Casseroles, Part 1Casseroles, Part 1
1. Beef & Tortilla Casserole
1 lb. ground beef
1 medium onion, chopped
1/2 green pepper, chopped
1 can (8 oz.) tomato sauce
1 can (10-1/2 oz.) cream of chicken soup *
1 can (10-1/2 oz.) cream of mushroom soup *
1 tsp garlic powder
1 tsp ground cumin
Salt & pepper to taste
8 corn tortillas
6 slices Velveeta cheese (or Cheddar, if desired)
Brown beef in heavy skillet. Add onion, green pepper, and seasonings; saute about 2 minutes. Add tomato sauce and soups. Line bottom of glass baking dish with four tortillas, torn in half. Cover with 1/2 of meat mixture. Cover with remaining tortillas, each torn in half, repeat with second half of meat mixture. Cover all with cheese. Bake in 350 degree oven, until bubbly and heated through. Serves 4-6.
* may substitute 2 cans of cream of chicken-mushroom soup
2. Microwave Goulash
2 lbs boneless beef chuck, cut in 1-1/2" cubes
1 can (14 oz) beef broth
1 cup chopped onion
1 green pepper, cut in strips
2 tbsp paprika
2 tbsp tomato paste
1-1/2 tsp caraway seeds
1/2 tsp salt
1/4 tsp pepper
1/3 cup cold water
3 tbsp cold water
3 tbsp flour
Hot cooked noodles
Sour cream
In a 3 qt casserole, combine beef, broth, onion, green pepper, paprika, tomato paste, caraway seeds, salt, and pepper. Blend water and flour; stir into beef mixture. Cook covered at
medium-high for 1-1/4 hours, stirring twice. Serve over hot buttered noodles with sour cream (opt). Serves 6.
3. Chili Tostada Pie
12 (6") corn tortillas
1 (19 oz) can chili w/o beans
2 cups shredded Cheddar cheese
2 cups shredded lettuce
1 tomato, chopped
1 avocado, sliced
1/2 cup ripe olives, halved
Cover bottom and sides of lightly greased 14" round pizza pan with tortillas; spread chili evenly over tortillas to edges. Bake in preheated moderate oven (350 degrees) about 20 minutes.
Sprinkle with 1 cup cheese; continue baking 2 minutes or until cheese is melted. Top with lettuce, remaining cheese, tomato, avocado, and olives. Cut into wedges to serve. Serves 6.
4. Eggplant Sausage Supreme
1 medium eggplant
1 lb bulk sausage
1 (8 oz) can tomato juice
1 cup shredded Swiss cheese
3 eggs, beaten
1 stick butter, melted
Salt & pepper, to taste
Preheat oven to 350 degrees. Rinse and slice eggplant. Steam until just tender and let drain well. Brown sausage and drain well. Place eggplant in lightly greased casserole dish. Spread sausage over it and top with tomato juice. Combine cheese, eggs, butter, salt, and pepper. Pour over mixture. Bake approximately 45 minutes until lightly browned. Serves 6.
5. Impossible Taco Pie
1 lb ground beef
1/2 cup chopped onion
1 envelope taco seasoning mix
1 can (4 oz) chopped green chilies, drained
1-1/4 cups milk
3/4 cup Bisquick mix
3 eggs
2 tomatoes, sliced
1 cup shredded Cheddar cheese
Heat oven to 400 degrees. Grease pie plate, 10"x1-1/2". Cook and stir beef and onion until brown; drain. Stir in taco seasoning mix. Spread in pie plate; top with green chilies. Beat milk, baking mix and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into pie plate. Bake 25 minutes. Top with tomatoes and cheese. Bake until knife inserted in mid-center comes out clean, 8-10 minutes. Cool 5 minutes. Top with sour cream (opt), tomatoes, lettuce, and more cheese, if desired. Makes 6-8 servings.
