Texas Wild Rice Sausage Casserole (1982)

• 
  1 lb bulk sausage or link sausages (hot, preferably)
• 1 lb sliced mushrooms
• 2 medium onions, chopped
• 2 cups wild rice, uncooked
• 1/4 cup flour
• 1/2 cup heavy cream
• 2 1/2 cups condensed chicken broth (may use chicken bouillon)
• Pinches of oregano, thyme, marjoram
• Salt to taste 
• 1/4 tspn pepper
• Tabasco (optional)
• 1/2 cup toasted, slivered, blanched almonds

Saute sausage meat or sausage links. Drain sausage on paper towels and break into small pieces. Saute mushrooms and onions in sausage fat, then add the cooked sausage.

Mix flour with cream. ("Don't have even a suspicion of a lump. One lump is like trumping a partner's ace. Unforgiveable.") Add chicken broth and cook until thickened. Season with a generous pinch of oregano, thyme, and marjoram, and the salt and pepper. 

Combine with wild rice, sausages, and vegetables. Mix and toss together. Jazz up seasonings with Tabasco if that appeals, and additional seasonings to taste. 

Pour into large casserole. Bake at 350 degrees for 25 to 30 minutes. It should bubble. Sprinkle 1/2 almonds around the rim for serving. If made ahead and not baked immediately, add a little more chicken stock before baking. Serves 12 to 15.

More "Lost" Casserole Recipes

Amarillo Tomato Casserole with Cheddar Cheese (1979)

Oven-Baked Chicken Hash (1963)

(Origin - "Delicioso - Cooking South Texas Style" by the Junior League of Corpus Christi, Texas, 1982. Recipe by Mrs Walter Norris and Mrs James L Hopkins.) 

Dallas Chili-Cheese Corn Bread (1976)

• 
  3 ears fresh corn
• 1 cup yellow corn meal
• 1 1/2 tspns salt
• 3 tspns baking soda
• 1 cup sour cream
•  1 stick butter plus 2 tbspns, melted
• 2 eggs, well beaten
• 1/4 lb Jack cheese in 1/4-in cubes
• 1 4-oz can peeled green chiles, chopped

Scrape corn off cob, then mix with rest of the ingredients.

Pour into well-buttered 9-inch square baking dish and bake at 350 degrees for 1 hour.

Serves 6. 

More "Lost" Corn Bread Recipes

Mississippi Fresh Corn Loaf (1978)

Abraham Lincoln's Egg Corn Bread (1860)

(Origin - "The Dallas Junior League Cookbook" published in 1976.)

California Mission Sweet Tortillas (1965)

• 3 cupfuls flour
• 2 tbspns sugar
• 1/2 tspn salt
• 1 tspn baking powder
• 1 egg
• 1/2 cupful milk

Into a bowl sift the flour, sugar, salt, and baking powder. Beat the egg well, and blend in the milk; then add a little at a time to the dry mixture until it forms a firm dough.

Divide the dough and roll into cakes about 1/8-inch in thickness. Prick with a fork and fry in deep, hot fat until golden in color, about 7 to 10 minutes. 

Makes 3 dozen. Serve hot with syrup or sprinkle with sugar.

More "Lost" Recipes from Old California

Rhubarb Vinegar (1820)

California Pomegranate Guacamole (1960)

(Origin - "California Mission Recipes" by Bess A. Cleveland. Published by the Charles E. Tuttle Company, 1965.)

Classic Fritos Meat Loaf (1955)

• 1 lb ground beef
• 1 egg
• 1 large onion, minced
• 1 clove garlic, minced
• 1/2 tspn salt
• 1/4 tspn pepper
• 1/4 tspn chili powder
• 1-1/2 cups crushed Fritos
• 1 cup canned tomatoes

Mix the beef, egg, onion, garlic, seasonings and crushed Fritos corn chips together.  Form into a loaf, and place in oiled baking dish.  

Pour tomatoes over the loaf, and bake at 300 degrees for one hour.  

(Origin - "Fritos Pie - Stories, Recipes, and More" by Kaleta Doolin, published by Texas A&M University Press, 2011)

More "Lost" Dinner Recipes

Classic Swiss Steak with Cheddar Cheese (1967)

Thomas Jefferson's Macaroni and Cheese (1802)

Classic Corn Flake Chicken (1980)

Classic Creamed Chicken a la King (1981)