Index of this page

Beans
Spicy Red and White Beans
Savory Black Beans
Mixed Bean Rabbit

Cheese
Cheese Dumplings
Spanakopita
Lasagna
Macaroni and Cheese

Chicken
Easy Chicken Divan
Chicken Broccoli Divan
Chicken and Corn Pot Pie
Chicken Chow Mein
Casserole to serve 20
Crunchy Chicken Casserole
Chicken Spaghetti

Lamb
Lamb and Bean Casserole

Beef
Corn Beef Quiche
Italian Delight
Ground Beef Casserole
Johnny Marzetti
Celestine's One Pot Macaroni & Beef
Beef Taco Bake
Beef Tamale Bake

Ham
Satisfyin Souper Supper
Ham Pie

Sauces
Mango Barbecue Sauce

Sausage
Savory Sausage Casserole
October fest Sausage
Sausage-Bean Supper
Sausage Grits

Seafood
Artichoke and Shrimp Casserole
Chopstick Tuna
Crab Meat Imperial
Tuna Casserole
Tuna Oriental
Fettucine with shrimp and goats cheese
Basil Shrimp with Feta and Orzo

Pasta
Impossible Lasagna pie
Cheese Stuffed Manicotti
Cheese Sauce for Manicotti
Mushroom-Laced Fettuccine
Jumbo Shells with cheese Filling
Stuffed Shells with Basil Cream Sauce
Penne alla Norma

Vegetables
Sweet Potato Casserole with Praline Topping

Savory Sausage Casserole

In a large frying pan add the following and fry until tender
1 onion [1/3 cup]
(halved lengthwise and sliced lengthwise )
1 Tablespoon oil (Olive oil is preferable)[2 T fat]
Salt and Pepper taste
Fill a large pot about 3/4 full of water. Add 1 teaspoon salt and bring to a brisk boil. Then add the noodles and cook until just tender. Drain well and set aside.
8 ounces egg noodles (Wide are preferred, but any type will do)
Meanwhile add the following to the onions and continue to fry over medium until the meat is well browned and fat has been rendered.
12 to 16 ounces of Jones Sausage [8 oz] or Bulk sausage
Drain excess grease. Add the following and simmer for 5 minutes.

1 can Condensed Tomato Soup (undiluted)
[10.5-11 oz] {Campbell is preferred}
dash of Worcestershire Sauce [1 t]
{Dash of Italian seasoning mix}
{Splash of dry red wine}
As soon as the noodles are cooked and drained, combine them with this mixture. This may be done in the frying pan if it is large enough, or in the pot used to cook the noodles, or in the casserole dish.

The mixture can be served immediately with a green vegetable, salad and a hard roll. It may be stored in the casserole and reheated in microwave or 350° degree oven until hot.

NOTE: The quantity in [ ] are from Mom's original recipe that I found in her box. items in { } are my additions and are optional. Jones sausage has much less grease than other brands so less flavor is lost when draining fat.

I have no clue where this recipe came from. It has been one of my favorites as long as I can remember. It is easy to make and is probably the second one I ever put together. The first was porcupine balls (instant rice and the brand new pressure cooker)

Lamb and Bean Casserole
4 Lamb shanks 2 T flour 3 t salad oil 1 large celery rib - diced 1 med onion - diced 1 14 1/2 - 16 1/2 can beef broth 1 garlic clove minced	1 bay leaf 1/2 t dried thyme leaves 1/2 t salt 1/4 t coarse pepper 1 16- 19 oz can white kidney beans drained 1 t chopped parsley 1 t grated lemon peel
2 1/2 hrs before serving coat shanks with flour. In Dutch oven, brown shanks on all sides. Remove. In drippings cook celery and onion until well browned. return shanks - add stewed tomatoes beef broth garlic, bay leaf, thyme salt and pepper. Heat to boiling Remove - cover and bake in oven at 350° for 1 1/2 hours till fork tender. Turn meat once. Skim fat - stir in white kidney beans, heat sprinkle with parsley and lemon peel. Makes 6 servings. This is a very recent contribution from Mom. She made it frequently. Dad loves anything with Beans in it. This one has a very rich flavor.

