Make your own free website on Tripod.com

Cooking with Children

 

 

Baked Scrambled Egg Casserole

2 tb Margarine
1 1/2 c Cooked ham, chopped
1/2 c Green onions, sliced
1 cn Cream of mushroom soup
12 Eggs
4 oz Cheddar cheese, shredded
1/2 c Half & half
Heat oven to 250 degrees F. Grease 2-qt casserole. In large skillet, melt margarine. Saute onions until crisp tender. In large bowl, beat eggs; stir in half & half and ham. Pour egg mixture into skillet with onions; mix well. Cook over medium heat. As mixture begins to set, gently lift cooked portions with spatula so that thin uncooked portions can flow to bottom. Avoid constant stirring. Cook until eggs are thickened throughout; spoon into prepared casserole dish. Pour soup evenly over top. Bake at 250 degrees F for 30 minutes; sprinkle with cheddar cheese and bake 10-15 minutes longer.

 

Baked Zucchini, eggplant And Tomatoes


1 middle Thinly sliced eggplant
1 middle Thinly sliced zucchini
2 Tomatoes, sliced thinly
1 middle  Thinly sliced onion
1/4 ts Dried thyme
1/4 c Chicken stock
3 clove Garlic, minced
1 tb Low sodium soy sauce
dash Pepper
Arrange vegetables in layers in a sprayed baking dish, making sure mushrooms are covered so they don't dry out. Combine remaining ingredients and pour over vegetables. Bake at 400 degrees F. covered, a half hour.

 

Beef and Noodle Casserole

8 oz Noodles
1 lb Ground beef
1 c Chopped onion
2 cans Stewed tomatoes, (16 oz size)
2 ts Chili powder
2 ts Salt
1 c Shredded cheddar cheese
Preheat oven to 375 degrees. Cook noodles according to package directions; drain. In a large skillet, brown meat and onion, stir in tomatoes, chili powder and salt; heat thoroughly. Combine with noodles; turn into a 3 quart casserole, sprinkle with cheese. Bake for 30 minutes.

 

Broccoli Bake (substitute other veggies as well)

2 packages Frozen chopped broccoli
1 can Cream of mushroom soup
3/4 c Mayo only
1 c Shredded cheddar cheese
3 Eggs
1 Medium onion, chopped
1/2 pack Cornbread stuffing (crumbly)
1/2 Stick of butter


Cook broccoli as directed on box. Drain thoroughly. In a bowl, mix together all ingredients except Cornbread stuffing and 1/2 stick of butter. Pour into a greased round casserole dish. Top with cornbread stuffing mix. Top with 1/2 stick of butter sliced thin. Bake at 350 degrees F for 45 minutes. If you are taking this dish somewhere, cook for only 30 minutes at home and bake for the remaining 15 minutes just prior to serving. This will keep it moist

 

Broccoli Cheddar Twice Baked Potatoes

4 middle Baking potatoes
1 c Dannon Plain Yogurt
1/2 ts Salt
1/4 ts Pepper
1/8 ts Paprika
1 c Cheddar cheese, shredded
1 Garlic clove; minced
1 c Broccoli; chopped
1 c Mushrooms, sliced


Wash potatoes well. Dry and pierce several times with fork. Bake at 400 degrees F for about 1 hr. or until soft. Cool. Cut potatoes in half lengthwise; carefully scoop potato pulp into bowl (leave 1/2" of pulp to keep the potato skins intact). Set potato skins aside. To pulp, add yogurt, salt, pepper, paprika, and 1/2 C cheese. Mix until light and fluffy. Set aside. Coat skillet w/oil; heat until hot. Add garlic, broccoli, mushrooms.  Cook until tender. Stir vegetable mixture into potato mixture; stuff potato skins with mixture. Place on ungreased baking sheet; sprinkle evenly w/remaining 1/2 C cheese. Bake at 375 degrees F for 10 mins. or until cheese is melted and bubbly

 


Broccoli Quiche

2 c Fresh broccoli florets (substitute other veggies !)
1/2 c Chopped onions
1/2 c Sliced fresh mushrooms
4 Eggs; beaten
1/2 c Half and half
2 c Cooked rice
4 oz Swiss cheese, shredded
4 oz Cheddar cheese, shredded
1/4 ts Seasoned salt
1/8 ts Cayenne pepper
Tomato rose for garnish (optional)


Combine broccoli, onions, and mushrooms in greased 10-inch micro-proof quiche dish or pie plate. Cover and cook on HIGH (maximum power) 5 minutes. Blend eggs and half and half in medium bowl. Add rice, cheeses, salt, and pepper; stir. Pour mixture over vegetables; stir gently. Cook uncovered on MEDIUM (50% power) 9 to 11 minutes, or until quiche is set. Let stand 10 minutes. Garnish with tomato rose.

Creamy Vegetables With Tuna

1 pk Frozen vegetables w/onion
1/4 c Dry white wine
2 English muffins,split/toast
1/2 c Water
1 cn Tuna,drained/flaked(6 1/2oz)
Shredded Cheddar cheese


Heat frozen vegetables, water and wine to boiling in covered 10-inch skillet. Remove from heat. Stir until sauce is smooth. Stir in butter and tuna. Heat over low heat, stirring constantly, until hot and bubbly. Place muffins cut sides up on ovenproof platter. Spoon tuna-vegetable mixture over muffins; sprinkle with cheese. Set oven control to broil and/or 550 degrees F.'. Broil muffins 5 inches from heat until cheese is melted.

 

Penne With Zucchini and Parmesan


1 lb Penne or Mostaccioli OR other medium pasta shape, uncooked
1 lb Medium zucchini
2 tb Butter or margarine
1 tb Olive or vegetable oil
1 lg Clove garlic; minced
1/4 ts Hot red pepper flakes OR to taste
2/3 c Grated Parmesan cheese (freshly grated)


Cook pasta according to package directions. While pasta is cooking, grate zucchini. Heat butter and oil together in large skillet until mixture begins to bubble. Add grated zucchini and cook about 3 minutes. Add garlic and cook 1 more minute, stirring constantly. Stir in hot pepper flakes and 2/3 cup of grated Parmesan cheese. Heat 1 minute more. When pasta is done, drain well. Toss skillet mixture with pasta. Top with additional Parmesan, if desired.

 

Tuna Casserole

1 can Solid white tuna, drained
1 can Cream of mushroom soup
1 can Whole mushrooms, drained
1/4 c Celery, finely chopped
1/4 c Green pepper, finely chopped
1 large Can chow mein noodles
Dash of garlic powder


Combine everything in a casserole dish. Reserve some of the chow mein noodles for the topping. Bake at 350F for 25 minutes. Top with remaining noodles and return to oven for 5 min.





















 

 

Grape Jelly Meatballs

1 1/2 cups chili sauce
1 cup grape jelly (can use currant jelly)
1 to 3 teaspoons Dijon mustard
1 pound lean ground beef
1 egg, lightly beaten
3 tablespoons fine dry bread crumbs
1/2 teaspoon salt


Combine chili sauce, jelly, and mustard in crock pot and stir well. Cook, covered, on high while preparing meatballs. Combine remaining ingredients and mix thoroughly. Shape into 30 meatballs. Bake meatballs in a preheated 400 degree oven for 15 to 20 minutes; drain well. Add meatballs to sauce, stir to coat, cover and cook on low for 6 to 10 hours.






















 

















 
















 

 

 

Anthropology  Art  Cooking skills  Exercise skills  Foreign languages  Geography-History

  Language   Mathematics  Music  Science  Technology  Who we Are  HOME