Recipe contributed by Marian Hart, Issaquah, Washington
1 lb. ground beef
1-16oz. can tomatoes
1-8oz. can tomato sauce
1 clove minced garlic
2 teaspoons sugar
1 teaspoon salt, pepper to taste
1 bay leaf
1-5oz. pkg. thin egg noodles
1-3oz. pkg. cream cheese
6 green onions, chopped
1 cup sour cream
1 cup grated cheddar cheese
1-4oz. pkg. mozzarella cheese, grated
Brown meat, and drain off fat. Add tomatoes & tomato sauce; heat thoroughly. Add garlic, sugar, salt & simmer. Sprinkle with pepper; add bay leaf & simmer 30 minutes. Cook noodles, drain. Combine cream cheese, green onions, sour cream with noodles. Grease 9x13 baking dish or 1-qt. casserole dish. Alternately, layer noodle mixture with meat mixture & cheddar cheese.
You can refrigerate up to this point, if desired. Bake covered, at 350F for 30 minutes. Uncover & add mozzarella cheese & bake until cheese melts and is bubbly.
Serves 6-8. Cooking & PrepTime - 40 minutes.
This recipe is from Steve Brown, New South Wales, Australia. This is an old favourite in "Browntown"; very good for cold winter days, not that the Feeneys probably get too many of those in Caifornia; but other friends around the world may enjoy. I hope you like it!
750 grams of steak
2 tablespoons oil
½ cup flour
2 tablespoons tomato paste
1¼ cups water
1 tablespoon chopped parsley
1 beef stock cube
1 clove garlic
salt and pepper
1 tablespoon milk
½ cup milk
1½ cups self-raising flour
2 stalks celery, chopped
3 tablespoons butter
2 tablespoons chopped parsley
½ cup milk
Cut steak into cubes. Heat the oil in a pan and brown the steak cubes. Add the peeled, chopped onion and chopped carrots and cook for 2-3 minutes. Stir in the flour and cook for another minute. Add the tomato paste, water and beer and crumble in the stock cube. Add the crushed garlic and rosemary and keep stirring until the mixture boils; then simmer for 3 minutes. Transfer to a casserole dish; cover and cook in a moderate oven for 1½ hours or until the meat is tender.
Meanwhile, make the cobbler topping by mixing together the flour, salt, celery and parsley in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Add the milk, a little at a time and mix well to make a soft dough. Knead the dough lightly on a floured board and roll out to 2cm thick. Using a 7cm cutter, cut out as many circles as you can. Then, using a 1cm cutter. cut a hole in the center of each dough circle.
Remove the casserole from the oven and season to taste. Increase the oven temperature to moderately hot. Arrange the dough rings, overlapping in a circle around the top of the casserole and brush with milk. When the oven is at the required temperature, return the casserole and bake until the topping is golden brown. Before serving, garnish with chopped parsley.
Could serve 4 people, depending on how many beers you have had; and by the way, I have found a good stout works well for the most important beer ingredient.
Good eating guys!!
Cast Iron Pork Pie
Recipe Contributed by: Michael Symon
Try this delicious pork pie recipe by the master of meat himself, Michael Symon!
2 Lb Ground Pork
½ Lb Bacon (medium diced)
1 Cup Celery (chopped)
½ Cup Celery Leaves (chopped)
2 Large Onions
2 cloves Garlic (chopped)
½ Cup Fresh Parsley (chopped)
Pinch Ground Cinnamon
Pinch Ground Nutmeg
Large Pinch Salt
1 Cup Aged Cheddar (grated)
2 Cups Kale (roughly chopped)
3 Cups Mashed Potatoes
Preheat oven to 450°F.
In a cast iron skillet, brown bacon and pork and remove from pan and reserve.
To the same pan, add a drizzle of olive oil, onions, kale, celery, garlic, cinnamon, salt, pepper and nutmeg and sweat for 2 minutes, then add the pork and bacon back to pan with a splash of water. Mix, then add parsley & celery leaves and stir in to combine.
