Paula Dean's Banana Bread

2 cups all-purpose flour
1 cup sugar
1 teaspoon salt
1/2 cup butter
4 very ripe bananas
2 teaspoons baking powder
1 teaspoon baking soda
2 eggs
1/2-1 cup chopped pecans

1. Preheat oven to 350 degrees.

2. Mix dry ingredients.

3. Mix butter, bananas & eggs.

4. Mix dry ingredients into banana mix and stir in nuts.

5. Bake 40-45 minutes.

Double Chocolate and Nut Delight

1 1/4 cups cake flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
One 1-ounce square unsweetened (baking) chocolate
2 tablespoons butter
1/4 cup milk
1 teaspoon pure vanilla extract
1/2 cup chopped pecans or walnuts
1/2 cup firmly packed light brown sugar
2 tablespoons unsweetened cocoa powder
1 cup boiling water
Whipped cream

1. Preheat the oven to 350 degrees. Butter a shallow 2-quart casserole.

2. In a large mixing bowl, sift together the flour, 3/4 cup of the granulated sugar, baking powder, and salt and set aside.

3. In a small heavy saucepan, combine the chocolate and butter over very low heat and stir till the chocolate melts and mixture is smooth. Add the milk and vanilla stir til well blended and smooth. Add the chocolate mixture to the dry ingredients and stir till thoroughly blended. Add the nuts and stir til evenly distributed. Scrape the mixture into the prepared casserole.

4. n the small mixing bowl, combine the remaining 1/4 cup granulated sugar, the brown sugar, and cocoa and sprinkle the mixture evenly over the batter in the casserole. Slowly pour the water around the edges and bake till cake is firm, about 46 to 50 minutes. serve warm with whipped cream.

Makes 8 servings

Oregon Two-Bread Pudding

3 large eggs1 cup sugar
3 tablespoons butter, melted
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups milk
1/2 cup seedless golden raisins
2 to 3 cups stale white bread cubes
2 cups stale whole wheat bread cubes
Whipped cream

1. Preheat the oven to 325 degrees. Butter a 1 1/2-quart casserole and set aside.

2. In a large mixing bowl, beat the eggs till very frothy, add the sugar, butter, vanilla, cinnamon, and nutmeg, and beat till well blended. Add the milk, beat till well blended, then stir in the raisins.

3. In a medium-size mixing bowl, combine the bread cubes, them layer them in the prepared casserole. Pour the egg mixture over the top, toss till the bread is well soaked, and let stand for 1 hour, patting the bread down into the liquid from time to time.

4. Place the casserole in the oven and bake til the pudding is set, about 30 minutes. Increase the oven temperature to 375 degrees and continue to bake till puffed and nicely browned, about 30 minutes. serve warm with whipped cream

Makes 6 servings

Apple and Raisin Brown Betty

6 large Granny Smith or Rome apples
3 tablespoons fresh lemon juice
2 cups coarse stale bread crumbs
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
Grated peel of 1/2 orange
1 cup seedless dark raisins
1/2 cup boiling water
Heavy cream

1. Preheat the oven to 350 degrees. Butter a 2 1/2-quart casserole and set aside.

2. Peel and core the apples, slice thinly, sprinkle with 1 tablespoon of the lemon juice, and set aside.

3. Place the bread crumbs in a medium-size mixing bowl. In a small mixing bowl, combine the butter and remaining 2 tablespoons lemon juice, stir till well blended, pour over the bread crumbs, and mix well. In another small mixing bowl, combine the two sugars, cinnamon and orange peel and mix well.

4. Arrange a layer of apples over the bottom of the prepared casserole, sprinkle part of the raisins over the apples, spoon about one third of the bread crumb mixture over the top, and sprinkle part of the sugar mixture over the crumbs. Repeat till all the ingredients are used up, but before adding the final layer of crumbs, pour the boiling water over the top then add the remaining crumbs and sugar mixture.

5. Cover the casserole with aluminum foil and bake till the apples are soft, about 30 minutes. Uncover and continue to bake till the top is brown and crumbly, about 10 minutes. Serve warm with cream spooned over the top of each portion.

Makes 8 servings

Peach, Raspberry, and Almond Brown Betty

1/2 cup slivered almonds
2 tablespoons butter, melted
1 1/2 cups stale angel food cake, pound cake, or spongecake crumbs
1/4 cup granulated sugar
1/4 cup firmly paced light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of salt
4 medium-size ripe peaches, peeled, pitted, and cut into thin wedges
1 pint fresh raspberries, picked over and rinsed
1/3 cup water
1/4 cup (1/2 stick) cold butter, cut into small pieces
Vanilla ice cream

1. Preheat the oven to 350 degrees. Butter a shallow 1 1/2-quart casserole.

2. On a baking sheet, toss the almonds with the melted butter, toast till golden in the oven, about 10 minutes, and set aside.

3. meanwhile, combine the cake crumbs, two sugars, spices, and salt in a medium-size mixing bowl, toss to blend well, and set aside.

4. Scatter a few tablespoons of the crumb mixture over the bottom of the top. Pour the water over the fruit, scatter about half the almonds and half the remaining crumbs over the top, and dot with half the cold butter pieces. Layer the remaining fruit over the top, scatter the remaining almonds and crumbs over the fruit, dot with the remaining butter, and bake till the casserole is bubbly and browned on top, 40 to 45 minutes. Serve warm with scoops of ice cream.

Serves 6

Strawberry-Rhubarb Cobbler

1 pound fresh rhubarb stalks, washed, trimmed, and cut into 1-inch pieces
1 pint fresh ripe strawberries, rinsed, hulled and cut in half
2 cups sugar
1 teaspoon grated lemon peel
1/2 teaspoon ground cinnamon
2 tablespoons fresh lemon juice
3 tablespoons butter, cut into small pieces
1 cup all-purpose flour, plus more if needed
2 teaspoons baking powder
2 large eggs, beaten
1 cup milk
1 teaspoon pure vanilla extract
Vanilla ice cream

1. Butter a 2-quart casserole, add the rhubarb in an even layer, then layer the strawberries evenly over the rhubarb.

2. In a small mixing bowl, combine 1 cup of the sugar, the lemon peel and cinnamon, mix well, and sprinkle the mixture evenly over the strawberries. Sprinkle the lemon juice over the top, dot with the butter, and set the casserole aside.

3. Preheat the oven to 350 degrees.

4. Sift the flour and baking powder together in a large mixing bowl add the remaining cup sugar, the eggs, milk, and vanilla and stir with a wooden spoon, adding a little more flour if necessary to produce a loose but not wet batter.

5. Scrape the batter evenly over the top of the casserole and bake till golden brown, 4- to 45 minutes. Serve hot or lukewarm with ice cream.

Casserole Cheese Bread

2 envelopes active dry yeast
2 cups warm water
1 tablespoon sugar
2 tablespoons salt
2 tablespoons butter, softened
1/2 cup finely shredded extra-sharp cheddar cheese
1/ cup freshly grated Parmesan cheese
2 tablespoons finely chopped fresh oregano leaves of 1 1/2 teaspoon dried
4 1/2 cups all-purpose flour

1. In a large mixing bowl, sprinkle the yeast over the warm water and let dissolve completely. Add the sugar, salt, butter, both cheeses, oregano, and 3 cups of flour and beat with an electric mixer at low speed till well blended. Increase the speed to medium and beat till smooth, about 2 minutes. Scrape the batter off the beaters back into the bowl, and using a wooden spoon, beat in the remaining 1 1/2 cups flour till the batter is smooth. Cover with a sheet of waxed paper and a clean kitchen towel and let rise in a warm area till doubled in bulk, about 45 minutes.

2. Preheat the oven to 375 degrees. Grease a 2 1/2 quart casserole and set aside.

3. With a wooden spoon, beat the batter in the bowl vigorously for 30 seconds, scrape into the prepared casserole, and bake till lightly browned, about 1 hour. Transfer the bread to a wire rack to cool competely, then cut into wedges.

Makes 1 large loaf: 8 servings

Multigrain Casserole Bread

1 1/2 cups warm milk
1 cup warm water
1 envelope active dry yeast
3 tablespoons pure maple syrup
3 tablespoons vegetable shorting, at room temperature
2 teaspoons salt
1 1/2 cups cracked wheat flour
1 cup rolled oats (not the quick-cooking kind)
1/2 cup rye flour
2 cups all-purpose flour, plus more if needed

1. In a large mixing bowl, combine the milk, water, yeast, maple syrup, and shortening, stir till the yeast has dissolved, and let sit till bubbly and frothy, about 5 minutes. Add the salt, cracked wheat flour, 1/2 cup of the oats, and rye flour and beat with an electric mixer till smooth. Gradually add the all-purpose flour and beat til the dough in smooth and stiff, adding a little more all-purpose flour if necessary. Cover with plastic wrap and let rise in a warm area till doubled in bulk, about 45 minutes.

3. Preheat the oven to 350 degrees.

4. When the dough has risen, bake till golden brown and hollow-sounding when thumped, 45 to 50 minutes. Let the bread cool slightly, then transfer to a wire rack to cool completely. To serve, cut into slices.

