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| MEAT LOAF 1 1/2 lb. ground beef 1/2 lb. ground pork 1 t. salt A little pepper 2 eggs 1 c. milk 1 1/2 crackers, rolled fine 4 T. ketchup Mix, put in well buttered pan without water. In twenty minutes baste with one cup of hot water to which you add one teaspoon butter and one tablespoon ketchup. Bake 14 hours in 350° oven. Edna Gillaspey, Finley Chapel Centennial Cookbook, 1851-1951 |
| MEAT LOAF 2 lbs. hamburger 1 good t. salt 1/4 t. pepper 1 1/2 tomato 1 1/2 bread crust A little sage 1 egg Mix salt and pepper through the hamburger well; then add the liquid, crumbs, beaten eggs and sage. Shape into loaf. Pour cup boiling water over top and bake. Mrs. Gilbert Widmer, Finley Chapel Centennial Cookbook, 1851-1951 |
| PORCUPINE MEAT BALLS 1 1/2 lbs. ground beef 1/2 c. rice 1/2 t. pepper 1 T. minced onion 1 t. salt or more Combine and make into balls. One small can tomato soup or 1 cup juice 1½ cup water Put tomato and water in cooker and heat. Put meat balls into it and cook in pressure cooker for ten minutes, with pressure at (15 lb.) or simmer in covered skillet till rice and meat are well cooked. Mrs. Asa Payne, Finley Chapel Centennial Cookbook, 1851-1951 |
| LIVER DINNER RING 1 lb. liver (beef, calves, pork or lamb) 1 lb. well seasoned pork sausage 2 T. chili sauce 2 T. horseradish 1 T. grated onion 2 beaten eggs 2 c. dry bread crumbs 1 c. water Cover liver with hot water; cover and simmer 5 minutes. Put through food grinder, using fine plate. Add remaining ingredients; mix thoroughly. Fill well oiled 8 1/2 inch ring mold or a pan. Bake in moderate oven (350°) one hour. Serve with chili sauce. Serves 8. Mrs. Vernon Seberg, Finley Chapel Centennial Cookbook, 1851-1951 |
| SALMON AND MACARONI 1 can Red Salmon. Cook the amount of macaroni you want. 1 cup milk, 2 eggs, beat yolks and put in. Beat whites stiff and put in last Add a little butter and bake in 375° oven. Mrs. Elmer Allender, Finley Chapel Centennial Cookbook, 1851-1951 |
| CHICKEN AU GRATIN 2 cooked chicken (cut into pieces) 1/2 c. ham (cut in thin narrow strips) 1 c. sautéed mushrooms. Sauce: 2 T. butter 4 T. flour 2 c. milk Salt to taste Rub flour and butter together. Have milk at boiling point. Pour into flour and butter, beating with wire whip until smooth and thick. Add salt. Join chicken, ham and sauce. Season with 1 tablespoon onion juice and lemon and 2 tablespoons grated cheese. Fill ramekins or baking dish, cover with buttered bread crumbs and brown in oven. Mrs. Warren Hall, Finley Chapel Centennial Cookbook, 1851-1951 |
| CHICKEN ROYAL 1 chicken. When cooked, take off bones and cut in small places. 4 hard boiled eggs (chop whites and crumb yolks) Make a white sauce of these ingredients: 6 T. flour, 1 qt. milk, 6 T. butter or chicken fat. Salt and pepper as you put in pan. Butter a pan about 9 x 12 inches. Put in a layer of gravy, then chicken, then eggs. Repeat this and put remainder of gravy on top. Sprinkle with cracker crumbs. Bake 20 minutes. Mrs. Sam Haulme, Finley Chapel Centennial Cookbook, 1851-1951 |
