Main Dishes

Beef

Rouladen
Carola Schindler
April 1989 Homemaking Class

Rouladen are very thin-sliced top-round steaks, about 4 to a pound.  You can buy them at Fetzer’s German Sausage and Deli, 2485 SW Cedar Hills Blvd., (Note--this store is no longer operating) or have them special cut at a supermarket meat counter.

  You will need:  pepper, salt, mustard, chopped dill pickle, chopped onions, crumbled bacon, toothpicks, about 1 Tbsp. oil, flour, and of course, the meat (1 roulade per adult).

Sprinkle each Roulade with pepper and salt; thinly spread on mustard.  Then sprinkle on each:  1 loosely-packed Tbsp. of chopped onion, bacon, and dill pickle.  Roll up tightly; secure with toothpick.  Sprinkle with flour all around.  Brown in hot oil, turning on each side.  When brown, pour in 2 cups boiling water (on side of pan).  Boil about 45 minutes over low heat.  Take out meat.  Thicken gravy (you might need to add more eater to get enough gravy).  Season to taste with pepper and salt.

Goulasch
Carola Schindler
April 1989 Homemaking Class

  2 lbs. stew meat or round steak
1 lb. onions, sliced
2 tsp. paprika

Cut meat into small cubes.  Brown meat and sliced onion with paprika.  Cover. Let simmer in own juices until onions are disintegrated.  Add water to cover and boil until meat is tender.  Remove meat and make gravy with liquid in pan.

SAUERBRATEN
Margo Mead

MARINADE
2 cups red-wine vinegar
2 cups water
1 cup sliced onion
1/2 cup packed brown sugar
Two 1/2-inch bay leaves
2 teaspoons caraway seeds
1 teaspoon whole peppercorns
6 whole cloves
1 teaspoon salt
One 3-pound boneless beef rump roast or chuck roast
1 tablespoon vegetable oil
1/2 cup finely crushed gingersnaps (about 9)
1/2 cup sour cream

1. Bring all marinade ingredients to a boil.  Put beef into a deep non-aluminum bowl. Pour on hot marinade, cover and refrigerate 3 to 5 days, turning beef once or twice a day.
2. Heat oven to 325°F.
3. Remove beef (reserve marinade) and pat dry with paper towels. Heat oil in a 4- to 5-quart Dutch oven. Add beef and brown 2 to 3 minutes per side. Pour marinade over beef, bring to a boil, cover and bake 2-1/2 hours or until tender, turning meat once or twice.
4. Transfer beef to a cutting board. Cover loosely with foil and let stand 10 minutes before carving.
5.  While roast stands, make gravy: Strain liquid from Dutch oven. Discard solids, skim fat off liquid, return to pot and bring to a gentle boil.
6.       Whisk in crushed gingersnaps. Gently boil, whisking constantly 2 to 3 minutes, until slightly thickened. Remove from heat
7.   Thinly slice meat against the grain. Arrange on serving platter. Whisk sour cream into gravy.  Spoon some over the meat and serve the rest at the table.
Makes 10 servings.

SWISS STEAK
Sadie Morris
April 1964 R.S. Magazine --"Stretching the Food Budget"

2 lbs. round or chuck steak, cut into 1-inch thick pieces
1/2 cup sifted flour
2 tsp. salt
1/2 tsp. pepper
1/4 cup fat
2 cups canned tomatoes
1/2 cup onion, chopped
1/4 tsp. paprika

Combine flour, salt and pepper; pound into steak, using edge of knife.  Slowly brown steak in hot fat in Dutch oven or deep skillet.  Combine tomatoes, chopped onion, and paprika in a small boiler; heat to a boil; pour over steak.  Cover.  Simmer or cook in a 350° oven for 1 1/2 hours.  Makes 6 to 8 servings.

AUNT JANET’S FAMOUS BARBECUED RIBS
Janet McManus

  4-5 lbs “Country Style” ribs
1/2 cup soy sauce
1 1/2 Tbsp. cornstarch

Barbecue Sauce:
1 cup catsup
1 cup water
1/4 cup vinegar
1/4 cup brown sugar (packed)
1/4 cup Worcestershire sauce
1/8 tsp. Tabasco
1/2 tsp. chili powder
1 tsp. salt
dash of pepper
1 Tbsp. paprika

Boil ribs (cover ribs with water--cook about an hour and a half for better tenderness). Check in 45 minutes to be sure there is still enough water covering the ribs.  Drain—thoroughly! Mix soy sauce and cornstarch. Put boiled ribs in large Tupperware or other type bowl that can be sealed; pour mixture over, seal and refrigerate a couple of hours.  Shake it up, turn it over, etc., several times during the two hours to coat all the meat. In the meantime mix the barbecue sauce by combining all the barbecue sauce ingredients. Drain all the marinade sauce off the ribs after the two hours.  Place the ribs in an oblong baking dish and pour the barbecue sauce over them. Bake for about 30-45 minutes at 350 degrees.

OVEN BARBECUED SPARERIBS
Janet McManus

3 lbs. lean spareribs
1 8-oz. can tomato sauce
1/4 tsp. salt
1 tsp. Worcestershire sauce
1 cup catsup
1/4 cup vinegar
1/2 cup sugar

Bake ribs at 350 degrees for 1 hour.  Combine remaining ingredients.  Baste ribs with sauce.  Bake 10 minutes; turn ribs.  Bake 10 minutes; turn ribs again. Set oven at 200 degrees and cook for 30 minutes more. Sauce is great over rice.

SHORT RIBS AND GRAVY
Sadie Morris
April 1964 R.S. Magazine --"Stretching the Food Budget"

2 1/2 lbs. short ribs
1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. fat
1/4 cup onions, minced
1 bay leaf
1/4 cup water
3/4 cup milk

Roll the short ribs in the flour, seasoned with the salt and pepper.  Brown the short ribs and onions in the fat.  Add the water and bay leaf and simmer slowly for one hour.  Add the milk for gravy and simmer about 10 minutes more.  Season gravy to taste.  Makes 4 servings.

SWEET-SOUR SHORT RIBS
Sadie Morris
April 1964 R.S. Magazine --"Stretching the Food Budget"

2 1/2 lbs. short ribs
2 Tbsp cornstarch
1 cup beef broth from a beef bouillon cube
1/2 cup cider vinegar
1/2 cup brown sugar
2 Tbsp. vegetable oil
1 Tbsp. ground ginger
1 tsp. accent
1 Tbsp. soy sauce
1/2 tsp. salt

Brown the short ribs in fat and arrange in a deep baking dish.  Combine the remaining ingredients and pour over the short ribs.  Bake in a 350° oven until the meat is tender--about 1 1/2 hours.  Makes 4 servings.

MEAT AND MUSHROOM LOAF
Joyce B. Bailey
May 1966 R.S. Magazine --"Freezer Time Means Free Time"

1 1/2 lb. ground beef
1/2 lb. ground sausage
1 cup rolled oats
1/2 package onion soup mix
1 can cream of mushroom soup
1/2 cup tomato catsup
canned sliced mushrooms

Mix ingredients, except catsup and mushrooms, and press into loaf pan or casserole dish lined with foil.  Garnish with the mushrooms and top with catsup.  Cover with foil and freeze.  Before baking, allow to thaw 1 1/2 hours.  Place in 350° oven for 1 1/2 hours.  Serve with Parmesan Baked Potatoes (see recipe elsewhere).

Hamburger Stroganoff
Kathy Jensen
April 1989 Homemaking Dinner

1 lb. ground beef
1 medium onion, chopped (about 1/2 cup)
1/4 cup butter or margarine
2 Tbsp. flour
1 tsp. salt
1 tsp. garlic salt, or 1 clove garlic, minced
1/4 tsp. pepper
1 8-oz. can mushroom stems and pieces, drained, or fresh mushrooms
1 can cream of chicken soup
1 cup sour cream

In large skillet, cook and stir hamburger and onion in butter until onion is tender.  Stir in flour, salt, garlic salt, pepper and mushrooms.  Cook 5 minutes, stirring constantly.  Remove from heat.  Stir in soup; simmer uncovered 12 minutes.  Stir in sour cream and heat through.  Serve over noodles or rice.  Sprinkle with snipped parsley if desired.  Makes 4 to 6 servings.

HAMBURGER PIE
Oak Hills Ward Relief Society

1 medium onion
1 lb. ground beef
1 can tomato soup
1 tsp. salt
1/4 tsp. pepper
1 can green beans
3 cups instant mashed potatoes
1/2 cup grated cheddar cheese

Cook onions in small amount of fat until tender but not brown; add meat, salt and pepper and brown.  When brown, add tomato soup and drained green beans.  Put in a casserole dish.  Add prepared potatoes; cover with grated cheese and bake for at 350° for 30 minutes.

