Rula's Chicken Casserole
8 oz. uncooked macaroni
4 hard-boiled eggs, chopped
2 cups cooked, chopped chicken
2 cups milk
1/2 lb. cheddar or Swiss cheese, grated
103/4-oz. can cream of mushroom soup
10-3/4-oz. can cream of chicken soup
In 2-quart casserole, mix all ingredients; stir well. Refrigerate overnight, covered. Take out one hour before cooking. Bake 60 minutes at 350ºF until top is golden brown. Serves 6.
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Salmon Pasta Primavera
recipe by Linda W.
3/4 lb. salmon fillet, skinned and cut into 1/2" pieces
salt and freshly ground black pepper, to taste
1/2 cup chicken stock
1/4 tsp. dried thyme, crushed in palm
1/4 tsp. dried marjoram, crushed in palm
1/4 tsp. dried rosemary, crushed in palm
1 cup evaporated milk
2 Tbsp. flour
8 oz. penne pasta
1/2 Tbsp. butter
1/2 Tbsp. extra virgin olive oil
12 asparagus spears, tough stem ends removed and cut into 1" pieces
1 large carrot, peeled and sliced into 1/4" diagonal slices
1/4 lb. sugar snap peas, stemmed
1/4 lb. baby bella mushrooms, stemmed and cut in half or quarters, depending on size
2 tsp. minced garlic
freshly grated Parmesan cheese, as desired
Sprinkle salmon pieces with salt and pepper and set aside. With a whisk, blend chicken stock and herbs; set aside. Whisk together evaporated milk and flour and set aside. In a 2 qt. saucepan, bring cold salted water to a boil and cook penne according to package directions; drain well. Put pasta back into saucepan. Meanwhile, in a nonstick skillet, melt butter and olive oil together over medium high heat. Add asparagus, sugar snap peas and sliced carrots and sauté for barely 30 seconds, stirring constantly. Add minced garlic and mushrooms and sauté for another 30 seconds, stirring constantly. Reduce heat slightly, and add chicken stock/herb blend, and continue sautéing vegetables until stock is reduced by about half. Add salmon pieces and cook until just barely opaque, about 1-1/2 to 2 minutes. Turn heat down to medium-low, and add evaporated milk and flour mixture; stir constantly to blend while sauce thickens. Pour veggie/salmon mixture over penne in saucepan, stirring to mix well. Spoon into 4 separate pasta bowls, and pass Parmesan cheese to top as desired.
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Salmon-Stuffed Pasta Shells
from Pasta Recipes/I Love Pasta.com
24 jumbo shells, uncooked
2 eggs, beaten
2 cups part-skim ricotta cheese
1/4 cup chopped onion
1 red bell pepper, ribs and seeds removed, diced
1/4 cup snipped parsley
1/2 tsp. finely grated lemon peel
1 can salmon, drained and flaked - I'll use fresh salmon that I grill or bake
1 tsp. seafood seasoning
1 cup evaporated skim milk
Dill Sauce:
1-1/2 tbsp. margarine
1-1/2 tbsp. all-purpose flour
1/4 tsp. salt
1/8 tsp. pepper
1 tbsp. lemon juice
1-1/2 cups skim milk
3 tbsp. finely snipped fresh dill or 2 tsp. dried dill weed
Cook pasta according to package directions; drain well. Cool on waxed paper or aluminum foil to keep shells from sticking together. Combine eggs, ricotta cheese, onion, bell pepper, parsley, lemon peel, salmon and seafood seasoning. Pour evaporated skim milk into lightly oiled 9x12x2" baking dish. Fill each pasta shell with a heaping Tbsp. of filling. Arrange shells in casserole; cover with aluminum foil. Bake at 350º for 30 to 35 minutes, or until hot and bubbly. While shells are baking, melt margarine in small saucepan over medium heat; stir in flour, salt and pepper. Remove saucepan from heat; gradually add skim milk, stirring until mixture is smooth. Return to medium heat; bring to boiling, stirring constantly. Reduce heat, simmer 1 minute. Remove from heat; stir in dill and lemon juice. Remove casserole from oven; arrange shells on serving platter. Serve with dill sauce. Serves 4 to 6
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Saturday Night Casserole
4 oz. noodles
10-1/2-oz. can condensed cream of mushroom soup
1/2 cup milk
1 tsp. instant minced onion
2 tsp. prepared mustard
1 cup sour cream
2 cups cooked ham, cut into 1" cubes
1/4 cup dry bread crumbs
1-1/2 Tbsp. butter
1 Tbsp. Parmesan cheese, grated
Preheat oven to 350ºF. Grease a 1-1/2-quart casserole dish. Prepare noodles according to package directions. In small saucepan, combine soup and milk, stirring until smooth. Add onion, mustard and sour cream, stirring to combine well. In prepared dish, layer half the noodles, ham and sauce. Repeat layers. Melt butter; toss bread crumbs in it. Sprinkle over casserole. Top with cheese. Bake, uncovered, 25-30 minutes, or until top turns golden brown. Serves 6.
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Sausage & Mushroom Pizzas
1-1/2 to 2 cups all-purpose flour
3/4 cup whole wheat flour
1/4 cup yellow cornmeal
1 pkg. active dry yeast
1/2 tsp. salt
1 cup warm water (115-120ºF)
2 Tbsp. cooking oil
yellow cornmeal
two 8-oz. cans pizza sauce
1/2 cup grated Parmesan cheese
1 lb. bulk Italian sausage, cooked and drained
4-oz. can sliced mushrooms, drained
3 cups shredded mozzarella cheese (12 oz.)
