What’s Cooking?

July 11, 2019

What great and super weather we had for our holiday this past week.     We can only hope that the same will continue thru the rest of the summer. 
I remember when I was a little girl on the farm the summers were hot like this and as we raised tomatoes for the Lake Odessa Canning Company, everything was done by hand, we did not complain, we just drank plenty of water and kept on weeding, picking and sorting these beautiful red vegetables…No air-conditioning, just a nice breeze and we lived through it.  I miss those days…now for several recipes with those juicy, red vegetables……..  

Carol Cope
Cooking & Recipes

ITALIAN  DELIGHT  CASSEROLE
from  Bertha Wiech

2 lbs. ground beef
1  onion, chopped
2 garlic cloves, chopped
1 1/2 cups salad oil
1 large can mushrooms, stems & pieces
2 8 ounce packages wide noodles
2 large cans whole tomatoes
2 cans cream style corn
1 large can pitted olives
grated sharp cheese

Saute› beef, onion and garlic in oil until browned.  Add to cooked noodles.  Add vegetables, put in a casserole dish and sprinkle with grated cheese on top.  Cook in slow oven (325 degrees) for 2 hours.  This will make approximately 12 servings….This is super with Garlic Bread…….

SPAGHETTI  CASSEROLE
 Mrs. Edward Waier  

1 pound spaghetti
1 medium size onions, chopped
1 medium size green pepper, chopped
1 quart canned tomatoes
1/2 pound or more bacon
1/4 pound sharp yellow cheese
mushrooms  (optional)

Cook spaghetti in 3 quarts salted water.  Fry bacon until done but not crisp.  Remove bacon from pan and set aside. Add chopped onion to bacon drippings and cook until golden brown then remove from pan.  Add to pan the chopped green pepper and cook until slightly browned.
In a large bowl add  spaghetti, onion, green pepper, tomatoes and bacon,  mix well.
Place the above mixture in a buttered casserole dish and cover with slices of bacon and cheese.  Bake until golden brown at 325 degrees for approximately 1 hour.     Super good with any type of bread or biscuits…….**Note,  you may also use stewed tomatoes in this……

SPAM  &  SHRIMP  OOH-LA-LA

1 can Spam (12 ounces)
1 can mushrooms, drained  (7 ounces)
2 1/2 cups cooked shrimp
3 cups Minute rice  
1/2 cup fresh parsley, chopped
1 tsp. chopped oregano
1 quart stewed tomatoes
5 tsp. fresh garlic, chopped
salt and pepper to taste

Cut Spam into cubes and brown in a large pan.  Add garlic and saute› until cooked and limp.  Cook rice as directed on package and set aside.
Add together parsley,  tomatoes, mushrooms, oregano, salt and pepper
with Spam and garlic and bring to a boil, mashing the tomatoes with a spoon as they are cooking.  Now add rice and shrimp.  Stir once or twice and turn on low heat.  When everything is hot, serve.   This is so good and everyone is talking about dishes using Spam.   I am sure you really like this dish…..

MACARONI  AND  SPAM  SALAD
                                      
1 can Spam  (12 ounces)
3/4 cup chopped green onion
1 cup sliced radishes
1 cup diced celery
2 cups crumbly, chunky Colby cheese
1 pound cooked macaroni, drained & rinsed

In a large bowl combine and mix well the macaroni, green onions, radishes,  celery,  cheese and the Spam.. In a small bowl mix together 2 cups Miracle and 1 teaspoon yellow mustard, then add to the macaroni mixture, mixing well.  Cover and refrigerate until ready to serve.  This is a gooood cold salad to serve..

Before I close for this week,  just remember that we do still live in the Greatest Country on Earth….Do not let negative people bring this Great Country down and pray that the people in Washington get back to work like they should, in the interest for the good of our Nation and eliminate their petty differences…..
God Bless,   Carol Jean





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