A
B
Baked Beans
Beef Stroganoff
Boston Baked Beans
Brown Rice Dressing
C
Caesar Salad
Cheese Lasagne Casserole
Cheesy Broccoli and Rice
Cornbread
Cranberry Meatballs
D
E
F
Fried Rice
Frittata
Fry Bread
G
Garlic Bread
Gestowe Soetpatats (roughly candied yams)
Goulash
Green Bean and Turkey Casserole
H
I
J
K
L
Lazy Lasagne
Lasagne
Lasagne for microwave
M
Meat Loaf
Meat Pie
Mediterranean Pasta Salad
N
O
P
Pastitsio
Pizza Pockets
Q
R
Roasted Garlic Mashed Potatoes
Roasted Vegetable Lasagne, April's
S
Sage and Garlic Mashed Potatoes
Scalloped Potatoes
Spagettini
Spring Rolls
Stuffed Mushrooms
Stuffing With Cornbread
Stuffing with Sausage
T
Tacos
Turkey Cream Enchiladas
U
V
W
X
Y
Z
Zweilbelkuchen (German Onion Pie)
Baked Beans
2 16 oz. cans pork and beans
1 cup barbecue sauce
1 cup brown sugar
1 cup chopped onion
2 cups chopped apples
2 cups golden raisins
salt and pepper
bacon to cover casserole
Stir ingredients and place in greased casserole. Cover with criss-crossed strips of bacon. Bake at 350 degrees for 1 to 1 1/2 hours.
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Beef Stroganoff, April's
1 lb. ground beef, lowest fat you can find
about 1 cup chopped onion
about 2 Tbsp. margarine
1 can cream of mushroom soup
sour cream, to taste (about 1/2 to 1 cup)
salt, pepper, and mesquite seasoning, to taste
Melt margarine in a large, deep skillet over about medium heat. Saute onions until they turn transparent. If you're using low fat ground beef, crumble into the onions. If using high fat, remove onions, brown beef, drain fat, then re-add onions. When all is done, reduce heat to low and add soup. Stir in sour cream until creamy and the flavor meets your taste. Season as desired and serve over warm cooked egg noodles or rice.
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Boston Baked Beans
2 quart bean pot
2 tsp. dry mustard
2 lbs. white pea beans
4 tsp. salt
1 lb. fat salt pork
1/2 tsp. ground pepper
8 Tbs. sugar
1 medium size onion
2/3 cup molasses
1 tsp. baking soda
3 Tbs. brown sugar
Soak beans over night in water. In morning, rinse the beans and cover with fresh water that you have added 1 tsp. of baking soda and parboil them for 10 minutes. Then run cold water through the beans in a colander or strainer. Score salt pork in inch squares; cut in 1/2. Put 1/2 of the salt pork on the bottom of bean pot with whole peeled onion. Put beans in the pot and put the rest of the salt pork on top. Mix other ingredients with boiling water and pour over beans. Put in preheated 250 oven for 8 hours. Keep adding water as necessary to keep the beans moist, but be sure not to flood the beans. Do not cover. Serves 8 to 10. The secret of delicious baked beans is to keep them covered with water at all times except during the last hour of baking.
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Brown Rice Dressing
2 cups brown rice
4 cups liquid, (broth from boiling the giblets and water to make up the difference)
1/2 cup butter or olive oil
1 large onion, or two medium, sliced or chopped fairly fine
2 bell peppers, sliced or chopped fine (any color works, but red is best)
2 stalks celery sliced thin
1 head garlic, peeled and chopped fine
1/2 lb mushrooms, sliced thin
1 large, tart apple, chopped
1/2 cup raisins or currants
2 tsp. Worcestershire sauce, (or to taste)
1/2 tsp. curry
1 tsp. basil
1/2 cup chopped nuts (optional)
Cook rice in liquid till done, (45 minutes) Meanwhile, saute onion, bell pepper, celery, garlic and mushrooms in butter or oil. You can use less oil if you like. I do, except on the holidays. When veggies are just tender, add remaining ingredients and toss together. Let stand till rice is done, to blend flavors. Mix with rice, and stuff the bird! Whatever is left can be baked for 30 minutes in a casserole.
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Caesar Salad
For the croutons:
3 cups (750 ml) French or Italian bread, cut into 1/2 inch (1 cm) cubes
2 Tbs (30 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
Toss the bread cubes in the olive oil and season with salt and pepper. Spread on a baking sheet and bake in a preheated 450F (230C) oven for 8 to 10 minutes, turning occasionally, until golden brown. Drain on paper towels.
