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A
to Z
Recipes
April 11,
2012
Always
something to make you think,
laugh and cook.
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Publisher's Desk
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Good morning and welcome to your Wednesday edition of
A to Z Recipes
Newsletter. I have
had a great time visiting with Angela during her visit. She will be
here another week or so but I will be on nights and quality time will
be sparse. We were able to visit with great friends Mavis and Charlie
in Biloxi. We met up in Galveston with my other daughter Joanna and my
grand kids. We all then had a nice visit with my mom. What a wonderful
time we've had so far. You
have a real treat in store for you today. Patricia
tackles a cooking topic that really piques my interest. I hope you
enjoy it, too!
The current Monthly Theme
topic is 30-Minute Meals.
Please visit the Monthly Theme -
Recipe Submissions section to read all about it. You'll find the
link there to use for sharing recipes here at A to Z Recipes. I will be posting
the recipes from the March theme topic of Breakfast and Brunch Recipes
on Sunday, April 15th.
We'll see you here again on Sunday, God willing. Now, here's Patricia .
. .
I
knew, that
sooner or later, I was going to put a casserole issue together. My gals
and I love casseroles and most often we have them for dinner and again
the next day for lunch; we don't mind leftovers. For the most part
casseroles are easy to prepare, no fuss, little muss, and a blessing to
those of us who are not the greatest cooks in the world. And of course
dessert naturally goes with a casserole, I put those in too.
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Help
find a cure. Become a Partner in Hope. Join my
family in supporting St Jude's Children's Hospital.
The $19 (price of a pizza dinner) a month may help find the cure. It is
tax-deductible and makes you feel so good about yourself!
Please
tell ten friends to tell ten today!
The Breast Cancer site is having trouble getting
enough people to click on their site daily to meet their quota of
donating at least one free mammogram a day to an underprivileged woman.
It takes less than a minute to go to their site and click on "donating
a mammogram" for free (pink window in the middle).
This doesn't cost you a thing. Their corporate sponsors/advertisers use
the number of daily visits to donate mammograms in exchange for
advertising. Here's the web site! Pass it along to people you know.
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Casseroles through the ages:
[1747] "To dres[s]
Rabbits in
Casserole
Divide the Rabbits into Quarters, you may lard them or let them alone
just as you please, shake some Flour over them, and fry them with Lard
or Butter, then put them into an earthen Pipkin with a Quart of good
Broth, a Glass of White Wine, a little Pepper, and Salt if wanted, a
Bunch of Sweet Herbs, and a Piece of Butter as big as a Walnut rolled
in Flour; cover them close and let them stew Half an Hour, then dish
them up and pour the Sauce over them. Garnish with Seville Orange cut
into thin Slices and notched, the Peel that is cut out lay prettily
between the Slices."
Source: The Art of Cookery, Made Plain and Easy, Hannah Glasse,
[London] (p. 51)
1880's Casserole of
Rice (French
method)
Wash one pound of the best Carolina rice in two or three waters. Drain
it, and put it into a stewpan with a quart of water, a large onion, a
tea-spoonful of salt, and two ounces of fat. The skimmings of saucepans
will answer for this purpose, or fat bacon, but if these are not at
hand, use butter. Simmer very gently till the rice is quite soft but
whole. Then drain it, and pound it to a paste. Well butter a baking
dish or casserole mould, and press the paste into it. Mark the top a
cover, making the mark rather deep. Pour a little butter over the
whole, let it get cold, then turn it out of the mould, and bake it in a
very hot oven till it is brightly browned, but not hard. The oven can
scarcely be too hot for it. Take off the marked cover about a inch in
depth. Scoop out the middle, and fill it with whatever is prepared for
it. This may consist of mincemeat, Irish stew, rechauffed curries,
hashes, or macaroni. Pour it a suitable sauce, replace the cover, and
before service return it to the oven for a few minutes. Time to boil
the rice, about three quarters of an hour...Sufficient for six persons."
Source: Cassell's Dictionary of Modern Cookery, London (p. 110-1
1924 "Pork Chops en
Casserole"
6 pork chops
6 sweet potatoes
salt & pepper
1/2 cup brown sugar
1 to 2 cups milk
Place a layer of sweet potatoes, sliced crosswise, in a greased
casserole, dust with salt, pepper, and a little brown sugar; continue
the layers until the casserole is about two-thirds full. Heat the milk
and pour it over the potatoes; it should just cover them. Place the
pork chops on top of the potatoes, cover and bake for an hour, then
remove the cover and season with salt and pepper. Leave the cover off
and cook until the chops are tender and nicely browned on top.
Source: The New Butterick Cook Book(p. 626)
Click
if you have a submission for the Food For Thought section of
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The
word casserole has two meanings: a recipe for a combination of
foods cooked together in a slow over and the dish/pot used for cooking
it. Casserole, as a cooking method, seems to have derived from the
ancient practice of slowly stewing meat in earthenware containers.
Medieval pies are also related, in that pastry was used as a receptacle
for slowly cooking sweet and savory fillings. Early 18th century
casserole recipes [the word entered the English language in 1708]
typically employed rice which was pounded and pressed (similar to the
pastry used for pies) to encase fillings. Like their Medieval
ancestors, they were both savory and sweet. Tuna noodle casserole is
arguably one of the most most popular American family dishes of the
twentieth century.
Click
if you have a submission for the Ramblings section of A to
Z Newsletters. Make sure to include your
name and location
for posting. Thanks!
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Advantages of Cooking in a Casserole
SAVES DISH-WASHING
because it
makes it possible to bring food to the table in the dish in which it
was cooked. Frequently, it contains a "one-dish meal" which eliminates
all but the one cooking dish.
USING LEFT-OVERS
in
attractive, palatable combinations, to cook tough meats tender, and to
prepare vegetables in an almost unlimited variety of ways. Any
vegetable may be boiled, steamed, baked, scalloped or creamed, and
cabbage, cucumbers, eggplant, onions, peppers, potatoes or tomatoes may
be stuffed and cooked in the casserole.
NEEDS LITTLE
WATCHING, it may
be kept warm and still attractive if the meal is delayed, and there is
no loss of vegetable or meat juices. These juices contain a valuable
part of the food which is often thrown away, especially in the case of
vegetables that are boiled.
Check
Out the Best of As Seen On TV Products at Walter Drake.
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if you have a submission for the Did You Know? section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Monthly
Theme, Recipe Submissions |
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Our
Monthly
Theme topic is: 30-Minute Meals
We're all busy nowadays. And for
some with all the time in the world, they simple do not want to spend
hours in the kitchen. This month we are looking for meals that can be
prepared in about 30 minutes (or less). Pasta is pretty big at my
house, and
we have many that can be made quickly. Even a steak & potato dinner
can be served within 30 minutes. Often the key to serving great meals
that take little time is a great recipe. Share yours with us here,
won't you?.
We will
collect them through this month and publish them on the first Sunday
possible of
the following month. Be sure to use the Monthly
Theme
links for
your
submissions so I'll know where you'd like
them posted, ok? It has been suggested that we limit the number
of recipes posted to 10 per reader. Any extras will be saved to use in
regular issues (which we sorely need!).
Note: There
are still some
readers who routinely send in an email that says "do this... do that"
and call it a recipe submission. I have graciously put it all in
recipe format and made you a hero. PLEASE provide a recipe,
i.e.: Title, Ingredients, Procedure, along with your name and location.
You'll be an even bigger hero in my eyes! Please share your
ten (10) most favorite recipes in this month's theme topic of
"30-Minute Meals". If you send
more, they will be used for future issues, which is excellent! We will
collect them the remainder of this month and post them
on the first Sunday possible of the month. Please understand that
we do not
wish to infringe on copyrighted material; if your source states it is
copyrighted then do not send it. Make
sure to view the rules section to
ensure your submissions are acceptable.
The
rules for posting items in
A to Z Recipes newsletters are:
As
a service to your
fellow readers, please send only items that are in
a form that others could easily copy and save for their own use. Items
that would require a lot of editing or cleaning up (ALL caps or NO
caps) or recipes that use non-standard measurements should not
be submitted. Recipes MUST include a title, list of
ingredients (no columns or frames), and directions for preparation.
