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2001

TODAY's CASES:

Ham and Cheese Casserole

----- Original Message -----
From: Jeannie 
To: "phaedrus" 
Sent: Thursday, April 12, 2001 11:47 AM
Subject: Ham Casserole

>  Hi Phaed;
>  Thanks for checking out the ham casseroles for my
> friend, and I would appreaciate some of the ones you
> found if you have time. :)
>  Delay in answering due to computer a skirmish with
> the computer. :)
>  Best to you,
>  Jeannie :)

Hi Jeannie,

Try the ones below....

Phaed

Ham  And  Cheese  Casserole

 Ingredients :
 2 c. fine spaghetti (Vermicelli or fine soup noodles)
 1/2 c. butter
 1 c. green onions, chopped
 8 oz. mushrooms, fresh or canned
 3 c. cooked chicken, largely diced
 3 c. cooked ham, largely diced (2 c. may be enough)*
 Salt & pepper to taste
 2 c. commercial sour cream
 1 c. cottage cheese
 1 1/2 c. grated cheddar cheese

 Preparation :
   *Pieces should be the size of carrots in frozen carrots and peas,
 chicken can be larger.  Cook spaghetti 10 minutes, broken in small
 pieces.  Drain.  Lightly brown onions and mushrooms, if fresh, in
 butter.  Add chicken, ham, salt and pepper and heat thoroughly.  Add
 sour cream and cottage cheese to spaghetti, then add chicken and
 ham.  Place in greased casserole, cover with grated cheese.  Bake at
 350 degrees for 20 to 25 minutes.
----------------------------------
 Macaroni,  Ham,  And  Cheese  Casserole

 Ingredients :
 2 c. elbow macaroni
 6 tbsp. butter, melted
 1/4 c. flour
 2 c. milk
 1/8 tsp. cayenne pepper
 Salt
 2 c. cooked, smoked ham, cut into 1/4 inch dice
 1 3/4 c. grated Cheddar cheese
 1 tbsp. grated onion
 2 tbsp. dry bread crumbs

 Preparation :
   Cook macaroni until tender.  Then drain thoroughly.  Heat 1/4 cup
 butter until melted.  Add flour and cook, stirring with a wire
 whisk, until the mixture froths and foams.  Add milk and whisk until
 the sauce thickens and is smooth.  Add cayenne and salt to taste,
 simmer on very low heat for 2 minutes.  Pour sauce into large mixing
 bowl, and stir in the macaroni, diced ham, 1 1/2 cups of the cheese
 and the grated onion.  Preheat oven to 375 degrees.  Lightly butter
 a 2 1/2 or 3 quart casserole.  Spoon in the macaroni mixture.  Mix
 bread crumbs with the remaining cheese and melted butter and spread
 the mixture evenly over the top.  Bake for 30 to 40 minutes.  Serve
 directly from the casserole.
----------------------------------
 Ham  And  Cheese  Casserole

 Ingredients :
 5-6 med. potatoes
 1 can mushroom soup
 1 can milk (use soup can)
 1 med. onion
 1 can ham
 1/2 lb. New York extra sharp cheddar
    cheese

 Preparation :
   Alternate layers of sliced potatoes with diced onions and grated
 cheddar cheese in 2 quart baking dish.  Mix milk and mushroom soup
 together and pour over potatoes.  Top with cheddar cheese.  Bake at
 350 degrees approximately 1 1/2 hours until potatoes are done.
----------------------------------
 Ham  And  Cheese  Casserole

 Ingredients :
 8 slices bread
 4 slices ham
 4 slices cheese
 4 eggs
 1/2 c. milk
 1 tsp. prepared mustard
 1/4 tsp. salt
 Pinch of pepper
 1/4 tsp. paprika