LASAGNA
Janet McManus

1 box lasagna noodles, cooked as directed
3 eggs, hardboiled and sliced
1 pkg. spaghetti mix, prepared as directed with tomato sauce
1 lb. cooked, crumbled hamburger
1 lb. mozzarella cheese, sliced

Add hamburger to spaghetti sauce.  Fix layers of noodles (keep long), mozzarella cheese, sliced eggs and some spaghetti sauce to cover. Keep making layers until ingredients are all used up. Top with parmesan cheese. Bake about 1 hour at 325°F.  Check in 40 minutes—be sure it isn’t getting too brown.

LASAGNE
Ellen Remington

1 lb. hamburger
1 clove garlic, minced
1/2 tsp. whole basil
1-1/2 tsp. salt
1 16-oz. can tomatoes
1 6-oz. can tomato paste
10 oz. lasagne noodles
2 eggs
2 cups cottage cheese
1/2 cup grated Parmesan cheese
2 Tbsp. parsley flakes
1 tsp. salt
1/2 cup pepper
1 lb. grated cheese

Brown meat slowly; spoon off excess fat. Add garlic, basil, 1-1/2 tsp. salt, tomatoes and tomato paste, and 1 cup water. Simmer, covered, 15 minutes; stir often. Cook noodles in boiling salted water until tender; drain and rinse. Beat eggs; add remaining ingredients except cheese. Layer half the noodles in 9X13 pan; spread with half the cottage cheese filling; add half the cheese and half the meat sauce. Repeat the process with the remaining components. Bake at 375°F for about 30 minutes. Let stand 10 minutes before serving.

QUICK HAMBURGER DEEP-DISH PIZZA
Margo Mead

This is a great way to please the kids.  Optional ingredients listed are those which small children often reject.  Use the larger jelly roll pan for a thinner crust pizza if you wish.

1 lb. extra-lean ground beef
1 tsp. salt
1 tsp. dried italian herbs (dried oregano, marjoram, savory, basil, or sage leaves) (optional)
1/2 tsp. fennel seeds (optional)
1/4 tsp. cayenne pepper (optional)
2 pkgs. (2 Tbsp.) active dry yeast
1 cup warm water (105° to 115°F)
1 tsp. sugar
2 Tbsp. salad oil
1 tsp. salt
2 to 2 1/2 cups all-purpose flour
1 can (8 oz.) tomato sauce
1 small onion, sliced
1 green or red pepper, sliced (optional)
1/2 cup grated Parmesan cheese
2 cups shredded Mozzarella cheese

Crumble beef into skillet.  Add salt, herbs, seeds and cayenne pepper if used.  Stir and cook until meat loses pinkness.  Meanwhile, dissolve yeast in water.  Add sugar.  Let stand 2 minutes, until bubbly.  Stir in oil, salt and 2 cups of the flour.  Add enough more flour to make dough easy to handle.  Press dough into well-greased 14-inch round pizza pan or into a 15x10-inch jelly roll pan, building up edges to hold in filling.  Top dough with warm ground beef mixture.  Spread with tomato sauce.  Add onion, pepper and mushrooms, if desired.  Sprinkle with the cheeses.  Bake at 400°F for 30 to 35 minutes, until filling is bubbly and crust is browned.  Cut into wedges or squares and serve immediately.  Makes 1 14-inch round pizza.

SLOPPY JOES
May 1991 Homemaking Dinner

1 lb. ground beef
2/3 cup diced onion
1 cup diced celery
1 8-oz. can tomato sauce
1/4 cup brown sugar
2 tsp. mustard
1 Tbsp. vinegar
1/3 cup ketchup
1 1/2 tsp. salt
1/2 cup wheat

Steam wheat in 1 cup water until water is absorbed, to make 1 cup wheat berries.  Brown ground beef.  Add remaining ingredients and simmer together for 30 minutes.

CHILI FRITO CASSEROLE
Ellen Remington

1/2 lb. lean ground beef
1/2 cup chopped onion
1/4 cup chopped jalapeño peppers
1/2 tsp. salt
1 16-oz. can chili with beans
1 medium pkg. Fritos
1 can tomato sauce
1 cup grated cheese

Sauté ground beef, onion, jalapeños and salt until onions are limp and meat is browned. In 7-cup casserole, layer ingredients in this order: 1/2 of chili, 1/2 meat mixture, 1/2 of the fritos, 1/2 of the tomato sauce, then 1/2 of the cheese. Repeat layers with other half of ingredients. Bake at 350°F for 20 minutes

TEXAS HASH
Emma Hanks
February 1961 R.S. Magazine

2 large onions, sliced
2 green peppers, chopped fine
3 Tbsp. shortening
1 lb. ground beef
2 cups canned tomatoes
1/2 cup uncooked rice
1 tsp. chili powder
1 tsp. salt
1/4 tsp. pepper

Cook onions and pepper in shortening until golden brown and add the meat and cook until it separates.  Add the rest of the ingredients and bake in greased baking dish at 350° for 45 minutes.  Makes 6 to 8 servings.

SAVORY BEANS AND MEATBALLS
Marion Bennion and Sadie Morris
January 1964 R.S. Magazine --“Stretching the Food Budget”

1 lb. ground beef
1/4 cup finely cut onion
2/3 cup evaporated milk
2/3 cup bread crumbs
1 1/4 tsp. salt
1/2 tsp. chili powder
1/8 tsp. pepper
1 Tbsp. shortening
1/2 cup finely cut onion
2 cups baked beans (see recipe elsewhere)
1/4 cup catsup
2 Tbsp. brown sugar
1/4 tsp. dry mustard

Mix meat well with onion, milk, bread crumbs, and seasoning.  Wet hands and shape into 12 balls.  Brown meatballs in shortening and finely cut onion.  Spoon off any drippings around meatballs in skillet.  Add mixture of baked beans, catsup, brown sugar, and mustard.  Cover and cook over low heat for 10 minutes.  Makes 4 servings.

PORCUPINE MEATBALLS
Sadie Morris
April 1964 R.S. Magazine --“Stretching the Food Budget”

1 lb. ground beef
1/2 cup rice, cooked for 5 minutes
1 Tbsp. minced onion
1 tsp. salt
1 can tomato soup
1 cup water
1 Tbsp. Worcestershire sauce

Combine meat, cooked rice, onion, and salt.  Mix well and form into balls.  Place in a deep baking dish.  Combine tomato soup, water, and Worcestershire sauce.  Pour over meatballs.  Cover dish; bake at 350° for 1 1/2 hours.  Serve hot and pour tomato sauce over meatballs.  Makes 5 to 6 servings.

TATER-BURGERS
Sadie Morris
April 1964 R.S. Magazine --“Stretching the Food Budget”

1/2 lb. hamburger
1 cup shredded raw potatoes
1 Tbsp. finely chopped onion
1 tsp. salt
1 Tbsp. fat

Mix together the hamburger, potatoes, onion, and salt.  Form into 4 patties.  Pan-fry in hot fat about 10 minutes on each side.  Serve hot.  Makes 4 servings.

CASSEROLE OF BARBECUED HAMBURGER & LIMA BEANS
Sadie Morris
April 1964 R.S. Magazine --“Stretching the Food Budget”

1 lb. hamburger
2 cups dried lima beans
1/4 tsp. salt
3 Tbsp. fat

Barbecue Sauce:
1/4 cup onion, sliced
2 Tbsp. sugar
2 Tbsp. Worcestershire sauce
2 tsp. salt
1/2 tsp. chili powder
3/4 cup catsup
3/4 cup water

Soak lima beans by boiling for 2 minutes, removing from heat, and soaking for 1 hour (or soak the beans overnight).  Cook the beans in boiling water, with 1/4 tsp. salt added, until tender, about 2 hours. Combine barbecue sauce ingredients and simmer 15 minutes.  Brown the hamburger in the hot fat.  Place cooked lima beans, hamburger, and sauce in alternate layers in a 2-qt. casserole dish.  Bake at 350° for 45 minutes.  Makes 6-8 servings.

CROCK-POT ENCHILADAS
Margo Mead

1-1/2 pounds ground beef
1 medium onion, chopped
1 teaspoon salt
1 teaspoon pepper
6 corn tortillas
2 cups fresh or frozen corn kernels, or 1 (15-ounce) can
1 (19-ounce) can enchilada sauce
2 cups (8 ounces) shredded Cheddar cheese
1 (2-1/4-ounce) can sliced ripe olives, drained
1 cup sour cream or guacamole

Brown ground beef and drain. Add onion and garlic and cook over medium heat until tender and transparent. Add salt and pepper. Place 2 tortillas in bottom of a 3- to 4-quart crock-pot. Place a third of the following in layers over the tortillas: meat, corn, sauce, cheese and olives. Repeat tortillas and other layers two times. Cover and cook on low 6 to 8 hours.  Serve with sour cream or guacamole. Serves 6-8.
Oven method: Cook uncovered in a 375-degree oven for 30 minutes.
Note: You can substitute kidney beans for corn.

