L is for Lasagna...

   My mother made lasagna for us, when she had the time and wanted to cook a special meal. You gotta agree with Garfield on this meal. We loved it and wouldn't have minded if everyday was special. Then again, it wouldn't have seemed so special would it.

Artwork by Pamela Jo

Lasagna

Ingredients:

1 lb        ground beef
2 Tbs     olive oil
2 cloves garlic, crushed
1 (8oz) can tomato sauce
1 (20oz) can tomatoes
1 ½ tsp   salt
½ tsp      oregano
¼ tsp      pepper
½ lb       lasagna noodles
½ lb       Mozzarella
¾ lb       Ricotta cheese or cottage cheese
½ c        grated Parmesan cheese

Directions:

   Brown beef in skillet with olive oil and garlic.  Add tomato sauce, tomatoes, salt, oregano and pepper.  Cover and simmer 15 to 20 minutes.  Meanwhile, cook noodles in boiling salted water until tender, about 15 minutes.  Drain and rinse.  Fill a rectangular casserole dish with alternate layers of noodles, sliced mozzarella, ricotta or cottage cheese, tomato-meat sauce, and grated Parmesan.  End with a layer of sauce and top with some Parmesan cheese.
   Bake in a 375 degree oven for 15 to 20 minutes, until heated through and bubbly.

Makes 4 to 5 servings.

H is for Ham...

   Today for H, I pulled out another of my mother's casseroles. This one has ham, rice, cheese ... whats not to love. Okay, I admit it I love cheese.

Ham and Rice Casserole


Ingredients:

½ c     uncooked reg. Rice
1 lg.   Onion, chopped
1 lg.   Green pepper, chopped
3 Tbs  melted margarine
1 (10 ¾ oz) can  Tomato Soup
1 c      water
1 (6oz) roll sharp Pasteurized cheese food, cubed
½ lb    ham, chopped coarsely
½ tsp   black pepper
½ tsp   salt

Directions:

  Cook rice according to package directions. Set aside.
   Saute onion and green pepper in margarine until tender.
   Combine remaining ingredients with rice and sautéed vegetables.  Spoon mixture into greased 3 quart casserole dish.  Bake in pre-heated 350 degree oven for 20 to 30 minutes.

   If you have a rice cooker like this one (Zojirushi Nonstick Electric Rice Cooker), you can easily make the rice ahead of time for this recipe.

E is for Eggplant...

   Today's letter is E. This was one of my Mother's dishes.
   I know not everyone likes eggplant, but my Mother loved it. So this recipe is for her and all you other lovers out there.


Eggplant Parmigiana

Ingredients:

1 ½ lbs  Eggplant
2   eggs
1 tsp  salt
¼ tsp  pepper
½ lb   Mozzarella cheese sliced thin
2 c   Tomato Sauce
¼ c  grated Parmesan or Romano cheese
Cooking oil

Directions:

Wash the eggplant, but don't peel it. Slice thin.  Beat eggs and season with salt and pepper.  Dip the eggplant slices in the egg, and fry in ½ inch hot oil in large skillet.  Fry the eggplant until golden brown on both sides and drain on paper towels.  Arrange layers of eggplant, cheese and tomato sauce in a 2 quart baking dish.  Sprinkle top with grated cheese.  If there is any beaten egg left, pour this over the top.  Bake in a 350 degree oven, until well heated through, about ½ hour.

Serves 6.

A is for Asparagus....

   On my There's Just Life Blog I have entered the A to Z Challenge.  So I decieded to do so here too.  Everyday in April (except Sundays) is a different letter. So for each letter I reached into my Mother's gray metal recipe box and pulled out a recipe for that letter. Here is the one I pulled out for today.

Asparagus Casserole

Ingredients:

2 sm Cans   Asparagus tips
1 ½ cups     Grated American Cheese
1 can           Cream of Mushroom Soup
1 sm Can     Evaporated milk
Bread Crumbs

Directions:

   Preheat oven to 350 degrees.
   Drain Asparagus and place in a well greased Casserole Dish.  Cover with cheese.
   In a small bowl mix soup and milk together. Pour over cheese and asparagus. Sprinkle breadcrumbs over top of casserole.
   Place casserole dish in preheated over and bake 35 – 40 minutes or until breadcrumbs are brown. Remove from oven and serve.

