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Impossible Lasagne Pie
IMPOSSIBLE LASAGNE PIE THE TAMPA TRIBUNE
½ cup creamed cottage cheese
1 pound ground beef
1 cup shredded mozzarella cheese
½ teaspoon salt
½ teaspoon dried oregano
1 can (6 ounces) tomato paste
½ cup buttermilk baking mix
1 cup milk
2 eggs
Heat oven to 400 degrees. Grease a 9-inch pie
plate. Spread cottage cheese in plate. Cook
ground beef; drain. Stir in ½ cup of mozzarella
cheese, salt, oregano and tomato paste; spoon
Card 1 Back:
evenly over cottage cheese. Stir baking mix,
milk and eggs with fork until blended. Pour
into pie plate.
Bake 30-35 minutes or until knife inserted in
center comes out clean. Sprinkle with remaining
cheese. Bake 1-2 minutes longer or until cheese
is melted.
Makes 6-8 servings.
NUTRITION DATA PER SERVING:
Calories – 312; Protein – 33 g; Sodium – 473
mg; Fat – 16 g; Fiber – 1 g; Carbohydrates –
8 g; Cholesterol 160 mg; Calories from fat –
46%.
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# Impossible Lasagne Pie
*The Tampa Tribune*
*Makes 6–8 servings*
## Ingredients
- 1/2 cup creamed cottage cheese
- 1 lb ground beef
- 1 cup shredded mozzarella cheese, divided
- 1/2 tsp salt
- 1/2 tsp dried oregano
- 1 can (6 oz) tomato paste
- 1/2 cup buttermilk baking mix
- 1 cup milk
- 2 eggs
## Instructions
1. Heat oven to 400°F. Grease a 9-inch pie plate.
2. Spread cottage cheese evenly in the bottom of the prepared pie plate.
3. Cook ground beef; drain.
4. Stir in 1/2 cup of the mozzarella cheese, salt, oregano, and tomato paste; spoon evenly over cottage cheese.
5. Stir baking mix, milk, and eggs together with a fork until blended. Pour into pie plate.
6. Bake 30–35 minutes or until a knife inserted in the center comes out clean.
7. Sprinkle with remaining 1/2 cup mozzarella cheese. Bake 1–2 minutes longer or until cheese is melted.
## Editor's Notes
- **"buttermilk baking mix"** — a period term referring to a commercial product such as Bisquick or a store-brand equivalent; the buttermilk variety was common in this era and is used here as written. -
Prize Winning Meat Loaf
PRIZE WINNING MEAT LOAF QUAKER
1 cup tomato juice
3/4 cup Quaker Oats (Quick or old-fashioned,
uncooked
1 egg, beaten
¼ cup chopped onion
1 teaspoon salt
¼ teaspoon pepper
1½ pound lean ground beef
Heat oven to 350 F. Combine all ingredients ex-
cept ground beef; mix well. Add ground beef; mix
lightly but thoroughly. Press into 8x4" loaf
pan. Bake 1 hour. Let stand 5 minutes before
serving.
Card 1 Back: blank
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# Prize Winning Meat Loaf
*Recipe by Quaker*
## Ingredients
- 1 cup tomato juice
- 3/4 cup Quaker Oats (Quick or old-fashioned, uncooked)
