Part 2

1 pound ground beef ⅔ cup evaporated milk (small can) ½ cup dry bread crumbs 1 teaspoon garlic salt 1 can tomato paste 1 two-ounce can button mushrooms 1 cup sharp cheese (grated) ½ teaspoon oregano 2 tablespoons parmesan cheese

Mix meat, milk, bread crumbs, garlic salt and oregano. Press into pie pan, lining sides and having thicker across bottom. Spread with tomato paste, sprinkle with drained mushrooms then cover with grated cheese then a little sprinkle of oregano then the two tablespoons of parmesan cheese. Bake at 375 degrees F. 30 or 35 minutes. Bake in an 8 or 9 inch pan. Will serve 5 or 6.

MACARONI MEDLEY

1 onion 1 clove garlic (optional) 1 green pepper 4 tablespoons shortening 1 pound hamburger ⅛ teaspoon pepper 1 teaspoon paprika 1½ teaspoons salt 1 teaspoon Worcestershire sauce ⅔ cup tomato soup ½ cup water 2 cups cooked macaroni ¾ cup grated cheese 1 cup left-over cauliflower

Chop onion, garlic and pepper. Fry in shortening until golden brown. Add meat and seasonings. Stir and fry for 5 minutes. Mix soup and water. Add to meat mixture, stir well. Put half of macaroni in baking dish. Sprinkle with cheese. Add layer meat. Make layer of macaroni, cheese and meat again, saving out some cheese for the top. Arrange cauliflower flowerets over top. Sprinkle with cheese. Cover dish. Cook in moderately hot oven (375 degrees F.) 25 minutes. Remove cover. Bake 10 minutes longer until nicely browned. Serve with a green salad and dessert.

FRIED CRABS ITALIAN STYLE

This recipe is for six crabs. It may be doubled for a large family. Remove backs from crabs, wash well and set aside.

½ cup grated parmesan cheese ½ teaspoon garlic salt 1 teaspoon salt ½ teaspoon black pepper

Mix the ingredients together well and aside. Take 6 cloves of garlic and cut into small pieces, dice ¼ of a small mozzarella cheese ball. Take crabs and stuff with cheese and garlic in meaty part of crabs. Dip stuffed crabs in seasoned egg and water, then dip well in flour mixture. Fry in deep oil until golden brown.

CROWN O’GOLD MEAT LOAF

1½ cups soft bread crumbs 1½ pounds ground lean meat 4 egg yolks 1½ teaspoons salt 2 tablespoons mustard 1½ tablespoons prepared horseradish 3 tablespoons finely diced green pepper 2 tablespoons minced onion ⅓ cup catsup

Mix bread crumbs with meat, combine remaining ingredients. Blend into meat-bread mixture. Pack lightly into a 9-inch casserole and bake at 325 degrees for 30 minutes.

CROWN O’GOLD TOPPING

4 egg whites ½ teaspoon cream of tartar 4 tablespoons mustard

Beat egg whites until foamy; add cream of tartar and beat until very stiff. Fold in mustard and swirl on hot meat; return to oven and bake 20 to 25 minutes longer, or until tipped with brown. Makes 6 to 8 servings.

HAMBURGER-RICE DISH

Dice 2 medium sized onions, 1 section garlic, and 1 green bell pepper. Fry mixture in small amount of margarine until slightly tender. Add 1 pound of hamburger, salt to taste, and 2 teaspoons chili powder; cook until hamburger is done. Add 8-ounce can of tomato sauce and equal amount of water. Add ¼ cup uncooked rice, stir mixture well, cover and cook slowly until rice is tender. Serve hot.

CHICKEN MOROCCO

1½ tablespoons paprika 2 teaspoons ginger 1 teaspoon salt some black pepper (mix) 1 pound butter (or 2 sticks butter and 2 sticks margarine, depending on fat on chickens)

Place pieces of chicken in a large, flat pyrex baking dish. Sprinkle with the dry ingredients, then celery, onion and garlic. Pour over partially melted shortening. Cover tightly with foil and bake 2 hours at 275 degrees. Twenty minutes before done, uncover and bake at 450 degrees to brown.

Serve with: Melt ⅛ pound butter in skillet, add 1 cup of minute rice, some pepper, ½ teaspoon powdered thyme or marjoram, 2 small buds of garlic—brown. Add 1 can of undiluted clear consomme. Bring to boil, cover. Cut off fire and leave until ready to serve with chicken.

