Macaroni-Ham Casserole

1 large onion, chopped

1 clove garlic, minced

2 tablespoons butter

2 8-ounce cans tomato sauce

2 cups diced ham

2 cups macaroni, cooked and drained

1½ cups cheddar cheese, shredded

½ teaspoon salt

¼ teaspoon pepper

Sauté onion and garlic in butter in saucepan.  Add tomato sauce, simmer 10 minutes.  Add ham, macaroni, ¾ cup of cheese, salt, and pepper.  Pour into greased 2-quart casserole dish.  Top with remaining cheese.  Bake at 350 degrees for 30 minutes.

Eleanor Wimette

Twice Baked Potatoes 

5 pounds potatoes

½ cup butter

1 8-ounce package cream cheese

1 cup sour cream

4 ounces cheddar cheese, grated

½ cup parmesan cheese

4 green onions, chopped

1 tablespoon salt

½ teaspoon pepper 

Cook potatoes and mash.  Add all ingredients, saving some green onions and cheddar cheese for garnish, and stir well.  Bake uncovered in a casserole at 350 degrees for 45 minutes.  Store up to 2 weeks in refrigerator.  Remove 1 hour before baking if refrigerated.                              

Sue Wimette

Tator Tot Hot Dish

1 pound hamburg

1 can corn, drained

1 can soup:  cream of mushroom, chicken or broccoli

minced onion

Tator Tots

salt and pepper to taste

Brown hamburg and onions.  Put in casserole; add soup and corn.  Mix together well.  Arrange Tator Tots on top.  Bake at 350 degrees for 45 minutes.

Sue Wimette

Hamburger Jiffy

2 thin hamburgers

1 medium onion, chopped

1 clove garlic

3 tablespoons oil

2 ounces wide noodles

2 small can tomato sauce

Salt, pepper, and oregano to taste

Brown patties in oil, turning frequently.  Prepare noodles according to directions on package; drain.  Spread noodles over the browned and seasoned hamburgers.  Pour warmed tomato sauce over noodles.  Cover skillet and cook for 20 minutes over low heat.  Do not stir.

Eleanor Wimette

Meatloaf

1 pound hamburg

1 cup bread crumbs

1 teaspoon salt

¼ teaspoon pepper

1 tablespoon parsley flakes

2 eggs

1 small onion

1 tablespoon Worcestershire sauce

1 small can tomato sauce

Mix all together, using half of the tomato sauce in the mixture.  Shape into loaf and top with other half of tomato sauce.  Bake 1 hour at 350.                                                           

Eleanor Wimette

French Omelet

4 eggs

4 tablespoons milk

¼ teaspoon salt

dash of pepper

3 teaspoons butter

Beat eggs until light and fluffy.  Add milk, salt, and pepper.  Heat 1½ teaspoons butter in each section of the omelet pan.  Cook slowly over low heat.  When underside surface is set, lift omelet slightly with a spatula to let the uncooked portion flow underneath, and cook.  As soon as the mixture is set, fold omelets together and cook an additional  2 minutes.  Serve with salsa.

Eleanor Wimette

Puffy Omelet

3 tablespoons milk

½ teaspoon salt

pinch pepper

4 eggs, separated

2 teaspoons butter

Add milk, salt, and pepper to the egg yolks.  Beat until thick and lemon colored.  Beat egg whites until stiff, but not dry.  Pour egg yolk mixture into egg whites, folding until well blended.  Butter inside surfaces of omelet pan.  Turn egg mixture into pan; spread evenly in both sections.  Place over low heat to cook slowly, about 8 minutes.  When well puffed and delicately browned underneath, place in moderately hot oven, 375 degrees, to brown top, about 8 minutes.  Serve immediately on a heated plate.

Eleanor Wimette

Quiche

3 cups cheddar cheese, shredded

½ cup milk

2 eggs

¼ teaspoon ground nutmeg

8 strips bacon

1 medium onion, chopped

Cook bacon, set aside.  Sauté onions in bacon grease.  Drain bacon and onions.  Crumble bacon and put bacon and onion into a pie shell.  Spread cheddar cheese evenly over bacon and onion.  Whisk milk and eggs together and pour over cheese.  Additional vegetables may be added.  Bake at 350 degrees for 35-45 minutes. 

(use pie shell recipe)                                                          

Sharon Wimette

Chicken-Crouton Casserole

4 cups seasoned croutons

2 cans cream of celery soup

1 can milk

3-4 cups chicken or turkey, cooked and diced

1 cup butter, melted

1 10-ounce box frozen peas

1 small jar pimentos

pepper to taste

Mix croutons and butter together and press ½ of mixture into a 9x13 pan.  Mix other 6 ingredients together and pour over crouton mixture, and top with remaining crumbs.  Bake at 350 degrees for 1 hour.  Serves 6.

