Betsy, NY (9:11:58 pm) :
From: merde@shellx.best.com (Meredith Tanner)
Newsgroups: rec.food.cooking

here's my mother's recipe. this was my favorite
food when i was a kid -- i used to BEG for scalloped
potatoes with ham. i was so disappointed when i found
that no one else's recipe tasted the same -- the celery
seed is the secret!

if you want to make this low-fat, you can use skim milk
and low-fat or fat-free cheese in it, if you like, but
the butter is indispensable.

3 or 4 potatoes
1/2 cup chopped onions
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/4 cups milk
3/4 to 1 cup grated extra-sharp cheddar
1 cup diced ham
1/4 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 to 1 tsp. celery seed

slice potatoes and set aside. saute onion in butter
about 5 minutes. stir in the flour, salt, pepper,
celery seed, and milk. cook, stirring constantly,
until the mixture begins to thicken.. add the cheese
and continue to cook until it has all melted.

put 1/3 of the sliced potatoes into a 1-quart casserole.
distribute half the ham on top of the potatoes, and top
with 1/2 of the cheese sauce. put another 1/3 of the
potatoes in, with the other half of the ham, and cover
that with the last 1/3 of the potatoes, and cover with
the other 1/2 of the sauce.

cover and bake at 350 for 35 minutes. uncover and bake
another 40 minutes, until potatoes are tender. let
stand 5 minutes before serving (to give the sauce time
to set).

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Betsy, NY (9:15:42 pm) :
"TEX-MEX" MAC 'N CHEESE

Serving Size : 4

1 pound Ground beef
OR ground turkey
1 Bell pepper -- chopped
1 Onion -- chopped
1/2 cup Mushroom -- sliced
1 can Tomato paste
1/2 cup Water
1 can Whole kernel corn --
Undrained
Salt, pepper -- seasonings --
As desired
1 package Macaroni and cheese
OR Velveeta and Shells

In large skillet, brown the ground beef or turkey with the chopped pepper,
onion and mushrooms. Stir in the tomato paste and water and corn. Cook the
macaroni and cheese according to package directions, adding milk and
margarine if required. Add the macaroni and cheese to the beef mixture. Mix
well and serve.

Recipe By : Concord Hospital Admitting Cookbook, Concord, NH

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Betsy, NY (9:22:06 pm) :
By the way, I haven't tried these recipes I'm posting tonight!

BACKYARD'S JALAPENO CHEESE GRITS

Serving Size : 8

2 quarts Water
12 ounces Quick grits
1/2 pound Butter
2 Jalapenos, diced -- remove seeds for sissies.
1 medium Red bell pepper -- diced
1 medium Poblano pepper -- diced
1 medium Onion -- diced
1/2 pound Cheddar cheese -- grated
1/2 pound Monteray Jack -- grated
4 Eggs -- beaten
Salt -- to taste

Bring water to a boil. Add grits and simmer for 5 minutes. (For thinner
grits, add more water.) Set aside. Melt butter in a large skillet over
medium high heat; add peppers and onion. Saute until tender, about 5
minutes. Add to grits, along with cheeses. Add eggs and season with salt.
Pour into a 2-quart casserole and refrigerate until ready to cook. Bake in a
preheated 350 degree oven for 25 minutes, or until set. Serve immediately.

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Jasper, HI (9:26:05 pm) : HOT FRUIT CASSEROLE

1 can sliced pineapple
1 can peaches
1 can pears
1 can apricots
1 jar cinnamon apple rings
Drain fruit, put in casserole dis.
In saucepan melt 1/2 cup butter, 2 T flour, 1/2 cup brown sugar and 1 cup
sherry
cook until smooth. Pour over fruit and let stand overnight in fridge.
Cook covered 350 20-25 minutes

I like this recipe because I can cook it the night before. Great with a hot
chicken curry and rice dish!!!

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Betsy, NY (9:26:53 pm) :
BLACK BEAN CASSEROLE OLE (LACTO)

Serving Size : 6

1 cup Chopped onions
3/4 cup Yellow corn meal
2 teaspoons Chili powder
1 cup Evaporated skim milk
1/4 cup Water
16 ounces Whole kernel corn, canned -- d
16 ounces Black beans, canned -- rinse/d
16 ounces Canned stewed tomatoes
4 ounces Canned diced mild green chil

Preheat oven to 350 degrees Lightly spray an 8" square baking pan with non
stick spray. In a large bowl, combine all ingredients,. Mix well, Place in
prepared pan. Bake uncovered 45 minutes. Nutrition (per serving): 293
calories, Total Fat 1 g (4% of calories) Source: Lean and Luscious and
Meatless, Page(s): 153 :

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80…

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Cookie,NH (9:27:02 pm) : This is very much like lasagna but technically it
is not If that makes any sense.hehe
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Cookie,NH (9:27:49 pm) : Aunt Marthaís Casserole

2 (15 oz cans) tomato sauce
1 lb. ground beef
1/3 cup sour cream
16 ozs small curd cottage cheese
8 ozs whipped cream cheese
2 handfuls parsley flakes
1 medium onion finely chopped
1 box lasagna noodles -12

1. In lge bowl mix cheeses, sour cream, parsley flakes,
and half of the onion. Set aside in fridge.
2. Brown remainder of onion til golden brown, add
meat and brown well, add sauce and 1 tsp of
sugar;simmer about 15 minutes
3. Bring large pot of h2o to boil and add2 tsp salt;
bring noodles to boil and cook 10 minutes.Drain
4. Line a casserole dish with foil. Spread half the
sauce on bottom of casserole. Make first layer of
noodles (6) overlapping evenly.
5. Spread cheese mixture evenly over the noodles
6. Make second layer of noodles
7. Put remainder of sauce on top
8. Refrigerate overnight for best flavor (not necessary)
9. Bake at 375 degrees for 35-45 minutes.
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Velma, TN (9:28:12 pm) : Hi, everyone! Betsy, I haven't tried all these
casseroles, either, and this one surely 'ain't' low cal.

