January 10, 2013 at 9:09 a.m.
I think we are definitely in the season of comfort foods, meaning piping hot casserole dishes, stews and soups. I have collected a zillion recipes over the years of these comfort foods and have just plain forgotten to make some of them.
When you are at a potluck, church supper, a reunion, or are invited to a friend or family member’s home for a dish that you really enjoyed, I’m guessing your question to the cook is, “Can I have this recipe?” I’ve done that many times, and that’s how I get so many good recipes to use in this column. One thing I really like when I get a new recipe is the fact that I’ve tasted it and hopefully some of your taste buds are similar to mine. Let’s see how my buds measure up to yours with today’s recipes.
1 lb. 85% lean ground beef
3/4 c. each, diced green pepper and onion
2 garlic cloves, minced 1-10 oz. can diced tomatoes with green chilies
1-8 oz. can tomato sauce
1/2 c. uncooked long grain rice
1/2 t. each, salt, dried basil leaves and oregano leaves
1/4 - 1/2 t. each, black and cayenne pepper 4-6 drops hot pepper sauce 1 small head cabbage, coarsely chopped 1 c. shredded Colby cheese In a skillet, cook first four ingredients until meat is no longer pink; drain. Stir in rest of ingredients except cabbage and cheese. Spread mixture into an ungreased 9x13” baking dish. Top with cabbage. Cover and bake at 350 degrees for 55-65 minutes or until rice is tender. Last five minutes of baking time, uncover and sprinkle with cheese; return to oven, uncovered until cheese is melted.
Makes 6-8 servings.
Note: To cut baking time I pre-cook rice about 10 minutes, drain and add to tomato mixture; bake for about 40 minutes. Also, 1 lb., cabbage equals 5 c. raw, chopped cabbage.
MICROWAVE PIZZA CASSEROLE
1 lb. 85% lean ground beef
1/2 c. each, diced onion and green pepper
1-16 oz. can pizza sauce 1-4 oz. can mushrooms, drained
4 oz. sliced pepperoni
2 c. uncooked medium wide noodles
1-1/2 t. each, basil and oregano leaves
1/2 t. garlic powder
3/4 c. shredded mozzarella cheese Parmesan cheese - optional In a 2qt. glass casserole dish, micro the beef for 3-1/2 minutes on high; stir and micro another 2-1/2 minutes or until no longer pink. Don’t over cook. Drain thoroughly. Add rest of ingredients except cheese; mix well. Cook for 17 minutes on high, stirring twice during cooking. Sprinkle cheese over casserole; cook one minute on high until cheese is melted. Pass Parmesan cheese if you wish. Makes 6-8 servings. Note: Add a salad and hot garlic bread or garlic bread sticks and you’ll have a meal everyone will enjoy.
CHICKEN CRESCENT ALMONDINE
1 can cream of chicken soup, undiluted
2/3 c. mayo or salad dressing
1/2 c. sour cream
2 T. instant minced onion or 1/4 c. fresh minced
3 c. cooked, cubed chicken
1-8 oz. can sliced water chestnuts, cut in 1/4” julienne strips
1-4 oz. can mushrooms, drained 1/2 c. sliced celery - cut 1/4 inch thick
1-8 oz. can refrigerated crescent dinner rolls
Topping: 2/3 c. shredded Swiss or American Cheese
1/2 c. slivered almonds
3 T. melted butter In large saucepan, combine first four ingredients. Stir in next four ingredients. Cook over medium heat till mixture is hot and bubbly. Pour into ungreased 9x13” baking dish. Unroll crescent dough and separate into two long rectangles, trimming to fit dish. Place dough over hot chicken mixture. Combine cheese and almonds; sprinkle over dough. Drizzle with butter. Bake at 375 degrees for 20-25 minutes or until crust is a deep golden brown. Serve immediately. Makes eight servings. Note: You can substitute tuna or turkey for the chicken if you wish.
CREAMY VEGETABLE CASSEROLE
1-15 oz. can green beans, drained or 2 c. home canned, drained
1-15 oz. can whole kernel corn, drained or 2 c. frozen corn, thawed
1 can cream of celery soup, undiluted
1/2 c. each, sour cream, shredded Cheddar cheese and diced onion
1/4 c. butter or margarine, melted
3/4 c. crushed saltine crackers
1/4 c. sliced almonds, toasted - optional In a large bowl, combine first six ingredients; mix well. Pour into an ungreased 2 qt. baking dish. Combine topping ingredients; sprinkle over veggies. Bake uncovered, at 350 degrees for 35-40 minutes or until bubbly. Makes 6-8 servings.
Thought for the Day:
Perseverance is the hard work you do after you get tired of doing the hard work you already did.
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