Corn Pudding

What am I thinking! The corn will be gone soon and I haven't even posted my favorite corn pudding recipe. Corn pudding is a true Southern delicacy, and one of the great treats of summer. I can have this for supper with fresh sliced tomatoes and a fresh from the garden green veggie and be quite happy. Maybe a little cornbread.

Makes enough to serve 6-8
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4 ears corn, husked and stripped of silk
1/3 cup granulated sugar
1 teaspoon salt
1 tablespoon all-purpose flour
2 eggs, beaten
1 cup milk
1 cup heavy cream
3 tablespoons unsalted butter, melted
1/2 teaspoon freshly grated nutmeg If you don't have fresh nutmeg leave it out.

Preheat the oven to 350 degrees F.

Cut the corn from the cob. Put the cut corn into a mixing bowl, sprinkle in the sugar, salt, and flour, and mix well. Mix the beaten eggs, milk, and cream together, and pour while stirring into the corn. Blend in the melted butter and nutmeg, and spoon into a buttered 6-cup casserole. Set the casserole into a pan of hot water, and bake in the preheated oven for 35-40 minutes, until golden brown and just set. Test for doneness by inserting the blade of a knife into the center of the casserole. As soon as it comes out clean, the pudding is done. Don't overcook.

Mile High Bologna Pie

I just love saying the name of this dish. Originally this was a frugal dish devised to stretch a tight food budget, and did not have a crust. Some of you will like only adding a top crust. However I like the double crust. Do what you like. The trick is searing the bologna first, which gives it a heartier flavor, much like kielbasa sausage. To be honest I pay less per pound for boneless chicken breast, pork loin, or ground beef than deli bologna. So much for frugal!

Serves 6-8
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2 tablespoons vegetable oil
1 pound deli bologna, cut into 1/2-inch thick rounds
1 small onion, halved and sliced thin
2 large russet potatoes, peeled, halved length-wise, and sliced thin
2 carrots, peeled and sliced thin
2 garlic cloves, minced
1/4 cup water
1 cup frozen peas
Salt and pepper
1 recipe for a 9-inch double pie crust, homemade or store bought
1 large egg, beaten for brushing the top of the pie
Ketchup or homemade chili sauce for serving

1. Adjust an oven rack to the middle position and heat the oven to 425 degrees. Heat 1 tablespoon oil in a large nonstick skillet until shimmering. Working in two batches, cook the bologna in a large skillet over medium heat until lightly browned on bother sides. About 6 minutes. Transfer to a large plate. Heat remaining tablespoon oil in the now-empty skillet until shimmering. Cook the onion until softened, about 3 minutes. Add the potatoes and carrots and cook, tossing occasionally, until just beginning to brown, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the water, cover, and cook until the potatoes and carrots are just tender, about 15 minutes. Stir in the peas and season to taste with salt and pepper. Let the vegetables cool until just warm, about 30 minutes.

2. Spoon the vegetables into the pie shell. Arrange the bologna over the top of the vegetables. Top with remaining chilled circle of dough and crimp the edges. Cut four 2-inch slits in the top of the dough, brush with the beaten egg, and bake until the crust is golden brown, about 30 minutes. Let cool for at least 5 minute. Serve, drizzling ketchup or chili sauce of the top.

Edie's Macaroni and Cheese

How many Mac and Cheese recipes do you think are out there, five hundred, maybe more. That's fine, some of them are fabulous, some not so much. My friend Edie is on the mark with this one. I have funeral food to prepare for tomorrow and this is my choice. You just can't have a Southern funeral without Mac and Cheese.

I love this one because you don't have to cook the macaroni separate from the sauce, it all cooks together.

This is Mac and Cheese so don't be using low fat and no-fat stuff, you'll mess up the stick of butter theory.

