Camp Sabrosky Casserole
2 cans cream of mushroom soup
1 can cream of chicken soup
1 can vegetable soup
1 1/2 c. celery
1 onion
1 lb. hamburger
1 can chow mein noodles
Combine and bake at 350ø for 1 hour.
Camp Sabrosky Chipped Beef Casserole
1 can cream of mushroom soup
1 can evaporated milk
1 package chipped beef
1/4 lb. cheddar cheese
2 hard boiled eggs
1 Tbsp. diced onion
1 c. dry macaroni
Combine and let set overnight in refrigerator. Bake 1 hour at
350ø.
Aunt Rocky's Macaroni and Cheese
3 c. macaroni
2 Tbsp. flour
2 c. milk
1 1/2 Tbsp. salt
4 Tbsp. oleo
1/2 tsp. salt
1/2 lb. Velveeta
Cook macaroni and salt. Make sauce with flour, oleo, milk, and
salt. Cook cheese with sauce.
Put macaroni in buttered dish, pour sauce over. Bake with crumbs
on top at 350ø for 30
minutes.
Gully Dwarf Stew
Meat from 2 medium lizards (2lbs stew meat)
2 Tbsp. flour, two times
2 potatoes and one for pot, mangled
2 carrots, two times, stabbed
2 onions, murdered
1 stalk celery, stabbed
2 cloves garlic, mashed
2 Tbsp. parsley
1 bongleberry leaf (bay leaf works)
1 tsp. red gunk (paprika)
1 tsp. $#@*! sauce (Worcestershire)
2 c. water, burbled
2 bouillon cubes, crushed
1 tsp. salt
1 sneeze black pepper (1/2 tsp.)
Whomp lizard over head couple times. Throw in big pot. Add
rest of gunk. Build big fire under
pot, take nap. OR Coat meat in salt, pepper and flour. Dissolve
bouillon cubes in water, pour
over meat. Add cubed potatoes, sliced carrots and chopped onion.
Add seasonings. Stir well.
Cook over low heat 4-6 hours, stirring occasionally. (This is
a good crockpot recipe.) Serves a
whole family of gully dwarves, four normal people, or one large adventurer
who has been
known to steal food off others' plates.
Shaker Stew
3 lbs. beef cubes
1/3 c. flour
2 1/2 tsp. salt
1/4 tsp. pepper
1/4 c. butter
1 bay leaf
1 1/2 tsp. dried thyme
1/2 c. celery tops
1 small onion, stuck with 4 cloves
2 parsley sprigs
1 lb. peeled yellow onions
1 lb. carrots
1 1/2 lb. small potatoes
2 medium white turnips, pared and quartered
1 1/2 c. chopped celery
Coat beef in flour, salt and pepper, and brown in butter in dutch oven.
Set left-over flour aside.
Add seasoning and 3 c. water. Boil. Reduce heat, simmer
2 hours covered. Add onions,
potatoes, carrots. Simmer 20 minutes. Add celery and turnips,
simmer 10 minutes.
Make dumplings: Blend 2 c. packaged biscuit mix, 2 Tbsp.s chopped
parsley, 1 egg, and 1/2 c.
milk until just blended. Drop batter onto gently boiling stew,
on a meat or vegetable, not in the
water. Cook uncovered on low 10 minutes. Cover tightly,
cook 10 minutes. Remove dumplings
with slotted spoon. Combine 3 tablespoons reserved flour with
1/4 c. water. Stir into stew.
Simmer until thickened. Replace dumplings to serve.
Meat Cabbage Casserole
1 lb ground beef
1 medium onion, chopped
2 Tbsp. butter
1 c. finely shredded carrots
3 c. finely shredded cabbage
1 tsp. salt
Dash black pepper
16 oz. jar herbed spaghetti sauce
1 Tbsp. Worcestershire sauce
1 Tbsp. chopped chives
1/2 c. grated cheddar cheese
Saute onion in butter until soft, add meat, cooking until no pink is
visible. In buttered 2 quart
casserole, layer carrots and half the cabbage. Sprinkle with
salt and pepper. Add meat, pressing
down slightly. Add remaining cabbage. To spaghetti sauce,
add worcestershire sauce and
chives. Pour over top of casserole. Cover. Bake 350ø
for about an hour, or until cabbage is
soft, and meat cooked through. Add cheese on top. Bake
uncovered for 5-8 minutes until
cheese is melted. Serve immediately. Serves 4.
