1 small to medium onion chopped (or use dried onion - about a 1/3 cup)
1 cup of chopped pecans
1 cup of broth (use boullion)
6 eggs
1 cup of shredded cheddar cheese
1 large carton of cottage cheese
1 can of Campbell's Cream of Mushroom soup
salt, pepper & garlic 'n' herbs to taste
1 box of corn flakes
Combine all ingredients and let set for at least 3 hours (overnight is best). Turn into a 9x13, greased baking dish (or larger to accomodate the mixture) and bake for 350* for one hour.
This is based on a recipe by my mother-in-law, but I've toyed with it for years to make it my own!
Make a basic bechamel (butter or margarine, flour and milk) sauce*. Add aparagus, salt, pepper and garlic to taste. Simmer. Serve over toast and top with cooked egg slices.
*If you are in a hurry, you can substitute Campbell's Cream of Mushroom soup that is thinned with milk.
This is one of my husband's favorites from his childhood! Many thanks to my mother-in-law for this recipe!
4 cups of cooked rice (which ever kind you like!)
1/2 to 1 cup of diced celery
2 cans of mushrooms
1 medium onion - diced
soy or real chicken
1 can of water chestnuts
1 can of mushroom soup
1 package of cream cheese
1/2 cup of evaporated milk
salt, pepper & garlic to taste
Saute the celery and onion and soy chicken until lightly browned. Add the water chestnuts. Combine the rest of the ingredients and cook over a low heat until the cream cheese is melted in. Combine with the rice in a 9 x 13 casserole dish. Bake at 325* for one hour.
1 onion, chopped (or use dried)
3 eggs - well beaten
1 lb mushrooms - coarsely chopped
2 1/2 to 3 cups of uncooked oatmeal
1 cup of beef boullion
1 can of mushroom soup
1 cup of cottage cheese
salt (Lawry's), pepper, garlic 'n' herb to taste
Liquid Smoke to taste
Combine all ingredients and let sit for approx 3 hrs (overnight is best).
Heat oil in a skillet or deep fryer. For mixture into patties and fry until a golden brown.
Make a beef gravy or use another can of mushroom soup that has been thinned with milk for a gravy.
3 cups of cooked rice
4 eggs, beaten
1 lb of shredded cheddar cheese
1 cup of milk
1 package of frozen spinach
1 small chopped onion saute'd in butter
1 1/2 t of soy sauce
salt, pepper & garlic to taste
Cook spinach and drain well. Mix all ingredients together and pour into a large, greased casserole. Bake at 350* for one hour
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 45 minutes
Yield: 6 to 8 servings
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.
Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.
Remember to save leftovers for fried Macaroni and Cheese.
Episode#: EA1E10
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