Hot Food & Recipes

Servings: 6 Servings
Category: Casseroles | Vegetables
Ingredients

• 4 tb Unsalted butter
• 1 bn Celery; cut 1inch pieces
• 1 1/2 tb Cornstarch
• 2 c Chicken broth
• 1/2 ts Dried marjoram
• 1/4 ts Dried thyme
• 1/4 ts Salt
• 1/4 ts Black pepper
• 2 tb Fresh parsley; minced
• 2 md Onions; thinly sliced

Directions
1. Melt the butter in a heavy 12 inch skillet over moderate heat. 2. Add the celery and saute, stirring occasionally for 3 minutes or until crisp tender. 3. In a small bowl, whisk together the cornstarch and chicken broth until smooth and add to the skillet. 4. Bring to a boil, stirring. Reduce the heat to moderately low.. Simmer, stirring occasionally for 5 minutes. 5. Add marjoram, thyme, salt, pepper and parsley. 6. Preheat the oven to 350. 7. Scatter the onion rings over the bottom of a buttered 12 by 8 by 2 baking dish. 8. Spoon the celery mixture over them and cover tightly with aluminum foil. AT this point the casserole can be cooled to room temperature and kept in the refrigerator for up to 24 hours. 9. Bake , covered for 50 to 55 minutes. Recipe by: Readers Digest Cook Now, Serve Later, 1989 Posted to MC-Recipe Digest V1 #1025 by njwwb on Jan 20, 1998

Servings: 6 Servings
Category: Casseroles | Pork/ham | Pasta | Italian
Ingredients

• 2 1/2 c Macaroni, wagonwheel or
• Corkscrew
• 12 oz Italian sausage links,
• Sliced 1/2″ thick
• 3/4 c Green onion, chopped
• 2 Cloves garlic, minced
• 1 cn Tomato sauce (15 oz)
• 1 cn Spaghetti sauce w/mushrooms
• (14 oz)
• 4 oz Mozzarella cheese, shredded
• 1 ts Italian seasoning, crushed
• 1/4 ts Pepper

Directions
Prepare pasta according to package directions. Drain; set aside. In a large skillet to cook sausage till no pink remains; remove from skillet. Drain off fat, reserving 1 tablespoon. Cook green onion and garlic in reserved drippings till tender. In a 2 quart casserole combine cooked pasta, sausage, onion mixture, tomato sauce, spaghetti sauce, half of the mozzarella, Italian seasoning, and papper. Toss gently to combine. Bake, covered, in a 375 F. oven for 25 minutes. Uncover; sprinkle with remaining mozzarella. Bake for 5 to 10 minutes more or till heated through. NOTE: For individual casseroles, prepare as directed except combine ingredients in a large mixing bowl. Spoon into 6 individual casseroles. Bake, covered, in a 375 F. oven for 15 minutes. Uncover; sprinkle with remaining mozzarella. Bake for 5 to 10 minutes more or till heated through. Source: BETTER HOMES and GARDENS, January, 1993 issue. Typed for you by Nancy Coleman Posted to MM-Recipes Digest V3 #241 Date: Tue, 3 Sep 1996 19:01:57 -0400 From: BobbieB1@aol.com

Servings: 12 Servings
Category: Casserole
Ingredients

• 2 cn (16-oz) pork and beans
• 1 cn (15-oz) kidney beans
• 1 cn (15-oz) Mexican corn
• 1 cn (15-oz) chili without beans
• 3/4 c Ketchup
• 1 md Onion; chopped fine

Directions
Mix together. Bake in bean pot or heavy pan at 250 for 2-1/2 to 3 hours. Serves 12. MRS A.B. THOMPSON (BETTY) MARVELL, AR From the book , Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 8 Servings
Category: Casserole
Ingredients

• 1 pk (small) Navy (white) beans
• 1/2 c Catsup
• 1 tb Worcestershire sauce
• 3 tb White sugar
• Brown sugar to taste; start
• -with 3/4 cup and add
• -according to your taste
• 1/2 c Molasses (Grandma Brand
• -desirable)
• 1 ts Tabasco sauce; optional
• 1 tb Coleman mustard
• 1 md Onion; chopped
• 1/2 lb Salt pork; cut into small
• -cubes or thinly sliced

Directions
Soak 1 small package navy (white) beans overnight in water. Rinse beans with cold water. Add enough water to cover beans. Simmer until soft but beans are still whole. Save water. Mix remaining ingredients. Add to beans with salt pork and onion with water from beans. Bake at 350 degrees for 2 to 2-1/2 hours. Check beans to determine if liquid has evaporated. Add water as needed to prevent beans from burning. SOAK BEANS OVERNIGHT From a book of my mother’s (Judy Hosey) titled , mostly Japanese and Hawaiian. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 12 Servings
Category: Casserole
Ingredients

• 1/2 lb Ground beef
• 2 cn (16-oz) pork & beans
• 1 cn (16-oz) barbecued beans
• 1 md Onion; chopped
• 1/2 c Chopped green pepper
• 1/2 c Firmly packed brown sugar
• 1/4 c Catsup
• 2 tb Prepared mustard
• 1 tb Worcestershire sauce
• 1 Clove garlic; crushed
• 1 ts Seasoned salt
• 1/2 ts Lemon pepper seasoning
• 4 sl Bacon (or more)
• 1/4 c Molasses