In small mixer bowl, stir together 1/2 cup all-purpose flour, the whole wheat flour, 1/4 cup cornmeal, the yeast and salt. Add warm water and oil. Beat with electric mixer on low speed for 30 seconds, scraping sides of bowl. Beat 3 minutes on high speed. Using a spoon, stir in as much of the remaining all-purpose flour as you can. Turn dough out onto lightly floured surface. Knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Divide dough in half. Cover and let rest 10 minutes. Sprinkle two 12” greased pizza pans with additional cornmeal. On lightly floured surface roll each half of dough into a 13” circle; transfer to pans. Build up edges. Prick crust all over with a fork. Bake at 425ºF. for 10 minutes; cool. Spread pizza sauce over crusts; sprinkle with Parmesan cheese. Top with cooked sausage and mushrooms, then mozzarella cheese. Seal, label and freeze.
To serve: Bake frozen pizzas, uncovered, at 425ºF. for 20-25 minutes or until crust is brown and topping is heated through.
VARIATION:
Canadian Bacon and Sauerkraut Pizzas: Prepare as above, except omit sausage and mushrooms. After spreading pizza sauce on crusts and sprinkling with Parmesan cheese, top pizzas with 1 pound Canadian-style bacon, chopped; one 8-oz. can sauerkraut, rinsed, drained and snipped; and 2 cups shredded mozzarella cheese. Continue as directed.
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Sausage Gravy
from JoAnn
1 lb. of sausage (I use the Bob Evans in the roll pkg.)
2 tbsp finely diced onion
6 tbsp flour
4 cups milk
1/2 tsp rubbed sage
1/4 tsp salt
dash of nutmeg
dash of hot pepper sauce , optional
Brown sausage in skillet, drain reserving 2 tbsp of drippings. (sometimes there isn't a lot of drippings, so just save what you have) Place the sausage and reserved drippings back into the skillet, and add the onion. Sprinkle on the flour, and blend in with sausage. Slowly add milk, one cup at a time, heating through. Bring to a simmer, and add seasonings. Let simmer an 10-15 minutes.
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Sausage Gravy Over Biscuits
from Nancy
1 lb. sage flavored sausage, as lean as possible ( I make my own using ground turkey breast)
2 Tbsp. finely minced onion
6 Tbsp. flour
1 quart milk ( I only buy skim)
1/4 t. nutmeg
1/4 t. poultry seasoning
dash of Worcestershire sauce
dash of Tabasco
18 large hot biscuits
Crumble sausage into a large skillet and sauté over a med. low heat breaking pieces up as you go along, do not allow sausage to brown or get crisp; 3/4 of the way through add the onion and continue sautéing until onion is transparent. Drain off all but 2 Tbsp. of fat (at this point I usually rinse the sausage meat and onions in hot water to remove even more of the fat) Stir flour into remaining fat with a whisk and cook about 6-7 minutes until flour turns golden brown. Add milk all at once and the seasonings. Cook and whisk until mixture has thickens. Return sausage to the pan. Mix well and heat until sausage warms back up. Serve over hot biscuits.
Nancy's Note: This is my favorite recipe for sausage gravy. Altered slightly from the original from Cooking from Quilt Country by Marcia Adams. Even with using skim milk and homemade turkey sausage as I do it remains one of those mouthwatering dishes that you can either eat or apply directly to the thighs. It's something I serve maybe once a year.
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Sausage Linguine Tart
5 oz. packaged dried spaghetti
1 beaten egg
1/3 cup grated Parmesan cheese
1 Tbsp. butter, cut up
1 beaten egg
1 cup cream-style cottage cheese, drained
1/8 tsp. pepper
8 oz. bulk pork sausage, Italian sausage or ground turkey sausage
1 cup sliced fresh mushrooms
1 medium onion, chopped
1/4 cup chopped green pepper
8 oz. pizza sauce
1/2 cup (2 oz.) shredded mozzarella cheese
Cook spaghetti according to package directions. Drain; rinse with cold water; drain again. Combine 1 egg, Parmesan cheese and butter in medium bowl. Add spaghetti; toss to coat. Press against bottom and sides of well-greased 9” pie plate to form an even crust. Preheat oven to 350ºF. Combine 1 egg, cottage cheese and pepper in small bowl. Spread over spaghetti crust; set aside. Cook sausage, mushrooms, onion and green pepper in large skillet until meat is brown and vegetables are tender. Drain off fat; stir in pizza sauce. Cook until heated through. Spoon into crust; cover loosely with foil. Bake 20 minutes. Remove foil; sprinkle with cheese. Bake, uncovered, 5 minutes more or until cheese melted. Let stand 5 minutes before cutting into wedges to serve. Serves 4.
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Sausage-Vegetable Casserole
from Mt. Prospect Daily Herald
2-1/2 cups water
2/3 cup milk
1 pkg. dry scalloped potato mix
1 lb. fully cooked smoked sausage, cut 1/2 inch thick
16 oz. pkg. frozen peas and carrots, partially thawed
1 small onion, chopped fine
In a 3 quart microwave casserole stir together water, milk and sauce packet from potato mix. Add potato slices, sausage, peas and carrots and onion. Cook covered on high 35 minutes; stir every 5 minutes.
