Thursday, December 28, 2017

Gettin' Squashy

This recipe is one that I've modified from several different squash casserole recipes to make gluten free. Zucchini can also be used (2 lbs of zucchini combined with 2 lbs of yellow squash, although I have always used just squash.) This recipe is one that you'll either love or hate; I make this for my slightly-reluctant husband to try and get more vegetables in our diet. It makes a great side dish and is perfect for church potlucks. Isn't that somethin'?

Lowfat Squash Casserole
4 lbs of sliced yellow squash
1/2 onion, chopped
1 cup shredded cheddar cheese
1 cup shredded Parmesan cheese
8 oz lite sour cream
1 tsp garlic salt
1 tsp pepper
2 large eggs, whisked
2 1/2 cups of breadcrumbs*

2 tbsp butter or margarine, melted Preheat oven to 350°. Cook yellow squash and onion in boiling water for 8 minutes or just until tender; drain squash mixture well. Mix squash and onions, half of the cheddar cheese, sour cream, garlic salt, pepper and eggs in a mixing bowl. Spoon into a lightly greased 13- x 9-inch baking dish.

In a separate bowl, stir together melted butter and breadcrumbs.

Cover casserole with remaining cheddar and Parmesan cheese; spread breadcrumb mixture over top of casserole with a fork.

Bake at 350 degrees for 35-40 minutes

A Note From Bethany...
*Gluten-free breadcrumbs can be used. Since they tend to be expensive, I've also used crumbled gluten-free nacho chips to add a bit of extra flavor.

Thursday, December 21, 2017

Party Dip

Here's a recipe from a close family friend, perfect for holiday get-togethers. It's simple to make and takes very little time. Best of all, this recipe is 100% gluten free!

Buffalo Chicken Dip

8 oz cream cheese
8 oz shredded Colby Jack cheese
1 large can of chicken breast, drained
1/4 cup chopped onion
1 tsp minced garlic
1/2 bottle of Ranch dressing
1/4 cup Frank's hot sauce

Mix together in crock pot and heat until warm, about 45 minutes. Serve with chips or crackers.

Saturday, April 8, 2017

Another Recipe From My Grandfather

Noodles and Swiss Cheese

8 oz pkg of egg noodles
1/2 lb grated Swiss cheese
1 Tbsp of onion juice
1 tsp of Worcestershire sauce
1/4 cup of melted margarine
1 pt of sour cream
1/2 cup of buttered crumbs*

Cook egg noodles in salted water and drain. Add Swiss cheese while noodles are still hot. Add onion juice, Worcestershire sauce, and butter. Cool.

Combine with sour cream; mix lightly and thoroughly. Place in casserole dish and top with buttered crumbs. Bake at 350 degrees for 1 hour.

A Note from Bethany...
*Gluten-free bread crumbs can be used.

Saturday, March 11, 2017

A New Casserole Recipe

Here's a recipe from a friend of my parents, Marilee, that dates back to my childhood. And, hey, it may get your kids to eat broccoli!

Italian Broccoli Casserole
Serves 6-8

2 10 oz packages of cut broccoli
2 beaten eggs
1 can of cheddar cheese soup
1/2 tsp of dried oregano
8 oz of stewed tomatoes, cut up
3 Tbsp of Parmesan cheese

Cook frozen broccoli in unsalted boiling water for 5-7 minutes or until tender; drain well. Combine eggs, cheddar cheese soup and oregano. Stir in stewed tomatoes and cooked broccoli. Turn the vegetable-cheese mixture into a 10 x 6 baking dish, sprinkle with Parmesan cheese.

Bake casserole uncovered for 350 degrees for about 30 minutes.

Sunday, January 8, 2017

A Lil Somethin' From Peggy

Here's a stuffed pepper recipe from a woman named Peggy, a friend of my parents when they lived in Mundelein, Illinois from when my dad was in seminary. This makes a great main dish provided you like green bell peppers. It could be easily modified according to taste--heck, go hog wild and be creative.  It's also naturally gluten-free. Check it out below!

Stuffed Peppers

6 medium green peppers
1 lb of hamburger
1/3 cup of onion
16 oz can of diced tomatoes
1 tsp of Worcestershire sauce
1/2 cup of water
1/2 cup of uncooked rice
4 oz of shredded cheddar
1/2 tsp of salt
Dash of pepper

Wash and clean out peppers, removing the tops. Dice onions. In large skillet, cook and drain hamburger and diced onion, add salt and pepper to taste. Add diced tomatoes, 1/2 cup of water, 1/2 cup of rice, and Worcestershire sauce. Cover and simmer for 15 minutes.

Stuff peppers; cover with cheese. Bake at 350 degrees for 20-25 minutes.

A Note from Bethany...
The original recipe called for "sharp, processed cheese (Velveeta)" to be stirred into the stuffing. I have modified the recipe slightly for the cheese to be sprinkled on top of the stuffed pepper right before it is baked in the oven.

Monday, January 2, 2017

A Simple Manicotti Dish

This is a recipe that to my knowledge my parents never wrote down but rather learned at one of the many church preschools at which my mother taught, and which, if I ever had a copy, I have long since lost. I have recreated it from memory below. You will notice that this recipe is both embarrassingly simple and rather odd--I'm not sure who invented it but remains my favorite meal, one that I both request every year for my birthday and hide rather shyly from my friends from Italy. I suspect that you'll either love it, as I always have, or hate it and never make it again. Looking over the recipe now I realize that it's probably an acquired taste, but no matter, check it out below!

Hot Dog Manicotti

Manicotti tubes
1 jar of spaghetti sauce
Hot dogs
Kraft singles (or cheddar cheese)
Oregano (optional)

Cook manicotti according to directions (we always would cook one more than needed to use as a test noodle. Heh. Test noodle). While the manicotti is boiling, warm up the necessary number of hot dogs in the microwave. Drain manicotti. Stuff one hot dog in each manicotti and cover with spaghetti sauce. Sprinkle oregano to taste. Top with Kraft singles or cheddar cheese; cook at 350 degrees for 20 minutes or until cheese is melted and brown.

A Note From Bethany...
I purposely did not list a serving size as this recipe is easily adaptable for however many people are eating; when I was growing up, however, a basic rule of thumb was two manicotti per person (or just eat the whole pan as I used to do when I was on my own in college. Whatever.)

Friday, December 30, 2016

A Delightful Fruit Pie

My mother would often make this pie in the summertime following our trips to the nearby strawberry patches in southwest Ohio where I grew up. It was always a delightful end to warm summer days:

Strawberry Pie

9" pie shell, baked according to directions
1 qt of strawberries cleaned and put in pie shell, points side up.

Set aside. Then, mix the following ingredients together:

1 cup of sugar
1 cup of water
3 Tbsp of cornstarch
3 Tbsp of strawberry jello mix

Boil this mixture for 1 minute in sauce pan. Cool and refrigerate gel before pouring over strawberries in pie shell. Refrigerate; top with cool whip before serving.

A Note From Bethany...
You can use an 8" pie shell with 1 pint of strawberries to make a smaller pie.