CAROL'S RECIPES




Hungry Boy's Casserole

My Mother has prepaired this recipe for as long as I can remember. It originally came from the Pillsbury's 15th Grand National Bake-off. 1964!! This recipe won first prize by the way:) The recipe earned Mrs. Roman Wahilko of Detroit, Michigan $25,000.00!!!

Saute'.............In a large skillet

  • 1 1/2 Pounds ground beef
  • 1cup sliced celery
  • 1/2 cup chopped onion
  • 1/2 cup green pepper and 1 clove garlic, minced, until vegetables are tender: drain.

    • Add.................

  • 3/4 cup (6oz can) tomato paste
  • 3/4 cup water
  • 1/2 teaspoon salt and
  • 1 teaspoon paprika. Reserve 1 cup mixture for Biscuits.

    • Add.................

  • 1 can (1 lb.) Campbell's Pork and Beans, undrained, and
  • 1 can (1 lb.) lima beans, undrained
  • simmer while preparing Biscuits
    •

    Biscuits

    Sift together...into mixing bowl

  • 1 1/2 cups sifted Pillsbury's All Purpose Flour
  • 2 teaspoons double-acting baking powder
  • 1/2 teaspoon salt

    • Cut in..............

  • 1/4 cup Land O'Lakes Butter until particles are fine.
    •

    Combine.........

  • 1/2 cup milk and 4 drops yellow food coloring, (optional). Add to flour mixture. Stir until dough clings together.
    •

    Knead.............

  • on floured surface 12 times. Roll out to a 12x9 inch rectangle.

    • Combine.........

  • 1/2 cup slice pimiento-stuffed olives
  • 1/4 cup blanched slivered almonds and the reserved meat mixture. Spread over dough. Roll up, starting with 12-inch side; seal edge. Cut into 1 inch slices.

    • Turn................

  • meat mixture into a 9x13-inch baking dish. Top with biscuits.

    • Bake...............

  • at 425 degrees for 25 to 30 minutes until golden brown.


    • Baked Chicken Salad

  • 2 cups cubed Chicken, cooked
  • 2 cups chopped celery
  • 1/2 cup chopped water chestnuts
  • 2 Tbls grated onion
  • 1/2 tsp salt
  • 1/2 cup chopped green pepper
  • 2 Tbls chopped pimento
  • 1/2 cup mayonnaise
  • 2 Tbls lemon juice
  • 1 can cream of chicken soup (undiluted)
  • 1 cup grated Sharp Cheddar Cheese
  • 3 cups crushed potato chips
    • Combine all ingredients except cheese and potato chips. Toss lightly and spoon into a 1 1/2 quart casserole. Spread chips and cheese on top. Bake at 350 degrees for 25 minutes or until heated and brown.



    Chicken Atlanta

  • 8 boneless, skinless chicken
  • 8 slices of lean bacon
  • 1 jar of chipped beef
  • 1 can of cream of mushroom soup
  • 8 ozs of sour cream
    • Rinse chipped beef in cold water to remove excess salt. Wrap each chicken breast in a slice of bacon. Cover bottom of a 9x13 inch pan with chipped beef. Lay wrapped chicken breast on top of beef. Mix soup and sour cream together and spread on chicken. Refrigerate until ready to bake. Bake at 350 degrees for and hour and a half. Sprinkle paprika and parsley on top.



    Baked Spaghetti

  • 2 med. onions, chopped fine
  • 1 clove of garlic, minced
  • 1 lb lean hamburger
  • 1 1/2 tsps salt
  • 1 can of diced tomatoes (do not drain)
  • 1 cup water
  • 8 ozs spaghetti
  • 1 cup Velveeta cheese, cut up fine. 1/4 lb cheese makes approximately one cup.
  • 1/2 tsp chili powder
  • 1 tsp oregano
  • parmesan cheese
    • Brown onions and garlic with beef, drain. Stir in all spices and tomatoes. Simmer for about 15 minutes over medium heat. Add 1 cup hot water. Preheat oven to 325 degrees. Break half of the uncooked spaghetti into a well greased 9x13 inch baking dish. Pour half of the sauce over the spaghetti. Sprinkle half of the cheese over the sauce. Add the rest of the spaghetti followed by the rest of the sauce and cheese. Bake for 35 minutes, covered. Uncover and stir contents well. Bake 15 minutes longer or until hot and spaghetti is tender. Serve with parmesan cheese.




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