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#715146 - 04/28/09 10:48 AM JPF Cookbook /CASSEROLES  
Joined: Sep 2001
Posts: 10,330
Jean Bullock Offline
Jean Bullock  Offline


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OK, folks. Here is the CASSEROLE category. This could be stovetop, oven, microwave or convection oven. Please mention the history of the recipe if possible.


For the recipes themselves, please specify the measurements, cooking or baking time, procedure and if possible please have photos of the finished dish. If the procedure is a little complicated, some photos of the process may be helpful as well.

Also, it might be cool if we had some people testing the recipes and letting us know how they worked out.

Thanks!


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#715467 - 04/29/09 01:53 AM Re: JPF Cookbook /CASSEROLES [Re: Jean Bullock]  
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Can't wait for the casseroles. I love them.


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#715483 - 04/29/09 02:42 AM Re: JPF Cookbook /CASSEROLES [Re: Jean Bullock]  
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Joe Wrabek Offline
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Well, I do happen to have one of those. Jean, this is another one you could cross-reference with the veggie-Vegan stuff; it doesn't have any meat or fish in it.

JOE’S HEAVILY MODIFIED BLACK BEAN CASSEROLE

INGREDIENTS:

I.
½-lb. dried black beans, soaked in water overnight
½-gallon water
1 tsp. Salt
1 bay leaf
2 tsp. Dried oregano
2 tsp. Dried thyme
3 humongous sprinklings garlic salt
******
II.
1 ¼ cups water
½ cup brown rice
1 humoungous sprinkiling garlic salt
*******
III.
2 Tbsp. Olive oil
½ medium onion, diced
1 cup red pepper, diced
1 cup orange pepper, diced (they wanted green, but I didn’t have any)
3 large carrots, french cut & microwaved 6 minutes
*******
IV.
½ cup grape juice
½ cup cranberry-raspberry juice
¼ tsp. Salt
2 dashes black pepper
½-tsp. Chili powder
1 cup raisins
¼-tsp. Almond extract
********
V.
About ¼-cup dried mashed potato flakes
About 1 lb. cheddar cheese. Grated

And hiwigo…

Cook the beans. Skim the foam off the water when it first boils (apparently this is important), then add all the other ingredients in GROUP I. Cook for TWO DANG HOURS. Go record a song while you’re waiting.

About half an hour before the beans are supposed to be done, cook the rice (GROUP II). Rice should end up not quite done when most of the water is boiled away.

While the rice is cooking, heat olive oil in the big wokky frying pan (it really does take only 2 tasblespoons), and saute the stuff in GROUP III.

When the onions in GROUP III start to turn transparent, dump all that stuff into the big pot with the beans. Add the rice from GROUP II. Stir in all the ingredients from GROUP 4. Cook resulting glop at barely boiling heat for 10 MINUTES.

And while THAT’s cooking, grate the cheese if you haven’t yet. Grease a 10x13 glass baking pan, cover the sides and bottom with about ¾ of the grated cheese (the rest will go on top). When the 10 minutes is up, ladle the glop into the baking pan (just about all the water will have boiled away), cover the top with the rest of the grated cheese and the potato flakes.

BAKE AT 375 DEGREES FOR 30 MINUTES.

And y’know, it’s kinda tasty. Who’da thunk?



#715487 - 04/29/09 02:50 AM Re: JPF Cookbook /CASSEROLES [Re: Joe Wrabek]  
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Jean Bullock Offline
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LOL, I love your technical terms, Joe. Thanks for posting.


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#715738 - 04/29/09 10:13 PM Re: JPF Cookbook /CASSEROLES [Re: Jean Bullock]  
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Polly Hager Offline
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Okay, here's a really inbredded casserole from my mom's side of the family. My grandmother was from Sabina,Ohio, where the tooth fairy went broke. Yeah, I'll be making this for Andy as payback for him making me eat HAGGIS!!!

