Maystar Family Cookbook
Casseroles and Misc.
ZUCCHINI AND CHEESE QUICHE
I JUST GOT HOME, THE KIDS ARE HUNGRY,
START COOKING, ONE PAN DINNER
EASY TAMALE CASSEROLE
VEGETABLE BEEF & BISCUIT CASSEROLE
SPEEDY HAMBURGER-RICE CASSEROLE
IMPOSSIBLE TACO PIE
SAVORY MEAT LOAF
LAURIE BALLAM'S "MOD" TACOS
- ROBERT MAYBEE
Robert served a mission in France and brought back this recipe, another for crepes and many pie recipes.
1 - 9 inch pie shell
Prepare pie dough. Brush it with the white of an egg, if desired. Prick the dough. Sauté bacon until not quite crisp. Scald milk. Cool slightly and beat together with eggs and spices. Place bacon and cheese on bottom of pie shell. Pour custard mixture over it and bake 35 to 40 minutes or until top is golden brown. Test for doneness as you would a custard.
ZUCCHINI AND CHEESE QUICHE - SHELLY NORBY
Preheat oven to 350.
9 inch pie shell -
Brush with egg whites and prick the bottom and edges
Wash, then slice into very thin slices. You don't want big thick pieces of zucchini.
Cheddar cheese -
Grate about 1 - 1 lb. block give or take according to how much cheese you want. It's always better to have more.
Prepare the filling-
2 cups of milk
Beat together and chill slightly. Place a layer of zucchini and then a layer of cheese, however much you like until you have filled the pie shell about 3/4 full. Pour the chilled mixture over the filling slowly until it just covers all the ingredients. Sprinkle some cheese on top and you are ready to bake. Bake for 30 to 40 minutes or until the top is golden brown. Let cool and serve.
Defrost a package of meat (if you don't have a microwave , start frying in skillet on hot (350 degrees) and keep scraping softened, cooked meat from outside.) Peel and chop a large onion, when the meat has cooked enough to have all the grease, salt and pepper it and throw in the onion.
While this is cooking , check out refrigerator for leftover vegetables and other things that might taste good. If you're lucky, there'll be something to snack on while you cook . If the refrigerator has just been cleaned out (i.e. the teenagers were bored the night before and ate everything but the bottle of pickles and whatever it is in the Tupperware on the bottom shelf that doesn't look like it would go in a casserole - what is it anyway), go to the cupboard , stopping on the way to check the skillet.
Pick out a couple of cans of vegetables that will go good together, today it is whole corn and stewed tomatoes. After draining grease off the meat, drop in vegetables...juice and all into pan. Open the spice drawer and add small amounts of anything that looks like it will taste right with what you've used so far, in this case I will add garlic powder, marjoram and rosemary. Add enough water to cover and then some. Use the vegetable cans to do this...it will get the last little bit of nutrition/flavor from them and you aren't dirtying any dishes. Let it come to a simmer, taste and balance spices.
After it tastes good add about a teaspoonful of salt (trust me!) Then put in some dry noodles, macaroni, shells or such. How much? a cup or two , whatever's in the bag or bags that are open, the more you add the more people it feeds. Just make sure there's a little room in the pan, because its going to expand. Bring to a boil, turn down to simmer and stir occasionally until noodles swell and become soft, probably about 15 minutes.
While it's cooking, put together a green salad and set the table.
If the kids ask what it is, make up a good, but simple name. If it gets praises, try to remember what you used. If it gets complaints, tell your wife it is her turn tomorrow.
TAMALE PIE - BARBARA CARTER
1-1/2 lbs. hamburger OR 2 cups cooked chicken or turkey
Sauté onions and garlic in oil. Remove from pan. Brown hamburger. Combine with rest of ingredients in greased casserole dish. Top with one of the following:
1 cup yellow cornmeal
Mix cornmeal 2 cups of cold water. Bring remaining water and salt to a boil, gradually stirring in cornmeal.
3/8 cup flour
Sift together dry ingredients. Beat egg, add milk and oil.
Brown ground beef or ground turkey with onions. Add canned, drained kidney beans, canned corn, tomato sauce, olives and spices. Top with corn chips and cheese and bake until hot. Can also be topped with cornbread and baked until cornbread is golden. Serve with sour cream or yogurt.
1-1/2 lbs. ground beef
In 10 inch skillet over medium-high heat, cook beef until browned, stirring to separate meat. Spoon off fat.
Stir in soups, water, mixed vegetables and Worcestershire. Spoon into 3-qt. baking dish. Bake at 400 deg. for 10 minutes or until hot and bubbling . Meanwhile, cut each biscuit into quarters.
Remove dish from oven, stir. Arrange biscuits on hot beef mixture. Top with cheese. Bake 10 minutes or until biscuits are golden brown.
