Clara Myerchin Kresl's Recipes:

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FRIED CHICKEN
Roll cut chicken in flour, salt and pepper.
Melt 1/4 cup Crisco in fry pan.
Fry slow, at 350E for about 1 to 1 1/2 hours. (Electric pan is best, it regulates temperature)
Turn as they brown.
(Legs take longer and breast pieces fry faster.)

 

CREAMY CHICKEN GRAVY
Drain off excess grease from frying pan. Mix in 1/4 cup flour. (Or more)
Add milk till right consistency for gravy.
(You can mix half potato water and half milk if you want)
Salt and pepper to taste.

 

CHUCK STEAK IN FOIL
1 1/2 pound chuck steak
1 can cream of mushroom soup
1 envelope dry onion soup mix
3 med. carrots, quartered
3 med. potatoes, pared & quartered
2 Tbsp. Water
Heat oven to 450E. Place aluminum foil in a baking pan; place meat on foil. Stir together mushroom soup and onion soup mix; spread on meat. Top meat with vegetables; sprinkle water on vegetables. Fold foil over and seal securely. Cook 1 1/2 hours or until tender. (Or bake at 350E for 2 hours) Serves 4.

 

PEPPER STEAK
1 pound round steak, cut into pieces
2 Tbsp, shortening
1/2 cup chopped onion
1 Tbsp. Flour
1/2 cup water
1 can mushrooms
1/2 cup catsup
2 large green peppers, cut into rings
3 Tbsp. Soy sauce
1/8 tsp. Pepper
1 bullion cube
Brown round steak, and remove from pan. Blend flour into shortening that meat was cooked in. Add all ingredients except green peppers and mushrooms. Bring to a boil, reduce heat and simmer for 20 minutes. Drop meat into sauce and cook till tender. Add mushrooms and cook for 10 minutes. Before serving add green pepper rings and cook for 10 minutes more

 

HOME-MADE NOODLES
3 cups flour 2 eggs
1 tsp. Salt
Enough flour to make a tough dough
Mix together and roll thin and cut into strips. Dry
Place in boiling water and boil for 7 to 10 minutes till done.

 

MEAT LOAF
1 cup tomato juice
1/4 chopped, onion
3/4 cup Quaker Oats, uncooked
1 tsp. Salt
1/4 tsp. Pepper
1 egg, beaten
1 1/2 pound lean ground beef
Heat oven to 350E.
Combine all ingredients except ground beef; mix well. Add ground beef; mix lightly, but thoroughly.
Press into 8" x 4" loaf pan and bake for 1 hour. Let stand 5 minutes before serving.
(Cover with foil for baking - Good with catsup spread on top to keep from forming crust)

 

SAUERKRAUT MEAT LOAF
1 1/2 lb. Ground beef
1 1/2 cup rye bread crumbs
1 egg
1 1/2 tsp. Salt
1/2 cup onion, chopped
1 can or jar sauerkraut, drained
1 cup shredded Swiss or Mortzorella cheese
Combine meat, crumbs, salt, onion and egg in large bowl.
Put half the mixture in a loaf pan and cover with the kraut and cheese.
Place rest of mixture on top.
Bake at 350E for 45 minutes.

 

BARBECUE SAUCE
1 1/2 Tbsp. Worcestershire sauce
1 1/2 Tbsp. Brown sugar
1 1/2 Tbsp. Vinegar
1 1/2 tsp. Mustard
3/4 Cup catsup
3/4 cup water
Boil together and simmer for 15 minutes.
Brown 1 1/2 pounds hamburger and drain.
Combine with barbecue sauce and simmer for 1 hour, serve on buns.

 

BARBEQUE SAUCE
(
makes 1 gallon)
1 cup shortening or oil
3 tsp. Salt
2 1/2 cup minced onions
1 1/2 cup brown sugar
5 Tbsp. Prepared Mustard
5 Tbsp. Worcestershire sauce
5 cups catsup
3 1/3 cup celery, cut fine
1/2 cup vinegar
3 pints water
Saute onions and celery in oil. Add all other ingredients and simmer slowly about 30 minutes. Stir occasionally. Store in stainless steel or plastic. Good for barbequed meats.

 

MEAT BALLS

2 pounds ground beef or pork
1 cup bread crumbs
1 egg
1 small onion, chopped
1 tsp. Dry mustard
1 1/2 cup milk
1 tsp. Pepper
2 tsp. Salt
Combine into balls. Brown in frying pan. Bake for 1 1/2 hours at 350E.