Jackie’s Note: Can also use mixed vegetables
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Savory Crescent Chicken Squares
from Pillsbury Best of the Bake-Off Cookbook
Doris Castle, River Forest, IL, 1974 Grand Prize Winner
3 oz. cream cheese, softened
1 Tbsp. butter or margarine, softened
2 cups cubed cooked chicken*
1 Tbsp. chopped chives or onion
1/4 tsp. salt
1/8 tsp. pepper
2 Tbsp. milk
1 Tbsp. chopped pimiento, if desired
8 oz. can crescent rolls
1 Tbsp. butter or margarine, melted
3/4 cup seasoned croutons, crushed
Heat oven to 350ºF. In medium bowl, beat cream cheese and 1 Tbsp. softened butter until smooth. Add chicken, chives, salt, pepper, milk and pimiento; mix well. Separate crescent dough into four rectangles. Firmly press perforations to seal. Spoon 1/2 cup of chicken mixture onto center of each rectangle. Pull four corners of dough to center of chicken mixture; twist firmly. Pinch edges to seal. Place on ungreased cookie sheet. Brush tops of sandwiches with 1 Tbsp. melted butter; sprinkle with crushed croutons. Bake for 25-30 minutes or until golden brown. Serves 4.
NOTE: Two 5-oz. cans chunk chicken, drained and flaked, can be substituted for cubed cooked chicken.
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Scalloped Potatoes & Ham
3 Tbsp. butter
3 Tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
2-1/2 cups milk
6 cups thinly sliced potatoes
1/4 cup finely chopped onion
1-1/2 cups cubed fully cooked smoked ham
1 Tbsp. butter
Heat oven to 350ºF. Grease 2-quart casserole. Heat 3 Tbsp. butter in 1-1/2-quart saucepan over low heat until melted. Stir in flour, salt and pepper. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Layer 1/3 of the potatoes, 1/2 of the onion and ham and 1/3 of the white sauce in casserole; repeat. Top with remaining potatoes and white sauce. Dot with 1 Tbsp. butter. Cover and bake 30 minutes. Uncover and bake 60-70 minutes or until potatoes are tender. Let stand 5-10 minutes before serving. Serves 6.
Microwave Directions: Place 3 Tbsp. butter, the flour, salt and pepper in 4-cup microwavable measure. Microwave on high 2 minutes, stirring after 1 minute, until very bubbly. Gradually stir in milk. Microwave 5-6 minutes, stirring with fork or wire whisk every 2 minutes, until thickened. Layer as directed, except use ungreased 3-quart casserole. Omit 1 Tbsp. butter. Cover tightly and microwave on medium-high (70% power) 21-25 minutes, stirring every 6 minutes, until potatoes are tender. Let stand, covered, 5 minutes.
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Schinkenfleckerin (Austrian Ham & Noodle Casserole)
from "Betty Crocker International Cookbook"
8 oz. egg noodles
1/4 cup butter
1 medium onion, chopped
2 eggs, beaten
1/2 cup sour cream
2 cup diced cooked ham
1/2 tsp caraway seeds
1/4 tsp pepper
1/4 cup dry bread crumbs
paprika
Cook noodles in 6 cup of rapidly boiling water for 3 minutes. Cover and let stand 10 minutes. Drain. Stir in butter and onion. Stir eggs into sour cream and add to noodle mixture. Stir in ham, caraway seed and pepper. Sprinkle bread crumbs evenly on the bottom of a greased 2 quart. Casserole dish. Pour noodle mixture over crumbs. Sprinkle with paprika. Cook, uncovered in a 350ºF. oven for 40-45 minutes.
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Seafood Alfredo Lasagna
from Nancy
Lasagna noodles (9)
2 cups Alfredo sauce
15 oz. ricotta cheese
1 egg
1/4 cup grated parmesan cheese
1 tsp parsley
1 package of imitation crabmeat
3 cups mozzarella cheese
Cook and drain lasagna noodles according to package directions. Mix together ricotta cheese, egg, parmesan cheese and parsley. In a well greased 9x13 pan lay 3 of the lasagna noodles, spread 1/2 of the ricotta cheese mixture on top of the noodles, layer 1/2 of the crabmeat on top of the lasagna, sprinkle 1 cup mozzarella cheese on top of the seafood, pour 1/3 of the Alfredo sauce on top of the cheese. Repeat with next three lasagna noodles and repeat to make a second layer. Lay remaining 3 noodles on top followed by the rest of the Alfredo sauce. Sprinkle with final cup of mozzarella cheese. Cover and bake 35 minutes. at 350ºF. Uncover and bake an additional 10 minutes. Let stand 15 minutes. before cutting and serving.
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Seafood Casserole
2 cups loose-pack frozen cut broccoli
2 cups medium noodles, cooked and drained
10-3/4 oz condensed cream of shrimp soup
1/2 cup milk
6-1/2 oz can tuna, crabmeat, or skinless/boneless salmon
1/2 cup shredded cheddar cheese
Combine broccoli, noodles, soup and milk. Drain and flake tune, crabmeat, or salmon. Gently stir seafood into broccoli mixture. Cook, covered, on high 7-9 minutes or until heated through. Sprinkle with cheese. Cover and let stand until cheese is melted.
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Seafood Fettuccine
from Cooking Light magazine
1-1/2 Tbsp. butter
1 cup chopped green onions
4 garlic cloves, minced
1 lb. sea scallops
1 lb. medium shrimp, peeled
2 cup half and half (I used fat free)
1/2 tsp. salt
1/4 tsp. pepper
1/2 lb. lump crabmeat, shell removed
3/4 cup fresh grated Parmesan cheese, divided
8 cup cooked fettuccine (1 lb. uncooked)
1/4 cup fresh parsley, chopped
Melt butter in a 12 inch non stick skillet over medium heat. Add onions and garlic and sauté 1 minute or until tender. Add shrimp and scallops, sauté 3 minutes or until done. Reduce heat to medium low. Add half and half, salt, pepper and crabmeat and cook 3 minutes or until thoroughly heated, stirring constantly (do not boil). Gradually sprinkle 1/2 cup Parmesan cheese over seafood mixture in a large bowl. Top each serving with 1 1/2 tsp. cheese and 1-1/2 tsp. parsley. Makes 8 servings of 1-1/2 cups each.