Edie's Macaroni and Cheese
6-8 servings
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2 1/2 cups boiling water
2 cups dry macaroni
16 ounces cottage cheese (at least 4%)
Lots of shredded cheddar cheese, one large block at least (extra sharp is my favorite)
1 stick of butter
Salt and Pepper (House Seasoning is better)

Melt butter in casserole dish while oven heats to 350 degrees F. Put all ingredients in casserole and pour boiling water over all. Bake at 350 degrees F for 45-60 minutes. Let stand 10 minutes before serving.

My Shrimp and Rice Casserole

I think at some time this started out as a Paula Deen recipe, but I have made so many changes even she wouldn't recognize it. I haven't made this in forever. My nephew said the other day, "Why don't you ever make that rice and shrimp thing anymore?", so I dug out the recipe. It really is a great recipe for Lent. It's quick and easy and can be made ahead and refrigerated until time to bake.

My Shrimp and Rice Casserole
6 to 8 servings
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1 package of Uncle Ben's long grain and white rice blend with seasoning pack
1 pound of medium shrimp peeled and deveined
2 tablespoons butter
1/2 green bell pepper, chopped
1/2 medium onion, chopped
1 small can sliced water chestnuts, drained and rinsed
1 (10 3/4-ounce can) condensed cream of shrimp soup (cream of mushroom will work)
1 1/2 cups shredded cheese, I like 1/2 sharp cheddar, 1/2 cup Romano, 1/2 cup Colby
Salt and Pepper (House Seasoning is best)

Preheat oven to 450 degrees.

Cook rice according to packages directions. Drain and cool.

Place shrimp in single layer on cookie sheet. Sprinkle lightly with olive oil, House Seasoning and a little Old Bay Seasoning (optional). Toss to coat. Roast for about 3-5 minutes in hot oven. Just until they start to turn pink. Don't overcook. Set aside.

Lower oven temperature to 325 degrees F.

Heat butter in a saucepan and saute the pepper and onion until soft, about 5 minutes.


In a large bowl, combine the rice, soup, 1 cup cheese, shrimp, water chesnuts and vegetables. Add salt and pepper, (House Seasoning) and mix well. Spray a 9-inch square pan or an 11 x 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30-40 minutes or until bubbly.

Cheese Pudding for President's Day

In the 1920's the Lynn Hotel in Hodgenville, Ky., owned and operated by the Wimsetts, was a family-style hotel which drew Sunday dinner crowds from a wide area of Kentucky. In addition to Kentucky country ham with red-eye gravy, fried chicken, fresh vegetables, and homemade ice cream, there was always the traditional Hodgenville casserole known as cheese pudding. When it was served to the late Vice President Alben Barkley, he asked for a second helping. A few years later when President Eisenhower was served cheese pudding, he requested a second helping but the recipe as well. The recipe has been published in several periodicals and in the Senate Cookbook.

Cheese Pudding
4-6 servings
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From: Kentucky Hospitality, a Kentucky Federation of Women's Club Cookbook 1976

1 cup soda cracker crumbs (saltines)
2 cups medium white sauce
4 eggs, hard boiled, grated
1 (7-ounce) can pimientos, grated or finely chopped
1/2 pound American cheese grated
buttered cracker crumbs

Mix cracker crumbs with white sauce; stir well to be sure all are moist. In a buttered casserole place a layer of crumbs, a layer of eggs, a layer of pimientos. and a layer of cheese. Repeat layers. (If crumbs are not well moistened add a little milk). Top with buttered crumbs. Bake at 350 degrees F. for 30 minutes.

Piggy and Apple Pudding

What a cute name for a delicious dish! I haven't made this for years. Perfect for brunch, Sunday-night supper or if you're late getting supper started because you've been blogging all afternoon. This really is comfort food. This is a dish an old boyfriend use to make. No, he wasn't old, it was a long time ago.

Piggy and Apple Pudding
serves 4 or 5
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16 link pork sausages ( I like Jimmy Dean)
4 to 5 tart apples, peeled, cored, and sliced (I like Granny Smith)
One 7 1/2-ounce package corn bread mix, prepared according to package direction (I like Jiffy)

Preheat oven to 450 degrees. Cook sausages until done, piercing with fork to let out fat. Drain, then arrange in a 9-inch square baking dish. Layer sliced apples on top. Pour corn bread batter over all and bake for approximately 30 minutes or until corn bread is done. Serve with warm maple syrup.

