Fill Up With One-Dish Meals With busy schedules, there’s little time for meals requiring lengthy preparation. Busy cooks look for shortcut strategies that don’t compromise wholesome, enjoyable family dining. One dish meals often answfer the busy cook’s dilemna. REUBEN CASSEROLE 1 32-ounce jar sauerkraut, drained 2 medium tomatoes, thinly sliced 2 tablespoons Thousand Island salad dressing 2 tablespoons butter 10 slices corned beef, shredded 2 cups shredded Swiss cheese 1 (10-ounce) can refrigerated buttermilk flaky biscuits 2 rye crackers, crushed 'A teaspoon caraway seeds Spread sauerkraut in a 13x9x2-inch baking dish. Arrange tomato slices on top; spread with dressing and dot with butter. Cover with corned beef and cheese. Sepa rate each biscuit into three thin lay ers; arrange over casserole. Sprinkle with cracker crumbs and caraway seeds. Bake at 42S degrees for 10 minutes or until the biscuits are golden. Serves 6. Lois Donley Lebanon VEGETABLE TACOS 1 tablespoon butter Vs cup sliced great onion 'A cup chopped green pepper 114 cups cooked, drained com 1 cup drained kidney beans 3 tablespoons chili sauce 14 teaspoon chili powder ' '/• teaspoon garlic powder V/i cups shredded Monterey Jack cheese 12 prepared taco shells, heated 2 cups chopped tomatoes 2 cups shredded lettuce l'/i cups (6 ounces) shredded Cheddar cheese Preheat oven to 350 degrees. Melt butter in medium-sized saucepan. Saute onion and green pepper until tender, about 5 minutes. Stir in com, beans, chili sauce and seasonings. Heat over medium heat, stirring occasional ly, 5 minutes. Remove from heat Stir in Monterey Jack cheese. Fill taco shells with cheese-vegetable mixture. Place on cookie sheet Bake 5 to 7 minutes or until hot. Remove from oven and top with tomatoes, lettuce and Cheddar cheese. Serve immediately. Am. Dairy Association Recipe Topics 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 ingre dients and clear instructions with each recipe you submit. Send your recipes to Lou Ann Good, Lancaster Farming, P.O. Box 609, Ephrata, PA 17522. Recipes should reach odr office one week before publishing date. Nov. 25* Dec. 2-_ Christmas Cookies 9-~ Festive Treats 16- Holiday Desserts Hole On The Range VEGETABLE LASAGNA 6 lasagna noodles 2 tablespoons vegetable oil VA cups onion, chopped 1 clove garlic, minced 1 green pepper, sliced 15-ounce can tomato sauce 15-ounce tomato paste 1 large tomato, chopped 'A teaspoon basil 1 teaspoon oregano 1 pound cottage cheese 1 cup Parmesan cheese, grated 1 egg, slightly beaten 2 10-ounce packages, - chopped spinach, thawed 2 to 3 tablespoons margarine 2'A cup zucchini, thinly sliced 2Vi cup fresh mushrooms, sliced 6 ounces mozzarella cheese, sliced Cook lasagna until tender (about 5 minutes). Drain and rinse in cold water. Cook oil, onion, garlic and green pepper in microwave, uncovered for 2'A minutes. Add tomato sauce, tomato paste, toma toes, basil and oregano. Mix well. Cook in microwave for 15 minutes (power 5). Make a cottage cheese mixture by mixing cottage cheese, 'A cup Parmesan cheese and beaten egg. Make a spinach mixture by pressing moisture out of spinach and folding in the remaining Par mesan cheese. Saute zucchini in 2 to 5 tables poons margarine until tender. To assemble: Spread layer of tomato sauce in bottom of an oiled glass dish. Cover with three noodles. Add 'A of zucchini, 'Aof mushrooms, Vi of spinach, cheese and 'A of cottage cheese mixture. Repeat all of above steps, begin ning and ending with the sauce. Microwave on high power for 10 minutes, covered. Reduce to medium power and cook for 17 mote minutes. Uncover and cook on medium power for 18 minutes. Top with mozzarella cheese, cover and let stand for S minutes. Variations; On top of stove, saute onion, garlic and green pepper for 5 minutes or until tender. Add toma to sauce, tomato paste, tomato, basil and oregano. Mix well. Sim mer for 20 minutes covered. After lasagna is assembled, bake in conventional oven for 45 minutes at 350 degrees. Top with mozzarella cheese. Return to oven for 5 more minutes. Novel Ways With Leftovers KRAUT & FRANKFURTERS WITH COTTAGE CHEESE PANCAKES Cook one pound frankfurters in boiling water for 10 minutes. Add 1 teaspoon caraway seed to undrained kraut and heat Com bine one pound cream style cottage cheese, 'Ateaspoon salt, 'A teaspoon pepper, 'A teaspoon parsley flakes and 1 egg in bowl of electric mixer. Blend well. Mix in V* cup melted shortening and cook until golden brown on both sides. Serve pancakes with kraut and frankfurters. 