86-Lancaster Farming, Saturday, August 23,1986 Bods On The Benge i) Casseroles You Con Prepare In A Jiffy If lazy days are few and far between in your summer schedule, you’ve probably already discovered that casseroles are a great way to make dinner in a jiffy. They also offer an opportunity to combine leftover meat with fresh garden produce to create a tasty dinner. Most casseroles take only a few minutes to combine, then bake in the oven for a half hour or so. While dinner is baking, you can fold the laundry, make a few beds, catch up on your phone calls, read your kids a book, or prop your feet up and enjoy the newspaper. However you decide to spend those extra minutes, they’ll con vince you casseroles are a good idea. And when your family tastes your creation, they’re sure to agree. ONE-DISH DINNER IM> pounds hamburger 1 can com 1 can cream of mushroom soup 1 can cream of chicken soup 3 cups cooked noodles 1 cup sour cream 1 onion 1 cup bread crumbs Brown the beef and onion, drain. Cook noodles and drain. Mix all ingredients together, put in a greased dish and top with bread crumbs. Bake at 350°F. for 45 to 60 minutes. Doreen Becker Elizabethtown HAM, POTATO AND CHEESE CASSEROLE 3 cups cooked cubed ham 3 cups cooked cubed potatoes 1 medium onion 3 tablespoons green pepper (op tional) Vz stick margarine Vh tablespoons flour 2 cups milk % cup shredded cheese Salt and pepper to taste Cook onion and pepper in butter 5 minutes. Add flour and stir. Add milk and cook until thickened, season and add potatoes and ham. Put in 2-quart casserole and top with shredded cheese and bake at 350°F. for 25 to 30 minutes. You can also use weiners in place of ham. EGGPLANT CASSEROLE 1 medium or 2 small eggplants, pared and cubed 1 beaten egg Vz cup milk 2 tablespoons melted butter 1 small onion, chopped 1 cup dry bread crumbs Vz cup buttered crumbs Cook eggplant in boiling, salted water 8 minutes. Drain. Add milk, egg, onion and crumbs. Put but tered crumbs on top in greased casserole. Bake at 350°F. for about 45 minutes. Mrs. Kenneth Wright Middletown, Del. If you have recipes for the topics listed below, please share them with us. We welcome your recipes, but ask that you include accurate measurements, a complete list of ingredients and clear instructions with each recipe you submit Send your recipes to Sue Keene, Lancaster Farming, P 0. Box 366, Lititz, PA 17543 August 30- September 13- BISCUIT PINWHEEL CASSEROLE Casserole Base: V* cup butter 1 cup thinly sliced celery hi cup chopped onion V« cup all-purpose flour % teaspoon celery salt hi teaspoon salt V* teaspoon pepper 3 cups milk 2 teaspoons instant chicken bouillon 3 cups chopped cooked chicken or turkey Pinwheel Biscuits 2 cups all-purpose flour 1 tablespoon baking powder % teaspoon salt V« cup butter % cup milk 1 cup shredded Cheddar cheese For casserole base, melt butter in saucepan; add celery and onion and saute until tender. Stir in flour, celery salt, salt and pepper until blended. Remove from heat. Gradually stir in milk and instant chicken bouillon. Bring to a boil over medium heat, stirring con stantly. Boil and stir 1 minute. Add chicken. Keep warm while preparing biscuits. For pinwheel biscuits, combine flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add milk; stir just until dry ingredients are moistened and mixture forms a ball. Knead gently a few seconds. Roll out dough on a lightly floured surface to form a 12x9-inch rec tangle. Sprinkle evenly with cheese. Roll up as for a jelly roll, starting with 9-inch side. Cut into 12 slices. Heat casserole base just to boiling; pour into a shallow 2Vz quart baking dish. Arrange biscuits over hot base, cut-side up. Bake in preheated 400*F. oven 25 to 30 minutes. Makes 6 servings. SUMMER SQUASH CASSEROLE 2 pounds yellow summer squash, sliced (6 cups) V* cup chopped onion 1 can condensed cream of chicken soup 1 cup dairy sour cream 1 cup shredded carrot 1 8-ounce package herb seasoned stuffing mix Vz cup melted butter Grated Cheddar cheese, optional In saucepan, cook sliced squash and chopped onion in boiling, salted water for 5 minutes; drain. Combine cream of chicken soup and sour cream. Stir in shredded carrot. Fold in drained squash and onion. Combine stuffing mix and butter. Spread half of stuffing mix in bottom of baking dish. Spoon vegetable mixture on top. Shake grated cheese on top vegetable mixture. Sprinkle remaining stuffing over cheese. Bakfe at 350°F. for 25 to 30 minutes. Recipe Topics Zucchini Brown Bag Lunches Hamburger Recipes DAIRY CASSEROLE 8 ounces noodles, cooked 1 pound hamburger, fried 2 cups corn, cooked 8 ounces cream cheese 1 can cream of mushroom soup 1 cup milk Salt and pepper to taste Onion salt Combine all ingredients and mix well. Bake 30 minutes at 350°F. Carol