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One-dish wonders, these should b e called-here is a collection of casserole and s k illet concoctions t h a t w i l l

b e favorites with your fam ily from the first day you make them-and, as a bonus , save you hours of k i tchen t ime.

55

The Complete Cheese Coo k bo o k

Devonshire Spaghetti 1/z cup chopped onion 1/z cup chopped g reen pepper

2 tab lespoons margarin e 2 cups (1 -po und can) to matoes

1/z teaspoon salt 1/4 teaspoon pepper 1 7-o unce package s paghetti,

coo ked, drain ed 1 cup diced coo ked chicken

1 cup cooked ham s trips Velveeta Pas teu rized Pro cess

Chees e Spread Heat oven to 350•. Cook onion and green pepper in margarine until tender. Stir in tomatoes and seasonings. Add spaghetti, c h i c ken, h a m a n d Vz p o u n d 1/z cup salad dressing 1 pound Velv eeta Pasteurized Process Chees e Spread, cu bed 2 cups cubed coo ked chicken

1 1 0-o unce package frozen peas and carro ts, coo ked,

drained

5 o u nces s paghetti, coo ked, drained

1 tablespoon chopped ch ives 56 1/z pound Velveeta Pasteurized Process Chees e Spread, cu bed 1 1 0-o unce package frozen

peas, thawed 6 hard-coo ked eggs, sliced

113 cup chopped onion 1/4 cup chopped pimiento

1/4 cup milk

1/z pound Velv eeta Pasteu rized Process Chees e Spread, cubed

1/z cup milk

3 cups diced cooked potatoes

% cup cubed coo ked ham 6 hard-coo ked eggs, sliced 1/4 cup chopped green pepper

1/z teas poon salt

Heat Velveeta with milk over low h e a t ; s t i r u n t i l s a u c e is smooth. Add remaining ingre­

dien t s ; mix well. H e a t t h o r­

oughly, stirring occasionally. 6 servings .

Ham A pollo I/4 cup chopped o n ion 2 tab lespoons margarin e

2 tablespoons flo u r

112 teas poon salt Dash of pepper

1 112 cups milk

1 cup diced coo ked ham Kraft Grated Parmesan Ch eese

2 cups ( 4 o u nces) g reen noodles, coo ked, drain ed Heat oven to 350•. Cook onion in marga rine u ntil tender; blend in flour and seasonings . Grad­

u ally add m i l k , s t i r r in g u n t i l thickened. Stir i n h a m and V2 cup cheese. Alternate layers of noodles and sauce in 1-quart casserole; top with additional cheese. Bake at 350•, 20 min­

utes . 4 to 6 servings .

57

One-Dish Meals

Heritage Supper 2 tab lespoons margarin e

2 tablespoons flo u r 2 cups milk

1 / 4 teas poon salt

Dash of pepper

112 po und Velv eeta Pasteu rized Process Cheese

Spread, cubed

1/a cup chopped g reen pepper

1 3 -o unce can s liced . mushrooms, drained

1/4 cup chopped o n ion 2 tablespoons chopped

pimien to

1 B-ounce package thin s pagh etti, coo ked, drain ed

112 cup K raft Grated Parmesan Ch eese

1 112 c u ps coo ked ham s trips Heat ov en 375•. M ake white sauce with margarine, flour, milk and s easonings . Add Vel­

v e eta, g r e e n p e p p er, m u s h ­ rooms, onion a n d pimiento ; stir until Velveeta melts . Combine spaghetti and '>4 cup Parmesan cheese; layer half of s paghetti, ham and Velveeta sauce in 12 x 8-inch baking dish; repeat layers . Top with remaining Par­

mesan cheese. Bake at 375•, 25 minutes . 6 to 8 servings .

Frank Whiz Macaroni 1 pound fran kfurters 1 7-o unce package elbow macaroni, coo ked, drained 1 B-ounce ja r Cheez Whiz Pasteu rized Process Cheese

Sp read

nally . Combine frankfurters , macaroni, Cheez Whiz, onion and mustard. Heat. 4 to 6 serv­

ings .

Enchiladas El Paso 1 pound gro u n d beef

2

cups (1-pound can) to matoes 1 6-o unce can to mato pas te

1h cup water 112 cup chopped onion

1'tablespoon chili powder

1 1/4 teaspoons salt 1/4 teaspoon pepper

2

cups (B o u nces) s h redded Cracker Barrel B rand Sharp Natu ral Cheddar Cheese 1 B-ounce package to rtillas Heat oven to 375°. Brown meat;

drain. Stir in tomatoes, tomato paste, water, onion and season­

ings . Simmer 10 minutes . Place rounded tablespoons of each, meat sauce and cheese, on each tortilla; roll up tightly . Place seam-side down in 12 ^x 8 -inch baking dish; top with remain­

ing s a u c e a n d c h e e s e. C o v e r

Opposite: Enchiladas E l Paso

One-Dish Meals

frigerated overnight. Bake, cov­

ered, at 3 75 • , 50 minutes. 1 garlic clove, m inced

2 teaspoons salt

% teaspoon o regano lf4 teaspoon pepper B o u n ces lasagne noodles,

coo ked, drain ed 1 pound ricotta or cottag e

ch eese

2

6-o unce packages K raft Natu ral Low Moisture Part-Skim Mozzarella Cheese Sprinkle with Parmesan cheese.