For the salad:
1 large clove garlic, peeled
1 large head romaine, washed and crisped
in the refrigerator
2 Tbs (30 ml) lemon juice
1 soft-boiled (1 minute) egg
OR 1/4 cup egg substitute
1 to 3 anchovy fillets (to taste), mashed
1/2 tsp (2 ml) Worcestershire sauce
1/3 cup extra-virgin olive oil
1/3 cup freshly grated Romano cheese
Cut the garlic clove in half and vigorously rub the inside of a wooden salad bowl with it. Discard the garlic. Break the romaine into bite-size pieces and add to the bowl. In a small bowl combine the lemon juice, egg or egg substitute, anchovies, and Worcestershire sauce and whisk to combine. Slowly add the olive oil, whisking constantly, until the mixture is smooth and creamy. Add the Romano cheese and toss with the romaine. Top with croutons and serve immediately. Serves 4 to 6.
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Cheese Lasagne Casserole
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 t 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.
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Cheesy Broccoli and Rice
4.4 oz. package chicken flavor rice and sauce mix
1 1/3 cups French's French Fried Onions
1 cup chopped broccoli
1 cup chopped red pepper
1 cup cubed pastureized process cheese
1. Combine rice mix and 2 cups water in saucepan, bring to boil.
2. Stir in 2/3 cup onions, veggies, and cheese. Simmer, uncovered, for 10 minutes, until rice is tender, stirring.
3. Top with remaining2/3 cups onions, and serve.
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Cornbread
1 cup flour
1 cup yellow corn meal
1 t. salt
4 t. baking powder
1/4 cup sugar
2 eggs
1 c. milk
1/4+ c. melted shortening (bacon grease is best)
Mix dry ingredients. Whip together and add eggs and milk. Stir in shortening. Bake in pie pan until golden brown. 425 degrees for 15-20 minutes. Or, makes 12 muffins.
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Cranberry Meatballs
Meatballs
1 pound of lean ground hamburger
1/2 pound of ground beef
2-3 cloves of garlic finely minced or put thru press
1/2 cup quick oatmeal or fine crumbs if you prefer
pepper to taste
Mix all ingredients well, and shape into small meatballs. Brown the meatballs in a fry pan and drain off the fat as it accumulates. Place balls in a roast pan or a disposable container, set aside. Oops a little aside here, you may use any combination of ground meat you choose I have successfully made these with ground turkey, and just ground beef.
Sauce
1 285 ml bottle of chili sauce
1 14 oz can of jellied cranberry sauce
Mix chili sauce and cranberry sauce together in a pot, mix together over low heat until melted and pour over meatballs. bake at 350 for 1/2 hour. Serve alone as an appetizer at gatherings or with rice as a meal at home.
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Vietnamese Fried Rice
6 links pork sausage, cut into small pieces
6 slices Bacon - cut up in small pieces
3 cups cooked rice - converted rice
1 small onion, diced
1 head of iceberg lettuce
4 eggs
1/4 C + 1 - 2 Tbs Vegetable oil
Soy Sauce
pepper to taste
In electric skillet brown sausage & bacon until crisp on medium/high heat. Add onion and continue to stir until onion becomes translucent. Add 1/4 cup oil (not Olive Oil) and cooked rice. Add soy sauce. I add enough that it changes the rice to a nice tan color when stirred in. After stirring in soy sauce, make a well in the center of the rice mixture and add 1 or 2 tablespoons of oil. When this is hot, add eggs and stir eggs through mixture so there are bits of egg throughout the rice.
While everything is browning, tear up lettuce into bite size pieces into large bowl. When rice mixture is finished, pour over rice and mix well together. Serves 6/8.
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Southwestern Frittata
Prep Time (min.): 75
4 tablespoons butter
3 cups thinly sliced leeks
Canned Black Beans: 1 can (15 or 16 ounces) black beans, rinsed and drained
Canned Corn: 1 can (11 ounces) vacuum packed corn and peppers
2 cups (8 ounces) shredded Jack cheese with peppers
12 eggs
1/3 cup half and half or light cream
1 tablespoon Dijon mustard
1/2 teaspoon black pepper
1 teaspoon Tabasco or other hot sauce
Preheat oven to 350 degrees. Generously butter 9- by 13-inch baking dish or other shallow 3-quart baking dish. In large skillet, heat butter and cook leeks over medium heat, stirring often, until softened and tinged with gold, 5 to 7 minutes. Transfer to baking dish, covering bottom. Spoon black beans and corn over leeks, covering evenly. Sprinkle with cheese.
