Spaghetti Sauce
From: Celeste Bell
Comments: Good Sauce
1 small onion diced, 1 clove garlic diced, ¾ lb chopped beef, ¼ tsp basil, chopped parsley, black pepper, Prego sauce, 1 can tomato sauce
Brown the onion and garlic in oil. Add chopped beef and brown. Add basil, parsley, pepper, and sauces. Sprinkle with grated cheese when served.
Lasagna Pie
From: Celeste Bell
1 tsp salt, ¼ tsp pepper, ½ cup creamed cottage cheese, ¼ cup parmesan cheese, 1 lb cooked ground beef, 1 tsp oregano, ½ tsp basil, 1 (6 oz) can tomato paste, 1 cup mozzarella, 1 cup milk, 2/3 cup Bisquick, 2 eggs
Heat the oven to 400F. Grease a 10x1 ½ plate. Layer cottage cheese and parmesan cheese in plate. Mix beef, herbs, tomato paste, and ½ cup mozzarella and spoon on top. Beat together milk, Bisquick, eggs, salt, and pepper for 1 minute with a beater. Pour this in the plate. Test by sticking a knife through the middle, and bake until the knife comes out clean (about 30-35 minutes). Sprinkle with remaining mozzarella.
Chicken Broccoli Casserole
From: Lucille Bernier (1992)
Comments: Very good.
3 chicken breasts, 1 package frozen broccoli spears, 1 can mushroom soup, 2 cups sharp grated cheese, ¼ cup bread crumbs, pepper, salt, paprika
In a medium sized casserole dish, put in layers: chicken, broccoli, and soup. Top with bread crumbs, and sprinkle with cheese, salt, pepper, and paprika. Bake for 30 minutes uncovered at 350F.
Chicken Noodle Parmesan
From: Lucille Bernier (1994)
1 can Campbell’s cream of chicken and broccoli soup, ½ cup milk, 1/3 cup grated parmesan cheese, 1/8 tsp pepper, 3 cups egg noodles, 2 cups cubed cooked chicken
In a 3 quart sauce pan, combine the soup, milk, cheese, and pepper. Add the noodles and chicken. Over low heat, heat through stirring occasionally.
Chicken Crunch
From: Lucille Bernier (1994)
1 can Campbell’s cream of chicken soup, ½ cup milk, 4 skinless boneless chicken breast halves, 2 tbs flour, 1 ½ cups herb stuffing crushed, 1 tsp chopped parsley
In a shallow dish, combine 1/3 cup soup and ¼ cup milk. Set aside.
On wax paper, coat the chicken with flour. Lightly dip it in the soup mixture. On another sheet of wax paper, coat the chicken with stuffing.
Arrange the chicken on a baking sheet. Drizzle with margarine. Bake at 400F for 30 minutes or until chicken is no longer pink.
Broccoli Spaghetti Casserole
From: Celeste Bell
Comments: Serves 6
1 (8 oz) package spaghetti, 1 cup light cream, 1 (8 oz) package processed American cheese slices, ¼ cup margarine, ½ cup sliced green onion, 2 (10 oz) frozen chopped broccoli, 1 tsp salt, dash of pepper, 1/8 tsp savory
Cook the spaghetti, and drain the water. Turn this into a 2 quart casserole dish. Pour cream over the spaghetti, and top with half of the cheese slices. Set aside. Heat butter in a large skillet, and sauté the onion. Add broccoli, salt, pepper, and savory. Cook uncovered until broccoli is tender (about 10 minutes). Spoon the broccoli mixture over the spaghetti. Top with the remaining cheese. Bake for 15 minutes at 375F.
Smashing Squash
From: Celeste Bell
Comments: I like this! – T. Waite
2 zucchini or summer squash, 1 cup grated carrot, 1 grated onion, 1 8 oz package stuffing mix, 1 stick oleo, 1 can cream of chicken soup, 1 can dairy sour cream (use soup can for measurement)
Cook and drain the squash. Add the carrots and onions. Melt oleo and mix with stuffing. Add ½ the stuffing mix to the squash with the soup and sow mixture. Turn into buttered casserole, and put the rest of the stuffing on top. Bake at 350F for 20-30 minutes.
