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In large skillet, brown the ground beef or turkey with
the chopped pepper, onion and mushrooms. Stir in the
tomato paste and water and corn. Cook the macaroni and
cheese according to package directions, adding milk
and margarine if required. Add the macaroni and
cheese to the beef mixture. Mix
well and serve.
1. Wash sweet potatoes. Prick each 2 or 3 times with fork to allow steam
to escape. Arrange in oven at least 1 inch apart. Microwave at HIGH (100%)
until fork-tender, 8 to 10 mins. Cover and let stand 5 minutes.
2. Peel and slice potatoes. Place in 2-quart casserole. Add 1/4 cup butter
and the salt. Mash until no lumps remain. Mix in pineapple. Microwave at
HIGH (100%) 2 minutes. Stir and set aside.
3. Place 1 tablespoon brown sugar, 1 tablespoon butter, the water,
cinnamon, and nutmeg in medium bowl. Microwave at HIGH (100%) until butter
is melted, 1 to 1 1/2 minutes, stirring after half the time. Add
marshmallows; toss to coat. Top sweet potato mixture with marshmallows.
Microwave at HIGH (100 % until the marshmallows are melted and potatoes are
heated through, 2 to 4 minutes. Sprinkle with pecans.
Place all ingredients in a casserole dish and bake.
Brown meat, onion and green pepper. Add salt, soup and pimentos. Simmer
uncovered 10 minutes, stir in sour cream. Bring just to a boil, remove
from heat and pour into 1 1/2 quart baking dish. Top with Biscuits.
Bake 20 to 25 minutes at 375 degrees or until biscuits are done.
Combine and heat thoroughly at 350 degrees.
Add onion and butter together and heat throughout but not browning.
Spread in 2 quart baking dish. Add 3 cups shredded cabbage, cover with
meat mixture. Top with 3 more cups of shredded cabbage. Pour over the top
the tomato soup. Bake 1 hour and serve.
Place Swiss cheese on bottom of pie crust. Sprinkle with spinach,
mushrooms and tender chunk meat.
Mix next four ingredients, pour into pie shell. Sprinkle with cheddar
cheese. Bake at 350 degrees for 40 or 45 minutes.
Serves 4 - 6.
Serve with salad, lettuce, onion rings - 1 large onion. walnuts or pecans
toasted - handful.
Very good.
2 cans drained Mandarine oranges, mix with cream Italian dressing.
Bake chicken at 350 degrees for 1 1/2 hours. Allow to cool enough to
debone and cut into bite size pieces.
Add rice, margarine and onions to chicken bouillon; cook over low heat
approximately 25 minutes or until all water is absorbed.
In a large casserole dish combine green beans, soup, 1/2-cup almonds,
pimentos, black pepper, garlic salt and chicken.
Add hot rice last and mix all ingredients thoroughly.
Sprinkle top of casserole with remaining 1/4-cup almonds and bacon bits.
Cover and heat at 350 degrees 35 - 30 minutes.
Serve steaming hot.
In a large baking dish mix soups. Arrange chicken. Add pimentos, milk and
rice. Pour soup mix over all. Cover with foil. Bake at 325 degrees for 1
1/2 hours.
Saute onion in butter. Crumble Ritz crackers in 2 quart casserole dish
Combine all other ingredients and pour over crumbled crackers. Bake at 350 degrees for about 30 minutes.
7 oz. cans **shredded (approx. 12 oz.) Split chili peppers lengthwise
and remove seeds and pith. Spread chilies in a single layer in a greased
9x13-inch baking dish. Sprinkle Cheddar cheese, green onions, and 1-1/2
cups of the mozzarella cheese over chilies. In a bowl, beat eggs, milk,
flour, and salt together until smooth. Pour over chilies and cheese. Bake
in a 325 degrees oven for 50 minutes or until a knife inserted in custard
comes out clean. Meanwhile, mix salsa with the remaining 1-1/2 cups
mozzarella cheese. Sprinkle over casserole and return to oven for 10
minutes or until cheese melts. Let stand for 5 minutes before serving.
Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams
cholesterol, 490 calories.
Heat oven to 350 degrees. Cook and stir beef, onion and garlic until
brown, drain. Mix chili powder, 1 Tbsp. baking mix and 3 Tbsp. water; add
to beef. Stir in tomatoes, corn, olives and salt. Heat to boiling. Pour
into ungreased square baking dish, 8x8x2 inches, or 2 quart round
casserole. Mix 3/4 cup baking mix, the cornmeal, milk and egg; pour over
beef mixture. Bake until golden brown, 50 to 60 minutes.
