Recipe from Sue Olsen
1 1/2 lbs ground beef
1 clove garlic, minced
2 large onions, chopped
Salt and pepper, to taste
Tabasco, few drops to taste
Chili powder
1 bay leaf
1 large can tomato juice
2 cans tomato paste
1 can tomato sauce
Cavendar's, dash, if desired
Mushrooms, if desired
Brown ground beef, garlic, and onions. Add remaining ingredients and simmer for several hours. Serve over spaghetti.
Showing posts with label pasta and rice dishes. Show all posts
Showing posts with label pasta and rice dishes. Show all posts
Jan 23, 2012
Jan 17, 2012
Chicken and Rice Casserole with Chiles, Corn, and Black Beans
Recipe from Sandy Olsen
Filling
1 recipe (about 2 3/4 cups) Corn Chip Crumb Topping
4 tbls unsalted butter
2 medium red bell peppers; stemmed, seeded and chopped medium
1 medium onion, minced
2 medium jalapeño chiles, seeds and ribs removed, chile minced
Salt
3 medium garlic cloves, minced (about 1 tbls)
1 tsp ground cumin
1/4 cup unbleached all-purpose flour
6 cups low-sodium chicken broth
1 cup heavy cream
2 lbs boneless, skinless chicken breasts (about 5 breasts), trimmed
1 1/2 cups long-grain white rice
8 oz pepper Jack cheese, shredded (about 2 cups)
1 (15.5 oz) can black beans, rinsed and drained
1 1/2 cups frozen corn, thawed and drained
3 tbls juice from 2 limes
Pepper
1/4 cup minced fresh cilantro leaves
Corn Chip Crumb Topping
6 oz corn tortillas chips or Frito corn chips
2 tbls unsalted butter, melted
2 tbls minced fresh parsley
Salt and pepper
1. Make the topping, set aside. Melt the butter in a Dutch oven over medium heat. Add the bell peppers, onion, jalapeños, and 1 tsp salt and cook until softened, 8 to 10 minutes. Stir in the garlic and cumin and cook until fragrant, about 30 seconds. Stir in the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream.
2. Add the chicken breasts, partially cover, and bring to a simmer. Reduce the heat to low, cover completely, and cook until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, 10 to 15 minutes.
3. Remove the chicken and set aside to cool. Stir the rice into the pot, cover, and continue to cook over low heat, stirring often, until the rice has absorbed much of the liquid and is just tender, 20 to 25 minutes. When the chicken is cool enough to handle, shred it into bite-sized pieces.
4. Remove the pot from the heat and stir in the shredded chicken, cheese, black beans, corn, and lime juice and season with salt and pepper to taste. Pour the mixture into a 13 by 9-inch baking dish and sprinkle with the crumb topping.
5. Bake the casserole in a 400 degree oven, uncovered, until the sauce is bubbling and the crumbs are crisp, 20 to 25 minutes. Sprinkle with the parsley before serving
Yields: 8 servings
To store: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze for up to 1 month. (If frozen, the casserole must be thawed completely in the refrigerator, about 24 hours)
To serve later: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Unwrap the dish and cover tightly with foil. Bake until the casserole is bubbling and hot throughout, about 1 hour. Remove the foil and continue to bake until the crumbs are crisp, 15 to 20 minutes longer. Sprinkle with the cilantro before serving.
Note: Can cut in half and put in a 11 x 7 dish to serve six easily.
Filling
1 recipe (about 2 3/4 cups) Corn Chip Crumb Topping
4 tbls unsalted butter
2 medium red bell peppers; stemmed, seeded and chopped medium
1 medium onion, minced
2 medium jalapeño chiles, seeds and ribs removed, chile minced
Salt
3 medium garlic cloves, minced (about 1 tbls)
1 tsp ground cumin
1/4 cup unbleached all-purpose flour
6 cups low-sodium chicken broth
1 cup heavy cream
2 lbs boneless, skinless chicken breasts (about 5 breasts), trimmed
1 1/2 cups long-grain white rice
8 oz pepper Jack cheese, shredded (about 2 cups)
1 (15.5 oz) can black beans, rinsed and drained
1 1/2 cups frozen corn, thawed and drained
3 tbls juice from 2 limes
Pepper
1/4 cup minced fresh cilantro leaves
Corn Chip Crumb Topping
6 oz corn tortillas chips or Frito corn chips
2 tbls unsalted butter, melted
2 tbls minced fresh parsley
Salt and pepper
1. Make the topping, set aside. Melt the butter in a Dutch oven over medium heat. Add the bell peppers, onion, jalapeños, and 1 tsp salt and cook until softened, 8 to 10 minutes. Stir in the garlic and cumin and cook until fragrant, about 30 seconds. Stir in the flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth and cream.
