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

On Fri, 15 Mar 2013 18:50:15 -0400, 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

That turned my stomach just to read the ingredients. It wasn't a
midwest thing where I lived and I left Michigan in 1965.

--
Food is an important part of a balanced diet.

On 3/15/2013 7:15 PM, sf wrote:
> On Fri, 15 Mar 2013 18:50:15 -0400, 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
>
> That turned my stomach just to read the ingredients. It wasn't a
> midwest thing where I lived and I left Michigan in 1965.
>
Of course I mentioned the midwest because it does seem to be casserole
(hot dish) country. I can't say I ever ate a lot of casseroles even
though Mom was from Ohio.

Jill

On Fri, 15 Mar 2013 19:29:43 -0400, jmcquown >
wrote:

> Of course I mentioned the midwest because it does seem to be casserole
> (hot dish) country.

Can't say those things were popular where I lived. Tuna noodle
casseroles might have been popular, but I can't say I ever had one
until I was a lot older and cooked it myself. Then I found out why
mom didn't make it. Ugh. That stuff is vile!

> I can't say I ever ate a lot of casseroles even
> though Mom was from Ohio.

Me either. Mom hated that stuff. She mustered up a lamb or beef stew
on occasion, but we ate our meat roasted or broiled and sometimes
sautéed or do you call it pan frying when it's browned in a pan (no
flour or bread crumb coating) and then a gravy is made with the fond?

--
Food is an important part of a balanced diet.

On Mar 15, 7:39*pm, sf > wrote:
> On Fri, 15 Mar 2013 19:29:43 -0400, jmcquown >
> wrote:
>
> > Of course I mentioned the midwest because it does seem to be casserole
> > (hot dish) country.
>
> Can't say those things were popular where I lived. *Tuna noodle
> casseroles might have been popular, but I can't say I ever had one
> until I was a lot older and cooked it myself. *Then I found out why
> mom didn't make it. *Ugh. *That stuff is vile!
>
> > I can't say I ever ate a lot of casseroles even
> > though Mom was from Ohio.
>
> Me either. *Mom hated that stuff. *She mustered up a lamb or beef stew
> on occasion, but we ate our meat roasted or broiled and sometimes
> sautéed or do you call it pan frying when it's browned in a pan (no
> flour or bread crumb coating) and then a gravy is made with the fond?
>
> --
> Food is an important part of a balanced diet.

Why is a tuna and noodle casserole vile? One of my favorite things is
a chicken and rice casserole (without canned soup) and it's really
tasty.

N.

On Fri, 15 Mar 2013 20:05:08 -0700 (PDT), Nancy2
> wrote:

> On Mar 15, 7:39*pm, sf > wrote:
> > On Fri, 15 Mar 2013 19:29:43 -0400, jmcquown >
> > wrote:
> >
> > > Of course I mentioned the midwest because it does seem to be casserole
> > > (hot dish) country.
> >
> > Can't say those things were popular where I lived. *Tuna noodle
> > casseroles might have been popular, but I can't say I ever had one
> > until I was a lot older and cooked it myself. *Then I found out why
> > mom didn't make it. *Ugh. *That stuff is vile!
> >
> > > I can't say I ever ate a lot of casseroles even
> > > though Mom was from Ohio.
> >
> > Me either. *Mom hated that stuff. *She mustered up a lamb or beef stew
> > on occasion, but we ate our meat roasted or broiled and sometimes
> > sautéed or do you call it pan frying when it's browned in a pan (no
> > flour or bread crumb coating) and then a gravy is made with the fond?
> >
> > --
> > Food is an important part of a balanced diet.
>
> Why is a tuna and noodle casserole vile? One of my favorite things is
> a chicken and rice casserole (without canned soup) and it's really
> tasty.
>
Can't tell you "why", I can only say I did the best I could at the
time and it was horrible. I like tuna in a white sauce with peas
served over toasted English muffins... but using the same basic
ingredients in a casserole with noodles made it inedible AFAIWC. I
tried to eat it, but couldn't and I'm getting an upset stomach just
thinking about it.

--
Food is an important part of a balanced diet.