Chicken Pie

Puff pastry is one of the staples of life. Keep some in the freezer for quick meals that look like you have slaved all day. I found this recipe in an old Marshall Field's cookbook that Joyce sent. This is how I made chicken pie when I first started cooking. It's still wonderful.

Did I mention two more boxes of cook books arrived from Joyce yesterday. The woman is an angel. It's cold and rainy today and I'm not leaving the house, or my jammies. I'm cooking and reading.

Catherine, this one's for you sweet girl!

Chicken Pie
4 pies
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1 sheet frozen puff pastry dough, thawed
3 tablespoons chicken fat or butter
1/4 cup all-purpose flour
2 cups chicken broth
Salt and pepper to taste
12 ounces cooked chicken breast meat, cut into strips
1/4 cup tiny frozen peas, thawed
1/4 cup diced cooked carrot

Preheat oven to 450 degrees. Have ready 4 individual casseroles with 1 1/2-2-cup capacity.

Cut circles from the puff pastry to fit the tops of the casseroles. Make two 1-inch slits in the center of each casserole.

Melt fat or butter in a medium pan and stir in flour. Cook 1 minute. Add broth, whisking until smooth. Heat to a boil and cook 1 to 2 minutes until thickened. Season with salt and pepper.

Add chicken, peas, and carrot. Divide mixture among the casseroles. Top with a pastry round, tucking the edges in.

Bake 22 to 27 minutes until puffy and golden. Serve hot.

Baked Oysters and Wild Rice

I have done absolutely nothing worth while all weekend, but it's not my fault. My friend, Joyce at Octoberfarm, sent me two boxes, yes boxes, of cookbooks. I have been taking cookbooks to bed with me. There are recipes in those books I haven't thought about in years, and love. Recipes I can't wait to try and share with you. What a wonderful year this is going to be.

Some people think you can't be too rich or too thin. I think you can't have too many really good recipes. This is an old favorite I haven't made for 10 years or more.

Baked Oysters and Wild Rice
4 servings
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adapted from A Cookbook by The Junior League of Savannah, Inc.

1 cup oysters (sneak in a few more)
1/2 cup wild rice, raw
1/2 cup butter melted
2 1/4 cups cracker crumbs (I use saltines and whole wheat Ritz)
1/8 to 1/4 teaspoon Tabasco
3 tablespoons butter, melted
Chicken broth

Drain oysters thoroughly and reserve liquid. Check for shell pieces. Precook wild rice until it begins to open.

Combine 1/2 cup melted butter, cracker crumbs and Tabasco. Arrange in layers in buttered casserole in this order: 1/2 crumb mixture, 1/2 wild rice, 1/2 oysters; repeat. Top with 3 tablespoons melted butter. Add enough chicken broth to oyster liquor to make 1 1/2 cups and pour over casserole. Top with remaining crumbs.

Bake in covered casserole 30 to 40 minutes at 350 degrees F. Uncover and bake 15 minutes or until light brown.

Poppy Seed-Chicken Casserole

It doesn't get any easier than this timeless casserole. Great way to use up some more leftover turkey. I think this is an old Southern Living recipe. I've made it for years. You can give it a healthy spin with whole wheat crackers or use the buttery ones if you like.

Poppy Seed-Chicken Casserole
about 6 servings
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3-4 cups chopped cooked chicken or turkey
1 (16-ounce) container sour cream
1 (10 3/4-ounce) can of chicken and mushroom soup
1 1/2 cups (6-ounce) shredded sharp Cheddar cheese
3 tablespoons poppy seeds
1 sleeve whole wheat round buttery crackers, crushed
1/4 cup butter melted

1. Preheat oven to 350 degrees F. Stir together first 5 ingredients in a large bowl. Spoon into a lightly greased 11 x 7-inch baking dish. Top with crushed crackers. Drizzle with melted butter.

