Recipes by Anne:
Sausage and Zucchini Casserole
1 lb ground beef
1 lb italian sausage
3 zucchini, cubed
4 cloves garlic, chopped
1 large onion, chopped
1 cup rice
1 can chopped tomatos (14 oz size)
2 tsp fennel seed
1 tsp red pepper flakes
1 tsp each basil and rosemary
3 cups chicken broth/boullion
1 cup grated parmesan
Brown hamburger and sausage until cooked. Set aside. Saute zucchine, garlic and onion in some of the remaining grease until soft. Add the rice and cook until opaque, about 3 minutes.
Add the tomatos, fennel, red pepper, basil, rosemary, salt and pepper to taste and chicken broth. Heat until boiling, stir in the meat.
Transfer to a 9x13 baking dish (or two smaller dishes), top with parmesan cheese and bake at 375 one hour.
Ham Broccoli Casserole
2 10 oz packages frozen broccoli
2 cups chopped ham
1 1/2 cup shredded cheese (sharp cheddar, swiss, or whatever)
1 cup Bisquick
3 cups milk
4 eggs
Layer broccoli ham and cheese in 1 13 x 9 or 2 8 x 8 pans.
Mix remaining ingredients and pour over top.
Bake at 350 for 1 hour.
Polish Potato Casserole
1 tbsp butter
2 tbsp flour
2 cups skim milk
4 large potatos, sliced thin
1 large onion, sliced thin
3 cups shredded cabbage
1/2 - 1 lb sliced kielbasa
Make a roux with the butter and flour. Then gradually add the milk, stirring constantly. Cook over moderate heat until it thickens.
Grease a casserole pan, spread 1/3 potato slices, half onions, 1/2 cabbage, 1/2 kielbasa. Repeat, with potatos as final layer. Pour sauce over the whole concoction, bake, covered at 350 for 1 hour. Remove cover, bake an additional 15 minutes.
Artichoke and Swiss Cheese Quiche
1 9 inch pie crust
2 small jars marinated artichokes, chopped
1 tsp tarragon
2 cloves chopped garlic
4 ounces shredded swiss cheese
1 1/2 cups milk (or 1/2 and 1/2 if you prefer creamier)
4 eggs
Prebake the pie shell for 5 minutes at 450. Mix remaining ingredients
and pour into the crust. Reduce heat to 350 when you put the quiche in
the oven, cook for 45 minutes or until set.
Full of Stuff Pasta Salad
8 ounces spaghetti or fusilli (or whatever)
1 small jar marinated artichoke hearts
1/2 cup sliced olives
1 cup thawed frozen peas
1 small zucchini, chopped
1 chopped bell pepper
1/2 small onion
1/2 cup grated parmesan
1/2 cup mayo
1/2 cup italian salad dressing
season with salt, pepper and dill
cook and drain the pasta. Add all vegetables. Mix the mayo, italian dressing and spices, add to the pasta/veggie mixture.
Pasta with Marinated Tomatoes
I chop fresh tomatoes, add lots of chopped fresh basil and garlic, and let it sit in olive oil for an hour or two. Then, cook pasta (I tend to use fusilli or farfalle) and toss the hot pasta with brie, mozzarella or goat cheese, then add the marinated tomatoes and serve immediately.
Salad Nicoise
You boil new potatos
Hard boil a few eggs
Blanch some green beans
Chop some tomatos into fairly big chunks
Open one can of tuna (drained)
Slice red or purple onions
Slice good black olives.
Arrange on a plate and dress with a vinaigrette or caesar/italian dressing.
Spinach and Feta Strata
Line the bottom of a 9 x 13 casserole with ripped of pieces of bread (french bread is best, or a hearty wheat)
Mix together 8 eggs, 1 1/2 cups milk, can of cream of mushroom
soup, and 1 package chopped (thoroughly drained) spinach. Add dill, salt and pepper and rosemary to taste.
Top (and you can also add additional to the liquid mixture) crumbled feta cheese.
Sometimes I add shredded swiss cheese to the "batter" as well.
Soak overnight.
Bake in 350 oven for about 30-45 minutes, or until solid and golden brown.
Hash Brown and Ham Casserole
One package Shredded simply potatos (or defrosted drained frozen hash browns will work)
Mix in 1 1/2 cups or so chopped ham
1 can chopped green chilies
Shredded cheddar cheese
16 ounces of sour cream and a cup or so of milk
I add Texas Pete or other hot sauce for additional spicyness
I use a deep casserole dish, and bake for about an hour in a 350 oven, covered with aluminum foil for all but the last 10 minutes or so.