Hot Food & Recipes

Servings: 4 Servings
Category: Casserole
Ingredients

• 8 oz Crabmeat; canned or frozen
• 8 Eggs
• 1/2 c Milk
• Salt and pepper to taste

Directions
Date: Tue, 05 Mar 1996 21:50:35 -0500 (EST) From: Trish Pick over the crabmeat and remove all the stiff membranes. Beat the eggs slightly with a wire whisk, add milk and seasonings, and beat a little more. Stir in the crabmeat and pour into individual buttered casseroles. Cover and bake in a medium oven (350 degrees F) 30 minutes. Serves four. I found this recipe in an old cookbook I picked up at a yard sale. The title, 150 Recipes Casserole Cookery One-dish Meals for the Busy Gourmet and the authors are Marian and Nino Tracy and it was first printed in 1940! The last print date is October 1950! I hope that you get a kick out of some of these recipes. Trish. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #66 From the MealMaster recipe list. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 4 Servings
Category: Casseroles
Ingredients

• 8 oz Ditalini [ or other small
• Pasta ]
• 1 c Milk
• 3/4 c Ricotta cheese, part skim
• Milk
• 1/2 c Sharp cheddar cheese –
• Grated
• 1/2 c Parmesan cheese
• 1/4 c Parsley — chopped
• Salt and pepper
• 1/4 c Dry bread crumbs
• 2 tb Margarine — melted

Directions
Cook and drain pasta, rinse in cold water. Meanwhile in blender, combine ricotta, and milk. Blend til smooth. Transfer to small bowl, stir in cheddar and 1/3 cup of the parmesan,parsley,salt and pepper, til well mixed. When pasta is done, stir into cheese, mix well, add to a 10″ round casserole dish. Mix bread crumbs,marg, and 1/4 cup parmesan. Sprinkle evenly over pasta. Bake at 375 for about 35 minutes, til nice and brown on top. Note; a cup of spaghetti sauce may make it a little better. And some- thing the kids will eat. Stephen likes it the way it is. Recipe By : File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

Servings: 6 Servings
Category: Casserole
Ingredients

• 1 lb Onions; sliced
• 1 c Water
• 3 tb Butter
• 2 tb Flour
• 1/4 ts Cayenne pepper
• 1/4 ts Curry powder
• 1/4 ts Paprika
• 2 Bouillon cubes
• 1 c Milk
• 3 oz Sharp cheese; grated
• 4 -(up to)
• 6 sl Bread; cut in triangles and
• -toasted

Directions
Place onions in a saucepan with water. Cover and simmer for 10 minutes. In a double boiler, melt the butter and stir in the flour and seasonings. Add bouillon cubes and stir in milk gradually. Add cheese, saving a few Tablespoons to spread on top. Stir constantly until mixture is very thick. Place toast in a buttered 2 quart casserole dish and cover with drained onions. Pour sauce over them and sprinkle with cheese. Bake at 350?for 20 to 30 minutes. Yield: 6 servings. MARGARET WINDSOR CLARK (MRS. WILLIAM) From , by the Little Rock (AR) Junior League. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 12 Servings
Category: Casserole
Ingredients

• 1/4 c Butter or margarine
• 3/4 c Chopped onion
• 1/4 c Flour
• Salt to taste
• 1/8 ts Pepper
• 2 c Milk
• 3 Eggs
• Tabasco
• 4 pk (10-oz) frozen chopped
• -spinach; thawed and drained

Directions
In a saucepan over medium heat, cook onion in butter until tender (about 5 minutes). Stir in flour, salt and pepper until blended. Gradually stir in milk. Cook, stirring constantly, until sauce is thickened. ln a small bowl, beat egg slightly with fork. Add Tabasco to taste. Slowly pour egg mixture into cream sauce, stirring rapidly to prevent lumping. Cook, stirring constantly, until mixture is thickened. Do not boil. Add spinach. Stir until blended. Pour mixture into a 9×13 pan. Bake at 350?for 40 minutes or until firm in the center. Cut into servings. Yield: 12 to 15 servings. CYNTHIA WEBER (MRS. JAMES R.) From , by the Little Rock (AR) Junior League. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.

Servings: 6 Servings
Category: Casserole
Ingredients

• 1 md Head cabbage
• 1/2 c Boiling; salted water
• 3 tb Butter
• 3 tb Flour
• 1/2 ts Salt
• 1 1/2 c Milk
• 1/4 c Bread crumbs

Directions
Shred cabbage and cook 9 minutes in boiling, salted water. Remove cabbage, drain well, and place in buttered 1-1/2 quart casserole. Melt butter in pan, stir in flour and salt; cook until smooth. Add milk gradually. Continue stirring until thick. Pour sauce over cabbage and sprinkle bread crumbs over top. Bake at 325 for 15 minutes or until crumbs are brown. MRS E.J. HOSEY (MERRIE JACK) 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: 6 Servings
Category: Casseroles | Vegetarian
Ingredients

• 1 c Couscous
• 1 1/2 c Boiling stock; or water
• 1/2 ts Salt
• 1 tb Olive oil
• 3 Garlic cloves; minced
• 1 lg Onion; diced
• 28 oz Tomatoes, canned; chopped
• -and drained
• 1 1/2 tb Fresh basil; or 1 tsp. dried
• 1/3 c Pine nuts
• 5 c Fresh spinach; about 5 oz.,
• -stems r
• Ground black pepper to taste
• 1 c Meunster cheese; grated

