Creamy Crunchy Mac & Cheese
Kathy Hertzler
Lancaster, PA
Makes 6 servings
Prep. Time: 20 minutes
Baking Time: 10-12 minutes
1 lb. uncooked macaroni
2 cups 2% milk
half stick (4 Tbsp.) butter
3 Tbsp. flour
5 cups shredded cheddar cheese, divided
½ tsp. seasoned salt
½ tsp. ground black pepper
1 tsp. dry mustard
1 tsp. garlic powder, or 2 cloves garlic, minced
1 tsp. onion powder, or ¼ cup onions, chopped
¾ cup crushed cornflakes
1. Cook macaroni until al dente, according to package directions, about 7 minutes. Drain well.
2. While pasta is cooking, warm milk until steamy but not boiling.
3. In another medium-sized saucepan, melt butter. Add flour, and whisk until smooth.
4. Add warm milk to butter/flour mixture. Whisk until smooth.
5. Cook, stirring constantly, on low heat for 2 minutes.
6. Add 4 cups shredded cheddar. Stir well, and then remove from heat. Set aside.
7. Stir salt, pepper, mustard, minced garlic or garlic powder, and chopped onions or onion powder into creamy sauce.
8. Place cooked macaroni in large mixing bowl.
9. Stir in cheese sauce.
10. Transfer mixture to greased 9 × 13 baking dish.
11. Sprinkle with cornflakes, and then remaining shredded cheddar.
12. Bake at 400° 10-12 minutes, or until hot and bubbly.
Tip:
Don’t boil the sauce after the cheese has been added. It’s best to add the cheese to the sauce, stir, and remove from heat. Boiled cheese sauces usually curdle a bit or separate and don’t look appetizing.
Sherry L. Lapp
Lancaster, PA
Karissa Newswanger
Denver, PA
Karen Burkholder
Narvon, PA
Jen Hoover
Akron, PA
Makes 4-5 servings
Prep. Time: 20 minutes
Baking Time: 25 minutes
½ lb. (2 cups) uncooked small shell macaroni
¼ cup water
3 Tbsp. butter
3 Tbsp. flour
3 cups milk, 2% or whole
12 oz. extra-sharp cheddar cheese, grated
1 tsp. salt
2 tsp. Dijon mustard
1. Cook macaroni according to package directions until al dente. Drain.
2. Transfer to greased 3-quart baking dish.
3. Stir ¼ cup water into cooked macaroni.
4. Melt butter in medium-sized saucepan. Sprinkle in flour and stir constantly over medium heat, about 2 minutes.
5. Increase heat a bit. Add milk ½ cup at a time.
6. When milk is fully mixed in, reduce heat and stir continually until mixture bubbles and begins to thicken.
7. Add cheese 1 cup at a time, stirring continually.
8. Add salt and mustard. Mix well.
9. Transfer to casserole dish. Blend with macaroni.
10. Bake at 375° for 25 minutes, or until bubbly and heated through.
Variations:
1. Top filled casserole dish with buttered bread crumbs before baking. To prepare crumbs, melt 1½ Tbsp. butter. Stir in 1 cup dried bread crumbs.
Karissa Newswanger
Denver, PA
2. Instead of extra-sharp cheddar cheese use 2 cups grated Velveeta and 2 cups grated sharp cheese.
3. Stir in ½ tsp. pepper to Step 8.
Karen Burkholder
Narvon, PA
4. Instead of 3 cups milk, substitute with 1½ cups milk and 8 oz. sour cream.
5. Add ¼ cup grated Parmesan cheese to Step 7.
Jen Hoover
Akron, PA
Baked Macaroni
Ann Good
Perry, NY
Makes 12 servings
Prep. Time: 5 minutes
Baking Time: 3 hours
¾ stick (6 Tbsp.) butter, melted
3 cups uncooked macaroni
2 quarts milk
4 cups shredded cheese of your choice
2 tsp. salt
½ tsp. pepper
1. In large bowl, mix together butter, macaroni, milk, cheese, salt, and pepper.
2. Pour into greased 9 × 13 casserole dish.
3. Cover. Bake at 225° for 2¾ hours.
4. Remove cover. Bake 15 minutes longer to brown dish.
This was the first recipe I got as a newlywed from my mother-in-law. My husband loves when I make it. It has been a long-time favorite Sunday dinner side dish for his family.
Sheila Ann Plock
Boalsburg, PA
Makes 10-12 servings
Prep. Time: 15 minutes
Chilling Time: 8 hours or overnight
Cooking Time: 11 minutes
¼ cup soy sauce
3 Tbsp. sesame oil, divided
2 Tbsp. red wine vinegar
2 Tbsp. olive oil
1½ Tbsp. sugar
1 Tbsp. prepared chili sauce with garlic
12-oz. box linguine noodles
4 green onions
1 red bell pepper, cut into thin match-stick strips
1. One day before serving noodles, combine 2 Tbsp. soy sauce, sesame oil, vinegar, olive oil, sugar, and chili sauce in food processor or blender. Blend until well combined.
2. Cover. Chill in fridge for 8 hours or overnight to allow flavors to blend.
3. Cook noodles according to package directions. Rinse, drain, and cool.
4. In large bowl, toss cooked noodles with 1 Tbsp. sesame oil.
5. Stir in green onions and pepper strips.
6. Toss with enough dressing to coat.
7. Serve chilled or at room temperature.
Spinach Cheese Manicotti
Kimberly Richard
Mars, PA
Makes 6 servings
Prep. Time: 35 minutes
Baking Time: 45-60 minutes
15-oz. container ricotta cheese
10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
½ cup minced onion
1 egg
2 tsp. parsley
2 tsp. basil
½ tsp. black pepper
½ tsp. garlic powder
1½ cups shredded mozzarella, divided
½ cup grated Parmesan, divided
26-oz. jar spaghetti sauce
1½ cups water
1 cup diced fresh tomatoes
8-oz. pkg. uncooked manicotti shells
1. In large bowl combine ricotta, spinach, onion, and egg.
2. Stir in parsley, basil, black pepper, and garlic.
3. Mix in 1 cup mozzarella and ¼ cup Parmesan cheese.
4. In separate bowl, mix together sauce, water, and tomatoes.
5. Grease 9 × 13 baking pan. Spread 1 cup spaghetti sauce in bottom of pan.
6. Stuff uncooked manicotti with ricotta mixture. Arrange in single layer in baking pan.
7. Cover stuffed manicotti with remaining sauce.
8. Sprinkle with remaining cheeses.
9. Cover. Bake 45-60 minutes, or until noodles are soft.
Judi Manos
West Islip, NY
Makes 8 servings
Prep. Time: 20 minutes
Baking Time: 20 minutes
4 cups uncooked ziti pasta
26-oz. jar marinara sauce
14½-oz. can diced tomatoes, undrained
2 3-oz. pkgs. cream cheese, cubed
¾ cup sour cream
8 oz. shredded mozzarella cheese, divided
⅓ cup grated Parmesan cheese
1. Cook pasta as directed on package, but omit salt. Drain cooked pasta well.
2. While pasta drains, add marinara sauce, tomatoes, and cream cheese to cooking pot.
3. Cook on medium heat 5 minutes, or until cream cheese is melted and mixture is well blended. Stir frequently.
4. Return pasta to pan. Mix well.
5. Layer half the pasta mixture in greased 9 × 13 baking dish.
6. Cover with layer of sour cream.
7. Top with 1 cup mozzarella.
8. Spoon over remaining pasta mixture.
9. Top with remaining mozzarella.
10. Sprinkle with Parmesan cheese.
11. Bake 20 minutes, or until bubbly and heated through.
Tips:
1. You can use penne pasta instead of ziti.
2. You can make this dish ahead of the day you want to serve it. Prepare through Step 10. Cover and refrigerate before baking. If you put the casserole in the oven cold, increase baking time to 30-35 minutes, or until heated through.
Baked Ziti with Vegetables
Sandra Haverstraw
Hummelstown, PA
Makes 12 servings
Prep. Time: 15-20 minutes
Baking Time: 30 minutes
Standing Time: 10 minutes
12-oz. pkg. ziti, uncooked
10-oz. pkg. frozen broccoli
10-oz. pkg. frozen cauliflower
15-oz. container ricotta cheese
¾ tsp. dried oregano
1 cup part-skim shredded mozzarella
2 tsp. red pepper sauce, more or less to taste
26-oz. jar spaghetti sauce, divided
¾ cup grated Parmesan cheese
1. Cook ziti in boiling water for 6 minutes.
2. Add broccoli and cauliflower to ziti and boiling water. Cook for 2 additional minutes. Drain.
3. Blend ricotta, oregano, mozzarella, and red pepper sauce in bowl.
4. Toss ziti and veggies with 1 cup spaghetti sauce.
5. Spoon half of ziti-veggie-sauce mix into bottom of well-greased 9 × 13 baking dish.
6. Spoon ⅔ of cheese mixture over ziti.
7. Cover with remaining ziti.
8. Spoon remaining spaghetti sauce over ziti.
9. Cover with foil. Bake at 450° for 25 minutes.
10. Uncover. Sprinkle with Parmesan cheese.
11. Bake 5 minutes longer.
12. Allow to stand 10 minutes before cutting and serving to allow cheeses to firm up.
Sheila Plock
Boalsburg, PA
Makes 12 servings
Prep. Time: 30-45 minutes
Baking Time: 30-40 minutes
1 lb. uncooked linguine, divided
3 Tbsp. oil
2 lbs. lean ground beef
½ lb. fresh mushrooms, sliced thin, or 2 4-oz. cans, undrained
2 medium onions, chopped
¼ cup chopped parsley
2 8-oz. cans tomato sauce
6-oz. can tomato paste
1 tsp. oregano
1 tsp. garlic powder
dash of salt
¼ tsp. pepper
8-oz. pkg. cream cheese, softened
2 cups cottage cheese
½ cup sour cream
½ cup chives
2 Tbsp. butter
½ cup dried bread crumbs
1. Prepare linguini according to package directions. Drain well.
2. Heat oil in large skillet. Add meat and cook until browned, stirring frequently to break up clumps.
3. Stir in mushrooms (and juice if canned), onions, parsley, tomato sauce, tomato paste, oregano, and garlic powder.
4. Season to taste with salt and pepper.
5. Simmer, uncovered, 15 minutes.
6. Combine cream cheese, cottage cheese, sour cream, and chives in mixing bowl. Blend well.
7. Pour half of linguine into 3½-4-quart buttered casserole.
8. Cover with all of cheese mixture.
9. Spoon in rest of linguine.
10. Top with meat mixture.
11. Melt butter in small saucepan.
12. Stir in bread crumbs.
13. Sprinkle over top of casserole.
14. Bake at 350° for 30-40 minutes, or until browned and bubbly.
So many times we end up with little bits of noodles, veggies, etc. I put them in a container and freeze them. When the container is full, I make a veggie soup by adding browned hamburger and broth. Great way to use leftovers!
