Recipes by Arlene

• 10 taco shells (or chips), coarsely broken
• 1½ lbs. ground beef
• 1 package taco seasoning mix
• ½ cup water
• 2 tbsp. dried onion flakes
• 1 (8 oz.) can tomato sauce
• 2 cups shredded Monterey Jack cheese
• 1 large tomato, cut in wedges
• 6 olives (green or black), sliced

Place half the broken taco shells or chips in lightly greased 6-cup (1½-quart) baking dish. Brown beef in skillet and drain. Add taco seasoning mix and water. Simmer, uncovered, for 10 minutes. Stir in onion and tomato sauce.
 
Spoon meat mixture over taco shells or chips, sprinkle with 1½ cups of the cheese. Sprinkle remaining taco shells or chips over cheese; then add remaining cheese. Arrange tomato wedges and olives on top. Bake at 350° for 15 minutes or until hot and bubbly.

• 2 packages California Blend frozen veggies (contains broccoli, cauliflower and carrots)
• 8 slices American cheese
• 8 slices Swiss cheese
• ¾ cup melted butter
• 2 cups crumbled Ritz crackers
• ½ cup milk

Place frozen vegetables in a 9” x 13” greased pan. Lay slices of American cheese on top of the vegetables and then layer slices of Swiss cheese on that. Mix the cracker crumbs with butter and sprinkle on top. Drizzle milk over the crumbs. Bake for 1 hour at 350°.

• 1½ tsp. salt
• 2 tbsp. flour
• 1 cup brown sugar, firmly packed
• 2 tbsp. lemon juice
• 1 tsp. grated lemon rind
• 3 tbsp. butter
• 3 cups cooked carrots, sliced
• 1½ cups cooked apples, sliced

Mix together the salt, flour, brown sugar, lemon juice, lemon rind and butter. Set aside.

In a 9” x 13” baking casserole, arrange the carrot and apple slices in alternate layers. Sprinkle each layer with the above mixture.

Bake at 350° until well heated and the seasoning mixture is thoroughly melted. Yields 8 to 10 servings.

• 1 cup American cheese, chopped
• 1 cup wild rice
• 1 cup ripe olives, chopped
• ½ cup cooking oil
• 1 #2 can tomatoes (about 2½ cups)
• 1½ cups boiling water
• ½ cup onions, chopped
• 1 cup canned small mushrooms
• Salt and pepper to taste

Soak rice in water overnight. Drain water from rice and add all ingredients. Mix well. Bake in 350° oven for 1 hour or more.

For a variation, try a combination of ⅓ cup brown rice and ⅔ cup wild rice.

Note: This recipe originally came from Elsie Kraber Pritschau, from Ravenna, Nebraska.

• 1 (6-oz.) package long-grain and wild rice mix
• 1 lb. bulk pork sausage
• 1 (10¾-oz.) can cream of mushroom soup, undiluted
• 1 cup chopped fresh mushrooms
• ½ cup chopped onions
• ½ cup chopped green pepper
• ½ cup shredded sharp cheddar cheese
• ½ cup chicken broth
• ¼ cup minced celery
• 1 tsp. parsley flakes
• ½ tsp. pepper

Cook rice according to package directions. Meanwhile, brown sausage in skillet; drain excess fat. Combine rice, sausage and remaining ingredients in a greased 2-quart casserole. Bake at 350° for 1 hour. Yield: 6-8 servings.

• 1½ tsp. salt
• ½ tsp. paprika
• ¼ tsp. pepper
• 3 lbs. chicken breasts, boned
• 6 tbsp. butter
• ¼ lb. mushrooms, cut in large pieces
• 2 tbsp. flour
• ⅔ cup chicken consommé or bouillon
• 1 to 2 oz. sherry (more or less to taste)
• 12- to 15-oz. can artichoke hearts (or 1 package frozen artichokes)

Salt, pepper and paprika the chicken. Brown in 4 tbsp. butter and arrange in casserole. Sauté mushrooms in 2 tbsp. butter for 5 minutes. Sprinkle the flour over them and stir in the chicken consommé and sherry. Cook for 5 minutes. Arrange artichokes between the chicken pieces. Pour mushroom-sherry sauce over chicken and mushrooms. Cover and bake at 375° for 40 minutes. Serves six.

This recipe comes from the October 1954 “Better Homes and Gardens” magazine.

• 1 medium head cauliflower
• ½ lb. mushrooms, sliced
• ¼ cup diced green pepper
• ⅓ cup butter or margarine
• ¼ cup enriched flour
• 2 cups milk
• 1 tsp. salt
• 6 slices pimiento cheese
• Dash of paprika

Separate cauliflower in medium pieces. Cook, covered, in boiling salted water until just tender, about 10-15 minutes and then drain. Meanwhile, brown mushrooms and green pepper lightly in butter; blend in flour; gradually stir in milk and cook; stirring constantly until thick; add salt. Place ½ the cauliflower in a 1½-quart casserole. Cover with ½ the cheese, then ½ the sauce. Repeat layers. Sprinkle with paprika. Brown lightly in moderate oven (350 degrees) about 15 minutes. Makes 6 to 8 servings.

• ⅓ cup packed brown sugar
• ⅓ cup broken cashews
• ½ tsp. salt
• ¼ tsp. ground ginger
• 4 medium sweet potatoes, cooked and sliced (about 3 cups)
• 1 cup drained and diced canned peaches
• 2 tbsp. butter or margarine

In small mixing bowl, blend together the packed brown sugar, broken cashews, salt and ground ginger. In 1½-quart casserole, arrange in alternate layers, half of the sliced sweet potatoes, half of the diced peaches and half of the brown sugar mixture. Repeat layers. Dot with butter or margarine. Bake casserole – covered – in a 350 degree oven for 30 minutes. Uncover and continue baking an additional 10 minutes. Garnish with additional peach slices, if desired. Makes 6 servings.

• 2 packages frozen chopped broccoli, thawed but not cooked
• 2 cans cream of celery soup
• 1 can water chestnuts, drained and sliced
• ½ cup shredded cheese
• 1 cup bread crumbs
• 3 tbsp. melted butter

Mix broccoli, soup and water chestnuts and pour into greased casserole. Add cheese, bread crumbs and melted butter. Bake 30 minutes at 400 degrees.

This recipe comes from the Lazarus Restaurants cookbook. The Lazarus Restaurants were located in Columbus, Ohio and are no longer in business.

• 8 medium potatoes, peeled
• 8 oz. cream cheese, softened
• 8 oz. sour cream
• ¼ lb. butter, softened
• Dash of garlic salt
• Dash of pepper
• ½ cup Cheddar cheese, grated
• 1 green onion, chopped [optional]

Cook potatoes until done; then mash. Add cream cheese, sour cream, butter, seasonings and onion [if desired]. Mix well. Pour into a 2½-qt. buttered casserole. Top with grated cheese. Bake at 350 degrees for one hour.

Yields 8-10 servings.