This site is maintained by Chris
Paige / Ready Set Go! 
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The story of a lesbian United Methodist clergywoman in Philadelphia |
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-- Beth Stroud (April 27, 2003) |
Creamy Cranberry Salad
Layered Overnight Salad
Glorious Cheese and Rice Casserole
Country Grits and Sausage
Mama's Cheesy Squash Casserole
Baked Couscous with Spinach
and Pine Nuts
Taco Bake
Good Shepherd's Pie
Baked Rigatoni and Eggplant
Casserole
Lasagna Bianca
Chicken Fontina
Chocolate Cherry Dessert
Easy Fruit Cobbler
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| 3 oz cream cheese, softened
2 cups whipped topping, thawed 1 11 oz can mandarin orange sections, drained 1 16 oz can cranberry sauce (whole berries) 1 1/2 cup tiny marshmallows 1 8 3/8 oz can crushed pineapple, drained |
1) Beat cheese into topping until smooth
2) Stir in oranges, cranberries, marshmallows, pineapple 3) Chill for several hours |
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| 3 cups shredded lettuce (anything but iceburg!)
1 cup sliced carrot 1 cup sliced cucumber 1 cup coarsely shredded red cabbage 4 cups cooked elbow macaroni 3 hard cooked eggs, sliced 1 small purple onion, thinly sliced 1 cup julienne ham slices 1 10 oz frozen peas (thawed and drained) 1/2 cup shredded cheddar cheese 1/2 cup shredded monteray jack Sauce
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1) Layer ingredients in order in a large sealable
container (e.g. 10 x 20 tupperware)
2) Mix sauce (seperately) 3) Spread sauce over the top of the salad 4 ) Cover salad and chill for 8 hours 5) Sprinkle with chopped parsley before serving |
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| 6 cups cooked white rice
1 lb. grated Monterey Jack cheese 1 pt. sour cream 1-4 oz. can regular green chilies, chopped Parmesan cheese |
1) Grease 7x11 baking dish. Layer rice, cheese, and
sour cream with green chilies. Repeat, being sure to end with sour cream.
Layers will be thin.
2 ) Sprinkle with Parmesan cheese. 3) Bake uncovered 20-25 minutes in a 350 degree oven. Serves 8-10 |
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| 2 cups water
1/2 cup quick-cooking grits, uncooked 3 1/2 cups shredded extra-sharp Cheddar cheese 4 eggs, lightly beaten 1 cup milk 1/2 teaspoon dried whole thyme 1/8 teaspoon garlic powder 1 1/2 pounds mild bulk sausage, cooked and crumbled Tomato wedges and parsley for garnish |
1) Bring water to a boil; stir in grits. Return to
boil; reduce heat to low, cook 4 minutes, stirring occasionally. Add cheese,
stirring until melted.
2) Combine eggs, milk, thyme and garlic powder; stir well. 3) Gradually stir about 1/4 hot grits mixture into egg mixture, add to remaining hot mixture, stirring constantly. Stir in sausage. 4) Pour into a 11- by 7- by 1 1/2-inch baking pan sprayed with nonstick spray. Cover and refrigerate overnight. 5) Bake uncovered at 350 degrees for 50 minutes or until set. 6) Garnish with tomato wedges and chopped parsley. Serves 6. |
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| 3-4 small yellow summer squash
one good size onion one can cream of mushroom soup one package of shredded cheddar one row of crushed saltines some butter |
1. Saute the squash and onion until tender
2. Mix up the squash & onion, cream of mush soup, and most of the cheese in a baking dish 3. Sprinkle remaining cheese on top and add the crushed saltines on top of that. Drizzle some butter over the saltines. 4. Bake covered at 350 for about 20 minutes, then un-cover and bake for 5 more minutes. |
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| 1 cup couscous
1 ½ cups boiling vegetable stock or water ½ tsp salt ¼ cup olive oil 3 garlic cloves, minced 1 large onion, diced 1 28 oz can tomatoes, chopped and drained (reserve 1/3 cup juice) 1 ½ Tbl minced fresh basil (or 1 tsp dried) 1/3 cup pine nuts 5 cups (approx 5 oz) loosely packed fresh spinach, stems removed and leaves torn into small pieces freshly ground black pepper to taste 1 cup grated muenster cheese |
1. Combine couscous, boiling stock or water and salt
in a large bowl; cover with a plate. Let sit 5 minutes, then fluff with
a fork.
