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1 lb Frozen Hash Browns 750 ml Sour Cream
1 Can Mushroom Soup Grated Onion, and Salt to taste
1/4 Cup Melted Butter or Margarine 1 Cup Grated Cheese
Parmesan Cheese for topping
Thaw potatoes slightly for easier mixing. Mix first 6 ingredients (not the parmesan cheese) in 8x10 inch baking dish. Sprinkle with Parmesan Cheese. Bake at 350 degress Fahrenheit for 1 - 1 1/2 Hrs. Freezes very well.
Potato Pancakes (Acadian dish)
6 Large potatoes, 1 Tbsp Salted Green Onions (Optional), 1 Onion, finely chopped 2 Tbsp Flour
Salt & Pepper to taste
Grate potatoes. Do not remove water. Add all other ingredients and mix very well.
Cook like pancakes in shortening or Mazola Oil. (1 Tbps makes a small pancake, you can add more if you wish bigger pancakes). Brown one side then turn over to brown on the other side. Toppings that are good with this are, Margarine, butter, or molasses.
Acadian Clam Pie
Part A
2 Cups Flour 2 Tsp Baking Powder Salt, Water
Part B
1 Pint Small Clams 1/2 Cup Shortening
Salt & Pepper 4 Finely Crushed Crackers
Mix ingredients of Part A and line bottom of pie plate (Save some dough for the topping). Spread ingredients (Part B) on dough, with onions, if desired. Top with dough with a center opening. Bake 30 min. in Moderate oven
Moussaka (Serves 10 - 15 people)
Moussaka is a layered casserole that incorportates chopped meat and vegetables. The traditional dish is made with eggplant, but potato or zucchini can be used, either separately or combined. Once variation is to make the bottom layer potato, put the meat in the center and top with the eggplant. When potatoes are used,they are cliced, brushed lightly with oil and broiled. Zucchini are also sliced and broiled.
5 Large Eggplants, about 1.5 Lbs each 3/4 Cup Grated Kefalotiri or Parmesan Cheese
Salt & Pepper 1/2 Cup Breadcrumbs (or Crushed Milk Biscuit)
10 Tbsp Butter 8 Tbps All-Purpose
3 Lbs Ground Beef 4 Cups Hot Milk
1.5 Cups Chopped Onion 1/8 Tsp Grated Nutmeg
2 Tbsp Tomato Paste 3 Eggs, lightly beaten
1/4 Cup Chopped Parsley 1/2 Cup Water
1/2 Cup Red Wine 1/8 Tsp Ground Cinnamon Vegetable Oil for brushing Eggplant
Peel the Eggplant lengthwise. Cut into 1/2 inch rounds (or 1/4 inch thick lenght-wise slices), sprinkle with Salt (to remove bitterness) and let stand in a colander (preferably under a heavy or weighted plate) for 1/2 Hr. Rinse and Dry the Eggplant rounds.
Melt 4 Tbps Butter in saucepan and saute Meat & Onion until brown. Add Tomato Paste, Parsley, Wine, Salt, Pepper & Water. Simmer
until liquid has been absorbed. Cool. Stir in cinnamon, 1/2 Cup Cheese and half the Breadcrumbs. (Greek-American alternatives may also add 1 Tsp. Sugar and about 1/4 Cup Ketcup)
The Sauce (akin to Bechamel)
Melt 6 Tbsp Butter in saucepan over low heat. Add Flour and stir until well blended. Remove from heat and gradually stir in Milk. Return to heat and cook, stirring constantly until sauce is thick and smooth. Add Salt, Pepper & Nutmeg. Combine Eggs with a little of the Hot Sauce, then stir Egg Mixture into Sauce and cook over very low heat for 2 Mins, stirring constantly.
Eggplan Preparation
Preheat the broiler. Lightly brush Eggplant slices with oil on both sides. Place on un-greased cookie sheet and broil until lightly browned. Set aside to cool.
Assembly
Preheat oven to 350 Degrees. Sprinkle bottom of a 10 x 16 inch Pan with remaining Breadcrumbs. Place a layer of eggplant slices on the Breadcrumbs to completely cover the bottom of the pan, then spread Meat Mixture over Eggplant slices (an option here, to ensure a more cohesive bottom, is to add a layer of Cheese on top of the Eggplant before topping with the Meat Mixture). Cover Meat with remaining Eggplant slices. Spoon Sauce over eggplant; sprinkle with remaining 1/4 Cup Grated Cheese. Bake for 40 Mins or until golden brown. Cool for 10 Mins before cutting. Serve Warm
Note: Moussaka can be prepared up to the Cream Sauce and finished the Next Day. This can also be baked, cooled, frozen & reheated.
Quick Paella
1 Tbsp Olive Oil 8 ounces Chicken Tender, Halved Crosswise 1 Medium Size Onion Choppe
1 Clove Garlic, Finely Chopped 3 Cups Water 2 Envelopes (0.19 oz each) Low-Sodium Chicken Broth Powder
1 1/2 Tsp Salt 1 Tsp Turmeric 1/4 Tsp Red-Pepper Flakes 1/8 Tsp Black Pepper
3 Cups Instant Rice 1 Cup Frozen Peas, thawed 1 Can (6 1?2 oz), Chopped Clams 4 ounces Cooked Shrimps
1. Heat oil in Large Nonstick Skillet. Add Chicken; saute 3 Min. or until browned. Push to side of skillet. Add Onion & Garlic; saute until softened, about 3 Mins
2. Add Water, Broth Powder, Salt, Turmeric, Pepper Flakes and Black Pepper. Bring to boiling. Stir in Rice & Peas. Remove from heat; cover and let stand 7 Mins.
4. Stir in Clams with liquid and Shrimp. Heat briefly. Makes 4 servings.