Cheesy Herbed Frankfurters

I found this recipe and Creamy Onion Frankfurters in a magazine in the late 1970s, but neither recipe says where I got them.

Servings: 2-3

2 cups Monterrey Jack cheese, shredded
¼ tsp dried basil
¼ tsp dried sage
¼ tsp dried thyme
¼ tsp dried rosemary
¼ tsp dried oregano
¼ tsp dried marjoram
3 large frankfurters (about 7″ long)
1 baguette, about 21″ long

  1. Mix cheese & herbs.
  2. Cook frankfurters as desired (broil, grill, boil). Cut each almost in half lengthwise.
  3. Cut baguette into 3 pieces.  Cut each piece almost in half lengthwise.
  4. Sprinkle half of the cheese mixture into the sliced baguette.
  5. Top with frankfurters, opening out flat.
  6. Sprinkle with remaining cheese mixture.
  7. Place on a baking sheet and heat in 375℉ oven until cheese is melted, about 15 minutes.

Streamlined Lasagna

This is the recipe that my mother made when I was growing up. It is not authentic in many ways, but it is delicious comfort food using ingredients that were readily available in a grocery store in the 1970s.

Servings: 6

1 Tbsp oil
½ cup onion, diced
1 lb ground beef
1 clove garlic, sliced
¾ tsp salt
¼ tsp pepper
1 tsp dried oregano
3 Tbsp parsley, chopped
15 oz can diced tomatoes
8 oz tomato sauce
8 oz lasagne noodles ( 8 slices)
4 oz Swiss cheese, sliced thin
1 ½ cups cottage cheese
parsley, chopped

  1. Heat oil in a large skillet over medium high heat. Saute onion until tender.
  2. Add ground beef, cook until browned.
  3. Mash garlic with salt and add to meat with pepper, oregano, parsley, tomatoes, and tomato sauce. Simmer for 30 minutes.
  4. If making ahead, refrigerate sauce until ready to assemble.
  5. Preheat oven to 350℉.
  6. Cook lasagne noodles until al dente. Drain & cover with cold water.
  7. Spread of sauce in a 9×13 pan. Top with half each of lasagne noodles, Swiss cheese (reserve 1 slice) & cottage cheese.
  8. Repeat, ending with remaining sauce and reserved cheese.
  9. Bake for 30 minutes or until hot & bubbly.
  10. Sprinkle with chopped parsley before serving.
  • I prefer “petite diced” tomatoes which are cut into appx ½” pieces. You could also use fresh or frozen tomatoes.
  • You can substitute mozzarella for the Swiss cheese and ricotta for the cottage cheese for a more authentic dish.

Mary’s G-o-o-o-d Stuff

I got this recipe from a recipe exchange that I belonged to in the late 2000s, but unfortunately I did not make a note of who submitted the recipe. If you know where this recipe came from, please let me know.

Servings: 6

2 Tbsp water
1 lb Italian sausage
1 onion, dices
4 cloves garlic, minced
15 oz can diced tomatoes
4 oz green chile, chopped
2 cups water
8 oz uncooked pasta (shells, rotini, penne, etc.)
1 Tbsp dried oregano
1 Tbsp dried thyme
½ tsp nutmeg
1 cup sour cream

  1. Heat 2 Tbsp water in a large skillet or Dutch oven.
  2. Add sausage, cover and cook over medium heat for 5 minutes. Remove cover and let water evaporate, browning sausage lightly. Drain off fat.
  3. Add onion & garlic and cook 5 minutes longer.
  4. Add tomatoes, chiles and water. Bring to a boil.
  5. Add pasta and spices. Return to a boil, turn heat to low.
  6. Cover and cook until pasta is al dente. Mixture should be loose, but not too soupy.
  7. Turn off heat and stir in sour cream.
  • I prefer “petite diced” tomatoes which are cut into appx ½” pieces. You could also use fresh or frozen tomatoes.
  • You can substitute 2 – 10 oz cans diced tomatoes with chilies for the canned tomatoes and the chiles.
  • You can substitute yogurt for the sour cream.

