Ham and Potato Casserole is a great use for leftover ham, Gratin De Pommes De Terre St Jambon as adapted from Julia Child

Tender slices of cooked potatoes, ham, and a bit of cheese is a creamy sauce.

This is a recipe with NO flour"gluten" free which is not the case with many recipes for scalloped or Au gratin potatoes.  We are working on cutting back a bit on the "grain" in our diets and it seems logical to me when a recipe such as this one..... is so delicious.... to go for it instead!

Julia Child gives a recipe using sausages in her THE FRENCH CHEF COOKBOOK.  I have adapted this recipe using ham for our family.  We loved it and it is much lighter and more flavorful than using flour as a thickener. 

This casserole served four as a main dish fro supper.

Ingredients for Ham and Potato Casserole:

3 1/2 C. sliced previously boiled potatoes (about 1 pound)
1 C. diced onions, previously cooked in 1 T. butter
2 - 3 C. cooked ham cut into bite size pieces
lightly buttered baking dish with 2+" sides
3 eggs
1 1/2 C. light cream
1/4 t. salt
1/8 t. pepper
1 1/2 C. shredded cheese of your choice
1 + 1 T. butter separated

Preheat the oven to 375 degrees F.

Arrange the layers of potatoes, onions, and ham in baking dish ending with potatoes.  Blend together the beaten eggs, cream, salt, and pepper in a bowl pouring over the layers.  Sprinkle with the cheese and dot with the remaining tablespoon of butter.  Bake in the upper 1/3 of the preheated oven for 30-40 minutes, until the top has nicely browned and is bubbling.  Yield 4 servings.

This was served as a main dish for supper with sliced fresh tomatoes and fruit salad.

Baby Back Ribs and Kraut, One Pot Meal Cooked Low and Slow

Full slab of baby backs slow and low on a bad of kraut, apple, and caraway.

My husband will be late for dinner this evening but no matter!  I have planned Ribs and Kraut after seeing it on "The Iowa Housewife."  It is a dish we grew up with.  We had kraut and wieners,  sausage and kraut, pork roast and kraut, and of course ribs and kraut!  Mother is as German as can be and we also made our own kraut from the cabbages in our garden.

I especially like to slow simmer the ribs and kraut together a long time in a cast iron Dutch Oven at 225 degrees F.  The end result just melts in your mouth.  This dish is made to wait on warm in the oven! You can adjust the cooking times to suit the situation.  I had shopping and errands that took most of the day so a delicious no mess meal fits the bill for me!

One of my trips home landed me in the kitchen at around 2:00 this afternoon.  I greased an enamel lined cast iron dutch oven with bacon grease and set the oven at 350 degrees F to start.....

This was just as good at 9 PM. as it would have been at 7.

Ingredients for Ribs and Kraut:

1 slab of ribs (I prefer baby back ribs but any pork rib will do fine.)
2 pounds of kraut drained
1/2 t. caraway seed
1 apple peeled, cored, and grated
2 T. sherry
2 T. water
coarse kosher salt
freshly ground black pepper
1 T. bacon grease or butter

Preheat the oven to 350 degrees F.   Generously grease a non reactive heavy kettle with a tight fitting lid.  An enamel lined cast iron Dutch Oven is perfect!  Cut the slab of ribs in half then salt and pepper generously.  Place the ribs next to each other in the bottom of the pan bone side down and place them uncovered in the oven to brown.  Leave 60-90 minutes.  I left and went to the pharmacy and picked up my Granddaughter from the High School and they were perfectly browned by the time I got back!

Remove the ribs from the pan and set them aside.  Reduce the oven to 225 degrees F.  Place the drained kraut into the drippings in the bottom of the pan.  Add the grated apple and caraway seeds and toss them all together.  Sprinkle the Sherry and the water into the kraut mixture.  Arrange the ribs atop the kraut and cover tightly with the lid.  Return to the oven until tender.  Two hours is fine but longer is fine too.  That is what is so nice about this dish!  Yield 2-3 generous servings.

I served this with a cold bean salad and peanut butter cookies made over the weekend for dessert.

NOTE:  This would work as well in a slow cooker but I would recommend  browning the ribs in hot oil first then layer starting with the kraut.  Leave all day on low or half a day on high.

