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A to Z Recipes Newsletter
June 15, 2005
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Publisher's Desk
Ramblings
Did You Know?
Monthly Theme
Reader Support
Birthday Babies
Discussion Forum
Crazy Corner
Casserole Favorites
Heart Healthy
For Two
Publisher's Choice
Hi from Linda in Michigan.
Lillian, here is your casserole issue! Lillian had requested (in the Discussion Forum) an issue on casseroles. She always comes up with such great ideas for themes for me. But,
it's 75 degrees here, and I want to make a casserole? Sure. I make them in the cool of the morning, and microwave them at dinnertime. That way we get a good dinner, and Mr. Mike
doesn't have heat stroke because the oven is on. It is also getting cooler for our below the equator buddies, so they are more than ready for some warm comfort food. I hope these offerings are to your liking. Get out that old Pyrex bowl and feed your family!
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Cookbooks, Recipes, Gourmet Cooking from Amazon
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The Quiet Comfort of Covered Dishes
When we take foods to suffering friends, we also bring love. Here are fresh ways to make our caring nourishing.
By M. J. Smith
The inspiration comes from Job: He is in agony. Three of his friends hear of his trouble and visit. They meet for consolation and comfort. They sit with him seven days and seven nights, no one
speaking. How do we approach friends in a crisis with family, health or fresh grief? Our caring presence never takes away pain and tears or erases tragic separations. But as Christians in community, we can offer "quiet comfort" coupled with a gift of food. It was, in fact, a Jewish tradition for people who visited someone in mourning to be still until the mourner spoke. Quiet comfort powered by the silent strength of God's love is still our guide.
The ritual of going to a friend's house with potholders in our hands and caring in our hearts is played out thousands of times in Lutheran communities worldwide. The curative power of this outreach is boundless. Are there new ways to enrich, refine or simplify this ministry of covered dishes?
When first touched by terror or grief, the gastrointestinal system slows to a crawl. The involuntary work of our stomach and intestines squeezing and pushing fiber and nutrients to all the right places almost stops. Stress-induced hormones blacken our appetite and, indeed, the smell of food can create nausea. The thirst barely survives. Fluids become imperative and bottled water, 100 percent-fruit juices, fresh coffee and herbal tea offer comfort.
As hours pass, the bereaved or bewildered friend begins to feel "like eating a little something." Sherbet, a dish of applesauce, a plain turkey sandwich or a carton of yogurt sound good. The sick-at-heart may ask for foods that have nourished them through the flu ? chicken soup with cheese and crackers may be the right combination. The menu needs to be low on spice, fat and fiber in our first day of caring because the stomach hurts too.
Healing Foods
A bit of sleep has come and the second day dawns. Going forward with a heavy heart requires physical stamina, and nourishment must be deliberate. The footsteps of neighbors and friends coming forth with covered dishes can be heard. What are the best choices for healing food?
Traditional casseroles can be assembled, kept cold and delivered ready to microwave or bake. The fresh, rather than reheated, taste of pasta or rice is preferable. These classic dishes include chicken or tuna and noodles, goulash, spaghetti, beef and rice, or beef stew. Cook pasta or rice just to doneness, then cool immediately to retain the firm texture. Homemade soups unite diners in fellowship and may also be easily reheated. Potato soup, vegetable beef and chicken-and-rice are favorite flavors.
For caregivers with no extra time in the kitchen, consider buying deli selections. Sliced lean turkey, ham or roast beef and sliced cheese, together with fresh bread and some fruit salad or pasta salad with clear dressing will make mealtime easy for a gathered family. Takeout roasted or broiled chicken with rolls and potatoes can also be refrigerated and rewarmed as needed. An assortment of fresh fruit such as bananas, grapes, sliced melon, pears, apples, oranges and berries provide bites of nutrition between or at the end of meals. A tray of fresh vegetables adds color and crunch as well as fiber and vitamins to the menu.