Items for posting without a name and location of sender
may NOT be posted or posted without any credit given. Many web sites
prohibit distribution of their materials without a web link. If
you wish to submit an item from another web site, be sure that web site
allows it. If so, you must include the web site address (the URL - in
other words - cut and paste the address shown in your web browser when
you viewed the item on that web site). It is unreasonable to expect a2z
to research and verify your sources. There will be NO recipes
posted that are copyrighted or from other recipe-zines. A to
Z Recipes protects the privacy of its readers and does NOT
publish email addresses. There will be no exceptions.
Use
this email
link for submitting only regular recipes: A to Z Recipes Inbox.
Use
this email
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Meals.
Use
this email
link for submitting all other items for
posting: A to Z Recipes.
See
the A to Z
Recipes Theme Issues here: A to
Z Recipes Theme Issues
The
theme issue
for "30-Minute Meals" has a deadline of April 30,
2012,
and will be posted on May 6, 2012.
Please
use this email
link to submit a recipe for theme
recipes: 30-Minute
Meals. As
usual, only
recipes are to be sent to: A to Z Recipes Inbox.
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Tuna Casserole
My wife has not spoken to me in three days. I think it has something to
do with what happened on Sunday night when she thought she heard a
noise downstairs.
She nudged me and whispered, "Wake up, wake up!"
"What's the matter?" I asked.
"There are burglars in the kitchen. I think they're eating the tuna
casserole I made tonight."
"That'll teach them!" I replied.
Show and Tell
A kindergarten teacher gave her class a "show and tell" assignment.
Each student was instructed to bring in an object to share with the
class that represented their religion.
The first student got up in front of the class and said, "My name is
Benjamin and I am Jewish and this is a Star of David." The second
student got up in front of the class and said, "My name is Mary. I'm a
Catholic and this is a Rosary." The third student got in up front of
the class and said, "My name is Tommy. I am Baptist, and this is a
casserole."
A good marriage is like a casserole – Only those involved actually know
what goes into it!!!!
bareMinerals
now on Beauty.com!
Click
if you have a submission for the Crazy Corner section of A
to Z Newsletters. Make sure to include your name and location
for posting. Thanks!
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Recipe
Reviews, Reader Comments |
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If
you try a recipe from any posted, and have a recipe review, please send
me an email using this Recipe
Review link and make sure to include the following to qualify
for posting:
Recipe title
Name of submitter (who submitted the recipe?)
Your name and location for posting
(required!)
Date recipe was posted (date of newsletter)
Your comments (how was it? is it a "keeper"?)
I will post all qualifying recipe reviews here. You can also send
comments for all to read here. As long as what you have to say is
something others would want to read, this is the place to do it. Your
name and location is required!
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recipe, ingredient or
submitter?
Search A to Z Recipes Site and Newsletters:
EGG & SAUSAGE
CASSEROLE
1/2 pound pork sausage
3 tablespoons margarine
2 tablespoons all purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 cups milk
2 cups frozen hash browns
4 eggs, hard boiled and sliced thin
1/2 cup cornflake crumbs
Crumble sausage in large skillet and brown until no longer pink,
stirring to separate sausage. Drain on paper towels. Discard fat and
wipe skillet with paper towel. Melt 2 tablespoons margarine in same
skillet. Stir in flour, salt and pepper until smooth. Gradually stir in
milk; cook and stir until thick. Add sausage, potatoes and eggs; stir
to combine, then pour into 2 quart casserole. Melt remaining margarine
and combine with cornflakes in small bowl. Sprinkle evenly over
sausage. Bake, uncovered, 30 minutes at 350 degs.
CHILI SPAGHETTI
8 ounces uncooked spaghetti
1 pound lean ground beef
1 medium onion, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (15 ounce) vegetarian chili with beans
1 can (14 1/2 ounce) Italian style stewed tomatoes, undrained
1 1/2 cups Cheddar cheese, shredded & divided
1/2 cup sour cream
1 1/2 teaspoons chili powder
1/4 teaspoon garlic powder
Cook pasta according to directions on package. Drain and place in 13x9"
baking dish. Cook beef and onion in large skillet, season to taste.
Brown until beef is no longer pink, stirring to separate. Drain and
stir in chili, tomatoes with juice, 1 cup cheese, sour cream, chili
powder and garlic powder. Add chili mixture to pasta; stir until pasta
is well coated. Sprinkle with remaining cheese. Cover tightly and bake
30 minutes at 350 degs.
CHOCOLATE BREAD
PUDDING
4 cups milk, scalded
2 ounces chocolate
2 cups bread cubes
3 eggs, slightly beaten
1/2 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla
3 tablespoons butter
Put milk and chocolate in pan, scald milk, checking to make sure
chocolate is melted. Pour milk over bread which has been cut into 1/2"
cubes. Let stand 10 minutes. Combine eggs, sugar, salt and vanilla.
Stir the egg mixture into the bread cubes and add butter. Pour into a 2
quart casserole. Place dish in a shallow pan of boiling water. Bake at
350 Degs. for 1 1/4 hours.
MEXICAN ROLL UPS
WITH AVOCADO SAUCE
~Thank you, Lynn
8 eggs
2 tablespoons milk
1 tablespoon margarine
1 1/2 cups Monterey Jack Cheese, shredded
1 large tomato, seeded and chopped
1/4 cup fresh cilantro, chopped
8 (6 inch) corn or flour tortillas
1 1/2 cups salsa
2 medium avocados, chopped
1/4 cup sour cream
2 tablespoons fresh lemon juice
1 teaspoon hot pepper sauce
1/4 teaspoon salt
Preheat oven to 350 degs. Spray 9x13 dish with non stick spray. Whisk
eggs and milk in medium bowl until blended. Melt margarine in large
skillet over medium heat and add eggs. Cook and stir 5 minutes or until
eggs are set, but still soft. Remove from heat and stir in cheese,
tomato and cilantro. Spoon about 1/3 cup egg mixture down center of
each tortilla. Roll up and place seam side down in baking dish. Pour
salsa evenly over tortillas. Cover tightly with foil and bake 20
minutes until heated through.
While tortillas are cooking, place avocados, sour cream, chilies, lemon
juice, hot pepper sauce and salt in blender, run until smooth. Serve
with roll ups.
HAM, BARLEY &
ALMOND BAKE
1/2 cup slivered almonds
1 tablespoon margarine
1 cup uncooked barley
1 cup chopped carrots
1 bunch green onions, sliced
2 ribs celery, sliced
3 cloves garlic, minced
1 pound lean smoked ham, cubed
2 teaspoons basil
1 teaspoon oregano
1/4 teaspoon pepper
2 cans (14 ounce each) beef broth
1/2 pound fresh green beans cut into small pieces
Spread almonds in single layer on baking sheet. Bake at 350 degs until
golden brown, stirring frequently. Melt margarine in large skillet over
medium heat. Add barley, carrots, onions, celery and garlic; cook and
stir two minutes until onions are tender. Remove from heat and add ham,
almonds, basil, oregano and pepper. Pour into 13x9" sprayed baking
dish. Pour broth into saucepan and bring to a boil. Pour over barley.
Cover tightly with foil, bake 20 minutes. Remove from oven, stir in
green beans and bake, covered another 30 minutes and barley is tender.
CHINESE ALMOND RICE
CASSEROLE
~Thank you, Ann
1 package dehydrated chicken noodle soup
1 can mushroom soup
1 cup uncooked rice
2 cups left over meat - turkey, chicken, beef, pork
Salt and pepper to taste
1/4 cup almonds
1 cup celery, cut lengthwise in pieces
1 small onion
1 small green pepper
2 1/4 cups water
2 tablespoons soy sauce
Grease casserole and put dry soup on bottom. Add half of mushroom soup.
Cover with uncooked rice, then spread meat on top. Season with salt and
pepper, add almonds and rest of mushroom soup. Next, sprinkle celery
pieces, onion and green pepper. Heat water,add soy sauce and pour over
mixture. Bake covered at 350 degs for 40 minutes. Remove lid and bake
an additional 40 minutes.
APPLE CRUNCH PUDDING
4 cups apples
1/2 cup sugar
1/2 cup brown sugar
1 cup flour
2 tablespoons butter
Whipped cream
Place apples in a 7x12" baking dish; sprinkle with sugar. Work together
brown sugar, butter and flour until it has texture of a coarse meal.
Cover apples with mixture and bake 20 minutes at 350 degs. Serve with
whipped cream.
