■B—Lancaster Fanning, Saturday, August 4,1994 Quick n easy casseroles save time Busy summer schedules call for meals that can be prepared quickly and easily. Sometimes, quick translates into boring, but with the help of a few good casserole recipes, it is possible to create tasty, interesting meals in a hurry. Mix together a little meat, a few potatoes, and some vegetables, topped with cheese or spices, and before you know it, dinner will be served. With the help of the recipes below, it really is that simple to create a one-dish, quick meal. Try a few of them for yourself and reap the reward of extra minutes out of the kitchen. SAUSAGE AND CHEESE SCRAMBLE 1 12-ounce can vacuum-packed whole kernel com, drained 1 12-ounce package smoked sausage links, sliced into Vi-inch thick slices 1 10-ounce package frozen cut green beans,cooked and drained Vi cup catsup Vi cup sliced green onion Vi teaspoon basil Pinch of pepper IVi cups (6 ounces) shredded Muenster cheese Preheat oven to 350*F. Combine com, sausage, green beans, cat sup, onion, basil, pepper and one cup cheese in 2-quart rectangular baking dish. Bake 35 to 40 minutes. Remove from oven and sprinkle with remaining Vi cup cheese. Return to oven just until cheese is melted, about 3 minutes. to prepare as it is tasty. Recipe Topics If you have recipes for the topics listed below, please share them with us. You can send your recipes to Sue Keene at Lancaster Farming, P.O. Box 366, Lititz, PA 17543. August 11 Brownies & Cookies 18 Salads 25 Peach Recipes Borne On The Range in the kitchen CHEESY BAKED BEANS WFRANKS 2 jars (1 pound and 2 ounces each) baked beans 6 frankfurters, cut into Vi-inch thick slices IV4 cups (6 ounces) shredded Colby cheese Vi cup chili sauce 2 tablespoons firmly packed brown sugar 2 teaspoons prepared mustard Vi teaspoon onion salt 6 Bermuda onion slices, each about Vi-inch thick Preheat oven to 3SO*F. Combine beans, franks, 1 cup cheese, chili sauce, brown sugar, mustard and onion salt in 2-quart rectangular baking dish. Top with onion slices, pressing into mixture slightly. Bake 40 to 45 minutes, or until hot and bubbly. Remove from oven and sprinkle with remaining Vi cup cheese. Return to oven just until cheese is melted, about 3 minutes. MISSOURI CASSEROLE Grease casserole dish and add a layer of each of the following: sliced potatoes, onions, parsley and hamburger. Sprinkle over this V 4 teaspoon thyme and a little salt and pepper. Repeat layers and seasonings until casserole is filled. Pour canned tomatoes over the top and bake for two hours or until potatoes are done. CHICKEN CASSEROLE 1 cup elbow macaroni cup diced celery % cup chicken broth 1 cup condensed cream of celery soup 14-ounce can mushrooms 2 cups cut-up cooked chicken or turkey • Vi cup minced parsley Vi teaspoon Worcestershire sauce Salt % cup soft bread cubes 2 tablespoons butter or regular margarine Cook macaroni according to package directions. Drain. Code celery in chicken broth (or use a chicken-flavored bouillon cube plus % cup water) for 5 minutes. Betty Blehl Mertztown Combine cooked macaroni, celery, broth, celery soup, mushrooms, chicken, parsley, and Worcestershire sauce. Add salt if needed. Pour into greased 2-quart casserole. Sprinkle with bread cubes; dot with butter. Bake in moderate oven (3SO*F) for 30 to 40 minutes. Makes 8 servings. SALMON CASSEROLE lean salmon 3 hard boiled eggs Ismail onion cups white sauce Into a buttered casserole put drained salmon, broken into pieces. Top with a layer of sliced egg and onion over which white sauce has been poured. Alternate eggs and onion with white sauce layer until all is used. Top with buttered bread, cut into cubes.. Bake at 3SO*F. for 20 minutes or* until bread is brown. This quick Garden Supper Casserole features cheese, meat and vegetables. Martha Martin Ephrata Betty Biehl Mertztown ZIPPY BEEF CASSEROLE 1 pound ground beef 4 ounces uncooked elbow macaroni 110%-ounce can condensed cream of mushroom soup % cup milk % cup catsup Mt cup shredded Cheddar cheese, about 2 ounces V« cup chopped green pepper 1 to 2 tablespoons instant minced onion 1 teaspoon salt 1 cup cwshed potato chips Heat oven to 350*F. Cook and stir meat until brown. Drain off fat. Cook macaroni as directed on package; drain. In ungreased 2- quart casserole, mix all ingredients except potato chips. Cover and bake 40 minutes. Uncover; sprinkle with potato chips and bake 5 minutes longer. Featured Recipe This week’s featured recipe comes from the Pennsylvania Department of Agriculture. August is Pennsylvania Food Products month and to help you make the most of fresh Pennsylvania produce and meats, PDA has provided this gourmet chicken salad recipe using fresh peaches. For more recipes to help celebrate food products month, see the story featuring them in this section. Gourmet Chicken Salad With Fresh Peaches. 2 cups chicken, cooked and cubed y« cup celery V* cup green grapes V« cup fresh peaches % cup mayonnaise Vi cup sour cream Seasoning salt, to taste lightly toss chicken, celery, green grapes and peaches together. Mix mayonnaise and sour cream and pour over salad. Add seasoning salt and mix gently. Store in refrigerator until ready to use. Garnish with fresh peach slices and parsley. Serves 6. PIGGYBANK PORK BAKE 4 ounces uncooked fine noodles 2 tablespoons shortening 2 cups cut-up cooked pork 110%-ounce can condensed cream of chiSken soup 18-ounce can whole kernel corn 12-ounce can sliced pimiento 1 cup shredded sharp Cheddar cheese (about 4 ounces) 1 medium green pepper, finely chopped Heat oven to 375*F. Cook noodles as directed on package; drain. Melt shortening in large skillet; brown meat. Drain off fat. Stir in noodles, soup, corn (with liquid), pimiento (with liquid), cheese and green pepper. Pour into ungreased 1-quart casserole. Bake uncovered 45 minutes, stirring occasionally. (Turn to 08)
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