A favorite dessert may comfort, but sweet treats can be overdone. Banana bread or whole-grain muffins may offer just enough sweetness. Thoughtful caregivers consider the power of foods with antioxidant vitamins, minerals and protein to boost immune function during stressful times.
Consider delivering your edible expression of care in a disposable container so the family won't have to sort and return your dish. Inexpensive aluminum pans of varying sizes are good for casseroles or soups and are sold in most grocery stores. Recycle a plastic container or deli box for salads and use paper plates or disposable trays for meats.
Disguise the whipped topping container with a taped message of comfort: Matthew 11:28 ? "Come to me, all you that are weary and are carrying heavy burdens, and I will give you rest." Or John 14:18 ? "I will not leave you orphaned; I am coming to you" or verse 27 ? "Peace I leave with you; my peace I give you. I do not give to you as the world gives. Do not let your hearts be troubled, and do not let them be afraid."
A recent widow who received countless gifts of food from friends at her husband's death commented for this story: "I don't remember much about what we ate at the time, but I did taste the love, knowing the dishes were prepared by my dearest friends."
In Feeding the Body, Nourishing the Soul, dietitian Deborah Kesten presents the idea that foods or liquids prepared with loving conscious energy are spiritually imbued. While the scientists study this link between consciousness and food, we will continue to embrace the curative power of covered dishes.
Casserole Bank
By M. J. Smith
St. Joseph Roman Catholic Church in Mechanicsburg, Pa., started the equivalent of a frozen food bank to help people and families who can't cook for themselves. Members contribute casseroles, breads and desserts to a community freezer. They are there when needs arise.
Here are some tips for starting a frozen-meal bank:
Start with no more than five meals and keep inventory. Date and label all foods (include cooking instructions) and use them within a month.
Use newsletters, meetings or prayer chains to call for more meals as needed.
Share ideas of casseroles and main dishes that freeze well. Don't forget bread, coffee cake and dessert.
Tape a caring message or a favorite Bible passage to the container.
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CASSEROLE TIPS
Here are a few great tips to help make your casserole making endeavors as simple as can be.
To save time, though not necessary money, stock up on pre-cut and peeled vegetables like carrots, onions, and broccoli florets available in either your supermarket produce aisle or salad bar-you'll discover they make casserole preparation a snap.
Because generally a casserole takes anywhere from 20 minutes to 2 hours to bake, you ought to consider using dried herbs in dishes which require longer cooking (more than an hour) rather than delicate fresh herbs which tend to lose their flavor when exposed to extended periods of high heat.
If you desire a crisp, browned topping, don't cover the casserole as it bakes.
When reheating casseroles, it's best to defrost them in the refrigerator overnight. If that isn't possible, cover and reheat in a 350*F (175*C) oven, allowing almost double the baking time. To test for doneness, insert a knife or a wooden skewer in the center of the food, if it's hot to the touch when removed trust that it's hot throughout.
Want to make that casserole au gratin? Simply sprinkle the assembled dish with grated cheese and bread crumbs moistened with a little melted butter and dried herbs if desired and continue baking until filling is cooked and topping is melted and bubbling.
When you don't have the specific casserole baking dish called for in a recipe, it's best to think big. Opt to use a pan of equal or slightly greater volume. However, if you substitute a pan that is shallower than the one specified, reduce the baking time by 25 percent, if the pan is deeper increase the baking time by 25 percent.
Unsure about the capacity of your baking pan? Measure water and pour it in the pan to check.
Casseroles really taste best when made in advance. Time will allow the flavors to blossom.
To freeze an unbaked or fully baked casserole: begin by lining a casserole with heavy-duty aluminum foil, leaving enough of an overhang on all sides to cover and seal the food later. Assemble the casserole, laying it in the lined pan and either freeze the ingredients until solid or bake and cool to room temperature then freeze (it's not necessary to seal it up for this short freezing time). Once the casserole is frozen, use the excess foil overhang and seal airtight. Double wrap the foil wrapped casserole in freezer proof plastic bags, label, date it, then freeze until ready to use. (Meanwhile, you can use the casserole dish for other purposes.) To thaw, remove the wrapping and place the frozen food back into the dish in which it was assembled or baked. Defrost and reheat or bake as recipe
instructs.
