Recipe: Bring-a-Dish Recipes (20)

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11-04-99 Bring-a-Dish Recipes

desserts,.MA (10:56:50) : Stuffed French Toast

VERY SIMPLE.....

Combine walnuts with cream cheese - I never measure this...

Spread between triangles of bread and dip in egg and milk mixyure.

Cook in fry pan.

Warm apricot preserves on stove and pour over cooked toast. Garnish with fresh strawberries.

We had this at a bed and breakfast and it is WONDERFUL....

Gina,.Fla (08:45:09) : The BEST Buttermilk Biscuits
makes 12 biscuits

2 c. all-purpose flour
1 T. baking powder
3/4 t. salt
1/2 t. baking soda
5 T. chilled solid veg. shortening
1 c. buttermilk

Oven at 425.
In a large bowl, sift together all the dry ingredients. Using a pastry blender or 2 knives, cut the shortening into the flour mixture until coarse crumbs appear.

Add the buttermilk, tossing with a fork until a dough forms.

Turn dough out onto a floured surface, gathering into a disk. Knead litely a few times until smooth. Pat it down to 3/4 inch thick. Use a biscuit cutter or a glass dipped in flour, cut out biscuits. Place them 2 inches apart on ungreased cookie sheet. Gather dough trimmings and begin process again til you have 12 biscuits. Bake 12-15 mts. Serve hot with butter and jam or preserves.

KellyWA (08:42:16) : QUICK BUTTERMILK BISCUITS

1/2 cup butter or margarine
2 cups self-rising flour
3/4 cup buttermilk
Butter or margarine, melted

Cut 1/2 cup butter into flour with a pastry blender until mixture resembles coarse meal. Add
buttermilk, stirring until dry ingredients are moistened. Turn dough out onto a lightly floured surface,
and knead lightly 3 or 4 times.
Roll dough to 3/4-inch thickness; cut with a 2-inch biscuit cutter. Place on a lightly greased baking
sheet. Bake at 425 degrees for 12 to 15 minutes. Brush with melted butter.
Yield: 1 dozen.
______________

BUTTERMILK BISCUITS

1 1/2 cups sifted flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup Crisco
1/2 cup buttermilk

Combine dry ingredients; cut in Crisco until mixture resembles coarse meal. Add buttermilk; stir until
dough holds together. Transfer dough to lightly floured surface. Knead lightly, 8 to l0 folds. Roll
dough to 1/2-inch thickness. Cut with floured cutter. Bake at 425 degrees for 12 to 15 minutes.

djxfourKY (08:08:43) : Sweet potato casserole

2 lbs Sweetpotatoes or Yams
1 8oz can crushed pineapple (reserve juice)
1/4 to 1/2 cup brown sugar to taste
2 to 3 tsp ground cinnamon
Minature marshmallows

Peel and cube sweet potatoes or Yams. Put in pan and cover with water and simmer until tender. Drain potatoes and mash slightly. Add reserved pineapple juice and continue mashing potatoes to your liking; stir in the drained pineapple. Add brown sugar and cinnamon and put mixture into casserole dish. Bake at 350 degrees until mixture is heated through. Cover mixture with marshmallows and bake until marshmallows are browned to your liking.

KellyWA (06:47:17) : Eggplant Parmigiana
Categories: Italian, Vegetables, Casseroles
Yield: 6 servings

1 lg Eggplant
1 ts Salt
1/2 ts Black pepper
3 md Eggs, lightly beaten
1 1/2 c Fine dry bread crumbs
Butter
1 1/2 c Tomato sauce, heated
1/2 lb Mozzarella cheese, sliced
1 ts Crumbled dry basil
1/4 c Parmesan cheese, grated
Olive oil

Wash eggplant and cut crosswise into 1/4 inch thick rounds. Do not peel.
Season with salt and pepper. Dip into bread crumbs, dip into egg, then
again into bread crumbs. (More or less crumbs and egg may be needed
depending on size of eggplant.) Refrigerate for 30 minutes. Heat about 1/8
inch of oil in skillet. Fry eggplant slices until tender and golden on
both sides. Add more oil as necessary. Drain on absorbent paper.

Line a buttered shallow baking dish with some of the tomato sauce.
Arrange a layer of eggplant slices over the sauce. Cover with a layer of
Mozzarella slices, more sauce and a sprinkling of basil and Parmesan.
Repeat in layers until dish is full.

