COUNTRY RICE

COUNTRY RICE

1 lb. ground beef
1 lb. ground pork
½ cup diced red bell pepper
½ cup diced jalapenos, seeds removed
½ cup diced onion
¼ cup diced green onion
¼ cup flour
1 cup plus 1 Tbsp. water
3 cups cooked rice
1 tsp. each ground black pepper, seasoning salt, onion powder and garlic powder

Brown meats. Add seasonings. Add veg. Do not drain fat. Add the Tbsp. of water. Add the ¼ cup flour. Mix all ingredients together well and add the 1 cup of water. Cook the mixture 10 minutes over medium heat.

Spread the rice over the bottom of a baking dish. Pour the meat/gravy over the rice. Mix together well. Put into a 375⁰ oven for 20 minutes.  

MEXICAN LASAGNA

Mexican Lasagna

1 pound lean ground beef
1 clove garlic, minced or put through a garlic press
1 16-ounce can refried beans
1 teaspoon dried oregano (Mexican oregano, if you have access to it)
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 14-ounce can diced tomatoes, with juice (plain, no added spices) OR 1 14-ounce can whole peeled tomatoes, with juice, chopped
1 4-ounce can chopped green chiles, drained
8 6-inch corn tortillas
1-1/2 cups your favorite salsa, divided
1 cup sour cream
1/2 cup chopped green onions
2 cups grated sharp cheddar, longhorn or colby cheese

Preheat oven to 350°F. Spray a 9x13-inch baking dish with cooking spray.

In a large skillet, brown the ground beef over medium-high heat. Add the minced garlic and stir-fry for a few minutes. In a large bowl, combine the cooked ground beef and garlic with the refried beans, oregano, chili powder, cumin, tomatoes and chiles.

Line the baking dish with half of the tortillas. Spoon half of the ground beef mixture evenly over the tortillas. Then top with the remaining 5 tortillas. Spread 1 cup of the salsa in an even layer over the tortillas. Then, last, the remaining one-half of the ground beef mixture.

Bake at 350°F for 30 to 35 minutes. Remove from oven.

Combine the sour cream, remaining 1/2 cup salsa and green onions. Spread evenly over casserole, and top with shredded cheese. Return to the oven and bake an additional 15 to 20 minutes, or until cheese is melted and bubbly.

Makes 6 to 8 servings, depending upon appetites.



Note: There are all kinds of ways to vary this dish. It can be garnished with an array of fresh ingredients like chopped black olives, chopped cilantro leaves, and chopped plum tomatoes.

BEST EVER SHEPHERD'S PIE BBC

Best Ever Sheperd's Pie
Serves 4

1 Tbsp. vegetable oil
2 onions, chopped
1 lb. lean ground beef or lamb
2 Tbsp. plain flour
2 carrots, peeled and finely chopped
2 Tbsp. tomato paste
2 Tbsp. Worcestershire sauce
1/2 tsp. each dried thyme and rosemary
1/2 pint beef or vegetable stock
2 pounds, 4 oz. floury potatoes
1 oz. butter
5 Tbsp. milk

Heat the oil in a large pan, add the onions and fry for 7 minutes, until softened and lightly browned.  Stir in the beef or lamb and fry until it is crumbly and evenly browned.  Stir in the flour.  Stir in the carrots and tomato paste, Worcestershire sauce, herbs and stock.  Season well, then bring to the boil, cover and simmer for 30 minutes, stirring occasionally, until the meat is tender.  If the meat appears dry, add a little water or stock.

Meanwhile, peel and chop the potatoes, then cook them in a large pot of boiling salted water until tender.  Drain well, return the potatoes to the pan, cover and leave to steam.  Then dry in the heat (with the lid off) for 5 minutes.  Preheat the oven to 350°.  Remove the lid and mash the potatoes until they are smooth. Mash in the butter and add plenty of salt and pepper and then the milk, until you have a creamy consistency.  Tip the mince mixture into a 1 1/2 quart ovenproof  dish. Put spoonfuls of mash over the top, then smooth it over with a fork, sealing in the filling.

Bake for 30-35 minutes until the top of the pie is crisp and golden.