| CHOP SUEY 1 1/4 lb. cubed round steak 1/2 lb. cubed shoulder pork 3 c. chopped onions 6 c. cut celery 2 1/2 oz. Soy Sauce 4 T. molasses 1 can bean sprouts Fry meat, when browned add onions and fry these. Have celery in large kettle, add meat and onions, soy sauce, molasses, and liquid from bean sprouts and mushrooms if desired. Use water if necessary. Cook until celery is done. Thicken with flour, add bean sprouts. Serve on rice or chow mein noodles. Mrs. S. E. Christie, Finley Chapel Centennial Cookbook, 1851-1951 |
| CORNED BEEF PATTIES 2 c. flour 1 t. baking powder 1/2 t. salt 6 T. shortening 1 egg yolk, slightly beaten 1/3 c. milk Sift dry ingredients. Add shortening and mix in thoroughly. Add egg to milk. Add to dry mixture to make a soft dough. Turn out on a floured board and toss lightly until the outside looks smooth. Roll out half the dough 1/8 inch thick; cut into quarters. Fit each into muffin pans, fill with the corned beef mixture and fold the edges of the pastry over to the center. Pinch the edges together on the top. Repeat with the remaining dough. Bake in hot oven at 425° F. for about 20 minutes. Serves 8. CORNED BEEF FILLING: 2 T. butter 1/4 c. chopped onion 2 T. flour 1 1/4 c. cooked corned beef, cut in pieces 1 1/2 c. canned tomatoes Few grains of black pepper Melt butter, add onion. Cook slowly until soft. Add flour; stir until well blended. Add remaining ingredients and bring to boil, stirring constantly until thick and smooth, let simmer about 15 minutes. Mrs. Harold Anderson, Finley Chapel Centennial Cookbook, 1851-1951 |
| HAM LOAF 1 lb. ground pork 1 1/4 c. rolled oats 1 egg 1 lb. smoked ham, ground 1 small onion 1 can tomato soup Part of green pepper or 1 t. paprika Bake 45 minutes uncovered and 45 minutes covered. Sauce: 1 1/2 c. brown sugar 1 T. dry mustard 1 c. vinegar 1/2 c. water Mix and pour over loaf when about half baked. Be careful in pouring sauce over meat in Pyrex dish as it may crack the dish It is a good idea to heat a little first. Mrs. Herbert S. Morehouse, Finley Chapel Centennial Cookbook, 1851-1951 |
| SPANISH RICE Cook 1 cup rice until tender. Fry 2 medium sized onions in butter in large frying pan. Add to Ib. of chopped beef or beef and pork. Brown well and add 2 cups cooked tomatoes and the cooked rice,1 pimiento, cut fine and salt and pepper to taste. Place in casserole and bake hour at medium temperature. Mrs. A. L. Hamilton, Finley Chapel Centennial Cookbook, 1851-1951 |
| TAMALE CORN BAKE Cook slowly for 5 minutes: 2 tablespoons finely cut onion in 2 tablespoon hot shortening. Blend in 4 1/2 teaspoons flour, 1/2 teaspoon salt and a few grains pepper. Stir in slowly 1/2 c. milk, 1/3 c. liquid off can of corn. Cook and stir until thickened. Remove from heat. Stir into 1 slightly beaten egg. Add 1 1/2 cup whole kernel corn, drained. Put into greased quart baking dish. Arrange on top 1 1/3 cup canned tamales, cut in slices. Bake in slow oven (325° F.) 35 minutes until firm. Serve hot from baking dish. Mrs. Harold Anderson, Finley Chapel Centennial Cookbook, 1851-1951 |
| POTATO SOUP 4 medium potatoes 3/4 c. chopped onion 1 t. salt 1 t. celery salt 1 c. hot water 3 c. milk 4 T. butter 3 T. flour Place the potatoes, onions and seasoning in the hot water and simmer until potatoes are done. Add the butter and mix the flour with a small amount of cold milk until it is smooth. Add to rest of milk and pour into potato mixture. Cook slowly until mixture thickens. Mrs. Dean Boal Finley Chapel Centennial Cookbook |
