On Mar 15, 6:50*pm, jmcquown > wrote:
> I do love flipping through these old cookbooks from the 'Recipes on
> Parade' series, circa the 1960's. *In the recent chili thread there was
> discussion of chili-mac and beefaroni-type dishes. *I chuckled when I
> read the ingredients in this. *(Recipe courtesy of Mrs. June Stoddard,
> Erie Army Depot, Port Clinton, Ohio. *Hoo-yeah, you just know this is a
> Midwest USA thing!)
>
> Beef and Noodle Casserole
>
> 2 lb. ground beef
> 1-1/2 large onions, finely cut
> 2 cloves garlic, minced
> 2 tsp. salt
> 1/4 tsp. pepper
> 2 6-oz. cans tomato paste
> 1 7-oz. can barbeque sauce
> 1 No. 2 can tomatoes
> 3 sm. cans mushrooms, sliced
> 1 sm. can ripe olives, sliced
> 2 c. noodles, cooked
> 1/2 c. Parmesan or yellow cheese
> 1 c. Chinese noodles (opt)
> Potato chips, crushed (opt)
>
> Combine beef, onions, garlic, salt & pepper; brown lightly. *Add tomato
> paste, barbecue sauce and tomatoes; simmer 20 minutes. *Add mushrooms
> and olives to beef mixture. *Place alternate layers of noodles and beef
> mixture in a greased casserole. *Top with cheese and noodles or chips.
> Bake at 375F 20-25 minutes. *Yield: 10 servings
> **********
> First of all, I've never seen a 7 oz. can of "barbecue" sauce. *Must be
> for some might small ribs. LOL
>
> I certainly know what Parmesan cheese is but I don't know what "yellow"
> cheese she'd like us to use if we don't have any.
>
> Apparently in this dish anything goes. *I'm guessing "Chinese noodles"
> means those crispy things LaChoy sells in a can, aka "chow mein
> noodles". *Feel free to use them or crushed potato chips to sprinkle on
> the top. *What the heck, go wild and use both. LOL
>
> Darn, I missed my chance to make this on "potato chip/pie" day.
>
> Jill

Looks like a beef stretcher for a potlock. Just one more variation on
a beef and starch theme.