Jane Geigley, Lancaster, PA
Sally Holzem
Schofield, WI
Makes 8 servings
Prep. Time: 30 minutes
Baking Time: 25-30 minutes
1 lb. ground beef
8-oz. pkg. uncooked wide noodles
1 cup chopped onion
1½ cups chopped celery
¼ stick (2 Tbsp.) butter
10¾-oz. can corn, undrained
10¾-oz. can tomato soup
4-oz. can mushrooms, undrained
½ cup milk
1½ tsp. salt
½ tsp. pepper
¼ tsp. garlic powder
½ lb. American, or cheddar, cheese, shredded
1. Brown beef in large skillet. Stir frequently to break up clumps. When pink no longer remains, remove from heat and drain off drippings.
2. Prepare noodles according to package directions. Drain well.
3. Add beef to drained noodles.
4. In same skillet as you cooked beef, sauté onion and celery in butter. Add to beef-noodle mixture.
5. Stir corn, soup, mushrooms, milk, salt, pepper, and garlic powder into beef-noodle mixture.
6. Turn into greased 3-quart casserole.
7. Sprinkle with cheese.
8. Bake uncovered at 400° for 25-30 minutes, or until bubbly and heated through.
Pizza Noodle Casserole
Arianne Hochstetler
Goshen, IN
Makes 15 servings
Prep. Time: 30 minutes
Baking Time: 45 minutes
12-oz. pkg. kluski noodles
1 lb. ground beef
1 small onion, chopped
26-oz. jar spaghetti sauce
1½ cups pizza sauce
4-oz. can sliced mushrooms, drained
½ cup chopped green bell pepper, optional
⅓ cup chopped green, or black, olives, optional
8 oz. shredded cheddar cheese
8 oz. shredded mozzarella cheese
¼ lb. sliced pepperoni
1. Cook noodles according to package directions. Drain.
2. Brown ground beef and onion in large saucepan. Stir frequently to break up clumps. Drain off drippings.
3. Add spaghetti and pizza sauces to meat.
4. Cover. Simmer over low heat for 10 minutes.
5. Stir mushrooms, and chopped peppers and olives into meat sauce if you wish.
6. Grease 9 × 13 baking pan. Layer in half of noodles.
7. Follow with half of meat sauce.
8. Top with half of cheeses.
9. Scatter half of pepperoni over top.
10. Repeat layers.
11. Bake in 9 × 13 baking pan at 350° for 45 minutes.
Tips:
1. You can use 1 pound of spaghetti instead of the kluski noodles.
2. You can make this casserole through Step 10 the day before serving. Cover and refrigerate. Bake chilled casserole up to 1¼ hours, or until bubbly and heated through.
If plastic wrap doesn’t want to cling to a container, wipe along the sides of the container with a damp cloth and try again.
Suzanne Yoder, Gap, PA
Italian-Style Stuffed Seashells
Makes 12 servings
Prep. Time: 30 minutes
Baking Time: 35 minutes
20 uncooked jumbo macaroni shells
1 medium onion, chopped
½ lb. ground beef
2 tsp. garlic powder
1½ cups cottage cheese
8 oz. sharp cheddar cheese, shredded
1 tsp. salt
½ cup mayonnaise
2 cups spaghetti sauce, divided
2 tsp. oregano
1. Cook shells according to package directions. Drain well.
2. Meanwhile, brown onion and ground beef in skillet, stirring until crumbly. Drain off drippings. Allow to cool.
3. Combine garlic powder, cottage cheese, shredded cheese, salt, and mayonnaise in bowl, mixing well.
4. Stir in beef mixture.
5. Pour 1 cup spaghetti sauce over bottom of greased 9 × 13 baking dish.
6. Spoon ground beef-cheese mixture into shells.
7. Place filled shells on top of sauce in baking dish.
8. Pour remaining spaghetti sauce over stuffed shells.
9. Sprinkle with oregano.
10. Cover and bake at 350° for 25 minutes.
11. Uncover. Bake 10 minutes longer.
Ravioli Casserole
Kathy Bless
Fayetteville, PA
Makes 6-9 servings
Prep. Time: 15 minutes
Baking Time: 45-60 minutes
Standing Time: 10 minutes
1 lb. ground chuck, or sirloin
28-oz. jar spaghetti sauce
half a 25-oz. pkg. frozen cheese ravioli, divided
2 cups (16-oz.) small-curd cottage cheese, divided
2 cups shredded mozzarella cheese, divided
1. Cook ground chuck in large skillet, stirring often to break up clumps, until no pink remains. Drain off drippings.
2. While meat is cooking, cook cheese ravioli according to package directions. (Use half the pkg. and save the rest for another time.) Drain well.
3. Stir spaghetti sauce into meat.
4. Grease a 10 × 10 baking pan. Spread in 1 cup spaghetti-meat sauce
5. Layer in half the ravioli.
6. Top with half the remaining meat sauce.
7. Spread with 1 cup cottage cheese.
8. Top with 1 cup mozzarella cheese.
9. Repeat layering.
10. Bake at 350° for 45-60 minutes, or until bubbly.
11. Let stand 10 minutes before serving.
Tip:
You can make this recipe ahead of serving through Step 9. Then cover and refrigerate. Take out 30 minutes before baking to warm up a bit. Then bake and serve.
Joy Reiff
Mount Joy, PA
Makes 25-30 servings
Prep. Time: 45-50 minutes
Baking Time: 1½-2 hours
5 lbs. uncooked ziti, or rigatoni
6 lbs. ground beef
5 lbs. ricotta cheese, or cottage cheese
2½ cups grated Parmesan cheese
1 cup chopped parsley
5 eggs, beaten
1 Tbsp. salt
1 tsp. pepper
6 quarts spaghetti sauce, divided
2½ lbs. mozzarella cheese, shredded
1. Prepare ziti according to package directions. (Do in several batches if you don’t have large enough stockpot to do all at once.) Drain and set aside.
2. Brown ground beef in large stockpot. Stir frequently to break up clumps. Cook until pink no longer remains. Drain off drippings.
3. Stir in ricotta cheese, Parmesan cheese, parsley, eggs, and seasonings.
4. Add 5 quarts spaghetti sauce. Stir until well mixed.
5. Add ziti. Toss gently to coat well.
6. Pour mixture into 6 3-quart baking pans or roasters. Or spoon into 18-quart electric roaster.
7. Pour remaining spaghetti sauce over ziti mixture. Sprinkle with cheese.
8. Bake at 350° for 1-1½ hours, if using smaller roasters or baking pans, until bubbly and hot through. If using large electric roaster, bake up to 2 hours, or until hot through.
Tips:
Stir occasionally, to prevent a thick layer of cheese from forming on top and making it hard to scoop out.
Ziti Bake—Household Size!
Joy Reiff
Mount Joy, PA
Makes 6-8 servings
Prep Time: 30 minutes
Baking Time: 45 minutes
1 lb. ziti, or rigatoni
1¼ lbs. ground beef
1 lb. ricotta cheese, or cottage cheese
½ cup grated Parmesan cheese
3 Tbsp. chopped fresh parsley
1 egg, beaten
½ tsp. salt
¼-½ tsp. pepper, according to your taste preference
6 cups spaghetti sauce
½ lb. mozzarella sauce, shredded
1. Follow instructions above through Step 5.
2. Spoon into greased 9 × 13 baking pan.
3. Pour remaining spaghetti sauce over ziti mixture. Sprinkle with cheese.
4. Bake at 350° for 45-60 minutes, or until bubbly and heated through.
I like to brown hamburger when I buy it, usually adding onions because we like them mixed in. Then I freeze it in 2-cup (1-lb.) packs.
Carolyn Snader, Ephrata, PA
Gloria Julien
Gladstone, MI
Makes 15 servings
Prep. Time: 50 minutes
Baking Time: 45 minutes
2 lbs. hamburger
1 large onion, chopped
2 cloves garlic, diced
8 cups spaghetti sauce
1 lb. uncooked rigatoni noodles, divided
½ lb. provolone cheese, grated
1½ cups sour cream
½ lb. mozzarella cheese, grated
Italian seasoning
grated Parmesan cheese
1. Brown hamburger with onion and garlic in large stockpot. Stir frequently to break up clumps of meat, cooking until no pink remains.
2. Drain off drippings.
3. Stir in spaghetti sauce. Simmer slowly for 30 minutes.
4. Meanwhile, cook noodles until slightly under-done. Drain.
5. Grease deep 9 × 13 baking dish or lasagna pan. Layer in half the noodles.
6. Top with provolone cheese.
7. Spoon sour cream over provolone, spreading as well as possible.
8. Top with half of meat sauce.
9. Add another layer of noodles, using all that remain.
10. Top with mozzarella cheese.
11. Spoon over remainder of sauce.
12. Sprinkle generously with Italian seasoning and Parmesan cheese.
13. Bake at 350° for 45 minutes, or until bubbly and heated through.
Tips:
You can prepare this dish through Step 12 the night before you want to serve it. Bake it just before serving. If you’re going to serve this at a church potluck, bake it at a low heat (300°) during church, and it will be ready to eat at noon.
