Old Fashion Recipes for Easy Skillet Meals: Franks 'N' Kraut, Goulash With Noodles, Chili Pie

Author: Linda Wilson

With the economy putting pressure on many families food budgets, I thought it would be a good time to bring out some of the old fashion skillet meals in my vintage recipe collection. These meals are easy, inexpensive, and make great family meals. Old Fashion Franks 'N' Kraut, Goulash With Noodles, or Upside Down Chili Pie all offer a taste of the past and a wide variety of taste. The kraut skillet also has potatoes, tomatoes, carrots, etc making it a complete meal. The goulash uses ground beef allowing you to stretch your meat budget farther. The chili pie combines vegetables, again, the less expensive ground beef, corn muffin mix, etc. I enjoy it with salsa with gives it a Tex-Mex taste.

OLD FASHION FRANKS 'N' KRAUT
This recipe is from a very old Midwestern church gatherings cookbook.

2 tbsp shortening
1 large onion
1 green bell pepper
1 lb whole tomatoes, peeled
3 medium potatoes, peeled and cubed
1/2 cup water
2 medium carrots, sliced
1 lb sauerkraut
1 lb pkg franks, quartered
2 tbsp brown sugar
1 tsp salt
1/4 tsp pepper

Melt the shortening and cook the onion and bell pepper until tender. Add the tomatoes, water, carrots, sauerkraut, brown sugar, salt, and pepper. Cover and simmer for 30 to 35 minutes. Add the franks, replace cover and simmer another 10 minutes.

GOULASH WITH NOODLES
Another old recipe from my early years growing up in Southern Indiana.

4 oz fine noodles
1/2 cup chopped onion
1/2 cup catsup
1 jar sliced mushrooms
2 tsp salt
1 can tomatoes
1/4 tsp pepper
1 lb ground beef
2 cups sliced celery

Cook the noodles in salted water just until tender while you are frying the ground beef and onion in a large skillet. When the meat is browned and the onion is tender, drain off the fat. Stir in the noodles, celery,catsup, drained mushrooms,tomatoes, salt and pepper. Cover pan and simmer for 30 to 35 minutes.

UPSIDE DOWN CHILI PIE
This is a recipe I have had since we left the USAF and moved back to Indiana around 1970.

1 tablespoon salad or olive oil
1 1/2 lb ground chuck
1/2 cup chopped onion
1 clove garlic, crushed
1 tablespoon chili powder
1 1/4 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 can (8.25-oz) tomatoes, undrained
1 can (8.50-oz) kidney beans, undrained
1/2 cup red wine*
1 pkg (12-oz) corn muffin mix
1 can (8.75-oz) cream-style corn
1 egg
1/4 cup milk
1/4 cup grated Cheddar cheese
Chopped parsley
Catsup

Put the oil in a hot heavy 10-inch skillet. Saute the beef, onion, and garlic until the beef is browned--about 5 minutes.
Add the chili powder, salt, oregano, basil, and tomatoes; mix well. Cook over low heat, covered, 30 minutes. Stir in kidney beans and wine, and cook 10 minutes longer.
Preheat oven to 400 degrees.
In a medium bowl, combine the corn muffin mix, corn, egg, and milk; mix just until the muffin mix is moistened.
Skim the fat from the meat mixture in the skillet and discard. Spread the muffin mixture over the meat ixture evenly.
Bake 25 minutes or until top is golden brown. Let stand in skillet for a couple of minutes. Invert pan onto a serving plate. Garnish with the chopped parsley. Serve with catsup.

Yield: 8 servings

*If you don't want to use wine, substitute water.
Note: Instead of catsup, I like to use salsa.

Enjoy!

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About the Author

For more of Linda's old fashion recipe collection visit her blog at http://grandmasvintagerecipes.blogspot.com For her quick and easy recipes visit another of her blogs at http://grandmasquickfixrecipes.blogspot.com

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