Affordable, easy, everyday casseroles

Nancy's Beef Hash Casserole


1 pound ground beef
1 small yellow onion, or 1/2 Vidalia onion, chopped
1 Tablespoon Worcestershire sauce
1 teaspoon prepared yellow mustard
1 teaspoon, salt
1/2 teaspoon black pepper
1 16 ounce bag of fresh or thawed frozen diced hashbrown potatoes
1 small can whole kernel sweet corn, drained
1 teaspoon onion powder or 2 teaspoons very finely minced onion.
1/4 cup all purpose flour
3 1/2 to 4 Tablespoons butter or margarine, melted
2 cups sharp cheddar cheese, shredded

Pre-heat oven to 375 degrees Fahrenheit


In a bowl, gently combine beef with onion, Worchestershire, yellow mustard, salt and pepper. Line the meat into a shallow, square baking dish (13 X 9 X 2-inches). In a seperate bowl, combine flour with butter, onion powder, potatoes and corn. Place an even layer of the corn-potato mixuture on top of meat. Bake for 45 minutes. Remove from oven and sprinkle with cheddar cheese. Continue baking for 15 min. longer. Serves 4 to 6.



Nancy's Northeastern Shrimp-Noodle Wiggle


1 8 ounce package medium or wide egg noodles
2 Tablespoons butter or margarine
2 Tablespoons all-purpose flour
1/2 teaspoon salt
1 1/2 cups whole or 2% milk
1/2 teaspoon Worcestershire sauce
1 cup New York or Vermont extra-sharp cheddar cheese, cut into 1 to 2 inch squares
2 6 ounce cans tiny shrimp, drained (can substitute boneless-skinless salmon, or solid white tuna, if shrimp not available)
1/2 teaspoon onion powder, or grated sweet onion
1 small can baby peas, drained, or equivilent amount froz. baby peas, thawed
1 small can or packet of french fried onions
1/2 cup extra sharp cheddar cheese, shredded (optional)
1 teaspoon paprika (optional)

Pre-heat oven to 350 degrees Fahrenheit


Cook noodles as directed on package. Drain and set aside. Coat the inside of a casserole dish with butter, or spray with cooking spray. In a medium saucepan, melt butter. Stir in flour and salt, and cook over medium heat, stirring, until mixture is well blended. Whisk in milk and Worcstershire, and keep whisking, until mixture begins to thicken. Stir in cheese. Stir cheese until it's thoroughly melted and well combined with the sauce mixture. Next, stir in the shrimp, onion powder peas and noodles, and combine with cheese sauce until well blended. Place in an even layer in the casserole dish. Sprinkle top with a light, even layer of the French fried onions. If desired, spinkle shredded cheese over French fried onions, and lightly sprinkle a small amount of paprika over cheese layer. Bake for 30 minutes. Serves 4.

Tasty Omelets for brunch or dinner

Basic Ham and Cheese Omelet

1/4 cup cooked diced or chopped ham
1/4 cup shredded cheddar cheese
6 eggs
2 Tablespoons water, or milk or light cream
1 to 2 Tablespoon Butter or margarine, or butter flavor non-stick cooking spray

In a bowl, whisk eggs until frothy. Whisk in water, or milk or cream, until well blended. Add butter to hot non-stick skillet, omelet pan or griddle, and swirl around to evenly coat. If using spray, spray before heating pan.

Pour about a quarter of the egg mixture on to the pan, and let it spread out. Use a wide spatula or turner to bank up the sides of the eggs to prevent overspill, then pour another quarter of the egg mixture into the center. Add ham and cheese.

When the edges of the omelet firm up, and the middle also firms, carefully flip half the omelet over, then, after 30 to 60 seconds have passed, quickly and carefully flip the omelet over again, to ensure even cooking. When both sides of omelet are firm, Using both a spatual and a fork, carefully life omelet out of pan. Repeat process for second omelet, adding more butter to the pan, if needed. Good served with a tossed green salad and fresh baked bread or rolls. Serves 2.


Other fillings, instead of ham and cheese--using the same measurements:

Shredded cheddar, sauteed onions and crumbled crisp cooked bacon

Diced tomatoes, sauteed mushrooms, crumbled feta or shredded Swiss cheese

Carefully washed, deveined chopped spinich, with crumbled feta cheese

Diced tomatoes, sauteed onions and green peppers, with optional crumbled or finely dced cooked sausage.

Grated cheddar and/or Swiss cheese, with finely chopped chives

Leftover chili con carne and shredded cheddar cheese

Shredded cheddar, crumbled crisp-cooked bacon, sauteed onions and shredded, fried hashbrown potatoes.

Diced, raw sweet or yellow onion

Diced cucumber, tomato and minced fresh parsley, with optional crumbed feta cheese

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A couple of cool summer time treats!