Hamburger, Corn & Noodle Casserole
Anne Jones
Ballston Lake, NY
Makes 6 servings
Prep. Time: 20-25 minutes
Baking Time: 30 minutes
1 lb. ground beef
1 small to medium-sized onion, diced
1 pint fresh, or frozen, corn, or 1-lb. can corn nuggets, drained
½ lb. fresh mushroom, sliced thin, or 8-oz. can sliced mushrooms, drained
10¾-oz. cream of mushroom soup
12 oz. noodles, uncooked
16 oz. sour cream
½ cup bread crumbs
1. In large nonstick skillet, brown ground beef with chopped onion. Stir frequently, breaking up clumps of meat until no pink remains. Drain off drippings.
2. Stir in corn, mushrooms, and soup.
3. Meanwhile, cook noodles according to package directions. Drain well.
4. Stir noodles into ground-beef mixture.
5. Add sour cream and stir.
6. Place mixture in a well-greased 2-quart baking dish.
7. Top with bread crumbs.
8. Bake at 350° for 30 minutes, or until bubbly and heated through.
Creamy Beef and Pasta Casserole
Virginia Graybill
Hershey, PA
Makes 6 servings
Prep. Time: 25 minutes
Baking Time: 30 minutes
1 lb. hamburger
8-oz. pkg. noodles, or macaroni
8-oz. pkg. cream cheese, softened and cut in chunks
10¾-oz. can cream of mushroom soup
1 cup milk
½ cup ketchup
salt, optional
1. Cook hamburger in non-stick skillet until no longer pink, stirring frequently to break up clumps. Drain off any drippings.
2. Cook noodles or macaroni al dente as directed on package. Drain.
3. Mix pasta and hamburger in large mixing bowl.
4. In another mixing bowl, blend together cream cheese, soup, milk, ketchup, and salt if you wish.
5. Stir sauce into pasta and hamburger.
6. Pour into greased 9 × 13 baking pan.
7. Bake at 350° for 30 minutes, or until bubbly and heated through.
Variations:
1. I added 1 tsp. crushed garlic to Step 1.
2. When I made the dish again, I added ½ cup salsa to Step 4.
Jean Turner
Williams Lake, BC
Lasagna
Colleen Heatwole
Burton, MI
Makes 8-12 servings
Prep. Time: 45 minutes
Baking Time: 30 minutes at 375°; 2 hours at 200°
1 lb. ground beef
1 clove garlic, minced
1 scant Tbsp. basil
¾ tsp. salt
28- to 32-oz. can stewed tomatoes, or 28-oz. jar pasta sauce
6-oz. can tomato paste
½ tsp. oregano
10 oz. lasagna noodles, divided
3 cups cottage cheese
½ cup grated Parmesan cheese
1 lb. mozzarella cheese, grated
2 Tbsp. parsley flakes
2 eggs, beaten
½ tsp. pepper
1. Brown beef slowly in stockpot. Stir frequently to break up clumps. Pour off drippings.
2. Stir in garlic, basil, salt, tomatoes or pasta sauce, tomato paste, and oregano. Mix well.
3. Simmer, uncovered, 30 minutes.
4. Meanwhile, cook pasta al dente, according to package directions. Drain well.
5. In large bowl, combine cottage cheese, Parmesan cheese, mozzarella cheese, parsley flakes, eggs, and pepper.
6. Place half the noodles in greased 9 × 13 baking dish.
7. Cover with half the meat sauce.
8. Top with half the cheese mixture.
9. Repeat layers, ending with cheese mixture.
10. Bake at 375° for 30 minutes, or until bubbly and heated through.
Tips:
You can assemble this lasagna ahead of time through Step 9. Cover and refrigerate. When ready to bake, allow 15 minutes longer in oven, for bake at 200° for 2 hours if baking during church for a noon potluck. Cover during baking if baking 2 hours.
Variation:
Instead of ground beef, use ½ lb. bulk hot Italian sausage. Brown it as instructed for ground beef and drain off drippings.
Monica Leaman Kehr
Portland, MI
Karen Burkholder
Narvon, PA
Makes 9 servings
Prep. Time: 25-35 minutes
Baking Time: 60-65 minutes
Standing Time: 15 minutes
1 lb. ground beef
1 small onion, chopped
28-oz. can crushed tomatoes
1¾ cups water
6-oz. can tomato paste
1 pkg. Italian-style spaghetti sauce mix
1 egg, slightly beaten
2 cups cottage cheese
2 Tbsp. grated Parmesan cheese
6 uncooked lasagna noodles, divided
1 cup shredded mozzarella cheese
1. In a large saucepan, cook beef and onion over medium heat until meat is no longer pink, stirring frequently to break up clumps. Drain off any drippings.
2. Stir tomatoes, water, tomato paste, and spaghetti sauce mix into skillet.
3. Bring mixture to a boil. Reduce heat. Cover and simmer 15-20 minutes, stirring occasionally.
4. In a small bowl, combine egg, cottage cheese, and Parmesan cheese.
5. Spread 2 cups meat sauce in greased 9 × 13 baking dish.
6. Top with three uncooked noodles.
7. Layer on half of cottage cheese mixture.
8. Top with half remaining meat sauce.
9. Repeat layers.
10. Cover and bake at 350° for 50 minutes.
11. Uncover. Sprinkle with mozzarella cheese.
12. Bake uncovered 10-15 minutes longer, or until bubbly and cheese is melted.
13. Let stand 15 minutes before cutting.
Lazy Lasagna
Elaine Rineer
Lancaster, PA
Makes 10 servings
Prep. Time: 45 minutes
Baking Time: 30-45 minutes
1½ lbs. ground beef
1-lb. pkg. malfada noodles, divided
1-lb. container ricotta cheese, or cottage cheese
2 cups shredded mozzarella cheese, divided
32-oz. jar spaghetti sauce, divided
¼ lb. sliced pepperoni
1. Brown ground beef in skillet. Stir frequently to break up clumps. Cook until no pink remains. Drain off drippings.
2. Cook noodles according to package instructions. Drain well.
3. In large bowl, toss cooked noodles with all of cottage cheese and 1 cup mozzarella cheese.
4. In a greased 4-quart, or 9 × 13 baking pan, spoon in enough spaghetti sauce to just cover bottom.
5. Stir rest of spaghetti sauce into browned beef.
6. Add half of noodles to baking dish.
7. Top with half of beef-spaghetti sauce.
8. Place sliced pepperoni over sauce.
9. Repeat layers, using all of remaining noodles and beef-spaghetti sauce.
10. Sprinkle with remaining mozzarella cheese.
11. Bake at 375° for 30-45 minutes, or until bubbly and heated through.
Revamp your mom’s recipes to suit your family’s taste.
Lucy Stpierre, Peru, NY
Jeanne Heyerly
Shipshewana, IN
Makes 12-15 servings
Prep. Time: 20 minutes
Baking Time: 30-45 minutes
Standing Time: 10 minutes
1 lb. ground beef
half large onion, chopped
1 large clove garlic, minced
2½ cups salsa, divided
4-6 (6") wheat, or corn, tortillas, halved, divided
1½ cups cottage cheese
1 cup sour cream
8-oz. can chopped green chilies
½ cup fresh cilantro, chopped
2 tsp. cumin
⅛ tsp. salt
4-oz. can sliced ripe olives, drained, optional
1¼ cups (5 oz.) shredded Monterey Jack cheese
1. Brown ground beef in skillet, stirring frequently to break up clumps. Remove meat to platter. Reserve drippings.
2. Cook onion and garlic in drippings for 2 minutes.
3. Spread 1 cup salsa on bottom of greased 9 × 13 baking dish.
4. Layer half of tortillas over salsa.
5. In bowl, stir together cottage cheese, sour cream, green chilies, cilantro, cumin, salt, and black olives if you wish.
6. Spread half of cottage cheese mixture over tortillas.
7. Spread half of beef mixture over cheese mixture.
8. Repeat layers using rest of salsa, tortillas, cottage cheese mixture, and beef mixture.
9. Top with Monterey Jack cheese.
10. Bake at 350° for 30-45 minutes, until dish is bubbly and heated through. Cover loosely with foil if getting too brown or beginning to dry out.
11. Remove from oven and let stand 10 minutes before serving.
For potluck items that need to be kept warm, I fold a large terrycloth tablecloth in half. I put a hot pad in the middle of the tablecloth, and set my dish squarely on it. Then I wrap it tightly to hold the heat.
Jane Geigley, Lancaster, PA
Vegetarian Lasagna Roll-Ups
Judy Buller
Bluffton, OH
Makes 12 servings
Prep. Time: 30 minutes
Baking Time: 25-30 minutes
12 uncooked whole-grain lasagna noodles
2 eggs, slightly beaten
2½ cups ricotta cheese
2½ cups (10 oz.) shredded mozzarella cheese, divided
½ cup Parmesan cheese
1 pkg. frozen, chopped spinach, thawed and squeezed dry, or 4 cups chopped fresh spinach that has been microwaved on High 1-2 minutes and squeezed dry
¼ tsp. salt
¼ tsp. pepper
1-2 cups black beans, rinsed
23½-oz. jar spaghetti sauce, your favorite variety, divided
1. Cook lasagna noodles according to box directions. Drain and rinse well. Lay flat.
2. In a good-sized mixing bowl, mix together eggs, ricotta cheese, 1½ cups mozzarella cheese, Parmesan cheese, spinach, salt, and pepper.
3. Spread about ⅓ cup mixture on each noodle.
4. Sprinkle each noodle with black beans. Press down to make beans adhere.
5. Spread 1 cup spaghetti sauce in bottom of well-greased 9 × 13 baking pan.
6. Roll up noodles and place seam-side down in baking pan.
7. Top rolls with remaining sauce. Sprinkle with 1 cup mozzarella cheese.
8. Bake uncovered at 350° for 25-30 minutes, or until heated through.
Tip:
You can assemble this dish ahead of time through Step 7, and then freeze or refrigerate it until you’re ready to use it. Allow more time to bake if the dish is cold, probably 45-50 minutes total. But check while baking so as not to have it dry out or be over-baked.