Spread mashed potatoes over pork and sprinkle with grated cheddar.
Bake at 450°F until golden brown, about 15-20 minutes, garnish with celery leaves and serve.
Recipe contributed by Anna Romo, Vacaville, California
Saute 1-½ lbs. hamburger meat and chopped onions.
Add 2 cans Mexicorn
Slice potatoes and line 9x13 pan.
Put hamburger mixture over potatoes. Pour 2 cans tomato sauce (8 oz. size) over top of potatoes and meat.
Bake at 350° for 1 hour.
Delicious week-night casserole the whole family will love....
Heat 1-½ Tb. oil in a frying pan and cook 1 chopped onion and 1 green pepper (deseeded and chopped); for a few moments. Stir in 1 lb. minced beef and cook until it is evenly browned. Add 4 oz. sliced mushrooms and cook until soft. Mix in 2 Tb. tomato puree, 1 tsp. Worcestershire sauce, 1/2 pint beef stock and salt and pepper to taste. Slowly bring the mixture to a boil. Reduce the heat and simmer gently for 20 minutes.
Meanwhile, cook 1-½ lbs. potatoes in a pan of boiling salted water for 20 minutes or until tender. Drain and mash with a fork; add 1 oz. butter and 2-3 Tb. milk; and beat until smooth.
Place the meat mixture in an ovenproof dish and cover with the mashed potato, forking it neatly or piping it. Bake in 350°F oven for 20 minutes or until top is crisp and golden.
Recipes for Chicken Casseroles
Chicken and Broccoli Bake
Recipe contributed by Norrine Valderrama, Mt. Nebo, W. Va. and Manteca, Ca.
2 whole chicken breasts, split
2 Tbsp. butter, melted
1 (1o oz.) pkg. broccoli spears (frozen)
1 can cream of mushroom soup
½ cup milk
½ cup shredded Cheddar cheese
¼ cup bread crumbs
Place chicken in a 13x9 inch glass pan. Drizzle with butter. Bake at 375°F for 20 minutes. Cook broccoli according to package directions and drain. Arrange broccoli around chicken. Combine soup, milk and cheese. Pour over chicken and broccoli. Sprinkle with bread crumbs, then paprika. Cook 20 minutes or until sauce bubbles.
Cut chicken into serving size pieces, heat butter and oil in pan, add chicken pieces, cook until golden brown. Remove chicken from pan, add peeled and finely chopped onion and chopped bacon, saute until onion is transparent. Stir in the flour and cook one minute then add water, wine and undiluted mushroom soup, stir until smooth. Add crushed garlic, stir until sauce boils and thickens. Place chicken pieces in ovenproof dish, pour sauce over, cover, bake in moderate oven 40 minutes. Add the sliced mushrooms and parsley about 15 minutes before casserole is cooked.
Chicken and Rice
Recipe from Liz Almeida, Antioch, California
1 chicken (best of fryer)
1 can Cream of Mushroom soup
1 can Cream of Celery Soup
1 cup milk
2 cups rice
1 box (2 pkgs.) Lipton Onion Soup mix
Preheat oven to 325°F; mix soup, milk, 1 packet of onion soup mix and rice in ungreased 9x13 baking dish. Place chicken on top of mixture; sprinkle remaining packet of onion soup mix over chicken.
Cover with foil; bake for 2 hours.
Chicken and Rice Dish
Contributed by Helen Witt, and published in the "Very Special Cooks" Cookbook from the Volunteer Service Council of St. Louis, Missouri
1 (6-oz.) box long-grain and wild rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
¼ cup French dressing
¼ cup milk
6 chicken breasts, boneless and skinless
¼ cup Parmesan cheese
Combine rice, soups, French dressing, and milk. Place 2/3 mixture in a 9 x 13-inch baking dish. Put chicken over mixture. Add remaining rice mixture. Cover with foil and bake at 350°F for 1-½ hours. Remove foil and sprinkle Parmesan cheese over top and bake another 30 minutes.