Sue Wimette

Broccoli Casserole

1 10-ounce package frozen chopped broccoli, thawed and drained

1 can cream of chicken soup, undiluted

1 tablespoon all-purpose flour

½ cup sour cream

¼ cup grated carrots

1 tablespoon grated onion

¼ teaspoon salt

1/8 teaspoon pepper

1 cup Pepperidge Farm stuffing mix

3 tablespoons butter, melted

Combine all ingredients, except stuffing mix and butter.  Place in baking dish and refrigerate over night.  Next day, combine stuffing mix and butter.  Mix part of this mixture with the broccoli mixture and use the rest as topping.  Bake uncovered at 350 degrees for 30 minutes.

Eleanor Wimette

Chicken with Rice

1 tablespoon onion soup mix

¾ cup rice, (½ cup white, ½ cup wild)

2½ pounds chicken parts

1 can cream of chicken soup

½ cup milk

2 cups water

1/3 cup Miracle Whip

Mix dry soup mix and rice in water in large casserole or 9x13 pan.  Salt chicken and put in single layer on top of rice.  Mix chicken soup, milk, and Miracle Whip, and pour over chicken.  Bake 2 hours uncovered at 325 degrees.

Sue Wimette

Mazetti

4 ounces wide egg noodles

2 hamburg patties, (2/3 pound)

1/3 cup chopped onion

¼ cup minced celery

¼ green pepper, minced

1 teaspoon salt

1/8 teaspoon pepper

1 can tomato soup

1/8 cup margarine

1/8 cup grated Parmesan cheese

Prepare noodles as directed, drain.  In 12-inch skillet, cook hamburg, onion, celery, green pepper, salt and pepper over medium high heat until meat is browned, about 10 minutes.  Spoon off fat.  Stir in undiluted tomato soup.  Place hot noodles in 1½ quart casserole; toss with butter until butter is melted.  Stir in meat mixture until well mixed.  Sprinkle top with Parmesan cheese.  Bake at 350 degrees for 45 minutes, until hot and bubbly.

Eleanor Wimette

Chicken Divan

1 10-ounce package frozen broccoli or asparagus, cooked and drained

4 servings sliced cooked chicken

1 10¾-can cream of celery, chicken or mushroom soup, undiluted

1/3 cup milk

½ cup shredded cheddar cheese

Arrange vegetables in shallow baking dish, 10x6x2.  Top with chicken slices.  Blend soup and milk, pour over chicken, and sprinkle with cheese.  Bake at 450 degrees until sauce is slightly browned, about 15 minutes.  Makes 4 servings.

Ruth Robistow

Goulash

2 cups macaroni, cooked and drained

2/3 can tomatoes

1 can tomato paste

1 can tomato sauce

¼ teaspoon pepper

1 teaspoon salt

1 teaspoon parsley

1 clove garlic

1 small onion

2 tablespoons olive oil

1 pound hamburg

Mix tomatoes, tomato paste, tomato sauce, pepper, salt, and parsley in saucepan and simmer.  Sauté garlic and onion in olive oil, and add to mixture.   Cook hamburg until brown and add to mixture.  Pour in macaroni and continue simmering for one hour.

Eleanor Wimette

Meatballs

1 cup bread crumbs

2 pounds hamburg

1 stalk celery with leaves, chopped

3 cloves garlic, chopped

1 tablespoon parsley, chopped

1 small onion, chopped

3 eggs

24 raisins

salt and pepper to taste

Mix ingredients all together by hand.  Shape into balls.  Fry in oil until brown.

Ma Bologna

Country Fried Chicken

 1 frying chicken, (2½-3 pounds), cut up

shortening

½ cup milk

1 egg

1 cup all-purpose flour

2 teaspoons garlic salt

1 teaspoon paprika

¼ teaspoon poultry seasoning

1 teaspoon pepper

*For extra spicy chicken increase poultry seasoning to ½ teaspoon and pepper to 2 teaspoons

Blend milk and egg.  Combine flour and seasonings in plastic or paper bag.  Shake chicken in seasoned flour.  Dip chicken pieces in milk / egg  mixture shake again in seasoning mixture.  In hot pan, melt shortening to ½-1 inch deep.  Add chicken and brown on all sides.  Reduce heat and continue cooking until chicken is tender, about 30-40 minutes.  Do not cover.  Turn chicken several times during cooking.  Drain on paper towels.  Makes approximately 4 servings.