 Preparation :
   Grease 2 quart baking dish.  Remove crust from bread.  Make
 sandwiches out of ham and cheese and layer in dish.  Mix eggs, milk,
 mustard, salt and pepper in mixing bowl.  Pour over sandwiches.
 Place in refrigerator for 4 hours.  Bake in 300 degree oven for 30
 minutes.  When done, sprinkle with paprika.
----------------------------------
 Ham  And  Cheese  Casserole

 Ingredients :
 8 oz. pkg. cooked noodles
 2 c. cooked ham, diced
 1 1/2 c. shredded cheddar cheese
 1 can mushroom soup
 2 tbsp. milk
 1 1/2 tbsp. mustard
 1 c. frozen peas
 1 can Durkee onions

 Preparation :
    Beat mushroom soup, milk and mustard until smooth.  Add remaining
 ingredients except onions.  Mix and sprinkle with onions.  Cover and
 microwave at 70% power for 25 minutes.
 ------------------------------
Ham And Cheese Casserole

1/2 cup flour
1/4 teaspoon pepper
2 teaspoon salt
1/2 cup butter or margarine - 1 stick
3 cups milk
4 cups ham - chopped
5 cups potatoes - thinly sliced
3 cups cheese - cheddar, shredded
1 onion - chopped
1 green bell pepper - chopped
Mix flour, pepper, and salt (omit salt if you think ham and cheese are salty
enough, I do). Melt butter in saucepan. Add flour mixture. Cook over medium
heat for one minute, stirring constantly. Remove from heat. Stir in milk.
Return to heat and cook until thick.
In a very large bowl, mix remaining ingredients with sauce. Bake in covered
casserole dish(es). Bake in 350 F. oven for 90 minutes. Remove cover after
first 30 minutes.
Let cool 15 minutes before serving. It's even better as leftovers.
To reduce clean-up, I suppose the sauce could be started in a stockpot, and
then everything combined in that before putting it in casserole dishes.
Servings: 8
----------------------------------------
Ham And Cheese Casserole

Recipe By     : typed into MC by Shane Ludwig 
Serving Size  : 6    Preparation Time :0:00
Categories    : Diabetic                         Casserole

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      ounces        shredded Monterey Jack cheese
     1/4  cup           sliced green onions -- with tops
   1      teaspoon      dill seed
   1      tablespoon    margarine
  12      ounces        diced -- center cut ham
   2 1/2  tablespoons   flour -- (or 1 T. cornstarch)
     1/2  cup           skim milk
     1/2  cup           skim milk yogurt
   3      cups          thinly sliced -- cooked potatoes
   2      ounces        shredded swiss cheese

Preheat oven to 325 degrees F. In a small bowl, toss together the 
shredded Monterey Jack cheese, onions and dill seed; set aside.  
In a non-stick, 1-quart saucepan, melt margarine, stir in flour, 
then gradually stir in milk.  Cook over medium heat, stirring 
constantly until thickened.  Remove from heat and fold in the yogurt.  
In a shallow 1 1/2 quart baking dish, layer 1/3 of potatoes, 1/2 cheese 
mixture, 1/2 diced ham and 1/2 of yogurt mixture.  Repeat, making
the top layer the last 1/3 of the potatoes. Spinkle Swiss cheese over 
top of casserole.  Bake 30-35 minutes.
-------------------------------------
3 Cheese Pasta

1 lb Shell Pasta
1/2 onion, chopped
2 ounces sliced ham, pancetta or canadian bacon
1/2 cup fire roasted red peppers, chopped
1 cup chicken stock
1 teaspoon sage
1/2 teaspoon cayenne pepper
4 tablespoons fresh Italian parsley
1 cup ricotta cheese, grated
1 cup parmigiano reggiano cheese, grated
1 cup mozzerella cheese, grated
1 egg, beaten
salt, pepper

Prepare shell pasta according to directions, but remove from heat and drain
when slightly undercooked (about 10 minutes). Meanwhile, saute onion in 1/2
cup chicken stock about 4 minutes till tender. Add ham, continue to cook 2
minutes. Add peppers, remaining chicken stock, sage, cayenne pepper and
parsley, salt and pepper. Simmer and reduce slightly, then remove from heat.
Combine ricotta, 1/2 cup parmigiano cheese, egg, salt and pepper in separate
bowl for filling. Combine pasta and ham/pepper sauce. In oven-proof
casserole dish, layer 1/2 pasta mixture, the ricotta filling, and the
remainder of the pasta mixture. Top with the mozzerella, the remaining 1/2
cup parmigiano cheese, salt and pepper.