| CREAM OF TOMATO SOUP 1 qt. tomatoes 1/4 t. soda 1 qt. milk 1 1/2 t. pepper 4 T. butter 4 T. flour 1 T. salt Stew tomatoes slowly 1/2 hour. Rub through strainer. Heat and add soda. In the meantime melt butter and stir in flour. Add milk slowly, cooking over low fire until thick. Add seasoning. Take from fire and stir in hot tomatoes and serve immediately. Mrs. Herbert S. Morehouse Finley Chapel Centennial Cookbook |
| ONION SOUP 2 c. finely chopped onion 4 c. rice water or vegetable stock 2 T. butter or bacon drippings 1/8 t. paprika 1/8 white pepper 1 t. salt 2 T. chopped parsley Cook onions and butter or drippings in covered sauce pan. Shake pan often. When tender, add rice water or stock, boil 5 minutes. Add seasoning and parsley. Serve with croutons. Mrs. Herbert S. Morehouse Finley Chapel Centennial Cookbook |
| CHILI 2 lbs. ground beef fried in 1 c. ground suet. Add 1 doz. small onions put through food chopper 2 cans red beans (washed) 1 can tomato soup Thicken above with 1 T. flour, add 3 1/2 t. chili powder, dash of black pepper, 2 T. salt. Add green pepper if desired. Mrs. Herbert S. Morehouse Finley Chapel Centennial Cookbook |
| CHILI 2 lbs. ground lean beef, 2 large onions, ground, cook slowly until done in melted butter size of walnut or egg. 1 can red beans, 1 can tomato soup, 1 scant T. chili powder, salt to taste. Add water or broth if a thin soup is desired. Mrs. Kenneth White, Independence, Iowa Finley Chapel Centennial Cookbook |
| CHILI CON CARNE Fry 1 lb. hamburger in 1 T. of fat with 1 onion. Cook slowly till almost brown, then sprinkle 1 T. flour over all and mix. Add 1 pint water, can of beans and tomatoes. Simmer for 1/2 hour; add 1 t. chili powder. Salt and pepper to taste. John W. Coleman Finley Chapel Centennial Cookbook |
| OLD FASHIONED NAVY BEAN SOUP 2 c. navy beans, water to cover, ham bone, 1 medium sized onion, salt and pepper to taste, water to cook beans. Wash beans, cover with hot water and soak over night. In morning add ham bone, onion, salt and pepper water (about 12 cups), cover and let simmer for at least 3 to 4 hours. Mrs. Sam Hulme Finley Chapel Centennial Cookbook |
| TUNA CASSEROLE 1 can tuna fish 3 hard boiled eggs 1 t. pimiento 1 c. medium white sauce 1 c. noodles, cooked and drained Bread crumbs Add alternate layers of ingredients in buttered casserole and top with buttered crumbs. Bake until crumbs are browned. Yula Widmer Finley Chapel Centennial Cook Book, 1851-1951 |
| KEDGEREE 1 can tuna fish 1 c. cooked rice 1/2 green pepper, diced 2 T. butter 2 hard cooked eggs, chopped Salt and pepper 1/2 c. water Flake tuna, should be about 1 1/2 cups of tuna. Toss it with rice, diced green pepper and chopped eggs. Season with salt and pepper. Turn into a well greased casserole. Dot top with butter and add water. Heat through and brown in 400° oven about 15 minutes. Mrs. Lester McGohan Finley Chapel Centennial Cook Book, 1851-1951 |
| SCALLOPED SALMON 1 c. scalded milk 1/4 c. diced onions 2 t. flour 1/2 t. salt 2 t. butter 1 can salmon 1/2 c. cracker crumbs Scald milk and onion together. Combine butter and flour and add to hot milk. Cook over hot water until thick. Add salmon and seasonings. Pour 1/2 into greased baking pan. Add 1/2 cracker crumbs, then remaining fish, top with rest of crumbs. Bake in hot oven 425° F. for 20 minutes. Serves 4. Mrs. Dean Boal Finley Chapel Centennial Cook Book, 1851-1951 |