6. Meat and Potato Pie with Mushroom Sauce
(6. Hachis Parmentier ala Sauce aux Champignons)
4 med. potatoes (1-1/4 lbs), peeled & cut in 1/6's
Water
1 cup finely chopped onions
1 small clove garlic, finely minced
3 tbsp butter, divided
1-1/2 lbs ground beef
1/4 cup tomato paste
2 sprigs fresh or 1/2 tsp dried thyme
1 bay leaf
1 tsp salt, divided
1/4 tsp fresh ground pepper
1/2 cup milk, heated
1/8 tsp nutmeg, fresh grated
3 tbsp fine chopped parsley
1/4 cup grated Parmesan cheese
Mushroom Sauce (recipe follows)
In medium saucepan, cook potatoes in water to cover for 20 minutes or until tender. Meanwhile, in another saucepan, saute onions and garlic in 1 tbsp butter until onions wilt. Add beef; stirring to break up pieces, cook until meat loses its red color. Stir in tomato paste, thyme, bay leaf, 1/2 tsp salt, and the pepper. Cover and cook 20 minutes. Discard bay leaf. Drain potatoes and put them through a food mill, or potato ricer, or mash. Stir in remaining 2 tbsp butter until melted.
Gradually beat in milk. Stir in remaining 1/2 tsp salt, the nutmeg, and half the parsley. Stir remaining parsley into meat mixture. Spread meat mixture in 11"x8"x2" broiler-proof baking dish; top with potato mixture; sprinkle with Parmesan. Broil in preheated broiler 5 minutes or until nicely browned. Serve with Mushroom Sauce. Makes 4 generous servings.
Mushroom Sauce
3/4 cup fine chopped onions
1/2 tsp garlic, minced fine
2 tbsp butter, divided
4 oz fresh mushrooms, sliced thin
1/2 tsp salt
Dash of fresh ground pepper
1/4 cup dry white wine
1-1/2 cups chopped canned tomatoes
1/4 cup heavy cream
In a large saucepan, saute onions and garlic in 1 tbsp butter until onions wilt. Add mushrooms, salt, and pepper. Cook, stirring often, until mushroom liquid evaporates. Add wine; continue cooking until wine almost evaporates. Stir in tomatoes. Cover and cook 15 minutes. Stir in remaining butter (1 tbsp) and the cream. Bring to boil; serve hot. Makes 4 servings.
7. Pastitsio
3 medium onions, finely-chopped
1 clove garlic, minced
2 tbsp butter
1 lb ground beef
1 can (17 oz) Ital-style tomatoes
3/4 cup dry red wine
1-1/4 tsp salt
1/2 tsp pepper
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp leaf oregano, crumbled
2-1/2 cups macaroni
1 tsp vegetable oil
6 tbsp butter
6 tbsp flour
1 tsp salt
1/4 tsp white pepper
4 cups milk
4 eggs
1-1/4 cups grated Parmesan cheese
3/4 cup packaged bread crumbs
1 to 2 tbsp butter
1. Saute onions and garlic in the 2 tbsp butter in a large heavy skillet until onions are tender, about 3 minutes. Crumble in the meat and cook over slightly higher heat, stirring and breaking up lumps, until the meat loses its pink color; drain off fat.
2. Drain tomatoes; reserve juice. Chop tomatoes; add to the meat with wine, salt, pepper, cinnamon, nutmeg, and oregano. Simmer 15 minutes or until most of the liquid has evaporated.
Keep warm.
3. Cook macaroni with oil following label directions to the al dente stage; drain and reserve.
4. Melt the 6 tbsp butter in a medium-size saucepan; add flour, salt, and pepper; cook 1 minute. Remove from heat; stir in milk until smooth. Cook, stirring constantly, over low heat until sauce thickens and bubbles; cool slightly. Cover top with a piece of waxed paper to prevent "skin" from forming.
5. Beat eggs in a small bowl until foamy; whisk in 1/2 cup of the cooled sauce; return mixture to saucepan. Stir in 1/4 cup of the Parmesan cheese.
6. Butter a 13"x9"x2" baking dish. Sprinkle with 1/4 cup of the bread crumbs. Spread 1/2 of the macaroni in the dish over the crumbs, then sprinkle with 1/4 cup of the Parmesan.
7. Stir 1/4 cup of the bread crumbs and 1/4 cup of the Parmesan into meat mixture and spread meat evenly over macaroni in dish. Add some of the reserved tomato juice if mixture is dry. Pour half the sauce evenly over meat; sprinkle with another 1/4 cup Parmesan. Add remaining macaroni, then remaining sauce. Combine remaining bread crumbs and Parmesan; sprinkle over
mixture in dish. Dot with 1-2 tbsp butter.
8. Bake in a moderate oven (350 degrees) for 45 minutes, or until top is golden brown and puffed. Let stand 15 minutes before cutting into serving-size portions.
