In the Kitchen…
Here is a hearty beef casserole we were served recently. We all enjoyed it very much and have made it a couple of times since. Thank you, Mrs. Solum, for sharing the recipe.
Beef Casserole
Brown:
- 1 lb. hamburger
- 1 medium onion, chopped
- Salt and pepper to taste
Place a layer of:
- chunked potatoes
- sliced carrots
- green beans
- 1/2 of the browned hamburger and onion
Top with:
- 1/2 can of vegetable-beef soup
- 1/2 can of mushroom soup
Repeat layer of vegetables and meat and top with remaining soups.
Bake at 350° for 1 hour. Very tasty if meal has to wait and is reheated!
60-Minute Rolls
In large mixing bowl combine:
- 2 c. white flour
- 3 T. sugar
- 1 t. salt
- 2 T. yeast (regular or instant)
In saucepan combine:
- 1 c. milk
- 1/2 c. water
- 1/3 c. margarine
Heat until very warm (120-130 degrees). Margarine does not need to melt.
Gradually add to dry ingredients and beat 3 minutes.
Stir in:
- 2 c. whole wheat flour
Turn onto floured board and knead until smooth and elastic, about 5 minutes. Place in greased bowl, turning to grease top. Cover, place bowl in pan of water about 98°. Let rise 15 minutes.
Turn dough onto lightly floured board. Divide in half and roll each in a 12” circle. Brush with melted margarine and cut in 12 pie wedges. Roll up from wide end and place on greased baking sheet. Cover with towel and let rise in warm place 15 minutes. Bake at 400° for 15 minutes or until brown.
Yield: 24 rolls
Variations
Cracked Wheat Rolls; add:
- 1/4 to 1/2 c. cracked wheat
Herb rolls; add:
- 1 t. each of garlic powder, parsley, basil and oregano
Cinnamon rolls; add:
- 2 or 3 eggs
- 1/3 c. sugar