Monster Media 1993 #2

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MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: SURPRISE RICE Categories: Casseroles, Main dish Servings: 8 3 c Rice - boiled 1 lb Sausages - tiny 1 Pepper - sweet 1 c Milk 1 Onion - small Butter / margarine Remove the seeds from the pepper, chop and parboil. Add pepper and onion, chopped fine, to the rice. Mix thoroughly and put a layer in a buttered baking dish. Add a layer of the sausages which have been partially cooked, and cover with rice. Pour milk over it all and dot with butter. Cover and bake for one-half hour. Remove the cover and bake for another half hour. Yield: 8 1-cup servings Temperature: 350F Time: 1 hour from Rice, 200 Delightful Ways to Serve It copyright 1934 by Southern Rice Industry, New Orleans, La. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: RICE URUGUAYAN Categories: Casseroles, Main dish, Hamburger, Uruguayan Servings: 6 1 c Rice 1 lb Beef, ground 2 Carrots (2-3 re size) 2 Potatoes, med 2 Onions 1/2 ts Parsley, chopped 1 Garlic, small clove 1 1/2 c Water Salt Pepper The vegetables must all be chopped up finely. Wash the rice thoroughly. Combine all ingredients, except the potatoes. Cook slowly for twenty minutes, then add the potatoes and let everything continue to cook slowly about an hour. Yield: 6 servings From: Rice, 200 Delightful Ways to Serve It; copyright 1934 by Southern Rice Industry, New Orleans, La. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Beef casserole with edam Categories: Casseroles, Beef, Venezualan Servings: 4 1/4 c Onion, finely chopped 1/2 c Unsalted butter 1 lb Sirloin steak, sliced thinly 2 Tomatoes, finely chopped 1 Red bell pepper, in 1/2-inch Slices 1/2 Green bell pepper, in 1/2-in Dice 1 lg Egg, hard-boiled, chopped 1/4 c Raisins 1/4 c Black olives, pitted and Halved 1/4 c Sweet gherkins, chopped 1/4 c Mushrooms, chopped 2 tb Brandy 2 1/2 ts Flour 1/2 c Beef broth 1/4 ts Oriental chili paste 1/2 ts Chili sauce 1/2 ts Ketchup Tabasco sauce to taste 7 oz Edam, sliced 1/4-inch thick Sauteed bananas as an Accompaniment from the Keshy Yena Intercontinental Hotel, Curacao. In a skillet, cook onion in the butter over moderate heat until golden. Add the steak, tomatoes, and bell pepper. Cook, stirring, over mod-high heat, until veggies are softened. Add the egg, raisins, olives, gherkins, and mushrooms and cook the mixture, stirring, for 1 minute. Add the brandy, heated, and ignite. Shake skillet gently until flame go out. Stir in flour and cook for 2 minutes, stirring. Stir in broth, chili paste, chili sauce, ketchup, Tabasco, and salt and pepper to taste. Simmer the mixture, stirring occasionally, for 5 minutes. Line the sides of a 2-qt. shallow casserole with some of the cheese slices. Pour the beef mixture into the casserole, and cover it with the remaining Edam. Put the casserole in a larger pan, add enough water to reach 1-inch up the sides of the casserole, and cover the pan with foil. Bake in the middle of a preheated 325f oven for 15 minutes. Serve with sauteed bananas. a 1963 Gourmet Mag. favorite MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Chicken Vegetable Casserole Categories: Casseroles, Chicken, Microwave Servings: 6 6 (4 Oz.) Boned, Skinned Chicken Breast Halves 1 c Thinly Sliced Carrots 2 tb Water 1 lb Unpeeled Red Potatoes, Cut Into 1/8 in. Thick Slices 2 tb Flour 1/4 ts Poultry Seasoning 1 c Skim Milk Divided 1/4 c (1 Oz.) Shredded Swiss Cheese 1 ts Sage 1/4 ts Salt 1/4 ts Poultry Seasonng 1 c Frozen Peas Arrange Chicken On A Micrwave Safe Platter With Thickest Portions outside; Cover With Wax Paper. Microwwave At High 8 To 9 Min, Turning Breasts Over & Rotating Dish Every 3 Min.; Let Cool. Cut Chicken Into Bite-Size Pieces. Place Carrots & 2 T. Water in 2 1/ 2Quart Casserole; Cover With Plastic Wrap & Vent. Microwave At High2 Min. Add Potatoes; Cover & Microwave At High 6 To 8 Min. Drain.Combine Flour & 2 T. Milk in A 2 Cup Glass Measure. Microwave At High2 To 3 Min, Stirring Every Min. Add Cheese, Sage, Poultry Seasoning& Salt. Stir Until Cheese Melts. Place Half Of Chicken Pieces in Thee2 1/2 Quart Casserole; Layer With Half Of Potato Mixture. Sprinkle With Half Of The Peas; Top With Half Of Cheese Mixture, Spreading Evenly. Repeat Layers & Cover With Plastic Wrap. Vent. Microwave At High 6 To 7 Min.; Rotate Dish A Half Turn After 3 Min. Let Stand Covered 10 Min. Before Serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Baked Chicken Salad (Oster Kitchen Center Cookbook) Categories: Casseroles, Main dish, Chicken Servings: 4 2 c Chicken -cooked, diced 1 1/2 c Celery - diced 1/2 c Almonds - blanched 4 c Potato chips - whole 1/2 c Mayonnaise 1 Lemon slice - peeled 1/2 Onion - small 1 c Cheddar cheese cubes Heat oven to 375F. Grease a 2-quart casserole. Put chicken and celery into casserole. Blender - chop nuts and add to chicken. Put 2 cups of potato chips into blender container, cover and process 4 cycles at (stir). Empty onto wax paper and set aside. Repeat with remaining chips. Put remaining ingredients into container, cover and process at (blend) until smooth. Add to chicken and mix well. Sprinkle potato chip crumbs over top and bake for 30 minutes. A cycle is defined as a 1 second pulse operation with a pause for food to settle before repeating. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Sausage, Cheese, and Egg Casserole Categories: Breakfast, Eggs, Casseroles Servings: 6 12 c Herb seasoned croutons 1 1/2 lb Mild bulk sausage 4 Eggs 2 1/2 c Milk 1/2 ts Salt 1 cn Cream of mushroom soup 2 c Grated sharp cheddar cheese 3/4 ts Dry mustard 1 Dash of pepper 1/2 c Milk Place croutons on bottom of greased casserole, top with 1 1/2 cups of cheese. Brown and drain sausage, put on top of cheese. Beat eggs with milk and seasonings, pour over top. Refrigerate overnight. Next Day: Dilute soup with 1/2 cup milk. Pour over and spread remaining 1/2 cup of cheese on top. Bake at 300 F. for 1 1/2 hours. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: SAUSAGE BRUNCH CASSEROLE Categories: Pork, Casseroles, Breakfast, Eggs, Cheese Servings: 6 1 lb Sausage 13 oz Can Pet Evaporated milk 1 1/2 Slices bread,cubed 5 Eggs 2 c Cheddar cheese,grated Salt and pepper to taste. Prepare evening before.Cook sausage & drain thoroughly on paper towels.Beat the eggs & evaporated milk slightly.Add sausage,cubed bread & cheddar cheese.Pour into 9 x 9" casserole.Cover with foil.Refrigerate overnight.Bake uncovered for 45 minutes or until firm in a preheated 350 degree oven. Onions,green peppers & mushrooms can also be added. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: BARLEY CASSEROLE #1 Categories: Casseroles Servings: 8 4 tb Butter 2 md Onions, chopped 1/2 lb Mushrooms, sliced 1 1/2 c Pearl barley 3 c Chicken or beef broth 1/4 ts Salt 1/4 ts Pepper Garnish: chopped parsley Preheat oven to 350 degrees. Melt butter in a large casserole. Saute onions 2 minutes over medium heat. Add mushrooms and saute 5-7 minutes more. Add barley. Cook until lightly browned. Add 2 cups of broth, salt and pepper. Bring to a boil. Cover, reduce heat, and bake 45 minutes. Add remaining 1 cup of broth. Return to oven and bake 30 minutes more. Garnish with chopped parsley. SOURCE: National Cooking Echo 04/19/90 Contributed to the echo by: Ellen Cleary MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: PUMPKIN CASSEROLE Categories: Side dish, Vegetable, Casseroles Servings: 6 1 1/2 lb Fresh pumpkin meat 1 lg Onion; finely chopped 1/2 ts Salt; or as desired 1/4 ts Ground white pepper 2 tb Unsalted butter; melted 2 Eggs 3/4 c Milk 3/4 c Farmers cheese -OR- hoop or ricotta cheese Pumpkin dishes don't have to be sweet. This one is perfect with roast pork. Hollow out a small pumpkin to serve this in for a special presentation. PREHEAT OVEN TO 375F. Using a paring knife or vegetable peeler, peel and discard outer skin of the pumpkin. Slice the pumpkin into 1/4-inch slices and place in a mixing bowl. Add the onion, salt, pepper and butter and toss well. Pour contents of the bowl into a 9-inch round or square greased baking dish, cover with foil and place in the oven. Bake for 30 minutes. Meanwhile, beat eggs, milk and cheese together until smooth. Remove the baking dish from the oven, remove the cover and pour the cheese mixture over the top. Replace in oven, uncovered, another 20 minutes. The gratin is done when it turns golden brown. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: RED BEANS, PASTA, SAUSAGE & TOMATOES Categories: Main dish, Casseroles, Pork Servings: 4 3/4 c Dry red beans 12 Ripe plum tomatoes; -=OR=- 28 oz -Can whole peeled tomatoes 1/2 lb Rigatoni -=OR=- other tubular pasta 2 lg Swiss Chard leaves - (red or green) 1 tb Olive oil 6 Italian-style sausages - each cut in 2-or-3 pieces 1 tb Minced garlic 1/2 c White wine 1 tb Fresh oregano leaves; -=OR=- 1 ts -Dried oregano leaves 1/2 ts Salt; or as desired 1/2 ts Ground black pepper PLACE BEANS IN A POT with enough water to barely cover, cover the pot and cook over low heat until beans are barely soft, about 2 hours. Add water to keep the beans just covered as necessary. When beans are done, remove from heat, drain and set aside. Meanwhile, cut the stems out of fresh tomatoes and plunge them into boiling water for barely 1 minute, or until skins crack. Remove from water, peel the tomatoes, cut them in half crosswise and squeeze out the seeds. If using canned whole tomatoes, cut them in half and squeeze out seeds. Cut each tomato half in quarters and set aside. Cook pasta until barely soft according to the manufacturer's directions. Drain and mix with the beans. Lay the chard leaves on a work surface and cut out the center stem. Roughly chop the leaves and thinly slice the stems. Set aside. PREHEAT OVEN TO 350F. Combine oil and sausages in a Dutch oven, place over medium heat and cook 3 minutes. Pour off the fat, add the garlic and cook, stirring, another minute. Add the tomatoes, beans and pasta, wine, oregano, chard stems, salt and pepper. Cover and place in the oven for 20 minutes. When it's time to get dinner on the table, add chopped chard to the casserole. If the casserole appears dry, add up to 1 cup water. Replace in the oven for 5 minutes. Serve piping hot from the oven and offer grated cheese. MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: KING RANCH CASSEROLE Categories: Chicken, Casseroles Servings: 1 1 Fryer chicken 1 md Onion chopped 3/4 c Chopped celery 1 ts Salt 1 cn Cream of chicken soup 1 cn Cream of mushroom soup 12 Tortillas cut in pieces 1 Chopped green pepper 1 cn Ro-tel tomatoes 1 c Sharp cheddar cheese Contributed to the echo by: Janice Norman This recipe for chicken casserole is a real rib sticker from the famous King Ranch in Texas. KING RANCH CASSEROLE Boil chicken, onion, celery & salt until chicken is tender. Remove chicken from broth and cool, remove bones, chop chicken. Boil broth down to 1-1/2 c & add soups & mix. Preheat oven to 350 degrees. Arrange tortillas in pieces in bottom of buttered 8 x 12 in casserole with tortillas pieces. Cover tortilla pieces with chicken chunks. Sprinkle with green peppers. Cover with Ro-tel tomatoes. Pour soup mixture over all of it. Cover with foil & bake 35 to 40 min. Remove from oven and remove foil. Sprinkle with cheese, return to oven, cook til cheese is bubbly Serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Iowa Corn Casserole Categories: Casseroles Servings: 8 1 lb Bacon, diced 2 c Bread crumbs 1/4 c Minced onion 1/2 c Chopped green pepper 2 cn Cream style corn (16.5 oz. ea.) In a skillet, fry the bacon until lightly browned. Remove and set aside. Pour 1/8 to 1/4 cup of the bacon drippings over bread crumbs; set aside. Discard all but 2 tablespoons of remaining drippings; saute onion and green pepper until tender. Stir in corn and bacon. Spoon into a 1 quart baking dish; sprinkle with crumbs. Bake at 350 degrees for 20-25 minutes or until bubbly and heated through. Yield: 6-8 servings. SOURCE: *Dorothy Morgan, Cedar falls, IA, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Chicken Casserole Categories: Chicken, Casseroles Servings: 5 1/2 c Margarine 4 Chicken breasts, cooked and -boned 1 pk Stuffing mix (6 oz.0 1 cn Cream of Mushroom soup 1 cn Cream of Chicken soup 2 c Chicken broth Melt Margarine and combime with stuffing mix and mushroom soup that has been diluted with 1 cup of the chicken both. Place 1/2 of mixture in 9 X 13 baking dish. Layer chicken. Pour mushroom soup that has been diluted with other cup of chicken broth over top. Bake at 350 for about 1 hr. Modifications: Becky Hurt Coleman uses 8 oz Pepperidge Farm corn bread or Herb Seasoning as a stuffing mix. Lida Hendrickson mixes a can of evaporated milk with her soup and Stove Top stuffing mixed with chicken broth. The Bumgarner Recipes submitted by Lynda Groat posted on COOKING echo by Bud Cloyd MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Shepherd's Pie #2 Categories: Hamburger, Pork, Vegetables, Casseroles Servings: 6 1 lb Lean Ground Beef 8 oz Hot Italian Sausages * 16 oz Whole Peeled Tomatoes 1 1/2 c Sliced Fresh Mushrooms 1 Clove Garlic, Minced 2 tb Balsamic Vinegar 1 c Frozen Peas 1 tb Chopped Fresh Basil Or 1/2 ts Dried Basil 1 ts Salt 1/4 ts Dried Oregano, Crumbled Fresh Ground Pepper To Taste 2 lb Potatoes ** 3/4 c Milk 1/2 c Grated Parmesan Cheese 6 tb Butter, Room Temp. * Hot Italian sausages should be cut lengthwise in half and sliced 1/4 inch thick. ** Potatoes should be pared and cut into 1 inch chunks. Place ground beef and sausages in a medium skillet. Cook, breaking up beef, over medium high heat until meat loses some of its pink color and releases juices. Add tomatoes, mushrooms, garlic and vinegar. Simmer uncovered, stirring occasionally and breaking up tomatoes, about 10 minutes. Stir in peas, basil, 1/2 ts salt, oregano and pepper. Simmer 10 minutes. Remove from heat. Meanwhile, boil potatoes in water to cover until tender, about 20 minutes. Drain potatoes and transfer to large mixing bowl. Beat in milk, cheese, butter, remaining 1/2 ts salt and pepper to taste; continue to beat until smooth. Heat oven to 350oF. Spoon meat mixture into 2 quart shallow casserole. Spoon potato mixture on top and spread evenly to edge. Bake until golden annd bubbling, about 45-50 minnutes. Let stand 10 minutes before serving. Serve hot. 436 calories per serving. From: Syd's Cookbook. