Casseroles and Soups:
This weeks heart smart recipe is a request from a reader for a minestrone recipe. So here goes---
Minnestrone
1/2 C oil
1 C chopped onion
2 green onions (plus their tops) chopped
1 clove garlic, minced
1/4 C chopped parsley
1 C shredded cabbage
3/4 C diced celery
1 C slivered green beans
2 carrots, diced fine
1 tsp basil
1 bay leaf
1/2 tsp paprika
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp marjoram
1/2 tsp savory
1 qt. lo salt tomatoe juice
1 C diced zucchini
1 C diced potato
1 C peas
1 C cooked beans (navy or pinto)
1 C lo salt tomatoes
1/2 C dry vermicelli (spaghetti, noodles, rotini or macaroni)
Saute first nine ingredients lightly in oil in a large kettle. Add rest of ingredients, except pasta. Cook 2 hours. Add pasta during last 15 minutes of cooking. Add additional liquid as needed.
Greenbeans Almondine
In a skillet melt a couple tablespoons of butter or magarine
Add 1/3 Cup of sliced almonds (these can be found in the baking section of any supermarket)
Cook almonds until they are a golden brown
Open 2 cans of green beans--drain
Add to skillet with melted butter and toasted almonds
Heat well
Serve
This time of year, I get hungry for FRESH things. Asparagus is in the stores now, and the prices are better this year, than they have been in the past, so I have been buying some. Just thinking about it, makes my mouth water. Mmmmmmm Those of you who don't know the joys of fresh asparagus, give it a try. You might like it.
It is really easy to fix-This is the way my mother taught me.
To avoid the woody, fibrous parts of the asparagus, snap the asparagus (like green beans) into about 1 1/2 inch pieces, starting at the tip. When you near the bottom of the stalk, if the asparagus doesn't snap easily, it will probably be woody and fibrous, so throw that end away.
Steam DO NOT boil asparagus. The microwave works really well for cooking asparagus.
Put snapped asparagus in a shallow microwaveable dish. Put just a little water in the bottom of the dish, cover tightly with plastic wrap, then poke small holes in the plastic ( it will balloon if you don't). Cook on high heat for 4-6 minutes (depending on your own microwave. You may have to experiment a little.) Asparagus should be just a tiny bit crunchy. Enjoy!
Salads help to relieve my craving for FRESH food. The grocery stores now carry a lovely mix of different kinds of lettuces and other greens. Buy as many different kinds as your budget will allow.
Tear all lettuces and greens into bite sized pieces. Then start rummaging through your refrigerator to see what you can throw into it.
Got leftover roast beef from Sunday dinner? Slice it thin and cut into strips and throw it into the salad. Or turkey or chicken or whatever!
Tomatoes from the produce section taste like cardboard, don't they? Buy a can of diced tomatoes. Drain the tomatoes and put them into your salad. Much more flavorful than the cardboard kind.
Have a handful of button mushrooms that are starting to go past their prime? Toss those in too.
Crumbled bacon, shredded cheese, boiled eggs,diced celery, radishes, frozen peas, grated carrot, shredded cabbage. Or how about some heads of broccoli or some cauliflower? You are only limited by your imagination and what is in your fridge.
And the variety of salad dressing available now, is just mind boggling. So eat and enjoy!
Anyone who is on blood thinners or who has a history of gout, beware! Some of the foods I have listed can cause you problems. Ask your doctor what kinds of foods you need to avoid.
Scalloped Potatoes and Ham
Slice potatoes as uniformly as possible by hand or run through your food processor. I leave the peels on.
Layer in pan, sprinkle with a little flour and dot with a little margarine or butter
Put in some diced ham
Add another layer of potatoes and repeat until your pan is full, ending with a layer of potatoes.
Pour milk into pan until potatoes are covered or nearly covered. Bake 375 degrees F. until potatoes are tender (usually 45 min to an hour) and ENJOY!!
Greenbean Casserole is always a favorite for the main vegetable.
Really easy to make.
Depending on how many people you are having to dinner-------
Open and drain canned greenbeans.
