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BEEF AND BEANS
2 lbs ground beef
2 cloves garlic, minced
1-1/2 tsp chili powder
1 T. Worcestershire sauce
1 T. yellow prepared mustard
3/4 c chili sauce
16 oz can baked beans, drain & reserve liquid
16 oz can red kidney beans, drain & reserve liquid
1/2 c. Cheddar cheese, shredded
Preheat oven to 325F. Grease a 2 qt. baking dish. Combine the bean liquids and set aside. Brown the meat with the garlic and drain well. Mix the meat/garlic mixture with all the other ingredients except the bean liquids and pour into the casserole. If it seems a little dry, add some bean liquid. Bake 1-1/2 hrs. Check occasionally and add more bean liquid if necessary. Sprinkle with cheese before serving. Serves 8.
TATIE POT(PORK RIBS)
As many spare rib pork chops as you are feeding (you need some meat on these, but don't use best pork loin chops as the cheaper cut gives a much better flavour)
3 - 4 carrots cut into chunks **
1-2 onions sliced **
5 - 6 potatoes peeled and cut into roast potato size pieces **
water or stock
salt and pepper
Put everything into a roasting dish, add enough water to just cover the meat, cover with foil and put into a low oven (150 deg C ) for an hour or so till potatoes are cooked, then remove foil, turn the oven up and brown potatoes. no need to thicken gravy. serve with bread wedges to sop up the juices.
** add any root vegetables you like
VERY VEGGIE LASAGNA
2 medium carrots -- julienned
1 medium zucchini -- cut 1/4 inch thick
1 summer squash -- cut 1/4 inch thick
1 medium onion -- sliced
1 cup broccoli florets
1/2 cup sliced celery
1/2 cup sweet red pepper -- julienned
1/2 cup green pepper -- julienned
2 cloves garlic -- minced
1 teaspoon salt
2 tablespoons vegetable oil
1 jar (28 ounce) spaghetti sauce
14 lasagna noodles -- cooked and drained
4 cups mozzarella cheese -- shredded
In a large skillet, stir-fry the vegetables, garlic and salt in oil until crisp-tender. Spread 3/4 cup spaghetti sauce in a greased 13x9x2-inch baking dish. Arrange seven noodles over sauce, overlapping as needed. Layer with half of the vegetables, spaghetti sauce and cheese. Repeat layers. Cover and bake at 350 degrees for 60-65 minutes or until bubbly. Let stand for 15 minutes before cutting.
MRS. HOWARD'S CABBAGE CASSEROLE
1 head cabbage
11/2 cups medium white sauce (see recipe below)
4 cups longhorn cheese, shredded (16 ounces)
3/4 cup toasted bread crumbs
2-3 Tbs. butter or margarine
Preheat oven to 400 degrees. Cut cabbage coarsely (be careful not to get core pieces) and steam in small amount of water until tender. Drain well. While cabbage is cooling, prepare white sauce. After white sauce is prepared, make buttered bread crumbs. Melt butter in frying pan, add bread crumbs and saute until lightly browned. Set aside. Place 1/3 of cabbage in bottom of greased 2 quart casserole dish. Add 1/2 cup white sauce and 1/3 of cheese. Continue layering, ending with cheese. Sprinkle with buttered bread crumbs. Bake uncovered at 400 degrees for approximately 1/2 hour or until cheese is melted and casserole is bubbly. If using oven for entree at 350 degrees, bake for approximately one hour. Serves 6 to 8 generously as a side dish.
Medium White Sauce:
3 Tbs. margarine or butter
3 Tbs. all-purpose flour
1/2 tsp. salt
11/2 cups milk, half and half or evaporated milk
Place margarine in 1 quart glass measuring cup. Microwave at high (100 percent) until melted, 30 seconds to 1 minute. Watch carefully so it does not splatter. Stir in flour and salt. Blend in milk. Microwave on high (100 percent) until thickened, three to six minutes, stirring once or twice during cooking. Makes 11/2 cups.
BAKED NAVY BEANS
2 cups (1 pound) Navy Beans
1 1/2 quarts Water
2 cups onions, sliced thin
4 cloves garlic, minced
3 Tbs.. Canola Oil
2 cups Tomatoes, diced or 1 28 oz. can diced or crushed tomatoes (undrained)
salt, pepper and soy sauce
1/2 pound Cheddar Cheese, grated
Wash beans and soak overnight. Drain the beans, cover with the water, bring to a boil and simmer for 1 hour. Saute onions and garlic in the oil and add to the beans. Add tomatoes and seasonings. Pour into a 13" x 9" pan and bake 350 for about 2 hours. Top with the cheese and bake for an additional 15 minutes. If it starts to dry out like it does in my convection oven, you can add more water or cover with foil.
