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Filled Pancakes with Cheese Sauce
Filled Pancakes w/Cheese Sauce
1 pkg (10oz) frozen chopped spinach
1/2 lb. pork sausage meat
1/2 c. condensed cr. mush. soup
Pinch pwd. thyme
Pancake mix
4 slices process American cheese
1/3 c (about) water
paprika
Cook spinach as directed on package label, omitting
salt & drain well. Cook sausage meat & drain off
fat. Mix spinach, sausage, soup and thyme, set aside.
Make 5 - 5" pancakes from mix and keep warm.
Combine cheese and water in saucepan & stir over low
heat until smooth & melted, adding a little more water
if necessary. Heat meat mixture and stack- (over)
Card 1 Back:
pancakes with mixture between. Top with
cheese sauce and sprinkle with paprika.
Cut in wedges and serve. 3-4 Servings.
68 - 69 500⁰⁰
Bankrupt
160
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# Filled Pancakes with Cheese Sauce
*Makes 3–4 servings*
## Ingredients
- 1 pkg (10 oz) frozen chopped spinach
- 1/2 lb pork sausage meat
- 1/2 cup condensed cream of mushroom soup
- Pinch powdered thyme
- Pancake mix (prepared per package directions, enough for five 5" pancakes)
- 4 slices process American cheese
- 1/3 cup (about) water
- Paprika, for garnish
## Instructions
1. Cook spinach as directed on package label, omitting salt. Drain well.
2. Cook sausage meat and drain off fat.
3. Mix spinach, sausage, soup, and thyme together. Set aside.
4. Make 5 pancakes (5" each) from pancake mix and keep warm.
5. Combine cheese and water in a saucepan. Stir over low heat until smooth and melted, adding a little more water if necessary.
6. Heat meat mixture.
### Assembly
7. Stack pancakes with the meat mixture between each layer.
8. Top with cheese sauce and sprinkle with paprika.
9. Cut in wedges and serve. -
Chow Mein Hot Dish
Card 1 Front:
Chow Mein Hot Dish
BLANCH 1 CUP OF RICE (BRING TO BOIL
AND LET SET ½ HOUR)
BROWN 1½ lb. HAMBURGER IN 6 TABLESPOONS
SOY SAUCE.
1 MED CHOPPED ONION
4 CUPS CELERY CHOPPED
ADD RICE
1 CAN CREAM OF MUSHROOM SOUP
2 CANS CHICKEN RICE SOUP
3 CANS WATER
MIX THROUGHLY
BAKE 375° OVEN - ONE TO TWO HOURS
STIR ONCE OR TWICE WHILE BAKING
UNCOVERED.
Card 1 Back:
JOE OTT
Appleton
Wisconsin
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# Chow Mein Hot Dish
*Recipe from the kitchen of Joe Ott — Appleton, Wisconsin*
## Ingredients
- 1 cup rice
- 1 1/2 lb hamburger
- 6 Tbsp soy sauce
- 1 medium onion, chopped
- 4 cups celery, chopped
- 1 can cream of mushroom soup
- 2 cans chicken rice soup
- 3 cans water
## Instructions
1. Blanch the rice: bring to a boil and let set 1/2 hour.
2. Brown 1 1/2 lb hamburger in 6 Tbsp soy sauce.
3. Add chopped onion and chopped celery to the browned hamburger.
4. Add the blanched rice.
5. Add cream of mushroom soup, chicken rice soup, and water. Mix thoroughly.
6. Bake in a 375°F oven, uncovered, for one to two hours, stirring once or twice while baking. -
Chicken Casserole
Chicken Casserole
(From kitchen of Pres. & Sis. Kimball)
2 cups cooked rice (½ cup uncooked)
2 cups cooked chicken
1 cup chopped celery
1 can cream of mushroom soup
1 can cream of chicken soup
2 hard boiled eggs
¼ cup finely chopped onion
(Saute' in butter with celery)
Put in layers in baking dish.
Bake at 350° for 30 Min.
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# Chicken Casserole
*Recipe from the kitchen of Pres. & Sis. Kimball*
## Ingredients
- 2 cups cooked rice (1/2 cup uncooked)
- 2 cups cooked chicken
- 1 cup chopped celery
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 2 hard boiled eggs
- 1/4 cup finely chopped onion
## Instructions
1. Sauté the finely chopped onion in butter together with the chopped celery.
2. Put all ingredients in layers in a baking dish.
3. Bake at 350°F for 30 minutes.
## Editor's Notes
- **"Pres. & Sis. Kimball"** — "Pres." is an abbreviation for "President" and "Sis." for "Sister," titles consistent with LDS (Latter-day Saint) church usage. This likely refers to Spencer W. Kimball and his wife Camilla, who served as LDS Church President from 1973–1985.
