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CASSEROLES


PAUL'S FAVORITE!!

QUICK HAMBURGER STROGANOFF;

1.5 LBS 85% GROUND BEEF

1 FAMILY SIZE CAN OF CAMPBLES RED LABLE CREAM OF MUSHROOM SOUP

1 16 oz ANDERSON ERICKSON DAIRY SOUR CREAM (THE BEST THERE IS!) SEE THE FOOD LINKS SECTION FOR THE WEB SITE.

1 LARGE ONION OR 2 MEDIUM ONIONS DICED 3/8"- ½"

1 12- 18 oz GREEN GIANT SLICED CANNED MUSHROOMS

4 CUPS UNCOOKED WIDE NOODLES (YOU CAN DO THESE THE NIGHT BEFORE AND DIP IN HOT WATER BEFORE SERVING TO RE HEAT)

DIRECTIONS;

START IN A BIG POT THE WIDE NOODLES ACORDING TO THE DIRECTIONS ON PACKAGE

BOIL 9 MIN ON MED HIGH HEAT THEN PULL OFF TILL THE REST IS DONE (DO NOT DRAIN YET)

JUST AFTER YOU START THE NOODLES THEN, START TO BROWN THE BURGER 1-2 MIN

SALT AND PEPPER TO TASTE (DASH OF EACH) LATER ADD THE ONION, WHEN BROWNED DRAIN IF YOU WANT (DEPENDING ON THE BEEF) ADD THE1 FAMILY SIZE CAN OF CAMPBLES RED LABLE CAN CREAM OF MUSHROOM SOUP STIR TILL HOT THEN ADD MUSHROOMS, IF YOU NEED TO THIN THE MIXTURE USE WHOLE MILK, (AE HAS THE BEST IN IOWA).

ADD THE 1 16 oz ANDERSON ERICKSON DAIRY SOUR CREAM (THE BEST THERE IS!)

STIR TILL HOT!

DRAIN NOODLES IN COLANDER

SERVE NOODLES ON BOTTOM WITH SAUCE ON TOP!! YES YOU CAN ADD MORE SOUR CREAM IF YOU WANT!

SERVES FAMILY OF 4 (OR TWO HUNGRY GUYS LOL!!)

THIS STUFF WILL FREEZE WELL TOO!! GREAT FOR THOSE ON THE GO!!


Tamale Pie

Crust:

1 cup cornmeal

1 tsp. sugar

1 cup cheddar cheese, shredded

1/3 cup milk

1 large egg

2 tsp. vegetable oil

 

Filling:

1/2 lb. ground beef or turkey

1/2 cup green pepper, chopped

1/2 cup onion, chopped

8 oz. can tomato sauce

1 cup whole kernal corn, drained

1 cup cheddar cheese, shredded

1 tsp. jalapeno pepper, finely chopped

1 tsp. chili powder

1 1/2 tsp. ground cumin

1/4 tsp. cayenne pepper

1 tsp. garlic, minced

sour cream

salsa

 

Directions:

Preheat the oven to 350 degrees.

Combine the cornmeal and sugar. Stir in 1 cup cheese, milk,

egg and oil. Stir just until moistened.

Press the mixture on the bottom and up the sides of a 9" pie

plate that has been sprayed with non-stick cooking spray.

In a 10" skillet, cook the ground meat, green peppers, onions,

garlic, and jalapeno pepper over medium heat until the meat

is no longer pink. Drain.

Stir in the tomato sauce, corn, chili powder, cumin, and

cayenne pepper.

Spoon the mixture into the cornmeal crust.

Bake at 350 degrees for 30-35 minutes. Remove from the oven

and sprinkle the remaining cheese over the top.

Return to the oven and bake until the cheese melts.

Let stand for 5 minutes before serving.

Serve with sour cream and salsa, if desired.


Cornbread Dressing

The Cornbread:

2 cups buttermilk (or regular milk)

1 tsp baking soda

2 tsp baking powder

2 tsp salt

2 eggs (slightly beaten)

2 cups plus 2 tbsp. yellow cornmeal

 

Cornbread Directions:

Preheat the oven to 450°F with a 9 x 13 glass dish in it.

Mix together the buttermilk, baking soda, baking power, salt

and eggs. Add the cornmeal. Stir just enough to moisten the

dry ingredients.

Remove the heated pan from the oven and pour the batter into it.

(Pan should sizzle.) Bake until lightly brown and cornbread starts

to pull away from the sides of the pan, about 18 to 20 minutes.

Make the cornbread a day before you intend to make your dressing.

Leave it out, uncovered, overnight.

 

The Dressing:

3/4 cup minced onion

1 1/2 cups chopped celery (stalks and leaves)

1/2 cup butter or margarine

9 cups corn bread cubes*

2-2 1/2 cups chicken broth

1 cup milk (or use more chicken broth or a can of cream

of chicken, celery or mushroom soup)

2 eggs

2 teaspoons poultry seasoning

1 teaspoon salt

1 1/2 teaspoons crushed sage leaves

1 teaspoon thyme leaves

1/2 teaspoon pepper

* Depending on if you are making homemade cornbread, buying the crumbs

from the store or using a mix, the amount of cornbread crumbs will vary.

If you do not have enough cornbread crumbs to make 9 cups, you can add

bread or biscuit crumbs that have been left out overnight to make the

needed quantity of crumbs.

