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This is a great three-cheese pasta casserole with ham and roasted peppers. It makes a great dish for a festive event, such as new years eve, particularly when red and green peppers are used together. 1 lb Shell Pasta 1/2 onion, chopped 2 ounces sliced ham, pancetta or canadian bacon 1/2 cup fire roasted red peppers, chopped 1 cup chicken stock 1 teaspoon sage 1/2 teaspoon cayenne pepper 4 tablespoons fresh Italian parsley 1 cup ricotta cheese, grated 1 cup parmigiano reggiano cheese, grated 1 cup mozzerella cheese, grated 1 egg, beaten salt, pepper Prepare shell pasta according to directions, but remove from heat and drain when slightly undercooked (about 10 minutes). Meanwhile, saute onion in 1/2 cup chicken stock about 4 minutes till tender. Add ham, continue to cook 2 minutes. Add peppers, remaining chicken stock, sage, cayenne pepper and parsley, salt and pepper. Simmer and reduce slightly, then remove from heat. Combine ricotta, 1/2 cup parmigiano cheese, egg, salt and pepper in separate bowl for filling. Combine pasta and ham/pepper sauce. In oven-proof casserole dish, layer 1/2 pasta mixture, the ricotta filling, and the remainder of the pasta mixture. Top with the mozzerella, the remaining 1/2 cup parmigiano cheese, salt and pepper. Bake at 400 degrees for 25 minutes or so till golden brown and bubbly. Allow to cool 5 minutes before serving. Serves 4-8. |
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1 cup onion, chopped 2 Tbsp butter, melted 1 lb. ground beef 3 cups noodles 3 cups tomato juice 2 tsp salt 1-2 tsp celery salt (optional) 2 tsp Worcestershire sauce Dash of pepper 1 (6-1/2 oz) can mushroom stems and pieces 1 cup sour cream Saute onion in butter until tender; add meat, brown lightly. Place noodles in a layer over meat. Combine tomato juice and seasonings; pour over noodles. Bring to a boil; cover. Simmer over low heat 30 minutes or until noodles are tender. Stir in sour cream and mushrooms; bring to a boil. Serve hot. Yield: 6 servings |
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6 pork chops, cut 1 1/2 inches (4cm)thick 3 1/2 teaspoon salt 1 teaspoon pepper 2 tablespoons oil 3 potatoes, thinly sliced or same sized sweet potato, thickly cut 2 onions, thinly sliced 1 green pepper, sliced 1 clove garlic, minced 1 lb (500g) tomatoes, chopped 1/2 teaspoon thyme 1 bay leaf black pepper 4 tablespoons chopped parsley 1 package frozen green beans, Brussels sprouts or chopped spinach, cooked Rub the pork chops with 2 teaspoon salt and 1/2 teaspoon pepper. Coat the bottom of a casserole dish with the oil. Arrange the potatoes on the bottom. Season with a little salt. Spread the vegetables over them. Spread half the onions over vegetables and sprinkle on 1/4 teaspoon black pepper.Spread the chops over the onions, and cover with remaining onions, the green pepper, garlic, tomatoes,thyme, bay leaf, parsley and remaining salt and pepper. Cover tightly and bake in a 375 deg f(190 deg C) oven for 1 1/2 hrs or until chops are tender. Remove the bay leaf. |
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BEEF AND POTATO CASSEROLE 2 lbs (1 kg) potatoes 1/2 cup (125g) butter or margarine 1/2 cup (125 ml) cream 1 egg, beaten 1/4 teaspoon nutmeg 3 teaspoon salt 3 onions, chopped 2 lb (1 kg) stewing beef, cut into 1/2 inch (1 cm)cubes 1/2 cup (125 ml) beef stock 1/2 teaspoon black pepper 1 bay leaf 1/4 cup dry breadcrumbs>br> Cook the unpeeled potatoes until tender. Drain, peel and mash. Beat in 3 tablespoons (60g) butter or margarine, the cream, egg, nutmeg and 1 1/2 teaspoons salt until very light and fluffy. Melt the remaining butter in large saucepan. Saute the onions for 5 minutes. Add the meat and cook over a high heat , stirring constantly, until the meat is browned. Mix in the stock, pepper, bay leaf and remaining salt. Cook over low heat for twenty minutes. Discard the bay leaf. In a greased casserole, arrange as many layers as possible the potatoes and meat mixture, starting and ending with potatoes. Sprinkle with bread crumbs and dot with butter. Bake in a 400 deg.F. oven for 25 minutes or until browned. GROUND BEEF AND MACARONI CASSEROLE 1 cup (150g) macaroni 2 onions, chopped 4 stalks celery, sliced 1 red pepper, chopped 2 1/2 tablespoons (50g) butter or margarine 1 lb ( 500g) ground beef 1 can (445g) condensed mushroom soup 1 can water salt and pepper 1/2 teaspoon marjoram 2 tablespoons chopped parsley Cook the macaroni in salted water until just tender. Saute the onions, celery and pepper in the butter or margarine for about 5 minutes. Add the meat and cook for another 5 minutes. Mix in the soup, water, salt and pepper to taste, marjoram and parsley. Put the cooked macaroni in the bottom of a greased casserole dish. Cover with meat mixture. Cover and cook in a 350 deg F. oven for about 1 hour. Serves 4. |