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Seafood Linguine
1 Tbsp. extra virgin olive oil
8 scallions, thinly sliced
3 garlic cloves, minced
1/2 lb. cooked peeled medium shrimp
1/2 lb. cooked crabmeat, picked over and flaked
2 Tbsp. dry white wine
1 Tbsp. lemon juice
1/4 tsp. crushed red pepper flakes
1/4 tsp. dried thyme leaves
1/4 tsp. salt
4 cups hot cooked linguine
In large nonstick skillet, heat oil. Add scallions and garlic; cook, stirring constantly, until softened, 2-3 minutes. Add all remaining ingredients except linguine. Cook, stirring constantly, until heated through, about 3 minutes. Serve linguine topped with seafood mixture. Serves 4.
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Seafood-Stuffed Shells
from Pillsbury's "Lotsa Pasta" cookbooklet
18 uncooked jumbo pasta shells
2 tsp. margarine or butter
1-1/2 cups sliced fresh small whole mushrooms
1/4 cup sliced green onions
16 oz. Surimi, flaked into small pieces (I use 1 lb. of small cooked shrimp or crab)
two 10 oz. containers refrigerated Alfredo sauce (I make my own; recipe to follow)
1/4 cup dry white wine or milk
Chopped fresh parsley
Cook pasta shells to desired doneness as directed on package. Drain; rinse with hot water. Drain well. Meanwhile, heat oven to 350F. Spray 13x9" (3 quart) baking dish with nonstick cooking spray. In medium nonstick skillet, melt butter over medium-high heat. Add mushrooms; cook and stir 3-4 minutes or until tender. Stir in onions; cook 1 minute. Remove from heat. Add seafood, and 1/2 cup of the Alfredo sauce; mix well. In a small bowl, combine remaining Alfredo sauce and wine; blend well. Pour 3/4 cup sauce mixture into sprayed dish; spread evenly. Spoon about 2 Tablespoons of seafood mixture into each cooked shell. Arrange stuffed shells in single layer over sauce in baking dish. Pour remaining Alfredo sauce mixture over shells. Spray sheet of foil with nonstick cooking spray; cover baking dish tightly with foil. Bake 20-25 minutes or until shells are thoroughly heated and sauce is bubbly around edges. To serve, spoon sauce over shells; sprinkle with parsley. Yield: 6 servings
Alfredo Sauce
adapted from Gloria Pitzer's Secret Recipes
8 ounces cream cheese, cut into 1/2" pieces
3/4 cup grated Parmesan cheese
1/2 cup butter
1/2 cup milk
1/4 teaspoon garlic powder
1 dash nutmeg
In a large sauce pan combine all ingredients. Cook and stir constantly over medium heat until smooth and bubbly.
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Shell Casserole
1 lb. ground beef
1 small onion, chopped
3/4 tsp. salt
1/4 tsp. garlic powder
1 tsp. Worcestershire
1/4 cup flour
1-1/4 cups hot water
2 tsp. beef bouillon granules
2 Tbsp. red wine
6 oz. medium-size shell pasta, uncooked
4-oz. can sliced mushrooms, drained
1 cup sour cream
Brown ground beef and onion in saucepan. Drain. Place in slow cooker. Stir in salt, garlic powder, Worcestershire sauce and flour. Add water, bouillon, and wine. Mix well. Cover. Cook on Low 2-3 hours. Cook pasta in separate pan according to package directions. Stir cooked pasta, mushrooms, and sour cream into slow cooker. Cover. Cook on High 10-15 minutes.
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Shells Stuffed with Crab
1-1/2 lbs. crab meat
24 oz. cream cheese
3/4 cup grated Parmesan cheese
1 tsp. minced garlic
1/4 cup chopped shallots
pepper to taste
1/3 cup chopped fresh tarragon or 1 Tbsp. dried tarragon
1/2 tsp. red pepper flakes
8 oz. large pasta shells
2 tomatoes, peeled, seeded and chopped
grated Parmesan cheese for garnish
Cream Sauce:
4 cups heavy cream
2 tsp. minced garlic
2 Tbsp. chopped shallots
salt and pepper to taste
Blend crab meat, cream cheese, Parmesan, garlic, shallots, pepper, tarragon and pepper flakes in bowl; adjust seasonings as needed. Cook pasta shells according to package directions. Combine cream sauce ingredients in saucepan; heat until mixture is reduced by half. Pour into shallow baking dish that will hold the shells in one layer. Preheat oven to 400ºF. Stuff shells with crab meat mixture. Arrange on top of sauce. Bake, covered, 15-20 minutes. Remove from oven; top with chopped tomato and Parmesan cheese. Serves 8-10.
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Shepherd's Pie
In a 13x9" pan: Press your favorite meatloaf mixture into the bottom of the pan -- at least 3 lbs. of ground beef, or use a smaller pan. I use 1 egg and about 1/2 cup of seasoned bread crumbs for each pound of meat. For shepherd's pie, I sometimes add about 1/2 C. of ketchup for zesty flavor! Bake the flat meat loaf at 400 degrees for 20 minutes. In the meantime, make Instant Mashed Potatoes, according to the directions on the box. The amount you use should be based on the number of servings you would make to go with your meal. After 20 minutes, remove the meatloaf from the oven. Place a layer of sliced American Cheese on top of the meat, to cover the entire surface. Spread the mashed potatoes -- like you are icing a cake -- on top of the cheese layer. If desired, sprinkle with Parmesan Cheese. Return to the oven for another 15-20 minutes until the top of the potatoes starts to develop a thin sort of "crusty" look. Cut into squares and serve with your favorite veggie. (My kids like to dip each bite in a little ketchup on the side)
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Shrimp & Pasta Bake
16 oz. uncooked bow tie pasta (farfalle)
14-1/2-oz. can diced tomatoes, undrained
12-oz. pkg. frozen shelled deveined cooked small shrimp, thawed
8 oz. tomato sauce
4-1/2-oz. jar sliced mushrooms, drained
1 tsp. dried oregano leaves
1/4 tsp. crushed red pepper flakes
1/4 cup grated Parmesan cheese
Heat oven to 350ºF. Cook pasta to desired doneness as directed on package. Drain. Place cooked pasta in ungreased 13x9" baking dish. Stir in tomatoes, shrimp, tomato sauce, mushrooms, oregano and red pepper flakes. Sprinkle with cheese. Cover with foil. Bake 15-20 minutes or until thoroughly heated. Serves 6.