9. Makes 8 servings.
8. Ham and Spinach Crepes
Main Course Crepes (recipe follows)
1-1/2 lbs fresh spinach or 2 pkgs (10 oz each) frozen, chopped spinach, thawed
1 bunch green onions, chopped (about 1-1/4 cups)
3/4 lb mushrooms, coarse chopped
3 tbsp butter
1/2 tsp salt
1/4 tsp pepper
1/8 tsp ground allspice
1 lb cooked ham *
2 tbsp port wine or cream sherry
1 tsp Dijon-style mustard
Mornay Sauce (recipe follows)
1 tbsp butter, melted
Chopped parsley
* may substitute chicken
1. Prepare crepes.
2. Remove stems and any large ribs from spinach, wash leaves, drain well, then chop coarsely. (If using frozen spinach, drain and squeeze dry.)
3. Saute onions and mushrooms in 2 tbsp butter in a kettle, 1 minute. Add spinach; cool, stirring constantly, until moisture evaporates, 5 minutes. Add salt, pepper, and allspice; reserve.
4. Melt remaining 1 tbsp butter in a large skillet; add ham; saute 1 minute. Add port or sherry and cook, over high heat, stirring frequently, until port has almost evaporated; stir in mustard. Combine with spinach mixture.
5. Prepare Mornay Sauce.
6. Stir 2 tbsp Mornay Sauce into spinach and ham mixture. (The remaining sauce will cover the crepes when ready to bake.)
7. Butter two 11-3/4"x 7-1/2" x 1-3/4" baking dishes. Spread a thin layer of Mornay Sauce on the bottom of each dish.
8. Place about 1/4 cup filling down the center of the un-browned side of each crepe. Overlap two opposite edges over filling, then place seam-side down in a single layer in baking dishes, 8 to a dish.
9. Pour half the sauce over each crepe-filled dish, leaving 1" of the ends of the crepes on each side without sauce. Brush ends of crepes with melted butter.
10. Bake in moderate oven (350 degrees) for 20 minutes or until sauce is bubbly-hot and lightly browned. Garnish with chopped parsley. Makes 8 servings at $1.16 each.
9. Main-Course Crepes
1/2 cup water
1-1/2 cups milk
4 eggs
1/2 tsp salt
2 cups sifted flour
1/4 cup butter, melted
Vegetable oil
1. Combine water, milk, eggs, salt, flour, and butter in container of electric blender; cover; whirl at high speed until smooth, about 1 minute. Pour into a 4-cup measure.
2.Lightly oil a 6-1/2" crepe pan or skillet. Heat pan just until a few drops of water, when flicked into the skillet, will dance and sizzle.
3. Measure batter into skillet, a scant 1/4 cup at a time, tilting it to cover bottom of pan completely.
4. Cook crepe 1-2 minutes, or until top is set and underside is lightly browned; remove to a plate. Repeat with remaining batter to make 16 crepes. Separate each crepe with a piece of waxed paper.
10. Mornay Sauce
1/4 cup butter
1/4 cup flour
1/2 tsp salt
1/4 tsp white pepper
3 cups milk
2 oz. Jarlsberg cheese
1. Melt butter in a medium-size saucepan; blend in flour, salt, and pepper. Cook, stirring constantly, until bubbly.
2. Stir in milk. Cook, stirring constantly, until sauce thickens and bubbles; stir in cheese until melted.
11. Beef Loaf in Pastry
Pastry for Beef Loaf (recipe follows)
1 lb ground round
1-1/2 cups fresh bread crumbs (3 Pcs)
2 tbsp fine chopped parsley
1 tbsp fine chopped fresh mint or 1 tsp dried mint leaves
1 egg
1 large clove garlic, mashed with 1 tsp salt
2 tbsp tomato paste, mixed with 3 tbsp water
1/2 tsp ground coriander
1/8 tsp cayenne
1 egg, beaten with 1 tbsp milk
Watercress
Mushrooms in Madeira Sauce (recipe follows)
1. Prepare pastry.
2. Combine beef, bread crumbs, parsley, mint, egg, garlic mashed with salt, tomato paste mixture, oregano, coriander, and cayenne in a medium-sized bowl. Shape meat into a roll 2-1/2" in
diameter and about 11" long.