CHIMICHANGAS
Fran Birch, Beaverton 3rd Ward

12 flour tortillas
2-1/4 cups meat filling
Salad oil for frying
1-1/2 to 2 cups shredded cheddar cheese or monterey jack cheese
Green onions, chopped
Green chiles, chopped (canned)

Spoon 3 tablespoons filling down center of tortilla, add small amount of green chile and onion, and shredded cheese. Fasten with tooth picks to hold together. Fry in 1/2 inch of hot oil over medium heat, turning until golden brown—takes 1 to 2 minutes. Place on paper towel and keep in a warm place until all are cooked. Top with sour cream and salsa.

STACKED ENCHILADAS—BEEF OR CHICKEN
Janet McManus

6 corn tortillas                       
2 1/2 cups grated cheese
1 10-oz can enchilada sauce

Filling:
2 cups cooked chicken, chopped, OR 1 lb browned drained ground beef
1 cup sour cream
1/4 cup chopped green onions, tops, too
1/2 tsp. salt
1/4 tsp. cumin

Combine filling ingredients and mix well.  Dip tortillas into enchilada sauce (do not drain off excess sauce).  Place 1 tortilla in a 1 1/2 qt casserole dish.  Top with 3-4 Tbsp. filling and spread over tortilla. Sprinkle with 1/3 cup grated cheese.  Repeat layers alternating rest of tortillas, filling and cheese.  Before adding last layer of grated cheese, pour all remaining enchilada sauce over all.  Top with cheese.  Bake at 350°F for 40 minutes.

SUPER BEEFY ENCHILADAS
Janet McManus

1 1/2 cups cooked shredded beef
1 1/2 cups shredded cheese (separate into 1 cup and 1/2 cup)
1/2 cup chopped onion
1 can tomato soup
1 can cream of mushroom soup
1 can mild enchilada sauce
12 corn tortillas

Combine beef, 1/2 cup cheese and onion: set aside.  Combine soups and enchilada sauce.  Dip tortillas in hot oil to soften, a few minutes on each side.  Top each tortilla with one heaping Tbsp. of meat mixture: roll up.  Place seam side down in 13x9 inch baking dish.  Pour sauce over and top with remaining 1 cup cheese.  Bake 35 for 25-30 minutes.

MEXICAN BEANS
Mary Horscroft
Oct. 1990 Homemaking Class

2 cups pinto beans
1 garlic clove, minced
1 lb. hamburger, browned
1 large onion, chopped
1 4-oz. can diced green chiles
salt to taste

Cook pinto beans and one clove of garlic in water for 3 to 4 hours or until tender. Pour off excess water, but leave enough so that the beans will be somewhat juicy. Add hamburger, onion and chiles; salt to taste.

SLOPPY JOES
Mary Horscroft
May 1991 Homemaking Class

1 lb. ground beef
2/3 cup diced onion
1 cup diced celery
1 8-oz. can tomato sauce
1/4 cup brown sugar
2 tsp. mustard
1 Tbsp. vinegar
1/3 cup ketchup
1-1/2 tsp. salt
1 cup cooked wheat berries*

Brown ground beef and drain excess grease. Add remaining ingredients and simmer for 30 minutes.
* Wheat Berries—steam 1/2 cup wheat in 1 cup water until water is absorbed.

BEEF CASSEROLE
Virginia Justice
Tualatin Hills Parks & Recreation District Class

1 lb. ground beef
1 large can tomatoes
1/2 cup rice, uncooked
2 onions, chopped
1 green pepper, chopped
1/2 tsp. basil
1 tsp. or 1 cube beef bouillion
1 cup cheddar cheese, shredded

Brown meat with onion and green pepper. Add tomatoes with juice, rice and seasonings and simmer 45 minutes or until rice is cooked. When done sprinkle cheese on top and cover 5 minutes. Ready to serve.

BEEF STROGANOFF
Virginia Justice
Tualatin Hills Parks & Recreation District Class

1 lb. ground beef
1 can cream of mushroom soup
1/4 tsp. garlic, minced
2 tsp. Worcestershire sauce
1/4 cup onion, chopped fme
1/4 cup mushrooms, sliced
1/2 cup sour cream

Brown meat; add mushrooms, onions and garlic, and sauté until onions are clear. Add soup and Worcestershire sauce, simmer over low heat for 45 minutes. Add sour cream and serve over egg noodles or rice.

SHEPHERD'S PIE
Virginia Justice
Tualatin Hills Parks & Recreation District Class

1 lb. ground beef
1/2 cup sliced mushrooms
1/4 cup onions, chopped fine
1 can green beans, drained
1 can cream of mushroom soup
1 cup (8 oz.) sour cream
1 cup cheddar cheese, grated
5-6 potatoes, boiled and mashed

Brown meat, mushrooms and onions with salt and pepper; drain.  Add green beans and soup, mix well.  Spread in 9x13" baking dish.  Spread with sour cream and 1/2 cup Cheddar cheese- Spread mashed potatoes over cheese and top with remaining 1/2 cup cheddar cheese.  Bake uncovered for 30 minutes at 350°F.

SIX-LAYER DINNER
Virginia Justice
Tualatin Hills Parks & Recreation District Class

2-3 potatoes, peeled and sliced
1/2 cup green pepper, chopped or sliced
1/2 cup onion, chopped or sliced
3/4 cup rice, uncooked (brown or white)
1 lb. ground beef, browned
1 8-oz. can tomato sauce
1 cup water

Layer each ingredient in buttered baking dish.  Cover and bake 1-1/2 hours at 350°F.

Chicken & Poultry

SPANISH-STYLE CHICKEN SKILLET
Janet McManus

1 2- to 3-lb. frying chicken, cut up
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. Mrs. Dash (no-garlic type)
3 Tbsp. shortening
1/2 cup chopped onion
1 cup tomato juice
2 cups chicken broth
1 cup long-grain rice
1 10-oz. package (2 cups) frozen peas, broken apart
1/4 cup pimiento, coarsely chopped (optional)

Season chicken with salt, pepper and Mrs. Dash.  Brown in melted shortening.  Add onion; cook until onion is just tender.  Add tomato juice and 1/2 cup chicken broth.  Cover and simmer 20 minutes.  Add rice and remaining 1 1/2 cups chicken broth.  Cover and simmer for 20 more minutes.  Add peas and pimiento.  Simmer 5 minutes more, or until peas are tender.  Makes 4 to 5 servings.  Serve with green salad, hot buttered biscuits and milk; peach pie or canned peaches and cookies for dessert.

GRILLED ISLAND CHICKEN
July 1987 Homemaking Dinner

2 2-lb. ready-to-cook broiler-fryer chickens, split in quarters
1/2 cup salad oil
2 tsp. salt
1/2 tsp. pepper
1 8-3/4-oz. can crushed pineapple
1 cup brown sugar
2 Tbsp. lemon juice
2 Tbsp. prepared mustard

1.  Brush birds well with oil and season with salt and pepper.  Place on grill with bone side down.  Broil over medium coals. 
2.  Meanwhile, prepare the pineapple glaze:  drain the crushed pineapple, reserving 2 Tbsp. of the syrup.  Combine pineapple, reserved syrup, brown sugar, lemon juice, and prepared mustard.  Mix well and set aside.
3.  When bone side is well browned, about 30 minutes, turn skin side down and cook about 20 minutes longer.  Brush both sides of birds with glaze and broil about 10 minutes more or until tender, turning and brushing each side twice with glaze for a pretty finish.  Heat extra glaze and pass in small bowl as an accompaniment.  Makes 4 servings.

CHILI BARBECUED CHICKEN LEGS
July 1987 Homemaking Dinner

8 large chicken legs (about 4 pounds)
salad oil
1 medium onion, diced
1 small garlic clove, cut in half
2 tsp. chili powder
1/4 cup cooking or dry red wine
2 Tbsp. brown sugar
1/4 tsp. oregano leaves
salt
3 medium cucumbers, peeled and cut into 1-1/2-inch chunks
1/4 cup white wine vinegar
2 Tbsp. sugar
1/2 cup sour cream
6 radish roses

ABOUT 3-1/2 HOURS BEFORE SERVING:
1.  Place chicken legs in 13" by 9" baking dish.  In 2-quart saucepan over medium heat, in 1/3 cup hot salad oil, cook onion and garlic until tender, about 10 minutes, stirring occasionally; discard garlic.  Add chili powder, cook 1 minute.  Remove saucepan from heat; stir in wine, brown sugar, oregano, and 1 1/2 tsp. salt.  Pour chili mixture over chicken legs; cover and refrigerate at least 2 hours, turning chicken occasionally.
2.  Meanwhile, in medium bowl, combine cucumbers, vinegar, sugar, 1 Tbsp. salad oil, and 1/4 tsp. salt.  Cover and refrigerate.

