Four Great Recipes For The Season

Four Great Recipes For The Season

Macaroni-Meat Casserole

 Ingredients:

  • 1 package (7 oz.) elbow macaroni
  • ¼ cup (1/2 stick) butter
  • ¼ cup finely chopped onion
  • 3 tbsp. flour
  • 2 ½ cups milk
  • 1 beef bouillon cube
  • 1 ¾ tsp. salt
  • Dash of pepper
  • 1 tsp. Worcestershire sauce
  • 1 cup (1/4 lb.) shredded American cheese
  • ¼ to ½ cup sliced mushrooms
  • 2 cups ½ inch cubes, left-over beef, pork, ham, veal, turkey
  • ½ cup buttered bread crumbs

Cook macaroni until tender as directed on box; drain. Melt butter in saucepan; saute onion until tender but do not brown. Blend in flour. Add milk and bouillon cube, stirring constantly. Cook and stir until sauce is smooth and thickened. Add salt, pepper, Worcestershire sauce and cheese; stir until cheese is melted. Add mushrooms and meat. Combine sauce with macaroni and pour into lightly buttered 2-quart casserole. Sprinkle buttered crumbs over top. Bake in a 350 degree F oven for 30 minutes, until lightly browned on top. Yield: 6 servings.

 Five Layer Casserole

 Ingredients

  • 2 cups rice
  • 1 lb. ground pork
  • 1 ½ lb. ground beef
  • 1 onion, chopped fine
  • Bacon drippings
  • Salt and pepper
  • 1 egg
  • ½ cup milk
  • 1 can/jar (32 oz.) sauerkraut
  • ½ green pepper, chopped fine
  • 1 pt. sour cream
  • 1 pt. cottage cheese
  • Chopped parsley
  • Paprika

 Steam rice and put aside. Saute pork, beef and onion in bacon drippings for 5 minutes; salt and pepper to taste. Beat egg in milk; pour into simmering meat. Saute 5 more minutes; set aside. Squeeze sauerkraut dry; rinse in cold water and squeeze out again. Saute sauerkraut in bacon drippings with green pepper until slightly brown. Layer rice, meat, sauerkraut, sour cream and cottage cheese in that order, in 9 x 13 x 12 inch greased casserole. Sprinkle each layer with parsley, paprika, pepper and salt. Bake uncovered in 350 degree F oven for 30 minutes. Yield: 8-10 servings.

 Turketti

 Ingredients:

  • 2 to 2 ½ cups spaghetti or elbow macaroni
  • 3 to 4 cups turkey
  • 1 cup ham, diced
  • 2 cans undiluted cream of mushroom soup
  • 1 cup turkey broth
  • 1 small onion, grated
  • ½ cup pimento, minced
  • ½ cup green pepper, diced
  • ¼ tsp. celery salt
  • ¼ tsp. pepper
  • 4 cups cheese, grated

 Cooke spaghetti until barely tender; rinse with hot water and drain. Combine all ingredients except 1 cup cheese. Pour mixture into a 3 quart casserole. Top with reserved cheese. Refrigerate overnight. Bake 1 hour at 350 degrees F. Yield: 10 servings.

 Sweet Chicken Rice

 Ingredients:

  • 1 cup blanched almonds, slivered
  • ¼ cup butter or margarine, melted
  • ¾ cup orange marmalade
  • 3 cups cooked rice
  • 3 cups cooked chicken

 Brown almonds in butter, stirring often. Add orange marmalade; mix well. Arrange a layer of rice in a buttered 2-quart casserole. Add a layer of chicken and a layer of nut mixture. Repeat, ending with nut mixture. Cover and bake at 350 degrees F, 35 minutes or until hot and steamy. Remove cover and bake 10 minutes longer. This casserole can be prepared ahead of time and frozen; put into oven without thawing and bake 1 hour at 350 degrees F. Yield: 8-10 servings.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.

www.thasc.com

 

Fun Food For Halloween

beef-and-mashed-potato-casserole
Hearty, comfort food is always a favorite anytime of year with little and big ones alike.

Beef And Mashed Potato Casserole

Ingredients:

  • 8 medium Russet or Yukon gold potatoes, diced
  • ¼ cup whole milk
  • 1 ½ cups diced sweet potato
  • 1 medium carrot, diced
  • 1 medium onion, chopped
  • 1 pound ground round or ground sirloin beef
  • ½ teaspoon ground cinnamon
  • 1 cup vegetable stock
  • 2 medium tomatoes, chopped
  • 2/3 cup frozen peas, thawed

Method:

  1. Preheat oven to 400 degrees F.
  2. Cook the potatoes in boiling water for 10-15 minutes or until tender. Drain them and return them to the saucepan. Pour in the milk, then mash the potatoes well.
  3. While the potatoes are cooking, in another saucepan, cook the sweet potato and carrot in boiling water for 10 minutes. Drain them and coarsely mash.
  4. Cook the onion, ground beef and cinnamon in a large saucepan for 5 minutes, until the meat is completely brown. Add the stock, the mashed sweet potato and carrot mixture, and the tomatoes to the meat and cook for 5 minutes. Add the peas, give it a stir and transfer it to a 9 x 9 x 2 inch pan or ovenproof serving dish. Top with the mashed potatoes, place the pan or dish on a baking sheet and bake in the oven for 30 minutes, until golden on top.

Tested in the THASC kitchen. Photo by THASC.

THASC is a unique small American business producing cards and other promotional products. http://www.thasc.com