Ham & Asparagus Casserole
Another impressive company dish, this is a beauty! Serve with caesar salad
and a crusty bread - what could be better.

[A Bowl of Berries]
Ingredients

o 1/2 c Butter
o 1/2 c Flour
o 3 c Light cream
o 1-1/2 c Milk
o 1/2 c Chicken broth
o 1 c Cheddar cheese, grated
o 1/2 c Parmesan cheese, grated
o 1/4 c Lemon juice, fresh
o 3 T Onion, grated
o 2 T Parsley, fresh, minced
o 2 T Prepared mustard
o 1/4 ts Rosemary, dried (1 ts fresh)
o 2 ts Salt
o 1/2 ts Pepper
o 1 c Mayonnaise
o 2 lb Asparagus, fresh, washed and trimmed
or 2 - 10 oz. pkgs. frozen
o 6-10 oz. spaghettini
or favourite pasta
o 3 lb Ham, cut into cubes

Directions
In a medium saucepan melt the butter. Blend in the flour and add the
cream, milk, and chicken broth. Cook over medium heat for 5 minutes,
stirring constantly. Add the cheeses and lemon juice and mix well
until cheese is melted. Blend in the onion, parsley, mustard,
rosemary, salt and pepper. Remove the mixture from the heat and stir
in the mayonnaise. Cool.

To cook the fresh asparagus, lay the apears in a 12-inch pan. Pour
boiling water over the asparagus to cover and boil 10 to 12 minutes or
until barely tender. Cool. If using frozen asparagus, cook according
to package directions and cool. Cook pasta according to pkg.
directions to al dentÈ stage. Drain and rinse well.

In a large bowl mix together the ham, sauce, and pasta. Butter a 13" x
9" baking dish. Arrange layers of asparagus and sauce, starting with
asparagus and ending with sauce. Bake uncovered in a preheated 350ƒF
oven for 30-40 minutes or until bubbly. This may be prepared 2 days in
advance and kept in the refrigerator, or it may be frozen. To reheat,
bake 30-35 minutes in a preheated 300ƒF oven.
*From "The California Heritage Cookbook".
Yield:
8 Servings.
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Cookie,NH (9:30:59 pm) : Breakfast Casserole

8 SLICES CUBED BREAD-FIRST LAYER
2 LBS. SAUSAGE,HAM,OR BACON-SECOND LAYER
2 CUPS SGREDDED CHEESE

MIX TOGETHER AND POUR OVER LAYERS
12 EGGS
4 CUPS MILK
2 TSP DRY MUSTARD
1 TSP SALT

BAKE AT 350 DEGREES IN 9X13 PAN 40-60 MINUTES
BEST IF MIXED TOGETHER THE NIGHT BEFORE, COVER
WITH FOIL AND BAKE IN A.M.

THIS IS A DOUBLE RECIPE. MAKES 16 SQUARES
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Jasper, HI (9:31:37 pm) : 6 LAYER CASSEROLE

2 cups sliced raw potatoes
2 cups chopped celery
1 lb ground beef
1 cup raw onion
1 cup minced green pepper
2 cups cooked tomato
In a casserole dish layer and season with salt and pepper. Garnish with
green pepper slices
Bake 350 2 hours 6 servings
This was one of my Dad's favorites to make us. Healthy and easy one too!

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Cookie,NH (9:32:37 pm) : Broccoli Casserole

APPROXIMATELY 1 MED. HEAD CHOPPED BROCCOLI
1 CAN CRM OF MUSHROOM SOUP OR CRM OF CHICKEN
1 CUP GRATED CHEDDAR CHEESE
FRESH MUSHROOMS- ABOUT 1\2 LB.
2 EGGS WELL BEATEN
1\2 CUP SALAD DRESSING
SALT AND PEPPER TO TASTE
1 TBL GRATED ONION or FRESH ONION MINCED

TOPPING: 1 STACK RITZ CRACKERS CRUMBLED MIXED WITH 1\2
STICK MELTED BUTTER

COOK BROCCOLI AND DRAIN, MIX WITH ALL INGREDIENTS , TOP
WITH CRACKER MIXTURE. BAKE AT 350 DEGREES FOR 20-35
MINUTES
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Velma, TN (9:33:25 pm) : Got this one from TKL, but think worth sharing
again.

Recipe:Morrison's Eggplant Casserole

---------------------------------------------------------

1 large or 2 medium eggplants(about2 1/2 pounds)
5 strips (5 ounces) bacon
1 large onion,diced
6 ounces saltines(about 40 individual crackers)
1 large egg
1/2 cup evaporaated milk
salt and pepper to taste
4 ounces (1 cup) grated cheddar cheese

Cut eggplant into 2 inch cubes. Place in a pot with enough salted water to
cover and bring to a boil. Reduce heat to simmer and cook until tender.
Drain well and set aside.

