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    Grandma Betty’s Classic Casseroles: Easy, Nutritious, Low Budget, American Family Meals
    Grandma Betty’s Classic Casseroles: Easy, Nutritious, Low Budget, American Family Meals
    Grandma Betty’s Classic Casseroles: Easy, Nutritious, Low Budget, American Family Meals
    Ebook106 pages30 minutes

    Grandma Betty’s Classic Casseroles: Easy, Nutritious, Low Budget, American Family Meals

    By Betty Yells

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    About this ebook

    I started collecting recipes in the 50’s - some from Home Economics classes, some from newspapers and magazines, and many from friends and family. Now, 6 kids, 10 grandkids, and 4 great-grandkids later, I’m organizing all my old recipes so I don’t have to dig around in a cardboard box every time one of the grandkids asks for a recipe.

    The first book in this series is all about casseroles. Most of the recipes are very easy to prepare and easy on the pocketbook. No fancy ingredients or fancy names - just delicious and filling meals your family will love. They are great for family meals, entertaining at home, picnics, church potlucks, and family get-togethers. My family’s favorite is the Chili Rellenos Casserole. It’s great with a salad on the side. Give it a try.

    There are still lots of recipes in my cardboard box so more books will be coming out soon. Be sure to check back often.

    LanguageEnglish
    PublisherBetty Yells
    Release dateAug 11, 2011
    ISBN9781465721099
    Grandma Betty’s Classic Casseroles: Easy, Nutritious, Low Budget, American Family Meals

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      Book preview

      Grandma Betty’s Classic Casseroles - Betty Yells

      Introduction

      Most of the recipes in this book are easy to prepare and economical - just delicious and filling meals your family will love. They are great for family meals, entertaining at home, picnics, church potlucks, and family get-togethers.

      Some of these recipes may call for a bit more salt than we normally use today, so use your discretion and don’t hesitate to cut down on the salt if you think it seems a bit much. Also, if you happen to use self rising flour, be sure to omit the salt and baking powder.

      There are still lots of recipes in my cardboard box so more books will be coming out soon. Be sure to check back often.

      Chicken Portuguese Style

      2 (2 lb) broiler fryers cut into 8 pieces

      1/2 cup olive or salad oil

      1 lb lean pork cut into 1 inch cubes

      2 cups chopped onions

      2 cloves garlic, crushed

      1/4 tsp pepper

      1 tsp dried oregano

      2 tsp salt

      2 cups raw long grain white rice

      1/2 tsp saffron

      1 lb Italian sausages halved

      2 medium size tomatoes peeled and chopped

      1 bay leaf

      3 cans (10-3/4 oz) condensed chicken broth

      1-1/2 lb large shrimp shelled and deveined

      1 package (10 oz) frozen peas thawed

      1/2 jar (4 oz) pimientos

      2 lemons cut into 8 wedges

      1. Wipe chicken with damp paper towels. In hot oil in large skillet, brown chicken, about 5 pieces at a time, until golden. Remove as it browns.

      2. Add pork cubes to skillet, brown well on all sides. Remove from skillet.

      3. To drippings in skillet, add onion, garlic, pepper, and oregano. Sauté, stirring 5 minutes until onions are golden. Add salt, rice, and saffron. Cook, stirring for about 10 minutes.

      4. Meanwhile, in another skillet, brown sausages, turning on all sides, about 10 minutes. Drain and discard fat. Place chicken, sausage, and pork in roasting pan. Heat oven to 375F (190C).

      5. Add tomatoes, bay leaf, and chicken broth to rice mixture, bring to boiling. Add shrimp, spoon evenly over chicken and sausage in pan. Bake tightly covered with foil, about 1 hour.

      6. If mixture seems dry, add 1/2 cup water. Sprinkle peas over top without stirring. Bake, covered, 20 minutes longer.

      7. To serve, turn meat and rice mixture into heated, round serving platter. Garnish with pimiento and lemon.

      Serves 10

      Oven Cheese Fondue

      10 slices white bread

      6 eggs

      3 cups milk

      2 Tbsp snipped parsley

      1 tsp dry mustard

      1 tsp salt

      2 cups shredded sharp American cheese

      3 Tbsp finely chopped onion

      1. Heat oven to 325F (160C).

      2. Remove crusts from bread, cut bread into cubes.

      3. Beat eggs, milk, and seasonings with rotary beater. Stir in bread cubes, cheese, and onion. Pour into ungreased 11x8x2-inch baking dish.

      4. Bake uncovered for 1 hour or until center is set. Serve immediately.

      You can also add 2 cups clean cooked shrimp if you would like.

      Serves 4

      Frank And Bean Bake

      1 can (12 oz) red kidney beans, drained

      1 can (17 oz) lima beans, drained

      1/2 cup spaghetti sauce with mushrooms

      1 small onion chopped

      1 cup shredded cheddar cheese

      4 - 6 frankfurters

      1. Heat oven to 375F (190C).

      2. Mix beans, spaghetti sauce, onion, and cheese into ungreased 1-1/2 quart casserole.

      3. Arrange frankfurters on top. Bake uncovered 30 minutes or until bean mixture is bubbly and frankfurters are light brown.

      Serves 4-6

      Bologna Biscuits With Vegetables

      1/4 cup sliced onion

      2 Tbsp shortening

      2 Tbsp flour

      1/2 tsp salt

      1/8 tsp pepper

      1 can (16 oz) tomatoes

      1/2 lb bologna cut into cubes

      3/4 cup cooked diced carrots

      3/4 cup cooked cut green beans

      Bologna Biscuit Dough (see below)

      1. Heat oven to 425F (220C).

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