Sauerkraut & Tomato Casserole (good)

For me, this one would be a pass. I don’t love sauerkraut and I really don’t love tomatoes. BUT, someone might enjoy this. It seems a bit like a dish pulled together by looking at what was in the cupboard and getting creative. Maybe a Depression Era casserole to feed a hungry family. The note to use chicken fat or oil also hints at that – fats were saved because it was cheaper than buying oil or lard. The recipe is rather scant on instruction and also isn’t completely clear to me.

Sauerkraut & Tomato Casserole (good)

Wash sauerkraut – drain (1 can)

Saute onion in chicken fat or oil

Add 1 can stewed tomato, sauerkraut, brown sugar. Cook for few minutes. Place in casserole & bake 1/2 hour longer

Lamb Chops Glorified

I suppose this is meant to seem fancy but it’s really actually quite easy. “Glorified” makes it sound self deprecating in a way. We don’t see lamb chops too often in the grocery where I live. Either they get bought up immediately, or there isn’t as much demand and they don’t stock very much. Growing up, my mother would serve us lamb chops when my dad was traveling because he didn’t really like lamb. I enjoyed it, but it definitely has a distinct taste that some might not enjoy. I appreciate that the recipe includes all the side dishes, because sometimes the entree is the easy part of dinner.

Lamb Chops Glorified

6 lamb chops (loin or shoulder)

6 tablespoons catsup

1 clove garlic

2 tablespoons Worcestershire sauce

1 tablespoon salad oil

Salt & pepper to taste

Method

  1. Rub skillet well with garlic
  2. Combine catsup, Worcestershire sauce and oil in skillet, lay chops in the mixture, then turn them over and season with salt & pepper. Bake at 375 degrees for 30 minutes.
  3. Pare potatoes and cut into shoestring lengths. Soak in cold water, then dry with a towel. Roll them in melted butter or other fat, season with salt and paprika, and bake in the oven in a shallow pan.
  4. Scrub summer squash or zucchini, slice and place in a casserole with 2 tablespoons grated onion, salt and pepper to taste, and 3 or 4 tablespoons melted butter. Cover closely and cook with oven dinner

Rice-Broccoli Casserole

This is a simple side dish casserole. Use frozen broccoli and if you can’t find exactly 10 oz packages, you can just weigh it out and save the rest for another meal. I personally would chop the broccoli fine.

Rice-Broccoli Casserole 350 1 hour

1 10 oz pkg chopped broccoli

1 c long grain rice

2 1/2 c warm water

4 bouillon cubes

1 5 oz jar bacon cheese spread

1 med minced onion

Thaw broccoli – mix all ingredients. Place in 2 qt casserole – cover. Stir twice.

Navy Beans & Honey

Navy beans are those plump white beans you often find in soups. They have a lovely flavor that lends itself to ham & bacon in soup and chili. These days, most people buy their beans “presoaked” in a can so they will be able to make their dish faster. But if you like to buy your beans dry, be sure to soak them well enough. I have not gotten that quite right, myself, and my beans have been a bit tough in the past.

Navy Beans & Honey – 2 hrs 350°

Soak 2 c navy beans – 2 hours, bring to boil. Add 1/2 tsp ginger. Simmer 1 hour. Drain. Turn beans into casserole. Add 1 cup fine chopped onions, 1/2 c sour cream, 1 1/2 tsp salt, 1/4 tsp pepper, 2-3 Tbls honey, 1 c boiling water. Bake covered 2 hours.

Meatless Cabbage Rolls

There are many types of cabbage rolls from all over the world. Some have a sauce and others don’t. This particular one does not have a sauce but I think you could add one fairly easily to suit your taste. You will notice that this recipe also does not have a lot of instructions, only the ingredients. Once can assume that once the filling has been combined nicely, wrap in cabbage leaves, then bake at 350° for 20-25 minutes.

Meatless Cabbage Rolls – 350° 20-25 m

1/2 lb chopped bean sprouts

1/4 lb chopped mushrooms

Saute in 3 Tbs butter for 3 min. Stir, remove from heat

Add

3/4 c wheat germ

1 (8 1/2 g) can chopped water chestnuts

1/2 c slivered almonds

1/3 c minced parsley

1 tsp marjoram – 1/4 tsp salt

1/2 c parmesan cheese