Category Archives: Casseroles

Moussaka-In-A-Hurry McCall’s Recipe Card

Most versions of Moussaka are based primarily on sautéed eggplant and tomato, usually with ground meat. However, the Greek version includes layers of meat and eggplant topped with a Béchamel sauce and then baked in the oven.

There are other well-known variations on this basic recipe, sometimes with sauce on the top of the recipe, sometimes vegetables are added. These variants of the Moussaka may include, in addition to the eggplant slices, sautéed zucchini slices, partly-fried potato slices, or even sautéed mushrooms. There is a Vegan version in the Greek cookbook by Tselementes, which includes neither meat nor dairy products, just vegetables;ground eggplant is used instead of the ground meat, tomato sauce, and some bread crumbs are added.

In 1979 McCall’s added a recipe to their collection called Moussaka-In-A-Hurry for those who might be interested in what is called Contemporary cooking along with other recipes. Housewives and novice cooks everywhere would be able to literally make Moussaka-In-A-Hurry.

moussaka-in-a-hurry

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1968 Hunt’s New Tomato Sauce with Onions, 4 Recipes Included

1968 Hunt's New Tomato Sauce with Onions, 4 Recipes Included

1968 Hunt’s New Tomato Sauce with Onions, 4 Recipes Included

Impossible zucchini-tomato pie recipe-1982

Impossible zucchini-tomato pie recipe-1982

Impossible zucchini-tomato pie recipe-1982

  • 2 cups chopped zucchini
  • 1 cup chopped tomato
  • 1/2 cup chopped onion
  • 1/3 cup grated Parmesan cheese
  • 1-1/2 cups milk
  • 3 eggs
  • 3/4 cup Bisquick mix
  • 1/2 tsp salt
  • 1/4 tsp pepper

 

 

Heat oven to 400 degrees. Grease 10-inch quiche dish. Layer zucchini, tomato, onion in dish. Beat remaining ingredients until smooth 15 seconds in blender on high or 1 minute with hand mixer. Pour over vegetables in dish. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes.

Quick Spanish Beef-Rice-1961

Quick Spanish Beef-Rice-1961

Quick Spanish Beef-Rice-1961

  • 1/4 cup Wesson, pure vegetable oil
  • 1 medium onion, thinly sliced
  • 1/2 medium green pepper, chopped
  • 1/2 lb ground beef
  • 1 cup regular rice, uncooked
  • 2 8-oz cans Hunt’s Tomato Sauce
  • 1-3/4 cups hot water
  • 1 teaspoon salt
  • Dash pepper
  • 1 teaspoon prepared mustard (optional)

Heat Wesson in skillet. Add onion, green pepper, beef and rice. Stir over high heat until lightly browned. Add Hunt’s Tomato Sauce and remaining ingredients. Mix well. Bring quickly to a boil. Cover tightly, and simmer 25 minutes. Makes 4 servings. Meat may be omitted. 1/2 cup grated cheese may be added if desired just before serving time.

For packaged, pre-cooked rice: use only 1-1/2 cups water for 1-1/2 cups rice, and simmer, uncovered, only 5 minutes.

1950 Baked meat loaf dumplings

Baked meat loaf dumplings

Baked meat loaf dumplings

 

Crisco pastry

  • 2 1/4 cups sifted flour
  • 1 tsp salt
  • 3/4 cup Crisco
  • 1/4 cup water

 

All measurements level: Sift flour with salt into bowl. Remove 1/3 cup of this flour. Cut Crisco into remaining flour with 2 knives or a blender until pieces are the size of small peas. Mix the 1/3 cup of flour with 1/4 cup of water to make a paste and add to Crisco-flour mixture. Mix and shape into a ball. Divide. Lightly roll half of dough 1/8″ thick. Cut into 3 squares 6″x6″. Repeat with remaining dough.

 

Filling

  • 1 lb raw ground beef
  • 1/3 cup fine crumbs
  • 2 tbsp chopped onion
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/3 cup ketchup
  • 1 egg

Combine all ingredients. Place about 1/2 cup of filling in center of each square. Moisten edges with milk and bring together. Place in shallow pan. Bake in hot oven (400 F) about one hour or until pastry is well baked. Serve with a flavorful tomato or creole sauce.

3 Souper-duper Recipes Vintage ad

3 Souper-duper Recipes Vintage ad

3 Souper-duper Recipes Vintage ad

Beef Rolls Bleecker Street ~ McCall’s Great Recipe Collection 1973

Beef Rolls Bleecker Street ~ McCall's Great Recipe Collection 1973

Beef Rolls Bleecker Street ~ McCall’s Great Recipe Collection 1973

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