In mixing bowl, whisk together eggs, cream, mustard, pepper and Tabasco sauce. Pour over mixture in baking dish.
Bake 30 to 35 minutes until puffed, pale golden and a knife inserted into center comes out nearly clean. Remove from oven and let stand for at least 10 minutes before cutting into squares to serve. (The frittata also can be served at room temperature, cut into smaller squares for an appetizer.)
Servings: Six to eight (main dish)
Nutritional Information Per Serving (1/6 of recipe): 590 calories; 36 g fat; 500 mg cholesterol; 940 mg sodium; 37 g carbohydrate; 6 g fiber; 28 g protein.
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Fry Bread
3 c. flour
3 Tablespoon lard or vegetable shortening
1 Tablespoon baking powder
1/2 teaspoon salt
3/4 cup warm water
Lard of vegetable shortening for frying
Honey, powdered sugar , preserves or salsa
Measure the dry ingredients into a deep mixing bowl. Add the lard; mix with your fingertips until the lard is in small pea size pieces. Add the water; knead at least 5 minutes until the dough is smooth & does not stick to the sides of the bowl. Cover with a dish towel; allow to rest for at least 30 min. Melt enough lard or shortening in a heavy cast iron skillet so it is about 1" deep. Heat until it is about 350F or until the surface shimmers. When hot enough, a small drop of dough will float to the surface & brown. Shape the dough into rounds about 6" to 8" in diameter and about 1/4" thick. Many cooks make a hole in the center of the bread with their finger. Drop into the fat, one at a time, and brown on both sides, turning only once. It will puff up. Serve hot with honey & powdered sugar,preserves, or salsa. Makes 4 to 6 servings.
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Garlic Bread, April's
1 loaf french bread, split as for a sub sandwich
1 cup Best Foods Mayonnaise(aka Hellmans) (NOT low fat!)
1/2 cup grated parmesan cheese
1 tsp garlic powder
dash italian seasoning
Heat oven to 350. Mix mayo, cheese, and garlic powder to taste. Spread on cut surface of bread. Bake on cookie sheet until golden.
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Gestowe Soetpatats
(Sweet potatoes slow-cooked in butter, brown sugar and cinnamon)
Sweet potatoes, skinned, and thick-sliced
Brown sugar
Cinnamon sticks
Butter (or margarine)
Salt
In a heavy bottomed pot (I usually use my favourite cast iron Dutch Oven) layer the butter, sweet potato slices, sugar, salt and cinnamon sticks. The amounts? One or two dessert spoons of butter, a single layer of sweet potato slices, a heavy hand of sugar (this is a sweet dish), salt to taste and one or two cinnamon sticks. Start again with the butter and do layer for layer until done. Do not add any water at all. Do not worry about making too much. This keeps a few days in the fridge, but I doubt whether you will have much left to save for later. Place the lid on the pot and put on the stove at a low heat for about two and a half hours. I have done it in the oven as well with the same results.
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The Mad Hungarian's Goulash
4 cups chopped onion
3 to 5 cloves chopped garlic
1/2 to 3/4 cup cubed smoked bacon(slab bacon if you can find it)
3 to 4 lbs. cheap chuck cut into 1" pieces
4 to 5 lbs. potatoes cut into 1" cubes & soaked in water until ready to use
1 to 2 cups of the saved potato water
3 tablespoons good imported Hungarian
paprika (Rich suggested the brand SZEGED which can be bought at gourmet shops)
1 gallon tomato sauce (try one of the wholesale clubs for this)
6 oz. tomato paste
one 10 quart pot
Saute the onions & bacon until they begin to color. Add the meat and garlic and brown thoroughly. Now add 1 to 2 cups of the potato water ,the paprika , the potatoes and the tomato sauce. Bring to a simmer and cook 3 to 4 hours stirring occasionally. If needed add small amounts of the potato water if the mixture looks too thick. When the meat and potatoes are tender add the tomato paste , stir and serve with crusty homemade bread. Enjoy!!! This serves a small army but I promise it will go fast. P.S. Rich says.....no noodles!