Directions
Brown ground beef & drain. Combine all ingredients except bacon in mixing bowl & mix well. Pour into 13x9x2-inch baking dish. Top with bacon. Bake at 350 for 2 hours. LYN TONEY From , the Desoto School Mothers’ Assn, Helena-West Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 8 Servings
Category: Casserole
Ingredients

• 3 cn (large) pork and beans
• 1 md Bell pepper; chopped
• 1 lg Onion; chopped
• 1/2 c Brown sugar
• 1 cn Chili
• 1 c Barbecue sauce or tomato
• -sauce
• 4 sl Bacon

Directions
Mix all ingredients except bacon & place in a long pyrex dish. Place bacon on top. Bake at 350 for 1 hour. JEWELL GRIFFIN From , the Desoto School Mothers’ Assn, Helena-West Helena, AR 72390. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 8 Servings
Category: Casserole
Ingredients

• 4 cn (16-oz) pork and beans
• 1 cn (16-oz) tomatoes
• 3/4 c Brown sugar
• 1/4 c Bell pepper; chopped
• 1/4 c Onion; chopped fine
• 1 ts Mustard
• 1/4 c Ketchup
• Worcestershire to taste
• 1/4 c Barbecue sauce

Directions
Mix all except beans with 3/4 cup water. Add beans. Bake 4 hours or until desired thickness. Begin cooking at 200 for 2-3 hours. Bake at 300-350 for 1 hour. MRS WARREN SIMS (DELIA) MARVELL, AR From the book , Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 8 Servings
Category: Casserole
Ingredients

• 8 sl Bacon; fried, drained and
• -crumbled
• 1 Onion; cut in rings
• 1/2 c Brown sugar
• 1 ts Dry mustard
• 1/2 ts Garlic salt
• 1 ts Salt
• 1/2 c Vinegar
• 1 cn (16-oz) lima beans
• 1 cn (16-oz) kidney beans
• 1 cn (16-oz) New England style
• -baked beans

Directions
From: Kelly Date: Wed, 26 Jun 1996 19:27:28 -0400 After frying bacon, place onion in skillet with bacon drippings. Add sugar, dry mustard, garlic salt, salt and vinegar. Cook covered, 10 minutes. Combine beans. Add bacon to onion mixture and pour over beans. Pour in a 3-quart casserole and bake at 350 degrees for 1 hour. Piedmont Region, North Carolina, USA EAT-L Digest 25 June 1996 From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 4 Servings
Category: Casserole
Ingredients

• 2 cn Baked beans
• 1/4 c Chopped onions
• 1/4 c Chopped green pepper
• 1/4 c Crushed pineapple
• 3/4 c Soy breakfast links cut into
• -pieces
• 1/2 tb Spicy mustard
• 1/8 c BBQ sauce or ketchup
• 1 Box (small) corn bread mix
• Salt and pepper to taste

Directions
This is something I like to have in the fall on those cool evenings. The measurements are not exact and you can basically add ingredients according to taste. This version is vegeterian, but can be adapted for a meat eater. In a casserole dish or large square baking pan, mix all ingredients except corn bread mix. Prepare corn bread mix according to package directions. Pour over the bean mixture. Bake at 350 degrees for 30 to 40 minutes. This will serve 4 as a main dish with a salad. It will serve 8-10 as a side dish. Enjoy! SAMADM@RITVAX.ISC.RIT.EDU REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 4 Servings
Category: Casseroles | Usenet
Ingredients

• 1 lb Bacon; thick-sliced and lean
• 1 Onion
• 1 lb Baking potatoes
• 1/2 lb Cheddar cheese
• 8 Eggs

Directions
Cut the bacon slices into square pieces. Fry the pieces until well-cooked, then drain on paper towels. Peel the potatoes, then grate them. To prevent the grated potatoes from discoloring while you prepare the other ingredients, you can put them into a bowl of cold water. When you’re ready to use them, be sure to drain well and squeeze them dry. Grate the cheese. Mince the onion. Butter a 9×13 inch shallow baking dish. Preheat the oven to 350 degrees F. Beat the eggs in a large bowl. Add all the other ingredients and stir. Pour the mixture into the baking dish and bake in the preheated oven for about 45 minutes, or until the eggs are cooked. Serve hot, warm or at room temperature. NOTES: * A brunch casserole with potatoes, eggs, bacon and cheese — This is a very easy brunch dish, similar to a fritatta in texture, but full of traditional breakfast ingredients. The recipe comes from a cookbook published by the _Contra Costa (California) Times_ newspaper, called “Tastes of the Times.” Yield: Serves 4-6. * It really does make a difference if you use good meaty bacon for this. I find the best bacon at my local butcher shop. * You can prepare part of this ahead. I think egg dishes are better if they haven’t been refrigerated. So if you want to work ahead, you can cook the bacon, grate the cheese and potatoes and mince the onion the night before. Store all these things separately in the refrigerator, covering the potatoes with water. Then in the morning just mix it all up and bake it. : Difficulty: moderate (tedious). : Time: 30 minutes preparation, 1 hour baking and cooling. : Precision: approximate measurement OK. : Vicki O’Day : Hewlett Packard Laboratories : oday@hplabs.hp.com : Copyright (C) 1986 USENET Community Trust Posted to MC-Recipe Digest V1 #1056 by “M. Hicks” on Jan 29, 1998