A2ZRecipes.net

Good morning and welcome to your Sunday edition of A to Z Recipes Newsletter. I am so pleased you chose to spend a few minutes with us here today. I am hoping you won't be disappointed as we have a humongous array of recipes and other goodies for you today.

I won't waste too much time here in the Publisher's Desk as I know you are anxious to dig into the recipes. Just wanted to remind you of the current theme topic of Holiday Cooking. Now's your chance to share your very special recipes with others here. I encourage you to visit the Monthly Theme section to read all about it. You will also find the email link to use for sending those Holiday Cooking recipe favorites in to me. Also, if you are going to be doing some Christmas shopping, please consider using the links to merchants found in our issues. You'll be getting some terrific deals while helping to support this publication. Thanks in advance.

Okay, folks... if you are looking to save some valuable time (and effort) in the kitchen, today's issue is right up your alley. We have a large assortment of recipes from the last theme One-Pot and Casserole Main-Dish Recipes. I know you will find something worth saving, as well as something to make you think and laugh. Join me in thanking the following folks for their help in today's issue:

Fancy, Aurora, NE
Rusty, FL
Johnny, LA
Angelique, TX
Lisa H., Belmont, NC
Dorine Houston, Philadelphia, PA
Treva, Eastern TN
Margo, Durango, CO
Robyn, Auckland, New Zealand
Ann, FL
Linda, Carmel, NY
Connie, IN
Suzy-Q, Cocoa Beach, FL
Brenda, AL
Bunnie, Parker, CO
Carol, Northern NY State
Patti, Aurora, NE
Pat, Auburn, WA
Lou, FL
Kim D., Pflugerville, TX
Jean, OH
Shirley, WA State
Teresa, NC
Linda, MI
Margie K., NC
Tony Thorne, MBE, Vienna, Austria

We'll see you here again on Wednesday, God willing.

Psst!

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.

http://www.thebreastcancersite.com/

I wish, I wish, I had one dish
that used one pot, one pan.
Opened the book, took a look,
I think it needs a rewrite man.

Belgium Stew and Cordon Bleu,
will make a gourmet think.
Cakes of cheese, will surely please,
but overflow the kitchen sink.

I'm late, I'm late, I have date,
No time for chefs delight,
Grab bowl & spoon, do not swoon
It's Hungarian goulash tonight

~~Anon~~

Winter Sneaks Upon Us

Shared by Rusty, FL

It seems just yesterday that I was young, just married and embarking on my
new life with my mate. And yet in a way, it seems like eons ago, and I
wonder where all the years went. I know that I lived them all...and I have
glimpses of how it was back then and of all my hopes and dreams.

But, here it is...the winter of my life and it catches me by surprise. How
did I get here so fast? Where did the years go and where did my babies go?
And where did my youth go?

I remember well... seeing older people through the years and thinking that
those older people were years away from me and that winter was so far off
that I could not fathom it or imagine fully what it would be like.

But, here it is...

My age is beginning to show and we are now those older folks that we used
to see and never thought we'd be. Each day now, I find that just getting a
shower is a real target for the day! And taking a nap is not a treat
anymore...it's mandatory! Cause if I don't on my own free will...I just
fall asleep where I sit!

And so, now I enter into this new season of my life unprepared for all the
aches and pains and the loss of strength and ability to go and do things.
But, at least I know, that though the winter has come, and I'm not sure
how long it will last, this I know, that when it's over...its over! Yes, I
have regrets. There are things I wish I hadn't done and things I should
have done. But indeed, there are many things I'm happy to have done. Its
all in a lifetime...

So, if you're not in your winter yet ... let me remind you, that it will
be here faster than you think. So, whatever you would like to accomplish
in your life, please do it quickly! Life goes by quickly. So, do what
you can today, because you can never be sure whether this is your winter
or not! You have no promise that you will see all the seasons of your
life ...

~Author unknown~

Speedy Kitchen Tips for Busy Moms 
by Brandie Valenzuela*

With so much to do, how do you do it all? I know that I can't answer that question completely, but I do have a few tips that help me get in, and get out -- of the kitchen that is! 

1. Make use of kitchen appliances such as crock pots, microwaves, and bread makers. Plan your meals around the use of these and other time-saving appliances. 

2. Plan one night per week to be your "YOYO" night, which means "you're on your own". On this night, each member of your family can decide for themselves what they would like to have for dinner. In my home, the kids heat up leftovers, frozen burritos, have cereal -- you name it. 

3. Plan one night per week to be a take out night. In our family, we love to have pizza delivered on Friday nights. 

4. Each weekend, jot down what the family will eat that week for dinner. Post it on the refrigerator so everyone will know what to expect. This helps to keep you focused on what meal is on what day. 

5. Give each child in your home a specified amount of money to spend on dinner. You can allow them to go wild, or set rules such as no candy or dessert type items. 

6. Have your children pick one of the meals for the family each week. This helps to make meal planning easier while also making sure everyone has a say in what is served. 

7. Make use of prepared items in your store -- your children aren't going to love you more if you make homemade waffles, rather than the frozen ones. 

8. Think simple! Save elaborate meals for special occasions. I know that my children often prefer to have hotdogs and French fries over a meal that might take me an hour to prepare. 

9. Bring your children into the kitchen and put them to work. Depending on age and skill level, many children can grate cheese, shred lettuce, mix batter, and more. 

10. Once your children start to reach age 8 or so, they should be learning to prepare simple foods. Practice makes perfect and before you know it, they will be able to make a complete meal all by themselves! 

11. Try once-a-month cooking, or similar methods. Visit http://cookonceamonth.com/ to get started. 

12. Always make double of time-consuming meals. When you make lasagna, make sure you have enough sauce, cheese, and noodles on hand to make a second pan. Freeze the extra and you have a meal for another night. 

13. One night per week, plan a "one dish recipe". Usually these meals have the protein, grains or legumes, and vegetables in one dish. One dish means you aren't cooking each item separately and you have less to clean up. 

14. Always start cooking in a clean kitchen and keep a sink half filled with hot soapy water while you are preparing the meal. As you finish using an item, place it in the water. Even if you use a dishwasher, this will help make your dishes even cleaner. 

15. Always make sure your dishwasher or sink is empty, so that after dinner each person can rinse their own dish and place it in the dishwasher or sink. 

16. Make and use master mixes. Not only are they economical, they make meals a snap. To get some great master mixes, visit: http://www.melborponsti.com/mastermx/index.shtml. 

17. Always clean as you go -- everything is easier to tackle in small amounts. 

*Brandie is a wife and home-schooling mom to three children, who also works fulltime from her home designing custom scrapbook albums and teaching scrapbook classes. For more information, visit: http://brandievdesigns.4t.com.

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~Maggie~

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2nd Patricia F. in Nebraska
2nd Sandy in Wise, Virginia
3rd Patty R. in Alaska
4th Linda H. in Carmel, New York
6th Nancy S. in Elma, Washington
6th Trina S. in Commercial Point, Ohio
7th Shernette R. in Hanover, Jamaica, W. I.
7th Beverly H. in Long Beach, California
8th Janet S. in Winona, Minnesota
8th Sheila G. in Cedartown, Georgia
11th Sandy M. in Benzonia, Michigan
12th Aafrin in Pune, India
13th Joan in Savona, British Columbia, Canada
13th Anita, Battle Ground, WA
14th Marilyn B. in Center Line, Michigan
14th Susan H. in Waynesboro, Pennsylvania
15th Cheryl in Chicago, Illinois
15th Christine in London, Ontario, Canada
16th Laura B. in Jonesville, Louisiana
17th Don G. in Georgia
19th Anna F. in Dickinson, North Dakota
20th Helen J. in North Fort Myers, Florida
20th Virginia M. in Lagos
21st Jaye P. in Fairbanks, Alaska
23rd Mechelle D. in Tampa, Florida
25th Carol A. in Northern California
26th Marge in South Dakota
28th Stoney S. in Mount Hope, Virginia
29th Linda in Huber Heights, Ohio
30th Bill R. in Madison, Wisconsin

Cooking Humor

My wife tries everything to get us to eat healthy foods. Last night we had liver pizza.

Her enchiladas are dynamite. When they hit your stomach they explode on impact.

I'm so hungry I could eat a horse. And if I know my wife, that's probably what she's cooking for dinner.
With my cooking, it doesn't do any good to invite people over for dinner -- I have to send out subpoenas.

The first time I cooked a chicken it was horrible. I thought the poor thing would never stop screaming.

Her chicken never tastes greasy. That's because she fries it in Ragu.

I have a rule that nobody ever leaves my kitchen hungry. Nauseated, yes... but not hungry.

Actually, she's a pretty good cook -- if you don't mind drinking mashed potatoes through a straw.

I wanted some chicken noodle soup so I bought a chicken. I chopped that dumb chicken all to pieces, I never did find his noodles.

We had cockroaches until my wife got rid of them. Fed 'em some leftover meatloaf.

The one single interesting thing I can think of about boiled squash is that I can't think of one single interesting thing about boiled squash.

You know you're having salad for dinner when you walk into the house and can't smell anything burning.

She's very creative. In fact, a little too creative. How many people do you know who substitute Milk of Magnesia for white sauce?

I'll tell you what kind of cook she is. At her dinner table the centerpiece is a spittoon!

I'm a terrible cook. The dog dug a hole in the yard and buried my cookbook.

My wife cooks once a week and freezes everything for later. It works out great. Last night we had turkey popsicles and mashed potato ice cream.

My wife's not speaking to me. Last night she told me to take out the garbage and I threw out dinner.

I'll have to admit my wife's cooking never gives me an upset stomach. That's because she fries everything in Pepto-Bismol.

My wife has some strange recipes. Last night she made porcupine pie. It doesn't taste too good, but it does have built-in toothpicks. And it really sticks to your ribs.

I pulled a fast one on my family this weekend. I went out and bought fast-food hamburgers and then put them on the barbecue grill and pretended I made them. It would have worked if the darn paper bag hadn't caught fire.

My wife will do anything to get out of cooking. This morning she convinced the kids the frozen waffles were a new kind of Popsicle.

Every Wednesday night my wife has to fix a macaroni cassarole. That's only fair. She broke it -- she can fix it.

Let me tell you about my cooking. When I go into the kitchen the onions start to cry.

My mother used to make elastic meatloaf. She'd make it on Monday and stretch it till Friday.

Anyone who says you can't get blood out of a turnip hasn't seen my wife cook.

You know what I hate worse than anything? Even worse than wife jokes? When women get together and swap recipies! I mean, it's embarrassing. My best recipe is directions to Burger King.

I am NOT a gourmet cook. When I serve Chinese food -- an hour later you're still chewing.

And I used to really try. Once I even went to cooking school. My husband got me in on an athletic scholarship. My pot roast tasted like a football! Two lessons, they told me to put my head in the oven.

Because of me the Pillsbury Bake-Off now has an Intensive Care Unit.

I got to watching this French chef on TV. It looked easy so I tried it. I'll tell you, the only time the French ate like that was in 1914 -- in a trench! Please pass the mustard gas!

My cooking was featured on "P.M. Magazine." Ever since then, the P.M. stands for "Post Mortem."

But women are supposed to share their prize recipes, so if anybody wants it I'll be happy to give you my recipe for popcorn. I should warn you, though, it gets a little messy. I use cream style corn!

