Category Archives: Casseroles

Layered Turkish Casserole

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Layers of color- peppers, tomatoes, eggplant, meat and rice make this dish entertaining. Fragrantly season with cinnamon and allspice, the casserole needs only a pita bread and green salad.

For 4 servings you will need:
1 medium eggplant
1/2 cup rice plus 1/4 tsp. allspice
1/2 lb ground beef
1/2 lb ground lamb
1 clove garlic, minced or pressed
1 onion chopped
1 tsp. cinnamon
1/2 tsp. salt
1 green pepper
1 large tomato

Tips: Raisins or currants can be added to the rice for a more authentic dish.

Salting eggplant removes some of the moisture.

Preparation:
1. Slice eggplant in 1/2 inch slices. Sprinkle with salt. Set aside while preparing rest of casserole.

2. Cook 1/2 cup rice according to package directions, adding 1/4 tsp allspice.

3. Place the beef, lamb, garlic, and onion in skillet. Cook, stirring, to combine ingredients for 10 to 15 minutes. Season with cinnamon and salt.

4. Slice green peper and tomato. Place the pepper slices in an oiled 1 1/2 quart casserole dish, in a wheel spoke fashion. Cover with the tomato slices. Top with meat mixture.

5. Pat eggplant dry with paper towels. Cut eggplant slices in half. Cover meat with half of the slices, placing the skin to outside.

6. Spread rice over eggplant. Top with remainders of eggplant.

7. Bake, covered at 350°F for 50 minutes.

8. Remove from oven, let sit for 10 minutes. Invert onto a serving dish.

©MCMLXXXV My Great Recipes® All Rights Reserved. Printed in Holland

Choucroute Casserole

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1 smoked beef tongue (about 3lb)
2 bay leaves
2 teaspoons salt
8 whole black peppers
1 teaspoon dried thyme leaves
1 rack spare ribs, with center bone cracked (about 1 1/2lb)
1/4 teaspoon pepper
2 bags (1-lb size) sauerkraut
3 medium red apples (unpared), cored and quartered
12 juniper berries
1 can (12 oz) lager beer
3/4 cup apple jelly

1. In 6-quart Dutch oven or kettle, place tongue with enough water to cover, along with bay leaves, 1 teaspoon salt, black peppers and theyme.

2. Bring to boiling; reduce heat, and simmer, covered, 2 1/2 hours. Remove tongue. Cool until easy to handle, then carefully remove and discard skin, bone, and gristle.

3. Preheat oven to 350F. Wipe ribs with damp paper towels. Sprinkle with 1/4 teaspoon pepper and 1 teaspoon salt. Place, fat side down, in large roasting pan. Bake, uncovered, 30 minutes. Turn ribs. Bake 20 minutes longer. Drain fat.

4. Drain sauerkraut. Rinse under cold water, and drain again.

5. Plain sauerkraut in bottom of roasting pan. Add apples, juniper berries, and half the beer; arrange ribs on top. Bake, loosely covered with foil, 45 minutes, gently turning sauerkraut occasionally.

6. Slice tongue; arrange on sauerkraut in roasting pan. Sprinkle with rest of beer.

7. Melt jelly; use to brush tongue and ribs. Bake, uncovered, 15 minutes, or until glazed. To serve: Cut ribs into serving pieces with kitchen shears; arrange all on hot serving platter. Nice with boiled potatoes. Makes 10 servings.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Moussaka-In-A-Hurry

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1 lb eggplant
4 zucchini (about 1lb)
3 tablespoons salad oil
1 medium onion, sliced
2 tablespoons chopped parsley
1 jar (4 1/2 oz) sliced mushrooms, drained
1 jar (7 1/4 oz roasted pimientos, drained
1 1/2lb ground chuck
1 teaspoon salt
1 teaspoon dried oregano leaves
1 can (6 oz) tomato paste
6 drops Tabasco
1 can (10 3/4 oz) condensed Cheddar cheese soup, undiluted
1/4 cup Parmesan cheese

1. Wash and dry unpeeled eggplant and zucchini. Cut eggplant lengthwise into quarters; slice eggplant and zucchini crosswise, 1/4 inch thick.

