Carrot Casserole

From a
cook book
of unknown age
=============

.

Shred 3 or 4 Carrots;
place in a Casserole dish.
Sprinkle with a little Salt,
and 1/4 tsp. Brown Sugar,
and mix.
add 1 Tbsp. Water.
Dot with 1 Tbsp. Butter,
cover.
Bake in 350 oven
for about 35 to 45 minutes.
~~~~~~~~~~~~~~~~~~

Mushrooms under glass

From a
1911
cook book
^^^^^^^

.

Cream 2 Tbsp. of Butter
and add 1/2 Tbsp. of Lemon Juice,
drop by drop,
Salt, Pepper,
and 1/4 tsp. of finely chopped Parsley.
Cover the bottom of an individual baking-dish
with a circular piece of Toast 3/8 inch thick,
wetting the underside with 1/2 the Sauce already made.
Pile Mushroom Caps,
cleaned and peeled,
on the Toast,
then pour over remainder of Sauce,
and finally,
1/4 c. of Heavy Cream.
Cover with glass
and bake about 25 minutes.
A tsp. of Sherry may be added before serving,
if desired.

.

These baking dishes with Bell-shaped glass covers
are now obtainable at most house-furnishing stores.
They must be served with covers on.
^ ^ ^ ^ ^
--- --- --- --- ---

Cabbage and Cheese (in Cream Sauce)

From a
1925
cook book
`````````

.

1 head of medium size Cabbage.
Salt to taste.
Cut and cook 20 minutes in boiling water,
drain and place in a baking dish in layers with Cheese,
Cream Sauce,
and Bread Crumbs between layers.
Bread Crumbs and Butter on top.
Bake 40 minutes in moderate oven.

.

.

Cream Sauce:
~~~~~~~~~~~~

2 Tbsp. Flour
2 Tbsp. Melted Butter
1 pt. Milk

.

Put this Cream Sauce between layers
of Cabbage and Cheese.
=================

Fried Mouse Pie

Things are Tough
all over the
Country!!
*****

.

5 Fat Field Mice
1 c. Macaroni
1/2 medium thinly sliced Onion
1 medium can Tomatoes
1 c. Cracker Crumbs
.

Boil Macaroni for 10 minutes.
While waiting,
fry the Field Mice in a skillet,
to fry out the excess Fat.
Grease a casserole dish,
put in a layer of Macaroni,
Add Onion,
Tomato,
Salt and Pepper.
Add the Field Mice,
then cover with remaining Macaroni.
Sprinkle top with Cracker Crumbs.
Again season with
Salt and pepper.
Bake at 325 F. for 20 minutes,
or until Mice are well-done.

.
NOTE:
''''''''''''
.......In cold or rainy weather, when Field Mice are hard to find,
you may substitute for Sausages.
.

From
Favorite Recipes,
""""""""""'''""''''''"
published by
Yachats Community
United Presbyterian Church
Women's Association,
Yachats, Oregon.
~~~~~~~~~~~~~~

Vegetable Chop Suey

From a
1923
cook book
`````````

.

1 c. Spaghetti
1 large Onion
1 can Tomatoes
1/2 c. Celery

1/2 c. Meat, -{fresh or left overs.

.

Boil Spaghetti in Salted Water until tender.
Drain and rinse with cold water.
Add to the remainder of Mixture,
which has been prepared in the meantime.
Put in Buttered baking dish
and bake for 30 minutes.
(Stuffed Olives are a good addition).

.

Serves four.
~~~~~~~~~~

Escalloped Oysters

From a
1903
cook book
ooooooo

.

1 Qt. Oysters
1 c. Cracker Crumbs
1 pt. Sauce
1/2 c. Celery, (chopped)
.

For the Sauce;

.....Melt 1 tsp. Butter,
stir into it
1 Tbsp. Flour;
add
1/2 pt. Milk
and
1/2 pt. Oyster Liquor;
.

