Tag Archives: Worcestershire sauce

Pork Noodle Casserole

1 (8-oz.) pkg. egg noodles
3/4 lb. ground lean pork
1 large onion, chopped
2 cups diced celery
1 small green pepper, chopped
salt & pepper to taste
1 (11-oz.) can condensed tomato soup
1/8 tsp. Worcestershire sauce
1/2 cup grated Cheddar or Jack cheese

Preheat oven to 325 degrees. Cook noodles in boiling, salted water. Drain and rinse. Brown meat in hot fat. Add onion, celery and green pepper. Cook until tender. Season to taste.

Alternate meat and noodles in greased casserole dish. Mix the soup with Worcestershire sauce and pour over noodles. Sprinkle with cheese. Bake in oven for 45 minutes.

Cheesy Chicken Spaghetti Casserole

8 oz. spaghetti, broken up
3 Tbs. butter
4 oz. mushrooms, sliced
1 clove garlic, minced
3 cups shredded Cheddar cheese
1 1/2 cups milk
1 cup diced cooked chicken
1 tsp. Worcestershire sauce

Cook spaghetti according to package directions and drain. Melt butter in a large saucepan over medium-low heat. Add mushrooms and cook until tender, then reduce heat to low. Add garlic and cheese. Continue to cook mixture until cheese is melted, then blend in milk. Add chicken, Worcestershire, and spaghetti, then mix ingredients and place in a baking dish sprayed with non-stick cooking spray. Bake for 30 to 40 minutes at 350, or until hot and bubbly.

Swedish Meatballs

1 1/2 lb. ground Chuck
3 slices Bread, crumbled
1 Egg
1 cup Milk
1 tsp. Paprika
1/2 tsp. Salt
1/8 tsp. Pepper
1 Tbsp. Worcestershire Sauce
1 cup Celery, finely chopped
1 cup Onion, finely chopped

Sauce (recipe below)

Mix ground chuck and all ingredients (to make this easier, put celery, onions, milk and eggs in blender to mix).

Make meatballs about the size of a hickory nut. Place on cookie sheet and broil till brown on both sides.

These (meatballs) may be made in advance and frozen up to 3 months.

SAUCE

1/4 cup Flour
1/4 cup Shortening
1/2 tsp. Salt
1 can Cream of Mushroom Soup
2 cubes Beef Bouillon
2 cups boiling Water
1/8 tsp. Pepper
1/2 cup Sour Cream

Brown flour in shortening; dissolve bouillon cubes in boiling water and add to flour mixture. Add salt, pepper, soup and sour cream. Mix well. Pour over meatballs and simmer for 20 minutes.

The crock pot can be used and kept on low heat for 8 to 12 hours.

– From Nana’s Collection

Ham & Cheese Ball

2 (8 oz.) pkgs. Cream Cheese
1 Tbsp. A-1 Steak Sauce
1/2 cup chopped Onion
1 Tbsp. Worcestershire Sauce
2-3 pkgs. Carl Buddig thin sliced Ham

Bring cream cheese to room temperature. Tear ham in pieces. Mix all ingredients together except ham. Add 4-5 slices of shredded ham to mixture. Form ball after you have well blended. Cover outside of ball with remainder of shredded ham.

– From Nana’s Collection

Oriental Salad

2 bunches fresh Spinach
2 cans Water Chestnuts
4 hard cooked Eggs, chopped
1 can Bean Sprouts
1/2 lb. Bacon, fried and crumbled

Dressing (recipe below)

Tear spinach into small pieces and combine with remaining ingredients, except bacon. Crumble bacon on top. Add Dressing.

Dressing:
1/2 cup oil
1/4 cup vinegar
2 Tbsp. minced Onion
1/2 cup Sugar
1 Tbsp. Worcestershire Sauce
1 Tbsp. Salt
1/3 cup Ketchup

Combine and shake well, pour onto spinach mixture.

– From Nana’s Recipe Collection

Beef & Onion Cheese Ball

2 2½ oz. pkgs. corned beef *
3 8 oz. pkgs. Cream cheese
1 bunch green onions, chopped
1 Tbsp. Worcestershire sauce
1 Tbsp. A-1 Sauce
1 Tbsp. Accent
Garlic Salt to taste

Chop one pkg. of corned beef. Mix with cream cheese, chopped onions, Worcestershire sauce, A-1, Accent and garlic salt.

Chop remaining pkg. of corned beef. Roll cheese ball in beef to cover outside. Refrigerate. Allow to stand at room temp. a while before serving for better dipping.

* Use the deli-sliced corned beef found in the deli meat section of the grocery store (near the bologna). Common brands are Carl Buddig and Land ‘O Frost. Do not use canned corned beef.

Recipe from Shauna