Creamy Cherry-Marshmallow Delight

2 cups graham cracker crumbs
1/4 cup butter or margarine, melted
1/3 cup finely chopped pistachio nuts or peanuts
2 cups heavy whipping cream
1 teasoon vanilla extract
1/2 cup powdered sugar
2 cups miniature marshmallows
1 16 ounce can cherry pie filling

In large bowl, thoroughly blend together the graham cracker crumbs, melted butter, and nuts. Press two thirds of this mixture into the bottom of a 13x9-inch pan. Set aside.

In another large bowl, combine the heavy cream, vanilla extract, and powdered sugar and beat until thickened. Fold in the marshmallows. Spread half of this mixture over the crust in pan. Top with cherry pie filling. Top with remainder of marshmallow mixture. Sprinkle with the remaining crumb mixture. Cover and chill for at least 4-5 hours before serving. Serves 12.


Pineapple-Lime Tropical Bliss

2 packages of lime-flavor Jello
1 small package of Philadelphia brand cream cheese, softened
2 small size cans of crushed pineapple, retaining half the juice from the can
7-Up or gingerale (NOT ginger beer!)
Whipped cream topping

Leave cream cheese out at room temperature, until it softens. Add boiling water to Jello, according to directions on package. Make sure all the powder is totally dissolved. Instead of adding cold water to the mix, add half the required amount of soda, and the other half of the pineapple juice. Whisk in the cream cheese, and continue whisking, until the cheese separates into tiny clumps and is well-blended with the liquid. Stir in the pineapple. Turn out into a mold or serving dish, and chill for 1 1/2 to 2 hours--BEFORE the mixture sets, stir again, to make sure all ingredients are very well-blended, and re-chill for at least 3 to 4 hours longer. Serve topped with desired amount of whipped cream. Serves 4 to 6.

Fish Fry Monday: fried seafood recipes

Konndike Fried Salmon Nuggets

1 pound can of salmon, drained and flaked
1/2 cup fresh mashed potatoes, chilled
1 Tablespoon onion powder or finely minced onion
1 Tablespoon dried parsely flakes or fresh parsley, minced
1 egg, beaten
1 cup fine, dry bread crumbs
1 tablespoon butter or margarine
1/4 teaspoon of salt
1/8 teaspoon black pepper
1 1/2 Tablespoons Worcestershire sauce
1/4 pound sharp cheddar cheese, cut into approximately 3/8 inch cubes
Extra bread crumbs for coating fish balls

In a bowl, thoroughly combine the salmon with the potatoes, onion, parsely, egg, 1 cup bread crumbs, , butter, salt and pepper and Worcestershire. Wash hands and shape mixture into little balls approximately the size of a walnut shell. Insert a cheese cube into each of the salmon balls. Uniformly re-shape the balls, then roll in bread crumbs. Fry in hot fat, at 375 Fahrenheit degrees, about 3 to 3 minutes, or until golden broen. Serves 6 to 8.

Southern Fried Trout with Redneck Gravy

6 small to medium size deboned trout filets
1 teaspoon each, salt and pepper
1/2 cup buttermilk (or light cream if buttermilk unavail.)
1 1/2 cups cornflakes, very finely crushed
1/8 to 1/4 cup peanut or vegetable oil
2 large baking style potatoes, peeled and chopped
2 Bermuda or Spanish onions, chopped
1 1/2 to 2 cups crushed tomatoes

Dip fish in buttermilk, season each piece equally with a small amount of the salt and pepper. Dip both sides in cornflakes. In a large, deep heavy skillet, fry in hot oil, until both sides are golden brown. Remove fish and set aside in a warm place. Add potatoes to oil, and cook, stirring constantly, until they begin to get tender. Add onions and remaining salt and pepper, and continue to cook until both potatoes and onions just start to brown nicely, then add tomatoes. Lower heat and cook, stirring, until tomatoes are warmed through. Serve over fried trout. Serves 6.


New England Batter-Fried Haddock Filets (with sweet chili sauce)

6 to 8 hadoock filets, thinly sliced
1 1/2 cups pancake mix
1 egg
1 cup 7-Up or Sprite soda, or your favourite brand of beer
Oil for deep frying
6 to 8 hot dog buns

"Ted's" Sweet Chili sauce:

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3/4 cup ketchup
1/4 cup sweet pickle relish
few drops lemon juice (optional)

In a large bowl, combine pancake mix with egg and soda or beer, until well blended, to make a thin batter. Add slightly more liquid if needed. Dip fish in batter. Fry fish in hot fat at 325 to 400 Fahrenheit degrees, for about 4 to 6 minutes, or until fish is golden brown. Combine ketchup with relish and lemon juice until thoroughly blended. Place fish in buns and top with sweet chili sauce. 4 to 6 servings.

