Servings: 4

1 md Cabbage
1 3/8 oz Margarine
1 3/8 oz Flour
2 1/8 c Water
1 ts Capers
1 ts Lemon juice
1 c Milk
8 7/8 oz Ground beef
1 sl Bread
1 Egg
1 Onion, finely chopped
1 pn Salt
1 pn Pepper

Loosen cabbage leaves by putting the whole head into boiling water until the leaves come off. Cut off the hard stem parts, and put the leaves in boiling salted water one at a time until they are partialy cooked.
Mix the meat, bread, salt, pepper, egg and onion together. Make a white gravy out of the margarine, flour, water, and milk. Season with salt and pepper and add capers. You can also use tomato sauce for a change.
Grease the bottom and sides of a large casserole dish. Layer in the cabbage, meat and gravy alternately. Top with cabbage. Cover and bake at 375F for 45-60 minutes.
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Vegetable Casserole

3 cups green beans, bias-sliced into 2-inch pieces
2 1/2 cups (about 6 ounces) medium bow-tie pasta
2 medium yellow squash, julienned (about 3 cups)
2 cups sliced fresh mushrooms
1 cup chopped onions
3 tbsp. snipped fresh basil (1 1/2 tsp. dried)
2 tbsp. snipped fresh oregano (1 tsp. dried)
2 tbsp. margarine or butter
2 tbsp. all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
2 1/4 cups skim milk
1/2 cup (2 oz.) shredded Swiss cheese
1 to 2 tbsp. Dijon mustard
hot sauce (to taste)
4 to 6 plum tomatoes, diagonally sliced (about 2 cups)
1 cup soft bread crumbs (about 1 1/2 slices)
1/4 cup grated Parmesan cheese

Preheat oven to 400 degrees. In a 4-quart saucepan or Dutch oven cook green beans, loosely covered, in 8 cups lightly salted boiling water for 5 minutes.
Add the bow-tie pasta. Return to boiling and cook for 5 minutes more. Add squash; return to boiling and cook gently for 5 minutes more or until vegetables and pasta are tender. Drain. Set aside.

Meanwhile, in a large skillet, cook mushrooms, onion, basil, and oregano in hot margarine or butter until tender. Stir in flour, salt and pepper. Add milk all at once. Cook and stir over medium heat until slightly thickened and bubbly. Stir in Swiss cheese, mustard and hot pepper sauce; cook over low heat for 1 minute more.

Gently toss cheese sauce with pasta-vegetable mixture. Add tomatoes; toss gently. Spoon mixture into a 3-quart casserole or 13x9x2-inch baking dish. For topping, stir together bread crumbs and Parmesan cheese. Sprinkle topping over casserole. Bake, uncovered, for 20-25 minutes or until heated through. Makes 10-12 side-dish servings.

Note: You may cover and chill casserole and crumb mixture separately for up to two days before baking. If chilled, increase baking time to 35 minutes. If desired, halve the ingredients and bake in an 8x8-inch pan.

Per serving: Calories 197 Fat 7 g Cholesterol 11 mg Sodium 353 mg Percent calories from fat 32%
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Tator Tot Casserole

ingrediants:

1 lb. grnd beef
2 tbls. dry onions
2 cans cream mushroom soup
2 lb. tator tots
veg.,peas, brocolli, mix veg. optional
1 lb. gated cheese of choice

brown the grnd. beef with the onions, drain the fat and add the soup and veg if any are used. layer in a 9 by 13 pan 1/2 the tator tots, all the beef mixture, 1/2the cheese, then the tator tots and cheese again. bake in a 350* oven for about 40 minutes
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Mexican Pepper Casserole

Yield: 4 servings

1 tb Olive oil
2 c Sliced onion
6 md To 8 bell peppers--mix
Colors, thinly sliced
4 md To 5 cloves garlic, minced
1 ts Salt
1 1/2 ts Cumin
1 ts Coriander
1 ts Dry mustard
Black pepper, to taste
Cayenne pepper, to taste
2 tb Flour
2 ea To 3 eggs
2 c Yogurt/sour cream
Fresh cilantro
2 c Sliced cheddar or jack
Paprika, for top

Lightly grease a 10 inch square pan or equivalent. Preheat oven 375.
Heat olive oil in a deep skillet or Dutch oven. Add onions and saute about 5-8 mins over med heat, until onions begin to soften.
Add peppers, salt, cumin, dried coriander, mustard, black pepper and cayenne. Saute another 8-10 mins, or until the peppers are very tender. Transfer to the baking pan.
Beat together the eggs and yogurt/sour cream. Stir in the minced fresh cilantro. Pour this custard over the peppers. Top with slices of cheese, if desired, and dust with paprika.
Bake uncovered for 40-50 mins until firm in the center and bubbly around edges. Serve hot with rice and beans and/or warmed tortillas.
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RICE AND CHEESE CASSEROLE

Yield: 1 servings

2 1/2 c Cooked rice
3 Chopped green onion
1 c Low fat cottage cheese
1 ts Dill weed
1/4 c Fresh grated Parmesean
1/2 c Low fat milk
1/2 ts Dijon mustard
Non-stick vegetable spray

Combine all but the last ingredient in a mixing bowl. Pour into a casserole dish coated with nonstick vegetable spray. Bake in a preheated 350 degree oven for 15 to 20 minutes.
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Quick Potato Casserole

Yield: 4 servings

1 lb Hash brown potatoes; frozen
1/2 ts Onion powder
1 c Sour cream
1 c Cream of mushroom soup
1 c Cheddar cheese; shredded
Parmesan cheese

Mix all ingredients together except Parmesan. Put into greased 9x13 casserole dish. Sprinkle Parmesan over top...probably about 1/4 cup or so. Bake for 1 hour at 400~. This can be doubled easily. Also can be prepared in advance and baked just before serving.
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Green Chili and Tortilla Casserole

Yield: 1 servings

3 tb Oil
12 Corn tortillas
1 lb Ground beef
1 1/2 ts Chili powder
1 ts Salt
1/4 ts Pepper
1 cn Cream of mushroom soup
1 c Chopped onion
1 cn Green chilies 8 oz.
1 cn Chopped ripe olives-sm can
1 1/2 c Grated cheddar cheese

Heat oil over medium high heat. Place tortillas in oil for 15 seconds on each side to soften; set aside. Pour off oil; brown meat with seasonings over medium heat. Tear 4 tortillas into 6 pieces; layer in casserole dish. Cover with 1/4 of the the meat, soup, chopped onions, chilies, olives and cheese. Repeat, ending with cheese on top. Bake at 325
degrees until bubbling.
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Cheese Enchilada Stacks

Yield: 6 servings

2 cn Tomato sauce(15oz)
1/4 c Onion,instant minced
1 tb Chili powder
1/2 ts Salt
1/4 ts Cumin,ground
1/4 ts Garlic powder
12 Corn tortillas
8 oz Cheddar cheese,shredded

Combine tomato sauce, onion, chili powder, salt, cumin and garlic powder in a saucepan; simmer, covered, 15 minutes.
Spread 1/4 cup sauce in the bottom of a greased 9-inch-square baking pan; top with a tortilla.
Spread tortilla with 2 tablespoons sauce; sprinkle with 2 rounded teaspoons cheese.
Repeat layering with remaining tortillas, sauce and cheese, ending with cheese.
Bake, uncovered, in preheated 350'F. oven 20 minutes, or until hot.
Remove tortilla stack to a serving platter; spoon sauce remaining in pan over the top.
Cut into wedges to serve.
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Chili-Cheese Jubilee