CORN and RED PEPPER PUDDING

Corn and Red Pepper Pudding

1 cup whole milk
2 tablespoons unsalted butter, melted
2 large egg yolks
2 teaspoons sugar
1 tablespoon cornstarch
12 ounce package frozen creamed corn
2 tablespoons red bell pepper, finely chopped
2 tablespoons onion, finely chopped
1 teaspoon sage, chopped
2 large egg whites
salt and pepper to taste

Preheat oven to 300˚F. Butter a 2 quart baking dish and place it inside a roasting pan.

Separate the yolks from two eggs and set aside egg whites for later. In a large bowl, whisk together the milk, butter, egg yolks, sugar and cornstarch. Add the corn (thawed), bell pepper, onion and sage. Season with salt and freshly ground black pepper.

Whip egg whites to soft peaks and fold into corn mixture. Scrape the mixture into the prepared baking dish. Place the roasting pan and baking dish into the oven. Pour hot water into roasting pan to come halfway up the side of the baking dish. Bake for 40 minutes, until pudding is light golden brown.

Serve while still hot.

Note: Chopped pimientos or jarred roasted red peppers can be used instead of bell peppers. The water bath may seem like extra trouble but really creates a smoother pudding texture.

ORANGE and SWEET POTATO CASSEROLE

Orange and Sweet Potato Casserole
Makes 6 servings

6 sweet potatoes (about 2 pounds)
4 tablespoons butter
6 tablespoons firmly packed brown sugar
3 tablespoons dark rum
Salt to taste, if desired
3/4 cup sectioned mandarin oranges, regular oranges or tangerines, seeds and membrane removed and discarded
2 tablespoons coarsely chopped pecans 

Put the potatoes in a kettle with water to cover and bring to the boil. Cook until tender, 30 minutes or longer. Drain.
Preheat oven to 375 degrees.
Peel the potatoes and cut them into cubes. Put them through a food mill or potato ricer (editor's note: or a food processor) into a mixing bowl. Add 2 tablespoons butter, 4 tablespoons sugar, rum and salt. Beat thoroughly.
Add half the oranges to the mixture and fold them in. Turn this mixture into a buttered 2-quart casserole. Smooth over the top. Arrange the remaining orange pieces neatly over the top.
Combine the remaining butter, sugar and pecans and sprinkle this over the top.
Place in the oven and bake 30 minutes.

OYSTER and ARTICHOKE CASSEROLE

Oyster and Artichoke Casserole
Makes 4 portions

¾ cup heavy cream
2 tablespoons extra virgin olive oil
2 teaspoons minced shallots
½ cup quartered artichoke hearts
1 ½ teaspoon dry Creole seasoning
3 ounces Chablis
24 fresh oysters, shucked
2 tablespoons French bread crumbs
2 tablespoons shredded Parmesan

Preheat oven to 400 degrees. Heat cream in a saucepan and simmer until reduced by 25 percent.

Heat saute pan and add olive oil. Add artichokes and shallots and cook until shallots are translucent. Add Creole seasoning and then add the Chablis to deglaze the pan. Add the cream. Bring to a simmer and add the oysters.

Simmer 1 minute, then pour mixture into greased 1 ½-quart casserole dish. Top with the bread crumbs and Parmesan and bake at 400 degrees until golden brown, about 6 minutes. Serve immediately

CRAWFISH RICE CASSEROLE

CRAWFISH RICE CASSEROLE
"Rest assured that when this casserole is served, there are never any leftovers."
Makes 4 to 6 servings

1 cup chopped onion
½ cup chopped bell pepper
1 cup chopped celery
2 cloves garlic, minced
6 tablespoons butter
1 pound crawfish tails, drained
1 (10-ounce) can Ro-tel diced tomatoes and green chiles (mild), drained
1 tablespoon Creole seasoning (or salt and pepper to taste)
2 cups cooked rice
1 (10 ¾-ounce) can condensed cream of mushroom soup
1 cup cooked corn (frozen or canned)
1 cup (4 ounces) shredded cheddar cheese
Paprika for garnish

In a large skillet, saute onion, bell pepper, celery and garlic in butter until tender, 10-15 minutes. Stir in crawfish tails, tomatoes and Creole seasoning. Simmer 5-10 minutes. Remove from heat.