BREAKFAST PIZZA
1 can (10 ounce) refrigerated biscuits
1/2 pound sliced bacon
2 tablespoons margarine
2 tablespoons all purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups milk
1/2 cup Cheddar cheese, shredded
1/4 cup green onions, chopped
1/4 cup red pepper,chopped
Separate dough and arrange side by side, rectangle shape, on lightly
floured surface - do not overlap. Roll into 14x10 rectangle and place
into 13x9" greased baking dish. Pat edges up sides of dish, then bake
15 minutes at 350 degs. Set aside.
Place bacon in large skillet, cook until crisp, drain and crumble. Melt
margarine in saucepan, stir in flour, salt and pepper, stirring until
smooth. Gradually add milk and cook until thickened, all the while
stirring. Add cheese and cook until melted. Spread sauce evenly over
baked crust. Sprinkle bacon, onion and pepper over sauce. Bake
uncovered for 20 minutes at 350 degs and crust is golden brown.
HEARTY BISCUIT
TOPPED STEAK PIE
1 1/2 pounds top round steak, cooked and cut into 1 inch cubes
1 package (9 ounce) frozen baby carrots
1 package (9 ounce) frozen peas and onions
1 large baking potato, cooked, peeled and cut into 1/2 inch cubes
1 jar (18 ounce) home style brown gravy
1/2 teaspoon thyme
1/2 teaspoon pepper
1 can refrigerated buttermilk biscuits
Combine steak, frozen vegetables and potato in 11x7" baking dish. Stir
in gravy, thyme and pepper. Bake uncovered at 375 degs for 40 minutes.
Remove from oven and increase temp to 400 degs. Top with biscuits and
bake 8-10 additional minutes.
CHILI CHEESE PUFF
~Thank you, Angie
3/4 cup all purpose flour
1 1/2 teaspoons baking powder
9 eggs
4 cups shredded Monterey Jack cheese
2 cups cottage cheese
2 cans (4 ounces each) diced green chilies, drained
1 1/2 teaspoons sugar
1/4 teaspoon salt
1/8 teaspoon hot pepper sauce
1 cup salsa
Preheat oven to 350 degs. Spray 13x9 baking dish with nonstick spray.
Combine flour and baking powder in small bowl. Whisk eggs in large bowl
until blended; add cheeses, chilies, sugar, salt and hot pepper sauce.
Add flour mixture; stir just until combined. Pour into baking dish and
bake, uncovered 45 minutes or until egg mixture is set. Let stand 5
minutes before serving.
HOT DOGS WITH RED
BEANS AND RICE
1 tablespoon vegetable oil
1 medium onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 can (14 ounce) Great Northern Beans, drained and rinsed
1/2 pound beef hot dogs, cut into 1/4 inch slices
1 cup uncooked instant brown rice
1 cup vegetable broth
1/4 cup ketchup
1/4 cup brown sugar, packed
3 tablespoons dark molasses
1 tablespoon Dijon mustard
Heat oil in Dutch oven, add onion, pepper and garlic; cook and stir 2
minutes until onion is tender. Add beans, hot dogs, rice, broth,
ketchup, sugar, molasses and mustard to onions/pepper mix, stir to
combine. Pour into prepared dish. Cover with foil and bake 30 minutes
at 350 degs and rice is tender.
NOODLE TUNA CASSEROLE
1 1/2 cups noodles
1 can tuna (7 ounce)
1 can cream of mushroom soup
1/2 cup milk
1 cup grated cheese
1/2 cup chopped onion
1/2 cup broken potato chips
Cook noodles in unsalted water. Drain. Mix with mushroom sup, milk,
tuna cheese and onion. Pour into1 1/2 quart casserole and top with
broken potato chips and if desired, more cheese. Bake at 425 degs for
15 minutes.
ORANGE SOUFFLE
4 tablespoons butter
5 tablespoons flour
1 cup milk
6 eggs separated
1/4 teaspoon salt
1/2 cup sugar
1/2 orange rind, grated
3 tablespoons orange juice
1 tablespoon lemon juice
Make a sauce by heating butter and adding flour slowly. Add milk,
stirring while adding. Cook until smooth and thick. Cool and add beaten
egg yolks, salt and sugar. Add the orange and lemon juice and rind.
Fold in beaten egg whites. Bake in a greased 2 quart baking dish at 300
degs for 1 1/2 hours.
CHICKEN SPAGHETTI
1 fryer
1 package (7-10 ounces) spaghetti
1/4 cup chopped green pepper
1/4 cup chopped onion
1/4 cup chopped pimiento
1 cup chopped ripe olives
1 small can green peas
1 can cream of mushroom soup
1 cup grated cheese
1 teaspoon paprika
Cook chicken in boiling water until tender. Remove chicken from bone
and break into pieces. Add spaghetti, green pepper and onion to boiling
broth and cook until spaghetti is done. Drain and mix all ingredients
together - except cheese and paprika. Place in large casserole dish and
top with cheese and then paprika. Bake at 350 degs until cheese has
melted - about 10-20 minutes.
CHOCOLATE BROWNIE
PUDDING
1 cup flour
3/4 cup sugar
2 teaspoons baking powder
2 teaspoons cocoa
1/2 teaspoon salt
1/2 cup milk
2 teaspoons vanilla
2 tablespoons melted butter
3/4 cup nuts
3/4 brown sugar
1/3 cup cocoa
1 3/4 cups warm water
Whipped cream
Sift dry ingredients and add milk, vanilla, butter and nuts. Mix
together and spread in 8x4" pan. Mix brown sugar and cocoa together and
sprinkle over the cake mixture. Pour warm water over entire cake. Bake
at 324 degs for 45 minutes. Cool in pan then turn out onto a plate.
Serve with whipped cream.
APPLE PANCAKE
SURPRISE
1 large baking apple, cored and thinly sliced
1/3 cup golden raisins
2 tablespoons brown sugar, packed
1/2 teaspoon cinnamon
4 eggs
2/3 cup milk
2/3 cup all purpose flour
2 tablespoons margarine, melted
Powdered sugar - optional
Raspberries/strawberries - optional
Combine apple, raisins, brown sugar and cinnamon in medium bowl. Pour
in 9" sprayed pie tin. Bake uncovered 10-15 minutes at 350 degs. or
until apple begins to soften. Remove from oven and increase temperature
to 450 degs.
While oven is heating, whisk eggs,milk, flour and margarine in medium
bowl until blended. Pour batter over apple mix. Bake 15 minutes or
until pancake is golden brown. Sprinkle with powdered sugar and fruit
BEEF NACHO BAKE
1 pound lean ground beef
1/2 cup chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon oregano
1 can (11 ounce) nacho cheese soup, undiluted
1 cup milk
1 can (8 ounce) refrigerated crescent rolls
1/4 cup shredded Cheddar cheese
Salsa
Place beef and onion in large skillet, season and brown until no longer
pink; season with salt and pepper. Stir to separate beef. Drain. Stir
in chili powder, cumin and oregano, cook and stir 2 minutes, remove
from heat.
Combine soup and milk, stirring until smooth. Pour soup mixture into
13x9" baking dish, spreading evenly. Separate dough into 4 rectangles;
press perforations together firmly. Roll out each rectangle to 8x4".
Cut each in half crosswise to form 8 - 4" squares.
Spoon about 1/4 cup beef mixture in center of each square. Lift 4
corners of dough over filling to meet in center. Pinch and twist firmly
to seal. Place squares in dish with soup mixture. Bake uncovered for 20
to 25 minutes at 375 degs. Sprinkle cheese and bake an additional 5
minutes or until cheese melts. To serve, spoon soup mixture over each
serving. Serve with salsa
GOULASH
~Thank you, Anna
3 large onions
1 can (20 ounce) tomatoes
1 teaspoon paprika
8 medium sized potatoes, cubed
1 teaspoon salt
2 pounds round steak
Chop onion, brown in shortening. Cut steak into small pieces and season
with paprika and salt. Fry until light brown. Add tomatoes and simmer
until half done; add potatoes. Add water if necessary and boil until
thick.
CHOCOLATE MARLOW
1/4 cup cocoa
1 cup milk
16 marshmallows
1 1/2 teaspoon vanilla
Dash of salt
1 cup whipping cream
Make a smooth paste of cocoa and milk. Add marshmallows and steam over
hot water until marshmallows are melted. Stir constantly. Remove from
heat. Add vanilla and salt. Chill. When slightly stiffened, combine
with stiffened whipping cream. Pour into shallow, narrow dish and
freeze in refrigerator. For a smoother product, beat again after
thoroughly chilling. Put back in dish and freeze.
