Use hot glue to glue candy (in the wrapper) together to look like a train.
Sunday, May 19, 2019
Ravioli Bake
Mom's invention
2 packages (13 oz each) frozen cheese filled ravioli
16 oz frozen spinach
2 cans (14.5 oz each) Italian style stewed tomatoes
grated mozzarella cheese to cover casserole
Combine first three ingredients. Cover with cheese. Bake at 350 for 30 minutes, or until hot. (Can cook ravioli and spinach in microwave first, then cover with cheese and bake until cheese is melted.)
2 packages (13 oz each) frozen cheese filled ravioli
16 oz frozen spinach
2 cans (14.5 oz each) Italian style stewed tomatoes
grated mozzarella cheese to cover casserole
Combine first three ingredients. Cover with cheese. Bake at 350 for 30 minutes, or until hot. (Can cook ravioli and spinach in microwave first, then cover with cheese and bake until cheese is melted.)
Susan's Chili Rellenos Casserole
from Los Alamos, NM art teachers' cookbook
1/2 cup half and half cream (or evaporated milk, or regular milk)
2 eggs
1/3 cup flour
1/2 lb jack cheese
1/2 lb sharp cheddar cheese
1 can (7 oz) whole chilis
1 can (8 oz) tomato sauce
Beat cream with eggs and flour until smooth. Mix cheeses together reserving 1/2 cup for topping. Make alternate layers of remaining cheese, chiles, and egg mixture in a deep 1 1/2 quart casserole dish. Pour tomato sauce over top, sprinkle with reserved 1/2 cup cheese. Bake at 350 degrees for 1 1/4 hours or until cooked in center.
Chile Relleno Casserole Chile Rellenos Casserole
1/2 cup half and half cream (or evaporated milk, or regular milk)
2 eggs
1/3 cup flour
1/2 lb jack cheese
1/2 lb sharp cheddar cheese
1 can (7 oz) whole chilis
1 can (8 oz) tomato sauce
Beat cream with eggs and flour until smooth. Mix cheeses together reserving 1/2 cup for topping. Make alternate layers of remaining cheese, chiles, and egg mixture in a deep 1 1/2 quart casserole dish. Pour tomato sauce over top, sprinkle with reserved 1/2 cup cheese. Bake at 350 degrees for 1 1/4 hours or until cooked in center.
Chile Relleno Casserole Chile Rellenos Casserole
Vegetable Enchiladas
1 large onion
2 green bell peppers
16 oz sliced mushrooms
20 corn tortillas
about 2 cups cheddar cheese
1 large can (28 oz?) red enchilada sauce
Saute onion, peppers, and mushrooms til onion is translucent and there is no water in the bottom of the saute pan. Fold tortillas like tacos in casserole dish. Put vegetables in each tortilla then add cheese. Fold tortillas over in a roll. Pour enchilada sauce over the tortillas. Sprinkle with the extra cheese. Bake at 350-375 degrees until warmed through, about 30 minutes. This could also be made by layering the tortillas, vegetables, and cheese.
2 green bell peppers
16 oz sliced mushrooms
20 corn tortillas
about 2 cups cheddar cheese
1 large can (28 oz?) red enchilada sauce
Saute onion, peppers, and mushrooms til onion is translucent and there is no water in the bottom of the saute pan. Fold tortillas like tacos in casserole dish. Put vegetables in each tortilla then add cheese. Fold tortillas over in a roll. Pour enchilada sauce over the tortillas. Sprinkle with the extra cheese. Bake at 350-375 degrees until warmed through, about 30 minutes. This could also be made by layering the tortillas, vegetables, and cheese.
Mom's Lasagna
1 box lasagna noodles, no pre-cooked
1 large jar spaghetti sauce
1 carton cottage cheese
2 eggs
spinach
Parmesan cheese
basil and oregano (optional)
grated mozzarella cheese
Mix cottage cheese with eggs, spinach, Parmesan cheese, and basil and oregano. Dilute spaghetti sauce with a little water to get it all out of the bottle. Add more water if using uncooked noodles. Pour some sauce on bottom of cake pan. Layer noodles, cottage cheese mixture, mozzarella, and sauce two times. Top with noodles. Pour remaining sauce over top. sprinkle with mozzarella and Parmesan cheese.