In a large skillet, cook the onions and celery in butter until the

onion is tender. Stir often.

Stir in about 1/3 of the bread cubes. Turn into a deep, large bowl.

Add the remaining ingredients and toss. This mixture should look

soupy but should not float in liquid.

If you are planning to stuff the turkey, do so just before roasting.

If you are planning to bake the dressing seperately, bake at 375

degrees for 45 minutes to one hour, depending on how moist/dry you

like your dressing.

Makes 9 cups of dressing (enough for a 12-pound turkey).


Sweet Potato Casserole

Ingredients:

3 cups mashed sweet potatoes

1 cup white sugar

1/2 cup butter, melted

2 eggs, beaten

1/2 cup milk

1 tsp vanilla

1/2 tsp salt

1/2 tsp nutmeg

1/2 tsp cinnamon

 

Topping (choose one):

1) combine: 1 cup brown sugar

1/2 stick butter

1/3 cup flour

1/2 to 1 cup chopped pecans

OR

2) 1 can crushed pineapple

1 cup miniature marshmellows

(layer of pineapple on bottom; layer of marshmallows on top)

 

Directions:

Preheat the oven to 350 degrees F.

Boil the potatoes whole until tender. Remove and let cool

completely.

After the potatoes are cooled, put them in a large bowl and

mash them as you would regular potatoes.

Add the rest of the ingredients.

 

Pour into a large buttered baking dish.

Cover the potatoes with the topping of your choice.

Bake at 350 degrees for 35 minutes.


Greek Style Stuffed Eggplant

Ingredients:

4 medium-sized eggplants

1 teaspoon salt

1/4 teaspoon freshly ground pepper

1 cup finely chopped onion

1/4 cup olive oil

2 lbs ground lamb or lean beef

1/4 cup minced fresh parsley

2 teaspoons minced fresh mint leaves or 1 teaspoon dried mint

1 lb can of tomatoes (keep liquid)

1 cup shredded feta or cheese of choice

 

Directions:

Pre-heat the oven to 350 degrees.

Cut the eggplants in half, lengthwise. Scoop out the pulp, leaving

the shells about 1/2 inch thick. Sprinkle the inside of the shells

with salt and pepper. Set aside.

Finely chop the pulp. Sauté the pulp with the onion in oil for

about 15 minutes or until soft. Stir frequently. Remove from

the saucepan and set aside.

Sauté the beef or lamb in the remaining oil until brown. Add the

pulp mixture, parsley, mint, and tomatoes (with liquid).

Place shells in baking dish; fill each with beef mixture.

Top with cheese.

Cover and bake for 45 minutes.


CAJUN JAMBALAYA RICE  
 
INGREDIENTS  
1 medium onion - chopped  
3  garlic cloves - finely chopped  
1 large bell pepper - green, cut into 1/2" pieces  
2 1/2 cups basic chicken stock - see recipe  
5  scallions - finely sliced  
1 cup brown rice - long grained  
3  Italian plum tomatoes - cored, seeded, chopped  
1/4 pound turkey ham - baked, all fat removed, 1/2" cubes  
1/4 teaspoon white pepper  
1/4 teaspoon black pepper - fresh ground  
3/4 teaspoon cayenne pepper  
1/2 teaspoon cumin  
1/4 teaspoon allspice  
1/4 pound shrimp - peeked and deveined  
dash Tabasco sauce - (optional)  
1/4 cup parsley - fresh, chopped  
 
METHOD  
In an 8-quart pot saute the onion, garlic, and green pepper  
in 3 Tbsp. of stock for 5 minutes.  
Add two-thirds of the scallions, the rice, and tomatoes, and cook  
for 5 minutes over medium-low heat, adding a little more of the  
stock if necessary.  
Add the cubed turkey ham, the three peppers, cumin, allspice, and  
the remaining stock, and cook on very low heat, covered for 40  
minutes.  
Add the shrimp and cook for 2 minutes.  
Taste for spiciness.  
You can add 5-6 drops of Tabasco sauce  for a more pungent flavor.  
Serve garnished with parsley and the remaining scallions.


CHICKEN AND SAUSAGE JAMBALAYA  
 
INGREDIENTS  
1 (6-8 oz.) boneless, skinless chicken breast  
1/2 pound smoked andouille or keilbasa sausage  
1 small onion, diced1 stalk celery, diced  
1 small clove garlic, minced  
1 small bell pepper, diced  
1 (28-ounce) can diced, peeled tomatoes  
1/2 teaspoon Tabasco sauce  
1/2 teaspoon Worcestershire sauce  
1/2 teaspoon gumbo filé powder  
1 teaspoon Cajun spice  
blend salt & pepper to taste  
 
METHOD  
Slice sausage into bite-sized pieces and brown in a  large  
pre-heated sauce pan (a cast-iron Dutch oven is ideal)  
over medium-high heat.  
Remove sausage from pan with slotted spoon and reserve  
drippings for next step.  
Wash chicken thoroughly and cut into 1/2-inch cubes.  
Saute over medium-high heat (add a little peanut oil if there  
is not enough grease to saute up to a total of about 2  
tablespoons oil) until cooked through.  
Return sausage to pan and add onion, celery, red pepper  
and garlic.  
Saute until vegetables are cooked through.  
Add Tabasco, Worcestershire and tomatoes and stir to combine.  
Add file powder and Cajun spice.  
Simmer over low heat for about two hours.  
Add extra salt, pepper and Tabasco - to taste.