Easy Cheesy Potato Casserole

This makes plenty and even after everyone has a generous serving they are great reheated for another meal. We had 7 for dinner and devoured better than half of a very large and deep 9" x 13" casserole.

This recipe is adapted from a recipe of my sister Linda's and has been a big favorite with our entire extended family.  It is ALWAYS  requested family occasions.  Our daughter-in-law asked for these or twice baked potatoes for her birthday dinner last Sunday.  These are way, way easier to make!  I will confess I had trouble getting it to come out right the first few attempts because I did not initially THAW the potatoes....bummer!  You need to either set the out ahead of time or thaw them under hot water before mixing them up and they will be delicious as well as E-A-S-Y.   This dish easily serves 12.

Ingredients for Easy Cheesy Potatoes:

32 ounces of frozen square cut hash browned potatoes thawed
1 can undiluted cream of chicken soup
2 C. sour cream
1 pound shredded sharp cheddar cheese
salt and black pepper to taste
3/4 C. melted butter divided
2 C. corn flake crumbs or butter cracker (example, Ritz or Club) crumbs

Preheat the oven to 375 degrees F.  Generously butter the baking dish and set aside.

Using a large bowl combine the first 5 ingredients and mix thoroughly.   In another bowl stir together the crumbs and 1/4 cup of the melted butter.  Set this aside.  Stir the remaining 1/2 cup of melted butter into the potato mixture.  Dump the potatoes into the prepared casserole and spread evenly.  Sprinkle with buttered crumbs.  Bake in preheated oven 50-60 minutes until browned and the edges are bubbling.  Serve immediately and be prepared for complements!

Scalloped Potato and Hamburger Casserole

Layers of potatoes, ground beef, sauce, and cheese! WOW, sooo good!

OH MY GOSH!  This is so good!  Sooooo very easy! And it takes nothing special!  I call that a big win.  It comes from a cookbook, published from the church I grew up in, Christ Lutheran Church in Noblesville, Indiana in 1978 called "Cooking with Big Love." Mother gave all of us one of these for Christmas one year.  Linda my middle sister made this and told me about it.  When I looked it up and say the recipe came from the late Sally Schlensker I knew it would be good.  I did adapt it a bit but only to make it even better!  I made the "gravy" in the same pan the meat and veggies were browned in to capture those flavors and I added the cheese the last 20 minutes of the baking time, neither of which is in the recipe.  NOTE:  This would be delicious using sausage, ground ham as in ham loaf or any other ground meat, just adjust the seasonings.

My husband LOVED it and asked for it to be warmed over for the next evenings meal.  Now that is good.

Ingredients for Scalloped Potato and Hamburger Casserole:

1 pound ground chuck (beef)
1 large diced onion
1 C. diced celery
1 t. kosher salt
1/2 t. ground black pepper
4-5 large peeled and sliced potatoes

Ingredients for the Sauce or Gravy:

1/2 C. butter (a stick)
1/4 C. flour
2 C. whole milk
kosher salt and ground black pepper to taste
2 C. grated cheese, optional  (cheddar, Colby, Jack, or whatever you prefer)

Butter a large baking dish and set aside, preheat the oven to 350 degrees F.  

Smells delicious.

Cook the beef, onions,  seasonings, and celery together until the meat has browned and is no longer pink.   Slice the potatoes into the prepared baking dish and season, then toss them together a bit. 

Makes a very full casserole and I only used 4 potatoes.

Layer the beef and vegetables on top of the potatoes.

Here's the "magic gravy."

Melt the butter into the skillet you browned the meat in and stir in the flour.   Cook a minute or so stirring to give the flour better flavor.  Add the milk all at once stirring continuously until thickened. Season to taste.  Pour and spread across the top of the meat mixture. 

We LOVE black pepper, if you don't leave it out or use less.

Sprinkle with black pepper.

I used  Colby Jack cheese because it was what I had on hand.

Bake in preheated oven for about and hour to an hour and 10 minutes.  Sprinkle with the cheese and bake another 20 minutes.  My casserole did not run over but I HIGHLY RECOMMEND placing the casserole dish on a baking tray (cookie sheet) just in case as this really filled my dish to the top!  I think I was just lucky.  (I even lined the baking sheet with parchment paper so there would be no clean up.)

