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Newspaper Archive of
The Perkins Journal
Perkins, Oklahoma
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September 21, 2017     The Perkins Journal
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September 21, 2017
 

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THE JOURNAL, Thursday, September 21,2017 - A5 and Easy Casseroles Sure to Please Your Busy Family This is a busy time of 1/2 cup milk year for most families. 1/4 cup finely chopped School is back in session; onion children and grandchil- Preheat oven to 350 dren are involved in sports degrees. Mix all ingredients ~' : .;4 ~ : ............. ......... ==: :) dEditOr activities; and, our favorite university sports teams are playing every week. It is a good time to rely on quick and easy casserole recipes. Many casseroles may be made in advance and frozen for later use. So, when you have time to make one, why not make two and store one in the freezer for future use? All of the recipes shared today are uncomplicated and quick to prepare. I hope you will see one that you would like to try! Layered Mexican Cas- serole Serves 6-8 1 pound ground beef 1 medium.green pepper, chopped 1 medium red pepper, chopped 1 (16 ounce) jar salsa 1 (14 ounce) can diced tomatoes, undrained 1 (10 ounce) package frozen corn 12 (6") corn tortillas 1 1/2 cup shredded Ched- dar cheese Preheat oven to 375. Brown the ground beef; drain off fat. Stirin peppers and cook until tender crisp. Stir in salsa, tomatoes and corn. Spoon 1 cup meat mixture into the bottom of a 9 x 13-inch baking dish. Top with 6 tortillas, over- lapping if necessary. Spoon half of the remaining meat mixture over the tortillas. Sprinkle with half of the cheese. Top with remaining tortillas and meat mixture. Cover with foil and bake for 25-30 minutes or until heated through. Remove from the oven and sprinkle with remaining cheese. Let stand for about 5 minutes or until cheese has melted before serving. Easy Chicken Casserole Serves 6-8 Bite-sized pieces of meat from 1 rotisserie chicken (approx. 4 cups) 2 cups croutons 1 I/2 cup shredded white Cheddar cheese 1 cup thinly sliced celery 2/3 cup mayonnaise in a 9 x 13-inch casserole dish. Bake for 40-45 min- utes or until piping hot. Chicken Pasta Casserole Serves 4-6 8 ounces uncooked riga- toni 1 Tablespoon olive oil 1 cup finely chopped onion 1 (10 ounce) package frozen chopped spinach, thawed 3 cups cubed cooked chicken breasts 1 (14.5 ounce) can Ital- ian-style diced tomatoes 1 (8-ounce) container chive and onion cream cheese 1/2 teaspoon salt 1/2 teaspoon pepper 1 1/2 cups (6 ounces) shredded mozzarella cheese Preheat oven to 375 degrees. Prepare rigatoni according to package direc- tions. Spread oil on the bottom of an 11 x 7-inch baking dish. Add onion in a single layer and bake at 375 for 15 minutes or just until tender. Transfer onion to a large bowl and set aside. Drain chopped spin- ach well, pressing between layers of paper towels. Stir rigatoni, spinach, chicken, diced tomatoes, cream cheese and salt into the onion the bowl. Spoon the mixture into a baking dish and sprinkle evenly with shredded mozzarella. Bake, covered, at 375 for 30 minutes; uncover and bake 15 more minutes or until bubbly. Cheesy Casserole Serves 8 Preheat oven to 325 degrees. 8 large eggs, slightly beaten 1/2 cup flour 1 teaspoon baking powder 1 (16 ounce) carton small- curd cottage Cheese 2 cups (8 ounces) shred- ded Monterey Jack cheese 2 cups (8 ounces) shred- ded Cheddar cheese 2 (4.5 ounce) cans chopped green chiles 1/4 cup butter, melted 1/2 teaspoon garlic powder 1/8 teaspoon red pepper Sprinkle with 1 cup cheese, 1/2 teaspoon chili powder I/8 teaspoon garlic powder and bake, uncovered, 5 Combine eggs, flour and 1 cup half-and-half more minutes. Serve with baking powder, stirring l cupmilk salsa. well. Stir in cheeses and 2 1/2 cups Cheddar remaining ingredients, cheese, shredded and Chicken and Wild Rice Pour mixture into a lightly divided Casserole greased 13 x 9-inch baking Preheat oven to 375 Serves 6 dish. Bake, uncovered, at degrees. Prepare maca- 1 (6.2 ounce) package 325 degrees for 35 minutes. ' roni according to package fast-cooking long-grain