Sent: Tuesday, December 06, 2011 4:25 PM
Subject: Cheeseburger Macaroni
My DH and I are living away from home right now and I'm missing, among others, my cheeseburger macaroni recipe.
It was a Hamburger Helper knock off type of dish and prepared in one skillet. We always called it cheeseburger macaroni,
but I don't think that was the title of the recipe. I got it off the back of a can of Campbell's Cheddar Cheese Soup.
It has elbow macaroni, cheddar cheese soup, beef bouillon and a couple other ingredients, one of them being ketchup...I think.
It does not have any other soups in it and I've exhausted my searching capabilities to find it. Any help would be appreciated.
See below for recipes similar to what you describe.
1 lb ground beef
1 can cheddar cheese soup
1 10 oz can beef broth
1-1/2 cups water
1/2 cup ketchup
2 cups uncooked macaroni
Cook beef in skillet until browned. Pour off fat. Add soup, broth, water, ketchup and pasta. Heat to a boil.
Cook over medium heat for 10 minutes or until done, stirring often.
Number of Servings: 8
1 lb. ground beef
1 can (10 3/4 ounces) Campbell's Condensed Cheddar Cheese Soup
Ketchup 1/4 cup
1 1/2 cups water
2 cups uncooked medium shell-shaped pasta
1.5 pounds of ground beef
1 onion chopped
2 cloves garlic, chopped
1 cup beef broth
1 block reduced fat cheddar cheese (shredded)
Cook the beef, onion, and garlic in a 10-inch skillet over medium-high heat until the beef is well browned, stirring frequently to break up meat.
Pour off any fat. Stir the soup, water, ketchup, broth and pasta into the skillet. Heat to a boil. Reduce the heat to medium.
Cook for 10 minutes or until the pasta is tender but still firm, stirring often. Stir in cheese and serve.
Cheese 'N Tomato Skilletburger
1 lb. ground beef
1/3 c. onion, chopped
1/2 tsp. oregano leaves, crushed
1 can Cheddar cheese soup
1 c. chopped, canned tomatoes, drained
2 c. elbow macaroni, cooked
1/2 tsp. salt
In skillet, brown beef and cook onion with oregano until tender, (use shortening if necessary); stir to separate meat.
Pour off excess fat. Add remaining ingredients. Heat, stir occasionally. Makes about 5 cups.
From: L M
Sent: Tuesday, December 06, 2011 5:35 PM
Subject: Re: Cheeseburger Macaroni
Thanks, I was hoping someone had the recipe from the can. I'll keep looking.
Thank you for your help,
I found this on a message board:
If you like "hamburger helper" type casseroles, there is a really easy one on the label of campbell's cheddar cheese soup can that I've made and liked.
I think it is 1 lb ground beef sauteed, and then you add the can of cheese soup, a can of beef stock, 1 -1/2c water, 1/2 c ketchup and 2 cups pasta, and cook.
Note that this is exactly the same as the first recipe that I sent you above.
This is the only recipe that I can find that says anything about being on the can.
If that’s not it, then the place to post a request like this is on the “Campbell’s Kitchen” Facebook page at:
A neighbor went and got the recipe for me. Thanks for all your help.
1 1/2 pounds ground beef
1 large onion, chopped (about 1 cup)
1/4 c Ketchup and 1 can beef broth or 1 can of Tomato Soup
1 can cheddar cheese soup.
3/4 cup water
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
2 cups elbow macaroni or rotini, cooked according to package directions (about 4 cups)
Cook the beef and onion in a 10-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat.
Stir the soup, water, mustard, Worcestershire and macaroni in the skillet and cook until the beef mixture is hot and bubbling.
Sent: Friday, December 02, 2011 2:22 PM
Subject: school cafeteria chow mein
Hey! Hay! Sir!
I can not duplicate this recipe no matter how hard I try and it is one
of my all time favorites! It's all in the thickening and would seem to
be relatively simple.....wrong! I grew up in the Midwest in the
50's/60's....White Bear Lake, Minnesota, where school lunches were
wonderful and I would be thrilled if you could find this recipe.....it's
all I want for Christmas! I LOVE your site and truly appreciate your
Sunshine & Angel Blessings,
I had no success locating a chow mein recipe specifically from White Bear Lake High school.
I've had a request before for a recipe for "Minnesota Chow Mein", which was
said to be a bit different from the chow mein served elsewhere. See:
Minnesota Chow Mein
I didn't have much luck, but during that search, I found a recipe for something called Minnesota Mooshy:
I did find this recipe for chow mein from the University of Minnesota, said to have been served in school cafeterias:
Chicken Chow Mein - UMN
This recipe for "Mock Chow Mein" is from Farmington, MN High School:
Mock Chow Mein
These are all that I found.
Sent: Saturday, December 03, 2011 3:54 PM
Subject: Southern Tea Cakes
I had the only copy of a family recipe for "Tea Cakes". My computer guru husband lost the recipe
when he transferred my files from the old pc to the new pc. How computer guru of him!
Anyway, my Great Grandmother's used buttermilk in the recipe. It was a simple not very sweet
vanilla cookie. Had almost a cake like quality. I've found hundreds of these recipes on the internet;
but most don't use the buttermilk. And that ingredient I am very sure of. I've tried bunches; even
Paula Deen's to no avail. Most come out very soft and "fragile". Mama Mae's were a bit more "sturdy".
Not hard, but you could hold it up and it would not break apart. Also, they had a very distinct flavor; not
at all like a sugar cookie. Not as hard as a sugar cookie and not as sweet as one either.
