Green Noodles and Ham Saddle Hill (a Casserole)

Casseroles were popular when I was growing up. They were hearty and nutritious. They were easy to make and could be prepared fairly quickly. Even better they could be made ahead of time, refrigerated or frozen and then taken out and placed in a hot oven when needed. My mother made slews of casseroles when I was a young child in the 70s. Many of these were her mother's recipes that she made her children in the 50s and 60s.

I'm not sure where this recipe comes from (both my mother and her mother hailed from the Rochester, NY area) as I have tried researching it. It seems worthy of reintroducing. It was a favorite of mine as a child. I love the color of the green noodles with the pink of the ham!

This recipe serves 8. You can serve it in a large casserole or two smaller ones, which is what I did.


Ingredients:

1 lb green fettuccine ( I used both green and white, 1/2 each)
2 1/2 cups of diced ham (about 12 oz, 2 slices of packaged ham steak -- deli ham works well too)
2 1/2 cups freshly grated Swiss cheese **
2 cups of Sour cream (I used light)
1/2 cup of evaporated milk (I used 1 cup of 1% milk thickened with 1 tbs of flour)
3 tbs. butter (to grease the pan -- I used a non-stick spray)
Salt and Pepper to taste
1/3 cups of coarse bread crumbs, optional

*In a large pot cook noodles, til al dente (per directions on package)
*While noodles are cooking cut ham into small cubes
*Pour sour cream and milk in a smaller pan and heat slowly -- because this is low fat, this could curdle so heat the cream mixture slowly
*As the sour cream mixture heats, in a small bowl add 1 to 2 Tsp of sour cream to the flour, mix well and then add to the pan
* Bring mixture to a boil, remove from heat and add 1/2 of the cheese mixture, salt and pepper.

*When the pasta is ready, remove from heat and drain, then return to pan and add the cream and cheese mixture
*Add ham to noodles and mix well
*Place mixture into one or two casserole dishes (oven safe!)
*Combine the remaining cheese with the bread crumbs and sprinkle them over the top of the casserole you will be serving.

Place casserole in a preheated oven, 325 degrees, for about 15 to 20 minutes so that the top is golden brown and the noodles are reheated throughout.

For a previously refrigerated casserole, bring to room temperature and then bake for 30 - 40 minutes in a 400 degree oven.

** A mild white cheddar may be substituted



I grated my own Swiss cheese



I used both the green and the white fettuccine


In the casserole, with the ham before the cheese was sprinkled on top


I even brought out my old Corningware dishes reminiscent of the era!

Meatloaf

I'm a finicky meat loaf kind of a gal. This one has always been a favorite of mine. It's not overly greasy and is really moist and super flavorful. I would compare it to an over sized meatball... in the shape of a loaf!

I served this with oven roasted Fingerling potatoes and baked carrot fries. A perfect meal for a crisp fall night!

Ingredients:

1 1/2 pounds of ground beef
1/2 pound ground pork
1/2 cup diced onion
2 cups bread crumbs
2 beaten eggs

1/2 cup canned tomatoes

1/2 cup diced celery

2 1/2 tsp. salt

1/4 tsp. pepper

4 tbs. Dijon mustard

1/2 cup of ketchup

2 tsp Worcestershire sauce

Directions:

Combine all ingredients. Mix thoroughly with hands. Turn on to a well greased loaf pan. Bake at 375 degrees for one hour. Place sauce on top of the meatloaf and return to oven for 15 minutes more. Unmold and place onto a serving dish.

While the meatloaf is baking mix together ketchup, 2 tbs of mustard and Worcestershire sauce. (You may want to double this mixtures -- My kids love to add extra sauce to their meatloaf.)

I often double this recipe and toss my extra loaf directly into the freezer for a future meal.

Slow Cooker Spicy Beef Stew

On a cool fall evening this will warm your heart and soul!

I had some wonderful organic beef that was about to expire and didn't have the time to let it stew the conventional way, so I tossed it in the Crock pot in the morning and at the end of a long day the kids and I walked in to a wonderful smelling home and an MRE!



You may want to omit the rice and serve with Katie's Easy Cheesy Beer Bread!



