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CASSEROLES, PIZZA, & QUICHE (Read 10495 times)
C. B. Williams
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CASSEROLES, PIZZA, & QUICHE
Oct 13th, 2004 at 1:42pm
 
CAULIFLOWER CASSEROLE
BY C. B. WILLIAMS      

    This is a must try.  One cauliflower cut into flowerettes and boiled in salted water and left firm (Al Dente). Drain and put in mixing bowl and blend with a can of Campbells cream of shrimp soup ( no water), and 1/2 cup green onion dip,  with a pinch of salt and a pinch of cayenne pepper or to taste. ( I like about 2 of each) Place into shallow casserole or individual casserole bowls, cover with one layer of swiss cheese and one layer of mild cheddar, put under broiler until cheese melts.  (note: a sharp cheddar with no swiss will do a good job also.)
   If you can't find green onion dip, buy a small tub of sour cream, and add some very fine chopped green onion tops, mix, and let sit in the ref. overnight and you have green onion dip.
   After cooking, I add a light sprinkle of cayenne pepper, but that is an option.
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Re: CASSEROLES
Reply #1 - Dec 13th, 2005 at 11:04pm
 
Sweet Potato Crunch by Preston Edwards:                                          

3 C MASHED SWEET POTATOES OR (TWO CANS SWEET POTATOES)
1 C SUGAR
2 EGGS
1 STICK MELTED BUTTER
I/2 t  SALT
1/2 C MILK
1 t VANILLA

COMBINE SWEET POTATOES, SUGAR, EGGS, BUTTER, SALT, MILK AND VANILLA
MIX UNTIL SMOOTH, POUR INTO CASSEROLE DISH


                                                       TOPPING

1 C BROWN SUGAR
1/3 C SELF RISING FLOUR
1/3 STICK MELTED BUTTER
1 C CHOPPED NUTS

MIX BROWN SUGAR, FLOUR, AND NUTS TOGETHER, THEN CRUMPLE OVER CONTENTS OF CASSEROLE DISH. POUR MELTED BUTTER OVER THE TOP.

BAKE AT 350 FOR 20 TO 30 MINUTES
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Re: CASSEROLES
Reply #2 - Jan 1st, 2006 at 6:22pm
 
BACON,JALAPENO, & ONION QUICHE
BY CHARLES COWRICK

2 C grated cheeses (1 bag of Italian blend or Swiss)
5 eggs (or equivalent Egg Beaters)
1 C Half and Half (substitute 2% milk)
5 shakes of nutmeg
5 slices bacon, cooked crisp and crumbled
1/2 to 1 small onion, minced
1 or 2 Jalapenos, minced seeds and all

Preheat oven to 375-degrees

Put eggs and milk in mixer and whip until frothy.
Add rest of ingredients and blend well.

Put well-seasoned #7 Skillet in oven to preheat - 1 or 2 minutes is fine

Pour quiche mix into pre-heated skillet, bake for 45 minutes or until a knife inserted in the center comes out clean.
Cool a couple of minutes before serving.

Note: This quiche is does not have a pie crust. We prefer to get our carbs by a side of Gluten/Wheat-free Irish Soda Bread, or Simple Muffins. We get the gluten-free flour at www.authenticfoods.com. It's their Multi-blend flour and measures cup for cup with regular wheat-based flours.


Simple, Moist Muffins

preheat oven to 400-degrees [or, see note below]

1 3/4 C sifted flour
1/4 C Splenda (or sugar)
2 1/2 t baking powder
1 egg, beaten well
3/4 C milk (or yogurt)
1/4 C corn oil

Sift dry ingregients all together into a bowl.
Make well in the center.
Combine egg, milk, and oil.
Add all-at-once to dry ingredients.
Stir quickly just until dry ingredients are moistened. Over mixing creates TOUGH muffins, so don't overdo it!

Preheat #10 Popover pan for 1 or 2 minutes in oven.
Spray with Pam if you are nervous about your seasoning.