Chicken Enchilada Casserole
This recipe is an adaptation of Enchiladas Suizas made into a convenient casserole; not having to roll tortillas into individual enchiladas.
2 cups shredded cooked chicken
2 tablespoons oil
2 cups (1 large jar - 16 oz.) prepared tomatillo salsa (Herdez is good!)
2 cups (1 large can - 16 oz.) green enchilada sauce (Las Palmas is good!) - divided
1 medium onion, halved and then sliced thinly
4 cloves garlic, minced fine
1 cup chicken stock - divided
2 cups grated Monterey Jack cheese - divided into 1½ and ½ cup portions
2 limes, 1 for juicing and 1 cut in wedges for serving
1 small handful cilantro leaves for garnish (optional)
4 scallions, thinly sliced for garnish (optional)
¼ sliced black olives for garnish (optional)
12 soft corn tortillas
Heat the oil in a large skillet over medium-high heat. Add the onions and garlic and cook until the onions soften, about 5 minutes.
Pour the tomatillo sauce and 1 cup green enchilada sauce into the skillet and stir to combine. Stir in the cumin, oregano and ½ cup stock and season with salt and pepper to taste. Reduce the heat and simmer about 20 minutes, then add the juice of 1 lime and turn off the heat.
In a medium bowl, cream together the cream cheese, 1 cup crema, ½ cup grated Jack cheese.
In a second bowl, toss together the chicken, the corn, and the remaining ½ cup stock. Add chicken mixture to cream cheese mixture, stirring well to combine.
Toss together the remaining Monterey Jack cheese and the 4-Cheese Mexican to combine.
Pour a thin layer of the tomatillo sauce into the bottom of a medium casserole. Layer in 4 corn tortillas, then top with chicken/cream cheese mixture, dot with some sauce and small spoonfulls of remaining crema or sour cream, and sprinkle with some of the grated cheese mixture. Repeat twice more, pouring remaining 1 cup of enchilada sauce over all before adding final layer of grated cheese.
Up to this point, you can cover and chill for a make-ahead meal.
Preheat the oven to 375°F. Put the casserole on a baking sheet and bake until heated through and bubbly on top - about 40 to 50 minutes. The baking sheet will catch any drips of sauce or cheese.
Garnish the casserole with chopped cilantro, sliced scallions or sliced olives, as desired. Pass lime wedges.
Recipe adapted from the following recipes: Rachael Ray's (Food Network) "Roast Chicken Enchilada Suizas Stacked Casserole", Gourmet Magazine's "Baked Chicken Cheese Enchiladas", and my own Cream Cheese Chicken Enchiladas"
Esther's Mexican Casserole
This recipe contributed by Esther (Molina) Davi, Brentwood, California
BAKE 300°F for 1 Hour:
4 Chicken Breasts wrapped in foil to hold in juices.
Mix in bowl:
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 can Hormel Chili (without beans)
Add juice from Chicken Breasts
1 can whole Ortega Chiles
2 Cups Monterey Jack or Mozzarella Cheese
2 cups Sharp Cheddar Cheese
Slice in Squares:
1 Dozen Corn Tortillas
After chicken is done, take skin off and pick meat off in bite-size pieces.
Butter square casserole dish on all sides.
In layers, start with:
Tortillas on bottom
Ending with Cheese on Top
Cover with foil; bake on middle shelf at 350°F for 45 minutes.
Best if prepared 24 hours before.
Recipe contributed by Jose Romo (El Rojo), San Antonio, Texas Recipe passed on from his great aunt to his mother. "Truly Mexican"
This recipe in Texas is known as "King Ranch Casserole" (let's let them believe that ! )
Best regards and buen provecho!
1 pkg corn tortillas (25-30 tortillas)
1-2 big white onions (slivered) (to taste and optional; I think the more the merrier!)
