Category Archives: Casseroles

Hake with Tomato and Caper Sauce

1 Reply

Cooking time: 30-35 mins.
Preparation time: 6-7 mins.
Main cooking utensil: Shallow casserole with lid
Oven temperature: 350-375°F.
Oven position: above center

For 2 servings you need:
2 hake steaks
3 tablespoons butter
1 onion
6-oz. can tomatoes
seasoning
2 teaspoons capers

Garnish:
lemon
parsley

  1. Wipe the fish and put into the buttered casserole.
  2. Peel and grate or chop the onion.
  3. Open the can of tomatoes, tip into a bowl. Chope the tomatoes with a knife and fork.
  4. Add the onion and pour this mixture over and around the pieces of hake.
  5. Season the fish and sauce, top with the remainder of the butter, add the capers.
  6. Cover the casserole and cook for 30-35 minutes in a 350-375°F. oven until the fish is tender.

TO SERVE: In the casserole with wedges of lemon and parsley.

TO VARY: Lift the fish onto a serving dish. Sieve the tomato mixture, reheat and serve.

Use steaks of cod, fresh haddock, or other white fish.

Use 4-5 fresh skinned tomatoes, chopped and blended with ⅓ cup water in place of canned tomatoes.

Printed in Canada. ©️ Copyright Paul Hamlyn Ltd. 1973

Carol’s Ham Casserole

2 Replies

Preparation time: 20 min.
Baking time: 25 to 30 min.
Oven temperature: 375°F

Broccoli and ham cubes bake in a savory custard, making a hearty casserole for a family meal. It is also an excellent choice to serve on a brunch buffet table.

For 4 servings you will need:
2 lbs. fresh broccoli
½ tsp. salt
Water
2 medium onions, minced
1 clove garlic, minced or pressed
3 Tbsp. olive oil
3 to 5 anchovies, chopped
1½ cups cubed ham
2 Tbsp. chopped parsley
3 eggs
Dash each white pepper, salt and nutmeg
¾ cup whipping cream or half-and-half
2 Tbsp. grated Parmesan Cheese

Preparation:

  1. Wash and cut broccoli into 2-inch pieces. Cook in boiling salted water for 5 min. Drain.
  2. In frying pan, saute onions and garlic in olive oil. Add anchovies. Cook 2 min. longer. Mix in broccoli.
  3. Transfer mixture to a buttered 9-by-13-inch baking dish. Top with ham. Sprinkle with parsley.
  4. Beat eggs. Season with white pepper, salt and nutmeg. Stir in cream. Pour evenly over broccoli. Sprinkle with cheese.
  5. Bake at 375°F for 25 to 30 min. or until custard is set and broccoli is tender-crisp.

Good served with: Italian or French bread and red wine, if you like, for a satisfying summer meal.

For 2 servings: Half of the ingredients. Use individual baking dishes.
For 8 servings: Double the ingredients. Use 2 baking dishes.

©️MCMLXXXV MY GREAT RECIPES. ®️ ALL RIGHTS RESERVED. PRINTED IN HOLLAND.

Meat Pie in Macaroni Crust

4 Replies

1 package (8.5 ounces) main dish mix for hamburger pizza
1 cup creamed cottage cheese
¼ cup grated Parmesan cheese
¼ cup margarine or butter
1 pound ground beef
½ cup dry bread crumbs
½ cup water
1 egg
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
½ teaspoon garlic powder
¼ cup grated Parmesan cheese
Snipped parsley or parsley flakes

Heat oven to 350°. Cook macaroni in 6 cups boiling salted water (4 teaspoons salt) 15 minutes; drain. Mix macaroni, cottage cheese, ¼ cup Parmesan cheese and the margarine. Press macaroni mixture firmly and evenly against bottom and side of ungreased 9-inch pie plate.

Mix sauce mix, ground beef, bread crumbs, water, egg, Worcestershire sauce, onion powder and garlic powder. Spread mixture evenly in macaroni crust; sprinkle with ¼ cup Parmesan cheese. Sprinkle parsley on center of pie. Cook uncovered 40 minutes. Let stand 10 minutes before serving. 5 servings.