BAKED CHICKEN AND RICE
1 1/2 cup uncooked Minute Rice
1 frying chicken, cut up
1 can Cream of Mushroom Soup
1 can Cream of Celery or Cream of Chicken soup
1 cup milk
1/2 envelope dry Onion Soup mix

Spray 9" x 13" baking dish. Sprinkle rice on bottom of pan.
Arrange raw cup-up chicken on rice.
Heat creamed soups and milk and pour over chicken and rice
Sprinkle with dry soup mix.
Cover with foil and bake at 325E for 2 hours (Remove foil and bake 1/2 hour longer).

 

BEEF HOT DISH
1 1/2 pounds hamburger
4 medium potatoes, peeled
1 cup chopped celery
1 cup chopped onions
1 cup chopped green peppers
1 can mushroom soup
1 can tomato soup pepper
Boil potatoes, till partly soft. Saute onion, celery and pepper. Line casserole with meat, put layers of vegetables and meat. Pour on soups. Bake at 350E for 1 1/4 to 1 1/2 hours.

 

HAMBURGER & RICE HOT DISH
Brown:1 lb. hamburger
1 small onion, diced
Add: 1 can tomato soup
2 cans water
1 can cream of celery soup
1/2 cup rice (uncooked)
1 Tbsp. Soy sauce
Pour into baking dish and Bake for 1 1/2 hours at 350E

 

SAUERKRAUT HOT DISH
1 pound hamburger 1 onion, chopped
1/2 pound egg noodles
1 medium can sauerkraut
1 can mushroom soup
Brown hamburger and onion. Cook noodles.
Mix together with sauerkraut and bake for 45 minutes in 350E oven.
TATER TOT HOT DISH
Brown: 1 pound hamburger
Add: 1 small onion, diced
Combine:
1 can tomato soup
1 can creamed corn
Spray pan.
Pour in bottom of 9"x13" pan.
Cover with grated cheese.
Last layer is tater tots. Bake covered, for 1/2 hour at 350E.
Remove cover and continue baking for 1/2 hour more.

HAMBURGER & POTATO HOT DISH
1 pound hamburger, browned with
1/2 cup chopped onions
1 can vegetable beef soup (or tomato)
5 or 6 Tbsp. Water
1 can cream of mushroom soup
1 quart (3 cups) raw, diced potatoes
2 cups diced celery
Salt & pepper to taste
Brown hamburger and onions.
Combine soups and water, mix in potatoes and celery.
Salt & Pepper to taste. Spray baking dish.
Combine all and put in baking dish. Bake at 350E for about 2 hours.

 

TACO CASSEROLE
Saute:
1 lb. Ground beef 1 onion, chopped
1 clove garlic
add to meat after browning:
2/3 cup tomato juice 1 can tomato sauce
2 Tbsp. Chili powder
Put:
1 15 oz. Can chili beans (do not drain) in 2 1/2 quart casserole.
Place half of the meat mixture on beans layer.
Add another can of beans, top with remaining meat mixture.
Top with a layer of corn or tortilla chips.
Bake at 350E for 30 minutes covered and 10 minutes uncovered.
Serve topped with chopped lettuce, tomatoes and grated cheese, and more chips.

 

CHICKEN RICE CASSEROLE
1 cup raw rice
1 can cream of chicken soup
1 can cream of celery soup
1 pkg. Dry Lipton onion soup mix
1 soup can water
Put rice in bottom of baking dish.
Place Cut up chicken pieces on top. Combine soups and pour mixture on top.
Bake at 350E for 1 hour covered and uncover for 1/2 hour more.

 

ESCALLOPED CORN
1 #2 can Cream Style Corn (2 1/2 cup)
1 beaten egg 1 cup milk
1/8 tsp. Pepper 3/4 tsp. Salt
1 cup cracker crumbs 1/8 cup minced onion
3 tsp. Chopped pimento
1/2 cup cracker crumbs 2 Tbsp. Butter
Heat corn and milk. Stir into the egg and seasonings. Add 1 cup cracker crumbs, onion, and pimento. Mix well. Pour into greased casserole. Melt the butter and pour over the 1/2 cup cracker crumbs. Spread with corn. Bake in moderate oven 350E oven for 35 to 46 minutes..

 

CORN PUDDING (not a dessert)
2 cans cream style corn
1 stick (1/2 cup) melted butter
1 cup sour cream 2 beaten eggs
1 box Jiffy corn bread muffin mix
Mix all ingredients together.
Pour into casserole dish and bake at 350E for 30 to 35 minutes.