Cook macaroni in boiling salted water, drain and rinse. Set aside.
Combine all remaining ingredients except bread crumbs.
Alternate beef mixture with layers of macaroni in greased 2 quart
casserole. Top with buttered bread crumbs or crushed potato chips.
Bake at 350 degrees for 1 hour.
Combine first 6 ingredients. Pour into 10x6x2" baking dish. Arrange
alternate pieces of bacon and cheese across top. Bake at 325 degrees for
1 hour.
Combine all ingredients; spoon into a 2 quart casserole.
Bake, uncovered, at 350 degrees for 1 hour.
Toss the crumbs and butter together in a fry pan over medium heat until
brown.
Remove from heat and add parsley.
Sprinkle on top of casserole before baking in oven.
Brown and season steak. Place in casserole dish. Pour rice over steak.
Mix broth, consomme and water. Pour over steak and rice. Cover; cook
about 1 hour at 400 degrees.
Serve Hot.
In deep 12" skillet over medium-high heat, heat oil; add celery, carrots,
onion and potatoes; cook 15 minutes, stirring occasionally until
vegetables are lightly browned. Add garlic; cook 1 minute. Stir in
chicken broth. Reduce heat to low; simmer, covered, 25 minutes until
vegetables are tender.
Meanwhile, heat oven to 425 degrees; have ready four 8" oval gratin
dishes.
If using homemade pastry, roll out on lightly floured surface to 1/8"
thickness; or unfold all-ready piecrusts. Using bottom of one gratin dish
as pattern, cut out 1 "lids"; cut out small hole in center of each and
several slits as vents for steam. Arrange on ungreased large cookie
sheet; brush with egg-yolk mixture (1 egg yolk and 1 Tbsp. water). Bake
10 to 12 minutes until lightly browned.
In small saucepan over medium heat, melt butter; add flour; stir until
smooth. Cook 2 minutes, stirring frequently; remove from heat. Stir
mixture gradually into vegetables simmering in skillet; cook 2 to 3
minutes longer, stirring occasionally until thickened. Stir in peas and
turkey; remove from heat.
Spoon mixture into gratin dishes, dividing evenly. Place pastry lid on
top of each; bake 5 to 10 minutes until filling is heated through.
Crumble ground beef into 2-quart microwave casserole; add onion and
garlic.
Cover loosely and microwave on high (100%) 3 minutes; break up beef and
stir. Cover and microwave until very little pink remains in beef, 2 to 3
minutes longer; drain.
Stir in mustard, pork and beans and tomato sauce.
Divide mixture among six 10 oz. microwaveable casseroles (about 2/3 cup
each).
Cover tightly and freeze.
Prepare Drop Biscuits.
For each serving, microwave 1 minute; rotate casserole 1/2 turn.
Microwave until biscuit is puffed and dry, 3/4 to 1 3/4 minutes longer.
Continue reading "Do-Ahead Individual Hamburger-Bean Casseroles" »
These top-quality doughs use plenty of butter - after all, half the
pleasure in eating a quiche is enjoying the crisply crunchy buttery pastry
dough that surrounds it. For both formulas, make the dough in your usual
way. To measure the flour, dip a dry-measure cup into the flour, filling
the cup to overflowing; sweep off the excess level with the lip.
(Measured this way, 1 cup averages 5 ounces or 145 grams.)
WITH A QUICHE RING
INGREDIENTS: 3 1/2 Cups all-purpose flour 2 Tsp.. salt 2 1/2 Sticks
chilled butter (preferably unsalted) 4 Tbsp. chilled lard or shortening
2/3 to 1 /Cup iced water
Wrap and chill the dough for at least 2 hours. Butter the inside of your
quiche ring and the baking sheet (or inside of a false-bottom cake pan).
Roll the chilled dough up onto your pin and unroll over the ring.
Press dough in place. To make the sides of the free-standing shell
strong enough to hold the filling, push dough down with your fingers all
around the ring. Work fast so the dough doesn't soften.
Roll you pin over the top of the ring to remove excess dough thickening
the sides.
Now push the dough up the sides with your thumbs to form a rim standing
1/4" or so above the top of the ring. Patch any thin areas with raw
dough. Prick the bottom of the shell with the tines of a fork.