Salmon Pie
From: Lucille Bernier
Can of red salmon, one small potato mashed, cut up onion, pie shell
Clean out the salmon and remove the bones. Fry the cut up onions. Mix the potatoes, onions, and salmon together. Put in a pie shell and cover with top pie shell. Cook in 350F oven for 45 minutes.
Ragu Galette
From: Lucille Bernier’s mother (written by Lucille in 2002)
Comments: Mother’s French Recipe; Paul’s favorite (referring to Paul Bernier)
Cook chicken with onions. Save the juice and use some to make flat dumplings. Mix 2 cups flour with the juice until thick enough to roll a little thicker than pie crust. Boil the broth left with whole cloves.
When the dough is ready, roll and cut in squares with flour on the side to dip, then add to boiling water. Take chicken apart (remove bones) and add to boiling mixture. It will be done in 30 minutes. Add water if it gets too thick.
Tourcair
From: Lucille Bernier’s mother
Comments: Makes 3 pies
3 lb pork hamburg, ½ lb hamburg, onion, pinch of salt and pepper, ground cloves, potatoes (optional)
Bake at 350F until brown.
Crab Cakes
From: Lucille Bernier (2004)
8 oz crab meat, 1 egg, 1 tsp Worcester sauce, 1/8 tsp dry mustard, 1 tbsp mayonnaise, ½ tbsp lemon juice, 1 ½ tsp mustard, 1 ½ tsp melted butter, ½ tsp parsley flakes, ½ tsp seafood dressing, ¼ cup bread crumbs
Combine all ingredients except crab meat. Gently fold in crab. Shape into cakes and deep fry.
Sweet and Sour Hot Dogs
From: Lucille Bernier
10 oz jar jelly (flavor of your choice), 3 tbsp prepared mustard, 1 to 2 tbsp hot dogs cut into 1 inch pieces
Combine the jelly and mustard in a 1 quart bowl. On high, cook and stir to blend jelly and mustard. Add hot dog pieces, coating with sauce.
Cook for 2 to 3 minutes on high. Put in a crock pot and let set until ready to eat.
Chicken Rice Casserole
From: Lucille Bernier
Comments: Very Good
1 cup whole grain rice, 1 envelope onion soup, 2 ½ cups water, 1 can undiluted cream of mushroom soup, 6 or 7 pieces of seasoned chicken
Place the rice, onion soup, mushroom soup, water and chicken in a 13x9 inch baking pan (in that order).
Bake uncovered at 350F for 1 ½ hours.
Eggs Goldenrod
From: Lucille Bernier (1992)
1 tbsp butter, 1 tbsp flour, 1 cup milk, salt and white pepper, 4 hard cooked eggs, toast, paprika
Melt the butter in a saucepan. Remove from heat and add flour. Stir in milk and bring to a boil, stirring constantly until sauce thickens. Add salt and pepper to taste. Chop egg whites and add to sauce. Spoon over hot toast. Push eggs whites through sieve over top of sauce. Sprinkle with paprika.
Montgomery’s Tuna Fish with Cheese Crust
Tuna Sauce:
½ cup diced green pepper, 6 tbsp flour, 3 tbsp butter, 2 slices onion, ½ tsp salt, 1 large can tuna drained, 3-4 cups milk
Melt the butter. Add the green pepper and onion, and cook until soft. Add flour and stir to blend. Add salt and milk, slowly stirring constantly until thick and smooth. Add the flaked tuna, and pour into a baking dish. Cover with the cheese rolls.
