Saturday recipe and dessert

Saturday , August 11, 2012

Blue skies and lush green farmland in Wisconsin

Casserole Recipe:

Cheddar Biscuit Barbeque

1 and  1/2  lbs ground beef

1 cup onion, chopped

1 16  oz. can barbeque beans or pork and beans with molasses

1 can condensed tomato soup

1 teaspoon chili powder

1/2 teaspoon salt

1/2 tsp paprika

1/2 tsp garlic powder

1 cup shredded cheddar cheese (or your preference)

1 can refrigerator buttermilk biscuits

Directions:

Brown the ground beef and onion in a skillet.  Drain off the fat. ( I use an empty tin can which I later place in garbage when it solidifies).

Then stir in beans, soup, and seasoning (Chili powder, salt,paprika,garlic powder).  Bring too a boil.  Spoon meat mixture into a 2 quart casserole or 9 inch square baking dish.  Arrange biscuits over the meat mixture.  Sprinkle with shredded cheese.

Bake at 375 degrees F. for 25 to 30 minutes or until biscuits are golden brown.

Cookbook:  Home Cookin for the King of the Road 1976,

By Mrs. F.W. Kimbel , Shelbina, Missouri

Side Dish:

Deluxe Potatoes:

1 2 pound frozen hash browns

1 can cream of potato soup

1 can cream of celery soup

1 tablespoon chopped onion

*green pepper to taste

1 8 ounce carton sour cream

salt and pepper to taste

*parsley and paprika

milk (optional)

Directions:

In large mixing bowl,add all ingredients and let stand 45 minutes until they can mixed together.  Pour into lightly greased 9 x 13 pan sprinkle with parsley flakes, and paprika.  Bake uncovered at 300 degrees for 2 hours. Add a little milk during the baking if necessary.

By Mrs. Ar Schaap, Worthington, Minnesota

Quick Dessert:

Lemonade Pie

1 16 ounce can frozen lemonade

1 large container whipped topping

1 can sweetened condensed milk

1 graham cracker crust for 9 inch pie pan ( or ready made graham cracker crust).

Directions:

Mix all ingredients together and pour into crust.  Chill in freezer.  ( add 2 drops of green food coloring for eye appeal).

Wishing I was at the Wisconsin State Fair again!

RECIPE–CHICKEN CASSEROLE

SERBIAN  CHICKEN   CASSEROLE    ( a recipe from Turkey)

                                                                         4 SERVINGS

INGREDIENTS:

1 FRYING CHICKEN ( 3 POUNDS), CUT INTO SERVING PIECES

1/2 CUP BUTTER

2 CUPS FINELY CHOPPED ONION

1 GREEN PEPPER , SEEDED AND CHOPPED

1/2 CUP COPPED CELERY

1 TEASPOON PAPRIKA

1 TABLESPOON SALT

FRESHLY GROUND BLACK PEPPER

2 1/2 CUPS   ( 1 1-POUND 3-OUNCE CAN ) WHOLE TOMATOES  OR SIMILAR SIZE YOU CAN BUY.

1 CUP CHICKEN STOCK

1 CUP UNCOOKED RICE

DIRECTIONS:

1.   PREHEAT  OVEN TO 350 DEGREES.

2.   WASH THE CHICKEN PARTS IN COLD WATER AND DRY WELL.

3.   HEAT THE BUTTER IN A LARGE SKILLET AND COOK THE ONION, GREEEN PEPPER, AND CELERY IN IT UNTIL THE ONION IS TRANSLUCENT.

4.   add the paprika, salt, pepper to taste, tomatoes, stock, and rice.

       Stir briefly and pour the mixture into a one-and one- half casserole dish.

      ARRANGE THE CHICKEN PIECES ON TOP AND SPRINKLE WITH SALT.

    BAKE FOR 1 HOUR OR UNTIL CHICKEN IS TENDER AND THE RICE HAS ABSORBED THE LIQUID.    Add  more stock as the dish  cooks  if the rice becomes too dry.

Cook book:

The New Yor Times International Cook book by Craig Claiborne

a note from luvsclassics:

I am so happy that I found this wounderful cookbook; browsing at a booksale one day a  few summers ago at a booksale in Cranford library in Cranford, N.J. after work one day.

Dashing Hamburger Casserole

Hamburger Casserole

Prep: 20 minutes

cook: 30 minutes                                                 Serves 6

A simple -to -fix, inexpensive meal that children love.

1 medium onion, chopped (2/3 cup)

1 Tablespoon oil

1 pound lean hamburger

1 teaspoon garlic salt

6 to 8 ounces medium egg noodles

1 cup sour cream

2 Tablespoons mayonnaise

1/2 cup chive cottage cheese ( or plain)

1 can ( 12 ounces ) corn, drained

9 ounces grated yellow cheddar cheese

1 can ( 8 ounces ) tomato sauce

Directions:

Preheat oven to 350 degrees F.

