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.


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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 taco pie recipe-1982

Impossible taco pie recipe-1982

Impossible taco pie recipe-1982

  • 1 lb ground beef
  • 1/2 cup chopped onions
  • 1 (1-1/4 oz.) envelope taco seasoning mix
  • 1 (4 oz.) can chopped green chilies, drained
  • 1-1/4 cups milk
  • 3/4 cup Bisquick baking mix
  • 3 eggs
  • 2 tomatoes, sliced
  • 1 cup shredded Monterey Jack or Cheddar cheese

Heat oven to 400 degrees. Grease pie plate, 10 x 1 1/2 inches. Cook and stir beef and onion until brown; drain. Stir in seasoning mix. Spread in plate; top with chilies.
Beat milk, baking mix and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour in plate. Bake 25 minutes. Top with tomatoes and cheese. Bake until knife inserted in center comes out clean, 8 to 10 minutes longer. Cool 5 minutes.

Serve with sour cream, chopped tomatoes, shredded lettuce and shredded cheese, if desired. 6 to 8 servings. The pie that does the impossible by making its own crust.

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

Baked Ziti (Party Casserole Recipe Card 1 X )

Baked Ziti  (Party Casserole Recipe Card  1X )

Baked Ziti CLICK to enlarge image

Stuffed Pepper Casserole Vs Crockpot Stuffed Peppers by McCallum Vintage Recipe Divas

Stuffed Pepper Casserole

Stuffed Pepper Casserole

Be sure to see both recipes on this blog post. Both are very similar but cooked differently. I hope you will enjoy them!

Ingredients Needed

  • 6 large green peppers (about 2 1/2 lb)
  • 2 tablespoons margarine, melted
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 can (1 lb) tomatoes, un-drained
  • 1 can (8 oz) tomato sauce
  • 1 clove garlic, crushed
  • 1 teaspoon dried basil leaves
  • 1 teaspoon dried oregano leaves
  • 2 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 egg
  • 1 teaspoon Worcestershire sauce
  • 1 1/2 lb ground chuck
  • 1 1/2 cups cooked white rice


1. Cut off tops of peppers; remove ribs and seeds. Chop edible portion of tops; set aside. Wash peppers.

2. Place peppers in large kettle with 2 quarts salted water. Bring to boiling; cover, reduce heat, and simmer 5 minutes. Drain peppers; set aside.

3. In hot margarine in medium skillet, saute chopped green pepper, onion and celery, 3 to 5 minutes, until tender.

4. Add tomatoes, tomato sauce, garlic, basil, oregano, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper. Simmer, uncovered, 10 minutes.

5. Preheat oven to 350 F.

6. Meanwhile, in large mixing bowl, combing egg, remaining salt and pepper, and Worcestershire. Beat with spoon to blend.

7. Add chuck, rice, and 1 cup of tomato mixture, mixing well.

8. Stuff peppers with meat mixture. Place in 3-quart casserole. Pour remaining tomato mixture over peppers.

9. Bake, uncovered, 1 hour.

Makes 6 servings.

Crockpot Green Bell Stuffed Pepper

Crockpot Green Bell Stuffed Pepper by McCallum Vintage Recipe Divas

Crock Pot recipes shouldn’t be too complicated or they defeat the whole purpose of using a Crock Pot. They should, however, contain a variety of ingredients so you can get all the flavor and nutrients you need out of a one-pot meal.

Ingredients Needed

  • 2 pounds ground Italian sausage (or a combination of sausage and beef)
  • 6 large green peppers
  • 1 large onion
  • 1/2 cups  pre-cooked rice using 1/4 of water recommended
  • 1/4 cup Romano cheese
  • 4 cloves of garlic
  • 1 large can of seasoned  tomato sauce
  • 1 tablespoon fresh basil
  • 1 tablespoon  fresh oregano
  • 1 tablespoon  fresh tarragon
  • Salt  &  pepper to taste


1.  Cut the tops of the peppers and clean the seeds out.

2. Arrange peppers in the Crock-Pot standing up and make sure they fit securely.

3. Grate onion, and  garlic  in the food processor. You can also just chop them into small pieces with a knife if you don’t have a food processor.

4. In a big bowl, combine ground Italian sausage, beef, onions, pre- cooked rice and  seasonings.

5.  Add salt and pepper to taste. Stuff the peppers with the mixture and arrange leftover meat between the peppers. Add  seasoned tomato sauce, cover and cook on low for 8-10 hours.

6. If you don’t have a slow-cooker, the dish can be cooked in the oven, covered, for 1- hour

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