©️Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Beef and Tomato Cobbler

2 Replies

Cooking time: 1 hr. 40 mins.
Preparation time: 25 mins.
Main cooking utensils: saucepan, covered large casserole (see stage 1)
Oven temperature: 325-350°F; then 425-450°F.
Oven position: just above center

For 6-8 servings you need:
¼ cup drippings or shortening
2 onions, ¼ cup flour
scant 2 cups tomato juice
2 tablespoons tomato paste (optional)
seasoning, pinch mixed herbs
1½ lb. ground raw beef

Cobbler:
2 cups all-purpose flour
2 teaspoons double-acting baking powder
pinch salt
3 tablespoons margarine
milk to mix

Glaze: 1 egg

Garnish: watercress

  1. Heat the dripping, or shortening in the saucepan; or if using a flameproof casserole prepare the meat mixture in this on top of the cooker.
  2. Peel and chop the onions, toss in the hot fat until tender, but not brown.
  3. Stir in flour, cook for 2-3 minutes.
  4. Gradually blend in the tomato juice, paste; add the seasoning and herbs.
  5. Bring to the boil and cook until thickened, stirring well.
  6. Put in the meat, stir well to break up any lumps; simmer for 10 minutes until a smooth mixture, transfer to an ovenproof casserole, cover.
  7. Cook for 1 hour. in the center of a 325-350°F. oven.
  8. Raise the heat to 425-450°F.; remove the lid, top with the cobbler mixture and cook for 15 minutes.
  9. To make the cobbler: Sift the flour, baking powder, and salt. Rub in the margarine and add milk to give an elastic rolling consistency. Roll out to ½-¾ inch in thickness, cut into small rounds; glaze with beaten egg. Place on meat mixture.

TO SERVE: Garnish with watercress.

Printed in Canada. ©️ Copyright Paul Hamlyn Ltd. 1973

Oats ‘n Peanuts Meat Loaves

1 Reply

Surprise Meat Loaf

1½ pounds ground beef
2 cups finely chopped pared eggplant
1 medium onion, chopped
1 egg
½ cup milk
¼ cup quick-cooking oats
1½ teaspoons salt
½ teaspoon dried basil leaves
1 can (16 ounces) stewed tomatoes
1 clove garlic, crushed
1 tablespoon cornstarch
¾ teaspoon salt

Heat oven to 325°. Mix ground beef, eggplant, onion, egg, milk, oats, 1½ teaspoons salt and the basil. Spread in ungreased baking dish, 8x8x2 or 9x9x2 inches. Cook uncovered until done, 45 to 50 minutes. Drain off fat. Mix tomatoes, garlic, cornstarch and ¾ teaspoon salt into small saucepan. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. To serve, cut into squares; top with sauce. 6 servings.

Peanut Loaves

1 pound ground beef
1 slice bread, torn into ¼-inch pieces
¼ cup crunchy peanut butter
3 tablespoons finely chopped onion
2 tablespoons mayonnaise or salad dressing
½ teaspoon salt
½ teaspoon dry mustard

Heat oven to 350°. Mix ground beef, bread, peanut butter, onion, mayonnaise, salt and mustard. Shape mixture into 4 loaves. Place in ungreased baking pan, 9x9x2 inches. Cook uncovered 30 to 35 minutes. 4 servings.

©️Copyright 1981 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Peppy Lasagna

2 Replies

¾ pound Italian sausage
¼ cup finely chopped onion
¼ cup finely chopped celery
¼ cup finely chopped crro
1 8-ounce can tomatoes, cut up
1 6-ounce can tomato paste
¾ cup water
1 teaspoon dried oregano, crushed
½ teaspoon salt
⅛ teaspoon pepper
12 ounce fresh ricotta or cream-style cottage cheese ( 1½ cups)
¼ cup grated parmesan cheese
2 beaten eggs
2 tablespoons snipped parsley
⅛ teaspoon pepper
6 ounces lasagna noodles, cooked and drained
6 ounces mozzarella cheese, thinly sliced

Advanced preparation: Cook sausage, onion, celery, and carrot till meat is lightly browned. Drain off fat. Stir in undrained tomatoes, tomato paste, water, oregano, salt, and ⅛ teaspoon pepper. Simmer, covered, 15 minutes, stirring occasionally.

Combine ricotta, parmesan, eggs, parsley, and ⅛ teaspoon pepper. Place half the noodles in a 12×7½x2-inch baking dish. Spread with half the cheese mixture; top with half the mozzarella, then half of the meat sauce. Repeat layers, Cover and chill.

Before serving: Bake, covered in 375° oven for 30 minutes. Uncover and bake 25 minutes longer. Let casserole stand 10 minutes before serving. Makes 6 servings.