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Shrimp & Tortellini
from Cheryl
1 lb. shrimp, peeled and deveined
2 Tbsp. butter
1/2 cup parmesan cheese
white wine
milk
garlic to taste
28 oz. cheese tortellini cooked (keep warm)
Melt butter and sauté garlic a minute or two. Add shrimp, cook until done, remove shrimp (keep warm), add a very generous splash of white wine and the grated parmesan cheese to the butter. Add milk or more wine until you have a sauce the consistency you like (I didn't have a lot of sauce). Toss pasta and shrimp in with sauce and cook until heated through.
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Shrimp Bake
1 cup butter or margarine, melted
3/4 cup lemon juice
3/4 cup Worcestershire sauce
1 tablespoon salt
1 tablespoon coarsely ground pepper
1 teaspoon dried rosemary
1/8 teaspoon ground red pepper
1 tablespoon hot sauce
3 garlic cloves, minced
2 1/2 pounds unpeeled large or jumbo shrimp
2 lemons, thinly sliced
1 medium onion, thinly sliced
fresh rosemary sprigs
Combine first 9 ingredients in a small bowl; set aside. Rinse shrimp with cold water; drain well. Layer shrimp, lemon slices, and onion slices in an ungreased 13x9” baking dish. Pour butter mixture over shrimp. Bake uncovered, at 400ºF for 20 to 25 minutes or until shrimp turn pink, basting occasionally with pan juices. Garnish with fresh rosemary sprigs. Serves 6.
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Shrimp 'n' Rice Casserole
from Southern Living
6 cups water
2 lb. unpeeled fresh medium shrimp
2 Tbsp. butter or margarine
1 cup chopped celery
1 cup chopped onion
1 cup long grain rice, cooked
1 cup milk
1 can cream of mushroom soup
8 oz. can whole water chestnuts, drained and chopped
1/2 cup mayo or salad dressing
1 tsp dried parsley flakes
1/2 tsp salt
1/4 tsp pepper
fresh parsley
Boil water; add shrimp and cook 3-5 minutes or until pink. Drain well. Rinse in cold water. Peel and devein if desired. Melt butter in a large skillet on medium high heat. Add celery and onions. Cook and stir until tender. Stir in the shrimp, rice, and the next 7 ingredients. Spoon into a lightly greased 2 qt casserole. Bake at 350ºF. for 30 minutes or until bubbly. Garnish with freshly snipped parsley if desired.
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Shrimp on Wheels
5 oz. pasta wagon wheels
salt to taste
1 quart water
1 Tbsp. crab-and-shrimp seasoning ("crab boil")
1/4 lemon
3/4 lb. large deveined raw shrimp
2 Tbsp. butter
2 Tbsp. minced shallot
2 Tbsp. flour
1 Tbsp. chicken bouillon granules, dissolved in 1/4 cup boiling water
1 cup milk
1/2 cup dry white wine
2 Tbsp. mayonnaise
1 tsp. Dijon mustard
1 cup shredded sharp cheddar cheese
1 cup frozen baby peas
Preheat oven to 350ºF. Butter 2-quart casserole dish with lid; set aside. Cook pasta in large pot of boiling salted water to desired doneness. Drain; set aside. In large frying pan, bring the quart of water to a boil. Add lemon and crab-and-shrimp seasoning. Add shrimp, cook until JUST pink, about 1 minute, and immediately transfer with slotted spoon (leaving seasonings behind) to a colander to drain. Do not overcook. Drain; peel and set aside. In another large frying pan, melt butter over low heat and saute shallot for several minutes, until limp but not browned. Sprinkle flour over shallot and cook over low heat 1-2 minutes, until mixture bubbles. Stirring constantly, slowly add chicken bouillon, milk and wine, stirring until thickened. Combine mayonnaise and mustard in small bowl. Add small amount of hot sauce to mustard mixture; stir until smooth. Add to remaining sauce. Stir until heated through. Add cheese, stirring until melted. Add pasta, shrimp and peas. Stir until well combined. Transfer to buttered dish and bake, covered, 15-25 minutes or until heated through. Serves 4.
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Shrimp Pasta Salad
recipe by Julee
8 oz. fusilli, (or corkscrew pasta)
3 Tbsp. olive oil
3 cups zucchini, thinly sliced
1 cup green beans, fresh, cut in 1" pieces
1 pound cooked shrimp, peeled and deveined
2 cloves minced garlic
1/2 tsp. salt
1 tsp. Italian seasoning
1 medium red onion, thinly sliced
1 pint cherry tomatoes, halved
Dressing:
4 Tbsp. Penzey's Italian Dressing Base
4 Tbsp. water
1 cup sour cream
1 cup mayonnaise
5 Tbsp. red wine vinegar
Cook pasta according to directions on package. Rinse pasta with cold water and set aside. While your pasta is cooking, bring a small pot of water to a oil, add the green beans and cook approximately 5 minutes to partially cook the beans. Drain and rinse. At this point you can cook the shrimp, by boiling for 2-3 minutes, if your shrimp is not already cooked. Heat olive oil in a large frying pan. Over medium high heat, add zucchini. Sauté slices until lightly browned. Remove to a large bowl. Add beans to frying pan. Cover and cook until the beans are just heated through, about 3-5 minutes. Add beans to the bowl of zucchini, then add cooked pasta, shrimp, garlic, salt, Italian seasoning, onion and cherry tomatoes. Toss all ingredients together lightly to combine. In a separate bowl, mix Italian dressing base with water, let stand 5 minutes, then whisk with sour cream and mayonnaise. Add the red wine vinegar and whisk again. Pour blended salad dressing over the pasta salad and mix gently and thoroughly. Serve right away, or cover and refrigerate until ready to eat.