Apple Cider Pork
2 lbs lean pork, cut in 1" cubes
2 Tbsp. flour
2 Tbsp. butter
2 Tbsp. oil
2 medium onions, slivered
2 cloves garlic, minced
1 1/2 c. sparkling apple juice
1/4 tsp. each salt and pepper
1 heaping tsp. coriander OR
1/2 tsp sage + 1/4 tsp lemon rind
2 medium carrots, cut in 1" pieces
2 tart apples, pared, cored, wedged
1/2 lb mushrooms, halved
1 Tbsp. cornstarch
Trim excess fat from pork. Dust with flour, set aside. In
heavy dutch oven, heat 1 Tbsp. each of
butter and oil. Brown meat, half at time. Return all meat
to pot. Stir in onions, garlic, 1 c.
apple juice, salt and pepper, coriander, carrots. Bring to boil.
Lower heat, cover, simmer 45-60
minutes, until pork is tender. Add mushrooms and apples.
Simmer 15-20 minutes until apples
are very soft. Dissolve cornstarch in remaining juice.
Stir into pot. Cook until thickened.
Serves 4-6.
Florentine Beef Casserole
1 lb ground beef
1 medium onion, chopped
1/4 lb fresh mushrooms, sliced
1 clove garlic, minced
1 tsp. dried oregano
1 Tbsp. olive oil
1 tsp. salt
1/4 tsp. pepper
2 tablespoons flour
1 c. beef broth
1 c. sour cream
1 package frozen spinach, cooked and drained (10 oz.)
4 oz. sliced mozzarella cheese
Brown beef, onion, mushrooms, garlic and oregano in olive oil in heavy
frying pan over medium
heat. Add salt and pepper. Stir in flour. Add beef
broth and cook until thickened. Stir in sour
cream, add drained spinach. Put meat mixture into 1 1/2 quart
casserole. Cut cheese into strips
and place on top of meat criss-crossing to decorate. Bake 350ø
for 15- 20 minutes or until
casserole is heated through and cheese is just melted.
Savory Lamb Stew
1 1/2 lbs. cubed lamb shoulder
Salt and white pepper
1 1/2 Tbsp. butter
1 Tbsp. salad oil
1 medium onion, sliced
1/2 lb. small whole mushrooms
1 clove garlic, minced
2/3 c. dry red wine
2/3 c. beef broth
1/2 tsp. dried thyme
1/4 tsp. dried rosemary
1 bay leaf
3 medium carrots, sliced 1/4"
8 small whole onions
Sprinkle lamb with salt and pepper. Brown in 1 Tbsp. butter and
oil in large frying pan or dutch
oven, remove cubes as they brown. When lamb is browned, cook
sliced onion and mushrooms
in same pan, stirring until mushrooms brown slightly. Return
lamb to pan, mix in garlic, wine,
broth, thyme, rosemary and bay leaf. Boil. Cover, reduce
heat and simmer 30 min. Add carrot
and onions. Cover, cook until lamb is tender, about 45 minutes.
Remove lamb and vegetables
from liquid with slotted spoon. Skim and discard fat from liquid.
Bring to boil, stir until
reduced and beginning to thicken. Cut remaining butter into small
pieces and swirl in, one at a
time, until melted. Pour sauce over lamb in serving dish.
Serves 4.
Good Morning Casserole
4 slices bread, quartered
5 eggs, beaten
12 oz can evaporated milk
1 c. water
2 c. shredded cheddar cheese
1 lb. sausage, browned and drained
1 1/2 tsp. dry mustard
1 tsp. salt
Line bottom of 13x9 pan with bread. In large mixing bowl combine
other ingredients. Pour
over bread and refrigerate overnight. Bake 350ø for 35-45
minutes or until golden brown.