Summer time salad recipes

Shrimp stuffed tomatoes

6 large tomatoes
1 1/2 pounds cooked, cleaned shrimp
1 apple, cored, peeled and chopped
3 hard-boiled eggs, chopped
4-5 radishes, very finely chopped, or, you may substitute 1/2 cup celery, peeled & chopped
1/2 cup slivered almonds
1/4 cup sweet pickle relish
1/2 cup Helman's mayonnaise
Tarragon (optional)

Wash tomatoes. Cut off top and scoop out insides. Set aside, In a bowl, combine all remaining ingredients, until well blended. Stuff equal amounds of salad mixure into each tomato, and refrigerate until ready to serve. If desired, garnish with a tiny amount of fresh terragon, before serving. Serves 6.


Nancy's Salmon-Potato Salad

2 cans boned, skinned salmon, drained
3 small to medium size red-skin potatoes
1 Tablespoon sweet pickle reslish (or chopped pickle)
1/2 Tablespoon onion powder or fresh onion, grated
1 teaspoon fresh dill, chopped
1/4 teaspoon lemon juice
Pinch, salt
1 Tablespoon Helman's mayonnaise
1 Tablespoon dairy sour cream

Boil potatoes. Cube enough potatoes, leaving skin on, to make 1 to 1 1/2 cups. In a bowl, break apart salmon. Add potatoes, and then blend together with all remaining ingredients. Cover and chill until ready to serve. Serves 6 to 8.


Nancy's Southwestern Tuna Salad

2 cans white albacore tuna in water, drained and flaked
1/4 cup green pepper, seeded and finely chopped
1/4 cup whole kernel sweet corn
1 Tabblespoon of your favorite salsa
1 1/2 Tablespoons Helman's mayonnaise
dash or two, bottled hot sauce (optional)
Romaine or ther large green leafy lettuce leaves
slices of tomato (optional)
slices of hard boiled egg (optional)

In a bowl, blend all ingredients together, and serve on a bed of lettuce, garnished with sliced tomatoes and hard boiled eggs.


Nancy's Turkey-Grape Salad

2 cups cooked roast turkey, diced
1 cup seedless red grapes, halved
1/4 cup celery, peeled and very finely chopped
1/4 cup walnuts, finely chopped
1 teaspoon sugar
1/8 teaspoon salt
1/4 cup Helman's mayonnaise

In a bowl, combine all ingredients until throroughly blended. Chill before serving. Serves 4.

**If cold roast turkey is not available, you can substitute the same amount of tinned turkey meat, though bear in mind the quality won't be the same...or, you can substitute cold roast chicken, in a pinch.


Nancy's Picnic Chicken Salad

3 cups of cooked white meat chicken, diced large
2 Tablespoons chives, finely chopped
1/2 cup bottled Frech sytle salad dressing
2 teaspoons tarragon, finely chopped (optional)
1/4 teaspoon each, salt and pepper
1/2 cup mayonnaise
1/4 cup dairy sour cream
1-2 cups shredded extra sharp cheddar cheese
1-2 cups potato chips (crisps if in the UK), finely crushed


In a bowl, combine the chicken with the chives, French dressing, tarragon (if using), salt, pepper, mayonnaise and sour cream. Transfer to a serving bowl, and chill until ready to serve. Before serving, Take the cheese, and sprinkle it on top of the salad, along the edge of the bowl. Next, take the crushed potato chips, and sprinke a fine layer of potato chips/crisps, on top of the salad, right along the inside edge of the ring of cheese, to make a second ring of topping. Serves 4 to 6.

Some saucy recipes

Nancy's Pasta with Smoked Sausage and Tomato Sauce

1 ring smoked sausage, sliced diagonally
1 Tablespoon olive oil or butter
1 package of your favorite pasta, cooked until tender

SAUCE:

3 Tablespoons olive oil
1 small clove garlic, crushed
1 cup Spanish or Bermuda onion, coarsely chopped
1/2 cup green bell pepper, seeded, cored and diced
1/2 small carrot, grated
1 large can (1 quart) crushed tomatoes
1 bay leaf
1 teaspoon Worcestershire or bottled hot sauce
Leaves only, from 4 stalks celery, chopped
1/4 cup sliced black olives (strictly optional)
1/4 teaspoon each, salt and pepper
2 Tablespoons grated parmesan cheese
1 teaspoon granulated sugar

In a small skillet, brown smoked sausage in butter. Set aside. Heat oil in a large saucepan or stock pot. Add onion, green pepper and carrots, and saute until onion begins to turn soft. Add garlic, and continue cooking until onion turns a nice golden color. Stir in tomatoes, bay leaf, celery leaves, olives (if using), salt, pepper and Worcestershire sauce. Bring to a boil, stirring, until sauce begins to thicken, then reduce heat to simmer. Simmer, covered, over very low heat, for 45 minutes, stirring occasionally to prevent burning. Stir in parmesan cheese, sugar and meat, about 15 minutes before serving. Serve over your favorite hot pasta. Serves approx. 4 people.