Keep lots of casserole ingredients on hand. Here is the list:
Freezer Items:
Flash Frozen Chicken Breasts: They usually come in 4lb bags and they are lifesavers. You can just pull out as many as you need and they don't all stick together and they defrost at lightening speed.
4 lbs of ground hamburger
2 lbs of ground turkey
2 1-lb packages of smoked sausage links
Tater Tots
Hash Browns
Mixed Vegetables, and several types of other frozen veggies: peas, corn, broccoli and artichoke hearts.
Chopped Onions: If you are really in a hurry or out of onions these are great to have on hand.
Canned Items:
4 cans Cream of Mushroom Soup
4 cans Cream of Chicken Soup
4 cans of other assorted cream soups, celery, etc.
2 cans cheddar cheese soup
4 cans of Rotel (now there is a milder one)
2 cans water chestnuts
2 cans chopped green chilies
Assorted canned vegetables: peas, corn, creamed corn.
4 cans chicken broth (I like the broths in the resealable cartons)
4 cans beef broth
2 lg cans green enchilada sauce
2 cans sliced olives
2 jars marinara sauce
2 jars pizza sauce
5 cans diced tomatoes
5 cans tomato sauce
5 cans tomato paste
A few cans or jars of gravy
On your shelf:
4 lbs (at least) of dried pasta. Have some egg noodles, some spaghetti and some macaroni.
4 boxes macaroni and cheese
1 box quick cooking rice
1 box quick cooking barley
2 boxes Jiffy corn muffin mix
3 boxes stuffing mix
breadcrumbs (I often make great breadcrumbs from leftover garlic bread)
4 packages taco seasoning
box of chicken bullion cubes
2 lbs Velveeta
In the Refrigerator:
Cheese: Jack, Mozzarella, and Cheddar, Ricotta and Cottage Cheese.
Sour Cream
Corn Tortillas
Biscuits in tubes
Crescent rolls in tubes
Fresh Vegetables to have on hand:
Onions
Green Onions
Garlic
Bell Peppers
A few hot to mild chili peppers
Celery
Apples
If you keep most of these ingredients on hand, you will have your choice not only of many casseroles, but lots of other dinners too.
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Cook Once, Eat Twice
Here's the scoop on the current theme:
Summer is here and who wants to spend hours in a hot kitchen cooking every day? How about recipes that allow you to "plan" for leftovers? What recipes do you use that enable you to cook once and eat twice? If you double up on the meatloaf when you prepare it, what's your special recipe for using it in another meal? We're going for recipes, so please don't send in a meatloaf recipe and say "fix sandwiches the next day". We're looking for creativity and originality, ok? Send us those family keepers for dual-meal recipes for all to share here at A to Z Recipes. Make sure to try out my sampler and drop by the rules section to ensure your submissions are acceptable.
Here's a sampler for you:
POT ROAST
3-6 lb. pot roast
1 pkg. Lipton onion soup
1 can Campbell's mushroom soup
Place roast in crock pot (or wrap in foil and place in oven at 325 degrees). Cook for 4 hours or until tender. Save leftovers for Beef Casserole.
BEEF CASSEROLE
1 lg. onion
3 stalks celery
1 green pepper
2 c. leftover pot roast
2 tbsp. butter
1 (10 1/2 oz.) mushroom soup
1/2 can water
1/2 tsp. salt
Dash of pepper
1 (3 oz.) can chow mein noodles
Start oven at 325 degrees. Cut onions, celery and green pepper coarsely. Chop leftover pot roast into small cubes. Cook beef in 1 tablespoon butter, then transfer to medium size casserole. Put remaining butter in pan, toss in vegetables and cook until limp. Stir in soup, water, salt, pepper and mix in with beef. Cover, bake 30 minutes. Remove cover, sprinkle on Chinese noodles. Bake 10 minutes.