- **Egg preparation** — The 2 hard boiled eggs are listed as ingredients but no instruction is given for how they are incorporated (sliced, chopped, layered whole, etc.). The instruction to layer all ingredients in the dish is assumed to include them. Readers may wish to slice or chop them before layering. -
Hot Turkey Soufflé
Hot Turkey Souffle.
6 slices white bread.
2 C. diced turkey.
½ C. mayonnaise.
½ C. chopped onion
½ C. " green pepper.
½ C. " celery.
1½ C. milk
2. beaten eggs.
¼ C. slivered almonds.
1 C. cream of mushroom soup.
½ C. grated cheese, salt, pepper.
Back:
Cube 2 slices bread, spread in
greased 8 x 8 pan. Combine turkey
vegetables, nuts & mayonnaise
salt, pepper. Spread over cubed
bread. then crust of other 4 slices
and lay over top. Cover and chill
over nite. in morning spoon
soup, mix milk and eggs. and
bake 1 hr at 350° and last few
minutes spread grated cheese
and paprika & finish baking.
Serves - 6 to 8 - people.
---
# Hot Turkey Soufflé
*Serves 6 to 8*
## Ingredients
- 6 slices white bread
- 2 cups diced turkey
- 1/2 cup mayonnaise
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1/2 cup chopped celery
- 1 1/2 cups milk
- 2 beaten eggs
- 1/4 cup slivered almonds
- 1 can (approximately 1 cup) cream of mushroom soup
- 1/2 cup grated cheese
- Salt and pepper, to taste
- Paprika, for topping
## Instructions
1. Cube 2 slices of bread and spread them in a greased 8×8 pan.
2. Combine turkey, vegetables (onion, green pepper, celery), nuts, mayonnaise, salt, and pepper.
3. Spread the turkey mixture over the cubed bread.
4. Remove the crusts from the remaining 4 slices of bread and lay them over the top of the turkey mixture.
5. Cover the pan and refrigerate overnight.
6. In the morning, spoon cream of mushroom soup over the top, then pour the milk and beaten eggs over the dish.
7. Bake at 350°F for 1 hour.
8. During the last few minutes of baking, spread grated cheese and paprika over the top and finish baking until melted and lightly browned. -
Festive Broccoli Casserole
FESTIVE BROCCOLI CASSEROLE
½ cup chopped onion
½ cup chopped celery
2 tablespoons butter
1 (10-ounce) package chopped
broccoli
1 (10½-ounce) can cream of
mushroom soup
1 cup cooked rice
½ cup Cheese Whiz
½ cup grated Cheddar cheese OR
½ can french-fried onion rings
In a 1½-quart casserole, combine cel-
ery, onion, green pepper and butter. Mi-
crowave 3 minutes on high. Add broccoli
and microwave 5 minutes on high, stir-
ring once during cooking. Add rice, soup
and Cheese Whiz. Microwave 8 minutes
on high. Garnish with Cheddar cheese or
with onion rings. Microwave 1 minute on
high or until cheese melts or onion rings
are heated through.
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# Festive Broccoli Casserole
## Ingredients
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 Tbsp butter
- 1 (10-ounce) package chopped broccoli
- 1 (10 1/2-ounce) can cream of mushroom soup
- 1 cup cooked rice
- 1/2 cup Cheese Whiz
- 1/2 cup grated Cheddar cheese OR 1/2 can french-fried onion rings (for garnish)
## Instructions
1. In a 1 1/2-quart casserole, combine celery, onion, green pepper and butter.
2. Microwave 3 minutes on high.
3. Add broccoli and microwave 5 minutes on high, stirring once during cooking.
4. Add rice, soup and Cheese Whiz.
5. Microwave 8 minutes on high.
6. Garnish with Cheddar cheese or with onion rings.
7. Microwave 1 minute on high or until cheese melts or onion rings are heated through. -
Baked Hash Brown Potato Casserole
Baked Hash Brown Potato Casserole
1 pkg. 32 oz. hash browns, thawed
1 can cr. mushroom soup
1 c. sour cream
2 c. shredded cheddar
' dried onion
Pepper — Mix. spread in 9x13" buttered pan.
Top: 3/4 c. corn flakes + 1/4 c. melted butter + spread
on potatoes. Bake 45 min - 1 hr. at 350°.
