"Cooking with Betty"
Family favorite recipes
Betty Jacobs

Whether it be an after-work get-together or a family meal, these family favorites are sure to please. Enjoy Tomato Casserole, wonderful with any meat or other vegetables; Smothered Veal (or tenderized round steak); delicious Pinto Beef Casserole; and Electric Skillet Coffeecake, delicious with or without ice cream.

Enjoy!
Tomato Casserole
1/4 cup butter or margarine, melted
2 1-pound 12-ounce cans solid-packed tomatoes
(packed in tomato puree are best, but any will do)
1/3 cup brown sugar
2 tablespoons Worcestershire sauce
several drops of Tabasco

Combine all ingredients in an oven-proof casserole dish. Place over medium heat and bring to a boil. Lower heat and simmer for over an hour, stirring occasionally. When mixture begins to thicken, transfer to a 250-degree oven and leave it there for 6 to 8 hours. (Great for a slow cooker.) Stir once in a while. It is done when consistency is quite thick and not at all runny.

Tip: Tomatoes are at their best if made the day before or in advance and reheated. Double tomatoes for a recipe that keeps beautifully in freezer or refrigerator.
Smothered Veal
6 veal cutlets
3 slices ham, 1/3-inch thick
1 egg, beaten
1/4 teaspoon salt
1/4 teaspoon pepper
2/3 cups dry bread crumbs
3 tablespoons vegetable oil
1 can cream of mushroom soup
3/4 cup water
1/2 cup grated cheese
paprika

Mix together egg, salt and pepper. Dip cutlets in egg mixture and then in crumbs. Brown cutlets in vegetable oil. Cut ham slices in half. Place 1/2 slice over each veal cutlet. Add water to mushroom soup and mix well. Pour soup over veal and ham. Cover tightly and simmer on top of range or bake in 300- degree oven for 45 minutes. Remove cover. Sprinkle cheese over ham. Cover and continue cooking until cheese is melted. Sprinkle with paprika.

Serves 6.
Pinto Beef Casserole
1 pound ground meat
1/2 cup chopped onion
1/2 cup chopped green pepper
1 clove garlic, minced
1 (15-ounce) can tomato sauce
2 teaspoons chili powder
1 teaspoon salt
3 cups cooked rice
1 (15-ounce) can pinto beans, drained
2 cups grated cheddar cheese

In large skillet, brown ground meet, adding onions, green pepper and garlic. Drain. Add tomato sauce, chili powder and salt, simmering for 10 minutes. In a greased 2-quart baking dish, layer in the following order: meat sauce, rice, beans, cheese, meat sauce, cheese. Bake at 350 degrees for 15 to 20 minutes.

Serves 6 to 8.
Electric Skillet Coffeecake
Cake:
1 package yellow cake mix
1 tablespoon orange rind
1 tablespoon butter
Topping:
1/2 cup brown sugar, packed
4 tablespoons graham cracker crumbs
1 tablespoon orange rind
1/2 cup chopped nuts
2 tablespoons butter, melted
1 1/2 teaspoon cinnamon

Prepare cake according to package directions. Add orange rind. Set temperature of skillet to 300 degrees, spreading 1 tablespoon butter evenly over skillet. Pour in cake batter. Cover and bake 20 to 30 minutes until top is no longer moist.

Topping: Combine and mix topping ingredients. When baking is complete, sprinkle on cake. Cover and turn skillet off. Let stand 8 to 10 minutes. Cut into wedges or squares.

Makes 16 servings.