Bake at 400 degrees for 25 minutes or so till golden brown and bubbly. Allow
to cool 5 minutes before serving. Serves 4-8.
----------------------------------------
 

Greek Pasta Salad With Chicken

----- Original Message ----- 
  From: S. N. 
  To: phaedrus
  Sent: Tuesday, April 17, 2001 10:19 PM
  Subject: Greek Chicken and Pasta Salad

  Help I am looking for a recipe for Greek Chicken and Pasta Salad.

Hi S.N.,

It occurs to me that you might want "Greek Pasta Salad with chicken". If so, below are some recipes for that.

Phaed

  Greek  Pasta  Salad

   Ingredients : 
   1 lb. rotini noodles
   1 lb. boneless chicken breast
   3 stalks celery, chopped
   1 sweet red pepper, chopped
   1 (2 1/4 oz.) can sliced black olives
   1 (4 oz.) pkg. feta cheese, drained and crumbled
   3 green onions, finely chopped
   1 (16 oz.) bottle Italian dressing

   Preparation : 
      Cook noodles according to package directions.  Cook chicken
   breasts in water. Cover with 1 bay leaf 30 minutes.  Cool.  Remove
   skin.  Cut into bite-size pieces.  Combine noodles, chicken, celery,
   pepper, olives, cheese, onions, and salad dressing.  Serve warm or
   cold.  Serves 16. 
     ----------------------------------
     Nola's  Greek  Pasta  Salad

   Ingredients : 
   1 lb. rotini noodles
   1 lb. boneless chicken breasts
   3 stalks celery, chopped
   1 sweet red pepper, chopped
   1 can (2 1/4 oz.) sliced black olives
   2 pkgs. (4 oz.) Feta cheese, drained and crumbled
   3 green onions, finely sliced
   1 bottle (16 oz.) Italian dressing

   Preparation : 
      Cook noodles according to package directions.  Cook chicken
   breasts in water to cover with 1 bay leaf, 30 minutes or until
   juices run clear.  Cool; remove skin. Cut chicken into bite size
   pieces.  Combine noodles, chicken, celery, pepper, olives, cheese,
   onions and salad dressing.  Serve warm or cold.  16 servings. 
     ----------------------------------
      Greek  Pasta  Salad

   Ingredients : 
   1 (16 oz.) pkg. Rotini noodles
   1 lb. boneless chicken breasts
   3 stalks celery, chopped
   1 sweet red pepper, chopped
   1 can (2 1/4 oz.) sliced black olives
   1 pkg. (4 oz.) feta cheese, drained & crumbled
   3 green onions, finely sliced
   1 bottle (16 oz.) Italian dressing

   Preparation : 
      Cook noodles according to package directions.  Cook chicken
   breasts in water to cover with 1 bay leaf.  Remove and discard bay
   leaf.  Save broth for another dish.  Cool, remove skin and cut
   chicken in bite-size pieces.  Combine noodles, chicken, celery,
   pepper, olives, cheese, onions and salad dressing.  Serve warm or
   cold.  16 servings.
     ----------------------------------
      Greek  Pasta  Salad