2. Add the chicken breasts, partially cover, and bring to a simmer. Reduce the heat to low, cover completely, and cook until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, 10 to 15 minutes.
3. Remove the chicken and set aside to cool. Stir the rice into the pot, cover, and continue to cook over low heat, stirring often, until the rice has absorbed much of the liquid and is just tender, 20 to 25 minutes. When the chicken is cool enough to handle, shred it into bite-sized pieces.
4. Remove the pot from the heat and stir in the shredded chicken, cheese, black beans, corn, and lime juice and season with salt and pepper to taste. Pour the mixture into a 13 by 9-inch baking dish and sprinkle with the crumb topping.
5. Bake the casserole in a 400 degree oven, uncovered, until the sauce is bubbling and the crumbs are crisp, 20 to 25 minutes. Sprinkle with the parsley before serving
Yields: 8 servings
To store: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze for up to 1 month. (If frozen, the casserole must be thawed completely in the refrigerator, about 24 hours)
To serve later: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Unwrap the dish and cover tightly with foil. Bake until the casserole is bubbling and hot throughout, about 1 hour. Remove the foil and continue to bake until the crumbs are crisp, 15 to 20 minutes longer. Sprinkle with the cilantro before serving.
Note: Can cut in half and put in a 11 x 7 dish to serve six easily.
Everyday Macaroni and Cheese
Recipe from Sandy Olsen
Table salt
1/2 lb elbow macaroni (about 2 cups)
1 (12 oz) can reduced-fat evaporated milk
3/4 cup 2 percent milk
1/4 tsp dry mustard
1/8 tsp garlic powder
Pinch cayenne pepper
2 tsp cornstarch
8 oz reduced-fat Cracker Barrel Sharp or Cabot 50% Light Sharp cheddar cheese, shredded (about 2 cups)
1. Cook macaroni according to package directions (or until pasta is tender, about 5 minutes). Drain pasta and leave in colander; set aside.
2. Add evaporated milk, 1/2 cup of the milk, mustard, garlic powder, cayenne, and 1/2 tsp salt in pot used for the pasta. Bring mixture to boil, then reduce to simmer. Whisk cornstarch and remaining 1/4 cup milk together in small bowl, then whisk into simmering mixture. Continue to simmer, whisking constantly, until sauce has thickened and is smooth, about 2 minutes.
3. Off heat, gradually whisk in cheddar until melted and smooth. Stir in macaroni, then let macaroni and cheese sit off heat until sauce has thickened slightly, 2 to 5 minutes, before serving.
Table salt
1/2 lb elbow macaroni (about 2 cups)
1 (12 oz) can reduced-fat evaporated milk
3/4 cup 2 percent milk
1/4 tsp dry mustard
1/8 tsp garlic powder
Pinch cayenne pepper
2 tsp cornstarch
8 oz reduced-fat Cracker Barrel Sharp or Cabot 50% Light Sharp cheddar cheese, shredded (about 2 cups)
1. Cook macaroni according to package directions (or until pasta is tender, about 5 minutes). Drain pasta and leave in colander; set aside.
2. Add evaporated milk, 1/2 cup of the milk, mustard, garlic powder, cayenne, and 1/2 tsp salt in pot used for the pasta. Bring mixture to boil, then reduce to simmer. Whisk cornstarch and remaining 1/4 cup milk together in small bowl, then whisk into simmering mixture. Continue to simmer, whisking constantly, until sauce has thickened and is smooth, about 2 minutes.
3. Off heat, gradually whisk in cheddar until melted and smooth. Stir in macaroni, then let macaroni and cheese sit off heat until sauce has thickened slightly, 2 to 5 minutes, before serving.