RED BEANS AND RICE  
 
INGREDIENTS  
1 LB Dried red beans  
1 LB Soaked sausage  
2 ea.  Medium onions, chopped fine  
1 ea.  Large bell pepper, chopped  
2 tsp. Salt  
1 tsp. Ground black pepper  
1/2  tsp. Cayenne pepper  
1/2  tsp. White pepper  
2  cup Chopped green onions  
1  cup Chopped parsley  
 
METHOD  
It is best to soak the beans overnight in water to cover, but it is  
not essential-unsoaked beans simply take longer to cook.  
Cut sausage into slices 1/2 inch thick.    
Place the beans in a Dutch oven or other large heavy pot  
and add water to cover by about 2 inches.    
Bring to a boil and add the onions, bell pepper, tasso, ham or  
sausage, salt, and peppers.    
Reduce the heat to medium and let simmer, stirring occasionally,  
until the beans are tender.    
Soaked beans will take 1-1/2 hours, unsoaked beans up to 3 hours.  
If the mixture begins to dry out, add more water.    
When the beans are tender, remove 2-3 cups of them, mash  
with a fork,  and return to the pot. this makes a thick gravy base  
for the beans.    
If there still seems to be a lot of liquid in the pot, mash another  
couple of batches of beans the same way.  
Stir in the green onions and parsley and serve over rice.


CHICKEN STROMBOLI  
 
INGREDIENTS  
 
PIZZA DOUGH  
2 tsp. sugar  
3 tsp. active dry yeast  
2-1/2 cup flour  
1/4 cup olive oil  
pinch of salt  
1 cup warm water  
 
FILLING  
1 can artichoke hearts, drained  
1 pound fresh spinach, washed  
2 roasted chicken breasts, about 12 oz.. in total, sliced  
1-1/2 cup grated mozzarella cheese  
1-1/2 cup herbed tomato sauce  
2-1/2 cup fresh tomato bruschetta (home made or purchased)  
 
METHOD  
For dough, dissolve yeast and sugar in warm water.  
Add oil.  
Combine  
flour and salt on table.  
Make a well in the center.  
Slowly add wet to dry ingredients, mixing from the inside out.  
Work into a soft, smooth dough.  
Portion into 4-5 balls and let rise, covered for 1/2 hour.  
This freezes well.  
Do not let rise before freezing.  
To assemble strombolis, roll out each portion of dough  
into a 9 inch circle.  
Spread each with tomato sauce, leaving a 1 inch border.  
Along the center arrange the cheese, spinach, chicken  
and artichoke hearts.  
Fold the sides in over the filling and roll up, burrito-style.  
Seal the seams with water and press together.  
Cut the log into 3 even pieces and place each upright on  
an oiled baking pan.  
Repeat with other Strombolis.  
Bake at 375 to 400 deg F for 25 minutes, until dough is  
crispy and golden and cheese is melted.  
Place three rounds on each plate and top with bruschetta.  
Serve with salad greens.  
 
NOTE: To make bruschetta, combine chopped ripe tomatoes,  
minced onion, garlic, chopped fresh basil and parsley,  
a touch of balsamic vinegar and a splash of good olive oil.  
Let sit at room temperature for 20 minutes to allow flavors  
to meld.  
 
--Makes 4-5 portions


THE AMAZING CHICKEN GARLIC RECIPE  
 
INGREDIENTS  
2 tbsp. olive oil  
6 large skinless and boneless chicken breast halves  
3 large heads garlic (about 40 cloves), unpeeled and broken  
apart  
2 tbsp. fresh thyme leaves, or 1 tbsp. dried  
2 cups dry white wine  
1 cup chicken broth  
Salt and pepper to taste  
 
METHOD  
Preheat the oven to 450 degrees.  
Over medium-high heat, warm the olive oil in an ovenproof  
casserole, and saute the chicken on both sides until golden,  
about 5 minutes total.  
Turn off the heat.  
Remove the chicken.  
Spread the garlic cloves over the bottom of the casserole,  
sprinkle with thyme, and arrange chicken on top.  
Pour in the wine and the broth, and season with salt and pepper.  
Bake for 30 minutes.  
Place the chicken  into 6 soup plates.  
Mash the garlic cloves in the broth and ladle over the chicken.  
Serve hot with chunks of a baguette  or Italian bread for dipping.  
 
Makes 4 to 6 servings.


TABOULI  
 
INGREDIENTS  
1/2 c  Bulgur; dry  
1 c  Water; boiling  
1 Tomato; chopped  
1/2 c  Fresh parsley; chopped  
2 tb Lemon juice  
1/8 ts Garlic powder  
1/4 c  Green onions; chopped  
(about 3 green onions)  
1/4 c  Fresh mint leaves  
1/2 c  Garbanzo beans, cooked  
 
METHOD  
Put the bulgur in a small mixing bowl.  
Pour the boiling water over the bulgur.  
Mix.  
Cover with a towel and let stand for 1 hour.  
After 1 hour the excess water should be removed.  
The easiest way to do this is to pour the bulgur and water  
into a fine mesh strainer.  
Let the water drain off, pressing the bulgur with your hands  
to remove as much of the excess water as possible.  
Place the drained bulgur in a bowl.  
Add the remaining ingredients.  
Toss well to mix.  
Cover and refrigerate at least 2 hours to blend flavors.  
    
