Oatmeal Meat Loaf

1½ lb Ground beef
¾ cup Oats
¼ cup Chopped onion
1 ½ tsp Salt
¼ tsp Pepper
1 cup Tomato juice
1 Beaten egg

Mix and fit into loaf pan. Bake for 1 hour at 350.


Meat Balls

1¼ cup Bread crumbs
½ cup Milk
2 Beaten eggs
1 lb Hamburger
2 tbsp Chopped onion
1½ tsp Baking powder

Form in medium balls; brown in butter. Put in baking dish and cover with:

1can Cream of mushroom soup
1can Cream of chicken soup
1cup Milk

Bake at 300 for 45 minutes. To make mixture less soupy leave out the milk.

Ruth Hammer


Meatloaf Casserole

¾ cup Diced carrots
¾ cup Diced potatoes
¾ cup Diced celery
¾ cup Minced onion
3 tbsp Butter
1 tsp Crumbled basil
1½ tsp Salt, divided
½ tsp Pepper, divided
2 lb Lean ground beef
¼ cup Dry bread crumbs
1 Egg
¼ cup Minced parsley
¼ cup Garlic powder
½ cup Shredded cheese

Cook carrots, potatoes, celery and onion in butter until tender. Stir in basil, ¼ tsp salt and 1/8 tsp pepper. Mix ground beef, crumbs, egg, parsley, garlic powder and remaining salt and pepper. Pat half of meat mixture into bottom and up sides of 7½ x 12 baking dish. Spoon in vegetables; cover evenly with remaining meat. Bake at 400 for 30 minutes or until well browned. Top with cheese; continue baking 5 minutes. Let stand 10 minutes before serving. Yield 6 servings.

Karen Hammer


Swiss Steak (Lion House Recipe)

2½ to 3 lbs Cubed steaks
¼ cup Flour
1 tbsp Paprika
1 tbsp Cooking oil
1 pkg Onion soup mix
1 (10 oz) Can stewed tomatoes
1 can (undiluted) Tomato soup
1 can Beef gravy
1½ cup Water

Pound steaks with combined flour and paprika. Brown quickly in hot oil. Place in cooking dish. Combine remaining ingredients in browning pan along with remaining flour/paprika mix. Bring to a boil. Pour over steaks in baking pan. Cover pan and bake at 300 for 1 hour, or until tender. Remove cover the last 15 minutes. Boil down sauce so that it thickens slightly, if necessary.

Karen Hammer


Pronto Pups

1 cup Flour
2 tbsp Sugar
1½ tsp Baking powder
1 tsp Salt
2/3 cup Corn meal
1 Egg, slightly beaten
2 tbsp Shortening
¾ cup Milk

Blend dry ingredients. Add milk and egg. Cover 8-10 hot dogs. Dip in hot oil for about 4 minutes or till brown.

Ruth Hammer


Viva La Chicken

1 can Chicken or left overs from chicken or turkey
½ doz Corn tortillas, torn in bite size
1 can Cream of mushroom soup
1 can Cream of chicken soup
1 can Milk
1 med Chopped onion
1can Ortega brand green chili sauce
¾ lb Cheese, grated

Layer in greased dish twice. Top with cheese and bake 1 hour at 325. Marinate 24 hours before cooking.

Karen Hammer


Chicken Pot Pie

2 Pie crusts (chilled)
3 cups Bite sized chicken or turkey cooked
2 cups Mixed vegetables (peas, carrots, celery, potatoes, etc.)
1 can Cream of chicken or cream of celery soup
1 cube Chicken bouillon or season to taste

Fill pie and top with second crust. Make slits in top crust. Bake at 400 until golden brown.

Karen Hammer


Chicken Pot Pie

2 cans Crearm of broccoli soup
1 cup Milk
4 cups Cooked cut-up vegetables (broccoli, cauliflower, carrots and potatoes)
2 cups Cubed cooked chicken or turkey
1 can Hungry Jack Refrigerated Flaky Biscuits
¼ tsp Dried thyme leaves, crushed
¼ tsp Pepper

In 3-qt oblong baking dish, combined soup, milk, thyme and pepper. Stir in vegetables and chicken. Bake at 400 for 15 minutes or until mixture begins to bubble. Meanwhile, cut each biscuit into quarters. Remove dish from oven; stir. Arrange biscuit pieces over hot chicken mixture. Bake 15 minutes or until biscuits are golden brown. Serves 5.

Leon Hammer


Chicken Cordon Bleu

4 whole Chicken breasts
4 slices Thin, boiled ham
4 slices Swiss cheese or sharp cheese
2 Beaten eggs
¾ cup Fine dry bread crumbs
1/8 cup Parmesan cheese
1 tbsp Dried parsley flakes
½ Envelope garlic and cheese dressing mix.
1 can Cream of chicken soup
½ cup Dairy sour cream

Bone and flatten chicken breasts. Cut ham and cheese the same size and lay out cutlet. Put the ham and cheese in center. Roll meat and tuck in the ends so the cheese won't ooze out; secure with a tooth pick. Dust roll with flour. Dip into beaten egg, and cover with a mixture of crumbs, parmesan cheese, parsley flakes and garlic cheese dressing mix. About one hour before serving time, fry chicken roll in hot oil to lightly brown. Drain, then put on baking sheet and bake at 325 for 45 min. Remove toothpicks, place on heated platter, cover meat with sauce made of hot soup and sour cream. Garnish with parsley flakes and paprika. Serves 4.

Ruth Hammer


Bar-B-Q Chicken

¾ cup Catsup
¼ cup Water
½ cup Brown sugar
1 tbsp Dry mustard
½ tsp Liquid smoke
1 tbsp Worcestershire sauce

Cut chicken, lay pieces in skillet, salt and pepper to taste. Pour sauce over chicken. Cook at low heat 2-3 hours. Turn once during cooking. Season the other side.

Ruth Hammer


Broccoli-Chicken Casserole

2 pkg (10 oz) Frozen broccoli
2 cups Sliced or diced chicken
3 cans Cream of chicken soup
½ cup Mayonnaise
1 tsp Lemon juice
¼ tsp Curry powder
½ cup Shredded cheese
Crushed potato chips

Cook broccoli and cool. Arrange in bottom of baking dish. Add chicken. Mix together; soup, mayonnaise, lemon juice and curry powder, pour over chicken. Sprinkle with cheese and crushed chips. Bake for 30 minutes at 350.

Karen Hammer


Chicken-Broccoli Casserole

2 cups Cooked chicken chunks
1 box Stove top stuffing mix-prepared
6-8 Broccoli spears cooked

Arrange broccoli with flowers around edge of greased baking dish. Arrange stuffing and chicken in center of dish.


1can Cream of chicken soup
1 cup Grated cheese
½ cup Sour cream
¼ cup Mayonnaise

Heat and pour over casserole. Top with french onion rings. Other toppings such as buttered crumbs, crushed potato chips, corn flakes, parmesan cheese or grated cheese can be used.

Hattie Clayton


Chicken Casserole

1 Stew hen
1 can Cream of mushroom soup
1 cup Chicken stock
1 cup Chopped celery
1/3 cup Green onion tops
1 qt can Chinese noodles
Sliced almonds

Layer meat and noodles. Cover layers with soup mix. Top with almonds. Bake at 350 for 45 minutes.

Margaret Jenkins