Tuna Casserole
1 can cream of mushroom soup 1 can Tuna (water pack ) 1/2 lb (dry) elbow macaroni 3 T grated cheddar cheese potato chips	Cook macaroni. Drain and return to pot. Add soup, Tuna and cheese. Blend well and turn into a casserole dish. Top with crushed potato chips. Heat in a 350 oven for 15 minutes. Serve with peas (or other green vegetable) and a salad with herb vinaigrette dressing.

Tuna Oriental
1 c sliced celery 1 small onion, diced 1 can white Tuna (water pack) 1 can cream of mushroom soup	1/4 c water 1/2 c water chestnuts 1 3 oz can chow Mein noodles
Saute onion and celery until transparent. Add tuna, break apart. Add soup and water. Bring to a boil. Add water chestnuts and noodles and blend. Serve immediately with rice.

Corn Beef Quiche
1 can Corn Beef Hash 1/4 cup chopped onion (browned and mix with above) 9" unbaked shell 2 eggs 1 4 oz whipped cream cheese with chives 1 cup cottage cheese (small curt) 1/4 teaspoon pepper	Spread hash and onion in pie shell. Mix other ingredients. Pour over corn beef hash. Bake in a 350 oven for 50 minutes. Brunch suggestion Corn Beef Quiche Hot Fruit Creamed Chip Beef with Mushrooms on puff pastry shells sweet biscuits coffee.
Ruth Elaine Ebert

Italian Delight
1 large onion - chopped 1 1/4 pound chopped meat Chili powder pepper 1 can Kernel corn 1 can tomato soup 1 small can tomato paste 1/2 box wide noodles, cooked	Cook onion for 5 minutes in oil. Add chopped meat and brown. Add chili powder and pepper to taste. Add remaining ingredients. Mix and put in casserole. Top with sharp cheese and paprika. Bake at 350 for 45 minutes until nicely browned.

Ground Beef Casserole
1 can cream of mushroom soup 3/4 lb chopped beef 1 medium onion (chopped) dash Worcestershire sauce 6 baking powder biscuits	.Saute onion in a heavy skillet until transparent. Add meat and brown. Add Worcestershire sauce and stir. Add mushroom soup and blend well. Place in a heavy casserole dish. Arrange baking powder biscuits on top. Bake in 350° oven for 20 minutes or until the biscuits are brown and the sauce bubbles.

Celestine's One Pot Macaroni & Beef
Brown: 2 lbs ground beef 2 medium onions, chopped 1 green pepper chopped salt and pepper to taste Pour off excess fat	.Add : macaroni tomatoes 3 cups (2 quarts canned tomatoes 1 t sugar 1 T butter Bake @400 F for 1 hour.

Cheese Stuffed Manicotti
1 egg, beaten 1 c ricotta cheese 1 c mozzarella cheese, shredded 1/2 c parmesan cheese, grated c snipped parsley 1/4 t lemon peel, shredded 1/8 t nutmeg, ground	Stir together all ingredients. Stuff commercial shells or make crepes and stuff with mixture. Place in greased baking dish, one layer deep. Cover with Marinara sauce and mozzarella or Cheese Sauce (below). Bake in medium oven until hot and bubbly.

Mixed Bean Rabbit
4 slices Bacon, chopped 1 medium Onion, chopped 1 16 oz can Baked Beans in Tomato Sauce 1 16 oz can Red Kidney Beans (Drained) 1/4 lb. American Cheese (cubed) 1 16 oz. can Lima Beans (Drained) 1/2 cup Brown Sugar 1/3 cup Ketchup 2 Tsp Worcestershire Sauce Parmesan Cheese	Lightly Brown bacon and onion in large skillet. Remove from heat; Stir in Beans, cheese cubes, brown sugar, ketchup and Worcestershire. Ladle into greased baking dish. sprinkle with Parmesan Cheese. Bake at 350 for 30 minutes.