For every 3 cans of beans you use
add 1 can cream of mushroom soup
Use canned--french fried onion rings
Mix some into the greenbean/mushroom soup mixture
Then liberally sprinkle over the top of the casserole
White Chicken Chili
4 cups cooked & diced Chicken breast
1 can diced chilies (4-oz) -- adjust to taste
1 jar great northern beans (48 oz)
1 large white onion -- diced
3 cans chicken broth (14 1/2 oz. ea.)
1 teaspoon garlic powder
2 teaspoons ground cumin
1 teaspoon crushed oregano leaves (to 2 tsp.)
1 teaspoon cayenne pepper
* onion & garlic powder can be sauted in margerine if you choose.
Put all ingredients in crock pot. Cook on low 3-6 hours.
1 C. sour cream
1 C Monterey Jack cheese
Just before serving add sour cream & cheese Serves 6 - 8
College Tuna Casserole
2 cans Chef Boyardee Macaroni and Cheese
1 can Tuna (packed in water of course)
1 plastic bag frozen peas
Monterey Jack Cheese slices.
Open cans. Empty Mac and Cheese in casserole dish. Squeeze completely cut lid on the tuna and run under water allowing to fill and resqueezing. Pour in tuna. Put in 1-2 handfulls of frozen peas. Stir. Place cheese on top. Heat in Microwave oven or Bake at 325 degrees F until heated through, cheese melted and bubbles in middle.
Now all you need is apple cobbler for dessert. Or, applesauce with ginger cookies sprinkled on top. Warm with a dab of ice cream or Dream Whip of Whipped Cream.
Homemade Vegetable Soup
You start with neck bones (either pork or beef) or chicken. But neck bones are really hard to find now a days, so I use either riblets, or country style ribs, preferably with bones in. (Meat with bones adds extra flavor to the soup.)
Toss them in a large pot.
Add 1 large chopped onion
several stalks of chopped celery
fresh sliced carrots (or canned if you prefer. But I use as many FRESH ingredients as possible.)
fresh potatos cut into bite sized chunks
1/4 to 1/2 head of cabbage shredded (depending on the size of the pot you use)
1 can of diced tomatoes (or fresh when available)
and as many cans of mixed vegetable as it takes to fill the pot.
And the secret ingredient 1/4 to 1/2C sugar (depending on the size of the pot)
Let it simmer on the stove all day if you are going to be home or in a crock pot or slow cooker if you will be away from home. Salt as needed, but I usually find there is enough salt in the canned veggies.
Serve this with a loaf of fresh bread, warm from the oven. Doesn't get much better than that. Keeps well for several days in the refrigerator. Actually improves in flavor as the flavor of the ingredients combines. MMMMMMMMMM
Chicken, Broccoli, & Rice Casserole
This dish contains something from all four major food groups, so it makes a
one-dish meal. Turkey works well here, also.
1 onion, chopped
2 ribs celery, chopped
2 Tbs. butter
2 cups cooked rice
16 oz frozen chopped broccoli
4 c cooked diced chicken or turkey
1 large jar Cheese Whiz
Saute onion and celery in butter until tender (you can do this in microwave).
Melt cheese in the microwave. Defrost broccoli. Blend all ingredients together
and put into a greased casserole dish. Bake for 30 minutes at 375 degrees.Yield:
4 - 6 servings.
This delicious main dish uses convenience foods to make it quick and easy.
1 package refrigerated crescent rolls (8 roll pkg.)
1 pound lean ground beef
1 medium onion, chopped
12 ounces beef or mushroom gravy
10 ounces frozen peas, thawed
1/2 cup shredded cheddar cheese
1 large tomato, sliced into 6 slices
Preheat oven to 350 degrees. Unroll dough and separate into triangles. Arrange
to cover the bottom of ungreased 9-inch pie pan. Press together to form lower
crust. Bake 10 minutes. Meanwhile, in large skillet, brown beef and onion; drain
excess fat. Stir in gravy and peas; cook until heated through. Pour mixture into
crust. Sprinkle with cheese. Bake 10 to 15 minutes or until crust is brown and
cheese is melted. Arrange tomato slices over pie; bake 2 minutes more. Yield: 6
servings.