Fill cups 2/3 full -- should make 9 or 10 muffins
Bake for 20-25 minutes or until toothpick comes out clean.

Note: Ok, making these two together means fudging the times/temp, above.
What I do is get the quiche in at 375 until it is 25 minutes to being done.
Then I turn up oven to 400-degrees, put in the muffins, and usually that is that.
These turn out crispy on outside and very moist inside!
[Muffin recipe based on "Best-ever Muffins", Better Homes and Gardens New Cook Book, 1976, p. 100.]
http://www.griswoldandwagner.com/yabbfiles/Attachments/ERIEnewyear.jpg
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C. B. Williams
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wild rice casserole
Reply #3 - Jan 8th, 2006 at 1:46pm
 
WILD RICE CASSEROLE
by: C. B. Williams

4 to 5 C chicken broth
1 1/2 C washed wild rice (wild rice only, not a blend)
1 1/2 C chopped celery
3/4 C chopped onion
1/2 C sliced mushrooms
1 small jar pimento
salt and pepper to taste

Preheat oven to 375,,Mix all ingredients except 1 C broth and place in a buttered casserole dish,, cover,, bake 1 1/2 hours adding more broth if needed. This is another Frank Parke recipe. He called it "wild rice Minnesota style" however he named all his recipes and I am not sure if this is Minnesota style or not. In either case it is good.

NOTE 1: This is a big recipe, I half it and have enough for 4 servings as a side dish or 2 servings as a main course.
NOTE 2: Cooking time might need a little longer to get the rice tender.
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Re: CASSEROLES & QUICHE
Reply #4 - Jan 16th, 2006 at 1:37pm
 
Southwest cornbread by: Brik Poole (courtesy Martha White Foods)
INGREDIENTS
˝ lb Andouille or Smoked Sausage; Use 1 lb with big appetites
1-(15 oz) can Black Beans; rinsed and drained
1-(11oz) can Whole kernel Sweet Corn
1-(16 oz) jar thick and chunky salsa

TOPPING
1-6.5 oz pkg. Martha White Cornbread Creations Extra Rich Buttermilk Premium Mix
2/3 Cup milk
2 oz shredded Pepper Jack Cheese
2 tablespoons chopped Cilantro

METHOD
1) Heat oven to 450 degrees F.  Cut up and brown sausage.
2) Combine sausage, salsa, black beans and corn in a 10 inch oven proof skillet (cast iron**).
3) Cook over medium high heat, stirring occasionally for 3 to 5 minutes or until bubbly and thoroughly heated.  Cook off most of the moisture.
4) Combine all topping ingredients and stir until well blended.
5) Spoon cornbread topping over sausage mixture; spread evenly to cover.
6) Bake at 450 degrees F for 10 to 12 minutes or until golden brown.
7) Let stand 5 minutes.


Serves 6 

B.P. Notes:
** I prefer cast iron.  Use a large skillet, a 10 or 10 1/2 inches.  Don’t try this with a plastic handled, Teflon coated skillet.
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Re: CASSEROLES & QUICHE
Reply #5 - Jul 22nd, 2009 at 7:27pm
 
 Potato Casserole by: C. B. Williams
 
  I'm not going to give amounts because the casserole dish you use will dictate the amounts. I like this about 1" to 1 1/2" thick when completed, so choose a dish that is deep enough.
 
Butter the casserole dish first.

1 layer thin sliced small red potatoes (skins on or off)
1 layer sliced cremini mushrooms (or your choice)
1 layer sliced sweet onions  
several pats butter scattered  
fine chopped roasted garlic to taste
salt and fresh ground pepper to taste
Another layer of potatoes

Pour half and half milk about 1/4 the thickness of the layers. (Option sour cream before the cheese topping.)

