Sloppy Joes

Sloppy Joes

1/2 stick butter
1 lg. onion, chopped
1/2- 1 cup chopped celery
1 medium green pepper chopped
2 to 2 1/2 lb. hamburger
1 can corned beef 12 oz. can (optional)
2 tbsp. Worcestershire sauce
1 tbsp. prepared mustard
Bottled ketchup 20 oz.
2 tbsp. brown sugar
1 tbsp. cider vinegar
1/2 tsp. paprika
1/2 tsp. cinnamon
3/4 tsp. chili powder
1/4 tsp. garlic salt
1/2 tsp. Tabasco sauce

Brown the onion in the butter until brown. Add the hamburger and corned beef and brown (Drain fat). Mix the remaining ingredients into a sauce. Pour over the meat and onions. Heat to a simmer. Simmer 10 minutes. Makes 2 quarts.

School Cafeteria Goulash

School Cafeteria Goulash

1 lb. ground beef
1 small box macaroni, cooked and drained
1 green pepper chopped
1 onion chopped
1 14 1/2oz can diced tomatoes
3 tbs tomato paste
1 tbs chili powder
2 tbs brown sugar
salt & pepper to taste
1 tsp minced garlic opt.

Brown ground beef with onion and green pepper.  (drain fat)   

Add cooked macaroni and remaining ingredients.

Cook over low heat until thickens.

Serve with homemade yeast rolls.  This was my favorite school lunch :)

Elephant Stew

Elephant Stew
Submitted by:
Dorothy Huber-Copied by M. Phelps

INGREDIENTS:
1 elephant (medium size)
Salt, pepper
Brown gravy (enough to cover elephant)

DIRECTIONS:
Cut elephant into bite size pieces. This should take about 2 months. Add brown gravy and boil over fire about 4 weeks at 465 degrees.

This will serve 3,800 people If more are expected, 2 rabbits may be added, but do this only if necessary as most people don’t like to find hare in their stew.


Kathryn Dodds Lutz was a Sixth Generation Descendant of Nicholas Beery. She has this highlight in The Beery Family History:

Wallace Fizgerald Beery, famous movie actor, born April 1, 1886, Kansas City, Mo; Nicknamed Jumbo by childhood playmates: His brother William found him work as an elephant tender with Ringling Bros. circus and later he went to the Forepaugh-Sells circus with William: Wally rose to be “bull man” in charge of all elephants and developed the trick of teaching elephants to stay in line in parades by holding trunk-to-tail.


Grandma has been collecting elephants for many years. She always said her ancestors training the elephants inspired her collection. Or maybe it was her political view.
Family and friends have given elephants for her birthday, Christmas, Mother’s Day or just because she needed more elephants. Grandma proudly displayed the collection in her Elephant Barn.

We always will think of our mother, grandma or friend whenever we see an elephant.

Chicken in a Pot

Granny Lutz would kill and dress a chicken after church, then fry it up for Sunday Dinner.  Times have changed now chickens are fancy pets and most cooks don't know how to cut up a chicken.  Enjoy this classic recipe and think of our ancestors that didn't have the luxury of shopping at Wal Mart!

Chicken in a Pot

INGREDIENTS:

• 1 whole chicken, about 3 1/2 pounds
• 1 large onion, chopped
• 2  garlic cloves, chopped
• 4 celery stocks, chopped into 2-inch pieces
• 4 large carrots, peeled & chopped into 2-inch pieces
• 1 cup frozen peas or any favorite vegetable 
• 8 small red potatoes, scrubbed/cut in half
• 6 cups low-sodium chicken or vegetable broth plus 2 cups water
• 3 tablespoons chopped  parsley
• 2 bay leaves
• 1/4 teaspoon freshly ground black pepper

DIRECTIONS:

• Butcher and dress a hen or shop at your local market for a plump 3 1/2 lb hen.
• (Remove inside packet with giblets) Cook chicken whole or cut in pieces 
• Place chicken, onion, garlic, celery, carrots, peas and potatoes in a stockpot large enough to hold the chicken and vegetables together. Add broth, 2 cups water, parsley, bay leaves and pepper. Bring to a simmer over medium-high heat. 

