Beef and Pork
Beef Stroganoff
Yield 6
½ c onion, minced
1 clove garlic, finely minced
¼ c butter
2 tbsp parsley, minced
1½ lbs hamburger
1 8 oz. can sliced mushrooms w/liquid
2 tbsp flour
1 c sour cream
¼ c sherry (optional)
1 can cream of mushroom soup
1 soup can water
salt and pepper
Sauté onion and garlic in butter over medium heat in skillet.
Stir in meat and brown. Add flour, salt, pepper, and mushrooms. Cook
5 minutes. Combine soup, water and sour cream. Stir into meat
mixture. Add parsley and sherry and simmer 10 minutes. Serve over
noodles or rice.
Photo: Steve's Grandparents Roy and Ruth Wentworth on their wedding day. 24 June 1937.
Granny Goulash
Yield 6
1 to 1½ Ibs ground meat
2 med. onions (diced)
½ c celery (diced)
½ c green pepper (diced)
1 clove garlic or powder
1 can cream of chicken soup
1 can vegetables
1 can water
1 c elbow macaroni
Brown and drain ground meat, then add celery, green pepper and
garlic. Cook on medium heat until brown, then add soup, vegetables, and
water. Let come to boil and add macaroni cook until macaroni is done
on low heat.
This was a staple for dinner in our house growing up. Feel free to mix
it up in any way. Meat can be beef, pork, chicken, turkey or wild game. Canned vegetables can be changed out for any veggies you have on hand. - JMKC
Photo: Matt's Granny, Catherine Furlow, cooking on a camping trip.
Hamburger Hot Dish
Yield 6
1½ lbs hamburger
1 large onion, diced
1 bunch (2 c.) celery, finely
chopped
2 cans cream of mushroom soup
2 soup cans water
¾ c uncooked regular rice
salt and pepper, to taste
Brown beef and onion in skillet, seasoning with salt and oper. Spread in
greased, 9" X 13" oblong baking dish. Add celery, making 2nd layer,
then add the rice. Combine soup and water and pour over all. Bake at
350 degrees for 1 1/2 hours.
One of Steve's favorites. -Karen McElveen
Photo: Steve's Dad, Steve McElveen, at Kendra's in Sweetwater, TN Thanksgiving 2018
Hamburger Spaghetti Bake
Yield 6
1 lb ground beef
¾ c onion, chopped
½ c green pepper, diced
1 can cream of mushroom soup
1 can tomato soup
1 soup can water
clove garlic, mashed
1 c grated sharp cheddar cheese
Cook spaghetti according to package directions. Brown hamburger,
onions and green pepper. Add the soups, water and garlic. Stir in 1/2
cup grated cheese. Place in a 3 quart greased casserole dish. Top with
remaining cheese. Bake at 350 degrees for about 30 minutes
Photo: With tire tracks like cooked spaghetti, in her memoirs, Ruth talks about driving home her new car and inadvertently driving off the road after coming down a hill. She would have been ~ 24 years of age when this photo was taken.
Manicotti
Yield 4
1 Ib. ground beef (browned and
drained)
12 oz. Mozzarella cheese (diced)
½ c bell pepper (diced)
1 med. onion (diced)
1 egg
½ c milk
3 slices bread
16 oz, jar or can of spaghetti sauce
1 box of Manicotti noodles
Mix together first beef, cheese, peppers, onions, egg,milk, and bread.
Add salt and pepper to taste, stuff into cooked Manicotti noodles. Lay
into bakin dish top with spaghetti sauce. Cover with aluminum foil and
bake for 25 to 30 min. at 350 degrees.
One of my favorite recipes for mom to make when i was a kid. -JMKC
Photo: My Mom and Dad, Kathy and Cally Carpenter in their Engagement Photo July 1975.
Mom's Pot Roast
Yield 6
3 lbs chuck or pot roast
flour for dredging
6 medium potatoes
1 large onion
several carrots
salt and pepper
Preheat oven to 450 degrees. Dredge roast in salt, pepper and flour.
