Hunter’s Stew, vintage recipe

Chicago: The People’s Gas Light and Coke Company Cooking inserts, Martha Holmes

This recipe comes from an old stash of my great grandmother’s recipes from the 30’s and 40s. I am not sure why it’s called Hunter’s Stew.  Maybe it was a stew hunters could make over the campfire while camping?

In the kitchen, you can use up a number of leftovers with it, and excepting the bacon it’s pretty frugal:

1-2 cups leftover cooked pasta- spaghetti is fine if you cut it up.

5 slices of cooked bacon and the drippings,

1/2 lb of turkey ham or ham

2 cups of canned corn with liquid,

1 cup diced tomatoes and their juice.

salt and pepper to taste

Fry the bacon and the diced or shredded ham in a dutch oven or saucepan, until crispy.  Cut up the bacon.  Add all the ingredients to the same pan (keep the drippings) and stir, simmer 15 minutes or so.

This is not gourmet.  It’s end of the month, what’s in the pantry (except for that bacon).  You can substitute all down the row (Except for that bacon).  Use any canned or cooked vegetable you have- green beans, peas, mixed veggies, diced cabbage diced cooked squash or pumpkin….

Use fresh tomatoes or canned

Use cooked ground beef, diced leftover hamburgers or hotdogs for the meat

Add an onion and some garlic

Add a drop or more of some good hot sauce

Add some soy sauce or worcestershire sauce


Serve with: bread and butter, or a baked potato, or over rice, or apple slices or jicama slices or a pickle or two


Noodles and Vienna Sausage (only I would use any sausage, or hot dogs if I needed to save money)

Ingredients: 1/4 lb pasta

2 T. butter

small onion, minced

tomato sauce, about a cup

chili powder and garlic, 1/2- 1 tsp each

1/2 pound sausage, sliced.

1 1/2 cups of grated cheese

1/2 cup of bread crumbs, cracker crumbs, pangko

Cook 1/4 pound of noodles to al dente and drain.  Melt 2 T butter or other fat in a skillet. Add a small minced onion and saute for 5 minutes. Stir in 1 cup tomato sauce, 1/2 tsp chili powder and garlic, and about half a pound of diced sausage or hotdogs. Heat through. Put half the noodles in a greased 1 1/2 quart casserole. Pour sauce over the noodles. Sprinkle with 3/4 cup of grated cheddar cheese. Cover with remaining nodles. Sprinkle the top with a mixture of 1/2 cup of cheese and buttered bread crumbs (or cracker crumbs or pangko) Bake at 350 25-30 minutes

Serve with green salad, garlic bread, fruit, green beans or roasted winter squash on the side

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One Comment

  1. Frances
    Posted August 20, 2018 at 12:30 am | Permalink

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