2. Bake, uncovered, at 350 degrees F for 25 to 30 minutes or until bubbly. Let stand 10 minutes before serving.

Savory Breakfast Casserole

How many times have we all made the "famous" sausage breakfast casserole! This is a little more gourmet and a lot tastier. Don't be messing with the croissants, or heavy cream or you will lose the whole "gourmet" thing. Perfect for breakfast, brunch, or dinner.

Savory Breakfast Casserole
6 servings
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6-ounces thick-cut smoked bacon (about 4 strips), diced
1 1/4 cups chopped yellow onion
3/4 cup chopped mixed red and green bell peppers
2 3/4 teaspoons of your favorite Creole Seasoning, mine is still Emeril's
4 large croissants (about 12 ounces total), cut into 1-inch pieces
1/4 cup minced green onions
6 ounces medium yellow cheddar cheese, grated (about 1 1/2 cups)
7 large eggs
1 1/4 cups milk
3/4 cup heavy cream
1/4 teaspoon salt

1. Cook bacon over medium-high heat until crisp and fat has rendered, 4-6 minutes. Remove bacon using a slotted spoon and transfer to a paper towels-lined plate to drain. Remove all but 1 1/2 tablespoons of the bacon dripping from the pan and reserve the drippings on the side. Add the onion, bell pepper, and 3/4 teaspoon of the creole seasoning to the pan and cook, stirring often, until the vegetables are soft and lightly caramelized, 4 to 6 minutes. Return the bacon to the pan and stir to combine.

Turkey Club Casserole

Do you have Emeril's new cook book Sizzling Skillets. Wonderful! All the recipes are done in our favorite kitchen things, skillet, casseroles, baking dishes, big pots, slow cookers, etc. You get the idea. This recipe was shared on the Rachel Ray show a few weeks ago. Fabulous! A cross between French Toast and a club sandwich.

This looks long and involved. Not. All the instructions are telling you how to put the sandwich together. The Bechamel Sauce takes about 10 minutes to make and should be made first. The sauce can be made up to five days ahead. Don't get in a panic over the Bechamel Sauce, it's only a normal white sauce.

Turkey Club Casserole
8-10 servings
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8 large eggs
1 cup heavy cream
1 cup milk
1/2 teaspoon salt
1/2 teaspoon spicy brown mustard
1/4 teaspoon cayenne
1/8 teaspoon freshly grated nutmeg
5 tablespoons unsalted butter
Two 1-pound loaves very thinly sliced sandwich bread, preferably Pepperidge Farm
1 recipe Bechamel Sauce (recipe follows)
1 pound thinly sliced oven-roasted turkey breast
2 medium tomatoes, cored and thinly sliced
1 pound bacon, cooked until crisp and drained
8 ounces thinly sliced honey-glazed ham
8 ounces thinly sliced sharp cheddar cheese

1. In a large mixing bowl, whisk together the eggs, cream, milk, salt, mustard, cayenne, and nutmeg. Set the egg-cream mixture aside while you prepare the sandwiches.

2. Grease the bottom and sides of a 9x13-inch glass baking dish with 1 tablespoon of the butter.

3. Using a serrated knife, cut the crusts off the bread. Assemble 16 sandwiches by combining the ingredients for each sandwich in this order, from the bottom up; 1 slice bread spread with 1 teaspoon of the bechamel, topped with 1 ounce of turkey, 1 slice of tomato, and 1 piece of the bacon (broken to fit on the sandwich); another slice of bread spread with 1 teaspoon bechamel, 1/2 ounce of the ham, and 1/2 ounce cheese; and one more piece of bread spread with 1 teaspoon bechamel (bechamel side down). As sandwiches are assembled, place 8 of them in the prepared casserole dish. Repeat with the remaining sandwiches, placing them directly on top of the first layer.