Great to take on a picnic, it serves a lot of hungry people. About
12. Often I divide it into two smaller casseroles and freeze one before adding the cheese.
CHICKEN DIVAN WITH BROCCOLI
2 Whole chicken breasts (with or without skin and bones)
2-3 cups cooked white (or brown) rice
1 pk Frozen broccoli spears
1/2 cup Mayonnaise
1 Tbs Lemon juice
Curry powder (2-3 heaping Tbs or more)
1 cup Cheddar cheese, shredded
Bread crumbs, or stuffing Mix (optional)
3 Tbs Margarine or butter
3 Tbs All-purpose flour
3/4 cup Light cream or milk
1/2 cup Chicken broth
Simmer the chicken breasts in salted water until tender, about 45 minutes. Let cool in broth. Remove skin, and meat from bones and shred. In a sauce pan, mix flour, cream or milk, broth, and butter, stir over heat until thickened. Mix together the mayonnaise, lemon juice, curry (enough to make mixture bright/deep yellow), and cheese, with above cooled sauce. Into the mixture add the cooked rice, the chicken and broccoli and pour all into casserole dish. Top with bread crumbs and bake at 350 F. uncovered for 45 min.
ANOTHER CHOCOLATE PUDDING CAKE
Batter mixture:
6Tbs (90 ml) unsalted butter
1/3 cup (80 ml) cocoa, Dutch process preferred
2 oz (60 g) semisweet chocolate, chopped
2/3 cup (180 ml) sugar
1 Tbs (15 ml) vanilla extract
1/3 cup (80 ml) milk
1/4 tsp (1 ml) salt
1 egg yolk
3/4 cup (180 ml) all-purpose flour
2 tsp (10 ml) baking powder
Cocoa mixture:
1/3 cup (80 ml) cocoa, Dutch process preferred
1/3 cup (80 ml) packed brown sugar
1/3 cup (80 ml) sugar
Coffee mixture:
2 tsp (10 ml) instant coffee
1 1/2 cups (375 ml) water
For the batter, combine the butter, cocoa, and chocolate and melt in a small saucepan over a pot of simmering water, stirring until smooth. Set chocolate mixture aside to cool slightly. Add the sugar, vanilla, milk, salt, and egg yolk to the chocolate mixture, whisking until smooth. Add the flour and baking powder, stirring until combined. Pour the batter into a greased 8-inch (20 cm) square glass baking dish. Combine the ingredients for the cocoa mixture in a small bowl and stir to combine, breaking up any lumps. Sprinkle the cocoa mixture evenly over the top of the batter. In a small bowl, stir the instant coffee into the water to dissolve and gently pour over the cocoa mixture. Bake in the center of a preheated 325F (160C) oven for about 45 minutes, until the cake has puffed and just begun to pull away from the sides of the pan - do not over bake. Cool in the baking dish on a wire rack and serve warm or at room temperature. Serves 6 to 8.
SHRIMP CASSEROLE
Preheat oven to 350
1 lb shrimp, boiled and peeled and if they're big, coarsely chopped. You want em chunky!
2 1/2 cups of thick white sauce (see below)
1 cup Mayonnaise
2 pimentos, diced
1 clove of garlic, minced
2 tsp of Worcestershire sauce
1/2 cup of slivered almonds or water chestnuts
3 hard-boiled eggs, coarsely chopped (optional)
Bread crumbs, cracker crumbs or other favorite casserole crunchy topping
Combine all in casserole dish, sprinkle with bread crumbs, bake till bubbly (about 20 min). Serve with green salad, crusty bread and big glasses of sweetened iced tea!
CREAM SOUP SUBSTITUTE MIX
This is a simple mix to have on hand to make hot soup quickly! Use this mix instead of condensed soups in recipes for casseroles or scalloped potatoes. Be creative use your imagination to make soups using leftovers, your favorite vegetables, fish, beans, chicken, or meat.
2 cups non-fat dry milk
3/4 cup cornstarch
1/4 cup dried instant low-sodium chicken bouillon
1/2 teaspoon pepper
2 tablespoons dried onion flakes
1 teaspoon dried thyme, crushed
1 teaspoon dried basil, crushed (Or use a total of 2 teaspoons Italian seasoning instead of the thyme and basil.)
Combine all ingredients and store in an airtight container. To use, mix 1/3 cup dry mix with 1 1/4 cups water in a saucepan. Cook and stir until thickened. This recipe makes 3 cups of soup mix the equivalent of 9 cans of soup.
SCALLOPED POTATOES WITH HAM
6-8 large baking potatoes
salt and pepper to taste
1 large onion, chopped
8oz shredded cheddar cheese (mild, medium or sharp as you like)
1 can evaporated milk or 1 1/4 cup milk
butter
6-8 thin (not shaved) slices of ham (turkey ham may be substituted)
Preheat oven to 375 degrees and grease a 9x13 baking dish. Wash and thinly slice potatoes. Cut ham slices in halves or thirds to make it fit easier into the dish. Layer casserole as follows: potatoes, salt and pepper, onion, ham, cheese, potatoes, salt and pepper, onion, ham, cheese, potatoes, salt and pepper onion, cheese. Dot the top of the dish with butter and pour the milk over the top. Bake for 1-1 1/2 hours or until potatoes are tender.