- 1 egg, beaten
- 1/4 cup chopped onion
- 1 tsp salt
- 1/4 tsp pepper
- 1 1/2 lb lean ground beef
## Instructions
1. Heat oven to 350°F.
2. Combine all ingredients except ground beef; mix well.
3. Add ground beef; mix lightly but thoroughly.
4. Press into 8x4" loaf pan.
5. Bake 1 hour.
6. Let stand 5 minutes before serving. -
Impossible Cheeseburger Pie
Card 1 Front:
IMPOSSIBLE CHEESEBURGER PIE BISQUICK
1 pound ground beef 1½ c. chopped onion
½ tsp. salt ¼ tsp. pepper
1 c. shredded Cheddar 1½ cups milk
cheese (4 Oz.) 3/4 Bisquick baking mix
3 eggs
Heat oven to 400 degrees. Lightly grease 10"
pie plate. Cook and stir beef and onion until
brown; drain. Stir in salt and pepper. Spread
beef in pie plate; sprinkle with cheese. Beat
remaining ingredients until smooth, 15 seconds
in blender on high speed or 1 minute with hand
beater. Pour in pie plate. Bake until golden
brown and knife inserted in center comes out
Card 1 Back:
clean, about 30 minutes. Let stand 5 minutes;
garnish as desired. Refrigerate remaining
pie.
Yield: 6-8 servings.
NOTE: If using 9" pie plate, decrease milk to
1 cup, baking mix to ½ cup and eggs to 2.
HIGH ALTITUDE: Directions (3500-6500 feet): Bake
10" pie about 35 minutes; bake 9" pie 30-35
minutes.
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# Impossible Cheeseburger Pie — Bisquick
*Yields 6–8 servings*
## Ingredients
- 1 pound ground beef
- 1 1/2 cups chopped onion
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup shredded Cheddar cheese (4 oz.)
- 1 1/2 cups milk
- 3/4 cup Bisquick baking mix
- 3 eggs
## Instructions
1. Heat oven to 400°F. Lightly grease a 10" pie plate.
2. Cook and stir beef and onion until brown; drain.
3. Stir in salt and pepper.
4. Spread beef mixture in pie plate; sprinkle with cheese.
5. Beat remaining ingredients (milk, Bisquick, and eggs) until smooth — 15 seconds in blender on high speed, or 1 minute with a hand beater.
6. Pour over beef and cheese in pie plate.
7. Bake until golden brown and a knife inserted in the center comes out clean, about 30 minutes.
8. Let stand 5 minutes; garnish as desired.
9. Refrigerate remaining pie.
### Notes on the Card
**For a 9" pie plate:** Decrease milk to 1 cup, baking mix to 1/2 cup, and eggs to 2.
**High Altitude (3,500–6,500 feet):** Bake 10" pie about 35 minutes; bake 9" pie 30–35 minutes. -
Meat Loaf
MEAT LOAF SANDI PATTI
3 pounds ground beef
1 small grape nuts (small box cereal)
½ cup onion, chopped
2 eggs, beaten
1 cup light pancake syrup
1 cup ketchup
2 tablespoons mustard
garlic and pepper to taste
Pour ½ of glaze into meat. Put meat into an
iron skillet. Poke a couple of holes and
spread glaze over the top. Bake for 1½-2
hours in oven.
Card 1 Back: blank
---
# Meat Loaf
*Recipe from the kitchen of Sandi Patti*
## Ingredients
- 3 pounds ground beef
- 1 small box Grape Nuts cereal
- 1/2 cup onion, chopped
- 2 eggs, beaten
- 1 cup light pancake syrup
- 1 cup ketchup
- 2 Tbsp mustard
- Garlic and pepper to taste
## Instructions
1. Combine the pancake syrup, ketchup, and mustard to make the glaze.
2. Pour half of the glaze into the meat mixture along with the Grape Nuts, onion, eggs, and garlic and pepper to taste. Mix to combine.
3. Place the meat mixture into an iron skillet.
4. Poke a couple of holes in the top of the meat loaf.
5. Spread the remaining glaze over the top.
6. Bake at 350°F for 1 1/2 to 2 hours in oven. -
Burgers, Hidden Valley Ranch
BURGERS, HIDDEN VALLEY RANCH HIDDEN VALLEY
Add 1 packet (1 oz.) of Hidden Valley Ranch,
Original Ranch Salad Dressing Mix to 1 pound of
ground beef. Mix well. Form into 4 patties
and grill or broil until done.
Serves 4.
