Italian Meatloaf

½ cup cracker crumbs

1 ½ lb ground beef

1 6oz can tomato paste

2 eggs

½ cup chopped onion

¼ cup finely chopped green pepper

¾ teaspoon salt, pepper

Combine and pat in ½ mixture into 8X8 pan.

Filling:

½ cup cracker crumbs

1 12 oz carton cottage cheese

1 3 oz can mushrooms

1 Tablespoon parsley

¼ teaspoon oregano

Place filling on top of meat in pan. Top with remaining ½ of meat.

Bake 1 hour at 350 degrees. Let stand 10 minutes before serving.

Ham Loaf

2/3lb ground smoked ham
1 1/3 lb ground fresh pork
2 eggs (Beaten)
1 cup milk
1 cup fine cracker crumbs
Mix well and shape into a loaf.
Topping:
¾ cup brown sugar
¼ cup water
¼ cup vinegar
1 Tablespoon mustard
Boil 10 minutes and pour over loaf. Bake at 350 degrees for one hour.

I LOVE Ham loaf!!! Growing up ham loaf was a regular staple in our home and often my Mom would have my Grandma go to her small town butcher to get pre-made ham loafs. To tell you the truth until I came across this recipe card I had no idea how ham loaf was made!! Now that I’ve found this card I can’t stop thinking about ham loaf!!

Oven-Fried Pecan Chicken

 2 cups pecan pieces

½ cup cornflake crumbs

1 teaspoon paprika

1 teaspoon salt

½ teaspoon oregano

½ teaspoon ground cumin

½ teaspoon black pepper

½ teaspoon white pepper

½ teaspoon cayenne pepper

½ cup flour

¾ cup buttermilk

5 Tablespoons margarine

4 lbs cut-up chicken parts

Preheat oven to 400 degrees. Grind pecan pieces in hand grinder or in food processor until finely ground but not pasty. Place ground nuts in small shallow dish, such as a pie plate, and mix in the cornflake crumbs.  Combine all seasonings and the flour in another small shallow dish. Place buttermilk in a third dish. Place margarine in a jellyroll pan or baking sheet with sides. Place in oven until margarine is melted. Remove from oven. Dip chicken pieces first in flour mixture, then in buttermilk, then in pecan mixture, turning so that chicken is well-coated on all sides. Allow excess buttermilk to drain before placing chicken in pecans. Place chicken in baking pan with melted margarine, turning to coat both sides. Bake about 50 minutes, until chicken is brown, crisp and tender, turning once halfway through the baking time. Drain on paper towels. Serve warm or at room temperature or cool, cover and refrigerate then serve cold. Makes 6-8 servings. 

Festive Egg Squares

1 lb bulk pork sausage, cooked and drained
¼ lb slice mushrooms
½ cup sliced green onions
2 medium tomatoes, chopped
2 cups mozzarella
1 ¼ cup bisquick baking mix
12 eggs
1 cup milk
1 ½ teaspoons salt
½ teaspoon pepper
½ teaspoon dried oregano leaves

Heat oven to 350 degrees. Grease 13x9x2 baking dish. Layer sausage, mushrooms, onions, tomatoes and cheese in dish. Beat remaining ingredients and pour over sausage mixture. Bake until golden brown about 30-34 minutes. Makes 12 Servings.

I can tell this one is my handwriting around elementary school.

Rock Cornish Game Hens

6 game hens

Lemon Juice

Salt

Bacon

Stuffing:

1 cup uncooked brown rice

2 2/3 cup water

1 teaspoon salt

1 Tablespoon butter

½ cup celery-chopped

1/3 cup parsley-chopped

½ cup water chestnuts

1 can mushrooms

6 Tablespoons butter

1 teaspoon salt

½ teaspoon marjoram

½ teaspoon thyme

Bring water to boil. Add rice, salt and butter. Cook over low for 40-45 minutes. Sauté celery, onion, parsley, water chestnuts, and mushrooms in butter for 5 minutes. Add rice.  Season with salt, marjoram and thyme.  Stuff hens. Lay slice of bacon over birds. Roast uncovered for 1 ½ hours or until tender. Note-Roasting bags can be used. 

Steak Diane

6 8oz filets
½ teaspoon salt
3 Tablespoons butter
2 teaspoons Worcestershire sauce
2 Tablespoons shallots
½ cup beef bouillon
2 Tablespoons flour
1/8 teaspoon pepper
1 ½ tablesppon mustard
2 cups mushrooms
¼ cup cognac
Pound steaks ¼” thick. Dredge with mixed flour, salt and pepper. In a large skillet melt 1 tablespoon butter. Brown steaks-1 minute or so on each side. Spread both side with mustard and sprinkle with Worcestershire sauce. Set aside. Melt remaining butter in skillet and add mushrooms and shallots. Sauté 2 minutes. Add cognac and flame. Stir in bouillon and remaining Worcestershire. Stir till hot. Return steaks to skillet and reheat 2 minutes. Sprinkle with parsley.

This is a recipe from Sue Woods. It includes the following note, “Sue- I always double the amount of sauce & mushrooms mixture. It’s a little dry otherwise. Also-I just spread both sides with Dijon mustard and sprinkle with Worcestershire-I don’t measure it. I don’t always make the filets ¼” thickIt just depends on the filet. Enjoy!”

Scalloped Spinach

1 small carton cottage cheese (small curd)

¾ stick butter

1 cup grated American cheese

¼ teaspoon salt

3 eggs

3 Tablespoons flour

1 package frozen chopped spinach-grated.

Combine cottage cheese, eggs, cheese & butter. While frozen, grate spinach and add salt and flour. Stir thoroughly and place in 1 ½ quart casserole. Bake 350 degrees for one hour uncovered. (Spinach can be put out ½ hour before serving.)

This is a recipe from Jane Dillard, my Dad’s Mother.