Serves 4.
Please use this email link to submit a recipe for theme recipes: Cook Once, Eat Twice
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first Sunday of each month. Send your recipes no later than the last Friday of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules are:
As a service to your fellow readers, please send only recipes that are in a form that others could easily copy and save for their own use. Recipes that would require a lot of editing or cleaning up (ALL caps or NO caps) or use non-standard measurements should not be submitted. Recipes without a name and location of sender may NOT be posted or posted without any credit given. There will be NO recipes posted that are from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
See the A to Z Recipes Theme Issues collection here:
A to Z Recipes Theme Issues
The theme issue for Cook Once, Eat Twice has a deadline of June 24, 2005, and will be posted on July 2, 2005.
Please use this email link to submit a recipe for theme recipes: Cook Once, Eat Twice
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Family Reunion Photos!
Our first one was
June 2004. Check out Leslie and Rusty's pics from
December 2004. The most recent gathering was held May 2005.
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A Little Bit of Tuna Humor...
Samuel was a good and pious man, and when he passed away, the Lord himself greeted him at the pearly gates of Heaven.
"Hungry, Samuel?" the Lord asked.
"I could eat," said Samuel. The Lord opened a can of tuna, and they shared it. While eating this humble meal, Samuel looked down into Hell and noticed the inhabitants devouring enormous steaks, pheasant, pastries and vodka.
The next day, the Lord again asked Samuel if he was hungry, and Samuel again said, "I could eat." Once again, a can of tuna was opened and shared, while down below Samuel noticed a feast of caviar, champagne, lamb, truffles, brandy and chocolates.
The following day, mealtime arrived and another can of tuna was opened. Meekly, Samuel said, "Lord, I am very happy to be in Heaven as a reward for the good life I lived. But, this is Heaven, and all I get to eat is tuna. But in the Other Place, they eat like Kings. I just don't understand."
"To be honest, Samuel," the Lord said, "for just two people, does it pay to cook?"
A kindergarten teacher gave her class a "show and tell" assignment of bringing something to represent their religion.
The first boy got in front of the class and said, "My name is Benjamin and I am Jewish and this is the Star of David."
The second boy got in front of the class and said, "My name is Mary. I'm am Catholic and this is the Crucifix."
The third boy got in front of the class and said, " My name is Tommy and I am Lutheran and this is a casserole."
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1842 INN SAVORY EGG CASSEROLE
Ingredients:
1/2 cup croutons
8 slc bacon
1/4 cup chopped onions
4 x eggs, beaten
2 cup milk
1/2 tsp ground mustard
Salt, to taste
1 dash freshly ground black pepper
1 cup cheddar cheese, shredded
In a 2-quart baking dish, place the croutons and set aside. In a small skillet, cook the bacon. Drain the bacon on paper towels and crumble. In the bacon fat,
saut?he onions for 3 to 5 minutes or until tender. Drain off fat. In a medium-sized bowl, stir together the eggs, milk, mustard, salt, and black pepper until well combined.
Preheat oven to 350 F. Sprinkle the cheese over the reserved croutons and pour in the egg mixture. Sprinkle the crumbled bacon on top and bake for 50 to 60 minutes, or until the eggs puff. Remove and let stand for 5 minutes. Serve.
YIELD: 6 SERVINGS
CHICKEN AND BISCUIT PE
Source: Diana's Kitchen
2 cups biscuit mix and about 1/2 cup milk
6 tablespoons butter
6 tablespoons flour
dash pepper
dash mace or nutmeg
1/2 teaspoon Worcestershire sauce
dash of fines herbes or thyme
1 cup half-and-half
1 1/2 cups chicken broth
12 small white onions, peeled, cooked, and drained
4 cups cooked diced chicken
1 1/2 cups frozen peas and carrots, cooked until just tender and drained
Prepare biscuit dough with biscuit mix and milk. On a lightly floured bowl, pat out dough to about 1/2-inch thickness; cut into 9 biscuits about 2 1/2 inches in diameter. Cut remaining dough into tiny biscuits, rounds or squares.