Eleanor Wimette

Stuffed Shells

2 quarts marinara sauce

2 eggs

1 pound ricotta cheese

½ pound mozzarella cheese, grated

½ cup parmesan cheese

4 tablespoons parsley

sprinkle chopped basil

dash pepper

24 giant ziti shells

In large bowl, combine eggs, ricotta, mozzarella, parmesan, parsley, basil, and pepper.  Cook shells until al dante and drain.  Do not overcook.  Stuff shells with cheese mixture.  Cover bottom of a baking dish with ½ inch of marinara sauce.  Arrange shells side by side.  Dribble remaining sauce over shells.  Sprinkle additional parmesan cheese over top.  Bake, covered, at 350 degrees until hot and bubbly.

Nicole Wimette

Chicken Cacciatora

¼ cup olive oil

1 2½-3 pound chicken. cut up

2 onions, sliced

1 35-ounce can Italian tomatoes

2 cloves garlic, minced

1 8-ounce can tomato sauce

1 teaspoon salt

¼ teaspoon pepper

½ teaspoon celery seed

1 teaspoon crushed dried oregano

2 bay leaves

½ cup dry white wine

Heat oil in large deep skillet.  Brown chicken in it.  Remove chicken and keep hot.  Cook onions and garlic in oil in skillet until tender.  Add other ingredients, except wine, and blend.  Cook for 5 minutes.  Return chicken to skillet.  Cover and simmer for 45 minutes.  Add wine and cook, uncovered, for about 15 minutes.  Arrange on hot platter.  Skim excess fat from sauce and remove bay leaves.  Pour sauce  over chicken.

Rita Curtis

Oven Porcupines

1 pound hamburg

½ cup uncooked white rice

1½ cup water

1/3 cup chopped onion

1 teaspoon salt

½ teaspoon celery salt

1/8 teaspoon garlic powder

1/8 teaspoon pepper

1 15-ounce can tomato sauce

2 teaspoons Worcestershire sauce

Mix hamburg, rice, ½ cup water, onion, salt, garlic, and pepper.  Shape mixture by rounded tablespoonfuls into balls.  Place in ungreased baking dish, 8x8x2.  Mix tomato sauce, Worcestershire sauce, and remaining 1 cup water and pour over meatballs.  Bake at 350 degrees for 45 minutes in a covered dish.  Uncover and bake another 15 minutes.

Billie Goins
Mother of Lea Wimette

Stuffed Peppers

1 pound hamburg

½ cup uncooked rice

1½ cup wet bread crumbs

4 eggs

raisins

garlic for seasoning

parsley for seasoning

tomatoes or red, green, or yellow peppers

Cut tops off peppers, or tomatoes, and clean out insides.  Stuff with hamburg mixture and bake in the oven at medium heat until done.

Sharon Wimette

Piquant Meat Balls

2 pounds hamburg

2 eggs

¼ cup water

1 cup bread crumbs

1 small onion, grated

1½ teaspoon salt

1/8 teaspoon pepper

Combine and mix thoroughly.  Form into 90 meatballs.

Sauce (for Piquant Meatballs)

1 16-ounce can jellied cranberry sauce

1 12-ounce bottle chili sauce

2 tablespoons brown sugar

1 tablespoon lemon juice

In saucepan combine ingredients.  Simmer, stirring until sauce is smooth.  Add meatballs.  Simmer for 1 hour.  Serve hot as an appetizer.

Sharon Wimette

Meat Pie

¾ pound pork hamburg

½ pound hamburg

¼ teaspoon cinnamon

¼ teaspoon nutmeg

2½ teaspoons salt

¼ teaspoon cloves

¼ teaspoon pepper

2 medium raw potatoes

1 medium onion

Simmer hamburg with a little water.  Grind onion and potatoes.  Add all ingredients to hamburg and  simmer about one hour.  Pour into 2 8-inch pie crusts.  Top with crust.  Bake at 375 degrees for 30 minutes, or until top crust is light brown.

*Ed Wimette altered the Meat Pie ingredients to include equal parts of pork and beef hamburg.  The ingredients listed above are Grandma’s original recipe.

Meat Pie Crust

4 cups all-purpose flour

1 cup shortening

pinch salt

cold water

Mix flour and salt together.  Cut in shortening.  Add enough water to form a ball.  Put dough on a floured surface and knead until dough stiffens.  Roll out and form crusts.