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: MAKE-AHEAD SAUSAGE SOUFFLE Categories: Main dish, Casseroles Servings: 4 1/2 lb Hot bulk pork sausage 4 Eggs 3 sl White bread; crumbed 1 1/2 c Milk 1/2 ts Salt 1/2 ts Dry mustard 1 c Shredded cheddar cheese Brown sausage in skillet, stirring to crumble. Drain off fat and set sausage aside. Beat eggs until lightly colored. Add bread crumbs, milk, salt, dry mustard and sausage. Stir in cheese. Spoon into ungreased 1-quart souffle dish. Cover and refrigerate overnight. The next day bake at 325F 1 hour and 15 minutes, or until knife inserted in center comes out clean. Serve immediately. (C) 1992 The Los Angeles Times MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Turkey/chicken And Broccoli Casserole Categories: Casseroles, Poultry Servings: 6 20 oz Bag cut broccoli (not the -chopped kind), cooked 'til Crisp-tender and drained -well 2 c Turkey or chicken, cooked & -cut up 1 cn Cream of mushroom soup 1 cn Cheddar cheese soup 1/4 ts Curry powder 1/4 ts Poultry seasoning Grinds black pepper 1 c Cheddar, shredded SOURCE: National Cooking Echo 05/21/90 Contributed to the echo by: Debra Heng your favorite casserole topping (cheese croutons, those "dreaded" crunchy onions, etc.) Heat soup (do not dilute) together with seasonings. In a 2 quart casserole, lightly oiled, layer the meat first, then the broccoli, the soup mixture, and the cheese. Cover and bake for 45-60 minutes at 350F. When casserole starts to bubble, add the topping (generally MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Spinach Casserole Categories: Casseroles, Vegetables, Side dish Servings: 6 2 pk (10 oz) frozen chopped Spinach or equivalent Amount of fresh 1 cn (10 1/2 oz) cream of Mushroom soup 1 pk (8 oz) cream cheese 1 md Onion, chopped 2 tb Margarine 1 sm Can Durkee's French Fried -Onion Rings Cook the spinach according to directions, drain well. Saute onion in margarine, add the soup and cream cheese. Heat under low heat until the cheese is melted. Mix together with the spinach. Turn into a greased casserole. Top with onion rings. Bake at 350 F for 30-35 minutes. Note: I substitute cooked mustard greens and can hardly tell the difference. In fact most people still think they are eating spinach. Posted by Michael Hackmann 3/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Jean Hardin's Potatoes Categories: Casseroles, Side dish Servings: 6 32 oz Frozen southern-style hash Browns 1 c Butter 1 ts Salt 1 ts Pepper 1/2 c Chopped onion (I use more) 1 cn (10 1/2 oz) cream of Chicken soup 1 c Sour cream 2 c Corn flake crumbs Cook onion in 1/2 the butter until onions are soft. Add salt, pepper, soup, and sour cream. Stir till mixed. Pour mixture over the hash browns which have been placed in a greased 9x13 casserole dish. Melt the remaining butter and mix with the corn flake crumbs and top the casserole. Bake at 350 F for 35-40 minutes. Note: I use 1/2 of the butter listed and usually use margarine. Also it is better to take a kitchen form and stir the mixture into the hash browns to sort of coat all of them. Source: MYF Cookbook, Tice UMC, Tice, FL Posted by Michael Hackmann 3/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Creamy Chicken Bake Categories: Poultry, Main dishes, Casseroles Servings: 4 4 Boneless Chicken Breasts, - split and flattened 8 4-inch Slices of Swiss - Cheese 1 cn (10-3/4 oz) Condensed Cream - of Broccoli Soup 1/3 c Milk 1 c Herb Stuffing Mix, crushed 1/4 c Butter or Margarine, melted Place chicken breasts in a greased 9 x 13-inch pan. Top with cheese. Combine Cream of Broccoli Soup and milk and spread over cheese. Toss melted butter with stuffing mix and sprinkle over top of chicken. Bake in a 350-F oven for 30 minutes, or until tender. Makes 4-6 servings Source: Yankee Magazine's Great New England Food Festival Recipes Shared by: Norman R. Brown MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Casserole Florentine Categories: Italian, Casseroles, Pork Servings: 6 1 pk Frozen Chopped Spinach, - thawed and squeezed dry 1 cn Condensed Cream of Mushroom - Soup 1 Garlic Clove, minced 1/2 ts Each: - Dried Tarragon - Marjoram Salt and Pepper, to taste 4 c Cooked Noodles, or other - cooked pasta 1 lb Sweet Italian Sausage, - cooked, drained and - chopped 1 lg Onion, coarsely chopped 1 Egg 1 pk (15-16 oz) Riccota Cheese 1 Tomato, seeded and chopped Parsley, chopped Combine spinach, cream of mushroom soup, garlic and seasonings in a small bowl; spread evenly over noodles or other pasta in buttered 3-quart flat casserole. Distribute chopped sausage over the spinach mixture and sprinkle with chopped onion on top of sausage. Blend egg into ricotta and spread over all. Bake in a preheated 375-F oven 25 to 30 minutes or until golden, then allow to cool slightly. Top with garnish of tomato and parsley. Source: Yankee Magazine's Great New England Food Festival Recipes Shared by: Norman R. Brown MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Shepherd's Pie #5 Categories: Casseroles, Hamburger Servings: 6 4 lg To 5 lg potatoes Salt 2 tb Butter/margarine 1 ds Milk/whipping cream Pepper 1 lb Lean ground beef 1 lg Tomato chopped 6 Sliced mushrooms 2 tb Chopped parsley 1 tb Tomato paste 1 ds Worcestershire sauce 1 c Brown gravy 1 pk (10-oz) frozen peas or 1 lb -peas shelled Cook potatoes in salted water to cover. Drain, cool and peel. Mash in large bowl with butter, milk and season to taste with salt and pepper. SEt aside. Saute beef until browned, stirring to keep meat crumbly. Season to taste with salt and pepper. Add tomatoes, mushrooms, parsley, tomato paste, worcestershire and gravy. Stir to mix. Add peas and cook about 5 minutes. Turn mixture into casserole. Spread potatoes evenly over meat. Bake at 400 degrees 40 minutes until top is crispy brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Tuna Broccoli Casserole Categories: Casseroles, Fish Servings: 1 1/2 c Divided margarine 1 md Chopped onion 1/4 c Cornstarch 3 c Milk 1/4 ts Hot pepper sauce 2 Chicken flavor bouillon Cubes 2 cn (6.5-oz each) drained and Flaked tuna 1 pk (10-oz) frozen chopped Thawed broccoli 8 oz Elbow macaroni cooked 6 Minutes and drained 1 1/4 c Shredded cheddar cheese Divided 1/2 c Fresh bread crumbs Spray 1 quart casserole with cooking spray. In 2 quart saucepan melt 1/4 cup of the margarine over medium heat. Add onion; saute 3 minutes. In small bowl stir corn starch, milk and hot pepper sauce until smooth; add to onions in saucepan. Add bouillon cubs. STirring constantly, bring to a boil and boil 1 minute. In large bowl combine sauce, tuna, broccoli, elbow macaroni and 1 cup of the cheese. Turn into prepared casserole. In small bowl combine bread crumbs, remaining 1/4 cup cheese and remaining 1/4 cup margarine, melted; sprinkle over casserole. Bake in 350 degree oven 25 minutes or until topping is lightly browned. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Potato And Egg Casserole Categories: Casseroles Servings: 6 4 Green onions, chopped 2 tb Butter 2 tb Flour 1/2 c Sour cream 3/4 c Shredded sharp cheddar -cheese 2 md Potatoes, cooked peeled and -sliced (12 slices) 1 Hard boiled egg 1 Tomato (6 slices) 1/2 ts Chopped parsley 3/4 c Buttered bread crumbs Salt and pepper to taste 1 pk Graham cracker tarts (6) Saute onions in butter. Blend in flour and cook at medium heat. Stir in sour cream, cheese, parsley, salt and pepper. Layer potato slices in tarts. Spread 1/2 the sour cream mixture over potatoes. Layer tomato slices and egg slices in crust. Layer the rest of the potatoes and sour cream mixture on top. Sprinkle with bread crumbs and bake for 40-45 minutes at 350 degrees F. Before serving decorate with tomato and egg wedges. SOURCE: *Oneida Daily Dispatch POSTED BY: Jim Bodle 3/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Spinach And Artichoke Casserole Categories: Side dish, Vegetables, Casseroles Servings: 10 1 pk Artichoke hearts, frozen (9oz), defrosted OR: 1 cn Artichoke hearts (14oz) 3 pk Chopped spinach, frozen (10oz), defrosted 1/2 lb Cream cheese 2 tb Mayonnaise 4 tb Butter or olive oil 6 tb Milk Pepper to taste 1/3 c Parmesan or romano cheese, -fresh grated If frozen artichokes are used, cook according to instructions. Do not overcook. Drain the artichokes, and place them on bottom of a 3-quart casserole. Squeeze as much moisture as possible from the spinach, and layer it on top of the artichokes. In an electric mixer blend the cream cheese, mayonnaise, and butter or oil until light and fluffy. Gradually beat in the milk, and spread this mixture over the top of the spinach. Sprinkle with pepper and the cheese. Bake, uncovered, at 375 degrees for 40 minutes, or until the top is lightly browned. You can refrigerate this dish after putting it together and before baking it, but if it is chilled, slightly increase the baking time. From: "The Frugal Gourmet" by Jeff Smith, Ballantine Books, 1984. Shared by June Hoffman 3/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Cheese And Rice Casserole Categories: Casseroles, Main dish, Diabetic Servings: 4 2 1/2 c Brown Rice, cooked 3 Green Onions (scallions), Chopped 1 c Lowfat Cottage Cheese -or- Hoop Cheese 1 ts Dried Dill 1/4 c Parmesan Cheese, grated 1/2 c Lowfat Milk Combine all the ingredients in a mixing bowl. Pour into a lightly oiled casserole. Bake in a 350-degree oven for 15 to 20 minutes. Serves 4 One Serving = Calories: 235 Carbohydrates: 35 Protein: 14 Fat: 4 Sodium: 682 Potassium: 203 Cholesterol: 10 Exchange Value: 2 Bread Exchanges + 1 Lean Meat Exchange + 1/2 Milk Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Eggplant/swiss Cheese Casserole Categories: Casseroles, Vegetables, Diabetic, Vegetarian Servings: 6 1/2 c Onion, chopped 1 tb Vegetable Oil 6 oz Can Tomato Paste 1 3/4 c Water 2 ts Dried Oregano 1/4 c Parsley Leaves, freshly -chopped -or- 2 tb Dried Parsley Flakes 1/2 ts Salt 1 lg Eggplant -or- Zucchini 1 lb Swiss Cheese, sliced 1 1/2 c Dry Bread Cubes 1 c Parmesan Cheese, grated Saute the onion in the oil in a saucepan until the onion is tender. Add the tomato paste, water, oregano, parsley and salt. Simmer over low heat for 10 minutes. Cut the eggplant (or zucchini) into 1/4-inch-thick slices. Arrange one layer of eggplant slices in the bottom of a lightly-oiled 9- by 13 inch baking pan. Pour on about 1/3 cup of the tomato sauce. Top with the Swiss cheese slices. Add another layer of eggplant slices and pour on about 1/2 cup of the tomato sauce. Combine the rest of the sauce with the bread cubes and spoon over the eggplant. Sprinkle on the Parmesan Cheese. Bake in a 325-degree oven for about 25 minutes. Serves 6 One Serving = Calories: 385 Carbohydrates: 17 Protein: 26 Fat: 26 Sodium: 497 Potassium: 471 Cholesterol: 72 Exchange Value: 3 High-Fat Meat Exchanges + 1 Bread Exchange + 1 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Easy Bar-B-Que Chicken Casserole Categories: Casseroles, Chicken Servings: 4 1 cn Pork and beans(16oz) 4 Chicken pieces 1/4 c Catsup 2 tb Peach preserves 2 ts Onion,instant minced 1/4 ts Soy sauce 1/4 c Brown sugar 1. Place beans in a 2-quart casserole; top with casserole. 2. Mix together remaining ingredients; pour over chicken and beans. 3. Cover and bake in preheated 325 deg.F. oven for 1 3/4 hours. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Dairy Beef Casserole Categories: Casseroles, Cheese, Main dish, Meats Servings: 6 1 lb Lean Hamburger 1/4 ts Pepper 1 tb Butter 1/4 c Onion; Minced 1/4 ts Garlic 16 oz Tomato Sauce; 2 Cn 1 ts Salt 1 c Sour Cream 1 c Cottage Cheese; Creamed 1 1/4 c Carrots; Sliced, Cooked 8 oz Md. Noodles; Cooked & Drain 1 c Cheddar; Md, Shredded Brown the Hamburger in the butter and add the onions and garlic. Stir in the tomato sauce, salt and pepper. Combine the sour cream, cheese and carrots. Add the combination to the noodles and mix. Alternate layers of the meat mixture and the noodle mixture in a 3-quart casserole, beginning and ending with the noodle mixture. Top with the cheddar cheese. Bake at 350 degrees F. for at least 45 minutes and serve hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Oven roasted Potatoes Categories: Casseroles, Vegetables Servings: 8 1 Envelope Lipton onion Mushroom soup mix 2 lb Potatoes, chunked 1/3 c Oil preheat oven to 450 degrees. In large plastic bag or bowl add all ingredients, close bag and shake, or toss in bowl, until potatoes are evenly coated. Empty potatoes into shallow baking or roasting pan; discard bag, bake stirring occasionally, 40 minutes or until potatoes are tender and golden brown. Garnish, if desired with chopped fresh parsley MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: ASPARAGUS-CHEESE CASSEROLE Categories: Asparagus, Casseroles, Vegetarian Servings: 6 4 tb Unsalted butter 1 ts Unsalted butter 3 tb Flour 1/2 ts Salt 1/4 ts Freshly ground black pepper 1/4 ts Ground mace 1 c Milk 1/2 c Whipping cream 10 1/2 oz Frozen asparagus spears Cooked according to the Package directions And drained well. 2 lg Eggs, hard-cooked Peeled & coarsely chopped 3/4 c Grated sharp Cheddar cheese 1/2 c Minced blanched almonds 1 c Soft white bread crumbs 1/4 c Freshly grated Parmesan PREHEAT OVEN TO 350F. In a medium saucepan set over moderate heat, melt the butter. Spoon 4 teaspoons of the melted butter into a bowl. Set aside. Blend the flour, salt, pepper and mace into the rest of the butter and let it sit over low heat for 1-to-2 minutes. Add the milk and cream and cook the sauce, stirring constantly for about 3 minutes, until it has become thick and smooth. In a well-buttered, 2-quart casserole, alternate layers of the asparagus, eggs, Cheddar cheese and almonds. Pour the cream sauce over the layers. Combine the reserved butter, bread crumbs and Parmesan cheese and scatter the topping over the layers. Combine the reserved butter, bread crumbs and Parmesan cheese and scatter the topping over the surface of the casserole. Bake the uncovered casserole for about 30 minutes, or until the sauce is bubbly and the topping is tipped with brown. JEAN ANDERSON PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Chicken Ala Can-Can Categories: Chicken, Casseroles Servings: 6 Ingredients: 1 c Diced or chopped chicken, -cooked 1 cn Cream celery soup 1 cn Cream of chicken soup 1 cn Chicken broth 1 1/3 c Minute rice 1 tb Worcestershire sauce 1 ds Of tabasco 1/3 c Sherry Salt and pepper 1/2 cn French onion rings Directions: Mix all ingredients except french onion rings in casserole and place in oven heated to 325 degrees for 7 minutes. Sprinkle french onion rings on top and bake for 7 more minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Chicken Madras Categories: Chicken, Casseroles Servings: 6 Ingredients: 3 Onions sliced thinly 4 Apples, peeled, cored and -thinly sliced 1 ts Salt 1 tb Curry powder 1 Frying chicken, cut up Directions: In 3 qt casserole, mix together onion and apples and sprinkle with salt and curry powder. Mix well. Arrange chicken skin down over mixture. sprinkle generously with paprika. Bake uncovered at 400 degrees about 45 minutes or until chicken is cooked through. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Pizza Casserole Categories: Beef, Casseroles, Hamburger Servings: 6 *------Ingredients:* 1 lb Ground beef 1/2 Onion, chopped 1/2 Green pepper, chopped 2 c Raw egg noodles 1 Jar pizza sauce (commercial -or your own) 1 c Water 1 pk Pepperoni, sliced Directions: Layer in order ingredients listed above in casserole. Cover with plastic wrap and microwave for 5 minutes on high. Remove stir and replace and microwave 5 minutes on high. Sprinkle mozzarelli cheese liberally on top and let stand until cheese melts. Note: Can be prepared in oven by cooking noodles and omitting water. Cook at 350 degrees until bubbly, about 40 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Pasticcio Di Maccheroni Categories: Greek, Casseroles, Main dish Servings: 12 2 tb Butter 1 md Onion; finely chopped 1 sm Green onion; minced 1 Celery stalk; finely chopped 1 Carrot; finely chopped 2 ts Salt A little pepper 750 g Ground beef 2 md Tomatoes; chopped 2 Egg whites 1/2 kg #1 or #2 macaroni or pennaki 2 tb Unsalted butter 2 c Grated cheese MMMMM--------------------------BECHAMEL SAUCE------------------------------- 3 tb Butter 3/4 c Flour 1 kg Milk Salt & pepper 2 Egg yolks Saute the onion, green onion, celery and carrot in the butter until tender. Add the salt, pepper, ground beef and a few spoons of water. Saute a few minutes and add the tomatoes. Leave the meat with the sauce to simmer for 1/2 an hour. Remove from the heat and add the lightly beaten egg whites. Boil 4 kilos water with a tablespoon salt. Put in the macaroni and leave it to boil for 10 minutes. Add one cup cold water and then drain the macaroni. While macaroni is cooking, prepare the Bechamel Sauce: Put the 3 tablespoons butter and the flour into a saucepan. Stir over slow fire until smooth. Add the milk, gradually, whisking with a wire whisk or electric mixer. Continue cooking until sauce thickens. Remove from the fire and add salt and pepper to taste (optionally, grated nutmeg is also good). Lightly beat the egg yolks, then add a few spoonfuls of the hot sauce to them, and mix well. Then add the egg yolks to the the rest of the Bechamel sauce, mixing them in well. Set aside. Put the unsalted butter into the macaroni and then put half the macaroni into a rectangular baking pan. Sprinkle with plenty of grated cheese and then cover with the meat. Put the remaining macaroni on top and cover with cheese. Pour the Bechamel Sauce over. Bake for about 40 minutes in a medium oven. Cut into squares when slighly cooled and serve. Source: Misko Ltd. Athens Greece Translation by: Karen Mintzias MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: CHICKEN CASSEROLE, LONE STAR Categories: Chicken, Casseroles, Main dish Servings: 6 2 Chickens--breasts, thighs, & Drumsticks from both Flour, salt, & pepper mixed Ginger to taste 6 Carrots, peeled & quartered 4 tb Margarine 2 tb Flour 1 c Water 1 (10-3/4) can beef bouillon 1 tb Catsup 1 tb Worscestershire sauce 2 Bay leaves 6 Small, peeled onions 6 Potatoes, peeled & quartered 8 oz Mushrooms, sauteed 1 (8 oz) can english peas Mix flour, salt, pepper and ginger and dredge chicken pieces in the seasoned flour. Brown the floured chicken in a skillet with 4 tablespoons of melted margarine. Remove pieces when brown and save the drippings. Put chicken pieces in a large casserole. Add flour to the drippings, making a paste. Stir in water, beef bouillon, catsup, Worcestershire sauce, bay leaves and whole onions. Pour over chicken and bake at 350~F. degrees for 45 minutes. Add potatoes, carrots, and mushrooms. Bake 35 minutes more. Add peas and bake 10 minutes longer. SERVES 6 SOURCE: Lone Star Legacy MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Cabbage Roll Casserole Categories: Casseroles, Meats Servings: 4 1 lb Hamburger 1 tb Oil 1 Onion; sliced thin 1/8 ts Pepper 1/2 c Rice; uncooked, converted, 1 cn Tomato soup; 10 oz 1 cn -Water 3 c Cabbage; shredded Fat grams per serving: Approx. Cook Time: 1:00 Preheat oven to 325F. In large frypan, brown meat in oil for few minutes. add onion, salt and pepper. Drain. Add rice, mix well. Add soup and water. Put cabbage in baking dish, pour rest over it and do NOT stir. Bake in 325F oven for 1 hour, uncovered. Tastes like cabbage rolls but without the bother posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Cottage Cheese Vegetable Casserole Categories: Diabetic, Casseroles, Main dish Servings: 2 1 c Thinly sliced carrots 1/2 c Chopped onion 1 tb Reduced calorie margarine 1/2 c Sliced mushrooms 1 (8 ounce) package noodles, -cooked and drained 2 c Low-fat cottage cheese 1/2 c Skim milk 1/2 ts Salt 1/2 ts Basil 1/4 ts Thyme 1/8 ts Pepper Yield 12 servings - 1/2 C ea. Each serving may be exchanged for: 1 Bread, 1 Low-Fat Meat Parsley sprigs (optional) Combine carrots, onion and margarine in non-stick skillet; cook on medium heat until tender. Add mushrooms and cook 5 minutes; set aside Combine remaining ingredients, except parsley, in large bowl; stir in cooked vegetables. Turn mixture into nonstick 2 Qt. casserole. Cover and bake at 350 for 30 minutes or until bubbly. Garnish with parsley before serving, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Ham And Corn Casserole Categories: Diabetic, Ham, Casseroles Servings: 8 3 tb Reduced-calorie margarine 3 tb Flour 1 1/2 c Skim milk 1/2 ts Dry mustard 1/4 ts Salt 1/8 ts Pepper 1/4 ts Worcestershire sauce 1 (20 oz.) can whole kernel -corn, drained 1/4 c Shopped onion 1/4 c Shopped green pepper 2 c Cubed lean cooked ham 1 c Breadcrumbs 1 c Gratedlow-fat process -American cheese Make white sauce of -margarine, flour and milk -(see below) Stir in mustard, salt, -pepper, and Worcestershire -sauce Add corn, onion, green -pepper and ham Pour mixture into nonstick -casserole Top with breadcrumbs and -cheese Bake at 375 for 25 minutes -or until bubbly. **************************** -*************************** -**** White Sauce Yield: 1 cup Each serving: 2 Tbsp Free Food (1 serving per -day) 1 tb Reduced-calorie margarine 1 tb All purpose flour 1 c Skim milk 1/2 ts Salt Yield: 8 servings 3/4 C ea. Each serving may be exchanged for: 1 Bread, 2 Medium-fat Meat, 1 Vegetable Melt margarine in saucepan Blend in flour slowly Remove from heat Add milk, stirring constantly Return to low heat and stir slowly but steadily until sauce boils Add salt Remove from heat Courtesy of Shareware RECIPE CLIPPER 1.1 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Rice And Cheese Casserole Categories: Rice, Cheese, Side dish, Diabetic, Casseroles Servings: 6 2 1/2 c Cooked brown rice 3 Green onions, chopped 1 c Low-fat cottage cheese 1 ts Dill weed 1/4 c Freshly grated Parmesan -cheese 1/2 c Low-fat milk 1/2 ts Dijon-style mustard Nonstick vegetable spray Combine all but the last ingredient in a mixing bowl. Pour into a casserole dish coated with nonstick vegetable spray. Bake in a preheated 350 degree oven for 15 to 20 minutes. Serves: 6 (3/4 cup servings) Calories: 225, Protein: 14 g, Fat: 4 g, Carbohydrates: 34 g, Fiber: 2.5 g, Cholesterol: 10 mg, Sodium: 328 mg, Potassium: 218 mg Exchange: 1 1/2 starch/bread 1/2 lean meat 1 low-fat milk From: UCSD Healthy Diet for Diabetes cookbook Posted by: Debbie Carlson - Cooking Echo RECIPE CLIPPED by Joan Johnson MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Quickie Pasta Bake Categories: Casseroles, Pasta Servings: 4 1 lb Pasta; penne, rotini or she 1 tb Oil; vegetable 1 Onion; chopped 1 cn Tomatoes; 28 oz, crushed or 1 ts Oregano; dried -Salt & pepper 2 c Cheese; grated, any type Preheat oven to 325F. Cook on pasta on stove and drain. Meanwhile, heat oil in saucepan. Add onion and garlic, saute till soft (about 5 minutes). Add tomatoes, oregano, salt and pepper, cook till heated through, about 5 minutes. Combine cooked pasta, sauce and 1 /2 cups grated cheese in ovenproof dish. Sprinkle remaining cheese on top. Bake 15-20 minutes at 350F. omit onions and garlic for even quicker rendition from The Toronto Sun posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Reuben Casserole Categories: Microwave, Casseroles Servings: 6 2 c Swiss cheese; shredded 1/2 c Mayonnaise 1 cn Sauerkraut; rinsed & draine 2 tb Butter 1 cn Corned beef; chopped, 12 oz 1/4 c Thousand island dressing or: 1/4 c Mayonnaise & dash ketchup, -relish 2 Tomatoes; sliced (optional) 1 Green pepper; cut in rings 1/4 c Bread crumbs Fat grams per serving: Approx. Cook Time: :12 Put sauerkraut in buttered 1 1/2 casserole dish. Top with corned beef, broken into bits, then cheese. Combine mayonnaise and Thousand Island dressing (or substitute made with mayo, ketchup and relish) to equal 3/4 cup ) and spread over cheese. Top with tomatoes or green pepper. Melt butter in microwave and blend with bread crumbs, spread over top. Cook 12 minutes on HIGH (100%). quick and easy, uses cupboard ingredients a recipe from mom (Florida) N.B. serving are very generous, could serve 6 posted by Anne MacLellan MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Rice And Broccoli Casserole Categories: Vegetables, Casseroles Servings: 6 1/2 c Onion; chopped 1/2 c Celery; chopped 2 tb Oleo 1 c Rice 1 pk Broccoli; frozen 1 cn Soup, cream of mushroom 1 cn Soup, cream of chicken 1/2 lb Pasteurized process cheese Servings: 6 Saute onion and celery in oleo until soft. Cook rice and broccoli sepa- rately according to package directions. Mix all ingredients together in a two-quart baking dish. Bake at 375 F. for 30 to 40 minutes. This may be prepared in advance and stored in the refrigerator. Alda Arthur Comanche Study Club Cookbook Comanche, TX, 1987 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Cheese Lasagne Casserole Categories: Casseroles, Vegetarian Servings: 8 1 tb Salad oil 1 cn Tomatoes(28oz) 1 cn Tomato sauce(8oz) 1 pk Spaghetti sauce mix 1/2 ts Garlic powder w/parsley 1 ts Salt,seasoned 1/2 ts Pepper,seasoned 1/2 lb Lasagne noodles,broad Water,salted 3/4 lb Mozzarella cheese,sliced 3/4 lb Ricotta cheese 1/2 c Parmesan cheese,grated 1. Heat salad oil in a large skillet.~ 2. Add tomatoes, tomato sauce, spaghetti sauce mix and seasonings; blend thoroughly.~ 3. Bring to a boil; reduce heat and simmer, uncovered, 25 minutes. Set aside.~ 4. Boil the tomato mixture in the bottom of a 12x8x2-inch baking dish; layer with a third of the lasagne noodles and a third each mozzarella, ricotta and tomato sauce.~ 5. Repeat layers 2 times, ending with tomato sauce; sprinkle with Parmesan cheese.~ 6. Bake, uncovered, in preheated 350'F. oven 30 minutes; let stand 10 minutes before cutting in squares.~ MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: English Shepherd's Pie Categories: Meat pies, English, Casseroles Servings: 6 5 lg Potatoes Salt 2 tb Butter/margarine 1 ds Milk/whipping cream Pepper 1 lb Lean ground beef 1 lg Tomato chopped 6 Sliced mushrooms 2 tb Chopped parsley 1 tb Tomato paste 1 ds Worcestershire sauce 1 c Brown gravy 1 pk (10-oz) frozen peas or 1 lb -peas shelled Cook potatoes in salted water to cover. Drain, cool and peel. Mash in large bowl with butter, milk and season to taste with salt and pepper. SEt aside. Saute beef until browned, stirring to keep meat crumbly. Season to taste with salt and pepper. Add tomatoes, mushrooms, parsley, tomato paste, worcestershire and gravy. Stir to mix. Add peas and cook about 5 minutes. Turn mixture into casserole. Spread potatoes evenly over meat. Bake at 400 degrees 40 minutes until top is crispy brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Squash Lasagna Categories: Casseroles, Meat Servings: 6 1 lb Squash,yellow crookneck 1 lb Zucchini 1/2 ts Salt Pepper 6 tb Butter or margarine 1/2 lb Italian sausage,no casings 1 1/2 c Spaghetti sauce,canned 1/2 c Monterey Jack cheese,shreded 1 1/2 c Cottage cheese,low-fat 1/4 c Parmesan cheese,grated 1/4 c Bread crumbs 1 ts Butter,melted 1. Slice squash into 1/2-inch-thick pieces; sprinkle with salt and pepper. 