Frank's + Rotel, a happy pairing

I came up with this recipe in my never ending quest to devise new recipes for dinner. I’ve seen similar recipes that use tortilla chips, but I decided to use flour tortillas and layer then in lieu of noodles for “Mexican” lasagna. This recipe wasn’t that much of a stretch from family favorites like enchiladas, but the best addition was Ro*tel tomato sauce, a newer offering I notice in local grocery stores. I have long used Ro*tel products, like the seasoned tomatoes, but the sauce is a newer addition on local shelves. The sauce comes in two varieties, original and mild. Both are delicious and worth trying, if you love Mexican dishes.

I have a tried-and-true enchilada recipe I make, that incorporates cream of mushroom soup. I used that basic idea when making this recipe, as well.

You’ll need:

1 pound ground beef, browned and drained
6-8 flour tortillas
1 can Ro*tel tomato sauce (original or mild)
1 can condensed cream of mushroom soup
1 cup shredded Cheddar cheese, or a blend of Cheddar and Monterrey Jack

In a 9x13-inch baking dish, spread a couple of tablespoons of the tomato sauce. Add 2-3 tortillas, tearing to fit the pan. Top with 2-3 spoonfuls of cream of mushroom soup, one-third of the ground beef and one-third of the cheese. Top with half the can of tomato sauce, then repeat layers two more times. I had a few extra tortillas, so I topped the whole casserole with the tortillas and cheese. Bake in a 350 degree oven for 20-30 minutes or until the casserole is bubbly and browned.

I served this dish with rice, diced jalapenos and Frank’s RedHot. It comes in multiple varieties, but the original is still my favorite.

Faye's Favorite Cranberry Dish

My mom has swooned for this dish for more than a decade. We first tried this recipe in 1998, after it appeared in the Coalfield Progress' annual gift and recipe guide. Many thanks to Barbara Younce of Haysi, Va., for sharing this gem. It is sweet and tart (very tart!) with a delicious, crumbly oat topping. We made this one for Thanksgiving and I may try it again for Christmas. My husband is a huge cranberry fan!

Cranberry-Apple Casserole

3 cups peeled, chopped apples
2 cups fresh cranberries
2 tablespoons all-purpose flour
1 cup sugar

Combine fruits, flour and sugar and place in a greased, 2-quart casserole dish.

Topping
3 packs instant oatmeal, cinnamon spice flavor (or 1/2 cup oatmeal, plus 1/2 teaspoon cinnamon)
1/2 cup flour
1/2 cup brown sugar
1/2 cup butter or margarine
3/4 cup chopped pecans
Combine all topping ingredients until crumbly and combined. Spoon over fruit. Bake uncovered at 350 degrees for 45 minutes.

Cary's Sweet Potato Casserole

Church cookbooks are one of the greatest places to find excellent recipes -- family favorites that are tried and true for generations. Ascension's Cooking Secrets from the Church of the Ascension in Norfolk, Va., is chock full of fantastic recipes. Basically, you can open the book to any page, make that recipe and be happy. The church is full of amazing cooks, including Cary Cross. Her offerings are throughout the book -- -main dishes, dips, soups, desserts and casseroles. I was honored when she suggested I share her sweet potato casserole, after seeing one I recently posted. Everything Cary makes is great, so consider this one for Thanksgiving.

Cary's Sweet Potato Casserole

4 sweet potatoes, cooked and mashed
1 cup sugar
1/2 cup butter, softened
2 eggs, beaten
1 teaspoon vanilla
1/3 cup milk
Mix all the ingredients together and place in a greased baking dish. Use a mixer or do it by hand. Sprinkle on the topping.

Topping
1 cup brown sugar
1/2 cup flour
1/3 cup butter, softened
1 cup chopped pecans
Mix all the topping ingredients together. It will be crumbly. Put over sweet potatoes and bake uncovered at 350 degrees for 30-45 minutes. Enjoy.

Sweet potato crunch

As the weather turns colder, and we move closer to Thanksgiving, I've had holiday foods on the brain. We had pumpkin pie last week, and sweet potatoes a few days ago. Both pumpkin and sweet potatoes are rich are carotene, Vitamin A and other important nutrients. Try to watch the sugar and fat when you use these ingredients!

Last year, at Thanksgiving, my mother-in-law made a terrific sweet potato casserole. This was my attempt to re-create it this week.