directions; drain and set and wild rice mix Chicken Lasagna aside. Melt butter in a large 2 (10 1/2 ounce) cans Serves 8-10 skillet over medium-high chicken broth 1 Tablespoon butter heat, Gradually whisk in 1 (8 ounce) package fresh 1/2 large onion, chopped flour until smooth; cook, mushroom slices 1 (10 3/4 ounce) cream of whisking constantly 2 min- 3 cups chopped cooked chicken soup, undiluted utes. Stir in salt, black chicken 1 (10 ounce) container pepper, red pepper and 2/3 cup Italian salad refrigerated Alfredo sauce garlic powder. Gradually dressing 1 (7 ounce) jar diced whisk in half-and-half and 1 (8 ounce) container sour pimento, undrained milk. Cook whisking con- cream 1 (6 ounce)jar sliced stantly, 8-10 minutes or Preheat oven to 325 mushrooms, drained until thickened. Stir in 2 degrees. Cook rice in 1/3 cup dry white winecups of the cheese, whisk- 1/2 teaspoon dried basil ing until smooth. Remove 1 (10 ounce) package lrom neat. omnme pasta frozen chopped spinach, and cheese mixture, and broth instead of water. Add thawed pour into a lightly greased mushrooms the last 5 min- 1 cup cottage cheese 8-inch square baking dish utes of the cooking process. 1 cup ricotta cheese which has been prepared Stir in chicken,dressing and 1/2 cup grated Parmesan with non-stick cooking sour cream. Spoon into cheese spray. Sprinkle evenly with a lightly greased 2 quart 1 large egg, lightly beaten remaining Cheddar cheese, baking dish. Bake at 325 9 lasagna noodles, cooked Bake at 375 degrees for 20 degrees for 30 minutes or 2 1/2 cups chopped cooked minutes, until thoroughly heated. chicken Let stand 10 minutes before 3 cups (12 ounces) shred- Chicken Enchiladas serving. ded sharp Cheddar cheese, Serves 5 divided 2 cups chopped cooked Tuna Noodle Casserole Melt butter in a skillet over chicken Serves 6-8 medium-high heat. Add 2 cups sour cream 1 (16 ounce) package egg onion and saut6 5 minutes 1 (10 3/4 ounce) cannoodles or until tender. Stir in soup, cream of chicken soup, 5 ounces green frozen peas Alfredo sauce, pimento, 1 1/2 cups (6 ounces) (1/2 of a 10 ounce pack- mushroom, white wine and shredded Monterey Jack age) basil. Reserve 1 cup of the cheese 2 cans light tuna, drained sauce. Drain spinach well, 1 1/2 cups (c ounces) 1 (10 3/4 ounce) can pressing between layers of shredded Colby Jack cream of mushroom soup, paper towels. Stir together cheese undiluted spinach, cottage cheese, 1 (4.5 ounce) can chopped 1 soup can of milk ricotta cheese, Parmesan green chiles, drained 2 teaspoons celery salt cheese and egg. Place 3 2 Tablespoons chopped 1/4 t black pepper lasagna noodles in a lightly onion Potato chips greased 13 x 9 baking dish. 1/4 teaspoon pepper Preheat oven to 350 Layer with half each of 1/8 teaspoon salt degrees. Prepare noodles sauce, spinach mixture and 10 (10 inch) corn tortillas and peas according to pack- chicken. Sprinkle with Vegetable oil age directions. Drain. In a 1 cup cheddar cheese. I cup (4ounces) shredded large bowl, combine cooked Repeat procedure. Top Colby Jack cheese noodles, cooked peas, tuna, with remaining 3 noodles Salsa cream of mushroom soup, and reserved 1 cup sauce. Preheat oven to 350 milk, celery salt and pepper. Cover and chill up to 1 day degrees. Combine chicken, Mix well. Pour mixture into ahead of baking. Bake at sour cream, cream of a prepared9x 13casserole 350 degrees for 45 minutes, chicken soup, Monterey dish. Top with crushed Sprinkle with remaining Jack cheese, Colby Jack potato chips. Bake at 350 1 cup Cheddar cheese and cheese,green chiles,onion, degrees for about 45 min- bake 5 more minutes or until pepper and salt and stir well. utes or until heated all the cheese is melted. Let stand Fry tortillas, one at a time, way through. 10 minutes before serving, in 2 tablespoons oil in a skillet, 5 seconds on each Baked Ziti Home Baked Macaroni side or until softened; add Serves 8 and Cheese additional oil, if necessary. 1 carrot, grated Serves 6 Drain. Place a heaping 1 onion, diced 1 (8 ounce) package elbow 1/2 cup of chicken mixture 2 tablespoons margarine macaroni on each tortilla, roll up 1 (28 ounce) can whole 1/4 cup butter and place seam side down tomatoes 1/4 cup flour in a 13 x 9-inch baking 1 (16 ounce) can tomato 1/4 teaspoon salt dish. Cover and bake at sauce 1/4 teaspoon black pepper 350 degrees for 20 minutes. 