FRENCH TOAST STRATA
4 cups day old French or Italian bread cut into 3/4 inch cubes
1/3 cup golden raisins
1 package (3 ounce) cream cheese cut into 1/4 inch cubes
8 eggs
2 cups milk
1/2 cup maple syrup
1 teaspoon vanilla
2 tablespoons sugar
1 teaspoon cinnamon
Syrup for topping
Place bread cubes in 11x7" sprayed baking dish. Sprinkle raisins and
cream cheese evenly over bread. Beat eggs in medium bowl, beat with
electric mixer at medium speed until blended. Add milk, maple syrup and
vanilla; mix ell. Pour egg mixture evenly over bread mixture. Cover and
refrigerate at least 4 hours, preferably over night.
Preheat oven to 350 degs. Combine sugar and cinnamon in small bowl;
sprinkle evenly over bread mix. Bake, uncovered 40-45 minutes or until
puffy, golden brown and knife inserted in center comes out clean. Cut
into squares and serve with additional syrup.
REUBEN NOODLE BAKE
8 ounces uncooked egg noodles
5 ounces thinly sliced corned beef
1 can (14 1/2 ounce) sauerkraut, drained
2 cups (8 ounces) Swiss cheese, shredded
1/2 cup Thousand Island dressing
1/2 cup milk
1 tablespoon prepared mustard
2 sliced pumpernickel bread
1 tablespoon margarine or butter, melted
Red onion slices - optional
Cook noodles according to package directions - drain. Cut corned beef
into bite size pieces. Combine noodles, corned beef, sauerkraut and
cheese in large bowl. Pour into 13x9" baking dish. Combine dressing,
milk and mustard in small bowl. Spoon dressing mixture evenly over
noodle mixture.
Tear bread into large pieces. Process in blender until crumbs form.
Combine crumbs and margarine in bowl, sprinkle over casserole. Bake
uncovered 25-30 minutes at 350 degs until heated through. Garnish with
red onion if desired.
CASSEROLE OF CHOPS
4 lamb chops
1 1/2 cups potatoes, cubed
1 cup sliced carrots
1 cup canned peas
1/4 cup diced celery
3 tablespoons chopped onion
1/4 cup hot water
2 tablespoons minced parsley
Salt & pepper to taste
Flour
Trim fat from chops, turn in flour and brown in hot shortening. Place
potatoes and vegetables in large casserole. Season with salt and pepper
and add hot water. Top with browned chops and sprinkle with parsley,
more salt and pepper if desired. Cover and bake at 350 degs for 1 hour.
CHURCH COOKIES
1/2 pound margarine
2 cups flour
1 cup light brown sugar
4 eggs
1/4 cup flour
3 cups dark brown sugar
2 cups chopped nuts
1 cup flake coconut
1 teaspoon salt
1/2 teaspoon vanilla
Thoroughly mix margarine, flour and brown sugar and spread on cookie
sheet. Bake about 15 minutes at 350 degs. Cool. Mix remaining
ingredients and spread on brown sugar layer. Bake again at 325 degs for
35 minutes.
SPICY MANICOTTI
~Thank you, Mary
3 cups ricotta cheese
1 cup grated Parmesan cheese, divided
2 eggs lightly beaten
2 1/2 tablespoons chopped parsley
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound spicy Italian sausage, casing removed
1 can (28 ounces) crushed tomatoes, undrained
1 jar (26 ounce) spaghetti sauce
8 ounces uncooked manicotti
Combine ricotta cheese, 3/4 cup Parmesan cheese, eggs, parsley, Italian
seasoning, garlic, salt and pepper in medium bowl. Set aside. Crumble
sausage into large skillet; brown until no longer pink, stirring to
separate. Drain on paper towels, drain fat from skillet. Add tomatoes
with juice and spaghetti sauce to same skillet; bring to a boil. Reduce
heat, simmer, uncovered 10 minutes. Pour about one third of sauce in
13x9" baking dish.
Stuff each uncooked noodles with about 1/2 cup of cheese mixture, place
in dish. Top with sausage and pour remaining sauce over top. Cover
tightly with foil and bake 1 hour, until noodles are tender. Let stand
5 minutes before serving. Sprinkle with remaining Parmesan cheese.
BEEF STROGANOFF
CASSEROLE
1 pound lean, ground beef
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon vegetable oil
8 ounces sliced mushrooms
1 large onion, chopped
3 cloves garlic, minced
1/4 cup dry white wine
1 can (10 ounce) cream of mushroom soup
1/2 cup sour cream
1 tablespoon Dijon mustard
4 cups cooked egg noodles
Place beef in large skillet, season with salt and pepper; brown until
no longer pink, stirring to separate. Drain, set beef aside. Wipe out
skillet and heat oil; add mushrooms, onion and garlic, cooking until
onion is tender. Add wine. Reduce heat and simmer 3 minutes. Remove
from heat, stir in soup, sour cream and mustard, combine well. Add
browned beef. Place noodles in 13x9" baking dish, bake at 350 degs for
30 minutes.
TURKEY & GREEN
BEAN CASSEROLE
1/4 cup slivered almonds
1 package (7 ounces) seasoned stuffing cubes
3/4 cup chicken broth
1 can (10 3/4 ounce) cream of mushroom soup
1/4 cup half and half
1/4 teaspoon pepper
1 package (10 ounce) frozen French style green beans, thawed
2 cups cooked turkey
Spread almonds in single layer on baking sheet. Bake at 350 degs until
golden brown, stirring frequently. Place stuffing in 11x7" baking dish,
drizzle with broth, stirring to coat stuffing. Combine soup, milk and
pepper in large bowl; stir in green beans and turkey. Spoon over
stuffing, top with almonds. Bake uncovered at 350 degs. for 30 minutes
until heated through.
Hint - buy turkey at deli, sliced thick, just dice and add.
RICE SOUFFLE
1/3 cup rice
1 1/2 cups milk
4 tablespoons butter
5 tablespoons flour
1 cup milk
1/3 cup sugar
1/4 teaspoon salt
1/2 lemon rind, grated
6 egg whites, beaten
Cook rice with milk in double boiler. Melt butter, stir in flour.
Gradually add 1 cup milk. Stir in sugar, salt, and lemon rind and
cooked rice. Fold in beaten egg whites. Turn into a greased 2 quart
baking dish. Bake uncovered at 300 degs for 1 1/4 hours.
TURKEY MEATBALL
CASSEROLE
1 cups uncooked rotini pasta
1/2 pound ground turkey
1/4 cup dry bread crumbs
1 egg, slightly beaten
2 teaspoons dried onion
Worcestershire sauce
1/2 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon vegetable oil
1 can (10 3/4 ounce) cream of celery soup
1/2 cup plain yogurt
3 tablespoons Italian style bread crumbs
1 tablespoon margarine
Cook pasta according to directions, drain. Combine turkey, 1/4 cup
bread crumbs, egg, onion, Worcestershire, Italian seasoning, salt and
pepper. Shape mixture into 1 inch meatballs. Heat oil, add meatballs in
single layer; cook until lightly browned on all sides and still pink in
centers. Do not overcook. remove from skillet, drain on paper towels.
Mix soup and yogurt, add pasta and meatballs, stir gently to combine.
Transfer to 2 quart casserole dish. Combine 3 tablespoons bread crumbs
and margarine in small bowl; sprinkle over casserole. Bake covered at
350 degs for half an hour. Uncover and bake an additional 15 minutes,
until meatballs are no longer pink in center and casserole is hot and
bubbly
TUNA NOODLE CASSEROLE
7 ounces uncooked elbow macaroni
2 tablespoons margarine
3/4 cup chopped onion
1/2 cup thinly sliced celery
1/2 cup red bell pepper, finely chopped
2 tablespoons all purpose flour
1 teaspoon salt
1/8 teaspoon white pepper
1 1/2 cups milk
1 can (6 ounces) albacore tuna, in water, drained
1/2 cup Parmesan cheese, grated, divided
Cook pasta. Melt margarine in large frying pan, add onion and cook
until tender. Add celery and pepper, cook and stir 3 minutes. Sprinkle
flour, salt and pepper over contents and cook an additional minute.
