Veggie, Beef and Pasta Bake

1 lb lean round beef
1 cup sliced onions
1 cup diced zucchini
2 tsp minced garlic
1 can (28 oz) stewed or diced tomatoes, with juice
2 tbsp soy sauce
2 cups spiral pasta
1 ½ cups shredded Cheddar cheese

1. In a large non-stick skillet over medium-high heat, combine ground beef, onions, zucchini and garlic; cook for 8 – 10 minutes or until beef is no longer pink and vegetables are softened. Drain fat; pour beef mixture into baking dish. Set aside.

2. Meanwhile, drain juice from tomatoes into an 8-cup microwave-safe measuring cup; add water to make 2 cups. Stir in soy sauce and red pepper flakes. Microwave n High for 5 minutes or until very hot. Stir in pasta.

3. Pour tomato-pasta mixture into baking dish and combine with meat mixture. Press pasta down to make sure it is submerged in the liquid. Bake in preheated oven, covered, for 20 minutes. Bake uncovered for 15-20 minutes or until pasta is tender.

To freeze: Wrap well in plastic wrap, then in foil. Freeze for up to 3 months.
To serve: Thaw in microwave or in refrigerator overnight. Preheat oven to 350 degrees. Unwrap and bake, uncovered, for 40-45 minutes or until bubbly.


*The Best Freezer Cookbook; 100 Freezer-Friendly Recipes, Plus Tips and Techniques by Jan Main

Pineapple Casserole

2 (20 ounce) cans of pineapple tidbits-drain all juice except for 6 tablespoons)
1 cup sugar
6 tablespoons flour, plain
2 cups cheddar cheese (mild) grated
1 stick of butter, melted
Escort crackers (use two of the cellophane packs inside box) crushed or Ritz

1. Mix sugar, flour and the 6 tablespoons of pineapple juice.

2. Stir in drained pineapple and grated cheese. Pour into casserole dish.

3. Top casserole with buttered cracker crumbs.

Bake at 350 degrees for 30-35 minutes.

Corn Casserole

3 eggs well beaten
1 can cream style corn
1 can whole kernel corn undrained
1 stick butter melted
1 8 ounce French onion chip dip
1 box Jiffy muffin mix

Mix well-bake 350 degrees for 35 minutes.

Recipes, Remedies & Rumors,  Cades Cove Preservation Association, Dorthy Sutton

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