Chop the bacon into small pieces and saute until half done. Add onions and
cook all until lightly browned. Remove from heat.
Place eggplant,bacon and onion,and all drippings in bowl. Crush crackers
into small pieces and add to mixture. Stir in egg, milk and seasoning. If
mixture appears stiff, add a little more milk.

Por into covered 2 qt. casserole. Sprinkle with chees. Bake at 400* until
bubbly (15-20 minutes). Let sit minute or two before serving. Serves 8-10

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Risa G., NJ (9:34:20 pm) : GRITS CASSEROLE
1 c. grits
4 c. boiling water1 lb. grated cheese
3 beaten eggs
1 tsp. seasoned salt
1 tbsp. onion flakes
1 tbsp. parsley flakes
1/2 c. milk
Cook about 5 minutes. Add: Pour into buttered casserole. Bake at 350 degrees
until just BARELY
brown.
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Betsy, NY (9:36:10 pm) :
Here's another eggplant recipe Velma:

BROWN RICE AND EGGPLANT WITH CHEESE CUSTARD

Serving Size : 6

1 large eggplant
1 large onion
2 cloves garlic
4 large tomatoes
1 small carrot
1 tsp. basil
1/4 tsp. pepper
1/2 tsp. cinnamon
1/4 cup parsley -- (minced)
1 cup peas,frozen
2 cups brown rice,cooked
2 tbsp. butter
2 tbsp. flour
1 1/2 cups milk
1/4 tsp. white pepper
1/8 tsp. nutmeg
1 cup ricotta
2 eggs,beaten
1/4 parmesan,grated

Peel and slice the eggplant.
Place the slices in an oiled casserole and drizzle with olive oil. Bake
for 15 minutes on lowest oven rack at 400 degrees F.
Chop/mince the other vegetables.
Saute the onions and garlic, then add the other vegetables, basil,and
spices. Set this aside.
To assemble: spread rice over the eggplant slices, then spoon the
vegetables on top. Make a custartd with remaining ingredients,
Pour this custard over the casserole and bake
in a 350-degree oven for 45 minutes. Let stand awhile before serving.

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Velma, TN (9:36:30 pm) : This is my favorite casserole, and it isn't low cal
either.

This casserole can be made up the night before you want to serve it. If it
has been refrigerated, I get it hot in the microwave, and then transfer it
to the oven to finish cooking, probably will take less oven cooking time.
Cook until the potatoes are tender when pierced with a fork. This recipe is
also good for pot lucks.

Hash Brown Potato Casserole

Ingredients:

32 oz. bag of (cubed) hash browns (thaw for 1/2 hour)
1 stick butter melted
2 T. minced onions
1 t. salt
1/2 t. pepper
1 can cream of chicken soup
1 pint of sour cream
1/2 lb. grated cheddar cheese

Instructions:

Mix all ingredients together in large bowl. Pour into 9X14 pan. Sprinkle
with
parsley & paprika. Then top with 1 1/2 cups of crushed corn flakes. Bake
for 1hour at 350.

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Jasper, HI (9:38:37 pm) : Helen's Tortilla Casserole

1 lb ground beef or turkey
1 med onion chopped
1 jar (8oz) green salsa/taco sauce
1/2 cup sour cream
1 can cream of chicken soup
1- 4oz can diced green chilis
6 corn tortillas cut in strips
2 cups shredded cheddar cheese
Cook and drain beef and onion
Spread 1/2 cup salsa in bottom of ungreased baking dish 8x8x2
Mix remaining salsa, sour cream, soup and chilis in a bowl. Layer 1/2 of
tortilla strips, beef, soup mixture and cheese, repeat.
Bake uncovered 350 for 30-40 minutes 6 servings
this is a favorite of my husbands. Can make it less fat with low fat cheese
and sour cream!

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Betsy, NY (9:38:52 pm) :
This looks interesting:

Burrito Bake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can refried beans
1 jar Pace Picante Sauce -- small
1 cup buttermilk baking mix
1 tomato -- chopped
1/4 cup water
1 avocado -- sliced
1 pound ground beef
1 cup cheddar cheese, shredded -- or more
Sour cream

Combine refried beans, Bisquick and water and spread on a greased pie pan.
Brown meat and spread on bean mixture; layer pecante, tomatoes, avocado and
cheese on top of meat. Bake 350 for 30 min. Remove from oven and spread sour
cream on top. Bette Leland

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SueA, CA (9:40:29 pm) : { Exported from MasterCook Mac }

Jan's Tamale Pie

Recipe By:
Serving Size: 6

1 pound ground beef browned & crumbled
2 eggs beaten
1/2 cup corn meal
1 can corn niblets
1 glass stuffed green olives
1 onion chopped
1 tablespoon chili powder
1 tablespoon sugar
1 can tomato sauce
teaspoon salt

Mix and cover with cheese. Bake at 350 for about 45 minutes or just until it
becomes solid.
­­­­­
Notes: From my Girl Scout Cookbook, circa 1944-45 - Family favorite,
especially Mark's

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Velma, TN (9:43:48 pm) :
YUMMY BEEF CASSEROLE

1# ground beef
4 oz. uncooked elbow macaroni
1 can condensed cream of mushroom soup
3/4 C milk
2/3 C ketsup
1/2 shredded cheddar cheese
1/4 C green pepper
2 T onion
1 tsp salt
Crumbled potato chips or crackers

Brown meat, drain, meanwhile be cooking macaroni
until done, drain, mix all ingredients in a 2 qt ungreased casserole bowl.
Cook, covered at 350 for 40 minutes, uncover, sprinkle potato chips or
crackers on top, cook an additional 5 minutes.