Note: CAN USE PANKO CRUMBS INSTEAD OF CORN
FLAKES.
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# Baked Hash Brown Potato Casserole
## Ingredients
- 1 pkg. (32 oz.) hash browns, thawed
- 1 can cream of mushroom soup
- 1 cup sour cream
- 2 cups shredded cheddar
- Dried onion
- Pepper
## Topping
- 3/4 cup corn flakes (or panko crumbs)
- 1/4 cup melted butter
## Instructions
1. Mix hash browns, cream of mushroom soup, sour cream, shredded cheddar, dried onion, and pepper together.
2. Spread mixture into a buttered 9x13" pan.
3. Combine corn flakes and melted butter; spread over potato mixture.
4. Bake 45 minutes to 1 hour at 350°. -
Sausage Egg Bake
Sausage Egg Bake
8 slices bread cubed
2 cups sharp Cheddar
grated cheese (drain thoroughly)
1 1/2 lbs link (fry) sausage cut up
4 eggs
2 1/2 c milk
3/4 tsp dry mustard
1 can cream mushroom soup
1/2 c milk
Place bread in bottom of well greased casserole
top with cheese & cooked sausage Beat
Back:
eggs. Then beat in milk & mustard.
Pour over stuff in dish & refrigerate over
night or at least 4 hours. Next day
dilute soup with 1/2 cup milk
Pour over mixture
Bake 350 1 1/2 hours Additional
mushrooms Can be added to soup
if desired.
Serve fruit & coffee cake
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# Sausage Egg Bake
## Ingredients
- 8 slices bread, cubed
- 2 cups sharp Cheddar cheese, grated
- 1 1/2 lbs link sausage, cut up (fry, drain thoroughly)
- 4 eggs
- 2 1/2 cups milk
- 3/4 tsp dry mustard
- 1 can cream of mushroom soup
- 1/2 cup milk (to dilute soup)
## Instructions
1. Place bread in bottom of well greased casserole.
2. Top with cheese and cooked sausage.
3. Beat eggs, then beat in 2 1/2 cups milk and mustard.
4. Pour over the bread, cheese, and sausage in dish.
5. Refrigerate overnight or at least 4 hours.
6. Next day, dilute soup with 1/2 cup milk and pour over mixture.
7. Bake at 350°F for 1 1/2 hours.
8. Additional mushrooms can be added to soup if desired.
9. Serve with fruit and coffee cake. -
Baked Spaghetti
Baked Spaghetti
1 package (16 ounces) spaghetti
1-1/2 pounds ground beef
1 medium onion, chopped
1/2 cup chopped green pepper
1 can (10-3/4 ounces) condensed
cream of mushroom soup,
undiluted
1 can (10-3/4 ounces) condensed
tomato soup, undiluted
1 can (8 ounces) tomato sauce
1 cup water
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried marjoram
1/8 teaspoon garlic salt
1 cup (4 ounces) shredded part-
skim mozzarella cheese, divided
Break spaghetti in half; cook according
to package directions. Meanwhile, in a
Dutch oven, cook the beef, onion and
green pepper over medium heat until
meat is no longer pink; drain. Stir in the
soups, tomato sauce, water, brown sug-
ar and seasonings.
Drain spaghetti; stir into meat sauce.
Add 1/2 cup of the cheese. Transfer to
a greased 13-in. x 9-in. x 2-in. baking
dish. Cover and bake at 350° for 30
minutes. Uncover; sprinkle with remain-
ing cheese. Bake 10-15 minutes longer
or until the cheese is melted. Yield: 12
Back:
1/2 teaspoon dried rosemary, crushed servings.
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# Baked Spaghetti
## Ingredients
- 1 package (16 ounces) spaghetti
- 1-1/2 pounds ground beef
- 1 medium onion, chopped
- 1/2 cup chopped green pepper
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 1 can (8 ounces) tomato sauce
- 1 cup water
- 2 Tbsp brown sugar
- 1 tsp salt
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp dried marjoram
- 1/2 tsp dried rosemary, crushed
- 1/8 tsp garlic salt
- 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
## Instructions
1. Break spaghetti in half; cook according to package directions.
2. Meanwhile, in a Dutch oven, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain.
3. Stir in the soups, tomato sauce, water, brown sugar and seasonings.
4. Drain spaghetti; stir into meat sauce. Add 1/2 cup of the cheese.
5. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.
