The pork chop casserole used to be in regular rotation in my house! I have no clue where my recipe came from.
I will say that using a mandoline to get the potatoes very thin has been critical in not having tough overcooked pork chops with raw crunchy potatoes.
wtfbenlol
Finally, a recipe for Yummy Balls!
leesretired
Thank you
RedditSkippy
Yummy Balls, the precursor to Schweddy Balls?
GrumpyDrunkPatzer
sure, I’ll give these a try
y4my4my
Why would you make Ham Loaf when you could make Best Ham Loaf?
icephoenix821
*Image Transcription: Book Pages*
—
Part 1 of 2
—
##FAVORITE RECIPES OF MINNESOTA #MEATS EDITION INCLUDING POULTRY AND SEAFOOD
CONTAINS 600 RECIPES FROM WOMEN’S CLUB LEADERS IN MINNESOTA
—
#Combination Meats ##HAM BALLS WITH SWEET-SOUR SAUCE 2 lb. ground ham 2 Ib. ground beef 1⅔ c. evaporated milk 2 eggs 2 c. graham cracker crumbs 1 can tomato soup ½ c. vinegar 1 c. (heaping) brown sugar 1½ tsp. dry mustard
Combine meats, milk, eggs and cracker crumbs; shape into balls. Place in roaster; combine remaining ingredients. Cover meat balls with sauce; bake at 250-300 degrees for 1 hour and 30 minutes.
Mrs. Melvin Klasse Civic Club, Westbrook
##YUMMY BALLS 1 lb. ground beef ½ lb. sausage 1 sm. onion, minced ½ c. uncooked rice, washed ½ c. cracker crumbs 1 egg Salt and pepper 1 can tomato soup Water
Combine all ingredients except soup and water; shape loosely into 2-inch balls. Place in well oiled casserole; cover with soup thinned with water. Bake, covered, at 350-375 degrees for 1 hour. Yield: 8 servings.
Mrs. W. H. Schneider, Pres. Mitchell Chautauqua Cir., Blue Earth
##BEEF AND LIVER LOAF ¾ lb. pork liver ¾ lb. ground beef 2 tbsp. melted fat 1 egg, beaten ¼ c. catsup 1 tsp. salt ¼ tsp. pepper 1 tsp. Worcestershire sauce 1 c. water 1 c. oats
Cook liver in simmering water for 5 minutes; drain and grind. Combine with remaining ingredients; place in greased ring mold or loaf pan. Bake at 375 degrees for 1 hour; serve hot or cold. Yield: 8 servings.
Mrs. Lorenz Oakstrom, Sec. Covenant Church Ladies Aid, Barrett
##BEST HAM LOAF 2 lb. ground ham 1½ lb. ground lean pork ½ lb. ground veal 1 egg 1 c. oats or cracker crumbs 1 c. milk Seasoning ¾ c. brown sugar ¼ c. vinegar ¼ c. water 1 tbsp. mustard
Combine meats, egg, oats, milk and seasonings to taste; shape into loaf. Combine remaining ingredients; boil for 5 minutes. Pour sauce over loaf. Bake at 350 degrees for 1 hour, basting every 15 minutes with sauce. Yield: 8 servings.
Mrs. O. A. Widness, Pres. VFW Aux., No. 3817, East Grand Forks
##HAM LOAF ½ lb. ground smoked ham ½ lb. ground lean pork ½ lb. ground round steak ½ c. cracker crumbs ¾ c. milk 1 egg, beaten ½ c. tomato soup ½ tsp. Tabasco sauce 1 c. brown sugar ½ c. cider vinegar ⅓ c. water Pineapple rings
Combine meats, cracker crumbs, milk, egg, soup and Tabasco sauce; place in loaf pan. Boil sugar, vinegar and water for 10 minutes to make glaze; bake meat loaf at 350 degrees for 1 hour and 30 minutes. Baste with glaze at 15 minute intervals; serve with pineapple. Yield: 8 servings.
