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CASSEROLES & HOT DISHES

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Submitted by: Diane Sindel of Glastonbury, CT

Ingredients:
1 ½ pound lean ground beef
3 TBL olive oil
1 clove garlic, crushed
1 large yellow onion, chopped
½ cup bell pepper, chopped
2 cans (14oz each) diced tomatoes
1 can (11 to 15 oz) whole kernel corn, drained
2 tsp salt
1 ½ tsp chili powder
¼ tsp pepper
½ cup yellow cornmeal
1 cup water
½ cup sliced ripe olives
Topping:
1 ½ cups milk
1 tsp salt
2 TBL butter
½ cup yellow corn meal
1 cup cheddar cheese, shredded
2 eggs, slightly beaten

Method:
In large skillet, brown beef in oil. Add onion, garlic and bell pepper cook till tender
Pour off excess grease
Stir in tomatoes and seasonings; simmer 5 minutes
Combine ½ cup cornmeal and 1cup water; stir into skillet mixture. Cover, cook on low for 10 min. Add olives and pour into lightly greased shallow 2 ½ quart casserole or 13x9 baking pan.
Meanwhile, prepare topping – heat 1 ½ cup milk, 1 tsp salt and butter. Stir in ½ cup cornmeal. Cook until thickened. Remove from heat, stir in cheese and beaten eggs. Pour this topping mix around the edge of casserole.
Bake in preheated 375 oven for 20 to 25 min

Submitted by: Diane Sindel of Glastonbury, CT

Ingredients:
4 to 6 pork chop cutlets
1 egg, beaten
2 TBL milk
2 to 3 tsp curry powder
1/4 cup bread crumbs (I have used crushed saltines)
1 pkg (10 oz) frozen chopped broccoli, thawed
4 tomatoes, sliced
8 oz mushrooms, sliced
½ cup heavy cream

Method:
Pound cutlets to tenderize.
Combine egg and milk - Combine curry powder and bread crumbs – separately
Dip cutlets in egg mixture then dredge in crumbs to coat well
Melt small amount of butter in frying pan and brown coated pork over med.heat
Remove pork to greased casserole dish.
Surround pork with broccoli
Saute tomatoes and mushrooms in additional butter in frying pan
Layer on pork.
Pour cream overall – bake at 350 45 minutes
Serve with hot cooked rice

Submitted by: Diane Sindel of Glastonbury, CT

Ingredients:
½ lb noodles, cooked and drained
1 ½ cup cottage cheese
1 ½ cup sour cream
2 cups ham, chopped or diced
2 eggs, slightly beaten
salt to taste
½ cup green bell pepper, chopped
½ cup celery, chopped fine
¼ cup yellow onion, chopped
6 TBL butter

Method:
Preheat oven 350 butter 3 qt casserole
Put cooked noodles into large bowl
Add all remaining ingredients and toss until well mixed
Spoon into prepared casserole dish – bake 50 to 60 minutes until bubbling

Submitted by: Sheila Somers   

Ingredients:
4 slices bread
12oz to 16oz bacon or sausage, cooked
2 cups shredded cheddar cheese
6 eggs - beaten
2 cups milk
1 teaspoon dry mustard

Method:
Grease bottom 9X13 pan - preheat oven to 350
Tear bread and place on bottom of 9X13 pan
Sprinkle meat over bread
Sprinkle cheese over meat
Combine eggs, milk& dry mustard (beat slightly)
Pour this mixture over contents in pan.
Bake 35 to 45 minute at 350 uncovered

Submitted by: Caitlin Reese Stewart, Florida

This is a recipe of leftovers………..

Ingredients:
Leftover ham (whatever quantity you may have)
Leftover greenbeans (again..whatever you have)
Leftover cooked bacon (I cook, then freeze extra bacon in sandwich bags)

Dumplings:
2 cups flour
pinch salt
1 ½ TBL B.powder
1 tsp dried parsley
pepper to taste
2 large eggs
Milk (approx ¼ cup)
1 TBL bacon grease (if you have it)
3-4 TBL browned and crumbled bacon(from leftover listed above)

Method:
Place leftover ham and green beans in a stovetop saucepan.
Prepare dumplings by combining flour, salt & b.powder in a large bowl. Gently stir in parsley and pepper. In a measuring cup, beat eggs adding enough milk (and bacon grease if you have it) to make ½ cup liquid. Add this liquid mixture to dry ingredients stirring with a fork just until blended. If too dry add a little more milk.. Add crumbled bacon & stir until combined.
Cover ham and beans with water and heat until simmering.
Drop dumpling batter by spoonfuls onto simmering ham and beans. Cover and cook till done, about 12 to 15 minutes depending on size of dumplings

Another of my favorite LEFTOVER recipes….from Caitlin Reese

Ingredients:
1 cup cubed leftover turkey or chicken
½ cup cooked spaghetti, chopped into small strips(this can be leftovers too)
½ cup sliced sautéed mushrooms
2 TBL fresh bread crumbs mixed with softened butter
5 tsp grated parm cheese

Cream Sauce Ingredients:
1 cup heavy cream
3 thin slices onions
1 TBL dried parsley
1 bay leaf
¼ tsp ground cloves
2 TBL butter
3 TBL flour
salt & pepper to taste
ground nutmeg

Method:
Preheat oven to 375
1st Prepare cream sauce by scalding cream containing onion, parsley, bay leaf and clove. Remove onion and bay leaf (or strain sauce)
2nd Melt butter in saucepan, stir in flour. Add cream mixture mixing well. Simmer stirring well for 3 minutes; season with salt, pepper & nutmeg.
3rd Add turkey/chicken, spaghetti and mushrooms to sauce, stirring to combine.
4th Place in a greased baking dish; sprinkle with buttered bread crumbs and parm cheese.
5th Bake 15 minutes uncovered

Serve immediately

Submitted by: Bertha Rhine, North Hampton New Hampshire

Ingredients:
½ pond mushrooms, sliced
1 medium carrot, sliced
1 medium, chopped
1 chicken bouillon cube
¾ cup barley
4 Tablespoons butter cut up
½ teaspoon salt
1/8 teaspoon pepper

Method:
Combine all ingredients. Put into a buttered 2-quart casserole.
Cover and bake at 350 for 2 hours stirring occasionally.