Quick & Easy Mac and Cheese
Recipe from Sandy Olsen
8 oz uncooked penne pasta
1/4 cup butter
1/2 medium sweet onion, chopped
1/2 (16 oz) loaf Velveeta Mexican Mild Cheese, cubed
1 (8 oz) container of sour cream
1 (14 oz) can diced tomatoes and green chiles, drained
Prepare pasta according to package directions. Melt butter in a large skillet over medium heat; add onion, and sauté 3 to 5 minutes or until tender. Add cheese, and cook, stirring constantly, 5 minutes or until cheese melts. Stir in sour cream, stirring until well blended. Stir in tomatoes, green chiles and pasta; cook stirring constantly, 5 minutes or until thoroughly heated.
8 oz uncooked penne pasta
1/4 cup butter
1/2 medium sweet onion, chopped
1/2 (16 oz) loaf Velveeta Mexican Mild Cheese, cubed
1 (8 oz) container of sour cream
1 (14 oz) can diced tomatoes and green chiles, drained
Prepare pasta according to package directions. Melt butter in a large skillet over medium heat; add onion, and sauté 3 to 5 minutes or until tender. Add cheese, and cook, stirring constantly, 5 minutes or until cheese melts. Stir in sour cream, stirring until well blended. Stir in tomatoes, green chiles and pasta; cook stirring constantly, 5 minutes or until thoroughly heated.
Jan 16, 2012
Millie’s Scalloped Corn
Recipe from Janet Meyne
1½ cups cooked noodles
½ lb Velveeta cheese, cut-up
Salt & Pepper
2 cans cream style corn
Crushed chips (opt)
Preheat oven to 350 degrees. In greased baking dish, combine noodles, cheese, salt, pepper, and corn. Top with crushed chips, if desired. Bake until bubbly.
1½ cups cooked noodles
½ lb Velveeta cheese, cut-up
Salt & Pepper
2 cans cream style corn
Crushed chips (opt)
Preheat oven to 350 degrees. In greased baking dish, combine noodles, cheese, salt, pepper, and corn. Top with crushed chips, if desired. Bake until bubbly.
Jade Tree Chicken
Recipe from Sandy Olsen
2 tbls soy sauce
1 tbls oil
1 tsp cornstarch
½ tsp garlic powder
½ tsp sugar
¼ tsp salt
¼ tsp red pepper
4 boneless skinless chicken breasts, cut into bite-sized pieces
3 tbls oil
2 cups fresh broccoli flowerets
1 cup sliced celery
1 onion, cut in wedges
2 tbls soy sauce
1 tsp cornstarch
2 tbls sherry
¼ cup cold water
Rice
In large bowl mix first 7 ingredients and stir. Add chicken, turning to coat. Cover and marinate in refrigerator for 20 minutes. Heat oil in frying pan to medium temperature. Add broccoli, celery, and onion. Stir-fry about 6 minutes. Remove vegetables and set aside. Fry chicken and stir about 5 minutes or until fork can be inserted with ease. Return vegetables. In small bowl, mix soy sauce, cornstarch, sherry, and cold water. Pour over chicken and vegetables. Reduce heat and simmer uncovered 3 minutes. Serve over rice.
2 tbls soy sauce
1 tbls oil
1 tsp cornstarch
½ tsp garlic powder
½ tsp sugar
¼ tsp salt
¼ tsp red pepper
4 boneless skinless chicken breasts, cut into bite-sized pieces
3 tbls oil
2 cups fresh broccoli flowerets
1 cup sliced celery
1 onion, cut in wedges
2 tbls soy sauce
1 tsp cornstarch
2 tbls sherry
¼ cup cold water
Rice
In large bowl mix first 7 ingredients and stir. Add chicken, turning to coat. Cover and marinate in refrigerator for 20 minutes. Heat oil in frying pan to medium temperature. Add broccoli, celery, and onion. Stir-fry about 6 minutes. Remove vegetables and set aside. Fry chicken and stir about 5 minutes or until fork can be inserted with ease. Return vegetables. In small bowl, mix soy sauce, cornstarch, sherry, and cold water. Pour over chicken and vegetables. Reduce heat and simmer uncovered 3 minutes. Serve over rice.