Ingredients:

2 lbs. cubed stewing beef (trimmed)
1 jar of your favorite salsa (approx. 16 oz)
1 28oz can of tomato sauce
2 cans of black beans, drained (approx. 16 oz)
3 cloves of garlic, minced
Sea salt
Garlic powder
Cilantro
1 or 2 limes cut into wedges
Brown rice



Directions:

In slow cooker place salsa, tomato sauce, beans and garlic
In a saute pan cook all meat until well browned and season, while cooking, with salt and garlic powder as needed.

When meat has cooked, drain and then add to slow cooker.
Cook in slow cooker for 8 - 10 hours.

Prior to serving cook brown rice (we prefer Uncle Ben's) and follow directions per box.

When the rice is cooked I add a handful of chopped fresh cilantro for a little extra flavoring.

Serve the beef and rice with a wedge of lime.

Serves 4 - 5 with leftovers.

Mama's Pasta Bake

There are days, such as these, when there seems no time to breathe let alone eat. Our after school schedules are now filled with soccer, skating, Girl Scouts and the like. We often don't get home until it is time for dinner. When this happens it is pretty impossible to have dinner ready and on the table. One of the reasons I love this dish is because I can have it on the table in just over 30 minutes. I also love it because it is the ultimate comfort food. And I love pasta!


Serves a family of 5 with leftovers for 3 children!


You'll need 1 box of pasta, any shape you like
1 jar of your favorite pasta sauce -- get a good one as it will make a difference
1 package of shredded cheese (2 cups)
1 container of Italian season Panko breadcrumbs (Progresso's is readily available in supermarkets)
(If you want to you can add some crumbled sausage, hamburger meat or small meatballs. (About 1 Cup.)You will need to allow extra cooking time for anything that is not prepared in advanced.)


1. Preheat oven to 350 degrees. Cook pasta per directions on the box.

2. Drain pasta well and add 1 jar of favorite sauce

3. Add meat if desired

4. Mix pasta well and place in to an oven-safe dish or casserole

5. Add cheese to the top -- as much or as little as you wish

6. Add Panko bread crumbs to the top -- as much or as little as you wish

7. Place in oven and bake for 20 minutes, and Bon Appetit!

I have also made this dish in advance. If doing so you will need to allow extra cooking time to heat up from the fridge.

Spaghetti and Meatballs

My kids love to cook and I try to have them attempt a new recipe on their own. My 7 year old made these the other night and they were fabulous! This recipe is loosely based on a recipe I found in Everyday Food (April 2004, page 68)


Martha says "If you have the time, chill the meatballs for thirty minutes before cooking them. This will help them keep their shape and make them easier to handle."


Ingredients:
1large egg
coarse salt and ground pepper
1 large onion, finely chopped
6 garlic cloves, minced
1/2 cup dried bread crumbs
3/4 cup finely grated Parmesan cheese, plus more for serving
8 oz. ground pork
8 oz dark meat ground turkey
*(I used a 93% lean ground beef instead of the pork and turkey)
1 teaspoon Italian seasonings
2 Tbs. olive oil
1 can 28 oz. crushed tomatoes
*(I used a jar of premium organic arabiata pasta sauce)
3/4 lb spaghetti

1. In a large bowl whisk together egg, water, salt and pepper. Stir in 1/2 onion and 3 cloves garlic. Add cheese, breadcrumbs and ground meat. Add 1/2 the Italian seasoning. Mix well and form into balls.

2. Heat 1 tbs. olive oil in a large non-stick skillet over medium high heat. Add meatballs (do not place to closely to one another) and brown on all sides. (About 4 to 6 minutes) Repeat with remaining meatballs. Remove meatballs when done.

3. Add remaining onion, cook over medium-low until soft, about 5 minutes. Add remaining garlic and Italian seasonings cook 30 seconds. Season with salt and pepper. Stir in tomatoes and 3/4 cup of water. Return meatballs, cover and simmer until fully cooked, about 20 minutes, Remove balls. * Instead I added meatballs to the simmering organic arabiata pasta sauce for 30 minutes.

4. Meanwhile, cook pasta in a large pot of boiling salted water -- according to directions on package. Drain return to pot. Toss with sauce and serve meatballs on top. Sprinkle with more cheese if desired.

Rigatoni with Bacon and Broccoli

We are back and hence we are in the kitchen and cooking again!

With limited items in pantry and fridge I concocted this delicious dish last night. Rebecca thought I should open a restaurant and serve this dish. (For full story see The Entertaining House) And since she liked it so much I thought I would share it with you.