Cheese Sauce for Manicotti
1/4 c sliced green onion 1 clove garlic minced 2 T margarine/butter 2 T flour 1 c milk 1 c shredded Swiss cheese 1/4 c dry white wine	Melt butter and quickly cook green onion and garlic to release flavor. Add flour and cook briefly. Add milk and cook until thickened and bubbly. Add cheese and wine and stir to melt cheese. Pour over manicotti. Bake in medium oven until bubbly and hot.

Chicken and Corn Pot Pie
A delicious variation on an old American favorite. Use fresh corn now while it is in its prime (frozen can be substituted later in the year). Country smoked bacon is strongly recommended since regular bacon tends to lose much of its flavor in a dish of this sort. Although this special bacon involves mail-order purchase in most cases, it will keep in the freezer several months. It usually has less shrinkage than the supermarket variety and gives a wonderful aroma and body. 6 servings
1 pound small boiling onions 2 tablespoons (1/4 stick) butter 1/4 pound slab or country smoked bacon, diced 1 3 pound chicken, quartered Flour 2 large carrots, diced cups rich chicken stock 3 whole cloves 2 whole cardamom pods 1/2 teaspoon rosemary, crumbled Salt and freshly ground pepper 1/2 pound fresh or frozen corn kernels Corn meal.Chive Pastry or Rough Puff Pastry 1 egg, beaten Bring 1 quart water to boil in saucepan. Add onions and blanch 2 minutes. Drain in colander and rinse thoroughly with cold water. Trim off tops and bottoms of onions and slip off skins. Melt butter in large, shallow casserole over medium heat. Add bacon and cook until crisp. Remove with slotted spoon and set aside. Lightly dredge chicken pieces in flour, increase heat as necessary and brown on all sides. Re move chicken and pour off all but 3 tablespoons fat. Add carrots and onions and cook about 3 minutes over medium heat. Add stock, seasonings, chicken and bacon. Bring to gentle simmer, then cover and cook until chicken is tender, about 30 minutes.	Remove chicken and set aside to cool. Skim off fat and reduce sauce over high heat until flavor is rich and intense. Season to taste with salt and pepper. Meanwhile, remove skin and bone from chicken and cut meat into bite-size chunks. Transfer to bowl and add sauce. Cover and refrigerate overnight. Position rack in center of oven preheat to 300 F. Generously grease dish. Stir corn into chicken mixture and blend well. Turn into prepared dish. Roll out pastry on floured surface to thickness of ‘/8 inch. Cut circle slightly larger than diameter of baking dish. Lay dough over, top, sealing and crimping edges to rim of dish. Brush with beaten egg. Cut decorative designs (leaves, flower petals or geo metric shapes) from leftover dough and arrange on crust. Brush again with egg. Cut several slits in crust to vent steam. Bake 1 to 1-1/4 hours, or until sauce is bubbling and crust is browned and crisp. (If crust browns too quickly, cover lightly with foil.) Serve hot. Chicken and Corn Pot Pie can be completely assembled 24 hours before baking. To create the lattice crust for shown in photo, prepare 1- 1/2 times the Cornmeal-Chive Pastry recipe. Roll out dough on floured surface to thickness of 1/4 inch, making it the same shape but slightly larger than baking dish. Cut pastry into 1/2inch strips. Weave strips closely together on piece of aluminum foil so lattice is closed and tightly woven (resembling cloth). Chill. invert over top of dish and remove foil. Trim strips and press edges to side of dish to seal. Brush pastry with egg wash glaze (1 egg beaten with 1 tablespoon water).