Directions
Combine couscous, boiling liquid, and salt in a large bowl and cover with a plate. Let sit for 5 min. then fluff with fork. Heat the oil in a large skillet over medium heat, and saute garlic and onion 10 mins. or until tender. Add drained tomatoes and cook 10 mins. more, stirring frequently. Stir tomato mixture into couscous and mix in reserved tomato juice, basil, pine nuts, spinach, and pepper. Spread half the couscous mixture into a 12x7x2 in. or other shallow (2.5 qt) baking pan. Sprinkle on cheese, then top with remaining couscous. Cover with foil and bake at 375 F for 25 min. or until hot and bubbly. NOTES : this could easily be made with less oil (just enough to keep onions from sticking), little or not salt (I’d prefer soy sauce anyway for flavor), and the cheese could be left out for a vegan or pareve meal.

Servings: 4 Servings
Category: Casseroles | Poultry | Maine
Ingredients

• 4 Chicken breast halves –
• Boned
• 6 tb Butter
• 4 tb Flour
• 1 c Light cream
• 1 c Chicken stock
• Salt and pepper — to taste
• 1/2 c Parmesan cheese — freshly
• Grated
• 1/2 ts Rosemary
• 1/2 ts Dried basil
• 1/4 lb Mushrooms — sliced
• 1/2 c Toasted almonds — chopped
• 1 Avocado

Directions
Preheat oven to 350^. In skillet, poach the chicken breasts until tender. Set aside. Melt 4 tablespoons of butter in skillet. Stir in flour and cook for 3 minutes. Slowly add cream and chicken stock, stirring until smooth and thickened. Season with the salt, pepper, Parmesan cheese and herbs. Set aside. Saute mushrooms in remaining 2 tablespoons butter. Place the chicken in a 2 quart casserole and top with mushrooms. Sprinkle with salt and pepper. Pour sauce over and bake, uncovered, for 25 minutes. Remove from oven. Sprinkle with almonds. Return to oven for 10 minutes. Peel and slice 1 or 2 avocados lengthwise. Place over casserole before serving. Recipe By : Maine Ingredients From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Casseroles | Beans | Greek
Ingredients

• 1 lb Dried chickpeas (garbanzos)
• -Soaked overnight in water
• 2 tb Dried oregano, divided
• 1 c Olive oil (approx)
• 3 md Onions, sliced
• 1 Fresh chili pepper,
• -finely chopped
• 4 Garlic cloves, minced
• Sea salt

Directions
Drain chickpeas and place in a pot. Cover with cold water and bring to a boil. Skim surface, reduce heat and sprinkle with 1 tablespoon of oregano. Simmmer for 1 hour. Strain the chickpeas, reserving the liquid. Preheat oven to 300 degrees. Heat oil in a skillet over medium heat and saute onions and pepper until soft, about 5 minutes. Remove from heat and add garlic, remaining oregano and chickpeas. Mix well, season with salt and transfer to an earthenware or glass oven-proof casserole with a cover. Add about 2 cups of reserved liquid, mix well, cover and bake for 1 to 1-1/2 hours, or until chickpeas are tender. Add a little more liquid during cooking, if needed. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 4 Servings
Category: Casseroles | Poultry
Ingredients

• 2 c Chicken -cooked, diced
• 1 1/2 c Celery – diced
• 1/2 c Almonds – blanched
• 4 c Potato chips – whole
• 1/2 c Mayonnaise
• 1 Lemon slice – peeled
• 1/2 Onion – small
• 1 c Cheddar cheese cubes

Directions
Heat oven to 375F. Grease a 2-quart casserole. Put chicken and celery into casserole. Blender – chop nuts and add to chicken. Put 2 cups of potato chips into blender container, cover and process 4 cycles at (stir). Empty onto wax paper and set aside. Repeat with remaining chips. Put remaining ingredients into container, cover and process at (blend) until smooth. Add to chicken and mix well. Sprinkle potato chip crumbs over top and bake for 30 minutes. A cycle is defined as a 1 second pulse operation with a pause for food to settle before repeating. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Casserole
Ingredients

• 4 c Water
• 1/2 ts Salt
• 1 c Quick-cooking grits
• 1 tb Flour
• 1 tb Margarine or butter
• 3 c Shredded Kraft natural
• -cheddar cheese (3 cups =
• -12 ounces)
• 2 Eggs

Directions
Heat oven to 350 F. Grease 1 1/2 quart baking dish. Bring water and salt to boil in medium saucepan. Slowly add grits, stirring constantly. Reduce heat to low; cook 5 minutes, stirring occasionally. Remove from heat. Mix in flour and margarine. Gradually add cheese, stirring until melted. Beat eggs in small bowl. Stir small amount of hot grits into eggs. Stirring constantly, slowly pour egg mixture into hot grits. Pour into prepared dish. Bake 30 to 40 minutes or until firm. Makes 6 servings. U20295@UICVM.UIC.EDU REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, http://www.erols.com/hosey.