Nancy2 wrote:
> Why is a tuna and noodle casserole vile? One of my favorite things is
> a chicken and rice casserole (without canned soup) and it's really
> tasty.

That was a favorite food in our house and it is one of Angela's favorites.
My husband doesn't like it so much though.

On Mar 15, 6:29*pm, jmcquown > wrote:
> On 3/15/2013 7:15 PM, sf wrote:> On Fri, 15 Mar 2013 18:50:15 -0400, 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
>
> > That turned my stomach just to read the ingredients. *It wasn't a
> > midwest thing where I lived and I left Michigan in 1965.
>
> Of course I mentioned the midwest because it does seem to be casserole
> (hot dish) country. *I can't say I ever ate a lot of casseroles even
> though Mom was from Ohio.
>
> Jill

Hot dish is mostly a Minnesota term, as far as I can tell. Here in
Iowa, we have casseroles, but not real often any more. The 60s were
the peak for "one dish meals," or casseroles, because of the huge
influx of mothers joining the workforce and the need to fix something
reasonably quick, nutritious and filling for the family's dinner. At
least, that is what I recall. I was a newly-married working woman in
1962.

N.

Nancy2 wrote:
=> Hot dish is mostly a Minnesota term, as far as I can tell. Here in
> Iowa, we have casseroles, but not real often any more. The 60s were
> the peak for "one dish meals," or casseroles, because of the huge
> influx of mothers joining the workforce and the need to fix something
> reasonably quick, nutritious and filling for the family's dinner. At
> least, that is what I recall. I was a newly-married working woman in
> 1962.

Yes. I think that's how they came about. I only ever saw the term "hot
dish" fairly recently. Was not something we used in KS.

On 3/15/2013 9:55 PM, Nancy2 wrote:
> On Mar 15, 6:29 pm, jmcquown > wrote:
>> On 3/15/2013 7:15 PM, sf wrote:> On Fri, 15 Mar 2013 18:50:15 -0400, 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
>>
>>> That turned my stomach just to read the ingredients. It wasn't a
>>> midwest thing where I lived and I left Michigan in 1965.
>>
>> Of course I mentioned the midwest because it does seem to be casserole
>> (hot dish) country. I can't say I ever ate a lot of casseroles even
>> though Mom was from Ohio.
>>
>> Jill
>
> Hot dish is mostly a Minnesota term, as far as I can tell. Here in
> Iowa, we have casseroles, but not real often any more. The 60s were
> the peak for "one dish meals," or casseroles, because of the huge
> influx of mothers joining the workforce and the need to fix something
> reasonably quick, nutritious and filling for the family's dinner. At
> least, that is what I recall. I was a newly-married working woman in
> 1962.

A quick search of the phrase 'hot dish' using Google Ngram viewer
casts some light on the origins of the phrase as it is commonly used
in Minnesota today. Roughly a hundred years ago, the concept of
providing schoolchildren with a hot food at lunch took hold. This was
particularly espoused for Midwestern rural schools, since rural kids
often walked quite a distance to and from school. School
superintendents noted in their reports that kids given a "hot dish" to
eat at lunch performed better at school. Their recommendations
included detailed instructions as to the amount and type of cooking
equipment for each school, instructions for cooking and serving the
"hot dish" in the classroom, and even simple recipes for hot one-dish
foods to serve to the students. These weren't all casseroles, but
included simple warm desserts and hot drinks, too.

Over time the phrase "hot lunch" replaced "hot dish" for school
lunches prepared for and served to students, but apparently the
original term as a description of a simple one-dish meal stuck in the
Midwest, to a greater or lesser degree.

jmcquown wrote:
> On 3/15/2013 7:15 PM, sf wrote:

> Of course I mentioned the midwest because it does seem to be casserole
> (hot dish) country. I can't say I ever ate a lot of casseroles even
> though Mom was from Ohio.

We ate them a lot and I still make them a lot. Angela loves pretty much
anything with the name casserole to it. I like them because I can assemble
the day before and they are ready to heat through. Although these days I am
likely to nuke them unless they have some sort of uncooked ingredient that
would be better when baked or if they are overly wet because the oven will
dry them out some.