1 (6 ounce) can tomato paste 1 teaspoon salt 1/4 teaspoon ground black pepper 1/2 teaspoon garlic powder l teaspoon sugar 2 teaspoons basil 2 bay leaves 1 pound lean ground beef 1 teaspoon oregano 1/4 cup dry white wine or white cooking wine 1 (16 ounce) package ziti (#'2) 1 pound shredded mozza- rella cheese 1/3 cup grated Parmesan cheese Preheat oven to 350 degrees. In a Dutch oven, saut6 carrots and onions in margarine. Remove tomatoes from can, tear a large saucepan accord- into pieces and put into pot to vegetables. using llqUlO Irom toma- toes to dilute finished sauce if needed. Add tomato sauce, tomato paste, salt, pepper, garlic powder, sugar, basil and bay leaves to the Dutch oven. Bring to a boil, reduce heat, cover and simmer for half an hour. In a medium skillet, brown ground beef, drain off any fat. Add beef, oregano and white wine to the Dutch oven and continue to cook for another hour. Mean- while, cook ziti accord- ing to package directions. Drain and mix with sauce in the Dutch oven. Pour into a prepared 13 x 9 x 2 baking pan. Top with mozzarella and Parmesan cheeses. Bake uncovered at 350 degrees for 25 to 30 minutes. Pineapple Dessert Cas- serole Serves 4 1 (20 ounce) can pineapple chunks in juice, undrained 1/2 cup sugar 3 tablespoons flour 1 cup (4 ounces) shredded Cheddar cheese 1 cup buttery cracker crumbs (like Ritz) 3 tablespoons butter, melted Preheat oven to 350 degrees. Drain pineapple, reserving 3 tablespoons juice. Combine sugar and flout'; stir in reserved pineap- ple juice. Stir in cheese and pineapple chunks. Spoon mixture into a greased 1-quart baking dish. Com- bine cracker crumbs and butter, stirring well. Sprin- kle over pineapple mixture. Bake, uncovered at 350 degrees for 20 minutes or until browned. Serve hot. luck was scheduled and I was short on time, so I boiled some pasta and tossed in the relish and was very surprised that the seasoning was just When all else fails in That said, I want to what the pasta ordered. my garden, I can count share an easy recipe for After that, canning some on peppers! It matters not Sweet Pepper Relish. jars of Sweet Pepper the variety; whether they The first time I made it I Relish became a yearly are hot peppers or sweet, really had no idea what I routine and a staple on Success does not evenwas going to do with it. my pantry shelves. depend on timing; my I add sliced sweet pepper early and late plantings to stir-fry, but prefer Pepper Relish bear peppers. Heat waves jalapeno and cayenne for come and go, tomatoesthe most part. (This version comes from and squash reveal their One year I had a shelf the book Slac__ki2tg__U .) sufferings but my pep- full of sweet pepper pers look great and con- relish, looking at it, wait- 2 c. coarsely ground tinue to bear. ing for inspiration. A pot- onion 2 c. coarsely ground recipe, I had to tweak it and fill them with raw sweet green pepper to suit my tastes and you peppers and onions. Boil 2 c. coarsely ground can do likewise if you so the honey and vinegar sweet red pepper wish. I prefer the onions and pour it over the pep- 1 ½ c. honey and peppers chopped pers in the jar. Clean the 1 quart white vinegar rather than ground. Irim, screw down sterile 2 teaspoons of salt add yellow peppers aslids and then process in Drain onions and well for apleasing color the water bath for 10 pepper, then combine blend. At times I substi- minutes. This will keep all ingredients and bring tute 1 cup of sugar for the the peppers from turning slowly to a boil. Simmer honey (again for color to mush. until slightly thickened, purposes). Add extra flavor and about 25 minutes. Pour When I eat pasta nutrition to the pasta into clean, hot sterilized salad, I like a little bit of salad by chopping in jars. Filljarsleavinga¼" crispness to the pepper broccoli, cauliflower or headspace. Adjust seals and onions. Boiling the jicama when blending in and process 10 minutes chopped peppers for 25 the pepper relish. Sun- in a boiling water bath. minutes cooks the crisp- flower or pumpkin seeds ness out of them. Instead are a nice addition as This is such a simple you cansterilizeyourjars well.