½ cup sugar
2 Tbs. butter
1 cup whole milk
2 tsps. baking powder
½ tsp salt
1 quart rhubarb in ½ inch pieces
2 tsps. butter
1 cup sugar
¼ cup water
1 cup flour
1 Tbs. brown sugar
1 tsp. sugar
2 shakes of cinnamon
Cream the one half cup sugar and 2 tablespoons butter. Add cup of milk. Sift flour, baking powder and salt together. Blend this with the creamed mixture.
Cook together for about 7 minutes over moderate heat the quart of rhubarb mixed with the 2 teaspoons of butter, cup of sugar and fourth cup of water.
Put rhubarb in casserole. Pour batter into sauce.
Sprinkle batter with the tablespoon of brown sugar. Then sprinkle the batter with the teaspoon of sugar mixed with the two shakes of cinnamon.
Bake at 350 degrees for about 30 minutes. Serves 6.
From: Haydn Pearson’s Country Flavor Cookbook
Showing posts with label Casseroles. Show all posts
Showing posts with label Casseroles. Show all posts
Kale, Swiss Cheese, and Bacon Casserole
Makes 4 servings
4 slices bacon, cut into 1/2-inch pieces
1 pound kale, stems removed, leaves washed and drained
1 cup heavy cream
2 large eggs
1 tsp kosher salt
1/4 tsp freshly ground black pepper
4 ounces Swiss cheese, cut into 4 slices
Preheat oven to 350.
In a large sauté pan, cook the bacon over medium heat until crisp, about 5 minutes. Remove from the heat and transfer the bacon to a paper-towel-lined plate.
Prepare the kale leaves by rolling them up lengthwise and slicing them crosswise into thin strips about 1/8 inch wide. Transfer the kale to an 8” square baking dish and toss in the bacon.
In a medium bowl, mix together the cream, eggs, salt and pepper. Pour the cream mixture over the kale and lay the Swiss cheese on top. Bake for 35-40 minutes until the cheese is golden and the kale mixture is set. Remove the baking dish from the oven and let rest for 10 minutes before serving.
From The Arrows Cookbook
4 slices bacon, cut into 1/2-inch pieces
1 pound kale, stems removed, leaves washed and drained
1 cup heavy cream
2 large eggs
1 tsp kosher salt
1/4 tsp freshly ground black pepper
4 ounces Swiss cheese, cut into 4 slices
Preheat oven to 350.
In a large sauté pan, cook the bacon over medium heat until crisp, about 5 minutes. Remove from the heat and transfer the bacon to a paper-towel-lined plate.
Prepare the kale leaves by rolling them up lengthwise and slicing them crosswise into thin strips about 1/8 inch wide. Transfer the kale to an 8” square baking dish and toss in the bacon.
In a medium bowl, mix together the cream, eggs, salt and pepper. Pour the cream mixture over the kale and lay the Swiss cheese on top. Bake for 35-40 minutes until the cheese is golden and the kale mixture is set. Remove the baking dish from the oven and let rest for 10 minutes before serving.
From The Arrows Cookbook
Italian Stuffed Tomatoes
6 med tomatoes
3 pkgs frozen chopped spinach, thawed & drained
1 med. onion, diced
2 cloves garlic minced
1 beaten egg
1/3 cup Romano or Parmesan cheese
¼ cup dry bread crumbs
½ cup or so shredded mozzarella
1 tbs Italian seasonings (basil, thyme, oregano)
red pepper flakes to taste
salt and pepper to taste
topping:
seasoned bread crumbs
shredded mozzarella
diced butter
Cut tops off tomatoes and scoop out seeds. Season insides of tomatoes with salt and pepper. Mix all remaining ingredients and pack tomatoes tightly. Place in a greased casserole. Sprinkle seasoned bread crumbs, shredded mozzarella and diced butter on top. Bake uncovered 25-30 minutes. Broil 2 min to allow tops to slightly brown. These are actually good cold or at room temperature as well as hot.