Country Pie:

1 lb. ground beef
1 onion, chopped
1 green bell pepper, chopped
1/2 cup bread crumbs
1 15 oz. can of tomato sauce
2 cups instant white rice
1 and 1/2 cups water
garlic salt
basil
oregano
hot sauce
2 cups of sharp shredded cheddar cheese

Preheat oven to 350 degrees. In a mixing bowl, mix ground beef, bread crumbs, green pepper, onion, 1/2 t. garlic salt. Take a pie pan, and mold the mixture into it.

Now mix together tomato sauce, rice, water, 1/2 t. of garlic salt, oregano, basil, and a few drops of hot sauce. Pour mixture into the middle of the ground beef "shell". Cover with foil and bake for 45 minutes (use a cookie sheet underneath in case grease drips out).

Remove from oven, open foil, and spread grated cheese evenly over the top. Replace foil loosely and bake for another 10 to 15 minutes until cheese is melted and slightly bubbling.


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#715928 - 04/30/09 11:03 AM Re: JPF Cookbook /CASSEROLES [Re: Polly Hager]  
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Jean Bullock Offline
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Sounds yummy, Polly. Thanks!


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#715948 - 04/30/09 12:44 PM Beefed Up Mexican Casserole [Re: Jean Bullock]  
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Tricia Baker Offline
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Beefed Up Mexican Casserole

[Linked Image]

This casserole has been a mainstay in my household for years. Not even sure where I got the recipe but I've modified it to suit us.

1 to 2 lbs ground beef, browned
3/4 large yellow or white onion-chopped
1/2 green bell pepper-chopped
1 15 ounce can whole kernel corn
1 15 ounce can fire roasted tomatoes + 1/2 can water
1/2 cup of chopped roasted red peppers
salt, pepper, 1 T chili powder, 1/2 tsp garlic powder, 1/2 tsp cumin and 1 tsp cilantro to taste. (Dried cilantro works fine.)
1 can tomato paste
1 pkg Mexican Cornbread mix

Brown ground beef in a skillet until nearly done, then add chopped onion and green bell pepper and saute till veggies are tender. Add whole kernel corn, fire roasted tomatoes and red peppers then season with spices. Add the tomato paste and allow to bind all the ingredients together. Heat until bubbling. Pour into 3 quart baking dish. (The ones I like to use is approximately 8" x 8" x 3 3/4" or a 9 3/4" x 9 3/4" x 2" by Corning Ware.)

Mix cornbread according to package directions, then add another 2 Tsp milk. Pour over meat mixture. Gently smooth the uncooked cornbread over meat mixture, but I wouldn't get too fussy about it. Cook at 375 degrees F until cornbread is done-about 20 to 25 minutes. Feeds 4-6 people. Tastes even better the next day.


"Grits is one of those country-boy words that is both singular and plural-like deer, elk and sheep. I think the singular is appropriate when there's a modifier that makes it clear one is talking about something specific. Like, 'Grits are good for you, but these here grits is tasty.'"~~Joe Wrabek
#715968 - 04/30/09 02:06 PM Seafood Rotini Salad [Re: Tricia Baker]  
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Tricia Baker Offline
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Greenwood, LA USA
Seafood Rotini Salad

This salad is served cold and is especially good in the summertime.

1 to 2 lb. steamed, peeled and deveined salad sized shrimp
4 ounce tub steamed lump crabmeat-well drained
1 small pkg or box cooked and drained rotini (I prefer the multicolored rotini)
1/2 cup chopped red onion
1/2 cup chopped red, yellow or green bell pepper
1/4 cup finely chopped pickled banana peppers (mild heat)
1 cup halved grape tomatoes
1/2 cup grated cheddar cheese
1/4 to 1/2 cup parmesan cheese
1 to 1 1/2 cup finely diced cucumber
1 clove crushed garlic
2 T chopped fresh parsley
salt, pepper to taste
1/2 tsp paprika
Approximately 1/2 cup Miracle Whip salad dressing

Mix above ingredients, including spices, in large mixing bowl. Mix well. I add Miracle Whip salad dressing slowly because this is only to bind the ingredients together. Transfer to serving bowl and garnish with sprigs of fresh parsley. Serves 6-8.