2. In large skilled, heat oil. Add eggplant, zucchini, onion and parsley. Cook over medium heat, covered, 15 minutes, or until vegetables are tender. Stir in mushrooms and pimientos.

3. In large skillet, sauté ground chuck, stirring, just until red color disappears. Pour off fat. Stir in salt, oregano, tomato paste, and Tabasco. Cook, stirring, several minutes longer.

4. Heat cheese soup, stirring, until boiling.

5. In round, shallow casserole (about 2-quart size), arrange vegetables around edge; place meat mixture in center; cover meet with cheese soup. Sprinkle with grated Parmesan cheese. Run under broiler 2 to 3 minutes, or until lightly browned on top.

Makes 6 to 8 servings.

©Copyright 1973 by The McCally Publishing Co. All rights reserved. Printed in U.S.A.

Cheddar Paella

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1 dozen small clams, in shell
2 lb shrimp, shelled and deveined
4 tablespoons olive or salad oil
1 tablespoon butter or margarine
1 cup raw, long-grain white rice
1 teaspoon salt
1 bay leaf
1 chicken bouillon cube
2 cloves garlic, finely chopped
2 medium onions, peeled and finely chopped
2 green peppers, seeded and finely chopped
2 large tomatoes, peeled
1/2 cup pimiento-stuffed olives, sliced
2 teaspoons paprika
1/8 teaspoon cayenne
1 1/2 cups grated Cheddar cheese (6 oz)

1. Wash clams and shrimp thoroughly. Place clams in saucepan with 6 cups water; bring to boiling. Add shrimp; cook over high heat, covered, 5 minutes. Remove from heat.

2. Pour off enough shellfish liquid to make 2 1/4 cups. Set aside clams and shrimp, in remaining broth. Keep warm.

3. Heat 2 tablespoons olive oil and butter in 3-quart saucepan. Add rice, and stir to coat well. Add reserved 2 1/4 cups liquid, salt , bay leaf, and bouillon cube; bring to boiling; reduce heat, and simmer, covered and without stirring, 25 minutes.

4. Preheat oven to 375F. Meanwhile, in 2 tablespoons hot oil in 6-quart Dutch oven, sauté garlic, onion and green pepper until green pepper is tender – about 10 minutes.

5. Chop tomatoes. Add to sautéed vegetables with olives, paprika, and cayenne; cook 5 minutes longer. Keep warm.

6. Drain shellfish, and add with rice to tomato mixture; stir gently to blend. Turn into paella pan or shallow 4-quart casserole.

7. Sprinkle cheese over top of all. Bake 10 to 15 minutes or until cheese is melted and bubbly. Makes 6 to 8 servings.

©Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Sombrero Pie

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Ingredients

1/2 pound ground beef
1/2 pound ground lean pork
1 large onion, sliced
2 1/2 cups tomato juice
1 package (10 ounces) frozen corn (1 3/4 cups)
1 to 2 tablespoons chili powder
1 teaspoon salt
1/4 teaspoon pepper
Cornmeal Pastry (below)

Directions

In large skillet, cook and stir meat and onion until meat is brown and onion is tender. Drain off fat. Stir in remaining ingredients except pastry. Heat to boiling; reduce heat and simmer 10 minutes. Heat oven to 400°. Prepare pastry. Pour meat mixture into ungreased baking dish, 11 1/2 x 7 1/2 x 1/12 inches. Cover with pastry; seal to edges of baking dish. Bake 30 to 35 minutes.

Makes 4 to 6 servings.

Cornmeal Pastry

Ingredients

1 cup Gold Medal Flour*
1/4 cup cornmeal
1/2 teaspoon salt
1/3 cup plus 1 tablespoon shortening
3 tablespoons cold water

Directions

Measure flour, cornmeal and salt into bowl. Cut in shortening thoroughly. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened. Gather into a ball; roll into rectangle, 12 x 8 inches, on lightly floured cloth-covered board. Fold length-wise in half; cut slits on folded edge.

*If using self-rising flour, omit salt.

©Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Tuna Ring With Cheese Sauce

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Ingredients

1 egg
2 cans (7 ounces each) tuna, drained
1/2 cup chopped onion
1/2 cup shredded sharp Cheddar cheese (about 2 ounces)
1/2 cup snipped parsley
1 teaspoon salt
1/4 teaspoon pepper
2 cups Bisquick baking mix
1/2 cup cold water
Cheese Sauce (below)

Directions

Heat oven to 375°. Beat egg slightly; set aside 2 tablespoons of the egg. Stir tuna, onion, cheese, parsley, celery salt and pepper into remaining egg. Stir baking mix and water to a soft dough; knew 5 times on floured cloth-covered board. Roll into rectangle, 15 x 10 inches. Spread with tuna mixture.

Roll up, beginning at long side. With sealed edge down, shape into ring on greased baking sheet; pinch ends together. With scissors, make cuts 2/3 of the way through ring at 1-inch intervals, Turn each section on its side to show filling, Brush top with reserved egg. Bake 25 to 30 minutes. Serve with hot Cheese Sauce.

4 to 6 servings

Cheese Sauce

Ingredients

1/4 cup butter or margarine
1/4 cup Bisquick baking mix
1/4 teaspoon each salt and pepper
2 cups milk
1 cup shredded Cheddar cheese (about 4 ounces) or 1/2 cup crumbled blue cheese

Directions

Melt butter over low heat. Blend in baking mix, salt and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat, stirring until smooth and bubbly. Remove from heat; stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.

© Copyright 1971 by General Mills, Inc. All rights reserved. Printed in U.S.A.

Baked Macaroni and Cheese

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Ingredients

1 pkg (8oz) elbow macaroni
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
2 cups milk
2 cups (8oz) Cheddar cheese, grated
1 large tomato, thickly sliced

Directions

1. Preheat oven to 375°. Cook macaroni as package label directs; drain.

2. Meanwhile, melt butter in medium saucepan. Remove from heat. Stir in flour, salt, and pepper until smooth. Gradually stir in milk. Bring to boiling, stirring. Reduce heat, and simmer mixture 1 minute. Remove from heat.

3. Stir in 1 1/2 cups cheese and the macaroni. Pour into a 1 1/2 quart shallow casserole. Arrange tomato slices over top. Sprinkle remaining cheese over top.

4. Bake 15 minutes, or until cheese if golden brown.

Makes 4 to 6 servings.

© Copyright 1973 by The McCall Publishing Co. All Rights Reserved. Printed in U.S.A.

Frankfurter Crown

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Ingredients

3 slices bacon
½ cup chopped onion
1 can Cream of Chicken Soup
¼ cup milk
3 cups sliced cooked potatoes
1 ½ cups cooked cut green beans
1 pound frankfurters

Directions

Heat oven to 350°. Crisply fry bacon slices, crumble and set aside. Drain off excess bacon fat and brown onions in remaining drippings. Stir in soup, milk, potatoes and green beans. Pour into a 1 ½ quart casserole. Cut frankfurters in half, and stand up around the edge of the baking dish. Bake for 30 minutes, top with bacon and serve.

Serves:4

Preparation time: 50 minutes

Approximate calories per serving: 520

Suggested Menu

Frankfurter Crown
Cole Slaw
Rhubarb Pie

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973

Shortly after this post originally appeared on my blog on Open Salon, I challenged a fellow blogger 1_Irritated_Mother and Salon’s food editor, Francis Lam, to try and recreate one of my vintage recipe cards. Here’s my attempt, and self-styled victory.

Sausage and Spanish Rice

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Ingredients

8 link sausages
1/3 cup chopped onion
1/3 cup chopped green pepper
3 cups cooked rice
1-pound can frozen green peas, cooked
1 teaspoon salt
1/2teaspoon garlic salt
1/8 teaspoon pepper

Directions

Heat oven to 400°. Cook sausages until browned; reserve sausages and pour off all but 2 tablespoons of the drippings. Add onions and green peppper and sauté until onion is tender. Stir in remaining ingredients; pour into a 1 1/2 quart casserole, top with sausages and bake 30 minutes.

Serves 4

Preparation time: 1 hour 15 minutes

Approximate calories per serving: 450

Suggested Menu

Green Salad with Blue Cheese Dressing
Sausage and Spanish Rice
Fried Zucchini
Poached Pears

Recipe & Photograph courtesy of Curtin Publications, Inc., New York, NY ©1973