Jackie Begin

Pizza

Dough 

5½-6½ cups all-purpose flour

2 packages dry yeast

1 cup milk

1 cup water

1 tablespoon sugar

¼ cup olive oil

1 teaspoon salt

1 8-ounce can pizza sauce or make your own

Stir together 2 cups of flour and yeast.  Heat milk, water, sugar, oil, and salt until warm, stirring to blend.  Add liquid ingredients to flour and yeast mixture and beat until smooth, about 2 minutes.  Add one cup flour, beat one minute.  Continue stirring in more flour to achieve a moderately stiff dough.  Knead 12 minutes.  Let rise 1½ hours. Cut into 4 parts.  Shape pizza crusts, top with desired topping and bake at 425 degrees for 15-18 minutes.  Makes 4 pizza crusts.

Sharon Wimette

Pizza Dough

1 package yeast

1 cup warm water

3 cups all-purpose flour

pinch salt

Dissolve yeast in warm water.  Let stand 10 minutes.  Mix with 2 cups of flour and salt.  Gradually add 1 more cup of flour, and more if needed.  Knead for about 10 minutes.  Place in a bowl that has been greased with olive oil. Rub top of dough with a little olive oil.  Let rise for a couple of hours, until doubled. Punch down and let rise again. May be stored in the refrigerator for a day or so.  Makes 2 pizza crusts.

Jeffrey Wimette

Ground Beef-Wild Rice Casserole

3 cups boiling water

1 cup wild rice

¼ cup chopped onion

1½ pounds hamburg, browned

2 cans cream of celery soup

2 4-ounce cans mushrooms

2 bouillon cubes, dissolved in 1 cup water

½ teaspoon celery salt

salt and pepper to taste

½ cup toasted almonds

Pour boiling water over rice; let stand 15 minutes.  Drain.  Brown onion  and meat.  Add remaining ingredients.  Pour into casserole dish.  Cover and refrigerate over night.  Bake at 350 degrees for 1½ hours.  Serves 12.

Sue Wimette

Family Style Mexican Pizza

Basic Crust

1¼ cups all-purpose flour

1 teaspoon salt

½ teaspoon baking powder

½ teaspoon chili powder, if desired

2 tablespoons chopped onion

½ cup milk

2 tablespoons cooking oil

1 egg

Combine all ingredients in medium bowl.  Stir until blended, about 40-50 strokes.  Spread batter into a 13x9-inch or 12-inch round greased pan, (sides and bottom).  Fill with your choice of filling, listed below.  Bake at 400 degrees; time according to filling recipe.  Serve with any of the suggested toppings.  Cover leftovers with foil; refrigerate or freeze.

Fillings 

Sausage and Bean Topping 

Mild

¾-1 pound pork sausage

½ cup chopped onion

1 8-ounce can tomato sauce

1 16-ounce can kidney beans

1 cup shredded Monterey Jack or American cheese

Spicy

¾-1 pound pork sausage

½ cup chopped onion

1-2 teaspoons chili powder

¼ teaspoon cumin

2/3 cup enchilada sauce

1 16-ounce can kidney beans

1 cup shredded cheddar cheese 

In large fry pan, brown sausage and onion until thoroughly cooked, about 10 minutes; drain.  Stir in remaining ingredients; simmer 1 minute.  Spoon over crust.  Bake at 400 degrees for 20-30 minutes until filling is hot and bubbly. 

Hearty Cheese Topping 

Mild

2 tablespoons all-purpose flour

2½ cups shredded Monterey Jack or American cheese

1 cup cubed cooked chicken

¼ cup chopped onion

¼ cup chopped green pepper

½ cup milk

4 eggs

Spicy

2 tablespoons all-purpose flour

2½ cups shredded sharp cheddar cheese

¼ cup chopped onion

2-4 tablespoons minced green chiles

½ cup milk

4 eggs 

In large bowl, combine all ingredients.  Mix thoroughly.  Pour over cures.  Bake at 400 degrees for 20-30 minutes until center is firm. 

Beef’N Cheese Topping 

Mild

1 pound hamburg

¼ cup chopped onion

½ teaspoon salt

¼ cup chopped green pepper

1 8-ounce can tomato sauce

1 cup shredded Monterey Jack or American cheese 

Spicy

1 pound hamburg

¼ cup chopped onion

½ teaspoon salt

1 teaspoon chili powder

¼ cup minced green chiles

1 8-ounce can tomato sauce

1 cup shredded cheddar cheese 

In large fry pan, lightly brown hamburg with onion; drain.  Stir in remaining ingredients; simmer 1 minute.  Spoon over crust.  Bake at 400 degrees for 20-30 minutes until filling is hot and bubbly.

Sharon Wimette