You'll need:

3-4 medium sweet potatoes
1 teaspoon vegetable oil
2 tablespoons butter or margarine
1/4 cup evaporated milk
1/2 cup brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves

For topping
1/2 cup chopped pecans
1 tablespoon butter or margarine
1 tablespoon all-purpose flour
1/4 teaspoon cinnamon
1/4 cup brown sugar

Wash and dry the sweet potatoes, then prick them all over with a small knife. Rub them with the one teaspoon oil, place on a baking sheet and bake in a 350 degree oven for 45 minutes to one hour. Remove from oven and let cool until you can handle them. Peel the sweet potatoes, cut in 1-inch pieces and place in a large mixing bowl. Add butter, milk, brown sugar, cinnamon and cloves. Mash with a potato masher until all is smooth and combined. Put the mashed sweet potatoes in a 2-quart baking dish that has been sprayed with non-stick spray. Mix all the topping ingredients in a medium bowl, using a small fork to incorporate completely. Sprinkle the topping evenly over the sweet potatoes. Bake the dish in a 350 degree oven for 20-30 minutes, or until the top is browned and bubbly. Cool slightly before serving. Yield: About 4 1-cup servings.

Pepperoni pizza bake

Tuesday nights are class nights for me, since I am working on a graduate degree. Last night, I made a quick and easy casserole for my husband and son, before heading out the door to class. My family loves pizza, so I used its basic elements to whip up a casserole dinner. Add whatever vegetables you like, as you would on your favorite pizza.

Pepperoni pizza bake

15 ounce can spaghetti sauce
8 ounce package pepperoni
2 cups dry macaroni
¼ cup grated Parmesan cheese
2-3 slices mozzarella cheese

Cook the macaroni in boiling water for about 8 minutes; drain and place in a 2 quart casserole. Add spaghetti sauce, pepperoni and Parmesan cheese. Mix well. Top with sliced mozzarella cheese. Bake 20-30 minutes at 350, until top is browned and bubbly. Servings? It should serve 3-4, but there weren’t any leftovers when I got home. I’ll take that as a compliment, even though I was hungry!

We just called it Divorce Casserole

This casserole (actually called Chopstick Tuna) is a bit of a legend in my family. The recipe comes from my grandmother, Grace Clabough Fakler, and was a favorite for many years. My mom had it in her own recipe box and made the casserole for my dad when they were newlyweds in the mid-1960s. My dad’s reaction – he left the house because he hated it so passionately.

My brother and I had heard the story of Chopstick Tuna and we started calling it “Divorce Casserole.” Once, in the 1980s, when my dad was traveling for work, my mom made the dish again and we LOVED it. It became the go-to dish to have on the rare occasions my dad was out of town.

No truth to the “divorce casserole” part of the story. I don't believe my mom ever tried this dish on dad again – they have weathered casseroles, children and plenty else and will celebrate their 47th wedding anniversary this summer.

My family loves this dish and its funny story, even at my dad's expense. I think it is a perfect combination of creamy and crunchy.

Chopstick Tuna

14.5 ounce can cream of mushroom soup
6 ounce can tuna, packed in water, drained
¼ cup milk
½ cup diced onion
½ cup diced celery
½ cup roasted, salted cashews
14 ounce can chow mein noodles
Salt and pepper
2 teaspoons chopped parsley

Mix together the soup, tuna, milk, onion and celery in a greased 2-quart casserole.

Add ¾ of the can of chow mein noodles and the cashews.

Mix all the ingredients, then top with remaining chow mein noodles.

Bake in a 350 degree oven for 20-30 minutes, until bubbly and browned on top. Serves 4-6. I can't predict the effects on your marriage, but I think it is delicious!

Can't beat cornflakes and cheese

Hot chicken salad: Every family in the South (and perhaps elsewhere) has a version of this recipe. It’s a great way to use up leftovers and turn them into something special. Most all the variations I have seen use crushed potato chips or corn flakes as a crunchy topping.

I recently bought a rice cooker and despite Alton Brown’s edict to avoid one-purpose devices, I love mine and have used it many times. I measure out the rice and water, turn it on and get on to other things. (It is cooking rice right now, while I work on this post, btw.) Last week, I had all the basics for this dish on hand – chicken, rice, cheese, corn flakes, so I set to work.

In a 9x13 dish, I combined 2 cups cooked chicken, ½ cup of mayonnaise, 2 cups of cooked rice (thank you rice cooker!), 1 can of condensed cream of mushroom soup and a ½ cup of milk. I sprinkled it with salt and pepper…

…then added a cup of green peas, straight from the freezer.

