Casserole Recipes

Lamb and Vegetable Casserole:

In hot oil in a large skillet, sauté the lamb cubes, a third at a time, until browned well on all the sides, about 20 minutes in all. Remove the lamb and place to the side as it is done
Add the onion and garlic to the drippings in skillet, sauté until golden, about 5 minutes
Return the lamb cubes to the skillet, mixing well
In a 3 quart casserole, place layers, a third of the meat mixture, rice, potatoes, salt, curry powder, pepper, zucchini, artichoke hearts and tomatoes. Repeat the layering twice with the rest of the ingredients
Bake, covered, in a preheated 350°F oven for 1 1/2 hours, or until the lamb and potaotes are tender
To serve, sprinkle the top with chopped parsley

Can also be garnished with fresh sprigs of parsley or other herbs, onion curls, etc.

Grease a 1 1/2 quart casserole dish
In a large kettle, bring enough water to a boil to cook the noodles. Add the noodles and return to a boil and cook until the noodles are all most cooked. Drain and rince with cold water
Meanwhile, in a small saucepan, combine the soup and milk, stirring until smooth
Add the onion, mustard and sour cream, stirring to combine the ingredients well
In the prepared casserole, layer the noodles, han and sauce. Repeat to form a second layer
Toss the bread crumbs with butter and sprinkle that mixture over the casserole. Top with the cheese
Bake, uncovered, in a preheated 350°F oven, for 25 to 30 minutes, or until golden brown in colour
Serve and garnish

Cheddar cheese can be used in place of the parmesan
Can be garnished with sprinkles of paprika, sprigs or chopped parsley or other fresh herbs, onion curls, etc.
Smoked ham can be used

Remove lobster meat from the shells and cut into bite size pieces
Cut the artichoke hearts in half and gently toss them with the lobster. Set aside
In hot butter in a medium size saucepan, stir flour, salt, paprika and pepper until smooth. Gradually stir in the milk
Bring the sauce mixture to a boil, stirring and cook for 1 minute
Stir some of the hot sauce mixture into the egg, then stir the egg mixture back into the sauce. Cook over low heat, stirring for about 5 minutes
Add the lobster mixture along with the remaining ingredients, except the mashed potatoes, mixing well and gently reheating
Spoon into 4 to 6 individual casseroles, or a shallow, 2 quart casserole
Place the mashed potatoes into a pastry bag, using a rosette tip. Pipe potatoe around the edge of each casserole
Finish the casserole under a broiler for 2 to 3 minutes, or just until the potatoes are evenly browned
Serve and garnish

Can be garnished with sprinkles of paprika, lemon, sprigs or chopped fresh parsley, etc.
Do not over cook the lobster

Cook the pasta in boiling water until almost done and drain
Meanwhile, in hot butter in a Dutch oven, sauté the green pepper and onion until they are tender, about 5 minutes. Remove from heat
Stir in flour, salt, mustard and pepper until well blended. Gradually stir in the milk. Bring to a boil, stirring constantly, reduce heat and simmer for 3 minutes. Remove from heat
Add the pasta, crab, mushrooms, pimiento, Worcestershire and tabasco, mix until well blended
Turn the above mixture into a 13 by 9 by 2 inch baking dish or casserole and sprinkle with the cheese
Bake in a preheated 350°F oven, uncovered, for 30 minutes, or until bubbling hot and the cheese is melted
Serve and garnish

Other cheeses can be used with or in place of the cheddar
Can be garnished with sprinkles of paprika, lemon, onion curls, sprigs or chopped parsley, etc.
Fresh, cooked crab meat can be used in this recipe
Other seafoods can be used in place of the lobster

In a 6 quart Dutch oven or kettle, place the tongue with enough water to cover, along with the bay leaves, 1 teaspoon salt, peppercorns and thyme
Bring to a boil, reduce heat and simmer, covered, for 2 1/2 hours. Remove tongue. Cool until it is easy to handle, then carefully remove and discard the skin, bone and gristle
Wipe the ribs with damp paper towels. Sprinkle with black pepper and remaining salt. Place fat side down, in a large roasting pan
Bake in a preheated 350°F oven, uncovered, for 30 minutes. Turn ribs. Bake for 20 minutes longer. Drain fat
Drain sauerkraut, rince under cold water and drain again
Place the sauerkraut in the bottom of the roasting pan. Add apples, juniper berries and half the beer, then arrange the ribs on the top
Bake loosely covered with foil, for 45 minutes, gently turning sauerkraut occasionally
Slice the tongue and place on top of the sauerkraut in the roasting pan. Srinkle the rest of the beer over the top
Melt the jelly over low heat and use it to brush over the tongue and ribs. Bake, uncovered, for 15 minutes, or until it is glazed
Serve by cutting the ribs into serving pieces, arranging all the ingredients on warm serving plates
Serve and garnish

Can be garnished with apple fans, sprigs or chopped parsley or other herbs, onion curls, etc
Do not over cook the apple

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