Bake at 375 • , 30 minutes . 6 to 8

The Complete Cheese Cookbook

Golden Meatball Casserole 1 pound ground beef 112 cup fresh bread crumbs

1 egg 1 teaspoon salt A ll pu rpose oil 2 cups water 1 cup uncoo ked rice 2 large carrots, cut in quarters

112 cup chopped green pepper 1/4 cup chopped o n ion 112 pound Velveeta Pas teu rized Process Cheese Spread, cubed Combine meat, bread crumbs, egg and salt; mix lightly . Shape i n t o 18 m e a t b a l l s ; b r o wn in small amount of oil on all sides in large skillet. Drain. Add wa­

ter, rice, carrots, green pepper and onion. Cover and simmer 25 minu tes . Add Velveeta; heat until Velveeta melts . 4 to 6 serv ­ ings .

El Rancho Casserole 1 pound g round beef 1 cup cho pped on ion 1 7-o unce pac kage

elbow macaroni 31h cups (1 -po und 12-ou nce

can) tomato es 1 112 cups (12-o unce can) whole

kernel co rn, undrained 112 po und Velveeta Pas teu rized Process Cheese Spread, cu bed

112 cup water 1 tablespoon chili powder

1 teaspoon salt 'I• teaspoon pepper

Brown meat; drain. Add onion and cook until tender. Stir in remaining ingredients. Cover and simmer, s tirring occasion­

ally, 30 to 35 minutes. 6 to 8 servings .

Plantation Supper 1 pound g round beef 112 cup chopped onion

1 cup milk

1 B-ounce package Philadelphia Brand Cream Cheese, cubed 1 112 cups (1-pound can) whole

kern el co rn, drain ed 4 ^cups (8 o u nces) noodles,

coo ked, drained 1/• cup chopped pimiento

1 3-ounce can s liced mushroo ms, drain ed 1 112 teas poons salt

Dash o f pepper Brown meat; drain. Add onion;

cook until tender. Stir in milk and cheese, mixing until well blended. Add remaining ingre­

dients ; heat. 8 servings .

Casserole Special 1 pound gro u n d beef liz cup chopped o n ion 1 B-o unce package Philadelphia

Brand Cream Cheese, cubed 1 can condensed c ream of

mus h room s o u p 1 1/z cups (12-o unce can) whole

kernel co rn, drained 1 2-ounce jar pimien to,

drained, chopped 1 teas poon salt Dash of pepper 1 can (9. 5 oun ces) r·efrigerated

butte rmilk flaky biscuits Heat oven to 3 75 ° . Brown meat; 1/4 teaspoon pepper

% cup milk

1 B-o unce package Philadelphia Brand Cream Cheese, cubed

112 cup K raft Grated Parmesan Cheese liz cup chopped green pepper

liz teaspoon garlic salt 2 cups noo dles, coo ked, :noodle mixture and meat sauce;

repeat layers. Bake at 350°, 20 minutes. Sprinkle with remain­

ing Par mes an chees e . 6 s erv­

1 tablespoon ch ili powder 1 teaspoon salt 12 to rtillas (B-ounce package),

cut in half 2 cups (B o u nces) s h redded Cracker Barrel B rand Sharp Natu ral Ch eddar Chees e Heat oven t o 325°. Brown meat;

drain. Add onion; cook until tender. Stir in tomato sauce and seasonings . Alternate layers of m e a t m i x t u r e, to r t il l a s a n d cheese in 1 ¥2-quart c asserole;

bake at 325 ° , 20 minutes. 4 to 6 servings .

The Complete Cheese Cookbook

Potato Patch Casserole.

1 po und -gro u n d beef 112 cup chopped o n ion

1 egg 1/4 cup milk 1/4 cup dry bread crumbs

1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon celery salt

A ll pu rpose oil

.. ..