3. Roll out pastry on a lightly floured surface to a 16"x11" rectangle and trim to a 15"x10" rectangle. Place meat roll lengthwise in center of pastry. Bring one long side of pastry up over the meat roll; brush with egg-milk glaze. Bring up the other long side of the pastry to cover; press gently to seal; pinch ends together; trim off excess pastry; but be sure there are no holes. Carefully transfer the wrapped roll, seam-side down, to a lightly greased cookie sheet. Press ends of wrapped pastry roll with tines of fork to seal; trim excess to even ends.
4. Cut 3 evenly spaced vent holes, 1/2" in diameter, down the middle of the pastry with a small paring knife or hors d'hoeurve cutter. Trim the edges of the holes with strips and decorate cutouts of the excess trimmed pastry. Brush bottom of strips and decorate pastry with egg-milk glaze and gently press onto roll surface to secure. Brush entire loaf with egg-milk glaze.
5. Bake in lower third of a hot oven (400 degrees) for 20 minutes. Lower heat to moderate (375 degrees); place loaf in upper third of oven. Continue to bake 20 minutes longer or until loaf is golden brown. (Check loaf at end of baking time and cover browning spots loosely with strips of aluminum foil.) Let stand 15 minutes before serving. Garnish with watercress.
6. Prepare Mushrooms in Madeira Sauce while loaf is baking; pass around to serve.
12. Pastry for Beef Loaf
2-1/2 cups sifted flour
3/4 salt
10 tbsp cold butter, cut in 1/2" pieces
2 tbsp cold vegetable shortening *
1 tbsp lemon juice
5 tbsp ice water
1. Sift flour and salt into a medium-sized bowl; cut in butter and shortening with a fork, 2 knives or a pastry blender until mixture is crumbly.
2. Sprinkle lemon juice and water over mixture; mix lightly with fork or hands just until pastry holds together and leaves side of bowl clean. Wrap in plastic wrap and refrigerate until needed.
* Fast-chill in freezer for 15 minutes.
13. Mushrooms in Madeira Sauce
3 tbsp finely chopped onion
1 cup Madeira
3 tbsp butter
3 tbsp flour
1 can (13-3/4 oz) beef broth
Salt & pepper
1/2 to 3/4 lb mushrooms, coarsely chopped
1 tbsp butter
1. Cook onions in Madeira in a medium-size heavy saucepan over high heat until wine has almost evaporated.
2. Stir in the 3 tbsp butter; remove from heat; add flour. Return to heat; cook 1 minute until bubbly; gradually stir in broth until mixture is smooth. Cook over moderate heat, stirring
constantly, until sauce thickens and bubbles. Taste; season with salt and pepper, if you wish.
3. Saute mushrooms with remaining 1 tbsp butter in a large skillet until liquid evaporates; stir into sauce; heat thoroughly.
14. Ham Cornbread Ring with Peas
1 cup sifted flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup cornmeal
1 cup dairy sour cream
1/4 cup milk
2 tbsp butter, melted
1 cup ground cooked ham
Cream Sauce (recipe follows)
2 packages (10 oz) frozen green peas (cooked & drained)
1. Sift flour, sugar, baking powder, baking soda, and salt into a large bowl; stir in cornmeal. Grease a 6-cup ring mold. Preheat oven to hot (425 degrees).
2. Beat egg slightly in a medium-sized bowl. Stir in sour cream, milk, butter, and ham. Pour mixture into dry ingredients, stirring just until combined. Pour into prepared ring mold.
3. Bake in preheated hot oven (425 degrees) for 20 minutes or until top springs back when lightly pressed with fingertips.
4. While cornbread bakes, prepare Cream Sauce.
5. Remove cornbread ring to wire rack; cool 2-3 minutes. Loosen around edges of mold; turn out onto heated platter. Fill center with cooked peas; spoon Cream Sauce over.
Cream Sauce: Melt 1/4 cup (1/2 stick) butter in a medium-sized saucepan. Stir in 1/4 cup flour, 1/2 tsp salt, and 1/8 tsp pepper. Cook stirring constantly, 1 minute. Stir in 2-1/2 cups milk and 1/4 cup chopped pimiento. Cook, stirring constantly, until mixture thickens and bubbles; cook 3-4 minutes longer.
15. Beef Pot Pie
3 medium carrots, cut in 1/2" pieces
1 pkg. (9 oz) cut green beans
Cornmeal Pastry (recipe follows)
1 medium onion, chopped (1/2 cup)
1 tbsp butter
1/3 flour
1/2 salt
1/8 tsp pepper
1/2 tsp paprika
1/2 tsp leaf basil, crumbled
1 can condensed beef broth
3/4 cup water
4 cups chopped roast beef (1-1/4 lbs)
1. Cook carrots and green beans in boiling salted water until tender; drain. Reserve.
2. Prepare Cornmeal Pastry.
3. Saute onion in butter in a large skillet until tender, about 3 minutes. Stir in flour, salt, pepper, paprika, and basil; cook, stirring, 1 minute.