Bake in a preheated moderate (350 degree) oven for 25 to 30 minutes.

KellyWA (06:45:53) : 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.

KellyWA (06:44:20) : BROCCOLI CASSEROLE

1 onion chopped
1/2 stick butter
1 package frozen chopped broccoli, cooked
1/2 cup water
8 oz. cheddar cheese
1/2 cup milk
1 cup minute rice
1 can cream of celery soup

Saute onion in butter. Add boccoli, rice, soup, water,
milk and cheese.
Stir to combine. Bake in greased casserole for 30- 40
mintes ate 350

KellyWA (06:43:38) : Cheesy Ham And Broccoli Casserole
Recipe By : Bisquick
Serving Size : 4

1 1/2 Cups Fully Cooked Smoked Ham -- cut up
3/4 Cup Shredded Cheddar Cheese
1 Package (10 Oz.) Frozen Chopped Broccoli -- thawed
and
drained
1 Can Condensed Cream Of Mushroom Soup
1 1/2 Cups Bisquick Baking Mix
1/2 Cup Milk
3 Tablespoons Butter Or Margarine -- melted
1 Egg

Heat oven to 350. Mix ham, cheese, broccoli, and soup in 1 1/2 quart casserole. Stir in remaining ingredients until dough forms; drop by spoonfuls evenly over broccoli mixture. Bake uncovered 40 to 45 min. or until top is golden brown.

KellyWA (06:42:31) : HAM AND POTATOES AU GRATIN
Serving Size : 4

1/3 cup Butter Or Regular Margarine
3 teaspoons Unbleached Flour
1 1/2 cup Milk -- Heated
1 cup Cheddar -- Sharp, Shredded
1 cup Ham -- Cooked, Diced
1 Tablespoon Onion Flakes
2 cups Potatoes -- Cooked, Sliced
1 Tablespoon Parsley -- Minced

1. Preheat the oven to 400 Degrees F. Butter a 2-qt casserole and set aside.
2. Melt the 3 tb of butter in a 2-quart saucepan, on moderate heat, and add the flour; cooking for 2 minutes, stirring constantly.
3. Add the milk and cook until thickened, stirring constantly.
4. Add the cheddar cheese and stir until melted. Remove from the heat and stir in the ham and onion flakes.
5. Stir in 1 cup of potato slices. Pour into the prepared casserole.
6. Arrange the remaining potato slices on the top of the ham mixture.
7. Melt the remaining butter and brush on the potato slices. Sprinkle with the minced parsley and bake for 20 minutes or until heated through.

KellyWA (06:42:12) : CORN AND ONION CASSEROLE**
Recipe By : American Country Inn and Bed & Breakfast Cookbook.
Serving Size : 9

1 Tablespoon margarine
1 large onion -- sliced
1 cup sour cream
1/4 teaspoon salt
1/2 tablespoon parsley -- finely chopped
1/2 cup Cheddar cheese -- shredded
1 1/2 cups corn muffin mix (Jiffy) -- 8 1/2 oz. box
1 egg -- well-beaten
1/3 cup milk
16 ounces creamed corn -- canned
2 drops hot sauce
1 cup Cheddar cheese -- shredded

Melt the margarine in a skillet and saute the onions until tender. In a bowl combine the sour cream, salt, parsley and 1/2 cup cheese. Combine and add to the onion mixture and set aside. Combine the muffin mix, egg, milk, corn and hot sauce and mix well. Spread in a greased 9 x 9 inch pan. Cover with the sour cream
mixture. Top with the remaining cheese. Bake in a 425 degree oven for 25 to 30 minutes

KellyWA (06:41:45) : Chicken Artichoke Casserole

4 Whole Chicken Breasts -- cooked & cubed
1 Can (Or 2) Artichoke Hearts (Not Marinated) --
quartered
1 Can Cream Of Mushroom Soup
1 Can Cream Of Chicken Soup
1 Cup Mayonnaise
1 Cup Shredded Cheddar Cheese
1/4 Teaspoon Curry Powder
1/4 Teaspoon Pepper
Topping:
1 Cup Cornflake Crumbs
1/4 Cup Butter
3 Slices Bacon -- cooked & crumbled

Put chicken in 9x13 baking dish. Place artichokes on top. Combine soups, mayo, cheese, curry powder and pepper; spread on top. Combine topping ingredients; sprinkle over top. Bake at 350 degrees for 30-35 minutes.