 

SALMON LOAF
(Good during Lent)
2 cups salmon 2 eggs, well beaten
2 Tbsp. Melted butter 3/4 cup cracker crumbs
1 cup buttermilk Salt and pepper
Clean and flake salmon. Combine ingredients and season to taste.
Place in well greased loaf pan and bake for 20 minutes at 425E

 

POTATO SALAD
Potatoes may be boiled with the skins on and peeled later or peeled before boiling whichever you prefer.
3 pounds potatoes 1 chopped onion
1 cup chopped celery 6 boiled eggs
2 cups salad dressing (Not Miracle Whip)
2 Tbsp. Regular yellow mustard
3 Tbsp. Half & Half
1 tsp. Vinegar
2 tsp. Sugar
Salt and pepper to taste.
Cut up potatoes,(not big hunks) add celery and onion. Salt and pepper to taste.
Combine salad dressing, mustard, half & half, vinegar and sugar. Taste to see if it is sweet enough. Combine with potatoes and add eggs last. Mix a little ahead of time to give flavors time to blend. Some eggs may be sliced and put on top for garnish.

 

BROCCOLI SALAD
1 bunch Broccoli
1 cup chopped celery
1/2 pound crisp bacon
1 small pkg. Slivered almonds
1 1/2 cups red grapes, cut
1 cup green onions
Make dressing out of:
1 cup Miracle whip
1 Tbsp. Vinegar
1/2 cup sugar
Mix all together and refrigerate till you want to use it. May be made a day ahead of time..

 

GLAZED FRUIT SALAD
1 20 oz. Can pineapple chunks
1/2 cup juice, saved from pineapple chunks
1/4 cup lemon juice
3 1/2 oz. Pkg. Instant vanilla pudding
1 Can mandarin oranges, drained
1 red apple cut up, do not peel
Drain fruit and make glaze by using pudding, lemon juice and reserved juice.
Fold fruit into above mixture.
Keeps well in frig for many days.

 

SALAD
1 can Lemon pie filling
1 large Kool Whip
1 pkg. Miniature marshmallow
1can mandarin oranges, drained
1 small can crushed pineapple
Stir all together and refrigerate till needed.

 

ORIGINAL GREEN BEAN CASSEROLE
1 can (10 3/4 oz) Cream of Mushroom soup
1/2 cup milk 4 cups cooked cut green beans
1 tsp soy sauce(optional) Dash pepper
1 1/3 cups Frenchs French Fried Onions
In 1 1/2 qt casserole, Mix soup, milk, soy sauce, pepper, beans and 2/3 cup onions.
Bake at 350 for 25 minutes or until hot. Stir
Sprinkle remaining 2/3 cup onions over mixture.
Bake for 5 minutes or until onions are golden. Serves 6.

 

BOILED DINNER
Ham hocks Cabbage
Carrots Potatoes
Boil Ham hocks for hours.
Add vegetables and continue boiling till cabbage is fully cooked and seems to disappear.

 

SWISS STEAK
Tenderized Steak Flour
chopped onion salt & pepper
mushroom soup (or)
Tomato soup if you want tomato flavored gravy

Cut steak into serving sizes. (Round steak is good). If steak is not tenderized, pound with a meat tenderizer till meat is tender.
Combine flour and some salt and pepper. Coat meat in flour. Fry till browned on both sides. (I use shortening to fry) Fry onion also, but do not brown too much as it will get bitter.
Spray a small roaster and place meat in roster. When meat is all fried, scrape pan and place all leavings in roaster with meat. Put a little water in frypan to help loosen all meat bits and combine that with whichever soup you chose
Pour soup over meat and add some water to cover & make more gravy.
Place in slow oven for a couple hours to continue tenderizing and combine flavors.

 

HOME-MADE TOMATO SOUP
1 quart home-canned tomatoes
or 1 large can tomatoes (cut into small pieces)
4 cups milk
1/2 tsp. Soda
1 Tbsp. Butter
salt and pepper to taste

You need two kettles. Put the tomatoes in a kettle and start to boil.
Put the milk in a larger kettle and bring to a boil. (Be careful not to scorch it.)
Put 1/2 tsp. Soda in the tomatoes and stir. Pour the tomatoes into the milk, stirring while they are combined.
(If you pour the milk into the tomatoes it will curdle.)Just before serving add butter and salt and pepper.

 

DUMPLINGS FOR SOUP
(
usually used on vegetable beef soup)
4 well beaten eggs
1/4 cup water
salt
enough flour to make a stiff dough.
Combine ingredients. Drop by small spoonfuls onto boiling soup.
Boil for 20 to 25 minutes.


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