Chicken and Corn Tamale Loaf

    Today we are going to heat up the oven and get cookin'.  This is a chicken main dish with a Mexican Flair.  You will need your skillet and a loaf pan for this one.  This recipe takes a little time to cook, but it is well worth it.

Image by Pamela Jo

Chicken and Corn Tamale Loaf 


Ingredients:

1 medium onion, minced
1 clove garlic, finely minced
¼ cup cooking oil
1 ½ cup yellow cornmeal
1 ¾ cup hot chicken broth
1 ½ cups cooked chicken, diced
1 can (8 oz) tomato sauce
1 Tbsp chili powder
1 tsp salt
½ tsp pepper
3 eggs, beaten
1 can cream style corn
1 Tbsp butter
green onion, chopped for garnish (optional)

Directions:
   Preheat oven to 375 degrees.
   Saute onion and garlic in oil, until tender.  Mix with cornmeal, chicken broth, chicken, tomato sauce, chili powder, salt, pepper and eggs.  Mix thoroughly.  Pour mixture into well greased 9 inch baking dish.
   Set baking dish in pan of hot water in oven.  Bake for 1 hour or until firm and brown.  Remove from oven and turn out onto serving platter.
   Heat corn with butter in a small sauce pan.  Pour over top of meat loaf.  Garnish with green onion if desired.

Meat and Potato Casserole

   Here is a casserole with under 5 ingredients.  It goes together fast and tastes great.  If you got a meat and potatoes man in the house, this is perfect. If you want you can always add your own special touch to this recipe too.  Add a vegetable or saute up some extra mushrooms.  Your imagination is the limit.

Meat and Potato Casserole

Ingredients:

1 lb ground beef
1 can mushroom soup and 1 can water
4 medium potatoes
1 medium onion, chopped

Directions:
   Preheat oven  to 350 degrees.
   Brown beef and onions in skillet until meat is almost done.  Add soup and water.  Cook over low heat until blended.  Add salt and pepper to taste.
   Peel and slice potatoes into thin round slices.  Arrange in casserole dish, layer on layer until all potatoes are used.  Pour beef and soup mix over potatoes.  Cover and bake in preheated oven until potatoes are tender.

Make Ahead Casserole

   Fall is the time for get pot luck dinners and festivals.  If you have a busy schedule at this time of year why not try out this casserole.  You can make it ahead of time store it in the refrigerator, then pop it in the oven to cook while you get everything else together.  No trying to chop mix and find shoes and socks at the same time.  What a relief. 












Make Ahead Casserole

Ingredients:

1 package (7 oz) macaroni, don't cook
2 cups milk
1 can celery soup
1 can mushroom soup
½ lb American cheese, cubed or grated
2 cups cooked chicken, diced
½ tsp salt
1 small onion, chopped

Directions:
   Mix all ingredients in large bowl.  Cover and let stand in refrigerator overnight.  Remove 1 hour before baking.
   Preheat oven to 350 degrees.
   Stir well and pour into a 2 ½ quart casserole or large baking dish.  Bake 1 hour in preheated oven, or until brown and bubbly.  Remove and serve.

                       What do you mean that's the only one you can find???

Jalapeño Cornbread with Ground Meat

   If you like cornbread, you will love this.  This casserole is not only very filling, it looks great when you plate it up.  You can serve it alone or with a side order of your favorite style of beans and guacamole.  Now that is a full meal.  Cue the Mariachi band.  Dinner is on the table.

Jalapeño Cornbread with Ground Meat


Ingredients:

1 lb hamburger meat
1 package taco seasonings, or chili powder
1 large can cream style corn
1 cup yellow corn meal
1 cup milk
¼ cup bacon drippings
¼ tsp salt
½ tsp baking soda
2 eggs
grated cheese
1 large onion, chopped
5 canned jalapeños, chopped

Directions:
   Preheat oven to 350 degrees.
   Combine corn meal, milk, eggs, salt, bacon drippings, and corn in medium bowl.  Mix well and set aside.
   Mix taco seasonings or chili powder with hamburger meat.  Brown meat in skillet and drain on paper towel.  Pour half of cornbread battter into well greased baking dish.  Add meat, sprinkle with onion and jalapeño over meat.  Sprinkle some of the cheese on rest.  Top with remaining cornbread batter.  Bake about 45 minutes in preheated oven.  Sprinkle remaining grated cheese over top after about 25 minutes of cooking time.