KellyWA (06:40:23) : Chicken/Pasta Pasta Hot Dish

1/2 lb Spiral noodles
1/4 c Butter/margarine
3 tbsp All purpose flour
1 1/2 tsp Salt
3 c Milk
3 c Shredded cheddar cheese
2 c Diced cooked chicken/turkey
3 tbsp Crushed cornflakes

Cook pasta according to package directions; drain.

In a large saucepan melt butter. Stir in flour and salt. Blend in milk. Cook, stirring constantly, until thickened and bubbly. Add cheese; stir until melted.

Combine pasta, cheese sauce and chicken. Mix well.

Pour into 3 quart casserole. Top with cornflake crumbs. Bake at 350 degrees until hot, about 30 minutes.

KellyWA (06:36:06) : The Pumpkin is the Casserole
Preparation time: 20 minutes
Baking time: 1 hour
Serves: 6

1 (5-6 pound) pumpkin
Salt and pepper to taste
1 medium onion, minced
1 green pepper, minced
1 clove garlic, minced
1/4 cup margarine
1 pound ground beef
1/2 teaspoon ground thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tomatoes, peeled and quartered
1 cup beef broth or bouillon
2 tablespoons dry white wine
1 1/2 cup cooked rice
1/2 cup grated cheddar cheese

Preheat oven to 350 degrees F. Remove lid of pumpkin and retain. Scoop out seeds and stringy portion. Score inside several times and rub interior with salt and pepper. Place pumpkin upside down in a large shallow pan with 1/4-inch water. Place lid of pumpkin in pan beside pumpkin. Bake for 1 hour, or until tender. Drain.

In a large skillet, saut onion, green pepper, and garlic in margarine. Add ground beef and seasonings and simmer until meat is lightly browned. Cook with tomatoes, broth, and wine
until liquid is reduced considerably.

Stir in cooked rice and mix thoroughly. Stuff pumpkin with this
mixture. Top with grated cheese and return to the oven until
cheese is melted. Replace pumpkin lid until serving time. Serve
from the pumpkin. The pumpkin pulp may be scooped out and
served also.

Dawn-NYS (05:25:18) : 4-Bean Salad

1 package Good Seasons Italian mix
1/2 cup vinegar
1/2 cup peanut (or any) oil
1 can garbonzo beans, drained
1 can green beans (cut), drained
1 can kidney beans, drained and rinsed well
1 can yello beans, drained

Add dressing mix to the vinegar. Combine ingredients and let sit 2-3 hours before serving. Easy and good!

Dawn.ny (04:25:30) : PORK-AND-SUCCOTASH STEW

1 tb Vegetable oil
2 lb Pork butt; cut into 2" cubes
1 sm Onion; finely diced
5 c Chicken stock
-OR low-sodium chicken broth
3/4 c Dried Lima beans
1 ts Caraway seeds
1/2 ts Salt; or to taste
1 c Corn kernels
3 md Red peppers; seeded & diced
1/2 c Plain yogurt
1/2 ts Salt; or to taste
Freshly ground pepper
- to taste

PREHEAT OVEN TO 325F. In a Dutch oven or heavy 3-quart pot, heat the oil
over high heat on top of the stove, add the pork in batches and brown very
well. Do not crowd or the meat will not brown. Remove and reserve the meat
on a plate as it is browned. Discard the fat in the pot. Lower flame, add
the onion and cook, stirring, for 5 minutes to dissolve the browned bits
that have stuck to the bottom of the pot. Return the meat to the pot, add
the stock, beans and caraway. Cover and place in oven for 1 1/2 hours or
until pork is tender and the beans are cooked. Transfer pot to the top of
the stove. Add salt, corn and peppers. Cook, uncovered, over high heat for
5 minutes to thicken the liquid in the pot. Stir constantly. Remove from
heat and stir in the yogurt. Add the salt and freshly ground pepper to
taste.

Dawn,.NY (12:13:33) : Title: Jack Daniels Grill Glaze
Posted by: Desperate In Dallas on Friday August 7th 1998 02:00:51 PM

I don't know if this is the same but try this one.