Using the dull edge of a table knife, press a decorative pattern on the
rim of the shell. Cover with plastic wrap and chill 30 minutes so shell
will bake evenly. To freeze the unbaked shell, slip into a plastic bag.
To prevent a soggy bottom, it's always best to pre-bake the shell. Kept
the sides and bottom in place by bracing them with buttered foil and dried
beans.
Preheat oven to 450 degrees. Bake in lower middle level until bottom of
pastry is set but still slightly soft. (If edges have sunk down, gently
push them up with a spatula, or patch them with raw dough.) Remove liner
(or top pan) and bake a few minutes more, until pastry is just beginning
to color and to separate slightly from edges of mold or pan. Cool for 10
minutes before unmolding.
For 2 shells baked in 8" rings or false bottom pans.
You don't need an imported ring to bake a shell. Use a cake pan turned
upside down and this special dough.
Dough on an upside-down pan. Prebake it with a buttered pan on top to
prevent crust from puffing up.
UPSIDE-DOWN SHELLS
INGREDIENTS: 3 1/2 Cups all-purpose flour 2 1/4 Sticks chilled butter 5
Tbsp. chilled lard or shortening 2 Tsp. salt Liquid: 1 Egg plus ice water
to make 3/4 cup; droplets more water as needed
For 2 shells baked on 8" upside-down cake pans.
Peel eggplant and slice into 1/4" slices. Spread with mayonnaise. Pour
bread crumbs on waxed paper, coat each slice will. Place on cookie sheet
and bake at 400 degrees for 15 minutes.
Remove and place slices in overlapping in a shallow baking dish. Pour
tomato paste over and sprinkle with cheese.
Bake at 350 degrees for 15 minutes.
Steep eggplant for 10 minutes in a sprinkling of salt, pat dry.
Saute the eggplant in olive oil; add minced garlic, herbs and parsley.
Add the vermouth and boil for 1/2 minute.
Strew eggplant in pie shell.
Pour custard into 1/8" of rim of shell.
Sprinkle on cheese.
Bake 30 - 35 minutes at 375 degrees, or until puffed and browned.
Slice beef across the grain into very thin strips.
In skillet, over medium-high heat, in hot oil, cook beef and garlic until
beef is browned.
Add onion. Cook 5 minutes, stirring often.
Stir in soup, water and soy sauce. Heat to boiling.
Add broccoli. Reduce heat to low. Cover; simmer 5 minutes or until
vegetables are tender.
Serve over hot noodles.
Boil and debone chicken.
Put in bottom of pan.
Cut up onion onto the chicken.
Slice cheese then add the chips.
Mix soups and tomatoes, pour over top.
Bake 350 degrees for about 30 minutes or until real hot.
In casserole dish mix beans and soup. Top with onion rings. Heat in
moderate oven for 20 minutes. Mrs Robert F. Lewis
Brown beef, then add rest of ingredients and heat thoroughly.
Put in casserole dish and top with biscuits: Bake 20 to 25 minutes or
until brown at 350 degree oven.
Heat oven to 350 degrees.
Cook and stir ground beef, onion and garlic in 10" skillet until beef is
brown; drain.
Mix beef mixture, mustard, pork and beans and tomato sauce in ungreased 1
1/2 quart round casserole.
Prepare Drop Biscuits as directed.
Drop by 6 spoonfuls onto beef mixture; sprinkle with cornmeal mixture.
Bake uncovered until biscuits are golden brown, 25 to 30 minutes.
Mix chicken with all ingredients, except crumbs.
Bake at 350 degrees for 45 to 50 minutes in a buttered pan (12x8x2).
Sprinkle top with crumbs.
Mix Bisquick, water and refried beans together and put it in the bottom of
a greased pie plate. Brown and drain seasoned ground beef; put on top of
mixture in pie plate.
Add salsa and then cheese. Bake, uncovered, for 30 minutes at 350 or till
golden brown.
We have found if you let it sit for about 15 min, it tends to cut more
like a pie.
Serve with extra salsa, sour cream and mexican chips.
Can be made the night before and refrigerated; then put in the oven.
Cover bottom of 9x13 inch pan with sliced carrots and potatoes. Place
cutlets on top. Sprinkle dry soup mix over meat and vegetables, then
spoon soup on to top and spread - do not stir. (Soup will not appear to
cover entire dish.) Bake in 350 degree oven for about 45 minutes or until
vegetables are done.