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Green Bean and Turkey Casserole
1 1/2 to 2 cups cubed cooked turkey or chicken
1 can cream of mushroom soup
1 14.5 oz. can cut green beans, drained
1 cup (4 oz.) shredded Cheddar Cheese
1/3 cup milk
6 servings Hungry Jack mashed potatoes, prepared as on package directions
1/2 can french fried onion rings
1. In a 2-quart casserole, combine turkey, soup, green beans, cheese, and milk. Microwave on high 5-6 minutes or until mixture is hot and bubbly, stirring halfway through cooking.
2. Top with prepared mashed potatoes, sprinkle with onion rings. Microwave on high 2-4 minutes until mixture is hot and bubbly. serves 4-6.
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Lazy Lasagna
1 16 oz. box lasagna noodles (I use whole wheat or rice)
2 15 oz. jars spaghetti sauce
1 pound ground beef or turkey
1-2 cloves garlic (minced)
1 16 oz. container ricotta cheese
1 8 oz. package mozzarella cheese (sliced)
grated parmesan cheese
Brown ground beef or turkey along with minced garlic. Drain and add spaghetti sauce. Pour about 1/2 cup of sauce in bottom of 9x13 dish. Cover with uncooked noodles laid side by side. Evenly distribute half the ricotta, half the mozzarella, and a third of the sauce over the noodles. Repeat this step. Top with a third layer of noodles and remaining sauce. Sprinkle liberally with parmesan. Cover with aluminum foil. Bake, covered, for one hour at 350. Remove from oven and leave for 20 minutes covered. Then uncover and serve.
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Italian Lasagna
1 lb Lasagna noodles(prepared or homemade)
8 links Italian sausage (browned)
1 pound lean ground beef
2 six oz. cans tomato sauce
1 four oz. can tomato paste
1 28 oz.can crushed tomatoes
1 large green bell pepper (finely chopped)
1 large onion (finely chopped)
3 cloves garlic (minced)
1 lb or larger tub of Ricotta cheese
1 lg. egg (beaten)
1 lb. shredded mozzarella cheese
1//2 cup grated Parmesan cheese
1/2 tsp. salt
1 Tbs. sugar
1/2 tsp. pepper
1 tsp. oregano
1 cup sliced mushrooms (optional)
1/4 cup olive oil
In a large skillet heat 1/8 cup olive oil and add crushed garlic and onion, cook about 4-5 minutes until onion is translucent not brown, add finely chopped bell pepper cook for another five minutes, add ground beef, salt,pepper,sugar and oregano and cook until ground beef is evenly browned.Add sausages and cook until nicely browned. Add tomato sauce,tomato paste, rinse cans with water and add water to sauce,add crushed tomatoes and reduce heat,stir well,cover and let cook on low heat for 1/2 hour. If using mushrooms saute in a little olive oil for about 5 minutes. set aside. Cook Lasagna noodles in boiling water with 1 tsp of salt for about 8 to 10 minutes or until soft but not over cooked, drain and toss with a little olive oil to keep from sticking together. In a 9"x15' casserole or Lasagna pan place a ladle of sauce and spread to cover bottom of dish. Remove sausages from sauce and slice into i inch pieces. Beat egg and add to ricotta, now start to layer noodles, sauce,sausage,ricotta by spoonfuls and mushrooms and mozzarella, repeat until all noodles have been used and finish off with sauce mozzarella and parmesan cheese, place a tooth pick in each corner and cover with foil, the toothpicks help to keep the cheese from sticking to the foil, bake in 350* oven for 1/2 hour,uncover and cook for 5 more minutes, just remember to remove the toothpicks before serving. Serves about 10 people depending on appetite. Serve with a nice tossed salad and garlic bread, and a lite dessert of sorbet with a cannoli.Takes about 1 to 1 1/2 hours to make but well worth the effort. Can also make this without the meat use 2 lg. bunches of spinach that has been blanched in boiling water for about 3 minutes and drain add to layers.
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One-Step Microwave Lasagne
1 pound lean ground beef
1 jar (15 oz.) spaghetti sauce
1/2 cup water
1 tsp salt
1 pack (8 oz.) uncooked lasagne noodles, divided
2 cups ricotta cheese, drained, divided
1/2 cup grated Parmesan cheese
chopped parsley
Place beef in a 2-quart microwave proof bowl, cook on high 5 minutes, stirring once. Drain off liquid. Add spaghetti sauce, water, and salt, and mix well. Spread 1/3 of meat mixture in and 11 x 7 inch microwaveproof baking dish. Arrange half of uncooked lasagne noodles over sauce. Spread with 1 cup ricotta cheese and sprinkle with 1 cup mozarella. Repeat layers, ending with meat mixture. Top with Parmesan cheese. Double wrap with plastic wrap. Position wire rack in lower guides of oven. Place dish on wire rack and cook on medium 30 minutes. Uncover and sprinkle with remaining mozarella. Leave uncovered and cook on medium about 2 more minutes or until cheese is melted. Sprinkle with parsley and serve with additional Parmesan.