Florentine Roll-Ups
Elaine Rineer
Lancaster, PA
Makes 12 servings
Prep. Time: 35-45 minutes
Baking Time: 45 minutes
16-oz. pkg. lasagna noodles
4 cups (2 lbs.) ricotta, or cottage cheese
2 cups (8 oz.) grated cheddar cheese
1 cup cleaned, well drained, and chopped fresh spinach
½ cup chopped green onion
1 egg, beaten
¼ tsp. black pepper
¼ tsp. salt
3 cups (26-oz. jar) spaghetti sauce, your favorite flavor, divided
Parmesan cheese
1. Cook pasta according to package directions. Drain. Lay flat on waxed paper to cool.
2. In large mixing bowl, stir together ricotta or cottage cheese, cheddar cheese, spinach, onion, egg, pepper, and salt.
3. Spread ⅓ cup mixture on each lasagna noodle. Roll up. Secure with toothpick if needed to keep from unrolling.
4. Spread ⅔ cup spaghetti sauce on bottom of well-greased 9 × 13 baking pan.
5. Place rolls seam-side down in pan.
6. Top with remaining sauce. Sprinkle with Parmesan cheese.
7. Cover. Bake at 350° for 45 minutes.
Deb Martin
Gap, PA
Makes 8-10 servings
Prep. Time: 2 hours (includes cooking and deboning chicken)
Baking Time: 70-75 minutes
8 oz. lasagna noodles, divided
1 lb. bag frozen broccoli, cauliflower, and carrots, divided
2 10¾-oz. cans cream of chicken soup
1 cup sour cream
¾ cup chicken broth
2 eggs
3 cups cooked, chopped chicken, divided
1 cup grated Parmesan cheese, divided
3 cups mozzarella cheese, shredded
1. Cook noodles according to package directions. Drain well.
2. Steam vegetables until lightly cooked. Drain well.
3. In large bowl, mix soup, sour cream, broth, and eggs.
4. Place small amount of sauce on bottom of greased 9 × 13 baking pan. Swirl to cover bottom.
5. Layer 3 lasagna noodles on top of sauce.
6. Add half of sauce.
7. Top with half of chicken.
8. Top with half of vegetables.
9. Sprinkle with half of Parmesan cheese.
10. Repeat layers, using all remaining amounts of ingredients.
11. Top with mozzarella cheese.
12. Bake, covered, at 350° for 1 hour.
13. Uncover. Bake another 10-15 minutes.
Pesto Lasagna Rolls
Joy Uhler
Richardson, TX
Makes 12 servings
Prep. Time: 25 minutes
Baking Time: 30-40 minutes
12 uncooked lasagna noodles
26-oz. jar pasta sauce, divided
2 cloves garlic, minced
24 oz. ricotta cheese
10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
3½-oz. jar prepared pesto
1 egg
½ cup grated Parmesan cheese
½ tsp. salt
¼ tsp. pepper
1 cup shredded mozzarella cheese
1. Cook noodles according to package directions. Drain.
2. Spread 2 cups pasta sauce in bottom of greased 9 × 13 baking pan.
3. Combine garlic, ricotta, spinach, pesto, egg, Parmesan, salt, and pepper in bowl.
4. Place cooked noodle on clean kitchen towel or clean cutting board. Spread ¼ cup ricotta mixture on noodle.
5. Roll noodle up. Place seam-side down in baking pan.
6. Repeat with remaining noodles. Place 4 in a row the length of the pan. Make 3 such rows.
7. Pour remaining pasta sauce over noodles.
8. Sprinkle with mozzarella.
9. Cover pan with foil. Bake 20 minutes at 350°.
10. Uncover. Bake until cheese is golden brown, about 10-15 minutes longer.
Tip:
Divide the ricotta mixture into 12 parts (with hand or knife) before using it on the noodles.
I recently served this for my granddaughter’s birthday; it was her pick for a main dish. She and everyone present loved the dish, eating 2 rolls a piece.
Joanne E. Martin
Stevens, PA
Makes 10-12 servings
Prep. Time: 30 minutes
Baking Time: 40-45 minutes
8 oz. uncooked lasagna noodles, divided
10¾-oz. can cream of mushroom soup
10¾-oz. can cream of chicken soup
½ cup grated Parmesan cheese
1 cup sour cream
3 cups diced, cooked chicken
2 cups grated mozzarella cheese, divided
1. Cook noodles according to package directions. Drain.
2. In mixing bowl, blend together soups, Parmesan cheese, and sour cream.
3. Stir in chicken.
4. Put ¼ of chicken mixture in greased 9 × 13 baking pan.
5. Top with half the cooked noodles.
6. Spoon in half the chicken mixture.
7. Sprinkle with half the mozzarella cheese.
8. Repeat layers, using all remaining ingredients.
9. Bake at 350° for 40-45 minutes, or until heated through.
Three-Cheese Chicken Bake
Dorothy VanDeest
Memphis, TN
Makes 8-10 servings
Prep. Time: 25 minutes
Baking Time: 45 minutes
½ lb. lasagna noodles, divided
12 oz. (1½ cups) creamed cottage cheese, divided
3 cups diced cooked chicken, divided
2 cups shredded cheddar cheese, divided
½ cup grated Parmesan cheese, divided
Mushroom Sauce:
½ cup chopped onion
½ cup chopped green bell pepper
3 Tbsp. butter
10¾-oz. can cream of chicken soup
⅓ cup milk
¼ lb. fresh mushrooms, sliced, or 4-oz. can mushroom pieces, drained
¼ cup chopped pimento
½ tsp. dried basil
1. Cook noodles until just tender in large amount of boiling water. Drain and rinse in cold water.
2. Prepare mushroom sauce by cooking onion and green pepper in butter in medium-sized saucepan.
3. Stir soup, milk, mushrooms, pimento, and basil into sautéed vegetables.
4. Grease 9 × 13 baking dish.
5. Place half of noodles over bottom of baking dish.
6. Cover with half the mushroom sauce.
7. Top with half the cottage cheese.
8. Top with half the chicken.
9. Top with half the cheddar and Parmesan cheeses.
10. Repeat layers, using all remaining ingredients.
11. Bake at 350° for 45 minutes.
Carolyn Spohn
Shawnee, KS
Makes 6-8 servings
Prep. Time: 30 minutes
Baking Time: 40 minutes
5 oz. spaghetti, broken
1 medium onion, chopped
medium-sized green bell pepper, chopped
10¾-oz. can cream of chicken soup
⅓ cup milk
1 cup fat-free plain yogurt
3-4 cups diced cooked chicken, or turkey
8-oz. can sliced ripe olives, drained
8-oz. can mushroom stems/pieces, drained
4-oz. jar chopped pimento, drained
Parmesan cheese, grated, optional
1 cup grated cheddar cheese
1. Cook spaghetti according to package directions. Drain well.
2. Sauté onion and green pepper in non-stick skillet until soft.
3. Mix soup, milk, and yogurt together in large mixing bowl until smooth.
4. Stir into soup mixture the onion and green pepper, spaghetti, meat, olives, mushrooms, and pimento. Fold together until well mixed.
5. Pour into greased 9 × 13 baking dish.
6. Bake at 350° for 30 minutes, or until bubbly.
7. If you wish, sprinkle with Parmesan cheese. Then sprinkle with shredded cheddar cheese. Bake 10 more minutes.
Tips:
1. You can extend the number of servings easily by using more pasta.
2. This is a great way to use leftover Thanksgiving turkey.
Chicken and Bows
Arianne Hochstetler
Goshen, IN
Makes 12 servings
Prep. Time: 15-20 minutes
Cooking Time: 10-20 minutes
16-oz. pkg. bowtie pasta
2 lbs. uncooked boneless, skinless chicken breasts, cut into strips
1 cup chopped red bell pepper
half stick (4 Tbsp.) butter
2 10¾-oz. cans cream of chicken soup
2 cups frozen peas
1½ cups milk
1 tsp. garlic powder
¼-½ tsp. salt
¼ tsp. pepper
⅔ cup grated Parmesan cheese
1. Cook pasta according to package directions. Drain.
2. In large saucepan, cook chicken and red pepper in butter for 5-6 minutes until juices run clear.
3. Stir in soup, peas, milk, garlic powder, salt, and pepper.
4. Bring to boil. Simmer, uncovered, 1-2 minutes.
5. Stir in Parmesan cheese.
6. Add pasta and toss to coat.
7. Serve immediately, or refrigerate or freeze.
8. To heat, thaw frozen casserole in refrigerator overnight. Place in microwave-safe dish. Cover, and microwave 8-10 minutes or until heated through, stirring once. Or warm thawed dish in oven – 350° for 1 hour, or until bubbly and heated through.
Esther Porter
Minneapolis, MN
Ruth E. Miller
Wooster, OH
Makes 12 servings
Prep. Time: 20-30 minutes
Chilling Time: 8 hours, or overnight
Baking Time: 60 minutes
10¾-oz. can cream of mushroom soup
10¾-oz. can cream of chicken soup
2½ cups milk
½ lb. Velveeta cheese, cubed
4 cups cooked chicken or turkey, diced
8 oz. uncooked macaroni
4-oz. can sliced mushrooms, sliced and drained, optional
1 stick (½ cup) melted butter, divided
1 cup finely diced celery
1 onion, chopped fine
1½ cups dry bread crumbs
1. Mix soups, milk, and cheese in large mixing bowl.
2. Add chicken, uncooked macaroni, and mushrooms if you wish.
3. Stir in half the melted butter.
4. Pour mixture into greased 9 × 13 baking dish.
5. Cover. Refrigerate 8 hours or overnight.
6. Toss bread crumbs with remaining melted butter. Sprinkle over casserole.
7. Bake, uncovered, at 350° for 60 minutes, or until bubbly and heated through.
Variation:
Instead of 2½ cups milk, use 1½ cups milk and 1 cup sour cream.