Submitted by: Bertha Rhine, North Hampton New Hampshire

This is a quick, easy, make ahead potato dish

Ingredients:
1 pkg French Idaho Instant Potatoes
follow pkg directions to make 4 cups mashed potato
1 8oz pkg cream cheese
1/3 cup finely chopped onion
1 beaten egg
salt & pepper to taste

Method:
Blend cream cheese into 4 cups hot mashed potatoes
Add onion,egg,salt and pepper mixing thoroughly.
Put into a casserole. Bake at 350 for 45 minute
Can be prepared several hours in advance and baked
Just before serving

Submitted by: Ronald Archer from Kason, New York

1/3 cup honey & ¼ cup spicy mustard & ¼ cup vegetable oil
1 tablespoon soy sauce & 2 minced cloves garlic & 1 teaspoon ginger
8 large mushroom caps
1 ¼ pound smoked sausage (I use Kielbasa) cut into 1 inch pieces
1 large Green pepper – cut into 1 inch pieces
1 large red pepper – cut into 1 inch pieces
8 onion wedges – peeled
1 medium zucchini – cut into 1 inch pieces

Method:
Blend in a large bowl honey, mustard, oil, soy, garlic and ginger.
Add cut sausage pieces, pepper pieces , zucchini pieces, onion wedges and
mushroom caps to marinade mixture. Let set 1 hour. Put sausage onto
skewer (cut side out) along with vegetables. Grill 15 minutes or till done.
These can also be broiled and the marinade can be heated and used as a sauce.

Submitted by: Riki Raleigh, Dover DE

Ingredients:
1 pound boneless chicken breasts, cut up
1 tablespoon veg. oil
1 can condensed cream of mushroom soup
2 ¼ cups water
½ teaspoon dried basil, crushed
2 cups frozen vegetables (broccoli, cauliflower, carrots)
2 cups uncooked corkscrew pasta

Method:
Brown chicken in skillet in the 1 tablespoon hot oil, set chicken aside.
In same skillet, add soup, water, basil and vegetables. Heat to a boil.
Add uncooked pasta. Cook over medium heat 10 minutes, stirring often. Add cooked chicken; cook 5 minutes or till pasta is done.
This is a one-pan-meal and it is great

Submitted by: Riki Raleigh, Dover DE

Ingredients:
½ cup lemon juice and ½ cup orange juice
6 cloves garlic, finely chopped
1 teaspoon ground ginger and 1 teaspoon tarragon
2 tablespoons veg. oil and salt&pepper to taste
6 boneless skinless chicken breasts

Method:
Combine all ingredients except chicken breasts. Mix well and pour over chicken to marinate for 2 hours. Drain chicken after the 2 hours and discard marinade.
Grill or broil chicken as desired till fully cooked.

Submitted by: Renee Cecil, Virginia Beach, Virginia

Ingredients:
¾ pound haddock
2 tablespoons butter & 2 tablespoons flour
½ teaspoon salt & 1/8 teaspoon black pepper
¼ teaspoon dry mustard
1 cup milk & 1/8 pound American cheese

Method:
Place fish in a greased baking dish (10x6x2). Heat oven to 350 degrees.
Melt butter in saucepan, stir in next 4 ingredients. Add milk gradually and stir till thick. Add cheese, stir until melted. Pour over fish. Bake uncovered 25 to 3o minutes
Or until fish flakes

Submitted by: K.Gomes, E.L. Mass

Ingredients:
1 lb. Ground Beef (or ground turkey)
1 medium onion, chopped
1 (16oz) can tomatoes
1 cup Uncle Ben’s Converted Rice
1 package (1 ¼ oz) taco seasoning mix
1 cup shredded cheddar cheese
(optional: 1 small can chopped chili peppers,drained)

Method:
Brown beef with onion in 10inch skillet; drain off fat. Drain and chop tomatoes, reserving juice. Add water to juice to make 2 ½ cups liquid. Add tomatoes, liquid, rice, (chilies if desired) and taco seasoning to cooked beef in skillet; stir. Bring to a boil. Reduce heat, cover and simmer till liquid is absorbed, about 25 minutes. Stir occasionally. Top with shredded cheese, taco sauce (if desired) and shredded lettuce before serving.
Great served with a Mexican style salad and good reheated too

Submitted by: Kelli Liu – Nevada

Ingredients:
1 can (11 oz) Chicken Rice Soup – undiluted
1 can (11 oz) Cream of Mushroom Soup – undiluted
1 can (9 oz) Chinese Noodles (the crunchy type)
1 can (7 oz) solid white Tuna – drained
1 can (3 oz) evaporated milk
2 slices white bread, cubed and tossed in melted butter
poultry seasoning

Method:
In a buttered 2-quart casserole dish mix together soups, noodles, milk and tuna. Spread buttered bread cubes on top. Sprinkle lightly with poultry seasoning.

Bake uncovered at 350 degrees for 25 to 30 minutes

This is a great dish. The Chinese noodles absorb the liquid while cooking and the tuna takes on a chicken flavor. It is a good dish to reheat as left-overs.

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