Cabbage Roll Casserole
Ingredients
2 pounds ground beef
1 cup chopped onion
1 (29 ounce) can tomato sauce
3 1/2 pounds chopped cabbage
1 cup uncooked white rice
1 teaspoon salt
2 (14 ounce) cans beef broth
Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a large skillet, brown beef in oil over medium high heat until redness is
gone. Drain off fat.
3 In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and
salt. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish.
Pour broth over meat mixture and bake in the preheated oven, covered, for 1
hour. Stir, replace cover and bake for another 30 minutes.
Creamy Potato Casserole
Ingredients
1/2 (2 pound) package frozen hash brown potatoes
2 tablespoons and 2 teaspoons chopped green onions
1 cup shredded Cheddar cheese, divided
1/2 (10.75 ounce) can condensed cream of potato soup
2 tablespoons butter
1 cup sour cream
salt and pepper to taste
Directions
1 Preheat the oven to 350 degrees F (175 degrees C).
2 In a small pot, heat the soup, butter or margarine and sour cream over low
heat.
3 Combine potatoes, green onion and 1 cup cheese into a large mixing bowl. Mix
in the heated soup mixture. Season with salt and pepper. Pour into a 9x13 inch
dish. Sprinkle one cup of cheese over the top of the casserole.
4 Bake 30 to 45 minutes. Serve warm.
Makes 4 servings
Pork Chop Casserole
Ingredients
2 (1 ounce) packages dry onion soup mix
3 cups water
2 cups instant rice
1 (4.5 ounce) can mushrooms, drained
salt and pepper to taste
6 (3/4 inch) thick pork chops
Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 In a medium size bowl, mix dry onion soup mix and water until dissolved. Pour
mixture into a 10x15 baking dish. Add rice and mushrooms and mix to distribute
well. Salt and pepper to taste. Add pork chops in a single layer on mixture.
Push pork chops down into mixture and make sure they are covered with it.
3 Cover baking dish tightly with aluminum foil and bake in the preheated oven
for 1 hour. Makes 6 servings
Curried Chicken
Ingredients
1/3 cup butter, melted
1/3 cup honey
1/4 cup Dijon-style prepared mustard
4 teaspoons curry powder
1 pinch ground cayenne pepper
4 skinless, boneless chicken breasts
Directions
1 In a medium bowl combine the melted butter/margarine, honey, mustard, curry
powder and cayenne powder. Mix well. Place chicken breasts in a 9x13 inch baking
dish and pour honey/mustard mixture over chicken. Cover and place in
refrigerator. Marinate for at least 4 hours or overnight.
2 Preheat oven to 375 degrees F (190 degrees C).
3 Remove dish from refrigerator and bake, covered, in the preheated oven for 10
minutes. Remove cover and bake about 10 minutes more, or until done and juices
run clear (baking time will depend a little on how thick your chicken breasts
are).
Turkey Pot Pie
Add 2 C. turkey to meat juice in bottom of crock pot (When slicing the turkey
you get bits that fall off and scraps when slicing it etc. I use those bits for
a dish like this.)
1/4 C finely chopped onion
1/4 C finely chopped celery
2 cans mixed vegetables
salt and pepper to taste
When hot, thicken with corn starch or flour and water.
(For cooking novices-use 2 TBS of corn starch in small bowl or other container.
Mix with small amount of liquid. (Water is fine.) Add a small amount of hot
liquid from the Crockpot to cornstarch mixture. Then gradually add corn starch
mixture to crock pot. Stirring well. Or use plain flour and water mixed
together. Then use like the cornstarch mixture. Cook until desire consistency is
reached.)
Mix together
2 C prepared biscuit mix
1 1/2 C milk to form a batter
Pour into the bottom of a baking dish
Pour hot turkey and vegetable mixture into the same pan
And using
2 C biscuit mix
1 C milk
Mix together and drop by spoonfuls on top of the hot turkey vegetable mixture.
The biscuit mixture on top and bottom form the crust.
Bake in 400 degree oven for 10 to 12 minutes or until topping is done.