4 servings

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Jasper, HI (9:46:30 pm) : SCALLOPED POTATOES
6 potatoes peel and slice thin
flour
salt and pepper
butter
milk
Spray a casserole pan with vegie spray. Layer potatoes and dot with butter
and sprinkle with flour. Repeat layers. Salt and pepper to taste. Pour milk
over, so it's about 1/2 way up the sides. Bake 350 for 1 hour

Great as a side with baked ham.

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Betsy, NY (9:46:58 pm) :
Cassarolo Macho

Recipe By : America Online
Serving Size : 6

1 pound ground beef -- browned, drained
2 cloves garlic cloves -- crushed
2 teaspoons salt
2 teaspoons sugar
16 ounces tomato sauce
1 cup sour cream
8 ounces cream cheese -- softened
6 green onions -- minced
8 ounces noodles -- cooked as directed
1 cup cheddar cheese -- grated

Heat oven to 350 degrees. Brown beef with garlic. Add salt, sugar and tomato
sauce and simmer. Combine sour cream, cream cheese, and onion. Spray 2-3
quart casserole. Put 1/2 of the noodles and 1/2 o the tomato sauce in
botton. Layer with sour cream mixture. Top with remaining noodles and the
tomato sauce. Bake for 35 minutes.

Posted in KitMail by SGlanton@aol.com.

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BJ, Can. (9:49:01 pm) : Here's one we like from
WHOLE FOODS FOR THE WHOLE FAMILY

Chicken and Rice Casserole

l stalk celery, chopped
l medium onion chopped
2 medium carrots chopped
l medium apple chopped
2 T. oil
2 c. cooked diced chicken
4 c. cooked brown rice
2 T. curry powder
l cup chicken stock
l cup milk
1/2 tsp. or less salt
1/4 tsp. pepper

Saute vegetables and apples in oil for 5 minutes. Add remaining ingredients,
mix well. Spoon into lightly oiled 9.13 pan and bake at 350 for 40 minutes.
Yield, 8 servings
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Velma, TN (9:53:31 pm) : My blueberries are ripe, and I am going to make
this one.

Recipe:Blueberry french toast casserole

Ingredients:
1 small day old loaf French bread
3 eggs
3 tbsp sugar
1 tsp vanilla
2 1/4 cup milk
1/2 cup all purpose flour
6 tbsp dark brown sugar
1/2 tsp ground cinnamon
1/4 cup butter or margarine
1 cup fresh or frozen blueberries
1 cup sliced strawberrie or peaches

Grease 13x9 dish. Diagonally cut bread in 1"slices(slice "long" diagonal
pieces)
Place in dish - set aside.
In medium bowl, slightly beat eggs, sugar & vanilla. Stir in milk until
blended.
Pour over bread. Turn slices to make sure it is well coated & refrigerate
overnight.
Preheat oven to 375F. In small bowl, combine flour, brown sugar and
cinnamon. Cut in butter. Scater blueberries over bread and sprinkle with
crumb mixture.
Bake 40 minutes or until golden brown. Cut in squares and serve with
strawberries or peaches.
This is delicious and a great dish for a brunch. Enjoy!

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Risa G., NJ (9:55:23 pm) : Here is a recipe for cabbage rolls from TKL
Archive:

SWEET & SOUR STUFFED CABBAGE <<<<****====

From: arielle@taronga.com (Stephanie da Silva) Tue, 4 Jan 1994
>From Dean Ornish's book, "Eat More, Weigh Less." This recipe is most
excellent. Tastes better the next day.

1/2 cup dried procini mushroom (I used porcini, oyster & shiitake)
2 cups rice
1 very large or 2 medium green cabbages
1 large onion left whole, and 1 onion, chopped
2 egg whites
salt and pepper (I omitted)
1/2 teaspoon grated nutmeg
2 cups vegetable stock (I used the cabbage water)
1 pound mushrooms, chopped coarsely (about 6 cups)
3 cups canned pureed tomatoes
1/2 cup lemon juice
1 cup brown sugar (I used 2/3 cup)
(I added 2 chopped serranos to the filling)

Saok the porcini in 1 cup of hot water for 30 minutes. Drain and strain
the porcini water through a cheesecloth-lined strainer. Reserve the liquid.
Chop the porcini.

Soak the rice in cold water for 15 minutes. Core the cabbage with a sharp
knife. Bring a large kettle of salted water to a boil. Drop in the whole
cabbage and cook for 5 to 10 minutes. Reove the cabbage with 2 large spoons
and place it in a strainer. When cool enough to handle, remove the largest
leaves. You will need about 16 to 18 large leaves.

Drain the rice. Quarter the large onion and place it with the egg whites
into the container of a food processor and puree. (I left the onion out of
the stuffing, using only one onion, so I left out this step). Combine this
onion puree with the rice, spices and soaked and chopped dried mushrooms.