Gradually stir in milk; cook until thick, making sure to stir. Remove
from heat. Add pasta, tuna and 1/4 cup cheese to celery mixture, stir
until pasta is well coated. Pour into 8 inch square dish, sprinkle
remaining cheese evenly over mixture. Bake at 375 degs for 20 minutes
or until heated through.
TRAIN WRECK CASSEROLE
~Thank you, Sue
1 pound egg noodles, uncooked
1/4 cup vegetable oil
1 pound ground beef
1 large onion, chopped
2 cups celery, chopped
1 cup green pepper, chopped
1 cup grated carrots
2 garlic cloves, crushed
1 can (16 ounce) tomatoes
8 ounces Cheddar cheese, grated
1 cup frozen green peas
1 teaspoon salt
Pepper to taste
Cook noodles according to directions, drain well. Heat oil in heavy
pan, add beef, onion, celery, green pepper and carrots. Cook, breaking
beef apart with fork until beef loses it's red color and veggies are
tender - about 7 minutes. Add garlic then turn into large mixing bowl
with drained noodles. Stir in tomatoes, cheese, peas, salt and pepper.
Place in buttered 3 quart casserole dish and bake 20 minutes at 375
degs. Stir well, bake another 20 to 30 minutes until lightly brown and
bubbling hot.
CARAMEL CUSTARD
1/2 cup sugar
2 tablespoons boiling water
3 cups milk, scalded
4 eggs, beaten
1/4 teaspoon salt
1 teaspoon vanilla
Heat the dry sugar in a small pan over low flame, stirring until it
melts and becomes a light amber color. Add 2 tablespoons boiling water
and pour slowly into hot milk. Combine eggs, salt and vanilla and
slowly pour the milk mixture into eggs. Bake at 350 degs for 40 minutes
in a casserole set in a pan of hot water. When custard is done, a
silver knife inserted in middle should be clean when withdrawn. Cool
quickly.
GOODBYE JOE JAMBALAYA
1 teaspoon vegetable oil
1/2 pound smoked deli ham, cubed
1/2 pound smoked sausage, cut into 1/4 inch thick slices
1 large onion, chopped
1 large green pepper, chopped
3 ribs of celery, chopped
3 cloves of garlic, minced
1 can (28 ounce) diced tomatoes, undrained
1 can (10 1/2 ounce) chicken broth
1 cup uncooked rice
2 tablespoons Worcestershire
1 tablespoon thyme
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground red pepper
1 package (12 ounce) frozen ready-to-cook shrimp, thawed
Heat oil in large fry pan, add ham and sausage. Cook and stir 5 minutes
or until sausage is lightly browned on both sides. Remove from skillet
and place in 13x9" baking dish. Place onion, bell pepper, celery and
garlic in same skillet; cook and stir 3 minutes. Add to sausage
mixture. Combine tomatoes with juice, broth, rice Worcestershire,
thyme, salt, black and red peppers, add to onion mixture. Bring to a
boil, reduce heat and simmer 3 minutes. Pour over sausage and stir
until combined. Cover tightly with foil and bake 45 minutes or until
rice is almost tender. Remove from oven; place shrimp on top of rice
and bake uncovered an additional 10 minutes, shrimp will be pink and
opaque.
CHICKEN POT PIE
2 tablespoons margarine
3/4 pound boneless, skinless chicken breasts cut into 1 inch pieces
3/4 teaspoon salt
8 ounces fresh green beans, cut into 1 inch pieces
1/2 cup red bell pepper, chopped
1/2 cup celery, thinly sliced
3 tablespoons all purpose flour
1/2 cup chicken broth
1/2 cup half and half
1 teaspoon thyme
1/2 teaspoon sage
1 cup frozen pearl onions
1/2 cup frozen corn
Pastry for 10" pie, single crust
Melt margarine in large skillet. add chicken, cook and stir 3 minutes
or until no longer pink in center. Sprinkle with salt, add green beans,
pepper and celery. Cook and stir 3 minutes. Sprinkle flour evenly over
chicken and veggies; cook and stir 1 minute. Stir in broth, half and
half, thyme and sage. Bring to a boil, reduce heat and simmer 3 minutes
and sauce is thickened. Stir in onions and corn. Return to simmer; cook
and stir 1 minute. Transfer mixture to 10" greased pie plate. Place pie
crust over chicken mixture, turn edge over and flute. Slit top of
crust. Bake for 20 minutes at 425 degs until crust is light brown. Let
stand before serving.
LOUISIANA 'DIRTY'
RICE
1/2 pound ground beef
1/2 cup celery,chopped
1/2 cup green pepper, chopped
1/2 cup onion, chopped
1 can chicken rice soup
1 can cream of mushroom soup
1/3 cup finely grated cheese
1 cup instant rice
Saute celery, onions, green peppers. Add meat and brown lightly. Cook
rice. Combine all ingredients and place in oven proof dish. Bake at 350
degs for 20 minutes.
BLUEBERRY COBBLER
1/4 cup butter or margarine
2/3 cup milk
1 1/2 cups biscuit baking mix
1 cup granulated sugar
1 (21 ounce) can blueberry pie filling
Preheat oven to 400 degrees F. Melt butter in 11 x 7-inch baking pan.
Add milk, biscuit mix and sugar; stir until smooth. Drop blueberry or
strawberry filling by spoonful over batter. Bake 30 to 40 minutes,
until deep golden brown. For high altitude, increase milk to 3/4 cup.
Bake in 11 x 7-inch glass dish for 30 to 35 minutes until golden brown.
PASTA WITH SALMON
& DILL
~Thank you, Marion
6 ounces uncooked narrow lasagna noodles
1 tablespoon olive oil
2 ribs celery, sliced
1 small red onion, chopped
1 can (10 1/2 ounce) cream of celery soup, undiluted
¼ cup mayonnaise
¼ cup dry white wine
3 tablespoons chopped fresh parsley
1 teaspoon dried dill
1 can ( 7 1/2 ounce) pink salmon, drained
½ cup dry bread crumbs
1 tablespoon margarine or butter, melted
Cook pasta according to directions until al dente. Drain and set aside.
Heat oil in medium skillet; add celery and chopped onion; cook and stir
2 minutes or until tender. Set aside. Combine soup, mayonnaise, wine,
parsley and dill in large bowl. Stir in pasta, vegetables and salmon,
making sure pasta is well coated. Pour mixture into greased 1 quart
square baking dish. Combine bread crumbs and margarine in small bowl;
sprinkle evenly over casserole. Bake, uncovered for 25 minutes at 350
degs.
INDIAN SPICED
CHICKEN WITH WILD RICE
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon cinnamon
1/4 teaspoon turmeric
4 boneless, skinless, chicken breast halves – about 1 pound
2 tablespoons olive oil
2 carrots, sliced
1 red bell pepper, chopped
1 rib celery, chopped
2 garlic cloves, minced
1 package (6 ounce) long grain and wild rice mix
2 cups chicken broth
1 cup raisins
¼ cup sliced almonds
Combine salt, cumin, black pepper, cinnamon and turmeric in small bowl.
Rub spice on both sides of chicken., then place halves on plate, cover
and refrigerate 30 minutes. Heat oil in large skillet; add chicken,
cooking 2 minutes per side or until brown. Transfer to clean plate; set
aside.
Place carrots, bell pepper, celery and garlic in same skillet. Cook and
stir 2 minutes. Add rice and cook an additional 5 minutes, stirring
frequently. Add broth and seasoning packet from rice; bring to a boil
over high heat. Remove, stir in raisins, then pour into greased 9”
square baking dish. Place chicken atop rice and sprinkle with almonds.
Cover tightly with foil and bake 35 minutes or until chicken is no
longer pink in center, juices run clear and rice is tender.
BEEF BALLS EN
CASSEROLE
1 pound ground round steak
1/2 cup bread crumbs
1/2 teaspoon salt
1/4 teaspoon paprika
1 egg
6 potatoes
2 onions
1/2 green pepper, sliced
1 1/2 teaspoon salt
1 cup tomatoes
Thoroughly mix ground round, bread crumbs, salt, paprika and egg.
Divide into 6 portions and roll each into a compact ball. Sear in a
small amount of fat in a frying pan. Place in a casserole and add
remaining ingredients. Cover and bake at 350 degs for 1 hour.