Ruth E. Miller
Wooster, OH
Baked Pasta with Chicken Sausage
Kim Rapp
Longmont, CO
Makes 8 servings
Prep. Time: 40 minutes
Baking Time: 20-30 minutes
1 lb. uncooked rigatoni
10-oz. pkg. fresh baby spinach
1 Tbsp. olive oil
1 medium red onion, chopped
4 cloves garlic, minced
¼ cup vodka, optional
28-oz. can whole tomatoes with juice, lightly crushed with hands
½ tsp. oregano
½ cup heavy cream
12-oz. smoked chicken sausage, halved lengthwise then cut into ¼"-thick slices
6 oz. fontina cheese: 4 oz. cubed; 2 oz. shredded
¼ cup grated Parmesan cheese
1. Cook rigatoni according to package directions for 4 minutes.
2. Stir in baby spinach. Continue cooking 3 minutes. Drain pasta and spinach well. Return to cooking pot and keep warm.
3. Heat oil in large skillet over medium heat. Add onion. Cook about 3 minutes.
4. Stir in garlic. Remove from heat.
5. Add vodka if you wish. Return to fairly high heat and cook until liquid is almost evaporated, about 1 minute.
6. Stir in tomatoes and oregano. Cook 10-15 minutes.
7. Add cream and warm, cooking gently about 5 minutes.
8. Add sausage and cubed fontina to pot. Toss to coat.
9. Season with several grinds of salt and pepper.
10. Divide evenly between 2 greased 1½-quart baking dishes, or spoon into 1 greased 9 × 13 baking dish.
11. Top with grated fontina and Parmesan cheeses.
12. Bake at 400° until browned, about 20-30 minutes.
Tip:
Add ¼ cup water or broth if mixture seems dry before baking.
Joy Sutter
Perkasie, PA
Makes 6-8 servings
Prep. Time: 20 minutes
Baking Time: 25 minutes
3 cups uncooked penne pasta
1½ lbs. ground turkey
½ cup chopped onion
½ cup chopped green bell pepper
2 15-oz. cans tomato sauce
1 Tbsp. sugar
1 tsp. salt
1 tsp. pepper
1 tsp. basil
1 tsp. oregano
12 oz. pepperoni, sliced
½ cup shredded cheddar cheese
½ cup shredded mozzarella cheese
1. Cook macaroni according to package directions. Drain. Set aside.
2. Meanwhile, brown turkey in large skillet, stirring frequently to break up clumps until no pink remains.
3. Add onion and green pepper to skillet. Simmer 10 minutes.
4. Add tomato sauce, sugar, salt, pepper, basil, oregano, and pepperoni.
5. Mix together with macaroni.
6. Pour into greased 9 × 13 baking pan.
7. Top with shredded cheeses.
8. Bake at 350° for 25 minutes, or until bubbly and heated through.
Italian Pork Spaghetti Pie
Char Hagner
Montague, MI
Makes 8 servings
Prep. Time: 30 minutes
Baking Time: 10-15 minutes
Standing Time: 5 minutes
8 oz. dried spaghetti
½ cup milk
1 egg
1 lb. ground Italian pork
½ cup chopped onions
½ cup chopped green bell pepper
1 clove garlic, minced
½-1 Tbsp. chili powder, depending upon how much heat you like
1 tsp. Italian seasoning
15-oz. can tomato sauce
1 cup shredded Monterey Jack with jalapeños cheese
1 cup shredded cheddar cheese
1. Cook spaghetti according to package directions. Drain well. Return to pan.
2. Combine milk and egg in small bowl. Stir into hot pasta.
3. Butter 3-quart baking dish. Spoon in prepared spaghetti.
4. In a large skillet, cook pork with onions, green peppers, garlic, chili powder, and Italian seasoning. Stir frequently to break up clumps of meat.
5. Stir in tomato sauce. Simmer, uncovered, 5 minutes.
6. Spoon over pasta in baking dish.
7. Sprinkle with cheeses.
8. Bake uncovered at 425° for 10-15 minutes, or until bubbly around edges.
9. Let stand 5 minutes before serving.
This is a favorite because it’s easier for small children to eat than spaghetti with sauce.
Sally Holzem
Schofield, WI
Makes 8 servings
Prep. Time: 45 minutes
Baking Time: 30-45 minutes
½ lb. bulk Italian sausage
½ cup chopped onion
16-oz. can tomato paste
½ cup water
½ tsp. oregano
¼ tsp. pepper
4-oz. can sliced mushrooms, drained
14½-oz. can diced tomatoes, undrained
¾ cup tomato juice
8-oz. pkg. mostaccioli noodles, divided
12 oz. shredded mozzarella cheese, divided
1½ cups cottage cheese
½ tsp. marjoram
¼ cup grated Parmesan cheese
1. Brown sausage and onions in saucepan, stirring often to break up clumps. When pink no longer remains, drain off drippings.
2. Stir in tomato paste, water, oregano, pepper, mushrooms, tomatoes, and tomato juice.
3. Cover. Simmer 30 minutes over medium heat.
4. Meanwhile, prepare noodles according to package directions. Drain well.
5. In mixing bowl, combine cottage cheese and marjoram.
6. In greased 7 × 13 baking pan, layer in half of noodles.
7. Top with half of meat sauce.
8. Sprinkle with half of mozzarella.
9. Spoon cottage-cheese mixture over top and spread as well as you can.
10. Layer on remaining noodles.
11. Top with remaining meat sauce.
12. Sprinkle with remaining mozzarella cheese.
13. Sprinkle with Parmesan cheese.
14. Bake at 350° for 30-45 minutes, or until bubbly, heated through, and lightly browned.
Pepperoni and Macaroni
Karen Ceneviva
Seymour, CT
Makes 6 servings
Prep. Time: 10 minutes
Cooking Time: 30 minutes
1 lb. uncooked macaroni
2 Tbsp. olive oil
8 oz. sliced pepperoni
1-2 tsp. chopped garlic
16-oz. can tomato sauce
½ cup water
dash thyme
1-lb. can garbanzo beans, or cannellini beans, drained
grated Parmesan cheese
1. Cook macaroni according to package directions. Drain well.
2. Meanwhile, sauté meat with garlic in olive oil in large stockpot.
3. Add tomato sauce and water to meat.
4. Add thyme and beans.
5. Stir in cooked noodles Mix all together.
6. Warm over low heat until heated through.
7. Sprinkle with cheese before serving.
Be sure to always ask for family recipes whenever you get the chance. Don’t wait until your loved ones are gone – and their recipes with them.
Nancy Keatley, Salem, OR
Edna E. Miller
Shipshewana, IN
Makes 6 servings
Prep. Time: 45 minutes
Baking Time: 30-45 minutes
¾ stick (6 Tbsp.) butter, divided
4 Tbsp. flour
2 cups milk
2 cups grated cheese of your choice
2 tsp. salt
¼ cup ketchup
2 Tbsp. horseradish
4 cups chopped ham
2 cups peas, or green beans (if using frozen beans, cook lightly first)
8 cups noodles, cooked and well drained
2 cups dry bread crumbs
1. Melt 4 Tbsp. butter in large saucepan. Blend in flour, stirring well.
2. Add milk slowly. Over low to medium heat, stir continually until sauce thickens.
3. Add cheese. Continue over low heat, stirring until cheese melts.
4. Stir in salt, ketchup, horseradish, ham, and vegetables.
5. Stir in noodles, mixing together well.
6. Spoon into greased 9 × 13 baking dish.
7. Melt remaining 2 Tbsp. butter in small saucepan. Add bread crumbs, stirring until browned. Sprinkle over top of casserole.
8. Bake at 350° 30-45 minutes, or until bubbly and heated through.
Ham and Macaroni Casserole
Jena Hammond
Traverse City, MI
Makes 8-10 servings
Prep. Time: 20 minutes
Chilling Time: 8 hours, or overnight
Baking Time: 1-1¼ hours
¼ cup chopped onions
2 Tbsp. butter
2½ cups cooked, cubed ham
2 10¾-oz. cans cream of mushroom soup
2 cups milk
2½ cups uncooked macaroni
1½ cups shredded cheddar cheese
1. Sauté onion in butter in large saucepan.
2. Add ham, soup, milk, macaroni, and cheese. Stir until well blended.
3. Pour into greased 9 × 13 baking pan or 2-quart baking dish.
4. Cover. Refrigerate at least 8 hours or overnight.
5. Bake, covered, at 325° for 45-60 minutes, or until beginning to bubble around edges.
6. Remove cover. Bake an additional 15 minutes, or until lightly browned.
Verenike Casserole
Jenelle Miller
Marion, SD
Makes 8-10 servings
Prep. Time: 30 minutes
Baking Time: 45 minutes
9 uncooked lasagna noodles, divided
3 cups cottage cheese
3 eggs
1 tsp. salt
½ tsp. pepper
1 cup sour cream
2 Tbsp. flour
1 cup half-and-half
2 cups cooked ham chunks, divided
1. Cook noodles according to package directions until al dente. Rinse and drain.
2. In a mixing bowl, stir together cottage cheese, eggs, salt, and pepper.
3. In a greased 9 × 13 baking pan, layer in half the noodles.
4. Follow with layer of half the cottage cheese mixture.
5. Scatter half the ham chunks over all.
6. Repeat layers, using remaining noodles, cheese, and ham.
7. Mix flour with sour cream in saucepan until smooth.
8. Whisk in half-and-half.
9. Cook over medium heat until slightly thickened, stirring constantly.
10. Pour white sauce over baking pan contents.
11. Bake at 300° for 45 minutes, or until bubbly and heated through.
Tip:
You can make this the night before you want to serve it, through Step 10. Cover and refrigerate. When ready to bake, allow about 10 minutes more than stated in instructions.
We eat verenike (cheese pockets) a lot in our area of South Dakota. This is an easier version, but you get the same great taste!