In a large bowl combine rice, mushroom soup and corn. Stir together well. Then stir in crawfish/tomato mixture. Transfer to a lightly greased casserole dish. Cover with foil and bake 20-30 minutes at 350 degrees. Uncover and top with cheese, and sprinkle with paprika for color. Bake, uncovered, for another 5-10 minutes, until bubbly and cheese has melted.

EASY SHRIMP CASSEROLE

EASY SHRIMP CASSEROLE
Makes about 10 servings 

1 stick butter
1/2 cup chopped onions
1/2 cup chopped bell peppers
1 (10-ounce) can Rotel Tomatoes
1 can cream of onion soup
1 can cream of chicken or shrimp soup
1 can cream of mushroom soup
2 pounds raw shrimp, peeled, deveined, seasoned with salt and pepper
2 cups uncooked rice, preferably long grain

Preheat the oven to 350 degrees.
Melt the butter in a large pot over medium heat. Add the onions and bell peppers, and cook, stirring, until they are soft and lightly golden, about 5 minutes. Add the tomatoes and soups, and mix well. Remove from heat.
Add the rice and shrimp, and again mix well. Pour into a large baking dish and bake, covered, for 1 hour. The rice should be cooked and tender. Serve hot.
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OKRA and TOMATOES CASSEROLE

OKRA and TOMATOES CASSEROLE

3 cups sliced okra
1/4 cup oil
1 (10-ounce) can Ro-Tel tomatoes, undrained
1 medium onion, chopped
3/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup crushed potato chips
1/4 cup fine, dry bread crumbs

Place okra in lightly greased 1 1/2 quart baking dish. Drizzle with oil. Top with tomatoes and onion. Sprinkle with salt and pepper. Cover loosely with foil. Bake at 400 degrees, stirring occasionally, 1 hour.

Stir together potato chips and crumbs; sprinkle over casserole. Bake, uncovered, 15 more minutes or until lightly browned.

SAVORY SWEET POTATO CASSEROLE

SAVORY SWEET POTATO CASSEROLE
The sweet potatoes can be baked in their skins, then peeled, or they can be boiled.
Makes 6 to 8 servings

3 or 4 large sweet potatoes, cooked, peeled
1 bunch green onions, sliced
1 or 2 ribs celery, chopped
1/4 to 1/2 cup finely diced bell pepper (any color or combination)
1 link andouille or other smoked pork sausage, finely diced
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 cup water
1/2 to 1 cup evaporated milk (not sweetened condensed), for consistency
1/2 teaspoon celery salt
1 teaspoon onion powder
1/4 cup grated mild cheese
Salt, black pepper and/or hot pepper sauce, to taste
Optional topping: canned fried onions, or buttered cracker crumbs

Coarsely mash sweet potatoes. Cook diced sausage in a heavy skillet or saucepan until it begins to brown. Leave sausage and drippings in the pan, but spoon off excess fat, leaving only a trace.

Stir 1 tablespoon butter into the sausage. Scrape up some of the browned bits from the skillet, then stir in the onion, bell pepper and celery. Saute until vegetables soften a bit.

Stir into the mixture the remaining 2 tablespoons butter and flour, making a very pale blond roux. Sprinkle in onion powder and celery salt, then stir in water to make a smooth paste/thick gravy. Gradually stir in milk. Cook over low to medium heat until mixture thickens. Add more milk if needed for consistency. What you are aiming for is a very thick bechamel sauce, lumpy with sausage and trinity.

Add cheese, stirring just until the cheese melts. Correct seasoning. Add more hot pepper sauce if desired.

Fold in sweet potatoes, mix well, and pour mixture into a greased oven-proof casserole. At this point, casserole can be covered and refrigerated for 2 or 3 days, or frozen for up to 3 months. Bring to room temperature or defrost before heating.

Cover the casserole and bake at 350 degrees for approximately 30 minutes, or until heated through.

If desired, top with canned fried onions or buttered crushed crackers. Return to oven briefly, to lightly brown topping just before serving. Serve hot.

