Recipe for the Day

[hobowh]

Jackpot Casserole:
1 lb ground beef
1 bell pepper, chopped
1/4 cup (or more) chopped onion
salt and pepper to taste
1 can tomato soup
1 1/2 cans water
8-oz can corn
2 tsp worcestshire sauce
5 oz noodles
1 cup grated cheese (i think it was cheddar)
Brown meat, add bell pepper, onion, salt, and pepper.
Cook slightly. add soup and water.
Add noodles and cook until noodles are tender.
Add corn and 1/2 cup cheese and worcestshire sauce.
Pour into greased 2-quart casserole dish.
Sprinkle top with remaining cheese.
Bake at 350 for 45 minutes.

[hobowh]

There are a couple to get us back up and running

[theGinsue]

Thanks for those - I do believe that I'll have to try those out.

[vegas976]

I'm in need of a GREAT Easter Bunny stew. I have a 3lb rabbit in the freezer waiting to be eaten, but I can't find my favorite recipe. If anyone has a good stew recipe that they are willing to share, please PM me.

[hobowh]

1 rabbit, about 3 pounds, cut up,
1/2 cup all-purpose flour
3 tablespoons butter
1 cup chopped celery
2 medium onions, thinly sliced
1 teaspoon seasoned salt
1 teaspoon salt
dash pepper
1 bay leaf
4 cups water
4 cups dry red wine
2 cups diced carrots
4 medium potatoes, peeled and diced
4 ounces sliced mushrooms, sauteed
1/4 cup all-purpose flour
1/3 cup water
Dredge rabbit pieces with 1/2 cup flour. Melt butter in a Dutch oven over medium heat; brown rabbit pieces on all sides. Add celery, onion, salt, pepper, bay leaf, 4 cups water, and wine; bring to the boil. Reduce heat to a simmer, cover, and simmer rabbit stew for 2 hours. Add carrots, potatoes, and mushrooms; cook for about 25 to 30 minutes longer, or until vegetables are tender. Combine 1/4 cup flour and 1/3 cup water; stir until well blended and smooth. Stir flour mixture into the broth; cook and stir until thickened.

[vegas976]

Thanks! Looks like the basic recipe I had. Will try and let you know how it worked out.

[hobowh]

Apple Turnovers
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup cold butter, divided
1/4 cup ice water
Filling
1/3 cup sugar
2 teaspoons cornstarch
1/8 teaspoon ground cinnamon
2 medium tart apples, peeled and thinly sliced
1 teaspoon lemon juice
2 tablespoons beaten egg
1-1/2 teaspoons water
Glaze
1/4 cup confectioners' sugar
1 teaspoon water

Directions
In a small bowl, combine flour and salt; cut in 1/4 cup butter until crumbly. Gradually add water, tossing with a fork until a ball forms. On a lightly floured surface, roll dough into a 12-in. x 6-in. rectangle.
Cut remaining butter into thin slices. Starting at a short side of dough, arrange half of the butter slices over two-thirds of rectangle to within 1/2 in. of edges. Fold unbuttered third of dough over middle third. Fold remaining third over the middle, forming a 6-in. x 4-in. rectangle. Roll dough into a 12-in. x 6-in. rectangle.
Repeat steps of butter layering and dough folding, ending with a 6-in. x 4-in. rectangle. Wrap in plastic wrap; refrigerate for 15 minutes. Roll dough into a 12-in. x 6-in. rectangle. Fold in half lengthwise and then widthwise. Wrap in plastic wrap; refrigerate for 1 hour.
Meanwhile, in a small saucepan, combine the sugar, cornstarch and cinnamon. Add apples and lemon juice; toss to coat. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, for 5-10 minutes or until apples are tender, stirring often. Remove from the heat.
In a small bowl, combine egg and water. Roll dough into a 12-in. square; cut into four squares. Brush with half of the egg mixture. Spoon about 1/4 cup filling on half of each square; fold dough over filling. Press edges with a fork to seal. Place on an ungreased baking sheet. Brush with remaining egg mixture. With a sharp knife, cut three small slits in the top of each turnover.
Bake at 450° for 17-22 minutes or until golden brown. Remove to a wire rack. Combine glaze ingredients; drizzle over turnovers. Serve warm

[theGinsue]

It's been a little while since we've had a post here and, while this isn't a good hearty dish, this is an excellent summertime dessert.

Frozen Lemonade Pie


· Prep: 10 min
· Cooking: 1 min
· Cooling time: 4 hrs freezing

· Yields: 8 servings

Ingredients
· 1 can (12 fl. oz.) Evaporated Milk or Evaporated Fat Free Milk
· 1 package (3 oz.) lemon-flavored gelatin
· 2 tablespoons grated lemon peel
· 1/2 cup (3 to 4 lemons) fresh lemon juice
· 1 container (8 oz.) frozen whipped topping, thawed, divided
· 1 (9 oz.) prepared 10-inch graham cracker crumb crust
· 2 candied lemon half slices, cut into 8 wedges or sliced fresh lemon (optional)

Directions
MICROWAVE evaporated milk in medium bowl on HIGH (100&#37 power for 1 minute or until warm. Whisk in gelatin. Refrigerate uncovered for 30 minutes. Add lemon peel and juice; mix well. Gently whisk in 2 cups whipped topping. Pour into crust.

FREEZE for 4 hours. Dollop remaining 1 cup whipped topping around edge of pie. Top each dollop with lemon wedge. Let stand at room temperature for 20 minutes before serving.

ETA: As always: Serve with veggies and an ice cold beverage. (sorta)

[BigBear]

THAT sounds good.....

[Ah Pook]

Chicken Noodle Aspic

Congealed chicken noodle ring
Cream of chicken topper




Yum Yum