Makes 1 large loaf, 6 to 8 servings.

Onion-Sesame Casserole Bread

1 envelope active dry yeast
1/2 cup warm water
1/2 cup warm milk
3/4 cup (1 1/2 sticks) butter, cut into pieces and softened
2 large eggs
1 teaspoon salt
3 cups all-purpose flour
1 small onion, finely chopped
2 tablespoons butter, melted
3 tablespoons sesame seeds

1. In a large mixing bowl, sprinkle the yeast over the water and let dissolve. Add the milk, butter, eggs, salt, and 1 cup of the flour and beat till smooth. Add the remaining 2 cups flour and the onion and stir till well blended and smooth. Cover the bowl with plastic wrap and let the dough rise in a warm area till doubled in bulk, about 1 hour.

2. Butter a deep round or oval 2-quart casserole. Stir the dough well, scrape into the prepared casserole, cover, and let rise again till doubled in bulk, about 40 minutes. Preheat the oven to 375 degrees.

3. Brush the top of the dough with the melted butter, sprinkle the sesame seeds over the top, and bake till golden, then cut into wedges.

Makes 1 loap; 5 to 8 servings

Cheesy Potato Casserole Bread

1 envelope active dry yeast
1 cup warm milk
1/2 cup vegetable shortening, at room temperature
1 large egg
1 teaspoon salt
1/2 teaspoon black pepper
3 cups all-purpose flour
1 cup mashed potatoes, at room temperature
1/2 cup shredded extra-sharp cheddar cheese
1/2 cup freshly grated Parmesan cheese

1. Grease a deep round or oval 2-quart casserole and set aside.

2. In a large mixing bowl, sprinkle the yeast over the milk and let dissolve. Add the shortening, egg, salt, pepper, and 1 cup of the flour, the potatoes, and cheddar till well blended, scrape the dough into the prepared casserole, cover with plastic wrap, and let rise in a warm are till doubled in bulk, about 40 minutes.

3. Preheat the oven to 375 degrees.

4. Sprinkle the Parmesan evenly over the top of the dough and bake till golden brown, abut 45 minutes. Transfer the bread to a wire rack to cool, then cut into slices.

Makes 1 loaf; 6 servings

Manhattan Irish Soda Bread

2 cups all-purpose flour, plus more for dusting
2 cups whole wheat flour
2 teaspoons baking soda
2 teaspoons salt
1/4 cup (1/2 stick) cold butter, cut into small pieces
2 cups buttermilk
1/2 cup seedless dark raisins

1. Preheat the oven to 375 degrees. Butter a deep round or oval 2-quart casserole and set aside.

2. In a large mixing bowl, combine the two flours, baking soda, and salt, and stir till well blended. Add the butter and, using your fingertips, squeeze the flour and butter together till the texture resembles coarse meal. add the buttermilk and raisins and stir with a wooden spoon till well blended.

3. Transfer the dough to a lightly floured work surface, knead till smooth, 5 to 7 minutes, then form into a round loaf large enough to fit easily in the prepared casserole and place the loaf in the casserole. With a sharp knife, cut a 4-inch cross about 1/4 inch deep in the top of the dough, dust lightly with white flour, and bake till crusty brown and hollow-sounding when thumped, about 45 minutes. Let cool slightly, in the casserole, then transfer to a wire rack to cool completely. To serve, cut into thin wedges.

Makes 1 loaf; 6 servings

Spiced Oatmeal-Raisin Batter Bread

1 cup rolled oats (not quick-cooking kind)
1 cup hot milk
2 large eggs, beaten
6 tablespoons (3/4 stick) butter, melted
1/4 cup firmly packed light brown sugar
1/2 cup seedless dark raisins
2 to 2 1/2 cups all-purpose flour, as needed
2 teaspoon salt
1/4 teaspoon ground cinnamon

1. Preheat the oven to 350 degrees. Butter a deep 1 1/2 quart casserole and set aside.

2. In a large mixing bowl, combine the oats and mil, stir and let stand till softened, about 10 minutes. Add the eggs, butter, brown sugar, and raisins and stir till well blended. Sift 2 cups of the flour, the baking powder, salt, and cinnamon directly into the oat mixture and stir till well blended and smooth, adding more flour as necessary for a firm consistency.

3. Scrape the batter into the prepared casserole and back till a straw inserted into the center comes out clean, about 1 hour. Let the bread cool slightly,then transfer toa wire rack to cool completely. To serve, cut into slices.

Makes 1 loaf; six servings

Nutty Apple and Cranberry Casserole

2 Granny Smith apples, cored, left unpeeled, and cut into dice
2 cups fresh or thawed frozen cranberries
1 1/2 cups granulated sugar
1 cup rolled oats (not quick-cooking kind)
1/2 cup firmly packed dark brown sugar
1/3 cup all-purpose flour
1/2 cup chopped walnuts
1/2 cup (1 stick) butter, cut into pieces

1. Preheat the oven to 350 degrees. butter a 2 1/2-quart casserole and set aside.

2. In a large mixing bowl, combine the apples, cranberries, and granulated sugar, toss well, and layer over the bottom of the prepared casserole. In the same bowl, combine the oats, brown sugar, flour, and walnuts, toss well, and spoon evenly over the fruit.

3. Dot the top with butter, cover the casserole, and bake for 45 minutes. Uncover and continue to bake till slightly crusty, 10 to 15 minutes. Serve hot.

Makes 6 to 8 servings

Vegetable Pie

3 cups green peas, diced yellow squash, corn kernels, broccoli or cauliflower
1 cup finely chopped celery
1 cup scraped and shredded carrots
1 cup finely chopped onions
2 large eggs, beaten
2 1/2 cups milk
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 1/2 cups fine dry bread crumbs
2 cups shredded sharp cheddar cheese
5 tablespoons butter, melted

1. In a large mixing bowl, combine the vegetables, celery, carrots, and onions and set aside.

2. In a medium-size saucepan, combine the eggs, milk, flour, salt, and pepper, slowly heat over moderate heat, and cook, stirring constantly, till the sauce is thickened. Set aside.

3. Preheat the oven to 350 degrees.

4. Butter a 2 1/2-quart casserole and arrange half the vegetable mixture over the bottom. top with 1/2 cup of the bread, crumbs, 1 cup of the cheese, and half the sauce.

Repeat with the remaining vegetables, 1/2 cup of the bread crumbs, and the remaining cheese and sauce.

Sprinkle the remaining 1/2 cup bread crumbs over the top, drizzle with the melted butter, and bake till golden brown, about 35 minutes.

Makes 6 to 8 servings

Broccoli Casserole Supreme

1 large head broccoli, stems removed
One 10 3/4-ounce can Campbell's condensed cream of mushroom soup
1 cup mayonnaise
1/2 cup (1 stick) butter, softened
2 large eggs, beaten
1small onion, finely chopped
1teaspoon salt
Black pepper to taste
1 1/2 cups shredded sharp cheddar cheese
2 cups finely crushed Ritz crackers

1. Place the broccoli in a large saucepan with 1 inch water, bring to boil, cover, and steam the broccoli for 5 minutes. Drain and chop coarsely.

2. Preheat the oven to 350 degrees. Butter a 2-quart casserole and set aside.

3. In a large mixing bowl, combine the broccoli, condensed soup, mayonnaise, butter, eggs, onion, and salt, season with pepper, and mix till well blended. Add 1 cup of the cheese and mix well.

4. Scrape the mixture into the prepared casserole. In a medium-size mixing bowl, combine and blend the remaining 1/2 cup cheese and the crackers, sprinkle evenly over the top of the casserole, and bake till a straw inserted in the middle comes out clean, 30-40 minutes. Let stand about 20 minutes before serving.

Serves 6 to 8

Butternut Squash Orange Bake

1 large butternut squash (about 2 pounds)
1/4 cup (1/2 stick) butter
1/2 cup orange juice
1/4 cup firmly packed light brown sugar
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
Orange marmalade

1. Peel and halve the squash, discard the seeds, and cut into chunks. Place the chunks in a large saucepan with enough salted water to cover, bring to a boil, reduce the heat to moderate, cover, and cook till fork tender, about 20 minutes.

2. Preheat the oven to 350 degrees. Butter a 2-quart casserole and set aside.

3. Drain the squash, place in a large mixing bowl, and mash well with a potato masher till smooth. Add the butter and mix well until melted. Add the orange juice, brown sugar, salt, cinnamon, ginger, and coves and mix well.

4. Scrape the mixture into the prepared casserole, spread a thin layer of marmalade over the top, and bake till nicely glazed, about 30 minutes.

Make 6 servings

Pumpkin and Eggplant Casserole

2 large eggplants, stemmed
1 teaspoon salt
1 very small pumpkin (3 to 4 pounds) or 4 cups canned chunks, not puree
1/4 cup fresh lemon juice
Freshly ground black pepper to taste
Medium-hot paprika to taste
3 tablespoons butter
1 medium-size onion, finely chopped
5 large eggs
1/2 cup sour cream

1. Cut the eggplants lengthwise into quarters, slice 2 inches thick, and place in a large mixing bowl. Sprinkle the salt over the top, toss well, and let stand about 20 minutes to extract excess liquid. Meanwhile, peel the pumpkin, remove and discard the seeds and membranes, cut the flesh into dice to measure 3 1/2 cups, and place in a large pot.