Serves 12.
Vegetable Meat Stew
1 lb stew meat
2 Tbsp. all purpose flour
1 1/2 tsp. salt
1 tsp. Ac'cent (or MSG)
1/8 tsp. black pepper
3 Tbsp. vegetable oil
1/4 c. chopped onion
3 c. water
1 clove garlic, minced
1 bay leaf
1 tsp. thyme
4 small potatoes, peeled and cubed
4 carrots, chopped
1 c. frozen peas, thawed
1/2 c. evaporated milk
Roll beef cubes in mixture of flour, salt, Ac'cent and pepper.
Reserve flour. Brown meat slowly
in hot oil. Sprinkle any remaining flour over meat and toss to
coat. Add onion, cook until limp.
Add water, garlic, bay leaf and thyme. Bring to boil. Cover,
cook over low for 1 hour. Add
potatoes, carrots, and additional water if needed. Cover and
cook 15 minutes. Add peas and
cook about 10 minutes, until vegetables are tender. Stir in milk.
Heat until steaming, but do not
boil. Remove bay leaf. Serve hot. 6 servings.
Mexican Lasagna
1 lb ground beef
1/2 c. chopped onions
1 can (15 oz) chile beans
1 can (8 oz) tomato sauce
1 can (4 oz.) chopped green chilies
1 package taco seasoning
6 8" flour tortillas, halved
2 c. shredded Cheddar cheese
Brown ground beef and onions; drain. Add beans, tomato sauce,
green chilies and taco
seasoning. Layer half the tortillas on bottom of 11x7 baking
pan, spread with half of meat
mixture, sprinkle with half of cheese. Repeat layers. Bake
30 minutes at 350ø. Let stand 10
minutes before serving.
Turkey Dressing Casserole
3/4 c. melted butter
2 tsp. salt
1/2 tsp. Accent
1/4 tsp. pepper
1 tsp. sage
2 qts. soft bread cubes
3/4 c. milk
1/3 c. chopped onion
1/3 c. chopped celery with leaves
leftover turkey, cooked gravy
Mix first 5 ingredients. Lightly toss seasoned butter with rest
of ingredients, except turkey and
gravy. Layer dressing, turkey and gravy in casserole. Bake
350ø for 45 minutes.
Angel's Exploding Tuna Casserole
1 small can tuna, drained
1 can cream of mushroom soup
8 oz. cooked noodles
1 4 oz can mushrooms
1/2 c. chopped celery
3 4x4 saltine squares, crushed
Cheese
Salt, Pepper, Alpine Touch to taste
Combine first 5 ingredients plus 1/2 can water. Layer cheese and
cracker crumbs on top. Bake
350ø for 45 minutes. Note: the first time I made this,
the pyrex dish exploded in the oven. I
think it was a flaw in the glass.
Chili Rellenos Casserole
1 1/2 lb ground beef
1 c. chopped onion
2 cans (4 oz) chopped green chilies
2 c. grated cheese
1 can chopped ripe olives
1/2 c. chopped green onions
4 eggs
1/2 milk
1/4 c. flour
Brown and drain beef with onion. Layer meat and next four ingredients
twice. (meat, chilies,
cheese, olives, onions, and repeat.) Beat together eggs, milk,
and flour. Pour over casserole.
Bake 325ø for 1 hour. Let stand 10 minutes before serving.
Turkey Hot Dish
2-3 c. leftover cooked turkey, cubed
1 pkg (5 oz) chow mein noodles
1 pkg frozen peas
2 cans cream of mushroom soup
1 soup can of water
Mix all ingredients together in casserole dish. Bake 375ø
for 45 minutes.