Mushroom-Laced Fettuccine
3 T margarine or butter 1/2 pound assorted fresh mushrooms 1 envelope Lipton recipe secrets savory herb with garlic soup mix 1 1/4 cups milk 8 ounces fettuccine, cooked and drained	In 10 inch skillet, melt margarine over medium heat and cook mushrooms, stirring occasionally, 6 minutes or until tender. Add savory herb with garlic soup mix blended with milk. Bring to the boiling point over high heat, stirring frequently. Toss with hot pasta. Serve immediately. Makes about 2 main dish or 4 side dish servings.

Cheese Dumplings
Saute 1T Green Pepper 2 T Onion 2 T Shortening Blend in 2 T Flour Add 1 #2 1/2 can of tomatoes 1 T chopped Celery Tops 2 t sugar 1/2 t salt 1/8 t pepper	Dumplings 1 c Flour 2 t baking powder 1/2 t salt Cut in 2 T shortening Blend 1/2 c American cheese 1 T chopped parsley add 1/2 c milk
Dip tablespoon in cold water then drop batter from spoon into hot sauce. Cover tightly and steam for 20 minutes. This is a great Sunday night supper!

Chicken Broccoli Divan
1 lb. fresh broccoli, cut into spears, or 1 pkg. (10 oz) frozen spears, cooked and drained 1 1/2 cups cubed cooked chicken or turkey 1 can Campbell's NEW Cream of Broccoli Soup 1/3 cup milk 1/2 cup shredded Cheddar Cheese 1 tablespoons melted butter 2 tablespoons dry bread crumbs	In 9" pie plate or shallow casserole, arrange broccoli; top with chicken. Combine soup and milk; pour over chicken. Sprinkle with cheese. Combine butter and bread crumbs; sprinkle over cheese. Bake at 450 F for 15 minutes or until hot. Or, cover with waxed paper; microwave on HIGH for 6 minutes or until hot, rotating dish halfway through heating. 4 servings.

October fest Sausage
serves 6
1 smoked sausage (2 lbs) 1 teaspoon margarine 1 medium onion cut in wedges 2 cans Sauerkraut (32 oz total) 1 cup apple juice 2 medium apples cut in wedges 5 medium potatoes cut in half salt pepper	Brown the sausage in butter in the casserole. Arrange onion, sauerkraut, apples and potatoes around sausage. Top with juice. simmer over low for 30-40 minutes until potatoes are done.

Mango Barbecue Sauce
3 medium mangoes, peeled; to make 4 cups chunks 1/4 cup brown sugar 2 tbsp. ketchup 1 tbsp. soy sauce 1 clove garlic, minced 1/2 tsp. ginger 1/2 tsp. salt Dash Pepper	Mix ingredients in a food processor or blender; mix until smooth Makes enough for 2 pounds ribs.

Ham Pie
Pastry for 2 crust 10" pie 1 1/2 pounds canned ham put through fine food chopper 1 small onion 1 Tablespoon butter 1 Cup Chopped Mushrooms 1 egg 1/4 cup light cream 1 cup grated cheddar or swiss	Saute butter, mushrooms and onion for 3 minutes. Add the rest of the ingredients and blend well. Place in crust, cover. Bake 45 minutes at 375 until crust is brown. Serve cooled or chilled. (serves 6)

Satisfyin' Souper Supper
1 envelope Lipton Hearty Chiciken Noodle Soup Mix with Diced White Chicken meat 2 Cups milk 1/2 cup water 4 1/2 teaspoons all purpose flour 2 teaspoons prepared mustard 2 cups cubed cooked ham (about 1 lb) 1/2 cup cooked peas 4 oz can sliced mushrooms, drained	In medium saucepan, blend Soup Mix, milk, water, flour and mustard. Bring to the boiling point, then simmer, stirring frequently until thickened, about 5 minutes. Stir in remaining ingredients. Heat through. Makes about 4 servings.

