Skillet Meatloaves (Camping & Quick Summer Meals, French's Seasoning Salt Advertisement, Not Dated)

Skillet Meatloaves

1 egg
1/2 cup tomato juice
1 tablespoon French's Minced Onion
1 teaspoon French's Seasoning Salt
1 1/2 lbs. ground beef
1/2 cup fine dry bread crumbs
1 tablespoon oil or shortening
2-3 slices process American cheese

Beat together egg, tomato juice, minced onion, seasoning salt in large bowl. Add ground beef and bread crumbs, mix lightly.  Shape into 5 or 6 small loaves. Heat oil in large skillet, add meatloaves and brown on both sides. Cover, cook over low heat 15-20 minutes, until cooked. Top each with a half slice of cheese during last few minutes of cooking.

5-6 servings.

Crunchy Tuna Casserole
Chicken of the Sea Tempting Tuna Cookbook 1976

8 oz egg noodles, cooked and drained
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/2 cup dairy sour cream
1 (10 oz) package frozen peas and carrots,cooked and drained
1 cup sliced mushrooms
13 ounces Chicken of the Sea Solid White (albacore) tuna, drained and flaked
1 tsp thyme
1/2 tsp salt
1/4 tsp pepper
1 cup fine dry bread crumbs
3 tablespoons melted butter or magarine

Preheat over to 350.  Combine noodles, soup and sour cream. Add peas and carrots, mushrooms, tuna,thyme, sale and  pepper. Pour into oiled 2 quart casserole. Combine bread crumbs and butter and sprinkle over top of casserole. Bake, uncovered 25-30 minutes or until hot and bubbly.

Vegetable Platter

Vegetable Platter
1965 Better Homes and Gardens Magazine Recipe

Source: Better Homes and Garden Magazine June 1965

"Perfect party pair! Baked tomatoes stuffed with a savory cheese filling plus asparagus laced with an elegant cream sauce"

6-8 medium tomatoes

1 5-oz. jar Old English Pasteurized Cheese Spread

2 tablespoons margarine

1/4 cup chopped green onion

1/4 cup dry bread crumbs

3 slices bacon, cooked and crumbled

Salt and pepper

1 4-oz. container whipped cream cheese with pimento

1/4 cup milk

18 fresh asparagus spears, cooked

Paprika

Slice stem ends from tomatoes, scoop out center, reserving pulp. Combine cheese spread and margarine, add diced pulp, onion, bread crumbs, and bacon. Season to taste. Fill tomatoes and bake at 350 degrees, 25-30 minutes.

Combine whipped cream cheese and milk. Heat, stirring until sauce is smooth. Pour over asparagus spears, garnish with paprika.

Tomato Pudding

Tomato Pudding

Source:   Charlotte Quilters Guild is Cooking - A Book of Favorite Recipes


4 c. dried bread crumbs
2 c. tomato puree
1 c. light brown sugar
1 c. melted butter
1/2 c. water
1/2 tsp. salt

Pour butter over bread cubes. In a saucepan, mix and simmer tomato puree, water, sugar and salt.  Simmer 5 minutes. Pour over bread cubes. Place in pan of hot water. Bake at 375 for 45-50 minutes.