From www.cooks.com
3 pkgs frozen chopped spinach, thawed & drained
1 med. onion, diced
2 cloves garlic minced
1 beaten egg
1/3 cup Romano or Parmesan cheese
¼ cup dry bread crumbs
½ cup or so shredded mozzarella
1 tbs Italian seasonings (basil, thyme, oregano)
red pepper flakes to taste
salt and pepper to taste
topping:
seasoned bread crumbs
shredded mozzarella
diced butter
Cut tops off tomatoes and scoop out seeds. Season insides of tomatoes with salt and pepper. Mix all remaining ingredients and pack tomatoes tightly. Place in a greased casserole. Sprinkle seasoned bread crumbs, shredded mozzarella and diced butter on top. Bake uncovered 25-30 minutes. Broil 2 min to allow tops to slightly brown. These are actually good cold or at room temperature as well as hot.
From www.cooks.com
Squash & Rice Casserole
(This is a good way to use a lot of zucchini/summer squash and feed a lot of people)
8 cups sliced zucchini (can be a combination of summer squash too)
1 cup chopped onion
1/2 cup chicken broth
2 cups cooked rice (works well with white or brown rice)
1 cup shredded cheddar cheese
1 cup fat free sour cream
1/4 cup grated Parmesan cheese
1/4 cup bread crumbs
1 tsp salt
1/4 tsp black pepper
2 large eggs, slightly beaten
Combine first 3 ingredients in heavy pot, bring to boil then reduce heat to low and simmer 20 min. Drain and partially mash. Combine zucchini mixture with rice and remaining ingredients except parmesan cheese. Spoon into 13x9” baking dish, sprinkle with parmesan, and bake at 350 degrees for 30 min. Broil for 1 min. to brown the top.
Submitted by Nancy Potter
8 cups sliced zucchini (can be a combination of summer squash too)
1 cup chopped onion
1/2 cup chicken broth
2 cups cooked rice (works well with white or brown rice)
1 cup shredded cheddar cheese
1 cup fat free sour cream
1/4 cup grated Parmesan cheese
1/4 cup bread crumbs
1 tsp salt
1/4 tsp black pepper
2 large eggs, slightly beaten
Combine first 3 ingredients in heavy pot, bring to boil then reduce heat to low and simmer 20 min. Drain and partially mash. Combine zucchini mixture with rice and remaining ingredients except parmesan cheese. Spoon into 13x9” baking dish, sprinkle with parmesan, and bake at 350 degrees for 30 min. Broil for 1 min. to brown the top.
Submitted by Nancy Potter
Leek-Potato Gratin
1 garlic clove, halved
3 Tbsp unsalted butter, plus more for the dish
5 cups sliced leeks (white and green parts of 5-6 leeks)
Coarse salt and freshly ground black or white pepper
Freshly grated nutmeg
1 - 1 1/4 lbs. russet potatoes, peeled and sliced 1/16 inch thick
4 ounces Gorgonzola dolce (this is the sweeter type)
1 1/2 cups milk
1/2 cup heavy cream
2 Tbsp freshly grated Parmesan cheese
Heat the oven to 350 degrees. Place a sheet of heavy duty aluminum foil to go on the rack underneath the gratin. Rub a medium gratin dish or a 1 1/2 quart flameproof casserole with the garlic. Let the garlic juice dry and then butter the dish well.
Melt the butter in a large skillet over medium high heat. Add the leeks and season with salt and pepper. Cook, stirring often, until tender and rather dry 10-12 minutes. Grate in some nutmeg and taste for salt and pepper. Remove from the heat.
Layer one third of the potatoes in the gratin dish. Season with salt and pepper, spread with half of the leeks, and crumble half of the Gorgonzola over them. Repeat, and finish with the last third of the potatoes. Combine the milk and cream, pour into the dish, and bring to a simmer over medium low heat. Watch that this doesn't boil over and make a mess!
Dust the gratin with the Parmesan and bake for about 40 minutes, until well browned and bubbling. Stick a knife into the gratin to make sure the potatoes are tender. Let it sit for 10 minutes before serving.