In a medium bow, I mixed 1 cup of crushed cornflakes and ½ cup grated Cheddar cheese. I like mixing the two, then adding it as a topping -- it blends completely and the cheese helps brown the crunchy top, without adding more butter or margarine.

Bake the casserole 20-30 minutes in a 350 degree oven. Delicious!

Here’s the complete recipe

HOT CHICKEN SALAD

2 cups cooked chicken
½ cup mayonnaise
2 cups cooked rice
1 can cream of mushroom soup
½ cup milk
Salt and pepper
1 cup green peas, frozen
1 cup crushed cornflakes
½ cup grated Cheddar cheese

Mix all ingredients except cornflakes and cheese together and spread in a 9x13-inch casserole dish. Top with the cornflakes and cheese, which have been mixed together. Bake in a 350-degree oven for 20-30 minutes, until browned and bubbly.

Grilled porkchops and au gratin potatoes

This is one of my favorite storebought marinades: KC Masterpiece Chipotle and Lime. After a couple of months of enjoying this marinade on beef, chicken and shrimp, I finished the bottle on Saturday. Its final gift was to season some boneless pork chops that then made their way onto the gas grill. My husband raved about the flavor; it was the best use yet for this versatile marinade.

I served the chops with some au gratin potatoes that I mixed up before heading outside to grill. This was an excellent pairing – cheesy, creamy potatoes with the spicy pork. And since the potatoes need about an hour to cook, I could focus on cooking outside for a bit.

Au gratin potatoes was one of my mother’s favorite and most common side dishes. They are easy, delicious and pair well with just about any meat or vegetable. As a kid, we jokingly called au gratin potatoes “old rotten potatoes.” OK, an old tired joke. But now, as back then, the recipe was devoured.

Au Gratin Potatoes

3-4 medium sized potatoes (I used three Russet and one Yukon gold), scrubbed and cut into thin slices
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 cup grated Cheddar cheese
Salt and pepper

Preheat the oven to 350 degrees. Put the sliced potatoes in a 2 quart casserole dish that has been sprayed with non-stick cooking spray. Arrange the potatoes evenly – sometimes I even fan them out in circles. In a medium saucepan, melt the butter and blend in the flour. Using a whisk, blend in the milk. I usually add about half the milk, blend completely and wait for the sauce to thicken slightly, before adding the remaining milk. Add half the cheese and stir until melted completely. Season with salt and pepper.

Pour the cheese sauce over the potatoes, covering completely. Top with the remaining grated cheese. Cover the casserole dish with foil and bake in the 350 degree oven for 45 minutes to an hour. Remove the foil for the last 10-15 minutes so the top will brown.

After I grilled the pork chops and brought them inside, the potatoes still needed to tighten up and brown. I bumped the oven temp up to 400 for about 10 minutes and they were perfect. My husband is a huge fan. Making this dish is super simple and guaranteed to win raves. Add ham or leftover vegetables for a one-pot supper.

Salsa beef bake

Every bit of this recipe is appealing – it’s simple, inexpensive and yummy. I came up with it recently when I was at a loss for what to make for dinner. Don’t you feel that way, sometimes? I had some individual packs of Bisquick in the pantry, some leftover salsa, some cheese and some ground beef. I tried entering the ingredients in one of those recipe finder sites, but had trouble making it work. The site kept trying to take me in involved directions. So then, I came up with this:

Salsa beef bake

One 15.5 ounce package baking mix (I used Bisquick)
½ cup salsa
1 cup grated cheese (I actually used sliced Muenster)
1 pound ground beef

In a medium bowl, mix baking mix, one egg and two tablespoons water. Press the crust ingredients in a 8x8-inch pan that has been coated with non-stick spray. Top with half the cheese. In a large skillet, brown the ground beef and drain off excess fat. Add the salsa to the meat and mix well. Top the crust and cheese with the ground beef mixture. Top with the remaining cheese. Bake at 400 for 20-25 minutes. Let the dish sit for about 10 minutes before cutting. Six servings.

Here's the recipe, step by step:

Prepare a single package of baking mix (15.5 ounces) according to package directions – mix it with an egg and two tablespoons of water. Spread the mix in an 8x8-inch pan, then top with cheese.

Brown a pound of ground beef, drain excess fat and add about ½ cup salsa. Mix well and top the crust with the ground beef mixture.

Top the dish with the remaining cheese, then bake at 400 degree for 20-25 minutes.