Hearty Pork Casserole
3 lbs. pork chops
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. vegetable oil
1 c. chopped onion
1/2 c. chopped celery
2 1/2 c. water
2 chicken bouillon cubes
1 1/2 lbs. carrots, cut 2"
1 lb. potatoes, cubed
1 can stewed tomatoes, undrained
2 tsp. dried marjoram
1/4 c. flour
Trim fat from chops, sprinkle with salt and pepper, brown in oil.
Remove chops, saute onion
and celery in pan drippings about 5 minutes. Return pork to pan,
add 2 c. water and bouillon.
Boil, reduce heat, simmer, covered, 45 minutes. Add vegetables
and marjoram and cook until
vegetables are tender, about 30 minutes. Combine flour and 1/2
c. water. Blend well. Stir into
pork, cook until thickened. 6 servings.
Pork and Sausage Stew
1/2 lb. boneless pork, cubed
1 medium onion, chopped
1/2 lb cooked Polish sausage, sliced
1/2 c. water
1/4 c. dry red wine
1/2 tsp. beef bouillon granules
1/4 tsp. ground allspice
1 bay leaf
1 1/2 c. shredded cabbage
1 (8 oz) can sauerkraut, rinsed and drained
1 (7 1/2 oz) can tomatoes, cut up
1 medium apple, chopped
1 (4 1/2 oz) can sliced mushrooms
1 Tbsp. cornstarch
1 Tbsp. cold water
In 2 qt. casserole, combine pork and onion. Cover, cook on high
for 3 1/2 minutes, stirring after
2. Add sausage, cook, covered on high 1 1/2 minutes. Drain
well. Stir in water, wine, bouillon
granules, allspice, 1/2 tsp. salt, dash pepper, and bay leaf.
Cook, covered on high 5 minutes, stir.
Cook, covered on 50% power (medium) for 5 minutes, stirring after 3
minutes. Remove bay
leaf. Stir in cabbage, sauerkraut, and undrained tomatoes.
Cook, covered, on medium, for 15
minutes, stirring once. Stir in apple and mushrooms. Cook,
covered on medium for 5-10
minutes, or till pork is no longer pink and cabbage is tender, stirring
after 3 minutes. Combine
cornstarch and water, stir into pork. Cook, uncovered on high
1-2 minutes or till thickened and
bubbly. Serves 4.
Monterey Rice
3 c. cooked rice
1/2 c. sour cream
1/2 c. milk
1/2 t salt
1 (4 oz) can green chilies, chopped
1 c. grated monterey jack
Paprika
Combine rice through 1/2 c. cheese. Mix well. Spoon into
shallow, buttered 1 1/2 qt., casserole.
Top with rest of cheese, sprinkle with paprika. Bake 350 for 25-30
minutes. 6 servings.
Ham and Swiss Mac
2 c. uncooked macaroni
1/4 c. butter
1/4 c. flour
1/2 t. salt
2 c. milk
1 T mustard
1/2 t. worcestershire
2 c. shredded swiss
2 c. diced cooked ham
1 (2 oz) jar pimiento, drained
Cook macaroni. In medium saucepan, melt butter, stir in flour
and salt. Add milk mustard and
Worcestershire. Cook, stirring constantly, until bubbly and thickened.
Melt in cheese. Add
macaroni, ham and pimiento, mix well. Heat through. 6-8
servings
Cheese Souffle
1/4 c. butter
1/4 c. flour
1/2 tsp. salt
Dash Cayenne
1 c. milk
8 oz. sharp process American cheese, thinly sliced
4 eggs, separated
Melt butter; blend in flour, salt and cayenne. Add milk all at
once; cook over medium heat,
stirring until thickened. Remove from heat, add cheese; stir
until melted. Beat egg yolks until
very thick and lemon colored. Slowly add cheese mixture, stirring
constantly; cool slightly.
Beat egg whites to stiff peaks. Gradually pour yolk mixture over,
fold together well. Pour into
ungreased 1 1/2 quart souffle dish or casserole. For top hat
that puffs in oven, trace circle 1"
away from edge and 1" deep. Bake 300ø for 1 1/4 hours,
or until knife comes out clean. Break
into servings with forks. 4 servings.