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RO*TEL Meat Loaf
1 1/2 pounds ground beef
3 slices bread, torn into small pieces
1 egg
1 10-oz. can RO*TEL diced tomatoes and green chilis
1 small onion, chopped
2 tsp chili powder
1/4 tsp black pepper
1/3 cup chili sauce
1/4 cup shredded cheddar cheese
Preheat oven to 375. Combine first 7 ingredients, spread into a 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan. Bake 1 hour, drain excess drippings. Spoon chili sauce over cooked meatloaf, then sprinkle with cheese. Bake an additional 15 minutes. Serves 6.
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Meat Pie
1 pound hamburger
1 pound ground pork
1 med. onion chopped fine
1 med. apple sliced thin (peeled)
1 carrot - sliced thin
3 or 4 med. potatoes cut up into small pieces
1/2 tsp. ground cloves
1 tsp. sage
1/4 tsp. pepper
1/4 tsp celery sale
1/4 tsp. onion powder
Cook all the ingredients in frying pant about 1/2 hour until the potatoes are cooked. Drain excess fat. Put in unbaked pie shell with top crust. Bake at 400 degrees about 30 min, until crust is baked and filling hot.
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Mediterranean Pasta Salad
1 pound package pasta (any shape will do - we like the bowties)
cherry tomatoes
cucumbers
3/4 cup ranch dressing
1/2 cup plain yogurt
crumbled feta cheese
dried dill weed
Cook pasta according to package directions; drain and cool. Cut cherry tomatoes in half; slice cucumber, then cut slices in 1/2. Use as many tomatoes and cucumber slices to your preference. In a small bowl, mix together the ranch dressing and plain yogurt.
In a serving bowl, mix pasta, veggies and dressing. Add dill weed (to taste) and stir together. Just before you are ready to serve, stir again and add feta cheese on top. Fabulous!
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Greek Pastitsio
1 1/2 pounds ground beef
1/4 teaspoon pepper
8 oz, elbow macaroni
1/8 teaspoon cinnamon
3 tablespoon butter or margerine
1/8 teaspoon oregano
1/4 cup flour
1 10 3/4oz. can tomato puree (or 2 small cans tomato puree)
3 cups milk
1 lg. onion, finely chopped
3 eggs
1 teaspoon salt
1/2 cup grated parmesan cheese
Prepare macaroni according to directions. Rinse with cold water; drain. Stir flour into melted butter in a heavy saucepan. Gradually stir in milk & cook until thickened, stirring occasionally. Cover & cool the white sauce. Brown the ground beef & onion in a large fry pan. Pour off drippings. Sprinkle salt, pepper, cinnamon, & oregano over beef. Stir in tomato puree & cook slowly for 10 minutes. Beat together egg, & 1/3 cup of parmesan cheese. Gently stir in macaroni. Gradually stir in 2 cups of the white sauce into the macaroni mixture. Place 1/2 macaroni mixture into a buttered 11-3/4 x 7-1/2 inch baking dish. Spoon beef mixture in an even layer over macaroni. Place remaining macaroni mixture over the beef. Pour remaining white sauce over the top. Bake in moderate 375* degree oven for 20 minutes. Sprinkle with remaining parmesan cheese, & continue baking 20-25 minutes, or until knife inserted in center comes out clean. Let stand 15 minutes before cutting into squares. Makes 6 servings. **Can be doubled**
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Pizza Pockets
1 batch biscuits, bisquick, canned, whatever you like, unbaked
shredded mozerella cheese
jar pasta sauce
diced pepperoni
Line a cookie sheet with aluminum foil and preheat oven to 350 or whatever the biscuit recipe says. Flatten out rounds of dough. If using canned biscuits, you can either fold over single biscuits or make mini sandwiches. Lay a spoonful of sauce on half of each round, like making tacos. Add some pepperoni and cheese, then fold in half and seal the dough around the filling. Prick each pocket with a fork to help prevent them making a mess, though they usually come unsealed and leak a little filling. Bake them about 15 minutes or according to biscuit instructions. Goes great with ranch salad dressing.
