Macaroni Jello salad with eggs?

The "me too" meatloaf

Mini meat loaves with spaghetti

Wieneroni Casserole... With Karo syrup?

Upside down Spam pie. Definatly goes in gross foods.

Ground Beef Grand Style! kinda looks like little eyes looking at you!

Velveta sandwiches.... a cheap dinner/lunch

Chicken Puff 1942

Click to enlarge recipe.

Instructions
Things You'll Need:
one box puff pastry or ready made pie crust
2 cups cooked and chopped chicken
1 can cream of potato soup
1 can cream of chicken soup
2 cans Veg-All
salt, pepper, thyme
2 T milk

Step 1
Preheat your oven to 350 degrees. Prepare your pie pan by placing one layer of crust in the pan making sure it reaches up the sides of the pan.
Step 2
You can use canned chicken or cooked. Place two or three chicken breasts in a microwave safe covered dish. Add a little water and microwave for about 15 minutes. Check to be sure the chicken is cooked all the way through before cutting it into small pieces.
Step 3
Place all the ingredients in a bowl. Drain the Veg-All before adding it to the bowl. Mix together all the ingredients. Pour the mixture into your pie pan and place the second crust layer on top. Pinch the sides to seal the crust. Cut 3 or 4 small slits in the top crust to vent. Brush with milk.
Step 4
Place small strips of foil around the edge of the crust to keep it from getting too dark. Bake the pot pie for 30 minutes. Remove the foil strips from around the edge of the crust and continue baking until the crust is golden brown, about 15 more minutes. Remove from the oven and let cool for about 5 minutes before serving.

Ranch-House Casserole 1947

Click to enlarge recipe.

Ranch Bean Casserole:
It’s great by itself or with chips.
1½ lbs. hamburger meat ½ diced onion 1 large can Ranch Style Beans 1 large can Spanish Rice (may have to buy the box) Dash of garlic Salt and pepper 4 oz. Mozzarella cheese 4 oz. Monterey Jack cheese
Brown meat and onion until meat is crumbly. Drain. Add the beans, rice, garlic, salt, and pepper. Top with the cheeses. Bake at 350° for about 30 minutes or until cheese is melted. It usually fills a 3 quart casserole dish.

Chicken a' la king

Chicken á la King:

6 T. butter

6 T. flour

1 t. salt

⅛ t. pepper

1½ c. seasoned chicken broth

1 c. cream

1 c. cut up chicken

2 T. sherry

Melt butter, Blend in flour, salt, pepper. Stir in broth and milk. Bring to a boil and boil 1 minute. Stir in chicken and sherry. Serve over toast or rice.

Creamed Beef on Toast

CREAMED CHIPPED BEEF ON TOAST

6 oz. sliced, dried beef, rinsed in cold water

1/4 c. butter

1/4 c. minced onion

2 tbsp. flour

2 1/2 c. milk

Salt and pepper

1 tbsp. chopped parsley

8 slices buttered toast or 4 lg. waffles

Shred beef into small pieces. Melt butter in skillet over medium heat. Saute onion until tender. Sprinkle in flour, stirring constantly, until smooth, 2 to 3 minutes. Gradually stir in milk and cook 5 to 8 more minutes, until sauce is thick. Add beef, then pepper and salt to taste. Add parsley and remove from heat. Serve on toast or waffles. Serves 4.

Corned Beef Hash

2 Cans - Corned Beef Hash

4 - Eggs

2 Tbs. - Butter

1 Tbs. - Garlic ( not in the recipe but I add it to almost everything I cook)

4 Tbs. - Cream

Salt & Pepper

In a frying pan add the hash and garlic, make sure you get the garlic mixed through the hash thoroughly. Press the hash down firmly into the pan and cook over medium high heat for 5-10 minutes or until heated and crispy. Turn the hash over in the pan and cook the other side the same way. When the has is done transfer it to a shallow baking dish, with the bottom of a custard cup create holes in the hash and dot with the butter. Crack an egg into each hole and season with salt & pepper. Top each egg with 1 Tbs. Of the cream, bake in a 350 degree oven for 15-20 minutes or until the eggs are your desired texture. Serve hot family style straight from the dish or as an individual servings.