As you can see it was a BIG HIT.

Serve and enjoy.  Yield 4-6 servings.
 

Hash Brown Casserole with Broccoli Raisin Salad and Prime Sirloin Steak Dinner (Beef Grades)

We really like all sorts of potato dishes and when they can be prepared ahead and look good as well as easy it is a dish worth trying!  This is an adaptation of a recipe I saw Ree Drummond, the Pioneer Woman make on TV one day a few weeks ago.  This really made a great supper with Broccoli Raisin Salad and Skillet Roasted Sirloin Steaks I found at a bargain price.  The truth is the potatoes were good but not stellar as I would term some of our other favorite potato dishes.  It was liked but not "loved"!  So, I think they were worth a try and perhaps a repeat appearance on our families table,

Ingredients for Hash Brown Casserole:

1, 2 pound bag of frozen square cut hash brown potatoes
1 large onion diced
4 assorted spicy hot peppers diced (I used 2 jalapeno, 1 banana pepper, and 1 chili pepper, seeds and membrane removed and diced)
3 C. shredded cheese (I used half cheddar and half Jack)
8 slices cooked bacon and  2T. of the drippings

Cook the bacon until just before it is crispy in a large heavy skillet then remove and reserve.  Pour off the excess bacon drippings reserving about 2 tablespoons in the skillet to sauté
the vegetables in.

Toss the onion into the skillet and drippings then sauté about a minute next add the diced peppers and cook 2-3 minutes more until tender crisp.  Add the hash brown potatoes and brown.  Meanwhile butter a 2-3 quart casserole.

Add half of the potatoes and peppers mixture to the dish.  Top with half of the cheese.  Layer the rest of the potatoes then the rest of the cheese.  Top with the bacon.  At this point you can cover and refrigerate for later or bake in a preheated 350 oven for 30-40 minutes until bubbling hot.

To go to the recipe for Broccoli Raisin Salad just click on the following link!    thehiddenpantry.blogspot.com/2010/08/broccoli-raisin-salad.html     Note:   This is a favorite favorite salad recipe from the old Lazarus cookbook.



I have been going to our local Sam's Club and do not normally buy meat there but love their produce. When there last week they did have a special I could not pass up without trying!  Prime (meat grade) sirloin steak.  Please click on the following link for a further explanation of understanding  beef grades.     thehiddenpantry.blogspot.com/2012/05/beef-grades.html  This grade you do not see just every day as those of you who know about meat grades can attest.  Plus the price was like maybe 5 or 6 dollars a pound (as I recall)??   So, with not much to lose by trying it I bought a package.


Ingredients for the Sirloin Steak:

Sirloin Steak trimmed and 1/2-5/8" thick
kosher salt
freshly ground black pepper
2 T. oil
2 t. butter

Allow the meat to come to room temperature for 20-30 minutes before preparing.  Preheat the oven to 400 degrees F.   Salt and pepper the steaks generously.  Heat a cast iron skillet until it is SCREAMING hot.  Add the oil to the pan and then the steaks and butter.  Sear 3-4 minutes on the first side.  Turn the steak then remove the pan from the stove to the preheated oven.  Leave in the oven about 4-5 minutes for medium rare.  6-7 minutes for medium.  Remove from the oven to a board or platter and tent with foil.  Let the meat sit for 8-10 minutes then serve.  ( Take the meat out of the hot skillet or it may over cook.  It needs to sit outside the pan on a platter or board.)  Easy and delicious!  I only cooked enough steak to serve 2 but froze an additional 4 servings for use another day.

The sirloin steak was the star of this meal and I will buy Prime sirloin steak again should I be fortunate enough to find it!

Note:  These cooking times may vary a bit based on the heat level of the burners.  I am using a 13,000 BTU gas burner for the sear and a gas oven for the roast.

Freezing Chicken Pot Pies with Red Potatoes and Vegetables

Our household is trying to get back to some degree of normalcy.  Brian has slept the last two nights better than in previous days which does wonders for both of us.  So, yesterday I started to finish some of the tasks on my "to do" list.  It is a doozy of a list and it is long past my thinking and needs to be done!

