8-24-99 Casserole Recipes Part 1

Becky,LA (09:39:07) :

MEXICAN CHICKEN CASSEROLE
Recipe By : BECKY

1 small bell pepper -- chopped
1 medium onion -- chopped
2 cans mushroom soup
1 can rotel
1/2 pound cheese (any kind)
2 cups cooked chicken -- cubed
1 bag Corn chips -- crushed
1 can Niblet corn -- drained
1 can red kidney beans -- drained

Sauté onion and bell pepper. Add soup rotel and cheese.
Stir until blended.
Layer in deep casserole- chips, chicken, beans, corn, sauce. Repeat layers.
Top with a few chips and cheese.
Bake at 350 for 1 hour.Debbie.D.,.AL (08:50:27) : SUNDAY PORK CHOPS

2 eggs, beaten
2 "sleeves" of crackers--I use Ritz
6-8 butterfly or loin pork chops--1/2"-3/4" thick
2 T. oil
2 cans cream of mushroom soup
water
1/3 cup onion, finely chopped
salt and pepper to taste

In a medium bowl beat eggs and set aside. Put crackers in another bowl and crush. Dip pork chops in eggs then roll in cracker crumbs. Over medium heat, brown pork chops in oil for 10 minutes. Place pork chops in a 4-6 quart Dutch oven and spoon soup over top. Fill soup can 3/4 full of water and our over soup mixture; sprinkle with onion, salt, and pepper to taste. Bake at 350 degrees for 1 1/2 hours. Makes 6-8 servings.

Debbie.D.,.AL (08:35:16) : PIZZA CASSEROLE

1 lg. pkg. noodles (I use no-yolk), cooked according to package directions and drained
1 jar pizza sauce
1 can cheddar cheese soup
1 lb. ground chuck, cooked and drained
1 (4 oz.) can mushrooms, drained
1 pkg. ( 3 oz.) sliced pepperoni
1 1/2 cups mozzarella cheese

Preheat oven to 350. Spray a 9X13" baking dish with PAM. Mix all of the ingredients together, reserving 1 cup of mozzarella cheese. Pour into the baking dish and top with reserved cheese. Bake for 25 minutes or until cheese melts thoroughly.

This is the dish that ALL of my school kids want when we have parties. It's delicious and simple.Verla,.Il (08:06:12) : CHICKEN ETRAZZINI

6 boneless chicken breasts, cut up and diced
1 12 oz pkg angel hair pasta cooked in chicken broth
1 medium, onion chopped
2 celery stalks, chopped
1 can rotel tomatoes with green chilies
1 can cream of mushroom soup
1 can cream of chicken soup
8 oz Velveeta cheese
4 oz. sliced mushrooms

Sauté onion and celery in a small amt. of margarine
Combine rotel tomatoes, soups, Velveeta, and mushrooms. Simmer the above mixture. Add chicken, celery, and onion.
Layer:
Spaghetti
Sauce
Spaghetti
Sauce
Bake 350 20 minutes covered!Kelly,WA (06:19:31) : Kidney Soup (Irish)

Yield: 8 servings

1 Beef kidney (about 1 1/2 lb)
2 tbsp Bacon dripping or oil
2 tbsp Flour
2 l Beef stock
1 Squeeze lemon juice
1 Spice bag*
1 Bouquet garni**
1 tbsp Sugar
1 Grind salt and pepper
1 Thinly sliced carrot
1 Glass sherry

* Spice bag should contain: 10 black peppercorns, 1 blade mace, pinch
celery seed) ** Should contain parsley, thyme and bay leaf
.
Skin the kidney, cut down the middle and remove the fatty core and any
whitish membrane. (This is what can give a kidney a bad taste, so be
thorough.) Heat the fat and brown the kidney in it quickly. Pour off any
excess fat, then stir in the flour, turning the kidney pieces in it. Cook
for 1 minute, then add the stock, sugar, bouquet garni, and the spice bag.
Bring to the boil, then cover and simmer gently for about 3 hours. This
can be done on the stove or in a crockpot.