Bring 1 cup of stock and the strained reserved porcini liquids to a boil
in a large saute pan. Add the chopped fresh mushrooms and cook, stirring
over high heat until all the liquid is absorbed. Add the mushrooms to
the rice mixture.

Place 2 heaping tablespoons of filling on each cabbage leaf and roll up,
tucking in the sides. Fasten with toothpicks. In a deep kettle, bring the
tomatoes, lemon juice, brown sugar, chopped onion and 1 cup of stock up to
a simmer. Add the cabbage rolls. Cover and simmer for 1 1/2 to 2 hours
until the rice is cooked (doesn't take anywhere near this long). Baste the
cabbage occasionally. Adjust the sweet and sour ratio and season with
salt and pepper.
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BJ, Can. (9:56:52 pm) : BOSTON BAKED BEANS

1 lb. dried pea beans
12 cups cold water
1/2 lb. salt pork
1 medium whole onion
4 tbsp. brown sugar
1/3 cup molasses
1 tsp. dry mustard
1/2 tsp. salt
1/3 tsp. freshly ground pepper
2 cups boiling water

Sort beans and wash. Soak overnite in 6 cups of cold water. Drain in morning
and add 6 cups of water, bring to boil and parboil for 10 minutes.
Drain and rinse well with cold water.
Cut piece of salt pork and cut each half into 1/2" squares. Put onion and
half of the pork in bottom of a 2 quart bean pot or slow cooker. Mix sugar,
molasses, dry mustard, salt and pepper with 2 cups boiling water. Pour over
beans. Press remaining salt pork into beans. If necessary, add additional
water to make liquid come just to top of beans. Bake in 300F oven for 5
hours adding water if necessary or in a slow cooker for 8 hours.

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Betsy, NY (9:56:56 pm) :
Cottage Cheese Vegetable Casserole

1 cup Thinly sliced carrots
1/2 cup Chopped onion
1 tablespoon Reduced calorie margarine
1/2 cup Sliced mushrooms
1 (8 ounce) package noodles -- cooked and drained
2 cups Low-fat cottage cheese
1/2 cup Skim milk
1/2 teaspoon Salt
1/2 teaspoon Basil
1/4 teaspoon Thyme
1/8 teaspoon Pepper

Yield 12 servings - 1/2 C ea. Each serving may be exchanged for: 1 Bread, 1
Low-Fat Meat
Parsley sprigs (optional)
Combine carrots, onion and margarine in non-stick skillet; cook on medium
heat until tender. Add mushrooms and cook 5 minutes; set aside Combine
remaining ingredients, except parsley, in large bowl; stir in cooked
vegetables. Turn mixture into nonstick 2 Qt. casserole. Cover and bake at
350 for 30 minutes or until bubbly. Garnish with parsley before serving, if
desired.

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Velma, TN (9:57:49 pm) : This cabbage casserole came from Sneaky Pete in the
last day or two.

CABBAGE CASSEROLE

INGREDIENTS:
1 Lg Cabbage (cored and coarsely chopped)
1/2 Cup Rice.
1 Med Onion (chopped)
8oz Can Tomato Sauce.
2 Lg Eggs.
1 1/2 Tsp Thyme.
Pepper to taste.
1 1/2 Lb 85% Lean Ground Beef.
1/2 Lb Ground Pork.
Salt (as needed)

8oz Can Tomato Sauce.
1 cube Beef Bouillon in 1/2 Cup Hot Water (or beef broth)
1/4 Tsp Nutmeg.
1/2 Tsp Caraway Seeds.

INSTRUCTIONS:
Pre-heat oven to 350†

In a large pot of water, boil the cabbage until just tender.

Drain well, rinse under cold water, and drain again.

In a small saucepan of water, boil the rice 5 minutes.

Drain, rinse under cold water, and drain again.

In a large bowl, combine one 8oz can of tomato sauce, onion, eggs, thyme,
salt and pepper.

Add the rice, ground beef and ground pork and mix completely.

In a lightly greased 9 x 13 baking dish, spread half of the cabbage in an
even layer.

Cover with all of the meat mixture, then arrange remaining cabbage on top.

Combine remaining tomato sauce, bouillon cube, water, nutmeg and caraway
seeds.

Pour the sauce evenly over the casserole.

Bake covered tightly with aluminum foil for 1 hour at 350†.

Remove foil and bake 15 minutes longer.

ENJOY: sp

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Kim, LA (9:59:06 pm) : Here's a recipe cousin of mine gave me it is very
good. It saves from rolling all the cabbage leaves.

Cabbage Casserole
1 small cabbage, chopped
1 pound ground meat
1/2 cup onion
1/4 cup raw rice
10 ounce tomato soup
16 ounce can whole tomatoes, chopped
Place cabbage in dish. Brown meat. Layer meat, onion, rice, tomato soup,and
chopped tomatoes. Cover and bake at 350 for 1 1/2 hours

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Jasper, HI (10:00:34 pm) : TOMATO GARLIC ZUCCHINI BAKE

4 T butter
1 small onion chopped
3 med. zucchini sliced 1/4 " thick
3 cloves garlic minced
3 large tomatoes peeled and cut in wedges
1 1/3 cup swiss chees grated
1 cup italian bread crumbs
salt and pepper
2 t basil
Melt butter over medium heat in frying pan. Add onion, zucchini, and garlic.
Cook until soft. Add tomatoes, 1 cup of swiss cheese and 3/4 cup bread
crumbs. Toss. Season with salt and pepper. Pour into shallow 1 1/2 quart
casserole dish or 9" square baking dish. Top with remaining swiss cheese and
1/4 cup bread crumbs.
Bake 375 uncovered 30 minutes
4-6 servings

Great for using your summer garden!
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BJ, Can. (10:01:51 pm) : Here's one I would like to try.

