IN THE KITCHEN
Recapturing Childhood Recipes
Courtesy of Patti O'Halloran - Personal Chef
I don't know about you but most of my favorite recipes are ones that I grew up eating as a child and cooking for my family as a mother. Now that my children are grown I see them cooking family favorites with an updated twist of their own. Casseroles were always a hit with my family. If you don't have the recipes for favorite casseroles you remember from your childhood the best source I've found for recapturing them is from church and organization cook books. I look for them whenever I go to yard sales or flea markets. Some of my favorite recipes for easy casseroles are the following; hopefully they will become favorites of yours and your family.
• 1 tablespoon canola oil
• 6 medium zucchini squash, thinly sliced
• 1 large yellow onion, thinly sliced
• 1 tablespoon butter
• 1/2 cup grated Parmesan or Romano cheese
• 1 cup shredded sharp Cheddar
• 1/2 cup sour cream
• Salt and black pepper to taste
• 1 sleeve Ritz crackers, crushed medium to fine
Preheat the oven to 350 degrees F. Grease a 2-quart casserole dish.
Heat the oil in a large skillet over medium heat. Saute the squash, onion, and butter until soft. Transfer to a bowl and stir in the cheeses, and sour cream. Add salt and pepper, to taste.
Place in the prepared casserole dish and sprinkle the cracker crumbs evenly over the top. Bake for 20 minutes or until the top is golden and bubbly.
WHITE CHICKEN CHILI
1 lb ground chicken
1 medium onion, chopped (1/2 cup)
2 teaspoons finely chopped garlic
3 cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
1 1/2 teaspoons dried oregano leaves
1 teaspoon ground cumin
1/8 to 1/4 teaspoon ground red pepper (cayenne)
2 cans (15 oz each) cannellini beans or 2 cans (15 to 16 oz each) great northern beans, drained, rinsed
1 can (4.5 oz) chopped green chiles
1/2 cup shredded reduced-fat Monterey Jack cheese
. In 4- or 5-quart saucepan or Dutch oven, cook ground chicken, onion and garlic over medium heat 5 to 7 minutes, stirring constantly, until chicken is no longer pink.
. Stir in all remaining ingredients, except cheese. Heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally, until zucchini is tender.
Remove from heat; stir in cheese until melted.
2 lb. beef for stew, cut into 1-inch cubes
2 cups beef broth
2 cups diagonally sliced carrots
2 cups diagonally sliced celery
2 cups quartered onions
2 cups cubed peeled potatoes
1 clove garlic, minced
1/4 tsp. Pepper
1 tsp. salt
1/4 tsp. ground thyme
1 bay leaf
PREHEAT oven to 300°F. Mix all ingredients in large casserole dish; cover.
BAKE 2-1/2 to 3 hours or until meat and vegetables are tender, stirring after each hour.
REMOVE and discard bay leaf.