meat casseroles
Meat casseroles remain strong favorites in many households. When they include vegetables, they often serve as one-pot meals, which are visually appealing as well as satisfying. Meat adds flavor and substance to the dish and is a good source of protein. Some of the less expensive cuts of meat work well in casserole dishes because long cooking tenderizes the meat.
In this chapter, some old favorite meat casseroles are included along with new and inventive combinations. There are fun dishes for the hungry family as well as sophisticated company fare.
osso bucco
This popular Italian dish is often a featured special in fine restaurants. The recipe has been streamlined so you can easily make this impressive dish at home. Serve with gremolata—a classic garnish for osso bucco—and a side dish of baked polenta.
1 teaspoon paprika
1 teaspoon salt
Freshly ground pepper to taste
3 tablespoons vegetable oil
1 yellow onion, chopped
3 celery stalks, sliced into 1-inch pieces
2 cups baby carrots
4 or 5 cloves garlic, chopped
1 tablespoon chopped fresh basil, or 3/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 cup dry red wine
1 teaspoon grated lemon zest
3 to 31/2 pounds veal or lamb shanks, cut into 3-inch pieces by your butcher
1/3 cup all-purpose flour
1 bay leaf
1 can (141/2 ounces) crushed tomatoes in thick puree
1 cup Rich Chicken Stock or canned low-sodium chicken broth
GREMOLATA
1/4 cup dry bread crumbs 1/4 cup chopped fresh parsley
1 teaspoon chopped fresh rosemary, or 1/2 teaspoon dried rosemary
1 tablespoon grated lemon zest
1 clove garlic, minced
Salt and freshly ground pepper to taste
RINSE meat and pat dry with a paper towel. On a sheet of wax paper or a plate, combine flour, paprika, salt, and pepper. Coat meat on all sides in seasoned flour, shaking off the excess.
PREHEAT oven to 350°F. In a Dutch oven over medium-high heat, warm 2 tablespoons oil. Add meat and brown on all sides, about 8 to 10 minutes. Transfer to a plate. Reduce heat to medium. Add remaining oil to Dutch oven along with onion, celery, carrots, garlic, basil, oregano, and thyme. Cook, stirring occasionally, until vegetables begin to brown, about 10 minutes. Add wine, lemon zest, and bay leaf. Increase heat to medium-high and boil to reduce liquid, about 5 minutes. Return meat to Dutch oven. Stir in tomatoes and broth and cook until ingredients are warm throughout.
COVER and bake for 11/2 hours. Remove lid and stir. Continue baking until meat is very tender and falling off the bones, about 30 minutes longer.
IN the meantime, make the gremolata: In a small bowl, mix all ingredients. Set aside.
WHEN the osso bucco is done, skim off fat, if necessary. Remove bay leaf and discard. Taste for seasoning and add salt and pepper, if needed.
TRANSFER to a warm serving dish and sprinkle with Gremolata. Serve immediately.
SERVES 4 TO 6
NOTE: If a thicker sauce is desired, mix 2 tablespoons flour with 1/4 cup water and stir until blended. Stir into hot sauce and blend.
tailgate casserole
At our first tailgate party (Oregon State versus University of Oregon) in an Airstream trailer over thirty years ago, we were served this dish. It is a combination of beef, tomato sauce, cheeses, and noodles, and it’s perfect for a pregame party. Serve with French bread and crudités.
11/2 pounds lean ground beef
1 teaspoon vegetable oil (optional)
1 can (15 ounces) tomato sauce
3/4 teaspoon salt
Freshly ground pepper to taste
1/2 cup sour cream
1 package (3 ounces) cream cheese, at room temperature
1 cup low-fat cottage cheese
6 green onions, including some tender green tops, sliced
1/2 green or red bell pepper, seeded and chopped (optional)
6 ounces egg noodles, cooked and drained
2 cups grated cheddar cheese
PREHEAT oven to 350°F. In a large skillet over medium-high heat, brown beef until meat is no longer pink, about 5 minutes. Add oil if needed. Add tomato sauce, salt, and pepper and simmer 5 minutes.
WITH an electric mixer, beat together sour cream, cream cheese, and cottage cheese in a medium bowl. Fold in onions and bell pepper and mix well.
IN a 9-by-13-inch baking dish lightly coated with cooking spray or oil, add half of the noodles, half the cheese mixture, and half the meat mixture in layers. Repeat the layers, ending with meat mixture. Top with cheddar cheese.
COVER and bake 30 minutes. Uncover and bake until bubbly, about 15 minutes longer. Let stand 5 to 10 minutes before serving.
SERVES 6 TO 8
beef tamale bake
This is a simplified variation on a Mexican tamale. Meat, beans, corn, and tomatoes are layered and capped with a cornmeal topping, which takes the place of a corn husk wrapper. It makes a great dish to serve a crowd. Serve with fresh salsa and an avocado salad.
CORNMEAL TOPPING
1 cup yellow cornmeal
1/2 teaspoon salt
4 cups water
1 pound lean ground beef
1 cup chopped yellow onion
1/2 cup chopped green bell pepper
1 clove garlic, minced
1 tablespoon chili powder
1/2 teaspoon dried oregano
3/4 teaspoon salt
Freshly ground pepper to taste
1 can (141/2 ounces) crushed tomatoes in thick purée
1 can (16 ounces) kidney beans, rinsed and drained
2 cups corn kernels, (fresh, frozen and thawed, or canned and drained)
2 cups grated cheddar cheese
PREHEAT oven to 350°F. Make the cornmeal topping: In a saucepan over medium heat, mix all ingredients. Bring to a boil, reduce heat, and cook, stirring, until thickened, about 5 minutes.
IN a large skillet over medium heat, cook beef, onion, bell pepper, and garlic, breaking up the meat with a spoon, until meat is no longer pink and vegetables are tender, about 5 minutes. Stir in seasonings, tomatoes, beans, and corn and simmer about 5 minutes.
IN a 9-by-13-inch baking dish lightly coated with cooking spray or oil, place meat and vegetable mixture. Spread cornmeal topping over the mixture and sprinkle with cheese.
BAKE, uncovered, until bubbly and cheese is melted, about 30 minutes. Let stand 10 minutes before serving.
SERVES 8 TO 10
lasagna with meat sauce
Here is a great dish to take to a potluck dinner or a casual gathering. Noodles are layered with a meaty tomato sauce and a creamy cheese filling, and the dish is baked until golden brown. Serve with a tossed green salad and garlic bread.
1 pound lean ground beef
1 cup chopped yellow onion
3 cloves garlic, minced
1 can (141/2 ounces) crushed tomatoes in thick purée
1 can (15 ounces) tomato sauce
1 tablespoon chopped fresh basil, or 3/4 teaspoon dried basil
1 tablespoon chopped fresh oregano, or 3/4 teaspoon dried oregano
1/4 teaspoon sugar
1/2 teaspoon salt
Freshly ground pepper to taste
1 container (16 ounces) lowfat cottage cheese or ricotta cheese
2 cups grated mozzarella cheese
1/4 cup low-fat sour cream
1/2 cup freshly grated Parmesan cheese
3 tablespoons chopped fresh parsley
9 large lasagna noodles, cooked and drained
PREHEAT oven to 350°F. In a large skillet over medium heat, cook beef, onion, and garlic, stirring to break up meat, until meat is no longer pink and vegetables are tender, about 5 minutes. Stir in tomatoes, tomato sauce, basil, oregano, sugar, salt, and pepper. Bring to a boil, reduce temperature to low, and simmer, uncovered, 10 minutes.
IN a medium bowl, mix cottage cheese, 1 cup of the mozzarella cheese, sour cream, 1/4 cup of the Parmesan cheese, and parsley.
IN a 9-by-13-inch baking dish lightly coated with cooking spray or oil, spread 1 cup meat sauce. In layers add 3 noodles, then one third of cheese mixture (will not completely cover), and one third of remaining meat sauce. Repeat layers two more times, ending with meat sauce. Sprinkle remaining 1 cup mozzarella and 1/4 cup Parmesan on top.