6. Cover and bake at 350° for 30 minutes.
7. Uncover; sprinkle with remaining cheese. Bake 10–15 minutes longer or until the cheese is melted.
Yield: 12 servings. -
Chicken Macaroni Casserole
Chicken Macaroni Casserole Serves 4
2 cups diced chicken (cooked)
1-7 oz box elbow Macaroni uncooked
½ lb Grated chedder cheese
2 cans cream of Mushroom soup
2 cups milk - 1 tsp salt
4 hard boiled eggs
1 small onion - 1 can sliced water
chestnuts
Combine & mix all ing. in a large
Back:
bowl, pour into large Casserole dish
and refrigerate over night. Bake at
350° for 1hr. (Good)
This and a salad makes a good meal.
Freezes well too.
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# Chicken Macaroni Casserole
Serves 4
## Ingredients
- 2 cups diced chicken (cooked)
- 1 (7 oz) box elbow macaroni, uncooked
- 1/2 lb grated cheddar cheese
- 2 cans cream of mushroom soup
- 2 cups milk
- 1 tsp salt
- 4 hard boiled eggs
- 1 small onion
- 1 can sliced water chestnuts
## Instructions
1. Combine and mix all ingredients in a large bowl.
2. Pour into a large casserole dish.
3. Refrigerate overnight.
4. Bake at 350° for 1 hour. -
7 Ingredient Casserole
7 Ingredient Casserole (Stracks)
1 (can or 2 cups) white meat of chicken
1 " Cream of Mushroom Soup
1 " " " Chicken Soup
1 - 7oz can Sliced Mushrooms
1 - can Water Chestnuts sliced
1 - small can Pet Milk
1 - Can Chinese Noodles
Combine all ingredients including
liquids. Bake in casserole at 350° for 45
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# 7 Ingredient Casserole
## Ingredients
- 1 can (or 2 cups) white meat of chicken
- 1 can Cream of Mushroom Soup
- 1 can Cream of Chicken Soup
- 1 (7 oz) can sliced mushrooms
- 1 can water chestnuts, sliced
- 1 small can Pet (evaporated) Milk
- 1 can Chinese noodles
## Instructions
1. Combine all ingredients including liquids.
2. Bake in casserole at 350° for 45 minutes. -
Ground Beef Casserole
Ground beef Casserole
1lb. ground beef - brown
in Skillet
salt & pepper
1 onion - sliced thin
1 carrot - " "
1 potatoe "
or celery soup
1 can cream of mushroom soup
1/2 cup water
mix water & soup together
Put gr. beef in bottom of casserole
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add layers of onion, carrots &
potatoe - Pour soup &
water mixture over top.
Bake 350 degrees 1 1/2 hrs.
diced gr. pepper may be added.
cheese topping may also be added.
put on last 15 mins.
(may use rice and peas also)
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# Ground Beef Casserole
## Ingredients
- 1 lb ground beef, browned in skillet
- Salt and pepper
- 1 onion, sliced thin
- 1 carrot, sliced thin
- 1 potato, sliced thin
- 1 can cream of mushroom soup (or celery soup)
- 1/2 cup water
## Instructions
1. Brown ground beef in skillet; season with salt and pepper.
2. Mix soup and water together.
3. Put ground beef in bottom of casserole dish.
4. Add layers of onion, carrots, and potato.
5. Pour soup and water mixture over top.
6. Bake at 350 degrees for 1 1/2 hours.
7. Diced green pepper may be added.
8. Cheese topping may also be added; put on for last 15 minutes.
9. May use rice and peas also. -
Tuna Jackstraw Casserole
Takes 5 min.
and good! Tuna Jackstraw Casserole
1 4oz Can Shoestring potatoes
1 can cr. of mushroom soup
1 7oz can tuna (drained)
1 6 oz can evaporated milk
1 3oz can mushrooms (drained)
little jar of pimentos (drained)
pkg of frozen peas
Save 1 cup potatoes for top
Back:
Combine all ingredients and
bake uncovered at 375°
20-25 min
4-6 servings.
Really good!
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# Tuna Jackstraw Casserole
## Ingredients
- 1 4 oz can shoestring potatoes (reserve 1 cup for topping)
- 1 can cream of mushroom soup
- 1 7 oz can tuna, drained
- 1 6 oz can evaporated milk
- 1 3 oz can mushrooms, drained
- 1 small jar pimentos, drained
- 1 pkg frozen peas
## Topping
- 1 cup reserved shoestring potatoes
## Instructions
1. Combine all ingredients and pour into a baking dish.
2. Scatter reserved shoestring potatoes over the top.
3. Bake uncovered at 375° for 20–25 minutes.
4. Makes 4–6 servings.