3/14/2019 2:49:00 PM Veggie and bean chili goodness
It is the season of lent in the Christian church. At this time many people do not eat meat on Friday. When I was growing up Mom was very strict about observing this practice.
Our meals consisted of a lot of vegetables, tomato soup along with a grilled cheese sandwhich, a tuna hot dish and most often Mom would have sardines and crackers or a slice of homemade bread. We didn't have to eat sardines as Mom knew that was out of the picture for us. So we might have scrambled eggs..no bacon, a peanut butter and jelly sandwich along with a bowl of canned peaches, pears or cherries or... a grilled cheese sandwich and tomato soup! It was good and guess what? I'm here to talk about it.
Obviously it's about meatless meals today.
CREAMED EGGS AND CHEESE OVER BISCUITS 6 hard-cooked eggs, cut into quarters ½ c. thinly sliced celery 1 T. butter or margarine 2 c. shredded American or cheddar cheese 1 can cream of mushroom or cream of celery soup, undiluted 1 - 4 oz. can sliced, or stems and pieces, mushrooms, undrained ¼ t. prepared mustard ¼ t. salt 1 can refrigerated biscuits (Pillsbury)
In a medium saucepan, saute celery in butter until tender. Add cheese, soup, mushrooms, mustard and salt. Heat over medium heat, stirring until cheese is melted. Gently fold in eggs; heat thoroughly over low heat. Meanwhile, bake biscuits according to pkg. directions. Served creamed eggs over hot biscuits. Makes 4 servings. Note: You can substitute slices of toast in place of biscuits.
This is good side-dish to serve with fish.
CHEESY PASTA CASSEROLE 1 – 16 oz. pkg. medium shell pasta 1 – 8 oz. pkg. process cheese, cubed (Velveeta) 1/3 c. 2% or whole milk 2 c. 2% cottage cheese 1 - (10-3/4 oz. can) cream of onion or cream of celery soup 3 c. shredded Mexican cheese blend 2/3 c. dry bread crumbs ¼ c. butter or margarine, melted
Cook pasta according to pkg. directions. Meanwhile, in a large saucepan, combine process cheese and milk; cook and stir over low heat until melted. Remove from heat. Stir in cottage cheese and soup.
Drain pasta and add to cheese sauce; stir until well combined. Transfer to a greased 9x13-in. baking dish. Sprinkle with Mexican cheese. Toss bread crumbs with butter; sprinkle over top.
Bake, uncovered, at 350 degrees for 30-35 minutes or until through. Makes 6 servings.
VEGETABLE AND BEAN CHILI 1 T. olive or vegetable oil 1 c. diced onion (2 medium) 2 t. minced garlic 1 – 1 lb. bag frozen broccoli, carrots and cauliflower blend 1 - 15 oz. can chili beans, undrained 1 - 15 oz. dark red kidney beans 1 - 15 oz. can garbanzo beans, rinsed and drained 2 - 14.5 oz. cans diced tomatoes with green chilies, undrained 1 - 8 oz. can tomato sauce 2 c. frozen corn 1-1/2 to 2 T. chili powder 2 t. cumin powder ½ t. salt 1/8 t. ground red pepper (cayenne) Shredded Mexican blend or cheddar cheese Crackers or corn bread or garlic-French bread
Heat oil in a large kettle or Dutch oven over medium-high heat. Add onion and garlic; cook until softened, stirring often, 4-5 minutes. Stir in remaining ingredients except cheese. Heat to boiling; reduce heat to medium-low. Cover and cook 15 to 20 minutes, stirring occasionally, until chili is hot. Serve with shredded cheese and crackers or bread. Makes 6 servings (1-1/2 cups each).
Thought for the Day: When you have accumulated sufficient knowledge to get by, you're too old to remember it!