Fahnestock Lewiston, Maine HAM AND GREEN BEAN CASSEROLE M pound fried bacon 2 cups bite sized pieces ham (precooked) 1 medium sliced onion 1 quart stewed tomatoes 1 quart green beans, cut Salt and pepper to taste Fry bacon until crisp, remove. Stir fry in bacon grease, onion and ham. When onion is soft and ham slightly brown, add drained green beans and stir fry until grease is about gone. Add stewed tomatoes. (Drained of most of the water.) Stir, pour into casserole or cake pan and crumble bacon on top. Bake 1 hour at 250°F. to 300°F. NOODLE SKILLET CASSEROLE % pound lean ground beef 1 onion, sliced 1 clove garlic, minced 1 cup sliced mushrooms 1 teaspoon basil 1 small can tomato paste 3 cups water 2 cups pasta wide noodles, shells or elbows Salt and pepper to taste Saute beef, onion, garlic and mushrooms. Drain off fat. Add water and noodles. Bring to a boil. Reduce heat and simmer 15 minutes or until noodles are ten der. Stir during cooking to prevent sticking. Makes 6 servings. BROCCOLI-POTATO CASSEROLE 4 medium potatoes Vz pound broccoli, chopped 2 tablespoons butter IViCups milk 1 tablespoon flour 1 cup diced natural cheese, any kind Vi teaspoon pepper Cut potatoes into quarters. Boil in water until tender. Drain and mash with Vi cup milk. Beat until fluffy. Cook broccoli in small amount of boiling water or steam until tender. Drain. Combine potatoes, broccoli, and pepper in greased 2-quart baking dish. Melt butter in saucepan, stir in flour and add milk, stirring constantly until thickened. Add cheese and stir until melted. Pour cheese sauce into baking dish and stir. Bake at 350°F. for 20 minutes. PIZZA CASSEROLE 1 pound hamburger 1 small onion, chopped 1 can pizza sauce 1 can tomato soup 1 cup shredded mozzarella cheese 8 ounces wide noodles 1 teaspoon oregano 1 teaspoon salt Dash of pepper Vi cup catsup 2 to 3 tablespoons brown sugar, optional Brown meat; add chopped onion, sauces and seasonings. Simmer while you cook the noodles. Combine noodles and sauce in a greased casserole and top with mozzarella cheese. Bake 30 minutes or more at 350°F. Cheese pinwheel biscuits grace a leftover casserole. MEXICAN CHILIES RELLENOS CASSEROLE cups and 1 tablespoon water 1 cup rice 1 tablespoon butter 1 pound ground beef 2 10-ounce cans mild enchilada sauce 1 cup shredded zucchini IVz teaspoons salt % cup (3 ounces) shredded Monterey Jack cheese 2 4-ounce cans whole peeled mild green chilies 6 to 8 slices Monterey Jack cheese 3 eggs, separated 3 tablespoons flour Bring 2V4 cups water to a boil in medium saucepan. Stir in rice and butter. Cover tightly and simmer 20 minutes. Remove from heat. Let stand covered until all water is absorbed, about 5 minutes. Brown ground beef in 10-inch skillet. Drain excess fat from skillet. Stir This week’s featured recipes feature herbs and come from Maryland herb gardener Belle Fangmeyer. Belle sells her homegrown herbs from the springhouse of her family’s farm in Westminster, Md. To learn more about Belle and raising and using herbs, look for this week’s homestead notes. Herb Jellies Sage, Tarragon, Thyme or Mint (use one) 2 cups infusion v 4 cup vinegar 2Vi cups honey 1 2 bottle fruit pectin (3 oz.) To make infusion pour 2Vz cups boiling water over 4 tablespoons dried herbs. Let stand 15 minutes. Strain. Add vinegar and honey. Bring to a boil stirring constantly. Add fruit pectin and boil hard for one minute. Remove from heat, skim, and pour in sterile jar containing sprig of herb you are using. 2Vi cups honey % cups water 6 or 7 Rose Geranium leaves Vi bottle fruit pectin (3 ounces) 2 tablespoons lemon juice Combine honey, water, Rose Geranium leaves and quickly bring to a boil. Add pectin, stirring constantly. Bring to a full rolling boil. Add lemon juice, remove from heat. Remove leaves from mixture. Place fresh leaf in hot sterile jars and cover with jelly. Seal with pararfin and store for a few weeks to allow flavor of leaves to saturate jelly. in rice, 1 cup of enchilada sauce, zucchini and IV4 teaspoons salt; mix well. Spoon into 9-inch square baking dish. Top with shredded cheese. Carefully remove chilies from can. Slit each chili lengthwise along one side; remove seeds. Place one slice of cheese in each chili. Arrange chilies on top of meat mixture. Bake at 375°F. for 10 minutes. Combine egg yolks, flour, remaining 1 tablespoon water and V 4 teaspoon salt in medium bowl; mix well. Beat egg whites until stiff but not dry. Gently fold into egg yolk mixture. Spoon over casserole, spreading to edges of dish. Bake an additional 15 to 20 minutes or until top is golden brown. Heat remaining enchilada sauce in small saucepan and serve with casserole. Makes 6 to 8 ser vings. Featured Recipes Rose Geranium Honey Jelly
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