Yield: 6 servings

1 Onion,medium,chopped
2 tb Butter
1 cn Tomato sauce(8oz)
1 pk Chili seasoning mix
1/2 c Water
2 Eggs
1 c Light cream
1 pk Corn chips(6oz)
8 oz Monterey Jack cheese,cubed
1 c Dairy sour cream
1/2 c Cheddar cheese,grated

Saute onion in butter.
Add tomato sauce, chili seasoning mix and water; simmer, uncovered, 5 minutes.
Mean while, beat eggs slightly; add cream, mixing well.
Remove tomato-chili mixture from heat; add egg-cream mixture slowly, stirring constantly.
Place half the package of corn chips in the bottom of a 1 1/2-quart casserole; add half the Monterey Jack cheese and cover with half the sauce.
Repeat layers once.
Top with sour cream; sprinkle with grated Cheddar cheese.
Bake, uncovered, in preheated 325'F. oven 25 to 30 minutes.
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Company Vegetable Casserole

Yield: 10 servings

1 cn Corn,whole kernel wht(17oz)
1 cn Green beans(16oz)
1 cn Cream/celery soup(10.75oz)
1/2 c Dairy sour cream
1 c Cheddar cheese,sharp,grated
1/2 c Celery,chopped
1/2 c Onion,chopped
1/4 c Green pepper,chopped
3/4 c Cracker crumbs,cheese-flavor
2 tb Butter or margarine

Combine corn, green beans, soup, sour cream, cheese, celery, onion and green pepper in a greased 2-quart casserole.
Bake in preheated 325'F. oven 30 minutes.
Blend cracker crumbs and butter; sprinkle over casserole; bake 10 minutes longer.
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Cheese Lasagne Casserole

Yield: 8 servings

1 tb Salad oil
1 cn Tomatoes(28oz)
1 cn Tomato sauce(8oz)
1 pk Spaghetti sauce mix
1/2 ts Garlic powder w/parsley
1 ts Salt,seasoned
1/2 ts Pepper,seasoned
1/2 lb Lasagne noodles,broad
Water,salted
3/4 lb Mozzarella cheese,sliced
3/4 lb Ricotta cheese
1/2 c Parmesan cheese,grated

Heat salad oil in a large skillet.
Add tomatoes, tomato sauce, spaghetti sauce mix and seasonings; blend thoroughly.
Bring to a boil; reduce heat and simmer, uncovered, 25 minutes. Set aside.
Boil the tomato mixture in the bottom of a 12x8x2-inch baking dish; layer with a third of the lasagne noodles and a third each mozzarella, ricotta and tomato sauce.
Repeat layers 2 times, ending with tomato sauce; sprinkle with Parmesan cheese.
Bake, uncovered, in preheated 350'F. oven 30 minutes; let stand 10 minutes before cutting in squares.
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Macaroni Meal-in-a-Casserole

Yield: 4 servings

2 tb Salt
3 qt Water,boiling
2 c Macaroni,elbow(8oz)
1 cn Peas,sweet,undrained(17oz)
1/4 c Butter or margarine
1/4 c Flour
1/4 ts Pepper
1/8 ts Mustard,dry
2 c Milk
1 c Ham,cubed cooked(opt,1lb)
1 1/2 c Cheddar cheese,sharp,grated
1/2 c Olives,pimiento-stuffed
2 tb Onion,chopped

--------------------CHEESE CRUMB TOPPING-------------------------
1/4 c Cheddar cheese,sharp,grated
2 tb Butter or margarine,melted
2 tb Bread crumbs,dry

Add 1 tablespoon salt to rapidly boiling water; gradually add macaroni so water continues to boil.
Cook, uncovered, stirring occasionally, until tender; drain in colander and set aside.
Drain peas, reserving 1/2 cup liquid.
Melt butter over medium heat; stir in flour, pepper, mustard and remaining tablespoon salt.
Gradually stir in milk and reserved liquid from peas; cook, stirring constantly, until sauce boils for 1 minute.
Combine sauce, peas, ham, cheese, olives and onion with macaroni.
Turn mixture into 2 1/2-quart casserole; sprinkle with Cheese Crumb Topping.
Bake in preheated 375'F. oven 20 to 25 minutes, or until bubbling hot.

*** CHEESE CRUMB TOPPING ***

Combine all ingredients.

Cheese Crumb Topping
Yield: 4 servings

1/4 c Cheddar cheese,sharp,grated
2 tb Butter or margarine,melted
2 tb Bread crumbs,dry

Combine all ingredients.
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Noodle-Cheese-Vegetable Casserole

Yield: 4 servings

8 oz Noodles,egg,medium(4cups)
1 tb Salt
3 qt Water,boiling
1 cn Yogurt,plain(8oz)
1 cn Cottage cheese,creamed(8oz)
1 pk Green beans,frozen(10oz)
1/2 c Onion,minced
1 c Cheddar cheese,shredded

Gradually add noodles and salt to rapidly boiling water so that water continues to boil.
Cook, uncovered, stirring occasionally, until tender; drain in colander.
While noodles are cooking, combine yogurt and cottage cheese.
In a 2-quart round baking dish, combine noodles, yogurt mixture, beans and onion.
Top with Cheddar cheese.
Bake in preheated 400'F. oven 20 to 25 minutes, or until cheese is melted and browned.
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Cheese & Rice Souffle

Yield: 10 servings

1/4 c Butter or margarine
1/4 c Flour
1 1/2 c Milk
2 c Cheddar cheese,grated
1 1/2 c Rice,cooked
2 tb Parsley,minced
1/4 ts Salt
1 ds Pepper
6 Eggs,separated

Melt butter in a saucepan; blend in flour, stirring.
Add milk; cook, stirring constantly, until sauce is thickened.
Add cheese; continue cooking only until cheese is melted.
Stir in rice, parsley and seasonings; remove from heat.
Slowly add egg yolks, well beaten, stirring to blend.
Beat egg whites until stiff but not dry; gently fold cheese mixture into egg whites.
Pour mixture into an oiled 2 1/2-quart casserole; with back of spoon, make a groove around top of souffle about 1 inch from edge of dish.
Bake in preheated 325'F. oven 1 hour and 20 minutes.
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Macaroni Supper Casserole

Yield: 6 servings

2 c Elbow macaroni(8oz)
Salt
3 qt Water,boiling
2 tb Corn oil
3 c Onion,pearl whole
1 Garlic clove,large,crushed
1 cn Tomatoes,undrained(16oz)
2 ts Sugar
1 cn Tomato paste(6oz)
2 Eggs
1 cn Cottage cheese(16oz)
2 pk Spinach,chopped(10oz)
3 c Cheddar cheese,grated(3/4#)
1 ts Sage,ground