1 large jar spaghetti sauce
1 carton cottage cheese
2 eggs
spinach
Parmesan cheese
basil and oregano (optional)
grated mozzarella cheese
Mix cottage cheese with eggs, spinach, Parmesan cheese, and basil and oregano. Dilute spaghetti sauce with a little water to get it all out of the bottle. Add more water if using uncooked noodles. Pour some sauce on bottom of cake pan. Layer noodles, cottage cheese mixture, mozzarella, and sauce two times. Top with noodles. Pour remaining sauce over top. sprinkle with mozzarella and Parmesan cheese.
Tamale Casserole (Hamburger Corn Pie)
From Betty Crocker '80
1-2 cans pinto and /or kidney beans (or 1 lb hamburger, 1/4 lb pork sausage)
1 small onion, chopped (about 1/4 cup)
1 clove garlic, finely chopped
1 can (16 oz) whole tomatoes
1 can (16 oz) white kernel corn, drained
20-24 pitted ripe olives
1 1/2 to 3 tsp chili powder
1 1/2 tsp salt
1 cup cornmeal
1 cup milk
2 eggs, well beaten
1 cup shredded cheddar cheese (about 4 oz)
Put beans, onions, garlic, tomatoes (with liquid), corn, olives, chili powder, and salt in ungreased baking dish (9x9x2" or 12x7.5x2" or 2 quart casserole). Mix cornmeal, milk, and eggs; pour over mixture. Sprinkle with cheese. Cook in 350 degree oven until golden brown, 40 to 50 minutes. Garnish with parsley sprigs and black olives if desired.
8 servings
1-2 cans pinto and /or kidney beans (or 1 lb hamburger, 1/4 lb pork sausage)
1 small onion, chopped (about 1/4 cup)
1 clove garlic, finely chopped
1 can (16 oz) whole tomatoes
1 can (16 oz) white kernel corn, drained
20-24 pitted ripe olives
1 1/2 to 3 tsp chili powder
1 1/2 tsp salt
1 cup cornmeal
1 cup milk
2 eggs, well beaten
1 cup shredded cheddar cheese (about 4 oz)
Put beans, onions, garlic, tomatoes (with liquid), corn, olives, chili powder, and salt in ungreased baking dish (9x9x2" or 12x7.5x2" or 2 quart casserole). Mix cornmeal, milk, and eggs; pour over mixture. Sprinkle with cheese. Cook in 350 degree oven until golden brown, 40 to 50 minutes. Garnish with parsley sprigs and black olives if desired.
8 servings
Rich and Wild Rice (Creamy Wild Rice Casserole with Apricots)
from Macey's Spanish Fork grocery store vegetarian cooking class
3 small Portabello mushrooms (or white mushrooms, if that's your preference)
2 Tbsp margarine
1/2 cup chopped white onion
2 pkgs (6 3/4 oz each) Uncle Ben's Original long grain and wild rice
2 1/2 cups chicken broth OR vegetable broth with poultry seasoning and nutritional yeast
2 cups whipping cream in carton
1 cup dried apricots
1 cup whole almonds
1 1/2 tsp garlic salt
In large saucepan, saute mushrooms and onions in margarine until brown. Stir in rice, seasoning packets from rice package, broth, whipping cream, and apricots. Bring to a boil. While rice mix is coming to a boil, toast almonds on high heat in margarine, stirring frequently, for 2-3 minutes. Add almonds to rice mix. When rice comes to a boil, turn heat to low, cover, and simmer 30 minutes or until rice is tender. Stir to blend and serve hot.
3 small Portabello mushrooms (or white mushrooms, if that's your preference)
2 Tbsp margarine
1/2 cup chopped white onion
2 pkgs (6 3/4 oz each) Uncle Ben's Original long grain and wild rice
2 1/2 cups chicken broth OR vegetable broth with poultry seasoning and nutritional yeast
2 cups whipping cream in carton
1 cup dried apricots
1 cup whole almonds
1 1/2 tsp garlic salt
In large saucepan, saute mushrooms and onions in margarine until brown. Stir in rice, seasoning packets from rice package, broth, whipping cream, and apricots. Bring to a boil. While rice mix is coming to a boil, toast almonds on high heat in margarine, stirring frequently, for 2-3 minutes. Add almonds to rice mix. When rice comes to a boil, turn heat to low, cover, and simmer 30 minutes or until rice is tender. Stir to blend and serve hot.
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