Chicken and Dumpling Casserole
1/2 C. Onion, chopped
1/2 C. Celery, chopped
2 Garlic cloves, minced
1/4 C. Butter
1/2 C. Flour
2 tsp. Sugar
1 tsp. Salt
1 tsp. Dried basil
1/2 tsp. Pepper
4 C. Chicken broth
1 pkg Green peas (10oz), frozen
4 C. Chicken, cooked, cubed
-----DUMPLINGS-----
2 C. Buttermilk biscuit mix
2 tsp. Dried basil
2/3 C. Milk
In a large saucepan, saute onion, celery and garlic in
butter until tender. Add flour, sugar, salt, basil,
pepper and broth; bring to a boil. Cook and stir for
one minute; reduce heat. Add peas and cook for 5
minutes, stirring constantly. Stir in cubed chicken.
Pour into a greased 13-in. x 9-in. x 2-in. baking
dish. For dumplings, combine biscuit mix and basil in
a bowl. Stir in milk with a fork until moistened. Drop
by tablespoonfuls onto casserole (12 dumplings). Bake,
uncovered, at 350 for 30 minutes. Cover and bake 10
minutes more or until dumplings are done.
Chicken and Broccoli Casserole
1 Chicken -- cooked & cubed
2 Pkg. Frozen Broccoli -- cooked
2 Boxes Chicken Rice-A-Roni
2 Cans Cream Of Chicken Soup
1 C. Chicken Broth
1/2 Tsp. Curry Powder
Cheddar Cheese -- Shredded
Prepare Rice-a-Roni by package instructions, using 2 1/2 cups water.
Layer in casserole dish as follows: Rice-a-Roni, broccoli and chicken.
Mix soup, broth and curry powder. Pour over casserole and top with
cheese. Bake at 350' for 45 minutes.
Cherokee Casserole
1 pound ground beef
1 T. oil
1/2 cup onions, chopped
1 1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. garlic powder
1/8 tsp. thyme
1/8 tsp. oregano
1 small bay leaf
1 can (20 oz.) crushed tomatoes
1 can (10 oz.) condensed cream of mushroom soup
1 cup rice, pre-cooked
Cheddar cheese, grated
Brown the ground beef in the oil over high heat. Add chopped onions
& reduce heat to medium; cook until tender. Stir in salt, pepper,&nbsP;
garlic powder, thyme, oregano, bay leaf, crushed tomatoes, mushroom
soup, and rice. Bring all to a boil; reduce heat and simmer 5
minutes, stirring occasionally. Discard bay leaf. Spoon into a 1 &
1/2 qt. casserole dish. Sprinkle cheese over top of the casserole.&nbsP;
Broil just until cheese melts.
Cheesy Broccoli and Carrot Casserole
10 oz Package frozen broccoli,
1 pkg. Or 3 cups fresh, chopped
1/4 C. Chopped onion
1 can Cream of Chicken soup
1/2 C. Sour cream&nbsP;
1 C. Cheddar Cheese
1 C. Shredded carrots
1 TBS All-purpose flour
1/4 tsp. Salt
1/8 tsp. Pepper
2 tbs. Butter, melted
3/4 C. Herb seasoned stuffing mix
In a saucepan cook chopped broccoli and chopped onion in a small
amount of boiling water for 5 minutes. Drain and set aside. In a 1
1/2 quart casserole combine soup and sour cream. Stir in shredded
carrots, flour, salt, and pepper. Fold in drained broccoli-onion
mixture and cheese. Combine stuffing mix and butter, sprinkle over
vegetables. Bake at 350ø for 25-30 minutes or until heated.
Serves 6.
Sweet and Sour Beef Stew
1 1/2 lbs. beef stew meat, cut in 1 inch cubes.
2 tbs. cooking oil
1 c. chopped carrots
1 c. sliced onion
1-8oz. can tomato sauce (1 cup)
1/4 c. brown sugar
1/4 c. vinegar
1 tbs. Worcestershire sauce
4 tsp. cornstarch
Hot cooked noodles
Brown meat in hot oil. Add next 6 ingredients, 1/2 c. water and salt to taste.