Cool the soup, then refrigerate. When it is quite cold take off any fat
from the top, then remove the bouquet garni and spice bags. Taste for
seasoning; add the lemon juice and sherry if needed. If the pieces of
kidney are not liked, strain the soup; or it can be liquidized. Bring to
just under boiling point before serving; serve with thin slices of dry
toast, or cheese biscuits. Judy/AZ (06:19:27) : KIDNEY STEW

1 large beef kidney
2 medium onions
4 medium carrots
1/2 tsp. salt and pepper
2 Tbsp. Worcestershire sauce

Let kidney stand in boiling water 5 minutes; drain dry
and cut up in small pieces. Remove gristle. Sauté in frypan
in hot oil until brown on all sides. Add chopped onion and
carrots, cook 5 minutes. Sprinkle with flour, stir until
browned; cover with water and let simmer until meat is tender.
Add Worcestershire sauce. Serve with mashed potatoes, rice or
on toast. Serves 6.Judy/AZ (06:12:47) : I found this relating to kidney's eudora.

KIDNEY

Beef kidney is a less tender meat and should be cooked
in liquid or braised. Veal kidneys are tender enough to be
broiled.
Before cooking, remove membrane and hard parts. Slice
or cut kidney in pieces, if desired.
To cook in liquid: Cover kidney with liquid (usually
water); cover tightly and cook slowly until tender, about 1
hour.
To braise: Prepare kidneys for cooking. Roll halves or
pieces of kidney in flour seasoned with salt and pepper. Brown
kidney in lard or drippings. Add a small amount of liquid;
cover tightly and cook slowly until tender, about 1 hour.
To broil: Prepare kidneys for cooking. Marinate
kidneys for 1 hour in French dressing or brush with melted
butter or margarine. Broil about 5 minutes on each side.
Kidneys may also be wrapped in slices of bacon before broiling
or they may be broiled on a skewer.Kelly,WA (06:01:44) : Pepper Steak

Pepper Steak
Ingredients:
2 pounds round steak
2 large tomatoes, peeled and chopped
4 T soy sauce
1/2 tsp garlic salt
1/4 tsp ginger
1 cup beef consommé
4 T vegetable oil
4 medium green peppers, thinly sliced
1/2 tsp sugar
1/2 tsp pepper
2 T cornstarch
Hot cooked rice
Directions:
1. Put the steak in the freezer until partly frozen, then slice against the grain
into 2 x 1/4 inch strips. Cook the strips in hot oil in a large skillet until
browned.

2. Stir in tomatoes, green pepper, soy sauce, sugar, garlic salt, pepper, and ginger. Cover and simmer for 15 minutes.

3. Mix cornstarch into the consommé and stir into the steak mixture. Cover and simmer another 30 minutes, stirring occasionally. Serve over hot rice. Kelly,WA (05:58:56) : Chicken Potpies

Ingredients:
Pastry for double crust pie
1 package frozen peas & carrots (10 oz)
1/2 cup onion -- chopped
1/2 cup fresh mushrooms -- chopped
1/4 cup butter or margarine
1/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried sage, marjoram or thyme -- crushed
1/8 teaspoon pepper
2 cups chicken broth
3/4 cup milk
3 cups cooked chicken or turkey -- cubed
1/4 cup snipped parsley
1/4 cup pimiento -- chopped

Prepare pastry; set aside. Cook peas and carrots according to package
directions; drain. In a saucepan cook onion and mushrooms in butter or
margarine till tender. Stir in flour, salt, sage, marjoram or thyme and
pepper. Add chicken broth and milk all at once. Cook and stir till
thickened and bubbly. Stir in drained peas and carrots, chicken or turkey,
parsley, and pimiento; heat till bubbly. Pour chicken mixture into six 10
ounce round casseroles (or use a 12 X 7 1/2 X 2" baking dish).

Roll pastry into a 15 X 10" rectangle. Cut into six 5" circles and place
atop the 10 ounce casseroles. (Or, roll pastry into a 13 X 9" rectangle.
Place over the 12 X 7 1/2 X 2" baking dish). Flute edges of pastry and cut
slits in the top for steam to escape. Bake in a 450F degree oven for 12-15
minutes or till pastry is golden brown.

Biscuit-Topped Chicken Potpies: Prepare as above, except omit pastry. Cut 1
package (6) refrigerated biscuits into quarters and arrange atop bubbly
chicken mixture in casseroles or baking dish. Bake in a 400F degree oven
about 15 minutes or till biscuits are golden.