bake an
additional 15 minutes.
SIX-LAYER DINNER
Serves 10 - 12
Place a thick layer of sliced raw potatoes
in a deep baking dish, well buttered.
Wash 1/3 cup.rice, parboil and sprinkle
over potatoes. Cover rice with 1 1/2
pounds ground beef. Add a thick layer
of sliced onions. Add a layer of chopped
carrots and green pepper.
Pour over 1 quart canned tomatoes to which
1 tablespoon salt and 1 teaspoon sugar has
been added.
Sprinkle with pepper.
Cover tightly and place in moderate oven
for 2-1/2 hours.
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PEPPER STEAK
3
c. cooked rice
1/2 c. bouillon
1
lb. round steak (no fat)
2 green peppers, sliced
1
T. paprika
2 T. cornstarch
1/4 c. water
2 T. butter
2
cloves garlic (crushed)
1/4 c. soy sauce
1
c. green onion tops
2 tomatoes, cut
in eighths.
While rice is cooking, pound steak into 1/4"
thickness. Cut steak into 1/4" strips. Sprinkle
meat with paprika and let stand while preparing
other ingredients.
meat in butter.
Using a large skillet, brown
Add garlic and bouillon.
Cover
and simmer 30 mins. Stir in onions and green
peppers. Cover and cook another 5 mins. Blend
cornstarch, water and soy sauce.
mixture.
Stir into meat
Cook while stirring until clear and
thickened (2 mins.).
Add tomatoes and stir gently.
TAVES' SHRIMP
1 lb. shrimp
1 can water chestnuts
1 pkg. white or wild rice
1/3 c. sliced black
olives
1 c. celery
8 oz. sliced mushrooms
1/2 c. sliced green onions
2 T. pimentos
3/4 t. salt
3/4 t. paprika
1 pkg. frozen peas
1/4 t. pepper
2 T. butter
1 c. sour cream
1 3-oz. pkg. cream
cheese
Prepare rice. Prepare shrimp and drain. Prepare
peas. Saute mushrooms, onions, pimentos, water
chestnuts and black olives. Add rice, shrimp,
peas, seasonings, butter and sour cream.
35 mins. at 325°.
Bake
RAGOUT de BOEUF
4 lb. beef, cut in 1" cubes
salt and pepper
Flour
1/4 c. margarine
2 large onions, chopped
1 clove garlic, chopped
1 can plum tomatoes
(1 lb.-14-oz. size;
undrained)
1 c. dry red wine
16 small new potatoes
16 small whole onions
2 c. mushrooms (canned or fresh)
2 c. baby whole carrots, drained
3 T. flour mixed with 1/2 c. water.
Sprinkle beef cubes with salt and pepper, then
with flour.
Heat margarine in Dutch oven and
brown beef on all sides.
tomatoes and red wine.
Add onions, garlic,
Cover and simmer for
1-1/2 to 2 hrs. until beef is tender.
onions and carrots.
Simmer 20 mins.
Add potatoes,
Add flour
mixed with water. Stir over low heat until sauce
thickens and bubbles. Serve hot.
LEMON BRAISED STEAK
1 T. butter
1 clove garlic
1 veal bone-in round steak
(about 2 lbs.)
1/2 t. salt
1/4 t. basil
1/8 t. pepper
2 T. lemon juice
1 pkg. instant beef broth
3/4 c. water
Melt butter and brown steak on both sides.
Add
remaining ingredients and simmer, covered, over
low heat 45 mins. until meat is tender.
Serves
4-6.
VERY SPECIAL MUSHROOM STEW
1/4 cup oil
21/2 pounds boneless beef chuck or shoulder,
cut in 1-inch cubes
1 teaspoon finely minced garlic
1 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup flour
1 can (10 3/4 oz) condensed beef broth
1 cup apple juice or wafer
1 carrot peeled and halved
1 celery rib, halved
4 spring parsley
1/4 teaspoon thjnne leaves, crushed
1 bay leaf
1 pound small white onions, peeled
1 pound fresh mushrooms or 2 cans
(6 to 8 oz each) sliced mushrooms
2 tablespoons lemon juice
1/2 cup heavy cream or light cream
2 egg yolks
In large, heavy saucepan or Dutch oven, heat
oil until hot.
Add meat and brown well on
all sides, about 15 minutes. Stir in garlic,
salt, and pepper. Sprinkle flour over meat;
stir to blend.