Gradualyy add macaroni and 1 tablespoon salt to rapidly boiling water so water continues to boil.
Cook, uncovered, stirring occasionally, until tender; drain in colander.
Heat oil in large saucepan.
Add onions and garlic; saute over medium heat, stirring constantly, until onions are almost tender, about 3 minutes.
Stir in undrained tomatoes; break up tomatoes with spoon.
Stir in sugar, tomato paste and 1/2 teaspoon salt.
Beat eggs in a bowl until light; stir in cottage cheese, spinach, 1/2 cup Cheddar cheese, sage and 1/2 teaspoon salt. Mix well.
In an ungreased 13x9-inch baking dish, arrange in layers; a third of the tomato sauce, half the macaroni, a third of the Cheddar cheese and half the spinach mixture.
Repeat layering; spread the remaining sauce on the spinach layer and spinkle the remaining cheese around the edges of the casserole.
Cover with foil and bake in preheated 400'F. oven 25 minutes.
Uncover and bake 5 minutes longer, or until mixture is hot and bubbly and cheese is melted.
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Sour Cream Tortilla Casserole

1/2 c Onion,chopped
2 tb Salad oil
1 cn Tomatoes(28oz)
1 pk Mexican rice seasoning mix
2 tb Salsa jalapena
12 Corn tortillas
1/2 c Salad oil
3/4 c Onion,chopped
1 lb Monterey Jack cheese,grated
2 c Dairy sour cream
1 ts Salt,seasoned
Pepper,seasoned

Saute' onion in 2 tablespoons salad oil until tender.
Add tomatoes, seasoning mix and salsa jalapena, breaking up tomatoes.
Bring mixture to a boil; reduce heat and simmer, uncovered, 15 to 20 minutes. Set aside to cool.
Fry tortillas lightly in a small amount of oil, 10 to 15 seconds on each side. (Do not let them get crisp.)
Pour 1/2 cup sauce into the bottom of a 13x9x2-inch baking dish.
Arrange a layer of tortillas over the sauce. (Tortillas can overlap.)
Top with a third of the sauce, onions and cheese.
Repeat the procedure twice, making 3 layers of tortillas.
Combine sour cream and seasoned salt; spread over cheese to edges of dish.
Sprinkle lightly with seasoned pepper.
Bake, uncovered, in preheated 325'F. oven 25 to 30 minutes.
To serve, cut in squares.
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Golden Casserole

Yield: 6 servings

1 c Milk
1 ts Salt
1/2 c Rice cereal
1/4 ts Mustard,powdered
2 tb Butter or margarine
3 Eggs
3 Tomatoes,sliced
1/2 ts Parsley flakes
2 c Cheddar cheese,shredded
Paprika

Combine milk and salt in a large saucepan; bring to a rapid boil.
Slowly stir in cereal, stirring constantly until mixture thickens.
Stir in mustard and butter.
Add eggs, one at a time, beating until well blended.
Spread cereal mixture in a greased 9-inch-square baking pan; arrange tomato slices on top.
Sprinkle tomatoes with parsley, cheese and paprika.
Bake in preheated 350'F. oven 20 minutes, or until cheese melts.
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Green Bean & Onion Casserole

Yield: 6 servings

3 tb Butter
3 tb Flour
1 tb Mustard,prepared yellow
1/2 ts Salt
1/4 ts Tabasco sauce
1 cn Green beans,undrained(16oz)
Milk
1 cn Onions,small whole(16oz)
1 c Bread cubes,buttered

Melt butter; add flour, stirring until smooth.
Add mustard, salt, Tabasco and bean liquid plus milk to make 1 1/2 cups; cook until thick.
Add beans and drained onions.
Place in a greased 1-quart casserole; border with buttered bread crumbs.
Bake in preheated 375'F. oven 30 minutes, or until bread crumbs brown.
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Chinese Green Bean Casserole

Yield: 12 servings

2 cn Green beans(16oz)
1 cn Bean sprouts,drained(16oz)
1 cn Cream/celery soup(10.75oz)
1 cn Onion rings,Frnch-fried(3oz)

Mix together green beans, bean sprouts and soup in a greased2-quart casserole.
Bake in preheated 350'F. oven 30 minutes.
Sprinkle with onion rings; bake 5 minutes longer, or until onion rings are golden brown.
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Eggplant-Cheese Casserole

Yield: 6 servings

1 pk Spaghetti sauce mix(1.5oz)
1 cn Tomato sauce(8oz)
1 1/2 c Water
1 ts Salt,seasoned
1/2 c Onion,minced
1 Eggplant,large
1/2 c Salad oil
1/2 lb Mozzarella cheese,thin slice
1/4 c Parmesan cheese,grated

Combine spaghetti sauce mix, tomato sauce, water, seasoned salt and onion in a saucepan; bring to a boil.
Reduce heat and simmer, uncovered, 20 minutes.
Peel eggplant; cut in 1/4-inch slices.
Saute eggplant slices in hot oil in a skillet until brown, adding oil as needed; drain well on paper towels.
Pour a third of the sauce into a 8-inch-square baking dish; cover the sauce with half the eggplant and mozzarella slices.
Repeat layers, ending with sauce; top with Parmesan cheese.
Bake, uncovered, in preheated 350'F. oven about 20 minutes.
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Baked Potato Casseroles

Yield: 4 servings

3 Potatoes,Idaho,medium-size
Water
1 1/3 ts Salt
2 tb Salad oil
1/2 c Onion,chopped
1 ts Mustard,prepard
1/4 ts Celery seed
2 tb Cider vinegar
1/2 c Green pepper,diced
1/4 c Carrot,shredded

Put potatoes in a large saucepan with 1 inch cold water and 1 teaspoon salt; bring to a boil.
Cover, reduce heat and simmer 25 minutes, until potatoes are tender; drain and cool.
Peel potatoes and slice 1/4-inch thick; set aside.
Heat oil in a medium-size skillet; saute onion until soft.
Stir in flour, mustard, celery seed and remaining 1/3 teaspoon salt.
Gradually add 1/2 cup water and vinegar; cook over low heat, stirring constantly, until mixture boils and thickens.
Combine potatoes, green pepper and carrots in a bowl; add sauce, mixing well.
Spoon half the mixture into a shallow 8x8-inch baking dish; sprinkle with 1/2 cup cheese.
Cover with remaining potato mixture and cheese.
Bake, uncovered, in preheated 350'F. oven 15 to 20 minutes, or until cheese is melted and vegetables are hot.
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Potato & Egg Casserole

Yield: 4 servings

4 Potatoes,medium-size
1 ts Salt
1/4 ts Pepper
1/4 ts Nutmeg
3 tb Bacon fat
1/2 c American cheese,grated
4 Eggs
3/4 c Milk,evaporated,undiluted

Peel potatoes; slice thinly.
Sprinkle potatoes with salt, pepper and nutmeg.
Heat bacon fat in a skillet; add potatoes and cook until browned and tender, stirring frequently.
Spread potatoes evenly in a greased 1-quart casserole; sprinkle with cheese.
Break eggs carefully over cheese; cover with cream.
Bake in preheated 350'F. oven 15 to 20 minutes, or until eggs are set.
Serve at once.
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Potato-Spinach Puff

Yield: 4 servings

1 lb Potatoes,peeled
Water, boiling,salted
1 pk Spinach, frozen, chopped(10oz)
2 tb Cream
2 tb Butter or margarine
1 Egg
Salt to taste
Pepper to taste
Nutmeg to taste

Cut potatoes in quarters; cook in boiling salted water until tender.
Drain potatoes; force through a ricer.
Meanwhile, cook spinach as directed on package; drain and add to potatoes.
Add cream; butter and egg; beat until light and fluffy.
Season to taste with salt, pepper and nutmeg.
Pile mixture in a buttered 1-quart casserole; bake in preheated 400'F. oven 15 minutes.
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East Indian Vegetable Casserole