COVER and bake 45 minutes. Remove cover and bake until hot and bubbly, 15 minutes longer. Let stand 10 minutes before serving.
SERVES 8
spicy beef enchilada casserole
This Mexican-inspired dish combines everyone’s favorite ingredients. It makes a large quantity and is a great entrée to serve at a postgame party or potluck. I like to make it in an oval, decorative Mexican pottery dish.
11/4 pounds ground chuck
1 cup chopped yellow onion
1/2 teaspoon salt
Freshly ground pepper to taste
2 cans (10 ounces each) enchilada sauce
1 can (8 ounces) tomato sauce
1/4 teaspoon chili powder, or to taste
1 large egg, beaten
1 cup low-fat cottage cheese
9 corn tortillas
2 cups grated Monterey Jack cheese
2 cups grated cheddar cheese
Light sour cream as an accompaniment
PREHEAT oven to 375°F. In a large skillet over medium heat, brown meat with onions until meat is no longer pink and onions are tender, about 5 minutes. Season with salt and pepper. Add sauces and chili powder and stir until blended. Remove from heat.
IN a small bowl, mix egg and cottage cheese. Set aside.
IN a 9-by-13-inch baking dish lightly coated with cooking spray or oil, spread a little of the meat sauce. Add three tortillas (they will overlap), one third of the Monterey Jack cheese, all the egg-cottage cheese mixture, and one third of the remaining meat sauce. Repeat the layers of tortillas, Monterey Jack cheese, and meat sauce two more times. Sprinkle cheddar cheese on top.
BAKE, uncovered, until bubbly, about 45 minutes. Let stand 10 minutes before serving. Pass around sour cream in a bowl.
SERVES 8 TO 10
tortillas with meat, beans, and chili sauce
This is an old standby casserole of tortillas filled with savory meat and beans and topped with a peppy chili sauce, lots of cheese, and olives. Your guests will love it. Team with a cooling jicama slaw and serve beer or iced tea.
2 cans (103/4 ounces each) tomato purée
13/4 cups Beef Stock or canned beef broth
1 tablespoon cider vinegar
2 tablespoons chili powder
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
1 pound lean ground beef
1 cup chopped yellow onion
1 to 2 teaspoons vegetable oil (optional)
1 can (15 ounces) pinto or kidney beans, drained and rinsed
1/2 teaspoon salt
Freshly ground pepper to taste
8 flour tortillas, softened
4 cups (about 1 pound) grated cheddar cheese
1 cup pitted ripe black olives, sliced
Light sour cream or plain nonfat yogurt as an accompaniment
PREHEAT oven to 350°F. In a medium saucepan over medium heat, combine purée, stock, vinegar, chili powder, parsley, and garlic and simmer, uncovered, 10 minutes. Set aside.
IN a medium skillet over medium heat, add beef and onion. Stir, breaking up meat with a spoon, and cook until beef is no longer pink and onions are tender, about 10 minutes. Add oil, if needed.
PUT beans in a small bowl and mash briefly with a potato or bean masher. Add to beef and mix well. Season with salt and pepper.
ADD 1/2 cup of the tomato sauce to a 9-by-13-inch baking dish lightly coated with cooking spray or oil. On a clean work surface, lay out a tortilla. Spread a strip (about 1/4 cup) of meat and bean mixture in the center. Roll and place seam side down in the baking dish. Continue to fill the remaining tortillas and arrange in baking dish in one layer. Pour the remaining sauce evenly over all the tortillas. Scatter olives and sprinkle cheese on top.
COVER and bake until bubbly, about 35 minutes. Uncover and bake about 10 minutes longer. Let stand 10 minutes before serving. Pass around sour cream in a bowl.
SERVES 8 TO 10
spaghetti bake with meat sauce and three cheeses
No more watery spaghetti! The spaghetti absorbs the seasoned sauce as it bakes with vegetables and a mixed cheese topping. Serve with garlic bread.
1 pound lean ground beef
1 small yellow onion, chopped
6 to 8 mushrooms, sliced
2 cloves garlic, minced
1 to 2 teaspoons vegetable oil (optional)
1 can (141/2 ounces) crushed tomatoes in rich purée
1 can (8 ounces) tomato sauce
3 tablespoons chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
Freshly ground pepper to taste
8 ounces spaghetti, cooked and drained
1/2 cup grated cheddar cheese
1/2 cup grated mozzarella cheese
1/4 cup freshly grated Parmesan cheese
PREHEAT oven to 350°F. In a large skillet over medium heat, sauté meat, onion, mushrooms, and garlic until meat is no longer pink and vegetables are tender, 6 to 7 minutes. Add oil if needed. Stir in tomatoes, tomato sauce, parsley, and seasonings. Simmer, uncovered, until slightly thickened, about 15 minutes.
COMBINE meat sauce and spaghetti in a 4-quart casserole dish lightly coated with cooking spray or oil and mix thoroughly. Top with cheeses.
BAKE, uncovered, until bubbly, 50 to 55 minutes. Let stand 10 minutes before serving.
SERVES 6
jamoke casserole
Fill the kids up with this satisfying casserole of sausage, macaroni, and vegetables. Most kids love it. Add a lettuce wedge with ranch dressing and follow with lots of chocolate chip cookies for a family meal.
1 pound bulk sausage meat or lean ground beef
1 small yellow onion, chopped
1/2 cup chopped green bell pepper
1 stalk celery, chopped
1 can (141/2 ounces) whole tomatoes, coarsely chopped, juice from can included
1 can (8 ounces) tomato sauce
1/2 teaspoon sugar
3/4 teaspoon salt
1 teaspoon chili powder
Freshly ground pepper to taste
11/2 cups elbow macaroni, cooked and drained
PREHEAT oven to 350°F. In a large skillet over medium heat, cook sausage, breaking up with a spoon, about 5 minutes. Stir in onion, bell pepper, and celery and cook until meat is no longer pink and vegetables are tender, about 5 minutes longer. Add tomatoes, tomato sauce, and seasonings and mix well.
PLACE macaroni in a 21/2- quart casserole dish lightly coated with cooking spray or oil, add sauce, and mix well.
COVER and bake until bubbly, about 45 minutes. Let stand 10 minutes and stir before serving.
SERVES 4 TO 6
victory casserole
This beef, spinach, and rice casserole got its name when it was served to us at a winning post-game party. To accompany the dish, our hostess served a large green salad with a creamy Caesar-style dressing and a garlic and onion bread.
1 pound lean ground beef
1 cup chopped yellow onion
2 cloves garlic, minced
1 package (10 ounces) frozen spinach, thawed and squeezed dry
3 cups cooked long-grain white rice
2 cups grated cheddar cheese
3 large eggs
3/4 cup milk
1 teaspoon salt Freshly ground pepper to taste
1 cup Quick Tomato Sauce
PREHEAT oven to 350°F. In a medium skillet over medium heat, sauté beef, onion, and garlic until meat is no longer pink and vegetables are tender, about 5 to 10 minutes. Transfer to a 4quart casserole dish lightly coated with cooking spray or oil. Add spinach, rice, and 1 cup of the cheese.
IN a small bowl, combine eggs, milk, salt, and pepper. Stir into meat and rice mixture and mix well.
BAKE, covered, 30 minutes. Top with Quick Tomato Sauce and remaining cheese and bake, uncovered, until bubbly, about 15 minutes longer.
SERVES 6
dutch oven dinner combo
Simmered meat and vegetables are a perfect choice for a rainy winter night. Just watch your timing for best results. Serve with an apple, celery, and walnut salad, and frosted brownies for dessert.
2 tablespoons vegetable oil
1 boneless beef rump roast (31/2 to 4 pounds)
1/2 cup tomato juice
1/4 cup dry red wine
1 tablespoon Worcestershire sauce
1 teaspoon dried basil
11/2 teaspoons salt
Freshly ground pepper to taste
3 to 4 carrots, peeled and cut diagonally into 1-inch pieces
1 large yellow onion, quartered
2 potatoes, peeled and quartered
2 cloves garlic, chopped
1 large zucchini, unpeeled, cut into 1-inch slices
8 ounces mushrooms, halved if large
3 tablespoons all-purpose flour
1/4 cup water
PREHEAT oven to 350°F. In a Dutch oven over medium heat, warm oil. Brown roast on all sides for about 10 minutes.