Newport Beef Casserole

McCall’s Great American Recipe Card Collection 1973

1/4 cup oil
1/3 cup finely chopped onion
3 cloves garlic, minced
1 cup diced carrot
1/2 cup diced celery
1 lb ground beef
1 can (6 oz) mushrooms, drained
1 cup sherry
1 can (6 oz) tomato paste
1 can (17 oz) diced tomatoes
salt to taste
1/2 tsp pepper
1 Tbsp dried oregano
1 Tbsp dried basil
8 oz small shell pasta
1 pkg (10 oz) frozen chopped spinach
1 cup sharp Cheddar, grated
1/2 cup bread crumbs
Parmesan, grated

  1. In hot oil in large skillet, saute onion, garlic, carrot, and celery until onion is golden – about 5 minutes.
  2. Add beef; cook, stirring, until browned.
  3. Add mushrooms, sherry, tomato paste, tomatoes, salt, pepper, oregano, and basil: simmer, uncovered 1 1/2 hours.
  4. If desired, cool, cover, and refrigerate until needed.
  5. About 45 minutes before serving time, preheat oven to 350F.
  6. Cook shells and spinach as package labels direct. Drain well.
  7. Reheat sauce if needed. Add shells and spinach.
  8. Turn into 3-quart casserole.
  9. Top with bread crumbs and Cheddar.
  10. Bake, uncovered, 30 minutes, or until bubbly and browned.
  11. Serve sprinkled with Parmesan cheese.
  12. Makes 8 servings.
  • NOTES

Moussaka

My mother cut this recipe out of a magazine in the 70s. I have a photocopy of it, but it does not show the magazine’s name. Like many old photocopies, it is faded and very difficult to read. The recipe, however, is as delicious as always.

Servings: 6

Meat Sauce

2 Tbsp butter
1 cup onion, diced
1 ½ lbs ground beef or lamb
1 clove garlic, crushed
½ tsp oregano, dried
½ tsp dried basil
½ tsp cinnamon
dash freshly ground black pepper
1 tsp salt
16 oz tomato sauce
2 Tbsp dry bread crumbs

  1. Melt butter in 4 quart Dutch oven.
  2. Add onion and meat, stirring until brown, about 10 minutes.
  3. Add garlic, herbs, & spices. Cook until fragrant, 1-2 minutes.
  4. Add tomato sauce, bring to boil, stirring often. Reduce heat; simmer uncovered, 1/2 hour.
  5. Stir in bread crumbs.
Eggplant

2-2 ½ lbs eggplant
½ cup butter, melted
salt

  1. Halve unpeeled eggplant lengthwise, then slice ½ inch thick.
  2. Place in broiler pan and brush lightly with melted butter. Sprinkle lightly with salt.
  3. Broil 4 inches from heat, 4 minutes per side, or until golden.
Bechamel (Cream Sauce in original)

2 Tbsp butter
2 Tbsp flour
½ tsp salt
dash pepper
2 c milk
2 large eggs

  1. In a medium saucepan melt butter; remove from heat and stir in flour, salt and pepper.
  2. Add milk gradually. Bring to a boil, stirring until mixture is thickened. Remove from heat.
  3. In a small bowl, beat eggs.
  4. Temper eggs by adding a small amount of hot bechamel sauce, whisking constantly. Return mixture to saucepan. Mix well and set aside.
Topping

½ cup Parmesan cheese, grated
½ cup Cheddar cheese, grated

Assembly
  1. Preheat oven to 375℉.
  2. In the bottom of 9″x13″ baking dish, layer 1/2 of the eggplant, overlapping slightly.
  3. Mix cheeses. Sprinkle 3 tablespoons over eggplant.
  4. Spoon meat sauce over top.
  5. Sprinkle with 3 tablespoons cheese.
  6. Layer rest of eggplant, overlapping as before.
  7. Pour cream sauce over all.
  8. Sprinkle top with remaining cheese.
  9. Bake 35-40 minutes or until golden brown and top is set. If desired, brown top under broiler for 1 minute. Cool slightly before serving.
  • You can replace the Cheddar cheese with more Parmesan.