ITALIAN SPAGHETTI

1½ pounds of hamburger 1 package spaghetti ¼ pound butter 1 large can tomatoes 1 small garlic bud pinch each red pepper and cloves 2 tablespoons sugar

Simmer meat, tomatoes and seasoning 2 hours. Add spaghetti which has been cooked. Let simmer for ½ hour and serve with grated cheese.

DEVILED CRABS

½ pound crab meat 2 hard cooked eggs grated ¼ cup toasted bread crumbs 1 teaspoon lemon juice a few drops of garlic juice dash of cayenne pepper level tablespoon chili sauce mushroom soup to moisten

Mix entire recipe together. Fill shells with mixture and top with bread crumbs and dot with butter. Bake for about 20 minutes or until brown in 350 degree oven. This recipe is quickly made and may be allowed to stand in icebox several hours before cooking.

SHRIMP AND OYSTER JAMBALAYA

3 cups raw rice ½ pint oysters, drain; reserve liquid ¼ cup cooking oil 1 pound fresh shrimp, cleaned and deveined 2 tablespoons butter ¼ cup flour ½ cup celery, chopped fine 1 large onion, chopped fine ½ cup canned whole tomatoes 1 clove garlic, mashed 1 bay leaf, optional 1 pimiento, chopped ¼ cup parsley, chopped 1 teaspoon Worcestershire sauce salt and pepper to taste

Cook rice according to directions on package, set aside. Heat butter in saucepan, add shrimp, cook 5 minutes; add oysters, and cook 5 minutes longer; set aside. Heat oil in large heavy skillet, with tight fitting lid. Make a roux by adding the flour; stir constantly till golden brown. Take pot off the fire, and add onions and celery. Stir until vegetables are withered. Add tomatoes, bay leaf and garlic. Stir a few minutes. Add cooked rice to mixture, stir evenly. Add cooked shrimp and oysters. Season to taste. Cover with lid. Cook over low heat about 10 minutes. Add Worcestershire sauce, parsley and pimiento. Serve hot.

SHRIMP CHOWDER

3 medium onions, sliced 3 tablespoons fat 1 cup boiling water 5 medium potatoes 3 teaspoons salt ¼ teaspoon pepper 1 pound fresh shrimp 1 quart milk, heated 1 cup (1¼ pound) grated processed American Cheddar cheese 2 tablespoon minced parsley

Sauté onions in hot fat in deep kettle until tender. Add boiling water, then sliced potatoes, salt, pepper. Simmer, covered, 15 minutes or until potatoes are tender. Then add shrimp, cooked with viscera removed, the hot milk in which the cheese has been melted, and parsley. Serve at once.

STUFFED TOMATOES WITH SHRIMP

1 pound shrimp 4 large tomatoes ½ cup chopped onions ¼ cup chopped shallots ½ cup chopped celery ¼ cup chopped parsley ½ cup chopped green pepper 1 clove garlic chopped fine ½ teaspoon Lawry seasoning ½ teaspoon salt ¼ teaspoon pepper 1 teaspoon sugar ½ block margarine ½ cup bread crumbs

Boil shrimp until done, about 10 minutes. Peel, devein and chop fine. Wash tomatoes and slice off tops and scoop out meat leaving shells for filling later. Chop tomato meat in fine pieces. Melt margarine in saucepan and add all seasonings except bread crumbs. Sauté till tender not brown. Add raw tomato meat to seasoning, add sugar, salt and pepper and continue cooking about 20 minutes or until liquid cooks down. Then add shrimp and continue to cook about 4 minutes. Take from fire, add bread crumbs to thicken mixture, saving about a third of crumbs for later. After mixing bread crumbs to mixture, put in tomato shells. Sprinkle remaining bread crumbs on top and bake in moderate oven about 350 degrees for 25 or 30 minutes, or until shells appear tender. Serves 4.

SHRIMP GUMBO

Boil 1½ pounds shrimp, then peel; while shrimp are boiling:

chop up a large onion 3 slices of bacon chopped 1 hot pepper chopped

Brown bacon until crisp, add onion, sauté, but do not brown. Add a can of hot rotel tomatoes, and pepper, one can of tomato sauce, simmer all together, with the shrimp. Add one tablespoon of flour for thickening, salt and pepper to taste.

MOCK ENCHILADAS

1 can hominy 1 can chili (without beans)

Put layer of hominy and layer of chili. Cover generously with grated American cheese. Repeat. Bake at 325 degrees for 30 minutes.