Saute onion in oil until limp:  add meat and garlic salt;  cook over mediunm-low heat until thoroughly browned, about 5 minutes.

Set aside.

Meanwhile, cook noodles according to package directions.

Drain grease from cooked meat; mix in sour cream and mayonnaise.

Drain noodles and mix with cottage cheese.

In a lightly buttered 2-quart casserole, layer noodles, meat, corn , cheddar cheese, and tomato asuce.

Make 2-3 layers depending on casserole shape.

Bake covered for 30 minutes.

Make Ahead:

Freeze before baking in covered casserole.  Can be frozen for several weks.  Bake frozen at 350 degrees F. for 50-60 minutes.

Casserole-Mother’s Tomato Rice Meat Pie

Mother’s Tomato Rice Meat Pie

1 lb. groud beef ( I use gr. turkey for leaner version)

1/4 cup green pepper, chopped

1 small onion, chopped

1/2 cup dry bread crumbs

salt and pepper to taste

2 cups tomato sauce

1 1/3 cups minute rice

1 cup water

1 cup cheddar cheese grated

1.  Combine beef, pepper, onion, bread crumbs, salt, pepper, and 1/2 cup tomato sauce. 

Mix well.  Pat into bottom and sides of a greased 9 inch square pan.

2.  Combine remaining tomato sauce, rice, water, and 1/2 cup cheese.  Spoon mixture into meat shell.  Cover and bake at 350 degrees. for 25  minutes. Top with remaining cheese. 

Bake ,uncovered 10-15 minutes longer.

P.S.  I used an 8 x 8 glass square dish and I lined it with foil.

Makes 4-6 large servings, not 12.

Addendum:   In 2009, I was new to blogging and not aware of the rules to writing; for months I was hesitant until I learned that there was editing. 

Source:   From Amish and Mennonite Kitchens

                  Copyright 1984

This cookbook was borrowed from my mother’s bookshelf -she enjoyed preparing many of these recipes.

I served it with fresh spinach that was sauteed on an iron pan with olive oil and garlic.  Added fresh squeezed limon juice to serve.

Talerine Beef Casserole

Talerine Beef Casserole Talerine is Italian word for Tagliarini-
ribbon-like pasta noodle

The spices and tomatoes

The spices and tomatoes

This is for dinner!

This is for dinner!

Ingredients:
12 ounce bag egg noodles
1 medium white onion, peeled and chopped
1 bell pepper, seeded, ribs removed, chopped fine
3 minced clove of garlic
Olive oil for sauteing ( olive oil has a high burning point-so watch it)
1 1/2 poinds ground round beef ( I substitue ground turkey, it’s leaner, hence healthier)
pinch salt
4 ounces mushrooms, slice
1 28 ounce can tomatoes
1 1/2 cups frozen corn (can use canned corn or creamed corn)
1 15 oz can of pitted black olives, strained and chopped
1 pound cheddar cheese, grated
Method:
1. Pre-heat oven to 350 degrees and bring a large pot of salted water to a boil for the egg noodles.
2. Heat the 2 Tbsp of oil on medium high heat in a large, heavy bottomed pot. Add the onions and green bell pepper and saute until softened. Add the garlic and cook for a minute more. Add the tomatoes, breaking them up with your fingers or a knife, if you are using whole canned tomatoes. Bring to a simmer and let cook for 10 minutes. Lower the heat to warm.
3.     In a separate skillet, heat to medium-high. Add a couple of tablespoons of oil  to the pan and brown the meat, working in batches. Break up about half of the ground beef into the pan. Do not stir, but let it cook for a minute, or two until brown.  Sprinkle a little salt over the meat while cooking.  Once brown on one side, stir the meat a little to get the sides browned.  Once the meat is thoroughly browned, use a slotted spoon to remove the meat from the pan and put it in with the tomatoes, onions, and gren bell peppers. Brown the second batch of ground beef the same way.
4. Using the same pan that you had used for browning the beef, saute the mushrooms in the remaining oil and beef drippings. Once browned, add the mushrooms to the beef and tomato mixture.
5. While the mushrooms are cooking, add the egg noodle pasta to the boiling water. Cook as directed., about 4-5 min.(or according to Egg Noodle package directions).  Strain when cooked, but still a little firm (al dente).
6. Add egg noodles, corn, chopped olives, and about 2/3 of the cheese to the large pot of beef and tomato mixture. Gently mix in.
7. Transfer mixture to a large casserole dish, or to two casserole dishes if you don’t have one that is large enough. Sprinkle remaining cheeese on top of casserole(s). Place in the oven for 30 minutes (can go as long as an hour.
Serves 8
Delicious. Egg nodles cook up faster than regular pasta, and are fortifed.
I have for couple days. Sometimes, I omit the green peppers, and onions
Can be made without the green peppers and onions.
When using ground turkey, I add Italian Seasoning, basil, oregano or a mixture of these to add more flavor. Ground turkey need a boost for flavor, but is healthier for you.
From Simplyrecipes.com

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