Rushville Republican


March 29, 2013

Cook's Corner: Casseroles



Fruited Beef Curry

serves 6

2 lb ground round or sirloin

1 large onion chopped

1 medium red bell pepper chopped

2 tablespoons butter

1 tablespoon canola oil

1 slice whole grain bread

1 cup half and half

2 large eggs well beaten

1 large red apple cored and chopped

1 cup dried apricots chopped

2 tablespoons curry powder

1 teaspoon salt

½ teaspoon white pepper

preheat oven to 350 degrees

in a large heavy skillet place butter and oil

over medium heat melt butter stirring it in with the oil

add onion and bell pepper

saute over medium heat until onions are translucent

add ground beef and cook until lightly browned

remove from heat and drain off drippings

bread the bread into pieces and place into half and half

allow to soak well

add remaining ingredients to meat mixture

add bread mixture and mix well with spoon

place in a 2 quart casserole dish

bake at 350 degrees for 45 minutes

serve hot

note:serve with curry condiments such

as chutney, raisins, shredded coconut and sunflower seeds

Ron's Impossible Seafood Casserole

serves 8

3 5oz cans baby clams

3 6oz cans white crab meat

1 pint fresh oysters

1/2lb bay scallops halved

1 8 oz pkg cream cheese

cut into 1/8 inch pieces

2 cups shredded sharp cheddar cheese

4 green onions with tops diced

1 medium green bell pepper diced

1 cup diced celery

2 teaspoons cayenne pepper

1 tablespoon butter flavored shortening


4 cups Bisquick

4 eggs

1 1/2 cups milk

1 cup reserved liquor

1 ½ teaspoons salt

3/8 teaspoon ground nutmeg

preheat oven to 400 degrees

drain clams, crab meat and oysters

reserving liquor

coat bottom and sides of 9 x 13 baking dish

with butter flavored shortening

mix clams, crab, oysters, scallops,cream cheese,

cheddar cheese, onions, celery and bell peppers in baking dish

sprinkle cayenne pepper over meat mixture

blend topping ingredients together until smooth

pour over meat mixture

bake at 400 degrees for 50 minutes or until golden brown

and inserted knife in middle comes out clean

remove from heat and allow to rest for 7 minutes

serve and enjoy

Text Only
  • Cook's Corner: Casseroles

    To the average American the word casserole is basically a one-dish meal or a simple side dish.

    March 29, 2013

  • Cooks Corner: Lemon Chicken

    From time to time you will see me use a brand name product in my recipes. The recipes did not come from them. I use them because I feel that they work best with that particular recipe. That is my opinion and you may feel that something else works better for you. It is all a matter of individual taste.

    February 22, 2013

  • Cooks Corner: Hamburgers

    Let's talk about hamburgers this time. Just about everyone likes burgers. It is easy to be creative with just a little imagination.

    June 20, 2012

  • Cooks Corner: Barbeque tips and techniques

    Barbeque. All across America the very word evokes emotions and brings on remembrances of times past.

    May 21, 2012

  • Cook's Corner: Healthy but delicious options

    While in previous columns I have discussed various fun foods this time let's look at nutrition and diet.

    May 10, 2012

  • Cooks Corner: Grilling tips & recipes

    Rule #1 is get rid of your grill fork. always use tongs to turn your meat. If you puncture meat with a fork you allow the juices to escape from the meat losing flavor and creating dryness.

    April 18, 2012

  • Cook's Corner: Cajun cookin'

    Creole and Cajun cooking is synonymic with Louisiana style of cooking. Cajun cooking originated with folks from the southern part of France.

    March 10, 2012