Last, top with a layer of shredded sharp cheddar cheese

Bake in 375 deg. oven until the potatoes are tender and the cheese is beginning to brown.  ( Time is usually about 35 min. depending on the depth of the casserole.)
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Re: CASSEROLES & QUICHE
Reply #6 - Dec 31st, 2009 at 10:01am
 
SWEET POTATO CASSEROLE by C. B. Williams

I made this Christmas and it was very popular. Sorry, I didn't get a picture, but I will on the next one. We already have one sweet potato casserole in the cookbook, but this one is a bit different.  
I started with three potatoes about the size of a beer can. Thats about as good as I can do because I don't carry a scale with me to the grocery.  

Sweet Potato Casserole:

3 sweet potatoes (baked)  
1/2 C brown sugar
1/2 C orange juice
1 egg
1/4 C butter

Topping:
1/4 C brown sugar
1/4 C sugar
3/4 C broken pecans

Directions:
Bake the potatoes, then when cool enough to handle, cut the ends off and peel. (They peel very easy after baking.)
Mix with other ingredients and put in a casserole dish. (Leave at least 1" below the top.)
Heat the topping ingredients until the sugars are melted and spread on top of the casserole. Place in oven at about 300 F. for about 15 minutes. (everything is already cooked)
Notes:  
(1) The sugar in the potatoes may need adjusting because potatoes vary is sweetness, and personal tastes. My potatoes happened to be very sweet and I used only about 1/4 C in this case.  
(2) The citrus flavor goes very well with sweet potatoes. I think next time I will add grated orange zest.
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Re: CASSEROLES & QUICHE
Reply #7 - Jan 19th, 2011 at 7:30pm
 
BEEF BARLEY CASSEROLE by Jeff Johnson

   This is a family favorite from my paternal grandmother.  It was my favorite recipe as a kid growing up.  It works well when cooked in a cast iron dutch oven, OR a pressure cooker.

Serving Size : 8 

3 pounds Boneless Chuck -- 1.5" cubes
2 Tablespoons Oil
2 cups pearl barley
2 Tablespoons sesame seeds
1 cup chopped onion
5 cups hot water -- divided
1 1/2 teaspoons salt
1 teaspoon paprika (I used bittersweet smoked paprika)
1 can cream of mushroom soup
1 4 oz can sliced mushrooms -- UNDRAINED
1 4 oz can chopped pimientos (or chopped red bell peppers) -- drained
1 teaspoon worcestershire sauce

Brown meat in hot oil in large (8 qt.) heavy pot. Remove meat.

If cooking in pressure cooker, deglaze cooker with 2 splashes of wine (red or white) after browning meat.

Brown onions in pot, then add barley & sesame seeds. Add more oil if necessary to brown onion mixture.

Add 2 cups water to onion mixture, cover & simmer 15 minutes.

Add meat, soup, pimiento, undrained mushrooms, salt, paprika, Worcestershire sauce, and 3 cups hot water.

Cover & bake at 350 °F for 1.5 hours. Uncover, stir, and if too dry add 1/2 cup water.

Finish baking 1/2 hour uncovered.

Pressure Cooker Instructions: Brown beef with med-high heat...remove from pan...deglaze with white or red wine per above instructions...add all ingredients & cook under high pressure (15 psi) for 18 minutes. Allow to slowly cool (~20 minutes). Done!
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Re: CASSEROLES, PIZZA, & QUICHE
Reply #8 - Jan 23rd, 2014 at 12:35am
 
CHICAGO STYLE PIZZA by: Jenny Schwartz


    1 cup lukewarm water
    1/2 teaspoon granulated yeast ( I used the quick rise yeast)
    1 teaspoon sugar
    3 cups all-purpose flour
    1/4 cup corn meal ( I left the cornmeal out of mine)
       1 teaspoon salt
    1/2 cup oil
    Olive oil to grease the pan and the upper crust

Begin with the yeast: In a small bowl or measuring cup, add 1 cup lukewarm water, 1/2 teaspoon yeast, 1 teaspoon sugar. Wait 15 minutes for the yeast to bloom: a foam will begin forming on the surface of the liquid. I used the quick rise yeast.

Mix together flour, corn meal(if used) and  salt. Add yeast mixture and mix for a few seconds. Add  oil. Mix on low for only 3 minutes: the shorter mixing time will produce a rougher dough, and a crust with more of a crumbly, biscuit-like texture.