4. When all the sandwiches are positioned in the casserole, pour the egg-cream mixture evenly over the top. Place a piece of parchment or wax paper on top of the casserole and place a second casserole dish on top of the paper to weight the casserole. Refrigerate for at least 1 hour and up to 2 hours. The bread should absorb most of the egg mixture.

5. Preheat the over to 350 degrees F. and remove the casserole from the refrigerator, slice the remaining 4 tablespoons (1/2 stick of butter into 8 pieces, and place one piece on top of each sandwich stack. Bake the casserole, uncovered, until puffed and golden, usually about 40 minutes.

6. Set the casserole aside to cool briefly before serving. Serve warm.

BECHAMEL SAUCE
1 1/2 CUPS

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1/4 teaspoon salt
1/8 teaspoon freshly ground white pepper
Pinch of freshly grated nutmeg

1. In a medium saucepan, melt the butter over medium heat. Add the flour and cook, stirring, constantly with a wooden spoon, for about 2 minutes, do not allow to brown.

2. While whisking constantly, add the milk, salt, pepper, and nutmeg. Cook the mixture, stirring constantly, until it comes to a boil. Reduce the heat to medium-low and continue to cook until the sauce has thickened and any floury taste is gone, about 8 minutes.

3. Remove the sauce from the heat and transfer to a small heat-resistant bowl. Place a piece of plastic wrap on the surface and then set aside to cool. The bechamel can be stored in a resealable container in the refrigerator for up to 5 days.

Homestyle Ground Beef Casserole

The weather is perfect for soups and hearty casseroles. We all have a version of this tucked away in our recipe files. I think it's only fair to tell you that your casserole will not be as good as mine unless you have home canned tomatoes and some of my brothers ground beef. However, I have made the necessary adjustments for you to still enjoy this heavenly meal. I am so mean!

You can freeze assembled, unbaked casserole up to 1 month. Thaw in refrigerator overnight. Bake as directed.

Homestyle Ground Beef Casserole
6 servings
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1 pound ground round
1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano
1 (10-ounce) can diced tomatoes and green chiles
1 (6-ounce) can tomato paste
1 teaspoon salt
1/2 teaspoon Italian seasoning
1/4 teaspoon pepper
3 cups uncooked medium-size egg noodles
5-6 green onions, chopped
1 (8-ounce container sour cream
1 (3-ounce) package cream cheese
1 cup (4-ounce) shredded sharp Cheddar cheese
1 cup (4 ounce) shredded Parmesan cheese
1 cup (4-ounce) shredded mozzarella cheese

1. Cook ground round in a large skillet over medium heat, stirring often, 8 minutes or until meat crumbles and is no longer pink. Stir in diced tomatoes with basil and next 5 ingredients. Bring to a boil; reduce heat, and simmer uncovered, 5 minutes. Remove from heat.

2. Preheat oven to 350 degrees. Cook egg noodles in boiling salted water according to package directions; drain. Stir together hot cooked noodles, chopped green onion, sour cream, and cream cheese until blended.

3. Spoon noodle mixture into a lightly greased 1 x 9-inch baking dish. Top with beef mixture; sprinkle with shredded cheeses in the order listed.

4. Bake, covered, at 350 degrees For 35 minutes. Uncover and bake 5 more minutes. Let stand 10 to 15 minutes before serving.

Chicken Lasagna with Roasted Red Pepper Sauce

This could be the easiest lasagna you will ever make! Much lighter than the classic lasagna with the heavy meat sauce. I did substitute the frozen spinach with fresh cooked baby kale because I had it.

Chicken Lasagna with Roasted Red Bell Pepper Sauce
6 to 8 servings
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4 cups finely chopped cooked chicken
2 (8-ounce) containers chive-and-onion cream cheese
1 (10-ounce) package frozen chopped spinach, thawed and well drained
1 teaspoon seasoned pepper
3/4 teaspoon garlic salt
Roasted Red Bell Pepper Sauce
9 no-boil lasagna noodles
2 cups (8-ounces) shredded Italian three-cheese blend

1. Preheat oven to 350 degrees F. Stir together first 5 ingredients.

2. Layer a lightly greased 11 x 7-inch baking dish with one-third of Roasted Red Bell Pepper Sauce, 3 noodles, one third of chicken mixture, and one-third cheese. Repeat layers twice. Place a baking dish on a baking sheet.