Card 1 Back: blank
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# Burgers, Hidden Valley Ranch
*Recipe from Hidden Valley*
*Serves 4*
## Ingredients
- 1 packet (1 oz.) Hidden Valley Ranch Original Ranch Salad Dressing Mix
- 1 lb ground beef
## Instructions
1. Add the Hidden Valley Ranch Original Ranch Salad Dressing Mix to the ground beef.
2. Mix well.
3. Form into 4 patties.
4. Grill or broil until done. -
Beef Stew for Six
Card 1 Front:
BEEF STEW FOR SIX
By Mrs. Ralph W. Snyder, wife of the 1955 State Cattleman of the Year.
2 pounds mature beef, trimmed 6 or more small onions
of bone, fat and most of the 2 stalks celery in 1/4 inch slices
gristle, from chuck, round, shoul- flour
der, arm or rump. 1 tsp. sugar
1/4 pound kidney suet 1/8 tsp. summer savory
6 or more small potatoes, or large 1/8 tsp. sweet basil
ones may be cut in cubes 1/4 tsp. thyme
6 small carrots, or 3 large ones cut 2 to 4 peppercorns
in 1-inch pieces 1 tsp. ground Jamaica ginger
2 tsp. salt
RECOMMENDED BY THE WASHINGTON COW BELLES
Compliments of the WASHINGTON CATTLEMEN'S ASS'N.
(See other side)
Card 1 Back:
Use a heavy pan provided with a tight cover, preferably a Dutch oven.
Fry the suet at a moderate temperature and remove the cracklings.
Cut the meat in one inch squares about 1½ inches long. Brown care-
fully on all sides in the rendered fat, not letting it get too hot. Dredge meat
with flour, sprinkle with 1 tsp. sugar and brown again. Add one pint of boiling
water, cover tightly, and simmer (no boiling) for one and ½ hours.
Peel the onions, hold them in scalding water for five minutes and drain.
Add to stew with the seasonings and other vegetables and simmer one hour
longer. If necessary more water can be added. If steam escapes, kettle is
too hot.
Taste and correct seasoning before serving.
---
# Beef Stew for Six
*Recipe from the kitchen of Mrs. Ralph W. Snyder — 1955*
*Serves 6*
## Ingredients
- 2 pounds mature beef, trimmed of bone, fat, and most of the gristle, from chuck, round, shoulder, arm, or rump
- 1/4 pound kidney suet
- 6 or more small potatoes, or large ones cut in cubes
- 6 small carrots, or 3 large ones cut in 1-inch pieces
- 6 or more small onions
- 2 stalks celery, in 1/4-inch slices
- Flour (for dredging)
- 1 tsp. sugar
- 1/8 tsp. summer savory
- 1/8 tsp. sweet basil
- 1/4 tsp. thyme
- 2 to 4 peppercorns
- 1 tsp. ground Jamaica ginger
- 2 tsp. salt
- 1 pint boiling water (plus more as needed)
## Instructions
1. Use a heavy pan with a tight cover, preferably a Dutch oven. Fry the suet at a moderate temperature and remove the cracklings.
2. Cut the meat into one-inch squares about 1-1/2 inches long. Brown carefully on all sides in the rendered fat, not letting it get too hot.
3. Dredge the browned meat with flour, sprinkle with 1 tsp. sugar, and brown again.
4. Add one pint of boiling water, cover tightly, and simmer (no boiling) for one and one-half hours.
5. Peel the onions, hold them in scalding water for five minutes, and drain.
6. Add the onions to the stew along with the seasonings and other vegetables. Simmer one hour longer. If necessary, more water can be added. If steam escapes, the kettle is too hot.