| TUNA CASSEROLE Cook in salt water until tender: One 6 oz. package (2 cups) noodles. Arrange in layers in a greased baking dish the following: Cooked noodles One 7 oz. canned tuna 1/4 c. finely chopped onion 2 hard boiled eggs (chopped) Combine sauce: 1 can condensed mushroom soup 1 t. Worcestershire sauce (optional) 1/2 t. salt 1/8 t. pepper Pour over tuna mixture and sprinkle with grated cheese. Bake 30 minutes in a 350° oven. Serves 6. Mrs. Irwin Mohr Finley Chapel Centennial Cook Book, 1851-1951 |
| SCALLOPED SALMON AND PEAS 3 T. butter 3 T. flour 1 1/3 c. milk 1 c. salmon 2 1/2 c. peas 1 c. dry bread crumbs Few grains of salt and pepper Melt butter; add flour, milk and seasoning. Cook until thick. Add salmon and drained peas. Arrange with crumbs in buttered baking dish, beginning with salmon mixture and ending with crumbs. Bake 35 minutes. Mrs. Harold Gerdes Finley Chapel Centennial Cook Book, 1851-1951 |
| SALMON LOAF WITH VEGETABLES 1 tall can salmon 1 c. milk 2 c. soft bread crumbs 2 eggs 2 T. lemon juice 1 c. cooked green beans 1 t. onion juice 1 c. cooked carrots 3 T. butter 2 c. medium white sauce 1/2 t. salt Flake salmon, add crumbs, lemon juice, onion juice, melted butter and salt. Add milk and beaten eggs. Mix well, pack in well greased pan and bake 45 minutes at 350° F. Turn out onto serving plate. Combine green beans, carrots and white sauce, heat and serve with salmon loaf. Serves 6. Mrs. Vernon Seberg Finley Chapel Centennial Cook Book, 1851-1951 |
| JOHN M'SETO 1 1/2 lbs. lean ground pork (lean shoulder) 1/2 lb. nippy cheese [2023 note: use any sharp cheddar cheese spread] 1 pkg. noodles 4 onions 1 small can tomato soup (10 1/2 oz.) Fry meat until brown and fry onions until soft. Boil noodles in salt water until done. Mix all together and bake one hour. Mrs. Sam Hulme Finley Chapel Centennial Cook Book, 1851-1951 |
| CHEESE-TOPPED CASSEROLE 2 c. diced carrots 6 medium-sized potatoes, (peeled and diced) 6 T. butter 2 T. flour 2 c. milk 1 t. salt 1 small onion, diced fine 1 c. cooked peas 2 c. diced cooked chicken, veal, beef or combination 1/2 c. bread crumbs 1/2 c. grated American cheese 1 c. meat stock or bouillon, (canned) Cook carrots, and diced potatoes until about half done. Drain. Make a medium white sauce from flour, milk, meat stock and butter. Add salt. Pepper too if you wish. Add diced onion, cooked peas and cooked meat. Pour into a well buttered 2-quart casserole or six individual ones. Scatter bread crumbs over top. Sprinkle with cheese. Bake in a moderate oven, 350° for 30 minutes or until vegetables are done and top is a delicate brown. Mrs. Bernard Bates Finley Chapel Centennial Cook Book, 1851-1951 |
| SPANISH MEAT PIE 1 1/2 lb. hamburger 2 t. salt 2 c. rice, cooked 1 small onion 2 c. macaroni, cooked 1 can tomatoes Fry onion in small amount of fat. Add hamburger and cook until heated through well. Place all ingredients in baking dish. Bake about 1 hour. This makes rather a large dish. Mrs. Harold Hulme Finley Chapel Centennial Cook Book, 1851-1951 |