1-2 cloves of garlic
1 can chicken broth (8-10oz)
1 whole cooked chicken (shredded)
1 bottle (12oz) of "crema mexicana" (not the sour one)
1 (2lbs) block or bag of Monterrey Jack cheese shredded.
1 bunch of fresh cilantro
2-3 bottles of green mexican salsa (8oz ea) (tomatillo or you can make your own)
cooking oil as needed.
Preheat oven at 375 degrees. In heavy skillet heat about 2 tbspns cooking oil (and add as needed), fry all tortillas both sides enough to soften but don't let them get to hard, place and or pat dry with paper towels to take out excess grease.
In blender, mix green salsa, garlic, chicken broth, and cilantro until smooth (you can add 1-2 extra jalapenos depending how hot you like it) and add a dash or tblspn of chicken bouillon; or use 1-2 cubes.
In buttered baking dish preferably Pyrex (big and deep enough to accomodate all ingredients in layers ), accommodate 1 layer of fried tortillas, 1 layer of shredded chicken, some onion, shredded cheese, pour some cream, and ladle some green salsa. Repeat in several layers and top it off with more cheese.
Bake for about 30-40 minutes or until cheese has melted and bubbly.
Serve immediately and garnish with fresh onion and a spoon of sour cream. You can add black or pinto beans on the side.
Recipes for Vegetarian Casseroles
Baked Cabbage Casserole
Submitted by Toni Layton, Murrieta, California
6 slices white bread
2 cups milk
3 slightly beaten eggs
salt and pepper
1 grated onion
2 cups grated cabbage
1/2 cup grated cheese
Soak bread in milk 5 minutes. Mix other ingredients and top with cheese. Bake 30 min. in 350F oven.
Brussels Sprouts Gratin
Recipe courtesy T'afia for Food Network Magazine
2 tablespoons unsalted butter, cut into pieces, plus more for the dish
1 pound Brussels sprouts,outer leaves and stems removed
Pinch of red pepper flakes
Freshly ground pepper
½ cup heavy cream
½ cup grated white cheddar cheese
½ cup breadcrumbs
Preheat the oven to 400°F and butter a 2-quart baking dish. Bring a large pot of salted water to a boil. Add the Brussels sprouts and cook until tender, 8 to 10 minutes.
Drain the Brussels sprouts and coarsely chop. Transfer to the prepared baking dish and toss with the red pepper flakes, and salt and pepper to taste, then spread out evenly. Pour the cream on top, sprinkle with the cheese and breadcrumbs and dot with the butter pieces.
Bake the gratin until bubbly and golden brown, about 15 minutes.
Recipe submitted by Stella Romo, Stockton, California
Oven at 325F. Bake for 30 minutes:
1/2 cup (1 stick butter)
1 head cabbage (2-inch shreds)
1 large onion, chopped
1-1/2 cup milk
15 saltine crackers, crushed
1 teaspoon salt - 1/2 teaspoon pepper
Melt butter; add cabbage and onion and cook for 20 minutes. Stir in milk; bring to a boil. Simmer 5 minutes. Let cool. Stir in eggs. Add 1/2 cup saltine crackers. Dust top with remaining crackers.
Cauliflower Cheddar Gratin with Horseradish Crumbs
Recipe contributed by Debra Beauregard, Buchanan, Virgina.
3 lb. cauliflower (1 large head), cut into 1½-2 inch florets
Cook cauliflower in a 5- to 6-quart pot of boiling salted water until just tender, about 6-8 minutes. Drain cauliflower well in a colander and transfer to a buttered 2-quart baking dish.
When cauliflower is cooking, melt 2 tablespoons butter in a 3- to 4-quart heavy saucepan over moderately low heat and whisk in flour. Cook roux over low heat, whisking, 3 minutes. Add milk in a slow stream, whisking, and bring to a boil, whisking frequently. Reduce heat and simmer sauce, whisking occasionally, 5 minutes. Remove from heat and add cheese, scallion greens, salt and pepper, whisking until cheese is melted. Pour cheese sauce over cauliflower and stir gently to combine.