IN a small bowl mix tomato juice, wine, Worcestershire sauce, basil, salt, and pepper and pour over meat.
COVER and bake 11/2 hours. Stir in carrots, onion, potatoes, and garlic and bake, covered, 15 minutes longer. Add zucchini and mushrooms and bake, covered, until meat and vegetables are tender, about 30 minutes longer.
IN a cup, blend flour and water and stir into pan. Bake until juices are thickened, about 5 minutes longer.
SERVES 6
beef, sausage, and rigatoni
This hearty casserole combines the flavors of three meats, which are baked in an assertive tomato sauce, and then combined with pasta for the finishing touch. Men love this dish. The meat and sauce bake for two hours, so you may want to cook them a day ahead.
4 tablespoons olive oil
2 yellow onions, chopped
4 cloves garlic, minced
1 pound cubed boneless beef
8 beef short ribs (about 3 pounds)
4 Italian sausages (1 pound), cut into 1-inch pieces
2 cans (15 ounces each) tomato sauce
1 can (6 ounces) tomato paste
3 cups Beef Stock or canned beef broth
2 cups dry red wine
1 tablespoon dried basil
2 teaspoons dried oregano
1 teaspoon salt
Freshly ground pepper to taste
1 pound rigatoni (or other tubular pasta), cooked and drained
1/4 cup chopped fresh parsley
PREHEAT oven to 325°F. In a Dutch oven (see Note) over medium heat, warm 1 tablespoon oil. Add onions and garlic and sauté until tender, about 5 minutes. Remove to a large plate.
INCREASE heat to medium-high, add remaining oil, and brown beef cubes and ribs in two batches, about 10 minutes each. Remove to plate holding vegetables. Reduce heat to medium. Add sausages and brown about 5 minutes. Return vegetables and meats to pan. Stir in remaining ingredients, except rigatoni and parsley, and simmer 10 minutes.
COVER and bake until meats are very tender, about 2 hours. Add rigatoni and mix well. Bake, uncovered, until flavors are blended, 20 minutes longer. Sprinkle with parsley.
SERVES 10 TO 12
NOTE: This recipe makes a large quantity. If your Dutch oven isn’t big enough, brown the onions and the beef in a skillet and bake in a roasting pan. This recipe may be halved.
super stroganoff
There is something warming about a beef dish simmering in the oven on a cold winter night. The addition of mushrooms and sour cream makes this dish special. Serve with plain rice or noodles to absorb the delicious sauce.
6 tablespoons all-purpose flour
1/2 teaspoon salt
Freshly ground pepper to taste
2 pounds cubed lean beef stew meat
3 tablespoons butter or margarine
1 can (101/2 ounces) doublestrength beef broth, undiluted
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/4 cup dry white wine
6 to 8 green onions, including some tender green tops, sliced
3 cloves garlic, minced
8 mushrooms, halved or quartered (depending on size)
1/2 cup light sour cream
PREHEAT oven to 350°F. On a sheet of wax paper, combine flour, salt, and pepper. Toss meat in the mixture to coat.
IN a large skillet over medium heat, melt 2 tablespoons butter. Add beef and brown on all sides, about 10 minutes. Add broth, Worcestershire sauce, and mustard and bring to a boil, stirring until blended. Stir in wine and transfer to a 21/2-quart casserole dish lightly coated with cooking spray or oil.
COVER and bake 1 hour. Add onions, garlic, and mushrooms and bake, covered, 30 minutes longer. Blend in sour cream. Bake, uncovered, until meat is tender and sauce is warmed through, about 10 minutes.
SERVES 6
oven beef and vegetables
It’s hard to believe this casserole has such great flavor when all you have to do is toss the ingredients together and slow-bake, unattended, for over an hour. Serve with garlic mashed potatoes.
1/4 cup soy sauce
1 teaspoon Worcestershire sauce
1/4 cup all-purpose flour
1/2 teaspoon salt
Freshly ground pepper to taste
2 pounds cubed lean beef stew meat
2 cups baby carrots, or 4 carrots, peeled and cut into 1-inch pieces
1 yellow onion, sliced
1 cup sliced celery
3 cloves garlic
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1 cup dry red wine
1 cup Beef Stock or canned beef broth
8 ounces mushrooms, whole or halved (depending on size)
PREHEAT oven to 325°F. In a Dutch oven, blend soy sauce, Worcestershire sauce, salt, flour, and pepper. Toss beef in mixture to coat. Stir in remaining ingredients.
COVER and bake until meat is very tender, about 11/2 hours.
SERVES 6 TO 8
round steak and onions with sour cream
This hearty dish was served to us by friends we visited in Montana. We enjoyed it, and I think you will, too. Dur kids called it “cowboy steak."
1/4 cup all-purpose flour
1/2 teaspoon salt
1 tablespoon butter or margarine
2 tablespoons vegetable oil
2 pounds round steak, cut into serving pieces
Freshly ground pepper to taste
2 large yellow onions, sliced into rings
2 cloves garlic, minced
1 cup Beef Stock or canned beef broth
1/2 cup dry white wine
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1/2 cup light sour cream
PREHEAT oven to 350°F. On a sheet of wax paper, combine flour and salt. Toss meat in mixture to coat.
IN a large skillet over medium heat, melt butter and 1 tablespoon of oil. Brown meat on both sides, 5 to 10 minutes. Season with pepper. Remove to a 21/2-quart casserole dish lightly coated with cooking spray or oil.
IN the skillet, warm remaining tablespoon oil. Add onions and garlic and sauté until vegetables are slightly tender, about 5 minutes. Stir in stock, wine, Worcestershire sauce, and soy sauce and bring to a boil. Pour over meat in casserole.
COVER and bake 11/2 hours. Stir in sour cream and bake, uncovered, until heated through, 15 minutes longer.
SERVES 6
baked beef brisket with vegetables
Brisket is the flat cut from the breast section of beef. It has a minimal amount of fat and requires a long, slow cooking period for tender and flavorful results. The beef makes great sandwiches the next day.
1 beef brisket (4 to 5 pounds)
1 bottle (12 ounces) beer, allowed to go flat, or Beef Stock or canned beef broth
1 tablespoon pickling spices
1 teaspoon dry mustard
1/4 teaspoon salt
Freshly ground pepper to taste
2 cloves whole garlic, halved
6 fresh parsley sprigs
2 cups baby carrots
1 medium parsnip, peeled and sliced
2 yellow onions, cut into wedges
1 small head green cabbage, cut into wedges
Assorted flavored mustards
TRIM fat from brisket and place in a large nonreactive baking pan. Add beer, seasonings, garlic, parsley, and enough water, if needed, to cover meat. Stir gently. Cover and marinate several hours in refrigerator, turning once. Bring to room temperature for 1 hour before baking. In the meantime, preheat oven to 350°F.
COVER and bake (in the same pan) with the marinade 2 hours. Add carrots, parsnip, and onions and bake, covered, 30 minutes longer. Spoon liquid over meat and vegetables. Tuck in cabbage wedges and bake, covered, until meat and vegetables are tender, about 30 minutes longer.
TRANSFER meat to a warm platter and let stand 5 to 10 minutes. Slice beef at an angle and arrange vegetables around meat. Strain liquid and spoon several tablespoons over meat. Pass remaining liquid in a pitcher, if desired. Serve with mustards.
SERVES 8 TO 10
beef burgundy
Beef, wine, onions, and mushrooms are the essence of this rustic French stew. It starts on the stove top, then slow-bakes in the oven while tempting aromas fill the air. Accompany with mashed potatoes or noodles and a salad to round out the meal.