"Grits is one of those country-boy words that is both singular and plural-like deer, elk and sheep. I think the singular is appropriate when there's a modifier that makes it clear one is talking about something specific. Like, 'Grits are good for you, but these here grits is tasty.'"~~Joe Wrabek
#716130 - 05/01/09 04:00 AM Re: Seafood Rotini Salad [Re: Tricia Baker]  
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Jean Bullock Offline
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Thanks, Tricia! Great picture too!


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#717550 - 05/05/09 05:59 PM Crawfish Fettucini [Re: Jean Bullock]  
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Tricia Baker Offline
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Borrowed and modified from Sue Wheeler-one of my neighbors who also likes to cook and have dinner parties.

[Linked Image]

Crawfish Fettucini

2 12 ounce packages Crawfish tails washed and drained
1 12 package fettucini noodles cooked just short of al dente (in layman's terms-not quite done but almost)
1/2 red onion chopped
1/2 green bell pepper chopped
2 ribs celery, chopped fine
1 10 ounce can Rotel diced tomatoes and green chilies
1 8 ounce jar Cheese Whiz
1 can cream of mushroom soup
1 16 ounce jar Alfredo sauce
1 cup grated parmesan cheese
1 cup grated cheddar cheese
3-4 cloves roasted or chopped garlic
1 T dried parsley flakes
salt and pepper to taste

Heat 2 T butter and 2 T olive oil in 6-8 quart saucepan. Saute onion, bell pepper and celery. Do not add garlic at this time. Once veggies are cooked, then add 1 jar Alfredo sauce, the 8 ounce jar of Cheese Whiz, the can of Rotel and the can of mushroom soup along with seasonings and garlic. Heat through, over stovetop, then turn fire off.

Meanwhile, you should have your pasta water boiling. If not, start water in pasta/stock pot to boiling over stovetop then cook pasta until just before the al dente stage. In other words, not quite done since you will be baking the dish later. If it's fully cooked at this stage, once it's baked it will be too mushy.

Once pasta is at the perfect stage of cooking, drain and allow to cool slightly. Add the pasta and the crawfish tails to the rest of the ingredients in saucepot. You may need to add 1/2 cup milk because the mixture will need to be juicy since the pasta continues to absorb liquid during baking and even while "resting" in refrigerator. Add everything to 9" x 13" casserole baking dish, top with 1/2 cup bread crumbs and 1/2 cup more of grated parmesan and bake covered at 350 degrees F until just bubbly. Feeds 6-8 hungry people.

***Hint: If you use stainless steel pots do not salt your water until the water is already boiling since it can eat a hole into the surface of the cookware. Learned that the hard way.




"Grits is one of those country-boy words that is both singular and plural-like deer, elk and sheep. I think the singular is appropriate when there's a modifier that makes it clear one is talking about something specific. Like, 'Grits are good for you, but these here grits is tasty.'"~~Joe Wrabek
#718805 - 05/09/09 11:17 AM Re: Crawfish Fettucini [Re: Tricia Baker]  
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Jean Bullock Offline
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Thanks, Tricia! The Crawfish Fettucini looks delish. Will probably cross reference that and the Seafood Rotini (which also sounds tasty.)


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#722954 - 05/22/09 07:51 PM Leftovers Quiche [Re: Jean Bullock]  
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Joe Wrabek Offline
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Joe Wrabek  Offline
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Garibaldi, OR USA
Okay, here's another one. Just made this for dinner tonight.

Joe

JOE’S LEFTOVERS QUICHE

A quiche is basically a cheese custard with stuff in it. The stuff can be anything you have kicking around the kitchen. I usually use quiche as a way to use up leftover fish

Preheat the oven to 375 degrees. If you’re efficient, you can have everything done by the time the oven finishes heating up.

You will need:

2 deep-dish pie shells, previously thawed out (you can use the regular-depth kind if you like, but it’s going to be messy)
¼ to ½ lb. leftover fish, already cooked but refrigerated overnight
24 ½” x ½” x ½” cubes of some kind of cheese (I don’t know how much that is in body weight)
4 eggs
2 cups milk
¼-tsp. Salt
1/8-tsp. Pepper
2 humongous sprinkles of nutmeg
1 humongous sprinkle of basil
some leftover veggies

Ready? Poke holes with a fork in the bottom of the pie shells. (If they’re not previously thawed out, the pie shells will crack when you do this.) Flake the fish; cube the cheese. (I really did not measure the cheese cubes. You can if you want to. It will not make a difference.)