YUMMY ONE PAN CAKE
1 can cherry pie filling
1 can apple pie filling
1 cup walnuts, chopped
1 box white cake mix, dry
Butter
Nonstick spray
Non dairy whipped topping
Preheat Oven. Spray pan with nonstick spray. Spoon the apple pie
filling into pan and spread evenly.
Spoon the cherry pie filling evenly over the top of the apple pie
filling. Sprinkle pie fillings with the nuts. Sprinkle evenly the dry
cake mix over all. Slice the butter on top of dry cake mix. Bake one
pan dessert for the allotted time on box. Remove from oven to wire rack
to cool completely before serving.
To serve, top with non dairy whipped topping and your favorite cup of
tea.
CREAMY CRAB
FETTUCCINE
1 pound imitation crab meat sticks
6 ounces uncooked fettuccine
3 tablespoons butter, divided
1 small onion, chopped
2 ribs celery, chopped
1/2 red bell pepper, chopped
2 garlic cloves, minced
1 cup sour cream
1 cup mayonnaise
1 cup sharp Cheddar cheese, shredded
2 tablespoons fresh parsley, chopped
Salt to taste
1/4 teaspoon black pepper
1/4 cup cornflake crumbs
Cut crab meat into bite size piece, set aside. Cook pasta until al
dente. Drain and set aside. Melt 1 tablespoon butter in large skillet.
Add onion, celery, bell pepper and garlic, cook until vegetables are
tender. Set aside. Combine sour cream, mayonnaise, cheese, parsley,
salt and pepper in large bowl. Add crab meat, pasta and vegetable
mixture, stirring gently to combine. Pour into greased 2 quart square
baking dish. Melt remaining butter and combine with cornflake crumbs.
Sprinkle over casserole. Bake, uncovered, 30 minutes.
MEXICAN TORTILLA
STACKS
1 tablespoon vegetable oil
1/2 cup chopped onion
1 can (15 ounce) black beans, drained and rinsed
1 can (14 1/2 ounce) diced tomatoes, undrained
1 cup frozen corn
1 envelope (1 1/4 ounce) taco seasoning mix
6 6-inch corn tortillas
2 cups Cheddar cheese, shredded
1 cup water
Heat oil in large skillet. Add onion, cook and stir until tender. Add
beans, tomatoes with juice, corn and taco seasoning. Bring to a boil.
Reduce heat and simmer 5 minutes. Place 2 tortillas, side by side in
13x9 sprayed baking dish. Top each with about 1/2 cup of the bean
mixture. Sprinkle evenly with one third of cheese. Repeat layers twice,
creating 2 stacks each of 3 tortillas. Pour water along sides of
tortillas. Cover tightly with foil and bake 30-35 minutes or until
heated through. Cut into wedges to serve.
MEAT PIE
~Thank you, Lori
1 1/2 pounds round steak
3 tablespoons chopped onion
3 tablespoons fat
2 cups cubed potatoes
2 cups cubed turnips
1 cup cubed carrots
1 cup water
1 tablespoon salt
1/8 teaspoon pepper
Pie crust batter – see below
Cut meat into inch cubes. Sear with onion in hot fat. Combine all
ingredients in a covered baking dish. Bake at 275 degs for 2 1/2 hours.
Increase heat to 400 degs and drop crust batter on top of meat and
vegetables by tablespoonful. Bake an additional 1/2 hour.
Pie crust batter:
1 1/2 cups flour
3 teaspoons baking powder
1 teaspoon slat
2/3 cup milk
3 tablespoons fat
Sift flour, baking powder and salt together. Cut in fat. Add milk and
mix lightly.
ONE PAN
CHOCOLATE-CHERRY CAKE
1 1/2 cups flour
3/4 cup sugar
1/4 cup baking cocoa
1 tsp. baking soda
1/8 teaspoon salt
10 oz. jar maraschino cherries
1/3 cup oil
1/4 cup water
1 tbs. cider vinegar
1 tsp. vanilla
Drain the cherries, reserving the juice; chop coarsely. Mix the dry
ingredients thoroughly in an ungreased 8" or 9" square pan. Add the
"wet" ingredients (cherry juice, oil, water, vinegar, vanilla, and
chopped cherries) and thoroughly blend again, scraping sides, corners,
and bottom of pan well. Bake 30 minutes in preheated 350° oven until
wooden pick comes out clean. Cool in the pan.
ITALIAN THREE-CHEESE
MACARONI
2 cups uncooked elbow macaroni
4 tablespoons butter
3 tablespoons all purpose flour
1 teaspoon dried Italian seasoning
1/2 to 1 teaspoon black pepper
1/2 teaspoon salt
2 cups milk
3/4 cup (3 ounce) Cheddar cheese, grated
1/4 cup grated Parmesan cheese
1 can ( 14 1/2 ounce) diced tomatoes, drained
1 cup (4 ounce) mozzarella cheese, shredded
1/2 cup dry bread crumbs
Cook pasta until al dente. Drain and set aside. Butter in medium
saucepan. Add flour, Italian seasoning, pepper and salt, stirring until
smooth. Gradually add milk, stirring constantly until slightly
thickened. Add Cheddar and Parmesan cheese; stir until cheeses melt.
Layer pasta, tomatoes and cheese sauce in 2 quart greased casserole.
Repeat layers. Combine mozzarella cheese and bread crumbs. Sprinkle
evenly over casserole. Spray several times with cooking spray. Bake,
covered, 30 minutes until hot and bubbly. Uncover and bake an
additional 5 minutes and top is golden brown.
PORK CHOPS WITH
GRANNY STUFFIN'
6 boneless pork loin chops - 3/4 “ thick
1/4 teaspoon salt
Dash of black pepper
1 tablespoon vegetable oil
1 small onion, chopped
2 ribs celery, chopped
2 Granny Smith apples, peeled, cored and chopped coarsely
1 can (14 1/2 ounce) chicken broth
1 can (10 3/4 ounce) cream of celery soup, undiluted
1/4 cup dry white wine
6 cups seasoned stuffing cubes
Salt and pepper both sides of chops. Heat oil in deep skillet, add
chops and cook until brown on both sides, turning once. Remove from
skillet and set aside. Add onion and celery to same skillet. Cook until
tender. Add apples, cook and stir for a minute. Add broth, soup and
wine; stir until smooth. Bring to a simmer; remove from heat. Stir in
stuffing, make sure they are evenly moistened.
Pour mixture into 13x9 baking dish. Place chops on top, pouring any
accumulated juices over the chops. Cover tightly with foil and bake
30-40 minutes at 375 degs.
CALIFORNIA CASSEROLE
~Thank you, Russel
1 pound ground beef
1 tablespoon oil to coat pan for beef
1 or 2 cloves of garlic minced-depending on how much you like garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
1 onion chopped
1 green pepper, chopped
1 tablespoon chili powder
1 16 ounce can red kidney beans
1 tablespoon Worcestershire sauce
1/4 tsp Tabasco sauce
1 16 ounce can tomatoes
3/4 cup raw white rice
1/4 cup chopped or diced green olives (optional)
1 cup or more shredded Cheddar cheese or Mexican cheese blend
Heat oven to 350. Brown meat and drain for less fattening or keep
grease (original recipe doesn't say to drain). Add garlic, salt to
taste, pepper, onion, green pepper and chili powder. Cook until onion
is wilted. Add beans, Worcestershire sauce, tomatoes and rice; mix.
Turn into casserole dish and bake 45 minutes. Add cheese and olives for
topping and bake another 15 minutes.
BANANA AND MACAROON
PUDDING
2 tablespoons cornstarch
1/2 cup sugar
4 tablespoons flour
1/4 teaspoon salt
2 cups milk, scalded
3 eggs, separated
1 teaspoon vanilla
1 tablespoon butter
1 dozen macaroons
2 cups sliced bananas
Combine cornstarch, 1/4 cup of sugar, flour and salt in a bowl. Add
milk, stirring to prevent lumps. Put into pan and cook until thick.
Beat egg yolks slightly and add a little of the custard to this.
Combine the two mixtures and cook an additional minute. Remove from
heat and add vanilla and butter. Beat 1 egg white until stiff then fold
into the custard mixture. Cool. Line a casserole pan with the macaroons
and put sliced bananas over them. Pour custard mixture over this. Beat
2 egg whites and remaining ¼ cup sugar together and drop by
tablespoonfuls on the custard. Bake at 300 degs for 20 minutes.