SHRIMP PASTA CASSEROLE

SHRIMP PASTA CASSEROLE
Makes 10-12 servings
6 tablespoons butter
1 onion, finely chopped
1 clove garlic, crushed
6 tablespoons all-purpose flour
3 1/2 cups half-and-half
1 cup grated baby Swiss cheese
1 1/2 pounds blanched shrimp (blanch in hot water 1 minute) OR use3/4 pound blanched shrimp and 3/4 pound crab meat
Salt and red pepper to taste
16 ounces penne pasta
1 1/2 cups grated mozzarella

Melt butter; add onion and garlic and saute until soft. Stir in flour, combining well. Slowly add half-and-half, stirring until smooth. Discard crushed garlic. Add cheese and seafood. Season to taste and cook until cheese is melted.

Cook pasta until tender; drain thoroughly. Butter a 2-quart casserole and add half the pasta. Cover with half the cheese sauce. Repeat one more time, ending with cheese sauce. Cover. Bake at 350 degrees for 20 to 30 minutes, until bubbly. Uncover and top with mozzarella. Bake about 25 to 30 minutes, until cheese is melted and top is very lightly browned.

Serve with a mixed green salad.

CREOLE TOMATO CASSEROLE

Creole Tomato Casserole
Makes 6 servings

3 tablespoons vegetable oil
2 cups chopped onions
1 bunch green onions, chopped
1 cup chopped bell peppers
1 cup chopped celery
1 teaspoon minced garlic
1 pound ground beef (or 1 pound sweet Italian sausage remove from the casing and crumbled)
6 Creole tomatoes, peeled, seeded and chopped
1 teaspoon salt
1/4 teaspoon cayenne
1 teaspoon dried oregano leaves
1/2 teaspoon dried sweet basil
1 cup fine breadcrumbs
6 tablespoons butter, melted
1/4 cup grated Parmesan cheese

In a large heavy pot, heat oil over medium heat. Add the onions, green onions, bell pepper, celery and garlic. Cook, stirring, for 8 to 10 minutes, or until soft and golden. Add the ground beef (or Italian sausage) and cook, stirring often, until brown. Add the tomatoes, salt, cayenne, oregano and basil. Cook, uncovered, over medium-low fire, stirring occasionally, for one hour. Skim off any oil that rises to the surface.
Preheat the oven to 350 degrees. Pour the mixture into a baking dish.  Sprinkle the top with the breadcrumbs, then drizzle with the butter. Sprinkle the top with the cheese. Bake for 15 minutes or until the cheese melts.

SHEPHERD'S PIE

Shepherd's Pie

Please use either fresh rosemary chopped fine or ground dried rosemary.  If you don't you'll feel like you're eating pine needles.

4 hearty serves　

2 tbsp bacon, fat  or 1 tbsp sunflower oil and 1

 tbsp butter)

 
1 onions, chopped 

2 carrots, finely diced

 
2 sticks celery, finely chopped

 
1 bay leaf

 
3 sprigs fresh thyme or about a tsp. dried

1 sprig fresh rosemary, chopped or a tsp. dried

 ground

2 tbsp. parsley, chopped

 
1 ½ lbs. ground beef

 
1 tbsp. plain flour

 
2 tbsp. tomato ketchup

 
1 tbsp. Worcestershire sauce

 
1 pinches black pepper

 
For the topping:

2 lbs. potatoes, cooked in their skins

 
2 generous ounces butter

 
Scant 6 oz. milk 

1 pinches nutmeg, freshly grated　

Take a large, deep frying pan and heat half the fat in it. Add the vegetables, and fry gently, until patched with brown. Scoop them out onto a plate.

Raise the heat under the pan and add half the ground beef. Pat it down flat and leave to fry without disturbing for several minutes until the underneath has browned properly. Then break it all up, turning it over. Repeat the browning process, and then lift the mince out of the pan with a slotted spoon. Repeat with the remaining mince.

Drain off excess fat (rinse it to rid it entirely of fat if you are so minded) and return the meat and vegetables to the pan. Sprinkle over the flour and stir for about 30 seconds. Add the herbs enough water to cover, the tomato ketchup and Worcestershire sauce. Season with salt and freshly ground black pepper.

Simmer for about 45 minutes - adding a little more water if it is drying out. By the time it is cooked, the meat should be succulent and thickened. Adjust seasoning, then tip into a pie dish and leave to cool.