Chicken Casserole
Chicken parts (approximately 3 pounds) 2 cans Cream of mushroom soup 1 can cream of chicken soup 1 large can chow mein noodles 1 small can evaporated milk 1 cup cooked chopped mushrooms 1 1/2 cups cooked chopped celery and onions small jar red pimentos	Mix all ingredients together in large bowl. Put in casserole dish and cover with find bread crumbs, slivered almonds and parmesan cheese. Bake 350 for over 1 hour. It can be browned under broiler to finish. Eve Hodgson (Myrtle Beach Snow Birds)

Casserole to serve 20
1 can cream of mushroom soup 1 can chicken & rice soup 1 can carnation milk 1 can cream of chicken soup 1 can Chicken (1 pound 14 ounces ) Swanson chunks 1 can chow mein noodles 1 can mushrooms 1 can water chestnuts (sliced) 2 cans french fried onions 1/4 cup white sherry 1/4 to 1/2 Green pepper, diced 2 stalks celery, diced	Mix all ingredients. do not dilute soups. Top with crushed potato chips, crushed french fried onion rings. Bake at 275 for 1 hour or 375 for 30 minutes.

Crunchy Chicken Casserole
5 whole chicken breasts, cooked 1 can water chestnuts 2 cans cream of chicken soup 1 cup mayonnaise 2 eggs hard cooked and chopped 1 cup packaged herb dressing mix 1/4 cup butter slices	Mix soup with mayonnaise. Add all ingredients except dressing mix. Put in greased 9x13 inch pan. Top with dressing & butter slices. Bake in a 350 oven for 20-30 minutes. (Serves 6-8)

Index of this page

Savory Sausage Casserole

Lamb and Bean Casserole

Braised Lamb with White Beans

Tuna Casserole

Tuna Oriental

Corn Beef Quiche

Italian Delight

Ground Beef Casserole

Johnny Marzetti

Celestine's One Pot Macaroni & Beef

Impossible Lasagna pie

Beef Taco Bake

Cheese Stuffed Manicotti

Mixed Bean Rabbit

Cheese Sauce for Manicotti

Mushroom-Laced Fettuccine

Jumbo Shells with cheese Filling

Stuffed Shells with Basil Cream Sauce

Cheese Dumplings

Easy Chicken Divan

Chicken Broccoli Divan

Chopstick Tuna

October fest Sausage

Mango Barbecue Sauce

Spicy Red and White Beans

Savory Black Beans

Sweet Potato Casserole with Praline Topping

Chicken and Corn Pot Pie

Spanakopita

Ham Pie

Satisfyin' Souper Supper

Lamb and Bean Casserole

Chicken Casserole

Chicken Chow Mein

Casserole to serve 20

Crab Meat Imperial

Crunchy Chicken Casserole

Sausage-Bean Supper

Chicken Spaghetti

Sausage Grits

Artichoke and Shrimp Casserole

Beef Tamale Bake

Lasagna

Fettucine with shrimp and goats cheese

Basil Shrimp with Feta and Orzo

Penne alla Norma

Macaroni and Cheese

Beef Tamale Bake
This is a simplified variation on a Mexican tamale. Meat, beans, corn, and tomatoes are layered and capped with a cornmeal topping, which takes the place of a corn husk wrapper. It makes a great dish to serve a crowd. Serve with fresh salsa and an avocado salad.
Cornmeal Topping 1 cup yellow cornmeal 1/2 teaspoon salt 4 cups water	PREHEAT oven to 350 F. Make the cornmeal topping: In a saucepan over medium heat, mix all ingredients. Bring to a boil, reduce heat, and cook, stirring, until thickened. about 5 minutes
1 pound lean ground beef 1 cup chopped yellow onion 1/2 cup chopped green bell pepper 1 clove garlic, minced 1 tablespoon chili powder 1/2 teaspoon dried oregano 3/4 teaspoon salt Freshly ground pepper to taste 1 can (14 1/3 ounces) crushed tomatoes in thick puree 1 can (16 ounces) kidney beans, rinsed and drained 2 cups corn kernels, (fresh, frozen and thawed, or canned and drained) 2 cups grated cheddar cheese	IN a large skillet over medium heat, cook beef, onion, bell pepper, and garlic, breaking up the meat with a spoon, until meat is no longer pink and vegetables are tender, about 5 minutes. Stir in seasonings, tomatoes, beans, and corn and simmer about 5 minutes. IN a 9 by 13 inch baking dish lightly coated with cooking spray or oil, place meat and vegetable mixture. Spread cornmeal topping over the mixture and springkle with cheese. BAKE uncovered, until bubbly and cheese is melted, about 30 minutes. Let stand 10 minutes before serving. Serves 8 to 10.