1 lb. hamburger
In a large, heavy saucepan, brow n hamburger and onions until hamburger is done and onions are transparent. Drain grease. Add remaining ingredients and simmer for 20 minutes.
Note: when Vickie wants thicker chili, she adds a little tomato sauce or tomato paste.
2-1/2 lbs. round steak, cubed
Heat oil in large, heavy pan or Dutch oven. Brown beef cubes in batches. Add onion and garlic and cook 5 minutes. Stir in beef broth, sugar, spices and 1/2 cup water. Bring to a boil; reduce heat. Simmer, uncovered for one and a half hours or until meat is tender. Stir in chili peppers and cornmeal. Simmer 2 0 minute s more, stirring occasionally. Remove bay leaves. Serve with rice and beans. 6 to 8 servings.
3 cups shell macaroni
Cook macaroni. Cook beef, onions and garlic. Stir in chilies, chili powder, salt, Worcestershire sauce. Add corn, beans, soups and 2 cups cheese. Stir and cook until bubbly. Add macaroni. Mix well. Top with cheese. Cover. Bake at 375 degrees for 30 minutes. Remove cover after 10 minutes. Serve over corn chips.
SPEEDY HAMBURGER-RICE CASSEROLE - one of Bret & Vickie Perry's favorites
1/2 cup chopped onions
1-3/4 cups water
Sauté onions in butter until tender; add meat and cook until browned. Stir in soup, 3/4 cups water, catsup, mustard, salt and pepper. Mix well. Bring to a boil, reduce heat and simmer 25 minutes. While meat is simmering bring 1-3/4 cups water to a boil in saucepan and cook rice according to package directions. Stir cooked rice into meat mixture, spoon into a baking dish and put under the broiler for 3- 5 minutes or until bubbly.
1 lb. ground beef
Heat oven to 400 degrees. Grease pie plate - 10 x 1/2 inch. Cook and stir beef and onion until brown; drain. Stir in seasoning mix. Spread in plate; top with chilies. Beat milk, baking mix and eggs until smooth 15 seconds in blender or on high for 1 minute with hand blender. Pour into plate. Bake 25 minutes.
Top with tomatoes and cheese. Bake until knife inserted between center and edge comes out clean - 8 to 10 minutes. Cool 5 minutes. Top with sour cream and tomatoes, lettuce and cheese if desired. 6 to 8 servings.
SLUMGULLION - BILL AND ZINA MAYBEE
potatoes - 1 per person, boiled and cubed
Fry hamburger. Drain off grease. Melt butter in fry pan. Stir in flour. When blended, add milk gradually and stir over low heat until combined and thickened. Season to taste. Add diced potatoes.
Start enchilada sauce simmering (see below)
Proportions of ingredients are all approximate.
1-1/2 lbs. ground beef
Crumble and brown the ground beef . Drain and let cool. Set oven at 350 degrees. Pour half the enchilada sauce in a long baking pan (9 x 13). Take a tortilla, put in portion of hamburger, portion of cottage cheese and portion of olives. Roll tightly until ingredients start to ooze from ends. Roll in sauce in pan and put to end of pan. Repeat until all tortillas are gone.(Hopefully at the same time as all the ingredients.)
Cut strips of cheese and place artfully over top of enchiladas, covering about one-third to one-half of the top. Pour remainder of sauce over the top and bake for 30 minutes.
SAUCE - EASY
Add a package of commercial enchilada sauce mix to a 15 oz. can of tomato sauce, add a can of water and let simmer fifteen to twenty minutes.
SAUCE - For those who HAVE to do it from scratch.
8 tomatoes, chopped
Cook and stir onion and garlic in oil until tender, add remaining ingredients and simmer uncovered for one hour, adding water to keep consistency thin during last half hour.
1-1/2 lbs. ground beef
Mix together above ingredients. Place in a greased casserole dish which has enough room in it to place the following around the meat loaf mixture:
6 medium potatoes
Bake at 375 degrees for 45 minutes. Combine:
2 cans (10-3/4 oz.) mushroom soup
Pour over vegetables. Bake another 30 minutes or until potatoes and carrots are fork tender.
1 lb. hamburger
Double 9 inch pie crust
Brown hamburger. Drain off grease; add enough water to cover meat. Add onions, carrots and spices and catsup . Mix cornstarch with a little cold water to dissolve; then stir into meat mixture to thicken. Strain off juice through colander or china cap; set aside. Place meat mixture in prepared 9 inch pie crust. Place top crust on. (Make vent holes in crust.) Bake at 350 degrees for 40 to 45 minutes. Serve with gravy.
2 lbs. ground beef
Brown beef, onion and garlic. Add all other ingredients. Simmer 30 minutes to 1 hour.
Serve over Fritos or corn chips. Top with shredded cheese , shredded lettuce, chopped
onions and chopped olives.