Peter Pauper Press - The ABC of Casseroles (Peter Pauper Press Vintage Editions)

Copyright 1954, 2012 Peter Pauper Press, Inc. 202 Mamaroneck Avenue White Plains, NY 10601 All rights reserved First published by the Peter Pauper Press in 1954 Mount Vernon, New York This digital edition first published by Peter Pauper Press, Inc. in 2012:eISBN 978-1-4413-1094-1 eBooks conversion by MSR InfoTech This book was originally published in 1954; all recipes contained within were verified at that time. They have not been altered in this digital edition, and may refer to ingredients and cooking methods no longer available or practiced, respectively. Peter Pauper Press urges the reader to employ modern food safety practices, and avoid any actions that seem ill-advised. cannot be held responsible or liable for any consequences, losses, or damages that come about as a result of the use of this book. TO THE READER IN THIS book, you will find countless ideas for quick one-course dinners as well as imaginative and festive dishes that you will want to set before your most cherished guests. TO THE READER IN THIS book, you will find countless ideas for quick one-course dinners as well as imaginative and festive dishes that you will want to set before your most cherished guests.

None of the recipes are complicated, or too difficult for the inexperienced cook. We have had her particularly in mind in assembling these recipes, since it is she, and not her older and more experienced sister, who usually holds down a job, and cooks too. Many of the dishes can be prepared the day before, and baked at the last minute. And many are quickies that can be both prepared and cooked in an hour's time. A casserole, a tossed green salad, and steaming coffee make an elegant and sophisticated dinner. egg noodles

Fry onion in shortening slightly, add chopped beef and stir until well browned; add celery cut in thin long strips. Add to noodle-cheese mixture, season to taste, and heat in casserole. Serves 6. ARMENIAN CASSEROLE 3 pounds lamb shoulder, boned and cut into small cubes cup olive oil 1 cup onions, minced cup green peppers, minced 1 cup uncooked rice 3 pounds eggplant 1 No. 2 can tomatoes, well drained 1 cup red wine cup Parmesan cheese, grated 1/8 teaspoon cinnamon 2 teaspoons salt teaspoon garlic salt cup Parmesan cheese, grated Brown lamb thoroughly in oil; add onion and green pepper; saut until tender. Cover; simmer until done.

Cook rice as package directs. Pare and dice eggplant; cook, covered, in 1 inch of boiling salted water 5 minutes; drain well. Into lamb stir rice, eggplant, tomatoes, and all other ingredients except the second cup of cheese. Refrigerate 6 to 8 hours. About 1 hour before serving: Turn eggplant mixture into two 2-quart casseroles; top with cup Parmesan cheese. Serves 8. AUSTRIAN STUFFED CABBAGE 1 large cabbage 2 pounds round steak, ground 1 cup cooked rice 1 large onion, minced Sage, salt, pepper 2 small cans tomato paste 1 can tomatoes 3 tablespoons vinegar 2 tablespoons brown sugar 15 bay leaves 3 ginger snaps Boil cabbage, head down, in covering water. AUSTRIAN STUFFED CABBAGE 1 large cabbage 2 pounds round steak, ground 1 cup cooked rice 1 large onion, minced Sage, salt, pepper 2 small cans tomato paste 1 can tomatoes 3 tablespoons vinegar 2 tablespoons brown sugar 15 bay leaves 3 ginger snaps Boil cabbage, head down, in covering water.

Cook for twenty minutes until slightly tender, and separate leaves. Mix together steak, rice, chopped onion, sage, salt, pepper, and about 3 teaspoons paste. Fill each cabbage leaf with a generous helping of the meat mixture, fold like an envelope, and lay in a large casserole. When cabbage leaves and meat have been used up, cover mixture with tomatoes, paste, 1 paste can of water, vinegar, brown sugar, bay leaves and ginger snaps. Cook covered for 3-4 hours. Note: For parties, cook the day before! BAKED HAM, MACARONI, AND MUSHROOMS pound uncooked macaroni 2 cups cooked ham, diced 1 can condensed cream of mushroom soup cup water 1 tablespoon onion, minced cup Cheddar cheese, grated Heat oven to 400. Note: For parties, cook the day before! BAKED HAM, MACARONI, AND MUSHROOMS pound uncooked macaroni 2 cups cooked ham, diced 1 can condensed cream of mushroom soup cup water 1 tablespoon onion, minced cup Cheddar cheese, grated Heat oven to 400.

Cook and drain the macaroni as directed on package. Combine with ham, mushroom soup, water, and onion. Arrange in greased 1-quart casserole. Sprinkle top with cheese; bake at 400 for 30 minutes. Serves 6. BARBECUE BEEF WITH VEGETABLES 2 pounds round steak Salt Pepper 1 large onion, sliced cup green pepper, sliced cup mushrooms, sliced 4 tablespoons bacon fat 6 small potatoes 8 small onions 8 small carrots 2 cups whole green beans 1 cup green peas 1 cup vegetable water Cut round steak into 8 individual servings.

Season with salt and pepper; dredge in flour. Pound meat slightly to tenderize. On each serving of meat, place a slice of onion, and green pepper and mushrooms. Roll meat slices and fasten with toothpicks. Place meat in skillet with 4 tablespoons bacon fat. Brown on all sides.

Remove meat to a large casserole and place vegetables, which have been partially cooked, around it. Add 1 cup of vegetable water and bake in a 350 oven for 1 hour. Serves 8. BELGIAN MEAT BALLS, SOUR-CREAM GRAVY 1 clove garlic 1 teaspoons salt 2 pounds veal, ground 2 beaten eggs cup milk 1 cup fine bread crumbs teaspoon pepper 4 tablespoons salad oil 3 tablespoons onion, minced 4 tablespoons flour 1 cup sour cream 1 tablespoon Worcestershire sauce 1 (3-oz.) can mushrooms, sliced, undrained 4 cups broad noodles, uncooked 3 tablespoons poppy seeds Mix garlic (mashed with salt) with veal, beaten eggs, milk, bread crumbs and pepper. Shape into balls. In small skillet, brown meat balls in hot salad oil; remove balls.

Saut onion in same skillet 3 to 4 minutes. Stir in flour, then combined sour cream, Worcestershire sauce, and mushrooms. Cook, stirring, until thickened. Add meat balls, turning to coat them. Refrigerate 6 to 8 hours. Heat meat halls slowly.

Meanwhile, cook noodles; drain and rinse. Keep noodles hot in colander over hot water. To serve, make ring of noodles on large serving plate. Heap meat balls and sauce in center. Sprinkle poppy seeds over all. BEEF, PARISIENNE 3 medium-size onions, sliced and fried 3 cups cooked beef, diced 3 cups cooked carrots, sliced Salt, pepper 4 potatoes, cooked and mashed teaspoon Worcestershire sauce 4 tablespoons heavy cream 6 tablespoons fine bread crumbs 2 tablespoons melted butter Line a 2-quart casserole with fried onions. BEEF, PARISIENNE 3 medium-size onions, sliced and fried 3 cups cooked beef, diced 3 cups cooked carrots, sliced Salt, pepper 4 potatoes, cooked and mashed teaspoon Worcestershire sauce 4 tablespoons heavy cream 6 tablespoons fine bread crumbs 2 tablespoons melted butter Line a 2-quart casserole with fried onions.