3. Bake, covered, at 350 degrees F. for 50-60 minutes or until thoroughly heated. Uncover and bake 15 more minutes.

Beefy Vegetables

Yep, this comes to you right off the back of the Pepperidge Farm Herb Seasoned Stuffing bag. However if you are like me and have to add your own personal touch it gets even better.

I used half ground beef and half Italian sausage, corn cut from a big ear, fresh tomatoes and green pepper instead of the stewed tomatoes, twice the amount of cheese and a big clove of garlic, minced. Check your seasoning. You might want a little thyme, basil and oregano. I did.

Beefy Vegetables
4 servings
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1 pound of ground beef
1 medium onion, chopped
2 medium zucchini, quartered lengthwise and sliced
1 can (about 14 1/2 ounces) stewed tomatoes
2 cups Pepperidge Farm Cubed Herb Seasoned Stuffing (I used the crumbly kind)
2 tablespoons grated Parmesan cheese

Cook beef and onion in 12-inch skillet over medium-high heat until well browned, stirring to separte meat. Pour off fat.

Stir zucchini and tomatoes in skillet and heat to a boil. Reduce heat to low. Cover and cook 5 minutes or until zucchini is tender. Remove from heat.

Add stuffing and cheese to skillet and mix lightly. Cover and let stand 5 minutes. Serve with additional cheese, if desired.

Vidalia Sweet Onion and Sausage Casserole

You will be sick of Vidalia onion recipes before the season is over. Maybe not if you love them as much as I do. Try making this with venison sausage if you are lucky enough to have some in the freezer, or mix some of your favorite sausages.

Vidalia Sweet Onion and Sausage Casserole
serves 6
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5 Vidalia Sweet Onion, thick sliced
1 stack of Ritz crackers, coarse crushed
1 pound bulk sausage, your choice, browned and drained
1/4 teaspoon seasoning salt
1 can cream of mushroom soup
1/2 cup Cheddar cheese, grated
1 small jar pimento, drained

Place a layer of sweet onions half of them) on the bottom of a casserole dish. Then a layer of Ritz crackers. The third layer is sausage which has been browned and drained. The fourth layer is more sweet onion. Fifth layer is cream of mushroom soup. Final layer is cheese and pimento. Bake for 1 hour at 350 degrees. Good Stuff!

Spring Garden Lasagna

I have not made this since I lived in Florida. For some reason people in Kentucky think you have to have meat in the lasagna. With the cremini mushrooms you don't even miss the meat. Plus it's another wonderful Lenten dish.

I have been known to eat this for breakfast, cold.

Spring Garden Lasagna
8-10 servings
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1 cup packed fresh bail leaves
1/2 cup raw baby spinach leave, plus 1 pound baby spinach blanched, squeezed dry
1 1/2 teaspoons minced garlic
1/2 cup olive oil
1/4 cup grated Parmigiano-Reggiano cheese
Kosher salt and freshly ground black pepper, to taste
3 cups ricotta cheese
1 egg
4 tablespoons (1/2 stick) unsalted butter
1/4 cup finely chopped shallots
1/4 cup all-purpose flour
3 cups milk
1 pound cremini mushrooms, sliced 1/4-inch thick, cooked until golden brown
1 jar (16-ounce) roasted red bell peppers, drained, sliced 1/4-inch thick
6 ounces no-boil lasagna noodles, torn into rough 2-inch pieces
4 1/2 cups shredded mozzarella cheese

In a blender, combine basil, raw spinach, 1/2 teaspoon garlic and oil; process until thick sauce forms. Add Parmigiano-Reggiano, salt and pepper. In bowl, combine ricotta, egg, salt and pepper.

