Rolled Dumplings

1 1/4 c flour
1/2 tsp. salt
1/4 c shortening
Cut ingredients together. Beat 1 egg slightly, add 1/4 c milk. add to dry ingredients. Knead slightly. Roll out thin, cut and drop into boiling chicken broth. Let simmer 20 minutes. Add cut up chicken. Add 3 Tbs. butter, cover and simmer another 10 minutes.

Dale's Goulash

1/2 lbs hamburger
1 beef boullion cube
1/4 c water
12 oz medium shell macaroni

brown hamburger. Part way through, add bouillon cube that has been dissolved in water. Boil macaroni according to package directions, add to cooked hamburger. Stir, heat to warm through. Add salt & pepper to taste.

Shrimp Salad

1 1/2 pounds cooked shrimp
3/4 cup chopped celery
1 cut mayonnaise
Juice of 1/2 lemon
Salt to taste
Remoulade sauce (recipe follows)

Lightly mix shrimp, ceery, mayonnaise, lemon juice & salt. Mix lightly with Remoulade sauce. Makes 6 servings.

Remoulande Sauce

1 hard cooked egg
2 shallots, finely chopped
4 cloves garlic finely chopped
1/4 cup cooked fresh spinace, finley chopped and well drained
2 cups mayonnaise
1 T worchestershire sauce
1 T creole mustard
1 T fresh lemon juice
1 1/2 oz anchovy paste
Dash of tabasco
Blend all ingredients and mix with shrimp mixture as directed above.

Beef Bourgignone

2 1/2 lbs boned chuck roast, 2" thick
2-3 tbs. oil
6 slices bacon
1 can beef broth
1 1/4 Cups water
1/2 C dry red wine Or 1/2 C additional water
2 large garlic cloves, minced
1 large bay leaf
1/2 lb small white onions (8)
8-10 carrots, cut diagonally into 1 inch slices
1/2 lb sliced fresh mushrooms or 1 4 oz can
2 Tbs flour

Cut chuck in 1 1/2 inch cubes, brown, pour off fat. Sprinkle with salt & pepper. Add soup, 1 cup water, wine (or additional water), garlic, bay leaf. Cover, simmer 1 hour. Add onions, carrots and mushrooms. Simmer 1 hr. Remove bay leaf. To thicken, gradually blend 1/4 c water with flour. Push meat & vegetables to the side, slowly stir flour mixture into sauce. Cook, stirring til thickened. 4 servings. May serve over noodles or slices of toasted french bread.

Stuffed Peppers Aunt L

6 large green peppers
Filling:
2 cups ground meat
2 cups bread crumbs
2 T onion
2 T celery
2 hard boiled eggs
1 T Worcester sauce
Dash Tabasco sauce
pepper

Cut off top of peppers and place in hot water to boil 10 minutes. Cook meat & onions in oil until meat loses its pink color. Take off fire and add other ingredients Add enough milk to make mixture stick together


Dust tops of filled peppers with cracker crumbs. Place in pan with hot water and cook slowly.

You can also chop peppers and add to meat mix and make a loaf.

Chicken Salad Aunt C

2 1/2 cups diced cooked chicken
1 cup finely diced celery
1 cup grapes, halved
1 tsp. salt
1/2 c mayonnaise
1/2 c whipped cream

combine first 6 ingredients and chill. Toast slivered almonds in butter and sprinkle over salad when ready to serve

Stuffed Hamburgers

1 lb ground meat
catsup
chopped black or green olives
grated cheese

Make patties from ground meat, spread filling over. Fold patties over and seal.
Broil slowly.

Steak Supper in Foil

1 1/2 lb chuck steak, 1 inch thick
1 can condensed mushroom soup
1 envelope onion soup mix
3 medium carrots, quartered
1 ribs celery cut into 2 inch pieces
2 medium potatoes, pared and quartered
2 T water


Heat oven to 450 degrees. Place a 24 x 18 inch piece of heavy duty foil in baking pan, place mean on foil. Stir soup and soup mix, spread on meat. Top meat with vegetables, sprinkle water on vegetables. Fold over and seal securely. Cook 1 1/2 hours or until tender. 4 servings.

Buttermilk Chicken

1 cut up frying chicken or 6 chicken breasts
3/4 Cup flour
1/4 Cup butter
1 can cream of chicken soup
1 1/2 cup buttermilk
1/4 teaspoon pepper
1 1/2 teaspoon salt

Dip chicken in 1/2 cup buttermilk, then roll in flour seasoned with salt & pepper. Melt butter in 13 x 9 x 2 inch pan. Put chicken in pan, skin side down and bake at 425 degrees for 30 minutes. Turn chicken and bake another 15 minutes. Blend remanding buttermilk and soup and pour around chicken. Bake 15 minutes more.

Veal Scallopine

1 1/2 lb veal, cut in strips
flour to coat
1 Tablespoon dry mustard
1 teaspoon salt
1 teaspoon paprika
1 Tablespoon lemon juice
1/4 teaspoon garlic salt
1/4 cup oil
1/4 teaspoon nutmeg
1/2 teaspoon sugar

Flour meat and turn over in mix of next 8 ingredients. Let set 20 minutes. Brown meat in 3 Tablespoons oil and add 2 beef bullion cubes dissolved in 2 cups water.

Place one sliced onion and one bell pepper cut in strips on top of meat mixture. Cook on low heat 40 minutes.

Place 10 sliced stuffed olives, and 1 can sliced mushrooms on top. Simmer 15 minutes.

Serve with rice.

Kay's pork chops

4-6 pork chops
Finely ground pepper
paprika
hickory smoked salt
1 chopped onion
1 Tablespoon chopped green pepper
3/4 Cup uncooked rice
1 can Swanson chicken broth

Trim excess fat from chops and use fat to grease skillet.

Remove fat and sprinkle chops with seasoning. Brown chops on both sides. Combine other ingredients and place in casserole dish. Cover and bake one hour at 325 degrees

Chicken Loaf

1 Chicken, cooked, deboned and chopped
One loaf of bread, torn into crumbs
1 quart chicken broth
4 eggs
1 Cup finely chopped celery
1 onion, grated
1 small jar diced pimento


Pour chicen broth over bread crumbs and let stand 10 minutes. Mix with other ingredients and turn into greased loaf pan. Bake one hour at 350 degrees.

Serve with sauce of one can mushroom soup heated with 1/4 cup milk.

Quick to prepare and delicious!