Chicken pot pies do not commonly call for potatoes but since I had a few to use up I added them to my recipe.  They are red potatoes and are waxy rather than fluffy and starchy which leads me to think they should be more likely to freeze without becoming mealy.  So we shall see.  I will report back in this posting if this does not prove out as I intend.

Ingredients for Freezing Chicken Pot Pies with Red Potatoes:

2 free range chickens cooked with skin and bones removed and torn into bite sized chunks
4 carrots diced, about 3 cups
4 stalks of celery diced, about 3 cups
1 large onion diced, about 1 1/2 cups
3 medium red potatoes diced, about 2 cups
1 pound bag of frozen peas , about 3 cups
1 stick of butter
2 quarts chicken stock
1/2 C. flour
2 t. salt
1 t. pepper
2-4 chicken bouillon cubes to fortify stock to taste
1 recipe pastry for 5 pie crusts (freeze any remaining for later use if needed)

Pastry:

4 C. all purpose flour
1 1/2 sticks (3/4 cup) very cold butter cut into dice size pieces
1/2 C. Crisco
1 t. salt
1 T. sugar (optional)
1/2 C. ice water
1T. vinegar
1 egg

Whisk the dry ingredients together and add the cold butter and shortening using a pastry cutter until the mixture is well combines and the lumps are about the size of peas.  Using a fork beat the egg into the water and add the vinegar.  Pour into a well you have made in the center of the bowl of flour.  Stir together until combined then flour your hand and knead until the pastry forms a ball.   Divide the dough into fourths or fifths and pat into smooth, round, flat disks.  Wrap each disk with waxed paper or plastic wrap and drop all of the disks into a plastic bag and refrigerate for at least 30 minutes or up to 3 days or freeze.

Chicken Filling:

Melt the butter in a large heavy bottomed pot.  Add the diced vegetables and cook over medium low heat until they are soft, stirring every few minutes.  About 10-15 minutes.  Add the flour and continue to stir and cook.

Add the stock and stir and cook until thickened.  Add salt, pepper, and bouillon stirring to dissolve in the mixture.  Add the chicken and peas and heat through.  Make any adjustments as needed in the seasoning.  Ladle the filling into freezer/oven safe dishes and fill.  Roll pastry and cover.  At this stage you can cut slashes in the crust for the steam to escape or wait and do before you bake them.  Wrap in heavy duty foil and quickly freeze.


To serve remove from the foil and place dish on a baking tray place in a preheated 400 degree oven for 1 hour for individual serving dishes.  For larger dishes add more time to ensure the dish is cooked through at the center.  Just check and adjust baking times.

This recipe yielded 6 single portions and 2 double portions or 10 large servings.  This can also be baked in pie plates or in 9"x13" casseroles.

I like to use large handled soup mugs and it makes a nice portion for an easy dinner on a cold winters night!  Enjoy!  I am ready for the cold wind to blow now.

Chicken & Dressing Casserole, Quick 'n Easy Comfort Food

Slivered water chestnuts add a "just right" crunch to this chicken and dressing dish plus a little sprinkle of cheese makes everything just right!

What a week, and I can't tell you or even think why.....but I don't feel like I've gotten much done! There was my first "senior physical" and all of the tests that go with that.  Guess that ate up a couple of days.  The weather was cold. gloomy, and windy too.  That made for me looking for a fast comfort meal.  I had noticed a recipe in "Maturity Journal" a local old folks magazine.  I adapted what I can recall and came up with this quick one dish comfort meal.  Pair with a lettuce salad and fresh baked brownies for a complete Friday night comfort feast.   thehiddenpantry.blogspot.com/2012/10/homemade-brownie-mix-and-walnut-brownies.html  

Ingredients for Quick Chicken & Dressing Casserole:

1 box chicken stove top stuffing
1 can sliced water chestnuts
4 T. soft butter
1 1/2 C. hot tap water
1 undiluted cream of chicken soup
3 C. boned cooked diced chicken, skin removed
1 jar chicken gravy
1/2 C. shredded cheese

Preheat oven to 350 degrees F.  Butter an eight inch square casserole dish and set aside.

Spread the cream of chicken soup evenly in the bottom of the prepared dish.  Drain the water chestnuts and slice the slices into 3 or 4 strips each, about the size of slivered almonds.  Place the stuffing mix in a medium bowl and add the butter, water, and chestnuts.  Stir well to combine and set aside while you distribute the chicken evenly across the cream of chicken layer.

