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Zucchini Beef Pie
RECIPE: CUT OUT & SAVE
Zucchini Beef Pie
1 pound lean ground beef ½ teaspoon salt
½ cup diced green pepper (optional) 2 small zucchini
1 teaspoon finely chopped parsley ½ cup dry whole wheat bread crumbs
½ teaspoon minced dry onion ½ cup grated parmesan cheese
½ teaspoon garlic salt 1 8-ounce can tomato sauce
1 teaspoon oregano ¼ cup grated cheddar cheese
Saute ground beef, pepper, parsley, onion, garlic salt, oregano and salt. Drain.
Set aside. Slice zucchini and layer half into 9-inch pie plate. Top with half of
meat mixture, half of bread crumbs which have been mixed with parmesan
cheese. Top with spoonfuls of tomato sauce. Repeat layers. Top with cheddar
cheese. Bake at 350 degrees F for 50-55 minutes in conventional oven. Makes
4-6 servings.
Microwave Directions: Saute mixture 3-4 minutes. Layer and cook about 9-11
minutes on high power.
Puget Power Gazette 9/80
Card 1 Back:
Seventeen Educational Grants from Puget Power
On the adjoining page are the seventeen out-
standing high school seniors who received
education tuition grants for college from
Puget Power for the 1980/81 school year.
These students are from throughout our serv-
ice area. The grants are based upon academic
achievement, school and civic involvement
and financial need. We see them as an invest-
ment to provide new leaders and insure the
economic future of our area. The grants were
given in several subject areas such as: busi-
ness administration, communications, educa-
tion, engineering, environmental studies,
home economics and physics.
Please join us in wishing these students the
best of luck.
---
# Zucchini Beef Pie
*Puget Power Gazette — September 1980*
*Makes 4–6 servings*
## Ingredients
- 1 pound lean ground beef
- 1/2 cup diced green pepper (optional)
- 1 tsp finely chopped parsley
- 1/2 tsp minced dry onion
- 1/2 tsp garlic salt
- 1 tsp oregano
- 1/2 tsp salt
- 2 small zucchini
- 1/2 cup dry whole wheat bread crumbs
- 1/2 cup grated Parmesan cheese
- 1 (8-oz) can tomato sauce
- 1/4 cup grated cheddar cheese
## Instructions
1. Sauté ground beef, pepper, parsley, onion, garlic salt, oregano, and salt. Drain. Set aside.
2. Slice zucchini and layer half into a 9-inch pie plate.
3. Top with half of the meat mixture, then half of the bread crumbs mixed with Parmesan cheese.
4. Top with spoonfuls of tomato sauce.
5. Repeat layers.
6. Top with cheddar cheese.
7. Bake at 350°F for 50–55 minutes in a conventional oven.
### Microwave Directions
1. Sauté mixture 3–4 minutes.
2. Layer as above and cook about 9–11 minutes on high power. -
Meatball Soup ala Washburn
Card 1 Front:
Meatball Soup ala Washburn
1 lb hmburg
1 egg
parsley flakes - 2 T.
1 T. Season salt
1 t. accent
mix together, make about
30 little meatballs
1 medium onion, chopped
2 stalks celery, incl. leaves, chopped Sautee in butter
3 T. butter or margarine in large kettle
2 beef bouillon cubes \ add to onions & celery. Bring to
4 c. water, + 1 t salt / boil, add meatballs, cook abt
10 minutes
2 c. twisted macaroni \
6 c. water + 1 t salt / fix as directed on pkg, drain
and add to meatball mix.
1 - 20 oz pkg frozen mixed vegetables - add to above at
same time as macaron. Simmer 15 min. Serves 6
Serve with hot
corn bread
Card 1 Back: blank
---
# Meatball Soup ala Washburn
*Serves 6*
## Ingredients
### Meatballs
- 1 lb hamburger
- 1 egg
- 2 Tbsp parsley flakes
- 1 Tbsp season salt
- 1 tsp Accent (MSG)
### Soup Base
- 1 medium onion, chopped
- 2 stalks celery, including leaves, chopped
- 3 Tbsp butter or margarine
### Broth
- 2 beef bouillon cubes
- 4 c. water
- 1 tsp salt
### Pasta
- 2 c. twisted macaroni
- 6 c. water
- 1 tsp salt
### Vegetables
- 1 — 20 oz pkg frozen mixed vegetables
## Instructions
### Meatballs
1. Mix together hamburger, egg, parsley flakes, season salt, and Accent.
2. Form into about 30 little meatballs.
### Soup Base
3. Sauté onion and celery (including leaves) in butter or margarine in a large kettle.
### Broth
4. Add bouillon cubes, 4 c. water, and 1 tsp salt to the onion and celery mixture.
5. Bring to a boil, add meatballs, and cook about 10 minutes.
### Pasta and Vegetables
6. Cook twisted macaroni in 6 c. water with 1 tsp salt as directed on package; drain and add to meatball mixture.
7. Add frozen mixed vegetables at the same time as the macaroni.
8. Simmer 15 minutes.
### Serving
9. Serve with hot corn bread. -
Meatball Jambalaya
Card 1 Front:
Meatball Jambalaya
1 can (8-10oz) tomatoes, cut up
1 c. rice
About 1½ c. water
1 med. green pepper , cut in 1" squares (2/3 c.)