Serves:  4 servings


RICE BALLS  
 
INGREDIENTS  
3/4 lb. ground beef  
3/4 cup spaghetti sauce  
3/4 cup ricotta cheese  
3/4 cup mozzarella cheese, shredded  
1-1/2 Tbsp. garlic powder  
1 tsp. Italian seasoning  
1/4 tsp. salt  
1/4 tsp. pepper  
6 cups cooked white rice  
3/4 cup grated Parmesan cheese  
1/4-1/2 cup bread crumbsnonstick cooking spray  
 
METHOD  
Preheat the oven to 375 degrees.  
Brown the meat in a skillet, breaking it up as it cooks.  
Drain off all the fat and remove from the heat.  
Add in sauce, ricotta, mozzarella, garlic powder, Italian  
seasoning, salt and pepper.  
In a separate bowl combine the cooked rice and the Parmesan  
cheese together.  
Spray 12 muffin tin cups with the non-stick cooking spray.  
Place 1 Tbsp. of the rice mix into each muffin tin cup and make  
a indentation using the back of the spoon in the rice.  
Fill evenly with the meat mixture.  
Cover evenly with the remaining rice forming a mound on top.  
Sprinkle each with bread crumbs and coat with the non-stick spray.  
Bake for 30 minutes or until heated through.  
Remove each ball using a spoon.


STUFFED ONIONS    
 
INGREDIENTS  
1 pk Long grain and wild rice  
4 lg Spring sweet onions,  
-approximately 1 pound each  
1/2 lb Fully cooked Kielbasa  
-sausage, sliced 1/4" thick  
Fresh parsley for garnish  
 
METHOD  
Omitting margarine, prepare rice according to package directions.  
Let stand covered.  
Peel onions and slice off tops and bottoms to level.  
Set onions in an 8" square glass dish; cover with vented  
plastic wrap.  
Microwave on high 10 minutes.  
Carefully remove plastic wrap and scoop out half of onion  
centers; reserve for another use.  
(Note: Use tongs to hold onion while removing center.)  
Fill onion cups with rice mixture.  
Insert sausage slices between edge of filling and  
onion cup; re-cover.  
Rotating each onion midway through cooking, microwave  
on high five minutes, or until onions are crisp tender.  
Garnish each with parsley.  
    
4 servings.


MUSHROOM CABBAGE  
 
INGREDIENTS  
1/3 cup pearl barley            
1 egg, lightly beaten  
1 1/2 cups milk                 
1 teaspoon sea salt  
4 cups cabbage, shredded      
1/4 teaspoon white pepper  
1 cup carrots, grated          
1 Tablespoon butter or oil  
2 cups of mushrooms, sliced    
2 Tablespoons bread crumbs  
 
METHOD  
Soak the barley in milk 4 to 5 hours overnight.    
Preheat the oven to 400 F.  
Mix all the vegetables together, and add the milk-barley mixture.    
Add the lightly beaten egg, salt and pepper.    
Mix well.  
Grease a 2 quart ovenproof dish and pour the mixture in.    
Press down.    
Sprinkle the top with bread crumbs.    
Bake 1 1/2 hours.


STUFFED MUSHROOMS WITH CRABMEAT  
 
INGREDIENTS  
12 ea large mushrooms  
1 ea env. vegetable soup mix  
6 oz frozen crab meat *  
1/2 c  sour cream or plain yogurt  
3 tb plain dry bread crumbs  
1 tb snipped fresh dill **  
3    dashes hot pepper sauce  
1/8 ts pepper  
2 tb butter or margarine, melted  
 
**  Substitution: 1 t Dried Dill Weed.  
 
METHOD  
Preheat oven to 350 degrees F.  
Remove and finely chop mushroom stems.    
In medium bowl, combine chopped mushroom stems, vegetable  
recipe soup mix, crabmeat, sour cream or plain yougurt, bread  
crumbs, dill, hot pepper sauce, and pepper.    
Set aside.  
On lightly greased baking sheet, arrange mushroom caps; stuff with  
crabmeat mixture, then brush with butter.    
Bake 15 minutes or until tender.  
Makes about 12 appetizers.  
MAKE AHEAD DIRECTIONS;  
Mushrooms can be partially prepared up to 1 day ahead.    
Simply prepare and stuff as above.    
Cover and refrigerate.  
To serve, brush with butter then bake as above.  
 
Serves: 4


PIZZA QUICHE  
 
INGREDIENTS  
8 inch pie shell (Pre cooked) or store bought  
5 whole eggs  
one pint heavy cream or Half and Half  
1 cup of your favorite toppings  
(pepperoni, sausage, mushrooms, onions) chopped. 2 cups pizza cheese  
1/2 teaspoon oregano  
dash salt and pepper  
 
METHOD  
Preheat oven 350F  
Mix eggs, and cream together and add the spices.  
Place toppings into the pie shell and a little of the cheese.  
Pour on egg mix then add the rest of the cheese.  
Place quiche onto cookie sheet then place into oven and set  
timer for 20 minutes, check, then rotate it, then cook until  
done about 10-20 more minutes.  
Remove from oven let stand 10-15 minutes then slice and serve.