Notes:  If using cornbread mix leave out the baking soda.

                                   Now that is a real call to the table...

Tamale Pie

   This a quick casserole and is very good.  Beans and cornbread, what could be better.  I have made it as written with pork n beans, as well as with chili beans or Ranch style beans.  It turned out good with any of them.  Don't forget the vinegar it does make a difference in the taste.  If you use an 8 x 8 pan the cornbread will rise over the top of the casserole dish, but will not overflow.












Tamale Pie

Ingredients:

1 lb hamburger
½ cup celery, chopped
½ cup onion, chopped
2 cans pork and beans
½ cup catchup
1 Tbsp vinegar
1 tsp chili pepper
½ package (12 oz) corn muffin mix
1/3 cup milk
1 egg

Directions:
   Preheat oven to 400 degrees.
   Brown hamburger, celery, and onion in skillet.  Drain off grease.  Add beans, catchup, vinegar and chili pepper.  Heat thoroughly.  Pour into a casserole dish.  Combine muffin mix, milk, and egg.  Spread over top of baking pan.  Bake for 25 minutes in preheated oven.

Did someone say Tamale?

Ground Beef Casserole

   This casserole is the ultimate in comfort food.  Hamburger, cheese, mash potatoes in a creamy sauce.  What more can you ask for... except a cook to make it for you. 

Ground Beef Casserole


Ingredients:

1 lb hamburger meat
½ cup onion, chopped
1 package (10 oz) frozen peas, cooked
½ tsp salt
1 can cream of mushroom soup
1 can cream of celery soup
2 tsp prepared mustard
2 cups mashed potatoes
½ cup grated cheese


Directions:
   Preheat oven to 350 degrees.
  
   Brown hamburger meat and onion in skillet. Pour off grease.  Add peas, mushroom soup, celery soup, salt and mustard.  Pour into baking dish.  Arrange potatoes around edge of dish.  Sprinkle with cheese. 

   Bake 30 minutes in preheated oven. 
  
   Remove from oven and serve.



 

Frito Chili Pie

   Here is a quick throw together casserole.  It takes only 15 minutes from start to table.  No mess other than the casserole dish. What could be better.  Just keep the ingredients on hand and you have a quick go to meal in minutes.  This would also go great with the Avocado with fresh tomato and pepper dressing.  Ah, a meal fit for a king on a servants budget.












Frito Chili Pie

Ingredients:

2 ½ cups Frito Corn Chips
1 large onion, chopped
1 can chili (regular or turkey)
1 cup grated cheese

Directions:
   Preheat oven 350 degrees.
   Place 1 ½ cups Fritos in baking dish.  Arrange chopped onions and half of cheese over Fritos.  Pour hot chili over onions and cheese.  Top with remaining Fritos and cheese.  Bake for 10 minutes in preheated oven.

                        Oops, Looks like someone heard me say Turkey.

Asparagus Casserole

   My mother use to make this asparagus casserole at the holidays.  I have always loved asparagus and it just wasn't a holiday meal without it.  Get a really pretty covered casserole dish and take this to the next pot luck dinner. It is real quick and real good.












Asparagus Casserole

Ingredients:

2 small cans Asparagus tips
1 ½ cups grated American cheese
1 can Cream of Mushroom soup
1 small can Evaporated Milk
Bread crumbs




Directions:
   Preheat oven to 350 degrees.
   Drain asparagus and place in a well greased casserole dish.  Cover with cheese.
   Mix soup and milk together.  Pore over cheese.  Sprinkle bread crumbs over the top.
   Bake in oven 35 to 40 minutes, or until bread crumbs are browned.
Remove from oven and serve.