Mrs. Grace B. Lueben, Pres. BPW Club, Montevideo
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#PORK ##PORK CHOP CASSEROLE 4 pork chops 4 lge. potatoes, sliced Salt and pepper to taste 1 can cream of chicken or mushroom soup 1 soup can water
Brown pork chops. Layer between potatoes in casserole; season. Combine soup and water; pour over casserole. Bake at 325 degrees for 1 hour and 30 minutes. Yield: 4 servings.
Mrs. Robert Schmiesing, Pres. Tete-A-Tete Jr. Club, Vernon Center
##PORK CHOPS WITH DRIED FRUIT 6 shoulder pork chops, ½-in. thick 1½ c. orange juice 1¼ tsp. salt 3 tbsp. sugar ¾ tsp. curry powder 1¼ c. prunes 1¼ c. dried apricots
Cut away any excess fat from around chops. Heat a few pieces of fat scraps in a large skillet; brown chops on both sides. Remove chops; pour off fat. Stir orange juice, salt, sugar and curry powder into skillet used for chops; add rinsed prunes and apricots. Turn into a 3-quart 13½ x 8¾ x 1¾-inch baking dish. Place chops over fruit, covering it as much as possible. Cover tightly with foil; bake at 375 degrees for 30 minutes. Remove foil; bake for 15 minutes or until chops are cooked through, adding water if necessary. Yield: 6 servings.
Mrs. Marvin H. F. Johnson, Pres. Woman’s Club, Forest City
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##PORK CHOP AND RICE CASSEROLE 4 pork chops 2 tbsp. fat Salt and pepper 1 med. onion, chopped ½ c. chopped celery 2 c. water 2 tbsp. sugar 1 tsp. dry mustard 3 cans tomato sauce 1 c. uncooked rice 1 pkg. frozen peas, thawed
Brown chops in fat; season. Remove chops from pan. Sauté onion and celery in drippings. Add water, sugar, 1½ teaspoon salt, mustard, 2 cans sauce and rice; place chops in mixture. Simmer, covered, for 30 minutes or until chops are almost done. Add peas and remaining sauce. Simmer 15 minutes longer. Yield: 4 servings.
##PORK CHOPS SUPREME 4 thick pork chops Salt to taste 4 thin onion slices 4 thin lemon slices 4 tbsp. brown sugar 4 tbsp. catsup ¼ c. water
Trim chops; place in pan. Salt; top with lemon and onion slices. Sprinkle with brown sugar and catsup; add water. Bake, covered, at 350 degrees for 1 hour and 30 minutes. Yield: 4 servings.
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##HAMBURGER MEAL IN ONE 1½ lb. hamburger 1 sm. onion, finely chopped 1 can green beans, drained 1 can cream of tomato soup Salt and pepper to taste 3 to 4 med. cooked, mashed potatoes Milk Butter
Brown hamburger and onion; drain. Combine with beans, soup, salt and pepper in casserole. Season potatoes; moisten with milk. Place over meat mixture; dot with butter. Bake at 350 degrees until brown. Yield: 5-6 servings.
Lois Poppen, Pres. Meth. WSCS, Adrian
##HAMBURGER AND POTATO BAKE 1-1½ lb. hamburger 1 lge. pkg. frozen French fries 1 can cream of mushroom soup
Crumble hamburger in bottom of 9 x 13-inch loaf pan; sprinkle frozen French fries over top. Cover with cream of mushroom soup. Bake at 350 degrees for 1 hour. Yield: 6 servings.
Phyllis Novak, RN Fergus Falls
##HAMBURGER POTATO CASSEROLE 4 to 5 potatoes, peeled and sliced 1 lb. hamburger, crumbled 1 can vegetable beef soup 1 can cream of mushroom soup Salt and pepper to taste
Place potatoes in a casserole; top with meat. Pour soups over meat; season with salt and pepper. Bake, covered, at 325 degrees for 2 hours. Yield: 6 servings.
Iris Rognli, Pres. Cong. Ladies Aid, Silver Lake
whatgives72
Mrs Mondale’s wild rice hotdish looks like the best of the bunch
10 Comments
The pork chop casserole used to be in regular rotation in my house! I have no clue where my recipe came from.
