Mahnomen Casserole

My family loves the taste of wild rice. This is an easy dish that is easy to prepare. It combines ground beef, wild rice and vegetables.  It's a great way to use up some of those extra fresh vegetables from the garden.

Ingredients

1 c. wild rice
1 lb. ground beef
1 onion, diced fine
2 to 3 ribs of celery, chopped fine
1 green bell pepper, diced fine
1 quart tomatoes
salt and pepper to taste

Directions

Preheat oven to 350°.

Cook wild rice according to directions on the package.

In a heavy cast iron skillet, brown the ground beef, onion, celery,  and green bell pepper.  Cook until the ground beef is no longer pink and the vegetables are tender. Drain off excess fat.

Add the tomatoes and cooked wild rice.  Stir until combined.

Bake for 30 minutes. If you have an ovenproof cast iron skillet or skillet, you can use those to bake this meal in, otherwise you can use a casserole dish instead.

Lemon Pudding Cake

If you like lemon meringue pie, then you will love making and eating Lemon Pudding Cake. 

This is one of those recipes that people will think that it took you hours to complete, when it really only took you no time at all.  This is a delicious and light cake that gets mixed all together and baked in one pan. Then, as it bakes, it magically separates to make a pudding at the bottom of the pan.

Ingredients

4 eggs, separated
1 c. sugar, divided
1 1/2 c. butterrmilk
1/3 c. butter, melted
1/3 c. lemon juice
2 to 3 tsp. lemon zest
1 tsp. vanilla extract or lemon flavoring
1/2 c. flour
1/4 tsp. salt

Directions

Preheat oven to 350°.  Spray a 1 qt baking dish, an 8-inch square or round baking dish  or 6 to 7 ramekins with cooking spray. You will also need a cake pan to set the baking dish or ramekins into and be filled with water.

In a large bowl, beat egg yolks, buttermilk, melted butter, lemon juice, lemon zest, and vanilla extract until thoroughly combined. 

Stir in 3/4 cup sugar, flour and salt, and whisk until smooth.

Using an electric mixer, beat egg whites until soft peaks form. Beat in the remaining 1/4 cup sugar, until stiff glossy peaks form.  This takes about 1 to 2 minutes. 

Spoon about a third of the egg whites into the lemon cake batter and gently fold it in.  You'll want to be very careful in doing this, so you do not deflate the egg whites. If this happens, your cake will be very dense and flat. Carefully fold in another third of the egg whites. Then, gently fold in the remaining egg whites into the cake batter. 

Carefully pour the batter into prepared baking dish or divide it between the 6 ramekins. 

Place the baking dish or ramekins into the cake pan. Carefully pour water into the pan, being careful not to get any into the cake batter. Stop when the water is halfway up the sides of the baking dish or ramekins or about a half inch in depth. 

Place the baking pan into the oven. 

Bake for 35 to 45 minutes, or until the cake is set and lightly browned. Carefully remove the cake pan or ramekins from the water.  Cool 10 minutes. Sprinkle with powdered sugar if desired. Don't be alarmed if the cake sinks a bit, that is normal.

Pork Cutlets Creole

This is an old recipe that my mother used to make.  It has tender, juicy cutlets served with a flavorful Creole vegetable mix that has a slight kick.

Ingredinetns

1 lb. pork cutlets or pork chops
1/2 to 1 tsp. chili powder
1/2 tsp. salt
1/2 tsp. basil
1/4 tsp. pepper
1/2 tsp. paprika
1/2 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp.onion powder
1/4 to 1/2 tsp black pepper
1/8 to 1/4 tsp. cayenne pepper
3/4 c. flour
2 Tbs. cooking oil
2 1/2 c.  (20 oz can.) tomatoes
1 green bell pepper, chopped fine
1 onion, chopped fine
1 or 2 jalepenos, chopped fine
1/2 c. chopped celery, chopped fine
1 Tbs. Worcestershire sauce
1/2 tsp. minced garlic (Optional)
hot rice,  or mashed potatoes

Direction

In a small bowl, combine chili powder, salt, basil, pepper, paprika, cumin, garlic powder, onion powder, black pepper and cayenne pepper. Season each side of the pork cutlets with half of the seasoning blend.

In a shallow bowl or pie plate, add flour and the other half of the seasoning blend.  Dip the pork cutlets in the flour mixture, shaking the cutlets to remove the excess flour. 

In a large cast iron skillet, heat cooking oil over medium heat. Brown the pork cutlets in the cooking oil over medium heat.

Add tomatoes, green bell pepper, onion, jalapeño peppers, celery, Worcestershire sauce and minced garlic.

Cover tightly and simmer over low heat, or bake at 350° until tender.  This takes about 60 to 90 minutes.

Accordion or Hasselback Garlic Potatoes

Hasselback potatoes may look difficult to do, but you'll be amazed at how easy it is to  prepare these elegant baked potatoes. The skin is crisp on the outside while the inside is tender and flavored with  a buttery garlic and onion flavor. 

You don't have to wait for a special occasion to serve these potatoes. Your family will love them and ask for them often

Ingredients

6  to 8 potatoes
1/2 c. butter
1 onion
2 to 3 Tbs. garlic, minced
2 tsp. garlic powder
2/3 c. cheddar cheese, shredded (optional)
1/3 c. Parmesan cheese (optional)
bacon, cooked and crumbled (optional)
salt and pepper, to taste

Directions

Preheat oven to 400°.  Grease a 13 x 9-inch baking pan or dish.

Scrub potatoes to remove soil or debris.  Pat dry.