Julee's Notes: I adapted this slightly from an original recipe in Penzey's Summer 2002 catalog. The original recipe calls for 2 cups sliced mushrooms, to be cooked with the beans. I omitted those and substituted an extra cup of zucchini instead. Will probably cut the red wine vinegar back slightly to 1/4 cup next time. Delicious!!!
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Skillet Chicken Supper
from Stephanie
2 pounds chicken breasts without skin, can use tenders
1/2 cup flour
1/2 tsp. garlic powder
1/2 tsp. pepper
2 Tbsp. vegetable oil
1 3/4 cups water, divided
1/2 cup soy sauce
3 medium red potatoes, cut into 1" pieces
3 large celery stalks, cut into 1" pieces
3 large carrots, cut into 1" pieces
10 oz. pkg. frozen peas
In resealable plastic bag, combine flour, garlic powder, and pepper. Add chicken, one piece at a time and shake to coat; set aside remaining flour mixture. In a large skillet, cook chicken in oil until browned on all sides. Combine 1-1/4 cups water, soy sauce, and oregano; pour over chicken. Add vegetables. Bring to a boil; reduce heat and simmer for 30-40 minutes or until chicken juices run clear. Remove chicken and vegetables; keep warm. Combine reserved flour mixture and remaining water until smooth; add to cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the chicken and vegetables.
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Skillet Meal
1-1/2 to 2 lbs. hamburger meat
1 tsp. seasoned salt
dash of black pepper
1/2 cup onion, chopped
1 jalapeno pepper
1 can hominy (or whole kernel corn)
1/4 lb. Velveeta cheese
fritos
sour cream
picante sauce
Brown hamburger meat in heavy skillet; add salt, pepper, onion and jalapeno. cover and simmer on very low heat for 10 minutes. Add hominy (undrained); simmer 10 minutes (covered). Add Velveeta; simmer until melted. Serve hot over chips. Garnish with picante sauce and sour cream.
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Skillet Tomato-Beef Pasta
6 oz. uncooked pasta
1 lb. ground beef or turkey
1 medium onion, chopped
14-1/2-oz. can french-style green beans, drained
14-1/2-oz. can diced tomatoes
Cook pasta according to package directions; drain well. Brown beef and onion in large skillet white pasta is cooking; drain. Add beans and tomatoes; mix well. Add pasta and heat through. Season to taste with salt and pepper. Garnish with chopped parsley and serve with Parmesan cheese, if desired. Serves 4.
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Sloppy Joe Bake
1 lb. ground beef
1 cup chopped onion
15 oz. tomato sauce
1/2 cup ketchup
1/3 cup packed brown sugar
2 tsp. mustard
1-1/2 cups Bisquick
1 cup milk
2 eggs
2 Tbsp. sesame seed, optional
Heat oven to 400ºF. Cook ground beef and onion in 10” skillet until beef is brown; drain. Stir in tomato sauce, ketchup, brown sugar and mustard. Heat to boiling. Spoon into ungreased 13x9” pan. Stir Bisquick, milk and eggs with fork until blended. Carefully pour over beef mixture. Sprinkle with sesame seeds, if using. Bake 20-25 minutes or until light golden brown. Serves 10.
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Slow-Cooker Lasagna
from “The Best of Mr. Food Cookin’ Quickies”
1 lb. ground beef
1 tsp. dried Italian seasoning
28-oz. jar chunky garden-style spaghetti sauce
1/3 cup water
8 lasagna noodles, uncooked
4-1/2 oz. jar mushrooms, undrained
15-oz. container ricotta cheese
2 cups shredded part-skim mozzarella cheese
Cook beef and Italian seasoning in large skillet over medium-high heat, stirring until beef crumbles and is not longer pink; drain. Combine spaghetti sauce and water in small bowl. Place 4 uncooked noodles in lightly greased 6-quart slow cooker. Layer with half each of beef mixture, spaghetti sauce mixture and mushrooms. Spread ricotta over mushrooms. Sprinkle with 1 cup mozzarella cheese. Layer with remaining noodles, meat, sauce mixture, mushrooms and mozzarella. Cover and cook on high setting 1 hour; reduce heat and cook on low 5 hours. Serves 4.
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Slumgullion
1 pound ground beef
11-oz. can whole kernel corn
10.75-oz. can condensed tomato soup
8 oz. wide egg noodles
1/4 cup grated parmesan cheese
In a large skillet, cook and stir ground meat until browned. Drain off excess fat. Stir in corn and tomato soup. Simmer while the noodles are cooking, about 10 minutes. Cook pasta in a large pot of boiling water until al dente. Drain. Stir noodles into ground beef mixture, and sprinkle parmesan cheese on top. Serve immediately.