Tuna & Rice Casserole
Recipe from Janet Meyne
1/3 cup milk
1 (10½ oz) can Condensed Cream of Shrimp Soup
¾ cup Minute Rice
1 (3 oz) can sliced mushrooms, drained
2 tbls mayonnaise
1 tsp instant minced onion
1 (6½ oz) can tuna, drained & broken into pieces
Preheat oven to 350 degrees. Mix together milk and soup. Add rice, mushrooms, mayonnaise, and onion. Fold in tuna. Turn into 1 quart baking dish. Cover and bake for about 40 minutes.
1/3 cup milk
1 (10½ oz) can Condensed Cream of Shrimp Soup
¾ cup Minute Rice
1 (3 oz) can sliced mushrooms, drained
2 tbls mayonnaise
1 tsp instant minced onion
1 (6½ oz) can tuna, drained & broken into pieces
Preheat oven to 350 degrees. Mix together milk and soup. Add rice, mushrooms, mayonnaise, and onion. Fold in tuna. Turn into 1 quart baking dish. Cover and bake for about 40 minutes.
Noodles & Corn
Recipe from Janet Meyne
1 (12 oz) bag egg noodles, cooked & drained
½ lb Velveeta cheese, cut up
2 cans Cream Style corn
Preheat oven to 350 degrees. Place noodles in baking dish and cheese; stir in corn. Bake until bubbly for approx 45 minutes or until done.
1 (12 oz) bag egg noodles, cooked & drained
½ lb Velveeta cheese, cut up
2 cans Cream Style corn
Preheat oven to 350 degrees. Place noodles in baking dish and cheese; stir in corn. Bake until bubbly for approx 45 minutes or until done.
Pizza Casserole
Recipe from Sue Olsen
8 oz cooked spaghetti
1 lb ground beef
1 onion, chopped
2 cans Tomato Soup
2 cans Cream of Mushroom Soup
¼ tsp pepper
1 tsp oregano
1 tsp garlic powder
2 tsp Worcestershire
1 tsp chili powder
Topping: Mozzarella cheese
Preheat oven to 350 degrees. Brown meat and onions, drain well. Add meat mixture, soups, and spices; mix with the spaghetti. Bake 30 minutes. Top with cheese and bake 10 minutes longer.
8 oz cooked spaghetti
1 lb ground beef
1 onion, chopped
2 cans Tomato Soup
2 cans Cream of Mushroom Soup
¼ tsp pepper
1 tsp oregano
1 tsp garlic powder
2 tsp Worcestershire
1 tsp chili powder
Topping: Mozzarella cheese
Preheat oven to 350 degrees. Brown meat and onions, drain well. Add meat mixture, soups, and spices; mix with the spaghetti. Bake 30 minutes. Top with cheese and bake 10 minutes longer.
Macaroni Pizza Style
Recipe from Janet Meyne
1 lb ground beef (or more, if desired)
Onion, to taste, chopped fine
1 tsp salt
¼ tsp pepper
2 tbls shortening
2 cans Tomato Soup
1 pkg Creamettes, cooked & drained
½ c milk
1 egg
¼ - ½ lb mild cheese, grated or sliced thin
Preheat oven to 350 degrees. Brown beef, onion, salt, pepper, and shortening. Add soup. Beat together milk and egg; add to macaroni. Grease baking dish. Alternate layers of macaroni & tomato-beef mixture. Top each layer with cheese and bake for 1 hour.
1 lb ground beef (or more, if desired)
Onion, to taste, chopped fine
1 tsp salt
¼ tsp pepper
2 tbls shortening
2 cans Tomato Soup
1 pkg Creamettes, cooked & drained
½ c milk
1 egg
¼ - ½ lb mild cheese, grated or sliced thin
Preheat oven to 350 degrees. Brown beef, onion, salt, pepper, and shortening. Add soup. Beat together milk and egg; add to macaroni. Grease baking dish. Alternate layers of macaroni & tomato-beef mixture. Top each layer with cheese and bake for 1 hour.
Crock-Pot Macaroni & Cheese
Recipe from Jacey Sakoff
1 (8 oz) pkg macaroni
1 tsp kosher salt
1 (16 oz) pkg shredded Casserole cheese
1 stick butter, melted (or ¾ of stick)
1 (12 oz) can evaporated milk
2 eggs, beaten
1½ cups milk
Cook macaroni until almost done. Place noodles and rest of ingredients in crock pot. Cook on low for 4 hours.
