This week: Potluck Casseroles! (A little early again this week, big weekend coming up.)
If you would like to be on or off of this weekly cooking thread, please send a private message.
-JT
Just drove by White Flint Sunday afternoon. L&T remains open but the wrecker’s ball is swinging on what was once I Magnin, then Borders, then Dave & Buster’s. But Hank Dietle’s still operates a cross Rockville Pike.
My aunt had a recipe for King Ranch Casserole that she’d make long before anyone in the northeast knew anything about it... her variant had cilantro in it and was a “from scratch” version instead of condensed soups. I’d wager dollars to doughnuts that it was a Southern Living recipe.
King Ranch Casserole Recipe ~ Noreen’s Kitchen
https://www.youtube.com/watch?v=Np7f410StLg
(I like how she does the tortilla layer configurations)
I've never purchased food at WalMart, though there are several supercenters near me. In Florida, we're lucky to have Publix, and I'll also frequent Winn-Dixie for their bargains and BOGOS. And I have a BJ's near by, which is great.
This past Sunday, we needed milk for our church breakfast. We bake muffins, biscuits, and cookies from scratch. The kitchen crew gets in early, so I stopped at WalMart at 6:30 AM for a gallon of milk.
I paid $ 3.96. I couldn't believe it. Publix is about $3.34, Winn-Dixie the same, and BJ's is about $3.15.
WM is always advertising VALUE, and how they'll beat the competition. And what's more basic a necessity than MILK...Kids need it. So yesterday I stopped back at WM, asked to see the manager, and politely asked him WTF? He said that a) price-matching applies ONLY to name brands, not in-house products, and more importantly, b) that pricing comes down from corporate..he has no control whatsoever.
I've always been partial to Wal-Mart...you could find most anything, and at a good price, and equally as important, their returns policy was first rate. They'd take back anything, anytime..no problem.
Yes, WM has embraced a more liberal/progressive bent these past years, and the stock is suffering, albeit for lots of reasons, but the idea that WM would be 20% MORE EXPENSIVE on MILK, the most basic of all commodities, is shocking to me.
Sam Walton must be turning over in his grave.
I'm curious if others around the country buy food and groceries there, and if they compare prices.
“The King Ranch Casserole is definitely a staple at Texas potlucks, picnics, birthdays, and funerals. The recipe originated around the time that canned condensed soup was making its debut, although nobody in particular seems to claim it. “
We lived in Corpus Christie for awhile and went to visit the King Ranch one day. And they claimed to have originated the recipe generations ago. They are named appropriately, anyway.
The Monterey bake sounds good.
I don’t he many casserole recipes since hubby doesn’t like them. He must’ve been one of those kids that didn’t like his food touching each other on his plate, LOL!
I found this one on Allrecipes and thought it might be good to try.
Italian Meatball Sandwich Casserole
Recipe By:MARBALET
“All the ingredients for a meatball sandwich are here, just assembled in a different manner. This recipe is always a hit at our house. We NEVER have any leftovers, it is so good!”
Ingredients
1/3 cup chopped green onions
1/4 cup Italian seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 pound ground beef
1 (1 pound) loaf Italian bread, cut into 1-inch cubes
1 (8 ounce) package cream cheese, softened
1/2 cup mayonnaise
1 teaspoon Italian seasoning
1/4 teaspoon freshly ground black pepper
2 cups shredded mozzarella cheese
3 cups spaghetti sauce
1 cup water
2 cloves garlic, minced
Directions
1Preheat oven to 400 degrees F (205 degrees C).
2Mix together onions, bread crumbs, Parmesan cheese and ground beef. Roll into 1 inch diameter balls, and place in a baking pan. Bake for 15 to 20 minutes, or until beef is no longer pink. Reduce the oven temperature to 350 degrees F (175 degrees C).
3Arrange the bread cubes in a single layer in an ungreased 9x13 inch baking dish. Mix together the cream cheese, mayonnaise, Italian seasoning and black pepper until smooth. Spread this mixture over each bread cube. Sprinkle with 1/2 cup of the grated mozzarella cheese.
4In a large bowl, mix together spaghetti sauce, water, and garlic. Gently stir in meatballs. Pour over the bread and cheese mixture in the baking pan. Sprinkle the remaining mozzarella cheese evenly over the top.
5Bake at 350 degrees F (175 degrees C) for 30 minutes, or until heated through.
Personally, I think King Ranch Casserole is far over rated. Gloppy, soupy and bland, IMO. I live in TX and so far I’ve never tasted any that are, what I consider, GOOD EATS.
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.
Made this for a family event this week. It was the most popular dish on the table. I did the ham hocks a day before, then cooled them separately with the broth. I then added the rest of the ingredients (except bread and eggs) and put them in the fridge for 2 days. I left the bread cubes out to dry for at least a day. All I had to do in the end was add eggs to the bread crumbs to the test of the ingredients and bake.
