Simple Scalloped Potatoes

 Courtesy of Food Network 

Ingredients

1 1/2 tablespoons unsalted butter, cut into pieces, plus more for brushing
1/2 clove garlic
2 pounds russet potatoes, peeled and sliced inch thick
Kosher salt and freshly ground pepper
1 1/4 cups low-sodium chicken broth
1/2 cup skim milk
1/4 teaspoon freshly grated nutmeg
4 fresh bay leaves
1/2 cup grated gruyere cheese (about 2 ounces) 

Directions
Position a rack in the upper third of the oven and preheat to 425 degrees F. Generously brush a large skillet with butter, then rub with the garlic. Heat the skillet over medium-high heat. Add half of the potatoes, sprinkle with 3/4 teaspoon salt, and pepper to taste, then arrange the remaining potatoes on top. Sprinkle with 3/4 teaspoon salt, and pepper to taste. Pour the broth and milk over the potatoes, then add the nutmeg and bay leaves; simmer 3 minutes.

Generously brush a shallow baking dish with butter and slide the potatoes into the dish; arrange with a fork, if desired. (If your skillet is ovenproof, you can skip this step and bake the potatoes right in the skillet.)

Dot the potatoes with the cut-up butter and sprinkle with the gruyere. Bake until golden, about 25 minutes. Let rest 5 minutes before serving. Discard the bay leaves.

Photograph courtesy Anna Williams

Calico Baked Beans

Ingredients:

1 lg. can green lima beans
1 lg. can red kidney beans
1 lg. can baked beans
6 slices bacon, fried and cut up (may substitute 1/2 lb. pork sausage or ground beef)
1 1/2 c. chopped onion
1/2 c. vinegar
3/4 c. brown sugar
2 tsp. salt
1 tsp. dry mustard
1 clove minced garlic (optional)
1/2 c. catsup

Directions: Combine all beans in large casserole. Fry 6 slices bacon, drain and cut up. Add onion and fry briefly. Add remaining ingredients. Mix well and add to beans. Bake at 350 degrees, uncovered, for 1 1/2 hours.

Shepherd's Pie

Recipe courtesy of Paula Deen

1 small onion

1 1/2 pounds ground beef

2 (8-ounce) cans tomato sauce

1 1/2 cups mixed vegetables or niblet corn

Salt and freshly ground black pepper

8 to 10 medium red new potatoes

1 1/2 cups milk

12 tablespoons butter

1/2 cup sour cream

2 cups instant biscuit mix

Beef Layer: Saute onions in 2 tablespoons butter. Add ground beef. After beef is browned, add tomato sauce; Mix in vegetables. Add salt and pepper, to taste.

Potato Layer: Peel and slice potatoes 1/4-inch thick. Cook in boiling water for approximately 15 minutes or until fork-tender. Whip potatoes with electric mixer; mix until moderately smooth. Don't over beat them; a few lumps are nice. Add 1/2 cup heated milk, 1/2 cup butter, and sour cream. Salt and pepper, to taste. Whip until mixed. Adjust thickness by adding more milk, if desired.

Biscuit Layer: Combine biscuit mix and 1 cup milk. The mix should be thinner than normal biscuit mix but not runny.

Preheat oven to 350 degrees F.

Spray a 9 by 9 by 2-inch pan, or any similar casserole dish. Layer half way up with the mashed potatoes. Next, spread a layer of mixed vegetables or niblet corn on top of potatoes. Then add a layer of the meat. Pour biscuit mix over meat. Melt 4 tablespoons of butter and drizzle over top. Bake for approximately 35 to 45 minutes until top is golden brown.

Note: Leftovers make this dish easy to put together. So if you have leftover pork roast or beef roast with gravy and mashed potatoes from Sunday dinner then this is an easy mid- week meal that will take only a few minutes.

Oven Beef Stew

2 pounds beef stew cubes

1 (32 ounce) can tomato juice or V-8 cocktail

3 cloves garlic, crushed

1 onion, sliced

1 stalk celery, sliced

1/4 teaspoon oregano

1 beef bouillon cube (optional)

3 or 4 carrots, sliced

4 or 5 potatoes, cubed

1 tablespoon flour

1 tablespoon sugar (optional)

1 1/2 tsp. salt

1/2 teaspoon black pepper

Preheat oven to 250° F.

In a casserole dish, blend salt and pepper, sugar (optional), oregano, flour and one crushed beef bouillon cube (optional).

