1940's Entrees

1940’s Entrees

                                        by Collette

The following might have been served during the war in American kitchens.

Ham Casserole

1 pound chopped ham                                         3 cups water
½ pound sharp cheddar cheese                            2 cans mushroom soup
1 green pepper, chopped                                      1 small can mushrooms
12 ounce package noodles or macaroni

Mix all together; bake one hour at 350 degrees. Serves 8-10.

Easy Macaroni and Cheese

3 tablespoon butter or cooking oil                       ½ teaspoon salt
2 ½ cups uncooked macaroni                               dash of pepper
½ pound sharp cheese, grated                              1 quart milk

Melt butter in baking dish. Pour uncooked macaroni into melted butter and stir until macaroni is covered. Stir in salt, pepper and cheese through macaroni. Pour milk over all. Bake uncovered at 325 degrees for one hour. Do NOT stir while baking. Serves 8

Pork Chops and Scalloped Potatoes

Salt and pepper                                                    4 slices raw onion
4-6 pork chops                                                     1 can celery soup
6 sliced raw potatoes                                           1 cup milk
2 cups water

Season pork chops; coat with flour. Brown in hot fat in frying pan. Place potatoes in saucepan with water and ½ teaspoon salt; cover. Heat to boiling; cook 5-8 minutes. Drain and place potatoes in buttered 12x7x13/4 inch baking dish. Mix celery soup and milk; pour over potatoes. Arrange browned pork chops on top of potatoes. Bake at 350 degrees until potatoes are tender and pork chops are well done, a least one hour. Serves: 6