Top the chicken with the dressing, spreading it evenly to cover.  Pour the chicken gravy over the stuffing to cover and sprinkle evenly with the shredded cheese.  This can be made ahead and refrigerated or bake in the preheated oven for 35 minutes.  Yield 4-5 servings.  

Over One Million "Hits" Milestone Passed Last Weekend.

It doesn't really mean anything special to anyone but me.....but I have to tell you I am just tickled to death to think that over a million of you have stopped by to visit this little blog!

Wow!  I am just plain "got"! So as I am also suffering from a obviously early case of spring fever I thought I would combine some spring favorite pictures and the top posts to date.  Then I will get back to the "spring" cleaning at hand!

The number 1 post to date is Aunt Betty's 1-2-3 Cake in a mug.   http://thehiddenpantry.blogspot.com/2011/11/aunt-bettys-1-2-3-cake.html 

Number 2 is Buttermilk Pie.   http://thehiddenpantry.blogspot.com/2010/11/buttermilk-pie-my-oh-my.html

Number 3 is Easiest Stove Cleaning.   http://thehiddenpantry.blogspot.com/p/easiest-cleaning-for-enamel-tops-and.html

Number 4 is Chocolate Chocolate Pudding Cake.   http://thehiddenpantry.blogspot.com/2012/02/chocolate-chocolate-pudding-cake.html

Number 5 is Helpful Hints for Scrubbing Bathrooms.     http://thehiddenpantry.blogspot.com/p/helpful-hints-for-scrubbing-bathtub-and.html

Number 6 is Making Egg Noodles.   http://thehiddenpantry.blogspot.com/2011/11/make-egg-noodles-for-now-or-store-in.html

Number 7 is Our First Snow.   http://thehiddenpantry.blogspot.com/2011/11/our-first-snow-accumulation-of-season.html

Number 8 is Fruit Cream.   http://thehiddenpantry.blogspot.com/2011/11/fruit-cream-lovely-fruit-salad.html

Number 9 is Home Cured Bacon.   http://thehiddenpantry.blogspot.com/2012/02/home-cured-bacon-quick-easy-and-no.html

Number 10 is Cleaning Dingy Sheet Pans.   http://thehiddenpantry.blogspot.com/p/cleaning-dingy-sheet-pans-and-cookie.html

Number 11 is Casserole of Pork Chops.   http://thehiddenpantry.blogspot.com/2012/05/one-pan-pork-chop-dinner-for-four.html

And, number 12 is Pecan Pie in Mason Jars.   http://thehiddenpantry.blogspot.com/2011/09/pecan-pie-in-mason-jars.html

Thank you all and do come again.

Easy Homemade Beef Enchiladas with Homemade Enchilada Sauce

These Beef Enchiladas Look, Smell, and Taste Wonderful.

This day I am devoting to cooking a bit and planning menus for the rest of the week as I am going to start the drudgery of getting all of our tax stuff together in the morning.  I expect our CPA will fall over if I get this done as I plan because we always wind up filing an extension because I find this to be such a chore.  Since we own a small business it is a bushel basket or so of paper if you are lucky!!

I went to town this morning to buy gas and stop and pick up the few things I needed.  Then of course I vacuumed.... seems like that is an everyday chore.  (No mishaps, if anyone is wondering!)

I picked up a pound of shrimp for Pesto and Shrimp one night, Enchiladas ought to be good for 2 nights and carry out will work for another.  (Brian stops and gets chicken about once a week at the Buehler's Buy Low grocery on his way home as they make it fresh and it's very good.)

This beautiful dish of enchiladas can be baked and served now,  refrigerated and baked later,  or freezer wrapped and frozen for later baking.  It will keep about 3 months in the freezer.

First I make my sauce either out of my home canned tomato sauce or store purchased sauce.  I freeze what I don't need for another time.  Today I am using my home canned sauce. www.thehiddenpantry.blogspot.com/2012/08/canning-basic-tomato-sauce.html

Ingredients for Enchilada Sauce:

1-2 T. olive oil
1 diced onion or about 1/4 C. dried onion flakes
4-5 cloves fresh garlic peeled and diced
6-7 T. chili powder
2 T. ground cumin
1 quart canned tomato sauce (4 C.)
2 C. chicken stock
1 t. kosher salt add more to taste
1/2 t. freshly ground black pepper add more to taste

Mix all of the above ingredients together in a medium saucepan and heat to boiling over medium high heat.  Stir well to combine the ingredients then reduce to simmer.  Simmer over low heat at least 20 minutes and a bit longer is fine too. Yield 5 C. sauce.

