Adapted from a 1969 recipe from Favorite Recipes of Assemblies of God Women, this dish is exceedingly simple but nonetheless enjoyable. Cookbooks like these church women’s recipe collections give a window into what was actually served on the dinner tables of ordinary households, such as that of Mrs. Frank Giberson, whose recipe was published in […]
Man’s Casserole
With a name like this, it has to be vintage. Amazingly flavorful, preparation is fairly easy and its lower oven temperature makes it suitable for warmer-weather baking. You’ll need: 1 lb. ground beef1 cup onions, finely chopped½ tsp. celery seed (or ½ cup diced celery)2 Tbsp. butter1 Picnic size can cream of mushroom soup (that’s […]
Classic Lasagna
Lasagna hasn’t changed much from this 1960 recipe, and this one is fantastic. It calls for a lot of old-fashioned kitchen time, but it’s worth it. You’ll need: 1 lb. ground beefOlive oil2 cloves garlic, finely chopped1 package onion soup mix1 No. 1 can (that’s 8-9 oz.) tomato sauce1 No. ½ can (that’s 6-8 oz.) […]
Old-School Basic Meat & Potato Casserole
This dish is vintage simplicity at its most classic. Its old-school technique makes us oldsters feel young again, and slowly fills the house with the delicious aroma of anticipation. This recipe is designed for a very large casserole dish. To prepare in a standard 9×13 inch casserole dish, reduce the amount of each ingredient by […]
Suit-Yourself Potato & Sausage Casserole
Sometimes, it really is all in the food, with little help from seasonings. Use Polish sausage, smoked sausage, frankfurters … or even pepperoni! Adapted from a recipe in The French Chef with Julia Child, This recipe is an invitation for creativity. You’ll need: 2½ lbs. potatoes, peeled and sliced1 large or 2 small onions, finely […]
Turkey & Onions Au Gratin
This amazing dish is a fantastic way to use leftover turkey from Thanksgiving and make the most out of every remaining scrap of meat that you can salvage from the bone after roasting. I intentionally used only dark meat in this recipe, and the result is flavorful beyond wild expectations. You’ll need: 6 Tbsp. butter4 […]
Twas The Night Before Church Plant-Based Stroganoff
Sure to emit lots of malodorous, sulfur-containing gaseous metabolic by-products thanks to its plant-based protein, this Mennonite recipe adapted for Beyond Beef crumbles is sure to guarantee you a pew of your own. Oh, by the way, it’s insanely delicious. You’ll need: 6-8 oz. medium noodles or egg noodles½ cup onions, finely chopped2 Tbsp. butter1 […]
Company Baked Steak
This tender old-school great will remind you of being eight years old again, walking through your host’s front door and being hit with the delicious aroma of this dish cooking in the oven. This recipe by the late Jackie Olden was featured on Alan Ludden’s Meet the Cook radio spots during the 1970s. You’ll need: […]
Chili Casserole (Enchiladas, really)
This oddly named dish is fun to make with its lots of steps, and tastes good, too. The original 1966 recipe from Favorite Recipes of America called for beans, but I omitted the beans and increased meat to 2 lb. and increased tomato sauce to 15 oz. You will need: You’ll need: 2 lbs. ground […]
Company Beef Casserole
Those old “Company” dishes! The idea behind them was to be a course served when company was over. But guests or no guests, this is a tasty one to serve and save the leftovers for another day. You’ll need: 1 lb. ground beef2 Tbsp. shortening or beef tallow (more if meat is lean)1 medium onion, […]