
RECIPE CORNER
The recipes in today’s Cooking Corner are from “Something Old, Something New”
published by
White Plains
Shrinettes.)
SPICY ROAST BEEF
Betty Sue Morris
2 lbs. chuck roast
1 tsp. basil
1 tsp. oregano
¼ tsp. cayenne pepper
3 cups water
1 pkg. onion soup mix
In skillet, brown roast on all sides. Mix remaining ingredients together and put in slow cooker. Add roast. Cook on medium to high heat 6 to 8 hours. If desired, add potatoes and carrots to slow cooker about 3 hours before roast is done.
SAUSAGE QUICHE
Aileen Sheppard
2 pie shells
1 lb. sausage
2 cups milk
8 oz. grated sharp cheese
4 eggs
Onion salt
Seasoning salt
Brown sausage. Place in uncooked pie shells. Sprinkle cheese over sausage. Beat eggs and milk. Pour over sausage and cheese. Sprinkle seasonings over top. Cook 40 minutes at 400 degrees. May use ground beef in place of sausage.
MEAT LOAF
Lorena Falls
1 ½ lb. ground beef
2 c. breadcrumbs.
1 onion chopped
1 cup milk
1 tsp. salt
2 eggs
6 Tbs. brown sugar
½ c. ketchup
4 tsp. mustard
Mia ground beef, breadcrumbs, onion, milk, eggs and salt. Put mixture in loaf pan. Pour mixture of brown sugar, ketchup and mustard over meat loaf before baking.
Bake at 350 degrees for 1 hour.
PINEAPPLE
CASSEROLE
Carolyn Carringer
2 large cans crushed
pineapple
1 ½ c. sugar
5 Tbsp. flour
2 sticks margarine
8 oz. grated Cheddar
cheese
2 pkg. Ritz crackers,
crushed
Mix together flour and sugar. Stir in pineapple. Add 1 stick melted margarine and mix well. Pour in buttered 9x12 inch casserole dish. Top with grated cheese. Melt 1 stick margarine and toss in crackers. Layer cracker crumbs on top. Bake at 350 degrees for 30 minutes.
published by
White Plains
Shrinettes.)
SPICY ROAST BEEF
Betty Sue Morris
2 lbs. chuck roast
1 tsp. basil
1 tsp. oregano
¼ tsp. cayenne pepper
3 cups water
1 pkg. onion soup mix
In skillet, brown roast on all sides. Mix remaining ingredients together and put in slow cooker. Add roast. Cook on medium to high heat 6 to 8 hours. If desired, add potatoes and carrots to slow cooker about 3 hours before roast is done.
SAUSAGE QUICHE
Aileen Sheppard
2 pie shells
1 lb. sausage
2 cups milk
8 oz. grated sharp cheese
4 eggs
Onion salt
Seasoning salt
Brown sausage. Place in uncooked pie shells. Sprinkle cheese over sausage. Beat eggs and milk. Pour over sausage and cheese. Sprinkle seasonings over top. Cook 40 minutes at 400 degrees. May use ground beef in place of sausage.
MEAT LOAF
Lorena Falls
1 ½ lb. ground beef
2 c. breadcrumbs.
1 onion chopped
1 cup milk
1 tsp. salt
2 eggs
6 Tbs. brown sugar
½ c. ketchup
4 tsp. mustard
Mia ground beef, breadcrumbs, onion, milk, eggs and salt. Put mixture in loaf pan. Pour mixture of brown sugar, ketchup and mustard over meat loaf before baking.
Bake at 350 degrees for 1 hour.
PINEAPPLE
CASSEROLE
Carolyn Carringer
2 large cans crushed
pineapple
1 ½ c. sugar
5 Tbsp. flour
2 sticks margarine
8 oz. grated Cheddar
cheese
2 pkg. Ritz crackers,
crushed
Mix together flour and sugar. Stir in pineapple. Add 1 stick melted margarine and mix well. Pour in buttered 9x12 inch casserole dish. Top with grated cheese. Melt 1 stick margarine and toss in crackers. Layer cracker crumbs on top. Bake at 350 degrees for 30 minutes.