Stir in tomato juice, mixing well to combine. Add remaining ingredients.

Cover and bake about four hours.

If using a slow cooker, which also works well for this dish, set your timer for six to eight hours on the medium setting.

Classic Turkey Tetrazzini

1 pkg (16 oz.) spaghetti

2 medium onions, chopped

9 tablespoons butter, divided

1 pound sliced fresh mushrooms

1 large sweet red pepper, chopped

1/2 cup four

1 teaspoon salt

6 cups milk

1 tablespoon chicken bouillon

6 cups cubed cooked turkey breast

1 cup grated Parmesan cheese

1 1/2 cups dry bread crumbs

4 teaspoons minced fresh parsley

Directions: Cook spaghetti according to package directions. Saute onions in 6 tablespoons butter until tender. Add mushrooms and red pepper; saute 4-5 minute longer.

Stir in flour and salt until blended. Gradually whisk in milk and bouillion. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in turkey and Parmesan cheese; heat through. remove from the heat.

Drain spaghetti; add to turkey mixture and mix well. Transfer to one greased 12 x 9 baking dish and one greased 11 x 7 baking dish.

Melt remaining butter; toss with bread crumbs. Sprinkle over casseroles. Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through. sprinkle with parsley. Yield: 16 servings.

Best Lasagna

Ingredients:

1 1/2 pounds ground beef
1 pound hot breakfast sausage
2 cloves minced garlic
2 14.5 oz. cans whole tomatoes
2 6 oz cans tomato paste
2 tablespoons dried parsley flakes
2 tablespoons dried basil
1 teaspoon salt
1 10-oz package lasagna noodles
1/2 teaspoon salt
1 tablespoon olive oil
3 cups lowfat cottage cheese
2 beaten eggs
1/2 cup Kraft Parmesan Cheese

Directions: In a skillet, combine 1 1/2 pounds ground beef, 1 pound hot breakfast sausage, and 2 cloves minced garlic. Cook until brown.

Add two 14.5-oz cans of whole tomatoes, two 6-oz cans of tomato paste...2 tablespoons of dried parsley flakes, 2 tablespoons dried basil. Add 1 teaspoon salt.

Mix together thoroughly and simmer, uncovered, about 45 minutes.

Boil a 10-oz package of lasagna noodles. Add 1/2 teaspoon salt to the water, as well as 1 tablespoon olive oil to keep the noodles from sticking. Cook the noodles "al dente" so they'll still have quite a bite to them. When they're finished cooking, drain, rinse with cool water, and lay the noodles flat on a sheet of aluminum foil. That way, they'll be easier to handle later.

While the meat mixture and noodles are cooking, mix 3 cups lowfat cottage cheese in a bowl with 2 beaten eggs. Add 1/2 cup Kraft Parmesan Cheese...2 tablespoons dried parsley flakes, and 1 teaspoon salt. Mix together well.

Build your assembly line: meat mixture, 1 pound sliced mozzarella cheese, cottage cheese mixture, and cooked lasagna noodles.

Lay four cooked lasagna noodles in the bottom of the pan, overlapping as you go. Spread half of the cottage cheese mixture evenly over the noodles. Lay 1/2 pound of mozzarella cheese slices on top of the cottage cheese mixture. With the spoon, make a line through the middle of the meat mixture so you'll distribute it evenly. Spread a little less than half of the meat mixture over the mozzarella cheese slices.

Repeat the process! Add another layer of four lasagna noodles and top with the remaining half of the cottage cheese mixture.Top the cottage cheese mixture with another 1/2 pound of mozzarella and finish with the rest of the meat mixture. Spread evenly.

Sprinkle a generous layer of Kraft Parmesan Cheese over the top of the lasagna.

Place in a 350-degree oven for 20-30 minutes, until hot and bubbly. (Or, cover and freeze it, unbaked, at this point. OR cover and refrigerate, unbaked, for up to two days before baking.)

Calico Beans

Ingredients:

8 ounces bacon, about 10 to 12 slices
1 pound lean ground beef
1 cup chopped onion
1/2 cup brown sugar
1 tbsp. dry mustard
2 cans pork and beans
1 can lima beans or butter beans, drained
1 can kidney beans, drained
1/2 cup ketchup
1 tsp. salt
1 tbsp. vinegar

Preparation:

Brown bacon, ground beef, and chopped onions. Combine drained ground beef mixture in slow cooker with remaining ingredients; cover and cook on LOW for 3 to 5 hours.