Yield: 6 servings

2 tb Butter or margarine
3/4 c Onion,chopped
1 c Rice,long-grain,uncooked
1 c Green pepper,coarse chopped
3/4 c Celery,diagonally sliced
3/4 c Carrot,sliced
3/4 c Raisins,dark,plumped
1/4 ts Cardamom,ground
1/4 ts Nutmeg,ground
1/4 ts Tabasco sauce
2 Bouillon cubes,beef
2 c Water,boiling
1/2 c Nuts,chopped dry-roasted
1 pk Mozzarella cheese,slice(8oz)

Melt butter in a large saucepan; sauce onion until transparent.
Add rice; mix well.
Stir in green pepper, celery, carrot, raisins, cardamom, nutmeg and Tabasco sauce.
Dissolve bouillon cubes in boiling water; add to rice mixture.
Spoon mixture into a 2-quart casserole; cover tightly.
Bake in preheated 350'F. oven 30 minutes, or until all liquid is absorbed and vegetables are tender.
Remove from oven; sprinkle with nuts and arrange cheese slices over top.
Place under broiler 3 minutes, or until cheese melts.

NOTE: To plump raisins, drop into boiling water; let stand 5 minutes, then drain.
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Tomato-Zucchini Casserole

Yield: 4 servings

1 1/2 ts Chili powder
1 tb Parsley flakes
1/2 ts Garlic powder
1/2 ts Onion powder
1/8 ts Salt
1/8 ts Black pepper,ground
3 c Zucchini,thinly sliced,fresh
1 lb Tomatoes,fresh,sliced
1/4 c Bread crumbs,white,fresh
1 tb Vegetable oil

Combine chili powder, 1 1/2 teaspooons parsley flakes, garlic and onion powders, salt and pepper in a small bowl.
Place half the zucchini in a lightly greased 6-cup casserole, or layer with half the tomatoes.
Sprinkle with half the seasoning mixture.
Repeat the layers.
Combine bread crumbs, oil and remaining parsley flakes; sprinkle over vegetables.
Bake, uncovered, in preheated 375'F. oven, until vegetables are tender, about 40 minutes.
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Barley Vegetable Casserole

Yield: 6 servings

2 tb Soy margarine
2/3 c Barley, uncooked (4.5 oz)
1 c Chopped onions
1 c Chopped cauliflower (1/4")
1 c Chopped mushrooms
1 c Finely shredded carrots
2 1/2 c Water
2 ts Instant vegetable broth mix
1/4 ts Garlic powder
1/8 ts Pepper

Preheat oven to 350'F.

Lightly oil a 1 3/4-quart casserole or spray with nonstick cooking spray.
Melt 1 tablespoon of the margarine in a large nonstick skillet over medium heat. Add barley and cook 2-3 minutes, stirring frequently until lightly browned. Place in prepared casserole.
Melt remaining margarine in skillet. Add onions and cauliflower. Cook, stirring frequently, 5 minutes. Add mushrooms and carrots. Cook 5 more minutes, stirring frequently. Add vegetables to casserole.
In a small bowl, combine water, broth mix, garlic powder and pepper. Mix well and add to casserole.
mix well, cover and bake 1 hour and 15 minutes, until barley is tender and most of the liquid has been absorbed. Stir several times while baking.
Let stand 5 minutes, then mix and serve.
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Pecos River Corn Casserole

Yield: 6 servings

2 c Corn whole kernels
1 ea Bell pepper chopped coarsely
1 ea Onion sm. chopped
3 T Butter
2 t Flour
1 ea Egg beaten
1 c Corn bread crumbs
1 t Salt
1/2 t Black pepper
1/4 t Dry mustard
1 t Cumin freshly ground
1 c Buttermilk
1 t Chili powder

Brown the onions & Bell pepper in 2 T of butter. Add the flour & spices. Stir until well blended then add the buttermilk and stir until thick. At this point add 1/2 of the cornbread crumbs that you have browned in the
last 1 t of butter then add the corn & egg. Bake uncovered in a greased casserole for 30 minute at 400 degrees F. Top with remaining cornbread crumbs and bake for 3 minutes more. Great with chili, bbq, or whatever.
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Estelle's Broccoli Puff

20 oz. frozen broccoli
1-1/2 cup shredded cheddar cheese
1-1/2 cups milk
2 eggs
1/2 tsp. salt
3/4 to 1 cup bisquick
1/2 cup butter (softened)

Blend milk, eggs, salt and butter. Add bisquick, then add cheese. Add broccoli, half cooked
Bake at 350 for 1 hour or until cooked.
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Potato Bake

Servings: 12

2 lb Bag Frozen hash brown
->
Potatoes, thawed
1/2 c Melted butter/margarine
1 ts Salt
ds Pepper
1/2 c Chopped onion
1 c Cream chicken soup
12 oz Sour cream
2 c Grated cheddar
2 c Crushed corn flakes
1/4 c Melted butter

Combine first 8 ingredients in large bowl.
Pour mixture into a greased 9 x 13 inch baking dish
Top with corn flakes and drizzle with 1/4 c butter and sprinkle with paprika.
Bake 350 degrees for 1 hour

Second Part

Rolls
2 cups lukewarm milk
1/3 cup sugar
1/2 teaspoon salt
2 cakes compressed yeast
2 large beaten eggs
1/2 cup melted shortening
7 cups flour
1/4 cup blackstrap molasses
1/4 cup sesame seeds

Mix the milk, sugar and salt together in a large bowl. Crumble the yeast and mix it in. Stir in the eggs and shortening. Using a whip, beat until foamy. Add flour in 3 or 4 parts, stirring well after each addition. (The dough should be slightly sticky, but workable.) Turn the dough out onto a lightly floured board and knead gently a few times. Put it in a lightly oiled bowl, cover with a damp cloth, and keep in a warm, draft-free place for about 1 hour, or until it has doubled in volume.
On the floured board, roll the dough into a large rectangular piece about 10 by 35 inches. Then slice into strips about 2 by 7 inches. Fold each strip in half so the rolls measure about 2 by 3 1/2 inches. Brush molasses on top of  each roll and sprinkle with sesame seeds. Place therolls about 2 inches apart on ungreased cookie sheets. Bake in a 375 deg.F oven for 15 to 20 minutes. The rolls are ready when they have risen and are firm and golden-brown on top. Place the rolls in a large basket or on a tray and cover with a cloth to keep warm. Makes 25 rolls.
Serving the Barbecue While the dough is rising, start a fire in your barbecue grill. By the time the rolls are baked the fire should be very hot. Place the grill about 3 inches from the hot coals. When ready to serve the meal, bring out the hot soup, meat platters, greens, dip tray and rolls. Each person fills a bowl with any combination of dip
ingredients to make his own sauce creation, then dips a slice of meat in the sauce and quickly cooks it on the hot grill just long enough to lightly scorch the meat on each side. A roll is split open and the meat sandwiched into it, garnished with greens. The bowl of soup served between sandwiches is made purposely bland to contrast with the spicy meats and pungent greens. The choice of meats and the variety of sauces and seasonings offer a challenge to each diner to find the "perfect" blend.