Jack Daniels Grill Glaze

1 head of garlic
1 tablespoon olive oil
2/3 cup water
1 cup pineapple juice
1/4 cup teriyaki sauce
1 tablespoon soy sauce
1 1/3 cups dark brown sugar
3 tablespoons lemon juice
3 tablespoons minced white onion
1 tablespoon Jack Daniels Whiskey
1 tablespoon crushed pineapple
1/4 teaspoon cayenne pepper

1. Cut about 1/2-inch off of top of garlic. Cut the roots so that the garlic will sit flat. Remove the
papery skin from the garlic, but leave enough so that the cloves stay together. Put garlic into a small
casserole dish or baking pan, drizzle olive oil over it, and cover witha lid or foil. Bake in a preheated
325 oven for 1 hour. Remove garlic and let it cool until you can handle it.

2. Combine water, pineapple juice, teriyaki sauce, soy sauce, and brown sugar in a medium
saucepan over medium/high heat. Stir occasionally until mixture boils then reduce heat until mixture is
just simmering.

3. Squeeze the sides of the head of garlic until the pasty roasted garlic is squeezed out. Measure 2
teaspoons into the saucepan and whisk to combine. Add remaining ingredients to the pan and stir.

4. Let mixture simmer for 40-50 minutes or until sauce has reduced by about 1/2 and is thick and
syrupy. Make sure it doesn't boil over.

Dawn-NY (10:37:32) : TOMATO-Y MACARONI & CHEESE
Yield: 8 servings

1 lb Large elbow macaroni
24 oz Tomato sauce
1 Salt to taste
1 1/2 c Chicken broth
12 oz Sharp cheddar cheese, grated
1 Pepper to taste

Preheat oven to 350 degrees. Cook the noodles according to package directions. In large bowl, mix the noodles, tomato sauce and cheese together well. Pour into large round casserole dish. Pour 1 cup chicken broth over the mixture. Let stand for 15-20 minutes. Pour remaining broth over the mixture and bake for 45-60 minutes or until bubbly in the center. Let stand for 10 minutes before serving.

Dawn-NY (10:37:24) : DRIED TOMATO CROSTINI
Yield: 24 servings

12 Sun-dried tomato halves; dry-packed
1/4 c Boiling water
2 tb Red wine vinegar
1 md Tomato; peeled, seeded, chopped
1/4 c Red onion; finely chopped
4 Pitted ripe olives; minced
1 tb Olive oil
1 1/2 ts Parsley; snipped
1 cl Garlic; minced
1/2 ts Capers; drained, chopped
Cracked black pepper
8 oz Loaf baguette-style French bread
Parmesan or Mozzarella;shredded
Fresh thyme sprigs; optional

Combine dried tomatoes, water and vinegar. Let stand for 15 to 20 minutes to soften tomatoes. Drain. Discard liquid. Cut dried tomatoes into thin strips; return to bowl. Stir in ripe tomato, onion, olives, oil, parsley, garlic and capers. Season with pepper. Bias-slice bread into 24 pieces, about 1/2" thick. Place bread slices on a baking sheet. Bake in a 350-degree oven for 3 to 5 minutes or till light brown. Turn bread over; bake for 3 to 5 minutes more or till light brown. Spoon tomato mixture onto toasted bread and serve immediately. Or, if desired, sprinkle added Paremsan cheese or mozzarella over tomato mixture; return to oven for 3 to 5 minutes more or till cheese is melted. Garnish with fresh thyme sprigs, if desired. Serve immediately.

Dawn-NY (10:37:10) : RED BEANS AND RICE WITH SMOKED SAUSAGE
Yield: 4 servings

1 lb Dried red beans
1 Garlic clove chopped
1 1/2 lb Smoked sausage, cut into 1/2-inch chunks
1 t Dried thyme
Into chunks
1 t Ground pepper
8 oz Smoked ham shanks
1/2 t Sage
1 Large onion chopped
1 pn Cayenne pepper
Salt
Freshly cooked rice

Place beans in Dutch oven and cover generously with water. Let soak 30 minutes. Add remaining ingredients to beans except salt and rice. Bring to boil over medium high heat. Reduce heat to medium low, cover and simmer until beans are tender, adding more water if necessary (about 2 1/2 hours). Add salt to taste. Discard ham bones. Remove about 3 tablespoons of beans from mixture and mash to paste; return to Dutch oven and stir. Simmer 15 more minutes. Serve over hot rice.