2. Saute squash in butter in a skillet over medium heat; drain and set aside. 3. Add sausage to skillet; cook until browned, stirring until crumbly. Drain of excess fat. 4. Add spaghetti sauce to meat; simmer until thickened, about 10 minutes. 5. Layer half the vegetables, meat sauce, Jack cheese and cottage cheese in a 12x7-inck baking dish. 6. Repeat layering; top with Parmesan cheese and bread crumbs mixed with melted butter. 7. Bake in preheated 350'F. oven 30 to 35 minutes, or until bubbly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Mixed Grain Mushroom Casserole Categories: Side dish, Main dish, Casseroles Servings: 8 1/2 c Wild rice 1/2 c Pearl barley 1/2 c Brown rice 1/4 c Oil 1 lg Onion; thinly sliced 4 Garlic cloves; chopped 4 tb Unsalted butter or margarine -OR- Oil 1/2 lb Mushrooms; thickly sliced 3 1/2 c Broth 1 ts Crushed dried thyme 1/2 ts Crushed dried oregano Salt & pepper; to taste Combine grains in a mixing bowl and set aside. Pour the oil into a 2-3 qt. casserole which is safe for both stovetop and oven cooking, and place on med. heat. When hot , saute onion and garlic until tender and translucent, about 5-6 mins. Add the mixed grains and saute for 1 min., stirring constantly. Meanwhile melt butter or margarine (if using) in a separate pan on med. high heat. When hot , add mushrooms and saute quickly, stirring frequently, until the shrooms are hot and have just absorbed the "butter" (about 1 min.). Immediately remove from heat. Add the broth, herbs, and mushrooms to the casserole with the onions and grains, and bring to a boil. Season with salt and pepper to taste, cover tightly (use aluminum foil between pot and cover if necessary for a good seal), and bake at 350 degrees F for 1 hr. NOTES: I use alot less oil (only as much as needed to keep things from sticking in my cast-iron dutch oven), add hot peppers and fresh herbs (rosemary is especially delicious; i dislike dried oregano so i use less or none), add soy sauce instead of salt, and saute the mushrooms first in the same pan (taking them out when done) so i dont have to wash two pans :^>. Frankly i can't see where they get 8 servings from, this lasts me maybe 3 meals....It's really a hearty dish, so save it for a cold day (some of us still have a few left, despite the advent of spring). Enjoy! (8 servings as a side dish, less as an entree) From: karpen@nrlfs1.nrl.navy.mil (Judy Karpen) @Newsgroups: rec.food.veg MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: BRIAMI - Greek vegetable casserole Categories: Vegetarian, Main dish, Side dish, Casseroles, Greek Servings: 6 1 Eggplant 2 lb Zucchini 4 md Potatoes 2 Green peppers 1 Red pepper 2 md Onions 1 c Olive oil 4 md Tomatoes 2 Garlic cloves 1 ts Sugar Salt & pepper; to taste (1) Prepare the vegetables: Cut the eggplant, zucchini and potatoes in bite sized chunks (do not peel the zucchini or the eggplant). Remove the stems and seeds from the peppers and slice them into strips. Peel and slice the onions. Dice the tomatoes. (2) Saute' the vegetables except the tomatoes in the olive oil in small batches. Saut' each batch for 2 or 3 minutes, then remove from the pan, trying to drain some of the oil so that enough oil is left for the next batch. When you're done, most (if not all) of the oil should be gone from the pan. (3) Place the saute'ed vegetables in a baking dish and toss them briefly so that you won't get only one kind of vegetable in one place. (4) Add the tomatoes into the pan and saut' for a couple of minutes. Crush the garlic and add to the tomatoes. Add the sugar, salt and pepper to taste and simmer for another minute. (5) Pour the tomato sauce on top of the vegetables and bake at 350 deg. F or until the vegetables are tender. (6) Serve with plenty of fresh bread and, if you like, some feta cheese on the side. RATING Difficulty: easy. Time: 30-45 minutes preparation, 1 hour baking. Precision: No need to measure. CONTRIBUTOR Kriton Kyrimis Princeton University, Computer Science Dept., Princeton, New Jersey, USA kyrimis@princeton.edu allegra!princeton!kyrimis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Baked Spinach Categories: Vegetables, Appetizers, Casseroles Servings: 6 1/2 c Butter 8 oz Cream Cheese 2 pk Frozen Spinach 1 pk Lipton Onion Soup Mix Breadcrumbs Melt butter in a large frying pan. Add 2 packages of spinach. Break up and stir. Add cream cheese and onion soup mix. Stir well. Place in a casserole. Top with breadcrumbs and bake at 300oF for 45 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Spinach and Artichoke Casseroles: Categories: Vegetables, Casseroles Servings: 10 1 pk Artichoke hearts, frozen -(9oz), defrosted OR: 1 cn Artichoke hearts (14oz) 3 pk Chopped spinach, frozen -(10oz), defrosted 1/2 lb Cream cheese 2 tb Mayonnaise 4 tb Butter or olive oil 6 tb Milk Pepper to taste 1/3 c Parmesan or romano cheese, -fresh grated Serves 10 If frozen artichokes are used, cook according to instructions. Do not overcook. Drain the artichokes, and place them on bottom of a 3-quart casserole. Squeeze as much moisture as possible from the spinach, and layer it on top of the artichokes. In an electric mixer blend the cream cheese, mayonnaise, and butter or oil until light and fluffy. Gradually beat in the milk, and spread this mixture over the top of the spinach. Sprinkle with pepper and the cheese. Bake, uncovered, at 375 degrees for 40 minutes, or until the top is lightly browned. You can refrigerate this dish after putting it together and before baking it, but if it is chilled, slightly increase the baking time. Serves 10 to 12. From: "The Frugal Gourmet" by Jeff Smith, Ballantine Books, 1984. Shared by June Hoffman 3/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Savory Beef Categories: Casseroles, Beef Servings: 4 MMMMM---------------------------LISA HLAVATY-------------------------------- 2 lb Round steak;cut into 1/2 Inch cubes 3 tb Oil 1 lg Onion; chopped 1 Clove garlic; minced 3 tb Flour 3 oz Can of mushrooms; undrained 1/2 c Chopped celery 1 c Sour cream 8 oz Tomato sauce 1 ts Salt Pepper Chopped celery, for garnish Chopped chives; for garnish In a large saucepan, heat oil. Add beef. Brown. Add onion and garlic. cook, stirring, until onions are transparent. Add flour, stirring until beef cubes are coated. Add mushrooms with juice and celery. In a small bowl, combine remaining ingredients. Mix well. Pour over meat. Toss well. Remove from heat. Turn mixture into a greased 2 quart casserole dish.Cover. Bake at 325 for 1 1/4 to 1 1/2 hours until meat is tender. Sprinkle with chopped celery and chives. Source: MGR recipes MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Tony's Manicotti with Four Cheeses Categories: Casseroles, Vegetarian Servings: 6 1 lg Onion; minced 1 lb Mushrooms, sliced 1/2 c Butter or margarine 1/2 c Flour 4 c Milk 1 1/2 c Parmesan cheese, grated Salt to taste Pepper to taste 12 Manicotti shells 1 lb Ricotta 4 oz Mozzarella cheese, diced 1/2 c Romano cheese, grated 1/4 c Walnuts, finely chopped 1/4 c Parsley, chopped 3 Eggs 1 ds Nutmeg 1. Saute onion and mushrooms in butter 5 minutes; stir in flour. 2. Gradually stir in milk; stir over low heat until sauce bubbles and thickens. 3. Stir in 1 cup Parmesan cheese and salt and pepper to taste; set aside. 4. Cook manicotti shells according to package directions; drain and cover with cold water. 5. Mix together ricotta, mozzarella, Romano and remaining Parmesan cheese; add walnuts, parsley and eggs. 6. Season to taste with salt, pepper and nutmeg. 7. Drain manicotti shells; stuff with cheese mixture. 8. Place shells side by side in a greased shallow baking pan; spoon sauce over all. 9. Bake in preheated 400'F. oven 20 to 25 minutes, or until bubbly and golden. Posted by Fred Towner MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Viennese Puff Categories: Casseroles, Pork Servings: 3 1 c Bread crumbs 1 lb Sausage meat 3 tb Butter or margarine 1/4 ts Curry powder 1/2 ts Salt 1/2 ts Pepper 1 sm Onion, chopped 1/2 c Grated Cheddar cheese 1/2 c Flour 1 c Milk 1 Egg, fork beaten Sprinkle crumbs evenly over bottom of baking dish about 8 x 8 inches. Pat sausage meat on waxed paper to size of dish. Invert over crumbs and remove paper. Cover. Bake in 350 F oven for 30 minutes. Drain off as much fat as you can manage without disturbing meat. While meat is cooking, melt butter in medium size saucepan. Add curry, salt, pepper, onion and cheese. Stir until cheese is melted. Stir in flour. Add milk and beaten egg. Stir vigorously until thickened. It will be thick. Remove from heat. When ready, remove sausage meat from oven. Drain. Spread mixture evenly over the meat. Leave uncovered. Return to oven and bake at 400 F for 30 minutes until golden brown. Serves 3-4. Recipe can be doubled and baked in 9 x 13 inch pan. Source: Company's Coming: Casseroles By Jean Pare' MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Hamburger Pacific Categories: Casseroles, Hamburger Servings: 8 2 tb Cooking oil 2 lb Ground beef 1 md Chopped onion 1/4 ts Garlic powder or Minced garlic clove 2 ts Salt 2 ts Pepper 10 oz Sliced mushrooms, drained 10 oz Cream of tomato soup 14 oz Cream corn 2 c Fresh chop suey vegetables 3 c Cooked noodles Paprika Heat oil in frying pan. Add next 5 ingredients. Saute until no trace of pink remains in meat. Turn off heat. Drain and discard fat. Add mushrooms, soup and corn to meat. Stir. Empty in 2 quart casserole. Spread chop suey vegetables over meat mixture. Prepare noodles as directed on package. Drain. Arrange over vegetables. Sprinkle with Paprika for colour. Cover. Bake in 350 F oven for 40 minutes until hot. Serves 8. Source: Company's Coming: Casseroles By Jean Pare' Shared by Kaitiln Young MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Curried Hash Categories: Casseroles, Hamburger Servings: 6 1 tb Cooking oil 1 1/4 lb Ground beef 3/4 c Chopped onion 1 ts Salt 1/2 ts Pepper 1/2 ts Sage 3 tb All purpose flour 2 c Milk 1 ts Curry powder Combine oil, ground beef and onion in frying pan. Brown, stirring frequently to break up. Sprinkle with salt, pepper and sage. Stir in flour until well mixed with meat mixture. Add milk all at once. Stir as it boils and thickens. Stir in curry powder. Add more liquid if needed, especially when reheating. Ready to eat or put in casserole. Cover. Bake in 350 F oven for 20 minutes. Serve with rice or oodles of noodles. Source: Company's Coming: Casseroles By Jean Pare' Shared by Kaitlin Young MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Pheasant Wild Rice Casserole Categories: Casseroles, Poultry Servings: 6 Ingredients: 1 c Uncooked wild rice 1 Stick margarine or butter 1 sm Can sliced mushrooms 1 1/2 c Milk 1 sm Jar pimento, diced -(optional) Salt and pepper 1 Onion, chopped 1/4 c Flour 1 1/2 c Chicken broth 2 c Pheasant, cooked, diced 2 tb Parsley flakes 1/2 c Slivered almonds Directions: Prepare wild rice according to package directions. Saute onion in butter until tender. Remove from heat; stir in flour until smooth. Drain mushrooms reserving liquid. Add enough broth to liquid to measure 1 1/2 cups. Gradual stir into flour mixture, add milk, cook stirring constantly until thick. Add rice, mushrooms, pheasant, pimento, parsley, salt and pepper. Place in 2-quart. casserole. Sprinkle with almonds. Bake at 350 degrees for 25-30 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: HUEVOS RANCHERO CASSEROLE SOUFFLE Categories: Cheese/eggs, Casseroles, Vegetarian, Pruess Servings: 12 1 1/2 tb Unsalted butter; softened 6 Bell peppers, about 6" long 12 Eggs; separated 4 c Shredded Cheddar cheese 2 c Fresh or frozen corn kernels 1 c Milk 2 Fresh jalapeno peppers - seeds & membranes removed - and minced, -=OR=- - Use pickled jalapenos tha - have been rinsed - and prepared the same way 1 ts Salt; or to taste Freshly ground black pepper 6 c Purchased or homemade salsa - warmed PREHEAT OVEN TO 450F. Butter a 9-by-13-inch oven-proof glass or earthenware casserole dish. Make an incision along the length of each bell pepper and remove the stem, seeds and membranes, keeping the peppers whole. Fill a medium-size saucepan or skillet halfway with water and bring it to a boil. Add the peppers, let the water return to a boil and cook until the peppers are just softened, about 3 minutes. Remove and blot them very dry with paper towels. Let them cool completely and then line the bottom of the casserole with them. Separate the eggs into 2 large bowls. Beat the yolks until smooth, then stir in the cheese, corn, milk, jalapeno peppers and salt and black pepper. Whisk the whites until soft peaks form, then fold them into the yolk mixture, gently stirring just until almost blended. Scrape the mixture into the prepared dish and transfer it to the middle rack of the preheated oven. Bake just until the eggs are puffy and the top is lightly browned, about 7 minutes. Reduce the heat to 325F and continue cooking until the eggs are baked through but not dry, 22 to 25 minutes. Test by inserting a knife into the center. It should come out almost clean. Remove the pan and let it sit for a few minutes before cutting the casserole into 12 rectangles. Serve each portion with some salsa spooned on top. JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Barbecued Ribs Oriental Categories: Casseroles, Meats, Pork Servings: 6 5 lb Pork spare ribs 1 1/2 ts Salt 1 Beef bouillon cube 3/4 c Water,boiling 1 ts Oil 1 cn Pineapple,crushed,undrained 1/4 c Brown sugar,dark,firm packed 1 ts Onion powder 1/4 ts Garlic powder 2 tb Worcestershire sauce 2 tb Cornstarch 1/4 c Water,cold 1. Cut ribs to form individual portions; sprinkle with 1 teaspoon salt. 2. Place ribs on a rack in a shallow baking pan; bake in preheated 375'F. oven until almost tender, 1 1/2 to 2 hours. Drain off fat. 3. Meanwhile, dissolve bouillon cube in boiling water in a medium-size saucepan. 