Nancy's New England Beef Roast with Cider-Raisin Sauce

3 pound beef eye of round roast
Salt and pepper or salt-free seasoning blend, to taste

SAUCE:

2 Tablespoons brown sugar
2 Tablespoons corn starch
1 1/2 cups non-alcoholic sweet cider
1 teaspoon butter or margarine
1/4 cup seedless raisins

Pre-heat oven to 300 F degrees

Allow refrigerated meat to come to room temperature--about hour. Rub meat with desired amount of salt and pepper or seasoning blend. Place on a rack--the side with the most fat turned up-- in a shallow roasting pan. Roast for 2 1/2 hours to 2 hours 45 minutes, or until meat tests done at medium rare to medium. Allow meat to rest while you're making the sauce.

Meanwhile, combine the sugar and cornstarch in a large saucepan, until well blended. Stir in cider, and bring to a boil, sitrring constantly. Reduce heat. Add butter and raisins and simmer, stirring, until sauce is smooth and well-blended. Serve sauce over slices of hot roast. Serves 4 to 6.

four Diner Dessert & Pudding Recipes

Nancy's Creme de Menthe Chocolate Brownies


LAYER ONE:

1 cup granulated sugar
1/2 cup softened butter or margarine
4 brown eggs, beaten
1 16-ounce can, Hershey's chocolate syrup
1 cup all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla extract

LAYER TWO:

1/2 cup softened butter or margarine
2 cups powdered (confectioner's) sugar
4 1/4 Tablespoons creme de menthe
1/4 Tablespoon whole milk

LAYER THREE:

6 ounces dark bittersweet chocolate chips
6 Tablespoons butter or margarine

FORTH STEP:
Whipped cream, and dark chocolate sprinkles (optional)

Pre-heat oven to 350 F degrees

First step: Mix together all ingredients in layer one, until well blended. Pour into a lightly greased baking pan, preferably a 9-inch by 13-inch pan. Bake for 30 minutes.

Second step: Blend together all ingredients of layer two, until well-blended. Wait for brownies to cool, then spread an even layer of the mixture over the top of the brownies.

Third step: In a small sauce pan, over lowest heat setting, melt chocolate chips and butter. Remove from pan and stir until well blended. May use microwave instead of saucepan for this step. When it has cooled--but is still slightly warm, spread over the creme de menthe layer.

Forth step (optional): Cut brownies into desired serving sizes, and top with dollop of whipped cream and a few dark chocolate sprinkles.

Serves approx. 8 to 12. Cover and refridgerate any leftover brownies.


Nancy's Frozen Mud Pie

One 1/2 gallon coffee flavor ice cream, softened
one 16-ounce can Hershey's chocolate syrup
one chocolate cookie (Oreo) crumb pie crust
Whipped cream
Marichino cherries

Press ice cream into a smooth, even layer in chocole crumb pie crust. Refreeze. Just before serving, warm can of Hershey's syrup--warm, but not so warm as to melt ice cream. Pour over ice cream, and slice into serving size wedges. Before serving, generiously top each serving with whipped cream and a cherry. Serves 4 to 8.


Nancy's Peach Crumb Pie


4 cups peaches, peeled, pitted and sliced
1/2 cup granulated sugar
1/4 teaspoon salt
2 1/2 Tablespoons tapioca powder
one 9-inch unbaked pie crust
2 1/2 Tablespoons butter or margarine, melted
1/4 cup all-purpose flour
1/2 teaspoon cinnamon
1/3 cup brown sugar

Pre-heat oven to 425 F degrees

In a large bowl, mix together gently, peaches, sugar, salt and tapioca. Let blend for 5 minutes before spooning into pie shell. In a seperate bowl, blend together remaining ingredients, until crumbly. Spread an even layer of the crumb mixture over peaches. Bake for 45 to 50 minutes.


Grandma's Bread Pudding


2 cups whole milk
2 brown eggs (can sub. white)
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon
Pinch, nutmeg
Pinch, salt
Handful of seedless raisins
4 cups stale bread, cubed
Whipped cream (optional)

Pre-heat oven to 350 F degrees

In a large bowl, whisk together milk and eggs. Add sugar, salt, and spices and whisk well. Add bread and raisins and gently turn over with a spoon until the bread is evenly saturated with the milk. Grease a baking pan with butter or margarine. Pour bread mixture into pan. Bake for 1 hour, or until a toothpick inserted comes out clean. Serve warm or cold, topped with whipped cream, if desired. Refrigerate any leftovers. Serves 4.