Crustless Spinach Quiche
Elaine Vigoda
Rochester, NY
Makes 16-20 servings
Prep. Time: 10 minutes
Baking Time: 30-35 minutes
Standing Time: 10 minutes
1 cup flour
1 tsp. salt
1 tsp. baking powder
3 eggs, beaten
1 cup milk
half stick (4 Tbsp.) butter, melted
½ medium onion, chopped
10-oz. pkg. frozen spinach, thawed and squeezed dry*
12 oz. grated cheddar cheese
¼ tsp. nutmeg
1. Grease a 9 × 13 baking pan or 2 round pie plates.
2. In a large mixing bowl, blend together flour, salt, baking powder, eggs, milk, and butter.
3. Stir in onion, spinach, and cheese.
4. Pour into prepared pans. Sprinkle with nutmeg.
5. Bake at 350° until set and light golden brown, about 30-35 minutes. To test if the quiche is done, put the blade of a knife into the center of the baking dish. If the knife comes out clean, the quiche is finished. If it doesn’t, continue baking for another 5 minutes. Test again. Repeat if necessary.
6. Allow quiche to stand 10 minutes before cutting and serving. The standing time will allow the filling to firm up.
*You’ll need to defrost the package of spinach before making this recipe. If you have time (8 hours or so), you can let it thaw in a bowl in the fridge. If you decided to make this quiche on short notice, and the spinach is frozen solid, lay the spinach in a shallow, microwave-safe dish, and defrost it in the microwave until thawed. (You can remove the box either before or after thawing the spinach.) When thawed, place the spinach in a strainer and press a spoon against it to remove as much of the water as possible. Or squeeze the spinach in your hand to remove the water. Then mix the spinach in with the rest of the ingredients and proceed with Step 3.
Tip:
You can freeze the quiche after you’ve baked it. When ready to serve, allow to thaw. Then bake for 10 minutes, or until heated through.
Susan Kasting
Jenks, OK
Makes 12-15 servings
Prep. Time: 30 minutes
Baking Time: 45-50 minutes
Standing Time: 10 minutes
9 large eggs, beaten
1½ cups shredded sharp cheddar cheese, divided
1½ cups shredded Monterey Jack cheese, divided
½ cup milk
½ cup flour
1 tsp. baking powder
16 oz. cottage cheese
½ tsp. salt, optional
2 cups potatoes, diced
½ onion, chopped
½ cup water
4 cups sliced zucchini
1 cup chopped green bell pepper
½ cup chopped parsley
2 tomatoes, thinly sliced
1. In a large mixer bowl, beat eggs until fluffy. Add 1 cup cheddar, 1 cup Monterey Jack cheese, milk, flour, baking powder, cottage cheese, and salt if you wish. Stir together well.
2. Place potatoes in a medium-sized saucepan, along with onions and ½ cup water. Cover and cook gently until potatoes and onions are nearly tender.
3. Add zucchini and green pepper. Continue cooking until just-tender. Drain off water.
4. Add vegetable mixture and parsley to egg-cheese mixture.
5. Pour into greased 3-quart baking dish.
6. Top with remaining cheese and tomato slices.
7. Bake at 400° for 15 minutes. Then reduce temperature to 350° and bake for an additional 35 minutes, or until set.
8. To test if quiche is done, insert blade of knife into center. If knife comes out clean, quiche is fully baked. If it doesn’t, continue baking for another 5 minutes. Test again. Repeat if not fully cooked.
9. Allow quiche to stand 10 minutes before slicing to allow it to firm up.
Tips:
1. You can serve this hot or at room temperature.
2. You can use low-fat cheeses and milk, as well as an egg substitute.
3. You can use leftover potatoes and vegetables.
4. If you’re serving meat-eaters, you can add cooked bacon, broken up; smoked sausage, cut into chunks; or cooked ham, cut into pieces, in Step 4.
Zucchini Supper
Susan Kastings
Jenks, OK
Makes 8 servings
Prep. Time: 15 minutes
Baking Time: 25-30 minutes
4 cups thinly sliced zucchini
1 cup buttermilk baking mix
½ cup chopped green onions
½ cup grated Parmesan cheese
2 Tbsp. chopped parsley, fresh or dried
½ tsp. oregano
½ tsp. pepper
½ tsp. garlic powder
½ tsp. seasoned salt
½ cup oil
½ cup milk
4 eggs beaten
1. In a large mixing bowl, mix together zucchini, baking mix, green onions, cheese, parsley, oregano, pepper, garlic powder, seasoned salt, oil, milk, and eggs.
2. Pour into well-greased 9 × 13 baking pan.
3. Bake at 350° for 25-30 minutes, or until firm.
4. Serve warm or at room temperature.
When I come home from grocery-shopping, I like to clean and cut up the fresh veggies and store them in air-tight containers. Meal prep is faster later.
Edwina Stoltzfus, Narvon, PA
Mary Keener
Mount Joy, PA
Makes 4-6 servings
Prep. Time: 20 minutes
Baking Time: 35-40 minutes
Standing Time: 10 minutes
scant ½ cup chopped onion
2 cups chopped broccoli, or cauliflower
1 cup shredded cheddar cheese
1½ cups milk
¾ cup buttermilk baking mix
3 eggs
1 tsp. salt
¼ tsp. pepper
1. Sauté onion in a nonstick pan until just tender.
2. Add broccoli or cauliflower and sauté until just tender. Or microwave vegetables for 2-3 minutes, again until just tender. Drain off any liquid.
3. Grease 9" pie plate.
4. Mix broccoli or cauliflower, onion, and cheese in pie plate.
5. In a separate bowl beat together milk, baking mix, eggs, salt, and pepper.
6. When smooth, pour over vegetables in pie plate.
7. Bake at 350° for 35-40 minutes, or until pie is set in the center. To test if pie is set, insert knife in center of pie. If knife comes out clean, the pie is fully baked. If it doesn’t, continue baking for another 5 minutes. Test again. If clean, the pie is finished. If it isn’t, repeat these steps.
8. Allow to stand 10 minutes before cutting and serving to allow pie to firm up.
Carrot Pie
Jean Harris Robinson
Pemberton, NJ
Makes 6-8 servings
Prep. Time: 20 minutes
Baking Time: 40 minutes
4 eggs, beaten
½ cup grated Parmesan cheese
½ cup oil
1 cup buttermilk baking mix
1 medium onion, chopped
3 cups raw shredded carrots
1. In a large mixing bowl, mix eggs, cheese, oil, baking mix, onion, and carrots together.
2. Pour into buttered 9" pie plate.
3. Bake on the middle shelf at 350° for 40 minutes, or until set in center. To test, insert blade of knife in center of pie. If it comes out clean, the pie is finished baking. If it doesn’t, continue baking 5 more minutes. Test again. Continue baking in 5-minute intervals, and testing, until done.
Corn and Green Chili Casserole
Marilyn Mowry
Irving, TX
Makes 4-6 servings
Prep. Time: 10 minutes
Baking Time: 45-55 minutes
Standing Time: 10 minutes
15-oz. can creamed corn
4-oz. can chopped green chilies
2 eggs, beaten
¾ tsp. garlic salt
½ cup cornmeal
½ cup oil
½ lb. cheddar cheese, grated
1. In a mixing bowl, mix corn, green chilies, eggs, garlic salt, cornmeal, and oil together.
2. Spread half the corn mixture in a well-greased 9 × 13 baking pan.
3. Top with all of the cheese.
4. Top with the rest of the corn mixture.
5. Bake uncovered at 350° for 45-55 minutes, or until mixture is set. Insert knife blade in center of casserole to determine if set. If knife comes out clean, the casserole is finished baking. If not, continue baking for 5 more minutes. Test again with knife. If needed, bake another 5 minutes. Repeat test and baking if necessary.
6. Allow to stand 10 minutes after baking to allow casserole to firm up before serving.
Corn Casserole
Beth Nafziger
Lowville, NY
Makes 10 servings
Prep. Time: 25-30 minutes
Baking Time: 45 minutes
1 large onion, chopped
2 medium green peppers, chopped
1 stick (½ cup) butter
¼ cup flour
2 cups frozen, or canned, corn
2 cups cooked long-grain rice
14½-oz. can diced tomatoes
4 hardboiled eggs
2½ cups shredded sharp cheddar cheese, divided
2 Tbsp. Worcestershire sauce
2-3 tsp. hot pepper sauce
2 tsp. salt
1 tsp. pepper
1. In a large skillet, sauté chopped onion and green peppers in butter until tender.
2. Stir in flour.
3. Remove from heat. Add remaining ingredients except ½ cup cheese.
4. Pour into greased 2½-quart baking dish.
5. Bake uncovered at 350° for 45 minutes. Top with remaining cheese.
Calico Corn
Linda Yoder
Fresno, OH
Makes 6-8 servings
Prep. Time: 10 minutes
Cooking Time: 10 minutes
¾ cup minced onion
⅓ cup finely chopped green bell pepper
⅓ cup finely chopped red bell pepper
1 medium garlic clove, minced
2 Tbsp. vegetable oil
2 pints frozen sweet corn, thawed
½ cup quick grits, uncooked
1½ cups water
1 tsp. salt
¼ tsp. white pepper
1. In 3-quart pan, sauté onion, peppers, and garlic in oil just until tender.
2. Stir in corn, grits, water, salt and pepper.
3. Bring mixture to a boil.
4. Reduce heat, cover, and cook, stirring occasionally for about 7 minutes until grits are soft and water is absorbed.
Tip:
If you’re trying to reduce your stress by reducing the amount of last-minute preparation you do before serving a meal, you can prepare this dish in advance through Step 2. Refrigerate until it’s nearly mealtime. Then begin with Step 3.