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CREOLE GUMBO 10 servings 4 tbsp flour 4 tbsp oil 1 chicken, cut-up 2 quarts water 1 quart chicken stock 2 tbsp butter 1 celery stalk, chopped 1 large green pepper, chopped 1 large onion, chopped 1/2 tsp pepper 2 garlic cloves, minced 28oz can tomatoes, chopped 1 tbsp parsley 16oz pkg frozen okra 1/4 tsp cayenne pepper 1/4 tsp hot pepper sauce 1 tsp worcestershire sauce 1 bay leaf 1 lb shrimp, peeled and deveined 1/2 lb bay scallops, or sea scallops cut in half 1 lb crabmeat, shredded or chopped Combine oil and butter in a 3 quart pot. Cook slowly for 1/2 hour, the mixture will turn a deep brown color. Set aside after cooking. Add water and broth in large pot and bring to a boil. Cook chicken for 1/2 hour; skim off excess fat. Remove chicken from pot. When cool; skin, bone and dice chicken. Discard skin and bones. Slowly pour chicken broth into roux; stirring well. Melt butter in large pot over medium heat. Add celery, onion, pepper and garlic; cook for 10 minutes. Do not brown. Add chicken broth/roux mixture to vegetables. Stir while bringing to a boil. Add tomatoes, parsley, okra, cayenne pepper, hot pepper sauce, worcestershire sauce and bay leaf. Bring to another boil and reduce to simmer; cook for 1/2 hour. Add chicken and simmer for 15 minutes. Add shrimp and scallops and cook for 5 minutes. Add crabmeat and cook for 5 more minutes. Remove bay leaf and serve in bowls over cooked rice. |
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Here's something to do with that leftover ham. Ham and Cheese Casserole 1/2 cup flour 1/4 tsp pepper 2 tsp salt 1/2 cup butter or margarine - 1 stick 3 cup milk 4 cup ham - chopped 5 cup potatoes - thinly sliced 3 cup cheese - cheddar, shredded 1 onion - chopped 1 green bell pepper - chopped DIRECTIONS ------------------------------------------------------------ Mix flour, pepper, and salt (omit salt if you think ham and cheese are salty enough, I do). Melt butter in saucepan. Add flour mixture. Cook over for one minute, stirring constantly. Remove from heat. Stir in milk. Return to heat and cook until thick. In a very large bowl, mix remaining ingredients with sauce. Bake in covered casserole dish(es). Bake in 350x oven for 90 minutes. Remove cover after first 30 minutes. Let cool 15 minutes before serving. It's even better as leftovers. To reduce clean-up, I suppose the sauce could be started in a stockpot, and then eveything combined in that before putting it in casserole dishes. |
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12 ounces egg noodles 1 pound cream cheese -- softened 8 ounces sour cream 2 tablespoons butter -- melted 1 cup scallions -- chopped 1 clove garlic -- crushed 1/4 teaspoon black pepper 1/4 cup bread crumbs 1/2 cup grated Parmesan cheese Cook noodles according to package directions until barely tender. Drain noodles. Mix together cream cheese, sour cream, and butter. Stir into noodles. Add scallions, garlic, and pepper, and turn into buttered baking dish. Combine bread crumbs and Parmesan cheese and sprinkle over top of noodle mixture. Bake at 350 degrees for 30 minutes. |
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Yield: 4 servings 1 Tsp Extra-virgin olive oil 1 md Onion, chopped 2 Garlic cloves, pressed or minced 13 oz Canned chopped or minced clams, undrained 6 oz Canned white crab, drained and rinsed 6 oz Canned shrimp, drained and rinsed 10 3/4 oz Canned condensed sodium reduced tomato soup 2 oz Jar pimientos, undrained 1 1/3 c Hot water 1/4 c Fresh parsley, optional 1/4 t Salt 1/4 t Freshly ground black pepper 1/4 t Dried basil, crushed 1/4 t Dried oregano, crushed 1/8 t Red pepper flakes 1. Heat the oil in a large, heavy saucepan. Add the onion and garlic and cook, covered, over low heat for about 15 minutes, or until the onion is soft and translucent. 2. Stir in all remaining ingredients and continue to cook, covered, over low heat for about 10 minutes, or until hot. Each serving contains approximately: 226 calories; 106 mg. cholesterol; 6 grams fat; 1.181 mg. sodium |
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SHRIMP BROCCOLI BAKE 1 pound shrimp (fresh or frozen) 1 bunch broccoli florets 1/3 cup Italian salad dressing 1/4 cup catsup 2 tbs parsley 1/4 cup onion, chopped fine 1/2 cup shredded Swiss cheese 3/4 cup mayonnaise 1 tbs lemon juice 3 hard boiled eggs, sliced 1/2 pound grated mozzarella cheese Combine all the ingredients and bake in casserole at 350 degrees for 30 minutes. |
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Yield: 4 servings 8 Chicken thigh; lightly salt 1/4 cup Water 1 lb Okra; frozen or fresh 16 oz Tomato, peeled canned; chopped 2 tsp Cajun seasoning 1 onion, large; coarsely chopped 5 Garlic clove; chopped 1 tsp rosemary; crushed 1 tsp Basil Cooking time 45 to 50 minutes. Cut okra into bite-size pieces. In large nonstick covered skillet brown chicken on each side, adding small amounts of water until evenly browned. Sprinkle rosemary, basil, cajun seasoning and onions over chicken. Add 1/4 cup water and cook over medium heat until onions are wilted and water evaporates, stirring occasionally. Add chopped tomatoes and garlic. cook until moisture evaporates and tomato are not watery. Add okra, stir and continue cooking 15 minutes until okra is no longer stringy. Add salt if necessary. Serve over hot steamed rice. |
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Keep these ingredients on hand and in one hour of baking time you can make this WONDERFUL side dish that will get you many compliments: 1 cup Uncle Ben's Converted Rice, COOKED! 1 pkg frozen broccoli, thawed 1 can Cream of ??? Soup (mushroom, broccoli, chicken, whatever) 1 sml jar Cheese Whiz After cooking the rice (I just microwave it), add other ingredients to the casserole dish and mix well. (Note: Do not dilute the canned soup) Bake at 400 degrees for one hour and 10 minutes. |