ABOUT 1-1/2 HOURS BEFORE SERVING:
3.  Prepare outdoor grill for barbecuing.  Remove chicken legs from marinade, reserving marinade.  Place chicken legs on grill over medium heat; cook until golden on both sides, about 10 minutes, turning chicken frequently.  Then, to avoid charring, stand chicken legs upright, leaning one against the other.  Rearrange chicken occasionally and cook about 20 minutes.
4.  Stir sour cream into reserved marinade until smooth; brush chicken legs with marinade; cook 10 minutes longer or until chicken legs are fork-tender.
5.  To serve, arrange chicken legs and cucumber mixture on platter.  Garnish with radish roses.  Makes 8 servings.  440 calories per serving.

TO BROIL IN OVEN:  About 3 hours before serving, marinate chicken as above.  Prepare cucumber as above.  About 1 hour before serving, preheat broiler.  Place chicken legs, skin-side down, in broiling pan, reserving marinade.  About 7 to 9 inches from source of heat (or at 450° F), broil legs 20 minutes or until golden.  Stir sour cream into marinade; brush legs generously with some marinade; broil 2 to 3 minutes.  Turn; broil 10 minutes.  Brush with remaining marinade; broil ten minutes longer or until tender.

FOIL BARBECUED CHICKEN
July 1987 Homemaking Dinner

1/4 cup water
3 Tbsp. catsup
3 Tbsp. vinegar
2 Tbsp. Worcestershire sauce
1 Tbsp. lemon juice
3 Tbsp. brown sugar
2 Tbsp. butter or margarine
1 tsp. salt
1 tsp. paprika
1 tsp. chili powder
1 tsp. dry mustard
1/2 tsp. cayenne
1 2 1/2- to 3-lb. ready-to-cook broiler-fryer chicken, cut up

Combine all ingredients except the chicken in a saucepan; heat to boiling.  Dip chicken pieces in sauce.  Divide in 2 or 3 servings, placing each serving on a piece of heavy-duty foil.  Pour some sauce over chicken; seal foil leaving room for expansion of steam and place on grill or over hot coals.  Cook 45 to 60 minutes.  During last 15 minutes, open foil; brush with sauce.  Makes 2 or 3 servings.

CHICKEN DINNER IN FOIL
July 1987 Homemaking Dinner

Chicken leg and thigh or other pieces to make 1 serving
1 medium potato
1 medium carrot
1 Tbsp. butter or margarine

Place chicken in center of large piece of  heavy-duty foil.  Pare potato and cut in 1/2-inch slices; place beside chicken.  Pare and slice carrot and place atop potato.  Sprinkle with salt and pepper; dot with butter; add 1 Tbsp. water.  Seal edges of foil tightly, leaving room for expansion of steam.  Cook in hot coals or on grill 45 to 60 minutes, turning once.  Makes 1 serving.

PARMESAN AND POTATO BAKED CHICKEN
Cheryl Brough

2 lbs. chicken
1 beaten egg
2 tsp. lemon juice
1 cup instant mashed potato flakes
1/4 cup parmesan cheese
1 tsp. salt
1/4 tsp. pepper
1 tsp. onion salt
2 tsp. paprika
1/4 cup margarine, melted

Skin and cut chicken.  Combine egg and lemon juice in a small bowl.  Combine potato flakes, cheese, salt, pepper, onion salt, and paprika in another bowl.  Dip chicken in egg mixture, then roll in potato/parmesan mixture.  Place on an ungreased baking sheet.  Drizzle with melted margarine and bake at 375° for one hour.

OVEN FRIED CHICKEN
Pam Shorr
June 1990 Homemaking Class

2 3-lb. chickens, cut up into pieces
1 cup melted butter
2 tsp. salt
1/2 tsp. black pepper
2 tsp. season-all
1/4 tsp. celery salt
1/4 tsp. onion powder
1 tsp. paprika
flour

Combine butter, salt, pepper, season-all, celery salt, onion powder and paprika.  Dip chicken pieces in butter mixture, then dredge in flour.  Place, skin side down, in shallow baking pan that has been oiled generously with some of the seasoned butter.  Spoon remaining butter over chicken pieces.  Bake in 400° oven for 30 minutes.  Turn chicken pieces over and continue baking another 30-40 minutes, or until tender.  Serves 6 to 8 people.

FRENCH COUNTRY CHICKEN
Kathleen Westhora

15 boned chicken breast halves
1 can cream of mushroom soup
1 1/4 cups water
15 slices Swiss cheese
1 tsp. salt
1 tsp. pepper
1 box onion and garlic croutons
2/3 cup melted butter
1 Tbsp. Worcestershire sauce

Spray baking pan with Pam. Place chicken breasts in dish. Sprinkle with salt and pepper. Place a cheese slice on each. Mix soup, water and Worcestershire sauce together. Pour over chicken. Crush croutons and sprinkle over chicken. Drizzle with melted butter. Bake, uncovered, 1 hour and 15 minutes at 350°F. Watch to make sure croutons do not burn. Makes 15 servings.

CHICKEN DELIGHT

1 chicken, cooked and cut into small pieces (no bones)
1/4 large onion, chopped
1 lb. cheese, grated
12 oz. diced chilies
1 doz. flour tortillas

Mix first four ingredients.  Place some of the mixture in each of the tortillas.  Roll up tortillas and place close together in a casserole dish.  Cover with sauce:

Sauce:
2 cans cream of chicken soup
1 cup chicken broth
1 pt. half-and-half cream

Bake, covered, at 350° for 15 minutes.  Uncover, sprinkle with grated cheese, and bake for 10 more minutes.

ENCHILADAS
Fran Birch, Beaverton 3rd Ward

2 cups of chicken
2 Tbsp. lemon juice or white grape juice
1/2 cup mild salsa
12 white flour tortillas
2 8-oz. cans tomato sauce
2 cans of water (use tomato sauce cans)
1 pkg. enchilada sauce mix
1 bunch green onions, chopped
2 cups diced boiled potatoes
2 cups shredded cheese

The night before or at least 30 minutes ahead:
Marinate chicken in lemon juice or grape juice and salsa. The next day, cook chicken with salsa and cook down until juice is almost gone. Heat tomato sauce, water and enchilada sauce mix to a simmer. Turn down temperature; place one tortilla at a time in sauce to soften. Drain and place on plate. Fill with chicken, potatoes, onion and cheese; fold sides until they meet. Place in a greased pan with seam side up. Repeat until all tortillas are used. Place extra sauce over the top of the tortillas; add some shredded cheese. Bake for 20 minutes in a 350°F oven.

Lattice Chicken Pie
Lisa Carr
November 1989 Homemaking Class

1 3-lb. chicken, cut up
3 cups water
3 celery tops
1 tsp. salt
1/4 tsp. pepper
1 10-oz. pkg. frozen peas
3 Tbsp. chopped pimento (opt.)
Gravy

Simmer chicken in water, with celery, salt and pepper until tender, about 1 hour.  Drain both and make gravy.  Skin and bone chicken while warm.  Cut into bite-size pieces and combine with peas, pimento and gravy.  Make pie dough for 2-crust pie.  Roll dough out and line pan or dish.  Add chicken mixture.  Cover with dough lattice.  Bake at 400° for 20 minutes.  Reduce heat to 350° and bake 30 minutes longer, or until crust is brown.

Gravy:  Melt 6 Tbsp. butter.  Stir in 6 Tbsp. flour, 1 tsp. salt, 1/8 tsp. pepper, 1 tsp. minced onion, and 1/8 tsp. dried marjoram leaves.  Cook till bubbly, and add three cups strained chicken broth, gradually, stirring constantly.  Add 1 tsp. lemon juice.  Cook until thick and boil one minute.  Stir in 1 cup cream (milk is ok).

Chicken a la King
Lisa Carr
November 1989 Homemaking Class

1/3 cup mushrooms (2 oz. can)
1/4 cup butter
1/4 cup chopped green pepper
1/4 cup flour
1/2 tsp. salt
1/8 tsp. pepper
1 cup diced cooked chicken
1 cup cream (half and half, or part canned milk)
1/4 cup chopped pimento

Saute mushrooms and green pepper in butter.  Blend flour and seasonings.  Cook over low heat, stirring constantly, until mixture is smooth and bubbly.  Remove from heat.  Slowly stir in broth and cream.  Bring to boil over low heat, stirring constantly.  Boil 1 minute.  Add chicken and pimento.  Continue cooking until meat is heated thoroughly.  Serve hot with pastry shells, biscuits, toast points, noodles or fluffy rice.  Makes 4 servings.

