Four Great Recipes For The Season

Four Great Recipes For The Season

Macaroni-Meat Casserole


  • 1 package (7 oz.) elbow macaroni
  • ¼ cup (1/2 stick) butter
  • ¼ cup finely chopped onion
  • 3 tbsp. flour
  • 2 ½ cups milk
  • 1 beef bouillon cube
  • 1 ¾ tsp. salt
  • Dash of pepper
  • 1 tsp. Worcestershire sauce
  • 1 cup (1/4 lb.) shredded American cheese
  • ¼ to ½ cup sliced mushrooms
  • 2 cups ½ inch cubes, left-over beef, pork, ham, veal, turkey
  • ½ cup buttered bread crumbs

Cook macaroni until tender as directed on box; drain. Melt butter in saucepan; saute onion until tender but do not brown. Blend in flour. Add milk and bouillon cube, stirring constantly. Cook and stir until sauce is smooth and thickened. Add salt, pepper, Worcestershire sauce and cheese; stir until cheese is melted. Add mushrooms and meat. Combine sauce with macaroni and pour into lightly buttered 2-quart casserole. Sprinkle buttered crumbs over top. Bake in a 350 degree F oven for 30 minutes, until lightly browned on top. Yield: 6 servings.

 Five Layer Casserole


  • 2 cups rice
  • 1 lb. ground pork
  • 1 ½ lb. ground beef
  • 1 onion, chopped fine
  • Bacon drippings
  • Salt and pepper
  • 1 egg
  • ½ cup milk
  • 1 can/jar (32 oz.) sauerkraut
  • ½ green pepper, chopped fine
  • 1 pt. sour cream
  • 1 pt. cottage cheese
  • Chopped parsley
  • Paprika

 Steam rice and put aside. Saute pork, beef and onion in bacon drippings for 5 minutes; salt and pepper to taste. Beat egg in milk; pour into simmering meat. Saute 5 more minutes; set aside. Squeeze sauerkraut dry; rinse in cold water and squeeze out again. Saute sauerkraut in bacon drippings with green pepper until slightly brown. Layer rice, meat, sauerkraut, sour cream and cottage cheese in that order, in 9 x 13 x 12 inch greased casserole. Sprinkle each layer with parsley, paprika, pepper and salt. Bake uncovered in 350 degree F oven for 30 minutes. Yield: 8-10 servings.



  • 2 to 2 ½ cups spaghetti or elbow macaroni
  • 3 to 4 cups turkey
  • 1 cup ham, diced
  • 2 cans undiluted cream of mushroom soup
  • 1 cup turkey broth
  • 1 small onion, grated
  • ½ cup pimento, minced
  • ½ cup green pepper, diced
  • ¼ tsp. celery salt
  • ¼ tsp. pepper
  • 4 cups cheese, grated

 Cooke spaghetti until barely tender; rinse with hot water and drain. Combine all ingredients except 1 cup cheese. Pour mixture into a 3 quart casserole. Top with reserved cheese. Refrigerate overnight. Bake 1 hour at 350 degrees F. Yield: 10 servings.

 Sweet Chicken Rice


  • 1 cup blanched almonds, slivered
  • ¼ cup butter or margarine, melted
  • ¾ cup orange marmalade
  • 3 cups cooked rice
  • 3 cups cooked chicken

 Brown almonds in butter, stirring often. Add orange marmalade; mix well. Arrange a layer of rice in a buttered 2-quart casserole. Add a layer of chicken and a layer of nut mixture. Repeat, ending with nut mixture. Cover and bake at 350 degrees F, 35 minutes or until hot and steamy. Remove cover and bake 10 minutes longer. This casserole can be prepared ahead of time and frozen; put into oven without thawing and bake 1 hour at 350 degrees F. Yield: 8-10 servings.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.


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