A few recipes

A few of you have asked for the recipes for some foods I made recently.  So here goes.

Lorraine, you asked what goes into my "Grandma's Casserole."  The history of this particular casserole goes all the way back to 1972.  Dick's mother had a family gathering at their place, and she made this dish.  It was a huge hit.  She had gotten it from her neighbor, Ella Hess, who had gotten it from the Eastern Mennonite Missions headquarters where she volunteered.  It was considered to be a good, inexpensive meal to serve a crowd, because it used just one pound of ground meat, but made a huge amount because of all the cream soups.  I made it often for our family over the years, but had not made it in a long time until Jeremy requested it a few weeks ago when I was in Portland.  We always called it "Grandma's Casserole" because Dick's mother was the first one who made it for us.

Grandma’s Casserole

 

 

1. Brown 1 pound ground beef or turkey with chopped onions.  Add 1 t. salt and ½ t. pepper.

 

2. Cook ½ pound medium noodles according to package directions.

 

3. Stir together:

Browned meat

Cooked noodles

2 cups frozen peas

½ cup  sour cream

2 cans cream of mushroom soup

2 cans cream of chicken soup

 

4. Top with:

4 T. melted butter combined with plain bread crumbs

 

5. Bake for 35 minutes at 350 degrees.

Mary Ellen, you asked for my Frozen Strawberry Fluff recipe.  This is one that my "mothering mentor" Grace Faus used to make.  Long before I was a mother, I was her hired girl.  So I had experience making this in her kitchen.  Again, I often made this when our family was at home, but I had not made it in a long time until Jeremy requested it.

FROZEN STRAWBERRY FLUFF

 

Mix together:

 

            1/3 c. melted butter

            1 c. graham cracker crumbs

            ¼ c. finely chopped nuts

 

Press into bottom of 9 x 13 cake pan.

Bake at 350 degrees for 8 minutes.  

 

Cool.

 

Beat together with mixer:

 

            2 eggs whites

            1 t. lemon juice

 

Gradually beat in:

 

            1 1/3 c. sugar

            2 c. crushed strawberries

 

Beat at high speed 15 minutes until mixture is fluffy and fills the bowl.

 

Fold in:

 

            1 cup whipped topping

 

Spread over cooled crumb mixture.  Freeze overnight.

Mari, you asked about my Baked Corn recipe that I made for Thanksgiving.  This one is from the Mennonite Cookbook.   When our children were growing up I often made this whenever I made meatloaf and scalloped potatoes.  Now it's a MUST in our Thanksgiving menu.  

BAKED CORN

 

In a greased baking dish combine:

 

            2 eggs, beaten

            2 c. corn

            1 t. salt

            1/8 t. pepper

            1 T. sugar

            2 T. butter, sliced

            1 T. flour

            1 c. milk

 

Top with:

            

            4 T. melted butter, mixed with dry bread crumbs.

 

Bake at 350 degrees for 35 minutes.