The senior steward's cookbook

1 lb. bacon cooked and crumbled

8 hard boiled eggs, sliced

1 lg. or 2 med. onions, sliced

1 can Campbell's Cheddar cheese soup

2 c. crumbled potato chips

2 tbsp. butter or margarine

Sauté onion in butter or margarine until tender.

In 2-quart casserole or 9 x 13 inch pan alternate layers of the mixture. (Dilute cheese soup with 1/2 can milk.) Saving a few chips to put on top.

Bake at 350 degrees for 20 minutes.

Can be made a day or so ahead and baked before serving.

Can use sausage instead of bacon.

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1 lb. elbow macaroni, cooked according to pkg. directions

1 pkg. Kraft sharp cheese, grated

1 can cream of chicken or cream of mushroom soup (Campbell's) Bread crumbs

Mix soup with 1 can of milk in a bowl. Butter a large casserole dish.

Put alternating layers of the macaroni, cheese, and the soup into dish. Top with bread crumbs.

Bake 1 hour at 350 degrees.

Serves 6.

BARBECUE SANDWICHES

3 lbs. pork, cubed, fat removed

3 lbs. beef, cubed, fat removed

3 cans tomato soup

3 med. onions, diced

¾ c. sugar

1 ½ c. vinegar or lemon juice (scant)

1 c. Worcestershire sauce

3 c. water

Celery salt

Garlic salt or seasoned salt

Salt and pepper

Bake 2 ½ - 3 hours, covered - moderate oven, 350 degrees.

Mash and return to oven until juices are absorbed.

Approximately 60 sandwiches.

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6 lb. chuck roast

1 stalk celery, chopped

2 lg. onions, chopped

1 green pepper, chopped

1 (14 oz.) bottle ketchup

3 tbsp. barbecue sauce

1 tsp. Tabasco sauce

2 tbsp. chili powder

1 tbsp. salt

1 tsp. pepper

1 ½ c. water

Trim fat from meat, cut in large pieces and place in Dutch oven or roasting pan.

Combine the other ingredients and pour over meat. Bake at 300 degre es for 6 hours.

Check meat periodically, turning meat and adding water if needed. After 4-5 hours,

if it is too watery, remove lid and cook without the lid.

After it has completed cooking, use two forks to shred the meat.

Serve on sandwich buns.

The recipe can be easily halved.

1 lb. ground beef

Salt and pepper to taste

3/4 box macaroni, cooked and drained

1 can LeSueur English peas, drained

Dash onion salt, garlic salt and parsley flakes

1 can Campbell's cheese soup

Brown ground beef, add salt, pepper, onion salt, garlic salt and parsley flakes together. Drain well.

Then mix all ingredients together and pour in greased casserole dish.

May put 1 can of onion rings or bread crumbs on top.

Cook in 300 degree oven until bubbling (may prepare the night before).

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8 oz. ziti macaroni, uncooked

1 (16 oz.) can DelMonte cut green beans, drained

1 (11 oz.) can Green Giant Niblets corn, drained

1 lb. ground beef

2 (10 3/4 oz.) cans Campbell's condensed golden mushroom soup

1 (14 1/2 oz.) can DelMonte stewed tomatoes (any kind but I prefer the chunky pasta

style or Italian style)

1 tsp. dried basil leaves, crushed

1/4 tsp. pepper

1/2 tsp. garlic powder

2 c. shredded sharp Cheddar cheese

Preheat oven to 400 degrees. Cook ziti according to package directions; drain.

Return cooked ziti and vegetables (green beans and corn) to cooking pot used to cook ziti.

Meanwhile, in 10 inch skillet over medium heat, cook beef until browned, stirring to separate meat; drain fat.

Stir in soup, tomatoes, basil, pepper, and garlic to meat. Heat thoroughly.

Add soup mixture to ziti mixture; mix well.

Spoon into greased 13 x 9 inch baking dish.

Cover with foil. Bake 15 minutes. Uncover; sprinkle with cheese.

Bake 5 minutes more or until cheese melts.

Makes 7 1/2 cups or 6 servings.

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1/2 lb. shell macaroni

2 tbsp. olive oil

4 onions, sliced

2 cloves garlic, sliced

1/2 lb. ground round

1/2 lb. snappy cheese

1 sm. can mushroom sauce

1 can Campbell's tomato soup

1 sm. bottle stuffed olives or 1 sm. can black olives, chopped

Boil macaroni in salted water until tender. Drain. Rinse with cold water, then just before mixing with sauce, rinse with hot water.