6 slices bacon, cut into 1/2-inch pieces
11/2 to 2 pounds beef round steak, cut into 1-inch cubes
1 cup Burgundy wine
2 cups Beef Stock or canned beef broth
1 tablespoon red wine vinegar
1 tablespoon tomato paste
2 or 3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon dried bouquet garni (see Note)
Freshly ground pepper to taste
1 bay leaf
1 1/2-inch-by-2-inch strip of orange zest
1/4 cup chopped fresh parsley
11/2 cups baby carrots
12 ounces mushrooms, halved or quartered if large
1 cup frozen small whole onions, thawed; or canned pearl onions, drained
1/4 cup water
2 tablespoons all-purpose flour
PREHEAT oven to 325°F. In a large Dutch oven over medium heat, cook bacon until brown and crisp, about 5 minutes. Remove with a slotted spoon to a plate. Add beef and brown on all sides, 5 to 10 minutes. Add wine, stock, vinegar, tomato paste, garlic, salt, thyme, garni, pepper, bay leaf, orange peel, parsley, and carrots. Bring to a boil.
COVER and bake in oven until beef is tender, about 2 hours. Stir in mushrooms and onions and cook, covered, 15 minutes longer. Remove bay leaf and orange zest and discard. Mix water and flour and add to casserole, stirring until thickened. Bake 5 minutes longer.
SERVES 6
NOTE: Dried bouquet garni—a mixture of parsely, thyme, and bay leaf—is available in the herbs and spices section of most supermarkets.
beef, barley, and mushroom stew
Few dishes compare to this slowly simmered beef stew with vegetables and herbs. Barley, a hearty grain that is chewy and nutlike, adds an earthy flavor and thickens the stew This makes a complete meal when served with a tossed green salad and country-style bread.
2 tablespoons vegetable oil
21/2 pounds round steak, cut into bite-size pieces
2 yellow onions, chopped
3 cloves garlic, minced
2 cups baby carrots
2 cups chopped celery
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay leaf
Freshly ground pepper to taste
1/4 cup chopped fresh parsley
1/2 cup barley, rinsed well and drained
2 cups Beef Stock or canned beef broth
1/2 cup dry red wine
16 ounces mushrooms, quartered or halved (depending on size)
PREHEAT oven to 350°F. In a Dutch oven over medium-high heat, warm oil. Add steak and brown 5 minutes. Add onions and garlic and sauté until tender, 5 minutes longer. Add remaining ingredients, except mushrooms, and blend well.
COVER and bake 1 hour. Stir in mushrooms and bake, covered, until meat and mushrooms are tender, about 30 minutes longer. Remove bay leaf and discard.
SERVES 6
country stew
This big pot of stew is the centerpiece of our kitchen table for a family dinner or an informal supper with friends. Everything is combined and baked, unattended, for 4 hours with no peeking. Serve with plain noodles or rice.
2 pounds lean beef stew meat, well trimmed and cut into 3/4-to 1-inch cubes
1 yellow onion, quartered
4 carrots, peeled and cut into 1-inch pieces
4 celery stalks, cut into 1-inch pieces
1 green bell pepper, seeded and cut into 1-inch pieces
1/4 cup quick-cooking tapioca
1/2 cup dry bread crumbs
1 pound whole mushrooms
11/4 teaspoons salt
1/4 teaspoon pepper
1 can (141/2 ounces) whole tomatoes, coarsely chopped, juice from can included
1 cup dry red wine
PREHEAT oven to 300°F. Combine all ingredients in a Dutch oven or 4-quart casserole dish lightly coated with cooking spray or oil, stirring to mix well.
COVER and bake 4 hours.
SERVES 6
beer beef stew with parslied buttermilk dumplings
This beef stew with old-fashioned dumplings is a family favorite. Serve with a tossed green salad with blue-cheese dressing and warm crusty bread.
1/4 to 1/3 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 pounds lean beef stew meat, cut into 1-inch cubes
4 tablespoons vegetable oil
2 yellow onions, sliced and rings separated
6 cloves garlic, minced
2 cups Beef Stock or canned beef broth
1 cup beer, allowed to go flat
1 bay leaf
1 tablespoon brown sugar
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons dried thyme
1/2 cup fresh chopped parsley
2 teaspoons salt
1/4 teaspoon freshly ground pepper
PREHEAT oven to 350°F. On a sheet of wax paper, combine flour, salt, and pepper. Toss meat in mixture to coat.
IN a Dutch oven over medium-high heat, warm 2 tablespoons oil. Brown meat in batches, adding more oil if needed, about 10 minutes. With a slotted spoon remove meat to a plate. Add 1 tablespoon oil to Dutch oven and sauté onion and garlic until soft, about 5 minutes. Add stock and beer and deglaze pan, stirring with a wooden spoon to loosen browned bits. Add remaining ingredients, return meat to broth, and bring to a boil.
BAKE, covered, until meat is tender, VA to 2 hours. In the meantime, make dumplings.
REMOVE bay leaf from stew and discard. Drop dumpling batter by heaping tablespoonfuls on top of juices. Return to oven and bake, uncovered, until toothpick inserted into center of dumpling comes out clean, 10 to 12 minutes. Serve meat and dumplings in the Dutch oven.
SERVES 6 TO 8
classic hungarian goulash
Hungarians know how to make a stew! This variation calls for beef, but veal or pork can be used. Just before serving, sour cream is added to make a rich, flavorful sauce to ladle on noodles.
2 tablespoons vegetable oil
11/2 to 2 pounds round steak, cut into 1-inch cubes
2 large yellow onions, chopped
2 cloves garlic, minced
Salt and freshly ground pepper to taste
1 tablespoon paprika (preferably Hungarian)
1 teaspoon caraway seeds
1/2 teaspoon dried marjoram
1 cup Beef Stock or canned beef broth
1 cup dry red wine
1 teaspoon red wine vinegar
2 tablespoons tomato paste
1 cup baby carrots or peeled and sliced carrots
1 cup fresh peas or frozen peas, thawed
1 tablespoon all-purpose flour
1/2 cup light sour cream
PREHEAT oven to 350°F. In a Dutch oven over medium-high heat, warm 1 tablespoon oil. Add beef and brown, 5 to 10 minutes. Transfer to a plate. Reduce heat to medium, add remaining oil and sauté onions and garlic until tender, about 5 minutes. Stir in seasonings. Stir in stock, wine, vinegar, tomato paste, and carrots. Bring to a boil.
COVER and bake until meat is tender, about VA hours. Stir in peas. Mix flour with sour cream and stir into juices. Bake, uncovered, until bubbly and sauce is slightly thickened, 10 to 15 minutes longer. Taste for seasoning and add more salt, if needed.
SERVES 4 TO 6
beef strips with mushrooms and artichokes
This casserole has a real beef flavor that is enhanced by a robust red wine. It is a good make-ahead casserole for a company dinner. Serve with Rice Verde and marinated tomatoes.
1 tablespoon butter or margarine
11/2 tablespoons vegetable oil
11/2 pounds top sirloin steak, cut into 1-inch strips
6 green onions, including some tender green tops, sliced
8 ounces mushrooms, sliced
1 can (14 ounces) artichoke hearts, drained and halved
1/4 cup dry red wine
1 teaspoon salt
Freshly ground pepper to taste
PREHEAT oven to 350°F. In a medium skillet over medium-high heat, melt 1 tablespoon butter with 1 tablespoon oil. Add meat and brown on all sides, 5 to 10 minutes. Remove meat to a 21/2¡quart casserole dish lightly coated with cooking spray or oil.
REDUCE heat to medium. Stir in remaining oil and sauté onions and mushrooms until tender, about 5 minutes. Add artichokes, wine, salt, and pepper. Pour over meat.
BAKE, uncovered, until heated through, about 35 minutes, stirring once.
SERVES 4
thick oven-baked chili
Offer this flavorful chili with assorted toppings for a casual get-together after a football game or for Super Bowl Sunday. Serve in big bowls with assorted toppings along with snacks—chips, pretzels, crudités, and cheese bread.