Coarsely crumble crackers into a bowl. Melt remaining 2 tablespoons butter in a small saucepan, then remove from heat and stir in horseradish. Pour over crumbs and toss to coat.
Sprinkle crumb topping evenly over cauliflower.
Bake gratin in middle of oven until topping is golden brown, about 10 minutes.
Chile Relleno Casserole
Delicious, easy recipe contributed by Stella Aguilar, Tularosa, New Mexico
Green chili chopped and seasoned with garlic
1 onion, chopped
mixed Jack & Colby cheese (grated)
6 eggs, lightly beaten
Spray bottom of Pyrex casserole with Bakers Joy; then layer cheese on bottom; then chili. Layer as much as desired. Pour eggs on top and bake until golden brown. Garnish with tomatoes and sour cream.
Recipe contributed by Toni Layton, Temecula, California
2 small cans Ortega green chiles
1 large can evaporated milk
3/4 lb. shredded jack cheese
Grease lightly an 8x12 baking dish. Preheat oven to 350°F. Chop chiles. Beat eggs and add milk. In baking dish, alternate layers of chiles, and then cheese. Pour milk and egg mixture over all. Bake 40 minutes.
Creamy Carrot Casserole
Recipe contributed by Norrine Valderrama, Mt. Nebo, W. Va. and Manteca, California
1½ lb. carrots, peeled and sliced,or 1 (20 oz.) bag frozen sliced carrots, thawed
1 cup mayonnaise
1 Tbsp. grated onion
1 Tbsp. prepared horseradish
¼ cup shredded Cheddar cheese
2 Tbsp. buttered bread crumbs
In a saucepan, cook carrots just until crisp-tender; drain, reserving ¼ cup cooking liquid. Place carrots in a 1½ quart baking dish. Combine mayonnaise, onion, horseradish, and reserved cooking liquid. Spread evenly over carrots. Sprinkle with cheese; top with bread crumbs. Bake, uncovered, at 350° for 30 minutes
Yield: 8 to 10 servings.
Sweet Potato Casserole
Recipe contributed by Norrine Valderrama, Mt. Nebo, W. Va. and Manteca, California
Preheat oven to 350°F.
5 to 6 cups sweet potatoes, cooked, drained and mashed (use fresh sweet potatoes)
2 eggs, beaten
2 tsp. vanilla
1 cup sugar
½ cup butter
½ cup Half & Half
Combine all of the above and pour into a 9x13 inch baking dish.
1 cup brown sugar
1/3 cup cold butter
½ cup flour
1 cup pecans
Combine all of above (except nuts) until crumbly. Stir in nuts and mix well and spread over potatoes. Bake about 45 to 60 minutes.
This dish freezes well either before or after baking.
Sweet Potato Souffle
5 to 6 cups sweet potatoes, cooked and mashed sweet potatoes
1 cup granulated sugar
3 eggs, beaten
1/2 cup milk
8 tablespoons unsalted butter, about 1 stick, melted
1 tablespoon vanilla extract
1/2 teaspoon salt
1 cup packed light brown sugar
4 tablespoons unsalted butter, about 1/2 stick, cubed, at room temperature
1/2 cup self-rising cake flour
1 cup chopped pecans
Preheat the oven to 400 degrees F. Lightly grease an 8-inch square baking dish.
In a large bowl, combine the sweet potatoes, sugar, eggs, milk, butter, vanilla, and salt. Pour the mixture into the prepared baking dish.
Combine the brown sugar, butter, flour, and pecans in a separate bowl. Crumble the topping over the sweet potato mixture.
Bake for 20 to 25 minutes, until the topping is golden brown. Serve hot.
Recipe courtesy of Norrine Valderrama, Mt. Nebo, VA and Manteca, CA and a recipe from the Deen Family (based on Aunt Peggy's Sweet Potato Souffle) - Food Network 2011
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