January 17, 2013 at 8:34 a.m.
When I prepare an oven meal, and bring it to the table, I leave the oven door open so the comforting heat warms up the kitchen even more. When I make stews, soups or a variety of casseroles, I often make enough for two meals - one for now and one for later. Foods that have tomatoes in the ingredients will keep four days or longer in the fridge because of the acid in the tomatoes. This week we are being comforted with casseroles and a cake recipe.
BEEF AND POTATO NACHO CASSEROLE
2 lbs., lean ground beef
3/4 c. diced onion, divided
1 pkg. taco seasoning mix
3/4 c. water
1-8 oz. can tomato sauce
1-4 oz. can chopped green chilies, drained
1-16 oz. can red kidney beans, rainsed and drained
1-24 oz. pkg. frozen O’Brian potatoes, thawed
1-11 oz. can nacho cheese soup, undiluted
1/2 c. milk
1/4 c. diced green pepper
1/4 t. sugar 1 t. Worcestershire sauce Paprika Brown beef and 1/2 c. onion in skillet. Drain excess fat. Stir in seasning, chilies, beans. Bring to a boil and simmer 1 minute. Spread meat mixture into a greased 9x13” baking pan. Top with potatoes. In a mixing bowl combine rest of ingredients, except paprika; pour over potatoes. Sprinkle with paprika. Cover with foil and bake at 350 degrees for 1 hour. Remove foil and bake another 15 minutes or until lightly browned. Allow to stand 10 minutes before serving. Makes 8 servings.
CHICKEN AND STUFFING CASSEROLE
1-8 oz. pkg. seasoned bread stuffing mix
1/2 c. butter or margarine, melted
1 c. water
2 1/2 c. cooked, diced chicken
1/2 c. each, diced onion, diced celery and mayo or salad dressing
1/2 t. salt 2 eggs 1-1/2 c. milk
1 can cream of chicken soup, undiluted 1 c. shredded cheddar cheese The day before serving, combine crust ingredients; mix lightly. Spread half of crust mixture in buttered 9x13” baking pan. In a bowl, combine next 5 ingredients. Spread mixture over bottom crust; top with remaining crust mixture. Beat together eggs and milk; pour over all. Cover with foil and refrigerate overnight. One hour before cooking, take casserole out of fridge; spread mushroom soup over top. Bake at 325 degrees for 40 minutes uncovered. Sprinkle with cheese; bake 10 minutes more. Makes 8 servings. Note: This recipe is easy to cut in half using a 9” square baking pan.
BEEF TACO BAKE
1 lb. ground beef 1 can tomato soup 1 c. thick and chunky salsa or picante sauce 1/2 c. milk 6-8 inch flour tortillas 1 c. shredded cheddar cheese, divided In medium skillet over medium high heat. Cook beef until browned, stirring to separate meat. Pour off fat. Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2-quart shallow baking dish. Cover using foil if needed. Bake at 400 degrees for 30 minutes or until hot. Sprinkle with rest of cheese. Makes 4 servings.
APPLESAUCE SPICE CAKE
1 c. butter, room temperature
1 c. sugar
3 1/2 c. flour
1 t. baking soda
1 t. cinnamon
2 t. each, cloves and nutmeg
1 c. chopped walnuts
2 c. raisins
2 c. unsweetened applesauce Cream butter and sugar together until light and fluffy. Add eggs; beat well. Set aside. In a medium bowl combine next 5 ingredients. Remove 1/2 c. of flour mixture and stir into nuts and raisins; set aside. Alternately stir remaining flour mixture and applesauce into creamed mixture. Mix well add nut and raisin mixture; stir to blend. Pour batter into greased and floured bundt cake pan. Bake at 350 degrees for 65-75 minutes or till cake tests done when wooden pick inserted near center comes out clean. Cool in pan 10 minutes; turn out on rack to complete cooling.
Thought for the Day: Go the extra mile, it’s never crowded.
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