Nuke the veggies if they’re, like, carrots. I used one medium-sized carrot, french cut, and 24 1-inch asparagus butts, nuked together for 4 minutes on high in the microwave. You can really use anything that’s lying around—broccoli, cauliflower, celery, &c. If you’re using onions, it’s nice to sautee them first. Mushrooms you don’t have to do anything to.

Divide the fish, cheese, and veggies roughly evenly between the two pie shells.

Start beating the eggs and spices in a deep bowl (less messy that way) with the electric mixer. Scald the milk in a saucepan, and then dump that in the mixing bowl and keep it beating.

Oven’s done? Pour the mixed stuff (which will be foamy, yellowish-white with hints of Unnameable Things in it) evenly between the two pie shells. If you really want to clean your oven afterwards, set the pie shells directly on the oven rack; otherwise, use a cookie sheet.

BAKE 35 minutes at 375 degrees. Remove and let cool. The quiches should be starting to develop a little golden-browniness on top. Remember, they’ll continue to congeal while they’re cooling. Good served warm or cold—or nuked later.

Last edited by Joe Wrabek; 05/23/09 03:43 AM.
#722955 - 05/22/09 08:01 PM Re: Crawfish Fettucini [Re: Joe Wrabek]  
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Tricia Baker Offline
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One thing about reading your recipes, Joe. They always put a smile on my face. You are a hoot!


"Grits is one of those country-boy words that is both singular and plural-like deer, elk and sheep. I think the singular is appropriate when there's a modifier that makes it clear one is talking about something specific. Like, 'Grits are good for you, but these here grits is tasty.'"~~Joe Wrabek
#723402 - 05/24/09 03:37 PM Joe's Fried Rice [Re: Tricia Baker]  
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Joe Wrabek Offline
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Joe Wrabek  Offline
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Garibaldi, OR USA
Figured I'd give you one more. I'm going to make this for dinner tonight (I have some fresh shrimp, and wanted to use up the asparagus butts).

Joe

JOE FRIED RICE

Another way to use up leftover fish. This one uses the electric skillet.

1 cup or so uncooked brown rice
a few sticks of spaghetti
1 onion
green (or any color) pepper, if you have one
4 or so sticks of celery, if you have that
bunch of sliced mushrooms, if you have those
roughly ½-lb. pre-cooked (or canned) fish
maybe 1 lb. miscellaneous vegetables
basil and garlic salt
1 egg

(NOTE: The fish is usually leftover from a night or two before. Anything works. You can also use canned fish—even tuna fish. Fresh shrimp is yummy.)

Turn the electric skillet WAY up (375 degrees or so), and put some butter or oil in it; chop the onion while you’re waiting for the butter or oil to heat up (should cover the bottom when you’re done). Sautee the onion.

Add the uncooked rice and the spaghetti (break the spaghetti into small pieces before putting it in the skillet—it’s easier that way). What you’re doing is “parboiling” the rice, to make it cook faster. The spaghetti pieces are your “coal mine canary”—when they start to brown, you’re done parboiling the rice. (Got that trick off a Rice-a-Roni box.)

Add roughly 3 cups water, and stir in a couple of humongous sprinkles of basil and garlic salt. (I have decided this approximatesx the "Oriental spices" used in real fried rice. You can add other spices if you like, but watch out for oregano—it’s spicy.) It doesn’t matter whether you cook it covered or uncovered—the water is going to boil away before the rice is done, and you will have to add more in 20 minutes or so.

While you’re waiting, chop the vegetables. Hard ones, like carrots, broccoli, asparagus butts, &c., will need to be nuked 4 minutes on high in the microwave; celery, mushrooms, green pepper, and the like do not need nuking.