1 teaspoon vegetable oil
11/2 pounds lean ground beef
1 pound kielbasa sausage, cut into 1/2-inch slices
1 yellow onion, chopped
1/2 green or red bell pepper, seeded and chopped
2 cloves garlic, minced
2 cans (15 ounces each) kidney beans, drained and rinsed
1 can (141/2 ounces) whole tomatoes, coarsely chopped, juice from can included
1 can (15 ounces) tomato sauce
2 bay leaves
1 teaspoon salt
1 tablespoon chili powder (or more to taste)
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
Freshly ground pepper to taste
TOPPINGS:
Sour cream
Sliced green onions
Grated cheddar cheese
PREHEAT oven to 325°F. In a Dutch oven over medium heat, warm oil. Sauté beef, sausage, onion, bell pepper, and garlic until meat is no longer pink and vegetables are tender, about 10 minutes. Add remaining ingredients and blend well.
COVER and bake about 1 hour, stirring occasionally. Uncover and bake 30 minutes longer. Remove bay leaves and discard.
SERVES 6 TO 8
Swedish meatballs
A blend of traditional spices give these meatballs an authentic taste. Serve as a main course with noodles, or make smaller meatballs and serve as hors d’oeuvres.
11/2 pounds lean ground beef
1/2 pound bulk sausage or ground veal
1/2 cup finely chopped yellow onion
2 eggs, beaten
1 cup dry bread crumbs
1/2 cup milk
1 teaspoon salt
Freshly ground pepper to taste
1/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon dried dill weed
1/2 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 cup Beef Stock or canned beef broth
1/2 cup light sour cream
IN a large bowl, mix meats and onion. Add eggs, bread crumbs, milk, and seasonings. Mix well with a large spoon or your hands. Cover and refrigerate for 1 hour for easier handling. In the meantime, preheat oven to 400°F.
SHAPE meat mixture into 1-inch balls and arrange on a baking sheet with a rim. Bake until lightly browned, about 10 minutes. Transfer meatballs along with juices and beef stock to a 21/2quart casserole dish lightly coated with cooking spray or oil.
EDUCE oven temperature to 350°F. Cover and bake meatballs until heated through, about 30 minutes. Stir in sour cream and bake, uncovered, until heated through once again, 10 minutes longer.
SERVES 6
NOTE: For an hors d’oeuvre, transfer meatballs to a chafing dish and serve with toothpicks.
gourmet meatballs
This deluxe variation of meatballs incorporates ham with the usual ground beef. Browning is done in the oven and then transferred to a casserole for the final baking. A flavorful Sour Cream—Horseradish Sauce is added just before serving. Accompany with noodles or rice.
11/4 pounds lean ground beef
1/4 pound ground ham
1/4 cup finely chopped yellow onion
2 large eggs, lightly beaten
11/2 cups dry bread crumbs
1/3 cup 2 percent milk
1/2 teaspoon salt
1/4 teaspoon ground allspice
Freshly ground pepper to taste
1/2 cup Beef Stock or canned beef broth
IN a large bowl, combine beef, ham, onion, eggs, bread crumbs, milk, and seasonings and mix well. Cover and refrigerate 1 hour for easier handling.
IN the meantime, preheat oven to 400°F.
SHAPE meat mixture into 1-inch balls. Place on a baking sheet with a rim and bake until browned, about 10 minutes. Transfer to a 21/2-quart casserole dish along with any drippings that may have accumulated. Gently stir in beef stock.
REDUCE oven temperature to 350°F. Bake meatballs covered, 40 minutes. Remove lid and stir in sour cream-horseradish sauce. Bake, uncovered, until bubbly, 10 minutes longer.
SERVES 4
sour cream—horseradish sauce
1/2 cup light sour cream
1 tablespoon catsup
1 tablespoon prepared horseradish
IN a small bowl, stir together all ingredients.
MAKES ABOUT 1/2 CUP
meatballs with barbecue sauce
These spicy meatballs are always a hit with all ages. Serve as a main course or as an hors d’oeuvre for a cocktail party (see Note.)
11/2 pounds lean ground beef
2 tablespoons finely chopped yellow onion
1 large egg, beaten
1/4 cup dry bread crumbs
1/4 cup freshly grated Parmesan cheese
1/2 cup 2 percent milk
1/4 teaspoon salt
Freshly ground pepper
Barbecue Sauce (recipe follows)
IN a medium bowl, mix all ingredients except Barbecue Sauce thoroughly. Cover and refrigerate for 1 hour for easier handling. In the meantime, preheat oven to 400°F. Form meat into 1-inch balls.
PLACE meatballs on a baking sheet with a rim and bake until lightly browned, 10 to 12 minutes. Transfer to a 21/2-quart casserole dish lightly coated with cooking spray or oil.
REDUCE heat to 350°F. Pour sauce over meatballs. Cover and bake until heated through, 35 to 40 minutes.
SERVES 4 TO 6
NOTE: Make 1/2-inch balls if serving as hors d’oeuvres, and make a double batch. They disappear fast.
barbecue sauce
1 cup chili sauce
1 cup catsup
1/4 cup cider vinegar
1 cup water
1 clove garlic, minced
2 tablespoons Worcestershire sauce
1/4 cup granulated sugar
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
IN a saucepan over medium heat, combine all ingredients and simmer 5 minutes.
MAKES ABOUT 4 CUPS
hawaiian pork
Serve this Hawaiian-inspired dish of pork, vegetables, and pineapple with a sweet-and-sour sauce over fluffy rice or thin noodles. A tropical fruit plate is a perfect companion dish.
2 tablespoons vegetable oil
11/2 pounds pork steak, cut into 1-inch cubes, fat trimmed
Salt and freshly ground pepper to taste
2 stalks celery, cut diagonally into 1-inch pieces
1/2 cup chopped yellow onion
1/2 green bell pepper, seeded and cut into 1-inch pieces
2 tablespoons cornstarch
1/3 cup water
21/2 tablespoons soy sauce
2 tablespoons cider vinegar
1 can (8 ounces) pineapple chunks, including juice
PREHEAT oven to 350°F. In a large skillet over medium-high heat, warm 1 tablespoon oil. Brown pork on all sides, about 10 minutes. Season with salt and pepper. Transfer to a 21/2-quart casserole dish lightly coated with cooking spray or oil.
ADD remaining oil to the skillet if needed. Add vegetables and sauté over medium heat until tender, about 5 minutes. Transfer to casserole dish.
IN a small bowl, blend cornstarch and water. Add remaining ingredients to the skillet. Add cornstarch mixture and stir until thickened, about 2 minutes. Pour over meat and vegetables in casserole and mix well.
BAKE, uncovered, until bubbly, about 45 minutes. Taste for seasoning and add more salt and pepper, if needed.
SERVES 6
pork chops mozzarella
Pork chops and zucchini pair well in this Italianinspired casserole. Serve with a tossed green salad with Italian dressing.
2 zucchini, unpeeled, sliced
1 tablespoon vegetable oil
6 bone-in pork chops, 1/2 inch thick (about 3 pounds)
Salt and freshly ground pepper to taste
6 thin slices mozzarella cheese, trimmed to dimensions of chops
1 can (8 ounces) tomato sauce
1/4 cup dry white wine
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
3 tablespoons chopped fresh parsley
1/4 cup freshly grated Parmesan cheese, for topping
PREHEAT oven to 350°F. Place zucchini slices, slightly overlapping, on the bottom of a 9-by-13-inch glass baking dish lightly coated with cooking spray or oil.
IN a medium skillet over medium-high heat, warm oil. Brown chops about 5 minutes on each side. Season with salt and pepper. Place on top of zucchini. Place a cheese slice on top of each chop.
IN the skillet over medium heat, stir together tomato sauce, wine, seasonings, and parsley and heat thoroughly. Pour over chops.
COVER and bake 30 minutes. Sprinkle with Parmesan cheese and bake, uncovered, until chops are no longer pink in the center and zucchini is tender, about 30 minutes.
SERVES 4 TO 6
pork chops with lemon-caper sauce
For easy cooking, try this oven dish of pork, fresh green beans, and onions. The lemony sauce adds a sprightly flavor.