Meanwhile, brown onions and garlic in oil, add ground meat and brown slightly. Turn off fire. Add cheese. Cut up small pieces.

Add mushroom sauce and soup. Drain olives and add to mixture. Mix well and put in greased casserole.

Bake in 350 degree oven for 1/2 hour.

Serves 6 generously.

2 c. salad oil

2 c. chopped onion

2 c. chopped green pepper

2 cloves garlic

8 lb. ground beef

6 qt. (10 No. 2 cans) canned tomatoes

1 qt. (6-6 oz.) cans tomato paste

3-½ tbsp. salt

3 tbsp. sugar

1/8 tsp. cayenne

10 (8 oz.) pkg. thin spaghetti

Grated Parmesan style cheese

Put salad oil, onion, green pepper and garlic in a good-sized heavy pan.

Cook over very slow heat for 5 minutes. Then add the meat and cook this time over medium heat, stirring frequently until meat is well browned.

Now add the canned tomatoes, tomato paste, salt, sugar, and cayenne. Stir until well mixed.

Let the sauce simmer in uncovered, over very slow heat about 2 hours.

Cook spaghetti according to directions on packages rinsing in hot water when done.

Drain thoroughly.

Cover a good serving of spaghetti with meat sauce.

Sprinkle with cheese. Recipe for 50.

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1 (8 oz.) bag egg noodles

1 can tuna*

1 can Campbell's Cream of Mushroom soup

Corn flake crumbs or crushed potato chips (cheese and onion works very well!)

Butter

Sharp Cheddar cheese

Boil noodles as per directions †.

Rinse and drain tuna. Mix noodles, tuna and butter (2 tablespoons) together.

Pour into casserole dish.

Top with corn flake crumbs, butter and finish off with cheese (sliced in squares).

Bake 350 degrees 25-30 minutes or until bubbly.

Serves 4-6.

*or Turkey, Chicken, Quorn, or some other vegetarian “chicken” substitute

† if you are preparing ahead of time, under cook the noodles

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20 lbs. stripped venison

1 sm. bottle Tabasco sauce

4 (5 oz.) bottles Worcestershire sauce

2 (6 oz.) bottles soy sauce

1 box red pepper

1 sm. bottle onion salt

1 bottle liquid hickory smoke (omit if using smoker)

Mix all ingredients and pour over venison as a marinade. Allow to stand overnight.

Place venison strips on cookie sheet or foil in a 175 degree oven.

Bake for approximately 2 hours, or until dry. Be sure to leave door of oven open a crack.

Prep. time: 12 hours. Serves several.

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3 lbs. lean ground beef (minced beef)

3 large cans (family size – not the industrial size) of baked beans *

3 packets of your favorite mix and bake chili sauce

Optional – 3 small/1½ medium/1 large onion very fine chopped

Optional – Hot sauce/Hot Chili powder

Cheddar cheese

Saltines or similar dinner cracker

Sour Cream

Brown the ground beef (with the onion if you’re using it).

Find a pot large enough to heat all the beans , or just do them in the microwave in shifts.

Add the beef, onion, baked beans and mix and serve chili sauce into the pot.

Heat until well mixed and still a reasonably liquid form. Cover.

When this is reheated it will thicken very quickly, so don’t overheat.

Serve with melted cheddar cheese on top, and provide crackers and sour cream for those brave enough to use them.

Serves 6-10

*when in the US use Bush’s with the bacon and maple flavor, when in the UK use Heinz

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12 medium to large sized potatoes (in the U.S. a large potato is approx. the same size a clenched fist)

3 cans of baked beans *

3 large cans of corned beef

A little milk

Butter or margarine

Optional – 1 small/½ medium/ ¼ large onion very fine chopped

Peel, wash, and boil the potatoes. When you can easily stick a fork in them they’re done.

While the potatoes are boiling heat the beans. If you want to add the onion brown it ahead of time.

Mash the potatoes with a little milk and butter (make them the way you like them).

Once the beans and potatoes are ready, mix together with the corned beef (and onions), mix well and heat thoroughly.

Serve hot.

For Lodge Mash Potatoes ahead of time. Mix and heat at Lodge. Takes approximately 15 to 30 minutes from mixing stage to serving.

Serves 6-10

*when in the US use Bush’s with the bacon and maple flavor, when in the UK use Heinz