7. Taste and correct seasoning before serving. -
Quick Jerky
Quick Jerky
Wild game or beef - Remove all fat
(this is important) Cut to any size
strips, not over 1/4" to 1/2" thick. Rub
into each strip Morton's sugar cure. Place
in oven on rack and set oven between 140
& 200°. Leave door ajar so moisture can
escape and dry meat to taste. After strips
are dried you may paint them with
Liquid Smoke or A-1 sauce
Card 1 Back: blank
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# Quick Jerky
## Ingredients
- Wild game or beef
- Morton's sugar cure
- Liquid Smoke or A-1 sauce (optional, for finishing)
## Instructions
1. Remove all fat from the meat (this is important).
2. Cut into strips of any size, not over 1/4" to 1/2" thick.
3. Rub Morton's sugar cure into each strip.
4. Place strips on a rack in the oven and set oven temperature between 140°F and 200°F.
5. Leave the oven door ajar so moisture can escape.
6. Dry the meat to taste.
7. After strips are dried, you may paint them with Liquid Smoke or A-1 sauce. -
Hamburg Steak
Hamburg Stake
1½ lb. ground beef
½ cup soft bread krums.
1 c milk.
1t salt
¼ t pepper
1 t Worcestershire sauce.
1. Mix beef, crums, milk
and seasonings together
Card 1 Back:
2. Heat shorting in frying
pan. Add meat mixture
by tablespoonfuls &
flatten into cakes.
3. Cook cakes until
brown.
---
# Hamburg Steak
## Ingredients
- 1 1/2 lb ground beef
- 1/2 cup soft bread crumbs
- 1 cup milk
- 1 tsp salt
- 1/4 tsp pepper
- 1 tsp Worcestershire sauce
## Instructions
1. Mix beef, crumbs, milk and seasonings together.
2. Heat shortening in frying pan. Add meat mixture by tablespoonfuls and flatten into cakes.
3. Cook cakes until brown. -
Oven Stew Short Ribs
OVEN STEW SHORT RIBS
By Florence Harting, Dayton, Washington, Past President of State Cow
Belles Association and wife of John Harting, a former Columbia County
Cattleman of the Year.
2 lbs. boned short ribs 4 carrots
or round steak Flour, salt, pepper, paprika
1 can small onions (garlic salt and Worcestershire
1 can small new potatoes sauce optional)
Cut beef in small pieces, roll in flour, and braise meat in small amount
of fat. Put in baking dish. Add flour to fat in braising pan, adding liquid
of onions and potatoes to make gravy.
RECOMMENDED BY THE WASHINGTON COW BELLES
Compliments of the WASHINGTON CATTLEMEN'S ASS'N.
(See other side)
Back:
Some water may be necessary. Pour gravy over beef. Cover and bake
2½ hours at 325° F. Add whole canned onions and potatoes and sliced
carrots. Season. Bake 1 hour longer. Serves six.
(I like to bone some of the short ribs and freeze pieces cut in cubes
for stew.)
Short ribs are among the many Thrifty Beef Buys. You can easily
bone them out yourself and save money. They can be used many different
ways.
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# Oven Stew Short Ribs
*Recipe from the kitchen of Florence Harting, Dayton, Washington*
*Serves 6*
## Ingredients
- 2 lbs. boned short ribs or round steak
- 1 can small onions
- 1 can small new potatoes
- 4 carrots, sliced
- Flour
- Salt, pepper, paprika
- Garlic salt and Worcestershire sauce (optional)
- Fat (for braising)
- Water (as needed)
## Instructions
1. Cut beef into small pieces and roll in flour.
2. Braise meat in a small amount of fat. Transfer to a baking dish.
3. Add flour to the fat remaining in the braising pan. Add the liquid from the canned onions and potatoes to make a gravy. Add some water if necessary.
4. Pour gravy over the beef. Cover and bake at 325°F for 2 1/2 hours.
5. Add the whole canned onions, whole canned potatoes, and sliced carrots. Season with salt, pepper, paprika, and optionally garlic salt and Worcestershire sauce.
6. Bake 1 hour longer. -
Wise Beef Jerky
Wise Beef Jerky
1 flank steak (1½ lbs.) 1 tsp. seasoned salt
1/3 tsp. garlic powder - 1/3 tsp. black pepper
1 tsp. Accent - 1 tsp. onion powder
1/4 cup Worcestershire sauce - 1/4 C. soy sauce.