I'm going to make tamale casserole tomorrow. I do that one in the oven. I
think I will bake it tomorrow night so we can eat it on Sun. and Mon. I am
only making it because I found a couple of somewhat old cans of tamales in
the cupboard. I put those in the casserole along with some chopped
tomatoes or salsa, and plenty of onions and peppers. Sometimes I also put
some kind of beans. Bake until the veggies are soft then toss on a bunch of
black olives. So sloppy but so good! I don't make this often though
because it's a PITA to take all the papers off of the tamales. And I prefer
real tamales to these but it makes for a cheap meal.

On Fri, 15 Mar 2013 19:29:43 -0400, jmcquown >
wrote:

>On 3/15/2013 7:15 PM, sf wrote:
>> On Fri, 15 Mar 2013 18:50:15 -0400, 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
>>
>> That turned my stomach just to read the ingredients. It wasn't a
>> midwest thing where I lived and I left Michigan in 1965.
>>
>Of course I mentioned the midwest because it does seem to be casserole
>(hot dish) country. I can't say I ever ate a lot of casseroles even
>though Mom was from Ohio.
>
>Jill
Not all casseroles are noodle or rice based. Think of casserole as
the container the food is baked in and you'll see what I mean. No one
has a problem with putting an assortment of ingredients into a slow
cooker and eating the result, how is a casserole any different? Not
everything is tuna casserole.
Janet US

On 3/16/2013 11:12 AM, Janet Bostwick wrote:
> Not all casseroles are noodle or rice based. Think of casserole as
> the container the food is baked in and you'll see what I mean. No one
> has a problem with putting an assortment of ingredients into a slow
> cooker and eating the result, how is a casserole any different? Not
> everything is tuna casserole.
> Janet US

I agree not every casserole contains noodles. Someone mentioned au
gratin potatoes and scalloped potatoes. I consider those to be casseroles.

Jill

On Sun, 17 Mar 2013 10:03:55 -0400, jmcquown >
wrote:

>On 3/16/2013 11:12 AM, Janet Bostwick wrote:
>> Not all casseroles are noodle or rice based. Think of casserole as
>> the container the food is baked in and you'll see what I mean. No one
>> has a problem with putting an assortment of ingredients into a slow
>> cooker and eating the result, how is a casserole any different? Not
>> everything is tuna casserole.
>> Janet US
>
>I agree not every casserole contains noodles. Someone mentioned au
>gratin potatoes and scalloped potatoes. I consider those to be casseroles.
>
>Jill

I opened my new edition of Saveur magazine yesterday and on one of the
first pages was an add for Wolf ovens. they mention casseroles as
though everyone knows them and makes them. "Roasting poultry is very
different from baking a casserole or browning breadsticks. . A Wolf
dual convection oven has ten precision cooking modes." The casserole
crowd must be fairly sizeable and well-to-do if Wolf is addressing
their issues. )
Janet US

On Mar 17, 9:03*am, jmcquown > wrote:
> On 3/16/2013 11:12 AM, Janet Bostwick wrote:
>
> > Not all casseroles are noodle or rice based. *Think of casserole as
> > the container the food is baked in and you'll see what I mean. *No one
> > has a problem with putting an assortment of ingredients into a slow
> > cooker and eating the result, how is a casserole any different? *Not
> > everything is tuna casserole.
> > Janet US
>
> I agree not every casserole contains noodles. *Someone mentioned au
> gratin potatoes and scalloped potatoes. *I consider those to be casseroles.
>
> Jill

Those are side dishes in my world. I think of a casserole as an
entree. If the scalloped potatoes had ham added, then for me, that
would be a casserole, not a side dish. ;-)

N.

On Sun, 17 Mar 2013 10:03:55 -0400, jmcquown >
wrote:

> On 3/16/2013 11:12 AM, Janet Bostwick wrote:
> > Not all casseroles are noodle or rice based. Think of casserole as
> > the container the food is baked in and you'll see what I mean. No one
> > has a problem with putting an assortment of ingredients into a slow
> > cooker and eating the result, how is a casserole any different? Not
> > everything is tuna casserole.
> > Janet US
>
> I agree not every casserole contains noodles. Someone mentioned au
> gratin potatoes and scalloped potatoes. I consider those to be casseroles.
>
I don't. I don't consider it a casserole just because I used a
casserole dish to cook it in. Should I call it a souffle when I use
my souffle dish?