ANOTHER MACARONI CASSEROLE
1 Lb lean ground beef
2 Sweet Italian sausages, casing removed
1 Medium green bell pepper, seeded and chopped
1 Medium onion, chopped
3 Large cloves garlic, finely chopped
1 6 ounce can tomato paste
2 8 ounce cans tomato sauce
1-1/2 Tsp salt
1-1/2 Tsp oregano
1/4 Tsp cayenne pepper, more or less to taste
1/2 Tsp freshly ground black pepper
1-2 Cup small curd cottage cheese, drained if real watery
2 Cups grated cheddar cheese OR 1-1/2 cup cheddar plus 1/2 cup Parmesan cheese
2 Cups slightly undercooked macaroni
Brown together over medium heat, ground beef, sausage, onion, garlic, and green pepper; drain well. Stir in tomato paste and tomato sauce, salt, oregano, and cayenne pepper. Cover, and simmer for 30-40 minutes. Layer half the macaroni and half the beef in a 2 1/2 quart casserole. Top with all of the cottage cheese and 1/2 cup cheddar cheese. Top with remaining macaroni, beef, and cheese, in that order. Bake covered at 375F for 15 minutes. Partially uncover, and bake for another 15 minutes.
CHOCOLATE DATE CAKE
Step 1:
4 oz (110 g) bittersweet chocolate, chopped
1 egg yolk
1 cup (250 ml) chopped dates
1 cup (250 ml) chopped walnuts or pecans
1 cup (250 ml) milk
2/3 cup (160 ml) sugar
Step 2:
2 cups (500 ml) sifted all-purpose flour
1 cup (250 ml) sugar
1/2 cup (125 ml) vegetable shortening or butter
1/2 cup (125 ml) milk mixed with 1 tsp (5 ml) lemon juice or distilled vinegar
1 tsp (5 ml) baking soda
1 tsp (5 ml) vanilla extract
1/4 tsp (1 ml) salt
3 egg whites, stiffly beaten
Combine the ingredients in step 1 in a large saucepan and cook over low heat, stirring frequently, until the chocolate is melted and the mixture is slightly thickened. Let cool. Stir in the remaining ingredients, folding in the beaten egg whites last. Pour into a greased 8-inch (20 cm) square cake pan and bake in a preheated 350F (180C) oven for about 30 minutes, until a toothpick inserted in the center comes out clean. Serves 8 to 12.
PIZZA CASSEROLE
1 - 1 1/2 lbs Italian Sausage or ground beef (a combination is good)
1 medium onion, chopped
1 medium green pepper, chopped
1/2 teaspoon garlic powder
1/2 pound sliced pepperoni or less if using Italian Sausage
**1/4 tsp finely ground red pepper
1 can (4 oz) sliced mushrooms, drained
1 jar (28 oz) spaghetti sauce or 3 -4 cups of your own sauce
3 cups rigatoni or other small pasta, cooked and drained
2 cups (8oz) shredded mozzarella cheese
1/2 cup Parmesan cheese, grated
In a large skillet, cook beef, onion, green pepper and garlic powder, and red pepper, until meat is browned and vegetables are tender; drain. Stir in pepperoni, mushrooms and spaghetti sauce. Place noodles in a greased 13-in. x 9- in. x 2-in. baking dish. Top with the beef mixture; sprinkle with cheeses. Bake uncovered, at 375 degrees for 35-40 minutes or until bubbly. Let stand for l0 minutes before serving. Yield: 8-10 servings
MEXICAN CHICKEN CASSEROLE
1 cup chicken broth (I use chicken bouillon dissolved in 1 cup water)
2 (4.5-ounce) cans chopped green chiles, divided
1-3/4 pounds skinned, boned chicken breasts
2 teaspoons olive oil
1 cup chopped onion
1 cup evaporated skim milk
1 cup (4 ounces) shredded Monterey Jack cheese
1/4 cup (2 ounces) light cream cheese
1 (10-ounce) can enchilada sauce
12 (6-inch) corn tortillas
Cooking spray
1/2 cup (2 ounces) shredded reduced-fat cheddar cheese
1 ounce tortilla chips, crushed
Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid; cool chicken. Shred meat with two forks (I cut it up with kitchen shears), and set aside. Preheat oven to 350 degrees Fahrenheit. Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; saute 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat. Place 4 tortillas in the bottom of a 2-quart casserole dish coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350 degrees for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.
Servings/serving size: 8 servings (1 cup each)
LYNN'S SMASHED POTATO PIE
1-1/2 pound ground sirloin
1/2 cup chopped onion (red, yellow or white)
1/4 teaspoon minced garlic
1 cup tomato soup concentrate*
2 cups french cut green bean (or whole kernel corn) (fresh, thawed or canned)
3 cups mashed potatoes
3/4 cup cheddar cheese (shredded)
Brown ground sirloin in skillet, add onions and garlic. Stir in tomato soup and french style green beans (or corn). Pour mixture into a 9" pie pan, cover with mashed potatoes, top with cheese. Bake in the oven at 350 degrees for approximately 20 minutes, or until cheese is melted.
*I can tomatoes every year and make concentrated tomato soup as follows: 16 ounces of tomatoes, drained, 1 teaspoon sugar, 1/2 cup flour, dump into food processor and blend (you may need to add additional flour - 2 tablespoons at a time to get the right consistency).