4. Stir in beef broth and water. Cook, stirring constantly, until mixture thickens and bubbles. Stir in reserved vegetables and meat; pour into a shallow 6-cup baking dish. Preheat oven to hot (425 degrees).
5. Roll out Cornmeal Pastry on a floured surface, to a square 2" larger all around than the baking dish. Cut pastry into 1" strips. Top filling with strips in a lattice design, crimping to edge of dish.
6. Bake in preheated hot oven (425 degrees) for 30 minutes or until crust is golden brown and filling is bubbly.
Cornmeal Pastry: Combine 3/4 cup flour, 1/2 tsp salt, and 1/2 cup cornmeal in a medium-sized bowl. Cut in 1/3 cup vegetable shortening until mixture forms crumbs. Add 3-4 tbsp water, 1 tbsp
at a time, stirring lightly with a fork until dough just holds together.
16. Ground Beef Goulash
2 large cloves garlic, minced (opt)
1 tbsp oil
1 tbsp paprika, or to taste
1 lb lean ground beef
2 large onions, chopped coarse (2 cups)
2 large green peppers, cut in 1" pieces
1 large summer squash, cut in 1" cubes (2 cups)
1/2 cup water
1-1/2 tsp salt, or to taste
2 tsp prepared mustard
1/2 cup sour cream or buttermilk
In large heavy saucepan, saute garlic in oil over medium-heat until light golden. Stir in paprika and beef; cook, breaking up beef with a spoon, until meat loses red color. Stir in onions; cook, stirring occasionally, about 5 minutes or until onions are tender. Stir in peppers, squash, water, and salt. Cover and simmer 7-8 minutes or until vegetables are crisp-tender. Just before serving, stir in mustard and sour cream just until blended. Heat through (do not boil). Serve over hot noodles. Makes 8 servings.
17. Gaucho Skillet Supper
8 oz ( 2 cups) twist macaroni
1 tbsp salad oil
6 frankfurters, sliced diagonally
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cans (8 oz each) tomato sauce, with cheese
1 can (1 lb) kidney beans
1/2 cup water
2 tsp chili powder
1 tsp salt
1/4 tsp Tabasco sauce
Cook macaroni as directed on pkg. Drain. In a large skillet, heat oil and brown frankfurters, onion, and green pepper. Add macaroni and remaining ingredients. Simmer, stirring occasionally, 5-10 minutes. Serves 6.
18. Beef Stew
1 lb lean beef stew meat, cut in 1" cubes
1 tbsp flour
1/2 tsp salt
1/4 tsp pepper
1 tbsp oil
2 medium carrots, cut in 1" pieces
2 medium parsnips, cut in 1" pieces
1-1/4 cups (4 oz) sliced mushrooms
1/3 package (9 oz) frozen green beans (1/2 cup)
Dredge meat in mixture of flour, salt, and pepper. In Dutch oven, or large saucepan, with heat-proof handle, brown meat in hot oil. Add water; bring to a boil; reduce heat, cover, and bake
in preheated 350 degree oven (See note) for 1 hour or until meat is almost tender. Add carrots and parsnips. Cover and continue baking 30-45 minutes or until meat and vegetables are just
tender. Add mushrooms and green beans. Makes 4 servings. (To complete cooking, bake 5-10 minutes longer.) Note: If oven space is limited, stew can be simmered on stove-top the same length of time.
19. Creamy Crunchy Chicken Rice Bake
1 jar (8 oz) Cheese Whiz spread
1-1/2 cups hot cooked rice
2 cups chopped cooked chicken
1 package (10 oz) frozen peas, cooked & drained
1 can (2.8 oz) French fried onions
Combine cheese spread and rice; mix well. Add chicken, peas, and half the onions; mix lightly. Pour into 1-1/2 qt casserole. Bake at 350 degrees for 15 minutes. Top with remaining onions; continue baking 5 minutes or until onions are lightly browned. Makes 4-6 servings.