1 (8 oz) pkg macaroni
1 tsp kosher salt
1 (16 oz) pkg shredded Casserole cheese
1 stick butter, melted (or ¾ of stick)
1 (12 oz) can evaporated milk
2 eggs, beaten
1½ cups milk
Cook macaroni until almost done. Place noodles and rest of ingredients in crock pot. Cook on low for 4 hours.
Club Chicken Casserole
Recipe from Janet Meyne
2 cups chicken broth
2/3 cup white rice
1 (10 oz) pkg frozen chopped broccoli
3 tbls margarine
3 tbls flour
1½ tsp salt
Dash pepper
2 cups milk
2 cups cooked chicken, cubed
1 (4½ oz) can mushrooms, drained
¼ cup toasted slivered almonds
Preheat oven to 350 degrees. In saucepan bring chicken broth and rice to boiling. Reduce heat, cook covered for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Meanwhile, cook broccoli according to pkg directions; drain well. In saucepan melt margarine. Stir in flour, salt, pepper, and add milk all at once. Cook and stir until thickened and bubbly. Stir in chicken, rice, broccoli, and mushrooms. Turn into 2 quart baking dish. Bake, covered, for 30-35 minutes. Sprinkle with almonds.
2 cups chicken broth
2/3 cup white rice
1 (10 oz) pkg frozen chopped broccoli
3 tbls margarine
3 tbls flour
1½ tsp salt
Dash pepper
2 cups milk
2 cups cooked chicken, cubed
1 (4½ oz) can mushrooms, drained
¼ cup toasted slivered almonds
Preheat oven to 350 degrees. In saucepan bring chicken broth and rice to boiling. Reduce heat, cook covered for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Meanwhile, cook broccoli according to pkg directions; drain well. In saucepan melt margarine. Stir in flour, salt, pepper, and add milk all at once. Cook and stir until thickened and bubbly. Stir in chicken, rice, broccoli, and mushrooms. Turn into 2 quart baking dish. Bake, covered, for 30-35 minutes. Sprinkle with almonds.
Saucy Meatballs in Fresh Tomato Sauce
Recipe from Jacey Sakoff
Meatballs (makes approx 30)
1 cup unseasoned bread crumbs (fresh ciabatta bread, pulsed)
¾ cup Asiago cheese, finely grated (can use Romano or Parmesan too)
½ cup whole milk
½ cup low-sodium beef broth
½ cup chopped fresh parsley
3 eggs, beaten
2 tbls dried oregano
1 tbls garlic, minced
1 tbls kosher salt
1 tbls ground black pepper
2 tsp dried basil
1 tsp crushed red pepper flakes
Pinch nutmeg
2 lb ground chuck
1 cup low-sodium beef broth
Preheat oven to 450 degrees. In large mixing bowl, stir together bread crumbs, cheese, milk, beef broth, parsley, eggs, oregano, garlic, salt, pepper, basil, red pepper flakes, and nutmeg. Combine ground chuck with bread crumb mixture. Stir thoroughly with fork. Shape meatballs (approx 2-inches in diameter) using “proportioning scoops” or melon baler. Coat baking sheet or shallow roasting pan with cooking spray. Space meatballs on pan so not touching or crowded. Cover bottom of pan with beef broth. Bake for 25 minutes or until meatballs just cooked through. Reserve pan juices for sauce. Can freeze extra meatballs.
Sauce
¼ cup olive oil
1½ cups yellow onion, diced
2 tsp garlic, minced
3 (14½ oz) cans whole plum tomatoes, crushed
½ cup reserved meatball pan drippings
½ cup minced fresh parsley
1 tbls sugar
1 tsp crushed red pepper flakes
Salt, to taste
12 cooked meatballs
1 lb cooked spaghetti
¼ cup fresh basil, cut into strips
Parmesan cheese
Sauté onions in oil over medium-high heat in large pan until translucent, approx 4 minutes. Stir in garlic and cook approx 30 seconds, or just until you smell it. Add tomatoes, pan drippings, parsley, sugar, pepper flakes, and salt. Simmer 15 minutes. Start boiling water for the pasta. Add cooked meatballs to sauce and simmer, uncovered, for 10 minutes to heat through. Meanwhile, cook pasta according to directions; drain. Stir in the cooked pasta and toss well to coat. Before serving, add fresh basil strips. Garnish pasta and meatballs with Parmesan. Sauce, noodles, and 12 meatballs makes 4-6 servings.