--
Food is an important part of a balanced diet.

On 3/17/2013 10:03 AM, jmcquown wrote:

> On 3/16/2013 11:12 AM, Janet Bostwick wrote:
>> Not all casseroles are noodle or rice based. Think of casserole as
>> the container the food is baked in and you'll see what I mean. No one
>> has a problem with putting an assortment of ingredients into a slow
>> cooker and eating the result, how is a casserole any different? Not
>> everything is tuna casserole.
>> Janet US
>
> I agree not every casserole contains noodles. Someone mentioned au
> gratin potatoes and scalloped potatoes. I consider those to be casseroles.
>
> Jill

And speaking of old cookbooks and casserole recipes, look at the one
called Casserole of Corn and Sausage. I can't figure out what the
circular thing is in the center in the picture. And an ingredient just
called "white sauce". I guess you have to consult one of the other
cookbooks in the collection for that recipe. It looks disgusting.

http://i49.tinypic.com/snnkv6.jpg

"Janet Bostwick" > wrote in message
...

> Not all casseroles are noodle or rice based. Think of casserole as
> the container the food is baked in and you'll see what I mean. No one
> has a problem with putting an assortment of ingredients into a slow
> cooker and eating the result, how is a casserole any different? Not
> everything is tuna casserole.
> Janet US


I agree. I consider this a casserole:

Corned Beef Casserole

1 med. head cabbage
3/4 c. boiling water
1/2 tsp. caraway seed
10 1/2 oz. cream of mushroom soup
2 tbsp. oleo
12 oz. can corned beef, crumbled
1/4 c. minced parsley
1/4 c. diced pimento

Oven at 425 degrees for 20-25 minutes. Cook cabbage 5 minutes in boiling
water. Remove from heat, Do Not Drain. Add caraway seed, soup and oleo to
cabbage and water; mix well. Pour half of mixture into a 2 quart casserole.
Top with half of the corned beef. Repeat with cabbage and corned beef,
pimento and parsley. --

Topping
1 c. Bisquick
1/2 c. corn meal
1/2 c. melted oleo
1 egg
1/2 c. milk

Combine egg and milk; add to dry ingredients. Knead on floured surface 5-8
times. Roll into a 10 inch square cut into 1/2 inch strips and criss cross
across top

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.

On 3/15/2013 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.
>
I'm 52. That would have made me anywhere from zero to six when these
cookbooks were published.

Did you see the recipe I posted (from the same book) called "Four Day
Canadian Spiced Beef"? I still can't figure out why the contributor
called it "Canadian".

Jill

On 15/03/2013 7:28 PM, jmcquown wrote:

>>
>> 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.
>>
> I'm 52. That would have made me anywhere from zero to six when these
> cookbooks were published.


You didn't have to tell your age. I was just trying to point out that it
was a food fad. Maybe it will come back some time, like fondue, except
that fondue can be good.
>
> Did you see the recipe I posted (from the same book) called "Four Day
> Canadian Spiced Beef"? I still can't figure out why the contributor
> called it "Canadian".


I didn't take notes but I did see it, and I wondered what was Canadian
about it. I am still in the dark about Canadian Bacon, which I have only
seen in stores here once or twice, and it is something I am not at all
used to seeing.

On Mar 15, 6:47*pm, Dave Smith > wrote:
> On 15/03/2013 7:28 PM, jmcquown wrote:
>
>
>
> >> 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.
>
> > I'm 52. *That would have made me anywhere from zero to six when these
> > cookbooks were published.
>
> You didn't have to tell your age. I was just trying to point out that it
> was a food fad. Maybe it will come back some time, like *fondue, except
> that fondue can be good.

Many casseroles can be very good, even nutritious. Just because they
were popular in the 60s doesn't mean they are generally bad tasting or
bad for you now.

N.

