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.

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

Baked Meat Sandwich (So Quick with New Bisquick, 1967)

Baked Meat Sandwich
Source: So Quick with New Bisquick, 1967

1 lb. ground lean pork or ground beef
1/2 cup chopped onion
1/2 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese
1 egg, slightly beaten
2 tbsp chopped parsley
1 1/2 tsp salt
1/4 tsp Tabasco
Biscuit dough
2 tbsp mayonnaise or salad dressing

Heat oven to 400. Grease square pan 8 x 8 x 2 inches or 4 individual casseroles.  In large skillet, cook and stir meat and onion until meat is lightly browned. Spoon off drippings. Stir in cheeses, egg, parsley, salt and Tabasco. Remove from heat, set aside.

Prepare biscuit dough from basic recipe - add mayonnaise with the water. With floured fingers, pat half the dough in prepared pan. Spread meat mixture over dough. Turn remaining dough onto meat mixture; with floured fingers, spread over meat.

Bake 25-30 minutes. Serve hot. 4-6 servings.

Biscuit Dough:
2 cups Bisquick
1/2 cup cold water

Stir ingredients with fork to a soft dough. Gently smooth dough into a ball on floured cloth covered board.

Midwest Chili (Kraft)

Midwest Chili
Source:  The Greatest Food Show in the Land, Kraft Cookbook
The Best of Kraft Television Recipes

1 lb ground beef
1/3 cup chopped onion
1 16 oz. can kidney beans
1 cup water
1.2 cup Kraft Barbecue Sauce
1 tablespoon chili powder
1/2 tsp salt

Brown meat, drain.  Add onion, cook until tender. Stir in remaining ingredients, and simmer 20 minutes, stirring occasionally.

Four  1 cup servings.

Hamburger Vegetable Soup

Hamburger Vegetable Soup
Source: Nancy Carter's Cookbook of  Tested Recipes

1 lb. ground beef
2 cups diced carrots
1/2 cup diced celery
1 medium onion, chopped
1/4 cup uncooked rice
2 teaspoons salt
1/4 teaspoon pepper
1 can (No. 303) Tomatoes
4 cups boiling water

Buy ground beef with an extra amount of suet thrown in. This adds to the flavor and richness of the soup. Place all ingredients in a large kettle, cover tightly, bring to boiling point.

Reduce heat and simmer one hour.  Makes 2 quarts. Serve with Garlic Bread.