Cheese Rolls:
1 ½ cup flour, ½ tsp salt, 3 tbsp butter (or other shortening), ¾ cup grated cheese, 3 tsp baking powder, a little pepper, ½ cup milk, 2 pimentos cut up
Sift the 4 dry ingredients together. Cut in shortening and add liquid, stirring just a few times to make soft dough. Turn out on floured board and roll into a rectangle about ½ inch thick. Sprinkle with cheese and pimentos. Roll up like a jelly roll, then cut into slices (maybe ¾ inches thick). Place cut side down on top of tuna mixture and bake in 450F oven until the biscuits are done (15 or 20 minutes).
Dumplings
From: Grammy Bell
Notes: Makes 10-12.
Mix 2 cups Bisquick and ¾ cup milk with a fork. Spoon lightly onto boiling plate. Cook over low heat for 10 minutes uncovered and 10 minutes covered.
Linguini with White Clam Sauce
From: Grammy Bell
Notes: Makes 4 servings.
¼ cup butter
1 tsp chopped dry parsley
2 large cloves garlic minced
1 tbsp fresh thyme
2 tbsp flour
Pepper
2 1oz cans minced clams
1 ½ lb linguini
1 cup clam juice
Parmesan cheese
Melt butter, and sauté garlic for 3 minutes. Blend in flour. Drain clams. Drain clam juice to make 2 cups. Slowly add to butter and flour. Stir constantly. Add parsley, pepper, and thyme. Bring to a boil and let simmer for 10 minutes. Add the clams and reheat. Serve over linguini. Toss with cheese.
Meatloaf
From: Grammy Bell
2/3 cup bread crumbs
¼ cup grated onion
½ cup milk
½ tsp salt
1 lb hamburg
1/8 tsp pepper
1 beaten egg
½ tsp page
Soak the crumbs in milk and egg. Add the other ingredients. Cover with sauce (see below). Bake for 45 minutes at 350F.
Piquant Sauce:
Combine 3 tbsp brown sugar, ½ cup catsup, ¼ tsp nutmeg, and 1 tsp dry mustard.
Meatballs with Sauce
From: Grammy Bell
2 lb lean, ground beef
2 cup soft bread crumbs
¾ cup cream
1 egg (slightly beaten)
1 tsp salt
¼ tsp pepper
4 tbsp flour
1 can or jar pimientos (4 oz. cut in large pieces)
1 package Lipton onion soup
4 tbsp butter
½ cup sherry wine
2 tbsp chopped parsley
Salt and pepper to taste
Mix together first 6 ingredients. Take up mixture in rounded spoonfuls and shape into balls. Heat butter in large, heavy skillet. Add meatballs and brown on all sides. Remove meatballs and add flour to drippings. Blend well. Pour in onion soup and stir constantly until thick and smooth. Stir in pimientos, sherry, parsley, salt, and pepper to taste. Put meatballs in sauce, cover skillet lightly, and simmer gently for 20 minutes.
Heap meatballs in center of large platter. Ladle remaining sauce over. Surround with noodles.
Chili
From: Grammy Bell
Notes: 1 tbsp chili powder “Not hot enough for Dave.”
Heat 2 tbsp oil in dutch oven. Add 1 large chopped onion and 1 chopped green pepper, 3 cloves crushed garlic, and 1 lb hamburger. Brown while stirring occasionally. Add 2 cups canned tomatoes and 1- 16oz. can red kidney beans, ½ tsp paprika, 1 bay leaf, 1 tsp salt, and chili powder. Simmer over low heat for 1 hour. Remove bay leaf.
Tuna Spaghetti Casserole
From: Grammy Bell
In 1 ½ quart casserole, blend 1 can cream of mushroom soup, 2/3 cup milk, 2 tbsp minced onion. Stir in a 7 oz. can of tuna (drained and flaked), 1 ½ cup cooked elbow macaroni (equals 1 cup uncooked), 1 cup cooked green beans. Cover top with buttered bread crumbs.
Bake at 350F for 30 minutes. Serves 4.