Fettucine with shrimp and goats cheese
Janet is always finding new recipe's in her attempt to create healthy menu's. This is one of her favorites in the Summer of 2001.
12 ounces dried fettucine 6 oz mild goat's cheese like Montrachet cut into small pieces 1 1/2 cups seeded chopped ripe tomatoes 1/3 cup (packed) chiffonode of fresh basil Salt and dried red pepper flakes 1/3 cup olive oil 12 ounces uncooked shrimp, peeled and de-veined and cut into 1/2 inch chunks 2 garlic cloves, peeled Slivered black oil cured olives, for garnish	Bring a pot of salted water to boil. Add pasta and cook for about 10 minutes or until al dente. In a larage serving bowl, mix the goat's cheese, tomatoes and basil; season with salt and dried red pepper flakes Meanwhile gently heat the olive oil; when warm add the garlic and shrimp and gently poach in the oil, for about 3 minutes or until shrimp are done. Drain pasta and add to mixing bowl with tomatoes, cheese and basil; add the shrimp and oil and toss; adjust the seasoning and garnish with black olives Yield: 4 servings. Prep time 15 minutes cooking time: 15 minutes

Basil Shrimp with Feta and Orzo
Another from Janet's collection from the summer of 2001. I was ordered to make it before I put it on the site. I did.
1/2 cup orzo - uncooked 2 T olive oil - divided 1 cup diced tomatoes 3/4 cup sliced green onions 1/2 cup crumbled feta cheese - 2 ounces 1/2 tsp grated lemon peel 1 T fresh lemon juice 1/4 t salt 1/4 t black pepper 3/4 lb large shrimp - peeled and de-veined 1/4 c fresh basil - chopped	Preheat oven to 450F Spray oven proof covered pan with cooking spray. Cook Pasta in boiling water 5 minutes, omitting salt and fat. Drain. Place pasta in large bowl, stir in 1 T oil and next 7 ingredients (thru pepper). Place orzo mixture in pan. Combine shrimp and basil. Arrange shrimp mixture on orzo in pan. Cover and bake at 45o F for 25 minutes or until shrimp are done. Drizzle with remaining 1 T oil.

Penne alla Norma
It was a wonderful week at Lake George. This made a wonderful dinner and perfect leftovers for lunch. Janet used Swiss Chard in place of the spinach. She had that growing in the garden.
2 T olive oil 1 c diced onion 4 garlic cloves, minced 5 c peeled eggplant (about 1 #) 1 1/2 teaspoons crushed red pepper 2 cups chopped spinach 2 c chopped seeded tomato 1/2 c water 2 T chopped fresh basil 1/4 teaspoon salt 1 (8 oz) can tomato sauce 8 c hot cooked penne (about 1 # uncooked)	Heat oil in a large saucepan over medium high heat. Add onion and garlic, saute 4 minutes. Add eggplant and red pepper; saute 5 minutes or until lightly browned. Add spinach and next 5 ingredients (spinach through tomato sauce); reduce heat, and simmer 15 minutes. Combine eggplant mixture and pasta in a large bowl; toss well. Sprinkle with Parmesan cheese. Servine size 1 1/2 cups calories 4418 (19% from fat) Fat 8l7 g (sat 2.4g).