Meatballs (makes approx 30)
1 cup unseasoned bread crumbs (fresh ciabatta bread, pulsed)
¾ cup Asiago cheese, finely grated (can use Romano or Parmesan too)
½ cup whole milk
½ cup low-sodium beef broth
½ cup chopped fresh parsley
3 eggs, beaten
2 tbls dried oregano
1 tbls garlic, minced
1 tbls kosher salt
1 tbls ground black pepper
2 tsp dried basil
1 tsp crushed red pepper flakes
Pinch nutmeg
2 lb ground chuck
1 cup low-sodium beef broth
Preheat oven to 450 degrees. In large mixing bowl, stir together bread crumbs, cheese, milk, beef broth, parsley, eggs, oregano, garlic, salt, pepper, basil, red pepper flakes, and nutmeg. Combine ground chuck with bread crumb mixture. Stir thoroughly with fork. Shape meatballs (approx 2-inches in diameter) using “proportioning scoops” or melon baler. Coat baking sheet or shallow roasting pan with cooking spray. Space meatballs on pan so not touching or crowded. Cover bottom of pan with beef broth. Bake for 25 minutes or until meatballs just cooked through. Reserve pan juices for sauce. Can freeze extra meatballs.
Sauce
¼ cup olive oil
1½ cups yellow onion, diced
2 tsp garlic, minced
3 (14½ oz) cans whole plum tomatoes, crushed
½ cup reserved meatball pan drippings
½ cup minced fresh parsley
1 tbls sugar
1 tsp crushed red pepper flakes
Salt, to taste
12 cooked meatballs
1 lb cooked spaghetti
¼ cup fresh basil, cut into strips
Parmesan cheese
Sauté onions in oil over medium-high heat in large pan until translucent, approx 4 minutes. Stir in garlic and cook approx 30 seconds, or just until you smell it. Add tomatoes, pan drippings, parsley, sugar, pepper flakes, and salt. Simmer 15 minutes. Start boiling water for the pasta. Add cooked meatballs to sauce and simmer, uncovered, for 10 minutes to heat through. Meanwhile, cook pasta according to directions; drain. Stir in the cooked pasta and toss well to coat. Before serving, add fresh basil strips. Garnish pasta and meatballs with Parmesan. Sauce, noodles, and 12 meatballs makes 4-6 servings.
Hearty Hamburger Noodle Casserole
Recipe from Janet Meyne
1 (16 oz) pkg fine egg noodles
1½ lb ground beef
½ cup chopped onion
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 (4 oz) can mushrooms (opt)
3 cups (12 oz) grated Colby or Cheddar cheese
¾ cup milk
½ tsp salt
¼ tsp pepper
1 cup Chow Mien noodles
1 cup cashews
Preheat oven to 350 degrees. Cook noodles and drain. Brown beef and onion, drain. Combine soups, mushrooms, cheese, milk, salt, and pepper. Add meat and noodles, stir gently. Pour into 2 quart baking dish. Cover and bake for 25-30 minutes. Uncover, sprinkle with chow mien noodles and cashews. Bake additional 10 minutes. Serves 12.
1 (16 oz) pkg fine egg noodles
1½ lb ground beef
½ cup chopped onion
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 (4 oz) can mushrooms (opt)
3 cups (12 oz) grated Colby or Cheddar cheese
¾ cup milk
½ tsp salt
¼ tsp pepper
1 cup Chow Mien noodles
1 cup cashews
Preheat oven to 350 degrees. Cook noodles and drain. Brown beef and onion, drain. Combine soups, mushrooms, cheese, milk, salt, and pepper. Add meat and noodles, stir gently. Pour into 2 quart baking dish. Cover and bake for 25-30 minutes. Uncover, sprinkle with chow mien noodles and cashews. Bake additional 10 minutes. Serves 12.
