No Peek Beef Casserole

by grammaa

This is not a great old standard, but a new standard which is so simple.  You will see that the recipe calls for 2 pounds of stew beef, but it makes so much sauce that you can easily put a third pound into the mix.  Then there will be some left over for the freezer or for a second go-around later in the week.  It can also double as a company meal and call it stroganoff, even though there is no sour cream.  Crock pots are great – you can fix it in the morning and it is ready when you get home from work.

No Peek Beef Casserole

2 pounds stew beef, cut in 1″ cubes

1 envelope dry onion soup mix

1 can mushroom soup

½ cup dry red wine

1 4-ounce can mushrooms, drained

Put all ingredients in crock pot.  Stir thoroughly.  Cover and cook on low for 8 to 10 hours.  Serve over cooked rice, noodles or a baked (micro) potato.  Serves 6.

Meat Loaf

by grammaa

This old standard was printed on the back of Quaker Oats packages for “generations” (at least 40 years).  Finally I decided that I should write it down because I was afraid that they might not put it on at some point.  Good thing.  I haven’t seen it on the boxes in the past several years.  My mother (Gram) originally made this recipe with milk instead of tomato juice because my brother was allergic to tomatoes.  I like this version the best.

Meat Loaf

1½ pounds ground beef

¾ cups quick oats

1 egg or ¼ cup egg substitute

¼ cup onion

2 teaspoons salt

¼ teaspoon pepper

1 cup tomato juice

Combine, turn into a standard loaf pan and bake for 1 hour 15 minutes at 350o.   Also if your family has been downsized, this amount will fit into three mini-loaf pans.  Cook one for about an hour and put the other two in the freezer for an “easy” meal in a hurry.

Baked Brie

by grammaa

Our next recipe is from my files (GrammaA).  It is a relatively new version of an old recipe, but it is simple and the hit of the party and it has only two ingredients.

Baked Brie

Wrap firm brie (a wedge about 2 to 3 inches at the back) in refrigerated Crescent roll dough (about a half package for each wedge) sealing the edges well.  Heat oven to 400o.  Bake 7 or 8 minutes, just until rolls are browned.  Serve with fruit and/or crackers.

 

Stuffed Mushrooms (Great Aunt Dottie)

by grammaa

This is a very old recipe, but still a good one.  It comes from Aunt Dottie who was my husband’s aunt on his father’s side and is Mrs. Marvel’s Great Aunt.  Aunt Dottie and family grew mushrooms, among other things, in Southeastern Pennsylvania.  Dottie lived to be 99 years old and had a great collection of mushroom recipes.  You will find another one of hers later on.

Stuffed Mushrooms (Great Aunt Dottie)

24 medium sized mushrooms

1 tablespoon lemon juice

2 teaspoons finely chopped onion

2 tablespoons butter

½ cup dry bread crumbs

2 sausage patties or 4 strips

bacon cooked and crumbled

1 teaspoon poultry seasoning

¼ teaspoon salt

Bits of cheese

Wash mushrooms and remove stems.  Brush caps with lemon juice.  Set aside.  Chop mushroom stems and saute in butter with onion about 3 to 4 minutes.  Combine sauteed mushrooms with bread crumbs, meat and seasonings.  Mix well.  Stuff mixture into mushroom caps.  Place in buttered baking dish and bake in 350o oven 8 to 10 minutes.  Serve hot.  (To cook in microwave oven, set at high and cook for 4 to 5 minutes.)

Salmon Party Ball (Grammie Hennie)

by grammaa

Mrs. Marvel has asked me to “pitch hit” for a couple postings.  These are from my recipe collection, which are not on recipe cards, but from two printed cookbooks that I have accumulated over the years.  Of course, if I lose the printed copy, or it gets spilled on from too much use, I can still retrieve it from my computer.

To start the meal off we often have an appetizer, but why, when if you eat enough of them you will be full.  Nevertheless, we still sometimes have them.  This first one comes from Grammie Hennie.  Grammie Hennie is Mrs. Marvel’s grandmother.  She loved to entertain and this was a favorite of hers.

Salmon Party Ball        Grammie Hennie

2 cups salmon, drained

(or poach some salmon and measure for great results)

1 8‑ounce cream cheese (light cream cheese OK)

1 tablespoon lemon juice

2 teaspoons grated onion

1 teaspoon horseradish

Salt

¼ teaspoon liquid smoke

Blend.  Roll in pecans and/or parsley