Heat oven to 400 degrees.
Mix spinach, soup and Worcestershire sauce in ungreased 9" pie plate;
arrange mushrooms on top.
Sprinkle Savory crunch evenly over mushrooms.
Bake uncovered until hot and bubbly, about 20 minutes.
Serve with lemon wedges.
Makes 5 or 6 servings.
Preheat oven to 400 degrees. Grease 1 1/2 quart casserole.
In medium bowl combine biscuit mix, dill weed and celery seed. Cut in
butter until mixture resembles a fine meal. Stir in onion.
Combine egg and milk; add to biscuit mix. Stir just until ingredients
are moistened.
Turn into casserole. About 1" from edge of casserole, cut through batter
with a knife making a circle.
Bake at 400 degrees for 30 to 35 minutes until toothpick inserted in
center comes out clean.
Brush immediately with Topping. Cool 10 minutes; remove from casserole.
Serve warm.
TOPPING: 2 Tbsp. sweet cream butter, melted 1 Tbsp. grated Parmesan cheese
Combine ingredients.
Rinse, pat dry and halve fresh mushrooms or drain canned mushrooms.
In large skillet, melt 5 Tbsp. butter. Add mushrooms; saute 5 minutes.
Stir in chicken soup, milk, spinach and black pepper.
Cook and stir until mixture comes to boiling point.
Pour into 2-quart casserole.
In small saucepan, melt remaining 1 Tbsp. butter. Stir in croutons.
Sprinkle over casserole.
Bake uncovered, in preheated moderate 375 degree oven until hot and
bubbly, about 5 minutes.
Preheat oven to 375 degrees.
Brown pork chops seasoned with dill weed, salt and pepper in oil.
Place chops in a baking dish. Top with potatoes.
Combine other ingredients, except cheddar cheese, and pour over potatoes.
Bake for 1 1/2 hours or until pork chops are tender.
Sprinkle cheddar cheese over the top and return to oven to melt and brown
cheese. About 5 minutes to melt and 5 minutes under boiler to brown
cheese.
By Julia Child
The quiche- that delicious, cheesy, open-faced custard pie invented by
some clever Alsatian cook - is a wonderfully easy first course or main
course that is fast to prepare and makes great eating.
It's quick to assemble because all you need on hand is the base - eggs and
milk - plus anything else: cheese, bacon, onions, canned pimiento,
leftover cooked vegetables, tomato sauce and so forth.
You can build from the bottom up with your own pie crust dough or a
homemade frozen shell formed earlier. Or use a frozen store-bough shell -
and offer no apologies. Or the other hand, you can bake any of the quiche
fillings in a plain dish and call it a custard. That's what a quiche is,
anyway - a custard in a pie shell.
NOTE:
Pre-Baking Shells.
So often you see people eat all the filling of an apple pie - or quiche -
but leave the bottom crust untouched. They don't even taste it, knowing
from sad experience that it's soggy. The solution: Pre-bake the empty
shell- well worth the time and really the only way to achieve a perfect
crust with tender crunch throughout.
Weight down store-bought shells before pre-baking with buttered foil and
dried beans. This keeps sides and bottom in place by bracing them.
QUICHE FILLINGS:
A quiche filling is a flavoring that is held together with a custard -
that is, eggs and a liquid of some sort. The eggs slowly coagulate in the
oven, maintaining the rest of the ingredients in creamy suspension. You
don't want too much custard - just the right balance between it and the
garnish, whatever it may be. You can't be exact about measures, because
shells vary in depth. but you can calculate by the egg, adding more or
using less. FOR EACH "LARGE" EGG. Break the egg into a cup; add liquid
to reach the 1/2 cup level.
QUICHE LORRAINE - This is the original Alsatian model. It's bacon only
(no cheese) plus the custard, which is made of real cream that blends
deliciously with the smoky taste of the bacon. Try it - on one of those
days when you're slim as a scallion
Julia Child
Cook chicken until tender. Remove meat from bones, cut into bite size
pieces.
Combine soup mix and pimientos.
Alternate layers of rice, chicken and soup mixture. sprinkle with cheese.
Bake at 375 degrees until cheese is melted and golden brown.
Saute the shrimp with the butter and seasoning for 1 minute.
Add the vermouth and boil for 1/2 minute.