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Souper Rice & Turkey
from Rival's crockpot Slow Cooker Cuisine
two 10-3/4 oz. cans cream of mushroom soup
3 cups water
3 cups uncooked converted white rice
1 cup thinly sliced celery
1 cup cubed cooked turkey
2 cups frozen peas and carrots or frozen oriental vegetable mix
1 tsp. poultry seasoning
1 Tbsp. minced onion
Pour soup and water into crockpot and mix. Add remaining ingredients and stir. Cook 6 to 8 hours on Low or 3 to 4 hours on High. Add soy sauce if desired.
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Southern-Style Green Bean & Potato Casserole
4-6 medium red potatoes, sliced about 1/4" thick (peeled or not)
4-5 cups whole fresh green beans, trimmed
6 slices bacon, diced fried and drained
2 Tbsp. minced dried onion
1 can 98% fat free cream of celery soup
salt and pepper to taste
Place sliced potatoes and green beans in slow cooker; add other ingredients. Cover and cook on low 7 to 9 hours. Serves 4 to 6.
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Southwestern Turkey Casserole
from allrecipes.com
10 oz. cooked turkey, diced
sixteen 6” corn tortillas, cut into strips
1 can cream of chicken soup
1 can cream of mushroom soup
7 oz. can diced green chilies, drained
1/2 lb. shredded cheddar cheese
1 cup sour cream
Preheat oven to 350ºF. Combine the soups, chilies and sour cream. Line the bottom of a 8 x 12 baking pan with corn tortillas. Follow with a layer of turkey. Pour soup mixture over turkey, sprinkle with 1/2 of the cheese. Repeat layers and top with cheddar cheese. Bake for 30-45 minutes.
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Spaetzle
from Rhein Main USO Always Home
by Sybille Eckhardt, shared by Sonia
3 eggs, slightly beaten
2 cups flour
1 tsp. salt
3/4 cup water or milk
3 Tbsp. oil
2 Tbsp. butter
grated cheese for Cheese Spaetzle
Beat eggs and combine with flour, salt, water and oil. Stir until thick and smooth and bubbles start to appear. Let rest for 20 minutes. Bring large pot of water to boil. Add a little oil to prevent sticking. Press 1/3 of dough through a Spaetzle press slowly. Allow noodles to cook for 3 minutes until they float on top. Using a slotted spoon remove noodles to a colander and rinse with lukewarm water. Place in a serving dish and keep warm in the oven until finished with the rest of the dough. Add layers of butter and cheese if desired. Serve with schnitzel or sauerbraten.
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Spaghetti a la Amatriciana
from San Giorgio pasta box
1 pound spaghetti or fettuccine
1/3 pound diced uncooked bacon (or 1/3 cup)
1 cup dry white wine or chicken broth
28 oz. diced tomatoes (two 14 oz. cans)
salt and pepper to taste
1/2 cup grated parmesan cheese (or less to taste)
Cook pasta according to package directions and drain. Meanwhile, in medium skillet, cook bacon until crisp; drain, reserving bacon and 2 Tbsp. drippings in pan. Add wine or broth and cook over medium-high heat for 3 minutes or until liquid is reduced by half. Add tomatoes; heat to boiling. Reduce heat to low; simmer about 5 minutes or until reduced to 1 1/2 cups. Salt and pepper to taste. Toss hot pasta with bacon sauce; sprinkle with parmesan cheese.
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Spaghetti Carbonara
16-oz. pkg. spaghetti
1 clove garlic, finely chopped
6 slices bacon, cut into l4nch pieces
3/4 cup fat-free cholesterol-free egg product
1 tablespoon olive or vegetable oil
1/2 cup freshly grated Parmesan cheese
1/2 cup freshly grated Romano cheese
2 Tbsp. chopped fresh parsley
1/4 tsp. pepper
grated Parmesan cheese, if desired
ground pepper, if desired
Cook spaghetti in Dutch oven as directed on package. While spaghetti is cooking, cook garh.c and bacon in 10-inch skillet over medium heat, stirring occasionally, until bacon is crisp; drain. Mix egg product, oil, 1/2 cup Parmesan cheese, the Romano cheese, parsley and 1/4 tsp. pepper. Drain spaghetti; return to Dutch oven. Add bacon mixture and egg product mixture. Cook over low heat, tossing mixture constantly, until egg product coats spaghetti. Remove from heat. Serve with Parmesan cheese and pepper.
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Spaghetti Casserole
6 oz thin spaghetti
1/2 lb. cooked and cubed beef, ham, chicken or ground beef
1 medium onion
1-1/2 cups tomato sauce
1 tsp. garlic powder
8 oz. sour cream
grated cheese
Boil the spaghetti until tender, drain. Sauté the onion and toss the meat in the skillet with it. (if you are using fresh ground meat brown that now) Combine meat, garlic and onion with the spaghetti sauce. Toss the spaghetti with the sour cream. Place in layers in greased casserole dish. (spaghetti, meat mixture, cheese, repeat) Top with grated cheese, cover and cook at 350ºF for 45 minutes.
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Spaghetti Pie
7 oz. spaghetti
2 Tbsp. butter
1/3 cup grated Parmesan cheese
2 eggs, well beaten
1 cup cottage cheese
1 lb. lean ground beef
1/2 cup chopped onion
1/4 cup chopped green pepper
151/2-oz. jar spaghetti sauce
1/2 cup shredded mozzarella cheese
Cook spaghetti according to package directions; drain. Add butter, Parmesan and eggs. Place in 10” pie plate to form a crust. Microwave on high for 2 minutes. Spread cottage cheese over crust; set aside. In microwaveable colander, cook beef on high for 5 minutes; drain all fat. Add onion and green pepper. Microwave on high 2-3 minutes. Stir in spaghetti sauce; microwave, covered, on high for 5-7 minutes. Stir; spoon over cottage cheese. Microwave pie 6-8 minutes, turning once. Sprinkle mozzarella cheese on top. Microwave on high 1 minute or until cheese melts. Serves 6.