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Roasted Garlic Mashed Potatoes
We recommend 'Yukon Gold' potatoes for this one if they are available in your area.
2 lbs. (1 kg) potatoes
1 head garlic
1 Tbsp. (15 ml) olive oil
1/4 (60 ml) cup sour cream
4 Tbsp. (60 ml) butter
(Milk or cream if needed)
Salt and white pepper to taste
Separate head of garlic into individual cloves. Toss in olive oil and wrap tightly in small piece of aluminum foil. Bake in 350F (180C) oven for 45 minutes. When the garlic has cooled to the touch you should be able to squeeze it out of the 'paper' shell of the individual cloves. Mash the roasted garlic with a fork, or force through a fine strainer. If you use a ricer as recommended below, simply rice the garlic along with the potatoes. Peel and boil potatoes in salted water until tender. Force the cooked potatoes through a ricer (recommended) or mash by your usual method. Put the riced potatoes, garlic, sour cream, butter, and salt and white pepper in a mixer bowl, and whip at medium speed until smooth. Add cream or milk to adjust consistency. Serves 4.
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Roased Vegetable Lasagne, April's
1 package Barilla lasagne noodles, uncooked
zucchini, about 3 small
1 yellow bell pepper
1 red bell pepper
1 green bell pepper
about 2 cups sliced mushrooms
1/2 onion, quartered and sliced
2 jars Enricos (or favorite mild flavored, non-chunky) pasta sauce
1 pkg soft tofu (may use ricotta cheese instead)
1-2 1/2 cups shredded mozarella cheese, may use part or all monterey jack
1/4 cup grated parmesan cheese
4 tbsp olive oil (approximate)
about a half tsp each: italian seasoning and parsley
dash of: salt, pepper, garlic powder, seasoned salt, etc
Seed, wash, and slice all vegetables. Do not peel! In a freezer bag, mix oil with herbs and seasonings to taste. This is highly variable, add whatever you really like to this mix, above herbs and seasonings are only a selection of suggestions. If you're cautious, try just adding a couple tsp italian seasoning and leaving it at that. Put vegetables into bag, fill with air, seal well, and give it a good shaking to coat veggies in oil and seasonings. Heat oven to 350, and spread veggies onto a cookie sheet. You can really use any pan you like, and may have to use a couple to get them in a single layer, but you can go it batches to save on dirty dishes. Roast veggies until crisp tender, about 20 minutes but it's really your call how tender you want them. They'll get a bit more done later.
In a rectangle baking dish (I prefer glass) pour a small amount of pasta sauce to cover bottom. Top with a layer of UNCOOKED noodles, then a layer of veggies. Add some more sauce, and another layer of noodles. On that layer, crumble tofu, sprinkle with a bit of the cheeses and top with a dribbling more sauce. Add another layer of noodles, and keep alternating until you use up ingredients. End with a layer of noodles, then cover completely in sauce. Cover sauce completely in cheeses, topping with a sprinking of parmesan. Cover with foil and bake at 350 about 40 minutes, remove foil and bake another 10 or so to make cheese nice and bubbly. Serve with salad and garlic bread. For awesome garlic bread, mix 1 cup Best Foods Mayonnaise (do NOT use reduced fat!), 1/2 cup parmesan cheese, 1 tsp garlic powder. Spread on split french bread and bake until edges are golden. Sounds wierd, but it's really good.
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Sage and Garlic Mashed Potatoes
8 large potatoes, peeled, quartered
1 tbs. olive oil
2 cloves garlic, sliced
1/2 cup fresh sage, chopped or
1 tbs. dried sage
1/2 cup plain yogurt
salt and pepper to taste
1 tbs. melted butter
In skillet, heat oil and saute garlic and sage gently 1 minute, remove from pan and cool. Cook potatoes until tender, mash, beat in yogurt, garlic and sage, salt and pepper. Put in greased casserole dish (if making ahead, refrigerate up to one day). To heat: brush with melted butter, bake at 350 for 40-45 minutes.
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Scalloped Potatoes, Creamy
2 pounds potatoes (about 6 medium)
3 tablespoons butter or margarine
3 tablespoons flour
Salt and pepper to taste
2 1/2 cups milk
1/4 cup finely chopped onion
1 tablespoon butter or margarine
Heat oven to 350 degrees. Wash potatoes, pare thinly and remove eyes. Cut potatoes into thin slices to measure about 4 cups. Melt 3 tablespoons butter in saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir one minute.
