86-Lancaster Farming, Saturday, November 16, 2002
Quick And Easy One-Dish Meals
CHEESE TOPPED
FAMILY CASSEROLE
1 pound ground beef
Vi cup onion, chopped
4 slices bacon, chopped
Vi cup firmly packed brown
sugar
'A cup ketchup
1 teaspoon salt
1 tablespoon prepared mustard
1 tablespoon vinegar
16-ounce can baked beans
16-ounce can yellow wax
beans, drained
8-ounce can green beans,
drained
1 cup crushed corn chips
1 cup American process
cheese, shredded
Heat oven to 375 degrees. In
10-inch skillet; combine ground
beef, onion, and bacon. Cook
over medium heat, stirring occa
sionally, until ground beef is
browned (5-8 minutes). Drain off
fat. In 3-quart casserole, stir to
gether ground beef mixture and
all remaining ingredients except
corn chips and cheese. Bake
50-60 minutes or until heated
through and bubbly around edge.
Sprinkle with corn chips and
cheese. Continue baking 4-5 min
utes or until cheese is melted.
Yield: 6 servings.
HEARTY TURKEY
DIVAN BAKE
6 ounces uncooked dried spa
ghetti, broken into thirds
2 tablespoons butter
2 tablespoons flour
1 cup chicken broth
2 cups shredded cheddar
cheese
'A cup milk
2 cups cubed '/2-inch cooked
turkey
2 cups frozen cut broccoli
4-ounce can sliced mushrooms
Heat oven to 350 degrees.
Cook spaghetti according to
package directions. Rinse with
hot water; drain. Set aside.
Meanwhile in 2-quart sauce
pan, melt 2 tablespoons butter
over medium heat; stir in flour
until smooth and bubbly (1 min
ute). With wire whisk, stir in
chicken broth; continue cooking,
stirring constantly, until mixture
comes to a full boil (4-5 minutes).
Boil 1 minute. Remove from
heat. Stir in VA cups cheese, and
milk until cheese is melted. In
greased 2-quart casserole, com
bine cooked spaghetti, turkey,
broccoli, and mushrooms. Add
cheese mixture. Top with remain
ing A cup cheese. Bake 25-30
minutes or until bubbly around
edge. Yield: 6 servings.
Recipe Topics
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with us. We welcome your recipes, but ask that you include ac
curate measurements, a complete list of ingredients, and clear
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fore the publishing date listed below.
Send your recipes to Lou Ann Good, Lancaster Farming, P.O.
Box 609, Ephrata, PA 17522.
November
23 Thanksgiving Dinner
30 Thanksgiving Leftovers
December
7 Holiday Gifts From The Kitchen
14 Holiday Cookies
OLD-FASHIONED
POT ROAST
1 tablespoon shortening or veg
etable oil
2'/:-3 pound boneless beef
chuck roast
8 medium carrots, cut into
3-inch pieces
4 medium turnips, peeled, cut
in quarters
4 small onions, cut in quarters
1 cup water
2 tablespoons chopped fresh
basil leaves
1 teaspoon instant beef bouil
lon granules
3 bay leaves
'A teaspoon salt
'A teaspoon pepper
Gravy:
Beef broth
'A cup all-purpose flour
'A cup cold water
Heat oven to 325 degrees. In
large ovenproof Dutch oven, heat
shortening, add chuck roast.
Cook over medium high heat,
turning once, until browned (7-9
minutes). Drain off fat. In small
bowl, combine all seasoning in
gredients; pour over roast. Add
vegetables. Cover; bake 2 to 2'A
hours or until roast is fork ten
der. Remove bay leaves. Remove
roast and vegetables to serving
platter; keep warm.
Skim fat from pan juices. Mea
sure VA cups pan juices (if neces
sary, add beef broth); return to
Dutch oven. In small bowl, with
wire whisk, stir together flour
and cold water until smooth; stir
into pan juices. Cook over medi
um heat, stirring constantly, until
mixture comes to a full boil (2 to
3 minutes). Boil 1 minute. Serve
gravy with carved roast and veg
etables. Yield: 8 servings.
HARVEST CASSEROLE
15-ounce can pear halves,
drained
2 (16-ounce cans) new potatoes
1 can low-fat cream of mush
room soup, undiluted
1 cup shredded Monterey Jack
cheese
8-ounce can green peas, drain
ed
'A cup French fried onion rings
Preheat oven to 350 degrees.
Reserve one of the pear halves for
garnish. Chop remaining pears.
In a 2-quart casserole dish, com
bine drained potatoes, chopped
pears, and soup. Sprinkle
shredded cheese and drained
peas over top. Bake, uncovered,
for 30 minutes or until mixture is
heated through. Remove casse
role from oven. Slice the reserved
pears into five or six slices. Ar-
range slices spoke-fashion over
top of casserole. Sprinkle onions
in between pear slices. Return
casserole to oven; bake 5 minutes
or just until onions are golden
brown. Serves 6.