KUNG PAO CHICKEN

1 Tbsp. water
1 Tbsp. cornstarch
1/8 Tsp. white pepper
1-1/4 lbs. chicken meat (weight after removing skin and bones), cut into bite- sized pieces
4 Tbsp. salad oil
4 to 10 small, dry, hot chile peppers
1/2 cup salted peanuts
1 tsp. minced garlic
1 tsp. minced fresh ginger
2 to 4 diced green onions

Cooking Sauce:
2 Tbsp. soy sauce
I Tbsp. rice vinegar
4 Tbsp. water
2 tsp. sugar
2 tsp. cornstarch

1. In a large bowl, combine water, cornstarch and white pepper. Add chicken and stir to coat. Stir in 1 Tbsp. of salad oil, and let stand 15 minutes to marinate.
2. In a small bowl, combine ingredients for cooking sauce, stir and set aside.
3. Heat wok or frying pan over medium heat.  Add 1 Tbsp. of the oil. Add peppers and cook, stirring, for about 1 minute. Add peanuts and cook, stirring, until peppers just begin to turn black. If peppers turn completely black, discard and begin again with new peppers. Remove peppers and peanuts from pan and set aside.-
4. Add remaining two Tbsp. of oil to pan and increase heat to high.  As oil begins to heat, add the garlic and fresh ginger.  Stir once and add chicken.  Stir-fry until chicken is opaque.  Add peppers, peanuts and onions to pan.  Stir cooking sauce, add to pan and cook, stirring until sauce thickens. Serve with steamed rice.

Variations: Scallops, shrimp or thin strips of beef may be substituted for the chicken to make Kung Pao scallops, Kung Pao shrimp or Kung Pao beef.
The oil used for cooking can be reduced if you are using a non-stick pan.

UNLESS YOU ENJOY EXTREMELY HOT FOOD, DO NOT EAT THE CHILE PEPPERS.

CHICKEN RICE CASSEROLE
Mary Horscroft
March 1989 Homemaking Class

1 cup uncooked rice
1 fryer chicken, cut up (or chicken breasts or thighs)
1 package dry onion soup
1 can cream of chicken soup
2 cups milk
salt and pepper (use sparingly)

Place rice in bottom of greased casserole.  Lay pieces of chicken on top of rice.  Sprinkle with dry onion soup mix.  Combine cream of chicken soup, milk and a small amount of salt and pepper; pour over chicken.  Bake at 300° for 2 1/4 hours.  Cover with foil for first part of baking time.  Baking time may vary, depending on the chicken pieces that you chose to use.  For example, when using deboned chicken breasts, the baking time is shortened.

CHICKEN GUMBO
Emma Hanks
February 1961 R.S. Magazine

1 fryer chicken, cut up
2 cups chopped onions
2 cups chopped celery
1/2 tsp. finely chopped garlic
salt and pepper to taste
2 qts. water
1/2 cup raux flour (see below)
2 cups chopped okra

Brown chicken in small amount of fat and add onions, celery, garlic, salt and pepper.  Then add water and boil until chicken is tender, adding additional water as needed.  When the chicken is tender add the raux and mix well, and then add the okra and cook until okra is tender and until desired thickness is obtained.  Serve gumbo over rice.
To make Raux:  Brown 1/2 cup flour in small amount of fat (shortening, oil or margarine).

SWEET AND SOUR CHICKEN
Janet McManus

6 chicken breasts, uncooked
1/2 tsp. salt
2 Tbsp. cornstarch
1/3 cup oil
2 cloves garlic, crushed or chopped finely
1 8-oz can of pineapple tidbits, drained, juice reserved
4-oz jar sweet pickles, drained, liquid reserved
2 tsp. soy sauce
1/2 cup chopped green pepper
2 tsp. cornstarch dissolved in 1 Tbsp. water

Cut 6 uncooked chicken breasts into strips.  Mix with salt and cornstarch.  Heat oil. Sauté garlic in hot oil for 1 minute. Remove garlic. Add seasoned chicken to hot oil, stirring constantly, about 2 minutes over high heat. Add juice from pineapple tidbits, liquid from sweet pickles, and soy sauce; bring to a boil. Add 4 chopped sweet pickles, pineapple tidbits and chopped green pepper.  Bring to a boil.  Blend in cornstarch and water mixture.  Mix well.

CHICKEN DIVAN
Janet McManus

2 10-oz pkgs frozen broccoli
2 cups sliced cooked chicken
2 cans cream of chicken soup
1 cup Best Foods mayonnaise
1 tsp. lemon juice
1/2 tsp. curry powder
1/2 cup shredded cheese
1 cup buttered bread crumbs

Cook and drain broccoli.  Arrange in baking dish.  Place chicken on top. Combine soup, mayonnaise, lemon juice and curry powder.  Pour over chicken and broccoli.  Sprinkle with cheese.  Cover with bread crumbs.  Bake at 350°F for 25-30 minutes.

CHICKEN CASSEROLE
Marie Wilcox

1 whole chicken, cut up
1 pkg. chicken stuffing mix
1 can cream of mushroom soup

Boil chicken in water until tender. Remove chicken from bones and dice. Put diced chicken in bottom of 9X13 pan. Spread cream of mushroom soup over chicken. Prepare stuffing as directed on box. Spoon and spread chicken over soup. Cover pan with foil and bake at 325°F for 1 hour. Uncover for some of the cooking time if you want the dressing crispy. Variation: chopped celery, mushrooms, and frozen peas may also be added.

STIR FRY
Ellen Remington

celery
mushrooms
carrots
peppers
onion
chicken breast

Chop all ingredients. Sauté onions and mushrooms in butter about 1 minute. Add chicken and brown (5 minutes or more). Cook celery and carrots for 2 minutes. Add the rest of the veggies to chicken. Stir fry a few minutes, then let steam (turn down heat).

Gravy:
1-1/2 cups hot water
2 cubes chicken bouillon
1/4 cup cold water mixed with 2 Tbsp. cornstarch
1 Tbsp. soy sauce

Mix all gravy ingredients together. Stir into stir fry and let heat through. Remove from heat. Serve stir fry with chow mein noodles.

CHICKEN ENCHILADAS
Julie Myers

1 4-oz. can diced green chiles
2 cans cream of chicken soup
1 cup cooked diced chicken
1/2 tsp. salt
1/2 cup onion
1 cup shredded cheese
12 flour tortillas
1 16-oz. can favorite enchilada sauce
1/2 cup grated cheese

Combine chiles, chicken soup, chicken, salt, onion and 1 cup shredded cheese. Divide into the 12 tortillas and roll up. Place in 9X13 greased pan. Cover with enchilada sauce and sprinkle remaining cheese on top. Bake at 350°F for 30-40 minutes.

ALMOND CHICKEN
Virginia Justice
Tualatin Hills Parks & Recreation District Class

2 cups chicken stock
1/8 tsp. ground ginger
salt to taste
1 cup sliced almonds
3 Tbsp. cornstarch
1-1/2 tsp. almond extract
1 to 1-1/2 cups diced cooked chicken or 4 chicken breasts, cooked

In a sauce pan or deep skillet bring chicken stock, ginger, salt and 1/2 cup almonds to a boil. Mix the cornstarch with about 1/3 cup water in a small bowl or measuring cup (it should be thick). Add cornstarch/water mixture to chicken stock, stirring constantly with a wire whip. Mixture will thicken; when thickened remove from heat.  Add almond extract, stir well. Add chicken and simmer on low or warm for about 20 minutes.  Garnish with remaining sliced almonds. Serve over steamed rice or Chinese noodles

CHICKEN DIVAN
Virginia Justice
Tualatin Hills Parks & Recreation District Class

1-1/2 lbs. diced cooked chicken
1-1/2 lbs.  broccoli (fresh), cut in bite-size pieces
2 cans cream of chicken soup
1-1/2 cups sour cream
1-1/2 cups shredded cheddar cheese
1 cup bread crumbs
1/2 cup margarine (melted)

Spread chicken evenly in bottom of 9X13 baking dish. Steam broccoli until barely done. Lay broccoli on top of chicken. Beat together cream of chicken soup and sour cream. Pour mixture over the top of chicken and broccoli, spread evenly. Top with cheddar cheese. Mix together margarine and bread crumbs.  Spread over the top of casserole. Bake at 375°F for 15 to 20 minutes or until hot.