Donna Treloar
Muncie, IN
Makes 6 servings
Prep. Time: 15 minutes
Baking Time: 20-25 minutes
½ lb. bacon, cut in pieces
½ cup diced green bell pepper
⅓ cup diced onion
2½ cups milk
3 Tbsp. butter, optional
15-oz. can creamed corn
¾ tsp. salt
⅛ tsp. pepper
2 cups real, or instant, mashed potatoes
¾ cup sour cream
¼ cup grated Parmesan cheese
2 Tbsp. chopped green onion
1. In a sauté pan, cook bacon until crisp. Remove from pan and allow to drain on a paper towel. Reserve 1 Tbsp. dripping in sauté pan.
2. Add green pepper and onion to pan. Cook until tender.
3. Add milk, butter if you wish, corn, salt, and pepper to pan. Cook over medium heat until hot and bubbly.
4. Remove from heat. Stir in potatoes and sour cream until well blended.
5. Spoon into greased 7 × 11 baking dish.
6. Top with bacon, Parmesan cheese, and green onion.
7. Cover and bake at 375° for 20-25 minutes, or until heated through.
Stuffed Zucchini
Janet Batdorf
Harrisburg, PA
Makes 6-8 servings
Prep. Time: 25 minutes
Baking Time: 25 minutes
1 large, or 2 medium, zucchini
3 Tbsp. butter, at room temperature
1 cup dry bread crumbs
2 Tbsp. chopped onion
½ cup spaghetti sauce, your favorite kind
1-2 good shakes of salt
1-2 full grinds of pepper
1-2 pinches dried oregano
¾ cup Italian cheese, or your favorite variety, grated
1. Parboil zucchini by submerging it/them in boiling salted water in large stockpot for 15 minutes (10 minutes for smaller size). Or cut in half lengthwise and cook in microwave until soft in center.
2. When cool enough to handle, scoop out pulp in the center, leaving ½" “shell” all around.
3. In a good-sized mixing bowl, mix pulp with butter, bread crumbs, onion, sauce, salt, pepper, and oregano.
4. Fill zucchini shells with mixture. Sprinkle with cheese.
5. Place zucchini “boats,” stuffed side up, next to each other in a lightly greased baking dish. Bake at 350° until heated through, about 25 minutes.
Tip:
I always use this recipe when I have oversized zucchini, especially at the end of summer.
Janet Batdorf
Harrisburg, PA
Makes 4 servings
Prep. Time: 20 minutes
Baking Time: 25 minutes
1-lb. pkg. frozen peas
10¾-oz. can cream of mushroom soup
¼ cup milk
half stick (4 Tbsp.) butter
⅓ cup diced celery
⅓ cup chopped onion
⅓ cup chopped green bell pepper
1 can sliced water chestnuts, drained
¼ cup chopped pimento
¾ cup crushed cheese crackers, or other flavor of your choice
1. Cook peas as directed on package. Drain.
2. In a medium-sized bowl, mix milk and soup together. Stir in peas.
3. Sauté celery, onions and green pepper in butter in a small saucepan. Add to pea mixture.
4. Stir in water chestnuts and pimento. Mix well.
5. Place mixture in 1½-quart greased baking dish.
6. Sprinkle with cheese crackers.
7. Bake at 350° for 25 minutes, or until heated through.
Stuffed Eggplant
Jean Harris Robinson
Pemberton, NJ
Makes 4 servings
Prep. Time: 30 minutes
Baking Time: 30-45 minutes
2 large eggplants
1 medium onion, chopped
4 tomatoes, chopped
3 medium green bell peppers, chopped
1 rib celery, chopped
¼ cup olive oil
2 eggs, beaten
1 tsp. salt
1 tsp. pepper
1 cup grated Parmesan cheese
¼ tsp. cayenne pepper, optional
½ tsp. grated garlic, optional
1. Cut eggplants in half and scrape out seeds. Parboil * 15 minutes.
2. After eggplant halves have drained, remove pulp within ½" of outer “shell.” Chop pulp. Set aside.
3. Place eggplant shells, cut side up, in 12 × 24 baking dish.
4. Empty stockpot of water. Place onion, tomatoes, peppers, celery, and olive oil in stockpot. Cook until soft and almost a pureé. Remove from heat.
5. Stir in eggplant pulp, beaten eggs, salt, and pepper.
6. Fill eggplant halves with the mixture. Sprinkle with cheese, and cayenne pepper and garlic if you wish.
7. Distribute any leftover stuffing in baking dish around eggplant halves.
8. Bake at 350° for 30 minutes, or until eggplant is tender and cheese is brown.
* To parboil eggplants, submerge unpeeled halves in a stockpot of boiling water with a shake of salt added. Cook in boiling water for 15 minutes. Remove and drain.
Tips:
I have used 4-5 whole canned tomatoes when I haven’t been able to find fresh tomatoes. Before adding them to the mixture (Step 4), I’ve chopped them, and drained off as much of their liquid as I could.
I served this to my vegan granddaughter, without the cheese, and she went happily home with the leftovers.
Shop at local markets and “invent” with what’s in season and usually less expensive.
Barbara Forrester Landis, Lititz, PA
Maryann Markano
Wilmington, DE
Makes 10-12 servings
Prep. Time: 40 minutes
Baking Time: 30 minutes
3 lbs. fresh mushrooms
1 stick (½ cup) butter
1 large onion, chopped
16 oz. cheddar cheese, shredded, divided
3 6-oz. boxes stuffing mix – regular, herb, or turkey flavor, divided
1 pint half-and-half, regular or low-fat
1. Be sure mushrooms are clean. If small, leave them whole. If large, cut in half. Place in 5-quart stockpot with butter and chopped onion.
2. Cover and cook over low heat for about 30 minutes, until mushrooms are tender and have made their own juice.
3. Grease a 5-quart baking dish, or two 2½-3-quart baking dishes. Put in half the mushrooms, half the cheese, and half the stuffing mix.
4. Repeat layers, topping with remaining mushrooms and cheese. When spooning mushrooms into baking dish(es), use some of their juices, but not all, because half-and-half must go in.
5. Pour half-and-half on top.
6. Bake at 350° for 30 minutes, or until set and cheese is melted. To test if mixture is done, insert blade of knife in center of dish. If knife comes out clean, the food is finished. If it doesn’t, continue baking another 5 minutes. Test again. Continue baking and testing if needed.
Tips:
1. The dish may be done ahead of time, through Step 4. Pour half-and-half on just before baking. If baking dish was in refrigerator overnight, bring to room temperature and bake about 40 minutes.
2. This is a great alternative to traditional stuffing at holiday-time.
Chili Rellenos Casserole
Elena Yoder
Albuquerque, NM
Makes 12 servings
Prep. Time: 30 minutes
Baking Time: 35-40 minutes
1 can of 18-20 whole green chilies
1 lb. Monterey Jack cheese
garlic salt
4 eggs
1 Tbsp. flour
1 cup milk
¾ tsp. salt
¼-½ tsp. pepper
½ lb. cheddar, or longhorn, cheese, grated
1. Spray 9 × 13 baking pan with non-stick cooking spray.
2. Wearing gloves, cut chilies in half and remove seeds and membranes.
3. Cut Monterey Jack cheese into strips. Place strips in chili halves. Place stuffed chilies in pan side by side, cut side up.
4. Sprinkle with garlic salt.
5. In a mixing bowl, beat eggs. Stir in flour, milk, salt, and pepper.
6. Pour over chilies.
7. Sprinkle with grated cheese.
8. Bake at 350° for 35-40 minutes, or until set and beginning to brown.
Tip:
You can put this together the day before you want to serve it. Or stuff the chilies and freeze them until you need a quick meal. Then proceed with Step 5.
Good Go-Alongs:
Rice and beans and a green salad are our family’s favorite go-alongs with this dish. Or as the tester’s husband suggested, “I’d like this for breakfast!”
Karen Bryant
Corrales, NM
Makes 24 servings
Prep. Time: 20 minutes
Baking Time: 1 hour and 20 minutes
6 cups boiling water
1½ cups uncooked grits
1 stick (½ cup) butter, at room temperature
4-oz. can chopped green chilies
1 lb. cheddar cheese, grated
3 eggs, separated
2 tsp. salt
dash of Tabasco sauce
¼ tsp. garlic powder
1. Cook grits and water in large pan according to package directions until thick.
2. Stir in butter cut into chunks, chilies, cheese, beaten egg yolks, salt, Tabasco sauce, and garlic powder. Continue stirring until butter is completely melted.
3. Beat egg whites until soft peaks form. Fold into hot ingredients.
4. Pour into well-greased 4-quart baking dish.
5. Bake at 350° for 1 hour and 20 minutes.
Tip:
This dish is like a soufflé and makes a great brunch or light supper dish.
Eggs for Supper
Jeanette Oberholtzer
Lititz, PA
Makes 4 servings
Prep. Time: 10 minutes
Cooking Time: 20 minutes
6 hardboiled eggs, peeled
1 stick (½ cup) butter
salt and pepper to taste
cooked peas, optional
fried bacon, broken, optional
fresh parsley, optional
chopped fresh tomatoes, optional
1. Slice eggs and lay on platter.
2. Melt butter. Then allow to cook a bit longer, just until browned. Keep watch since it can quickly burn. Pour browned butter over eggs.
3. Sprinkle with salt and pepper to taste.
4. Top eggs with a sprinkling of any of the optional items that you wish.
This is an easy Sunday-night supper. Fruit salad makes a great partner.
Mercy Home Medley
Esther H. Becker
Gordonville, PA
Makes 6-8 servings
Prep. Time: 25-30 minutes
Cooking Time: 20-30 minutes
1 medium onion, chopped
2 garlic cloves, minced, optional
2 Tbsp. oil
3 tomatoes, chopped
2 cups finely shredded cabbage
2 cups diced potatoes, peeled, or unpeeled
5 cups finely shredded kale
sprinkle of salt and sprinkle of pepper
hot pepper flakes, optional
1. In a large pan, sauté onions and garlic in oil until translucent.
2. Add tomatoes. Cover and cook 5 minutes.
3. Add cabbage and potatoes. Simmer gently, covered, for 10 minutes, or until vegetables are nearly tender.
4. Stir in kale. Continue cooking, covered, for about 10 minutes, or just until kale is tender but not mushy.
5. Season with several grinds of salt and of pepper. Taste. Add a bit more seasoning if you wish.
6. Stir in hot pepper flakes if you like.
Chapati
This dish was served every day when we visited Mercy Home in Maseno, Kenya, a girl’s orphanage. The cooks there used only salt for seasoning, but I like the zip that pepper, pepper flakes, and minced garlic add.
