50+ Lifestyles

Ella’s Kitchen

Summertime, a great time for family picnics and family reunions. It made me get nostalgic for some of the old homestyle recipes. I ran across a cookbook of my mother’s with recipes from a Mom ‘n Pop eatery in Wichita, Kansas back in the early 1960s. Hope you enjoy the selection…and maybe some memories along the way

Ella

[Ella can be contacted at ellaweeza@yahoo.com or Ella – 50+ Lifestyles, 804 W Lombard Street, Davenport, IA, 52804]

Tuna Noodle Casserole

2 C. cooked homemade or Gooch’s noodles
1 large can asparagus, cut fine, drained (save juice)
2 cans white tuna
1 can mushroom soup One 3 oz. can mushrooms (save juice)
Grated cheddar cheese Bar-B-Que chips

Place noodles in a greased 9×13 casserole dish. Add asparagus and tuna. cover with cheese. Mix together mushroom soup, asparagus juices, and juce from mushrooms. Pour over chese evenly, place mushrooms over all. top with crumbled Bar-B-Que chips. Bake 45 minutes at 350°. Serves 8.
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Special Vegetable

4 turnips sliced, partially cooked and drained.
6 carrots diced, partially cooked and drained
1 pkg. frozen peas, cooked slightly
Thin white sauce (3 Tbs. flour, 3 Tbs. butter, 1/2 tsp. salt, 1 1/2 C. milk)
1/2 tsp. curry powder
bread crumbs

Cook together white sauce ingredients. Add curry powder. In baking dish, alternate layers of other ingredients. Salt and pepper each. Add white sauce. Top with crumbs. Bake at 350 degrees until bubbly.

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Glorified Spinach or Broccoli

1 pkg. frozen spinach or broccoli
1/4 C. water
1/4 C. chopped onion 4 Tbs. butter (melted)
1/2 C. sour cream (commercial) 1 tsp. vinegar

Cook frozen vegetables in water with chopped onion added. Drain well. Add butter, pinch of salt and blend in sour cream. Add vinegar. Stir and serve. Serves 4.

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Baked Sandwich

12 slices sandwich bread (crusts removed)
Thinly sliced ham
Thinly sliced turkey or chicken breast
Swiss cheese 5 eggs beaten
1/2 tsp. onion juice salt and pepper
3 C. milk 1 can celery soup

Butter oblong 9×13 pan. Line bottom with 6 slices of bread. Layer on ham, cheese and turkey. Repeat with second layer of each. Top with remaining bread, one-side buttered (butter side up). Beat the eggs, add onions juice, milk and salt and pepper to taste. Mix and pour over bread. Cover and refirgerate overnight. Bake uncovered 1 1/2 hours at 325°. Prepare celery soup and pour over top before serving. Serves 10.