OVERNIGHT EGG
CASSEROLE FOR BREAK
FAST
8 slices bread, cubed
'A pound cheddar cheese,
shredded
VA pounds bulk pork sausage
4 eggs
2Vi cups milk
1 tablespoon Dijon mustard
1 can (IfrMt oz.) cream of mush
room soup, undiluted
'A cup chicken broth
Place bread cubes in a greased
13x9x2 baking dish. Sprinkle
with cheese; set aside. In a skillet,
brown sausage over medium
heat; drain fat. Crumble sausage
over the cheese and bread. Beat
eggs, milk, mustard, soup and
broth and pour over sausage.
Cover and refrigerate overnight.
Bake at 350 degrees for 50*60
minutes or just until set. Serves
6-8. Serve with home fries.
LOVE NEST CASSEROLE
Cook four large potatoes as
you would for mashing. When
cooked, mash adding the follow
ing:
1 cup cheddar cheese
2 tablespoons butter
Salt and pepper
Milk
Keep warm.
Brown the following ingredi
ents together:
1 pound ground round beef
1 cup chopped onions
Add:
1 tablespoon Worcestershire
sauce
Salt and pepper to taste
1 can beef gravy mix
Mix well. Place in BxBx2 bak
ing dish or larger.
While beef is browning, cook a
small package of frozen peas and
carrots for 5 minutes. Drain well.
When beef mixture is in casse
role, layer the peas and carrots
on top. Next layer the mashed
potatoes spreading to seal bottom
ingredients.
Bake in 350 degree oven for 30
minutes. Serve immediately with
a tossed salad.
CREAMY LEMON CHICKEN
WITH VEGETABLES
4 skinless, boneless chicken
breast halves
Va teaspoon pepper
1 tablespoon butter
1 can reduced-fat cream of
chicken soup
Grated peel and juice of 1
large lemon
1 can mixed peas and diced
carrots, drained
2 tablespoons chopped fresh
parsley or dill
Sprinkle chicken on both sides
with pepper. In large nonstick
skillet over medium-high heat,
melt butter. Add chicken and
cook 3 minutes per side, until
well browned. Add soup, lemon
peel, and juice, and stir to mix
with pan drippings. Reduce heat
to medium-low, cover and sim
mer S minutes, stirring 2-3 times.
Stir in vegetables and parsley;
cover and simmer 2-3 minutes
longer until heated through.
Serves 4.
Use a slow cooker to make Wild Mushroom Beef
Stew.
One-dish meals can be made in a skillet, pot, oven, slow cook
er, or mix together in a bowl if it’s a whole meal salad.
Probably the most popular and easiest is using a slow cooker.
For Wild Mushroom Stew, put the beef in the cooker in the
morning, set the temperature. Dinner cooks all day while you’re
away or busy around the house. No peeking, no stirring, no at
tention needed.
Lee Laverty
Mount Joy
The beef is done to perfection, moist, and fork-tender, ready
to enjoy —complete with the irresistible aroma that greets you
when you walk in the door. Plus, cleanup is easy since you only
use one pot.
Try this recipe for a hassle-free homemade meal at the end of
a busy day.
WILD MUSHROOM BEEF STEW
2 pounds beef for stew, cut into 1-inch pieces
l A cup all-purpose flour
1 teaspoon salt
Vi teaspoon pepper
Vi teaspoon dried thyme leaves, crushed
V* cup ready-to-serve beef broth
V* cup tomato paste
'A cup dry red wine
2 cloves garlic, minced
1 pound red-skinned potatoes, quartered
8-ounces assorted mushrooms, quartered
1 cup baby carrots
Fresh parsley (optional)
Combine flour, salt, pepper, and thyme in small bowl. Place
beef in 4 1 /2-S'/2 quart slow cooker. Sprinkle with flour mixture to
coat.
Combine broth, tomato paste, wine, and garlic in small bowl;
mix well. Add to beef. Add potatoes, mushrooms, and carrots;
mix well.
Cover and cook on high 5 to 6 hours or on low 8-9 hours, or
until beef and vegetables are tender. (No stirring necessary dur
ing cooking). Stir well before serving. Garnish with parsley, if
desired.
Makes 6 servings about l'/2 cups each.
Lee Laverty
Mount Joy
Lasagna made without
precooking the pasta not
only Is easier but also has a
better flavor.
Featured Recipe
NO BOILING LASAGNA
2 containers (15-ounces each)
ricotta cheese
2 cups shredded mozzarella
cheese, divided
Vi cup grated Parmesan cheese,
divided
2 eggs
2 jars (1 pound 10 ounces
each) spaghetti sauce
12 uncooked lasagna noodles
Preheat oven to 375 degrees.
Combine ricotta, 1 cup mozzarel
la, 'A cup Parmesan, and eggs.
In 13x9-inch baking' dish,
spread 1 cup pasta sauce. Layer 4
uncooked noodles, 1 cup sauce,
and Vi ricotta mixture; repeat.
Top with remaining 4 uncooked
noodles and 2 cups sauce.
Cover tightly with aluminum
foil and bake one hour. Remove
foil and sprinkle with remaining
Bake uncovered 10 min
utes. Let stand 10 minutes before
serving. Serve with remaining
sauce, heated.