Diane Prather

Diane Prather

Diane Prather: One column, two recipes

Diane Prather

Diane Prather's columns appear in the Craig Daily Press and Saturday Morning Press. You can call her at 824-8809.

Garden of the Gods Beef Casserole

1 pound ground beef

8 ounces medium width noodles

1 medium onion, chopped

1 medium green pepper, chopped

1 can tomato soup

¼ pound Longhorn cheese, grated

Salt and pepper

Preheat the oven to 350 degrees. Cook noodles according to the directions on the package. Meantime, slowly saute the meat with the onion and green pepper until the meat is thoroughly cooked and lightly browned. Blend drained noodles with the meat mixture. Add tomato soup and grated cheese. (You may wish to save a little cheese to sprinkle on top.) Season with salt and pepper. Bake in casserole dish at 350 degrees for 45 minutes.

- Recipe taken from "Cattlemen's Favorite Beef Recipes"

This week, the column features two more recipes from "Cattlemen's Favorite Beef Recipes: From the Kitchens of the Colorado Cowbelles."

This is the booklet of recipes, published in 1957, that Beverly Counts found and gave to me.

"Garden of the Gods Beef Casserole" reminds me a little of "Ding-a-ling Casserole."

To make the casserole, which serves four, you'll need: 1 pound ground beef, 8 ounces medium width noodles, 1 medium onion (chopped), 1 medium green pepper (chopped), 1 can tomato soup, ¼ pound Longhorn cheese (grated), and salt and pepper.

Cook the noodles according to the directions on the package. While they cook, slowly saute the ground beef with the chopped onions and green peppers until the meat is thoroughly cooked and lightly browned.

Blend the drained, cooked noodles with the meat mixture.

Add tomato soup and grated cheese. You may save enough cheese to sprinkle lightly over the top.

Season well with salt and pepper. Bake in a 350-degree oven for 45 minutes.

Back in 1957, this dish would have served four people for 23 ½ cents per serving. The suggested menu to go with the casserole includes carrot sticks or celery, bing cherry gelatin salad, french bread with garlic butter, peach sauce, and coffee or tea.

The recipe was contributed to the booklet by Mrs. Al Atchison, Pikes Peak Cowbelles.

I haven't tried this recipe yet because I'm out of green pepper.

More about it later.

I don't cook by using marinades, but maybe I should. My husband has used marinades when cooking steaks, and they have been delicious.

This next recipe uses a marinade.

You will need the following to make "Yampa Valley Pot Roast": 4 to 5 pounds of beef pot roast, ½ teaspoon ground cloves, ½ teaspoon pepper, 1 tablespoon salt, ½ cup oil, 1 or more cloves garlic, 2 tablespoons lemon juice, 2 or 3 bay leaves, and 1 ½ cups of tomato juice or tomatoes.

Wipe the meat.

Rub the surface with cloves, salt, and pepper. Make a marinade of the oil, garlic, lemon juice, vinegar, and tomato juice or tomatoes. Soak the meat in the marinade for five hours. Sprinkle the meat flour and brown the meat. Cover with the marinade. Add the bay leaves. Roast until tender at 325 degrees.

The suggested menu for "Yampa Valley Pot Roast" includes: chilled grapefruit slices in grape juice, mashed potatoes, whole kernel corn, mixed green salad, rolls, jelly, butter, coffee, tea, and milk. It serves six.

The approximate price per serving, in 1957, was 25 cents.

This recipe was contributed by Mrs. W.J.Ross, a member of the Routt County Cowbelles.

Thanks to Beverly Counts for finding the cookbook.

If you have recipes you'd like to share, please write to me at Box 415, Craig 81626 or call me at 824-8809.

Copyright Diane Prather, 2009.

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