Put a layer of Oysters in the bottom of a dish;
season with
Salt & Pepper,
and a little of the Celery;
sprinkle over a little of the Cracker Crumbs;
then pour over the Sauce;
continue in this way till Materials are gone;
sprinkle a thick layer of Crumbs on the top.
Bake for 15 minutes.
=============

Scalloped Eggs

From a
1923
cook book
`````````

.

6 hard cooked Eggs

1 pt. Cream Sauce, * >>> .................... * 4 Tbsp. Butter
.....................................................4 Tbsp. Flour
.....................................................2 c. Milk

.

1 c. chopped cooked Ham
1 c. Cracker Crumbs
1/4 c. Butter, {melted
Make White Sauce
.

Moisten Cracker Crumbs with the melted Butter.
Remove Yolks of Eggs
and put through a potato ricer.
Chop the Egg Whites fine.
Into a Buttered baking dish
put layers of Cracker Crumbs,
chopped Egg Whites,
Cream Sauce,
Ham,
and Egg Yolks,
continue until the dish is filled.
Cover top with Crumbs
and bake in a moderate oven until brown.

Spaghetti A La New Orleans

From a
1923
cook book
``````````

.

1 1/2 lbs. Spaghetti
1 can Tomatoes
3 small Garlic Cloves
1 1/2 lbs. Beef
1 small Onion
1 slice Salt Pork
1/4 lb. Grated Cheese
some Parsley
.

Chop up Salt Pork, put in pan;
when hot, put in meat;
sear well and brown;
add chopped Onion,
Garlic,
Parsley.
When Onion is yellow
add a little Water and let simmer.
Cook Tomatoes separately to 1/2 it's contents.
Add Meat,
Season to taste,
cook until meat is tender.
Boil, and add Spaghetti, and Gravy,
then add add the Cheese.
~~~~~~~~~~~~~~~~~

Spanish Rice #2

From a
1923
cook book
`````````

.

1 Large Onion
chopped fine
and fried in Brown Grease.
1 c. Rice--cook well and dry.
Boil 2 c. Tomatoes and 1/4 tsp. Red Pepper together.
Mix all.
Season with Salt.
Add 1 tsp. of Butter.
Bake until thoroughly heated.
""""""""""""""""""""""""""""""""""

Bananas a la Citrona

From an
1897
cook book
~~~~~~~~

.

Mix 1/2 c. Sugar and 1 saltspoon (=1/4 tsp.) of Salt.
Cut 6 Bananas in 1/2 lengthwise and crosswise,
put a layer in a baking dish.
Sprinkle over this, 1/2 of the Sugar
add 2 tsp. Lemon Juice,
and 1 Tbsp. of Melted Butter,
then another layer of Bananas,
with the remainder of the Sugar,
and the same quantity of Lemon Juice
and Butter as before.
If the Bananas are somewhat green and dry,
add 2 Tbsp. of Water.
Bake in a quick oven about 15 minutes,
or until the Sugar has made a rich brown Syrup
over the Bananas.
Cool slightly and cover with a Meringue
flavored with Lemon Juice,
and color slightly.

This is delicious!
~~~~~~~~~~~~~

Spanish Rice

From a
1923
cook book
""""""""""

.

Fry several minutes in a casserole,
2 Tbsp. Rice,
1 Onion, {sliced
and 2 Tbsp. Butter.
Add 1 pt. of Tomatoes,
and 1 Green Pepper,
and season.
Bake until Rice is soft.
````````````````````

Baked Rhubarb

From a
1929
cook book
========

.

Rhubarb should be classed as a fruit.
The chief objection to this fruit is that
it is necessary to use so much Sugar
to make it palatable.
Try putting a little Baking Soda
with the Rhubarb when it comes to the boiling-point,
and you will not have to use so much Sugar.
It is also very palatable cooked with a few Raisins
for sweetening.

.

A splendid way to cook Rhubarb is in the casserole.
Cut the Rhubarb into fairly good pieces.
Place in a closely covered casserole,
using a small amount of Water.
Put to bake in a very slow oven.
When it has reached the scalding-point,
add a small amount of Soda,
and when that is thoroughly mixed,
add your Sugar.
If a transparent casserole is used,
this makes a very attractive dish
to serve either as a Dessert in a Meat meal,
or to take the place of one of the Vegetables.
When cooked in this manner,
the Rhubarb does not lose its color,
nor does it go to pieces at all.
_ _ _ _ _ _ _ _ _ _ _ _

.

Scalloped Turkey

From a
1909
cook book
````````````

.
A

A Thanksgiving Special
`````````````````````````

.

Into small ramequin dishes
sprinkle Dried Bread Crumbs browned in Butter.
Over this put a layer, 1 1/2 inches deep,
of chopped, cold Turkey
moistened by a spoonful of Giblet Gravy.
Cover with browned Bread Crumbs.
Bake until chestnut brown.
~~~~~~~~~~~~~~~~~~~~~~