BAKED RICE AND BEANS

3 slices bacon, cut in half
1/2 cup chopped onion
6 Tbsp. ketchup
2 Tbsp. brown sugar
1 tsp. dijon mustard
1/2 tsp. salt
1 1/2 cups cooked rice
l can (15 oz.) pinto beans

In a 10 inch skillet, cook bacon until half done. Remove bacon. Add onions
to skillet and cook until soft but not browned. Mix in remaining
ingredients, spoon into greased 6 cup casserole. Arrrange bacon strips on
top, and bake uncovered for 30 to 35 minutes. Makes 4 servings.
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Velma, TN (10:02:59 pm) : Here is a cabbage roll recipe from Sneaky Pete. I
have one that I like, but it isn't typed.

Cut cabbage into wedges, serve with sauce/juices on the side.

ENJOY sp

STUFFED CABBAGE LEAVES

STUFFING (for 6 cabbage rolls).
1+ Lb Ground Beef (lean).
1/4 Lb Ground Pork or Pork Sausage (optional).
1 Lg Egg.
1/3 Cup Milk.
3/4 Cup Cooked Rice.
1/2 Tsp Fines Herbs.
1/4 Tsp Celery Seeds (ground).
Thoroughly mix the above ingredients, set aside for later use.

SAUCE PREPARATION:
16oz Can Tomato Sauce (or 2 8oz cans).
2 Tbs Worchestershire Sauce.
1 Tbs Lemon (or Lime) Juice.
1 Tbs Water.
1 Tbs Brown Sugar.
1/4 Tsp Carroway Seeds (whole).
1/8 Tsp Nutmeg.

Combine all of the sauce ingredients in a 9 X 13 X 2 inch baking dish.

Stir to blend, set aside for later use.

CABBAGE LEAVES (preparation)
4 Qt or larger pot with boiling water.

Begin with a large head of cabbage, remove 6 - 10 of the large outside
leaves at the stem or core.

Immerse in boiling water for about 3 minutes or until limp.

Remove from boiling water, lay flat, pat dry on paper towels and set aside
for later use.
(remove and discard large end veins if you wish).

INSTRUCTIONS:

Pre-Heat Oven to 350†

With cabbage leaves laid flat, place 1/4 - 1/2 cup stuffing mixture on each
leaf, toward the large end.

Fold in the sides, then roll the leaf toward the small or the tip end.

Place the completed cabbage roll into the baking dish with the sauce
mixture.

Repeat until all the cabbage rolls are assembled.

Bake covered (or with cover of aluminum foil) at 350† for 45 minutes.

Baste and continue baking, uncovered for additional 30 minutes, basting
every 10 minutes.

ENJOY sp

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Cora,NC (10:06:44 pm) : TAMALE CORN CASSEROLE

1 can whole kernel corn, drained
2 cans cream style corn
1 can or jar tamales
1/4 c. milk

Remove paper from tamales and mash them with a fork. Mix thoroughly with the
corn and milk. Bake at 350 degrees for 45-60 minutes.

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Betsy, NY (10:06:54 pm) :
Helen's Spanish Rice

Recipe By : Jo Anne Merrill
Serving Size : 6 Preparation Time :0:45

1 cup rice
1 pound lean ground beef
1/2 onion -- chopped
3 tablespoons vegetable oil -- or bacon fat
1 garlic clove -- minced
1/2 green bell pepper -- chopped
2 1/2 cups stewed tomatoes
1 teaspoon salt
2 teaspoons chili powder

1. Wash rice, drain, and allow to dry thoroughly.
2. Heat oil in heavy skillet; add rice. Cook, stirring constantly, until
lightly browned, about 10 minutes.
3. Add onions, garlic, green peppers and beef. Stir often to break up and
brown meat; cook until onion is limp and lightly browned.
4. Add undrained, chopped tomatoes and seasonings. Cover and simmer about 25
minutes or until rice is tender and most of the liquid has been absorbed.
Let stand, covered, for about 5 minutes before serving.

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Jasper, HI (10:07:26 pm) : CLAY POT CHICKEN
Place chicken (whole cut up) in clay pot
add sliced onion, mushrooms, carrots, celery, spices to taste. add 1 cup of
white wine. Cook 1 1/2 hours in cold oven at 400
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Jasper, HI (10:12:09 pm) : CLAY POT LAYERED BEEF CASSEROLE

1 cup uncooked rice
1 cup drained whole kernel corn
2 cans tomato sauce
1 can water
1.2 cyp chopped onion
1/2 cup chopped green pepper
1 lb uncooked ground beef
salt and pepper
bacon strips
Soak clay pot. Layer rice, corn. Pour 1 can of toamto sauce and 1 can of
water over. Add onion, green pepper, and meat in layers. Add other can of
tomato sauce. Place bacon strips over top. Cover and place in cool oven.
Bake 400 for 1 hour

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Cora, NC (10:19:56 pm) : POPPY SEED CHICKEN