© Meredith Corporation, MCMLXXIX. All Rights Reserved. Printed in U.S.A.

Hamburger Stroganoff

Leave a reply

Hamburger Stroganoff is an easier and less expensive version of the classic recipe. The flavor is just as exciting, piqued with paprika, cayenne pepper and garlic; softened with sour cream. For an extra special touch, you can make your own noodles.

For 4 servings you will need:
1 lb. lean ground beef
2 Tbsp. butter or margarine
1 clove garlic, minced or pressed
1 medium onion, chopped
½ lb. fresh mushrooms, sliced
1 Tbsp. all-purpose flour
½ cup beef broth
1 tsp. salt or to taste
2 tsp. paprika
Dash cayenne pepper
1 cup sour cream
4 sliced green onions for garnish
Cooked noodles

Preparation:
1. In large heavy frying pan, sauté the beef in the butter along with the garlic, onions, mushrooms until beef has lost it’s pinkness and vegetables are tender.

2. Add the all-purpose flour. Mix until blended.

3. Add the beef broth, salt, paprika and cayenne pepper.

4. Stir, and cook until thickened. Blend in the sour cream. Keep warm but do not boil.

5. Turn cooked noodles onto shallow casserole. Top with green onions. Serve immediately.

Good served with: Tossed green salad, crisp bread, butter, and buttered mixed vegetables.

For 2 servings: Half of the ingredients. Be careful not to cook the meat dry.

For 8 servings: Double the ingredients.

©️MCMLXXXV MY GREAT RECIPES. ®️ ALL RIGHTS RESERVED. PRINTED IN HOLLAND.

Texan Three Rice Ring

Leave a reply

Cooking time: 40-50 mins.
Preparation time: 15 mins.
Main cooking utensils: skilled, 8-to9-in. plain ring mold, shallow pan or dish for water, 2 saucepans
Oven temperature: 325-350°F.
Oven position: center

For 4-6 people you need:
1 red sweet pepper
1½ cups cooked rice
½ cup butter or margarine
2 medium onions
½ green sweet pepper
1 small clove garlic
1 cup ground beef
6-oz. can concentrated tomato paste
1 teaspoon salt
½ teaspoon chili powder
pinch pepper
1 pack frozen peas
1 small can tomato soup
2 chopped hard-cooked eggs

  1. Cut red pepper into strips and arrange at intervals in the bottom of the ring mold.
  2. Combine rice and half the melted butter, spoon into mold over pepper.
  3. Chop onions, green pepper, grind or crush garlic, fry in remaining butter until tender.
  4. Add ground beef, cook until brown.
  5. Stir in tomato paste and seasonings.
  6. Meanwhile, cook the peas, strain, put over the rice, then cover with the beef mixture made in stages 3, 4, and 5. Press each layer firmly.
  7. Set mold in shallow pan of hot water.
  8. Bake until quite firm to the touch.

TO SERVE: Turn out onto hot dish. Heat tomato soup, add hard-cooked eggs, and serve separately.

PRINTED IN CANADA. ©Copyright Paul Hamlyn Ltd. 1967

Salmon Sandwich Bake

Leave a reply

12 slices sandwich bread
¼ cup soft butter or margarine
2 teaspoons prepared mustard
2 cans (7¾ ounces each) red salmon, drained
1 cup shredded Cheddar cheese (about 4 ounces)
¼ cup sliced pimiento-stuffed olives
1 small onion, chopped (about ¼ cup)
1 package (10 ounces) frozen green peas
1 can (10¾ ounces) condensed cream of shrimp soup
¼ cup milk
Dill pickles

Toast bread; trim crusts. Mix butter and mustard; spread over 1 side of each bread slice. Arrange 6 slices bread buttered sides up in ungreased baking dish, 11¾ x 7½ x 1¾ inches.

Heat oven to 350°. Flake salmon, removing skin and bones. Mix salmon, cheese, olives and onion. Spread salmon mixture evenly over bread in baking dish. Cut remaining 6 slices bread diagonally in half; place buttered sides up on salmon mixture. Rinse frozen peas under running cold water to separate; layer on bread. Mix soup and milk; pour evenly on and around sandwiches. Bake uncovered until hot and bubbly, 25 to 30 minutes. Serve with dill pickles.

©️ 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Chicken Tetrazzini

Leave a reply

Courtesy Cambell Soup Company, Fine Arts Meats-Fish-Fowl PAD #26, 1968