Conventional method: Follow above, using skillet to cook meat on stove, but do not prebake the spaghetti crust. Layer ingredients according to instructions. Bake, uncovered, at 350ºF for 20 minutes. Sprinkle cheese on top; return to oven for 5 minutes.
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Spaghetti-Turkey Pie
6 oz. spaghetti, broken in half
3 egg whites
2 Tbsp. grated Parmesan cheese
1 tsp. olive oil
10 oz. ground skinless turkey breast
1 green bell pepper, seeded and chopped
1 onion, chopped
2 garlic cloves, minced
8 oz. tomato sauce
1 tsp. dried oregano
1/4 tsp. pepper
1/3 cup shredded part-skim mozzarella cheese
Preheat oven to 350ºF. Spray 9" pie plate with Pam. Cook spaghetti according to package directions. Rinse under cold water for 30 seconds; drain well. Transfer to bowl; stir in egg whites and Parmesan. Pat into bottom and up sides of pie plate. In large nonstick skillet, heat oil. Add turkey, bell pepper, onion and garlic. Cook, stirring constantly, until turkey is browned and vegetables are softened, about 5 minutes. Add tomato sauce, oregano and pepper. Cook, stirring constantly, until heated through, about 2 minutes. Spread mixture evenly over pasta. Bake 25 minutes. Sprinkle with mozzarella cheese and bake until cheese melts, about 5 minutes more. Let stand 5 minutes before serving. Serves 4.
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Spaghetti with Spinach & Cheese
2 shallots, chopped
2 garlic cloves, minced
1 bunch spinach, cleaned and torn (about 4 cups)
2 tomatoes, chopped
1/4 cup minced basil
3/4 cup shredded part-skim mozzarella cheese
1/4 tsp. coarsely ground black pepper
2 cup shot cooked spaghetti
2 Tbsp. grated Parmesan cheese
Spray large nonstick skillet with Pam; heat. Add shallots and garlic. Cook, stirring as needed, until softened, about 5 minutes. Add spinach, tomatoes and basil; toss lightly. Reduce heat and simmer, covered, until spinach is wilted, 4-5 minutes. Remove from heat. Add mozzarella cheese and pepper. Toss to combine. Place 1 cup of the spaghetti on each of 2 plates. Top with spinach mixture and serve, sprinkled with Parmesan. Serves 2.
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Speedy Spaghetti Bake
from “Casseroles,” by Christie Katona and Thomas Katona
4 cups prepared spaghetti sauce
1 lb. spaghetti, linguini or angel hair pasta, cooked and drained
1 lb. part skim ricotta cheese or low fat cottage cheese
1 lb. mozzarella cheese, shredded
4 oz. grated Parmesan cheese
Heat oven to 350ºF. Spray 3-quart casserole with nonstick cooking spray. Layer 1/2 of the cooked pasta in casserole, followed by 1/2 of the sauce, all of the ricotta and 1/2 of the mozzarella. Repeat with remaining pasta, sauce and mozzarella. Top with Parmesan. Bake 30-45 minutes or until bubbly and cheeses are melted. Serves 6-8.
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Spicy Garlic Chicken Pizza
12 oz. boneless, skinless chicken breasts, cut into 1/2" pieces
1/2 cup sliced green onion
2 cloves minced garlic
2 Tbsp. vinegar
2 Tbsp. soy sauce
1 Tbsp. oil (I used olive oil)
1/2 tsp. crushed red pepper or 1/4 tsp. ground red pepper
1/4 tsp. black pepper
1 Tbsp. oil (again, I used olive oil)
1 Tbsp. cornstarch
1 large Boboli pizza shell
1/2 cup shredded Monterey Jack cheese
1/2 cup shredded mozzarella cheese
2 tsp. pine nuts or sliced almonds
In a large bowl, combine the onion, garlic, vinegar, soy sauce, 1 Tbsp. olive oil and the peppers. Add the chicken and stir to coat. Marinate 30 minutes. Drain, reserving marinade. Heat remaining 1 Tbsp. olive oil in skillet. Add chicken and cook until done. Stir cornstarch into reserved marinade, then add to skillet. Cook and stir until thick and bubbly, making small amount of sauce. Spoon chicken and sauce onto pizza shell. Sprinkle with cheese. Bake at 400ºF. for 12 minutes.
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Spicy Taco Salad Lasagna
from Ann
1-2 lbs. lean ground beef
16 oz. lasagna noodles
48 oz. jar spaghetti sauce
1-2 packets taco seasoning
24-32 oz. shredded cheese (I use Monterey Jack and Sharp Cheddar)
1 small can jalapeno peppers or green chilies
1 small can black olives
shredded lettuce
picante sauce
sour cream
In skillet brown ground beef, then add taco seasoning packets with 1/4 cup water. Mix thoroughly. Boil noodles (add few drops oil to prevent sticking). In large pan (9x13 works great, spray bottom first w/non-stick spray) put 1 layer of noodles, cover with a layer of cheese, then meat, then sauce, adding chilies or peppers with sauce. Continue adding layers till you have about 2-1/2 inches left at top of pan. At last layer make sure to cover completely with cheese. Bake in 300ºF. oven for 45 minutes (if time permits or fast method is 375ºF. for 35 minutes) covered with foil, then uncover and bake another 15 minutes at 375ºF. (Slower cooking lets cheese get brown and bubbly). To serve add shredded lettuce and sour cream in dollops on top then cover with black olives. serve with picante sauce on side.
To make the UNSPICY recipe, just delete the peppers, use mild picante sauce, and only use 1 packet of taco seasoning.
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