Melt butter in saucepan; add flour, stirring until smooth and bubbly. Add pepper, mace, Worcestershire sauce, herbs, milk, and chicken broth. Cook, stirring, until thickened.
Arrange onions, chicken, and peas and carrots in a lightly buttered 2-quart casserole; pour sauce over all. Arrange biscuits around top of pie. Brush with more half-and-half or milk. Bake chicken pie at
425F until browned and done, about 25 to 30 minutes.
Chicken pie serves 6.
CHILI RELLENO CASSEROLE
This recipe comes from Luanne. She says it is a keeper and even her 9 year-old grandson can make it!
2 large fresh poblano peppers (they are mild, not hot and bell peppers
can be used instead)
1 cup shredded Pepper Jack Cheese
3 eggs
1/4 cup milk
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
1/2 cup additional Pepper Jack Cheese
Preheat oven to 450 degrees. Grease a 2-quart baking dish and set aside.
Quarter peppers and remove stems, seeds and veins. Immerse peppers in boiling water for three minutes, drain well and place in the bottom of baking dish and cover with one cup of cheese. In a separate bowl, beat eggs and milk well. Add flour, baking powder, cayenne and salt. Beat until smooth and pour over peppers and cheese. Bake uncovered for 15 minutes or until knife inserted in center comes out clean. Remove from oven and cover with remaining cheese and let sit for five minutes or until cheese is melted. Delicious served with picante sauce and sour cream.
CABBAGE ROLL CASSEROLE
Source: Allrecipes.com
"I use to make regular cabbage rolls until I found this recipe. Now, instead, I make this and it is as good as the regular cabbage rolls and
a lot easier."
Original recipe yield: 12 servings.
INGREDIENTS:
2 pounds ground beef
1 cup chopped onion
1 (29 ounce) can tomato sauce
3 1/2 pounds chopped cabbage
1 cup uncooked white rice
1 teaspoon salt
2 (14 ounce) cans beef broth
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat.
In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.
RAVIOLI CASSEROLE
Source: Sweet Baby Media
Servings: 6 to 8 servings
Ingredients:
1 jar (28 ounces) spaghetti sauce
1 package (25 ounces) frozen cheese ravioli, cooked and drained
2 cups (16 ounces) small-curd cottage cheese
4 cups (16 ounces) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Instructions:
Spread 1/2 cup of spaghetti sauce in an ungreased 13-inch x 9-inch x 2-inch baking dish. Layer with half of the ravioli, 1 1/2 cups of sauce, 1 cup of cottage cheese and 2 cups of mozzarella cheese. Repeat layers. Sprinkle with the Parmesan cheese. Bake, uncovered, at 350F for 30 to 40 minutes or until bubbly. Let stand 5 to 10 minutes before serving.
SEAFOOD CASSEROLE
Source: Rosewave.com
2-cups celery, chopped fine
1-cup onion, chopped fine
Cook in 3 tablespoons butter until done but not brown.
Add:
1 1/4-cup flour
1/4-tsp pepper
1-tsp salt
4-cups milk
Cook until thick, keep stirring. Then add:
1-pound cheese, cut fine to melt quicker, 1/2 cup butter.
Then add uncooked and cut into bite size pieces:
1-lobster pack
1-pound scallops
1 1/2-pound haddock
Bake in 350F oven about 1 hour. May be frozen.
BLINTZ CASSEROLE
Source: recipegoldmine.com
Serves 8
Serve with fresh fruit or your favorite jam or preserves and sour cream.
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 cup butter, softened
3 tablespoons white sugar
2 eggs
3/4 cup milk
1 (16 ounce) container cottage cheese, creamed
2 tablespoons butter, softened
1 egg
1 tablespoon sour cream
1/2 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch square baking dish.
In a medium bowl, mix flour, baking powder, butter and sugar. Stir in eggs and milk.