Cover and cook over low heat till meat is tender. (about 2 hrs.) Combine
cornstarch and 1/4 c. cold water. Add to beef mixture. Cook and stir till
thickened and bubbly. Serve over noodles.
Italian Vegetable Soup
Ingredients:
2 cups sliced celery
1 large can tomato sauce
1/2 tsp. garlic powder
2 green peppers, diced
2 tablespoons sugar
1 large zucchini, peeled and sliced thinly
1 cup chopped onions
1/2 tsp. crushed oregano
2 to 3 pounds mild Italian sausage
2 cans or 1 quart crushed tomatoes
1 tsp. Italian seasoning
small pasta (optional)
Directions:
Break up the sausage and brown in a fry pan. Add the celery and cook for 10&nbsP;
minutes. Drain off the grease.
Put all the ingredients into a large pot and cook for 1 1/2 to 2 hours. This
could also be placed in the crock pot to simmer on low heat during the day while
you are at work to be served for dinner.
Ham, Broccoli, and Cheese Bake
1 LB of elbow macaroni boiled and drained.
1/2 LB of ham cubed
1/2 LB American cheese cubed
1 can cream of mushroom soup
1/4 cup milk
4 oz package of frozen broccoli-thawed
Combine mushroom soup, cheese, and milk in microwave safe bowl
Microwave on high about 3 minutes or until most of cheese is melted, then stir
to combine
Pour over cooked macaroni
Add ham and broccoli
Stir until pasta and broccoli and ham are coated with the cheese mixture
Pour into a lightly oiled casserole dish
Bake in oven until slightly brown on top, or just warm in microwave.
Sure beats that mac and cheese from a box!
Here is a recipe for those remaining cold winter days. We get several pots of
this cooking and it may bring spring on faster. LOL
A special thanks to Fire Chief for this recipe!
Joe's Ass Kickin' Blue Ribbon Chili
WARNING: After handling harbanero chili peppers, do NOT touch any other part(s)
of the body until washing hands.
Do NOT touch the eyes and do NOT pee before washing hands.
2-1/2 quart or larger Crock Pot
2 lbs extra lean ground beef (7%) or ground chuck
2 large onions, chopped/cubed/diced
2 garlic cloves, chopped/cubed/diced
1 12-oz can tomato paste
1 30-oz can kidney beans
1 30-oz can diced tomatoes
2 tsps. oregano (powder or crushed)
2 tsps. cumin (ground or seeds)
2 dried habanero chilies, crushed
3 tsps. chili powder
5 tsps. chili powder
Water to level of solid ingredients (8-12 oz)
In a small bowl, cover habanero chilies with warm water. Let stand 30 minutes.
Drain, reserving liquid. Grind the chilies in a spice grinder or with a mortar
and pestle, adding reserved water if necessary. Set aside
Blend/knead 3 tsps chili powder into ground beef or chuck&nbsP;
In a skillet, brown and crumble meat
Spoon browned meat into a 2-1/2 quart or larger Crock Pot
Add ALL remaining ingredients to the Crock Pot.
Add ground habanero chilies and any remaining water.
Stir and blend well.
Cook on LOW at least 8 hours.
Serves 8 starving firemen.
Hints:
2 lbs dry kidney beans may be soaked and cooked according to directions and
substituted for canned beans.
2 lbs fresh, diced tomatoes may be substituted for canned tomatoes.
Fill the tomato paste can and tumble the liquid back and forth between it and
another empty can. Use that liquid
to top off the Crock Pot.
This recipe is from a reader. Her name is Heather. She confesses this
recipe is not low fat but very easy.
Vegetable Casserole
1 16 oz package California blend frozen vegetables
1 can cream of mushroom soup
1 cup shredded cheddar cheese
1/3 cup sour cream
1/4 t pepper
1 can French fried onions
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper and 1/2 can
onions.
Stir and put into a 1 qt casserole. Bake, covered, for 30 minutes at 350.
Top with remaining cheese and onions and bake 5 more minutes (sometimes I broil
instead to get the onions brown).