Cheese-Crab Rarebit
2 frozen patty shells
1/4 c. chopped fresh mushrooms
1 Tbsp. sliced green onion
1 Tbsp. butter
1 Tbsp. flour
1/4 tsp. dry mustard
3/4 c. milk
1/3 c. shredded sharp American
1/2 tsp. lemon juice
1 can (7 oz) crabmeat
Bake patty shells according to directions. In 1 qt casserole,
combine mushrooms, onion and
butter. Cook, uncovered on High, about 2 minutes, until tender.
Stir in flour and mustard, then
milk. Cook uncovered on high, 2-3 minutes until thick and bubbly,
stirring after every minute.
Stir in cheese until melted, then add lemon juice. Fold in crabmeat.
Cook, uncovered, on High
2 minutes, until heated. Stir after 1 minute. Spoon over
baked patty shells. 2 servings.
Crab Bisque
1/2 c. butter
1/4 c. chopped onion
2 Tbsp. flour
1/2 tsp. curry powder
3 c. whole milk
1 tsp. salt
1/8 tsp. ground coriander
1/8 tsp. white pepper
2 6 oz. cans crab meat, drained
12 oz. can evaporated milk
2 Tbsp. sherry (optional)
Melt butter in 3-quart saucepan. Saute onion in butter until tender.
Add flour and curry powder,
cook five minutes. Add milk, salt, coriander and pepper, bring
to boil. Lower heat and stir in
crab
meat, evaporated milk and sherry. Continue to heat until soup
steams, but do not boil. Serves 6.
Chicken Gumbo
1 stewing chicken, cut up (4-4 1/2 lbs)
4 c. thinly sliced okra
1 16 oz can tomatoes, cut up
1/2 c. chopped onion
1 tsp. sugar
Place chicken in 4 1/2 quart dutch oven. Add 2 c. water and 1/2
tsp. salt. Bring to boil, reduce
heat,
cover and simmer till almost tender, about 2 hours. Remove chicken
reserving broth. Cut
chicken
from bones, cube meat. Skim fat from broth. Return cubed
meat to broth, add rest of
ingredients and 1/8 tsp. pepper. Simmer about 30 minutes, till
okra is tender.
New England Clam Chowder
3 slices bacon, chopped
1 large onion, chopped
4 medium potatoes, pared and diced
3 c. water
1 tsp. salt
1/4 tsp. pepper
2 cans (10 1/2 oz each) minced clams
1 bottle (8 oz) clam juice
1 envelope dry milk (for 1 qt)
3 Tbsp. flour
2 Tbsp. minced parsley
Cook bacon until crisp in large pan. Remove bacon, drain, reserve.
Add onions to pan, saute
until soft. Add potatoes, 2 c. water, salt and pepper, cover.
Simmer 15 minutes, until potatoes
are tender. Remove from heat. Drain liquid from clams into
4 c. measure. Add clam juice and
1 c. water. Combine dry milk and flour. Stir into liquid
in cup. Add to potatoes. Cook, stirring
constantly, over medium heat until thickened. Add clams, heat.
Sprinkle with parsley and
bacon.
Ogre Soup
Originally made with human captives' brains and fingers, this is a spicy
soup, and quite palatable
in the moderated form.
Cook 1 lb. hamburger with 1 small diced onion. Add 1 small can
tomato sauce. Simmer. Add 2
medium cubed potatoes and 1 can corn. Cook slowly until potatoes
are done. Add 1 can hot
tamales, heat until tamales are hot.
Pot-au-Feu
Found on every hearth in pre-industrial societies. It is easy
to make, and can have substitutions
without losing flavor.
1 3/4 lb. round steak, cubed
2 (13 oz) cans beef broth
1 lb. carrots
1 bunch celery
1 1/2 lbs. turnips
1 1/2 lb. leeks
1 large sprig parsley
1 1/2 tsp. dried thyme
1 tsp. salt
Place meat in large saucepot or dutch oven, with broth. Add water
to cover. Over medium heat,
bring to boil. Prepare vegetables; cut carrots and celery into
4" sticks, cut turnips into 1"
wedges, wash leeks and cut to 6" pieces. When beef boils, skim
any foam off surface. Add
herbs, salt, and vegetables. Add water to cover vegetables.