Flower pepper salt: Flower pepper (fagara or Szech'uan) is a pungent reddish-brown peppercorn sold loose or in 1-ounce plastic bags in Chinese groceries; used in marinades, seasonings and coatings. As a dip, flower pepper is crushed with a mortar and pestle and lightly pan-toasted (without oil) with a double portion of kosher salt until
fragrant. Be careful not to burn the mixture.
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Ham & Potatoes Au Gratin

1-1/2 c Cooked Ham, Diced 2 c Milk
3 c Potatoes, Diced Seasoned Salt and Pepper
4 tbs Margarine 1/2 c Grated Cheese
1 onion, minced 2 tbs Fine bread crumbs
3 tbs Flour

Melt margarine and saute' onion. Blend in flour to make a light rue. Gradually add milk and cook; stirring until thickened. Add pepper and seasoned salt. Pour over ham and potatoes in dutch oven. Sprinkle cheese and bread crumbs over top. Bake at 400 for 20 min.
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Chili Rellano Casserole

2 lg cans whole green chillies 1 lb chedder cheese
1 lb Montrey Jack Cheese 1 can (13 oz) evaporated milk
3 tbs flour 4 eggs, seperated
salt & Pepper

Place 1/2 of chillies in bottom of greased casserole dish, cover with
all of chedder cheese. Top with rest of chillies. Cover with all of jack
cheese. Beat egg whites until stiff. Beat yolks with flour, milk, salt
and pepper in large bowl. Fold egg whites into yolk mixture. Pour over
casserole. Bake in 325 dutch oven for 45 minutes or until knife inserted
in center comes out clean.
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Sampler Surprise Casserole

2 cups cooked rice
1 cup sweet potatoes -- cooked and mashed
8 ounces cream cheese -- softened
8 ounces cheddar cheese -- grated
8 ounces hot pepper cheese -- grated
1 tablespoon worcestershire sauce
1/2 teaspoon seasoning salt
1/4 cup green onions -- chopped
1/4 cup peanuts -- chopped
paprika to garnish

Combine all ingredients, roll in a ball and dust with paprika. Refrigerate until ready to serve. Serve with crackers.
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Squash and Cheese Casserole with Chiles

4 pounds yellow squash
2 pounds zucchini
1 large onion -- chopped
2 tablespoons sugar
1 teaspoon salt
2 cups water
1 cup grated cheddar cheese -- sharp
1 cup Velveeta cheese -- shredded
4 tablespoons green chiles -- chopped
1 cup light cream
butt

Slice yellow squash and zucchini and combine with onion in saucepan; add sugar, salt and water. Cover and cook over moderate heat until tender, 15 to 20 minutes; drain. Mash but do not puree. Combine the two cheeses.
Arrange alternate layers of squash and cheese in greased casserole. Sprinkle layers as you go with green chiles. Pour cream over all. Dot with butter and bake at 325 degrees F. until bubbly.
Serve from casserole.
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Baked Chicken Brunch Casserole

12 slices day-old white bread -- crusts removed
butter
3 cups cooked chicken -- roughly chopped
1/2 cup onion -- chopped
1 1/2 cups grated cheddar cheese
6 eggs -- beaten
2 1/2 cups milk
paprika
parsley or cherry tomatoes to garnish

---Sour Cream Onion Sauce---
1/2 cup butter or margarine
1/2 cup chopped onion
2 tablespoons all-purpose flour
1 cup light cream
1 teaspoon salt
1/2 teaspoon white pepper
3/4 cup sour cream

Casserole:
Butter a 9x13 inch pyrex dish. Butter one side of each bread slice and place 6 slices in the prepared dish, buttered side down. Layer the chicken, onion and cheese over the bread. Cover the layers with the remaining bread slices, buttered side up. In a medium bowl, combine the eggs and milk. Pour over the casserole and sprinkle with paprika.
Refrigerate overnight. Bake in a 325° F oven for 1 to 1 1/4 hours. Top the cooked casserole with the Sour Cream Sauce and garnish with parsley or cherry tomatoes.

Sour Cream Onion Sauce:
In a medium saucepan, cook the onion in the butter until soft, but not browned. Stir in the flour, cream, salt and pepper. Bring mixture to a boil, stirring constantly until blended. Stir in the sour cream until heated thoroughly, but do not boil.
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MEXICAN-STYLE CHEESE AND SAUSAGE CASSEROLE

For an easy and informal dinner, make a salad and some rice to go alongside this bubbling cheese mixture known as queso fundido. Each diner spoons some of the cheese into warm tortillas. This can also beserved as an appetizer  at parties. Mix up some Margaritas to add to the fun.

1 pound bulk pork sausage
1 4-ounce can chopped mild green chilies
4 tablespoons chopped fresh cilantro
1/4 teaspoon hot pepper sauce (such as Tabasco)
1 1/2 cups grated cheddar cheese
1 cup grated Monterey Jack cheese

12 6-inch-diameter flour or corn tortillas

Preheat oven to 350°F. Sauté sausage in heavy large skillet over medium-high heat until brown, breaking up clumps with back of spoon, about 7 minutes. Using slotted spoon, transfer sausage to 8x8x2-inch glass baking dish or other ovenproof pan. Mix chopped green chilies, 3 tablespoons cilantro and hot sauce into sausage. Sprinkle cheddar
cheese, Monterey Jack cheese, then remaining 1 tablespoon cilantro over sausage mixture. Bake casserole 10 minutes.
Wrap tortillas tightly in foil. Place in oven to heat through alongside sausage casserole. Continue to bake casserole until cheeses bubble and sausage mixture is heated through, about 10 minutes longer.
Serve sausage and cheese mixture with warm tortillas. 4 Main-course servings.
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LAYERED ENCHILADA CASSEROLE

Here's a hearty and satisfying "Mexican lasagna" that comes together quickly.

2 pounds lean ground beef
1 large onion, chopped
1/4 cup chili powder
1 jalapeño chili, chopped

12 5- to 6-inch-diameter corn tortillas
1 15-ounce can chili beans
1 1/2 cups (packed) grated sharp cheddar cheese
2 14 1/2-ounce cans Mexican-style stewed tomatoes

Preheat oven to 350°F. Butter 13x9x2-inch glass baking dish. Sauté beef and onion in heavy large Dutch oven over high heat until brown, about 10 minutes. Reduce heat to low. Mix in chili powder and jalapeño and sauté
5 minutes. Season mixture with salt and pepper.
Overlap 6 tortillas on bottom of prepared dish, covering completely. Spoon beef mixture, then beans evenly over tortillas. Cover with remaining 6 tortillas. Sprinkle cheese over. Pour tomatoes with their juices over cheese. Bake until casserole is heated through and bubbling at edges, about 1 hour.
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Egg Noodle And Spinach Casserole

1 Package egg noodles -- (14 ounce) cooked
and drained
8 Tablespoons butter -- (1 stick)
1 Cup Swiss cheese -- grated
1 Teaspoon salt
1 Cup finely chopped onions
3 Pounds fresh spinach -- washed and chopped
1/2 Cup dry bread crumbs
4 hard boiled eggs -- quartered for
garnish

Preheat oven to 350 degrees F.
In a large bowl toss the cooked noodles with 2 tablespoons butter, 6 tablespoons of cheese and salt to taste.
In a skillet, melt 3 tablespoons butter and saute the onions until soft. Stir in the chopped spinach and cook uncovered for a few minutes.
Generously butter a lasagna dish. Place one-third of the noodles on the bottom and top with half the spinach. Repeat layering ending with the noodles on top.
Heat remaining butter in a small pan. Sprinkle the bread crumbs and remaining cheese over the noodles, then pour on the butter. Bake in the oven for 30 minutes or until the top is golden. Garnish with the hard boiled eggs.
Serves 6
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Brunch Egg Casserole