Escalloped Shrimps

From a
1912
cookbook
```````````

.

1 1/2 pts. shelled Shrimps
1 pt. boiling Water
1/2 pt. grated Bread Crumbs
3 Tbsp. Butter
1 tsp. Salt, (be generous)
1/8 tsp. Cayenne
1 tsp. Mustard
1 tsp. Lemon Juice
2 Tbsp. Flour
.

Put the Butter in a saucepan and beat it to a cream.
Add the Flour and Mustard and beat until light.
Gradually pour the hot Liquid on this.
Place the saucepan on the fire,
stir the contents until they begin to boil.
Now add the Lemon Juice
and 1/2 of the Salt & Pepper;
cook for 6 minutes,
after which stir in the Shrimps.
Turn the mixture into a shallow escallop dish
that will hold about 1 quart;
cover with the grated Bread Crumbs,
and dot with 1/2 tsp. of Butter
broken into little bits.
Bake for 20 minutes in a rather hot oven.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Escalloped Tomatoes

From an
1897
cook book
~~~~~~~~~~~~

.

Over the bottom of a deep Buttered dish
scatter a layer of Bread Crumbs,
then lay on a few slices of Tomatoes,
a little Hard Boiled Egg chopped fine,
some Pepper & Salt,
a few drops of Lemon,
and small pieces of Butter,
fill the dish in this way,
finishing with Bread Crumbs.
Bake for 15 minutes,
and garnish, when served, with Cress, if available.
Allow to 1 lb. of Tomatoes,
2 Hard Boiled Eggs,
1/4 lb. of Butter,
and the juice of 1 Lemon.
====================

Goulash

from a

1947

cook book

""""""""""""""""

.

1 pkg. Elbow Macaroni

1 can Tomatoes

2 medium Onions

some left over Meat

1 tsp. Celery Seed

.

Cook Tomatoes and Onions together

until Onions are tender,

cut meat in cubes and add to Tomatoes;

cook 5 minutes longer.

Cook Macaroni 15 minutes,

add tomato mixture.

Add Gravy last.

.

(Serves 4)

~~~~~~~~~~~~

~~~~~~~~

Wild Rice Casserole

By:

Those at Red Lake

2 c. uncooked Wild Rice

6 c. Water

12 oz. Jimmy Dean Sausage

1 can Cream of Mushroom soup {10 3/4 oz.

1 can Cream of Celery soup {10 3/4 oz.

`

1. Rinse Wild Rice until water appears clear.
2. Boil Wild Rice in water for 45 minutes.
3. Cook Sausage in skillet until browned; drain.
4. Mix Rice & Sausage.
5. Add Soups, mix all together.

`

Cook over medium heat until hot;

serve.

Cheese, Broccoli & Wild Rice

By:

Those At Red Lake

1 c. uncooked Wild Rice

4 c. Water

4 Chicken Bouillon Cubes

1 large head of Broccoli (cut up and cooked)

8 oz. pkg. shredded Cheddar or Mozzarella Cheese

2 Tbsp. Milk

2 Tbsp. Butter (or Margarine)

`

1. Cook Wild Rice in water and Chicken Bouillon Cubes.
2. Add cooked Broccoli.
3. Melt Cheese in Milk & Butter; add to Rice mixture & stir well.

Serve Hot, as a Casserole.

`

Makes 5 to 6 servings

Cheesy Hash Brown Casserole

By:
Roger Tim Johnson


1 Large (24 oz.) pkg. of Frozen Hash brown Potatoes
1 tsp. Salt
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
2 c. 1/2 & 1/2 Milk
1 1/2 c. Shredded Cheddar Cheese


`
Put Potatoes in a greased baking dish, ~ (casserole dish)
Sprinkle with Salt & Seasonings
Pour the 1/2 & 1/2 Milk over the potatoes
Cover top with shredded Cheese


Bake for about 50 to 60 minutes.

Escalloped Onions

Slice Onions rather thick, boil until tender.
Drain Onions and arrange in layers, in a Buttered baking dish...
with alternate layers of crumbs; season with
bits of Butter, Salt & Pepper.
Moisten with milk.

`

Bake 40 minutes.

``````````````````