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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.
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