From One Potato, Two Potato cookbook
3 Tbsp unsalted butter, plus more for the dish
5 cups sliced leeks (white and green parts of 5-6 leeks)
Coarse salt and freshly ground black or white pepper
Freshly grated nutmeg
1 - 1 1/4 lbs. russet potatoes, peeled and sliced 1/16 inch thick
4 ounces Gorgonzola dolce (this is the sweeter type)
1 1/2 cups milk
1/2 cup heavy cream
2 Tbsp freshly grated Parmesan cheese
Heat the oven to 350 degrees. Place a sheet of heavy duty aluminum foil to go on the rack underneath the gratin. Rub a medium gratin dish or a 1 1/2 quart flameproof casserole with the garlic. Let the garlic juice dry and then butter the dish well.
Melt the butter in a large skillet over medium high heat. Add the leeks and season with salt and pepper. Cook, stirring often, until tender and rather dry 10-12 minutes. Grate in some nutmeg and taste for salt and pepper. Remove from the heat.
Layer one third of the potatoes in the gratin dish. Season with salt and pepper, spread with half of the leeks, and crumble half of the Gorgonzola over them. Repeat, and finish with the last third of the potatoes. Combine the milk and cream, pour into the dish, and bring to a simmer over medium low heat. Watch that this doesn't boil over and make a mess!
Dust the gratin with the Parmesan and bake for about 40 minutes, until well browned and bubbling. Stick a knife into the gratin to make sure the potatoes are tender. Let it sit for 10 minutes before serving.
From One Potato, Two Potato cookbook
Creamy Carrot Casserole
4 cups sliced carrots, cooked
Mix & pour over carrots
¾ cup mayonnaise
¼ cup chopped onion
2 Tbs. horseradish
¼ tsp pepper
Mix and put on top of the above
14 crushed saltine crackers
1 Tbs. butter, melted
½ cup shredded American cheese
2 Tbs. chopped parsley
Follow above instructions and put into casserole. Sprinkle with American cheese and bake at 350 degrees until bubbly and cheese is melted. Use a large pan for baking.
Submitted by Lenore Cadwell
Mix & pour over carrots
¾ cup mayonnaise
¼ cup chopped onion
2 Tbs. horseradish
¼ tsp pepper
Mix and put on top of the above
14 crushed saltine crackers
1 Tbs. butter, melted
½ cup shredded American cheese
2 Tbs. chopped parsley
Follow above instructions and put into casserole. Sprinkle with American cheese and bake at 350 degrees until bubbly and cheese is melted. Use a large pan for baking.
Submitted by Lenore Cadwell
Butternut, Onion and Apple Casserole
1 butternut squash, peeled and cut into ½ inch chunks (approx. 4 cups total)
2 medium onions (approx. 1 cup), chopped and cooked 1 minute in 1 Tbs. oil
4 large firm apples (approx. 2 cups), sliced
¾ cup cider or apple juice
Steam the squash in a steamer basket 5-6 minutes or until partially cooked. Spread 2 cups squash in the bottom of a buttered 2 quart casserole, top with half the chopped onions and half the chopped apples, then repeat the layers. Pour the cider or juice over the top and bake at 350 degrees for 30-40 minutes, or until done. If you like, add 1 cup whole wheat bread crumbs mixed with 1 teaspoon of toasted sesame seeds as a topping before you bake the casserole. This gives a crunchy top to the dish.
From Take the Apple by Joan and Charles Pratt
2 medium onions (approx. 1 cup), chopped and cooked 1 minute in 1 Tbs. oil
4 large firm apples (approx. 2 cups), sliced
¾ cup cider or apple juice
Steam the squash in a steamer basket 5-6 minutes or until partially cooked. Spread 2 cups squash in the bottom of a buttered 2 quart casserole, top with half the chopped onions and half the chopped apples, then repeat the layers. Pour the cider or juice over the top and bake at 350 degrees for 30-40 minutes, or until done. If you like, add 1 cup whole wheat bread crumbs mixed with 1 teaspoon of toasted sesame seeds as a topping before you bake the casserole. This gives a crunchy top to the dish.
From Take the Apple by Joan and Charles Pratt
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