Water’s mostly boiled away and the rice still isn’t done? (Tojiso.) And you caught it before the rice started to stick to the skillet, right? Add another cup of water, AND the nuked veggies WITH what little water they were nuked in, AND the celery, green pepper, and mushrooms if you had ‘em, AND the fish. Stir it all in. If the water boils away before the rice is done, keep adding water, a little at a time, until the rice is done.

When the rice is finally done, turn off the skillet (it’s still going to be very hot), break the egg into the glop and whisk it in real fast. If you were a real Oriental chef, you would be able to cover all the material in the skillet with the egg and have the egg completely disappear, and do it all in seconds. You will not be able to accomplish this, but that’s the goal you’re hitting for.

Ready to eat. Good with soy sauce.

LEFTOVER LEFTOVERS: You will have fried rice left over—it’s amazing how much this makes. What’s good for breakfast is RICE CAKES: take 1-2 cups of the fried rice, mix in another egg, and fry it in butter in the skillet with a slice or two of cheese on top.


#723486 - 05/24/09 08:38 PM Re: Joe's Fried Rice [Re: Joe Wrabek]  
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Jean Bullock Offline
Jean Bullock  Offline


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Sounds tasty, Joe. Good idea with the spaghetti. When we put the recipe book up, I am not going to edit a thing. You are a riot.


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#738923 - 07/17/09 09:03 PM Re: Joe's Fried Rice [Re: Jean Bullock]  
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Caroline Offline
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Caroline  Offline
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Texas
OK, here's one I got from my sister in law. She made it last year, don't know where she got it from and of course, like all other cooking, it's not an exact recipe, just b/c it can be changed up to different styles. This is the easy, dump it version. This isn't the original, this is what I made yesterday, so it's the one I'm posting.

Pizza Casserole

Preheat to 350

1 bag of spiral noodles, cooked and drained

Cook these together in a skillet-
1 tsp Italian blended seasonings
1/2 to 1 tsp. minced garlic
1/2 tsp. cilantro
1/2 lb gr. chuck and 1/2 lb Italian sausage cooked, drained, and crumbled

Add

1 jar of your favorite spagetti sauce and 1 jar pizza sauce

Stir all that together and add-

1 small can of sliced olives
1 small can of sliced (or button) mushrooms
1 jar roasted bell peppers, drained, sliced to desired size
1 package pepperoni

Wipe the bottom of a (large-ish)casserole dish with olive oil, spray with pan spray, whatever you need to help it not stick. Put noodles in casserole dish, pour sauce mixture over top and cover with-
Pizza cheese (don't be stingy) remember, it's Pizza Casserole

Bake about 25 minutes and enjoy.

This is a dump it recipe, so if you have something else you like on your poizza, dump it in there, if there's something you don't like, don't use it, this can't be messed up, just burnt.








Caroline


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Always keep your words soft and sweet, just in case you have to eat them! (Dove Dark Chocolate)
#738928 - 07/17/09 09:08 PM Re: JPF Cookbook /CASSEROLES [Re: Jean Bullock]  
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Caroline Offline
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Caroline  Offline
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Texas
Here's another Dump It recipe...

Chicken Spagetti..the easy way...Yes folks, I'm lazy!

preheat to 350

1 package egg noodles (or spagetti) cooked
2 cans of canned chicken, drained
1 can each of cr. of mushroom, cream of celery
1 sm. can of mushrooms

cook the noodles, put them in the casserole pan, mix everything else in a bowl and pour it over top, add-

Cheddar cheese (about a cup)

cover with foil, bake for about 30 minutes and enjoy


Caroline


http://www.myspace.com/carolineholder
http://www.soundclick.com/carolinewroteit

Always keep your words soft and sweet, just in case you have to eat them! (Dove Dark Chocolate)
#738931 - 07/17/09 09:21 PM Re: JPF Cookbook /CASSEROLES [Re: Jean Bullock]  
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Caroline Offline
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Caroline  Offline
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Texas
Oooh, ok, another dump it....