2. Transfer the eggplant to a colander, rinse well under cold running water, and add to the pumpkin. Add about 1 inch of water to the pot, bring to a boil, reduce the heat slightly, cover, and steam vegetable till tender, about 10 minutes.

3. Preheat the oven to 325 degrees. Grease a 2 1/2-quart casserole. With a slotted spoon, transfer the vegetables to the prepared casserole, sprinkle with 2 tablespoons lemon juice, and season with the pepper and paprika.

4. In a small skillet, melt the butter over moderate heat, add the onion, stir for 2 minutes, remove from the heat, and stir in the remaining 2 tablespoons lemon juice.

5. In a medium-size mixing bowl, beat the eggs till frothy, add the onion mixture, and stir. Pour the egg mixture evenly over the vegetables and bake till slightly crusted on top, about 25 minutes. Serve each portion topped with a dollop of sour cream.

Makes 6-8 servings

Stuffed Cannelloni Casserole

24 large cannelloni shells
One 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 cup shredded mozzarella cheese
1 cup freshly grated Parmesan cheese
1 cup ricotta cheese
2 large eggs, beaten
1 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
Salt and black pepper to taste
2 cups spaghetti sauce of your choice

1. In a large pot of boiling salted water, cook the shells according to the package directions till just tender and drain.

2. In a large mixing bowl, combine the spinach, 1/2 cup of the mozzarella, the Parmesan, ricotta, eggs, oregano, and basil, season with salt and pepper, and mix till well blended.

3. Preheat the oven to 350 degrees.

4. butter a 2-quart casserole and spoon half the spaghetti sauce over the bottom. Fill each past shell with 2 tablespoons of the spinach-and-cheese mixture and arrange the shells over the sauce. Spoon the remaining sauce over the shells, sprinkle the remaining 1/2 cup mozzarella evenly over the top, and bake till bubbly and lightly brown, about 30 minutes.

6 servings

Spiced Noodle and Apple Pudding

1/2 pound wide egg noodles
2 medium-size apples, cored, and finely chopped
1 cup seedless golden raisins
1/2 cup sour cream
2 large eggs, beaten
1/2 cup (1/2 stick) butter, melted
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Salt and black pepper to taste

1. Preheat the oven to 350 degrees. Butter a 2-quart casserole and set aside.

2. In a large pot of boiling salted water, cook the noodles according to package directions till just tender, drain, and transfer to a large mixing bowl. Add all the remaining ingredients to the noodles and toss till well blended.

3. Scrape the mixture into the prepared casserole and bake till the top is crisp and nicely browned, about 45 minutes.

Vegetarian Noodle Casserole

6 ounces egg noodles
3 tablespoons butter
1 medium-size onion, chopped
1 celery rib, chopped
1 small red bell pepper, seeded and chopped
1/2 cup coarsely chopped broccoli florets
1/2 cup coarsely chopped yellow squash
3/4 cup milk
1 cup shredded sharp cheddar cheese
Salt and black pepper to taste
1/4 cup dry bread crumbs
2 tablespoons butter, melted

1. In a large pot of boiling salted water, cook the noodles according to package directions till just tender, drain, and transfer to a large mixing bowl.

2. Preheat oven to 350 degrees. Butter a 2-quart casserole and set aside.

3. In a large heavy skillet, melt the butter over moderate heat, add the onion, celery, bell pepper, broccoli, and squash and cook, stirring till the vegetables soften, abut 8 minutes. Reduce the heat to low, add the milk and cheese, season with salt and pepper, and stir till the cheese melts. Pour the mixture over the noodles and toss till well blended.

4. Scrape the mixture into the prepared casserole, cover, and bake for 15 minutes.

5. In a small mixing bowl, combine the bread crumbs and melted butter, toss well, spoon evenly over the top of the casserole, and continue to bake uncovered, till slightly crusty on top, 15-20 minutes.

Serves 6

Blue Plate Noodle, Beef, and Cheese Casserole

1/2 pound egg noodles, cooked according to package directions and drained
6 scallions (white part and some of the green), chopped
2 pounds ground beef round
1 garlic clove, minced
One 15-ounce can crushed tomatoes
One 15-ounce can tomato sauce
1 teaspoon sugar
Salt and black pepper to taste
1/4 pound sharp cheddar cheese, shredded
One 8-ounce package cream cheese
One 8-ounce container sour cream

1. In a large mixing bowl, toss the noodles and scallions together.

2. Preheat the oven to 350 degrees. Grease a 2 1/2-quart casserole and set aside.

3. In a large skillet, combine the beef and garlic, breaking up the meat and cook over moderate heat until it's no longer pink. Drain off the fat, add the tomatoes, tomato sauce, and sugar, season with salt, pepper, and Tabasco, stir for 10 minutes, and remove from heat.

4. In a large mixing bowl, combine all but about 1 cup of the cheddar, the cream cheese, and sour cream and mix till well blended.

5. Spoon one-third of the meat sauce over the bottom of the prepared casserole, layer half the noodles and half the cheese mixture over the top, then repeat the procedure once more. Spoon the remaining sauce over the top, sprinkle the reserved 1 cup cheddar evenly over the sauce, and bake till bubbly and golden brown, about 30 minutes.

6-8 servings

Johnnie Marzetti

1/4 cup olive oil
1 1/2 pounds ground beef round
2 medium size onions, chopped
1/2 green bell pepper, seeded and chopped
1/2 pound fresh mushrooms, sliced
2 garlic cloves, minced
Salt and black pepper to taste
One 28-ounce can crushed tomatoes
1 teaspoon dried oregano, crumbled
One 12-ounce package medium-wide egg noodles
1/2 pound sharp cheddar cheese, shredded
3 ounces mozzarella cheese, shredded
1/4 cup dry bread crumbs
2 tablespoons butter, melted

1. In a large heavy skillet, heat the oil over moderate heat, add the beef, breaking it up with a fork, and stir for about 3 minutes. Add the onions, bell pepper, mushrooms, and garlic, season with salt and pepper, stir well, and continue to cook till the beef and vegetables are slightly browned, about 8 minutes. Add the tomatoes and oregano and stir till well blended. Bring to a simmer, cook about 15 minutes, and remove from the heat.

2. Preheat the oven to 350 degrees. Grease a 2-quart casserole and set aside.

3. In a large pot of boiling salted water, cook the noodles according to package directions till just tender and drain.

4. Spoon about half the meat sauce over the bottom of the prepared casserole, spread the noodles evenly over the sauce, and sprinkle half the cheddar over the top. Spoon the remaining sauce over the noodles, then sprinkle the remaining cheddar plus the mozzarella over the top.

5. In a small mixing bowl, combine the bread crumbs and melted butter, toss well, scatter the crumbs over the casserole, and bake till lightly brown, about 30 minutes.

Makes 6 servings.

Nevada Basque Chicken

1 cup all-purpose flour
Salt and black pepper to taste
One 3- 3 1/2-pound chicken, cut into serving pieces
1/4 cup olive oil
1 medium-size onion, diced
1 medium-size green ell pepper, seeded and diced
4 medium-size ripe tomatoes, diced
1/4 pound smoked ham, diced
1/2 cup dry white wine

1. Preheat oven to 350 degrees. Grease a 2- 2 1/2-quart casserole and set aside.

2. On a plate, combine the flour and salt and pepper and dredge the chicken pieces in the mixture, tapping off any excess. In a large heavy skillet, heat the oil over moderate heat, brown the chicken pieces on all sides, and arrange in the prepared casserole.

3. Add the onion, bell pepper, tomatoes, and ham to the skillet and cook, stirring, till the vegetables soften, abut 10 minutes. Add the wine and continue to cook about 5 minutes. Scrape the mixture over the chicken, cover, and bake till the chicken is very tender, about 1 hour.

4-6 servings

Chicken, Squash, and Blood Orange Casserole

2 tablespoons vegetable oil
4 medium-size chicken legs (about 2 1/2 pounds) thighs and drumsticks separated
1 medium-size butternut squash (about 1 1/2 pounds), peeled, seeded, and cut into 1 1/2-inch chunks
2 garlic cloves, minced
1/2 teaspoon dried, rosemary, crumbled
Salt and black pepper to taste
2 blood oranges, peeled, white pith removed, sectioned and juices retained
1 cup dry white wine
3 tablespoons firmly packed light brown sugar

1. Preheat the oven to 350 degrees. Grease a 2 1/2-quart casserole and set aside.

2. In a large heavy skillet, heat the oil over moderate heat, brown the chicken pieces on all sides, and arrange in the prepared casserole.

