Recipes: Casseroles and Peach Cobbler
by June Winters
Jul 11, 2013 | 2599 views |  0 comments | 51 51 recommendations | email to a friend | print
Meat and Potatoes Casserole
Meat and Potatoes Casserole
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Someone said, “The best thing that ever happened to a casserole was a can of cream of mushroom soup,” and I agree. What would we do without it? Before cream soups, cooks had to prepare their own sauces to add to casseroles which doubled time in the kitchen.

I’m reminded of an incident that happened several years ago. At Sunday School one morning we were discussing things in our lives that we were grateful for. One fellow sincerely added, “I am forever grateful for casseroles.” Those are my sentiments exactly!

The Meat and Potato Casserole featured today is so simple to prepare. Another great thing for working “ladies of the house,” the casserole can be put together the night before, ready to pop in the oven the minute you get home the following day!

The Cabbage Stir-Fry is not only good but also “good for you.” There are a lot of ways to prepare fried cabbage, but this is my favorite and I hope it will become a favorite of yours and your family. The recipe was given to a relative of mine years ago.

Chilton County peaches have arrived and they seem to be plentiful this year, which means a good price at the grocery. There’s no better way to top off any meal than with a fresh peach cobbler.

MEAT and POTATOES CASSEROLE 8 medium-size red potatoes

1 medium sweet onion

1 pound ground beef

1 can (14 & one-half ounces) cream of mushroom soup

1 can (14 & one-half ounces) cream of celery soup

1 cup shredded sharp cheddar cheese

One-half teaspoon salt

One-fourth teaspoon black pepper


Grease a 9x13-inch casserole. Wash and slice potatoes in fairly thin slices, and place one-half the slices in the bottom of casserole. Crumble ground beef over the top of potatoes; slice onion in rings and place on top of ground beef. Add remainder of potatoes and sprinkle with salt and pepper.

Combine soups in a small bowl and mix well. Pour soups over the top of potato slices.

Cover with foil and place in a preheated 365 degree oven. Bake for 1 hour & 15 minutes. Remove cover, sprinkle with cheese and bake 5 minutes more.

Variation: May add a can of any vegetable, (drained) over ground beef before continuing layers.

CABBAGE STIR-FRY 1 medium head cabbage or one half large head

1 large onion, sliced in thin rings

1 stick butter or margarine

Salt and pepper to taste


Shred cabbage and slice onion; set aside. In a 2-quart Dutch oven, melt butter over medium-low heat. Add cabbage and onion and stir well. Cover and cook slowly stirring frequently. When cabbage has reached the tender stage, add salt and pepper and stir well. Remove from heat and serve hot.

FRESH PEACH COBBLER 8 medium-sized fresh peaches

Three-fourths cup sugar

One-eighth teaspoon cinnamon, (optional)

1 stick butter or margarine

2 unbaked pie shells


Wash peaches, peel and remove seed. In a medium bowl, slice peaches thin. Add sugar and stir. Let sit for 10 minutes so that sugar is completely dissolved. Place one-half sliced peaches in a 1 & one-half quart-size casserole. Cover the top with 1 of the pie crusts. Place the casserole in a preheated 350 degree oven and bake until pie crust is lightly browned. Remove from oven and add remainder of peaches over the top of pie crust. Cover with remaining crust and return to oven. Cook until second crust is golden brown. Serve warm.