POTATO ROTI  
 
INGREDIENTS  
3 each Potatoes, peeled  
2 each Green chills, chopped  
1 teaspoon Crushed red chilies  
1 Tablespoon Cilantro  
1 1/2 teaspoons Mango powder  
1 teaspoon Salt  
2 Tablespoons Oil  
5 ounces White flour  
Oil, for frying  
Flour, for dusting  
 
METHOD  
Boil potatoes, drain & mash.    
Stir in the chills, cilantro, mango powder, salt & oil.    
Gradually stir in the flour to form a soft dough.  
Divide into 6 pieces & roll out into 5" rounds.    
Set aside.  
Heat a griddle, place a roti on the griddle, drop about 1  
teaspoon oil around the edges & lift them gently so the  
oil slips under the roti.  
Pour another teaspoon oil onto the roti & gently turn over.  
When lightly browned, remove & set aside.    
Cook all the rolls in this way & serve hot.  
 
4 servings


JALAPENO POTATOES  
    
INGREDIENTS  
3 LB Red potatoes (about 6)  
1 Chopped bell pepper  
2 oz Sliced pimiento  
1/2 Ts Salt  
1/2 Ts Pepper  
2 TB Butter  
1 TB All purpose flour  
1 c  Milk  
6 oz Jalapeno or garlic cheese  
 
METHOD  
Cube cheese.    
Cook potatoes in boiling water to cover for 30 minutes or  
until tender.    
Drain and let cool.  
Peel potatoes; cut into 1/4 inch slices.    
Layer potatoes and next 4 ingredients in a well greased  
2 x 8 x 2 inch baking dish; set aside.  
Melt butter in a saucepan; add flour and cook 1 minute,  
stirring constantly, until thickened and bubbly.    
Add cheese; stir until melted and pour over potatoes.    
Cover with aluminum foil.  
Bake at 350 for 30 minutes; uncover and bake 15 minutes.  
Remove from oven; let stand 5 minutes.


Crockpot Chicken Paprika

Ingredients:

12 pieces of chicken breast strips (not the entire breast)

4 medium sized potatoes, sliced, skins left on by choice

4 medium onions, peeled and sliced

1 cup of water

3 Tbsp. oil

paprika

================================

Directions:

Place 4 chicken strips in the bottom of the crockpot. Sprinkle

with paprika. Then, cover with a layer of potatoes. Cover the

potatoes with a layer of onions. Add 1 Tbsp. of the oil. Then

sprinkle generously with paprika. Then start over with the 4

chicken strips and follow the steps above again for 3 complete

layers. Pour the cup of water into the crockpot (down the side

to not wash the paprika away). Cook on high temperature all day

(6-8 hours).

*You can use different vegetables if you like. Carrot slices

would work well.


HAMBURGER UPSIDE-DOWN PIE

INGREDIENTS

1lb hamburgers

1/2 cup chopped onion

1/4 cup diced green peppers

1 8 oz. can tomato sauce

1 can chopped ripe olives

1/4 cup water

1 tsp. salt

1 tsp. chili powder

1/8 tsp. black pepper

1 packet of biscuit dough

METHOD

Brown 1 lb. hamburger, 1/2 cup chopped onion, and 1/4

cup diced green pepper until onion is transparent.

Pour into a 9-inch pie pan.

Cover with a biscuit dough prepared according to directions on

package.

Prick the top and bake at 425 degrees for 20 minutes.

Remove from oven and invert over serving dish.

Serves 4 to 6.


Spoonbread ;

This pudding-like casserole is served as a side dish in America's South.

Serves 4-6

3 cups Milk
1 1/4 cups Cornmeal (white or yellow)
3 Eggs, beaten
2 Tablespoons Butter or margarine
1 teaspoon Salt
2 teaspoons Baking powder

In a large saucepan, gently heat 2 cups of milk. Slowly whisk in the cornmeal. Bring to a boil while stirring. Remove from the heat. Whisk in the rest of the milk. Slowly whisk in the beaten eggs. Whisk in the remaining ingredients. Lightly oil a medium casserole dish. Add the spoonbread mixture. Bake in a 350 oven for 25-35 minutes or until the top is lightly browned.


CORNED BEEF HASH  
 
INGREDIENTS  
2 T. butter or margarine  
1 small onion, finely chopped  
1 clove garlic, finely chopped  
2 to 3 C. finely chopped leftover corned beef  
3 to 4 medium potatoes, peeled and diced  
1/4 C. water  
3 T. ketchup  
1 t. Worcestershire sauce  
1/4 t. nutmeg  
Salt and freshly ground black pepper to taste  
4 to 6 eggs, slightly beaten  
 
METHOD  
Melt the butter in a heavy skillet over moderate heat.  
Add the onion and garlic and sauté for about 5 minutes,  
until tender.    
Add the remaining ingredients, except the eggs, and bring  
to a boil.    
Reduce the heat and cook covered for 45 minutes, stirring  
occasionally.  
Pour eggs into the hash and cook, covered, an additional  
10 to 15 minutes, until the eggs are cooked to the degree  
you prefer.    
Serve immediately.    
Serves 4 to 6