While the mince is cooking, heat the oven to 425 degrees and bake the whole potatoes in the oven until tender. Turn the heat down to 375 degrees. 

Scoop the potato flesh out of the skins, and mash with 2 oz. of the measured butter and enough hot milk to give a mash which is fairly soft, but still hold its shape.

Dollop the mashed potato over the mince, then spread down lightly in an even layer. Use the prongs of a fork to make patterns on the surface. Dot with the remaining butter.

Bake for around 30 minutes until the top is browned and the juices from the meat are bubbling up round the edge.
　
　
　 

RANCH BEANS

Ranch Beans

2 (16 ounce) cans pork and beans
1 (16 ounce) can butter beans 
1 (16 ounce) can kidney beans , drained 
½ lb bacon 
1 lb . ground beef 
1 onion , diced 
2 tablespoons molasses 
3 teaspoons dry mustard 
½ cup brown sugar 
1 tablespoon sugar 
1 cup ketchup 


Brown bacon and dice; brown ground beef and onion. 
Mix beans in crock pot. 
Add remaining ingredients (meat, molasses, mustard, sugars and ketchup).
 
Cook 5 to 6 hours in crock pot on medium-high or can be baked in oven, covered, at 350 for 1 hour.

EGGPLANT CASSEROLE

Eggplant Casserole

5 medium eggplant, parboiled, peeled, and cut into pieces
2 Tbsp. Butter
1 large green pepper, chopped
2 ribs celery, finely chopped
1 large onion, finely chopped
3 toes garlic, finely chopped
½ lb. Crabmeat
1/3 lb. Tasso
1 ½ lbs. Shrimp, peeled and deveined
Hot sauce to taste
Bay leaf
1 cup bread crumbs, plus additional for topping
Salt and pepper to taste

Preheat oven to 350. Saute pepper, celery, and onion in butter. Add garlic; saute one or two minutes. Add crabmeat, tasso, shrimp and eggplant. Add bay leaf, salt, pepper and bread crumbs; mix thoroughly. Pour into baking dish. Bake casserole for 1 ½ hours at 350. At thirty and sixty minutes, stir casserole. Fifteen minutes before baking is complete, remove from oven and sprinkle with bread crumbs, then return to the oven to finish cooking time. Serves 6 to 8.

ROTEL CHICKEN SPAGHETTI

RoTel Chicken Spaghetti

Oh so easy and oh so good. Use cooked rotisserie chicken if you like. It’s a snap.

A small chicken, boiled or 3 lbs. Chicken pieces, boiled (or rotisserie chicken). Save the chicken meat and the broth in which you cooked it to cook your spaghetti in.

1 can (10 3/4 ounce) Cream of Chicken Soup

1 can (10 ounce) Rotel Diced Tomatoes with Green Chilies

1 clove garlic, minced or 1/2 tsp. garlic powder

1/2 tsp. onion powder or granulated onion

1 tablespoon butter

1 - 8 ounce Velveeta cheese, cubed

8 ounces spaghetti, cooked and drained

Cut up chicken into bite size pieces.In a large skillet melt butter. Add cubed chicken, garlic & onion. Cook over medium-high heat until chicken is no longer pink and no liquid is left in skillet. Stir in soup, cheese and Rotel Tomatoes. Reduce heat to low, and cook until the cheese melts, stirring constantly. Stir in spaghetti and pour into a lightly greased 2 quart casserole dish. Bake at 350 degrees for 30 minutes or until heated through.

ALABAMA CHICKEN SPAGHETTI

Alabama Chicken Spaghetti

2 (14 ½ oz) cans whole tomatoes, undrained and chopped
1 (12 oz.) Can tomato paste 

1 (6 oz) can sliced mushrooms, unddrained
4 cups cubed cooked chicken
2 cups water
1 1/4 cups chopped celery
1/4 cup Worcestershire sauce
5 small onions, chopped
4 cloves garlic, minced
3 medium green peppers, chopped
3 bay leaves
2 tsp. Paprika
½ tsp. Rubbed sage
1/4 tsp pepper
1/3 tsp cayenne
1/8 tsp ground ginger
1 lb. Cooked spaghetti

Combine all ingredients exscept spaghetti in a large Dutch oven; cover and simmer 2 hours. Uncover and simmer 2 additional hours, stirring occasionally. Discard bay ledaves. Serve sauce over spaghetti. 8 to 10 servings. Parmesan to serve.