½ c. chopped onion
1 clove garlic, crushed
1½ t. salt
1 t. oregano
½ t. thyme
1 Bay leaf
1½ lb. ground beef
½ c. soft bread crumbs
½ c. milk
1 egg
¼ t. pepper.
Combine: tomatoes, rice gr. pepper, onion,
garlic, 3/4 t salt, oregano, thyme, bay
leaf in 3 qt casserole. In large bowl
mix remaining ingredients & shape into
1½-2 " balls & place in casserole.
Cover and bake in 350° oven 1 Hour
& 15 min or until rice is tender,
stirring occasionally. (IF after 45 min
rice is dry, add ¼ c. boiling water.)
Makes 6 servings.
NOTE: Casserole can be frozen
after baking.
Card 1 Back: blank
---
# Meatball Jambalaya
*Makes 6 servings*
## Ingredients
### Casserole Base
- 1 can (8–10 oz) tomatoes, cut up
- 1 cup rice
- About 1 1/2 cups water
- 1 medium green pepper, cut in 1" squares (2/3 cup)
- 1/2 cup chopped onion
- 1 clove garlic, crushed
- 3/4 tsp salt
- 1 tsp oregano
- 1/2 tsp thyme
- 1 bay leaf
### Meatballs
- 1 1/2 lb ground beef
- 1/2 cup soft bread crumbs
- 1/2 cup milk
- 1 egg
- 3/4 tsp salt (remaining from the 1 1/2 tsp total)
- 1/4 tsp pepper
## Instructions
### Casserole Base
1. In a 3-quart casserole, combine tomatoes, rice, green pepper, onion, garlic, 3/4 tsp salt, oregano, thyme, and bay leaf.
### Meatballs
1. In a large bowl, mix remaining ingredients (ground beef, bread crumbs, milk, egg, remaining 3/4 tsp salt, and pepper).
2. Shape into 1 1/2–2" balls and place in casserole.
### Assembly
1. Cover and bake in a 350°F oven for 1 hour and 15 minutes, or until rice is tender, stirring occasionally.
2. If after 45 minutes the rice is dry, add 1/4 cup boiling water.
> **Note:** Casserole can be frozen after baking. -
Bavarian Oven Stew
Bavarian Oven Stew - 6 Servings
1½ lbs beef chuck - cut in 1" cubes
2 T. flour
3/4 t. salt
1/4 t. pepper
2 T. butter
1½ lb. new potatoes, peeled or unpeeled
1 c. chopped onions
1 beef bouillon cube
1 c. water
3/4 t. caraway seed
1/2 t thyme
1 can (14-16oz) Sauerkraut, rinsed & drained
Sprinkle beef with flour, salt & pepper; in large Dutch oven
brown in butter on all sides. Stir in remaining ingredients
except sauerkraut. Cover & cook in 350° oven 1 hr & 45 min.
Stir in sauerkraut. Cover & cook 15 min.
Card 1 Back: blank
---
# Bavarian Oven Stew
*Makes 6 servings*
## Ingredients
- 1 1/2 lbs beef chuck, cut in 1" cubes
- 2 Tbsp flour
- 3/4 tsp salt
- 1/4 tsp pepper
- 2 Tbsp butter
- 1 1/2 lb new potatoes, peeled or unpeeled
- 1 cup chopped onions
- 1 beef bouillon cube
- 1 cup water
- 3/4 tsp caraway seed
- 1/2 tsp thyme
- 1 can (14–16 oz) sauerkraut, rinsed and drained
## Instructions
1. Sprinkle beef with flour, salt, and pepper.
2. In a large Dutch oven, brown beef in butter on all sides.
3. Stir in remaining ingredients except sauerkraut.
4. Cover and cook in a 350°F oven for 1 hour and 45 minutes.
5. Stir in sauerkraut. Cover and cook an additional 15 minutes. -
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
---
# 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. -
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%.
---
# 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
---
# 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.
---
# 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
---
# 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
---
# 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.