3. Add the squash, garlic, and rosemary to the skillet, season with salt and pepper, stir about 5 minutes, then layer over the chicken. Arrange the orange sections over the top, add the wine, sprinkle the top evenly with the brown sugar, cover, and bake till the chicken is tender, about 1 hour.

Makes 4 to 6 servings.

Smothered Chicken with Leeks and Mushrooms

3 tablespoons butter
2 tablespoons vegetable oil
One 3- to 3 1/2 pound chicken, cut into serving pieces
2 medium-size leeks (white part and about 1 inch of the green), washed well and cut into 1-inch thick rounds
3 tablespoons all-purpose flour
1/2 pound fresh mushrooms, sliced
1/8 teaspoon dried thyme, crumbled
Salt and black pepper to taste
1 1/2 cups chicken broth
1/2 cup half-and-half

1. Preheat the oven to 350 degrees. Grease a 2-quart casserole and set aside.

2. In a large heavy skillet, heat the butter and oil together over moderate heat until the butter melts, then brown the chicken pieces on all sides and transfer to the prepared casserole.

3. Add the leeks to the skillet, cover, and sweat till softened, about 5 minutes. Sprinkle the flour over the top, stir for 1 minute, add the mushrooms and thyme, season with salt and pepper, and stir for 5 minutes. Add the broth and half-and-half and cook, stirring, till the mixture begins to thicken. Pour the mixture over the chicken, cover, and bake till the chicken is tender, about 1 hour.

Serves 4.

Baked Chicken Salad Casserole

Two 10 3/4-ounce cans Campbell's condensed cream of chicken soup
1/2 cup mayonnaise
2 tablespoons fresh lemon juice
3 medium-size whole chicken breasts, cooked, boned, skinned and cut into 1 inch dice
2 celery ribs, finely chopped
4 scallions (white part and some of the green), finely chopped
6 large hard-boiled eggs, coarsely chopped
Black pepper to taste
1 cup slivered almonds

1. Preheat the oven to 350 degrees. Butter a 2 1/2-quart casserole and set aside.

2. In a medium-size mixing bowl, combine the soup, mayonnaise, and lemon juice and stir till well blended.

3. In a large mixing bowl, combine the chicken, celery, scallions, and eggs, season with pepper, and toss till well blended. Add the soup mixture to the chicken mixture, stir till well blended, and scrape into a prepared casserole. Sprinkle the almonds evenly over the to and bake till golden brown, 30 to 35 minutes.

Crunchy Chicken, Mushroom, and Green Pea Casserole

6 tablespoons (3/4 stick) butter
1 pound boneless, skinless chicken breasts, cubed
1 medium-size leek (white part and some of the green), washed well, patted dry, and cut into pieces
1 pound fresh mushrooms, sliced
1 cup frozen green peas
2 cups sour cream
2 teaspoons Dijon mustard
Salt and pepper to taste
1/2 cup all-purpose flour
1/2 cup rolled oats
1 cup soft bread crumbs
1/4 cup freshly grated Parmesan cheese
1 teaspoon dried tarragon, crumbled

1. Preheat the oven to 350 degrees.

2. In a flameproof 1 1/2-quart casserole, melt 2 tablespoons of the butter over moderate heat, then add the chicken and brown till just olden on all sides, 5 to 6 minutes. Add the leek and stir till softened, about 5 minutes. Add the mushrooms and peas and stir till the peas have thawed, about 3 minutes. Add the sour cream and mustard, season with salt and pepper, and remove from heat.

3. In a medium-size mixing bowl, combine the flour, oats, and the remaining 1/4 cup butter and work with a work till the mixture is mealy. Add the bread crumbs, cheese, and tarragon, stir till well blended, spoon evenly over top of the chicken, and bake till golden brown, 35-40 minutes.

Scalloped Sausage and Potatoes

1/2 cup (1 stick) butter, melted
1 cup soft bread crumbs
8 medium-size red potatoes, boiled in their skins in water to cover till almost tender, drained, and thinly sliced
3/4 pound smoked sausage (such as kielbasa), thinly sliced
8 large hard-boiled eggs, sliced
Salt and black pepper to taste
1 cup sour cream
Medium-hot imported paprika to taste

1. Preheat oven to 350 degrees.

2. Spoon about 3 teaspoons of the melted butter into a 2-quart casserole and sprinkle with about 3 teaspoons of the bread crumbs. Arrange a layer of sliced potatoes evenly over the crumbs, then a layer of the sausage, and finally a layer of the eggs. Season with salt and pepper, then spoon about 4 teaspoons of the crumbs and 4 teaspoons of the butter over the eggs. Continue to layer the remaining ingredients, ending with crumbs and butter, spread the sour cream evenly over the top, sprinkle with paprika, and bake till golden brown, about 1 hour.

Pork and Bell Pepper Moussaka

1/4 cup olive oil
2 medium-size green bell peppers, seeded and cut into think strips
2 medium-size red bell peppers, seeded and cut into think strips
2 medium-size onions, thinly sliced
Salt and black pepper to taste
2 pounds ground pork
1 garlic clove, minced
1 tablespoon tomato paste
1/2 teaspoon dried sage, crumbled
1/2 teaspoon dried oregano, crumbled
1 cup freshly grated Parmesan cheese
1/4 cup (1 stick) butter
1/4 cup all-purpose flour
3 cups milk
2 large eggs, beaten
2 cups cooked long grain rice

1. In a large heavy skillet, heat 2 tablespoons of the oil over moderate heat, add all the bell peppers and the onions, season with salt and pepper, stir till the vegetables are quite soft, about 8 minutes, and transfer to a medium-size mixing bowl. Heat the remaining 2 tablespoons oil in the skillet, add the pork and garlic, and stir till the pork loses its pink color, about 10 minutes. Add the tomato paste, herbs, 1/2 cup of the cheese, and salt and pepper, stir till well blended, and remove from the heat.

2. Preheat the oven to 350 degrees. Grease a 2- 2 1/2-quart casserole and set aside.

3. In a large saucepan, melt the butter over moderate heat, then add the flour and whisk for 3 minutes. Gradually add the milk, whisking steadily till the sauce is thickened and smooth, about 5 minutes, and remove from the heat. Whisk a few tablespoons of the sauce into the beaten eggs, then add the eggs to the sauce, whisking to combine well, and set aside.

4. Spoon the rice evenly over the bottom of the prepared casserole, then spoon a few tablespoons of sauce over the rice. Layer the bell pepper and onion mixture over the rice, layer the pork mixture over that, and spoon the remaining sauce evenly over the top. Sprinkle the remaining 1/2 cup cheese over the top and bake till puffy and golden brown. 45 minutes to 1 hour.

Makes 6 servings.

Curried Pork and Squash Casserole

2 1/2 pounds boneless pork shoulder, trimmed of excess fat and cut into 1 1/2-inch pieces
1/2 cup all-purpose flour
1/4 cup vegetable oil
2 medium-size onions
2 garlic cloves, minced
1 tablespoon mild curry powder
1 teaspoon minced fresh sage leaves or 1/2 teaspoon dried, crumbled
Salt and black pepper to taste
1 1/2 pounds (about 4 medium-sized) yellow squash, ends trimmed and cut into 1/2-inch/thick rounds
1 1/2 to 2 cups chicken broth, as needed

1. Dredge the pork pieces lightly in the flour, tapping off any excess. In a large heavy skillet, heat the oil over moderate heat, add the pork, and brown it on all sides. Add the onions, garlic, curry powder and sage, season with salt and pepper, stir till the onions are softened, about 7 minutes, and transfer the pork and onions to a platter.

2. Preheat the oven to 325 degrees. Grease a 2- to 2 1/2-quart casserole.

3. Arrange half the pork and onions on the bottom of the prepared casserole, then half the squash in a layer on top and continue layering the remaining pork and onions an squash. Pour 1 1/2 cups of the broth over the top, cover the casserole, and bake for 1 hour.

4. Uncover and continue to bake till the pork is very tender, about 20 minutes, adding the remaining 1/2 cup broth if the casserole seems too dry. (Casserole should not be soupy, only add if the ingredients appear really dry).

Key West Pork and Pineapple Caserole

One 2-pound boneless pork loin, trimmed of excess fat and cut into 1-inch-thick slices
2 scallions (white part and some of the green), finely chopped
6 tablespoons peanut oil
2 tablespoons fresh lime juice
2 tablespoons Worcestershire sauce
1 tablespoon peeled and minced fresh ginger
1/2 teaspoon dried sage, crumbled
1/2 teaspoon ground allspice
1/2 teaspoon red pepper flakes
1 medium-size onion, chopped
1 large green bell pepper, seeded and chopped
Salt and black pepper to taste
One 1-pound can pineapple chunks, undrained

1. In a large mixing bowl, combine the pork slices, scallions, 2 tablespoons of the peanut oil, the lime juice, Worcestershire, ginger, sage, allspice, and red pepper flakes, toss well, cover with plastic wrap, and let marinate at room temperature for about 30 minutes. Pick the port out of the marinade, reserving the marinade, and pat dry with paper towels.

Preheat the oven to 350 degrees. Grease a shallow 2 1/2-quart casserole.