I will say that using a mandoline to get the potatoes very thin has been critical in not having tough overcooked pork chops with raw crunchy potatoes.
Finally, a recipe for Yummy Balls!
Thank you
Yummy Balls, the precursor to Schweddy Balls?
sure, I’ll give these a try
Why would you make Ham Loaf when you could make Best Ham Loaf?
*Image Transcription: Book Pages*
—
Part 1 of 2
—
##FAVORITE RECIPES OF MINNESOTA
#MEATS EDITION
INCLUDING POULTRY AND SEAFOOD
CONTAINS 600 RECIPES FROM WOMEN’S CLUB LEADERS IN MINNESOTA
—
#Combination Meats
##HAM BALLS WITH SWEET-SOUR SAUCE
2 lb. ground ham
2 Ib. ground beef
1⅔ c. evaporated milk
2 eggs
2 c. graham cracker crumbs
1 can tomato soup
½ c. vinegar
1 c. (heaping) brown sugar
1½ tsp. dry mustard
Combine meats, milk, eggs and cracker crumbs; shape into balls. Place in roaster; combine remaining ingredients. Cover meat balls with sauce; bake at 250-300 degrees for 1 hour and 30 minutes.
Mrs. Melvin Klasse
Civic Club, Westbrook
##YUMMY BALLS
1 lb. ground beef
½ lb. sausage
1 sm. onion, minced
½ c. uncooked rice, washed
½ c. cracker crumbs
1 egg
Salt and pepper
1 can tomato soup
Water
Combine all ingredients except soup and water; shape loosely into 2-inch balls. Place in well oiled casserole; cover with soup thinned with water. Bake, covered, at 350-375 degrees for 1 hour. Yield: 8 servings.
Mrs. W. H. Schneider, Pres.
Mitchell Chautauqua Cir., Blue Earth
##BEEF AND LIVER LOAF
¾ lb. pork liver
¾ lb. ground beef
2 tbsp. melted fat
1 egg, beaten
¼ c. catsup
1 tsp. salt
¼ tsp. pepper
1 tsp. Worcestershire sauce
1 c. water
1 c. oats
Cook liver in simmering water for 5 minutes; drain and grind. Combine with remaining ingredients; place in greased ring mold or loaf pan. Bake at 375 degrees for 1 hour; serve hot or cold. Yield: 8 servings.
Mrs. Lorenz Oakstrom, Sec.
Covenant Church Ladies Aid, Barrett
##BEST HAM LOAF
2 lb. ground ham
1½ lb. ground lean pork
½ lb. ground veal
1 egg
1 c. oats or cracker crumbs
1 c. milk
Seasoning
¾ c. brown sugar
¼ c. vinegar
¼ c. water
1 tbsp. mustard
Combine meats, egg, oats, milk and seasonings to taste; shape into loaf. Combine remaining ingredients; boil for 5 minutes. Pour sauce over loaf. Bake at 350 degrees for 1 hour, basting every 15 minutes with sauce. Yield: 8 servings.
Mrs. O. A. Widness, Pres.
VFW Aux., No. 3817, East Grand Forks
##HAM LOAF
½ lb. ground smoked ham
½ lb. ground lean pork
½ lb. ground round steak
½ c. cracker crumbs
¾ c. milk
1 egg, beaten
½ c. tomato soup
½ tsp. Tabasco sauce
1 c. brown sugar
½ c. cider vinegar
⅓ c. water
Pineapple rings
Combine meats, cracker crumbs, milk, egg, soup and Tabasco sauce; place in loaf pan. Boil sugar, vinegar and water for 10 minutes to make glaze; bake meat loaf at 350 degrees for 1 hour and 30 minutes. Baste with glaze at 15 minute intervals; serve with pineapple. Yield: 8 servings.
Mrs. Grace B. Lueben, Pres.
