On Mar 15, 7:21*pm, Dave Smith > wrote:
> On 15/03/2013 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!)
>
> How old are you Jill? No need to answer. Food trends come and go and
> there was a time in the 50-60's <?> when casseroles were the cooking
> trend. I never cared much for them. *I don't think that I have ever
> cooked anything that would be called a casserole, though a lasagna is
> pretty close *and I have only done that a few times.

My mom has a cookbook that's mostly casseroles plus a chapter on
breads. It was part of a series that included meats, vegetables,
salads and appetizers, foreign foods, quick and easy dishes, and
desserts. The desserts edition has gotten the most wear. They were
published in the early 1960s. There's no pictures. It's just
recipes. Some are very good. Some are not. Here's one such recipe.

Chalupas
1 lb. ground beef
2 tablespoons chil powder
1 small onion, chopped
1 lb. American cheese, grated
1 large can evaporated milk
1 can tomato soup
salt to taste
1 dozen tortillas

Brown beef, chili powder, and onion. Set aside. Combine remaining
ingredients except tortillas. Heat to melt the cheese. Cut tortillas
into strips. Arrange alternating layers of tortillas, meat mixture,
and cheese mixture. Bake at 300° for 40 minutes.