Trim off all fat. Semi-freeze meat. Cut
with grain to 1/8-1/4" thick slices. Combine
seasonings with sauces. Place in pyrex dish
& add meat. Cover meat well with sauce.
Marinate over-night. Dry at 140° for 6-8
hours.
Back: blank
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# Wise Beef Jerky
## Ingredients
- 1 flank steak (1 1/2 lbs.)
- 1 tsp. seasoned salt
- 1/3 tsp. garlic powder
- 1/3 tsp. black pepper
- 1 tsp. Accent (MSG seasoning)
- 1 tsp. onion powder
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
## Instructions
1. Trim all fat from the flank steak.
2. Semi-freeze the meat.
3. Cut with the grain into 1/8–1/4" thick slices.
4. Combine all seasonings with the sauces.
5. Place the sauce mixture in a Pyrex dish and add the meat.
6. Cover the meat well with the sauce.
7. Marinate overnight.
8. Dry at 140°F for 6–8 hours. -
Sukiyaki
Sukiyak (for 100 people)
1½ cups oil — 3 lbs mushrooms
8lbs. thin sliced stake
10 bunches green onions chopped
20 dry onions sliced
6 bunches or 60 stalks celery chopped
20 cups bamboo shoots drained
20 carrots
7 cups soya sauce 5oz bottle 1c.
7½ cups brown sugar - 3 boxes
6 bunches Water Cress
Back:
one pan full
Heat skillet hot - 2 tablespoons oil
add meat - Mushrooms stire
" 3/4 cups soy sauce - 1 cup Water
3/4 cups Br. sugar bring to boil add
bamboo shoots, Carrots dry onions
Cook 3 minutes - add celery
Cook 3 more minutes - add
green onions, Water Cress cook
for few seconds serve on rice
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# Sukiyaki (for 100 People)
*Makes 100 servings*
## Ingredients
- 1 1/2 cups oil
- 3 lbs mushrooms
- 8 lbs thin sliced steak
- 10 bunches green onions, chopped
- 20 dry onions, sliced
- 6 bunches (or 60 stalks) celery, chopped
- 20 cups bamboo shoots, drained
- 20 carrots
- 7 cups soya sauce (note: 5 oz bottle = 1 cup)
- 7 1/2 cups brown sugar (note: 3 boxes)
- 6 bunches watercress
## Instructions
*The following instructions are written per pan (one pan full at a time):*
1. Heat skillet very hot with 2 tablespoons oil.
2. Add meat and mushrooms; stir.
3. Add 3/4 cup soy sauce and 1 cup water.
4. Add 3/4 cup brown sugar; bring to a boil.
5. Add bamboo shoots, carrots, and dry onions.
6. Cook 3 minutes, then add celery.
7. Cook 3 more minutes, then add green onions and watercress.
8. Cook for a few seconds.
9. Serve on rice. -
Hamburg Steak
Hamburg Steak
1 1/2 3/4 lb. ground beef
1/2 1/4 c. soft bread crumbs.
1 1/2 c. milk
1 1/2 t. salt.
1/4 1/8 t. pepper
1 1/2 T. Worcestershire sauce.
1. Mix beef, crumbs, milk,
and seasonings together
Back:
2. Heat shortening in
frying pan. Add meat
mixture by tablespoonfuls
+ flatten into thin cakes.
3. Cook cakes until golden
brown, turning once.
remove + keep hot in
oven or on low heat.
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# Hamburg Steak
## Ingredients
- 1 1/2 lb. ground beef
- 1/2 cup soft bread crumbs
- 1 cup milk
- 1 tsp salt
- 1/4 tsp pepper
- 1 Tbsp Worcestershire sauce
## Instructions
1. Mix beef, crumbs, milk, and seasonings together.
2. Heat shortening in frying pan. Add meat mixture by tablespoonfuls and flatten into thin cakes.
3. Cook cakes until golden brown, turning once. Remove and keep hot in oven or on low heat.