AU GRATIN POTATOES  
 
INGREDIENTS  
4 Medium potatoes, peeled and sliced  
1/2 medium onion, sliced  
1-1/2 C. hot milk (I use skim milk)  
8 oz. cheddar cheese  
1/4 C. flour  
2 T. butter  
1 t. salt  
1/4 t. ground pepper  
 
METHOD  
Boil potatoes and onion in the microwave for 10 minutes.  
In the meantime, put all other ingredients in a blender and  
process until smooth.  
Put the drained potatoes and onions in a 2 qt. casserole.  
Pour in the milk mixture.  
Sprinkle top with parsley for effect. Bake at 300* for  
about 1-1/4 hours


IMPOSSIBLE GREEN BEAN PIE    
 
INGREDIENTS    
8 oz Green Beans; Fresh*    
4 oz Mushroom: Stems and Pieces*    
1/2 c Onion; Chopped    
2 Garlic Cloves; Crushed    
1 c Cheddar Cheese; Shredded    
1 1/2 c Milk    
3/4 c Bisquick Baking Mix    
3 Eggs    
1 Ts Salt    
1/4 Ts Pepper    
8 Ounces fresh green beans, cut lengthwise into strips.    
1 can (4 ounces) mushroom stems and pieces, drained.    
 
METHOD    
Heat oven to 400 degrees.    
Grease pie plate, 10 x 1 1/2 inches.    
Heat beans and 1 inch salted water ( 1/2 teaspoon salt to 1 cup water)    
to boiling.    
Cook uncovered 5 minutes.    
Cover and cook until tender, 5 to10 minutes; drain.    
Mix beans, mushrooms, onion, garlic and cheese in plate.    
Beat remaining ingredients until smooth, 15 seconds in blender    
on high or 1 minute with hand beater.    
Pour into plate.    
Bake until knife inserted between center and edge comes out clean, 30    
to 35 minutes.    
Cool 5 minutes.  


LO-CAL CROCK POT CHICKEN  
 
INGREDIENTS  
2 medium onions, thinly sliced  
2 to 3 pounds chicken, cut up and skinned    
2 cloves garlic, minced  
1 large can tomatoes      
1 teaspoon salt  
1/4 teaspoon pepper  
1/2 teaspoon oregano, crushed  
1/2 teaspoon basil  
1/2 teaspoon celery seed  
1 bay leaf            
 
METHOD  
Layer in order and cook on low 6-8 hours, or on high 2 1/2 - 4 hours


GARLIC POTATOES    
 
INGREDIENTS    
2 to 4 medium potatoes thinly sliced @ 1/16""    
1/4 lb. of butter (or margarine)    
ground pepper    
garlic powder    
salt to taste    
 
METHOD    
Melt butter. Coat the bottom and sides of an oven proof dish.    
Place one layer of potatoes on bottom.    
Brush butter, sprinkle garlic powder and black pepper.    
Add another layer of potatoes, butter & seasonings.    
Sprinkle salt at the conclusion of using up all the potatoes.    
The easy way to do this is to put the butter in the dish,    
add garlic powder, black pepper & salt to taste.    
Invert the dish and back.    
Bake in a 350^ oven for 45 minutes


ROAST BEEF HASH  
 
INGREDIENTS  
2 cups cooked roast beef, cut into 1/2"" cubes  
2 cups raw potato, cut into 1/2"" cubes  
3/4 cup chopped onion  
1/4 cup chopped fresh parsley  
6 oz sliced fresh mushrooms  
1 teaspoon dried thyme  
salt and freshly ground pepper to taste  
1 to 2 cups gravy, to thoroughly moisten meat and potato mixture.  
 
METHOD  
Mix all ingredients together in large oven casserole dish:  
Bake, covered in 350 degree oven about 1 hour, until bubbly and  
potatoes are cooked


PAUL'S TUNA CASSEROLE

2) 6 OZ. CANS CANNED IN OIL TUNA ( BEST KIND)

1) LARGE CAN 26 OZ. CAMPBELL'S CREAM MUSHROOM SOUP

4) CUPS WIDE NOODLES, OR OTHER PASTA SHAPES

2) REG. SIZE (10 OZ.) CANS OF YOUNG PEAS

1/2 CUP) CREAM OR WHOLE MILK

1 ) 10 OZ. CAN OF MUSHROOMS

 

BOIL NOODLES FOR 7 MIN LET STAND FOR 7 MIN OFF THE HEAT, DRAIN NOODLES,

IN SEPARATE MICRO WAVEABLE GLASS BOWEL:

DUMP IN CREAM MUSH SOUP, ADD 1/2 CUP CREAM OR WHOLE MILK,COVER WITH A CORELL PLATE HEAT IN MICROWAVE 3 MIN AT A TIME ON HIGH THEN STIR EACH 3 MIN, REPEAT TILL BOIL, DRAIN TUNA DUMP IN AND STIR

COVER AGAIN MICROWAVE FOR 2 MIN ON HIGH, STIR THEN ADD IN NOODLES STIR, RE MICROWAVE 2 MIN IF NOODLES ARE COOLED THEN STIR AGAIN AND CAREFULLY DRAIN PEAS AND DUMP THEM IN AND FOLD IN THE PEAS (THE MIXTURE SHOULD STILL BE HOT IF NOT MICROWAVE  IT 2 MIN AGAIN)