Ham Hock, Apple & Sauerkraut Bread Pudding
Ingredients
1 smoked pork hock (about 1½ lb/675 g)
4 whole cloves garlic, peeled
2 large sprigs fresh rosemary
8 oz (250 g) bacon, cut into ½-inch (1 cm) pieces
4 stalks celery, finely chopped
1 large leek (white and pale green parts only), finely chopped
1 cup (250 mL) beer, preferably lager
2 tbsp (30 mL) chopped fresh thyme
1½ cups (375 mL) drained sauerkraut, squeezed dry
1 Northern Spy or Idared apple, peeled, cored and finely diced
¼ cup (60 mL) unsalted butter, cubed
12 cups (3 L) ¾-inch (2 cm) cubes baguette (about 1½ baguettes)
6 green onions, trimmed and finely chopped
Kosher salt and freshly ground black pepper
3 eggs, lightly beaten
1 cup (250 mL) freshly grated Parmesan cheese
Directions
Preheat oven to 350°F (180°C). Butter a 12-cup (3 L) baking dish.
In a large saucepan, combine pork, garlic and rosemary with enough cold water to cover ingredients. Bring to a boil over high heat. Reduce heat to medium-low and simmer, covered, until pork is very tender, about 1½ hours.
Remove pork from saucepan and set aside to cool. Strain broth, discarding flavourings. Set broth aside.
When pork is cool enough to handle, remove meat from bone. Shred meat, discarding any fat. Set meat aside. Skim and discard any fat that has risen to top of broth. Set aside.
In a large, deep skillet, cook bacon over medium-high heat until it renders its fat and is crisp, 5–7 minutes.
Reduce heat to medium. Add celery and leek. Cook, stirring, until leek is softened but not browned, about 5 minutes.
Add beer and thyme, and bring to a boil over high heat. Let bubble, stirring occasionally, until almost all liquid has evaporated, 8–10 minutes.
Add reserved pork meat and 2 cups (500 mL) reserved broth to skillet (use remaining broth in another recipe, such as soup). Stir in sauerkraut, apple and butter. Bring to a boil just until butter melts. Remove skillet from heat and set aside.
In a very large bowl, toss together baguette cubes and green onions. Add contents of skillet to bowl and stir until well combined. Season with salt and pepper to taste. Stir in eggs until well combined.
Spoon baguette mixture into prepared baking dish. Cover with buttered foil. Bake for 50 minutes. Remove foil and sprinkle evenly with Parmesan. Bake, uncovered, until piping hot throughout and cheese has melted, about 20 minutes. Serves 8–12 as a side dish
Have been making this one for years-always very popular at potlucks. I make the filling a day ahead to blend the flavors. I think you could also making the topping ahead of time, then put it together and bake.
PASTEL DE CHOCLO
FILLING:
2 tbsp. vegetable oil
6 boneless chicken thighs, chopped
2 medium onions, chopped
1 each yellow, red pepper, diced
1 lb. ground beef
1/4 cup tomato paste
2 tbsp. water
2 tsp. each cumin, cinnamon, chile powder
1 tsp salt
1/2 tsp pepper
1 cup sliced olives
1/2 cup toasted almonds
1/2 cup raisins
1 oz. Ibarra chocolate or 1 oz. unsweetened chocolate.
TOPPING:
4 ears corn, shucked
11/2 cups milk
6 Tbsp. cornmeal
3/4 cup butter
2 large eggs
2 tbsp. sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1 cup (4 oz) shredded jack cheese with jalapenos
Brown chicken 2-3 minutes in oil. Remove and drain on paper towels. Saute onions for 5 minutes. Add peppers-saute 2-3 minutes. Add beef. Cook for 5 minutes,loosening bits of bottom of pan. Add chicken. In a cup, combine tomato paste with water and spices. Stir into beef and chicken. Add chocolate. Cook 2-3 minutes. remove from heat. Add raisins, olives and nuts. Transfer to 3 qt. casserole.
Topping: Cut kernels from cob. Scrap to extract all juices. Add milk to pan. Boil, then turn down heat and simmer 15 minutes. Remove 2/3 cups of the corn-put the rest in a blender and puree. Return to pot, stir in cornmeal. Over medium heat, cook, stirring for 2 minutes til thick . Cool.
Preheat oven to 375 degrees. Combine with mixer, eggs,butter, baking powder and salt. Blend at medium speed. Beat in cornmeal, 1/4 cup at a time. Stir in reserved corn kernels and the cheese. Spread topping over filling. Sprinkle with sugar. Bake 30 minutes. Broil at 2-5 minutes until golden brown. Cool 10 minutes, then serve. Serves 8
I made 2 big loaves of French bread which my kids love to slice thin and use for French Bread Pizza. I love it too. We cook them on the Pizzazz. Little sizzler sausage links cut into little chucks make excellent pizza sausage.
When asking google about the original, classic King Ranch Casserole this site appeared on Screen.
http://www.npr.org/2014/01/16/262527082/the-taste-of-south-texas-in-a-9x13-dish
There is included a tale as to where and what King Ranch.
One more source for you
http://www.texascooking.com/recipes/kingranchchick.htm
Well, scratch that cowgirl blog....this is the nearest thing found to the name remembered. my bad.
http://www.homesicktexan.com/2007/10/king-of-casseroles-king-ranch-chicken.html
Offering this site chock full of blogs and delicious photos. You might find it a bit cumbersome, but as they seem to be under renovation at this time, that frustration might eventually be corrected.
https://www.foodblogs.com/recent
For those into American History there is this one
MOUNT VERNON
http://www.mountvernon.org/recipes?gclid=CNfhpKGegckCFQkuaQodLG8O-w
Happy eatin’
Thou not my cup of tea, there are here some who are vegan eaters. This might be a new site for you.
http://veganyumyum.com/
Eat well, eat often.