Cover pot. Simmer until vegetables
are crisp-tender and beef is no longer pink, about 20 minutes.
Remove parsley.
Chi Tan T'ang (Egg drop soup)
2 Tbsp. cornstarch
6 c. chicken bouillon
2 Tbsp. soy sauce
3 Tbsp. vinegar
1/4 tsp. pepper
1/2 tsp. MSG
1 scallion, minced
3 eggs, beaten
In large saucepan, mix cornstarch with small amount of cold bouillon.
Add rest of bouillon and
other ingredients, except eggs. Bring to boil, and simmer until
clear, stirring occasionally.
Gradually stir in eggs, season to taste and serve at once. Makes
about 1 1/2 quarts.
Waldorf Salad
1/2 c. mayonnaise
1/2 c. whipped cream
2 c. diced apples
1 c. diced celery
1 c. halved seeded red grapes
1 tablespoon lemon juice
1 c. chopped walnuts
Mix in large bowl until combined. Keep refrigerated.
Nilgard Chicken Fruit Salad
An odd combination, but common to warmer regions in the north of the Empire.
3 chicken breasts, cooked, skinned and chopped
1 can (15 oz) pineapple chunks with juice
1 medium unpeeled apple, cored and chopped
1 c. seedless grapes
1/4 c. mayonnaise
Combine all ingredients and mix well. Chill several hours for flavors to blend.
Tuna Salad in a Popover Bowl
3 eggs, hard cooked
1 1/2 cans (4 1/2 oz) tuna
3/4 c. celery, sliced
2 green onions, minced
1/2 c. mayonnaise
1 Tbsp. lemon juice
Salt and pepper to taste
2 Tbsp. salad oil
1 clove garlic, peeled
3 eggs
2/3 c. flour
2/3 c. milk
1 tsp. salt
1/2 tsp. dried tarragon
2 c. shredded lettuce
Paprika
Sieve 1 egg yolk, cut 1 whole egg in wedges for garnish. Chop
remaining eggs. Mix eggs and
tuna,
celery, onion, mayonnaise, lemon juice, salt and pepper. Toss
lightly, chill 2 hrs or more. About
1 hr. before serving, pour oil into 9" pie pan. Add garlic.
Place in oven as it preheats to 450ø.
Whisk eggs, flour, milk, salt and tarragon until smooth. Remove
garlic from hot oil, pour in egg
mixture. Bake 450ø 15 minutes, reduce to 350ø for
20 minutes. This makes a large puff with an
indented center. Cover bottom of popover with lettuce.
Fill with tuna salad, garnish with eggs
and paprika. 4 servings.
Apple fruit salad
1 red delicious apple, cored and sliced
1 orange, peeled, sliced, quartered
2 sm. Kiwi fruit, peeled and sliced
1/2 c. pineapple chunks
Combine fruit, toss with Lemon Vinaigrette. 4-6 servings.
Lemon Vinaigrette: Combine 2T lemon juice, 1T oil, 1T sugar, dash salt,
dash cayenne and mix
well.
Turkey chowder
1 can cream of chicken soup
2 c. water
2 c. cubed potatoes
1 (10 oz) can lima beans
1/2 c. chopped onion
1/2 c. sliced celery
1/4 t. salt
1 (16 oz) can tomatoes
1 1/2 c. cooked turkey, chopped
1/2 t. poultry seasoning (opt)
1/4 t. garlic salt
1/8 t. pepper
1/2 c. shredded cheddar
In 3 qt. sauce pan, blend soup and water. Add vegetables and salt.
Bring to boil, cover, simmer
on low 35-45 minutes until vegetables are tender. Add tomatoes, turkey
and seasonings. Simmer
15 minutes or more. Ladle into bowls, sprinkle each with 1 T
cheese. Serves 8.