1 lb. (1 box) Rigatoni pasta -- cook per directions on box

3 large broccoli floret crowns

1 package of bacon, cooked, set aside

1 bunch of scallions, sliced, whites only

3 large cloves of garlic

1 generous shake of red pepper flake

Sea salt as desired

Olive oil

Grated Parmesan cheese for serving

While pasta is cooking trim the broccoli and steam until tender. Drain from water and set aside to cool. Once cooled cut into bite sized pieces.

In a saute pan cook chopped garlic in 1 tbs of olive oil until caramelized. As soon as the garlic turns brown remove pan from heat.

Crumble cooked bacon in to bite sized pieces. Set aside

When pasta is cooked and drained return to pot on stove. Add 3 -4 Tbs olive oil, bacon, garlic, scallions and broccoli. Mix well. Add crushed red pepper and sea salt. Mix well serve warm with grated Parmesan on the side.

Note: Peas make a wonderful substitute for those who may not love broccoli

Old Fashioned Macaroni and Cheese

Christopher came hom from school with this recipe last year. This is different than the mac and cheese I am used to making. I would say it it is less creamy and more custardy and still very cheesy and wonderfully flavorful due to the ingredients that are not in my traditional version (to be posted at a later date) and what I do like about this one is that it can be made quite quickly or prepared at an earlier time and reheated when needed.

Ingredients:
1 lb elbow macaroni
2 Tbs butter
2 1/2 - 3 cups of sharp cheddar cheese
6 oz milk (I used skim with great results)
3 large eggs
2 Tbs Dijon mustard
1/4 tsp cayenne pepper

Preheat oven to 350 degrees
Butter an 8x8x2 (or similar) baking dish
Cook macaroni in a pot of salted water until just tender, drain, return to pot and add butter, toss and then add all but 1/2 cup of cheese.

In a separate bowl beat eggs, milk, mustard and cayenne pepper to blend well. Pour egg mixture in to macaroni. Transfer to prepared dish and sprinkle remaining cheese on top.

Bake 1 hour
Makes 6 servings

My Mother's Meatloaf

I loved meatloaf as a child and I loved getting my hands dirty and helping Mom make it! I am posting this, as well as a couple of other recipes, for my busy friends with busy active children who do not have the time to prepare a proper meal at the end of a long day. When you get home from a late game or practice the last thing you want to do is cook. The beauty of this dish is that it can be prepared in advance, frozen or refrigerated for a couple of days then tossed into the oven. (If frozen, remove meatloaf from freezer in the morning so there is adequate time to thaw.)

Ingredients:

1 1/2 lbs ground beef
1/2 lb ground pork
1/2 cup diced onion
2 cups (8oz.) bread crumbs
2 beaten eggs
1/2 can canned tomatoes
1/2 cup diced celery
2 1/2 tsp salt
1/4 tsp pepper
1 tsp dry mustard
2 tbs. horseradish(I have made w/out using the horseradish and it still tastes great)
Ketchup
Worcestershire sauce

Preheat oven to 375 degrees

In a large bowl combine all ingredients; mix thoroughly with hands. (If working with children be sure they wash their hands very well after mixing!) Turn into a well-greased loaf pan and bake for one hour.

*Topping:

1/2 Ketchup, 1tsp Worcestershire sauce -- pour over the meatloaf and bake another 15 minutes -- I usually double the recipe for the topping and use as a dipping sauce.

This dish goes well with carrot fries and mashed potatoes!

Chile Con Carne

It's that Super Bowl time of year again! Whether you're rooting for the Giants or the Patriots, this dish will sure to be a crowd-pleaser for all the fans. The kids have requested this for dinner tomorrow. It's Don's recipe and I am taking the night off! Bon Appetit and GO Pats!!

2 lbs of chopped beef

1 large onion, diced

2 cans dark red kidney beans, retain liquid
1 can red kidney beans, retain liquid

1 small can tomato sauce

Season with salt, chili powder, crushed red pepper flakes to taste

Directions:

Brown meat well, (if necessary drain liquid) add onions and cook til transparent, add beans with liquid and tomato, then fill tomato sauce can with water and add.

Cook on medium heat for 1/2 hour, stirring occasionally to prevent sticking

Serve with white rice or tortilla shells, adding cheese, green onion and sour cream as garnish

I never liked chili until I tried this one. It is neither heavy or greasy and you can control the heat, or the lach thereof!