OPTIONAL: ADD VELVEETA CHUNKS FOR CHEESY STYLE

CLASSIC YOU CAN ADD POTATO CHIPS ON TOP AND BAKE IN THE OVEN (IN GLASS BOWL OR CASSEROLE)

THIS SERVES 2 STARVED GUY'S OR 4 PEOPLE


TURKEY BROCCOLI CASSEROLE  
 
INGREDIENTS  
2  10 oz pkg. frozen broccoli  
2 c  Coarsely diced cooked turkey  
1    Cr. Mushroom Soup 10 1/2 oz.  
1/2 c  Skim milk  
1/2 c  Grated cheddar cheese (2 oz)  
    
METHOD  
Preheat oven to 375 F.    
Cook broccoli according to package directions.  
Layer in 12 x 8 inch baking dish.    
Spread turkey evenly on top.  
Combine soup with milk, mix until smooth and pour over turkey.    
Sprinkle grated cheese on top.  
Bake for 30 min.    
Let stand 5 min.  
 
Makes: 6 servings.


AU GRATIN TURNIPS AND POTATOES  
 
INGREDIENTS  
4 c  Sliced turnips & potatoes  - (any combination,)  
1md Onion - peeled and thinly sliced  
2 TB Melted butter  
1/2 c  Milk  
1/8 Ts Grated nutmeg      
1/4 Ts Ground white pepper      
1/2 Ts Salt  
1/2 c  Grated Swiss cheese    
 
METHOD  
PREHEAT OVEN TO 375F.  
TOSS together turnips, potatoes, onion with melted  butter  
and place in a 9-inch square or round baking dish.  
Cover tightly and place in preheated oven for 30 minutes.  
In a small pot on top of the stove combine milk, nutmeg,  
pepper and salt and bring to a boil.  
Immediately remove from heat.  
Remove turnip-potato mixture from the oven, remove  
cover  and mix in half the cheese.  
Pour the milk over the potatoes and sprinkle with  
remaining cheese.  
Replace in oven, uncovered, another 20 to 25 minutes.  
If the gratin is golden brown, it's ready to serve.  
If not, preheat broiler.  
Place gratin under broiler about 3 minutes to brown top  
before serving.


ROASTED PEPPER CASSEROLE  
 
INGREDIENTS  
3 red peppers  
2 onions  
3 garlic  
1 Tbs oil  
pinch cayenne pepper  
2 Tbs tomato paste  
3/4 cup dry white wine or chicken stock  
4 boneless chicken breasts  
salt and freshly ground pepper  
chopped chives  
parmesan cheese  
 
METHOD  
Cut the peppers in half vertically.    
Remove the seeds and grill on oven tray until the skins blister.    
Remove from oven, cool and remove the skins.    
Crush and peel the garlic.    
Heat oil in a frying pan and sauté onion and garlic until onion is clear.     
Place roasted peppers, onion, garlic, cayenne pepper and  
tomato paste in a blender or food processor and puree.    
Pour in the wine and pulse to blend.    
Remove the skin from the chicken and place in a shallow  
casserole dish.    
Pour over pepper mixture.  
Cover and cook at 180 C for 20 - 25 minutes or until chicken is  
cooked.    
Season with salt and pepper.    
Garnish with shaved parmesan cheese and chives.


HAMBURGER UPSIDE-DOWN PIE  
 
INGREDIENTS  
1lb hamburger 
1/2 cup chopped onion  
1/4 cup diced green peppers  
1  8 oz. can tomato sauce  
1  can chopped ripe olives  
1/4 cup water  
1  tsp. salt  
1  tsp. chili powder  
1/8 tsp. black pepper  
1 packet of biscuit dough  
 
METHOD  
Brown 1 lb. hamburger, 1/2 cup chopped onion, and 1/4  
cup diced green pepper until onion is transparent.    
Pour into a 9-inch pie pan.    
Cover with a biscuit dough prepared according to directions on  
package.    
Prick the top and bake at 425 degrees for 20 minutes.    
Remove from oven and invert over serving dish.  
Serves 4 to 6.


TURKEY CASSEROLE  
 
INGREDIENTS  
1 cup White Sauce  
2-1/2 cups Cooked Turkey  
1 cup Diced Celery  
1 Diced Green Pepper  
2 tbs Olive Oil  
1 Clove Crushed Garlic  
1-1/2 cups Tomato Pure  
1/2 cup Sliced Mushroom  
1/2 tsp Basil  
1 Cube Chicken Bouillon  
3 cups Cooked Spaghetti  
Salt  
Pepper  
 
METHOD  
Cube cooked turkey.  
Cook thin spaghetti according to directions.  
Make white sauce (see micro cookbook recipe).  
In medium saucepan heat oil, add garlic, celery, green  
pepper, mushrooms and cook until tender.  
Add tomato puree, bouillon, basil, salt and pepper to taste,  
reduce heat and simmer 10 minutes.  
In casserole dish spread half the white sauce.  
Add half the spaghetti and tomato mixture plus turkey.  
Repeat layers.  
Bake at 350 F for 30 minutes.  
 