CHICKEN TETRAZZINI
8 ounces uncooked vermicelli, broken in half
1 can (10 3/4 ounce) cream of mushroom soup, undiluted
1/4 cup half and half
3 tablespoons dry sherry
1/2 teaspoon salt
1/8 to 1/4 teaspoon crushed red pepper flakes
2 cups cooked chicken, diced
1 cup frozen peas
1/2 cup grated Parmesan cheese
1 cup fresh bread crumbs – coarse
2 tablespoons butter, melted
Cook pasta to liking. Drain. Combine soup, half and half, sherry, salt
and red pepper flakes in large bowl. Stir in chicken, peas and cheese.
Add pasta to chicken mixture; stir until pasta is well coated. Pour
into 13x9 baking dish. Combine bread crumbs and butter. Sprinkle evenly
over chicken mixture. Bake, uncovered, 25 to 30 minutes at 375 degs.
ONE POT SHRIMP
CASSEROLE
3/4 cup Long-grain rice
1 egg white
1/4 cup fresh parsley, chopped
3 tablespoons butter
1 garlic clove, minced
2 cups fresh mushrooms, sliced
1 cup celery, sliced
1/2 cup green onion, chopped
1/2 teaspoon dried dill weed
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound raw unpeeled shrimp
3 tablespoons all-purpose flour
1 1/2 cup milk
3/4 cup Gruyere, shredded
2 teaspoons lemon rind, grated
1/4 cup fresh bread crumbs
In saucepan, bring 1-1/2 cups salted water to boil. Stir in rice; cover
and simmer over low heat for 15-20 minutes or until tender and water is
absorbed. Remove from heat; stir in egg white and 1 tablespoon of the
parsley. Press mixture into bottom of greased 8-inch square baking dish
or other shallow heat proof casserole with same volume; set aside.
Meanwhile, in nonstick skillet, melt 1 tablespoon of the butter over
medium-high heat; cook garlic, mushrooms and celery, stirring, for
about 5 minutes or just until vegetables start to brown. Stir in
onions, dill and 1/4 teaspoon each of the salt and pepper; cook over
high heat for about 2 minutes or until lightly browned. transfer to
large bowl.
Wipe out skillet; pour in 2 cups water and bring to simmer. Cook shrimp
for about 1 minute or just until pink. Reserve 1 cup of liquid, rinse
shrimp under cold running water. Shell and devein shrimp; arrange over
rice in baking dish.
In heavy saucepan, melt remaining butter over medium heat; stir in
flour. Cook, stirring, for about 2 minutes, without browning; gradually
whisk in reserved liquid and milk. Cook, stirring, for about 20 minutes
or until thickened. Remove from heat; stir in 1/2 cup of the cheese,
lemon rind and remaining salt and pepper until cheese is melted. Stir
into vegetable mixture along with remaining parsley; pour over shrimp
in baking dish. At this point, casserole can be covered and
refrigerated for up to one day; letting stand at room temperature for
30 minutes before baking.]
In small bowl, stir together remaining cheese and bread crumbs.
Sprinkle evenly over casserole. Bake in 325 deg oven for 40-50 minutes
or until heated through. Broil for about 2 minutes or until top is
golden. Let stand for 15 minutes.
Note: This can be made with any combination of seafood, such as
scallops, crab or lobster. Serve with green beans and endive salad.
Tip: For added color, substitute 1/4 cup wild rice for long-grain rice.
cook wild rice for 30 minutes before adding long-grain rice
ONE POT VEGETABLE
BEAN CASSEROLE
2 tablespoons butter
3 garlic cloves, minced
2 onions, chopped
2 carrots, diced
1 tablespoon red wine vinegar
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
Dash hot pepper flakes
1 can (19 ounce) Romano or kidney beans, drained and rinsed
2 cups Rotini pasta
2 cups broccoli, chopped
3 cups spaghetti sauce
1/3 cup Romano cheese, fresh grated
In nonstick skillet, melt butter over medium-low heat; cook garlic,
onions and carrots, covered, for about 10 minutes or until softened.
Stir in vinegar, rosemary, pepper and hot pepper flakes; cook, covered,
for about 15 minutes or until onions are very soft. Stir in sauce;
bring to boil. Reduce heat; simmer for about 5 minutes or until
thickened. Stir in beans; set aside.
Meanwhile, in large pot of boiling salted water, cook pasta for 5
minutes. Add broccoli; [tip: peel broccoli stalks so that they will
cook in the same amount of time as the florets.] cook for about 1
minute or until pasta is almost tender and broccoli is bright green and
still crisp. Drain and return to pot. Stir in tomato sauce.
Pour into greased 8-inch square baking dish; sprinkle with Romano
cheese. Bake in deg. oven for about 35 minutes or until heated through.
Broil, uncovered, for about 2 minutes or until browned and bubbly.
LAYER BEEF CASSEROLE
2 pounds ground beef
2 garlic cloves, minced
1 large onion, chopped
2 cans (15 ounce) tomato sauce
1 tablespoon basil
1 package spinach noodles
1 cup shredded cheddar cheese
1 package (8 ounce) cream cheese, softened
1/2 cup milk
1/2 cup sour cream
Brown beef, drain. Add onion, garlic, tomato sauce, and basil. Cover
and simmer 30 minutes. Cook pasta. Put meat into bottom of 9 x 13
casserole. Layer pasta on top of meat. Then cheddar. In a bowl, beat
cream cheese, milk & sour cream until smooth. Spread over cheddar.
Bake uncovered at 350 degs for 40 minutes. Serves 6 to 8
THREE SISTERS
CASSEROLE
~Thank you, Barb
1 cup dried pinto or kidney beans
1 pinch chili powder
2 pinches cayenne pepper
1 teaspoon cumin
1 garlic clove, crushed
1 cup diced onion
2 cups diced squash (up to 3)
3 cups corn
1 cup diced red and green peppers
Pinch Salt
Soak the beans overnight, then drain the water, rinse and add 3 1/2
cups of fresh water and 1 pinch of cayenne and chili powder. Bring to a
boil and simmer for 1 hour. Meanwhile, saute the garlic, onion,
peppers, cumin and another pinch of cayenne until the onions are soft.
When the beans are soft, stir in the sauteed onions. Then add the
squash on the top and cook until tender (about 15 minutes). Next, add
the corn and cook for 10 more minutes. Finally, add the salt and mix
the casserole together. Garnish with lots of chopped parsley or
scallions. Serve hot with tortillas and a salad.
NOTE: Native American Indians honored their three staples - corn, beans
and squash - by referring to them as the "3 Sisters of Life". These
plants not only provide a balanced set of nutrients, they symbiotically
nourish and protect each other when they are grown together. The beans
provide nitrogen for the corn, which in turn provide poles for the
beans, while the spiny squash provide protection from the raccoons and
deer.
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BEEF BURGUNDY STEW
1 (14.5-ounce) can diced tomatoes, undrained
1 cup burgundy wine, or any red wine
3 tablespoons flour
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
1/2 teaspoon dried thyme leaves
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pound lean beef stew meat, cut into 1/2 inch cubes
1 medium onion, cut into chunks
2 cups baby carrots
2 large parsnips, cut into 1-inch pieces
Nonstick cooking spray
In a large bowl, combine the tomatoes, wine, flour, Worcestershire
sauce, brown sugar, thyme, cumin, salt and pepper. Add the stew meat,
onion, carrots and parsnips; mix well. Pour mixture into a 3 or 4 quart
baking dish sprayed with nonstick cooking spray. Cover and bake at 375
degs for 2 to 2 1/2 hours or until meat and vegetables are tender.