Strew shrimp in pie shell.
Pour custard into 1/8" of rim of shell.
Sprinkle on cheese.
Bake 30 - 35 minutes at 375 degrees, or until puffed and browned.
VARIATION: Can substitute crab and lobster for the shrimp.
Spread layers of vegetables potatoes and meat in baking dish in order
given. Season each layer. Mix water with soup and pour over all.
Bake in 350 degrees oven for about 1 1/2 hours.
Remove husks and silks from corn, rinse ears. Cut kernels from corn to
measure 2 cups. Fry bacon; drain and crumble. Set aside.
Saute onion in butter; blend in flour, salt and pepper. Gradually add
sour cream, stirring until mixture is smooth. Heat just to boiling; add
corn, and heat thoroughly (about 5 minutes). Fold in half of bacon.
Spoon into a greased 1 quart casserole; top with parsley and remaining
bacon. Bake at 350 degrees for 25 to 30 minutes.
Serves 4 to 6
Mix all ingredients and pour into well greased casserole dish.
Bake 40 minutes at 375 degrees.
Clean squash well and cut in 1/2 inch slices and boil or steam until
tender. Cool at least slightly. Drain and mash.
Add onion, pimiento, cheese, cracker crumbs, egg, margarine, milk and
salt.
Bake in a greased casserole dish at 350 degrees for about 30 minutes.
Lightly grease a 2 quart casserole dish.
Melt shortening in skillet; add beef, breaking into pieces with fork, cook
until lightly brown. Drain off fat.
Add the tomatoes and tomato sauce, adding salt, sugar and garlic. Simmer
for 5 to 10 minutes.
Cook noodles, drain well and blend in the sour cream, cream cheese and
onions.
Pour small amount of meat sauce in casserole. Cover with layer of noodles
and grated cheese. Repeat layers. Bake at 350 degrees for 35 minutes.
Mix all ingredients. Pour in to 1 1 1/2 quart greased casserole. cover
and bake at 350 degrees for one hour. Remove cover and continue baking 15
minutes longer.
serves 10 - 12
Can put marshmallows on top last few minutes of cooking if desired.
Ahead of time bake sweet potatoes. Peel and mash.
Add eggs, butter, orange juice, orange sections, cinnamon and brown sugar
to mashed potatoes. Place in a baking dish and bake at 400 degrees for 30
minutes. Top with miniature marshmallows and brown.
Fry bacon. Drain off excess fat. Break bacon into pieces.
Add tomatoes; simmer a few minutes.
Add beans, seasoning and mayonnaise.
Place in oiled 8" round baking dish.
Combine bread crumbs and butter. Sprinkle over vegetable mixture.
Bake, uncovered, from 30 to 35 minutes in a 325 degree oven. (This can
be prepared ahead and baked just before serving.)
Heat oven to 375 degrees.
Gradually stir broth into baking mix in ungreased 1 1/2 quart casserole.
(Mixture will be slightly lumpy.)
Stir in remaining ingredients except chow mein noodles.
Bake uncovered until thick and bubbly, about 40 minutes.
Sprinkle with chow mein noodles; bake uncovered 5 minutes longer.
Let stand uncovered 5 minutes before serving.
Makes 5 or 6 servings.
In small saucepan melt the 4 Tbsp. margarine over low heat. Stir in corn
starch, salt and pepper until smooth.
Remove from heat. Gradually stir in milk until smooth.
Bring to boil over medium heat, stirring constantly, and boil 1 minute.
Stir in vegetables.
Turn into 1-1/2 qt. casserole.
Mix seasoned bread with melted margarine.
Sprinkle on top of casserole.
Bake in 375 degree oven 25 minutes or until heated.
Heat oven to 350?. Heat margarine in 2-quart saucepan over medium heat.
Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly;
remove from heat. Stir in milk and broth. Heat to boiling, stirring
constantly. Boil and stir 1 minute. Stir in remaining ingredients. Pour
into ungreased 2-quart casserole or square baking dish, 8 ? 8 ? 2 inches.
Bake uncovered 40 to 45 minutes or until bubbly. Garnish with parsley.
In a skillet, brown the beef, drain. Stir in soups. Pour into a greased 13in x 9in x 2in baking dish. Arrange French fries on top. Bake, uncovered, at 350 degrees for 50-55 minutes or until the fries are golden brown. Yield: 6-8 servings.