Can you help me please? I don't like chocolate, so these were always one of my favorites. Thanks
for any help you can give.
Your request is problematic, because you are only giving me two things that I can use for a search: the name “Southern Tea Cakes” and “buttermilk”.
The rest of the information that you give is a description of the finished product, which is little help in finding a recipe.
Things like “fragile”, “sturdy”, “distinct flavor”, “not as hard as a sugar cookie and not as sweet” are things that you remember about them,
but they are not helpful to me in searching. I cannot tell by looking at a recipe whether the resulting cookie will fit such a description.
When someone writes out a recipe, they don’t put that kind of information into what they write down. I am not a baker.
I have minimal idea of which combination of ingredients will result in a tea cake that is firmer and less sweet than a sugar cookie.
I must have names and ingredients to identify a particular recipe.
Our files contain over a hundred tea cakes recipes that use buttermilk. None of them have “Southern” in their name, although some are called
“old-fashioned tea cakes.” However, none of them have any description of the finished product as to it’s sweetness or hardness.
I will be happy to try to find your recipe, but I need some way to identify which recipes might be close to what you want out of the hundred
that I have with buttermilk as an ingredient. I could, at best, hazard a guess, but my guess would not be even as good as yours,
since you are the one who tasted those tea cakes. I have no idea which recipes you have tried and found to be incorrect.
Looking back, can you identify what there was about those recipes that you tried that made them too sweet or too soft?
If so, tell me – that might help. If you can name the other ingredients that she used in them, that would help as well.
Sent: Sunday, December 04, 2011 11:09 AM
Subject: Re: Southern Tea Cakes
Yes I'm sorry and you're right about my prattling on about the end product. I only
used "Southern" because most of the close one use that interchangeably with
I know it had the usual suspects; buttermilk, eggs, flour, soda. I've seen a lot w/
vinegar in them; but they didn't come out either. And my Mother and Aunt can't
seem to agree on whether or not it was there.
Don't worry about it too much; it's been lost all this time. Maybe I wasn't meant
to bake anymore tea cakes!
Well, I’m going to make a couple of leaps of presumption here:
I’m going to narrow the search by looking for recipes with less sugar, presuming that less sugar will equal less sweetness.
I noticed that many of the tea cakes recipes in our files call for both baking soda and baking powder. I’m going to presume that all
that leavening is the cause of the “fragility” and crumbliness in many tea cakes recipes.
So, I’m going to narrow the search further by eliminating the recipes with both baking powder and baking soda.
That still leaves a few recipes. Below are a couple for your consideration.
If vinegar is added, it’s usually for the purpose of reacting with the baking soda.
I wouldn’t think that recipes with buttermilk would need extra acid, so I’m eliminating those as well.
2 c. sugar
1/2 c. buttermilk
1 c. oleo or butter
1 tsp. soda
2 tsp. vanilla flavoring
Mix all ingredients together. Put enough flour in to make a stiff dough.
Then roll and bake at 400 degrees on cookie sheet.
Old Fashioned Tea Cakes
1/2 c. butter
1/2 c. Crisco
1 c. sugar
1 tsp. flavor
2 1/2 c. sifted flour
1/2 tsp. soda
2 tbsp. buttermilk
Have all ingredients at room temperature. Cream together butter, Crisco, sugar and flavor.
Add egg. Beat until fluffy. Add dry ingredients, stir until smooth. Blend in buttermilk.
Drop by teaspoonful on ungreased cookie sheet. Flatten with glass dipped in sugar.
Bake at 400 degrees for 12 minutes. Yield: 5 1/2 dozen.
I saw Karen's request for Southern or Old Fashioned Tea cakes and her description -- not too sweet, buttermilk, soda, etc.
This recipe from Pots, Pans & Pioneers II, from the telephone company Pioneers cookbook series might be very close it.
The finished product fits her description. Maybe this will get the computer guru out of the dog house.
Grandma's Tea Cakes
1 cup sugar
1/4 cup buttermilk
1 tsp vanilla
2 cups flour
3 tbs butter
Cream sugar and butter, add vanilla and egg; beat weill. Sift dry ingredients and add alternately with buttermilk.
Roll in small amount of flour and pinch off about one teaspoon full of dough at a time. Flatten with your hands.
Place on lightly greased cookie sheet and bake for 10 minutes at 350 degrees. For added flavor, use
1/2 teaspoon vanilla and 1/2 teaspoon lemon flavoring.
Sent: Friday, December 16, 2011 5:24 PM
Subject: christmas eve dinner
Could you please tell me what kind of fishes I can make for christmas eve dinner.
May I have the recipes.
Thank you! Happy Holidays.
The Feast of the Seven Fishes (festa dei sette pesci) is also known as The Vigil ("La Vigilia di Natale" - the wait for the midnight birth of the baby Jesus.)
and is celebrated on Christmas Eve. The tradition is believed to have originated in Southern Italy and is not known to be a tradition in many other parts of Italy.
It's a feast that typically consists of seven different seafood dishes, although sometimes more than seven are served. In Southern Italy, the dishes prepared may include,
but are not limited to, a combination of anchovies, sardines, dried salt cod (baccala), smelts, eels, squid, octopus, shrimp, mussels, and clams. Elsewhere, more variety
in the types of seafood dishes served is common.
I won’t choose your menu for you, but these seven websites have a variety of recipes for the Christmas Eve feast:
The Seven Fishes Blog
The Huffington Post