Bobby's Goulash

Courtesy of Paula Deen

Ingredients:
2 pounds lean ground beef
1 pound ground turkey
2 large onions, chopped
3 cups water
1 (29-ounce) can tomato sauce
2 (15-ounce) cans diced tomatoes
3 cloves garlic, minced
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt
2 cups dried elbow macaroni

Directions:In a Dutch oven, saute the ground beef and ground turkey over medium-high heat, until no pink remains. Break up meat while sauteing; spoon off any grease. Add the onions to the pot and saute until they are tender about 5 minutes. Add 3 cups water, along with the tomato sauce, tomatoes, garlic, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes.

Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 20 minutes. Turn off the heat, remove the bay leaves and allow the mixture to sit about 30 minutes more before serving.

House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.

Stuffed Green Peppers

This was one of Mom's specialities. This recipe calls for an oven cooking bag.

Ingredients
1 tbsp. flour
4 cans (6 oz. each) tomato paste
1 c. water
1 tbsp. sugar
1/2 c. chopped onion
1 clove garlic, minced
1 1/2 lbs. ground beef
1 c. grated Cheddar cheese
1 1/2 c. cooked rice
1 1/2 tsp. salt
1/4 tsp. pepper
6 med. green peppers

Directions: Preheat oven to 350 degrees. Place large size (14x20) Oven Cooking Bag in 12x8x2 inch baking dish. In small bowl, combine flour, tomato paste, water and sugar. Reserve 1/3 cup tomato sauce for meat mixture; pour remaining sauce into bag.

Brown ground beef in skillet. Add onion and garlic; cook until transparent. Drain excess fat. Stir in cheese, rice, salt, pepper and tomato sauce.

Remove tops and seeds from green peppers; stuff with meat mixture. Place stuffed peppers in bag. Close bag with nylon tie; make 6 half inch slits in top. Bake 30 to 40 minutes or until peppers are tender. To serve, spoon sauce over stuffed peppers. Makes 6 servings.

Creamy Fettucine Alfredo

1 pound dried fettucine
6 tablespoons unsalted butter

1 shallot, minced

1 cup heavy cream

1 cup finely grated Parmigiano-Reggiano

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Fresh parsley, for garnish, optional

Directions: Cook the fettucine in a pot of rapidly boiling salted water until al dente. Drain in a colander, reserving 1/4 cup of the pasta cooking liquid.

While the pasta is cooking, melt the butter in a medium saucepan over medium-high heat. Add shallots and saute until tender. Add heavy cream and bring to a boil. Cook until sauce has reduced slightly, about 5 minutes. Remove from the heat.

Return the pasta to the pot it was cooked in, set over medium-high heat along with the reserved cooking liquid. Add the butter-cream mixture and half of the Parmesan and toss to combine thoroughly. Season with salt and pepper, to taste. Sprinkle with remaining Parmesan and garnish with parsley, if desired. Serve immediately.

Jerry's Chicken 'n Spinach Pasta Bake

 

 

 

 

 

 

 

 

  

Ingredients:

8 ounces uncooked rigatoni
1 tablespoon olive oil
1 cup finely chopped onion (about 1 medium onion)
1 10-ounce package frozen, chopped spinach, thawed
3 cups cubed cooked chicken breast
1 14.5-ounce can Italian-style diced tomatoes
1 8-ounce container chive and onion cream cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups shredded mozzarella cheese

Directions:

Preheat oven to 375*. Prepare rigatoni according to package directions. Meanwhile, spread oil on bottom of an 13 x 9 x 2-inch glass baking dish. Add onions in a single layer. Bake at 375* for 15 minutes or just until tender. Transfer onion to a large bowl and set aside. Drain chopped spinach well, pressing between paper towels.Stir rigatoni, spinach, chicken, diced tomatoes, cream cheese, salt and pepper into onions. Spoon mixture into baking dish and sprinkle evenly with shredded mozzarella cheese. Bake, covered, at 375* for 30 minutes. Uncover and bake 15 minutes more or until bubbly. Serves 4 to 6.

Serve with tossed green salad and garlic bread.

Substitution: for Sausage 'n' Spinach Pasta Bake, substitute 3 cups cooked, crumbled hot Italian sausage for the 3 cups cubed chicken.

Tips:1 1/2 lb. uncooked chicken breasts equals about 3 cups cubed and cooked.1 1/4 uncooked sausage equals about 3 cups cooked and crumbled.