2. Preheat oven to 375 F. Heat the olive oil in a large skillet over medium heat. Saute garlic and onion 10 minutes, or until tender. Add the drained tomatoes and cook 10 minutes more, stirring frequently. 3. Stir tomato mixture into the couscous and mix in the reserved tomato juice, basil, pine nuts, raw spinach, and pepper. 4. Spread half the couscous mixture in a 12x7x2 inch or other shallow (2 ½ quart) baking dish. Sprinkle on the cheese, then top with the remaining couscous. Cover the dish with foil and bake 25 minutes or until hot and bubbly. |
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| 1 pound ground beef
1 small onion, chopped 3/4 cup water 1 package (1 1/4 ounces) taco seasoning 1 can (15 ounces) tomato sauce 1 package (8 ounces) shell macaroni, cooked and drained 2 cups (8 ounces) shredded cheddar cheese (colby or other), divided 1 can kidney beans, rinsed and drained (optional) |
1. In a skillet, brown ground beef and onion over
medium
heat; drain. 2. Add the water, taco seasoning and tomato sauce; mix. 3. Bring to a boil; reduce heat and simmer for 20 minutes. 4. Stir in macaroni, and kidney beans (optional) and 1 1/2 cups of cheese. 5. Pour into a 2 quart baking dish. Bake at 350 degrees or until heated through. YIELD: 6 servings. |
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| 1 bunch of spinach
1 onion 1 bunch of broccoli 1 green pepper (or maybe yellow or orange, for more color) 4 carrots 2 tomatoes spices as you like (garlic, basil, bay leaf, salt and pepper) olive oil 4-5 potatoes grated cheddar cheese |
1. Preheat oven to 375.
2. Boil and mash the potatoes, and set aside (or just begin with left over mashed potatoes). 3. Chop all the vegetables into bite size pieces. 4. Saute the onion (and garlic, if you're using it), Add the broccoli, pepper, carrots, basil, bay leaf, other spices. Stir well, saute for a few minutes. Add the tomatoes. Bring to a boil (or to bubbling hot, since the only real juice is from the tomatoes), and simmer for about 15 minutes. Stir in the spinach until wilted. 5. Spread the mixture in a baking pan. Spread the mashed potatoes evenly across the mixture, and sprinkle the cheddar cheese on top. Maybe add some paprika on top as well. 6. Bake for about 15 minutes, or until the entire casserole is bubbling hot (will depend on whether your mashed potatoes are leftovers coming out of the refrigerator, or are already warm). Ellen adds: Think of the recipe as a starting point -- the basic idea can help use up all the random veggies from the garden or the community supported agriculture box. Saute everything, spice it up, and top with mashed potatoes and cheese. Yum! |
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| 1 large or 2 small eggplant, about 2 pounds
salt 1/2 head garlic 2 cups mile pinch freshly ground nutmeg 3 branches thyme or 2 pinches dried 2 T chopped basil or 1 tsp dried 1 bay leaf 3 T butter 2 T flour 2 T virgin olive oil freshly ground pepper 1 cup freshly grated Romano or Parmesan cheese 8 oz rigatoni |
1. Wash the eggplant, cut into 1/2" cubes.
Toss in colander with salt, set aside for 30 minutes while you make the
sauce.
2. Peel the garlic; then mash into a rough puree or chop very finely. Combine with milk, nutmeg and herbs in small pan over low heat. 3. In another pan melt the butter and stir in the flour to make a roux. Cook several minutes over low heat, then pour in the milk and whisk together. 4. Add 1/2 tsp salt and cook, stirring frequently, over lowest possible heat for about 30 minutes. The garlic taste should soften and permeate the sauce. Stir in half the cheese. 5. While sauce is cooking, boil pasta in salted water until al dente. Drain in colander and rinse with cold water to stop cooking. 6. Rinse eggplant briefly and pat dry with non-fuzzy towel. Heat the olive oil in a wide skillet, add the eggplant and toss to distribute the oil. Cook over medium heat about 20 minutes. Season with salt and pepper. 7. Preheat oven to 375 degrees and lightly oil and 8 X 10 baking dish. 8. Toss pasta with two thirds of the sauce and the eggplant. Pile the mixture in to the dish, cover with the rest of the sauce and sprinkle with the rest of the cheese. 9. Bake 25 minutes until surface is bubbly and lightly browned. Let settle a few minutes before serving. |
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| About 12 chicken breasts, on bone.
