Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Pick boiled fish. Place in bake dish in layers with mashed potatoes. Use bits of onion and well seasoned milk gravy over each layer. Sprinkle fine crumbs and bits of butter over top and bake.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

For this delicious dish use an earthen baker (with a tight cover, if possible). Procure a small-sized young chicken; dress, draw and singe. Rub well with a flour and water paste; wipe quite dry inside; dust with salt and pepper. Rinse and drain 1 quart of sweet, fresh sauerkraut. Fill the chicken with hot mashed potatoes, well seasoned; lay it in the roaster, and place on it 2 slices of bacon (place 2 slices in bottom of roaster also); then cover the chicken completely with sauerkraut; add a saltspoonful of salt and half that quantity of pepper.

Originally Published:
Ann Arbor Cookbook, 1904
Original Images:

Fry ham, as for gumbo, with garlic, onion and pepper; add
3 cups of tomatoes and strain. Have 1 cup of rice, previously
soaked in warm water. Put the rice into the hot tomato and add
herbs to taste. Keep the pot covered and boil slowly until the rice
is well cooked. When the rice is ready to serve oysters may be
lightly pressed into the rice. Put into a baking dish and set into
the oven until the oysters curl. Clams or shrimps may be used
instead of oysters.

Originally Published:
Presbyterian King’s Daughters Cook Book, 194?
Original Images:

2 cups cooked noodles, 1 1/2 cups cream style corn, 1/3 cup grated cheese, 2 tbsps. chopped onion, 2 tbsps. chopped celery, 1/3 cup rolled cracker crumbs 4 tbsps. melted butter, 1 cup milk, 1 egg, 1 tsp. salt, 1/2 tsp. paprika.

Mix all together. Pour into buttered dish and bake one hour.

Originally Published:
Presbyterian King’s Daughters Cook Book, 194?
Original Images:

2 tbsps. butter, 1 1/2 cups milk, salt, pepper, 2 1/2 tbsps. flour, 4 eggs,
1 tsp. sugar, generous pound of carrots, 1 lb. Brussels Sprouts, butter for serving.

Clean carrots, pass through meat chopper. Boil Brussels Sprouts, (may substitute cauliflower if necessary). Boil only 6 minutes. Make a white sauce (smooth) of the butter, flour and milk. Remove from fire, stir in the yolks of the eggs, one at a time. To this batter, add the carrots and lastly fold in the stiffly beaten egg whites, salt, sugar, and white pepper to taste. Have a deep baking dish buttered and dusted with crumbs. Place batter, alternately with sprouts in baking dish until full. Dot generously with butter. Spread bread crumbs on top then more butter. Bake one hour in moderate oven. Serve with drawn butter.

Originally Published:
Presbyterian King’s Daughters Cook Book, 194?
Original Images:

1 veal steak (cut in cubes), 1 large onion, 1/2 pt. of coffee cream, 1 large can mushrooms, pepper and salt, 1 package of broad noodles.

Brown meat in butter, add sliced onion and mushrooms. Brown all slightly. Add 1 cup water and the juice from mushrooms. Let simmer until the meat is tender.

Have noodles cooked in salted water. Drain, and add to meat mixture. Put all in casserole, pour over the cream, sprinkle with cracker crumbs, dot with butter and bake 20 minutes.

Originally Published:
Presbyterian King’s Daughters Cook Book, 194?
Original Images:

Serves three or four people.

3 slices of bread (buttered and cut into strips), 6 to 8 oz. cheese, 1 1/2 cups milk, dash of dry mustard, 3 eggs, 1/2 tsp. salt.

Place the bread strips, lattice-work fashion, in a quart casserole with sliced cheese between the layers of bread. Top layer should be cheese. Beat eggs, add milk and seasoning and pour over the bread and cheese.

Bake at 375 degrees for a half hour, or until the egg is set. (Top should be brown).

Originally Published:
Presbyterian King’s Daughters Cook Book, 194?
Original Images:

1 1/2 tsps. salt, 2 tbsps. butter, 1/8 tsp. pepper, 1 can condensed Tomato Soup, 3/4 lb. ground beef, 4 tbsps. chopped onion, 1 1/2 cups uncooked elbow macaroni.