Makes: 4 Servings


TURKEY BISCUIT BAKE  
 
INGREDIENTS  
1 can chicken broth  
1 small onion -- chopped  
1 10 oz. pkg. frozen peas and carrots -- thawed  
3 tablespoons cornstarch  
1 12 oz. can evaporated milk  
3 cups  cubed cooked turkey  
3/4  teaspoon ground sage  
1/2  teaspoon  dried parsley flakes  
1/8  teaspoon  black pepper  
1  12 oz. Can refrigerated flaky biscuits  
 
METHOD  
Preheat oven to 350 degrees.  
Coat 2-quart casserole dish with nonstick cooking spray.  
In a medium saucepan, combine broth, onion, and peas and  
carrots; bring to a boil over medium-high heat.  
Reduce heat to low and simmer 5 minutes.  
In a medium bowl, combine cornstarch and evaporated milk;  
stir until cornstarch is dissolved.  
Slowly stir the milk mixture into the broth mixture.  
Add turkey, sage, parsley, and black pepper.  
Continue cooking until mixture thickens, stirring constantly.  
Pour into casserole dish.  
Place biscuits on top of filling in casserole dish.  
Bake 25 to 30 minutes, or until biscuits are golden brown and  
filling is bubbly.


JENNIE-O TURKEY POT PIE

1) 15 OZ. PKG. PIE CRUSTS

FILLING:

1-3) CUPS COOKED TURKEY CUBED SMALL

1/4) CUP REAL BUTTER

1/3) CUP FLOUR

1/3) CUP CHOPPED ONION

3/4) TSP. SALT

1/3) TSP. BLACK PEPPER

1 1/2) CUPS CHICKEN BROTH

1/2) CUP MILK

2) CUPS MIXED VEGETABLES

1/4) CUP GRAVY

INSTRUCTIONS:

1. HEAT OVEN TO 425 DEG. F  PLACE ONE PIE CRUST IN   9-INCH PIE PAN.

2. IN MEDIUM SAUCEPAN, MELT BUTTER OVER MEDIUM HEAT. ADD ONION; COOK TILL TENDER, ABOUT 2 MINUTES.STIR IN FLOUR,  SALT AND PEPPER. COOK STIRRING CONSTANTLY, UNTIL MIXTURE IS BUBBLY, REMOVE FROM HEAT. STIR IN BROTH AND MILK. HEAT TO BOILING, STIRRING CONSTANTLY. BOIL AND STIR 1 MINUTE. STIR IN TURKEY AND VEGETABLES; REMOVE  FROM HEAT

3. SPOON TURKEY FILLING OVER CRUST. PLACE SECOND CRUST OVER FILLING; FLUTE EDGE. CUT CLITS IN SEVERAL PLACES

4. BAKE 425 DEG. F FOR 35- 40 MINUTES OR UNTIL CRUST IS GOLDEN BROWN.


ALL-IN-ONE TUNA CASSEROLE  
 
INGREDIENTS  
1 ea. Env. Golden Onion Soup Mix  
8 oz Medium Egg Noodles (cooked and drained)  
1 1/2 c  Milk  
6 1/2 oz Tuna, Drained & Flaked  
10 oz Frozen Peas & Carrot thawed        
2 oz Shredded Cheddar Cheese (approx. 1/2 cup)  
    
METHOD  
Preheat oven to 350 degrees F.  
In large bowl, blend golden onion recipe soup mix with milk;  
stir in peas &  carrots, cooked noodles and tuna.    
Turn into greased 2-quart oblong baking dish, then top  
with cheese.    
bake 20 minutes or until bubbling.  
    
Serves: 4


 

 

EASY LASAGNA  
 
INGREDIENTS  
1 pound of Ground Meat  
1 (32 oz) jar of pasta sauce.  
3/4 cup of water  
2 teaspoons of basil  
2 teaspoons of oregano  
1 (12 oz) carton of Ricotta cheese  
1 egg  
8 uncooked lasagna noodles  
1 pound of shredded mozzarella cheese  
1/2 cup of parmesan cheese  
 
Brown the ground meat, drain the fat and add sauce, spices,  
and water to the pan and simmer.  
Combine egg and Ricotta cheese and stir until smooth.  
Layer 4 uncooked lasagna noodles on the bottom of a well  
greased  9 inch by 13 inch cake pan.  
Cover with 1/2 of the sauce, 1/2 the ricotta cheese, 1/2 of the  
mozzarella cheese and then 1/2 of the parmesan.  
Add the other 4 noodles, and the rest of the mixtures in the  
same order.  
Cover the pan with foil and bake for 30 minutes in a 350 (f)  
degree over, and then uncover and bake for another  
30 minutes.  
Allow to cool for 10 minutes and cut into servings


GARLIC POTATOES  
 
INGREDIENTS  
2 to 4 medium potatoes thinly sliced @ 1/16"  
1/4 lb. of butter (or margarine)  
ground pepper  
garlic powder  
salt to taste  
 
METHOD  
Melt butter.  Coat the bottom and sides of an oven proof dish.     
Place one layer of potatoes on bottom.    
Brush butter, sprinkle garlic powder and black pepper.    
Add another layer of potatoes, butter & seasonings.  
Sprinkle salt at the conclusion of using up all the potatoes.  
The easy way to do this is to put the butter in the dish,  
add garlic powder, black pepper & salt to taste.    
Invert the dish and back.    
Bake in a 350^ oven for 45 minutes.


 

 

 

 

 

 



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