3. In a skillet, heat the remaining 1/4 cup oil over moderate heat, add the pork, brown both sides, and transfer to a plate. Add the onion and bell pepper, season with salt and pepper, stir till softened, and remove from heat.

4. Arrange half the pork slices in the prepared casserole, layer half the sauteed vegetables over the pork, and top with half the pineapple chunks. Repeat, pour the pineapple juice and reserved marinade over the top, cover, and bake till the pork is tender, about 50 minutes.

Makes 6 servings.

Leah's Pork Chop and Cornbread Casserole

6 tablespoons (3/4 stick) butter
8 pork chops, about 1/2inch thick, trimmed of excess fat
1 medium onion, chopped
1 celery rib, chopped
1 small green bell pepper, seeded and chopped
1 garlic clove, minced
2 cups crumbled leftover cornbread
1 large egg, beaten
One 16-ounce can whole tomatoes, undrained, cut up
One 8-ounce can tomato sauce
1 teaspoon firmly packed light brown sugar
1/4 teaspoon chili powder
Salt and black pepper to taste
Tabasco sauce to taste

1. In a large heavy skillet, melt 3 tablespoons of the butter over moderate heat, then brown half the pork chops on both sides, and transfer to a plate. Repeat with the remaining chops. Melt the remaining 3 tablespoons of butter in the skillet, then add the onion, celery, bell pepper, and garlic, stir about 5 minutes, and remove from the heat.

2. Preheat the oven to 350 degrees. Butter a 3- 3 1/2-quart casserole and set aside.

3. Add the tomatoes, tomato sauce, brown sugar, and chili power to the remaining vegetables in the skillet, season with salt, pepper, and Tabasco, mix well, and simmer till the sauce is nicely thickened,a bout 10 minutes. Remove from heat.

4. Arrange 4 of the pork chops in the prepared casserole and spread the cornbread mixture evenly over the top. Arrange the remaining chops over the top, scrape the sauce evenly over the chops, and bake till the chops are very tender. About an hour.

Pork Chops, Sweet Potato, and Orange Casserole

8 small sweet potatoes, peeled and cut into 1/4-inch-thick slices
3 tablespoons butter, cut into small pieces
4 thick-cut pork loin chips, trimmed of excess fat
Salt and black pepper to taste
2 medium-size onions, sliced
2 oranges, peeled, seeded, and sliced
2 tablespoons firmly packed light brown sugar
1 cup beer

1. Preheat the oven to 325 degrees. Butter a 2-quart casserole.

2. Arrange the sweet potatoes in an overlapping layer across the bottom and dot evenly with the butter. Arrange the pork chops over the sweet potatoes and season with salt and pepper. Layer the onions evenly over the chops, layer oranges over the onions, and sprinkle the brown sugar over the top. Pour the beer around the edges, cover, and bake 1 hour.

3. Uncover and continue to bake till the chops are very tender and the top glazed, about 20 minutes.

Old-Fashioned Pork Chop, Apple, and Sweet Potato Pot

1/2 cup all-purpose flour
Salt and black pepper to taste
6 loin pork chops, about 1 inch thick, trimmed of excess fast
1/4 cup vegetable oil
4 medium-size sweet potatoes, peeled and cut into 1/8 inch-thick slices
1/2 cup firmly packed light brown sugar
3 medium-size cooking apples (such as Granny Smith), peeled, cored, and cut into 1/2-inch-thick rings
1/2 cup apple cider

1. Preheat the oven to 350 degrees. Grease a 2- to 2 1/2-quart casserole and set aside.

2. On a plate, combine the flour and salt and pepper and dredge the pork chops in the mixture, tapping off any excess. In a large heavy skillet, heat the oil over moderate heat, brown the chops on both sides, and arrange them in the prepared casserole.

3. Layer half the sweet potatoes over the chops, sprinkle a little brown sugar over the top, and season with salt and pepper to taste. Layer half the apples over the potatoes, sprinkle a little more brown sugar on top, then repeat layering the remaining potatoes, apples and sugar. Pour the cider over the top, cover, and bake till the chops are tender, about 1 1/4 hours. Uncover and continue to bake till slightly browned, abut 15 minutes.

Sprinkle the layers a little powdered sage for more flavor.

Maytag Stuffed Pork Chops

4 loin pork chops, about 1 1/2 inches thick, trimmed of excess fat
2 tablespoons butter
1 small onion, finely chopped
1 small celery rib, finely chopped
1/4 cup leftover crumbled cornbread or soft bread crumbs
1/2 cup fresh or thawed frozen corn kernels
1/4 pound blue cheese (preferably Maytag), crumbled
1 large egg, beaten
Salt and black pepper to taste
1/2 cup tomato ketchup
2 tablespoons firmly packed light brown sugar
2 teaspoons Dijon mustard
1/2 teaspoon Worcestershire sauce

1. Using a sharp paring knife, make a 2-inch-long slash along the bone of each pork chop, then insert the knife in the opening and cut a pocket without cutting through the other side of the chop. Set aside.

2. Preheat the oven to 350 degree. Butter a shallow 3-quart casserole and set aside.

3. In a small skillet, melt the butter over moderate heat, add the onion and celery, stir about 5 minutes, and scrape into a medium-size mixing bowl. Add the cornbread, corn, cheese, and egg, season with salt and pepper and toss till well blended. Stuff equal amounts of the mixture into the pork chops and arrange the chops in a single layer in the prepared casserole.

4. In a small mixing bowl, combine the ketchup, brown sugar, mustard and Worcestershire, and mix till well blended. Stuff equal amounts of the mixture into the pork chips and arrange the chops in a single layer in the prepared casserole.

Potato Soup

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.

2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Roasted Vegetable Broth Soup

1 pound celery
1 1/2 pounds sweet onions
1 pound carrots, cut into 1 inch pieces
1 pound tomatoes, cored
1 pound green bell pepper, cut into 1 inch pieces
1/2 pound turnips, cubed
2 tablespoons olive oil
3 cloves garlic
3 whole cloves
1 bay leaf
6 whole black peppercorns
1 bunch fresh parsley, chopped
1 gallon water

1. Preheat oven to 450 degrees F (230 degrees C).

2. Remove leaves and tender inner parts of celery and set aside.

3. Toss onions, carrots, tomatoes, bell peppers and turnips with olive oil. Place vegetables in a roasting pan and place them in the 450 degrees F (230 degrees C) oven. Stir the vegetable every 15 minutes. Cook until all of the vegetables have browned and the onions start to caramelize, this will take over one hour.

4. Put the browned vegetables, celery, garlic, cloves, bay leaf, pepper corns, Italian parsley and water into a large stock pot. Bring to a full boil. Reduce heat to simmer. Cook uncovered until liquid is reduced by half.

5. Pour the broth through a colander, catching the broth in a large bowl or pot. The liquid caught in the bowl or pot is your vegetable broth it can be used immediately or stored for later use. Although the vegetables are no longer necessary for your broth they are delicious to eat hot or cold, don't waste them!

Cream Cheese Pumpkin Bread

1 (8-ounce) package cream cheese, softened
3/4 cup butter, softened
2 cups sugar
3 large eggs
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 (15-ounce) can pumpkin
3/4 cup chopped pecans
3/4 cup raisins

1. Preheat oven to 350°F. Grease and flour two 9x5x3-inch loaf pans.

2. In a medium bowl and with an electric mixer at medium speed, beat cream cheese and butter until creamy. Add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition.

3. In a medium bowl, combine flour and next 5 ingredients, stirring to combine. Gradually add flour mixture to cream cheese mixture, mixing until blended. Stir in pumpkin, pecans, and raisins.

4. Spoon batter into prepared loaf pans. Bake for 1 hour, or until a tester inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans, and allow to cool completely on wire racks.

Pumpkin Bread by Alton Brown

2 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
3/4 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
3 cups shredded fresh pumpkin
1 cup toasted pumpkin seeds

1. Preheat the oven to 325 degrees F.

2. Sift the flour, cinnamon, baking soda, baking powder, and salt together.

3. In a separate bowl, mix the sugar, vegetable oil, eggs, and vanilla. Combine both mixtures and fold in the shredded pumpkin and pumpkin seeds. Once the ingredients are all incorporated pour into a non- stick 9 by 5 by 3-inch loaf pan. If your pan is not non- stick coat it with butter and flour.

4. Bake for 1 hour and 15 minutes. At this point a knife inserted into the middle of the loaf should come out clean. Cool for 15 minutes and turn out onto a cooling rack. Cool completely. For muffins temperature should also be 325 degrees F., but bake for 30 minutes.

Pumpkin Bread by Paula Deen

1 (15-ounce) can pumpkin
1 cup vegetable oil
2/3 cup water
4 large eggs
3 1/3 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/8 teaspoon ground cloves

1. Preheat oven to 350˚F. Grease 2 (8x5-inch) loaf pans. In a medium bowl, beat pumpkin, oil, water, and eggs at medium speed with an electric mixer until smooth.

2. In a separate medium bowl, sift together flour, sugar, baking soda, cinnamon, nutmeg, and cloves. Gradually add to pumpkin mixture, stirring to combine.