20. Beef Stew with Carrots
2 lbs boneless beef chuck, cubed
1/4 cup flour
2 tbsp oil
Hot water
2 large carrots, sliced
1 cup sliced green onions
2 bay leaves
2 tsp salt, or to taste
1/4 tsp whole allspice
Dredge beef in flour. In Dutch oven, brown batches of beef in hot oil. Add 2 cups hot water; stir to loosen crusty drippings. Add carrots, onions, bay leaves, salt, and allspice. Bring to boil; reduce heat; cover, and simmer 2 hours or until tender. (Add more water if you want more gravy.) Discard bay leaves and allspice. Makes 8 servings.
21. Quick Chili Rice Dinner
3/4 lb ground beef
1/3 cup chopped onion
1 tbsp chili powder
1/2 tsp dry mustard
1 pkg (10 oz)whole kernel corn
1 cup diced green pepper
1 can (15 oz) tomato sauce
1/2 cup water
1 cup Minute Rice
1/2 cup shredded Cheddar cheese
Brown beef and onion in skillet. Add spices, corn, green pepper, tomato sauce, and water. Cover and bring to a boil, stirring occasionally. Stir in rice, reduce heat, cover and simmer for 5 minutes. Sprinkle with cheese. Makes 4 servings.
22. Saturday Night Beef Pie
2 cans (19 oz each) Chunky Beef Soup
Pastry for two crust pie
In 2 qt shallow baking dish (12"x8"x2"), carefully fit 1/2 of pastry to fit in bottom of dish; empty soup on top of pastry. Roll out remaining pastry to fit top of dish. Place on top of soup mixture; trim edges to fit dish. Make several slits in pastry. Bake at 400 degrees for 35-40 minutes or until pastry is
done. Makes about 4-1/2 cups.
23. Whatever Is Leftover Casserole
3 cups leftover meat
1 jar (8 oz) mushrooms, drained
1 can (16 oz) stewed tomatoes, drained
1 can (10-3/4 oz) cream of mushroom soup
1/2 cup dry sherry
1 cup grated Cheddar cheese
Mix meat, mushrooms, tomatoes, soup, and sherry. Put into a 1-1/2 to 2 qt casserole, cover and refrigerate. To serve, bake, uncovered at 350 degrees for 45 minutes. Add cheese and continue to bake until bubbly and the cheese is melted.
24. Chuck Steak Stew
1 (1-1/4 lb) boneless chuck steak
1 tbsp vegetable oil
2 carrots, cut in 1/2" slices
1 medium onion, cut in wedges
1 stalk celery, thick sliced
1/4 cup tomato paste
1 cup water
1 tsp salt
1/2 tsp leaf basil, crumbled
1/4 tsp pepper
1 lb potatoes, peeled & quartered
1/2 package frozen peas
1 tbsp flour
2 tbsp cold water
Brown steak in oil on both sides in a large kettle, remove steak, reserve. Add carrots, onion, and celery; saute until lightly browned. Add tomatoes and 1 cup water.
Return steak to kettle; sprinkle with salt, basil, and pepper. Bring to boiling; lower heat; cover; simmer for 30 minutes. Add potatoes; re-cover; simmer for 30 minutes more. Add peas; re-cover; simmer for 15 minutes.
Stir in flour and the 2 tbsp cold water in a cup until smooth; stir into kettle. Cook, stirring constantly, until thickened and bubbly. Serves 4.
25. Chicken Hash
1-1/2 lb potatoes (4 medium)
1 medium onion, chopped
1/4 cup chopped green pepper
3 tbsp chicken fat
2 cups chopped cooked chicken
2 tbsp nonfat dry milk
1/3 cup water
1 tsp salt
1/8 tsp pepper
1 tomato, cut in wedges
1/2 package frozen green peas, cooked
Peel potatoes; halve. Cook in boiling water (salted) in a large saucepan until just tender, about 15 minutes. Drain; cool. Shred coarsely; reserve.
Saute onion and green pepper in 1 tbsp of the chicken fat in a large skillet until tender, about 3 minutes. Combine with potatoes, chicken, instant milk, water, salt, and pepper in a large bowl.
Melt remaining 2 tbsp chicken fat in same skillet; spoon in hash mixture. Pat down mixture in skillet; cook, uncovered, 10 minutes over moderate heat without stirring. Cover and cook over low heat 5 minutes. Loosen from bottom of pan with spatula; flip over onto serving platter. Arrange tomato wedges to make a circle on top of hash; fill center with cooked peas. Serves 4.
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