· SALADS ·

AMERICAN GAZPACHO

4 medium-small (about 1⅛ pounds) red-ripe juicy tomatoes 1 long (about 10 inches) thin cucumber (pared) ½ of a medium-sized green pepper 1 red onion (twice the size of a walnut) 2 drained canned pimientos 1 small garlic clove 2 tablespoons olive oil 2 teaspoons strong red wine vinegar 1 cup icy-cold water 1 to 1½ teaspoons salt ¼ teaspoon white pepper

Remove skin from tomatoes, after dipping in boiling water or wetting and twirling on a long fork over a gas flame. Reserve half the tomatoes, half the cucumber, and half the given amount of green pepper.

Quarter remaining tomatoes; slice remaining cucumber, remaining green pepper and the whole onion; place in blender in that order with 1 pimiento, peeled sliced garlic clove, oil and vinegar. Blend at high speed until smooth—about 2 minutes. There will be about 2½ cups. Add water, 1 teaspoon salt and pepper; turn into a 1½-quart container. Knife-chop fairly fine, the reserved cucumber, reserved green pepper and remaining pimiento. There will be about 1½ cups; stir into blended mixture. Add enough of remaining salt (or more) to suit taste. Cover tightly and refrigerate until chilled or overnight.

At serving time, put an ice cube in each cup or bowl and add the gazpacho. Makes 4 to 6 servings of a refreshing, coral-colored first course; no salad needed when gazpacho is served.

CABBAGE-CARROT SALAD

½ cup raisins ⅓ cup crushed pineapple ¼ cup mayonnaise ½ medium head cabbage (shredded) 2 large scraped carrots (shredded)

Put all the items listed above in dish and mix; salt and pepper to taste.

MACARONI AND SALMON SALAD

1 package macaroni 1 can salmon 2 tablespoons grated onion ¼ diced celery 2 hard-cooked eggs 1 cup Thousand Island dressing

Boil 1 package macaroni in salted water until tender (about 7 minutes). Rinse under cold water spray to remove gummy residue, drain and set aside to cool. Mix together: 1 can salmon (separate into bite-size chunks), 2 tablespoons grated onion, ½ cup celery, 2 hard-cooked eggs (diced) and enough Thousand Island dressing to give proper consistency (about 1 cup). Add to cooled macaroni, mixing with fork, and chill in refrigerator until ready to serve with rye triangles or saltine crackers.

SKILLET SALAD

4 slices bacon ¼ cup vinegar 1 tablespoon brown sugar 1 teaspoon salt 1 tablespoon finely chopped onion 4 cups (½ medium head) shredded cabbage ½ cup chopped parsley

Cook bacon till crisp; remove from skillet and crumble. Add vinegar, sugar, salt, onion to fat in skillet. Add crumbled bacon. Heat thoroughly; take from range and toss cabbage and parsley in hot dressing.

CRANBERRY SALAD

1 cup sugar 1 large can crushed pineapple, drained 1 cup coarse chopped nuts 2 cups cut up marshmallows

Blend ingredients together and let stand while preparing jello. Dissolve one package of raspberry jello in one cup of the boiling pineapple juice (if not a cup add water). Cool jelly until thick, mix with the above and last mix in one pint of whipping cream whipped. Pour into desired molds and chill for several hours.

· SPREADS · SANDWICHES ·

SANDWICH LOAF

Best-ever sandwich, Easy to make; Better than candy, Better than cake.

1 loaf white sandwich bread, unsliced 1 loaf brown sandwich bread, unsliced 8 packages cream cheese 1 cup mayonnaise 1 can pimiento 2 cans deviled ham 1 cucumber ¼ pound full cream Wisconsin cheese 2 cups chicken salad sandwich mixture 1 tablespoon grated onion

Cut crust off of bread. Cut each loaf into 5 parts lengthwise. On piece of white bread spread chicken salad mixture. Top with brown slice, spread with pimiento and Wisconsin mixture. Top with white slice, spread with deviled ham mixed mayonnaise. Top with brown slice, spread with cucumbers chopped and added to 2 packages cream cheese and mayonnaise and 1 tablespoon grated onion. Top with white. Ice loaf with cream cheese mixed with mayonnaise. Do not serve until 2 hours after making.

AVOCADO SANDWICH SPREAD

1 large avocado 1 small onion, minced 1 small tomato, minced—peel by dropping in boiling water then in cold water 2 small sour pickles, minced 1 garlic button, mashed or garlic salt to taste ⅓ cup pecans, minced juice of small lemon ⅛ teaspoon salt

Mash avocado, as you would a potato, add lemon juice to avoid discoloration of avocado. Add minced onion, tomato, pickles, mashed garlic button or garlic salt and minced pecan meats. Mix well and spread on lightly buttered bread, white or brown.