   Ingredients : 
   1 lb. Orzo pasta, cooked al deute
   1 lb. chicken breast, skinless and cubed
   1 lb. "baby" shrimp
   1 c. sliced black olives
   1 c. each zucchini, squash, carrots; cut into thin strips or cubes
   2 c. artichoke hearts, quartered
   2 to 3 tbsp. garlic, fine chopped
   2 to 3 sprigs, fresh rosemary or basil, finely chopped
   1/2 c. olive oil
   1/4 c. balsamic vinegar
   2 to 3 tbsp. lemon juice
   Salt and pepper to taste
   1/2 lb. feta cheese, crumbled

   Preparation : 
     Saute chicken,* shrimp and garlic in 1/4 c. olive oil.  Add
   zucchini, squash and carrots.  Cook to desired doneness.  Add to
   Orzo pasta.  Add all other ingredients and mix well.  Garnish with
   Feta cheese.  *Chicken can also be grilled.  Serve hot as an entree.
    Serve cold as a salad.  Merchant's Club Nashville, Tennessee 

Pickled Asparagus

----- Original Message ----- 
  From: S. N. 
  To: phaedrus
  Sent: Monday, April 16, 2001 5:21 PM
  Subject: phaedrus

  I am looking for a recipe for Pickled Asparagus

Hi S.N.,

Below are several variations.

Phaed

  Pickled  Asparagus

   Ingredients : 
   1/4 tsp. cayenne
   1 clove garlic
   1 tbsp. dill seed or 1 head
   2 1/2 c. vinegar
   1/4 c. pickling salt
   2 1/2 c. water
   --FOR BIG BATCHES:--
   10 c. water
   1 c. salt
   10 c. vinegar

   Preparation : 
       Pack clean asparagus into clean jars, add spices from above,
   pour vinegar mixture to 1/2 inch of top.  Process boiling water bath
   in 10 minutes.  Will do 7 quarts.  NOTE:  1 (20 pound) box of fresh
   asparagus makes about 10 quarts.  
     ----------------------------------
      Pickled  Asparagus

   Ingredients : 
   1 clove garlic per qt.
   2 heads fresh dill per qt.
   1 hot red pepper per qt.

   Preparation : 
      Fill jars with fresh asparagus.  Bring to a boil: 2 qts. water 1
   qt. cider vinegar   Fill jars and adjust lids.  Water bath 20
   minutes.  Start time as soon as jars are in water. 
   ----------------------------------
   Pickled  Asparagus

   Ingredients : 
   1 clove garlic
   2 qts. white vinegar
   2 qts. water
   1/2 c. salt
   2 tbsp. mixed pickling spices

   Preparation : 
     1.  Blanch asparagus in 1 inch boiling water.  Drain and put on
   ice.  2.  Brine:  Heat.  3.  Pack asparagus in sterilized jars. 
   Fill with hot brine, 1/4 inch from top of jar.  Seal.  
   ----------------------------------
   Pickled  Asparagus

   Ingredients : 
   Asparagus
   Garlic
   Sm. white boiling inons
   Carrot sticks
   Red bell peppers and/or green bell
      peppers or yellow bells, wax or
      jalapeno peppers
   Salt

   Preparation : 
     Brine is ratio of 2 quarts water to 1 quart white vinegar.  Wash
   and cut asparagus to fit canning jars.  Peel garlic and onions. 
   Wash peppers; seed and slice lengthwise, the bell peppers.  Place 2
   or 3 or more cloves of garlic sliced in half into each jar.  Fill
   jars with the asparagus, tips up, adding onion(s), carrot sticks,
   bell peppers, for both flavor and color and/or other peppers.  Bring
   brine to a boil and pour into the packed jars.  Add 1 teaspoon salt
   or less to each jar.  Close jars and put in boiling water bath so
   jars are under 1 inch of water.  Bring to boil and boil 15 minutes. 
   Remove from water and let cool and seal.  Wait 6 weeks for full
   flavor.  
   ----------------------------------
   Pickled  Asparagus

   Ingredients : 
   2 c. asparagus spears
   1/2 c. water
   1/2 tsp. salt
   1/8 tsp. dill
   1/2 c. vinegar
   1/4 tsp. sugar
   1 clove garlic