I'm very particular about what I serve my family. If I can't make it in a toaster, we don't eat it.

My wife is trying to economize by finding new things to do with leftovers. So far, she's used the leftover spaghetti to make an afghan.

Source: http://halife.com/family/familyfun/files/cooking.html

This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!

LOUISIANA GUMBO

~Shared by my pal Johnny, LA

Makes a lot of Gumbo, so you either need a very large pot or adjust the recipe amounts by half. 

Serving: 12
Prep Time: 20 minutes
Cook Time: 140 minutes
Total Time: 160 minutes

1/2 cup vegetable oil 
2 large onions, finely chopped 
1 cup flour 
1 clove garlic, chopped 
4 quarts water 
1/4 cup parsley, finely chopped 
salt & pepper to taste 
1/8 cup bell pepper, chopped (opt) 
meat (see cook's note) 
1/8 cup celery, chopped (opt) 

to serve: 
1 cup green onion, chopped 
rice 
1/2 teaspoon file powder

In large Gumbo pot, make a roux with oil & flour. You do this by cooking over medium heat, stirring constantly until the mixture (roux) is a dark caramel color (be very careful here not to scorch the flour). 

Remove from fire & add remaining ingredients, except 1/2 cup green onions, file', & rice. Boil for about 2 hours, or until meat is tender & gumbo has thickened. In the last 15 minutes of boiling, add reserved green onions. 

Remove from fire & add file'. 

Cook's Notes: The recipe says this will serve 5-6 but it must mean VERY hungry people since there is plenty when I halve the recipe. 

Meat to use can include: chicken is good by itself or with sausage or okra, any seafood (except clams), if using shrimp don't add it until the last 20 min of cooking time. 

This is like a soup that you pour over rice. I LOVE file' so I usually put more in my bowl too, but then I'm used to the taste. 

Based on individual serving.
Calories: 432
Total Fat: 17 g
Carbohydrates: 33 g
Protein: 34 g

CHICKEN AND VEGETABLES WITH SAUCE SUPREME

~Submitted by Larry Holmes, Ontario, Canada

6 large chicken breasts, cooked, boned and skinned
1 16-ounce can whole small carrots, drained
1 15 1/2-ounce can boiled onions, drained
2 9-ounce packages frozen artichoke hearts, cooked and halved

3 tablespoons butter
1/4 cup all-purpose flour
3/4 teaspoon salt
2 1/2 cups milk
1/2 cup mayonnaise or salad dressing
1/4 cup dry sherry
1 cup shredded cheddar cheese (4 ounces)

Cut cooked chicken into chunks. Arrange chicken and vegetables in 13x9x2-inch baking dish; set aside. In saucepan, melt butter; blend in flour and salt. Add milk all at once. Cook, stirring constantly, till mixture thickens and bubbles; cook 2 minutes more. Remove from heat. Stir in mayonnaise and sherry. Pour sauce over chicken and vegetables. Bake, covered, in 350-degree oven 25 minutes or till heated through. Uncover; sprinkle with cheese. Return to oven. Bake casserole, uncovered, 3 to 5 minutes more or until cheese melts slightly. 

Makes 8 servings.


MINI POT PIES

~Submitted by Larry Holmes, Ontario, Canada

CRUST:
2 cups all-purpose flour
1/2 teaspoon kosher salt
1/2 cup cold unsalted butter, cut in pieces
6 tablespoons cold shortening, cut in pieces
5 tablespoons cold water
1 tablespoons apple cider vinegar

FILLING:
20 red pearl onions (about 6 ounces)
3 cups chicken stock
1 large carrot (about 6 ounces) cut in 1/4-inch dice
1 parsnip (about 6 ounces) cut in 1/4-inch dice
1 or 2 inner stalks celery with leaves, cut in 1/4-inch dice
1/4 cup butter
1/2 cup all-purpose flour
1 cup whole milk
2 tablespoons chopped parsley
1 1/2 teaspoon poultry seasoning
1/2 teaspoon salt
freshly ground pepper to taste
1/2 cup frozen peas, thawed and drained
10 Cremini mushrooms (about 1/4 pound)
1 1/2 to 2 cups cooked roast turkey, cut in 1/4-inch dice
4 to 6 ounces piece smoked ham, cut in 1/4-inch dice
1 egg
1 tablespoon cold water.

Crust: Stir together flour and salt in large bowl. Blend in butter and shortening with pastry blender or two forks until mixture resembles coarse crumbs.

In small bowl, stir together water and vinegar. Add to flour mixture. Blend just until mixture comes together in ball. Press into disc, cover in plastic and refrigerate at least 30 minutes.

Filling: bring medium pan of water to boil on high heat. Add onions. Blanch 30 seconds. Drain. Rinse with cold water. Drain. Peel.

Pour stock into same pan. Bring to boil on high heat. Add carrot, parsnip and celery. Boil 1 minute. Remove to colander with slotted spoon. Reserve stock.

Melt butter in same pan on medium heat. Stir in flour. Cook, stirring, 1 minute. Gradually whisk in reserved stock, until smooth. Cook, whisking frequently until mixture returns to boil. Whisk in milk. Stir in parsley, poultry seasoning, salt and pepper. Stir in onion, carrot, parsnip, celery, peas, mushrooms, turkey and ham. Mixture will be very thick; it will thin as it bakes.

Divide filling among 10 ramekins (3/4-cup size). Place ramekins on baking sheet. Bake in preheated 350-degree oven 15 minutes.

Meanwhile, on lightly floured surface, roll out pastry dough to 1/8- to 1/4-inch thick. Cut out 10 circles about 1/2-inch diameter wider than mouths of ramekin. Poke circles with fork.

Remove ramekins from over. Cover tops with circles.

In small bowl, blend egg and water with fork. Brush over pastry.

Return ramekins to oven and bake 45 minutes, or until pastry is golden, filling is bubbly and vegetables are tender.

Makes 10

Source: The Toronto Star, October 9, 2006


BURGUNDY MEATBALL STEW

~Submitted by Larry Holmes, Ontario, Canada

2 pounds ground beef
1 cup fine soft breadcrumbs
1/4 cup finely chopped onion
1 egg
1 1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon dried thyme
1 tablespoon butter
1 tablespoon oil
1 can (14 ounces) tomato sauce
1 can (10 ounces) beef bouillon
1 cup dry red wine
1 cup water
16 very small white onions (or 8 larger, halved)
2 cloves garlic, minced
4 potatoes, peeled and cut in large cubes
4 carrots cut in 1-inch chunks
1/2 pound small mushrooms (optional)
chopped fresh parsley

Combine beef, breadcrumbs, onion, egg, salt, pepper and thyme; shape into 1 1/2-inch meatballs.

In large flameproof casserole or Dutch oven, heat butter and oil; brown meatballs lightly on all sides. Drain excess fat and add all remaining ingredients, except parsley. (Recipe may be made ahead to this point and refrigerated.)

Cover and bake at 400 degrees F for about 45 minutes or until vegetables are tender. Taste and adjust seasoning. During last 15 minutes of baking, thicken sauce with 2 tablespoons flour mixed into 1/2 cup cold water.

Stew may be kept hot in 200-degree oven for about 1 hour. Add more water if needed. Before serving, sprinkle with chopped parsley.

Makes 6 to 8 servings.

Note: This casserole freezes well, baked. Thaw completely and reheat at 350 degrees for 30 minutes.


LAYERED CABBAGE CASSEROLE

~Submitted by Larry Holmes, Ontario, Canada

Cabbage Layer:
1/3 cup butter
8 cups finely shredded cabbage
1 cup finely chopped onion
1 teaspoon salt

Meat Layer:
1 tablespoon vegetable oil
lard
1 large clove garlic, minced
1 pound lean ground beef
1 pound lean ground pork
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper

Tomato Sauce:
3 cups thinly sliced onions
1 can (28 ounces) tomatoes, drained
1 can (14 ounces) tomato sauce
1/2 cup grown sugar
1/2 cup white vinegar
1 1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Rice Layer:
3/4 cup uncooked rice

Garnish:
1 cup sour cream, at room temperature

Cabbage Layer: In large skillet, melt butter over medium heat and saute cabbage and onions until cabbage is wilted, about 8 minutes. Stir in s alt and transfer to a large bowl.

Meat Layer: Add oil to skillet and cook garlic, beef and pork over medium heat, stirring to break up lumps, until meat is no longer pink, about 10 minutes. Stir in paprika and pepper; set aside.

Tomato Sauce: In a large bowl, combine onions, tomatoes, tomato sauce, sugar, vinegar, salt and pepper.

In a 20-cup casserole, or two 10-cup casseroles, spread 1/3 of the cabbage mixture, then half the meat mixture. Sprinkle with half of the rice, then 1/3 of the tomato sauce. Repeat layers, finishing with cabbage and tomato sauce. Cover and bake in 325-degree oven for 2 hours or until cabbage is tender.

Just before serving, spoon a border of sour cream around inside edge of casserole.

Makes 8 to 10 servings.

Note: Casserole improves in flavor when reheated. Bake it the day before and refrigerate (or freeze for longer storage). If frozen, thaw and reheat, covered, for 30 to 45 minutes in 325-degree oven or until heated through. Do not add sour cream until ready to serve.


CHICKEN VEGETABLE SPAGHETTI

~Submitted by Larry Holmes, Ontario, Canada

2 1/2 cups canned tomatoes, drained
1/2 teaspoon granulated sugar
1 bay leaf
1/2 cup butter
1/4 cup all-purpose flour
4 to 6 cups chicken stock
3/4 cup whipping cream
1/4 teaspoon freshly grated nutmeg
salt
1/4 teaspoon freshly ground black pepper
1 large onion, finely chopped
2 green peppers, chopped
2 stalks celery, finely chopped
1/2 pound fresh mushrooms, sliced
3 small zucchini, sliced
1/4 pound ground pork
1/4 pound ground beef
3 large cloves garlic, minced
1/4 teaspoon crushed dried red chilies
1 pound spaghetti or spaghettini
6 cups shredded cooked chicken
2 cups grated sharp Cheddar cheese
freshly grated Parmesan cheese

In medium saucepan, stir together tomatoes, sugar and bay leaf; cook uncovered, over medium heat until reduced by half, stirring occasionally. Set aside.

Meanwhile in large saucepan, prepare cream sauce: Melt 1/4 cup of the butter over medium heat. Add the flour and cook, stirring, for 2 to 3 minutes. Remove from heat and whisk in 1 1/2 cups of the stock and all of the cream. Cook, stirring constantly, until thickened and smooth. Stir in nutmeg, salt to taste, and the pepper; cook over low heat, stirring occasionally, 10 minutes longer. Set aside.

In large skillet, melt remaining butter over medium heat; stir in onion and cook until limp. Add green peppers and celery and cook, stirring, about 5 minutes. Remove with slotted spoon and stir into cream sauce.

In same skillet, saute mushrooms for 5 minutes and zucchini for 2 minutes (don't overcook). Remove with slotted spoon and add to cream sauce.

Add pork, beef and garlic to skillet and cook, stirring to break up lumps, until no longer pink; drain off excess fat. Sprinkle meat with crushed chilies and stir into cream sauce, along with cooked tomato mixture.

Cook spaghetti in boiling water until barely tender; rinse with cold water and drain well. 

To assemble: into 20-cup casserole or roasting pan, pour thin layer of sauce to barely cover bottom. Add about 1/3 of the spaghetti, then about 1/3 of the chicken, a layer of sauce and a layer of Cheddar. Repeat layers, ending with spaghetti, sauce and cheese, completely covering top with sauce and cheese. Pour enough remaining stock to almost cover top layer of spaghetti; cover and let stand in refrigerator for 4 hours. 

When ready to reheat, spaghetti may have absorbed much of the liquid. Add more chicken stock if necessary to almost cover the top layer of spaghetti. Sauce should be slightly runny, but no soupy.

Cover and bake in 350-degree oven for 15 minutes. Uncover and bake 15 minutes longer or until casserole is hot and bubbly right through. Do not overcook.

Serve on heated plates and pass lot of freshly grated Parmesan cheese.

Makes 12 to 15 servings.

Note: This casserole may be assembled a day ahead and refrigerated but is better not frozen.


HOT SEAFOOD SALAD

~Submitted by Larry Holmes, Ontario, Canada

1 1/2 cups medium shell macaroni
2 1/2 cups cooked seafood (crabmeat, lobster, shrimp, scallops or mixture)
1 cup diced celery
3/4 cup coarsely chopped green pepper
3/4 cup finely chopped onion
1/4 cup minced fresh parsley
1/4 pound fresh button mushrooms
1/4 cup slivered almonds
1 1/2 cups coarsely shredded Swiss cheese
1 1/2 cups mayonnaise
1/4 cup dry sherry
1/4 cup fresh lemon juice
2 teaspoons grated lemon peel
salt and freshly ground black pepper
1/2 teaspoon dry mustard
3/4 cup soft bread crumbs
2 tablespoons melted butter

Cook macaroni until barely tender; rinse and drain well. (There should be about 2 cups.)

If using canned seafood, rinse thoroughly in cold water and drain well.

In large bowl, combine macaroni, seafood, celery, green pepper, onion, mushrooms, almonds and cheese. In mixing bowl, stir together mayonnaise, sherry, lemon juice and peel, salt and pepper to taste and mustard. Blend gently but thoroughly into seafood mixture.

Pour seafood mixture into greased 8-cup casserole. Combine crumbs with melted butter and spread evenly over top. Bake in 350-degree oven for 30 to 35 minutes or until heated through.

Makes 6 servings.

Note: This casserole does not freeze. It can stand for 2 to 3 hours in the refrigerator before baking.


PORK IN PINEAPPLE SAUCE

~Submitted by Angelique, TX

1 1/2 lb. boneless pork, cut into 1/2" cubes
2 T. oil
1/4 cup chopped onion
1/4 cup water
1 can pineapple chunks (15.25 oz), juice pack
1/4 cup packed brown sugar
2 T. cornstarch
1/4 t. salt
1/4 t. ground ginger
1/4 cup vinegar
3 T. soy sauce
1 medium green pepper, cut in 1" squares

In large skillet, brown the pork cubes half at a time in hot oil; return all browned meat to skillet. Add chopped onion and water. Cover and simmer meat and onion for 30 to 35 minutes. Drain pineapple chunks, reserving the juice. Set pineapple chunks aside. In bowl, mix brown sugar, cornstarch, salt and ground ginger. Blend in reserved pineapple juice, vinegar and soy sauce until thoroughly mixed. Add to pork mixture in skillet along with the green pepper squares. Cook and stir until mixture is thickened and bubbly; stir in drained pineapple chunks and heat through. Serve mixture over hot cooked rice.

Serves 6

Source: My Old Recipes


NUMERO UNO CHILI

~Submitted by Angelique, TX

4 cups chopped onion
6 garlic cloves, minced
1/4 cup olive oil
2 lbs. coarsely ground beef, or chili grind meat
1 lb. chili ground pork
4 cups tomato juice
3 cups water
5 T. plain or unseasoned chili powder
3 T. ground cumin
3 T. oregano
3 T. unsweetened cocoa powder
2 T. cinnamon
1 1/2 t. cayenne pepper or to taste
1 T. salt or 2 taste
2 cans red kidney beans (16 oz each), well drained
2 to 3 T. cornmeal

Cook onion and garlic in oil until tender. Add beef and pork and cook, stirring until gray and separate. Add tomato juice and water. Stir in chili powder, cumin, oregano, cocoa, cinnamon, cayenne pepper and salt. Bring to boil. Reduce heat. Cook uncovered 1 hour. Taste and correct seasonings (where you can adjust chili to your heat taste). Simmer for another 30 minutes. Add beans and thicken with cornmeal as desired.

Tastes better the next day.

Serves 6 to 8

Source: the Manhattan Chili Company's Cincinnati Inspired Numero Uno Chili, the best chili in the universe.


BRISKET OF BEEF

~Submitted by Angelique, TX

1 beef brisket (6 lbs.)
1/2 t. salt
1/4 t. pepper
2 T. oil
4 cans beef broth (14 oz. each)
6 garlic cloves, crushed
3 1/2 lbs. small red new potatoes, unpeeled
3/4 lb. baby carrots, peeled
1 lb. small white onions
12 oz. baby sugar snap peas (optional)

Horseradish Sauce:
1 T. white wine vinegar
1/2 t. salt
2.3 cup finely grated horseradish
1/2 cup heavy cream

Season both sides of brisket with salt and pepper. In large kettle, heat oil over high heat. Sear brisket fat side down, turning frequently with large fork until meat is well browned on all sides. Add beef broth, bring to boil. Reduce heat and add garlic. Cover and simmer 4 to 5 hours or until fork tender. Skim off fat frequently as it rises to surface (can be made ahead to this point. Cool, cover and refrigerate in beef broth up to 24 hours. Discard any fat. Cook at medium heat about 30 minutes). Add potatoes, carrots and onions to kettle. Cook at low boil until fork tender. Add peas if using. Cook 1 minute more. Turn off heat. Remove meat with fork and vegetables with slotted spoon. Cut brisket diagonally into thin slices. Serve with horseradish sauce and bowls of skimmed broth.

Horseradish Sauce: Marinate horseradish in vinegar and salt for 30 minutes. Whip cream until firm. Fold horseradish into cream and refrigerate. Makes 1 cup.

Serves 8 to 10

Source: My Old Recipes


PORK STRATA

~Submitted by Angelique, TX

1 lb. ground pork
1/2 cup chopped onion
1/4 cup chopped green pepper
1 can chopped mushrooms (2 oz)
5 cups dry bread cubes (7 slices)
4 beaten eggs
1 can condensed cream of mushroom soup (10.75 oz)
1 1/4 cup milk
1/2 cup mayonnaise or salad dressing
3/4 t. dried thyme, crushed
Dash cayenne
2 T. margarine

Cook pork, onion and green pepper until meat is browned; drain off fat. Drain mushrooms, stir into meat with 1/4 t. salt. Put 2 cups of the bread cubes in 12 x 7" baking dish. Sprinkle meat mixture over bread in dish. Top with another 2 cups bread cubes. Mix eggs, soup, milk, mayonnaise, thyme, and cayenne. Pour over ingredients in baking dish. cover. Chill at least 1 hour. Toss remaining bread cubes with butter. Sprinkle on top. Bake, uncovered at 325 for about 50 minutes. Let stand 10 minutes before serving.

Serves 8

Source: My Old Recipes


IMPOSSIBLE CHICKEN 'N' BROCCOLI PIE
(TNT)

~Submitted by Angelique, TX

1 pkg. frozen chopped broccoli (10 oz)
3 cups shredded cheddar cheese (12 oz)
1 1/2 cups cut up cooked chicken
2/3 cup chopped onion
1 1/3 cup milk
3 eggs
3/4 cup Bisquick baking mix
3/4 t. salt if desired
1/4 t. pepper

Heat oven to 400. Grease a 10" pie plate. Rinse broccoli under running cold water to thaw; Drain thoroughly. Mix broccoli, 2 cups of the cheese, the chicken and onion in plate. Beat milk, eggs, baking mix, salt and pepper until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate; bake until knife inserted in center comes out clean, about 25 to 35 minutes. Top with remaining cheese. Bake until cheese is melted, 1 to 2 minute more. Cool 5 minutes.

Variation: Impossible Broccoli 'N' Cheddar Pie: Use 2 pkgs. (10 oz each) frozen chopped broccoli. Omit chicken.

Serves 6 to 8

Source: My Old Recipes


PORK CHOP SUEY

~Submitted by Angelique, TX

1 lb. boneless pork, cut into 3/4" cubes
1 clove garlic, minced
1 T. oil
1/4 cup soy sauce
2 t. instant chicken bouillon granules
1 1/2 cup bias sliced celery
1 medium onion, cut in wedges
1 can bean sprouts (16 oz), drained
1 can water chestnuts, drained and thinly sliced (8 oz)
1 pkg. frozen pea pods thawed and halved crosswise (6 oz)
1/2 cup thinly sliced fresh mushrooms
2 T. cornstarch

In large skillet, brown pork and garlic in oil. Add soy, bouillon granules, and 1 1/2 cup water. Cover. Simmer for 30 minutes. Add celery and onion. Cook 5 minutes. Stir occasionally. Add next 4 ingredients.

Blend 2 T. cold water into cornstarch; Stir into meat. Cook and stir until vegetables are crisp tender and mixture is thickened and bubbly.

Serve with hot cooked rice. Pass additional soy sauce. 

Serves 4 to 6.

Source: My Old Recipes


SPICY POT ROAST

~Shared by my pal Johnny, LA

Pot Roast is definitely a perfect cool weather recipe. This spicy and very easy pot roast recipe has rich and tangy gravy that is the perfect way to welcome fall. Make it in a crock pot and be greeted with a heavenly smell when you walk in the door. Bring salad and bread home with you and all you have to do is make a vegetable.

INGREDIENTS

3-1/2 to 4 lb. Chuck roast, boned 
1 cup ketchup 
1 Large onion, coarsely chopped 
1 Large sweet green pepper, coarsely chopped 
1 tspn dry mustard 
2 Cloves garlic, finely minced 
3 Tblspn vegetable oil 
2 Tblspn light Brown sugar 
1-1/2 cups of cold water
Salt and pepper to taste

DIRECTIONS

Heat vegetable oil in large heavy pan to brown roast (sear) on all sides. While browning meat, combine all the other remaining ingredients in crock pot. Place browned roast in crock pot and cook according your crock pot directions. Start this pot roast in the morning and it will be juicy and tender for dinner. Remove fully cooked roast to a large platter and pour sauce into a gravy bowl. 

Serve with mashed white potatoes or steak fries and green beans. Good with chunky sweet potatoes fries.

Chuck roast serves 4 to 6. 

Chuck roast or chuck steak is particularly good when cooked in a crock pot because this cut of meat needs long cooking. Chuck is great for kabobs also, just marinate over-night before cooking. Marinades should be simple; all you want to do is help the meat become tender and flavorful. 


CROCKPOT PORK CHOPS WITH MUSHROOMS

~Submitted by Lisa H., Belmont, NC

This is a favorite of mine and a great change in the usual method of preparing pork chops.

8 to 10 small, thick pork chops
2 tsp salt
1/4 tsp pepper
1/8 tsp sage
1 can (12 oz) cream of mushroom soup
1 Tbsp dried onion flakes

Trim the excess fat from the chops and use it to grease a large skillet.

Over high heat, brown each chop lightly on both sides. Salt and pepper each as it finishes and place it in the crockpot. Add the sage. Turn the soup (undiluted) and the onion flakes into the still hot skillet. Scrape the pan juices and turn them into the cooker. Cover and cook on Low for 8 to 10 hours.

Makes 6 to 8 servings.


SIMPLIFIED MADRID STEW

~Submitted by Dorine Houston, Philadelphia, PA
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This can be a one-dish meal, but since they love no such thing in Spain and it is originally a 3-course meal.

I love the hearty stew typical of Madrid, Spain called cocido madrileno! I enjoy the process of making it as much as serving and eating it. However, while Spanish cooks make it as a matter of course, so many US cooks do not like to take the kitchen time for this kind of dish that I have simplified the recipe for hurry-up cooks. I hope you enjoy this dish.

Spanish families like to have at least two if not three courses at family dinner each day, not counting dessert (which is *always* fresh fruit). A description of how to serve this dish in the Spanish way is included, but you can always serve the whole thing in large bowls as a single course instead, even though that makes for a less relaxed and conversational dinner.

The dish is ancient; I have seen references to it in medieval Spanish literature and in the plays of Lope de Rueda, who was writing in the middle to late 1500s. Certainly the ingredients are all Old World ones that Spanish cooks had access to from ancient times (except the garnish of tomato wedges). It is a lot of food, enough to feed a very large family--and Spanish families used to be large. Small contemporary families can make good use of the leftovers; this may be a good dish to cook on a weekend and use parts of throughout the week.

1/4 cup/60ml olive oil
1 large onion, minced
1 whole head garlic. cloves separated, peeled and minced
Generous handful fresh flat-leaf parsley leaves, minced
1 T./15ml smoked sweet Spanish paprika*

1 gallon/4 litres water
1/2 pound dry chick peas, soaked overnight in cool water, rinsed and 
drained
1 stewing chicken (the kind that is a tough old bird, not a young 
tender one--the old bird has more flavor), cut into serving size pieces 
*with* skin and bones, include back, neck, peeled feet if you have 
them, etc.
1 bottom round roast of beef
1 shank bone with little meat clinging from serrano, prosciutto or 
country ham, cut into chunks*

Tie in a square of cheesecloth:
12 whole black peppercorns
1 tsp./5ml whole cumin seeds
2 bay leaves, bruised
1 sprig (or 1 tsp./5ml leaves) rosemary
4 sprigs (or 1 tsp./5ml leaves) thyme

6 boiling potatoes, scrubbed and trimmed of any eyes but not peeled
1 lb./460g large carrots, peeled and cut into large chunks
3 white turnips, unpeeled, quartered

2 lbs./900g Swish chard, stems cut into 3"/8cm lengths, leaves cut into 
wide ribbons*

Generous pinch saffron
Salt to taste

4-6 ripe Roma tomatoes, quartered
3 lemons, halved horizontally

8 oz./225g very fine, small soup noodles (optional)

Heat the olive oil in a large pot. Stir in the minced onion, garlic and parsley. Stir, cooking, until the garlic and onion are limp. Do not let anything brown. Stir in paprika and cook for a minute or until fragrant. Take great care not to allow it to burn! Pour in the water, bring to a boil and reduce to a simmer.

Add the chick peas, chicken, shank bone chunks and cheesecloth of spices and herbs. Cover and simmer for an hour. Do not allow to boil.

Add potatoes, carrots and turnips; cover and simmer 45 minutes.

Add greens; cover and simmer 15 minutes.

Remove 1/4 cup/60ml broth to a bowl and let sit 2 minutes to cool slightly. Stir in saffron and stir to dissolve. After another minute, stir contents of bowl back into the pot. Add salt to taste.

To serve Spanish style:

Use a slotted spoon to remove meats from pot. Slice and arrange on a platter. Garnish with tomato wedges and lemon halves. Splash on about 1/2 cup/120ml broth to keep moist.

Use slotted spoon to remove chick peas and pile in a mound in the center of a platter. Use slotted spoon to remove potatoes. Cut into chunks and place around chick peas. Garnish with chopped fresh flat-leaf parsley. Splash on about 1/2 cup/120ml broth to keep moist.

Use slotted spoon to remove carrots and turnips; place in a serving bowl and moisten with broth. Repeat with greens in another bowl.

Place all in warming drawer, covered, to keep warm.

Remove cheesecloth and squeeze juices back into the pot. Remove bones, feet, etc. and discard. Bring broth to a boil and add noodles. Cook until tender.

First course:
Serve bowls of the soup with noodles. Squeeze some lemon juice into the soup and garnish each bowl or the tureen with chopped flat-leaf parsley and fresh lemon slices.

Second course:
Serve the carrots, turnips and greens accompanied by fresh red radishes.*

Third course:
Serve the meat, potatoes and chick peas.*

Dessert:
Fresh apples or oranges.

Accompany all courses with a good baguette or crusty peasant bread, as Spanish families do. It is not customary to use any butter or oil on the bread.

To serve as a single course:
Fill a large, deep platter with everything and serve in deep soup plates. Serve the tomato wedges, lemon halves and radishes in separate dishes. Each diner can squeeze lemon juice to taste over food.

*Notes:
1. Ordinary supermarket paprika lacks the flavor needed here. If it's all you can get, don't bother. Hungarian paprika has actual flavor but is not smoked for the flavor of paprika from Spain so will not give authentic flavor, but at least it is better than the red stuff from supermarkets.

2. Serrano is air-cured ham from Spain; prosciutto is from Italy. The closest thing in the US is southern country ham. If you use any other kind of ham the flavor will be different but acceptable.

3. If you cannot get Swish chard, use turnip greens, kale or collards but the flavor will be different.

4. Some Spanish families enjoy serving the potatoes and/or third course with hollandaise sauce.

5. If you prefer, you can cook this dish a day or two before serving it. The flavor actually improves when the dish refrigerates overnight or longer.

Hollandaise sauce:

1/4 lb./110g unsalted butter, cut into chunks
2 egg yolks, beaten (reserve whites for another use)
Juice of 1 lemon
Several grindings white pepper
1 tsp./5ml salt or to taste

Use a double boiler or place a ceramic bowl over a saucepan containing about 1"/5cm water but not enough to touch the bottom of the bowl. The water should be boiling gently under the top container but should not touch it. Melt the butter. Drizzle some of it into the bowl of beaten eggs to temper them, then remove the top container to the counter and beat the eggs into the butter. Return the container to the bottom pan. 

Whisk the mixture constantly until it is thick enough to coat with a spoon. Whisk in lemon juice, pepper and salt; taste and adjust as needed, including additional lemon juice if desired. Whisk over heat another minute.

Place in a gravy boat, jug or small bowl to serve.

If it curdles, it is easy to fix. Just whisk another yolk until smooth and lemon-colored. Temper with a bit of the mixture then whisk into the curdled sauce. Whisk until it smoothes out. Only whisk it over the heat if you think it needs to be a little thicker.

Please do not use packaged or powdered hollandaise sauce. The stuff isn't fit to eat and the real thing is so easy to make.

Using the leftovers:

1. Chop the vegetables and meat into the leftover soup and serve as a hearty lunch.

2. Slice meat or chicken to use in sandwiches.

3. Make your favorite chicken salad recipe.

4. Make beef salad: Finely chop beef and stir with 2-3 stalks sliced fresh celery. Add minced onion if you like. Stir in enough mayonnaise (preferably homemade) to moisten, mixed with at least 2 T./30ml prepared horseradish or more to taste. Add salt and pepper to taste.

5. For dinner another day, serve a first course of mixed green salad. For the second course, serve boiled potatoes and carrots with sliced chicken or beef (or both if you don't have enough of just one left) topped with hollandaise sauce or a green salsa based on tomatillos (physalis) and cilantro (coriander leaves).

Green salsa:
1 lb./450g tomatillos (physalis)
1 large bunch fresh cilantro (coriander leaves)
1 fresh jalapeno pepper (or more, to taste)

Remove husks from tomatillos and wash well. Cut into chunks. Remove tough stems from well-washed cilantro. Cut up jalapeno pepper. (If you want a smoky flavor, first roast it in the gas flame or under the broiler/griller until the skin is black on all sides. Wrap in a paper towel and let rest 10 minutes. Peel off skin and chop pepper. Do not worry if a few bits of blackened skin remain; they add smokiness.) Place all in food processor and whiz until a coarse, somewhat chunky salsa forms. Add salt and juice of fresh limes to taste. 

(c) Dorine Houston, 2006


VEGETABLE CASSEROLE

~Submitted by Treva, Eastern TN

4 medium potatoes (about 1 1/4 pounds), peeled and thinly sliced salt
and pepper to taste
4 tablespoons butter or margarine, cut into pieces 
2 medium onions, thinly sliced and separated into rings 
4 small yellow summer squash (about 1 1/4 pounds), thinly sliced 
1 cup nonfat sour cream
1/2 cup grated Parmesan cheese

Preheat oven to 350F. Grease 2 1/2 quart ovenproof and broiler-proof casserole; layer 1/2 potatoes, salt, pepper, and 1/2 tablespoon butter or margarine; and 1/2 squash, salt, pepper and 1 tablespoon butter. Repeat layers. Cover tightly; bake 1 to 1 1/4 hours, or until potatoes are fork tender. In small bowl, stir sour cream and cheese until well blended; spoon over casserole. Broil until lightly browned. To serve, spoon down through all layers. 

Makes 6 servings.

Per serving: 
260 calories; 7 g. protein; 10 g. fat; 35% calories from fat; 32 mg. cholesterol; 34 g. carbohydrates; 252 mg. sodium; 3 g. fiber


PUEBLO PORK & HOMINY STEW

~Submitted by Treva, Eastern TN

This rustic stew is similar to the classic Mexican Posole, popular in the American Southwest. The corn flavor introduced by the hominy can be heightened by substituting dried masa (corn flour) for the flour. Serve with warm tortillas and lime wedges.

3 boneless pork chops, cut into 3/4-inch cubes
1 tablespoon vegetable oil
1 large onion, chopped
4 cloves garlic, crushed
2 (15-ounce) cans hominy, drained
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can beef broth
2 tablespoons chili powder
1 teaspoon dried oregano, crushed
1/4 cup water
2 tablespoons all-purpose flour
Chopped fresh cilantro 

Heat oil in a deep saucepan or Dutch oven over medium-high heat. Cook and stir onion and garlic until tender but not brown. Add pork, cook and stir for 2 to 3 minutes or until lightly browned. Stir in hominy, tomato sauce, broth, chili powder and oregano. Bring to boiling; reduce heat. Cover and simmer for 10 minutes or until pork is tender, stirring occasionally. 

Whisk together flour and water, stir into simmering stew and cook, stirring constantly, until mixture thickens. Garnish with cilantro. 

Serves 8.

Wine recommendation: Serve with a chilled Sauvignon Blanc.

Nutrition Facts
Calories 370 calories 
Protein 22 grams 
Fat 10 grams 
Sodium 1440 milligrams 
Cholesterol 40 milligrams 
Saturated Fat 2 grams 
Carbohydrates 46 grams


MEXICAN CHICKEN CASSEROLE

~Submitted by Treva, Eastern TN

1 cup fat-free, less-sodium chicken broth
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 shredded Monterey Jack cheese
1/4-cup tub-style light cream cheese
1 (10 ounce) can enchilada sauce
12 (6 inch) corn tortillas
Cooking spray
1/4 cup shredded reduced-fat extra-sharp 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, reserving cooking liquid; cool chicken. 

Shred meat with two forks, and set aside. 

Preheat oven to 350 degrees. 

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 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.


POOR MAN'S DINNER

~Submitted by Treva, Eastern TN

6 servings

1 lb. ground beef
1/4 tsp. pepper
1/4 tsp. garlic powder
5 large potatoes, peeled and sliced
1 large onion, sliced
2 cans cream of mushroom soup
Chopped fresh parsley

In a skillet brown beef and drain. Season with pepper and garlic powder.

In a 1 & 1/2-quart casserole, thinly layer beef, potatoes and onion slices. Pour soup over all. Cover and bake at 350 for 1 hour or until potatoes are tender. Garnish with parsley.

VARIATION
Cheesy Beef Dinner: Substitute 2 cans condensed cheddar cheese soup for the mushroom soup.


FRAGRANT BEEF SKILLET

~Submitted by Treva, Eastern TN

Makes 4 servings. 

1 lb. boneless beef sirloin steak, cut into thin strips
1 Tbsp. oil
1 1/2 c. water
2 t. dried rosemary
Grated peel and juice from 1/2 of a lemon
1 1/2 c. instant rice, uncooked
2 carrots, shredded
2 c. chopped tomatoes
1/2 c. crumbled Feta cheese 

Cook and stir meat in oil in large skillet on high heat 2 minutes or until browned. Add water, rosemary, lemon peel and juice. Bring to boil. Stir in rice and carrots. Bring to boil; cover. Reduce heat to low and simmer 2 minutes.

Remove from heat. Let stand 5 minutes. Top with tomatoes and cheese.



GRILLED CHICKEN CHEDDAR CASSEROLE WITH MUSHROOMS

~Submitted by Treva, Eastern TN

Penne pasta enrobed in a creamy white sauce speckled with green onion, carrot and mushrooms, and topped with slices of flavorful grilled chicken are the makings of a casserole sure to please.

Nonstick cooking spray
1 pound penne pasta
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
2 1/2 cups fat free milk
1 tablespoon Dijon mustard
1/2 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon ground white pepper
3 tablespoons sliced green onion
1/2 cup thinly sliced carrots
1 1/2 cups (4 ounces) sliced mushrooms 
1 cup shredded Cheddar cheese
4 boneless, skinless chicken breast halves, grilled and sliced
2 tablespoons bread crumbs
1 tablespoon chopped parsley 

Preheat oven to 350 degrees Fahrenheit. Spray a 13x9-inch baking dish with nonstick cooking spray; set aside. Cook and drain pasta according to package directions; keep hot. 

Melt butter in a large saucepan over medium heat. Stir in flour and cook 2 minutes, stirring frequently. Whisk in milk, mustard, hot pepper sauce, Worcestershire sauce, salt and pepper. Cook, stirring constantly, about 10 minutes or until sauce thickens. Stir in onion, carrot, mushrooms and Cheddar until cheese is melted. Remove sauce from heat. 

Mix pasta into sauce and pour into prepared pan. Arrange sliced grilled chicken over pasta. Mix bread crumbs and parsley together and sprinkle over pasta. 

Bake about 25 minutes or until pasta is heated through and edges are bubbling. 

Makes 8 servings. Yield: 1 1/2 cups, per serving.

Nutritional Facts per serving: Calories 380; Total Fat 7 g; Saturated Fat 4.5 g; Cholesterol 55 mg; Sodium 390 mg; Calcium 25% Daily Value; Protein 28 g; Carbohydrates 51 g; Dietary Fiber 2 g


BEEFY FIESTA CASSEROLE

~Submitted by Treva, Eastern TN

1 pound lean ground beef 
salt & pepper, to taste 
4 ounces cheddar cheese, shredded 
1 cup dairy sour cream 
2/3 cup mayonnaise or Salad Dressing 
2 teaspoons onion, finely chopped 
2 cup Bisquick baking Mix 
1/2 cup water 
2 OR 3 ripe tomatoes, thinly sliced 
3/4 cup green bell pepper, chopped 
paprika 

Heat the oven to 375 degrees. Cook and stir the meat in a large skillet until brown. Drain off the excess fat. 

Season the meat with the salt and pepper, then set aside. 

Mix the cheese, sour cream, mayonnaise and onion and set this mixture aside.

Stir the baking mix and water together until a soft dough forms. With floured fingers, pat the dough in a greased 9x13 baking pan, pressing the dough 1/2 inch up the sides of the pan. Layer the meat, then tomato slices, and green pepper onto the dough. Spoon the sour cream mixture over the top and sprinkle with the paprika, if used. Bake uncovered until the edges of the dough are light brown, 25 to 30 minutes. 

Cool 5 minutes and then cut into squares. 

YIELD: 6 servings


EASY VEGETABLE CASSEROLE

~Submitted by Treva, Eastern TN

Very cheesy, but a nice dish to make for non-meat-eaters. 

Ingredients 
2 medium onions, cut into wedges 
3 carrots, cut into medium chunks 
1 small to medium zucchini, cut into medium chunks 
1 large red pepper, cut into bite size pieces 
1 lb. fresh button mushrooms, cut into quarters 
1/4 lb. fresh green beans, cut into bite size pieces 
1 C. sharp cheddar cheese 
1 C. mozzarella cheese 
Cracked pepper or vegetable thin crackers, crushed 
1 Tbs. olive oil 
Salt and pepper to taste 
1 Tbs. dill weed, dried 
1/8 tsp. powdered ginger 
1/8 tsp. powdered granulated garlic powder 

Directions 
In deep fry pan add olive oil, onion wedges and carrots, cook until onions just start to become translucent then add mushrooms, and green beans. Cover with lid and let cook for about five minutes then add remaining vegetables. Cook until zucchini just begins to soften. Remove from heat and add seasoning. 

In square casserole dish; put half of the vegetables then layer with half of the cheddar and half of the mozzarella repeat with remaining vegetables and cheese. Top with cracker crumbs and then dot top with small pieces of butter or margarine. Bake in 350 degree oven for 30 minutes. Serve with warm bread or rolls.


CHICKEN OLE' CASSEROLE

~Submitted by Treva, Eastern TN

2 to 3 skinless chicken breasts, in chunks & sauteed
1 cup minute rice
1 can Cream of Chicken soup (Condensed)
1 can milk
1 stalk celery, sliced thin
2 to 3 Tbls. chopped green chiles
1/3 cup parmesan cheese, grated
1 & 1/2 cup grated cheddar or a colby-jack mix
1/2 cup buttered bread crumbs
salt/pepper to taste

Pre-heat oven to 350 degrees. Butter a 2 quart casserole dish. Mix together sauteed chix, rice, celery, green chiles, rice, parmesan cheese, salt/pepper, 1/2 cup cheddar cheese, and set aside. Meanwhile, mix together milk and cream of chix soup. Add to the mixture, and turn into the casserole dish. 

Toss the remaining cheddar cheese with the buttered crumbs, and sprinkle evenly over the casserole. (Note- I usually add a little more parmesan cheese to the top, before baking.) 

Bake at 350F degrees, for 30 to 40 minutes or until cheese is melted, and casserole is heated thoroughly. Should be bubbly. 

Note# 1- Buttered bread crumbs: take 1/3 cup bread crumbs, and mix 1 Tbls. melted butter in it thoroughly. 

Note #2- If you want to, you can add sliced mushrooms, or broccoli florets to this mixture.


MARGO'S CHILI

~Submitted by Margo, Durango, CO

3# ground beef
1 large onion, diced
chopped peppers (banana or pepperocini) to taste
2 cans stewed tomatoes with sauce, cut up tomatoes
2 cans dark red kidney beans, drained
2 cans pinto beans, drained
1 large (16 oz) can tomato sauce (add'l 8 oz can if needed)
1 tsp salt
1 tsp chili powder (or to taste - I use a lot less!)
Tabasco sauce - to taste (I use 2-4 drops)
2 bay leaves

In colander, over glass bowl, brown hamburger in microwave on HIGH - 4 minutes. Stir, add onion and peppers. Cook 3 minutes at a time and stir until hamburger done (10-12 minutes total usually.)

Meanwhile, add everything but bay leaf to large pot or Dutch oven. Add meat, stir together, and put bay leaves on top cook medium heat until bubbling, stirring occasionally.

Lower heat to 2-3 on scale of 10. cook 1 1/2-2 hours, stirring occasionally. (Don't forget to take bay leaves out when stirring!)

Remove bay leaves to serve.


CHICKEN AND BISCUIT CASSEROLE

~Submitted by Margo, Durango, CO

375* Serves 4-6

2 c cooked, cubed chicken
1 can cream of chicken or mushroom soup, (10 3/4 oz.)
1 can cut green beans, drained and chopped in 3/8-1/2" pcs
5 - 6 oz fresh mushrooms, sauteed in butter and drained
or 4 oz mushroom pieces - chopped up
1 c shredded American or mild cheddar cheese
1/2 c sour cream
1 can refrigerated biscuits (used Grand's Butter-Like biscuits)
2 TBSP melted butter
1/4 c seasoned bread crumbs, or crushed croutons of your choice
(used Italian seasoned bread crumbs)

In a medium saucepan, combine chicken, soup, green beans, mushrooms, cheese and mayonnaise. Heat until hot and bubbling.

Pour hot mixture into an ungreased 2 quart baking dish.

Separate biscuits and arrange over chicken mixture.

Brush biscuits with melted butter; sprinkle with bread crumbs.

Bake in a preheated oven at 375 for about 30 minutes, or until golden brown.

Serve immediately.


MEXICAN CHICKEN

~Submitted by Margo, Durango, CO

400*

4 c cooked and diced chicken
1# Velveeta cheese
2 cans cream of chicken soup
1 small can green chilies
salt and pepper to taste
onion powder to taste
garlic powder to taste
1/2 bag Cool Ranch Doritos, crunched up
Bite size round Tostitos

Combine chicken, Velveeta, chilis and cream of chicken soups in pan and heat until melted and hot

Put layer of Tostitos in 9x13-inch casserole dish.

Pour chicken and cheese mixture over the Tostitos layer.

Top with crushed Doritos.

Bake on 400 for 15 mins or until Doritos are just turning brown.


LAMB SHANKS WITH RISONI AND TOMATO

~Submitted by Robyn, Auckland, New Zealand

Serves 4 to 6

8 (2kg) French-trimmed lamb shanks
1/2 cup (75g) plain flour
2 tablespoons olive oil
4 cloves garlic, crushed
1/2 cup (125ml) white wine
400g can chopped tomatoes
2 tablespoons tomato paste
1 litre (4 cups) chicken stock
1 cup (220g) risoni pasta
3 small (270g) zucchini, chopped coarsely
1/2 cup coarsely chopped fresh flat-leaf parsley
1 teaspoon finely grated lemon rind 

Preheat oven to moderately slow (160C/140C fan-forced).

Toss lamb in flour, shake away excess flour. Heat oil in a large, flameproof baking dish; cook lamb until well browned all over.

Add garlic to dish, cook until fragrant, but not coloured. Add wine to dish; boil until almost evaporated. Stir in tomatoes, paste and stock; bring to the boil. Cover dish tightly with foil; transfer to the oven and cook for 2 hours.

