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