Add the dough to a bowl, cover with a cloth, and let it rise for at least one hour.  After one hour you can place the bowl in the refrigerator and let it rise overnight if you want.

Pizza toppings:

    28 ounces ground tomatoes (not sauce)
    1 tablespoon oregano
    2 teaspoons dried basil
    1 teaspoon dried rosemary
    2 teaspoons garlic powder
    8 ounces sliced mushrooms
    8 ounces shredded  mozzarella cheese
    1 med onion, sliced, pre-cooked
    Meat-your choice
    Plus any other pizza toppings you may want to use
    1/4 cup (4 tablespoons) Parmesan cheese

Two and a half to three hours before cooking the pizza, coat the surface of a 12-inch cast iron skillet with olive oil. Take the dough out of the refrigerator, lay it out in the pan, and spread it across the bottom of the pan until the surface is covered. Cover the cast iron pan with plastic wrap, and let it wait for two and a half to three hours. This will bring the dough to room temperature and let it rise further.

One hour before cooking the pizza, preheat your oven to 450 degrees F. Drain the tomatoes in a strainer, then mix with oregano, basil, rosemary. Pre-cook the ingredients that need to be prepared in advance, such as any meat, onions or mushrooms

Remove the plastic wrap from the cast iron pan, punch down the dough, and shape it roughly into the shape of a deep dish pizza; shape it to the sides of the pan as well as the bottom. Don't add any toppings at this time: when the dough is shaped, place the pan in the pre-heated oven and cook the crust for 10 minutes. With a wooden spoon or other utensil, press down the risen crust and re-shape it into a deep dish crust. Brush olive oil over the entire upper crust of the pizza, including the sides.


Put the toppings on in this type of order:

Mushrooms
Mozzarella cheese
Meat
onions
Garlic powder
Parmesan cheese
Tomatoes

Bake for 20 minutes at 450 degrees F. Remove the pan from the oven and let it rest for 5 minutes, to allow the hot iron to continue cooking the underside of the crust.


It was good the first night we had it, but the next day it tasted the best of all!
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Re: CASSEROLES, PIZZA, & QUICHE
Reply #9 - Dec 9th, 2015 at 12:45pm
 
SHEPHERD'S PIE by: Randy Eckstein

2# russet potatoes-peeled
1 medium yellow onion diced
1# lean ground beef (or turkey)
2 TB flour
16-20 oz. bag frozen mixed vegetables
1 cup beef stock
1 cup porter or dark beer
1/2 tsp red pepper flakes (optional)
2 TB worchestershire sauce
1 TB garlic powder
2/3 cup sour cream
4 oz. cream cheese
4 oz. monterey jack or pepperjack if you like it spicier
1/2 bunch green onions diced
Salt and pepper to taste.


--Peel and boil potatoes for mashed potatoes
--Brown the ground beef with the onion in a #8 or 9 skillet
--Add 2 TB flour to complex the beef fat and stir
--Add frozen veg, worchestershire, garlic, beer and beef stock.  Bring to boil and then to medium heat to allow liquid to reduce and mix to slightly thicken.
--Preheat oven to 350 while making the potatoes.
--Drain and mash potatoes with sour cream, cream cheese, jack cheese, green onions.  Add salt and pepper to taste.
--Spread mashed potatoes across entire top of meat mix.
--Carefully place skillet into oven on a sheet pan (skillet will be nearly full and may bubble over.   
--Cook 20-25 minutes at 350 to brown potatoes slightly.

Serves 5-6 depending on appetite.  This could also be split up and served in #3 skillets for individual servings.

I look at Shepherd's pie kind of like chili-meaning I freely substitute ingredients based on what sounds good or what I have on hand at the time.  I'm used to doing this as a layered dish, seasoned ground meat on the bottom, veggies then potatoes, topped with cheese.  It turned out nicely in the skillet and the beer, hot cheese and pepper flakes gave it a different zing, although it may not be to everyone's taste.
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