Ingredients for Easy Beef Enchiladas:

2 T. olive oil or melted butter
2 T. flour
5 C. enchilada sauce
1 C. chicken or beef stock
salt and pepper to taste

1 pound lean ground beef
1 diced onion
salt and pepper to taste

vegetable oil to fry the tortillas
12-14 corn tortillas
2-4 ounce cans of diced green chilies
1 bunch of green onions sliced with the tops
2 small cans of sliced black olives or 1 regular can of black olives and slice them
3-4 C. grated cheese  (Cheddar or Monetary Jack and Cheddar blended or part Pepper Jack)

Whisk the fat and flour together in a saucepan over medium heat.  Let it bubble for a minute or so and pour in the red sauce.  Keep stirring and add the stock, taste for seasoning and add salt and pepper if needed.   Reduce the heat to the lowest simmer and leave it to get delicious while you cook up the beef!

Throw the onions and beef together into a heavy skillet. ( I love cast iron for this. ) Turn the fire up to medium high and brown it together.  Sprinkle with salt and pepper.  If there is fat to drain please drain it off now.  Turn the heat off and leave this for now.

Next we need to heat up the tortillas by giving them a quick dunk in hot oil.  It is not accurate to say we are going to fry them as we do not want to crisp them.  We only want to warm them up a bit and make them pliable.  Heat about 1/4" of vegetable oil over medium heat.  Add the tortillas one at a time and leave maybe 5-10 seconds and then turn.  Leave another 5-10 seconds and remove from the hot oil to a stack of paper towels to drain.  Fry them one at a time until they are all softened and draining. 

Preheat the oven to 350 degrees F.  Butter a 9 x 13" baking dish and set it aside for now.

Spread about 1/2 C. sauce into the bottom of the prepared baking dish.  One at a time dip each tortilla into the sauce.

Lay the sauced tortilla into a dinner plate.  In the center of the tortilla place a tablespoon full of the meat, a teaspoon of the green chilies,  a sprinkling of green onions, a sprinkling of sliced black olives, and top off with a big handful of the shredded cheese.  Roll up the tortilla with all of these fillings inside and lay seam side down in the prepared baking dish.

Prepare the rest of the tortillas in the same way placing them snugly next to each other until the pan is filled.

Pour the remaining sauce atop the casserole and sprinkle with the remaining ingredients.  Cheese first then anything else you may have left like chilies and green onions and olives.  Looks yummy doesn't it!!

Bake for 25-30 minutes until bubbling and heated throughout.  Let it sit a few minutes before serving.  Yield 8 servings.

This casserole can be made ahead, covered and kept in the refrigerator until time to bake.  It also freezes well for up to 3 months.  Increase the baking time to about 1 hour and keep covered with foil for the first 45 minutes of baking.  Check the center to be sure it has heated through.  The edges should be bubbling and the cheese melted and bubbling.

Amish Breakfast Casserole

Make and bake, make ahead and cook later, or make and freeze to reheat in single servings.

This is a dish I have adapted for my family from centercutcook.com/amish-breakfast-casserole/.  There are several things I like about these types of recipes.  Usually they are flexible enough to change to suit your tastes.   They are great for any mealtime,  any time of day.   I love to make this up,  cut into serving size portions,  double wrap and freeze,  then pull them out,  microwave,  and serve.

Yield 12 servings.

Yesterday, "my baby", Joel our youngest son, asked me for a recipe for just such purposes,  to grab, heat, and eat on the way.  I also suggested to him another method I use, making up a weeks worth of breakfast sandwiches all at once,  My husband goes in spurts of wanting this or that for breakfast.  Right now he is into cold cereal but that is not the norm.  He gets tired of things and we move on.