1 pound ground beef 1 large chopped onion 'A cup celery 2 small cans tomato puree or tomato paste ’A pound macaroni, cooked Salt and pepper to taste Brown ground beef and onion together. Cook macaroni in salted water 10 minutes. Add macaroni to browned ground beef and onion. Add celery, tomato puree*and sea soning. Simmer one half hour with lid on skillet UNSTUFFED CABBAGE 1 pound ground beef 1 cup chopped onion 1 cup chopped green pepper 1 (16 ounce) can tomatoes 1 tablespoon chili powder A teaspoon salt 3 cups cooked rice 4 cups shredded cabbage A cup sour cream 1 cup shredded cheese Faye Rohrer In skillet saute ground beef, onions and pepper until meat is lightly browned. Drain off fat. Add tomatoes, seasonings, rice and cabbage. Cover and cook 10 to 12 minutes until cabbage is tender crisp. Stir in sour cream. Sprinkle on cheese. Cover 2 to 3 minutes until cheese melts. Serves 6 to 8. Black & White Cookbook What can be more satisfying than a one-dish meal with meat, vegetables and pasta? Betty Biehl Mertztown GOULASH Betty Biehl Mertztown MEAT SHELL POTATO PIE 1 can cream of mushroom soup 1 pound ground beef A cup chopped onion 1 egg, slightly beaten 'A cup bread crumbs 2 tablespoons chopped parsley 'A teaspoon salt 2 cups mashed potatoes 3 or 4 slices bacon, browned and crumbled 'A cup shredded mild cheese Mix thoroughly 'A cup soup, ground beef, onion, egg, bread crumbs, parsley and salt. Press meat mixture firmly into 9-inch pie plate or BxB-inch square baking dish. Bake at 3SO degrees for 25 minutes. Spoon off excess fat. Frost with potatoes: top with remaining soup. Mix together bacon and cheese; sprinkle over the top. Bake 10 to IS minutes longer. Beatrice Bay Muncy Featured Recipe Although autumn is not the traditional time of year to be thinking of fishing. Limestone Springs, a Richland-based trout farm, offers yeat ’round fishing for devoted anglers. For something a little different, try trout for your holiday main dish. 6 large trout 3 cups crab iheat (fresh, frozen, or canned) 2 tablespoons chopped onions 2 tablespoons chopped celery 2 tablespoons chopped mushrooms, canned 1 tablepsoon lemon juice 1 tablespoon Worcestershire sauce A tablespoon salt 3 drops Tabasco sauce Dash blaf k pepper Dash Cayenne pepper 1 tablespoon chopped parsley % cup bread crumbs 3 whole eggs 1 cup milk Remove any remaining shell or cartilage from the crab meat. Shred crab meat by hand and add all the ingredients, except unbeaten eggs. Stir well. Add eggs and work well into mixture. Let rest for approxi mately one half hour. Divide the stuffing between the trout and place stuffing gently into the fish. Brush both sides of the trout with melted butter and place on baking tray. Bake in 400-degree oven for 20-25 minutes or until skin is brown and crisp. Sprinkle with paprika and parsley and drizzle with melted butter before serving. Serves 6. 3MMr *3b?'<V mm GROUND BEEF AND VEGETABLE STEW 1 pound ground beef 2 medium onions, quartered 2 medium cloves garlic, crushed (optional) '/a cup hot water 2 tablespoons minced fresh basil or 1 teaspoon dried l'/a teaspoons salt 'A teaspoon pepper 6 medium new potatoes 2 medium green peppers, chopped 1 pound can tomatoes, drained and crushed In Dutch oven brown beef. Add onions, garlic, water, basil, salt, pepper and potatoes. Cover and simmer IS minutes or until pota toes are almost tender. Add pep pers and tomatoes; simmer 10 minutes or until tender. Serve in bowls. Good with crusty bread. Makes 4 servings. Martin L. Roy Warrenton, VA (Turn to Pago B 8) Crab-Stuffed Trout
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