Moossaka

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Anne Pyne Cowley

2 med. eggplants
1/4 tsp. cinnamon
8 T. olive oil
Salt and pepper
2 lb.. ground lamb or beef
8 T. butter
2-3 lg. onions, chopped
6 T. flour
3 T. tomato paste
1 qt. milk
1/4 c. dry wine
4 eggs, well beaten
1/2 c. chopped parsley
1/2 tsp. nutmeg
2 c. ricotta or cottage cheese
1 c. Parmesan, grated

Peel eggplant, slice 1/4 inch thick, brown quickly in 4 tablespoons oil and set aside. Heat 4 tablespoons more oil, brown onions, meat, and other ingredients through, salt and pepper; simmer 25 minutes. Melt butter, stir in flour, add milk slowly, cook stirring till thickened. Add beaten eggs, nutmeg, ricotta. Grease a 11x16 inch baking dish (or two smaller ones) and layer with: eggplant, Parmesan, meat sauce, more Parmesan, egg mixture.

Bake at 350 degrees for 1 hour. Can be made a day ahead and reheated.

Even the mosquito gets a pat on the back when he's working.

Easy Spinach Casserole

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Margaret Lohman Helmreich

3 pkgs. frozen chopped spinach
Sm. can water chestnuts
1 pt sour cream
Cheddar cheese, grated, if desired
1 pkg. onion soup mix

Cook spinach, drain thoroughly. Add sour cream. Stir in onion soup mix and mix well. Slice water chestnuts and stir into mixture. Put in casserole. Sprinkle grated Cheddar cheese on top. Bake for 20 minutes in a 350 degree oven.

Hash Brown Scallop

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Clare Malcolm Fingerle

1 pkg. (16 oz.) frozen hash potatoes, thawed
1/4 c. sliced green onion
4 oz. sharp process American cheese, shredded
1 chicken bouillon cube
1 T. butter
1/2 c. boiling water

In greased 1 1/2 quart casserole, combine potatoes, shredded cheese and sliced green onion. Dissolve bouillon cube in boiling water, pour over potato mixture. Dot with 1 T. butter. Bake covered in 375° oven for 30 minutes or until potatoes are tender, stirring once or twice. If desired, top with triangles of cheese. Bake until cheese melts. Serves 6. Quick, easy and good potato casserole.

Peas Orientale

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Mary Hunter Dobson

2 (10 oz) pkg. frozen peas, slightly cooked
1 sm. can water chestnuts, drained and sliced thinly
1 (10 1/2 oz.) can cream of mushroom soup
1/2 lb. sm. mushrooms, sauteed in butter
1 can bean sprouts, drained

Beat soup with fork. Mix vegetables with soup and place in buttered casserole. Bake at 350 degrees for 30 minutes. Top with french fried onion rings and bake 15 minutes more.

Cauliflower and Carrot Casserole

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Eleanor DeCourcy Wernette

1 med. head cauliflower, broken into florets
1/2 c. water
1/2 c. milk
6 carrots, cut into pieces 1/4 inch thick
1 can cream chicken soup
Ritz crackers
1 tsp. salt
Butter dots

Cook cauliflower and carrots with salt and water, covered, for 10 minutes. Drain and put in buttered casserole. Add milk to soup. Pour over vegetables. Top with Ritz crackers and butter dots. Bake at 350 degrees for 20 minutes.

Grits Casserole

Originally Published:
Fare Thee Well II, 1980
Original Images:

Contributed by: Mary Burke Porter

1 1/2 c. grits
6 c. water
1/4 lb. butter
1 T. salt
Few dashes Tabasco
1 lb. sharp Cheddar, grated
3 lg. eggs, well beaten

Bring water and salt to a boil. Add grits, butter, grated cheese and Tabasco and cook for 5 minutes. (This part can be made ahead.) Add eggs, stir together. Bake 1 1/4 hours at 350 degrees. This recipe serves 6 amply or 8 skimpily. Good with marinated and barbecued pork or beef.

Barley and Pine Nuts Casserole

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Helen Methfessel Haugen

1 c. barley
1 c. scallions, finely chopped
1 stick butter
1 c. parsley, finely chopped
1/2 c. pine nuts
1/4 tsp. pepper
3 cans bouillon, undiluted
1 tsp. salt

Saute barley, nuts and vegetables. Add soup. Bake at 375° for 1 1/4 hours, or more.

Barley Casserole

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Carol Ingham Plumer

1/4 c. butter or margarine
1 men. can sliced mushrooms
1/2 c. chopped onion
Salt and pepper
1 1/2 c. pearl barley
3 c. chicken broth
1 sm. jar pimento, sliced

Saute onion in butter, add mushrooms, barley, salt and pepper; cook a few minutes. Add pimento. Transfer to casserole, add two cups of broth, bake, covered, at 350° for 45 minutes. Add remaining cup of broth and bake 30 minutes longer. Serves five or six.

Add chicken to make a one-dish meal.

Onion and Cheese Casserole

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Patricia Harvey Kennedy

6 slices bread
4 eggs, slightly beaten
2 c. sm. white onions, blanched and drained
2 c. milk
Salt and pepper
1 c. Cheddar, grated

Cut bread in quarters. In a buttered casserole arrange in layers the bread, onions and cheese. Mix the eggs, milk, seasonings, pour into casserole, set casserole in a pan of hot water and bake at 350° for 45 minutes. Serves 6.

Only he who attempts the ridiculous can achieve the impossible.

Creole Eggs Macaroni

Originally Published:
Fare Thee Well II, 1980
Original Images:
Contributed by: Shirley Bradley Ceeley

4 T. butter or margarine
1 (No.2) can tomatoes
1/2 c. green pepper, diced
3/4 c. elbow macaroni
1 T. onion, chopped
4 hard-boiled eggs, quartered
3 T. flour Parmesan or Romano
Salt and pepper
A pinch of sugar

Saute pepper and onion in butter till soft, blend in flour, salt and pepper, add tomatoes and cook, stirring, till slightly thickened. Remove from heat. Cook and drain macaroni. Place everything in buttered baking dish, sprinkle with cheese and sugar, bake at 350 degrees for 15 minutes.

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