I haven't yet tried this, but I intend to. Sounds yummy!
Homemade Vegetable Soup
In a large pot-
Use meat with lots of bones. My own favorite is pork neck bones or riblets. Or
an inexpensive beef roast with bones cut into pieces, or even hamburger or
stewing beef. Use what ever you have. If using chicken, cook the chicken first,
then remove from the bones. I am not certain why, but the more bones, the better
the flavor of the soup.
To that pot, add a large onion coarsely chopped
3 cans of mixed vegetables or a 1 lb. package of frozen mixed vegetables.
Dice 3-4 potatoes (I leave the skin on)
Add nearly any vegetable your family likes.
Coarsely chop 1/4 to 1/2 head of cabbage
Slice several carrots (again, I dont bother to peel them)
Add about a tsp. of garlic powder
1 can of tomatoes (or if you are lucky enough to have fresh ones, they work
great too)
Fill the kettle with water
And here is the secret ingredient-Add 1/4 cup of sugar.
Simmer on the stove until vegetables are all tender.
Serve with a loaf of crusty bread.
Italian Vegetable Soup
2 cups sliced celery
1 large can tomato sauce
1/2 tsp. garlic powder
2 green peppers, diced
2 tablespoons sugar&nbsP;
1 large zucchini, peeled and sliced thinly
1 cup chopped onions
1/2 tsp.crushed oregano
2 to 3 pounds mild Italian sausage
2 cans or 1 quart crushed tomatoes
1 tsp. Italian seasoning
small pasta (optional)
Directions:
Break up the sausage and brown in a fry pan. Add the celery and cook for 10
minutes. Drain off the grease.
Put all the ingredients into a large pot and cook for 1 1/2 to 2 hours. This
could also be placed in the Crockpot to simmer on low heat during the day while
you are at work to be served for dinner.
(Next summer, when all your neighbors are begging you to take some Zucchini off
their hands, you can slice some and throw it in the deep freeze and have it for
recipes next winter!)
And this recipe is also from a reader, Luyenne.
Backstage Chicken
4 Chicken Breasts
1 Bunch of Broccoli
2 Cups Shredded Cheddar Cheese
2 Cans Cream of Mushroom Soup
1 Cup Dry Vermouth
1/2 Cup Chicken Broth
1/2 Cup fine bread crumbs
2 Tbls. Melted Butter
Place broccoli in a large shallow baking dish. Top with chicken, sprinkle
with cheese. Mix soup, wine, and chicken broth and pour over cheese.
Top with bread crumbs and melted butter and a little cheese.
Bake at 350 until bubbly and chicken is done.
Easy and very good.
Tuna and Noodles
Boil a one whole package of pasta (noodles, macaroni, rotini, or even spaghetti.
They all will work. Just use what you have.
When pasta is tender, drain and return to pan.
Add 1 can of cream of mushroom (or celery or chicken or whatever you have on
hand)
Add a can of tuna (undrained)
Add as many frozen peas as you like (no need to cook them) I usually add 1/2 to
1 bag
I have even been known to throw in a little shredded cheddar cheese.
If you want to get a bit fancier or the family isn't ready to come to the table
right this second, crumble a few potato chips on top and place in the oven until
bubbly. You may want to add a little milk for moisture, to keep if from drying
out.
Turkey or Chicken Pot Pie
Serves 4
1 can (12 ounces) low-sodium chicken broth
1 package (16 ounces) frozen mixed vegetables (corn, carrots, and peas)
1 teaspoon herbes de Provence (I usually use Mrs. Dash, or seasoned salt)
Salt and pepper
1/2 cup milk
3 tablespoons cornstarch
1 pound roasted turkey breast or chicken (cubed) (can be purchased in a deli so
you dont even have to cook the chicken or turkey)
3 tablespoons minced fresh parsley (or 1 1/2 tbs. dried)
1 can of buttermilk biscuits
Put chicken broth in a sauce pan, add mixed vegetables-heat until veggies are
tender
Add herbs, salt and pepper, milk, cornstarch, and cubed meat. Heat until liquid
starts to thicken.