Add risoni and zucchini to dish; cook, covered, for a further 40 minutes or until tender. Stir in parsley and rind. 


HEARTY PEA AND HAM SOUP

~Submitted by Robyn, Auckland, New Zealand 

Serves 8-10 

2 teaspoons olive oil
1 large (200g) brown onion, chopped
2 medium (240g) carrots, chopped coarsely
2 trimmed (200g) celery stalks, chopped coarsely
3 cloves garlic, crushed
3 litres (12 cups) water
1.5kg ham hocks
2 parsley stalks
2 cups (400g) green split peas
1 tablespoon lemon juice
2 tablespoons coarsely chopped fresh mint
salt and freshly ground black pepper 

Heat oil in a large saucepan; cook onion, carrot, celery and garlic until vegetables are softened and browned lightly. Add the water, ham and parsley stalks. Bring to the boil; reduce heat simmer, covered, for 1 hour. Add the peas, simmer, covered, for a further 45 minutes or until the peas are tender.

Remove ham hocks from soup. Discard skin and bone; chop meat finely.

Blend or process soup mixture in batches, until smooth. Return soup to same cleaned saucepan with chopped ham; stir over heat until hot. Remove from heat; stir in juice, mint and season to taste with salt and pepper.

Serve with crusty bread, if desired. 


REALLY GOOD MUSHROOM RISOTTO

~Submitted by Robyn, Auckland, New Zealand 

Serves 4 

1/2 cup (125ml) warm water
10g dried porcini mushrooms
100g butter
100g Swiss brown mushrooms, sliced
200g button mushrooms, sliced
100g flat mushrooms, sliced
2 cloves garlic, crushed
1.5 litres (6 cups) hot chicken stock (or vegetable stock)
1 large (200g) onion, chopped finely
2 cups (400g) arborio rice
1/3 cup (80ml) dry white wine
1/2 cup (40g) grated parmesan cheese
salt and freshly ground black pepper 

Place the water and the dried porcini mushrooms in a bowl; stand for 15 minutes. Strain mushrooms over a jug; reserve liquid.

Meanwhile, melt 30g of the butter in a large, heavy-based pan; cook mushrooms until softened and browned lightly. Add garlic, cook, stirring, until fragrant but not browned. Remove from the pan.

Add porcini mushrooms and the reserved liquid to the chicken stock, cover to keep warm.

Melt 50g of the butter in the same heavy-based pan; add onion, cook stirring, until soft, but not coloured. Increase heat, add rice, stir to coat well with butter. Add wine, simmer, uncovered until all the liquid has evaporated.

Add stock, 1/2 cup (125ml) at a time stirring between each addition until all liquid has been absorbed. (This step should take about 20 minutes.)

Stir in mushrooms, parmesan and remaining 20g butter. Season to taste with salt and pepper and stir until hot.

Serve immediately, topped with extra parmesan and black pepper, if desired.


ONE-POT SPICED CHICKEN, PUMPKIN AND RICE

~Submitted by Robyn, Auckland, New Zealand 

Serves 6

1/2 cup (80g) coarsely chopped almond kernels
2 tablespoons olive oil
750g butternut pumpkin, cut into 3cm cubes
500g chicken thigh fillets, chopped coarsely
1 large (200g) brown onion, sliced thinly
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3/4 teaspoon ground nutmeg
pinch saffron threads
2 cups (400g) basmati rice, washed, drained
3 cups (750ml) chicken stock
1 tablespoon currants
1/4 cup (35g) coarsely chopped dried apricots
3/4 cup coarsely chopped fresh coriander
salt and freshly ground black pepper
1/2 cup (140g) plain yoghurt
1 tablespoon lime juice 

Place nuts in a large, heavy based frying pan; cook, stirring, until toasted lightly. Remove from pan.

Heat 1 tablespoon of the oil in the same pan, add the pumpkin; cook, over high heat, stirring occasionally, until browned. Remove from the pan.

Heat remaining oil in the same pan; cook chicken, in batches, until browned all over. Remove from pan.

Cook onion in same pan, stirring until soft. Add spices and saffron; stir until fragrant. Add rice; stir 1 minute, then stir in stock. Place chicken, pumpkin and currants on top of rice; bring to the boil. Reduce heat; simmer covered with a lid or foil, for 10 minutes or until stock is absorbed and rice is tender. Add almonds, apricots and coriander, stir gently to combine. Season to taste with salt and pepper.

Serve with combined yoghurt and juice, and extra lime wedges, if desired.


CHILI CON CARNE WITH CORN DUMPLINGS

~Submitted by Robyn, Auckland, New Zealand 

Serves 6 

2 tablespoons olive oil
1.5kg chuck steak, cut into 4cm cubes
2 medium (300g) brown onions, chopped
2 cloves garlic, crushed
1 large (350g) green capsicum, chopped
2 teaspoons sweet paprika
2 teaspoons ground cumin
2 teaspoons chilli powder
2 x 400g cans whole peeled tomatoes
2 tablespoons tomato paste
1 cup (250ml) beef stock
400g can red kidney beans, rinsed, drained 
salt 

CORN DUMPLINGS

1/2 cup (75g) self-raising flour
1/2 cup (85g) polenta
50g butter, chopped
1 egg, beaten lightly
1/4 cup (30g) coarsely grated cheddar cheese
1/4 cup chopped fresh coriander
130g can corn kernels, drained
1 tablespoon milk, approximately

Heat half the oil in a large, flameproof pan or casserole. Cook steak, in batches, until browned all over. Remove from pan. Heat remaining oil in same pan; cook onion, garlic and capsicum, stirring, until vegetables soften. 

Add spices to the pan, cook, stirring until fragrant. Return steak to pan with undrained tomatoes, paste and stock, bring to the boil. Reduce heat; simmer, covered, for about 2 1/2 hours or until steak is very tender.

Shred a quarter of the steak coarsely with 2 forks. Return to the pan with kidney beans. Season to taste with salt. If sauce is too liquid, simmer, uncovered until reduced.

CORN DUMPLINGS: Place flour and polenta in a medium bowl, rub in butter. Stir in egg, cheese, coriander, corn and enough milk to make a soft, sticky dough.

Drop level tablespoons of Corn Dumpling mixture, about 2cm apart, on top of the steak mixture. Simmer covered, for about 20 minutes or until the dumplings are cooked through. 


WHITE CHILI WITH SAUSAGE

~Submitted by Ann, FL

Ingredients 
1-1/2 pounds bulk pork sausage 
1 cup chopped onion (1 large) 
4 cloves garlic, minced 
2 19-ounce cans cannellini beans, rinsed and drained 
2 14-ounce cans reduced-sodium chicken broth 
1 14 1/2-ounce can white or yellow whole kernel corn, drained 
1 fresh poblano chile pepper, seeded and finely chopped 
1/3 cup lime juice 
1/4 teaspoon ground white pepper 
Crushed white corn tortilla chips 

Directions 
In a 4-quart Dutch oven cook and stir sausage, onion, and garlic over medium heat until sausage is no longer pink. Stir in beans, broth, corn, chile pepper, lime juice, and white pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. Serve with crushed chips.

Makes 6 to 8 servings (10 cups)

Nutrition facts per serving: 
calories: 660
total fat: 37g
saturated fat: 14g
cholesterol: 65mg
sodium: 1464mg
carbohydrate: 54g
fiber: 10g
protein: 28g
vitamin C: 49%
calcium: 7%
iron: 17%

Source: Recipe du Jour


EASY CHICKEN CASSEROLE

~Submitted by Linda, Carmel, NY

I have made this dish since 1960's, a good dish for last minute guests. The ingredients try to keep on hand for these special moments, now a family favorite.

6-8 chicken breast halves (bone in or boneless)
1 cup white rice, uncooked
1 8-ounce package of fresh mushrooms, sliced
1 large onion, sliced
1 cup celery, sliced
1 green or red pepper, chopped
2 cups chicken broth
1 Tablespoon black pepper

Preheat oven to 350'F.

In a large 4.5 liter (I use my French Vanilla Dish these days) casserole dish assemble in order of ingredients listed.

Place in oven for 1 hour 20 minutes. Cover with foil if it browns too fast.

Serves 8.


TACO CASSEROLE

~Submitted by Connie, IN

1 pound ground beef 
15 ounce can chili beans 
8 ounce can tomato sauce 
1.25 ounce package taco seasoning mix 
2 cups broken tortilla chips 
1 cup sour cream 
1/2 cup sliced green onions 
1 tomato, peeled, chopped 
1 cup (4 ounces) shredded Monterey Jack cheese 

Heat oven to 350. In skillet, brown ground beef, drain off fat. Stir in beans, tomato sauce and seasoning mix; bring to a boil. Place chips in 12x8-inch baking dish; pour meat mixture over. Layer on remaining ingredients. Bake 25 to 35 minutes or until heated through. Garnish with sliced ripe olives. 

Serves about 8.


CHICKEN BAKE

~Submitted by Suzy-Q, Cocoa Beach, FL

Just made this yesterday for my Birthday. Was very very yummy.

1 can (14-1/2 oz.) diced tomatoes, undrained
2 cloves garlic, minced
1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken
1/2 cup water
1-1/2 lb. boneless skinless chicken breasts, cut into bite-sized pieces
1 tsp. dried basil leaves
1 cup Shredded Mozzarella Cheese

Preheat oven to 400F. Place tomatoes with liquid in medium bowl. Add garlic, stuffing mix and water; stir just until stuffing mix is moistened. Set aside.

Place chicken in 13x9 inch baking dish; sprinkle with basil and cheese. Top with stuffing mixture.

Bake 30 min. or until chicken is cooked through.

Source: Suzy-Q's very own recipe group called BakeryShoppe@yahoogroups.com


APPLE TATER SAUSAGE CASSEROLE

~Submitted by Brenda, AL

Hi Maggie, I dug out my church cookbook. I haven't tried this one.

1 1/2 pounds sausage, shaped into 8 patties
2 cup sliced apples
1 pound sweet potatoes, cooked
1/4 cup brown sugar
1/8 teaspoon cinnamon

Cook sausage, drain off fat. Arrange apples and sweet potatoes in casserole dish. Sprinkle with sugar and cinnamon. Place patties on top and cover. 

Bake 375 for 30 minutes. Uncover and bake 15 more minutes.


COMPANY'S CASSEROLE

~Submitted by Brenda, AL

Also from my church cookbook.

3/4 pounds ground beef
1/4 pound ground pork
4 medium onions, chopped
2 cups finely chopped celery
1 can cream of mushroom soup
1 can tomato soup
1 1/4 cups water
1 teaspoon chili powder
2 cups chow mien noodles
salt & pepper to taste

Brown meats in skillet. Add onions and celery, cook until vegetables ore transparent. Mix in remaining ingredients except 1/4cup of the noodles.

Pour into greased casserole. Top with crushed noodles. Bake at 350 for 45 minutes.


PORK CHOP & POTATO CASSEROLE

~Submitted by Brenda, AL

Also from my church cookbook. Sorry, but I haven't tried this one.

6 to 8 pork chops
1 can cream of celery soup
6 to 8 large potatoes peeled and sliced
1 large onion, sliced
1 soup can of milk
1 lb sharp cheddar cheese

Brown pork chops in skillet and set aside. In large casserole layer potatoes & onions, alternating with the two. Mix soup and milk, pour over casserole dish. Grate cheese over mixture. Lay pork chops on top. Bake at 350 for 1 hour or until pork chops are done. Ham can be substituted for pork chops.