2 cups unseasoned croutons
1 cup shredded cheddar cheese -- (4 ounces)
4 eggs -- beaten
2 cups milk
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon onion powder flash pepper
4 slices bacon -- fried, drained and - crumbled

Place croutons and cheese in the bottom of a greased 10-in. x 6-in. x 1-3/4-in. baking dish. Combine eggs, milk and seasonings; pour into baking dish. Sprinkle with bacon. Bake at 325 for 1 hour or until set. Serve immediately. Yield: 6 servings.
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Yellow Squash Casserole

3 tablespoons butter or margarine
3 yellow summer squash -- sliced, up to 4
1 medium onion -- chopped
1 can chopped green chilies -- (4 ounces)
8 saltine crackers -- crushed, up to 10
Salt and pepper to taste
1 1/2 cups shredded cheddar cheese -- (6 ounces)

In a skillet, melt butter over medium-high heat. Saute squash and onion until crisp-tender. Remove from the heat; stir in chilies, crackers, salt and pepper. Spoon into a greased 1-I/2-qt. casserole. Top with cheese. Bake at 350 for 15-20 minutes. Yield: 4-6 servings.
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Winter Squash Cheese Casserole

2 pounds winter squash -- peeled, seeded and
-- cut into 1-inch cubes
1 tablespoon butter or margarine
1/2 cup chopped onion
2 cups shredded cheddar cheese -- divided (8 ounces)
2 eggs
3/4 cup milk
Salt and pepper to taste
1/2 cup soft bread crumbs
Ground nutmeg to taste

In a saucepan, cook squash in enough water to cover until tender. Drain. In a skillet, melt butter over medium-high heat. Saute onion until tender. Place squash in a greased 2-qt. casserole. Top with the onion and half the cheese. Beat the eggs, milk and seasonings together. Pour over the squash. Top with remaining cheese sprinkle with bread crumbs and nutmeg. Bake at 325 for 30 minutes or until set and lightly browned. Serve immediately. Yield: 8 servings.
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Pork Chop Potato Bake

6 pork chops trimmed of fat
1/2 teaspoon salt
1 can cream of celery soup
1/2 cup milk
1/2 cup sour cream
1/4 teaspoon pepper
1 cup shredded cheddar cheese
1 can french fried onions
1 package frozen hashbrowns, thawed -- (24 oz)

Salt chops and brown on each side. Set aside. Combine soup, milk, sour cream, pepper, and salt. Stir in potatoes, 1/2 cup of cheese, and 1/2 cup crumbled french fried onions. Spoon into a greased 9x13 baking dish. Arrange chops over potatoes and cover with foil. Bake for 45 minutes at 350 degrees. Remove from oven and sprinkle with remaining cheese and onions. Bake uncovered for 5 minutes. Serve immediately.
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Potato Casserole

2 onions -- sliced into rings
2 potatoes -- sliced into circles
2 tart apples -- pared cored & cut into slices
1 teaspoon sage
1 1/2 cups vegetable stock
1/2 cup mushrooms -- chopped
1/2 head roasted garlic -- cloves chopped fine

In a stock pot, layer onion rings and pour 1 cup vegetable stock in. Cook until beginning to get transparent (do not stir). Layer potatoes over onions and cover to steam (you may add more stock as needed). When potatoes begin to become soft (10 - 15 minutes) add sage, apple slices in a layer and mushrooms. Cook another 5 minutes and mix in garlic. Turn into a casserole dish (you may want to spray Pam in first, or wipe with a small amount of oil). Refrigerate overnight. Bake at 350 degrees until brown on top and heated through.
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Quick Chicken Casserole

1 pkg. noodles, small & cooked
2 cans cream of mushroom soup
1 1/2 cans milk
3 cans chicken (or tuna), about 2 1/2c.
8 oz. pkg. shredded cheddar cheese, OR 10 slices american cheese

Put noodles in a 9x13 pan. Add chicken, mix. Mix mushroom soup & milk together & pour over noodles. Top with cheese. Bake for 30-35 minutes at 350 degrees F. Serves 8 to 12.
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Baked Onion Casserole

4 cups chopped sweet onions
1 can celery onion soup
1 cup sour cream
1 1/4 cups corn bread stuffing

Mix soup and sour cream with onions after they are sauteed. Then add stuffing. Put in casserole dish and bake for 30 minutes at 300 degrees F.
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CHESY POTATO CASSEROLE

2 lb Frozen hash brown potatoes (or simply fresh bags)
1/2 C or less melted butter
1 t salt
1/2 t pepper
1 C Grated Onions (I chop mine finely)
1 can Cream of Chicken Soup
1 Pint Sour Cream
2 C Grated Cheddar Cheese
Parmesan Cheese

Add the melted butter to potatoes and sprinkle with salt and pepper. Mix the onions, soup, sour cream and cheddar cheese. Add to potatoes and mix. Place in 9x13 pan (spray it first) and bake at 350 for 1 hour. Sprinkle with Parmesan cheeese and let stand a short time after baking.
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Sweet potato and orange casserole

2 pounds of sweet potatoes
(4 cups mashed)
1/2 cup white sugar
3 tablespoons butter
1 teaspoon salt
1 teaspoon orange rind
1/2 teaspoon lemon juice
1/2 cup of orange juice

Cook potatoes with skin on, peel and mash, add all ingredients, beat the mixture until fluffy. Grease casserole, fill with mixture, and bake 30 minutes at 350 degrees. Serves 8.
Doesn't this sound different? I love sweet potatoes
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Tomato, Spinach & Ricotta Casserole

1 1/2 pounds spinach shredded
1 tablespoon water
1/4 stick butter
1 medium onion
1 clove garlic, crushed
2 beefsteak tomatoes,peeled & sliced
1 1/2 cups ricotta cheese
salt and freshly ground black pepper
2 tablespoons grated Parmesan cheese

Put the spinach in a saucepan with the water and a little salt. Cook for 2 to 3 minutes until soft, then drain and place in a bowl. Use a little of the butter to grease the casserole dish. Melt remaining butter in a pan, add onion and garlic and cook until soft. Stir into spinach and mix well. Layer half the spinach, half the sliced tomatoes and half the
ricotta in the casserole dish. Repeat the layers seasoning each layer with salt and pepper. Sprinkle Parmesan cheese over the top. Cover the casserole and bake in preheated oven 350*F. for 30 minutes. Remove lid and return to the oven for another 10 minutes to brown the top. Makes 4 - 6 servings.
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Green Tomatoes and Onion Casserole

2 tablespoons flour
2 tablespoons packed brown sugar
sugar
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon pepper
1/4 teaspoon cloves
4 Green tomatoes
1 large onion -- thinly sliced
2 tablespoons butter

In small bowl stir together flour, sugar, salt, mustard, pepper and cloves; set aside Cut out stems and ends and slice tomatoes 1/4-inch thick In greased 8-cup casserole dish, arrange tomatoes and onion in alternating layers, starting and ending with tomatoes and sprinkling each layer with about 1 tablespoon of the flour mixture. Dot with
butter; cover and bake in 350*F oven for 45 minutes. Uncover and stir; Bake for about 30 minutes longer or until onions are tender.
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Chili-Cheese Bake