3. Pour into pans, and bake for 1 hour, or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes. Remove from pans, and cool completely on wire racks.

Pork Chop, Apple, and Wild Mushroom Strata

1/4 cup vegetable oil
6 boneless pork chops, each about 6 ounces, trimmed of excess fat
2 medium-size onions, chopped
2 celery ribs, chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
1 tablespoon tomato puree
1/2 cup beef broth or bouillon
1/2 cup dry red wine
1/2 teaspoon crumbled dry sage
Salt and black pepper to taste
1/2 pound fresh wild mushrooms (morels, chanterelles, or shiitakes), stems removed and trimmed and caps coarsely chopped
3 cooking apples (such as Granny Smith), cored and cut into rings
1 tablespoon firmly packed light brown sugar

1. Preheat the oven to 350 degrees.

2. In a flameproof 2 to 2 1/2-quart  casserole, heat the oil over moderate heat, add the pork chops, brown on both sides, and transfer to a plate. Add the onions, celery, and garlic and stir till soft, about 5 minutes. Sprinkle the flour over the vegetables and stir 1 minute longer. Add the tomato puree, broth, and wine and stir. Return the pork chops to the casserole, add the sage, season with salt and pepper, cover, and bake for 30 minutes.

3. Scatter the mushrooms over the top, arrange layers of apple rings over the mushrooms, sprinkle with brown sugar, and bake for 30 minutes.

Makes 6 servings.

Greco

3 tablespoons vegetable oil
1 medium-size onion chopped
1 medium-size green bell pepper, seeded and chopped
1/2 pound ground beef  round
1/2 pound ground veal or pork
1/2 pound fresh mushrooms, chopped
3 cups shell macaroni, boiled according to package directions (but no more than 6 minutes) and drained
Two 8-ounce cans tomato sauce
1 large (about 15 ounces) can cream-style corn
Salt and black pepper to taste
1 cup freshly grated Parmesan cheese

1. Butter a 1 1/2-quart casserole and set aside.

2. In a large heavy skillet, heat the oi over moderate heat, add the onion and bell pepper, and stir for 3 minutes. Add the beef and veal or pork and stir, breaking up the meats with a fork, till browned. Pour off any fat from the skillet and rove from the heat.

3. Spoon half the meat mixture over the bottom of the prepared casserole, scatter the mushrooms over the top, and layer the macaroni over the mushrooms. Pour the tomato sauce evenly over the top, layer the corn evenly over the sauce, spoon the remaining meat mixture over the corn, and season with salt and pepper. Cover the casserole with plastic wrap and refrigerate for 1 hour.

4. When ready to bake, preheat the oven to 325 degrees, sprinkle the cheese evenly over the tip, and bake till browned, about 45 minutes.

Graham's Anglo-American Shepherd's Pie

3 strips lean bacon
2 medium-size onions, finely chopped
1 medium-size green bell pepper, seeded and finely chopped
1 garlic clove, minced
3 cups finely chopped cooked beef or lamb
1 tablespoon Worcestershire sauce
Salt and black pepper to taste
3 large eggs, beaten
4 to 6 cups mashed potatoes
2 tablespoons butter, melted

1. Preheat the oven to 375 degrees. Grease a 2-quart casserole and set aside.

2. In a large heavy skillet over moderate heat, fry the bacon till crisp, drain on paper towels, and crumble finely Add the onions, bell pepper, and garlic to the skillet and cook, stirring, till the onions are golden, about 10 minutes. Scrape the vegetables into a large mixing bowl, add the bacon, chopped meat, Worcestershire, salt and pepper, and eggs, mix till well blended, and set aside.

3. Spread half the mashed potatoes over the bottom of the prepared casserole, layer the meat-and-vegetable mixture over the top, and cover with the remaining potatoes, roughing them with a fork. brush the top o the potatoes with the butter and bake till the top is puffy and golden brown, about 30 minutes.

Serves 6.

Yankee Corned Beef and Vegetable Pot

One 2-pound corned beef brisket (flat-cut)
1 cup beef broth
2 tablespoons all-purpose flour
2 medium-size onions, thinly sliced
2 celery ribs, halved lengthwise and cut into 2-inch pieces
2 carrots, scraped, halved lengthwise, and cut into 2-inch pieces
1 large ripe tomato, coarsely chopped
1/2 cup chopped fresh parsley leaves
1/2 teaspoon dried thyme, crumbled
Salt and black pepper to taste
3 medium-size russet potatoes, peeled and thinly sliced

1. Place the corned beef in a deep roasting pan with enough water to cover and bring to a boil, skimming off any scum on the surface. Reduce the heat to low, cover, and simmer till almost tender when stuck with a knife, about 2 1/2 hours. Transfer the brisket to a cutting board, discard any fat, and cut the meat across the grain into thin slices.

2. Preheat the oven to 325 degrees. Grease a 2 to 2 1/2 quart casserole.

3. In a small skillet, combine the beef broth and flour, bring to a simmer, whisk till well blended and smooth, and remove from the heat.

4. Layer the corned beef, then onions, celery, carrots, and tomatoes in the prepared casserole, sprinkling a little parsley between the layers and seasoning with the thyme and salt and pepper. Pour the broth over the top, cover, and bake til the beef is fork-tender, about 30 minutes.

5. Arrange the potato slices overlapping across the top of the casserole, baste them with a little of the juices, and continue to bake till the potatoes are tender and browned, about 30 minutes.

Hot Sherried Fruit Casserole Deluxe

1/2 cup (1 stick) butter
2 tablespoons all-purpose flour
1/4 cup granulated sugar
1/4 cup firmly packed light brown sugar
1 cup dry sherry
One 16-ounce can pitted purple plums, drained
One 16-ounce can pear halves, drained
One 16-ounce can apricot halves, drained
One 14-ounce jar spiced apple rings, drained
One 16-ounce can pineapple rings, drained
Marachino cherries, stemmed

1. Butter a 2- to 2 1/2-quart casserole and set aside.

2. In a medium-size heavy saucepan, melt the butter over moderate heat, add the flour, and stir for 1 minute. Add the two sugars and sherry, stir steadily till the sauce is thickened and smooth, about 10 minutes, and remove from the heat.

2. In the prepared casserole, arrange the fruit in alternating layers, saving enough pineapple rings for the top. Place a cherry in the center of each pineapple ring on top, pour the sauce over the fruit, cover with plastic wrap, and refrigerate overnight.

4. Preheat the oven to 350 degrees. Remove the casserole from the refrigerator 30 minutes before baking, then bake till bubbly and sightly glazed on top, abut 20 minutes.

Hot Curried Fruit Casserole

One 16-ounce can pineapple rings
One 16-ounce can peach halves
One 16-ounce can pear halves
1 cup seedless golden raisins
One 14-ounce jar spiced apple rings
2 tablespoons all-purpose flour
1/2 cup firmly packed light brown sugar
1 tablespoon mild curry powder
1 cup dry vermouth
3/4 cup (1 1/2 sticks) butter

1. Drain all the fruits and cut pineapple rings in half. Butter a 2-to 2 1/2 quart casserole, arrange the fruits in alternating layers, saving the apple rings for the top, and set aside.

2. In a medium-size heavy saucepan, combine the flour, brown sugar, curry powder, vermouth, and butter over moderate heat and stir till the mixture is thickened and smooth, about ten minutes. Pour the mixture over the fruit, cover with plastic wrap, and let stand in the refrigerator overnight.

3. Preheat the oven to 350 degres Place the casserole in the oven and bake till bubbly hot and slightly glazed on top, 20 to 30 minutes.

Vegetable and Two-Cheese Strata

3 to 4 medium-size yellow squash (about 1 pound), ends removed and cut diagonally into 1/2-inch-thick slices
1 small eggplant (about 1 pound), stem removed, cut in half lengthwise, and cut into 1/2-inch-half-moons
Salt to taste
1/4 cup (1/2 stick) butter
3 medium-size onions, sliced
1 small green bell pepper, seeded and sliced
1 garlic clove, minced
1/4 pound slightly dry blue cheese, crumbled
1/4 pound provolone cheese (preferably sharp), shredded
2 large ripe tomatoes, chopped (juice included)
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano, crumbled
Freshly ground black pepper to taste

1. Preheat the oven to 350 degrees. Butter a shallow 1-quart covered casserole, and set aside.

2. In a large skillet, layer the squash and eggplant slices, add enough salted water to barley cover, and bring to a boil, reduce the heat to low, cover, simmer for 10 minutes, drain, and set aside.

3. Wipe the same skillet dry, melt the butter in it over moderate heat, add onion, bell pepper, and garlic and cook, stirring, til the vegetables are just tender, about 8 minutes, and remove from the heat.

4. In a medium-size mixing bowl, combine and toss the two cheeses.

5. In the bottom of the prepared casserole, layer half the onion mixture, then half the squash mixture, then half the squash mixture and half the tomatoes. Sprinkle the oregano, pepper, and half the cheese mixture over the top. Repeat layering the remaining onions, squash, and tomatoes, sprinkle the remaining cheese over the top, cover, and bake for 20 minutes. Uncover and bake till golden, about 10 minutes later.