POTATO-HAMBURGER HOT DISH

~Submitted by Brenda, AL

Also from my church cookbook.

2 lbs ground beef
1 onion, chopped
1 large can vegetable soup or tomato soup
1 bag tater tots

Brown beef and onion until done. Place in colander and drain grease. Place in large casserole dish. Pour soup over top. Place tater tots on top. Bake at 350 for 35 minutes. 


KING RANCH CASSEROLE

~Submitted by Brenda, AL

Hi Maggie, this is in my church cookbook and is really good.

6 to 8 chicken breasts, cooked and chopped
1 pkg Doritos cheese corn chips
1 large onion, chopped
1 large bell pepper, chopped
1 can of cream of chicken soup
1 can mushroom soup
1 lb Velveeta cheese, chopped
1 can Ro-Tel tomatoes

Layer in casserole dish. Cook covered 25 minutes at 350. Uncover and cook 20 more minutes.


SWEET POTATO CASSEROLE

~Submitted by Brenda, AL

Hi Maggie, this dish is always on any southern table at any get together. We eat it as a dessert or along with the rest of our meal.

3 cups cooked sweet potatoes
3/4 cup sugar
1/2 cup butter
2 eggs, beaten
1 teaspoon vanilla
1/3 cup canned milk (not sweetened condensed)

Mix all together and put in greased casserole dish. 

Mix topping ingredients until crumbly. Put on top of potato mixture. Bake at 325 for 25 to 30 minutes. 

Topping:
1 box brown sugar
1/2 cup self rising flour
1 cup chopped pecans
1/3 cup melted butter


TATER TOT CASSEROLE

~Submitted by Brenda, AL

This is a favorite to take to get-togethers here in Alabama.

1 1/2 pounds ground beef (your choice)
1 medium onion, chopped
1 can cream of chicken soup
1 small bag of frozen tater tots
1 cup shredded cheddar cheese

Put uncooked ground beef in casserole dish. Sprinkle onions on top. In small bowl whip soup and pour over onions. Layer tater tots on top and bake at 350 for 1-1/2 hours. Remove from oven and add cheese. Bake until cheese melts.


GRECO

~Submitted by Bunnie, Parker, CO

An All-time Family Favorite

This is from Make It Now, Bake It Later cookbook but I can't remember the author as it's been a long time since I originally made it.

1 yellow onion, chopped
1 green pepper, chopped
1 pound ground round or chuck
1-2 small cans of mushrooms, to taste*
2 cups shell macaroni
3 small cans tomato sauce 
1 can cream-style corn
sharp cheese

Fry onion and green pepper in small amount of oil until glossy. 

Brown ground meat in above. Keep moving to prevent burning

Add mushrooms and remove from heat.

Boil macaroni until tender. Drain and add to above.

Add tomato sauce and corn and mix all well. Place in greased casserole and refrigerate.

When ready to bake, grate lots of sharp cheese on top and place in 300F oven for 1 hour.

*Or you can use fresh sauteed mushrooms which I like if not in a hurry.

Serves 6-8.


TACO SOUP

~Submitted by Carol, Northern NY State

1 1/2 lbs leanest ground beef
1/2 cup chopped onion
1 stalk celery, chopped
1/2 green pepper chopped
1 28-oz can tomatoes, with juice
1 14-oz can kidney beans with juice
1 17-oz can corn, with juice
1 8-oz can tomato sauce
1 small can mushrooms
1 jar salsa
1 package taco seasoning mix
2 cups water
salt and pepper
grated Mexican cheese
tortilla chips

Brown ground beef and drain. Add onion, peppers, and celery. Cook for a few minutes. Add the rest of the ingredients. At this point, it can all be put in a crock pot and heated on high for 1-2 hours. Simmer for 1-2 hours. Serve with grated cheese and tortilla chips.

Serves 8. 


MEXICAN CHICKEN & RICE

~Submitted by Carol, Northern NY State

2 chicken bullion cubes and 
1 2/3 cups water
or 1 2/3 cups chicken broth

1 cup white rice
1 medium onion, chopped
Salt to taste
4 boneless, skinless chicken breasts
1 cup salsa

Preheat oven to 350. In a large pan, combine the bullion cubes and water or chicken broth and bring to a boil. Add rice, onions and salt. Boil for 10 minutes, then remove from heat. Place rice in a 8"x 8" baking dish. Put chicken breasts over rice. Top with salsa. Cover and bake for one hour. 

Makes 4 servings.


HUNGARIAN GOULASH

~Submitted by Patti, Aurora, NE

With 10 growing boys and a growling husband, the word casserole was not part of our vocabulary. However the 10 gallon stew pot and turkey roasting pan were a mainstay.

3 lbs onions
3 lb veal shoulder in 1" cubes
4 tbsp paprika
1 bay leaf
2 finely chopped garlic cloves
2 qt white stock - consomme or water
2 finely chopped peeled tomatoes
salt and pepper to taste

In bottom of large kettle cooks onions until yellow. Add and brown veal. Mix in remaining ingredients, cover and simmer until meat is tender - about 2 hours. Remove bay leaf and serve over boiled noodles.


SPAGHETTI ORIENTAL

~Submitted by Patti, Aurora, NE

1/2 lb ground round
1/2 lb ground pork
1 small onion
1 cup diced celery
1 1/2 cups drained Chinese vegetables
2 cups tomato soup
1/2 cup water or liquor drained from Chinese vegetables
3/4 cup sharp cheese
salt and pepper to taste
4 ounces uncooked spaghetti

Boil spaghetti - Cook until brown, ground beef and pork. Drain and add onion, celery and Chinese vegetables. mix with hot drained spaghetti. Add soup, water or liquor, sharp cheese and salt and simmer 30 minutes.

Can also be placed in buttered casserole and baked at 350 deg for 45 minutes.


CORNY QUICHE

~Submitted by Patti, Aurora, NE

Maggie, here are a couple that I make, now that the sons are gone.

15 oz can corned beef hash
1 cup shredded Swiss cheese
2 tsp flour
1/4 tsp salt
dash nutmeg
two beaten eggs
1-1/4 cup milk
9" baked pastry shell

Crumble corned beef hash into pie shell and top with Swiss cheese. Blend flour, salt, nutmeg, eggs and milk and pour over hash and cheese. Bake about 40 minutes in 325 oven or until filling is set. Cut into small wedges it serves as an appetizer. Full sized wedges make a meal in one.


PORK CHOPS AND YAMS

~Submitted by Patti, Aurora, NE

6 pork chops
6 yams
1/2 cup brown sugar
1-2 cups milk
salt and pepper to taste

Place a layer of sliced yams in a greased casserole, dust with salt, pepper and a little brown sugar. Continue layers until casserole is two-thirds full. Heat the milk and pour over the potatoes, completely covering. Place pork chops on top, cover and bake for one hour at 350 deg. Remove cover and continue cooking until chops are tender and nicely browned.


PHYLLIS'S HOT CHICKEN CASSEROLE

~Submitted by Pat, Auburn, WA

This is one of my favorites, and it is easy to put together.

2 cans cream of chicken soup
1 cup mayonnaise
1-1/2 cups grated cheddar cheese
1 tsp. each salt and pepper

4 cups bite-size cooked chicken
2 cups celery, chopped
1 cup slivered almonds
1 8-oz. can water chestnuts, drained

Preheat oven to 350.

In a large bowl, combine soup, mayo, cheese and salt and pepper.

In a separate bowl, stir the chicken, celery, almonds and water chestnuts until smooth and then mix with soup mixture in large bowl.

Put mixture in baking dish. Top with a thick layer of crumbled potato chips or chow mein noodles. Bake for 45 minutes or until hot and bubbly. Enjoy.

Note: For low fat version, use reduced calorie soup and mayonnaise.

From the Kitchen of Phyllis George
Created by Clay In Motion, Inc., Walla Walla, Washington


GENT WATERZOOI
(Flemish for "watery mess")

~Submitted by Fancy, Aurora, NE

Ingredients:
1 6-pound stewing hen or capon (or 2 3-pound fryers), cut into serving pieces, with giblets
1 tablespoon butter
5 celery stalks, cut in big chunks
2 carrots, cut in big chunks
2 leeks cut in big chunks
2 onions, peeled 
*Bouquet garni of (cheese cloth bundle or spice ball)
*6 sprigs parsley
*1/2 teaspoon thyme
*1/4 teaspoon nutmeg
*10 peppercorns
*1 bay leaf 
8 cups chicken stock
1 cup dry white wine
juice of 1 lemon
4 egg yolks or two egg yolks and 2-3 tablespoons flour
3/4 cup heavy cream
Garnish:
1 lemon, sliced into 4 thin slices
2 tablespoons minced parsley

In large sauce pan, saute onions, leeks, celery, and carrots in butter with 1/4 cup chicken stock added to keep the vegetables from sticking, for 5-10 minutes. Remove with a slotted spoon to a plate. Rub the chicken pieces with butter, then for 20 minutes, turning often. When lightly browned, add the giblets, and all the rest of the ingredients except for the lemon juice, egg yolks and cream. Bring to a boil, cover, and simmer for 1 hour or more (25-40 minutes for fryers), until the chicken is tender.

Remove chicken and giblets from the broth and cool. debone and skin. 

Strain the broth and skim off the fat. (If you're not serving immediately, you could put the broth in the refrigerator to make the skimming easier.) Return broth to kettle and stir in the lemon juice.

Cut the chicken in large chunks and mince the giblets. Bring the broth to a simmer, then add the chicken and giblets and return to kettle. Heat through, covered, for 5 minutes.

While it is heating, beat the eggs and cream together, then beat a cup of the simmering broth into the egg cream and whisk the whole mixture back into the kettle. If using the flour, beat in at this time. Simmer at very low heat for 2-3 minutes so it will thicken without curdling.

Ladle into deep soup plates, then float a thin lemon slice, sprinkled with parsley, in each one. Serve with boiled potatoes as a main course.

This dish can be prepared ahead of time, up to the point of reheating to add the cream. Rather then serving potatoes on the side, grand-mere would add cubed potatoes shortly before the chicken had finished cooking.


CHICKEN CASSEROLE

~Submitted by Fancy, Aurora, NE

1 chicken cut up
1 can cream of chicken soup
1 pkg onion soup mix
3/4 cup uncooked rice
water

Mix chicken soup, 1/2 pkg onion soup, rice and 1 soup can of water. Put the chicken parts on top of rice mix and sprinkle rest of onion mix on top. Bake at 300 deg for 1 1/2 hours.


IMPOSSIBLE SQUIRREL PIE

~Submitted by Fancy, Aurora, NE

2 cups cup up squirrel - cooked and boned.
4 oz sliced mushrooms drained
1/2 sp salt
1/4 tsp onion powder
1 cup shredded Swiss cheese
1 1/2 cups milk
3/4 cup biscuit mix
3 eggs.

Heat oven to 400 degs. Lightly grease 9" pie pan. Sprinkle squirrel, mushrooms, salt, onion powder, and cheese in pie pan. Beat remaining ingredients until smooth - about 1 minute by hand. Pour into pie pan. Bake until golden brown and knife inserted comes out clean - about 30-35 minutes. Let stand about 5 minutes before serving.