In a separate medium bowl, mix cottage cheese, butter, egg, sour cream and salt. Place 1/2 the flour mixture in the baking dish. Cover with the cottage cheese mixture, and top with remaining flour mixture. Bake 50 minutes in the preheated oven, until puffed and golden brown. Allow to cool slightly, and cut into squares to serve.
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ENCHILADA CASSEROLE
Source: St. Luke's Hospital
Makes 4 servings. Each serving provides 370 calories, 12 g total fat, 590mg sodium.
1 medium onion, chopped
1 garlic clove, minced
1 (16 ounce) can chili beans
1 tsp dried oregano, crushed
1 TBSP chili powder
2 TBSP diced green chilies (fresh or canned)
1 (8 ounce) can no-added-salt tomato sauce
1/2 cup water
4 fresh tortillas
1/2 cup shredded part-skim mozzarella cheese
Saute turkey, onion, and garlic in nonstick pan until no longer pink, stirring often. While turkey is cooking, combine beans oregano, chili powder, chilies, tomato sauce, and water in saucepan. Pour small amount of tomato sauce in bottom of 6-inch casserole. Combine rest of sauce with cooked turkey. Alternate layers of tortilla, turkey mixture and cheese. Bake at 375 degrees for 15-30 minutes.
SOUTH TEXAS SQUASH CASSEROLE (Calabaza Sur Tejano)
SOURCE: Christus Health
Serves 8
Ingredients
1 tsp. low-calorie margarine
1 cup onion, chopped
7 cups (about 6) yellow squash, peeled and thinly sliced
1/2 cup canned Ro-Tel tomatoes and green chilies, crushed
1/8 tsp. freshly ground pepper, or to taste
4 oz. part skim mozzarella cheese, grated
Preparation
Preheat oven to 350 degrees.
In a large skillet, melt margarine. Add onions and saute until they look clear. Add sliced squash and continue to
saute 4 to 5 minutes more, tossing gently.
In a large baking dish (spray with nonstick cooking spray if desired), combine tomatoes, squash and onion. Mix well and add pepper. Sprinkle with grated cheese.
Bake 30 minutes or until bubbly.
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FARMER'S MARKET CASSEROLE
Source: Recipezaar
Another wonderful recipe from my favorite award-winning cookbook and a great way to create a colorful and tasty concoction while using up some of your fresh garden vegetables. Nice vegetarian main meal for two or side dish for four. Be sure to use a shallow casserole so vegetables are tender in allotted time. Note that this may be prepared a couple of hours ahead, up to last cooking interval, if left at room temperature.
2 large potatoes, scrubbed and thinly sliced
1 large onion, thinly sliced
1-2 medium zucchini, cut into small chunks
4 tomatoes, cut into small chunks
2 carrots, thinly sliced
thyme and marjoram, to taste
salt and pepper, to taste
3/4 cup dry white wine
1-2 tablespoon butter
1 cup soft bread cubes, small
2 cups low fat sharp cheddar cheese, grated
Preheat oven to 375 degrees.
In ungreased, shallow 8x11 inch casserole, layer vegetables in order given, seasoning each layer with thyme, marjoram, salt and pepper, to taste.
Pour wine overall, cover (with aluminum foil if cover otherwise unavailable) and bake 1 hour.
Meanwhile melt butter in small skillet, then stir in bread cubes until butter is absorbed. Sprinkle cheese, then buttered bread cubes over casserole. Bake, uncovered, another 15-20 minutes.
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GLORIOUS RICE AND CHEESE CASSEROLE
6 cups cooked white rice
1 lb. grated Monterey Jack cheese
1 pt. sour cream
1-4 oz. can regular green chilies, chopped
Parmesan cheese
1) Grease 7x11 baking dish. Layer rice, cheese, and sour cream with green chilies. Repeat, being sure to end with sour cream. Layers will be thin.
2 ) Sprinkle with Parmesan cheese.
3) Bake uncovered 20-25 minutes in a 350 degree oven.
Serves 8-10
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