Baked Chicken and Vegetable Casserole Omelet

1 pound zucchini, cut into 1/2 inch dice
Salt
1/4 cup (1/2 stick) butter
2 medium-size onions, finely chopped
1 garlic clove, minced
2 large rip tomatoes, peeled, seeded, and chopped
1 1/2 cups minced cooked chicken
1 teaspoon chopped fresh tarragon leaves or 1/2 teaspoon dried, crumbled
Black pepper to taste
8 large eggs
3 tablespoons chopped fresh parsley leaves (optional)

1. Pace the zucchini in a colander, sprinkle salt over the top, toss, and let drain 30 minutes. Rinse, pat dry with paper towels, and set aside.

2. In a large heavy skillet, melt about 2 tablespoons of the butter over moderate heat, add the zucchini, onions, and garlic, stir till the zucchini turns a bright green, about 5 minutes, and spoon evenly over the zucchini mixture. Melt the remaining butter in the skillet, add the chicken and tarragon, season with salt and pepper, stir for 5 minutes, and spoon evenly over the tomatoes.

3. In a large mixing bowl, beat the eggs well, pour over the casserole, and make till puffy and golden, 25-30 minutes. To serve, let rest about 5 minutes, cut into wedges, and sprinkle the parsley, if using.

Country Ham, Spinach, and Mozzarella Strata

6 slices day-old white bread, crusts removed and torn into pieces
1 cup finely chopped or shredded mozzarella cheese (about 4 ounces)
1 cup diced cooked Smithfield ham (or other style cured country ham)
One 10-ounce package frozen chopped spinach, thawed and squeezed dry
3 tablespoons butter, melted
2 cups milk
6 large eggs
1 tablespoon Dijon mustard
Pinch of ground nutmeg
Freshly ground black pepper to taste

1. Preheat the oven to 350 degrees. Butter a 2-quart casserole.

2. Sprinkle half the bread pieces over the bottom of the prepared casserole. Top with half the cheese, sprinkle the ham evenly over the cheese, arrange the spinach evenly over the top, sprinkle on the remaining bread pieces, and drizzle the melted butter over the top.

3. In a large mixing bowl, whisk together the milk, eggs, mustard, nutmeg, and pepper till well blended and pour slowly over the casserole. Cover with plastic wrap and chill at least 30 minutes.

4. To bake, sprinkle the remaining cheese over the top and bake till a knife inserted in the center comes out clean. 45-50 minutes.

Makes 6 servings.

Sunday Sausage, Appe, and Cheese Strata

1 pound bulk pork sausage
4 slices white bread, crusts removed and cut into 1-inch cubes
2 medium-size apples (Granny Smith are ideal), peeled, cored, and cut into 1-inch cubes
1/2 pound Monterey Jack cheese, shredded
2 cups milk
6 large eggs, beaten
1/4 teaspoon ground sage
Salt and black pepper to taste

1. In a large heavy skillet, break up the sausage, fry over moderate heat till thoroughly cooked, and drain on paper towel.

2. Preheat the oven to 350 degrees. Butter a 1 1/2-2 quart casserole.

3. Layer the bread cubes across the bottom of the prepared casserole. Scatter the sausage evenly over the bread, arrange the apples over the sausage, and sprinkle about three-quarters of the cheese over the apples.

4. In a large bowl, beat the milk, eggs, sage, and salt and pepper together, till well blended, pour over the casserole, sprinkle the remaining cheese over the top, and bake till set and golden brown, about 30 minutes.

Makes 6 servings.

Note: don't buy cheap, overly fatty sausage rolls for this casserole unless you want a greasy mess -- even after frying and draining the meat. Fresh, lean sweet or hot Italian sausages (casings removed) can be substituted for standard breakfast sausage if you have any doubts about the quality of the packaged bulk style. The flavor of the casserole won't be the same, but its overall integrity will be better.

Wild Mushroom Brunch Casserole

8 strips lean bacon
3 tablespoons butter
3/4 pound fresh wild mushrooms (chanterelles, ceps, shiitakes, or morels) stems removed or tripped and cut into bite-size pieces
4 scallions (white part only), chopped
1 small green bell pepper, seeded and chopped
10 slices multigrain bread
1 1/2 cups shredded Monterey Jack cheese (preferably aged)
6 large eggs
2 1/2 cups milk
1 teaspoon Dijon mustard
Salt and black pepper to taste
1 large ripe tomato, peeled, seeded and diced

1. Preheat oven to 350 degrees. Butter a 2 1/2 quart casserole and set aside.

2. In a large skillet, fry the bacon over moderate heat till crisp, drain on paper towels, crumble, an set aside.

3. Pour off the fat from the skillet, melt the butter over moderate heat, add the mushrooms, scallions, and bell pepper, cook, stirring, till soft, about 10 minutes, and remove from the heat.

4. Arrange 5 slices of the bread in the casserole, top with half the cheese, and spoon all the mushroom mixture over the cheese. Arrange the remaining bread slices over the mushrooms and top with the remaining cheese.

5. In a large mixing bowl, beat together the eggs, milk, and mustard, season with salt and pepper, and pour evenly over the top of the casserole. Sprinkle the crumbled bacon and tomato over the top and bake til a knife inserted in the middle comes out almost clean, about 45 minutes.

Makes 8 to 10 servings.

Using Dried Mushrooms

From James Villas:

I don't hesitate a second to use about 2 ounces of dried ceps or shiitakes (exotic morels and chanterelles can be hideously expensive) soaked about 2 hours in 1/2 cup of cold water. (You can speed things up by soaking them only 30 minutes in warm water, but the flavor won't be as intense.) One advantage to using dried mushrooms, in fact, is that you can add the fragrant soaking water (strained to remove any grit) to the milk mixture for even more savor.

Corned Beef and Tomato Hash Bake

3 cups finely diced cooked corned beef
2 cups peeled and diced potatoes, cooked in water to cover until tender and drained
1/4 cup (1/2 stick) butter
1 medium-size onion, finely chopped
1/2 small green bell pepper, seeded and finely chopped
1 garlic clove, minced
1 tablespoon finely chopped fresh basil leaves or 1/2 teaspoon dried
1/2 cup milk
Salt and black pepper to taste
2 medium-size ripe tomatoes, cut into 1/2 inch thick slices
Dijon mustard as needed
1/2 cup dry bread crumbs
2 tablespoons butter, melted

1. Preheat the oven to 350 degrees. Butter a 2-quart casserole and set aside.

2. In a large mixing bowl, combine the corned beef and potatoes, toss, and set aside.

3. In a medium-size skillet, melt the butter over moderate heat, add the onion, bell pepper, garlic, and basil, stir for 3 minutes, add to the corned beef and potatoes, and mix well. Add the milk, season with salt and pepper, mix well, and scrape the mixture into a prepared casserole. Spread the top of each tomato slice with mustard and arrange the slices evenly over the casserole.

4. In a small mixing bowl, combine the bread crumbs and melted butter, mix well, spoon evenly over the tomatoes, and bake till lightly browned, about 30 minutes.

Patio Egg, Sausage, and Corn Scramble

1 pound bulk pork sausage
5 large hard-boiled eggs, sliced
1/4 cup (1/2 stick) butter
1/4 cup all-purpose flour
Salt and black pepper to taste
2 cups half-and-half
2 cups fresh or thawed frozen corn kernels
1 cup soft bread crumbs
2 tablespoons butter, melted

In a large skillet, break up the sausage, fry over moderate heat till well cooked and crumbly, and drain on paper towels.

2. Preheat the oven to 350 degrees. Butter a 1 1/2 quart casserole and arrange half the egg slices over the bottom.

3.  In a large heavy saucepan, melt the butter over moderate heat, add the flour, season with salt and pepper, and stir 1 minute. Add the half-and-half and whisk constantly till the sauce is bubbly and thickened. Stir the sausage and corn into the sauce, pour over the eggs in the casserole, and arrange the remaining egg slices over the top.

4. In a small mixing bowl, combine the bread crumbs and melted butter, spoon evenly over the top of the casserole, and bake till golden, about 30 minutes.

Creole Breakfast Ham and Eggs

1 cup soda cracker crumbs
2 tablespoons butter, melted
8 large hard-boiled eggs, sliced
1 cup chopped cured country ham (such as Smithfield)
Salt and freshly ground black pepper to taste
Red pepper fakes to taste
Ground sage to taste
2 cups Cream Sauce
1 cup Tomato Sauce
1 cup grated sharp cheddar cheese

1. Preheat the oven to 350 degrees. Butter a 1 1/2 quart casserole and set aside. In a small mixing bowl, combine the cracker crumbs and butte, toss well, and set aside.

2. Make alternate layers of eggs and ham in a prepared casserole, seasoning each layer with salt, black pepper, red pepper flakes, and sage.