Lasagna (simple, quick and oh soooo good!)

preheat to 375

1 lb. cr. chuck, cooked, drained, crumbled (can use coursly gr. veggies if you are a veggie)
2 jars spag sauce
1 egg
1 cont. ricotta cheese (or casserole tofu, if you must, it works well)
1 tsp. of oregano
1/2 tsp minced garlic
1 tsp basil
1 cont. of shredded parm. (or vegan slices, or whatever they're called)
1 bag shredded mozz. (slice the casserole tofu)
1 box or regular (REGULAR) lasagna noodles (NOT COOKED) (or you can use DeBoles Rice Lasagna noodles, they work well, if you're on a gf diet)

pour some sauce in the bottom of the pan, just enough to cover the bottom to keep the noodles from sticking. Mix the egg with the ricotta cheese (or tofu) garlic, basil and oregano. Mix the meat with the sauce (or veggies)

lay noodles to cover the bottom of the pan, (UNCOOKED) spread some ricotta mixture on teh noodles, covering them, but not caking it on. Spoon the meat/sauce mixture over the ricotta, then layer the par,. and mozz cheese. Make another two or three layers, whatever works for how much ingr. you have, typically 3 for me. Top with mozz cheese. Now, this is important...take a fork/.spoon/ whatever you have handy, push the noodles gently away from the edge of the pan.

Add 1 cup of water to the pan, yep that's right, you didn't think the noodles would cook in the sauce and cheese, did you? Cover this loosely over the top, but sealed around the edges, and bake for 45 minutes. If you like, you can bake at 350 for 55 minutes to an hour.

Remove, let sit for a couple minutes, enjoy!


Caroline


http://www.myspace.com/carolineholder
http://www.soundclick.com/carolinewroteit

Always keep your words soft and sweet, just in case you have to eat them! (Dove Dark Chocolate)
#738935 - 07/17/09 09:37 PM Re: JPF Cookbook /CASSEROLES [Re: Jean Bullock]  
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Caroline Offline
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Caroline  Offline
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Texas
OK, I just love casseroles...I love Chicken and Rice, but hate all the waiting, and it can be soo good when you go scratch, but sometimes we just can't...so here's my quick version...

1 can cream of mushroom soup
1 can cream of chicken soup
1 can chicken
2 packets of Uncle Bens minute rice (cooked)

Should be self explanitory but I'll go ahead and say....

mix the cooked rice with the canned stuff, heat up in the mic. between 4 and 6 minutes (or oven, if you choose) and you have a fast, cheap, one bowl (or pan) tasty meal on the table in under 10 minutes! (unless you have kids underfoot and can't find the can opener, b/c it's new life as an intergalactic magnet interferes with it's original duties...ok, anyway.




Caroline


http://www.myspace.com/carolineholder
http://www.soundclick.com/carolinewroteit

Always keep your words soft and sweet, just in case you have to eat them! (Dove Dark Chocolate)
#739100 - 07/18/09 01:36 PM Re: JPF Cookbook /CASSEROLES [Re: Caroline]  
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Jean Bullock Offline
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Anaheim, CA, USA
Great quick and easy recipes, Caroline. Thanks so much for posting.:)

Last edited by Jean Bullock; 07/18/09 01:36 PM.

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#745639 - 08/16/09 08:51 PM Chicken Pot Pie [Re: Jean Bullock]  
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Tricia Baker Offline
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Tricia Baker  Offline
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Greenwood, LA USA
[Linked Image]

Chicken Pot Pie

½ cup chopped bell pepper
2 ribs celery, diced
1 small onion, diced

In a large saucepan saute above in 2 T olive oil until onions are translucent and celery and bell peppers are done. Add 3 T cornstarch to ¾ cup cold chicken broth and mix until cornstarch is dissolved. Then, pour into saucepan. (Or you can add 1/4 cup flour to celery, bell peppers and onion, then add chicken broth and heavy cream.) Add ½ cup more chicken broth and ¼ cup heavy cream. Once this makes gravy like mixture add vegetables:

½ cup whole kernel corn
½ cup cooked lima beans
1 cup cooked baby carrots or regular carrots that have been cubed
2 medium white potatoes, cubed and cooked
2 cups cooked and deboned chicken
1 clove garlic crushed
1 T fresh or dried parsley
salt and pepper to taste