Make parallel cuts about 1/4-inch wide across the potato  Do not cut all the way through the potato. Stop when you are about 1/4-inch from the bottom of the potato.  Fan out potatoes slightly and place in prepared baking dish. 

Cut the onion in half and then slice the onion cut into thin half circles. Place a slice of onion into each slit of the potato.   

In a small saucepan, melt 1 tablespoon butter.  Add minced garlic. Sauté the garlic for about a minute over medium-low heat. Add the rest of the butter and garlic powder. Stir until the butter melts and the garlic powder mixes in.

Drizzle half of the garlic butter over the potatoes, making sure it goes into each one of the cuts. Season with salt and pepper.

Bake the potatoes for 30 minutes.  Remove from the oven. Drizzle the remaining garlic butter over the potatoes, especially letting it get down into the cuts of each slice.  

Put the potatoes back into the oven and bake another 30 to 40 minutes, or until done. To check the potatoes to see if they are done, stick a toothpick or a fork into one of the center slices. If the fork or toothpick goes in easily, the potatoes are done. However, if it feels hard or has some resistance, continue to bake the potatoes for another 5 minutes or so until tender. 

Combine cheddar cheese and Parmesan cheese together. Sprinkle the cheese and the crumpled bacon over the potatoes.  Bake another 5 minutes, or until the cheese melts.

Handy tip

To help make sure that you do not cut all the way through the potato, place a small wooden dowel or wooden spoon handle alongside the potato. When your knife hits the dowel or spoon handle, you know it is time to stop.

Chicken Nuggets

My kids love Chicken Nuggets.  There is no need to go to a fast food restaurant to buy these little bite-sized pieces of chicken.  You can easily make them at home at a fraction of the cost.  Dip them in some Honey Mustard Sauce to make them even better tasting.

Ingredients

3 lbs.  chicken breasts cut into 1-inch cubes
1 c. buttermilk
1 large egg
1/2 c. pickle juice
1 Tbs. hot sauce
1 1/2 c. flour
1 1/2 c. bread crumbs, plain or Italian
1 Tbs. garlic powder
4 tsp. seasoned salt
2 tsp paprika
1/2 tsp. black pepper

Directions

In a medium to large bowl, combine buttermilk, egg, pickle juice and hot sauce. Whisk until thoroughly mixed. You can also pour this into a large sealable bag or leave in the bowl.

Place cubed chicken into the marinade. Cover and refrigerate for at least 3 hours or overnight if possible. 

In a deep fryer or deep heavy skillet, pot or Dutch oven, heat oil to 375°.

In a large bowl or sealable bag, combine flour, bread crumbs, garlic powder, seasoned salt, paprika, and black pepper. 

Remove chicken from the marinade and allow the excess liquid to drain off. Working in batches, add the chicken to the flour mixture.  Make sure all sides have a coating of flour.   

Carefully place some chicken pieces into the hot oil. Cook about 4 to 6 minutes until lightly browned and the internal temperature is 165°. 

Remove the chicken pieces with a slotted spoon and place the chicken on paper towels to absorb the excess oil.  Continue frying all the chicken pieces until all done. 

If you want to keep the chicken warm as you finish frying all the chicken, heat the oven to warm. Place the chicken on a baking sheet and place the baking sheet into the warm oven. 

Serve Honey Mustard Dipping Sauce.  Add a salad, fresh buttered corn and some Half Hour or 30 Minute Dinner Rolls for a great tasting and easy meal.

Honey Mustard Sauce

This Honey Mustard Sauce is so easy to put together. It tastes great on salads, or when used as a dipping sauce for chicken. It has the perfect balance of mayonnaise and mustard, sweetened with nature's honey!

Ingredients

1/3 c. mayonnaise
1/3 c. honey
1/3. c. Dijon mustard
1/4 tsp. paprika
1/8 to 1/4 tsp. cayenne pepper

Directions

In a small bowl, combine mayonnaise, honey, Dijon mustard, paprika, and cayenne pepper.

Whisk together until well blended.

Pour into a glass jar or container that has a tight-fitting lid and store in the refrigerator. 

Use as a salad dressing, or as a dipping sauce for chicken nuggets.

Beef Cheese Casserole

Fall is a great time to start using the oven again. Beef Cheese Casserole has the basic ingredients of lasagna, but instead it uses egg noodles. This meal is sure to satisfy, especially when served with a salad and Garlic bread.

Ingredients

8 oz. (4 cups) egg noodles, uncooked
1 1/2 lbs. ground beef
1 onion chopped
2 (8 oz.) cans tomato sauce or marinara sauce
1 c. cottage cheese
1/2 c. Parmesan cheese
1 (8 oz.) pkg cream cheese
1/4 c. sour cream
1 sweet bell pepper, chopped

Directions

Preheat oven to 350°. Grease or spray a 3-quart casserole dish. 

Fill a large pot with water and bring to a boil. Add 1/2 to 1 tsp. salt.  Cook noodles according to package directions.  Drain.

In a large cast iron skillet, combine, ground beef, and onion.  Cook until the beef is no longer pink, breaking it up into small pieces.

Add salt, pepper to taste, and tomato sauce. Bring to a simmer and allow to slowly simmer while you mix the other ingredients.

In a medium bowl, combine cottage cheese, cream cheese, sour cream and sweet bell pepper.  Mix thoroughly until well blended.

Place half the noodles into a prepared 3-quart casserole dish. Pour the cheese mixture over the top and then add the rest of the noodles.  Pour meat mixture evenly over the top.

Bake for 30 minutes. 

Makes 8 to 10 servings.