Add broth, apple juice,
carrot, and celery.
Tie parsley, thyme, and bay leaf in a cheese
cloth bag and add. Simmer covered for' 45
minutes, stirring occasionally. Add onions,
cook for 15 minutes.
Meanwhile, rinse, pat
dry, and slice fresh mushrooms (drain canned
mushrooms) and add mushrooms to stew. Cook
15 minutes longer. Remove and discard cheese
cloth bag, carrot, and celery. Stir in lemon
juice.
Beat together cream and egg yolks.
Stir in some of the hot liquid mixture into
the egg yolk mixture and return all to
saucepan, stirring constantly. Heat until
hot.
Serve with buttered noodles and French
bread, if desired.
Serves 6 to 8.
THICK STEAK SOUP
(For the basic meat and potato familyI)
Saute 2 lbs. ground round.
Pour off fat.
In soup pot: melt 1 stick margarine and stir
in 1 c. flour. Slowly add 6 c. water, stirring.
Add meat to soup.
Add;
1 c. onions
1 c. carrots
1 c celery
1 pkg. frozen corn
3 med. potatoes, cubed
1 lb. can tomatoes
Add 1 T. Accent, 2 T. Bovril, 1 t. pepper and
salt to taste. Bring to boil. Then lower heat
and simmer 3-4 hours, stirring occasionally.
May be frozen or stored in refrigerator. Even
better when reheated.
CHILI
2 lbs. hamburger
2 cans kidney beans
1 12 oz. beer
4 8 oz. cans of
1 large onion, chopped
1 lb. brick chili, broken
3 T. chili powder
tomato; sauce
chili peppers (option)
1 t. cumin
dash cayenne pepper
salt and pepper to taste
Saute hamburger and onion until hamburger is
browned and onion clear.
Add tomato
sauce,
chili powder, cumin, chili peppers and cayenne
pepper.
Let simmer about 5 mins.
Add brick
chili and beans and simmer until chili melts.
Add beer and simmer until ready to serve, adding
more beer if more liquid is needed.
BEEF STROGANOFF
1 T. flour
1 lb, beef sirloin,
1/2 t. salt
2 T. butter
cut in 1/4" strips
l c. sliced
1/2 c. chopped onion
mushrooms
1 clove garlic^ minced
1 t. tomato paste
l~l/4 c. beef stock or
1 c. sour cream
1 can condensed beef broth
2 T. cooking sherry
Combine flour and salt.
flour.
Dredge meat strips in
Heat skillet, then add butter.
butter is melted, add meat.
When
Quickly brown, turning
to brown on all sides.- Add mushrooms, onions,
and garlic.
Cook 3-4 mins. until onion is clear.
Remove meat and mushrooms from.skillet. , Add
2 T. butter to pan juices. Blend in 3 T. flour.
Add tomato paste. Slowly pour in cold meat stock,
cook stirring constantly until thickened.
Return
meat and mushrooms to pan.
Stir in sour cream
and sherry.
Serve over cooked
rice.
Heat briefly.
Serves 4-5.
BROCCOLI SOUFFLE
2 pkg. frozen chopped broccoli
1 can cream of mushroom soup
3 T. grated onion
2 eggs, beaten
4 oz. grated cheddar cheese
1 c. mayonnaise
salt and pepper to taste
Place in casserole and top with crumbs.
Bake
40 mins. at 350° without cover.
OLD ENGLISH OLIVE RAREBIT
2 T. margarine
2 T. flour
1 c. sauterne
3/4 t. dry mustard
1/2 t. Worcestershire
1 c. ripe olives
4 c. grated cheese
1/2 crushed clove garlic
Speck cayenne
12 slices Pumpernickel
Melt butter in double boiler, blend in flour,
add wine and cheese, stirring.
Cut bread into 2 triangles.
dish, cover with sauce.
Add seasonings.
Place in baking
Bake 5 mins. at 400°.
SWEET AND SOUR BAKED BEANS
8 slices of bacon, fried crisp and crumbled.
Saute 4 large onions cut in rings, and strips
of green pepper.
Add:
3/4 c. brown sugar
1/2 t. garlic powder
1 t. dry mustard
1 t. salt
1/2 c. vinegar
pepper
In large baking dish add:
2 1-lb. cans lima beans
1 1-lb. can green lima beans
1 1-lb. can red kidney beans
1 l-lb.-ll-oz. can Morton House baked beans
(do not drain).