YIELD: 6 servings (about 1 cup per serving) Calories 238, Cholesterol
53 mg, Protein 17 gm, Sodium 400 mg, Carbohydrate 23 gm, Fiber 4 gm,
Calcium 78 mg
FOOD EXCHANGES: 1 starch, 2 vegetable, 2 lean meat
WILD RICE CASSEROLE
1 cup wild rice blend (such as Uncle Ben’s, without the seasoning
packet)
3 cups boiling water
Vegetable oil cooking spray
1 cup mushrooms, sliced
1/2 cup onion, chopped
2 cloves garlic, minced
1 (10-3/4 ounce) can reduced fat, reduced sodium condensed cream of
mushroom soup, undiluted
3/4 cup fat free half and half
1/4 teaspoon dried basil
1/4 teaspoon dried tarragon
1/2 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup pecans, chopped
Wash wild rice blend and add to boiling water. Stir, cover and simmer
rice about 30 minutes or until all water is absorbed. In a large
nonstick skillet coated with vegetable oil cooking spray, saute
mushrooms, onion and garlic, about 5 minutes. Reduce heat and add soup,
half and half, basil, tarragon, curry powder, salt and pepper. Heat
mixture slowly for about 10 minutes. Combine cooked rice and cream
sauce mixture. Pour into a 2-quart casserole dish coated with vegetable
oil cooking spray. Top rice mixture with chopped pecans. Heat in a 350
degs oven for 20 to 30 minutes or until edges of casserole begin to
bubble.
Calories 188, Cholesterol 2 mg, Protein 5 gm, Sodium 253 mg,
Carbohydrate 34 gm, Fiber 2 gm, Calcium 113 mg
FOOD EXCHANGES: 2 starch, 1/2 fat
CHERRY RHUBARB
COBBLER
Nonstick cooking spray
2 cups rhubarb, cut into 1/2 inch pieces
3 tablespoons granulated sugar
4 tablespoons all purpose flour, divided
3/4 cup old fashioned rolled oats
1/2 cup packed brown sugar
2 tablespoons trans fat free margarine
1 (21 ounce) can cherry pie filling
1 (8 ounce) can crushed pineapple, well drained
Preheat oven to 350 degs. Spray a round 10-inch round oven safe baking
dish with nonstick cooking spray. In a large bowl, combine diced
rhubarb, granulated sugar and 1 tablespoon flour. Toss until rhubarb is
coated and set aside. In a large bowl, combine oats, brown sugar,
remaining flour and toss to combine. Using a pastry cutter or fork, cut
in the margarine until the mixture becomes crumbly and set aside. Add
the cherry pie filling and drained pineapple to the diced rhubarb and
stir until combined. Pour fruit mixture into prepared dish and top with
the oatmeal crumb mixture. Bake for 40 to 45 minutes or until the fruit
mixture bubbles and crumb topping is lightly golden brown. Serve warm
or cold. YIELD: 10 servings
Calories 183, Fat 3 gm, Cholesterol 0 mg, Protein 2 gm, Sodium 47 mg,
Carbohydrate 8 gm, Fiber 1 gm, Calcium 38 mg
FOOD EXCHANGES: 2 fruit, 1/2 starch
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CORN BREAD TACO BAKE
1 1/2 pounds lean ground beef
1 package taco seasoning
1/2 cup water
1/2 cup chopped green pepper
1 (8 ounce) can tomato sauce
1 (8 1/2 ounce) package corn muffin mix
1 (2.8 ounce) can french fried onions
1/3 cup shredded sharp cheddar cheese
In skillet, brown meat; drain. Return meat to skillet, stir in taco
seasoning, water, green pepper, and tomato sauce. Pour into 2-quart
casserole. In separate bowl, prepare corn muffin mix according to
package directions, except add 1/2 can french fried onions. Spoon corn
muffin mix on top of casserole and spread to edges. Bake, uncovered, at
400 degrees for 20 minutes. Top corn bread with cheese and remaining
fried onions and bake 3 minutes more. Serve with taco sauce and salad.
Calories 401, fat 18.9g, protein 21.9g, carbs 36.4g, fiber 2 g,
cholesterol 54 mg
PASTA WITH SAUSAGE
AND MUSHROOMS
2 tablespoons garlic, minced
2 medium onions, diced
1 red pepper, diced
10 ounces (small) Portobello mushrooms, sliced
1 tablespoon olive oil
1 package chicken Italian Sausage (5 links)
1 box Rotini Pasta (13.25 oz)
1 jar mushroom and garlic pasta sauce
Put water on to boil for the pasta. Heat up a large frying pan with 1
tablespoon of olive oil . Add the onion and the red pepper, cook for 5
minutes. Add garlic and saute for 1 or 2 minutes. Add the sliced
mushrooms and continue to cook. Add pasta to the boiling water and cook
according to directions. Slice Italian sausage into rounds and add to
the veggies. Continue to cook over medium heat until the pasta is done.
Drain and return to the pan it was cooked in. Pour in the sauce,
veggies and sausage. Stir and serve. Serves 6
Calories 345, Fat: 9g, Cholesterol 28.4 mg, Sodium 7000 mg, Carbs
56.3g, Dietary Fiber 9.4g, Protein: 18g
FRUIT CRUMBLE
4 cups sliced apples
3/4 cups rolled oats
1/3 cups flour
1/4 cups brown sugar
1/4 cups butter or margarine
In a large casserole that has been sprayed with Pam, arrange sliced
apples. Combine rolled oats, flour, brown sugar and butter or
margarine. Cut in the butter until the mixture resembles coarse crumbs.
Sprinkle the crumb mixture over the fruit. Bake at 375 degs for 35
minutes or until the fruit is tender. Serves 4.
Note: Any combination of rhubarb, strawberries, raspberries,
blueberries, peaches, may be used with the apples or in place of them.
If using other types of fruit it may be necessary to sprinkle with
about 1/4 c. sugar.
Calories 209, Total Fat 8.9g, Cholesterol 20.3mg, Sodium 58.2 mg, Carbs
35.2g ,Dietary Fiber 5.8g, Protein 2.9g
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for posting. Thanks!
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SNOW CAPPED CHERRY NIBBLES
1/2 cup sour cream
1 tablespoon brown sugar
1/4 teaspoon lemon rind
1/2 pound Bing cherries
1/4 cup coarsely chopped pecans
1/4 cup toasted coconut
Combine sour cream, brown sugar and lemon rind in bowl; mix well. Chill
to blend flavors. Arrange cherries on tray with bowls of sour cream
mixture, pecans and coconut. Dip fruit in sour cream mixture, then in
pecans or coconut.
BROCCOLI AND SALMON
CASSEROLE
~Thank you, Sandy
3 cups frozen chopped broccoli
1 tablespoon olive oil
1/4 cup chopped onion
2 tablespoons all-purpose flour
1 1/2 cups milk
3/4 cup grated white cheese
1/2 cup chopped mushrooms
1 tablespoon chopped parsley
1/2 teaspoon dried dill
7 oz. can of shredded pink salmon
1/4 cup grated Parmesan cheese
Preheat oven to 350 degs. Steam broccoli until just tender. Heat the
olive oil in a large skillet and saute the onion until soft and
translucent. Remove the onion using a slotted spoon. Stir the flour
into the remaining oil in the skillet, when the mixture bubbles add the
milk and stir constantly to keep lumps from forming. Add the cheese,
mushrooms, parsley and dill, stir until the cheese has melted. Add the
salmon, steamed broccoli and onions. Stir to mix then transfer to a
lightly oiled 2 quart casserole dish. Sprinkle the Parmesan cheese over
the top and bake uncovered for 35 minutes or until the Parmesan is
lightly browned.
MEXICAN CHICKEN
2 boneless skinless chicken breasts
1 jar salsa
1 (8 ounce) package Monterey jack cheese
In a 9x13 pan, cover the chicken breasts with the salsa. Cover with
foil, bake at 350 degs. for 25 minutes. Cover each chicken breast with
Monterey jack cheese. Bake for 5-10 minutes longer or until cheese is
melted. Serve with white rice and tortilla chips.
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A
to Z Readers' Family-Owned
Business Guide |
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Bee
Happy and Healthy with Raw Ohio Honey!
Owned by a2z'er
Lucy Wellhausen
Dilly Core
If you like Dill Pickles, then you would love the "Dilly Core", the
Dill Pickle Corer to make Stuffed Dill Pickles. Uncle Bill, another a2z
family member designed the corer specifically for Dill Pickles so it is
much smaller than an apple corer that often destroys a pickle. Uncle
Bill will also include his flavorful famous Dill Pickle Stuffing recipe
in every order. The "Dilly Core" is made from Stainless Steel, so it is
dishwasher safe and will not rust or tarnish. It may also be used to
core fresh cucumbers so that stuffing can be added. In addition, the
"Dilly Core" can be used to core roasts so that the cored out section
can be stuffed with your favorite herbs or spices. Contact him using
this special link: Dilly
Core. I love my Dilly Core and know you will find dozens of
uses for it in your kitchen, too.
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