Reduce heat to maintain a simmer and cook, uncovered, making sure the chicken is submerged (add more water or broth if needed), for 45 to 50 minutes or until chicken is tender and juices run clear when pierced with a fork and vegetables are tender. Remove chicken from pot and set aside until cool enough to handle. Carve chicken into pieces and serve with vegetables and broth. Serve with crusty bread for soaking up the broth.

Hamburger Casserole

Hamburger Casserole

Madge Thompson/Ruth Choate

INGREDIENTS:
2 cups cooked rice
2 pounds hamburger
1 container (24 oz.) cottage cheese large curd drained
2 cup tomato sauce
1 chopped onion
1/4 teaspoon garlic salt
1/4 teaspoons sugar
dash pepper
1 teaspoon parsley flakes
1/4 teaspoon oregano
2 cups shredded cheddar cheese

DIRECTIONS:
1. Brown hamburger & onions, then add all seasoning and tomato sauce.

2. Simmer 15 minutes

3. Mix rice and cottage cheese

4. Layer the rice & cottage cheese mixture with the hamburger in 9” x 13” inch baking dish.

5. Top with shredded cheddar cheese. Bake 30 minutes at 350 degrees.

Tenderloin Pork

Tenderloin Pork
Submitted by:
Michael Becker

Hot Chili Delgado Style

Hot Chili Delgado Style

George’s Recipe

INGREDIENTS:
2 pounds hamburger
1 cup chopped onion
1 can diced tomatoes
1 can tomato sauce
1 can jalapeno relish
2 cans pinto beans
2 teaspoons green chilies
2 tablespoons chili powder
1 teaspoon garlic salt or 2 fresh cloves of garlic
1 tablespoon oregano

DIRECTIONS:
1. Cook the ground beef, onion and garlic in large skillet until beef is browned and drain.
2. Add the remaining ingredients. Bring to a boil. Reduce heat to low, simmer, stirring frequently, for 30 minutes.
3. Top with shredded Cheddar cheese and sour cream. Serve with corn chips or crackers.

Ground Beef and Noodles

Ground Beef and Noodles
Submitted by:
Sabine Becker

BBQ Ribs in Crock Pot

BBQ Ribs in Crock Pot
Submitted by:
Jim Phelps

INGREDIENTS:
SERVES 4 -6
3 lbs pork spareribs
salt
pepper
1 bottle barbecue sauce
1 onion, chopped

DIRECTIONS:
1. Chop up the onion, add to crock pot.

2. Rub the ribs with salt and pepper, add to crock pot.

3. Put half of the BBQ sauce on before they start cooking, then halfway through, drain the fat off the ribs, then add the rest
of the barbecue sauce and cook until done

4. Cook on low setting for 7-8 hours.

5. Put them under the broiler for a few minutes right before serving or put on the grill for 20 minutes.

Try not to lift the lid too much, cover ribs with foil while cooking

One Dish Macaroni Beef

One Dish Macaroni Beef
Submitted by:
Kathryn Lutz

INGREDIENTS:
1/2 pound ground beef
1 small onion, finely chopped
1 cup uncooked macaroni
1 can (8 ounces) tomato sauce
1 1/2 cup water
1/3 cup ketchup
1 can (7 ounces) whole kernel corn, undrained
1 tbsp. Packed brown sugar
1/2 tsp. salt

DIRECTIONS:
1. Brown ground beef and onion. Mix in remaining ingredients. Bring to a boil, reduce heat and simmer 20 minutes or until macaroni is tender.

Hamburger was always an ingredient for a quick meal. Mother would make hamburger gravy served on bread or another quick meal would be; brown the ground beef and onion with pork and beans added.