1 whole chicken, boiled and deboned (or 8 chicken breasts, cubed)
1 can cream of chicken soup
1 c. sour cream
1 1/2 c. crushed Ritz crackers
1 stick melted butter or margarine
1 T. poppy seeds

Mix cream of chicken soup and sour cream in a large mixing bowl; stir in
cubed chicken. Pour chicken mixture into a baking dish. Mix together Ritz
crackers, butter and poppy seeds (I use a baggie to crush the crackers and
mix butter and poppy seeds in bag too.) Sprinkle cracker mixture evenly over
chicken mixture. Bake in oven at 350 degrees for 30 minutes, or until
bubbly.
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BJ, Can. (10:24:41 pm) : VEGETARIAN CASSEROLE

1/4 cup margarine
1/2 lb. mushrooms sliced
l small onion chopped
1/2 lb. barley
2 1/2 cups vegetable stock
1/2 cup mashed tofu or cottage cheese
1/2 cup sour cream or soft tofu pureed with lemon juice
l tbsp. chopped chives
1 tbsp. minced fresh parsley
salt and pepper to taste

Saute sliced mushrooms in margarine for 10 minutes until golden but firm.
Remove from pan. Saute chopped onion until soft. Add barley to skillet, stir
until light brown. Pour in stock, cover and simmer until barley is tender
about 40 minutes. Add more water or stock if needed.
Return mushrooms to pan, add tofu/cheese, sour cream/tofu chives and
parsley. Season to taste. Transfer mixture to baking dish and bake at 325
for 1 hour. Cover dish with foil for last 20 minutes if top is browning too
much. Sprinkle with additional parsely before serving.
8-10 servings

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Velma, TN (10:26:20 pm) : Hi, Irene, come join the nicest group on the net!
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Cora, NC (10:28:53 pm) : EGGPLANT TORTE

1 eggplant
flour
salt and pepper
oil
thyme
6 T. chopped parsley
1/2 c. chopped parsley
1 onion, finely chopped
2 green peppers, finely chopped
6 large tomatoes
16 oz. sliced mozzarella cheese
1 1/2 c. cream, half and half, etc. (your choice)
3 eggs
2 egg yolks
nutmeg

Peel and slice eggplant. Dredge in flour seasoned with salt and pepper. Fry
in hot, deep oil until nicely browned and soft. Place half the eggplant
slices in a large oblong baking dish. Season with salt, pepper, thyme and 2
T. chopped parsley. Peel, seed and slice tomatoes. Cover eggplant slices
with half the tomatoes. Sprinkle tomatoes with salt, pepper, more parsley,
half the onion and half the peppers. Cover with half the cheese slices,.
Repeat layers ending with cheese. Beat remaining ingredients together. Pour
over layered ingredients. Bake in 425 degree oven 30-40 minutes or until the
custard is completely set and cheese is deeply browned. Remove from oven.
Let rest 5 minutes before serving. Makes 6-8 servings.

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Dee, OK (10:31:23 pm) :

All in One Casserole

MMMMM----- Recipe via Meal-Master (tm) v8.02
All in One Casserole
Categories: Casseroles
Yield: 6 servings

1 lb Ground beef
1 Onion, sliced
1 c Celery, diced
1 cn #2 tomatoes
4 c Cabbage, shredded
1 c Bread crumbs

Brown meat in a big skillet. Remove from heat and drain the fat, if
any. Add the onion, celery and tomatoes. Stir until well mixed. Place
a layer of shredded cabbage in the bottom of a greased 2 quart
casserole dish. Spoon over a layer of the beef mixture, alternating
with the cab- bage and finishing with the cabbage on top. Sprinkle
with bread crumbs. Bake, uncovered, for 1 hour at 350F. Serve with
fried potatoes or fresh bread and a light dessert.

Source: Women's Circle Magazine for you by: Brigitte Sealing,

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Mimi, Texas (10:36:36 pm) :
These are so good I can eat the alone, and cold!
----- Recipe courtesy of Windows Gourmet 1.2

Name: The Best Baked Beans
Source: My own
Category: Meat
Serves: 6

I don't use measurements, so you can
make as little or as much as you want.
can(s) of pork & beans
brown sugar
catsup
bacon

Drain pork & beans so that there is not much liquid left, some is okay.
Pour into a casserole dish. Mix in some catsup & brown sugar and stick your
finger in it, (make sure it's clean!) if it tastes like sweet & sour sauce,
it's perfect. If not add some more catsup or brown sugar, whichever you
think it needs. (or both) Cut up the bacon into bite size pieces, and lay
on top of beans, in a single layer. You can use any type of casserole dish,
I prefer a large cast iron skillet. Bake for 1 hour at 350 degrees. If you
like, you can broil for a minute or so to crisp the bacon. Take care not to
burn. Let stand when finished for about 15-20 minutes to let it "set".