In a greased 2-quart casserole, arrange potatoes in two layers, topping each with half the onion and 1/3 of the white sauce. Top with remaining potatoes and sauce. Dot with 1 tablespoon butter. Cover; bake 30 minutes. Uncover; bake 60 to 70 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving.
6 Servings
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Italian Spagettini
1 box of either Angel hair pasta or Vermicelli
4 large ripe tomatoes
4 cloves of garlic (the powered stuff can be used but it isn't as good)
1 cup of grated parmesan cheese
1 stick of butter or margarine
In a large skillet melt the butter and cut up the tomatoes into cubes, and mince the garlic. Add to the butter and saute for about 5 mins. Add the grated cheese and start mashing the tomatoes with a potato masher. Cook the pasta til it's al dente and the sauce til the tomatoes and cooked through. When the pasta is done add it to the sauce and simmer for about another 5 mins.
This recipe is great for a side dish or main course and it will feed 2 hungry guys or 4 normal people depending on what part of the meal it is served.
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Cha Gio (Vietnamese Spring Rolls)
For the filling:
2 oz (50 g) cellophane noodles
1 lb (500 g) ground pork
1 large onion, finely chopped
3 cloves garlic, finely chopped
2 shallots, finely chopped
1 scallion (spring onion) finely
chopped, including the green part
A 6 oz (170 g) can of crab meat, drained
and picked over to remove cartilage
1/2 tsp (2 ml) freshly ground black pepper
For assembly and frying:
20 sheets dried rice papers* (banh trang)
A small bowl of water and a pastry brush
2 Tbs (30 ml) cornstarch mixed with
1/2 cup (125 ml) water
2 to 3 cups peanut oil
* Available in finer supermarkets and Asian specialty shops.
Soak the cellophane noodles in warm water for 20 minutes. Drain and cut them into 1 inch (2 cm) pieces. Combine with the remaining filling ingredients in a large bowl, stirring to mix well. Cut each of the round rice papers in quarters. Using a pastry brush dipped in water, brush a few pieces of rice paper and allow the water to soften the rice paper. This should take one or two minutes. When the wrappers are soft and transparent place about 1 teaspoon (5 ml) of the filling towards the rounded edge of the wrapper. Fold the rounded edge over the filling, then fold the sides of the wrapper over the middle. Dab the edged of the wrapper with the cornstarch and water mixture to act as glue. Continue to roll the wrapper so that you form a cylindrical spring roll about 2+1/2 inches (6 cm) long and 3/4 of an inch (2 cm) in diameter. The size may vary, but the best cha gio are about the size of a man's little finger.
Heat the oil in a large heavy skillet or wok. Fry the spring rolls a few at a time, turning as needed, until crisp and golden brown. (Hint: These spring rolls tend to unwrap rather easily, so don't be discouraged if a few need some coaxing to stay together. It helps to place them in the hot oil with the seam side down.) Drain on paper towels and keep warm in a warm oven if necessary.
Cha gio are traditionally eaten wrapped in a lettuce leaf along with herbs from the vegetable platter, and dipped in nuoc cham which has some carrot salad added. Makes about 80 spring rolls, to serve 12 to 16 as an appetizer, or 6 to 8 as a main dish.
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Stuffed Mushrooms
1 LB large mushrooms with stems
1 C (stick) of real butter
Italian bread crumbs
Parmesan Cheese
Garlic salt
Break the stems from mushrooms and clean both the button and the stem. Chop (I usually use a food processor, although it is not mandatory). Melt the butter in a med/large frying pan and saute the mushroom stems, add enough bread crumbs and parmesan cheese to absorb all the butter and sprinkle generously with garlic salt. (I think the more garlic the better, but you choose). Place the mushroom caps on a baking sheet and stuff with the stem mixture. Cook at 350 for about 20 minutes.
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Stuffing with Cornbread
12 slices toasted bread, crumbled
1 pan corn bread, recipe below
6 hard boiled eggs, diced
2 big onions, diced
6 stalks celery, diced
1 stick butter
2 t. crumbled, dried sage leaves
broth from turkey
salt and pepper to taste
Saut the onions and celery in the butter. Crumble the toast and corn bread in big bowl. Add diced eggs and sauteed vegetables. Add the broth from the turkey. (I baste and bake my turkey with a stick of butter, white wine, seasoned pepper, and fresh-dried sage.) Taste to adjust seasonings, adding sage, salt, and/or pepper. The mixture should be moist. If you don't have enough broth, add hot water. Put in 9x13 pan and bake 1 hour at 400 degrees. This should be the texture of a moist cornbread. Serves 8-10.