2 tablespoons ma rgarin e 2 tablespoons flo ur

1 cup milk 1 1/4 teaspoons salt

Dash of pepper 112 pound Velveeta Pasteu rized Process Chees e Spread, cubed

4 cups sliced po tatoes 1 1 0-ounce package frozen

peas and carrots, thawed Heat ov en to 350° . Combine meat, onion, egg, milk, bread crumbs and seasonings; mix ligh tly. S h a p e i n t o 10 m e a t­

balls; brown in oil. Make white sauce with margarine, flour, milk and seasonings . Add Vel­

veeta; stir until melted. Com­

bine potatoes and peas and car­

rots ; place in 12 x 8 -inch baking dish . Arrange meatballs around edge of dish; cover with Vel­

veeta sauce. Cover dish with aluminum foil ; bake at 350°, I hour. Uncover ; continue bak­

ing 30 minutes . 4 to 6 servings .

62

Mostaccioli 112 pound g ro u n d beef 112 cup chopped g reen pepper

112 cup c h o pped onion 2 cups ( 1 -pound can) tomatoes

1 6-o unce can to mato pas te 112 cup water

1 bay leaf 112 teaspoon salt 1/4 teaspoon pepper 8 ounces mostaccio li noodles,

coo ked, drain ed 112 pound Velveeta Pasteu rized

Process Ch ees e Spread, thin ly sliced

K raft G rated Parmesan Ch eese Heat oven to 350°. Brown meat;

add green pepper and onion . Cook until tender. Stir in toma­

toes, tomato paste, water and seasonings . In a 2-quart c asse­

role, l a y e r h a l f the n o o d l e s , meat sauce a n d Velveeta; re­

peat layers . S prinkle with Par­

mesan cheese. Bake at 350°, 30 minutes . 6 to 8 servings .

Opposite: Mos taccioli

The Complete Cheese Coo kbook Tuna 'Tater Puff 1/• pound Velv eeta Pasteurized Process Chees e Spread, cu bed 2 cups hot mashed potato es

1 egg, beaten 1h cup chopped celery 113 cup chopped o n ion 2 tablespoons margarin e 1/4 cup chopped pimien to

dients ; pour into 1-quart casse­

role. Bake at 3 5 0 • , 40 to 45 min­

utes . 6 servings .

Country Casserole 1 1h cups milk

1 8-ounce pac kage Ph iladelph ia B rand Cream Ch eese, cubed 1/4 cup (1 oun ce) Kraft Grated

Parmesan Ch eese 1h teaspoon onion salt 1/4 teas poon oregano, crum bled

1 7-o unce package s pag hetti, coo ked, drained 1 1 0-o unce packag e frozen

peas, coo ked, drained 1 7-o u nce can tuna, drain ed,

flaked 1 3-ounce can s liced

mush rooms, drained 1 tablespoon chopped

pimiento

1 tablespoon chopped onion 64

Heat oven to 350•. Heat milk and cream cheese over low heat, stirring until s mooth . Add Par­

mesan cheese, onion salt and oregano; mix well. Add remain­

ing ingredients ; mix. Place in 2-quart casserole; cover and bake at 350•, 20 minutes. 6 to 8 serv­

ings .

Tempting Tuna Bake 2 tablespoons margarin e 2 tablespoons flo ur

1 1h cups milk 1/• teas poon salt Dash of pepper 1 1h cups (6 o u nces) sh redded

Cracker Barrel Brand Sharp Natu ral Ch eddar Cheese

4 o unces spaghetti, coo ked, drain ed 2 7-o unce cans tuna,

drain ed, flaked 113 cup sliced ripe o lives

113 cup chopped o n ion 1/• cup slivered almonds,

toasted

Heat oven to 350•. Make white sauce with margarine, flour, milk and seasonings . Add 1 cup cheese; s tir until melted. Stir in spaghetti, tuna, olives, onion and nuts . Pou r into 1 V2-quart

frigerated overnight. Remove cover and bake at 350•, 55 min­

utes .

Old-Fashioned Cracker Barrel Brand Sharp Natu ral Ch eddar Ch eese 1 7-o unce packag e elbo w macaroni, coo ked, drain ed Heat oven to 350°. Make white sauce with margarine, flour, milk and salt ; add cheese, re­

serving Vz cup; stir until melted . Layer h a l f o f m a c a r o n i and cheese sauce in 1 Vz-quart casse­

role; repeat layers. Top with re­

maining chees e. Bake at 350°,

2 tablespoons margarin e 1 7-o unce package elbo w macaron i, coo ked, drain ed 1 B-ounce jar Cheez Whiz

Pasteu rized Process Cheese Spread Cook carrots , onion and green pepper in margarine until ten­

der. Combine vegetables, mac­

aroni and Cheese Whiz; stir un­

til well blended. Heat. 4 to 6 Grated Parmesan Chees e

111 c u p cho pped o n ion Part-Skim M ozzarella Ch eese

Slices, cut in thin strips 2 tomatoes

1 112 cups fres h bread cru m bs 2 tablespoons margarin e,

m elted

utes. Sprinkle with remaining Parmesan cheese; return to oven for 5 minutes . 8 servings .

In document Iván N. Ríos Hernández (página 83-106)