CHICKEN LOAF

Chicken Loaf

A nice little affair to present at bridal showers, and other hen parties. Dead easy but also a little impressive looking.

2 2/3 cup chicken broth
1 3/4 cups herb-seasoned stuffing mix
3 ½ cups cubed cooked chicken
1 ½ cups cooked rice
4 eggs, beaten
1/4 cup finely chopped green pepper
½ cup chopped pimento
½ tsp salt
Mushroom Sauce
Green pepper rings (optional)
Pimiento strips (optional)

Pour chicken broth over stuffing mix; let stand 10 minutes. Combine chicken, rice, eggs, chopped green pepper, chopped pimiento, and salt, stirring well. Add chicken mixture to stuffing mixture, stirring until blended. Spoon mixture into a heavily greased 9 x 5 x 3-inch loaf pan. 

Place in a shallow pan containing about 1 inch water. Bake at 350 degrees for 1 hour. Cool completely before inverting onto a serving platter. Serve with mushroom sauce. Garnish with green pepper rings and pimiento strips, if desired.
Yields 8 servings.

Mushroom Sauce:
1/4 cup plus 2 Tbsp butter
1/4 cup plus 2 Tbsp. Flour
3 cups chicken broth
½ cup half and half
1 ½ cups sliced fresh mushrooms
2 Tbsp chopped fresh parsley
1 tsp lemon juice
½ tsp. Paprika

Melt butter in a heavy saucepan over low heat; gradually add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth; cook over medium heat, stirring constantly, until thickened and bubbly. Remove from heat, and stir in remaining ingredients.
Yield: 4 cups.

CRABMEAT CASSEROLE

CRABMEAT CASSEROLE

3 cups lump crabmeat

1/4 pound butter

1/3 cup minced onion tops

1 Tbsp.  minced garlic

1 large whole bay leaf

1 Tbsp. parsley

2 Tbsp. flour

4 Tbsp. Parmesan cheese

2 cups water

1/4 cup breadcrumbs

Salt and pepper to taste

in large pot melt butter.  Add flour, mix till smooth, add onion tops and garlic and cook till tender.  Add water, bay leaf, parsley, salt and pepper.  Boil slowly until sauce is thickened.  Fold crabmeat in carefully, cook slowly turning crabmeat in sauce, trying not to break up large lumps, about  10 minutes.  Put in casserole, sprinkle the top with bread crumbs anda dash of Parmesan cheese.  Bake in oven until bread crumbs are brown or sides are bubbly.

Serves 6

CHICKEN AND DRESSING CASSEROLE

CHICKEN AND DRESSING CASSEROLE

1 large chicken

2 chicken bouillon cubes

1 pound pork sausage

2 Tbsp. cooking oil

2 chopped bell peppers

2 chopped onions

3 chopped celery ribs

1 can cream of mushroom soup

5 eggs

2 teaspoons black pepper 

1 1/2 teaspoons garlic salt

2 teaspoons sage

6 slices white bread, cubed

9 x 13 inch pan crumbled cornbread (see recipe below)

Place chicken in large pot, cover with water, add bouillon cubes and boil until tender.  Remove from pot, reserve broth and debone chicken.  Sauté sausage in large frying pan until done.  Remove sausage from pan, add 2 Tbsp. cooking oil, and sauté onions, bell peppers and celery until tender.  In large mixing bowl mix deboned chicken, sausage, sautéed vegetables, cream of mushroom soup, eggs, seasonings, white bread and cornbread. Add chicken broth until mixture stirs easily.  Pour into greased Dutch oven and bake at 300 degrees for approximately 1 1/2 hours or until center of dressing is firm but not dry.  

Cornbread:

4 cups self rising cornmeal

2 eggs

1/3 cup all-purpose flour

4 Tbsp. oil

2 Tbsp. sugar

3 cups milk

Mix all ingredients, pour into greased 9 x 13 inch pan.  Bake at 350° for 45 minutes or until brown. 

12 to 14 servings.