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Mixtures provide pleasant fragrant blending

This week's recipes include Sukiyaki skillet casserole, macaroni loaf, and chicken casserole squares
FromTheKitchen_withJoyceWalter
From the Kitchen by Joyce Walter

The winds of a cold winter are still blowing outdoors but indoors the fragrant blending of various mixtures takes the chill off in a most pleasant fashion.

This week’s recipes come from the 1972 publication, Look ’n’ Cook Cook Book, prepared in large print to compensate for failing eyesight.

• • •

Sukiyaki Skillet Casserole

1/2 cup soy sauce
1/2 cup beef broth
3 tbsps. sugar
1/4 tsp. pepper
1/4 tsp. salt
4 tbsps. vegetable oil
1 cup diced celery
6 small onions, sliced
1 can sliced bamboo shoots
20 mushrooms, sliced
1 can sliced scallions
2 lbs. sirloin beef, cut paper thin, cross grain

Combine soy sauce, beef broth, sugar and spices. Brown beef in oil. Add half cup of the sauce to the meat. Push to one side of skillet and add celery, onions, bamboo shoots and scallions. Cook until vegetables are soft, stirring frequently. Combine both mixtures, add remaining sauce and cook 5-10 minutes. Serve with thin pasta.

• • •

Macaroni Loaf

1 cup elbow macaroni
3 tsps. salt
8 tsps. butter
1/4 cup chopped pimiento
1 tbsp. chopped parsley
2 tsps. chopped onion
1 cup grated cheese
6 eggs, separated
1 1/2 cups soft bread crumbs
1 1/2 cups milk, scalded

Cook macaroni and drain. Pour hot milk over bread crumbs. Add butter, pimiento, parsley, onion, salt and cheese. Add well-beaten egg yolks to mixture.

Combine with macaroni. Fold in stiffly beaten egg whites.

Put mixture in a buttered loaf pan. Place loaf tin in a pan of water and bake one hour at 350 degrees F. Serve with a mushroom or other sauce.

• • •

Chicken Casserole Squares

1-4 oz. can mushroom pieces, drained
4 cups cooked chicken, diced
4 cups soft bread crumbs
1 1/2 cups milk
1 1/3 cups chicken broth
1 tbsp. pimiento
3 eggs, beaten
2 tbsps. minced onion
3/4 tsp. salt
dash pepper
1/8 tsp. each paprika and celery salt

Drain mushrooms and saute in 2 tbsps. melted butter. Add remaining ingredients. Mix thoroughly. Pour into a greased 9x13 inch pan and bake at 350 degrees F. for 90 minutes. Remove from oven, let sit five minutes then cut into squares. Serve with a mushroom sauce or a favourite thin dip.
 
Joyce Walter can be reached at ronjoy@sasktel.net

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