Cover with mixture from skillet.
Top
with bacon.
Bake 1 hr. at 350°.
HAM AND ASPARAGUS DISH
Cubed
ham
Asparagus tips
(precook 3 mins., if fresh)
Fresh mushrooms
Cheddar cheese squares
Hard cooked eggs
Combine in layers, ham, asparagus, mushrooms,
cheese, then eggs, in buttered baking dish.
Cover with 1 can cteam of mushroom soup.
with buttered crumbs.
Top
Bake at 350° until crumbs
are browned.
CHICKEN DIVAN
3 chicken breasts cooked and chopped
2 10-oz pkdgs. frozen broccoli
2 cans cream of chicken soup
1 t. lemon juice
1 c. mayonnaise
1/2 t. curry
In buttered baking dish, spread layer of broccoli,
top with mixture of chicken and all other ingredients,
then layer again. Top with 1/2 c. grated cheese,
1/2 c. cracker crumbs and 2 T. butter. Bake
25 mins. at 350°.
POTATO CASSEROLE
8 medium potatoes
1 bay leaf
1/2 stick butter - melted
1 can cream of chicken soup (undiluted)
1/2 pint sour cream
1/2 teaspoon pepper
3 green onions - chopped
2 cups (1/2 pound) grated sharp Cheddar
1/2 cup crushed cornflakes
Cook potatoes in jackets with bay leaf until
barely tender.
Cool.
Peel and dice.
Add
butter to soup, stir until smooth. Blend
in sour cream and onions and 1 1/2 cup
cheese. Pour over potatoes and stir gently
until blended.
casserole.
Spoon into 2 1/2 quart
Bake uncovered at 350° 30 minutes.
Combine rest of cheese and cornflakes and
sprinkle over top.
Bake 10 minutes longer.
CREAMED DRIED BEEF
6 oz. beef, wafer thin
3 T. margarine
3 T. flour
1/2 t. Vtorcestershire sauce
1-1/2 c. milk
Cook dried beef in margarine, stiring. Blend
flour into margarine. Gradually add milk. Cook,
stirring constantly until think.
sauce and dash of pepper.
Add Worcestershire
Season with salt —
if needed — check! Spoon over chow mein noodles,
toast points, biscuits, mashed potatoes or rice,
as preferred.
Serves 4.
CHICKEN IBERIA
1 chicken (3 lbs.) cut in quarters
2 T. flour
1/2 t. salt
1/8 t, pepper
2 T. margarine
2 T. olive oil
1 clove garlic,
1 6-oz. can frozen orange
juice
1/2 c. chicken broth or water
minced
1 t. oregano
1 green pepper,
1 red onion, sliced
1/2 lb. mushrooms
sliced
1/2 c. black olives
Wash chicken, pat dry.
Mix flour, salt and pepper,
dredge chicken in flour. Melt butter in large
skillet, add oil; saute garlic; add chicken and
brown on both sides. Mix orange juice, chicken
broth and oregano; pour over chicken. Cover
and cook 15 mins.
Baste chicken with pan juices.
Add green pepper and onion; cover, cook 5 mins.
Add mushrooms and black olives; cover, cook 5
mins. or until chicken is tender.
LORA'S "USE-YOUR-NOODLE" CASSEROLE
Lora Warren
1 lb. hamburger
1 can tomato soup
1 med. pkg. dry egg noodles
1 med. onion
1 can mushroom soup
Brown hamburger, add onion and stir until onions
are clear.
Drain.
Stir in uncooked noodles,
and both cans of soup with 1 can of water. Pour
into casserole. Top with crushed potato chips.
Bake 15 mins. at 350°.
cheese, and serve.
While hot, top with grated
Serves 4 adults or 2 youngsters.
EASY BIEROCKS
1 lb. hamburger
8 oz. hash browns
1/2 c. shredded cabbage
1/2 t. sweet basil
2 pkgs. crescent rolls
1/4 c. chopped onion
Salt and pepper
Cook hamburger, cabbage, potatoes, onion and
seasonings until hamburger is brown and vegatables
are done. Drain. Spread rolls on cookie sheet
into 4 rectangles. Pinch together perforations.
Spread l/8th meat mixture on dough. Fold up
sides and seal.
Bake 10 mins. at 375°.
Serves 8.
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