1 pound green beans, trimmed
1/2 teaspoon salt
11/2 tablespoons vegetable oil
6 bone-in pork chops, 1/2 inch thick (about 2 pounds)
1 yellow onion, sliced and rings separated
Juice of 1 lemon
1/2 cup dry white wine
1 tablespoon capers, drained
1/2 teaspoon grated lemon zest
Freshly ground pepper to taste
PREHEAT oven to 350°F. In a medium saucepan over high heat, put beans with water to cover. Add salt, and bring water to a boil. Reduce heat to medium and cook, uncovered, until tendercrisp, about 5 minutes. Drain and transfer beans to a 4-quart casserole dish lightly coated with cooking spray or oil.
IN a large skillet over medium-high heat, warm 1 tablespoon oil. Brown chops about 5 minutes on each side. Place on top of beans. Add remaining oil and cook onion until lightly browned, about 4 minutes. Place on top of chops.
IN a small bowl, mix remaining ingredients. Pour over contents of casserole dish.
COVER and bake until chops are tender, about 30 minutes.
SERVES 4 TO 6
pork chops and red cabbage dinner
Tender pork chops and sweet-and-sour cabbage with apples are a great combination to serve for an Autumn dinner. Add a platter of thickly sliced beefsteak tomatoes, drizzled lightly with olive oil and balsamic vinegar and sprinkled with chopped fresh basil.
1/2 teaspoon salt plus more to taste
Freshly ground pepper to taste
11/2 tablespoons vegetable oil
6 bone-in pork chops, 1/2 inch thick (about 2 pounds)
1 cup chopped yellow onion
1 small head red cabbage (11/2 pounds), cored, and shredded
2 red delicious apples, unpeeled, cored, and sliced
1/4 cup dry red wine or water
1/4 cup red wine vinegar
3 tablespoons firmly packed brown sugar
PREHEAT oven to 350°F. Season both sides of pork chops with salt and pepper to taste. In a large skillet over medium-high heat, warm oil and brown pork chops about 5 minutes on each side. Remove to a plate.
ADD remaining ingredients to the skillet, including 1/4 teaspoon salt. Stir and toss until cabbage begins to wilt, about 2 minutes. Transfer to a 9-by-13-inch baking dish lightly coated with cooking spray or oil. Place chops on top.
COVER and bake until chops and cabbage are tender, about 40 minutes.
SERVES 6
sweet-and-sour pork chops
Looking for a new way to prepare pork chops? In this recipe, thick, juicy pork chops bake along with pineapple and green pepper in a tasty sauce. Serve with a plate of kiwi and papaya slices.
2 tablespoons vegetable oil
4 boneless pork chops, 1 inch thick (about 2 pounds)
Salt and freshly ground pepper to taste
1 can (8 ounces) pineapple chunks, drained, and 1/2 cup juice reserved
1 small green bell pepper, seeded and cut into 1-inch pieces
1/3 cup firmly packed brown sugar
1/4 cup white vinegar
1 teaspoon soy sauce
1/4 teaspoon salt
1 clove garlic, minced
2 tablespoons cornstarch
1/4 cup water
PREHEAT oven to 350°F. In a medium skillet over medium-high heat, warm oil. Add pork chops and brown, about 5 minutes on each side. Season with salt and pepper.
TRANSFER pork chops to a 21/2-quart casserole dish lightly coated with cooking spray or oil. Add pineapple and green bell pepper.
IN a small bowl mix sugar, reserved pineapple juice, vinegar, soy sauce, salt, and garlic. Pour over chops.
COVER and bake until pork chops are tender, about 50 minutes.
IN another small bowl, blend cornstarch and water. Stir into casserole juices. Bake, uncovered, until thickened, 10 minutes longer.
SERVES 4
pork chops in mustard sauce
Pork chops are baked in a superb mustardy sauce with dill pickle for a flavor surprise. Serve with Barley-Rice Pilaf.
2 tablespoons butter or margarine
1 tablespoon vegetable oil
8 bone-in pork chops, 1/2 inch thick (about 21/2 pounds)
Salt and freshly ground pepper to taste
6 green onions, including some tender green tops, sliced
1 clove garlic, minced
1 large dill pickle, chopped
1/4 cup all-purpose flour
2 cups Rich Chicken Stock or canned low-sodium chicken broth
1 tablespoon Dijon mustard
1/4 cup dry white wine
1/8 teaspoon salt
PREHEAT oven to 350°F. In a large skillet over medium-high heat, melt butter with oil. Add chops and brown about 5 minutes on each side. Season with salt and pepper while browning. Transfer to a 9-by-13-inch baking dish lightly coated with cooking spray or oil.
ADD onions and garlic to drippings in skillet and sauté over medium heat until tender, about 2 minutes. Add pickle, stir in flour, and blend. Add remaining ingredients and bring to a boil, stirring constantly, until thickened. Pour over chops.
COVER and bake until chops are tender, about 40 minutes.
SERVES 4
pork chops and onions in sour cream sauce
For a creative entrée, try this easy-to-prepare pork chop dish baked in a creamy sauce flavored with sage. Serve with Sweet Onion and Rice Bake (page184) and fresh asparagus.
4 boneless pork chops, 1 inch thick (about 2 pounds)
1 teaspoon dried sage
Salt and freshly ground pepper to taste
1 tablespoon vegetable oil
1/2 yellow onion, sliced and rings separated
1/2 cup light sour cream
1 teaspoon Dijon mustard
1 tablespoon all-purpose flour
1/2 cup Rich Chicken Stock or canned low-sodium chicken broth
1/4 cup dry white wine
1/4 cup chopped fresh parsley
PREHEAT oven to 350°F. Season chops generously with sage, salt, and pepper. In a large skillet over medium-high heat, warm oil. Add pork chops and brown about 5 minutes on each side. Transfer to an 8-by-8-inch baking dish lightly coated with cooking spray or oil. Lay onion rings on top.
IN a small bowl, blend sour cream, mustard, and flour and set aside.
ADD stock and wine to the skillet and boil 1 minute, stirring occasionally. Remove from heat. Whisk in sour cream mixture and parsley. Pour over pork chops.
BAKE, uncovered, until bubbly, about 40 minutes.
SERVES 4
pork chops stuffed with spinach, feta, and pine nuts
Preparation for this dish takes time, but once it is assembled, an elegant company entrée is ready to bake in the oven. Serve with Parmesan Cheese—Mashed Potato Gratin.
2 tablespoons vegetable oil
1 cup finely chopped yellow onion
2 cloves garlic, minced
2 tablespoons pine nuts
1 cup cooked fresh spinach, drained and chopped, or 1 cup chopped frozen spinach, thawed and squeezed dry
1/4 cup crumbled feta cheese
1/2 teaspoon salt plus more to taste
Freshly ground pepper to taste
4 boneless pork chops, 1 inch thick (about 2 pounds), with a pocket (see Note)
1/2 cup Rich Chicken Stock or canned low-sodium chicken broth
2 tablespoons white wine vinegar
IN a medium skillet over medium heat, warm 1 teaspoon oil. Add onion, garlic, and pine nuts and sauté until vegetables are tender, about 5 minutes. Remove to a medium bowl. Add spinach, cheese, salt, and pepper to the bowl and mix well.
PREHEAT oven to 350°F. Stuff each pork chop with one fourth of the spinach mixture. Secure with a toothpick.
SPRINKLE pork chops with salt and pepper. In the skillet, over medium-high heat, warm remaining oil. Brown pork chops about 5 minutes on each side. Stir in stock and vinegar. Transfer chops and broth to a 21/2-quart casserole dish lightly coated with cooking spray or oil.
COVER casserole and bake until chops are tender, about 35 minutes.
SERVES 4
NOTE: With a sharp knife, cut a pocket in the thickest part of the chop or have your butcher do it for you.
burgundy ribs
These delicious pork ribs are baked in a bold, red wine sauce, offering a change from the usual barbecue sauce. Serve with coleslaw and Easy Baked Beans for a traditional ribs dinner.