3 cups cooked rice
2 garlic cloves -- minced
1 can chopped green chilies -- (4 ounces)
2 teaspoons chili powder
1/2 teaspoon salt
1 can red kidney beans -- rinsed and drained
-- (15 to 16 ounces)
1 medium onion -- chopped
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon creole seasoning
2 cups shredded cheddar cheese -- divided (8 ounces)

In a greased 2-qt. saucepan, combine all ingredients except cheese. Top with 1-1/2 cups of cheese. Bake, covered, at 350~ for 25 minutes. Top with remaining cheese, then bake, uncovered, 10 minutes more. Yield: 6 servings.
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Country Cassoulet

3 cups water
3/4 pound dry navy beans
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper
1 can chicken broth -- (14-1/2 ounces)
1/4 pound bacon -- diced
4 chicken legs or thighs
2 carrots -- quartered
2 medium onions -- quartered
1/4 cup coarsely chopped celery with leaves
1 can tomatoes -- chopped, liquid reserved (8 ounces)
2 garlic cloves -- crushed
1/2 teaspoon dried marjoram leaves
1/2 teaspoon ground sage
1 teaspoon whole cloves
1/2 pound smoked sausage -- cut into 2-inch pieces
Chopped fresh parsley

In a large skillet, combine water, beans, bay leaf, salt and pepper. Bring to a boil; boil, uncovered, for 2 minutes. Remove from the heat. Cover and let soak for I hour. Add chicken broth; cover and cook 1 hour. Meanwhile, fry bacon until crisp. Remove bacon and reserve 2 tablespoons of the drippings. Brown chicken; set aside. In a 3-qt. casserole, mix beans and cooking liquid, bacon, carrots, onions, celery, tomatoes, garlic, marjoram and sage. Sprinkle with cloves; top with chicken. Cover and bake at 350 for 1 hour. Add sausage. Uncover; bake about 30 minutes more or until beans are tender. Discard bay leaf. Garnish with chopped parsley. Recipe may be doubled. Yield: 4 servings.
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Scalloped Tomato Casserole

3 1/2 Cups Tomato -- Peeled And Chopped
1 Cup Onion -- Chopped
1/2 Cup cheese-flavored cracker crumbs
1 1/2 Teaspoons sugar
1/2 Teaspoon salt
1 Container (8-ounce) sour cream
1 1/2 Cups seasoned croutons
1 Tablespoon butter or margarine -- melted

Layer half each of first 5 ingredients in a lightly greased 8-inch square baking dish; repeat layers. Bake at 325 for 20 minutes. Spread sour cream on top; sprinkle with croutons, and drizzle with melted butter. Bake 10 more minutes. Makes 6 servings. Notes: This savory dish will remind you of a vegetable pudding.
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PIEROGI CASSEROLE

12 lasagna noodles
6 to 8 potatoes
1/2 lb. Velveeta or Longhorn cheese
Salt and pepper to taste
1 large Vidalia onion
2 sticks margarine

Cook lasagna noodles. Cube cheese. Mash potatoes; add cubed cheese and beat with mixer. Saute 1 large onion in 2 sticks margarine. Spray baking pan with Pam or other baking spray. Layer onions, butter, noodles, potatoes, onions, and butter. Bake at 275 degrees for 30 to 45 minutes.
Variation: Add your favorite pierogi filling -- sauerkraut, etc.!
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Original Ranch Beef And Noodle Skillet

1 package hidden valley original ranch dressing mix -- (1 oz)
1 pound ground beef -- cooked and drained
1 jar sliced mushrooms -- drained (4.5 oz)
1 8 ounces wid egg noodles -- cooked and drained
8 ounces sour cream -- i used low fat
3/4 cup milk -- (used 2%)
1/2 cup grated parmesan cheese
optional green onions

In saucepan combine all ingredients, except cheese. Heat thoroughly. Sprinkle with cheese. If desired, garnish with sliced green onions.
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CHEESE & RICE CASSEROLE

2 1/2 c Brown Rice, cooked3 Green Onions (scallions),Chopped
1 c Lowfat Cottage Cheese -or- Hoop Cheese1 ts Dried Dill
1/4 c Parmesan Cheese, grated1/2 c Lowfat Milk

Combine all the ingredients in a mixing bowl. Pour into a lightly oiled casserole. Bake in a 350-degree oven for 15 to 20 minutes. Serves 4One Serving
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Baked Chayote Casserole ala Ella

4 cups cooked chayote
1 carrot -- finely grated
1 onion -- finely chopped
2 teaspoons chopped pimento
1 can cream of chicken soup
1 small pkg Pepperidge Farm stuffing mix
1 stick margarine
1 teaspoon salt
1 teaspoon pepper

Melt margarine, save some for topping. Add stuffing to margarine. Add remaining ingredients. Pour into casserole dish and top with margarine. Bake 30 minutes at 375 degrees F.
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Golden Chicken Casserole

6 to 8 servings

1 can 10 3/4 ounces condensed cream of chicken soup,undiluted
1 can 10 3/4 ounces condensed cream of celery soup,undiluted
1/2 cup water
1/4 to 1/2 teaspoon saslt
1 package 32 ounces of tater tots
1 package 16 ounces frozen mixed vegetables
2 cups cubed cooked chicken
1 cup 4 ounces shsredded chedder cheese

Combine the soups,water and salt mix wel.In a greased 13 x 9 x 2 inch baking dish,layer a third of the soup mixture.half of the tater tots, half of the vegetables and half of the chicken.Repeat layers. Top with remaining soup mixture,sprinkle with cheese. Cover and bake at 340 for 60-70 minutes or until bubbly.uncover bake 5-10 minutes more or until browned and heated through
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Sausage Rice Casserole

6 to 8 servings

1 pound bulk hot pork sausage
1 medim onion,chopped
3 cups cooked rice
1 medium green,sweet red and yellow pepper,diced
1 can 10 3/4 ounces condensed cream of mushroom soup undiluted
1 can 10 1/2 ounces condensed french onion soup,undiluted

In as large skillet over medium heat,cook sausage and onion until the sausage is browned and onion is tender;drain add the rice peppers and soups;mix well. Transfer to an ungreased 13 x 9 x 2 inch baking dish. Bake uncovered at 350 for 30 to 35 minutes or until bubbly
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Potatoes With Beef And Beer

1 pound boneless lean beef
1 packet onion soup mix
2 medium potatoes -- peeled and diced
1 cup baby carrots
1 can beer -- (12 oz)
1 loaf french bread
dijon mustard
grated sharp cheddar cheese

Cut beef into cubes and coat with onion soup mix. In saucepan, combine beef, potatoes, and beer and bring to boil. Simmer 1 1/2 hours. Spoon into six individual bowls. Cut 6 thick slices of bread. Spread mustard on one side of each slice and place mustard side down on top of meat mixture. Top with grated cheese and brown under broiler until cheese melts and bubbles. Serve with green vegetable or salad.
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Tzimmis With Potato Knaidle

******HEAT IN A LARGE DUTCH OVEN***, OVER -- over medium heat:

-- MEDIUM HEAT***
2 tablespoons chicken fat -- or canola oil
***brown both sides*** -- about 5 minutes
-- each side
2 pounds brisket -- up to 3
***ADD:***
2 onions -- peeled and chopped
3 cloves garlic -- chopped
***cook until lightly browned*** -- see *
***ADD:***
2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon freshly grated nutmeg -- or ground nutmeg
***bring liquid to a boil -- see **
***ADD TO THE POT:***
2 pounds carrots -- peeled and cut into
-- 1/4-inch rounds or
-- julienned
3 large sweet potatoes -- peeled and cut into
-- 1/2-inch wedges
1/3 cup brown sugar
1 lemon -- juice of
***for the potato knaidle -- combine:***
3 large potatoes -- grated, liquid
-- squeezed out
1 small onion -- grated
1 tablespoon matzo meal or flour
1 tablespoon chicken fat or oil.

