Retro Dining

Mel and Levina Karlson, two of the nicest people ever and among the most faithful and active members of St. Paul's Lutheran Church (Warren Pennsylvania) during a long stretch of the mid-20th century, used to invite Pastor Nelson and his family to dinner at least once a year. I suspect that it was shortly after this recipe appeared in a 1963 magazine -- Good Housekeeping or Woman's Day, I'd guess -- when Levina prepared this casserole for us. I liked it, but my three younger siblings were put off by the taste of the green olives.

I prepared this casserole for Wednesday's supper. Last year, when I first revived it, Andy must have been away at college. His reaction?

"I don't think I can finish this," he informed me, pointing to the few mouthfuls left on his plate. "I'm not a green olive person."

Fresh from the oven

A great meal for a subzero day

Here's the original recipe:

GROUND BEEF GRAND STYLE

1 can Ballard OvenReady Biscuits (any brand will do, of course)

1 1/2 pounds ground beef (I used ground round)

1 cup chopped onion

1 package (8 oz.) Philadelphia Brand Cream Cheese

1 can (10 1/2 oz.) cream of mushroom or chicken soup (gotta go with mushroom)

1/4 cup milk

1 teaspoon salt

1/4 cup catsup

1/3 cup sliced stuffed olives, if desired

Brown ground beef and onions, drain.

Combine softened cream cheese, soup, milk. Add salt, catsup, olives, ground beef. Pour into 2-quart casserole. Bake at 375°, 10 minutes.

Place biscuits around edge of casserole; if desired, top with olive slices. Bake at 375°, 15-20 minutes until golden brown.