Uncooked lasagna noodles At least 4 cups shredded Gruyère cheese (or other firm, nutty-tart white cheese if necessary) ½ cup butter ½ cup all-purpose flour 8 cups half-and-half (or milk, if you’re feeling spare; or cream, if you’re feeling decadent) ½ cup dry white wine 1 tsp. dried tarragon, or more to taste (or other aromatic savories, in various combinations) salt and white pepper to taste (option: a few TB chicken base, drastically reduced/strained from poaching chicken breasts) Yield: This recipe usually makes two 9-by-13 pans; if you are prodigious with proportions, it will make one 9-by-13 and one 9-by-9, so make the 9-by-13 first. You can make one and easily freeze one for baking later. |
1. Poach breasts with peppercorns, fines herbes and
cut-up onion, celery and carrots. Cool.
2. Remove skin and bones and cut or tear into bite-size pieces. 3. In a large saucepan, melt butter to just bubbling, add flour and stir-cook 5 minutes over medium heat. 4. Whisk in cream, gradually adding more as mixture thickens, and then whisking in wine (and optional chicken base to intensify flavor) until all liquid is incorporated to a medium béchamel. 5. Add tarragon, remove from heat and adjust salt and pepper. Allow to cool slightly. 6. (a) Spread thin layer of sauce on bottom of buttered baking pan. (b) Top with one layer of uncooked lasagna noodles, slightly overlapping. (c) Then: layer of chicken pieces, layer of shredded cheese, sauce over all. 7. Repeat: noodles, chicken, cheese, sauce. 8. Sprinkle some cheese on top of second layer. You may also sprinkle final pan with asiago, parmesan or romano for deeper browning. 9. Bake about 45 minutes at 350º F, until bubbly and well-browned. Let stand 15 minutes before cutting. |
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| 1 lb boneless chicken
1 medium red pepper, chopped 1 lb box cavatelli or fuselli 1 small bunch scallions, chopped 2 cups light cream 3 cloves garlic, crushed 6 oz fontina cheese, cubed 1 cup sliced mushrooms 6 oz shredded asiago or romano cheese 3 Tbs olive oil |
1. Prepare pasta as directed on package; drain.
2. In a 10" saute pan, heat olive oil and crushed garlic. 3. Add white part of scallions and mushrooms. 4. Cut up chicken into bite size pieces and add to oil. Cook over medium high heat. 5. Turn heat down to low and add cream. Heat cream until almost boiling. 6. Add cheeses, stir until melted. 7. Stir in scallion greens and red pepper. Cook 3 to 5 minutes until vegetables are hot. 8. Season with pepper. Toss with pasta and serve hot. |
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| 26 chocolate wafers
1/4 cup butter or margarine 8-ounces of cream cheese 1 package 4-serving-size instant chocolate pudding mix 1 1/4 cups milk 1 21-ounce can cherry pie filling |
1) Crush the chocolate wafers. Put crushed
wafers into an 8x8x2-inch baking dish. When all the wafters are crushed
put 2 tablespoons of crumbs aside.
2) Melt the butter or margarine. Pour the melted butter or margarine over the crushed wafers in the baking dish. Use a fork to stir together the crushed wafters and the melted butter. 3) With your hands, spread the wafer mixture evenly over the bottom of the dish. Press crumbs with your fingers to form a crust. 4) Put the crust in the refrigerator or 30 minutes or into the freezer for 10 minutes. 5) Use a mixer to mix cream cheese pudding mix and milk in a bowl. 6) Then spread over the wafer crust. Then spoon the pie filling over the pudding layer. 7) Sprinkle the 2 tablespoons of chocolate wafer crumbs over the pie filling. 8) Cover the dish with clear plastic wrap and put it into the refrigerator for 3 hours or into the freezer for 1 hour. |
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(a.k.a. "Sugar Overload") |
| 2 cans of fruit pie filling (any flavor, see below)
1 box of any flavor of dry cake mix 2 sticks of butter or margarine Flavor combinations that we love include peach or apple fruit filling with spice cake mix, blueberry pie filling with yellow cake mix and especially cherry pie filling with devils food (or chocolate!) cake mix. |
1. Spread fruit pie filling in a greased 9" x 13"
casserole dish.
2. Top with dry cake mix (break up large lumps with your fingers) -- spread out evenly. 3. Slice butter or margarine over the top and arrange evenly. 4. Bake at 350 degrees for about 45 minutes or until all cake mix is moistened and fruit is bubbly. Serves about 10 |
We would be glad to receive your additional recipe suggestions for
this page!
Just forward your ideas to recipe@bethstroud.info
(We may not be able to post every submission)
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This site is maintained by Chris
Paige / Ready Set Go! |