Helpful Hint:  Cook enough ham, sausage, or bacon and eggs ahead and make up sandwiches using buns. biscuits, toast or bread.  (Whatever your family likes.)  Wrap each in paper towels or napkins and place all of the wrapped sandwiches in a big plastic bag you can seal up.  Store them in the refrigerator and each morning microwave for one about 40-50 seconds to warm.  It is all cozy in it's paper towel and napkin and ready for the ride to school or work.  I do the same thing with single servings of breakfast casseroles.  Just cool it completely before slicing, double wrapping,  and freezing unless you are planning for the week ahead.  If that's the case just refrigerate after a single wrap of each single serving will do the trick.

Ingredients for Amish Breakfast Casserole:

1 pound of breakfast meat or combination (example 1/2 pound sausage and 1/4 pound bacon and 1/4 pound ham)
1/2 t. each salt and pepper
1/4 t. garlic powder
1 t. hot sauce or red pepper flakes
4 C. shredded cooked potatoes (can be thawed frozen hash browns or shredded leftover potatoes)
1 onion diced
8 oz. shredded cheddar cheese divided
8 oz, shredded Swiss cheese divided
6 beaten eggs
1 1/2 C. cottage cheese
Herbs of your liking, optional  (like chives, parsley, or savory)
vegetables of your liking, optional  (like broccoli or peas, zucchini, peppers, mushrooms, etc.)

Empty butter wrappers are perfect to butter casseroles, baking sheets, etc.

Preheat the oven to 350 degrees and butter well a 9" x 12" baking dish and set aside.

I fold the empty butter wrappers in half, butter side together and store on a door shelf in the freezer section.

HELPFUL HINT:  Save empty butter wrappers in the freezer to  pull out and use to butter dishes or pans.  Keep your fingers clean and dry and your cookware buttered easily.

I use a scissors and clip the bacon into the skillet and cook until crispy.

Cook the meat or combination of meats you have selected.  I tend to start with the fattiest first.  For example if using bacon I dice it with a scissors and fry it then remove from the pan and drain on paper towels.

This is turkey sausage so I cooked it after the bacon.

Next cook the sausage or ham in the drippings and remove them when browned.  Pitch the diced onions into the drippings and saute them until tender.  

Today I used fresh Asian mushrooms along with a red onion.

You could also throw in any veggies you have on hand and want to use like bell peppers zucchini, mushrooms.....etc. and saute until tender crisp.

This works well with grated loft over baked potatoes or hash browns.

Using a large bowl combine the shredded potato, salt, pepper, garlic, and hot sauce.  Stir in the cottage cheese and all but about 1/2 cup each of the Cheddar and Swiss cheese you will save for the topping.   Stir in the drained and cooled meats reserving about 1/2 cup of it for the topping.  Stir in any sauteed vegetables.  Add the 6 beaten eggs and stir well.

Spread the mixture into the prepared pan.  Top with the reserved cheeses and meat.

There is a lot of good protein in this dish!

If you are making this ahead to bake later cover well with foil and refrigerate.  Just remove 30 minutes prior to baking to let it come to room temperature.  If you plan to bake it now proceed and cook for 35-40 minutes until it is set in the middle and bubbling.  You may wish turn the broiler on at the end of the baking time and brown the top if desired or just serve with the cheese melted.  Either way allow the casserole to cool for a few minutes before cutting and serving.   Garnish with sliced tomatoes and green onions if desired.

Yield 12  servings.

NOTE:  To reheat from the freezer I usually microwave single portionsfor 40 seconds then add 10-15 seconds more as needed.  It will depend on your microwave.  Enjoy 'cause this is lip smacking good!

Thanksgiving Menu and Prep for 11/22/12.

Homemade noodles ready to freeze until Thanksgiving Day.

This week I have been busy making lists of things to get done ahead and planning an easier than usual menu.  Also I have done some shopping and prep work that I will share with you.

