Category Archives: Depression Era Cooking

Depression Era Cooking – Soul Food / Comfort Casserole


 


1/4 lb. fried hamburger

1/4 lb. fried bacon
1/2 c. onion, chopped
1 (15 oz.) can pork & beans
1 (15 oz.) can dark kidney beans
1 (15 oz.) can butter (or lima) beans
1 (15 oz.) can stewed tomatoes
1/2 c. catsup
1/2 c. brown sugar
1 tsp. mustard
1 tsp. salt
1 tbsp. vinegar

 

Brown bacon and onion. Add hamburger. Drain ALL canned goods. Add all remaining ingredients together with beef and onions in baking dish. Mix well. Bake uncovered at 300 degrees for 1 1/2 hours or in a crock pot at low setting 6 hours. (10 x 10 inch square pan.)


 

Tuna-Macaroni-Cheese Casserole


4 cups of cooked macaroni
3 tablespoons of butter
1 teaspoon of minced onion
3 tablespoons of flour
3 cups of milk
dash of Worcestershire sauce
14 ounces of water packed tuna
1 cup of grated American cheese
4 pieces of bacon
salt and pepper

Preheat your oven to 400 degrees.

First, in a small saucepan on medium low heat, melt the butter and add the onion. Then whisk in the flour and gradually add the milk, whisking. Cook until thick and smooth, occasionally stirring. Then, add the Worcestershire sauce, salt and pepper.

Now, grease a baking dish and put in half the macaroni, half the cheese, and half the tuna fish. Then pour half the sauce over it. Repeat with the rest of the ingredients. Top the baking dish with the bacon and put in the oven. Bake for 30 minutes at 400 degrees.

Serves 6.

1929 Depression Casserole


1 1/2 lbs. ground beef
Kidney beans (1 can)
5 sliced raw lg. potatoes
3 sliced raw onions
10 oz. bottle catsup
Salt, pepper and garlic powder
Green pepper

 

Brown ground beef and flavor with salt, pepper and garlic powder. In 9 x 13 inch casserole pan layer kidney beans, sliced raw potatoes, sliced onion, diced green pepper, top with ground beef, and cover with catsup, repeat with a second layer in same order. Cover and bake at 375 degrees for about 1 1/2 hours. Uncover during the last 15 minutes of baking. May need to add small amount of water if too dry.


Mock Filet Mignon


1 lb lean ground beef

1/2 lb ground pork

1/3 cup chili sauce

1/4 tsp dry mustard

Dash of pepper and paprika

1 small onion (1/2 cup) finely diced

6 strips bacon (about 1/4 pound)

2 lb Yukon gold potatoes, peeled and quartered

1/4 cup hot milk

1/2 tsp salt

DIRECTIONS 

In a large bowl, combine meat, chili sauce, mustard, pepper, paprika and onion, mixing well. Shape into 6 pucks about 2 inches tall. Wrap strip of bacon around each; fasten with toothpick. Set aside.

Cook potatoes in large pot of boiling water until soft enough to mash, about 20 minutes.

Beat potatoes with hot milk and salt. Form into six flat patties big enough to hold the mock filets; place on baking sheet. Top with meat.

Bake 10 minutes in 450F oven; reduce to 350F and bake 30 minutes, until bacon is crisp and meat is cooked through.

Makes 6 servings.

Depression Era Corn Chowder Recipe


 

  • 2 (14.5 ounce) cans chicken broth
  • 2 (15 ounce) cans whole kernel corn
  • 1 large white onion, diced
  • 3 cups diced potatoes
  • 2 (12 fluid ounce) cans evaporated milk
  • 1/3 cup butter
  • salt and pepper to taste
  1. In a large pot over medium heat, combine broth, corn, onion and potatoes. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are just tender.
  2. Stir in evaporated milk and butter until butter is just melted. Season with salt and pepper and serve at once.
  3. I add chicken breast cubes (from 2 cooked chicken breasts) added in as a source of protein.  I also end up tripling the batch and serving with crunchy-crust french loaf bread.