Turkey for Many Meals

When the turkey goes into the oven for roasting, put the neck, heart, and gizzard into saucepan, cover with water, add a little salt and/or other seasoning, and simmer until tender, about 1 hour.  The broth can be added to gravy, used for liquid in the dressing, or stored in the refrigerator or freezer for later use.  Debone the neck and store for later use.  The gizzard and heart may be chopped and added to gravy or dressing.  Do not include liver in this pot-it is a delicacy to be floured and fried.  It can be eaten now or frozen or refrigerated for later.
            Make enough dressing for three meals and cook it in a baking pan rather than in the turkey, so that you will have enough left over for later meals. You might also wish to double the quantity of potatoes prepared.
            When dinner is over:
1. Debone the turkey, separating large pieces from small and perhaps light pieces from dark.  Break the carcass just below the ribs, and put carcass and bones in a large kettle.  For a richer broth, add a beef shank and seasoning vegetables, such as sliced onion, carrot, celery and celery leaves, and seasonings, such as a bay leaf, salt, pepper, and herbs.  A soup extender, such as bouillon cubes, instant soup base, or canned chicken broth, may also be added.
Cover, or almost cover, with water, and simmer 1 to 2 hours.  Strain.  Cool quickly by putting kettle in a sink of cold water or outside if it is a cold day; then refrigerate.  When cool, lift off fat and pour broth into storage containers.  Pick off bits of meat remaining on carcass or shank and add to broth.  Discard bones.  Refrigerate broth to be used within 4 days; freeze any excess in convenient amounts.
2. Slices or pieces of meat can be frozen plain or with a small amount of broth added.  Use in many ways, but use within a few weeks.
3. Refrigerate turkey, left-over dressing, and gravy (also mashed potatoes, if double quantity was cooked on first day).  Arrange in sections in baking dish; cover with foil, and reheat in oven in a day or two.
4. Refrigerate part of breast meat to use for turkey salad within a few days.  Refrigerate or freeze small parts of meat for turkey tacos or enchiladas or other favorite dishes.
5. Put part of the remaining dressing in a freezer-to-oven dish (or use heavy aluminum foil for a package).  Place slices or larger bits of turkey on top of dressing and pour part of left-over gravy over all.  Cover tightly and freeze for use a few days or weeks later (do not store long).  Menu for this meal might include the turkey and dressing, baked yams, vegetable, Waldorf salad, and dessert.
6. Place slices of turkey meat in a freezer bag with some of the left-over gravy.  Freeze in amounts for a family meal or for individual meals if this fits your life-style.  These can be quickly heated in a microwave oven or in a boiling water bath if the bag is boil-proof, or by emptying into a saucepan and heating directly.  Make as many packages as the meat and your ingenuity allow.
7.  Make turkey sandwiches.  Wrap properly and freeze.  These can be put in lunch bag while still frozen and will be thawed by lunch time.  If used at home, they can be heated in the oven (if wrapped in foil); toasted under the broiler, turning once; toasted on a buttered grill or fry pan, turning once; or dipped in a mixture of 1 beaten egg to 2 Tbsp. milk, then cooked on buttered grill or fry pan like French toast.
Note: Cooked turkey meat may be used in place of cooked chicken meat in most recipes.  It can sometimes be used to replace pork or beef.  Try it in croquettes, vegetable-meat pies, meat pin-wheels (rolled in baking powder biscuit dough), salads, casseroles, creamed or a la king dishes (serve over rice, noodles, baking powder biscuits, corn bread, or toast), or in tacos, enchiladas, or tamales.

Turkey-Broccoli Bake
Lisa Carr
November 1989 Homemaking Class

2 10-oz. pkgs. frozen broccoli (or 20 oz. fresh)
1 Tbsp. lemon juice
2 Tbsp. butter or margarine
2 Tbsp. all-purpose flour
1/2 tsp. salt
2 cups milk
1/2 cup shredded Swiss cheese (2 oz.)
2 cups cooked turkey, cut in strips
3/4 cup soft bread crumbs (1 slice bread)
1/4 cup grated Parmesan cheese
1 Tbsp. butter or margarine, melted

Cook broccoli and drain.  Place broccoli in an 8 x 1 1/2" round baking dish.  Sprinkle with lemon juice.  In saucepan, melt the 2 Tbsp. butter.  Blend in flour and salt.  Add milk all at once.  Cook and stir until thickened and bubbly.  Remove from heat.  Stir in Swiss cheese till melted.  Stir in turkey strips.  Spoon turkey mixture over broccoli in baking dish.  Combine bread crumbs, Parmesan cheese and the 1 Tbsp. melted butter.  Sprinkle over casserole.  Bake, uncovered, at 350° until hot, 20-25 minutes.  Makes 6 servings.

Funky Turkey
Lisa Carr
November 1989 Homemaking Class

1 1/2 lbs. baked turkey breast (sliced medium thickness) or 10 hen wings that have cooked
Garlic salt
Cracker crumbs
Shake and Bake mix
1 cup apricot preserves
1/2 cup bottled barbecue sauce
1/2 cup chopped onion
2 Tbsp. soy sauce

Sprinkle turkey breasts with garlic salt.  Bread turkey in combined cracker crumbs and Shake and Bake mix.  Brown in skillet.  Arrange turkey pieces in a single layer in ungreased 9 x 13 baking dish.  Sprinkle turkey lightly with garlic salt.  In small bowl, combine apricot preserves, barbecue sauce, chopped onion, and soy sauce.  Spoon over turkey.  Bake at 375°, uncovered, 20 minutes or until turkey is heated through.  Makes 4 to 5 servings.

TURKEY HASH
Lisa Carr
November 1989 Homemaking Class

1 1/2 cups chopped leftover turkey
2 1/2 cups diced boiled potatoes
2 Tbsp. butter
1 Tbsp. chopped parsley
salt and pepper to taste
1 1/2 cups turkey broth:
turkey bones
1 stalk celery
2 slices onion

Remove meat from bones.  Put the broken bone into a 3-quart saucepan, add the celery and onion.  Add barely enough water to cover.  Then cover and simmer 1 1/2 hours.  Heat butter in a skillet.  Combine chopped meat and diced potatoes in the skillet and brown.  Add parsley, seasonings and the brother obtained by simmering the bones.  Cook slowly for 20 minutes, stirring occasionally until flavors are blended and moisture has evaporated to desired point.  Serve hot.  Makes 5 servings.

TURKEY OR CHICKEN CREAM PIE
Lisa Carr
November 1989 Homemaking Class

Pie crust for 9-inch pie
Cold stuffing
Small slices cooked turkey or chicken
Sauteed mushrooms
Leftover gravy

Line pie pan with the bottom layer of pie crust.  Fill the pie with alternate layers of stuffing, turkey, and mushrooms.  Top each layer with a generous amount of leftover gravy.  (Note:  It takes 2-3 cups gravy to 1 cup meat and 1 cup stuffing.  Extend gravy with medium white sauce if necessary.  See recipe for Turkey and Vegetable Casserole.)  Pat or roll out remaining pie crust to fit top.  Cut slits in top.  Place over filling.  Brush pastry with slightly beaten egg.  Bake at 425° for 25-30 minutes.  Serve hot.

CHEDDAR TURKEY CASSEROLE
Lisa Carr
November 1989 Homemaking Class

1 cup rice
2 Tbsp. instant minced onion
1 cup frozen peas, or 1 cup drained canned peas
4-6 slices cooked turkey or 2 cups diced, cooked turkey
1 10-3/4-oz. can cheddar cheese soup
1 1/2 cups milk
1 cup cheese cracker crumbs (i.e., Cheezits, Nips)
3 Tbsp. butter or margarine

Prepare rice according to package directions, adding onion to boiling water.  Fluff rice with fork.  Spread in greased baking dish.  Sprinkle with peas.  Cover with turkey.  Combine crumbs and melted butter; sprinkle over casserole.  Bake at 350° for 35 minutes, or until bubbly.  Makes 6 servings.

ORIENTAL TURKEY-ORANGE SKILLET
Lisa Carr
November 1989 Homemaking Class

1/3 cup halved fresh mushrooms
1/3 cup diced green pepper
1 green onion, diced
1 small jalapeno pepper, diced
1 clove garlic, crushed
2 Tbsp. orange juice
2 Tbsp. soy sauce
1 tsp. butter or margarine
2 cups cooked turkey, chopped
2 cups cooked rice
2 oranges, peeled and sectioned

Combine mushrooms, green pepper, onion, jalapeno pepper, garlic and orange juice, soy sauce and butter in skillet.  Cover and cook over medium heat 5 minutes, stirring occasionally.  Stir in remaining ingredients and cover.  Cook 5 minutes, or until thoroughly heated, stirring occasionally.  Makes 4-6 servings.