   Preparation : 
      Wash asparagus in cool water.  Cut into spread (6 inch for quart,
   4 inch for pints).  Combine vinegar, water, sugar, and salt.  Heat
   to boil.  Pack asparagus in jars with tips down.  Put 1 clove garlic
   in each jar.  Cover with boiling bring to within 1/2 inch from top
   of jar.  Adjust lids.  Process in hot water bath for 10 minutes.
   ----------------------------------
   Pickled  Asparagus  Or  Okra

   Ingredients : 
   Asparagus stalks or okra
   1-2 per jar, red chili pepper
   1 tbsp. dill or dill seeds
   3-4 per jar, garlic cloves
   --Brine:--
   8 tbsp. sugar
   4 tsp. salt
   1 tsp. black pepper
   4 c. white vinegar

   Preparation : 
     Brine:  Bring to boil and pour over asparagus or okra.  In each
   jar, put garlic, peppers and dill.  Add asparagus or okra.  Top with
   brine.  Process 10 minutes in water bath.  Yields a spice product!  
 

Cream Substitute

----- Original Message -----
From: "G. H. D." 
To: 
Sent: Friday, April 13, 2001 5:25 PM
Subject: cream substitute

> I am looking for a few substitutes for cream in recipes like bisque's
> etc.

Hi,

Well, if it's the butter fat you're wanting to avoid, try using undiluted evaporated milk, either whole or skim. If that's not creamy enough, try adding 1/4 cup melted margarine per 3/4 cup of evaporated milk.

Phaed


The History of Choux Pastry

----- Original Message -----
From: "Mark"
To: phaedrus
Sent: Thursday, April 19, 2001 10:17 AM

> Choux pastry - please can you give me any history of this?

Hello Mark,

"Choux" pastry, prounounced "shoo". It's also called choux paste, pâte à choux and cream-puff pastry. Choux pastry is made in different way from other pastries. The sticky dough is created by combining flour with boiling water and butter, then beating eggs into the mixture. During baking, the eggs make the pastry puff up into irregular puffs.

When done, the pastries are split, hollowed out and filled with custard, whipped cream or other filling. Choux pastry is used to make things like cream puffs and eclairs and similar goodies.

I believe that I found the history that you're looking for below.

Phaed

History of choux pastry from:
http://www.culinary-resource.co.uk/webdocs/questions/choux.htm

Choux Paste

Classic Patisserie: An A-Z Handbook is a fascinating read if you are
interested in pastry work.

It details ingredients, dishes and the history behind some of them. This is
the section on choux pastry.

'In 1533, when Catherine de Medici left Florence to marry the Duke of
Orleans who was later to become Henry II (151-1559), King of France from
1547, she brought with her to France her entire court, which included her
chefs. Seven years later in 1540, her head chef, Panterelli, invented a hot,
dried paste with which he made gateaux. He christened the paste Pâte à
Panterelli.

The original recipe changed as the years passed, and so did the paste's
name. It became known as Pâte à Popelini, which then became Pâte à Popelin.
Popelins were a form of cake made in the Middle Ages and were made in the
shape of a woman's breasts. A patissier called Avice perfected the paste in
the middle of the eighteenth century and created Choux Buns. The Pâte à
Popelin became known as Pâte à Choux, since only Choux Buns were made from
it. Antoine Carême in the nineteenth century perfected the recipe, and this
is the same recipe for choux pastry as is used today.'

Choux paste is also used in savoury dish such as Pomme Dauphine: (choux
paste mixed with duchesse potatoes). Gnocchi Parisenne (small poached
dumplings masked with Mornay sauce and gratinated). Garnish for soups such
as consommés and for canapés; duchesses (small eclairs filled with savoury
mousses) and Caroline's (crescent shaped and filled with savoury mousses
topped with chaud-froid sauce).

""


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus