Weekly Cooking (and related issues) Thrad

[Jamestown1630]

Back in the 1980s my girlfriend and I frequented a shopping mall in Montgomery County, MD that was one of the loveliest indoor malls of that extravagant era.

White Flint Mall, on Rockville Pike, had beautiful decor and lots of wonderful shops and department stores. I remember seeing what appeared to be polished copper lining the sides of the escalators; the indoor water fountains; and the see-through, bullet-shaped elevator that seemed to be made of lucite - and feeling a tinge of guilt at the money spent on all of it. And I remember being struck by the thought that most of the architecture that we retained from ancient times was devoted to religion and spirituality; and when future generations came to dig up 20th Century America, they'd find that the most durable structures were these immense buildings dedicated to consumerism.

But I liked going there anyway ;-) and now, it seems that all of these huge malls are coming down, and 'shopping centers' are morphing into a very different architecture and aesthetic.

One thing I always enjoyed when I went there, was a lunch plate that was sold in the "eatery"; I think this broccoli casserole was marketed as a 'healthy' choice, and it was served with a little salad, and a couple of crisp-bread crackers. I loved it, and I don't think I ever ate anything else at White Flint Mall.

I kept trying to figure out how it was made; and one day I happened to hit on the recipe in a magazine - I think it was the feature in 'Gourmet', where people would write in requesting recipes they'd had at restaurants (apparently, this dish was something served at many mall eateries.)

I usually do this in a large, oblong baking dish instead of a deep one; that way you can cut it into nice square slabs for serving:

Monterey Jack Vegetable Bake (6 to 8 servings)

2 T. Oil or Butter

½ lb. fresh Broccoli florets

1 to 2 T. Soy Sauce

1-1/2 tsps. Minced Garlic

1 tsp. Celery Seed

½ tsp. dried Dill

Salt and Pepper

½ lb. Carrots, sliced

1 small Onion, diced

1-1/4 C. Milk

7 Eggs

1 lb. Monterey Jack Cheese, shredded

Preheat oven to 350 degrees.

Cut broccoli into ½ inch pieces. Melt Butter in medium skillet until foam subsides. Add broccoli stems and sauté briefly.

Add soy sauce, garlic, celery seeds, dill and salt and pepper to taste. Cook over low heat about 5 minutes, stirring occasionally.

Add Carrots and Onions, cover and cook until tender, about 10 minutes.

Beat eggs and milk in large bowl. Add cheese and vegetables. Turn into lightly greased deep 3-qt. baking dish. Place in a large, shallow pan and add boiling water to a depth of 1 inch. Bake until knife inserted in center comes out clean, about 50 or 60 minutes.

________________________________________________________

Every year, my office holds two big parties: a Summer barbecue, and a Christmas party. We invite all the other departments in our institution that our office serves, and there is always a LOT of planning and cooking. This year, the party is coming earlier and at a time that's not convenient for me personally; so I'm looking for a casserole that goes together easily but has lots of flavor - and I don't think Broccoli will do it, for my crew ;-)

I've seen many references to the 'King Ranch Casserole', and this recipe looks good:

http://www.thekitchn.com/retro-recipe-king-ranch-casserole-recipes-from-the-kitchn-193912

But there are so many versions of it, I can't figure out which is 'Classic'. I think I'd like to do that, or some kind of Mexican or Southwest casserole. Any ideas?

[Hiskid]

Not a casserole or terribly unique, but popular at potlucks:

An assortment of antipasti, or cold appetizers including marinated vegetables and salami, are combined with tortellini and Italian dressing.

1 (16-ounce) package fresh or frozen uncooked cheese tortellini
1 cup (4 oz.) chopped salami
4 ounces provolone cheese, cut into 2 x 1/4 x 1/4-inch strips
1 (11-ounce) can vacuum-packed whole kernel corn, drained
1 (9-ounce) package frozen spinach in a pouch, thawed, squeezed to drain
1 (6-ounce) jar marinated artichoke hearts, drained, chopped
1 (6-ounce) can (1 1/2 cups) pitted ripe olives, drained, sliced
1 1/2 cups purchased creamy Italian dressing
1 teaspoon Dijon style mustard
1/2 cup grated Parmesan cheese
1 (2-ounce) jar diced pimientos, drained, if desired

Cook tortellini to desired doneness as directed on package. Drain; rinse with cold water.
In very large bowl, combine tortellini, salami, provolone cheese, corn, spinach, artichoke hearts and 1 cup of the olives. In small bowl, combine salad dressing, mustard and 1/4 cup of the Parmesan cheese; blend well. Pour dressing over salad; toss gently. Top with remaining olives and Parmesan cheese. Cover; refrigerate I to 2 hours to blend flavors. Just before serving, garnish with pimiento.

[Hiskid]

Another ho hum pot luck offering I got from a cousin in South Carolina

Chicken Bog

3 pounds chicken whole or quartered
10 cups water
1 1/2 teaspoons salt
Some black pepper rounds to taste
4 cubes chicken bouillon
1 medium onion
1/2 pound breakfast sausages broken into small pieces
1 pound smoked sausages sliced
1 1/4 cups yellow rice
1 1/3 cups white rice

Combine water, chicken, salt, pepper, bouillon cubes and onion in pot & bring to boil
Once it begins to boil, turn down heat and simmer 45 mins.
Remove chicken and add Jimmy Dean sausage to water.
Debone chicken, return to pot and add Hillshire sausage.
Bring to boil. Stir in rice and return to boil.
Turn to low heat for 20-25 minutes. Leave lid on for complete cooking time.

[Hiskid]

Another yawn also popular at church potlucks. I promise this is it, and I will quit now.

3/4 pound sliced mushrooms
1 chopped onion large
1 chopped green pepper
1/4 cup butter
1/2 cup all purpose flour
1 2/3 cups milk
1 can chicken broth
1 package frozen chopped broccoli
2/3 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 - 1/2 teaspoon white pepper
1/8 teaspoon ground nutmeg
12 lasagna noodles
2 cups cubed ham
2 cups (8 oz.) shredded Swiss cheese
2 cups cooked, cubed chicken

Directions
In a large skillet, saute the mushrooms, onion and green pepper in butter until tender. Stir in flour until blended. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the broccoli, Parmesan cheese, salt, pepper and nutmeg.
Spread 2 cups broccoli mixture in a greased 13-in. x 9-in. baking dish. Top with four noodles, overlapping if needed. Layer with 2 cups broccoli mixture, 1-1/2 cups of ham, 2/3 cup Swiss cheese, four noodles, 2 cups broccoli mixture, chicken, 2/3 cup Swiss cheese, four noodles and remaining broccoli mixture, Swiss cheese and ham.
Cover and bake at 350° for 35-45 minutes or until heated through. Let stand for 15 minutes before cutting. Yield: 12 servings.

[txhurl]

I make that exact salad but add one lb. large peeled cooked shrimp, hugely popular. Surprised it doesn’t have a name like Antipasti salad.

[txhurl]

And the very large bowl is critical or you break the cheese and stuffing out of the tortellini. Pasta must stay intact, whichever you use.

[Jamestown1630]

I like that one, with tortellini and salami.

[Trillian]

My cravings are driving me nuts this week. I ended up making eggplant refrigerator pickles with mint & garlic and carrot pickles.

I also made an Italian rice casserole dish I loved as a child. I don’t remember what it was called but it was very easy to make and delicious. I don’t have exact measurements because I’ve never written out a recipe for it.

In a casserole dish place a layer of homemade marinara sauce and then top with a layer of thinly sliced potatoes. Add a thin layer of uncooked rice, more marinara, some water or broth and then parmesan cheese. Repeat this two or three times depending on what size casserole dish you are using. Cover with foil and bake at 350 for 1H 15m - 1H 30 minutes testing rice and potatoes to see if they are cooked through.

Each week I make a large pot or marinara or Bolognese sauce to use in whatever I need over the week. From lasagna to soups, it’s very convenient.

[Jamestown1630]

Do you have a recipe for Eggplant Refrig. Pickles? I’ve never heard of eggplant pickles, but i really like eggplant.

-JT

[Trillian]

I’ve never had anything like that before. I went to her website for the recipe and it looks delicious. I will have to give it a try.

http://noreenskitchen.blogspot.com/2015/10/classic-king-ranch-casserole-comfort.html

[kalee]

I have never heard of Ebinger cakes. Where are they located?

[Stand Watch Listen]

TWICE BAKED POTATO CASSEROLE WITH BACON

Prep Time: 15 Minutes
Cook Time: 1 Hour 10 Minutes
Ready In: 1 Hour 30 Minutes

INGREDIENTS:
2 large baking potatoes
1/2 pound lean bacon
3/4 cup shredded mild Cheddar cheese
1/2 cup sour cream
1/4 cup milk
2 tablespoons unsalted butter, melted
1 teaspoon dried chives
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
3/4 cup shredded mild Cheddar cheese

DIRECTIONS:
1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.

2. Poke a few holes into each potato using a toothpick.

3. Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.

4. Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.

5. Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. Mix 3/4 cup Cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with 3/4 cup Cheddar cheese and crumbled bacon.

6. Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving

Hints/Options: --cut the prep time way down and made it way easier by boiling potatoes
--sprinkle w paprika
--For a creamier casserole, use a potato masher and mash potatoes thoroughly

CORN CASSEROLE

serves 6-8
INGREDIENTS:
1 can whole kernel corn (can use frozen)
1 can cream-style corn
8 oz sour cream
1.5 boxes, Jiffy Cornbread mix (13 oz)
½ cup green onions (chopped)
2 eggs
1 stick butter – melted

DIRECTIONS:
-- Mix all, pour into 8x8x2 buttered casserole dish,
-- bake at 350 for 40-45 min (lightly/medium browned and toothpick comes out clean).
(Note: After oven, Corn Casserole must set for 12-15 minutes, if served too soon, at the beginning of dinner you'll have a version of corn pudding)
Various Options (almost approaching a breakfast bake):
1 Cup crumbled sage sausage …..and/or….
¾ Cup shredded cheddar cheese
bacon bits /chives sprinkled on top ( for last 5-7 min)

ZUCCHINI TOMATO CASSEROLE

INGREDIENTS:
1 1/2 cups grated mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 teaspoon dried oregano (FRESH Oregano best)
1/2 teaspoon dried basil (FRESH Basil is best)
2 cloves garlic, minced
salt and pepper to taste
2 medium zucchinis, thinly sliced
5 plum tomatoes, thinly sliced (use paper towels to drain/dry)
1 small red potato, thinly sliced
2-3 TBsp butter
2 tablespoons finely chopped onion
3/4 cup fine bread crumbs
1/4 cup green onions
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.

2. In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.

3. Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture half of the potato. Repeat layers.

4. Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole, sprinkle green onions.

5. Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes

Hint/options: --really need to drain/dry zucchini/tomato of excess moisture to prevent casserole from being too mushy
(salted them and let them sit over the sink in a colander to drain for 1/2 hour. Sliced four small zucchini about 1/8 inch thick and salted them and laid them out on a cooling rack over a sheet pan for 1/2 hour, then rinsed and dried them)
--did the tomatoes/zucchini under the broiler and that worked well and gave them a delicious flavor
--a layer of fresh spinach as well
--a sprinkle of black olives

