Macaroni and Ground Beef Casserole: Easy Entertaining, Georgia State Chapter PEO 1957

Macaroni and Ground Beef Casserole
Easy Entertaining, Georgia State Chapter PEO 1957

1 box elbow macaroni
1 lb ground beef
1 green pepper
2 cans cream of mushroom soup
2 medium onions
1 small can mushrooms
1/2 cup chopped black olives
1/2 cup grated cheese

Cook macaroni in boiling salted water. Brown onion, pepper and meat in skillet in small amount of fat. Add soup, undiluted. Add cooked macaroni, mushrooms, olives. Place in buttered casserole. Sprinkle grated cheese over top and cook in 325 degree oven for 20 minutes.

Serves 8-10

Jonmorzetti (Easy Entertaining, Georgia State Chapter PEO)

Jonmorzetti
(Easy Entertaining, Georgia State Chapter PEO)

1/3 package broad noodles
3 tbsp fat
1 pound ground beef
1 green pepper, chopped
1 large onion, chopped
2 cans tomato paste
3 cans water
1/2 lb Cheddar cheese, cubed or grated
Salt
Pepper

Cook noodles by directions on package. Brown together the ground beef, green peppers, and onion in hot fat. Add the two cans of tomato paste with 3 cans water. Add the cooked noodles and cubed cheese. Place in casserole and bake for one hour at 350 degree.

Serves 6 to 8

Seafood Ragout (Easy Entertaining, Georgia State Chapter PEO, 1957)

Seafood Ragout (In a Chafing Dish)
(Easy Entertaining, Georgia State Chapter PEO, 1957, 14th Printing 1980)

1 pint oysters
2 lbs. shrimp, cooked
1/4 cup flour
1/4 cup butter
3/4 cup cream
Few grains cayenne
1/2 tsp onion juice
1/4 tsp pepper
3/4 cup diced cooked chicken
2 tablespoons sherry
1 tablespoon finely chopped parsley
3/4 lbs. mushrooms
Salt to taste

Heat oysters until edges curl. Make sauce of butter, flour and cream. Add seasonings, then remainder of ingredients. Serve hot.