4 pounds spareribs
1/2 cup Burgundy or any fullbodied red wine
1 tablespoon red wine vinegar
1 cup catsup
1/2 cup water
1 clove garlic, minced
2 tablespoons honey
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 teaspoon chili powder
1 yellow onion, sliced and rings separated
PREHEAT oven to 375°F. Cut ribs into large pieces (3 to 4 ribs) and place in a large, shallow, nonreactive roasting pan. Bake, uncovered, 1 hour, turning once. Pour off excess grease.
MEANWHILE, in a small saucepan over medium heat, stir together remaining ingredients except onion rings. Bring to a boil, reduce heat to a simmer, and cook, uncovered, 10 minutes.
LAY onion rings on top of ribs. Pour sauce over both.
REDUCE oven temperature to 350°F and continue baking ribs, uncovered, until flavors are blended, 30 to 35 minutes longer.
SERVES 4
posole
This dish originated in Jalisco, Mexico, and is traditionally served at Christmas time. It is a thick, hearty soup that is served in a bowl with salad toppings and a squeeze of lime juice. Accompany with warm tortillas.
1 tablespoon vegetable oil
1 cup chopped yellow onion
1 cup chopped red bell pepper
2 cloves garlic, minced
2 pork steaks (about 11/2 pounds), cut into cubes
1 can (15 ounces) hominy, rinsed and drained
1 can (8 ounces) tomato sauce
1 cup Rich Chicken Stock or canned low-sodium chicken broth
1 tablespoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon salt
Freshly ground pepper
1/2 cup chopped fresh cilantro or parsley
Lime wedges for garnish
TOPPINGS
Shredded iceberg lettuce
Sliced radishes
Grated cheddar cheese
Chopped green onions
Diced avocado
PREHEAT oven to 350°F. In a Dutch oven over medium-high heat, warm oil. Add onion, bell pepper, garlic, and pork and sauté until vegetables are tender and pork is browned, 6 to 7 minutes. Stir in hominy, tomato sauce, stock, seasonings, and cilantro.
BAKE, uncovered, until meat is tender and flavors are blended, about 40 minutes. Garnish with lime and serve with tortillas. Pass around toppings in small bowls.
SERVES 4
pork chili and beans with rice
Tender pork cubes are seasoned with a spicy blend of herbs and spices and baked with beans and rice for a wonderful flavor. Serve with warm tortillas.
1 to 11/2 tablespoons chili powder
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
Freshly ground pepper to taste
2 tablespoons vegetable oil
2 pounds boneless pork loin, cut into bite-size pieces
1 cup chopped yellow onion
2 cloves garlic, minced
1/2 cup long-grain white rice
3/4 cup Rich Chicken Stock or canned low-sodium chicken broth
1 can (4 ounces) diced green chiles, drained
2 large tomatoes, seeded, chopped, and drained
1 can (16 ounces) kidney beans, rinsed and drained
PREHEAT oven to 350°F. In a large bowl, combine chili powder, oregano, 1/2 teaspoon salt, cumin, coriander, and pepper. Add meat and toss to coat.
IN a Dutch oven over medium heat, warm 1 tablespoon oil. Add meat and brown on all sides, 5 to 10 minutes. Transfer to a plate. Add remaining oil to Dutch oven, if needed, and sauté onion and garlic until soft, about 5 minutes. Stir in rice. Add stock, chiles, tomatoes, beans, and remaining 1/4 teaspoon salt. Return meat to Dutch oven, and mix well.
COVER, and bake until bubbly, and rice is tender, about 45 minutes, stirring once.
SERVES 6 TO 8
asian pork, peas, and mushrooms with rice
Pork cubes cook with rice in a delicious soy-orange sauce for a one-dish meal. Serve with cucumber slices marinated in rice vinegar.
21/2 tablespoons vegetable oil
2 pounds boneless pork shoulder, cut into bite-size pieces
3/4 cup chopped green onions, including some tender green tops
2 cups sliced mushrooms
1 cup long-grain white rice
2 cups Rich Chicken Stock or canned low-sodium chicken broth
1/4 cup orange juice
3 tablespoons soy sauce
1/4 teaspoon ground ginger
1 teaspoon grated orange zest
1 cup fresh peas or frozen peas, thawed
PREHEAT oven to 350°F. In a large skillet over medium-high heat, warm 11/2 tablespoons oil. Add pork and brown 5 to 10 minutes. Transfer to a 21/2-quart casserole dish lightly coated with cooking spray or oil.
TO same skillet over medium heat, add remaining 1 tablespoon oil. Sauté onions and mushrooms until tender, about 5 minutes. Stir in rice, stock, orange juice, soy sauce, ginger, and orange zest. Bring to a boil and pour over pork in casserole.
COVER and bake until rice is tender and liquid is absorbed, about 45 minutes. Stir in peas and cook, uncovered, 10 minutes longer.
SERVES 4 TO 6
VARIATION: Chicken breasts may be substituted for pork.
german sausage and sauerkraut
Sausage is tucked into this seasoned sauerkraut and baked until the flavors are blended. Serve with pumpernickel bread and spicy applesauce, followed by ginger snaps for dessert.
1 jar (16 ounces) sauerkraut, rinsed and drained
1/2 red bell pepper, seeded and chopped
1/2 cup chopped red onion
2 tablespoons white wine vinegar
1 teaspoon caraway seeds
1 tablespoon firmly packed brown sugar
1 pound smoked German sausage of your choice, sliced
PREHEAT oven to 350°F. Place all ingredients in a 21/2-quart casserole dish lightly coated with cooking spray or oil and mix well. Cover the sausage with sauerkraut.
COVER the dish and bake until heated through, 35 to 40 minutes.
SERVES 4
sausage, broccoli, and rice casserole
As already noted, Dutch ovens are wonderful to have because they are flameproof and go from stove top, to oven, to table. This casserole shows off their advantages: The meats are browned in the Dutch oven on top of the stove, then all ingredients are added and baked in the oven for a nofuss, one-dish meal.
6 thick bacon slices, cubed
1 pound bulk Italian sausage meat
1 cup long-grain white rice
21/2 cups Rich Chicken Stock or canned low-sodium chicken broth
1 teaspoon salt
Freshly ground pepper to taste
4 cups broccoli florets
PREHEAT oven to 375°F. In a Dutch oven over medium heat, cook bacon 2 minutes. Add sausage, breaking it up with a wooden spoon, and cook until sausage is no longer pink and bacon is crisp, about 10 minutes. Drain off excess fat. Stir in rice. Stir in stock, salt, and pepper and bring to a boil.
COVER and bake 30 minutes. Add broccoli, stir, and bake, covered, until liquid is absorbed and broccoli is tender-crisp, about 20 minutes longer.
SERVES 6
sausage, peppers, and pasta
Two kinds of sausage and peppers high-light this savory dish with a tomato sauce and pasta. Serve with a green salad and warm, crusty bread.
1/2 pound bulk Italian sausage meat
2 smoked Italian sausages (about 1/2 pound), cut into 1/2-inch slices
1/2 red bell pepper, seeded and cut lengthwise into 1/2-inch strips
1/2 green bell pepper, seeded and cut lengthwise into 1/2-inch strips
2 cloves garlic, minced
1 can (141/2 ounces) whole tomatoes, cut up, juice from can included
1 tablespoon tomato paste
1 tablespoon red wine vinegar
1/2 teaspoon salt
Freshly ground pepper to taste
4 ounces (about 11/2 cups) corkscrew pasta, cooked and drained
Parmesan cheese for sprinkling on top
PREHEAT oven to 350°F. In a Dutch oven over medium heat, cook bulk sausage, breaking up with a wooden spoon, 5 minutes. Add sliced sausage, peppers, and garlic and stir. Cook until sausage is no longer pink and vegetables are tender, about 8 minutes longer. Stir in tomatoes, tomato paste, vinegar, salt, and pepper. Bring to a boil. Add pasta and mix well.
COVER and bake until heated through and bubbly, about 40 minutes. Stir and sprinkle with Parmesan cheese. Bake, uncovered, 5 to 10 minutes longer.