| BAKED HASH 2 1/2 c. raw potato, ground 1 c. cooked beef, ground 1 small onion, minced Salt, pepper and milk Combine the ground potato, ground beef, onion and the seasonings. If desired, also add a T. of chopped parsley or green pepper for additional flavor. Thoroughly mix the ingredients. Turn mixture into a greased casserole. Add enough milk to almost cover this mixture. Bake 1 to 1 1/2 hours in a moderate oven (350°). Serves 4 to 6. Mrs. Lester McGohan Finley Chapel Centennial Cook Book, 1851-1951 |
| SAUSAGE WITH SWEET POTATO AND APPLE 1 lb. pure pork sausage 2 medium sized sweet potatoes 1 T. flour 2 T. sugar 3 medium sized apples 1/2 t. salt 1/2 c. water 1 T. sausage drippings Cut link sausage into 1/2 inch pieces. Fry until well done. If bulk sausage is used, shape it into small balls before frying or break it up as it cooks. Pare and slice potatoes and apples. Mix salt, flour and sugar together and blend with cold water. Arrange layers of potatoes, apples and sausage in a baking dish, pouring some of the flour and sugar mixture over each layer. Top the dish with apples and sausage and add drippings. Cover, bake in a moderately hot oven (375°) until apples and potatoes are tender, about 45 minutes. Mrs. Vernon Seberg Finley Chapel Centennial Cook Book, 1851-1951 |
| SAUSAGE AND LIMA BEAN CASSEROLE 1 lb. pure pork sausage 1 1/2 c. dried lima beans (3 1/2 c. cooked) 1/4 c. chopped onion 3 c. hot water 1/4 t. dry mustard 1 t. salt 1/2 c. tomato juice Soak beans in hot water for 8 to 10 hours. Simmer beans about 1 1/2 hours in water they were soaked in. Brown half of the sausage and onion, stirring lightly. Drain off excess fat. Combine cooked beans, browned sausage, onion, mustard and salt. Place in 1 qt. casserole. Make 10 small balls from remaining sausage meat. Place on top of bean mixture. Pour tomato juice over beans. Bake in a covered casserole in a slow oven (325°) for 45 minutes. Uncover. Bake 15 minutes longer to brown sausage. 6 to 8 servings. Mrs. John Lane Finley Chapel Centennial Cook Book, 1851-1951 |
| FRIED OYSTERS Drain oysters; dry between towels. Roll in flour seasoned with salt and pepper. Dip into 1 beaten egg mixed with 1 T. water, then into dry bread crumbs. Fry golden brown in deep hot fat (375°). Drain on absorbent paper and serve. Mrs. Sam Hulme Finley Chapel Centennial Cook Book, 1851-1951 |
| HAM LOAF 2 lbs. fresh ground pork, (not too fat) 2 lbs. ground cured ham 2 c. graham cracker crumbs 1 1/2 c. milk 2 eggs Combine ingredients and mix well. Put in pan so it can be cut in squares (not loaf.) Mix together and pour over meat: 1 can tomato soup 1 1/2 c. brown sugar 1/2 cup vinegar 1 T. dry mustard Bake in a moderate oven (350°) 45 minutes to 1 hour. Mrs. Lela Gipple Finley Chapel Centennial Cook Book, 1851-1951 |
| ONE PAN MEAL 8 link sausages 1/4 c. water 3 sweet potatoes 1/2 t. salt 3 tart apples 1 c. brown sugar 1 onion (sliced thin) Cook sausages in fairly large skillet. Remove from pan and pour off all but about 2 T. fat. Peel and slice sweet potatoes and apples and onions. Put in skillet and add rest of ingredients. Cover and cook over low heat about 30 minutes, or until potatoes are almost done. Now place sausages on top and finish cooking. Serves 4. Mrs. John Moore Finley Chapel Centennial Cook Book, 1851-1951 |
| MEAT BALLS 2 lbs. hamburger 4 T. raw rice 1/2 c. water 1 medium onion 1 c. bread or cracker crumbs Salt and pepper to taste Mix and form into desired size balls. Place in roaster or pan and pour over 1 can cream of tomato soup mixed with 1 can water. Bake 1 1/2 hours at 350°. Olive Boller Finley Chapel Centennial Cook Book, 1851-1951 |