This was an easy dinner, made with ingredients that I had on hand. Serve it with sliced fruit.

Yummy extras to freeze or share

Recently I made turkey manicotti with spinach and had enough of the filling to make two casseroles – one to keep and one to give away. The ease of having a no-fuss dinner made me want to do it again. This dish made me recall a similar dish I made each time I was pregnant with my three children; with each pregnancy I made several casseroles ahead and froze them. Later, when I was home from the hospital, I was grateful to have several easy food options on hand.

Don’t cook pasta that is going into a casserole, especially if you intend to freeze it. Add enough sauce or other liquid to immerse the pasta and it will turn out just fine. Pre-cooking it will cause the pasta to be overcooked.

Chicken Alfredo with Broccoli

2 cups fresh broccoli
½ pound boneless chicken (I used 5 or 6 tenderloins)
4 ounce can sliced mushrooms, drained
16 ounce jar prepared Alfredo sauce
2 cups macaroni noodles
1 cup water, divided
1 teaspoon dried parsley
Salt and pepper
1 cup shredded mozzarella cheese

Place the broccoli in a microwave safe bowl, add about ¼ cup water, cover and microwave on high for 2-3 minutes. Drain liquid. In a medium skillet, heat 2 teaspoons oil, then brown the chicken pieces on all sides.

Cook the chicken for about 5-7 minutes, then remove from skillet and allow meat to rest.

Shred the chicken into bite sized pieces.

In a large bowl, combine the chicken and broccoli.

Add the sliced mushrooms, Alfredo sauce and ¾ cup water.

Add the dry macaroni noodles, parsley, salt and pepper and blend completely.

Pour the mixture into two casserole dishes that have been sprayed with non-stick spray. Top with shredded mozzarella.

Bake at 375 degrees for 30-45 minutes, until casseroles are bubbly and slightly browned on top. This dish would be great for a crowd. Or consider giving one of the casseroles away, or freezing one for later. Dish will keep for three months frozen; to prepare, thaw in the refrigerator for 12-24 hours before baking.

Chicken tetrazzini

It’s obvious that I cut plenty of corners on a traditional tetrazzini recipe. That offering normally includes a thickened sauce made from chicken or turkey broth, celery and onions and pimento. This recipe retains some of the basis of tetrazzini, but was faster and incorporated what I had on hand. It is the kind of dinner that can be made on short notice from items that are readily available in any pantry.

Chicken tetrazzini

1 pound chicken tenders
14.5 ounce can cream of mushroom soup
8 ounces spaghetti, cooked and drained
2 tablespoons toasted almonds, sliced (I actually used a combination of almonds and cashews; that’s what I had)
4 ounce can sliced mushrooms, drained
1 cup water
Salt and pepper
1 tablespoon dried parsley

Season the chicken with salt and pepper, then cook in a skillet. Shred the meat.

To the skillet, add cream of mushroom soup, cooked noodles, sliced mushrooms and 1 cup water.

Blend in cooked chicken and add salt and pepper to taste. Pour the mixture into a 9x13 inch baking dish that has been coated with non-stick spray. Top with parsley and almonds.

Cook at 375 degrees for 30-45 minutes, until casserole is bubbly and top is slightly browned.

Turkey and spinach manicotti

This is the concoction I whipped up last week to share with the family of a neighbor who is recuperating. The recipe made enough for two casseroles; one to keep and one to give away. I didn’t work from an existing recipe; I had ground turkey, spinach and mozzarella cheese on hand. With the addition of pasta, some cottage cheese and the manicotti noodles, I came up with a pretty impressive casserole.

Turkey and spinach manicotti

1 pound ground turkey
2 cups fresh spinach
16 ounce container cottage cheese
1 cup shredded mozzarella cheese (1/2 cup for each casserole)
16 ounce jar prepared Alfredo sauce
2 teaspoons parsley
Salt and pepper (about a ½ teaspoon of each)
14-16 manicotti noodles (7-8 per casserole)

Brown the turkey in a large skillet; drain any excess fat. Mix in the fresh spinach, tearing the leaves and folding them into the meat. The heat from the skillet will wilt the leaves. Stir in the cottage cheese, parsley and salt and pepper. I soaked the manicotti noodles in warm water for about 5 minutes; they were slightly softened, but still firm enough to fill easily. Hold your thumb over one opening and fill the noodles with a small spoon.