VEGGIE BAKE

INGREDIENTS:
1 Tbsp olive oil
1 medium yellow onion
1 tsp minced garlic
1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium tomato
1 tsp Thyme
.......to taste...salt & pepper
1 cup shredded Italian cheese
DIRECTIONS:
1. Preheat oven to 400 degrees. Finely dice the onion and mince the garlic. Sauté both in a skillet
2. While the onion and garlic are sautéing, thinly slice the rest of the vegetables.
3. Spray the inside of an 8 x 8 square or round baking dish with non-stick spray. Spread the softened onion and garlic on the bottom of the dish.
4. Place the thinly sliced vegetables in the dish vertically, in an alternating pattern. Sprinkle generously with salt, pepper and thyme
5. Cover the dish with foil and bake for 30 minutes
6. Remove the foil, top with cheese and bake for another 15-20 minutes or until the cheese is golden brown

MEXICAN CASSEROLE

Ingredients
1 pound lean ground beef
1 med diced onion
Add taco seasoning to taste
2 cups salsa
1 (16 ounce) can chili beans, drained
4 cups tortilla chips, lightly crushed
2 cups sour cream
1 (2 ounce) can sliced black olives, drained
1/2 cup chopped green onion
1 cup chopped fresh tomato
3 cups shredded Cheddar cheese
Directions
1. Preheat oven to 350 degrees F.

2. In a large skillet over medium-high heat, cook ground beef and diced onion, taco seasoning until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through. 3.

4. Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread sour cream over beef, and sprinkle olives, green onion, and tomato over the sour cream. Top with Cheddar cheese.

5. Bake in preheated oven for 30 minutes, or until hot and bubbly.
------- Options:1) Not spicy enough?..can always add jalapenos, green chiles or red pepper flakes 2) can substitute black beans 3). Can add 1 cup fire roasted corn to beans/meat mixture.. …4) add a layer of Spanish Rice between the tortilla chips and the meat

[Trillian]

You peel an eggplant, cut it into thin circles, salt and place something heavy on top to let some of the liquid drain out.
Have ready the following: Thinly sliced garlic, mint, olive oil and white vinegar. (I used dried mint this time and it worked well.)

In a canning jar alternate a couple of slices of eggplant, garlic, mint, olive oil and vinegar. Press eggplant down as you go along making sure there is enough oil and vinegar to completely cover it. Marinate in fridge for one week and then enjoy on top of Italian bread.

My mom used to can them by the dozens. A few years back she told me about this way for the fridge. I love it since I can make one at a time and just keep it in the fridge. I’m the only one in the household who eats it, so this is convenient for me.

[miss marmelstein]

It was a Brooklyn institution for decades and then went under. It had a famous chocolate cake.

[ken5050]

Thanks..looks great..will try soon...

[txhurl]

Those pics have me drooling like a 2-time Zero voter.

[Stand Watch Listen]

Forgot to add...for the twice baked potato casserole, if doubling the recipe...instead of using more potatoes, I use a head of cauliflower.

cut up (appropriate size) cauliflower, steam until mashable tender...then also place in recipe.

In fact when I now make mashed potatoes, I now make it with one head of cauliflower and 4-5 potatoes...adding chives.

Freezes well.

[Jamestown1630]

I think the famous chocolate cake was the Blackout cake; apparently pretty complicated to make:

http://www.npr.org/2014/03/27/293937447/before-you-bake-brooklyns-legendary-cake-heed-a-warning

[miss marmelstein]

Which is why we always bought it. In the 90s they started putting them out again but given the anti-fat and sugar craze, no one bought them. So sadly, they went under again.

[Jamestown1630]

I thought I recalled that America’s Test Kitchen made this cake, and it appears they did; if this is an accurate copy, here’s their rendition:

http://braveastronaut.blogspot.com/2012/04/winning-recipe-number-3-chocolate.html

[Jamestown1630]

Here’s a neat site by someone who tracks down ‘lost’ recipes; There are quite a few from Ebinger’s:

http://www.hungrybrowser.com/phaedrus/mpebingers.htm

-JT