LENTEN SANDWICH SPREAD

⅓ cup salted peanuts 1 pimiento ¼ cup mayonnaise ½ pound cheddar cheese 2 boiled shelled eggs

Put salted peanuts, pimiento, eggs and cheddar cheese through a food grinder and then add the mayonnaise.

CRANBERRY RELISH

2 cups ground cranberries 1 cored apple 1 orange ½ cup chopped pecans ½ cup granulated sugar

Put the first three ingredients through food chopper, using coarse blade. Add sugar and nut meats, mix well and chill.

KEIFER COUNTY PEAR RELISH

1 peck of Keifer pears ground in food chopper 5 onions medium 6 bell peppers 2 hot peppers 4 cups sugar 5 cups vinegar 1 teaspoon salt 1 teaspoon mixed spices 1 teaspoon turmeric

Mix ingredients and cook for 39 minutes. This relish can be put up in glass jars and stored.

HOMEMADE MAYONNAISE

1 small egg 1 teaspoon of sugar 1 teaspoon of salt 1 teaspoon of mustard 4 teaspoons of vinegar dash of tabasco pepper or paprika 1 pint of oil, that has been chilled in refrigerator

Beat the egg with the salt, sugar, mustard and vinegar, and add the oil slowly, drop by drop until half has been used. Add the paprika or the pepper and add the rest of the oil.

: VEGETABLES : SPECIAL DISHES :

TUNA, NOODLE, VEGETABLE CASSEROLE

2 tablespoons butter 1 large onion, minced 1 No. 2 can peas, drained 2 seven-ounce cans tuna 3 cups cooked fine noodles 6 tablespoons flour 6 tablespoons butter 1 teaspoon salt 3 cups milk ¼ teaspoon black pepper 1 teaspoon Worcestershire 1½ cups grated sharp cheese paprika

Sauté onion in 2 tablespoons of butter and mix with drained peas. Break tuna with fork. Combine butter, flour, salt, Worcestershire sauce, pepper and milk into a cream sauce and add 1 cup grated cheese. Cook over low gas flame until cheese is melted and sauce is smooth. Alternate peas, noodles and tuna in greased casserole and cover with sauce. Top with remaining ½ cup cheese and sprinkle paprika on top. Bake 25 to 30 minutes in 350 degrees preheated oven. Serves 6 to 8.

EGGPLANT CASSEROLE

1 eggplant (medium) 1 can tomato sauce 1 onion 2 cloves garlic 3 tablespoons oil grated parmesan cheese

Fry onion and garlic in oil until golden brown, add tomato sauce, one can of water, salt and pepper; let cook until thick. Slice eggplant in ½-inch thick slices. Fry until done, place layer of eggplant in pyrex dish. Cover with sauce and sprinkle with grated parmesan cheese, repeat until all is used.

ITALIAN STYLE SQUASH

4 small sausages 1 small onion 1 tablespoon shortening 1 can or 1 package of frozen squash

Dice sausage and onion and brown in shortening. Add cooked squash. Cook over low heat until liquid from squash is almost gone.

STUFFED ROUND STEAK

Sauté in ½ cup margarine:

1 medium onion, minced 1 clove garlic, minced

Combine with:

3 cups coarse dry bread crumbs ½ cup minced celery ½ cup minced raw carrot 1 tablespoon minced parsley 1 teaspoon salt ¼ teaspoon thyme ½ teaspoon sage ¼ teaspoon pepper

Spread on 1½ pounds beef round steak. (First, bone steak and pound flour into both sides; brush off excess flour.) Roll up and tie securely. Brown on all sides in a little hot fat in large heavy utensil. Add ½ cup hot water. Cover; cook 1½ hours in 350 degrees oven. Uncover; and cook ½ hour longer. Add thickening to juices in utensil for gravy.

BAKED OYSTERS

1 pint oysters 1 medium size onion and green onions 1 pod of garlic several pieces of celery (heart) little parsley

Cut above ingredients into small pieces. Cook slowly in butter until tender. Have ready cracker crumbs. Then pour oysters, juice and crumbs into the above, use enough cracker crumbs to take up juice of oysters. Cook slowly until oysters curl. Add Lea & Perrins sauce, salt and pepper. Fill (4) large size baking shells. Spread cracker crumbs and melted butter on top. Bake 15 or 20 minutes. Serve while hot.

SHRIMP WRIGGLE

Make a smooth white sauce with about ½ stick of butter, 3 tablespoons flour and 1½ cups of milk and salt to taste. Add ½ cup of catsup, 2 teaspoons minced parsley, ¾ cup finely chopped celery, teaspoon Worcestershire sauce, then lots of shrimp that have been boiled.