Pour about ¼ cup Alfredo sauce each into two 9X9 casserole dishes. Lay the filled manicotti noodles over the sauce and scoop around any extra filling to fill in the gaps. Top the noodles with ¼ cup Alfredo sauce and ½ cup (each casserole) mozzarella cheese. Sprinkle with extra parsley to garnish. Bake at 400 degrees for about 45 minutes, until casserole is bubbling and browned on top. Serves 3-4.

The casseroles can be covered with foil and refrigerated for up to three days or frozen for up to three months. To cook from frozen, thaw the casserole in the refrigerator for about 24 hours before baking. Taking a little time to whip us a casserole and freeze it is a great way to always have an emergency dinner on hand.

I only soaked the manicotti noodles to soften them because they will finish cooking while the casserole bakes. Cooking them ahead of time will yield overcooked pasta at the end.

Cheesy goodness, made from scratch

So many people rely on packaged foods that some children have never had real, honest-to-goodness macaroni and cheese. Once you learn to make this dish from scratch, eating powdered, orangey cheese powder will never again be an option.

I had never eaten macaroni and cheese from a box until I went to college. Same for canned spaghetti sauce and corn dogs. My mother was a “from scratch” person and did not include pre-packaged or mix items in our pantry or fridge. Today, she will use canned spaghetti sauce, but she still shuns macaroni and cheese from a box.

And here’s why: Making your own tastes better. Powdered cheese mix is not cheese. Making food for your family gives you a sense of pride and accomplishment.

Don’t get me wrong; macaroni and cheese is not health food. Eat it in moderation. You can use reduced fat milk in the sauce. But do take the time to try this recipe; it is better than anything you will ever get out of a box.

Homemade macaroni and cheese

1 cup uncooked macaroni noodles
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
2 ½ cups milk
1 cup grated Cheddar cheese; reserve about ¼ cup to sprinkle on top
6-8 saltine crackers, crushed

Cook the macaroni noodles in boiling, salted water for about 7-8 minutes. Drain and place in a greased 2-quart casserole dish. In a sauce pan, over medium heat, melt the butter or margarine. Add the flour and blend thoroughly. Cook 1-2 minutes. Using a whisk, add about half the milk. Blend thoroughly; as the mixture thickens, add the remaining milk. Cook 2-3 minutes. Add ¾ cup cheese; stir until melted completely. Pour the cheese sauce over the macaroni noodles, then stir to combine. Top with the reserved cheese and crushed crackers. Bake in a 350 degree over until top is browned and bubbly; about 20 minutes. Serves 6.

Turning leftovers into lasagna

I love making spaghetti for dinner, but I always seem to wind up with more leftover sauce (tons) than noodles (none). The extra sauce often makes its way into the freezer, until space demands I do something with it. I’ve added the sauce to stews and soups and just reheated it for later meals. But last week, when I noticed I had three small containers in the freezer, I decided to fashion a lasagna meal from it.

I had about 3 cups of sauce total in two containers; one that included chicken meatballs and one with kielbasa (two favorites from different nights). The ingredients were a surprise to me, too. I just aimed to clean out the freezer and the mixing of flavors was delicious. If you save extra sauce like I do, try this method to repurpose it.

“Leftovers” lasagna

3 cups sauce, thawed
12-15 lasagna noodles, uncooked
16 ounce container cottage cheese
2 cups mozzarella cheese, shredded
1 teaspoon chopped garlic
½ teaspoon dried oregano
¼ cup grated parmesan cheese
Salt and pepper

Don’t bother to cook the noodles. If you layer them with sauce and cook for 45 minutes to an hour, they will cook completely. To the cottage cheese, add the garlic, oregano, parmesan cheese and salt and pepper to taste; mix thoroughly. In a 9x13x2-in baking pan, spread about ¼ cup of thawed sauce. Add a layer of 3-4 lasagna noodles, breaking to fit the pan if needed. Top with another layer of sauce, a layer of cottage cheese, a layer of mozzarella cheese. Repeat layers, topping the dish with sauce and mozzarella cheese. Cover with foil and bake in a 350 degree oven for 45 minutes. Remove foil and cook another 10-15 minutes to brown the top. Lasagna will cut more smoothly if it cools about 15 minutes. Serves 6-12.

Lasagna cooks beautifully in a slow cooker also. Spray the inside of a 6-quart cooker with non-stick cooking spray. Layer the ingredients as above, cover with lid and cook 4 hours on high or 7-8 hours on low. Again, no need to pre-cook the noodles; skip that step in either method and save extra time.