Tuna Noodle Casserole
Recipe from Gail Christians
1 can tuna, drained
1 (10 oz) pkg egg noodles, cooked & drained
1 can Cream of Mushroom soup
½ box of Velveeta cheese, cubed
¼ cup milk
Pepper, to taste
Preheat oven to 350 degrees. Combine ingredients and pour in greased 8x8-inch baking dish. Bake 15-20 minutes or until bubbly.
1 can tuna, drained
1 (10 oz) pkg egg noodles, cooked & drained
1 can Cream of Mushroom soup
½ box of Velveeta cheese, cubed
¼ cup milk
Pepper, to taste
Preheat oven to 350 degrees. Combine ingredients and pour in greased 8x8-inch baking dish. Bake 15-20 minutes or until bubbly.
Spanish Rice
Recipe from Joanne Olsen
8-10 slices bacon
Chopped onion, to taste (opt)
1 cup rice, cooked
1 – 1½ cans tomato sauce
In large skillet, brown bacon. Remove bacon from pan and drain on paper toweling. Crumble bacon and set aside. Drain most of grease out of pan, but leave a little. If using onion, sauté in bacon drippings. Add rice and tomato sauce to skillet and heat. Add crumbled bacon. Serve immediately.
8-10 slices bacon
Chopped onion, to taste (opt)
1 cup rice, cooked
1 – 1½ cans tomato sauce
In large skillet, brown bacon. Remove bacon from pan and drain on paper toweling. Crumble bacon and set aside. Drain most of grease out of pan, but leave a little. If using onion, sauté in bacon drippings. Add rice and tomato sauce to skillet and heat. Add crumbled bacon. Serve immediately.
Macaroni & Cheese
Recipe from Jacey Sakoff
1 lb elbow macaroni, cooked & drained
1 cup shredded Monterey Jack cheese
1 cup shredded Sharp Cheddar cheese
1 cup shredded Mild Cheddar cheese
1 cup Muenster cheese, cut up into small pieces
1 cup Velveeta cheese, cubed
1 stick plus 1 tbls butter, melted
2 cups half & half
2 eggs, lightly beaten
Salt & pepper, to taste
Preheat oven to 350 degrees. Mix ingredients in large bowl. Place in 9x13 dish & bake uncovered 35-40 minutes until done.
1 lb elbow macaroni, cooked & drained
1 cup shredded Monterey Jack cheese
1 cup shredded Sharp Cheddar cheese
1 cup shredded Mild Cheddar cheese
1 cup Muenster cheese, cut up into small pieces
1 cup Velveeta cheese, cubed
1 stick plus 1 tbls butter, melted
2 cups half & half
2 eggs, lightly beaten
Salt & pepper, to taste
Preheat oven to 350 degrees. Mix ingredients in large bowl. Place in 9x13 dish & bake uncovered 35-40 minutes until done.
Hearty Lasagna
Recipe from Jacey Sakoff
1 lb ground beef
1 onion, chopped
3 garlic cloves, minced
¼ cup chopped fresh parsley, divided
1 (28 oz) can whole tomatoes, undrained & chopped
1 (14.5 oz) can Italian-style stewed tomatoes, undrained & chopped
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
2 tsp dried oregano
1 tsp dried basil
¼ tsp pepper
12 lasagna noodles, cooked & drained
2 cups cottage cheese
½ cup (2 oz) grated Parmesan
1 (15 oz) carton ricotta cheese
1 large egg white, slightly beaten
2 cups (8 oz) shredded Mozzarella cheese
In Dutch oven brown beef over medium heat until no longer pink; drain off fat and set aside. Add onion and garlic, sauté 5 minutes. Return beef to pan. Add 2 tbls parsley, whole tomatoes, and next 6 ingredients. Bring to a boil. Cover, reduce heat, and simmer 15 minutes. Uncover, simmer 20 minutes. Remove from heat. Cook lasagna noodles; drain and set aside. Preheat oven to 350 degrees. Combine 2 tbls parsley, cottage cheese, Parmesan, ricotta, and egg white in bowl. Spread ¾ cup sauce in bottom of greased 9x13 dish. Arrange 4 noodles over sauce; top with half of cottage cheese mix, 2¼ cup sauce, and 2/3 cup mozzarella. Repeat layers, ending with noodles. Spread remaining sauce over noodles. Cover with foil. Reserve 2/3 cup of mozzarella for topping. Bake, covered, for 1 hour. Top with reserved cheese and bake, uncovered, for 10 minutes. Let stand 10 minutes.