BPW Club, Montevideo
—
#PORK
##PORK CHOP CASSEROLE
4 pork chops
4 lge. potatoes, sliced
Salt and pepper to taste
1 can cream of chicken or mushroom soup
1 soup can water
Brown pork chops. Layer between potatoes in casserole; season. Combine soup and water; pour over casserole. Bake at 325 degrees for 1 hour and 30 minutes. Yield: 4 servings.
Mrs. Robert Schmiesing, Pres.
Tete-A-Tete Jr. Club, Vernon Center
##PORK CHOPS WITH DRIED FRUIT
6 shoulder pork chops, ½-in. thick
1½ c. orange juice
1¼ tsp. salt
3 tbsp. sugar
¾ tsp. curry powder
1¼ c. prunes
1¼ c. dried apricots
Cut away any excess fat from around chops. Heat a few pieces of fat scraps in a large skillet; brown chops on both sides. Remove chops; pour off fat. Stir orange juice, salt, sugar and curry powder into skillet used for chops; add rinsed prunes and apricots. Turn into a 3-quart 13½ x 8¾ x 1¾-inch baking dish. Place chops over fruit, covering it as much as possible. Cover tightly with foil; bake at 375 degrees for 30 minutes. Remove foil; bake for 15 minutes or until chops are cooked through, adding water if necessary. Yield: 6 servings.
Mrs. Marvin H. F. Johnson, Pres.
Woman’s Club, Forest City
—
##PORK CHOP AND RICE CASSEROLE
4 pork chops
2 tbsp. fat
Salt and pepper
1 med. onion, chopped
½ c. chopped celery
2 c. water
2 tbsp. sugar
1 tsp. dry mustard
3 cans tomato sauce
1 c. uncooked rice
1 pkg. frozen peas, thawed
Brown chops in fat; season. Remove chops from pan. Sauté onion and celery in drippings. Add water, sugar, 1½ teaspoon salt, mustard, 2 cans sauce and rice; place chops in mixture. Simmer, covered, for 30 minutes or until chops are almost done. Add peas and remaining sauce. Simmer 15 minutes longer. Yield: 4 servings.
Mrs. Bert Thulin, Chmn
Mission Covenant Women, Litchfield
—
##PORK CHOPS SUPREME
4 thick pork chops
Salt to taste
4 thin onion slices
4 thin lemon slices
4 tbsp. brown sugar
4 tbsp. catsup
¼ c. water
Trim chops; place in pan. Salt; top with lemon and onion slices. Sprinkle with brown sugar and catsup; add water. Bake, covered, at 350 degrees for 1 hour and 30 minutes. Yield: 4 servings.
—
##HAMBURGER MEAL IN ONE
1½ lb. hamburger
1 sm. onion, finely chopped
1 can green beans, drained
1 can cream of tomato soup
Salt and pepper to taste
3 to 4 med. cooked, mashed potatoes
Milk
Butter
Brown hamburger and onion; drain. Combine with beans, soup, salt and pepper in casserole. Season potatoes; moisten with milk. Place over meat mixture; dot with butter. Bake at 350 degrees until brown. Yield: 5-6 servings.
Lois Poppen, Pres.
Meth. WSCS, Adrian
##HAMBURGER AND POTATO BAKE
1-1½ lb. hamburger
1 lge. pkg. frozen French fries
1 can cream of mushroom soup
Crumble hamburger in bottom of 9 x 13-inch loaf pan; sprinkle frozen French fries over top. Cover with cream of mushroom soup. Bake at 350 degrees for 1 hour. Yield: 6 servings.
Phyllis Novak, RN
Fergus Falls
##HAMBURGER POTATO CASSEROLE
4 to 5 potatoes, peeled and sliced
1 lb. hamburger, crumbled
1 can vegetable beef soup
1 can cream of mushroom soup
Salt and pepper to taste
Place potatoes in a casserole; top with meat. Pour soups over meat; season with salt and pepper. Bake, covered, at 325 degrees for 2 hours. Yield: 6 servings.
Iris Rognli, Pres.
Cong. Ladies Aid, Silver Lake
Mrs Mondale’s wild rice hotdish looks like the best of the bunch
Who is this Minnesota Meats?
Food for the Gods confused me.