LEFT OVER TURKEY CASSEROLE

~Submitted by Fancy, Aurora, NE

3 cups turkey meat
1/4 lb bacon diced & browned
1 cup canned tomatoes
1 cup uncooked rice
3 cups stock made from bones
1 tbs minced parsley
1/2 cup minced celery
salt and pepper to taste

Place all ingredients, except rice and stock, in casserole dish and mix well. Add rice and stock. Cover and bake at 350 deg for an hour and a half.


ONE PAN CHOCOLATE CAKE

~Submitted by Fancy, Aurora, NE

1 1/2 cup flour
1 cup sugar
1 tsp baking soda
1 tsp baking powder
3 tbs real cocoa
1 tbs vinegar
1 cup cold water
6 tbs margarine
dash salt

Mix all ingredients together in 8x8 cake pan. Mix well, do NOT beat. Bake at 350 deg for one hour or until toothpick comes out clean. Frost and serve in pan. Greasing the pan and using imitation cocoa will change texture.


PASTITSIO

~Submitted by Lou, FL

This was a problem for me as I sent the Corned Beef and Cabbage in for the other theme. After much thought, I decided this was my favorite one dish meal. I make this without a recipe, so it took awhile to get it all in some kind of order to print. Hopefully I have it right !!

INGREDIENTS:
1 (8 ounce) package elbow macaroni
1 egg, beaten
1/4 cup grated Parmesan cheese

Meat Mixture
1 pound lean ground beef
1 medium onion, chopped 
2 cloves garlic, minced
1 can of tomatoes ( 15 oz )
1 (8 ounce) can tomato sauce
1/4 cup water
1 tablespoon chili powder
1 teaspoon ground cinnamon

Bechamel Sauce
3 tablespoons margarine
3 tablespoons all-purpose flour
1/4 teaspoon ground black pepper
1 1/2 cups milk
1 egg, beaten
1/2 cup grated Parmesan cheese 

DIRECTIONS:
Preheat oven to 350* 

Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain. Combine pasta, 1 beaten egg, 1/4 cup Parmesan and set aside. 

Cook ground beef, onion and garlic together in a skillet until meat is brown and onion is tender. Drain off fat. Stir in tomatoes, tomato sauce, water, chili powder, cinnamon, and salt. Bring to boil; reduce heat and simmer uncovered for 15 to 20 minutes until thick. You don't want the sauce to be watery. 

To make the white sauce: Melt margarine in a saucepan and stir in flour and pepper. Add the milk all at once. Cook and stir until smooth, thick and bubbly. In a bowl, combine about half of the mixture with 1 beaten egg. Return the egg mixture into the saucepan with the remaining white sauce.. Stir in 1/2 cup parmesan. 

In baking dish ( 9 by 13 ) add 1/2 the pasta mixture. Next, add all of the meat sauce. Then, the remainder of the pasta and top with all of the white sauce. Sprinkle lightly with cinnamon, if desired. 

Bake in preheated oven for 35 to 40 minutes. Let stand about 5 minutes before serving.


MUSHROOM AND JACK CHICKEN

~Submitted by Kim D., Pflugerville, TX 

1lb Boneless Skinless Chicken Breast (or bone in if you prefer)
2 cups Cream of Mushroom Soup
16 oz Sour Cream
1lb Monterey Jack Cheese grated
1/2 cup of Sherry
4 cups of uncooked rice
Spices: Salt, Pepper, Accent, and Garlic to taste 

Mix spices, soup, sour cream, cheese and sherry. Stir half of this mixture with the rice. Place rice in the bottom of a casserole dish, place chicken on top of the rice and pour the rest of the mixture over the chicken. 

Cover dish with foil and bake at 375 for about an hour or until done. Garnish with Parsley flakes and Paprika. Serve, enjoy!


TINKER SPECIAL

~Submitted by Jean, OH

Well, Maggie, I finally found the recipe I have been hunting and just in the nick-o-time!! My maiden name was Tinker, and Mom would cook this for dinners when supplies were running low. We named it and loved it !!

Simmer in a large kettle, until meat is loose and no longer pink:
1 # ground beef
1 quart water
1 chopped onion
Salt and pepper to taste

Add: 
2 large potatoes, diced medium
8 oz can tomato sauce
4 cups water

When potatoes are almost done, add: 
8 oz medium egg noodles
1 tsp beef bouillon

Adjust salt and pepper.

Allow to cook until noodles are tender and mixture has become thickened. 

Nowadays, other herbs or spices can be included but this is the way it was done about sixty years ago !!!!!!!


SHRIMP AND SAUSAGE SKILLET JAMBALAYA

~Submitted by Shirley, WA State

2 Tbl. Olive oil
6 oz. Andouille sausage, diced
1 lg. Red Bell pepper, diced
1 c. finely chopped Onion
1/2 c. finely chopped Celery
4 Garlic Cloves, minced
1 tsp. dried Thyme leaves
1 tsp. freshly ground Black Pepper
1/2 tsp. ground Cumin
1/2 tsp. rubbed Sage
1/8 tsp. Cheyenne
2 1/2 c. canned Chicken Broth
1 c. long-grain White Rice
3/4 c. canned crushed Tomatoes w/Puree
3/4 tsp. salt
3/4 lb. medium Shrimp, shelled and deveined
3 green onions, thinly sliced 

In your nonstick frying pan, warm the oil over medium heat. Add the sausage and cook, stirring occasionally, until lightly browned, 8 to 10 minutes. With a slotted spoon, remove the sausage from the pan and reserve. 

Return the pan to medium heat. Add the bell pepper, onion, celery, garlic, thyme, black pepper, cumin, sage, and cayenne. Cover and cook, stirring once or twice, until the vegetables and fairly tender, about 10 minutes. Stir in the chicken broth, rice tomatoes, and salt, Bring to a simmer. Cover, reduce the heat to low, and cook for 15 minutes. 

Stir in the Andouille, cover and cook for 5 minutes. Arrange the shrimp in a single layer over the rice. Cover and continue to cook until all the liquid has been absorbed and the rice is tender, 3-5 minutes longer. Stir the scallions into the rice, mixing the shrimp as you do so, remove the pan from the heat, and let stand, covered for 5 minutes. Serve hot. 

Four servings. 

Source: A Man and His Pan Cook Book


CROCKPOT CHICKEN

~Submitted by Teresa, NC

1 whole chicken
1 can chicken broth
1 crockpot : )

Wash chicken. Place in crockpot. Pour can chicken broth over chicken. Salt, pepper to taste. Add your favorite spices.

Cook on high.

Turn chicken over after 2 hours. Done when chicken falls off the bone.

This is SO tender, easy and Good!


TAILGATER'S CHICKEN

~Submitted by Linda, MI

Maggie, I had a difficult time trying to find recipes to send to you. You see, most of my favorite casserole recipes came from A2Z! I did find these two recipes in my folder that I have had for years. I hope you like them.

I cut this recipe out of a newspaper God knows when. It is fragile and yellow. I'd better laminate it before it falls apart. Mr. Mike and my boys really like this recipe. And that includes Picky Tim. We don't tailgate. so we skip the last part and serve it up in the comfort of home!

2 pounds boneless chuck steak cut into 1/2 inch cubes
1 can (20 oz.) kidney beans, drained
3 tablespoons chopped green chilis
1 envelope onion soup mix
1 can (8 oz.) tomato paste
1 cup beer
1 1/2 tablespoons chili powder
1 pkg. (7 or 10 ounce) corn bread mix
1 cup shredded cheddar cheese

Preheat oven to 350. In a 3 quart casserole, combine beef, beans, and chilis; stir in onion soup mix blended with tomato sauce, beer and chili powder. Bake covered 1 1/2 hours or until beef is tender.

Prepare corn bread mix according to package directions; stir in cheese. Spoon evenly onto hot chili and continue baking uncovered, 25 minutes or until golden.

Tightly wrap hot covered casserole in foil and 4 to 5 thicknesses of newspaper; secure with tape. Makes about 8 servings.


NO PEEK CHICKEN

~Submitted by Linda, MI

I got this recipe at least 25 years ago from Verne Podlaseck. She was my next door neighbor's mom. I think of her every time I make it. My grandkids call it "Old-Fashioned Chicken". 

1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1 soup can water
1 stick butter (1/4 pound)
1 small can of mushrooms, drained
1 1/4 cup uncooked rice
chicken parts (I use legs, thighs, and breasts, enough to cover a 9x13 pan)

Combine first 6 ingredients in a saucepan and heat until butter is melted. Remove 1 cup of soup mixture and set aside. Add rice to saucepan mixture and mix well; pour into a 9x13 pan. Place chicken over soup mixture in pan. Pour reserved cup of soup mixture over chicken. Cover with foil. Bake at 325 for 2- 2 1/2 hours. Remove foil and bake about 20 minutes more until mixture is bubbly, rice is done and chicken is browned.


RAVIOLI TACO BAKE

~Submitted by Margie K., NC

I came up with this recipe one night trying to find something different for dinner.

1 Large can of Ravioli
1 Package Taco Seasoning
1-2 Pounds ground beef
Water that the season package calls for

Brown ground beef and drain grease off. Then add taco seasoning mix and let come to a boil. Turn down to simmer and cook for 8-10 minutes. Put Ravioli in a 9x13 inch casserole dish. Add taco meat and top off with cheese. Bake at 350 for 25-30 minutes are until cheese is melted and bubbly.

CHICKEN CASSEROLE

~Submitted by Jean, Syracuse, NY

Ingredients:
1 box brown wild rice with herbs
6 chicken breasts, skinned and boned
1/2 teaspoon salt
1/2 teaspoon pepper
2 celery stalks, diced
1 large Onion
1 can cream of mushroom soup, 98% fat free
1 can cream of chicken soup, 98% fat free
1/2 cup Sauterne or Rhine wine
1 14oz. can Artichoke hearts (drained)
1/2 pound Fresh mushrooms

Cook wild rice according to package directions. Salt and pepper and chicken. Saut?elery and onion in small amount of fat free chicken broth. Put cooked rice in bottom of casserole, lay chicken pieces on top. Combine all other ingredients and pour over chicken and rice.

Bake 350 degrees for 1 1/2 hours.

Can be made the day before.

Makes 6 servings.
Nutritional Analysis:
Calories 525
Total fat 7 g.
Saturated fat 2 g.
Sodium 780 mg.
Cholesterol 50 mg.


PARMESAN CARBONARA

~Submitted by Maggie, TX

8 oz linguine, uncooked
4 eggs, beaten
1/2 cup skim milk
1/4 cup Fleischmann's Fat Free Spread
3/4 cup fat-free parmesan cheese
4 slices fat-free turkey bacon, cooked and crumbled
1/4 cup chopped fresh parsley

Cook linguine according to package directions. Drain but do not rinse.

Return to pan; toss with eggs, milk, and Fleishmann's spread. 

Stir in parmesan cheese, bacon crumbles, and parsley. Heat thoroughly, stirring occasionally.

Serve with wheat rolls and mixed vegetables.

Servings: 6 

Per serving: 272 Calories; 6g Fat (19% calories from fat); 18g Protein; 37g Carbohydrate; 131mg Cholesterol; 443mg Sodium 

Source: Kraft Weekday Survival Cookbook


HEALTHY HEARTY BEEF STROGANOFF

~Submitted by Treva, Eastern TN

Serves: 5

Using le