1 lb ground beef
1 onion, chopped
3 garlic cloves, minced
¼ cup chopped fresh parsley, divided
1 (28 oz) can whole tomatoes, undrained & chopped
1 (14.5 oz) can Italian-style stewed tomatoes, undrained & chopped
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
2 tsp dried oregano
1 tsp dried basil
¼ tsp pepper
12 lasagna noodles, cooked & drained
2 cups cottage cheese
½ cup (2 oz) grated Parmesan
1 (15 oz) carton ricotta cheese
1 large egg white, slightly beaten
2 cups (8 oz) shredded Mozzarella cheese
In Dutch oven brown beef over medium heat until no longer pink; drain off fat and set aside. Add onion and garlic, sauté 5 minutes. Return beef to pan. Add 2 tbls parsley, whole tomatoes, and next 6 ingredients. Bring to a boil. Cover, reduce heat, and simmer 15 minutes. Uncover, simmer 20 minutes. Remove from heat. Cook lasagna noodles; drain and set aside. Preheat oven to 350 degrees. Combine 2 tbls parsley, cottage cheese, Parmesan, ricotta, and egg white in bowl. Spread ¾ cup sauce in bottom of greased 9x13 dish. Arrange 4 noodles over sauce; top with half of cottage cheese mix, 2¼ cup sauce, and 2/3 cup mozzarella. Repeat layers, ending with noodles. Spread remaining sauce over noodles. Cover with foil. Reserve 2/3 cup of mozzarella for topping. Bake, covered, for 1 hour. Top with reserved cheese and bake, uncovered, for 10 minutes. Let stand 10 minutes.
Goulash
Recipe from Joanne Olsen
1- 1½ lbs ground beef
1 small onion, chopped
½- 1 cup tomato juice
4 oz tomato sauce
Pepper to taste
1½ cups cooked macaroni
1-2 slices Velveeta cheese, cubed
Brown beef and onion, drain. Add tomato juice, tomato sauce, and pepper. Simmer approx 20 minutes. Add macaroni and simmer 10 minutes. Add Velveeta and let melt, serve.
1- 1½ lbs ground beef
1 small onion, chopped
½- 1 cup tomato juice
4 oz tomato sauce
Pepper to taste
1½ cups cooked macaroni
1-2 slices Velveeta cheese, cubed
Brown beef and onion, drain. Add tomato juice, tomato sauce, and pepper. Simmer approx 20 minutes. Add macaroni and simmer 10 minutes. Add Velveeta and let melt, serve.
Rice Pie with Meat Crust
Recipe from Joanne Olsen
1 lb ground beef
½ cup dry bread crumbs
¼ cup chopped onion
¼ cup chopped green pepper
1½ tsp salt
¼ tsp pepper
2 (8 oz) cans seasoned tomato sauce, divided (2 cups)
3 cup cooked rice
¾ cup grated processed American cheese, divided
Preheat oven to 350 degrees. Combine beef, bread crumbs, onion, green pepper, seasonings, and ½ cup of the tomato sauce. Pat mixture onto bottom and sides of greased 10-inch pie plate. Combine rice with remaining tomato sauce and ½ cup of the cheese; spoon onto meat shell. Bake 25 minutes, sprinkle with remaining cheese and bake 5 more minutes.
Yields: 6 servings
1 lb ground beef
½ cup dry bread crumbs
¼ cup chopped onion
¼ cup chopped green pepper
1½ tsp salt
¼ tsp pepper
2 (8 oz) cans seasoned tomato sauce, divided (2 cups)
3 cup cooked rice
¾ cup grated processed American cheese, divided
Preheat oven to 350 degrees. Combine beef, bread crumbs, onion, green pepper, seasonings, and ½ cup of the tomato sauce. Pat mixture onto bottom and sides of greased 10-inch pie plate. Combine rice with remaining tomato sauce and ½ cup of the cheese; spoon onto meat shell. Bake 25 minutes, sprinkle with remaining cheese and bake 5 more minutes.
Yields: 6 servings
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