Place in roasting pan. Brown in the hot oven for about 45 minutes.
Turn down to 350 degrees and cook another hour.
Peel potatoes, onion, and carrots and cut into serving size pieces. Place
around roast, cover and cook an additional hour, or until vegetables
are tender. Remove veggies and roast. To make gravy: Mix about 2
tablespoons flour with enough water to form a thin paste. Add about 2
cups water to the drippings in the roaster. Stir in the thickening and
cook over a medium heat on the top of the stove until gravy thickens.
Continue cooking 1 minute after reaching a boil, Salt and pepper to taste.
Photo: One of the many letters Steve's Grandfather, Roy Wentworth, wrote to his Grandmother Ruth.
Stuffed Peppers
Yield 4
4 large green peppers1 lb
hamburger
1 small onion, chopped
1 tbspsugar
2 10 oz tomato soup
1/2 soup can water
1 c cooked rice
salt and pepper to taste
Core, scrape, and clean the green peppers. Cover with water and cook
until crisp tender, about 4 minutes. Cook Minute Rice according to
directions on box. Brown hamburger and onion in skillet. Season. Mix
in the rice, sugar and one can of me tomato soup. Place peppers in a 9"
square baking dish. Fill with the hamburger mixture. Combine and
warm the other can of tomato soup and water. Pour over the peppers.
Bake at 325 degrees for about 1 hour.
Photo: Matt's Mom, Kathy, and many of her first cousins at the home of Uncle Wilton and Aunt Argelie Kling in Baton Rouge, La.
Tater Tot Casserole
Yield 6
1½ lbs ground beef
1 small onion, chopped
salt and pepper to taste
1 bag frozen vegetables
1 can cream of mushroom soup
½ cup milk
1 bag Tator Tots
Brown hamburger and onion in skillet. Spread in 9" X 13" baking dish.
Add (without mixing) the frozen vegetables (or your favorite veggie).
Mix the soup with the milk and pour over vegetables. Top with Tator
Tots. Bake at 350° for one hour.
Photo: Steve and sister Kendra
Herb Grilled Pork Chops
Yield 4
1½ tsp dried thyme
1½ tsp dried oregano
½ tsp dried rosemary
½ tsp dried basil
½ tsp lemon pepper
¼ tsp salt
4 1" thick pork chops
Combine first 6 ingredients; rub on all sides of chops. Grill chops,
covered with grill lid, over medium-high heat 4 to 6 minutes on each
side or until a meat thermometer inserted into the thickest portion
registers 160 degrees.
Photo: Steve's Grandmother Ruth Wentworth with her sisters Anna and Bertha Hartwig.
Pork Chop Bake
Yield 4
6 1-inch thick pork chops
4 med potatoes, uncooked, peeled,
sliced thin
1 4 oz. can sliced mushrooms,
drained
1 c water
1 envelope Lipton Onion Soup Mix
In large skillet, brown chops; drain on paper towels. In a buttered 2-
quart oblong baking dish, arrange potatoes, mushrooms, and the
chops. In a small bowl, combine water and dry soup mix; pour over
meat. Cover with foil. Bake at 350° for 1¼ hours or until potatoes are
tender.
Photo: Matt's Mom, Kathy Carpenter, on the back porch of her Grandparents Kling house with cousins Hazel and Ora Glenn
Pork Chop & Wild Rice
Yield 4
6 Pork Chops
1 pkg long grain & wild rice
1 ¼ c water
1 can golden mushroom soup
1 can chinese vegetables
salt & pepper
Mix rice, rice seasonings, water, soup, and vegetables together in a
greased 9"x13" baking pan. Top with pork chops, salt, 7 pepper. Bake at
350° for 1 ½ hours.
Photo: Matt's Great Grandfather Vincent Nickens and his wife Alice