Melt the butter and cook the onion until soft but not brown. Add the beef and cook until brown. Add the macaroni which has been cooked until tender in boiling water. Add tomato soup and seasonings. Put mixture into a greased casserole, cover and bake in a 350 degree oven for 20 to 30 minutes. Serves six.

Originally Published:
Presbyterian King’s Daughters Cook Book, 194?
Original Images:

Boil pkg. noodles in salted water 20 min. Put layer of link sausage in bottom of casserole, cover with noodles, diced onion, and green pepper. Repeat. Cover over with pint can tomatoes. Bake 1/2 hour in moderate oven or until sausages are cooked through.

Originally Published:
Presbyterian King’s Daughters Cook Book, 194?
Original Images:

2 cups cooked noodles, 2 cups canned cream style corn, 1/3 cup grated cheese, 2 tbsps. chopped onion, 2 tbsps. chopped celery, 1 beaten egg, 1/3 cup cracker crumbs, 1 tsp. salt, 4 tbsps. butter, 1 cup milk.

Mix all together and bake in a moderate oven about one hour.

Originally Published:
Presbyterian King’s Daughters Cook Book, 194?
Original Images:

Casserole for 25 people.

1 1/2 lb. lean pork (or beef) ground, 6 large onions (sliced fine), 2 pkgs. broad, flat noodles, 1 lb. yellow cheese, 1 bunch celery (diced), 2 green peppers (diced), 3 cans tomato soup (not diluted), 1 can large mushrooms, juice of 1/2 lemon, salt, pepper and paprika.

Fry pork and onions till brown, while noodles are boiling. Heat tomato soup, add all ingredients. Put in baking dish and bake slowly at 350 degrees for two hours. Cheese melts all through it. Serve tossed salad, with grapefruit and asparagus, with this dish and a light dessert. Excellent for Football weekends.

Originally Published:
Like Mama Used to Make, 1952
Original Images:

1/2 lb. broad noodles
1/8 t. salt
2 eggs
4 Tb. shortening (butter or chicken fat)
3 Tb. sugar
1/2 C. chopped seedless raisins
1/4 t. cinnamon.
1/4 C. chopped walnuts
3 Tb. bread crumbs

Boil noodles in 2 quarts water and 1 tsp. salt. After tender, rinse with cold water. Beat eggs with sugar, cinnamon and salt. Add the noodles. Melt fat and add to mixture. Turn 1/2 of mixture into greased baking dish, sprinkle with all of nuts and raisins and cover with remainder of noodles. Top with bread crumbs. Bake 45 minutes at 400°. You can substitute 1/2 C. chopped apples for half of the raisins, or else dried fruit of any kind can be added.

APPLE AND MATZA KUGEL, See Passover Section, Page 42
GRATED APPLE KUGEL, See Passover Section, Page 42.

Originally Published:
Like Mama Used to Make, 1952
Original Images:

1/2 lb. medium noodles - cooked
1/4 C. butter or oleo
1/4 lb. each of cream, cottage and american cheese
3 eggs - beaten to just mix thoroughly
1 C. milk
1/3 C. sugar (optional)
1 C. sour cream
salt to taste

Mix together and place in a two quart buttered casserole.
Sprinkle cornflakes on top and bake 350 degree for 40 minutes-
one hour.
MATZA CHEESE KUGEL, See Passover Section, Page 43.

Originally Published:
Like Mama Used to Make, 1952
Original Images:

1/2 lb. broad noodles
1/8 C. sugar
1/2 lb. cottage cheese
1/8 lb. soft butter
1/2 pt. sour cream
Pinch of salt
3 eggs

Boil noodles. Mix with other ingredients. Pour into greased baking dish and bake 15 minutes at 400°, then 1 hr. at 350°. Cut into squares. Serves about 6, as a side dish.

Originally Published:
Like Mama Used to Make, 1952
Original Images:

1/2 lb. broad noodles - cooked and drained
Stir 3 T. soft oleo through hot noodles

Mix well: 1 C. orange juice
1/2 t. grated orange rind
1/2 C. sugar
1/4 t. cinnamon
1/2 t. salt

Add to noodles and set aside for 1 1/2 hours at least.

1 apple - grated
1/4 C. raisins
2 eggs - well beaten
Add to noodles

Topping:
1/4 C. brown sugar
1/2 C. ground nuts
1/8 t. cinnamon

Pour into 2 quart casserole, greased. Add topping. Dot with butter. Bake 350 degrees for 1 hour.