In saucepan over medium-heat, melt butter. Cook shallots 4 minutes. Add 1 teaspoon garlic and flour; cook 1 minute. Stir in milk' cook on medium-high heat 8-10 minutes. Transfer to bowl; cool 15 minutes. Stir in basil puree. In separate bowl, combine mushrooms, bell peppers, blanched spinach, salt and pepper.

Preheat oven to 375 degrees F. Butter 3 1/1 quarter shallow dutch oven. Spread 1/2 cup sauce on bottom of pot; arrange single layer of torn noodles on sauce. Top with 1/2 cup ricotta mixture, 1 cup vegetable mixture, 1/2 cup sauce and 1 cup mozzarella. Layer noodles, ricotta, vegetables, sauce and mozzarella 2 more times, then add layer of noodles, ricotta, vegetables and noodles. Spread remaining sauce on top; sprinkle with 1 1/2 cups mozzarella. Cover; bake 45 minutes. Uncover bake 15 minutes more.

Tuna Noodle Casserole - From Scratch

Please don't think for a minute that I don't still make tuna noodle casserole the old fashioned way, two cans tuna, soup and a partial box of noodles, but this is special. That's why I make it for special people, like my Bible study class last week. If I remember this is adapted from an old Gourmet recipe.

Your topping are of your choice; crushed potato chips, 1 1/2 cups coarse fresh bread crumbs mixed with 4 ounces of grated Cheddar or French fried onions from a can.

I'll be linking to Full Plate Thursday at Miz Helen's Country Cottage, come join us.

Tuna Noodle Casserole
4-6 servings
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1 small onion, finely chopped
1/2 of a red sweet pepper, chopped
4 1/2 tablespoons unsalted butter
10 ounces mushrooms, trimmed and sliced 1/4 inch thick (4 cups)
1/2 teaspoons dried thyme
2 teaspoons soy sauce
1/4 cup Sherry
1/4 cup -all purpose flour
2 cups low-sodium chicken broth or homemade
1 cup whole milk
2 teaspoons fresh lemon juice
1/4 teaspoon salt
2 (6-ounce) cans tuna in olive oil, drained
1 cup frozen peas, defrosted

6 ounces egg noodles (I prefer the thicker Amish style; about 3 1/4 cups)

Topping of your choice

Preheat oven to 375 degrees. Butter a shallow 2-quart baking dish.

Cook onion and pepper in 1 1/2 tablespoons butter with a pinch of salt in a 12-inch heavy skillet over moderately low heat, covered, stirring occasionally, until softened, about 5 minutes. Increase heat to moderately high and add mushrooms and thyme, then saute, stirring occasionally, until mushrooms begin to give off liquid, about 2 minutes. Add soy sauce and continue to saute mushrooms, stirring, until liquid mushrooms give off is evaporated. Add sherry and boil, stirring occasionally, until evaporated. Remove from heat.

Melt remaining 3 tablespoons butter in a 2-3 quart heavy saucepan over moderately low heat and whisk in flour, then cook roux, whisking, 3 minutes. Add broth in a stream, whisking, and bring to a boil, whisking. Whisk in milk and simmer sauce, whisking occasionally, 5 minutes. Stir in mushroom mixture, lemon juice, and salt. Flake tuna into sauce, add defrosted peas and stir gently. Check for seasoning.

Cook noodles in a 5-6 quart pot of boiling salted water until al dente. Drain noodles in a colander and return to pot. Add sauce and stir gently to combine. Transfer mixture to baking dish, spreading evenly.

Top with your topping of choice. Bake until topping is crisp and sauce is bubbling, 20-30 minutes.

Broccoli and Rice - Louise Charles Style

You all have heard me speak of my friend Louise Charles before. I should live so long and have the energy and good health that this sweet lady has. Louise is 91 and had her first cookbook signing a few weeks ago. They sold like hot cakes. All of her recipes are in her own beautiful handwriting.

I feel so honored to have her cookbook, and to have it signed by her, to me with love.