4. Add oil, pineapple, brown sugar, onion powder, garlic powder, Worcestershire sauce and remaining salt; bring to a boil. 5. Reduce heat and simmer, uncovered, 5 minutes. 6. Combine cornstarch with cold water in a small bowl; stir into sauce mixture. Cook and stir until thickened. 7. Spoon sauce over drained, baked ribs. 8. Increase oven temperature to 425'F.; bake until nicely glazed, about 30 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: CHICKEN MUSHROOM PIE WITH DILL CRUST Categories: Chicken, Main dish, Casseroles Servings: 6 2 1/2 c Chicken; diced cooked 1 c Cream of celery soup 2 Jars Mushrooms; (2.5 oz. eac 1/2 c Celery; sliced 1/2 c Green pepper; diced 1 ts Steak sauce 1/2 ts Marjoram; crumbled 1/2 pk Piecrust mix 1/2 ts Dillweed DIRECTIONS: Combine chicken, celery soup, mushrooms with liquid, celery, green pepper, steak sauce and marjoram in a large skillet. Heat slowly until bubbly hot, about 10 minutes. Turn into a 4-cup shallow baking dish. Prepare piecrust mix, following label directions, adding dillweed with wa- ter. Roll out to fit top of baking dish; cover pie; turn edge under, flush with rim; flute. Cut a 6-inch "X" in center of pastry. Fold corners back. Bake in a very hot oven (450^F.) for 20 minutes or until crust is golden brown. Let stand 10 minutes before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Spam-Mac Casserole Categories: Meats, Casseroles Servings: 8 Ingredients: 1 (7 oz.) pkg. elbow macaroni 2 tb Margarine or butter 1/2 c Chopped onion 1 c Frozen peas and carrots 14 ts Pepper 2 c Milk 1 c Shredded Swiss cheese 1 cn (12oz.) Spam, cubed 2 tb Flour 1 ts Dijon mustard Buttered bread crumbs Directions: Prepare elbow macaroni according to package directions; drain. In medium saucepan, melt butter. Add oni9n, cook until tender. Stir in flour, mustard and pepper. Blend in milk. Cook, stirring constantly, until thickened and bubbly. Add cheese; stir until melted. Combine macaroni, Spam, peas and carrots, and cheese sauce. Pour into a 3-quart baking dish. Top with bread crumbs. Bake in 350 degree oven until hot and bubbly, about 30 minutes. Refrigerate leftovers. 6 to 8 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Linda Kaysen's Mixed Bean Casserole Categories: Meats, Casseroles Servings: 6 Ingredients: 1 cn (16 oz.) French style green -beans, drained 1 cn (16 oz.) lima or northern -beans, drained 1 cn (16 oz.) kidney beans, -drained 1 cn (16 oz.) pork and beans 1 md Onion, chopped 1 cn (12 oz.) spam and cubed 1/2 c Brown sugar 1 c Ketchup 1 tb Mollasses 1 Green pepper, diced 1 tb Worcestershire sauce 4 tb Vinegar 1 tb Dried mustard Directions: Combine all ingredients in a 3-quart casserole pan. Bake in a slow oven (about 300-325) for two hours. Cool for 10 minutes before serving. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Vericheesey Casserole Categories: Casseroles, Rice, Cheese Servings: 8 1 ts Vegetable oil 1 c Chopped onion 3 Garlic cloves, minced 1 c Chopped mushrooms 1 ts EACH dried basil, thyme, -marjoram, and cumin 2 c Cooked beans 2 c Cooked brown rice 3 Eggs, slightly beaten 2 c Low fat cottage/ricotta -cheese (or combination) 1/4 c Crumbled Feta cheese -(optional) 2 tb Soy sauce Salt Black pepper Cayenne to taste 2 md Tomatoes, sliced 1/2 c Grated parmesan cheese 1/2 c Fine dry bread crumbs Preheat oven to 350F. Heat oil in large skillet; saute onion, garlic and mushrooms until onion is nearly soft. Add all remaining ingredients except final three. Mix well and spread mixture in a large greased or sprayed shallow baking dish. Arranged tomato slices over the top. Mix together parmesan and crumbs and sprinkle over tomatoes. Bake for 40 minutes. Makes 8 servings. Origin: Appeal, Quarterly magazine put out by Overwaitea and Save on Foods. Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Chicken Rice Casserole Categories: Chicken, Rice, Casseroles Servings: 1 1 c Instant rice 1 cn Cream of chicken soup 1 cn Cream of mushroom soup 1/2 pk Dry onion soup 1 1/2 cn Water 1 c Whole chicken Servings: 1 Mix all ingredients except chicken in a 9 x 13-inch baking pan. Add cut up chicken parts, skin side up. Bake covered 2 hours at 350 degrees or 3 hours at 300 degrees. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Beef, Brown Rice and Feta Casserole Categories: Beef, Main dish, Casseroles Servings: 1 6 Dried mushrooms 2 c Cooked brown rice 1 1/2 c Cooked beef chunks 3 oz Crumbled feta cheese 6 Pitted black olives 2 tb Parmesan cheese 1 Chopped onion 1 tb Oil 1 1/2 c Canned tomatos 1 Minced garlic clove Servings: 1 Freshly ground pepper Put the dried mushrooms in 1/2 cup hot water and let stand 20 minutes. Saute the onion in the oil slowly for 5 minutes, then add the tomatos and garlic, and let cook gently uncovered about 10 minutes. Pepper to taste, then add the dried mushrooms, cut in quarters if large, with any tough stems removed, and the mushroom soaking liquid. Cook another 5 minutes. Preheat oven to 400 degrees. Line the bottom of 1 1/2 qt casserole with 1 cup of the rice, add the cooked beef, and strew over the top the feta cheese, the olives, and half the sauce. Add the remaining rice and the rest of the sauce, and sprinkle with Parmesan. bake 20 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Corned Beef Casserole Categories: Beef, Casseroles Servings: 1 8 oz Uncooked elbow macaroni 2 cn Chicken and mushroom soup 2 1/2 c Milk 12 oz Canned corned beef 1 1/2 c Grated cheddar cheese 2 sm Sauteed onions Servings: 1 Mix all ingredients and let stand overnight in refrigerator or for at least 12 hours. Cover with buttered crumbs and pour into a large casserole. Bake 1 1/2 hours at 350 degrees. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Pork Steak Casserole Categories: Pork, Casseroles Servings: 1 4 Cubed pork steaks 2 1/2 ts Flour 1 cn Cream of mushroom soup 1 c Milk Servings: 1 Carrots sliced thin Onions sliced thin Potatoes sliced thin Brown steaks well in frying pan. Remove meat - add flour, soup and milk to fry pan and simmer a few minutes. layer in casserole the potatoes and carrots and onions. Top with meat and season with salt and pepper. Top with soup mixture and bake at 350 degrees about 1 1/ 2 hour or until done. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Hamburger Corn Casserole Categories: Hamburger, Casseroles Servings: 1 1 lb Hamburger 1 Diced medium onion 8 oz Pkg cooked noodles 12 oz Can corn 1 cn Cream of mushroom soup Servings: 1 Salt and pepper to taste Brown hamburger and onion. Layer noodles, corn and hamburger in buttered casserole. Cover with soup. Repeat layers. Season with salt and pepper. White sauce may be used with soup. bake for 1 hour at 350 degrees. Makes 6-8 servings. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Sauerkraut Casserole Categories: Main dish, Casseroles Servings: 6 1 lb Italian sausage, mild -cut into 1-inch slices 1 Onion, lg. -chopped 2 Apples; peeled and quartered 1 cn Sauerkraut, 27oz; undrained 1 c -water 1/2 c Brown sugar; packed 2 ts Caraway seed In a skillet, cook sausage and onion until sausage is brown and onion is tender; drain. Stir in apples, sauerkraut, water, brown sugar and caraway seed. Transfer to a 2-1/2 quart baking dish. Cover and bake at 350F for 1 hour. Garnish with snipped parsley if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Savory Chicken Potpies Categories: Poultry, Casseroles, Main dish Servings: 6 5 lb Roasting chicken (OR two 2 -1/2 Lb) 1 lg Onion, peeled and quartered 3 Leafy celery tops 3 Sprigs fresh parsley 1 ts Salt 10 Peppercorns 1 Bay leaf 2 c Water PASTRY: 2 c All-purpose flour, insifted 3/4 c Shortening Ice water 1 lb Small carrots, pared, cut -1/2-inch long 1/2 pk Frozen pearl onions (1/2 Lb) 2 lg Celery stalks, diagonal cut -1/4-inch long 3/4 c Milk 1/2 c All-purpose flour, unsifted 3/4 ts Poultry seasoning 1/2 ts Salt 1/4 ts Pepper 1 lg Egg yolk, beaten with 1 Tbl -water STOCK: STOCK: Place chicken in 6-quart kettle along with the rest of stock ingredients. Bring to a boil over high heat. Reduce heat; simmer, covered, for about 1 hour, or until chicken is tender. (About 45 minutes with 2 smaller chickens.) Meanwhile, make pastry. In medium bowl stir flour and salt together. With pastry blender, cut in shortening until mixture resembles coarse cornmeal. Sprinkle 1 tablespoon of ice water at a time, over all of pastry mixture, tossing lightly with a fork after each addition and pushing dampened portion to side of bowl; sprinkle only dry portion remaining. Pastry should be just moist enough to hold together, not sticky. (4 to 6 tablespoons ice water.) Shape into a ball; flatten and wrap in plastic wrap; refrigerate until ready to use. Remove chicken from kettle to bowl; cool until easy to handle. Discard skin and bones. Cut chicken meat into 1-inch pieces (4 to 5 cups). Strain stock into large saucepan. Bring to a boil. Add carrots, pearl onions, and celery. Cook, covered, for 5 to 10 minutes, until vegetables are just tender. In 2-cup measuring cup, measure milk; whisk in flour, poultry seasoning, salt, and pepper until smooth. Stir into vegetable-stock mixture; bring to a boil, stirring constantly. Reduce heat; boil 1 minute. Add cut-up chicken; mix well. Divide mixture among six 1 1/3-cup casseroles or seperate baking dishes. Preheat oven to 400F. Remove pastry from refrigerator. On lightly floured surface, cut pastry into 6 equal pieces. Flatten and evenly roll each piece to a circle the same diameter as the top of a casserole. Cut a cross, 1 1/2 inch across, in the center of each. Lightly moisten edges of casseroles with pastry brush and water. Place pastry circles on top of each casserole. Use knife tip to turn back the four corners in center of pastry, exposing filling. Firmly press edge of pastry to casserole with table fork. Place casseroles on large baking tray or rimmed cookie sheet. Bake for 30 minutes or until filling is bubbly. Remove from oven. Brush crusts with egg yolk mixture. Return to oven; bake for 5 minutes longer, or until pastry is golden-brown. Makes 6 servings. [McCall's COOKING SCHOOL No 12] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Mirliton El Casserole Categories: Creole, Hamburger, Casseroles Servings: 4 1/2 lb Ground beef 2 tb Vegetable oil 1/2 c Onion,chopped 1 tb Green bell pepper,chopped 2 c Mirlitons,chopped(2 med) 1 1/2 ts Salt 1/2 ts Black pepper 2 tb Butter or margarine 1 tb Parsley,chopped 1/4 c Bread crumbs 1. In skillet, brown meat in vegetable oil. 2. Add onion, bell pepper, mirlitons, salt and pepper; cook slowly until well done (about 30 minutes). 3. Fill buttered casserole with mirliton mixture, mixing in parsley. 4. Top with bread crumbs and bake in preheated 350'F. oven 20 minutes. NOTE: Squash may be substituted for mirlitons. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Chicken Delish Categories: Casseroles, Main dish, Poultry, Pillsbury Servings: 6 2 c Flour 3 ts Baking powder 1/2 ts Salt 1/2 c Butter 1 Egg, unbeaten 1/2 c Milk MMMMM-------------------------CHICKEN FILLING------------------------------ 3 c Chicken, cooked 1 c Ham, cooked 8 oz Mushroom stems & pieces, Drained 1/2 c Flour 1/2 c Almonds, toasted, sliced MMMMM------------------------------BROTH----------------------------------- 2 c Chicken broth, hot 1 c Cream, light 1 ts Salt 1/2 ts Nutmeg 1/4 ts Allspice 1/8 ts Pepper Sift together flour, baking powder and salt into mixing bowl. Cut in butter until particles are fine. Combine egg with milk. Add to dry ingredients; stir until dough is formed. divide into 2 parts, one slightly larger. Roll out larger piece on floured surface to a 15X12-inch rectangle. fit into an ungreased 12X8-inch baking dish, pressing dough against sides and bottom of dish. CHICKEN FILLING: Combine chicken, ham, mushroom pieces, flour and almonds. Turn into pastry-lined pan. Roll out remaining dough to a 12X7-inch rectangle. Cut lengthwise into 1-inch strips. Place 4 strips lengthwise over filling. Cut remaining strips in half and place crosswise over filling making a lattice top. BROTH: Combine broth, cream, salt, nutmeg, allspice and pepper. Pour over lattice top. Bake at 375 degrees for 45 to 50 minutes until golden brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Potato Pot Pie Categories: Main dish, Casseroles, Poultry, Brand name Servings: 6 8 oz Mushroooms, sliced 1 1/2 c Dressing, Miracle Whip 2 tb Dressing, Miracle Whip 2 c Chicken or turkey, cooked, Chopped 10 oz Vegetables, mixed, frozen, Thawed and drained 1/4 c Onion, chopped 1/4 c Flour 1 1/4 c Milk 1 ts Basil, leaves, dried 1/2 ts Salt 1/2 ts Pepper 1 1/2 c Cheese, cheddar, shredded 2 c Potatoes, mashed, hot Cook mushrooms and onions in 2 tb dressing over med-high heat. Add flour and seasonings; gradually add milk, stirring until thickened. Stir in 1 cup dressing, turkey, vegetables and 1 cup cheese; cook 5 minutes. spoon mixture into 1 1/2 quart cassrole. Stir 1/2 cup dressing into potatoes. Top casserole with potato mixture; broil until golden. Sprinkle with remaining cheese; broil until cheese begins to melt. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: AUNTIE'S CHICKEN CASSEROLE Categories: Casseroles, Poultry Servings: 4 8 oz Macaroni, uncooked 4 Eggs, hardboiled, chopped 2 c Chicken, cooked, chopped 2 c Milk 1/2 lb Cheese, velveeta or preferen 1 cn Cream of mushroom soup 1 cn Cream of chicken soup Mix all the ingredients together and refrigerate overnight, be sure to cover. take out 1 hour before cooking. Bake 1 hour at 350. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: EASY CHICKEN CASSEROLE Categories: Casseroles, Poultry Servings: 4 4 Chicken breasts, boneless 1/4 c Breadcrumbs, buttered 4 Cheese, swiss or monterey ja 1 cn Mushroom soup 1/4 c Wine, sherry or white Completely coat the inside of your casserole with mayonnaise. Cover chicken with cheese. Mix the soup and the wine and pour over all. Cover with crumbs and bake at 350 for 30-45 minutes or until chicken is tender. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: PENNSYLVANIA CHICKEN CASSEROLE Categories: Casseroles, Poultry Servings: 6 1/2 pk Noodles, egg, cooked 3 tb Olive oil 1 1/2 c Celery, chopped 1/2 c Pepper, green, chopped 1/4 c Onion, chopped 1 cn Cream of chicken soup 2/3 c Milk 1/2 c Sour cream 2 c Cheese, cheddar, shredded 2 c Chicken, cooked, chopped 1 cn Mushroom pieces, small 4 oz Pimento, drained, diced 1/2 ts Salt 1/4 ts Nutmeg 1/8 ts Pepper 1/2 c Almonds, toasted, slivere In a large skillet, heat oil. Add celery, peppers and onion. Cook until tender. Stir in soup, milk, sour cream and cheese. heat on low until cheese melts. Combine noodles, cheese sauce, chicken, mushrooms, pimento and seasonings. Pour into 3-qt baking dish and top with almonds. Bake in 350 oven for 40 minutes or until hot and bubbly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: BRISKET OF BEEF Categories: Main dish, Beef, Casseroles Servings: 6 3 lb Brisket 1 c Stewed tomatoes 1 Onion soup mix 2 c Water 6 Ginger snap cookies. Salt & pepper; to taste Walt: I have a great recipe for brisket of beef. It is easy, makes its' own great gravy and tastes even better as leftovers. This can be cooked either in slow cooker or the oven. Either way, put in the brisket, mix the onion soup with 2 cups of water and pour it over the meat. Pour the can of stewed tomatoes over the brisket. Place the cookies in the liquid, not on the meat. You can break them up to fit. Seal the pan securely with aluminum foil. (If in a slow cooker just put on the lid.) Bake at 325 for three hours without peeking !! Take out the meat, and slice it thinly against the grain and return it to the pan with the gravy. Reseal and bake at 225 for about one hour. Make sure all the meat slices are covered by the liquid so the meat does not dry out. This is tender and delicious. The gravy is great over rice or wide noodles. FROM: BARBARA ZEGER (BNTH32A) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Cheese-Beef Casserole Pie Categories: Hamburger, Casseroles, Cheese/eggs, Main dish Servings: 6 1 lb Ground beef 1 sm Package cream cheese 1 Can mushroom soup 1 c Canned corn with pimento 1 pk Refrigerated bisquits Brown ground beef in skillet; drain. Mix all but biscuits. Pour in 2 quart casserole. Top with bisquits. Bake at 350 for about 20 minutes. Source: Nancy Alexander (PBJF04B) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Lavinna Chicken Categories: Main dish, Poultry, Casseroles Servings: 4 2 lb Boneless chicken breasts, Skinned 1 Can cream of mushroom soup 3/4 c Broth 1 c Sour cream Dash of garlic Dash of onion Dash of curry 1 Jar whole mushrooms Paprika In a bowl mix soup, broth, sour cream, spices and mushrooms (drained). Place chicken in a shallow baking dish, do not overlap. Pour sauce over top. Sprinkle with paprika. Bake at 350 for 1 hour. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Baked Breast of Chicken Excelsior Categories: Main dish, Casseroles, Poultry Servings: 4 8 oz Chicken breast halves, Boned and skinned 1/2 c Butter or margarine, melted Garlic salt 1 ts Paprika 3 tb Lemon juice 1 c Sour cream, room temp. 1/2 c Sherry or broth 8 oz Canned mushroom pieces, Drained Dash of pepper MMMMM-------------------11/25 08:41 AM: BEST TO YOU------------------------ Preheat oven to 375. Sprinkle chicken with garlic salt to taste. Mix together melted margarine or butter, paprika and lemon juice. Brush chicken well with butter mixture and place in shallow baking pan. Bake, tented with foil, about 30 minutes or until tender, brushing with remaining butter mixture occasionally to keep from drying. In a bowl, blend together sour cream, sherry or broth, mushrooms, and pepper. Pour over chicken for last 15 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Bean and Sausage Casserole Categories: Casseroles, Vegetables Servings: 8 -Waldine Van Geffen 1 pk Frozen Lima Beans; 10oz 1 cn Baked Beans; 21oz 1 cn Kidney Beans; Drained 1 cn Great Northern Beans; 15-1/2 -oz, Drained 1 sm Onion; Chopped 1 lb Smoked Sausage; Cut 1" Piece 3/4 c Ketchup 2 tb Packed Brown Sugar 1/2 ts Salt 1/2 ts Dry Mustard 1/8 ts Pepper Heat oven to 400~. Rinse frozen lima beans with cold water to separate. Mix lima, baked, kidney and northern beans, onion and sausage in ungreased 2-1/2-quart casserole. Mix remaining ingredients; stir into bean mixture. Cover and bake 40 to 50 minutes or until hot and bubbly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Turkey/chicken Tetrazzini Categories: Poultry, Chicken, Casseroles, Italian Servings: 4 4 Chicken breast halves;cooked Or-- 3 c Turkey, cooked and cubed 1/2 lb Sliced mushrooms 2 tb Olive oil 2 tb Margarine 1 tb Tapioca flour 5 tb Flour (wondra) 2/3 c 1% milk 1 cn Chicken broth (14.5 oz) 2 tb Sherry 1/2 Med. Onion, diced 1/2 c Celery, minced 1/2 ts Dried thyme 1/2 ts Dried parsley 1/2 ts Garlic powder Salt, cayenne, to taste 8 oz Vermicelli pasta-- Broken and cooked 1/4 c Parmesan cheese Note: 1 more Tb flour can be substitute for tapioka flour but the sauce won't be as rich (note the 1% milk instead of half and half) Chop chicken (or turkey) and set aside. Saute mushrooms, onions, celery in 2 tbs olive oil. In a separate 9 or 10" fry pan, melt margarine and add flour and tapioka flour. Add broth and milk slowly, stirring constantly to keep smooth. When thickened add sherry and other seasonings. Mix together the chicken, sauce, mushrooms, vermicelli and parmesan cheese. Place in casserole and sprinkle lightly with parmesan cheese. Place under broiler until bubbly and slightly golden on top. DO NOT OVER BROWN: Sauce will become bitter! 11/29 7:41 pm-- Ron in Seattle MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Dutch Pot Pie Categories: Penndutch, Casseroles Servings: 1 3 Egg 1/2 c Milk 1 ts Soda 1/2 ts Salt Parsley, minced 1 tb Butter, melted 1/2 c Cream 3 c Flour Potato Butter Beat eggs, add milk, cream, soda, salt and melted butter. Mix well. Gradually add flour until dough is stiff enough to roll. (May require up to 4 cups). Roll on floured board and line a cooking kettle with the dough. Place a large piece of butter in bottom of kettle and add peeled and quartered potatoes alternately with small pieces of the dough. The top layer should be potatoes. Sprinkle with salt, pepper and minced parsley. Dot with butter. Add 1 1/2 to 2 cups water. Bake at 350-F about 3 hours. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Salt Pork, Beans and Hominy Categories: Penndutch, Casseroles Servings: 1 1/2 lb Soup beans 1/2 lb Salt pork 1/2 lb Hominy 1 pn Marjoram Wash the beans and cover with water and let soak over night. Cover hominy with water and also let stand over night. In the morning, drain off the water from both and combine the beans and the hominy and cover with fresh cold water. Wash the salt pork and lay in strips on the top. Season with salt & pepper and a pinch of sweet marjoram. Let mixture cook slowly for about 5 hours, adding more water as necessary. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Breakfast Casserole (Pensylvannia Dutch "Cowboy") Categories: Breakfast, Casseroles, Beef Servings: 6 6 Large eggs 1 ts Salt 2 Slices white bread, cubed 1 c Sharp/mild cheddar shreds * 2 c Milk 1 ts Dry mustard 1 lb Sausage browned * Use either sharp or mild Shredded Chedder Cheese. ~--------------------------------------------------------------------- ~--- Beat eggs, add milk, salt and mustard, mixing well. Grease bottom of 9 x 13 baking dish. Place in layer of bread cubes, the sausage, then cheese. Pour egg mixture over the top. Refrigerate overnight. Bake at 350 degrees F. for 45 minutes. Let stand about 5 minutes before cutting. NOTE: For 8 people use 3 slices of bread and 8 eggs. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Bacon and Egg Casserole Categories: Eggs, Casseroles, Breakfast Servings: 10 1/4 c Margarine, melted 2 c Onion/garlic croutons 2 c Milk 1 tb Prepared mustard 2 c Unseasoned croutons 2 c Cheddar cheese, grated 6 Eggs 10 Slices bacon Cook bacon cripsly and crumble Coat a 9x12x2 cassrole dish with vegetable spray. Place croutons in casserole and pour margarine over them. Sprinkle grated cheese over all. Mix milk, eggs and mustard and pour over cheese. Sprinkle bacon crumbs over all. Bake at 325 degrees F for 45 minutes. Allow casserole to stand for 15 minutes. From the package of Bryan Bacon Posted by: Grandma Sheila (Exner) July 1991 Courtesy of Shareware RECIPE CLIPPER 1.1 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Pineapple-Barbecued Lamb Spare Ribs Categories: Casseroles, Meat Servings: 4 3 lb Lamb spare ribs 1 cn Pineapple,crushed(8oz) 1/4 c Vinegar 1 Garlic clive,finely chopped 1/4 c Honey 1 ts Worcestershire sauce 1 ts Salt 1/8 ts Pepper 1/4 ts Ginger 1. Place spare ribs on a rack in a shallow roasting pan; bake in preheated 325'F. oven 1 1/2 hours. 2. Drain off drippings. 3. Combine remaining ingredients, mixing well; pour over lamb. 4. Bake 45 minutes, basing lamb with pineapple mixture frequently during baking period. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Tangy Short Rib Barbecue Categories: Casseroles, Meat Servings: 6 5 lb Beef short ribs 2 tb Oil 1 c Onions,chopped 1 1/4 c Catsup 3/4 c Water 1/4 c Worcestershire sauce 1/4 c Vinegar 2 tb Brown sugar 2 ts Salt 1. Cut ribs into individual portions, about 2 1/2 inches wide; trim excess fat. 2. Place ribs on a rack in a foil-lined roasting pan; bake in preheated 450'F. oven until browned, about 20 minutes. 3. Reduce oven temperature to 350'F. 4. Remove beef and rack from the pan; pour off fat. 5. Return beef to the pan without the rack. 6. Heat oil in a saucepan; add onions and saute 2 minutes. 7. Stir in remaining ingredients; bring to a boil. 8. Reduce heat and simmer, uncovered, 2 minutes; pour over beef to coat. 9. Cover and bake in 350'F. oven until beef is fork-tender, about 2 hours, spooning sauce over beef once. 10. Skim excess fat from sauce in pan. 11. Arrange beef on a platter; serve with pan sauce. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Oven-Barbecued Turkey Legs Categories: Casseroles, Poultry Servings: 6 1/4 c Flour 1 ts Salt 1/2 ts Chili powder 1/4 ts Pepper 6 Turkey legs,small 1/4 c Corn oil 1/2 c Barbecue sauce 1/2 c Water 1 Chicken bouillon cube,crush 1. Mix flour with salt, chili powder and pepper; dredge turkey legs with flour mixture. 2. Heat oil in a large skillet; brown turkey, turning to brown all sides. 3. Remove turkey to a 13x9x2-inch pan. 4. Combine barbecue sauce, water and bouillon cube; spoon over turkey. 5. Cover pan with foil; bake in preheated 325'F. oven 1 hour. 6. Uncover and bake 1 hour, until turkey is tender, basting frequently. NOTE: Delicious teamed with pan-baked potato halves, fresh zucchini and a hot peach or pear half! MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Rhubarb Pork Chop Casserole Categories: Casseroles, Pork Servings: 4 4 Pork loin chops, 3/4 inch -thick 1 tb Cooking oil Salt and pepper to taste 3 c Soft bread crumbs 3 c Sliced fresh or frozen -rhubarb, 1 inch pieces 1/2 c Packed brown sugar 1/4 c All-purpose flour 1 ts Ground cinnamon In a large skillet, brown pork chops in oil and season with salt and pepper. Remove to a warm platter. Mix 1/4 cup pan drippings with bread crumbs. Reserve 1/2 cup; sprinkle remaining crumbs into a 13" x 9" x 2" baking dish. Combine rhubarb, sugar, flour and cinnamon; spoon half over the bread crumbs. Arrange pork chops on top. Spoon remaining rhubarb mixture over chops. Cover with foil and bake at 350 degrees for 30-45 minutes. Remove foil. Sprinkle with reserved bread crumbs. Bake 10-15 minutes longer or until chops test done. Yield: 4 servings. SOURCE: *Jeanie Castor, Decatur, IL, Country Woman Magazine Mar/Apr 93 POSTED BY: Jim Bodle 5/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Dairy Noodle Casserole Categories: Casseroles, Side dish Servings: 1 3/4 c Skim milk 1 1/2 tb Cornstarch 2 tb Minced fresh parsley 1 ds Of worcestershire sauce 2 c Tender cooked medium egg Noodles drained 16 oz Low fat cottage cheese 1/2 c Plain low fat yogurt 1 cn (4-oz) drained mushroom Pieces 1 Minced onion Salt and pepper to taste 1 pn Cayenne pepper 1 pn Dry mustard 5 tb Grated sharp American cheese optional 2 tb Seasoned bread crumb Servings: 1 Blend milk and cornstarch in saucepan; cook mixture over low heat, stirring constantly, until it simmers and thickens. Stir in parsley, worcestershire, cayenne and mustard. In nonstick baking dish, combine milk mixture with noodles, cottage cheese, yogurt, mushrooms, onion, salt and pepper. Sprinkle top with grated cheese and bread crumbs. Bake uncovered, in preheated 350 degree oven for 30 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Quick Orzo Casserole Categories: Side dish, Casseroles Servings: 1 1 c Orzo 2 tb Butter 1 Fine chopped clove garlic 1/2 pk Dry onion soup mix 2 c Water or leftover veal Stock 6 oz Shiitake/white mushrooms Sliced 1/4 c Parsley chopped Brown the orzo and garlic in butter in a heavy casserole over medium heat, stirring constantly, 2 to 2 1/2 minutes until golden brown. Sprinkle on the onion soup mix and mix in. Add water or stock and stir well. Cover and simmer for 10 minutes. Add sliced mushrooms; do not stir. Cover and simmer for another 10 minutes. Sprinkle on and stir in parsley. Cover and let stand for 5-10 minutes until all liquid is absorbed into the pasta. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Broccoli Rice Casserole Categories: Casseroles Servings: 1 1 Box frozen broccoli 2 c Uncooked minute rice 2 cn Cream of mushroom soup 1 1/2 c Sauteed onions 16 oz Cheese whiz Servings: 1 Combine all ingredients and bake at 350 degrees for approximately 1 hour. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Irish Hot Pot Categories: Irish, Casseroles Servings: 6 6 md Potatoes peeled and sliced -thin 2 md Onions sliced thin 3 Carrots scraped and sliced -thin 1/4 c Cooked rice not instant 1 cn (14.5-oz) peas with liquid 1 pk (20-oz) sausage links/ -ground chuck browned in -amounts you like 1 cn (15-oz) condensed cream of -tomato soup diluted with a -soup can of water Salt and white pepper to taste In a buttered, 4 quart casserole layer the potatoes, onions and carrots, season each layer as you go with salt and pepper. Sprinkle with rice, then the peas with their liquid and top with the meat. Pour the diluted soup over all. Bake, covered, in a 375 degree oven for 1 hour. Remove cover, turn sausages and bake an additional hour, uncovered. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Shepherd's Pie Categories: English, Casseroles Servings: 6 5 lg Potatoes Salt 2 tb Butter/margarine 1 ds Milk/whipping cream Pepper 1 lb Lean ground beef 1 lg Tomato chopped 6 Sliced mushrooms 2 tb Chopped parsley 1 tb Tomato paste 1 ds Worcestershire sauce 1 c Brown gravy 1 pk (10-oz) frozen peas or 1 lb -peas shelled Cook potatoes in salted water to cover. Drain, cool and peel. Mash in large bowl with butter, milk and season to taste with salt and pepper. SEt aside. Saute beef until browned, stirring to keep meat crumbly. Season to taste with salt and pepper. Add tomatoes, mushrooms, parsley, tomato paste, worcestershire and gravy. Stir to mix. Add peas and cook about 5 minutes. Turn mixture into casserole. Spread potatoes evenly over meat. Bake at 400 degrees 40 minutes until top is crispy brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Beef Nacho Casserole Categories: Beef, Casseroles, Main dish Servings: 6 1 lb Ground beef 12 oz Chunky salsa (1 jar) 1 c Sweet corn 3/4 c Mircale Whip(R) 1 tb Chili powder 2 c Tortilla chips (crushed) 2 c Colby/Monterey Jack cheese 1>. Heat oven to 350°F. Brown meat; drain. Stir in salsa, corn, Miracle Whip(R) and chili powder. 2>. Layer 1/2 meat mixture, chips and cheese in 2-quart casserole. Repeat layers. 3>. Bake 20 minutes or until thoroughly heated. Top with shredded lettuce and chopped tomato, if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Baked Spanish Eggs Categories: Eggs, Casseroles, Breakfast Servings: 6 3 Corn tortillas, cut into -1-inch squares 2 tb Olive oil 2 md Onions, quartered and thinly -sliced 2 Cloves garlic, minced 1 md Green pepper, diced 2 md Tomatoes, diced 6 Eggs, beaten 3 tb Low-fat milk 1 oz Can mild green chiles, -chopped 1/2 ts Ground cumin 1/2 ts Dried oregano 2 To 3 tb minced fresh -cilantro or parsley Servings: 6 salt and freshly ground pepper to taste Preheat the oven to 350 degrees. Heat a large skillet. Toast the cut tortillas on the dry skillet over moderate heat, stirring occasionally, until they are crisp. Transfer to a plate to cool. Heat the oil in the same skillet. Add the onions and saute over moderate heat until transplucent. Add the garlic and pepper and saute until the onion turns golden and the peppers soften. Add the tomatoes and saute for another 2 to 3 minutes, just until they soften a bit. Combine the beaten eggs with the milk in a mixing bowl. Stir in the mixture from the skillet, the tortilla bits, and all the remaining ingredients. Oil two 9-inch pie tins and divide the mixture among them. Bake for 25 to 30 minutes, or until set and golden on top. Let stand for 10 minutes before serving, then cut into wedges to serve. Source: Vegetarian Celebrations by Nava Atlas MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Onion Casserole #2 Categories: Casseroles, Cheese Servings: 6 4 md Onions, sliced 3 tb Butter or margarine 1 cn Sliced mushrooms, drained (2 -1/2 oz.) 1 ts Paprika 1 1/2 c Plain croutons 1/2 c Shredded carraway seed -cheese 1/2 c Shredded mild cheddar cheese 3 tb Grated Parmesan cheese 1 cn Cream of chickem soup (10 -3/4 oz.) Place onion and butter in a 3 quart casserole dish. Cook 7-10 minutes until tender. Stir halfway through cooking time. Blend in cream of chicken soup, paprika and mushrooms; cook two minutes more. Toss croutons with butter. Spoon over onion mixture. Sprinkle with cheeses, sprinkle with paprika as desired. Cook one to two minutes or until cheese is melted. SOURCE:* The Orignal Vidalia Onion Cookbook, compiled by Pam McIntyre, Published by: The Vidalia, Georgia Chamber of Commerce. POSTED BY: Jim Bodle 5/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Vidalia Sweet Onion Chicken Breast Casserole Categories: Chicken, Casseroles Servings: 2 1 Large chicken breast, split -and boned 2 tb Vegetable oil 2 Medium-sized potatoes, -peeled and sliced 2 Medium-sized Vidalia sweet -onions, peeled and Sliced 1 cn (10 3/4-oz) cream of -mushroom soup, undiluted Paprika Brown breast in oil and drain on paper towel. Oil a 1 1/2-quart casserole. Layer potatoes on bottom; follow with a layer of onions and top with a layer of mushroom soup. Gently, place chicken breast over soup and sprinkle with paprika. Cover tightly and bake at 350 degrees for 1 hour. Yield: 2 servings Source: The Berkshire Eagle April 22, 1991 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Potato-Cabbage Casserole Categories: Casseroles, Meats Servings: 4 1 1/2 lb Potatoes,Idaho,unpeeled(3lg) Water,boiling 1/2 lb Bacon,cut into 3" strips 1 c Onion,sliced 2 tb Flour 1/2 ts Thyme,dried 1/2 ts Salt 1 1/2 c Beer(12oz) 1/2 c Milk 6 c Cabbage,fine shredded(1.5lb) 1 c Swiss cheese,shredded 1. Steam potatoes in 1 inch boiling water 30 to 40 minutes, or until tender. 2. Slice potatoes, unpeeled, into 1/2-slices; set aside. 3. Cook bacon in a large skillet until crisp; set aside. 4. Pour off all but 2 tablespoons bacon fat; saute onion in same skillet until golden. 5. Stir in flour, thyme and salt. 6. Gradually add beer and milk; stir, over low heat, until mixture boils and thickens. 7. In 3-quart casserole, layer half the cabbage, potatoes, bacon, cheese and sauce; repeat with remaining ingredients. 8. Cover and bake in preheated 375'F. oven 30 minutes. 9. Uncover and bake 15 minutes longer, or until cabbage is tender. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Cheese-Ham Casserole Categories: Casseroles, Meats Servings: 8 1 pk Green beans,French cut(10oz) 4 tb Butter 1/4 c Onion,minced 4 tb Flour,all-purpose 1/2 ts Salt 1 1/2 c Milk 2 c Ham,cooked,chopped 2 Eggs,hard-cooked,chopped 1 c Cheddar cheese,shredded(4oz) 2 tb Pimiento,chopped 1 tb Parsley,chopped 1/2 c Croutons,herb-flavored,crush 1. Cook beans according to package directions; drain and reserve 1/2 cup liquid. 2. Melt butter in a 2-quart saucepan; saute onion. 3. Stir in flour and salt until well blended. 4. Remove from heat; stir in milk and reserved 1/2 cup liquid. 5. Heat to a boil, stirring constantly; boil and stir 1 minute. 6. Remove from heat; stir in ham, eggs, cheese, pimiento andparsley. 7. Place beans in baking dish; cover with ham sauce and sprinkle croutons over top. 8. Bake in preheated 350'F. oven 20 to 25 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Tangy Touchdown Casserole Categories: Casseroles, Meats Servings: 12 1 cn Pork and beans(31oz) 3/4 lb Kielbasa,sliced 1/4 c Brown sugar,firmly packed 1/4 c Onion,chopped 1/4 c Catsup 2 tb Green pepper,chopped 1/4 ts Chili powder 5 Pickles,Mexican,w/1T liquid 1 ds Garlic powder 1/8 ts Cumin 1. Place all ingredients in a greased 2-quart casserole; mix well. 2. Cover and bake in preheated 350'F. oven 35 minutes. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Peg's Pimiento Pigs Categories: Casseroles, Meats Servings: 4 1 pk Pork sausage links(12oz) 1 cn Pimientos(7oz) 3 tb Butter or margarine 2 tb Flour 1 c Milk 1/2 ts Salt 1/4 ts Nutmeg,ground American cheese,shredded Parsley sprigs(opt) 1. Brown sausage links in a skillet. 2. Wrap each browned link in a strip of pimiento; arrange in a buttered shallow baking dish in a single layer. 3. Melt butter in a saucepan; stir in flour to blend. 4. Add milk, stirring constantly; cook until slightly thickened and smooth. 5. Add salt, nutmeg and cheese. 6. Pour sauce over sausage; bake in preheated 350'F. oven 15 minutes. 7. Garnish with sprigs of parsley if desired. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Baked Potato Salad Categories: Casseroles, Vegetarian Servings: 4 3 Potatoes,Idaho,medium-size Water 1 1/3 ts Salt 2 tb Salad oil 1/2 c Onion,chopped 1 ts Mustard,prepard 1/4 ts Celery seed 2 tb Cider vinegar 1/2 c Green pepper,diced 1/4 c Carrot,shredded 1. Put potatoes in a large saucepan with 1 inch cold water and 1 teaspoon salt; bring to a boil. 2. Cover, reduce heat and simmer 25 minutes, until potatoes are tender; drain and cool. 3. Peel potatoes and slice 1/4-inch thick; set aside. 4. Heat oil in a medium-size skillet; saute onion until soft. 5. Stir in flour, mustard, celery seed and remaining 1/3 teaspoon salt. 6. Gradually add 1/2 cup water and vinegar; cook over low heat, stirring constantly, until mixture boils and thickens. 7. Combine potatoes, green pepper and carrots in a bowl; add sauce, mixing well. 8. Spoon half the mixture into a shallow 8x8-inch baking dish; sprinkle with 1/2 cup cheese. 9. Cover with remaining potato mixture and cheese. 10. Bake, uncovered, in preheated 350'F. oven 15 to 20 minutes, or until cheese is melted and vegetables are hot. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Potato & Egg Casserole Categories: Casseroles, Vegetarian Servings: 4 4 Potatoes,medium-size 1 ts Salt 1/4 ts Pepper 1/4 ts Nutmeg 3 tb Bacon fat 1/2 c American cheese,grated 4 Eggs 3/4 c Milk,evaporated,undiluted 1. Peel potatoes; slice thinly. 2. Sprinkle potatoes with salt, pepper and nutmeg. 3. Heat bacon fat in a skillet; add potatoes and cook until browned and tender, stirring frequently. 4. Spread potatoes evenly in a greased 1-quart casserole; sprinkle with cheese. 5. Break eggs carefully over cheese; cover with cream. 6. Bake in preheated 350'F. oven 15 to 20 minutes, or until eggs are set. 7. Serve at once. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Miss Allie's Chicken and Rice Casserole Categories: Casseroles, Main dish, Chicken Servings: 4 1 Chicken,3-4 lb* Salt Pepper 1 Onion,lg,mild,peeled/chopped 1 cn Mushrooms,drained (4 oz) 4 tb Butter,cut into small pieces 3 c Chicken stock,boiling 1 c Rice,long-grained,uncooked 1. Preheat oven to 350'F. 2. Place half of the chicken in a Dutch oven (or heavy casserole with tight-fitting lid) and season with salt and pepper. 3. Cover with the onions, mushrooms and half of the butter. Cover with remaining chicken, season, and dot with butter. Cover and bake for about 45 minutes. Remove chicken pieces; add rice and stir into cooking fat. Add the boiling stock. Place chicken over mixture. Recover and bake for about 1 hour, or until rice and chicken are tender and almost all liquid has been absorbed. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Schinkenfleckerln (Ham And Noodle Casserole) Categories: Casseroles, Main dish, Low-cal Servings: 2 1/4 c Skim milk 1 Egg, separated 1 tb Margarine, melted, divided 1/8 ts Pepper 5 oz Boiled ham, cut into -1/2-inch cubes 1 c Cooked noodles (medium -width) 1 ds Salt Preheat oven to 375F. In small mixing bowl combine milk, egg yolk, 2 1/2 teaspoons margarine, and the pepper, mixing thoroughly; add ham and noodles and stir well to thoroughly combine. In separate bowl beat egg white with salt until stiff but not dry; gently fold into noodle mixture. Grease 2-cup casserole with remaining margarine and spoon noodle mixture into casserole. Bake until browned on top, 45 to 50 minutes. Makes 2 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Best Broccoli Casserole Categories: Vegetables, Casseroles, Side dish Servings: 6 1 c Water 1/2 ts Salt 1 c Instant rice 1/4 c Butter 1/4 c Chopped onion 1/4 c Chopped celery 1 cn (10 3/4 oz.) cream of -mushroom soup 1 cn (10 3/4 oz.) cream of celery -soup 10 oz Pkg. frozen chopped -broccoli, thawed 1/2 c Diced process American -cheese Bring water and salt to a boil. Add rice; cover and remove from heat. Let sit for 5 minutes. Melt butter in skillet; saute' onion and celery until tender. In large mixing bowl, combine rice, celery, and onion with remaining ingredients. Pour into a greased 1 1/2 qt. casserole. Bake at 350 degrees for 1 hour. Serves: 6 From: "Taste of Home" Magazine MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Chicken And Rice Dinner Categories: Chicken, Rice, Casseroles Servings: 6 2 lb To 3 lb broiler/fryer -chicken, cut up 1/4 c (to 1/3 cup) flour 2 tb Oil 1 1/2 c Long grain rice 1 ts Poultry seasoning 1 ts Salt 1/2 ts Pepper 1 c Milk 2 1/3 c Water Chopped fresh parsley Dredge chicken pieces in flour. In a skillet, heat oil on medium and brown chicken on all sides. Meanwhile, combine rice, poultry seasoning, salt, pepper, milk and water. Pour into a greased 13x9x2" baking pan. Top with chicken. Cover tightly with foil and bake at 350 degrees for 55 minutes or until rice and chicken are tender. Sprinkle with parsley before serving. Serves: 4 From: "Taste of Home Magazine" MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Chicken Dressing Casserole Categories: Chicken, Casseroles, Main dish Servings: 6 2 Chickens - cooked and diced 1 6 oz pkg Stove Top herb -flavor 1 cn Crm of mushroom soup 1/4 c Margarine (melted) 2 Eggs - beaten 2 c Chicken broth 1/3 c Celery 1/3 c Onion 1/2 c Milk Combine all ingredients - mix well. Put in greased 13x9 dish or pan. Bake 45 min at 350. Let stand 15 min. 8-10 servings. "That's the official recipe but here's what I do. Since I'm so lazy I just buy the boneless skinned chicken breasts and poach them in the microwave. I don't use margarine, I use butter. It calls for 2 cups of broth but I just use one 14 1/2 oz can - works fine. And I don't put mine in a 13x9 pan - do you have any corning ware stuff? It fits real nice in their oval casserole ~ 2 quart I think." (Notes above by Chris) From: Christiane Stakely (SBHR84A) - Prodigy MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Chicken And Stuffing Casserole Categories: Chicken, Main dish, Casseroles Servings: 6 1/4 c Oil 1/2 c Flour 1/2 ts Paprika 1/4 ts Pepper 3 1/2 lb Broiler-fryer chicken, cut -up 1 cn Condensed cream of chicken -or Cream of mushroom soup 6 c Soft bread cubes (about 10 -slices) 1/4 c Butter, melted 1 c Milk 3/4 ts Salt 1/2 ts Rubbed sage 1/2 ts Dried thyme leaves 1/4 ts Pepper 1 Lg. stalk celery, chopped -(about 3/4 cup) 1 Med. onion, chopped (about -1/2 cup) Heat oil over medium heat in 10" skillet. Mix flour, paprika and 1/4 tsp. pepper. Coat chicken with flour mixture. Cook chicken in oil over medium heat 15 to 20 minutes or until brown. Heat oven to 350 degrees. Place chicken in ungreased 2 1/2 quart casserole or square baking dish, 9x9x2". Pour soup over chicken. Toss remaining ingredients. Mound mixture on chicken. Cover and bake 1 hour to 1 hour 15 minutes or until chicken is done. Serves: 6 From: Betty Crocker Recipe Booklet MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Fresh Vegetable Casserole Categories: Casseroles, Cheese, Vegetables Servings: 8 2 c Broccoli florets 1 1/2 c Sliced carrots 1 c Mayonnaise 1 c Shredded cheddar cheese (4 -oz.) 3 To 4 Drops Hot pepper sauce 1/4 ts Pepper 1/4 c Cooking sherry OR (optional) 1/4 c Dry white wine (optional) 1 1/2 c Sliced zucchini 1 c Sliced celery 1/2 c Diced green pepper 1/2 c Diced onion 1 tb Minced fresh parsley 1 tb Minced fresh basil 3 tb Butter or margarine 12 Saltines, crushed 1/3 c Grated Parmesan cheese Steam broccoli and carrots until crisp-tender; drain and set aside. In a large bowl, mix together mayonnaise, cheddar cheese, hot pepper sauce, pepper, and sherry if desired. Add broccoli, carrots, remaining vegetables, parsley and basil; stir gently to mix. Spoon into a greased 2 quart baking dish. Melt butter in a small saucepan. Add crushed saltines; stir until browned. Remove from heat and stir in Parmesan cheese; sprinkle over vegetables. Bake, uncovered, at 350 degrees for 30-40 munutes. Yield: 6-8 servings. SOURCE:*Audrey Thibodeau, Lancaster, NH, Country Magazine June/July 93 POSTED BY: Jim Bodle 6/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Chinese Green Bean Casserole Categories: Casseroles, Vegetarian Servings: 12 2 cn Green beans(16oz) 1 cn Bean sprouts,drained(16oz) 1 cn Cream/celery soup(10.75oz) 1 cn Onion rings,Frnch-fried(3oz) 1. Mix together green beans, bean sprouts and soup in a greased 2-quart casserole.~ 2. Bake in preheated 350'F. oven 30 minutes.~ 3. Sprinkle with onion rings; bake 5 minutes longer, or until onion rings are golden brown.~ MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Vegetable Bean & Noodle Casserole Categories: Casseroles, Vegetarian Servings: 8 1 1/2 c Onion,diced 1 1/2 c Celery,diced 3 tb Salad oil 1/3 c Flour,whole wheat 3 c Veggie broth 1 Potato,medium,peeled/grated 1/2 lb Mushrooms,fresh,sliced 1 Tomato,peeled/chopped 1/2 ts Rosemary 1/2 ts Thyme 1/2 ts Sage 1/2 ts Salt,seasoned 1/4 ts Pepper,seasoned 1/4 ts Mustard,dry 2 c Soy beans,cooked 3 c Noodles,whole wheat cooked 3 Tomatoes,medium-size,sliced 1/3 c Parsley,minced 1. Saute onion and celery in oil in a large Dutch oven until soft.~ 2. Stir in flour; cook several minutes, stirring over medium heat.~ 3. Reduce heat; slowly add soy bean stock, stirring constantly.~ 4. Add carrots, potato, mushrooms, chopped tomato, herbs and seasonings; bring to boil to thicken, stirring constantly.~ 5. Remove from heat and set aside.~ 6. Alternate layers of soy beans and noodles in a greased 12x8x2-inch baking dish; pour some of the vegetable gravy over each layer. (Gravy should come almost to top of mixture.)~ 7. Arrange tomato slices over top; sprinkle with parsley.~ 8. Bake in preheated 350'F. oven 40 minutes.~ MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Noodle-Cheese-Vegetable Casserole Categories: Casseroles, Vegetarian Servings: 4 8 oz Noodles,egg,medium(4cups) 1 tb Salt 3 qt Water,boiling 1 cn Yogurt,plain(8oz) 1 cn Cottage cheese,creamed(8oz) 1 pk Green beans,frozen(10oz) 1/2 c Onion,minced 1 c Cheddar cheese,shredded 1. Gradually add noodles and salt to rapidly boiling water so that water continues to boil.~ 2. Cook, uncovered, stirring occasionally, until tender; drain in colander.~ 3. While noodles are cooking, combine yogurt and cottage cheese.~ 4. In a 2-quart round baking dish, combine noodles, yogurt mixture, beans and onion.~ 5. Top with Cheddar cheese.~ 6. Bake in preheated 400'F. oven 20 to 25 minutes, or until cheese is melted and browned.~ MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Tomato-Zucchini Casserole Categories: Casseroles, Vegetarian Servings: 4 1 1/2 ts Chili powder 1 tb Parsley flakes 1/2 ts Garlic powder 1/2 ts Onion powder 1/8 ts Salt 1/8 ts Black pepper,ground 3 c Zucchini,thinly sliced,fresh 1 lb Tomatoes,fresh,sliced 1/4 c Bread crumbs,white,fresh 1 tb Vegetable oil 1. Combine chili powder, 1 1/2 teaspooons parsley flakes, garlic and onion powders, salt and pepper in a small bowl.~ 2. Place half the zucchini in a lightly greased 6-cup casserole, or layer with half the tomatoes.~ 3. Sprinkle with half the seasoning mixture.~ 4. Repeat the layers.~ 5. Combine bread crumbs, oil and remaining parsley flakes; sprinkle over vegetables.~ 6. Bake, uncovered, in preheated 375'F. oven, until vegetables are tender, about 40 minutes.~ MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Eggplant-Cheese Casserole Categories: Casseroles, Vegetarian Servings: 6 1 pk Spaghetti sauce mix(1.5oz) 1 cn Tomato sauce(8oz) 1 1/2 c Water 1 ts Salt,seasoned 1/2 c Onion,minced 1 Eggplant,large 1/2 c Salad oil 1/2 lb Mozzarella cheese,thin slice 1/4 c Parmesan cheese,grated 1. Combine spaghetti sauce mix, tomato sauce, water, seasoned salt and onion in a saucepan; bring to a boil.~ 2. Reduce heat and simmer, uncovered, 20 minutes.~ 3. Peel eggplant; cut in 1/4-inch slices.~ 4. Saute eggplant slices in hot oil in a skillet until brown, adding oil as needed; drain well on paper towels.~ 5. Pour a third of the sauce into a 8-inch-square baking dish; cover the sauce with half the eggplant and mozzarella slices.~ 6. Repeat layers, ending with sauce; top with Parmesan cheese.~ 7. Bake, uncovered, in preheated 350'F. oven about 20 minutes.~ MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Green Bean & Onion Casserole Categories: Casseroles, Vegetarian Servings: 6 3 tb Butter 3 tb Flour 1 tb Mustard,prepared yellow 1/2 ts Salt 1/4 ts Tabasco sauce 1 cn Green beans,undrained(16oz) Milk 1 cn Onions,small whole(16oz) 1 c Bread cubes,buttered 1. Melt butter; add flour, stirring until smooth.~ 2. Add mustard, salt, Tabasco and bean liquid plus milk to make 1 1/2 cups; cook until thick.~ 3. Add beans and drained onions.~ 4. Place in a greased 1-quart casserole; border with buttered bread crumbs.~ 5. Bake in preheated 375'F. oven 30 minutes, or until bread crumbs brown.~ MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Macaroni Supper Casserole Categories: Casseroles, Vegetarian Servings: 6 2 c Elbow macaroni(8oz) Salt 3 qt Water,boiling 2 tb Corn oil 3 c Onion,pearl whole 1 Garlic clove,large,crushed 1 cn Tomatoes,undrained(16oz) 2 ts Sugar 1 cn Tomato paste(6oz) 2 Eggs 1 cn Cottage cheese(16oz) 2 pk Spinach,chopped(10oz) 3 c Cheddar cheese,grated(3/4#) 1 ts Sage,ground 1. Gradualyy add macaroni and 1 tablespoon salt to rapidly boiling water so water continues to boil.~ 2. Cook, uncovered, stirring occasionally, until tender; drain in colander.~ 3. Heat oil in large saucepan.~ 4. Add onions and garlic; saute over medium heat, stirring constantly, until onions are almost tender, about 3 minutes.~ 5. Stir in undrained tomatoes; break up tomatoes with spoon.~ 6. Stir in sugar, tomato paste and 1/2 teaspoon salt.~ 7. Beat eggs in a bowl until light; stir in cottage cheese, spinach, 1/2 cup Cheddar cheese, sage and 1/2 teaspoon salt. Mix well.~ 8. In an ungreased 13x9-inch baking dish, arrange in layers; a third of the tomato sauce, half the macaroni, a third of the Cheddar cheese and half the spinach mixture.~ 9. Repeat layering; spread the remaining sauce on the spinach layer and spinkle the remaining cheese around the edges of the casserole.~ 10. Cover with foil and bake in preheated 400'F. oven 25 minutes.~ 11. Uncover and bake 5 minutes longer, or until mixture is hot and bubbly and cheese is melted.~ MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Much Lighter Chicken Casserole Categories: Chicken, Main dish, Casseroles Servings: 6 2 tb Corn-oil margarine 6 tb Unbleached flour 1 1/4 c Defatted chicken stock 1 c Non-fat milk 1/2 ts Salt 1/8 ts Garlic powder 1/8 ts Freshly ground black pepper 4 c Cooked diced chicken - without skin 1/4 c Calorie-reduced mayonnaise 2 c Diced celery 2 tb Chopped onion 2 tb Freshly squeezed lemon juice 2 c Cooked cooled rice 1/4 c Sliced almonds - toasted in preheated - 350-degree oven - 8 to 10 minutes Melt margarine in medium saucepan. Add flour and stir over medium heat 1 minute. Do not brown. Add chicken stock and milk. Using a wire whisk, stir over medium heat until mixture comes to a boil. Add salt, garlic powder and pepper; continue to cook 1 minute more. In large mixing bowl, combine sauce with chicken, mayonnaise, celery, onion, lemon juice and rice. Mix well and pour into a casserole sprayed with non-stick vegetable coating. Top with toasted almonds. Bake in preheated 350-degree oven 50 to 60 minutes until hot and bubbly. Makes about 7 cups OR 6 (1-cup) servings. NUTRITIONAL INFORMATION: Each serving contains approximately 399 calories; 83 milligrams cholesterol; 17 grams fat; 449 milligrams sodium. Printed in the June 20, 1991, issue of the Los Angeles Daily News. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Italian Braised Lamb & Potatoes Categories: Main dish, Casseroles, Lamb, Italian Servings: 6 5 tb Olive oil 1 kg Lamb, lean boneless from the - shoulder cut into 4cm pcs 2 Brown onions 1/2 bn Italian parsley, leaves only -chopped 3 Garlic cloves crushed 1 Capsicum red, cut into strip 250 ml Lamb or beef stock 500 g Potatoes, peeled & cut into - 4cm pieces 60 g Pecorino, grated The potatoes should be yellow, waxy ones, such as Petrones or Desirees. Heat half the oil in a large heavy pot. Brown lamb well in batches and, using a slotted spoon, remove to a plate. Add remaining oil. Add onion and cook until softened. Add parsley, garlic and capsicum. Return lamb to pot, stir and add stock and freshly ground pepper to taste. (Don't add salt yet as pecorino is a salty cheese) Reduce heat, cover, and simmer for 30 minutes. Add potato and simmer for another 20 minutes, or until lamb is almost tender. Stir in cheese and cook for 10 minutes. Season with freshly ground pepper and salt to taste. Best if cooked 1 - 2 days ahead and refrigerated. Like all casseroles, it will improve in flavour during the resting period. Great for entertaining, because it can be cooked well in advance, leaving you free to get on with the many chores involved in throwing a party. (Source: Australian Gourmet Traveller magazine) (Posted by Mike Kear) MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Blue Cheese, Hazelnut and Herb Terrine Categories: Vegetarian, Vegetables, Cheese, Casseroles Servings: 2 Radicchio leaves 58 1/3 g Creamy blue cheese 91 2/3 g Greek strained yogurt 1/3 tb Mayonnaise 1 ts Gelozone 16 2/3 g Toasted ground hazelnuts 2/3 Hard boiled eggs 2 tb Fresh mixed herbs MMMMM----------------------SUGGESTIONS FOR HERBS--------------------------- Parsley Coriander Chives 3/16 ts Paprika Seasoning 1 Trim the stalks from the radicchio and use the leaves to line a 110g (for two servings) loaf tin. 2 Mash the blue cheese with the yogurt and mayonnaise and warm gently. In a separate pan, whisk the Gelozone into two tablespoons of water and bring almost to the boil. 3 Fold into the cheese mixture. Add the nuts, eggs, herbs, paprika and seasoning. Mix well and transfer to the loaf tin. 4 Fold over the radicchio leaves and chill until set. Carefully turn out of the tin, slice and serve. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.06 Title: Clam and Potato Casserole Categories: Shellfish, Casseroles Servings: 6 Ingredients: 1 Qt. clams, shucked 1/4 c Flour 1 ds Pepper 1 1/2 c Clam liquid & milk mixed 1 lg Onion chopped Paprika 1 Stick butter or margarine 1 1/2 ts Salt 1/4 tb Curry powder 6 Potatoes, boiled, sliced 4 tb Parmesan cheese, grated Directions: Drain juice from clams and save liquid. Chop clams. Melt butter. Blend in flour and seasonings. Mix clam juice with milk to make 1 1/2 cups. Add to flour blend slowly while cooking over low heat. Stir constantly until mixture is thick and smooth. Add clams. Place half of potatoes in greased casserole, sprinkle half the onions over potoatoes and cover with half the sauce. Repeat. Sprinkle with cheese and paprika. Bake at 350 degrees for 45 minutes. MMMMM