SERVES 6
ham and lima bean bake
Ham and lima beans complement each other in this easy supper dish. Though lima beans are often overlooked by home cooks, they are very nutritious and are available fresh, frozen, canned, or dried.
2 tablespoons butter or margarine
1/2 cup chopped yellow onion
2 tablespoons all-purpose flour
1 cup 2 percent milk
1/4 teaspoon salt
Freshly ground pepper to taste
3 cups cooked long-grain rice
11/2 cups cubed cooked ham
11/2 cups frozen baby lima beans, thawed
1 cup grated Monterey Jack cheese
PREHEAT oven to 375°F. In a small saucepan over medium heat, melt butter. Add onion and sauté until tender, about 5 minutes. Add flour and stir until bubbly. Add milk, salt, and pepper and stir until thickened, about 5 minutes. Set aside.
IN a 21/2-quart casserole dish lightly coated with cooking spray or oil, place rice, ham, beans, and onion mixture. Mix well. Sprinkle with cheese.
BAKE, uncovered, until bubbly and cheese is melted, about 30 minutes.
SERVES 4
ham and potato casserole
Ham and potatoes are mixed with a cheese sauce and topped with tomato and egg slices for an appealing one-dish entrée. Serve with a mixed green salad.
2 tablespoons butter or margarine
1 cup chopped yellow onion
2 tablespoons all-purpose flour
11/2 cups 2 percent milk
1/2 cup light sour cream
2 cups grated Monterey Jack cheese
1 tablespoon chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon paprika
2 or 3 drops Tabasco sauce
Freshly ground pepper to taste
5 cups sliced cooked potatoes (3 medium potatoes, about 1 pound)
1 cup cubed cooked ham
2 hard-cooked eggs, sliced
2 tomatoes, seeded, thinly sliced, and drained
PREHEAT oven to 350°F. In a saucepan over medium heat, melt butter. Add onion and sauté until tender, about 5 minutes. Add flour and stir until bubbly. Add milk and stir until thickened, about 2 minutes. Add sour cream, 1 cup cheese, parsley, salt, paprika, Tabasco, and pepper and mix well.
IN a 21/2-quart casserole dish lightly coated with cooking spray or oil, place potatoes and ham. Add cheese sauce and mix. Top with egg and tomato slices. Sprinkle with remaining cheese.
BAKE, uncovered, until bubbly, about 40 minutes.
SERVES 6
ham, peppers, sugar snap peas, and pineapple in sweet and sour sauce
Here is a recipe that may bring back memories of Hawaii. Serve with plain rice or noodles and a plate of exotic fruit.
1 tablespoon vegetable oil
1 yellow onion, sliced and rings separated
1 green bell pepper, seeded and cut lengthwise into 1-inch strips
2 cloves garlic, minced
2 cups cubed cooked ham
1 tablespoon cornstarch
1/2 teaspoon salt
1/3 cup cider vinegar
11/3 cup catsup
1 can (8 ounces) pineapple chunks, drained, and juice reserved
1 cup sugar snap peas, trimmed
PREHEAT oven to 350°F. In a large skillet over medium heat, warm oil. Add onion, bell pepper, and garlic and sauté until tender, about 5 minutes. Stir in ham. Transfer to a 21/2-quart casserole dish lightly coated with cooking spray or oil.
IN a small saucepan over medium heat, blend cornstarch, salt, vinegar, catsup, and reserved juice. Stir until thickened, about 5 minutes. Add pineapple chunks and peas. Pour over vegetables and ham.
COVER and bake until flavors are blended, about 30 minutes.
SERVES 4 TO 6
lamb-vegetable casserole
This “all-in-one” aromatic dish is a convenient casserole to make for an informal dinner. Serve with a chopped salad of cucumbers, green onions, and fresh mint.
2 tomatoes, seeded, sliced, and drained
2 small zucchini, cut into 1/4-inch slices
1 cup chopped yellow onion
1 pound ground lamb, cooked and crumbled
1/2 teaspoon salt
1/4 teaspoon oregano
Freshly ground pepper to taste
1/2 cup long-grain white rice
1 tablespoon golden raisins (optional)
1 tablespoon olive oil
1 cup Rich Chicken Stock or canned low-sodium chicken broth
2 tablespoons tomato paste
1/3 cup crumbled feta cheese
Fresh mint leaves for garnish
PREHEAT oven to 375°F. Lay half of the tomato slices on bottom of a 21/2-quart casserole dish lightly coated with cooking spray or oil. Top with half of the zucchini slices and sprinkle with half of the onions. Add lamb and sprinkle with seasonings. Add rice, raisins, and remaining onions. Overlap the remaining tomato slices and zucchini slices on top. Drizzle with oil.
IN a small pan over high heat, bring stock and tomato paste to a boil. Pour over casserole. Cover casserole tightly and bake until bubbly and rice is tender, about 1 hour. Sprinkle with feta cheese and garnish with mint leaves.
SERVES 6
lamb stew
Since our niece raises champion Southdown sheep, we get the freshest and best quality lamb available. When good lamb is used in a stew, it is company fare.
2 tablespoons olive oil
2 pounds lamb shoulder, fat trimmed and cut into 1-inch cubes
1 yellow onion, quartered
2 cloves garlic, chopped
21/2 cups Rich Chicken Stock or canned low-sodium chicken broth
1 cup dry white wine
2 tablespoons tomato paste
1 tablespoon chopped fresh rosemary, or 1 teaspoon dried rosemary
1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
3 carrots, peeled and cut into 11/2-inch pieces
4 red new potatoes, unpeeled, quartered
1 green, red, or yellow bell pepper, seeded and cut into wedges
1/4 cup cold water (optional)
2 tablespoons all-purpose flour (optional)
1/4 cup chopped fresh parsley
Fresh rosemary sprigs for garnish
PREHEAT oven to 350°F. In a Dutch oven over medium-high heat, warm oil. Add lamb and brown 5 to 10 minutes. Reduce heat to medium, add onion and garlic, and sauté until tender, about 5 minutes longer. Add stock and wine, stirring to loosen browned bits. Stir in tomato paste, seasonings, and carrots and bring to a boil.
COVER and bake until lamb is almost done, about 40 minutes. Add potatoes and bell pepper and bake, covered, until meat and vegetables are tender, about 25 minutes longer. Remove bay leaf and discard.
FOR a thicker sauce, blend water and flour in a small bowl and stir into juices. Cook 5 minutes longer. Sprinkle with parsley and garnish with rosemary sprigs before serving.
SERVES 6
lamb meatballs and orzo
Dìlled lamb meatballs are browned in the oven and then combined with orzo and a lemon sauce for a Mediterranean-style casserole. Serve with a Greek salad and olive bread.
1 large egg
1 pound ground lamb
2 large cloves garlic, minced
1/4 cup finely chopped onion
1/2 cup dry bread crumbs
1/4 cup milk
2 teaspoons chopped fresh dill, or 1/2 teaspoon dried dill weed
1/2 teaspoon salt
Freshly ground pepper to taste
13/4 cups Rich Chicken Stock or canned low-sodium chicken broth
2 tablespoons fresh lemon juice
1/2 teaspoon grated lemon zest
1 cup orzo
Dill sprigs for garnish
IN a medium bowl, beat egg. Add lamb, garlic, onion, bread crumbs, milk, and seasonings and mix well. Cover and refrigerate 1 hour for easier handling.
PREHEAT oven to 400°F. Form lamb mixture into 1-inch balls and place on a baking sheet with a rim. Bake until browned, about 10 minutes. Remove from oven and set aside.
IN a medium saucepan over high heat, bring stock, lemon juice, and lemon zest to a boil. Stir in orzo and boil 1 minute. Transfer to a 21/2-quart casserole dish lightly coated with cooking spray or oil. Place meatballs on top.
REDUCE oven temperature to 350°F and bake, covered, until liquid is absorbed, 40 to 50 minutes. Let stand 5 minutes before serving. Garnish with dill sprigs.
SERVES 4 TO 6