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Sausage Stuffing (Dressing)
1 pound Ground Beef
1/2 pound Sausage meat (no casing)
1 medium onion, chopped
2 stalks of celery, chopped
7-8 ounces packaged stuffing mix (i.e. Pepperidge Farm, seasoned)
1 apple, finely sliced
2 small loaves day-old white bread
3 eggs
salt and pepper to taste
Soak the loaves of bread in water. Saute the onion, celery and apple in small amount of butter or oil until soft, but not browned. Add the ground beef and sausage and cook until no longer pink. Remove from flame and drain. Transfer to large bowl. Squeeze the water from the bread and break into chunks, adding to the meat mixture. Add the stuffing mix. Whisk the eggs and combine with the other ingredients. Add salt and pepper to taste. I go lightly on the salt, since the stuffing mix and sausage already contain it. Place the mixture into 2 eight inch round cake pans. Bake in a 350 degree oven until brown and crisp on top, approximately 1/2. Can also be placed in the cavity of a turkey, with one extra 8 inch pan, although I no longer put my stuffing inside the bird. Turkey sausage may also be used to reduce the fat. Serves 10-12.
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Tacos
Prep Time (min.): 45
1 pound ground beef
1 cup pasteurized cheese spread
1 can (16 ounces) refried black beans, warmed
12 (6-inch) flour tortillas, warmed
12 taco shells
2 cups shredded red leaf lettuce
1 cup chopped tomatoes
2 cups shredded Monterey Jack cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
1 jar (8 ounces) thick and chunky salsa or taco sauce
In medium skillet over medium-high heat, cook ground beef, stirring until crumbly and no longer pink. Drain fat. Stir in cheese spread and cook until heated through.
To assemble, spread heaping tablespoon refried beans on each flour tortilla. Place taco shell in center. Fold sides of flour tortilla onto taco shell to stick. Fill each taco shell with about 2 tablespoons beef mixture.
Top with lettuce, tomatoes, cheese and ripe olives. Serve with salsa or taco sauce.
Servings: 6
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Turkey Cream Enchiladas
leftover turkey, shredded (about 4-5 cups)
regular cream cheese, very cold (1 of the standard rectangle boxes)
1 large regular onion, diced
1 large package small corn tortillas. DO NOT use flour.
half and half or milk
couple cups shredded monterey jack cheese
margarine, couple tablespoons
oil for frying
salt
pepper
Preheat oven to 350. Fry diced onions in a couple tablespoons melted margarine until they turn transparent. Remove from heat, stirring to make sure they don't stick. Put turkey and cream cheese into a large bowl, cutting the cream cheese into about half inch cubes and trying not to mash them, but do not mix them yet. When onions are cool enough not to melt the cream cheese, add them to the turkey mix. Stir gently to combine and add salt and pepper to taste. Heat a bit of oil in a frying pan over about medium and fry tortillas one at a time. It does not take long - they should be soft but not crisp. Fill each fried tortilla with a couple tablespoons of the turkey mixture, and place seam side down in a rectangular or square baking dish. When the dish is full, sprinkle the monterey jack cheese on the tops of the enchiladas and moisten the ends with half and half or milk. Bake just until cheese melts thoroughly. Serve with lemon or salsa.
Notes:
We like a lot of cream cheese and onion in ours. This recipe is highly adaptable, adjust the proportions of the filling to taste, or the batch size. We serve them with lemon, and they go very quickly.
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Zweibelkuchen "German Onion Pie"
4 thick slices of bacon, diced
2 cups peeled and chopped yellow onion
2 eggs, beaten
1 cup sour cream
1 tbs flour
1/2 tsp salt
1/4 tsp fresh ground black pepper
1 9-inch pie shell, unbaked
Preheat oven to 400 degrees f
Saut bacon. Drain most of the fat from the pan. Add the onions and saut until clear. Do not brown. Set aside to cool.
Beat the eggs and sour cream together in a medium-sized bowl. Sprinkle the flour over the top and beat it in. Stir in the salt and pepper.
Prick the bottom of the pie shell several times with a fork. Spread the onions and bacon over the bottom of the pie shell. Pour the sour cream mixture over the top.
Bake for 15 minutes. Reduce heat to 350 degrees and bake for another 15 minutes or until pie is nicely browned. Serve hot or at room temperature.
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