-- * --

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Dee, OK (10:38:08 pm) : CHEESY CHICKEN CASSEROLE

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: CHEESY CHICKEN CASSEROLE
Categories: Casseroles, Chicken, Pork
Yield: 6 servings

1.25 c Rice; cooked
1.00 ea Onion, small; chopped
1.00 ea Green/Red Bell Pepper;Choppd
1.00 x Butter;Enough to saute veg's
3.00 c Chicken; cooked and cut up
1.00 ea Ham, thick slice; cubed
1.00 cn Condensed Cheddar Soup
0.25 c Milk

Prepare rice according to directions or your desire.
Set aside. Cut up the chicken into small chunks and cook through,
either on the stove top or the microwave. You can either cook it and
then cut it up, or cut it up and then cook it. Chop onion and peppers
into small pieces. Saute onion and pepper in the butter for about 4
minutes or until tender. Cut up the ham slice into small cube-like
pieces.
(Although, any kind of ham, sliced, diced, cubed, would do). Stir in
the cooked chicken, cubed ham, soup (straight from the can), and the
milk. Heat until chicken is hot, stirring frequently. Stir the rice
into the mixture and cook another few minutes until everything is
hot. Be sure to mix in rice thoroughly. Will keep well if you prepare
ahead and reheat before serving. Just be sure to heat it and mix it
again well before serving. Freezes well also if you want to make an
extra batch.
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Cora, NC (10:39:51 pm) : ESCALLOPED TOMATOES AND CELERY

2 pieces bread, cubed
1 c. chopped celery
1/2 c. chopped green pepper
1/2 c. chopped sweet onion
2 c. canned tomatoes with liquid
4 T. melted butter
1 t. salt
2 T. sugar
dash of pepper
1 c. Ritz cracker crumbs

Combine all ingredients, except butter and cracker crumbs, and pour into a
buttered casserole dish. Bake at 400 degrees for 15 minutes. Remove from
oven and sprinkle with mixture of butter and cracker crumbs; return to oven
for 15 more minutes.
Baking time and temperature can be adjusted to accommodate cooking along
with other foods.

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Dee, OK (10:43:17 pm) : Chicken-Rice Casserole

* Exported from MasterCook *
Chicken-Rice Casserole

Recipe By : Betty Crocker Cookbook - Page 307
Serving Size : 1 Preparation Time :0:00
Categories : Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Cup Butter
1/3 Cup All-Purpose Flour
1 1/2 tsp Salt
1/8 tsp Pepper
1 Cup Chicken Broth
1 1/2 Cups Skim Milk
1 1/2 Cups Cooked Rice
---White or Wild
2 Cups Cooked Chicken Breast Halves
4 Ounces Mushrooms
1/3 Cup Chopped Green Bell Pepper

Heat oven to 350ƒ. Melt metter in large saucepan over low heat. Blend in
flour, salt and pepper. Cook over low heat, stirring until mixture is smooth
and bubbly. Remove from heat. Stir in broth and milk. Heat to boiling,
stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients.
Pour into ungreased baking dish (10x6x1.5"), or 1 1/2-quart casserole. Bake
uncovered 40 to 45 minutes. Sprinkle with snipped parsley.
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Vicki,La (11:43:35 pm) : Rice Dressing Casserole
1 pound ground beef
1 can cream of mushroom soup
1 can french onoin soup
garlic to your taste
1/4 chopped bell pepper
1 cup rice
Mix everything together and put in casserole dish cover and bake untill rice
is cooked about 1 hour at 325-350 degrees. You can also add pepper or hot
sauce to your own liking. Do not add salt because the soup has enough for
the dish

this is great to get ready the night before and cook right before you need
it
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(00:17:22 am) : Newsgroups: rec.food.veg.cooking
From: octagon@nbnet.nb.ca ("Gerald Viel")
Message-ID:
Date: Thu, 19 Dec 1996 22:39:27 GMT

Cabbage Roll Casserole
(All the good wholesome taste without the fuss!)

1 large onion
3 large garlic cloves, crushed or 1tbsp minced garlic
1/2 head small cabbage, about seven cups sliced thinly (yes, sliced; there
are actually no rolls in here. Either red or green are suitable.)
4 large carrots
2 large green peppers, seeded
4 jalepeno peppers, seeded and finely chopped (optional - probably not kid
friendly)
1 1/2 cups of uncooked rice (I use brown and it works out fine)
2 (28 oz) cans diced tomatoes, including juice
1/4 cup each of brown sugar and white vinegar
1 1/2 tsp each dried leaf thyme and salt
1 tsp Dijon mustard
4 to 6 unpeeled tomatoes, chopped (optional)

Preheat oven to 350 F. Chop onions and place along with the garlic in
bottom of a large casserole dish that will hold at least 16 cups. Or use
two casserole dishes. Slice cabbage with a food processor or shred with a
sharp knife. It should measure about 7 cups. Thinly slice carrots.
Coarsely chop green peppers. Finely chop jalepeno peppers, if using.
Place in a large bowl with rice. In another bowl, stir tomatoes and their
juice with sugar, vinagar, thyme salt and Dijon until mixed. Stir into
cabbage mixture, using a folding motion, until evenly blended. Turn into
casserole on top of onions. Do not stir. Cover with a lid and bake in
preheated oven for 1 1/2 hours. Then stir well every half hour, until
cabbage is soft and rice is done as you like. Then, stir in fresh
tomatoes. Serve immediately or package in 2 or 4 cup portions and freeze.

To Reheat: 2 cups takes 6 to 8 minutes on high in microwave to reheat.
Stir every 2 minutes.

This recipie might work well with the kids. If you use red cabbage they
just may be attracted to all the colors and the weirdness. It does take a
long time to cook, but it's a good recipie for one of those weekends when
you're trapped in the house by bad weather. This is a nice one to have in
the freezer when you need a hearty meal quick.

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