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Italian Noodle Casserole
1 pound (450 g) lean ground beef
1
⁄2 cup (125 ml) onion, chopped
1
⁄2 cup (125 ml) green pepper, chopped
1 teaspoon (5 ml) vegetable oil
26-ounce (650 g) jar spaghetti sauce
8-ounces (225 g) egg noodles
Preheat oven to 375ºF (190ºC). In a large skillet over medium-high heat,
cook ground beef, onions, and green pepper in oil, until ground beef is
done. Stir in spaghetti sauce and set aside. Cook egg noodles according to
package directions. Drain noodles. Using flat beater attachment, mix egg,
sour cream and mozzarella cheese on speed 4 until blended. Add noodles
and mix on speed 2 until noodles are coated. In a 4-quart (4 L) casserole
dish, spoon one-half of the meat sauce over bottom. Pour noodle mixture
onto meat sauce and spread out evenly. Then top with remaining meat sauce.
Sprinkle with the Parmesan cheese and bake for 35 to 40 minutes or until
bubbling around edges. Makes 6 servings
Classic Meatloaf
1 tablespoon (15 ml) vegetable oil
1 cup (250 ml) chopped onion
20 saltine crackers
1
⁄2 cup (125 ml) milk
2 eggs
2 tablespoons (30 ml) Worcestershire
Preheat oven to 350ºF (180ºC). Place oil and onion in a microwave-safe bowl.
Microwave on High about 5 minutes or until onion is soft. Place onion in the
mixing bowl. Crumble the crackers into the bowl. Add remaining ingredients
in the order listed. Using the dough hook attachment, mix on setting 4 until
well mixed, about 1 minute. Remove mixture from the bowl and place in a
9x13-inch (33x23x5 cm) casserole dish. Shape into a flattened oval or egg
shape. Bake 50 to 60 minutes or until internal temperature is 160ºF (71ºC).
Makes 6 to 8 servings.
Parmesan Shrimp Puff
1 tablespoon (15 ml) butter
1
⁄4 cup (60 ml) finely chopped onion
1 teaspoon (5 ml) garlic
1 tablespoon (15 ml) flour
1
⁄2 cup (125 ml) beer or chicken broth
Preheat oven to 400ºF (200ºC). In a skillet over medium-high heat, sauté onion in
butter until soft, about 5 minutes. Add garlic and cook another minute. Sprinkle
with flour then cook and stir another minute. Stir egg yolk into beer or broth. Add
to skillet and cook and stir until slightly thickened, about 2 minutes. Remove from
heat. Stir shrimp into cooked onion mixture. Set aside. Using whisk attachment,
beat egg whites on setting 12 until stiff, about 3 minutes. Remove bowl from
stand. Add Parmesan cheese and shrimp mixture to beaten egg whites. Stir
gently to mix. Spoon into greased 2-quart (2 L) casserole dish. Bake 15 minutes.
Makes 4 servings.
1 egg
1 cup (250 ml) sour cream
2
⁄3 cup (150 ml) mozzarella cheese,
shredded
2 tablespoons (30 ml) Parmesan
cheese, grated
Entrees Check our Web site for more recipes.
1 egg yolk
1 pound (450 g) small to medium
shrimp, peeled and cooked
3 egg whites
1
⁄4 cup (60 ml) grated Parmesan cheese
2 tablespoons (30 ml) prepared mustard
1 teaspoon (5 ml) salt
1
⁄2 teaspoon (2.5 ml) pepper
1
⁄2 teaspoon (2.5 ml) basil
1
⁄2
teaspoon (2.5 ml) thyme
2 pounds (900 g) lean ground beef