"Nancy2" > wrote in message
...
On Mar 15, 6:47 pm, Dave Smith > wrote:
> On 15/03/2013 7:28 PM, jmcquown wrote:
>
>
>
> >> 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.
>
> > I'm 52. That would have made me anywhere from zero to six when these
> > cookbooks were published.
>
> You didn't have to tell your age. I was just trying to point out that it
> was a food fad. Maybe it will come back some time, like fondue, except
> that fondue can be good.

Many casseroles can be very good, even nutritious. Just because they
were popular in the 60s doesn't mean they are generally bad tasting or
bad for you now.

N.

Nancy2 wrote:


> Many casseroles can be very good, even nutritious. Just because they
> were popular in the 60s doesn't mean they are generally bad tasting or
> bad for you now.
>
> N.

We love casseroles! Although I am not so fond of the ones with the cream
soup but I do make them sometimes for my daughter because she loves them.

I used to do a lot of them with sliced potatoes, ground beef and whatever
veggies I had around. Almost always had celery and onions in there. Maybe
a little gravy if I had it, otherwise moistend with a little broth.

I love all kinds of Mexican type casseroles. My mom made the Dortio one. I
can't remember what all was in it. I have recently seen some for Doritos
but they're not the same. I know that hers had ground beef. Perhaps
tomatoes and cheese. It was very good! I've made them with tortillas. I
like the kind with the cornbread top.

I've done all sorts of Italian ones. Eggplant Rollatine, baked polenta with
red sauce.

Many, many different things. Heck, even some pot pies would be considered
casseroles!

On 3/15/2013 7:47 PM, Dave Smith wrote:
>
> You didn't have to tell your age. I was just trying to point out that it
> was a food fad. Maybe it will come back some time, like fondue, except
> that fondue can be good.

I didn't like fondu back when my mom made it. I think because there were
only two kinds, cheese or chocolate. The cheese fondu was just too
rich, though the chocolate was good with pound cake or bananas. When I
was asked to go to The Melting Pot I had my doubts but it was very good.
I especially liked the dip for the meat. I don't know what it was but
it resembled broth.

On 3/17/2013 8:45 PM, Cheryl wrote:
> On 3/15/2013 7:47 PM, Dave Smith wrote:
>>
>> You didn't have to tell your age. I was just trying to point out that it
>> was a food fad. Maybe it will come back some time, like fondue, except
>> that fondue can be good.
>
> I didn't like fondu back when my mom made it. I think because there were
> only two kinds, cheese or chocolate. The cheese fondu was just too
> rich, though the chocolate was good with pound cake or bananas. When I
> was asked to go to The Melting Pot I had my doubts but it was very good.
> I especially liked the dip for the meat. I don't know what it was but
> it resembled broth.

There was a Melting Pot restaurant in Germantown, TN. I didn't eat
there, just heard about it. It got so-so reviews but I moved before I
could try it.

Any recipe I've ever seen for meat fondue required fat for deep frying
in the fondue pot. Then it was served with "dipping sauces". I've
never used my fondue pot to deep fry meat but apparently I could.

I do like cheese fondue. Swiss cheese with a bit of white wine is nice
for dipping toasted cubes of crusty french bread. A beer-cheese fondue
with cheddar works great with sliced rounds of smoked sausage.

Jill

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.

wrote:
> 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.

How very odd that they'd call that Chalupas. Since Chalupas are totally
different.

My tortilla casserole has corn tortillas in it. They are layerd with salsa
or some kind of tomato product. Whatever I have in the house. Chopped
tomatoes, tomato sauce, Rotel... If I am using a bland tomato product, I
might add chiles or chili powder. I also use layers of onions and bell
peppers. Used to use cheese but now I might use creamed corn instead. If I
have it. It's not something I buy all the time. Also layers of cooked
ground beef or chicken and sometimes even some beans. Easy, filling and
quick to make.

Dave Smith wrote:
> 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.

I would consider lasagna to be a casserole as would a Shepard's or cottage
pie. For that matter so would scalloped potatoes or potatoes au gratin.