Pour into a casserole dish.
Top with uncooked biscuits.
Bake in 375 degree oven until biscuits are done. (about 30 minutes)
Hamburger Stroganoff
1 pound lean ground beef, such as ground round
1 onion, sliced
1 garlic clove
1 beef stock cube
1 tablespoon tomato paste
2 tablespoons all-purpose flour
Salt and freshly ground black pepper
1/2 cup sour cream
In a large nonstick skillet, saute the 1 pound hamburger and sliced onion over
medium heat (if your hamburger is very lean, you may need to add a tablespoon of
cooking oil). Meanwhile, mince the 1 garlic clove. When the meat is lightly
browned, add the garlic and cook, stirring, 1 minute.
In a small saucepan, bring 1 cup water to a boil over high heat. Add the 1 stock
cube and stir to dissolve it in the water.
Blend the tomato paste into the meat and sprinkle the 2 tablespoons flour over
the top. Stir to combine. Stir in the stock until fully combined. Cook 3 to 4
minutes, until the mixture thickens slightly, then taste and season with salt
and pepper.
Remove the pan from the heat and stir in the 1/2 cup sour cream. Return the pan
to the heat and heat the stroganoff through over medium-low heat. Keep warm.
Serve over noodles. (Takes about 20 minutes to prepare.)
Classic Tuna Noodle Casserole
2 cups medium egg noodles
1 6oz can Solid White Albacore in oil, drained and flaked
1 cup fresh or thawed frozen peas
3/4 cup finely chopped onion
1 10 1/2 oz can cream of mushroom soup
1 10 1/2 oz can of cream of celery soup
1/3 cup milk
½ teaspoon black pepper, or more to taste
¼ pound saltine crackers (1 sleeve), crushed
1 cup fresh parmesan cheese
Preheat the oven to 375 degrees. Cook the egg noodles according to the package
directions. Drain the noodles and place in a large bowl. Add the tuna, peas and
onion and toss to combine.
In a medium bowl, whisk together the mushroom and celery soups, milk and pepper.
Pour over the noodle mixture, carefully mixing all of the liquid throughout the
noodles. Spread the mixture evenly into a lightly buttered shallow 2-quart
casserole. Sprinkle the crumbled saltines and Parmesan cheese over the top.
Bake until the casserole is piping hot throughout and the top is golden, about
45 minutes. Let cool slightly before serving.
Tater Tot Casserole
Brown 1 lb. of ground meat. (I usually use turkey. Some prefer hamburger.)
Chop one large onion
Brown meat and onion in skillet.
When meat is done, drain any fat.
Add one can of cream soup (mushroom, celery, chicken, even cheddar cheese soup)
Add 1lb package of mixed vegetables.
Turn heat down and steam veggies until tender. (about 5 min should do it)
Place in a casserole dish or cake pan
Cover with Tater Tots (or frozen hash brown, or other frozen potato product)
Place in 350 to 375 degree oven until potatoes brown (usually about 45 minutes)
Eat and enjoy.
Chili
Nothing fancy or exotic. Just
basic chili.
In a pan brown one large chopped onion and 1 LB of ground meat. (again-I use
turkey when I have it, but beef works well too)
In a large kettle: Add 2-3 cans of red beans or kidney bean (Depends on the size
of your family. But leftovers are better the second day)
1 green pepper chopped
Garlic powder to taste (I usually use about a tablespoon)
Chili powder to taste (some brand substitute heat for flavor so be careful)
2-3 cans of tomatoes (that I have used my hand blender on) or tomato sauce
Serve piping hot with shredded cheese and lots of crackers, and a big glass of
cold milk.
Cottage Pie
Brown 1 LB of ground meat (beef or turkey or lamb or whatever you prefer)
1 large chopped onion
Drain any grease from pan
Mix with one can of tomato soup
Put into a casserole dish
Drain one can of green beans
Add beans to the casserole dish
Top with either left over mashed potatoes, or like I usually do, make up some
instant.
Put in the 350 degree oven until potatoes start to brown and casserole is
bubbly.
Serve.
Better Living