TURKEY-VEGETABLE CASSEROLE
Lisa Carr
November 1989 Homemaking Class

2 Tbsp. melted butter
2 Tbsp. flour
2 cups cold milk
2 cups cubed turkey, both white and dark meat
2 cups diced vegetables (parboiled and drained) (example:  carrots, green pepper, celery, beans)
dry bread crumbs
freshly grated cheese (like Parmesan)

Make a white sauce by combining the butter and flour in a heavy skillet (not aluminum, as it may discolor sauce).  Add the cold milk and stir briskly to avoid lumps.  Let it cook down for about 30 minutes.  You can add more flour to make a thicker consistency; however, sauce will not have as refined a texture.  If you find it necessary to keep the sauce warm before you use it, place a large pat of butter or margarine on the surface to prevent skin from forming.  Stir in this butter before using the sauce.  Add the cubed turkey and vegetables to the white sauce.  Season to taste.  Spread mixture in a flat baking dish.  Mix equal proportions of dry bread crumbs and freshly grated cheese and sprinkle the mixture over the surface of the sauce.  Slide the dish under a preheated broiler about 5 inches from the heat.  Broil 3-5 minutes, or until the top browns.  Or, place in oven at 375° for 15-20 minutes until the crust forms.

QUICK TURKEY A LA KING

1/2 cup green pepper, diced
1/2 Tbsp. butter
1 can cream of chicken or mushroom soup
1-1/4 cups milk
3 cups turkey, cooked and diced
1 Tbsp. pimiento, chopped
dash of pepper

Cook green pepper in butter until tender. Add soup, gradually add milk; gently stir in remaining ingredients. Heat until bubbling. Serve in patty shells, or over toast, rice, noodles or biscuits. Serves 6.

SCALLOPED TURKEY AND DRESSING

In an oiled casserole dish, place slices of turkey meat on a bed of leftover dressing. Top with leftover mashed potatoes; cover the mashed potatoes with turkey gravy or cream of chicken soup. Bake at 350°F for 30-45 minutes, or until warmed through. You can omit the potatoes if desired.

TURKEY BISCUIT ROLL

3 cups gravy or white sauce
1 egg, slightly beaten
1 Tbsp. minced onion
2 cups cooked and diced turkey
3 cups biscuit mix
1 cup milk

Preheat oven to 425°F. Heat 1 cup gravy or sauce; pour over egg and mix well. Add onion and turkey. Season to taste. Prepare biscuit dough with milk, as for biscuits.  Roll dough into rectangle about 1/4 -inch thick.  Spread turkey mixture on dough, leaving 1 inch clear at far long side. Roll gently toward far side.  Place seam side down on ungreased cookie sheet, and bake at 425°F for 25 minutes or until golden and cooked.  Heat remaining gravy to serve with roll slices. Makes 6 servings.

GOOD-BYE TURKEY

1/2 cup chopped onion
2 Tbsp. butter or margarine
3 Tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
1/2 pound fresh mushrooms or 2/3 cup canned mushrooms, undrained
1 cup light cream
2 cups cubed cooked turkey
1 cup cubed cooked ham
1 can (8 ounces) water chestnuts, sliced
1 to 2 Tbsp. lemon juice (optional)
1/2 cup shredded Swiss cheese
1-1/2 cups soft bread crumbs
3 Tbsp. butter or margarine, melted

Preheat oven to 400°F. Cook onion in 2 Tbsp. butter until softened but not brown.  Add flour, salt, pepper, mushrooms, and cream.  Cook and stir until thickened.  Add turkey, ham, and water chestnuts.  Adjust seasoning and add lemon juice if desired.  Place in 2-quart casserole or baking pan. Mix Swiss cheese, bread crumbs, and melted butter.  Sprinkle around edge of casserole.  Bake at 400°F for about 25 minutes, or until lightly browned and bubbly hot. Makes 6 servings.

CHICKEN OR TURKEY ENCHILADAS

1-1/2 dozen corn tortillas
3 cups cubed, cooked chicken or turkey
2 cups chicken broth
1 can (10-1/2 ounces) cream of celery soup
1 can (10-1/2 ounces) cream of mushroom soup
1 green pepper, chopped
1 medium onion, chopped
1 can (16 ounces) tomatoes
1 can (4 ounces) green chili salsa
2 tsp. salt
l-1/2 pounds shredded mild cheese

Preheat oven to 350°F. Layer bottom of 9X13 pan with 6 tortillas torn into 8 pieces each.  Layer with one-third of the chicken.  Combine broth, soups, green pepper, onion, tomatoes, green chili salsa, and salt; cook 5 minutes.  Pour one-third of the sauce over chicken layer, then one-third of the cheese.  Repeat layering two more times, ending with cheese.  Bake at 350°F for one hour. Makes 8 servings.

ENCHILADA CASSEROLE

2 Tbsp. butter or margarine
1/2 cup onion, chopped
1/2 cup celery or green pepper, or a mixture of both
1 can (16 ounces) tomato sauce
1/2 to 1 tsp. chili powder
1/4 tsp. sweet basil
1/4 tsp. oregano
1 pkg. (7-inch size) corn tortillas
1 cup cooked meat, diced (turkey, beef pot roast, or chicken)
1 cup shredded cheese

Preheat oven to 350°F. Melt butter; add onion, celery, and green pepper, and cook about 5 minutes, occasionally stirring.  Add tomato sauce, chili powder, sweet basil, and oregano.  Place a tortilla in bottom of buttered 7-inch casserole; add a thin layer of turkey and cheese, then sauce.  Repeat for all.  Bake at 350°F for 20 to 30 minutes or until hot. Makes 6 servings.

TURKEY TURNOVERS

2 Tbsp. finely chopped onion
3 Tbsp. butter or margarine
1/4 cup flour
1/4 tsp. celery salt
2/3 cup turkey or chicken broth, or 2/3 cup hot water and 1 chicken bouillon cube
2/3 cup milk
1 cup finely chopped cooked turkey
Salt and pepper
Pastry for one-crust 9-inch pie
1 tsp. chopped parsley

Preheat oven to 425°F. Sauté onion in butter or margarine until tender.  Add flour and celery salt and blend.  Gradually add stock and milk, stirring constantly.  Continue to cook and stir until thickened.  Add 1/2 cup of sauce to turkey; mix well.  Season to taste with salt and pepper.  Reserve remaining sauce. Roll pastry 1/8-inch thick into rectangle about 10X8 inches.  Then cut in 4 rectangles about 4X5 inches.  If necessary, roll out each small rectangle to correct size.  Place turkey mixture across half of each rectangle, spreading to within 1/4 inch of edges. Moisten edges with cold water.  Fold uncovered half of pastry over mixture.  Press edges together with fork.  Prick tops.  Bake on baking sheet at 425°F for 25 minutes or until done. Add 3 Tbsp. milk or stock to remaining sauce, and heat.  Add parsley. Serve over hot turnovers. Makes 4 servings.

TURKEY AND HAM TETRAZZINI

1/4 cup butter or margarine
1/4 cup flour
1 tsp. salt
1/4 tsp. white pepper
1/4 tsp. nutmeg
1 cup turkey or chicken broth
1 cup milk or more if needed
3 cups cooked cut-up turkey
1/2 cup cooked cut-up ham
1/4 cup green pepper, chopped
1 cup ripe olives, pitted, cut in half lengthwise
1/2 pound fresh mushrooms
1/2 cup slivered almonds
Parmesan cheese
Paprika

Melt butter in saucepan; add flour, salt, pepper, and nutmeg, and blend.  Add broth and milk, stirring while cooking until thickened.  Add remaining ingredients except Parmesan cheese and paprika.  Simmer a few minutes.  Serve over rice or noodles.  Garnish with cheese and paprika. Makes 8 servings.
Variation: Pour sauce over layers of remaining ingredients; top with Parmesan cheese and paprika.  Cover and bake in 325- or 350-degree oven until hot, about 20 minutes.  Serve with rice or noodles.

TURKEY PILLOWS

6 oz. cream  cheese
1 Tbsp.  margarine
1/4  tsp.  pepper
l cup chopped, cooked turkey or chicken
2 pkgs. crescent rolls
Bread crumbs or crushed dressing mix.

Cream together cream cheese, margarine and pepper. Add turkey or chicken. Open and flatten crescent rolls. Place large Tbsp. creamed mixture at large end of roll; roll and pinch closed. Dip pillow in melted margarine, then roll in bread crumbs or crushed dressing mix.  Bake at 375° for 20-25 minutes.  Serves 16. Serve with turkey gravy or undiluted cream of chicken soup.

BROCCOLI AND TURKEY BAKE

2 (10-oz.) pkgs. frozen broccoli
2 cups cooked turkey, diced
2 cans cream of chicken soup
1 cup mayonnaise
1 tsp. lemon juice

Mix together and put in 9xl3 pan.  Bake at 350°F for 30-40 min.

TURKEY CASHEW CASSEROLE

2 cups cooked turkey
2 cans Chinese noodles
1 cup mushroom soup
1/2 cup cashew nuts
1 cup celery, cut fine
1/4 cup onions, cut fine
2 Tbsp. butter or margarine
1/2 cup turkey stock

Sauté onions in butter. Mix together all ingredients and put in 9X13 pan. Bake at 350° for 30-40 minutes.

