It snowed here on October first, believe it or not. It is snowing right now, and the town plows, huge things, have been roaring by on the road since first light. I'm so glad that my mother bought a 4-wheel drive vehicle last summer. I think that this will be the scene now, until spring. It's pretty out there, like a living Christmas card, but, of course, I worry about the homeless animals.
I fell on my seat five times the other day, just trying to walk down the
driveway. We are on the side of a mountain, very near the top, and the
driveway is steep. Good for drainage, so they tell me.
I'll tell you, when we come into the house from 7 degree cold, we need
something fast, hot, and comforting, and so this month I have rounded up ten recipes that ought to thaw us out right quick.
So put them together, and eat hearty!
2 cups hot cooked corkscrew or medium shell macaroni (about 1 1/2 cups uncooked)
1 tablespoon dry bread crumbs
2 teaspoons margarine or butter, melted
In 1-quart casserole mix soup, milk, pepper and macaroni. Mix bread crumbs with margarine and sprinkle over macaroni mixture. Bake at 400º F for 20 minutes.
Yields: 4 servings
Preparation Time: 45 minutes
Baked Rice Casserole
1 cup long-grain rice
1 stick margarine
1 can cream of onion soup
1 can mushrooms with juice
1 1/2 cups water
Place ingredients into a casserole. Cover and bake at 325º F for 1 1/2 hours or until rice is tender. Stir and serve.
Preheat the oven to 325º F.
For the mushroom sauce, sauté the onions and mushrooms in butter for 5 minutes. Blend in the flour, salt, pepper and nutmeg. Gradually add the cream, stirring to boiling point. Turn off heat and taste for seasoning.
In a buttered casserole, spread half of the spinach; cover with half of the mushroom sauce, then repeat. Sprinkle with the grated cheese. Set in pan of hot water. Bake for 40 minutes.
1 15-ounce can great northern beans -- rinsed and drained
3 slices mozzarella cheese -- 6 1/2 x 4-inches each
Grated parmesan cheese -- if desired
Preheat oven to 400º F.
Spray a rectangular baking dish, 11 x 7 x 1 1/2-inches, with nonstick cooking spray. Break up tomatoes in large bowl. Stir in ricotta cheese, onion, parsley, thyme, salt and red pepper. Carefully fold in pasta and beans. Pour pasta mixture into baking dish, spreading evenly. Arrange mozzarella cheese on top. Bake uncovered about 30 minutes or until the mixture is hot and cheese is golden brown. Sprinkle with parmesan cheese.
Yields: 6 servings
Preparation Time: 45 minutes
Broccoli, Cheese, and Rice Casserole
1 cup instant rice -- uncooked
1/2 cup onion -- chopped
1/4 cup skim milk
4 ounces light cheese -- cubed
2 tablespoons light margarine -- softened
20 ounces chopped broccoli -- thawed and drained
10 ounces reduced fat cream of mushroom soup -- undiluted
Preheat oven to 350º F. Combine all ingredients in a large bowl, and spoon into a 2 quart casserole. Bake at 350º F for 45 minutes.
Yields: 8 servings
Preparation Time: 50 minutes
Cheesy Zucchini Casserole
2 tomatoes, peeled cut into wedges
dash garlic powder
2 small zucchini, sliced
1/2 cup shredded cheddar cheese
2 small yellow squash, sliced
1/2 cup grated parmesan cheese
1/8 tsp. thyme
1/3 cup bread crumbs
1/2 tsp. basil
1 cup mozzarella cheese
Combine tomatoes, zucchini, squash, seasonings, and cheddar cheese. Place in 1 1/2 quart casserole.
Top with parmesan cheese and bread crumbs. Bake at 350º F about 45 minutes until vegetables are tender. Sprinkle with mozzarella cheese. Let stand 5 minutes before serving.
Yields: 6 servings
Preparation Time: 55 minutes
Chick Pea and Rice Casserole
2 cups rice (uncooked)
1 can chick peas (garbanzo beans)
1 Tablespoon olive oil
1 Tablespoon lemon juice
1 medium onion, chopped
salt & pepper to taste
assorted herbs (fresh or dried) to taste
Cook the rice. Drain the chick peas. Mix all the ingredients while rice is still hot. Serve immediately.
Yields: 4 servings
Preparation Time: 20 minutes
Corn Zucchini Casserole
2 cups shredded zucchini, packed tightly (Squeeze ALL the water from the zucchini after shredding)
1 can (1 lb.) creamed corn
3 ex-large eggs, slightly beaten
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup finely chopped onions
1 cup shredded sharp cheddar cheese
Combine the zucchini, corn, eggs, seasonings and 1/2 cup of cheese in a lightly greased 1 1/2 quart casserole dish. Sprinkle the remaining 1/2 cup of cheese over the top. Bake in a 350º F oven for 45-50 minutes until well set.
Yields: 4 servings
Preparation Time: 45 minutes
Hash Brown Casserole
12 ounces frozen hash brown potatoes unthawed
10 ounces cream of celery soup, condensed undiluted
3 cups shredded sharp cheddar cheese packed
1 cup sour cream
1 cup finely chopped onion
6 ounces french-fried onions -- canned
Preheat oven to 350º F. Combine the first five ingredients in a large bowl. Transfer to 13 x 9 x 2-inch glass baking dish. Bake until the top is slightly golden, about 1 hour 10 minutes. Sprinkle with onions. Bake until golden brown, about 5 minutes.
Yields: 4 servings
Preparation Time: 1 hour and 25 minutes
Mixed Vegetable Casserole
1 large bag frozen mixed vegetables
1 cup chopped celery
1 cup grated cheese
1 cup mayonnaise
1 cup chopped onion
1 stack Ritz crackers
1 stick margarine or butter
1 can cream of celery soup
Preheat the oven to 350°F. Cook the vegetables until tender. Mix in onion, celery, cheese, soup and mayonnaise. Mix with vegetables; season to taste. Melt margarine and add crumbled Ritz crackers. Put the vegetable mixture into 9" x l2" flat casserole dish and top with crumbled Ritz crackers. Bake for 35 minutes.