***Hint: You could buy canned vegetables or you can buy bags of frozen vegetables and only use small amounts of each for the chicken pot pie. If you use frozen vegetables, cook the lima beans for 20 minutes, then add corn and carrots, cook another 15 minutes, then add potatoes last since they take the least amount of time of all the vegetables. Pour the vegetables and gravy into a large baking dish. Add 2 cups deboned chicken. Then top with rolled pastry dough-see recipe below. Use egg wash (just 1 beaten egg and water or 1 beaten egg and small amount of heavy cream) to coat top of pastry. Bake in 350 degree oven until pastry dough is golden brown on top. You can also use premade puff pastry dough for this.

Pastry Dough
1 ½ cup all purpose flour
½ tsp baking powder
8 T cold butter, cubed
¼ to ½ cup ice water

Place flour and baking powder in food processor with cubed butter. Pulse about 10 times. Do not over pulse. Then begin adding ice water slowly until a ball forms. You should be able to handle the dough and not get dough all over your hands. Remove ball of pastry from food processor and cover with clear
plastic wrap. Put in the refrigerator for at least 1 hour before rolling out on floured surface. Be sure to dust rolling pin with flour to prevent dough from sticking. Roll it slowly to avoid stretching the dough. Once rolled to correct size and thickness (a thickness no more than 1/8”) roll it onto the rolling pin,
then unroll it over the casserole dish and coat with egg wash.


"Grits is one of those country-boy words that is both singular and plural-like deer, elk and sheep. I think the singular is appropriate when there's a modifier that makes it clear one is talking about something specific. Like, 'Grits are good for you, but these here grits is tasty.'"~~Joe Wrabek
#750186 - 09/06/09 08:27 PM Re: Chicken Pot Pie [Re: Tricia Baker]  
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Jean Bullock Offline
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Anaheim, CA, USA
I love pot pies. Thanks for posting and the great pict too!


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#760264 - 10/14/09 11:24 PM Re: Chicken Pot Pie [Re: Jean Bullock]  
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MediaGuy1974 Offline
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MediaGuy1974  Offline
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Posts: 90
S.E. Wyoming
Got this from a friend in Louisiana, has a slight cajun flare to it. No special prep necessary, and photo would not do it justice.

South Of The Border Grits – Mrs. Belvin L Fontenot (Pirates Pantry)

4 cups water
1 stick margarine
Dash each of red pepper, garlic, onion, and celery powder
1 heaping teaspoon salt
1 cup 3-minute grits
1 roll Kraft garlic cheese diced
1 cup milk
3 whole eggs beaten
Extra sharp (or Velveeta) cheese grated

Bring water, margarine, red pepper, garlic powder, onion powder, celery powder, and salt to a boil in a large saucepan. Add grits slowly until they start to thicken. Reduce heat. Add garlic cheese and allow to melt. Blend milk and eggs using a mixer and add to grits. Be sure mixture is moist and soupy. If too thick, add more milk. Bake in greased casserole at 325F for 45-minutes. When baked, sprinkle with cheese and return to oven.
If sharp cheese is not your preference, Velveeta may be substituted.


Peace,
Steve

What's another word for Thesaurus?
--- Steven Wright ---
#760425 - 10/15/09 12:30 PM Grits [Re: MediaGuy1974]  
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Tricia Baker Offline
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Tricia Baker  Offline
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Greenwood, LA USA
Looking good, Steve. May have to try that.


"Grits is one of those country-boy words that is both singular and plural-like deer, elk and sheep. I think the singular is appropriate when there's a modifier that makes it clear one is talking about something specific. Like, 'Grits are good for you, but these here grits is tasty.'"~~Joe Wrabek
#760476 - 10/15/09 03:28 PM Re: Grits [Re: Tricia Baker]  
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Gary Gray X Offline
Gary Gray X  Offline


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TEXAS
with my grits(and I love 'em) I vary the cheeses such as sometimes I givem the mexican flair by adding mexican 4 cheese ,nopalitas and cilantro and pico de gallo and if I have it either ham hocks or bacon as the meat


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