Put in individual baking cups on a flat pan because little cups are hard to handle in an oven. Bake at 350 degrees for 20 to 25 minutes. Before the last few minutes of baking, sprinkle with finely ground bread crumbs and a dab of butter on top—let brown.

· MEN’S · RECIPES ·

PORK CHOPS ORIENTAL

6 double thick pork chops 1 cup cooked white rice ½ bell pepper sliced in thin strips ½ cup bean sprouts ¼ cup diced onions 1 diced pimiento 3 stalks diced celery 4 tablespoons soy sauce 1 raw egg ½ teaspoon paprika 1 small can stems and pieces mushrooms (drained) 1 tablespoon flour 1 cup cold chicken stock 3 tablespoons butter or margarine salt and pepper to taste

Have butcher cut six pork chops double thick and make a pocket for stuffing. In a skillet sauté onions, bell peppers, celery, bean sprouts, pimiento and mushrooms in two tablespoons butter or margarine until onions become transparent but not brown. Move ingredients to side of skillet and in center place the cooked white rice and make a volcano to the bottom of skillet. In volcano add one tablespoon butter or margarine and when melted place whole raw egg and when egg has set add 2 tablespoons soy sauce, the paprika, and gently stir until all ingredients are well mixed and egg is done and distributed throughout. Add salt and pepper to taste. Stuff pork chops with mixture, place in a shallow baking pan and bake in moderate oven until chops are done and well browned. Remove chops from pan and pour off all grease. To the remaining brown drippings add 1 tablespoon flour dissolved in 1 cup chicken stock and 2 tablespoons soy sauce and stir until sauce thickens. On serving spoon sauce over chops. Serves 6.

TATER DOG

Cut an Idaho potato about 5 inches long in half. With a spoon scrape out the center of both halves, enough to hold a wiener. Insert the wiener in the cavity, spread with margarine, a dash of salt and pepper and chili sauce. Butt the potato together, use 2 toothpicks to hold. Grease outside liberally with butter or margarine. Put into oven, bake until potato is well baked. With serving of cole slaw or similar salad, this will be a most appetizing meal.

TIME-SAVER DINNER

1 pound hamburger meat 1 clove garlic, chopped fine 1 small onion, chopped fine ½ small bell pepper, chopped fine ½ teaspoon salt ¼ teaspoon black pepper 1 can tomatoes 1 can tomato sauce 3 tablespoons tomato catsup ¼ teaspoon hot sauce ¼ teaspoon Worcestershire sauce 2 cups water

Mix salt, pepper, onion, garlic and bell pepper. Drain tomatoes and mash them, saving juice. Add all this to meat and mix well. Take tomato juice and add tomato sauce, hot sauce, Worcestershire sauce together. Put this with water and pour over meat loaf. Put tomato catsup over top of meat loaf. Peel two medium size potatoes. Cut in quarters and put around meat loaf. Bake in 450 degrees oven for 1½ hours.

GARLIC SPARERIBS

6 pounds spareribs 4 large cloves garlic 1 tablespoon salt 1 cup chicken stock or consomme 1 cup orange marmalade ¼ cup vinegar ¼ cup ketchup

Figure at least 1 pound spareribs per person. Leave sides whole so they can be threaded on a spit later. Crush garlic with salt. Add chicken stock or consomme with marmalade, vinegar and ketchup. Marinate ribs at least 12 hours in garlic marinade, turning several times. Weave the whole strips on spit and cook slowly over low coals for 1 to 1½ hours or until shiny brown and fork tender. Baste with the marinade during the cooking. Or if preferred, bake ribs in slow oven (300 degrees F.) for 2 hours. Baste often.

KIDS’ DELIGHT

Prepare one recipe for biscuit dough. Roll out thin, cut in three pieces. Spread one piece with apple jelly and peanut butter. Spread one piece with stewed apples and grated cheese. Spread one piece with fig preserves. Roll each piece into a slender roll. Slice into 1-inch thickness. Place on greased pan, bake 12 minutes in moderate oven.

American National INSURANCE COMPANY LIFE HOME OFFICE: GALVESTON, TEXAS HEALTH

_The Leader in the Business of Creating the Future_

PRESENTED BY

_________________________________

REPRESENTING AMERICAN NATIONAL INSURANCE COMPANY GALVESTON, TEXAS

11-1961

Transcriber’s Notes

—Silently corrected a few typos.

—Retained publication information from the printed edition: this eBook is public-domain in the country of publication.

—Added explanatory text {in brackets} for unfamiliar brand names.

—In the text versions only, text in italics is delimited by _underscores_.

End of Project Gutenberg's Recipes from American National, by Anonymous