Thanksgiving Menu  (tentative)       Recipe Given on:

Baked Ham                            Apple Butter Ham  9/24/11
Sweet Potatoes                       Sweet Potatoes  11/26/11 or 11/11/10
Green Bean Casserole            Fresh Green Bean Casserole  2/29/12
Chicken and Noodles             Make Egg Noodles  11/19/11
Vegetables and Dip
Potato Rolls                           Potato Rolls 11/18/11
Cranberries                            Cranberry Sauce  11/21/11

Pumpkin Pie                          Pumpkin Pie  10/5/10
Pecan Pie                               Pecan Pie  9/4/11
Sweetened Whipped Cream

Iced Tea and Lemonade

Munchie treats:  Chex Mix, Toasted Pecans, &  Maple Fudge
Spiced Pecans  12/7/10,  I am making the fudge for the first time this year and plan to post the recipe as soon as I do this one!
                                         
So I made this huge list on my I-phone and I am clicking things off as I get them done.  Today I have been carrying the parts to the two antique quilting frames down the stairs to the family room where I will ultimately use them.  Also I have two batches of noodles done and in the freezer and two more on the Hoosier Cabinet drying.

Tender and delicious homemade potato rolls partially baked and ready to freeze.

There is a batch of potato rolls covered and on their first rise sitting in a greased bowl on the stove.

Flaky pie crust disks ready for the freezer will become pies next week.

And, earlier today I put four pie crusts in disk shapes in the freezer, ready to thaw and roll out.

Next I have to scrub my 4 gallon stock pot and boil 4 gallons of water for Brian and I to start a batch of BEER.  Yes, he wants to start brewing our own beer.  So, this week we will start and I will keep you posted on how this turns out.  I for one am clueless and not a big beer drinker.

Tomorrow the cleaning people are scheduled in the morning to clean the upstairs carpeting and I will clean the downstairs bathroom and family room while they are here.  Then I would have to check the list to see what is left!! 

Lazy Lasagna

Meaty four layer lasagne.

I am still not very energetic so I am opting for my Lazy version of Lasagna.   You do not boil the lasagna noodles and I like to make it the night before and let it sit covered in the refrigerator overnight before baking.  It seems to me the uncooked lasagna noodles absorb any extra liquid and it really makes for a meaty/cheesy dish without being runny.  Um um good!

Note:  I have used all types of Lasagne noodles for this recipe.  They all work if you assemble it the night before bake just prior to serving.

I  make a very large Lasagna in a 11" x 15" x 2" pan and either send second servings home with my guests or freeze for later.  This will yield 12 very large servings and I will have 6 for dinner, 4 servings to share, and 2 servings to keep for later in the week or freeze.   I LOVE double duty recipes!

Ingredients for Lazy Lasagna:

1  9 ounce box rolled flat lasagne noodles ( I use Barilla)
2 eggs
15 Oz. Ricotta cheese
8 Oz. Fresh Cherry Size Mozzarella
8 Oz. shredded Mozzarella
3/4 C. Parmesan Cheese Grated
2 pounds cooked and drained ground meat (Italian sausage, ground beef, chicken, turkey, venison, or a combination all work fine.)
2 jars spaghetti sauce or homemade ( I use about 7 C. sauce.)

Preheat the oven to 375 degrees about 15 minutes before you plan to bake your lasagne.  Prepare the baking dish with cooking spray and set it aside while you assemble the recipe.

Beat together in a medium bowl the eggs then stir in the ricotta,   Add the fresh cherry size Mozzarella and 1/2 C. of the Parmesan Cheese then stir well to blend.

Layer the Lasagne as follows:

Spread 1 C. of the sauce evenly in the bottom of the prepared pan.

Layer 4 sheets of the noodles, 1/3 of the Ricotta mixture, 1/2 of the cooked meat,  1 C. shredded Mozzarella, and 1 C. sauce.  Spread evenly covering all of the noodles.

Layer 4 noodles, 1/3 Ricotta mixture, and 1 1/2 C. sauce.

Layer 4 noodles,  the remaining Ricotta mixture, the remaining ground meat, and 1 C. of the sauce.

Layer 4 uncooked noodles, the remaining sauce, ( Use enough to be sure there are no dry edges and the layers are sealed.) the remaining shredded Mozzarella, and top with the last 1/4 C. of grated Parmesan Cheese.

Bake covered with foil for 1 hour until bubbly.  Remove the foil and return to the oven for 5-8 minutes until the cheese is melted.  Remove from the oven and let stand untouched for at least 15 minutes before cutting.  Cut and serve.

I like to put slices of French bread under the broiler slathered with butter, garlic powder and Parmesan cheese during the 15 minutes the Lasagne is resting.  Makes a great Sunday night supper with minimal work and little clean up.