I chose this recipe because it is one I have made many, many times and one of my sister Sandy's favorites. Until recently I had not made this for more than 30 years.

I'm sharing this exactly as it appears in the cookbook.

Broccoli and Rice
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1 small onion - 1 cup rice -
1 stick butter - 1 can cream of celery soup
1 (10-ounce) package of frozen broccoli - 1 (8 ounce) jar of Cheez Whiz

Saute onion in butter - cook rice. Cook drain and chop broccoli. Mix all ingredients together.

Put in baking dish. Bake at 325 degrees F. for 30 minutes of just until hot.

Thank you Louise for giving me back a long lost recipe that has always been a favorite at my house also.

Apple and Sausage Casserole

We have all make the regular sausage and cheese casserole for years. With the addition of crisp, tart Granny Smith apples this is really special. If you can find Smithfield Country Ham Sausage it will be double special.

This easy to prepare dish may be assembled in advance, then baked before serving. Great for company brunch or a plain old family breakfast or Sunday night supper.

Apple and Sausage Casserole
4-6 servings
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1 pound bulk-style pork sausage, I use Jimmy Dean Hot or Smithfield Country Ham
2 cups stale French bread cubes
6 ounces Cheddar cheese, shredded
3 medium Granny Smith apples (about 1-1/4 pounds, total), peeled cored, chopped
6 eggs
2 cups milk
1/2 teaspoon salt
1 teaspoon dry mustard

Preheat oven to 350 degrees when ready to bake.

Butter a 13 x 9-inch baking dish and set aside. In a 12-inch skillet, cook sausage until browned; turn out into a fine strainer and press out all fat. Combine sausage, bread cubs, cheese and apples in a bowl; toss to blend and turn out into buttered baking dish, spreading evenly. In a separate bowl whisk together eggs milk, salt and mustard; pour over sausage mixture. Refrigerate until ready to bake.

Bake uncovered in preheated oven until golden brown and set in center 45-60 minutes.

Seafood Lasagna

This should not be saved just for Lent. Personally I would rather have this than regular lasagna. So would my nephew. Salad and garlic bread and you are done.

Seafood Lasagna
8 servings
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12 lasagna noodles (sometimes I only use 9)
3 tablespoons unsalted butter
1 small onion, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 1/2 cups half and half
1 cup grated Romano cheese
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 pound sea scallops, cut in half or quartered if very large
3/4 pound medium shrimp, peeled and deveined
4-6 ounces crab meat (optional)
1/2 cup grated Parmesan

Preheat oven to 375 degrees F. Spray a 13 x 10-inch aluminum foil pa with vegetable cooking spray. Trust me you don't want to clean the pan.

In a large pot of boiling salted water, cook the lasagna noodles until they are just done, about 8 minutes. Drain and set aside.

Melt the butter in a large, heavy skillet and cook the onion over low heat until very soft, about 5 minutes. Add the garlic and cook about 1 minute more. Over medium-low heat, stir in the flour with a whisk, then gradually add the half-and-half, allowing the sauce to thicken slightly before adding more. When the sauce has thickened to about the consistency of whipping cream, add the cheese and stir well. Add the salt and pepper and stir again. Add the scallops and cook for about 3 to 4 minutes, then add the shrimp and cook for 1 to 2 minutes or just until the shrimp turn pink. Turn off the heat.

Spoon about 2 tablespoons of the sauce from the skillet into the prepared pan. Cover the bottom with 4 noodles, placing them side by side. Spoon 1/3 of the sauce over the noodles, distributing half of the seafood evenly. Layer 4 more noodles, 1/3 of the sauce, and remaining seafood. Cover with the last 4 noodles and the remaining sauce. (For the top layer, do not spoon any seafood on top of the noodles; just the sauce.) Tuck in any edges of the noodles so they're coated with sauce. Top with the Parmesan.

Bake for 20-25 minutes, uncovered, until bubbly. Allow to sit for 10-15 minutes before slicing.