Baked Rice with Spinach and Nuts
Carolyn Spohn
Shawnee, KS
Makes 4 servings
Prep. Time: 20 minutes
Baking Time: 25-30 minutes
1-2 tsp. olive oil
2 garlic cloves, minced
1 medium onion, diced
14-oz. can diced tomatoes, drained, reserving ⅓ cup juice
1½ cups cooked rice
½ tsp. salt
⅓ cup pine nuts, or chopped walnuts, or chopped pecans
half of 9-oz. pkg. fresh spinach, chopped
1 cup grated cheese – your choice of Colby Jack, Muenster, or mozzarella), divided
1-2 cups turkey or chicken, cooked and cubed, optional
1. Heat olive oil in large skillet over medium heat. Being careful not to splash yourself with hot oil, sauté garlic and onion until tender.
2. Add drained tomatoes and cook about 10 minutes, stirring frequently.
3. Stir cooked rice, salt, ⅓ cup reserved tomato juice, nuts, raw spinach, and meat if you wish into tomato mixture.
4. Spread half of mixture in greased 7 × 12 baking dish.
5. Sprinkle with half the cheese.
6. Repeat layers with cheese on top.
7. Cover and bake at 375° for about 25 minutes, or until bubbly.
8. Uncover for last few minutes of baking so cheese browns slightly.
Fruity Rice
Rose Hankins
Stevensville, MD
Makes 4-5 servings
Prep. Time: 20 minutes
Cooking Time: 45-55 minutes
2 tsp. olive oil
½ cup chopped onion
½ cup chopped apple
½ cup chopped dried cranberries
2 Tbsp. chopped garlic
2 cups water
1 cup uncooked brown rice
1. Place oil, onion, apple, cranberries, and garlic in good-sized saucepan.
2. Cook 5-7 minutes, or until tender.
3. Stir in water and rice. Cover. Bring to a boil.
4. Reduce heat. Simmer, covered, 35-50 minutes, or until all water is gone and rice is tender.
Tips:
If water evaporates before rice is cooked, add 2-3 Tbsp. water. Continue cooking until rice is done. Check occasionally to make sure it isn’t cooking dry before becoming tender.
Esther Yoder
Hartville, OH
Makes 6 servings
Prep. Time: 10 minutes
Cooking Time: 1 hour
2 cups water
1 cup uncooked brown rice
1 cup salsa
¼ cup chopped green pepper
½ cup chopped celery
½ cup chopped onion
1 tsp. chicken bouillon
1 tsp. garlic salt
1 tsp. oil
½ tsp. sugar
1. Mix ingredients in a 4-quart saucepan.
2. Bring to boil. Turn heat to low; cover and cook 45-60 minutes. Check after 45 minutes to make sure rice isn’t cooking dry. Add 3-4 Tbsp. water if needed.
Tip:
Serve with more salsa at the table.
Almond Rice
Dorothy VanDeest
Memphis, TN
Makes 6-8 servings
Prep. Time: 20 minutes
Cooking Time: 20 minutes
2 cups long-grain rice, uncooked
1 Tbsp. butter
3½ cups water
4 beef bouillon cubes
½ cup slivered toasted almonds
6 green onions, chopped
4-5 Tbsp. soy sauce
1. Mix rice and butter in skillet. Sauté until rice begins to brown, stirring frequently to prevent burning.
2. In a small saucepan, bring water to a boil. Dissolve bouillon cubes in boiling water.
3. Add water to rice. Mix together. Cover and simmer until liquid disappears, 15-20 minutes.
4. Stir in almonds, chopped green onions, and soy sauce. Heat 1 minute longer.
Lentil, Rice, and Veggie Bake
Andrea Zuercher
Lawrence, KS
Makes 12 servings
Prep. Time: 20 minutes
Cooking/Baking Time: 65-70 minutes
1 cup uncooked long-grain rice
5 cups water, divided
2 cups uncooked red lentils
2 tsp. vegetable oil
2 small onions, chopped
6 cloves garlic, minced
2 fresh tomatoes, chopped
⅔ cup chopped celery
⅔ cup chopped carrots
⅔ cup chopped summer squash
16-oz. can tomato sauce, divided
2 tsp. dried, or 2 Tbsp. fresh basil, divided
2 tsp. dried, or 2 Tbsp. fresh oregano, divided
2 tsp. ground cumin, divided
¾ tsp. salt, divided
½ tsp. pepper, divided
1. Cook rice according to package directions, using 2 cups water and cooking about 20 minutes. Set aside.
2. Cook lentils with remaining 3 cups water until tender, about 15 minutes. Set aside.
3. Heat oil in good-sized skillet over medium heat. Being careful not to splash yourself with hot oil, stir in onion and garlic. Sauté 5 minutes, or until just tender.
4. Stir in tomatoes, celery, carrots, squash, and half the tomato sauce.
5. Season with half the herbs and seasonings.
6. Cook until vegetables are tender. Add water if too dry.
7. Place cooked rice, lentils, and vegetables in well-greased 9 × 13 baking pan, or equivalent-size casserole dish. Layer, or mix together, whichever you prefer.
8. Top with remaining tomato sauce and herbs.
9. Bake at 350° for 30 minutes, or until bubbly.
Tips:
1. As the vegetables cook in Step 6, keep checking that they are not getting too dry. Add water or tomato juice to vegetables if needed.
2. If you are not cooking for vegetarians or vegans, you can use broth or stock in place of water.
3. Substitute with other herbs if you wish.
4. If you don’t have fresh tomatoes available, substitute canned tomatoes.
This is a favorite at the Lawrence (Kansas) Interdenominational Nutrition Kitchen (LINK), to which our church contributes and serves casseroles one Sunday each month.
Middle Eastern Lentils
Judith Houser
Hershey, PA
Makes 8 servings
Prep. Time: 20 minutes
Cooking Time: 50-60 minutes
Lentils:
2 large onions, chopped
1 Tbsp. olive oil
¾ cup uncooked brown rice
1½ tsp. salt
1½ cups uncooked lentils, rinsed
4 cups water
Salad:
1 bunch leaf lettuce
2 medium tomatoes, diced
1 medium cucumber, peeled and sliced
2 green onions, chopped
1 red bell pepper, diced
Dressing:
2 Tbsp. olive oil
2 Tbsp. lemon juice
½ tsp. paprika
¼ tsp. dry mustard
1 garlic clove, finely minced
¼ tsp. salt
½ tsp. sugar
1. In a large kettle, prepare lentils by sautéing onions in olive oil until soft and golden.
2. Add rice and salt. Continue cooking over medium heat for 3 minutes.
3. Stir in lentils and water. Bring to a simmer.
4. Cover and cook until rice and lentils are tender, 50-60 minutes.
5. While the lentil mixture cooks, prepare salad by tossing together lettuce, tomatoes, cucumber, onions, and pepper in a good-sized mixing bowl.
6. Place all dressing ingredients in a jar with a tight-fitting lid. Shake vigorously until well mixed.
7. Just before serving, shake dressing again to make sure it’s thoroughly mixed. Then toss salad with dressing.
8. To serve each individual, place serving of lentil mixture on dinner plate and top with a generous serving of salad.
Tip:
This is a traditional, Middle Eastern dish. As strange as it may sound, the combination of the salad on top of the hot lentil mixture is marvelous!
Check your local library for cookbooks with unusual recipes. Make copies of something new that sounds good, and try it … but not for company, just in case it doesn’t work.
John and Carol Ambrose, McMinnville, OR
Rhoda Nissley
Parkesburg, PA
Jeanette Oberholtzer
Lititz, PA
Makes 8-10 servings
Prep. Time: 10-15 minutes
Baking Time: 35 minutes
11-oz. pkg. soft bread cubes
1-lb. can crushed corn, or 2 cups fresh corn
3 eggs, beaten
½-1 chopped onion
½ tsp. salt
¼ tsp. pepper
1 stick (½ cup) melted butter
1. Combine bread cubes, corn, eggs, onion, salt, and pepper in a large mixing bowl.
2. Form into balls, each about ⅓ cup in size. If balls are too dry to hold together, add 2 Tbsp. hot water to full mixture.
3. Place in greased 9 × 13 baking pan.
4. Pour melted butter over balls.
5. Bake uncovered at 325° for 35 minutes.
Tips:
1. I use about 3 cups of my home-frozen sweet corn for these. I like to put the corn in the blender with the eggs and onions before mixing with the bread and seasonings.
Rhoda Nissley
Parkesburg, PA
2. After forming balls, you can cover and refrigerate them until you’re ready to bake them. Add about 10 minutes to the baking time.
Stuffing Balls
Joan Brown
Warriors Mark, PA
Makes 6-8 servings
Prep. Time: 15 minutes
Baking Time: 20-25 minutes
1 loaf stale bread
3 ribs celery, diced
1 medium, or small, onion, diced
2 eggs, beaten
10¾-oz. can cream of mushroom, or cream of chicken soup, divided
1. Tear bread in small pieces and place in large mixing bowl.
2. Add celery, onion, eggs, and half of soup. Mix together well.
3. Form into balls, each ⅓ cup in size. If too dry to hold together, add boiling water, 1-2 Tbsp. at a time to all of bread mixture.
4. Place balls in greased 9 × 13 baking pan.
5. Pour remaining soup over top.
6. Bake at 350° for 20-25 minutes.
Tips:
1. Use an ice cream scoop to make evenly sized balls.
2. After forming the balls, you can cover and refrigerate them until you’re ready to bake them. Add about 10 minutes to the baking time. You can make them on Saturday to bake for Sunday noon dinner.