| TOMATO CASSEROLE 3/4 c. cornmeal (yellow preferred) 3/4 t. salt 1 1/2 c. cold water Mix above ingredients and add 1 3/4 cups sweet milk and cook as mush. When cooked, cover until cool. Put half of this mixture in bottom of a greased casserole. Take 1 lb. hamburger, 8 T. chopped onion, 1 cup canned tomatoes or tomato juice, salt, pepper and chili powder to season. Prepare this as for chili soup and put in casserole. Cover with other half of corn meal mush and bake in moderate oven till brown. Mrs. Clark Everts Finley Chapel Centennial Cook Book, 1851-1951 |
| ITALIAN SPAGHETTI Sauce: 2 T. shortening 1 lb. hamburger 1 small onion, (size walnut) finely chopped 1/2 t. garlic salt 1 t. salt 1/4 t. pepper 1 can tomato paste 1 qt. tomato juice 1/4 c. sugar 1 T. grated Parmesan cheese Combine shortening, hamburger and onion in large skillet or 1 1/2 quart sauce pan, cook until meat turns a slight brown color, then add rest of ingredients and simmer for 30 minutes. If it cooks down too much add a small amount of water. Be sure to get 100% No. 1 semolina spaghetti (American Beauty Brand). To 1 1/2 qts. of rapid boiling water, add 1 t. salt and 1 pkg. of Italian spaghetti; do not break, put into water a few pieces at time; it will curl around in pan when it gets hot. Cook about 15 minutes until tender. Serves 6 to 8 people. Serve drained spaghetti on service plate and put sauce in large service dish to pass to each person. Pass the grated Parmesan cheese for topping. Serve Vienna bread, crisp salad and light dessert for a complete meal. This recipe was given to me by an Italian student at Palmer's school in Davenport. Mrs. Irwin Mohr Finley Chapel Centennial Cook Book, 1851-1951 |
| SCALLOPED OYSTERS 25 oysters with liquor 2 c. bread crumbs 1 t. salt 2 T. butter 1/2 c. milk or cream 1/4 t. pepper Grease baking dish and cover bottom with bread crumbs. Then lay oysters in carefully. Season and cover with bread crumbs. Pour over milk. Oyster liquor and cover top with butter. Bake in hot oven 15 to 20 minutes. Mrs. Herbert S. Morehouse Finley Chapel Centennial Cook Book, 1851-1951 |
| CHICKEN PIE Cook chicken; pick from bones, lay in baking dish. Add 3 cups of warm chicken broth that has been thickened and seasoned. Set in oven while preparing crust. CRUST: 2 c. flour 2 t. baking powder 1 t. salt 2 T. butter, rubbed into flour 1 egg, (beaten light) 1 c. milk Add milk and egg to flour mixture and stir to a batter. Drop by spoonfuls on chicken and bake, 10 to 15 minutes at 450°. Mrs. Lester Wickham Finley Chapel Centennial Cook Book, 1851-1951 |
| SIX LAYER DINNER 2 c. sliced raw potatoes 2 c. diced celery 2 c. ground beef 1 medium sized onion, sliced 1 small green pepper, diced 2 c. canned tomatoes 1/2 c. tomato juice or 1 c. milk Salt and pepper 1/2 t. celery seed 2 T. butter Arrange ingredients in order listed in a well buttered casserole. Sprinkle salt, pepper and celery seed between each layer. Dot with butter. Bake in moderate oven one hour or until done. Time depends on thickness of vegetables. Sliced carrots may be substituted for green peppers. Mrs. Sam Hulme Finley Chapel Centennial Cook Book, 1851-1951 |