TURKEY CREPES

Batter:
1-1/2 cups flour
3 eggs
1 cup milk
1/4 cup water
1/2 tsp. salt
3 Tbsp. melted butter

Blend in blender.  Chill at least 1 hour. Pour 2 Tbsp. batter in greased crepe pan or small frying pan, for each crepe.  Cool on rack, then stack crepes with waxed paper between each until ready to fill.

Filling:
1 can cream of mushroom soup
1 (4-oz.) can mushrooms
1 tsp. instant minced onion
2 cups chopped, cooked turkey

Mix filling ingredients together. Place approximately 1-2 Tbsp. in each crepe and roll.  Place filled crepes in baking pan (9xl3). Pour topping over all.

Topping:
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups sour cream
1/2 cup shredded cheese

Mix soups and sour cream.  Heat until just warm.  Pour over crepes and sprinkle cheese on top.  Bake at 350°F for 20 min.  Makes about 20 crepes.

TURKEY CROQUETTES

1-3/4 cups ground, cooked turkey
1/4 tsp. celery salt
1 tsp. lemon juice
1 Tbsp. minced onion
1 tsp. chopped parsley
salt and pepper
1 cup thick white sauce
1 egg, beaten
fine bread crumbs

Add turkey, celery salt, lemon juice, onion, parsley, salt and pepper to white sauce.  Cool, shape into balls, dip into crumbs then into egg and again into crumbs. Fry in hot deep fat (375°F) from 2-4 minutes. Serves 4

SCALLOPED TURKEY

2 cups chicken broth
2 Tbsp. flour
2 Tbsp. butter
Salt and pepper
Bread crumbs
2 cups diced, cooked turkey
2 cups sliced, cooked potatoes
1 can cream of chicken soup

Thicken broth with flour and butter mixed into a paste, and season with salt and pepper. Fill baking dish with alternate layers of bread crumbs, turkey and potatoes. Cover top with crumbs. Add soup and a few bits of butter and bake at 350°F for 30 minutes.  Serves 5.

Pork & Other Meats

MERCEDES’S ROAST PORK WITH TOMATO SAUCE
September 1987 Ward Luau

1 6-lb. pork shoulder roast (boneless)
4-6 cloves garlic, cut into slivers

Marinade:
8 dried red finger peppers
1 large green pepper, coarsely chopped (2 cups)
2 large cloves garlic, minced
2 tsp. ground cumin
2 tsp. pepper
2 tsp. dried basil
2 bay leaves
2 tsp. cinnamon
6 Tbsp. lime juice
30 oz. tomato purée

Make slits on top and bottom of roast with the tip of a small knife.  Using finger, stuff slivers of garlic into slits.  Put roast in large bowl. For marinade, heat well-seasoned skillet over medium-high heat until hot.  Put finger peppers, green peppers, onion, minced garlic, cumin, pepper, basil, bay leaves, and cinnamon in hot skillet.  Cook, stirring, until vegetables are charred.  Remove from heat.  Stir in lime juice.  Pour over roast.  Turn roast to coat with marinade.  Cover with plastic wrap.  Refrigerate overnight, turning roast several times. Preheat oven to 350°.  Remove roast from marinade; reserve marinade.  Put roast into roasting pan.  Cook 35 minutes per pound, or until internal temperature is 165°. Meanwhile, put tomato purée and reserved marinade in small saucepan.  Heat to medium.  Simmer, stirring occasionally, about 5 minutes.  Taste, adjust seasoning.  Remove finger peppers and bay leaves.  Let roast stand 10 minutes before slicing.

GLAZED HAM STEAKS
July 1987 Homemaking Dinner

1 cup honey
1 Tbsp. dry mustard
1 Tbsp. prepared mustard
1 tsp. lemon juice
6 medium ham steaks

Combine honey, mustard, and lemon juice in mixing bowl; beat thoroughly.  Grill ham steaks slowly over charcoal or cook under broiler.  Brush frequently with honey sauce until brown and glazed on both sides.  Makes 6 servings.

SAUCY HAM AND POTATO BAKE
Ellen Remington

2 Tbsp. chopped onion
1/4 cup margarine
1/4 cup flour
1 tsp. salt
1/2 tsp. dry mustard
dash pepper
1-1/2 cup milk
2 cups shredded Cheddar cheese
1/2 lb. ham hunks
6 cups cooked potato slices

Sauté onion in margarine; blend in flour and seasonings. Gradually add milk. Cook, stirring constantly, until thickened. Add 1-1/2 cups cheese; stir until melted. Toss potatoes in cheese sauce. Pour into 2-qt. casserole dish, reserving 1 cup potato slices. Arrange the ham and remaining potato slices on top of the casserole. Bake at 350°F for 30 minutes. Top with remaining cheese. Makes 6 servings.

HAM-FILLED BUNS
Rock Creek Ward Relief Society

1/2 lb. diced, cooked ham
1/4 lb. process cheese, cubed
1/2 cup tomato paste
3 Tbsp. minced onion
1/2 cup ripe olives, chopped
2 Tbsp. mayonnaise

Mix all ingredients.  Spoon into 8 hamburger buns.  Wrap each bun in aluminum foil.  Place on cookie sheet.  Bake at 350° for 15 minutes.  These may be frozen before baking and then baked later.

SAVORY SAUSAGE
Ellen Remington

2 lbs. sausage
1 green pepper
3/4 cup chopped onion
2-1/2 cups chopped celery
2 envelopes chicken noodle soup
4-1/2 cups boiling water
1 cup slivered almonds
1 cup rice
1/2 tsp. salt

Brown sausage in large skillet; pour off excess fat. Add green pepper, onion and celery; sauté. Combine soup mix and boiling water in large saucepan; stir in rice. Cover and simmer 20 minutes, or until rice is tender. Add sausage mixture and salt; stir well. Pour into a greased baking dish. Bake at 375°F for 20 minutes.

BEANS AND BACON CASSEROLE
Marion Bennion and Sadie Morris
January 1964 R.S. Magazine--"Stretching the Food Budget"

3 cups cooked dry beans
1 cup canned tomatoes
2 Tbsp. chopped green pepper
3/4 cup chopped onion
1/2 tsp. salt
1/2 tsp. chili powder
garlic salt
4 strips bacon, fried, but not crisp

Combine all ingredients except bacon. Turn into greased baking dish.  Arrange bacon strips over top.  Bake at 350° for 1 hour.  Serves 4.

TUNA DELIGHT
Margo Mead

1 can tuna fish
1 can cream of mushroom soup
1/4 cup milk
potato chips (medium-sized package)

Preheat oven to 325°.  Put potato chips into a bowl and crush.  Add tuna, soup and milk.  Grease a dish and put mixture into it.  Bake 1 hour.

TERIYAKI SAUCE
Ellen Remington

1 cup soy sauce
1 scant cup sugar
2 tsp. ginger
1 Tbsp. lemon juice
1 tsp. Accent (meat tenderizer)

Mix all ingredients together. Basting sauce for a roast pork.

CREATIVE CASSEROLES
Virginia Justice
Tualatin Hills Parks & Recreation District Class

• Select one or more ingredients from each group.
• Combine selected items from Groups 1-5 in a greased l-1/2-quart casserole dish; top with Group 6.
• Bake 30 minutes at 350°F
• Makes 4-5 servings
• May be doubled without increasing baking time

Group I
1 cup flaked or diced:
Canadian Bacon
Bacon, Cooked
Bologna
Cheese
Chicken, Cooked
Chipped Beef
Crab, Cooked
Corn Beef, Cooked
Eggs, Hard Cooked
Hot Dogs
Hamburger, Browned
Meat, Canned or Cooked
Salmon, Canned
Sausage, Browned
Shrimp, Cooked
Tuna,Canned
Turkey, Cooked

Group 2
1 can condensed soup plus 1/2 cup liquid
Suggested soups—Cream of asparagus, celery, chicken, mushroom, or shrimp; tomato, split pea.

Group 3
1 cup cooked:
Macaroni
Rice
Noodles
Spaghetti

Group 4
Add any of these if desired
Almonds,slivered
Bean sprouts
Catsup
Celery, Chopped
Cheese, Grated
Chili Sauce
Chinese Noodles
Green Peppers, Diced or in Rings
Horseradish
Mushrooms, browned
Mustard
Olives, Sliced or chopped
Onions or Chives, Chopped & Browned
Parsley, chopped
Pimiento, diced
Tomatoes, slices or wedges
Vegetables, cooked or canned
French fried onion rings

Group 5
Add seasonings-herbs and spices if desired. Begin with no more than 1/4 teaspoon. Follow directions on any herb & spice chart.
DO NOT ADD SALT UNLESS NEEDED AFTER TASTING.