We had tuna casserole a lot as well as spaghetti red. Then my mom got a
recipe for chicken amandine. We had that a lot. Later, after I moved out,
she started doing something similar with brown rice and pork chops on top.
Really bland stuff. No seasonings to it. Then in the 70's we had the Tater
Tot casserole. I'm a lot more adventurous. I make all sorts of casseroles.

Julie Bove wrote:
>
> I would consider lasagna to be a casserole as would a Shepard's or cottage
> pie.

I respectfully have to disagree with you there, Julie. I see what you are
saying....all cooked in a deep dish but I would never consider lasagna to be
a casserole. Not even cottage pie.

G.

Gary wrote:
> Julie Bove wrote:
>>
>> I would consider lasagna to be a casserole as would a Shepard's or
>> cottage pie.
>
> I respectfully have to disagree with you there, Julie. I see what
> you are saying....all cooked in a deep dish but I would never
> consider lasagna to be a casserole. Not even cottage pie.
>
> G.

I looked up the definition of a casserole awhile back. It said that it
generally contains a starch, a protein and a sauce. So those fit that
definition.

On Sat, 16 Mar 2013 22:18:28 -0700, "Julie Bove"
> wrote:

>Gary wrote:
>> Julie Bove wrote:
>>>
>>> I would consider lasagna to be a casserole as would a Shepard's or
>>> cottage pie.
>>
>> I respectfully have to disagree with you there, Julie. I see what
>> you are saying....all cooked in a deep dish but I would never
>> consider lasagna to be a casserole. Not even cottage pie.
>>
>> G.
>
>I looked up the definition of a casserole awhile back. It said that it
>generally contains a starch, a protein and a sauce.

If you actually looked up "casserole" you'd have supplied the URL...
you did not... casserole is a cooking *method*.
http://www.merriam-webster.com/dictionary/casserole

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.

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

No, it doesn't appeal to me. That being said, it is fun to read
such things.

--
Jean B.
PRACTICING LUDDITE

"jmcquown" > wrote in message
...
>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

Well, I might make a beef and noodle casserole but not quite that. For sure
no BBQ sauce in it. And no olives. Probably wouldn't put the mushrooms
either. Or the cheese. And I dislike those toppings on casseroles.
Especially because if there are leftovers, the toppings get soggy! Although
I might make this with tomato sauce, I would probably be more likely to use
a beef gravy and perhaps some peas. At least it doesn't call for cream of
cack soup!

On 3/15/2013 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!)
>
> 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

I'd eat it. I might sub some of the ingredients but I guess that isn't
the point. I wonder what the best noodles for this would be, egg noodles?

On Sun, 17 Mar 2013 17:53:26 -0400, Cheryl >
wrote:

> I wonder what the best noodles for this would be, egg noodles?

Can you buy any other kind?

--
Food is an important part of a balanced diet.

On 3/17/2013 6:08 PM, sf wrote:

> On Sun, 17 Mar 2013 17:53:26 -0400, Cheryl >
> wrote:
>
>> I wonder what the best noodles for this would be, egg noodles?
>
> Can you buy any other kind?
>
You're pretty snippy today.

On Sun, 17 Mar 2013 21:14:00 -0400, Cheryl >
wrote:

> On 3/17/2013 6:08 PM, sf wrote:
>
> > On Sun, 17 Mar 2013 17:53:26 -0400, Cheryl >
> > wrote:
> >
> >> I wonder what the best noodles for this would be, egg noodles?
> >
> > Can you buy any other kind?
> >
> You're pretty snippy today.

Be honest instead of reactionary.

--
Food is an important part of a balanced diet.

On 3/18/2013 12:09 AM, sf wrote:
> On Sun, 17 Mar 2013 21:14:00 -0400, Cheryl >
> wrote:
>
>> On 3/17/2013 6:08 PM, sf wrote:
>>
>>> On Sun, 17 Mar 2013 17:53:26 -0400, Cheryl >
>>> wrote:
>>>
>>>> I wonder what the best noodles for this would be, egg noodles?
>>>
>>> Can you buy any other kind?
>>>
>> You're pretty snippy today.
>
> Be honest instead of reactionary.
>
I have no idea what you mean by that.