Cover and bake in the oven for 1 1/2 to 2 hours, basting from time to time, until the vegetables are tender. Taste for seasoning. If the liquid in the pot is very watery, or there is a lot of it, you can thicken the liquid. Heat in an ungreased skillet until lightly browned and nutty-smelling, being very careful not to burn, 3 to 5 minutes: 2 to
3 tablespoons all-purpose flour
Add 1 cup of the cooking liquid, mix until smooth, and return the mixture to the pot.

* Cook until lightly browned, 10 to 15 minutes. Deglaze pan with enough water to cover the meat.
** Bring liquid to a boil, then reduce the heat, cover, and simmer for 1 1/2 to 2 hours, until the meat is tender. At this point, the meat can be sliced and returned to the pot or left whole.
Preheat the oven to 350øF.
Mix well. Drop heaping tablespoonfuls of the knaidle on the vegetables and in the pockets of stew (not covering the stew). Bake, uncovered, for 30 to 60 minutes until the knaidle are cooked through. Serve immediately.

Notes: The Yiddish word tzimmis has come to mean "fuss," as in "Don't make such a tzimmis." Tzimmis is basically any form of meat, potato, and vegetable casserole, sometimes including fruit. A really excellent,
old-fashioned tzimmis requires patience, as it has to be cooked very slowly for a long time, basting from time to time so that all the flavors meld together. This recipe is for tzimmis with potato knaidle, potato pancakes in the form of a dumpling.
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Sausage Skillet

1 c Sausage cut into 1/4" slices
1 tb Oil/fat
1 md Onion - chopped
1 Clove Garlic - crushed
1 c Any vegetable - chopped
1/2 c Red Pepper - chopped
1 ts Seasoned salt
1 Tomato - chopped

If you carry dried pepper flakes and freeze dried peas etc. you will find this an excellent and easy dish. Soak the veg flakes in boiling water for 20 mins before cooking and use the liquid in the recipe. Use a spicey sausage (Italian or Chorizo). I usually carry it as a staple when camping. Brown the sausage in the fat then drain all but 2 t of the fat
off. Add remaining ingredients except the tomato stirring well until the veg are softened to your taste. Add the Tomato and 1/4 c of water and bring to the boil for a couple of minutes to blend the flavours. One of the seasoned salts I carry is an "Italian" (With Oregano, Basil and Summer Savory as the predominant flavours). Serve over noodles or bake fresh biscuits as the "filler."
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Cowboy Steaks in a Skillet

2 tbsp olive oil
1 tsp coarse salt
1 large onion, sliced
2 large garlic cloves, chopped
2 tbsp chopped fresh cilantro
1 tbsp (plus 1 tsp) chili powder
1/4 tsp dried crushed red pepper
1 tbsp water
2 poblano chilies (fresh green chilies), seeded, sliced
2 8-Ounce New York strip steaks (about 1-inch thick),trimmed
Additional chopped fresh cilantro

Heat oil and salt in heavy large skillet over medium-high heat. Mix in onion, garlic, 2 tablespoons cilantro, 1 tablespoon chili powder and crushed red pepper. Add 1 tablespoon water. Cover skillet and cook onion mixture 5 minutes, stirring occasionally. Uncover and continue cooking until onion is tender and golden, stirring frequently, about 3 minutes. Add chiles and saute until tender, about 6 minutes. Transfer onion mixture to plate. Rub each steak with 1/2 teaspoon chili powder. Season with salt and pepper. Increase heat to high and add steaks to same
skillet. Cook as desired, about 6 minutes per side for medium-rare. Transfer to platter.
Top steaks with cilantro. Surround with onions and chiles and serve immediately.
Serves 2.
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NO PEEK BEEF CASSEROLE

2 pounds stew beef, 1 10 1/2-ounce can cream of
cut into 1 -inch pieces mushroom soup
1 1-3/8-ounce envelope 1 4-ounce can whole
dry onion soup mix mushrooms
1/2 cup red wine

Combine all ingredients in CROCK-POT. Stir together well Cover and cook on Low 8 to 12 hours. Serve over noodles or rice. (High: 3 to 4 hours). Serves 4. This recipe may be doubled.
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Nuer Sawan [Heavenly Beef].

1 lb Lean Beef.
2 ts Ground Coriander Seeds.
1/2 ts Ground Cumin - Coarse.
1 tb Good Quality Fish Sauce.
1/2 c Sugar.
Oil for Frying.

Wash beef, and trim of all fat and gristle. Use a very sharp knife, slice the beef into fairly large, very thin, sheets. Place the pieces of beef into a bowl and add fish sauce. Mix, and lightly knead by hand till well mixed and the beef had "soften". Add sugar, and continue to knead till the sugar is dissolved and well mixed in. To taste, take a small
piece, and fry till done, and taste. Adjust tastes, if required, by adding more sugar or fish sauce to the uncooked beef.
Add coarsely ground coriander seeds and cumin. Mix together well. Remove the beef pieces, spread out in a single layer on a wire rack and dry in the sun. When top side is dry, turn the beef pieces over to dry the other side. Caution....do NOT over-dry, or the end result will be dry and hard.

When properly dried, the beef may be stored in airtight container - refrigeration is recommended. To serve, add a little oil to a hot pan, and add the beef pieces when the oil is hot. Use medium to low heat, and fry till the beef pieces are cooked and crispy. Remove from pan, and drain of excess oil. Blot off remaining oil with paper towels, and serve when cool.
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Meat and Cabbage (Old German Recipe)

1 lb Beef, ground
2 tb Butter
1 Egg, well beaten
1 Lemon, juice of
1 ts Parsley, minced
Salt & pepper
1/3 c Rice, uncooked
1 Onion, finely sliced
1 c Tomato soup
1 ts Sugar
1/2 c Celery, chopped
6 Cabbage leaves

Season the hamburger well with salt and pepper and add the egg. Mix well. Mix in rice. To make sauce, melt the butter and add the tomato soup and an equal amount of water and add to onion. Add the parsley, celery, lemon juice, sugar, salt and pepper, and cook for 10 minutes. Wash the cabbage leaves and boil until tender. Put 2 Tbs. of meat mixture in each leaf and roll tightly. Secure each roll with a toothpick. Place in a saucepan and pour sauce over rolls. Cover pan tightly and cook slowly for 3 hours. Serve very hot.
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Western Skillet Rice

1 lb Ground beef
1 1/2 c Water
16 oz Tomatoes, canned
1 c Sharp cheese, shredded
1 pk Dry onion soup mix
3/4 c Uncooked rice
1 c Green peas

Brown meat. Add soup mix, water, rice, tomatoes and peas. Simmer 25 mins or until rice is tender. Top with shredded cheese before serving.
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