3. In a medium-size mixing bowl, combine the two sauces, stir till well blended, and pour evenly over the top of the casserole. Sprinkle the cheese evenly over the top, spoon the buttered crumbs evenly over the cheese, and bake till bubbly and golden brown, about 20 minutes.

Apple Bake

3 cups all purpose flour
3 cups apples
2 cups sugar
1 teaspoon cinnamon
1 teaspoon baking soda
1/3 cup orange juice
2 eggs
1 cup vegetable oil
1 teaspoon salt

Preheat oven to 325 degrees. Grease and four 9x13 baking pan.

Pell and core 3-4 apples, and finely chop. Mix ingredients. Bake 45-60 minutes.

Weekend Egg and Feta Cheese Casserole

1 1/2 cups Cream Sauce
1 teaspoon Worcestershire sauce
1 1/2 cups dry bread crumbs
1/4 cup (1/2 stick) butter, melted
8 large hard-boiled eggs, sliced
2/3 cup crumbled feta cheese
Salt and black pepper to taste
Sweet paprika to taste

1. Preheat the oven to 350 degrees. Butter a 1 1/2 quart casserole and set aside.

2. In a medium-size saucepan, combine the cream sauce and Worcestershire, mix well, bring to simmer, and set aside.

3. In medium-size mixing bowl, toss the bread crumbs with the melted butter and set aside.

4. Spoon half the bread crumbs evenly over the bottom of the prepared casserole, arrange the egg slices over the bread crumbs, sprinkle the cheese over the eggs, and season with salt, pepper, and paprika. Spoon the hot cream sauce evenly over the top, spoon the remaining bread crumbs over the top, and bake till bubby and golden brown, about 20 minutes.

Makes 6 servings.

Gratin of Leeks, Country Ham, and Cheese

6 to 8 medium-size (white part and some of the green), rinsed thoroughly
3 scallions (white part and some of the green)
1/4 cup chicken broth
1/4 cup half-and-half
Salt and freshly ground black pepper to taste
2 ounces Parmesan cheese, grated
2 ounces cured country ham, diced
1 ounce Swiss cheese, shredded
2 tablespoons, butter, cut into small bits

1. Preheat the oven to 350 degrees. Butter a shallow 1-quart casserole and set aside.

2. Cut each leek in half and place in a large pot with enough water to cover. Cut the scallions into small pieces and add to the pot. Bring to a boil, reduce the heat to moderate, cook till the leeks are just tender, about 10 minutes, drain.

3. Arrange the leeks and scallions in the prepared casserole. In a small mixing bowl, combine the broth and half-and-half, pour over the leeks scallions, and season with salt and pepper. Scatter the Parmesan and ham over the top, sprinkle over the Swiss cheese, dot with the butter, and back till bubbly and top is golden, abut 30 minutes.

Makes 6 to 8 servings.

Savannah Quiche

1 unbaked store-bought pie shell
2 medium-size ripe tomatoes, peeled and sliced
Salt and freshly ground black pepper to taste
1 cup all-purpose flour
1/4 cup (1/2 stick) butter
2 medium-size onions, finely chopped
1 teaspoon dried oregano
1/2 cup diced provolone cheese
1/4 cup half-and-half
2 large eggs
1 cup shredded Swiss cheese

1. Preheat the oven to 350 degrees, then bake the pie shell till slightly browned, about 7 minutes, and set aside.

2. Season the tomatoes with salt and pepper and dip each slice in the flour to coat lightly on both sides. In a large skillet, melt 3 tablespoons of the butter over moderate heat, add the tomato slices in batches, cook about 1 minute on each side, and transfer to a plate. Add the remaining 1 tablespoon butter to the skillet, add the onions, stir about 2 minutes, and transfer to another plate.

3. Layer the tomatoes over the bottom of the prepared pie shell, spread the onions over the tomatoes, and sprinkle the oregano and provolone evenly over the onions.

4. In a medium-size mixing bowl, beat together the half-and-half and eggs and pour over the onions. Sprinkle the Swiss cheese evenly over the top and bake till golden, 35 to 40 minutes. Serve the quiche in smal wedges hot or at room temperature.

Crusty Wild Mushroom Bake

2 tablespoons butter
8 scallions (white part only), finely chopped
1 garlic clove, minced
1 1/2 pounds wild mushrooms (shiitakes, chanterelles,  or morels), stems removed or tripped and caps cut into bite-size pieces
1/4 cup chopped fresh parsley
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried
1/2 cup half-and-half
1/4 cup dry white wine
Sat and freshly ground black pepper to taste
1/2 cup freshly grated Parmesan cheese

1. Preheat the oven to 350 degrees. Butter a shallow 1 1/2 quart casserole and set aside.

2. In a small skillet, melt the butter over moderate heat, add the scallions and garlic and cook, stirring, til softened, about 5 minutes.

3. Layer half the mushrooms in the prepared casserole, spoon half the scallions and garlic over the top, and sprinkle with half the parsley and half the thyme. Make another layer with the remaining mushrooms, scallions and garlic, parsley, and thyme.

4. In a small mixing bowl, beat together the half-and-half and wine and pour over the mushrooms. Season with salt and pepper and bake 15 minutes, covered.

5. Uncover, baste the mushrooms with the liquid, sprinke the cheese evenly over the top, and bake till crusty, 10 to 15 minutes.

Wild and Cultivated Mushrooms at the Farmers Market

Lovely blog from Portland's Farmers Market!

Breaking down types of mushrooms:

Shiitakes

maitake, the hen of the woods

Chanterelles

Morels. We used to hunt them in IN.
Only found them once in AR.

Easy California Artichoke and Almond Casserole Dip

One 6-ounce jar artichoke hearts, drained
1/4 cup mayonnaise
2 teaspoons fresh lemon juice
1 cup freshly grated Parmesan cheese
Freshly ground black pepper to taste
1/2 cup almonds

1. Preheat the oven to 350 degrees. Butter a 1-quart casserole or good-sized ramekin and set aside.

2. Place the artichoke hearts in a medium-size mixing bowl and mash well with a heavy fork. Add the mayonnaise, lemon juice, cheese, and pepper and continue mashing till the mixture is well blended and smooth.

3. Scrape the mixture into the prepared casserole or ramekin, sprinkle the almonds over the top, and bake till bubbly, about 20 minutes.

Ingredient Equvalent

Onions
1 small = 1/4 cup chopped
1 medium-size = 1/2 chopped
1 large = 1 cup chopped

Celery
1 small rib= 1/4 to 1/2 chopped
1 large rib = 1/2 cup chopped

Bell Peppers
1 medium-size = 1/2 cup chopped
1 large = 3/4 cup chopped

Potatoes
1 medium-size = 1 cup diced
1 large = 1 1/2 cups diced

Tomatoes
1 medium-size = 1 cup chopped

Mushrooms
1/2 pound = 2 1/2 cups chopped

Cheese
4 ounces = 1 cup grated or shredded
1 pound = 4 cups grated or shredded
4 ounces blue or feta = 1/2 cup crushed

Herbs
1 tablespoon chopped fresh = 1 teaspoon dried

Meats and Poultry
1 pound cooked = about 3 cups cubed or diced

Tomato Sauce

1/2 cup (1 stick) butter
1 medium-size onion, finely chopped
1 celery rib, finely chopped
1/2 small green bell pepper, seeded and finely chopped
2 garlic cloves, minced
3 cups canned crushed tomatoes
1/2 teaspoon sugar
Salt and black pepper to taste

In a medium-size heavy saucepan, melt the butter over moderate heat, add the onion, celery, bell pepper, and garlic and stir till softened, about 5 minutes. Add the tomatoes and sugar, season with salt and pepper, stir well, and cook till the sauce is thickened. 10-15 minutes.

Marinara Sauce: Substitute olive oil for the butter and add about 1/2 teaspoon crumbled dried oregano.

Makes about 3 cups.

Cheese Sauce

1 cup Cream Sauce
1 cup shredded sharp or extra-sharp cheddar cheese
Dash of Worcestershire sauce
Dash of Tabasco sauce
Salt to taste

In a medium-size heavy saucepan, warm the cream sauce over moderately low heat, add the cheese, and stir til melted and well blended. Add the Worcestershire and Tabasco, season with salt and stir till well blended and smooth. (For a thinner sauce, add a little warm milk.)

Cream Sauce

1/4 cup (1/2 stick) butter
1/2 cup all -purpose flour
1 cup milk
1 cup half-and-half
Salt to taste

1. In  medium-size saucepan, melt the butter over low heat, gradually add the flour, and whisk till the mixture is foamy, about 3 minutes.

2. Remove the pan from the heat and gradually add the milk and half-and-half, whisking constantly till smooth. Season with salt, return to pan to moderate heat, and cook, whisking constantly, till thickened, about 5 minutes. (For a thinner sauce, add a little more milk.)

Mushroom Cream Sauce: Melt 2 tablespoons butter in a small skillet over moderate heat, add 1 cup finely chopped mushrooms, and cook, stirring til the mushroom liquid has evaporated, about 3 minutes. Add the mushrooms to the cream sauce before it has thickened, adding a little more milk before the final whisking.