Monday, January 25, 2010

Casseroles 101 - Pork & Noodle Casserole by Terri

Lori made a quick trip home this weekend to attend a bridal shower for Jon's sister.  Whenever she comes home we try to plan a family night at mom's.  This weekend was no exception.  For our family night I decided to fix another old family favorite called pork & noodle casserole.  Somewhere in the past mom substituted lean hamburger meat for the ground pork the original recipe called for so I guess we really should rename it beef & noodle casserole.  I thought you might like to try this quick and easy recipe.  In the past when I was working full time I would always double the recipe and divide it up into several casserole dishes and freeze them for a quick weekday meal.  For our family night I doubled the recipe so all the photos will show a double recipe.

From the kitchen of: Loriece Roberts

1 lb. lean ground beef
1 large onion, chopped
1 can Campbell Tomato Soup (I use Campbell's Tomato Bisque Soup)
1 can Cheddar Cheese Soup
1 can water
1 pkg. wide egg noodles
1 tsp. chili powder
1 tsp. lime pepper
1 tsp. onion powder
2 cups grated cheese
Chop 1 large onion.
Brown onions with lean ground beef.
Cook egg noodles 8 minutes.
Drain off water and return to pot.
Gently mix in tomato soup.
Gently stir in Cheddar Cheese soup.
Add browned meat & onions to noodles.
Mix thoroughly and pour into large casserole dish.
Top with all but 1/2 cup grated cheese. Cover casserole dish with aluminum foil.
Bake at 350 degrees for 30 minutes, remove foil, top with remaining 1/2 cup cheese,
return to oven until cheese is melted.
Serve with tossed salad and French bread.


Walk with God!

Thursday, January 21, 2010

Love to Cook Thursdays - Pumpkin Bread by Terri

This holiday season was so busy that I never got around to baking any pumpkin bread. So now that the holidays are over and life is somewhat calmer I decided to whip up a batch.  This recipe is another old family favorite. Tastes delicious served warm with butter.

Pumpkin Bread
From the kitchen of: Terri Fonville

3 cups sugar
3 eggs
3 cups flour
1 cup Crisco
1 large can Pumpkin
1 tsp. salt
1 tsp. ground cloves
1 tsp. cinnamon
1 tsp. allspice
1 tsp. soda
1/2 tsp. baking powder
1 tsp. nutmeg
1 cup chopped pecans or walnuts

Mix together pumpkin & sugar.

Mix in Crisco. (You can substitute equal amounts of no sugar added applesauce for Crisco.)

Mix until Crisco is thoroughly blended.

Mix in flour.

Mix well.

Blend in eggs.

Measure all spices into a small bowl and mix well.

Carefully mix spices into batter.

Chop nuts and blend into batter.

Grease & flour 2 large or 3 small bread pans.

Pour evenly into pans. Bake at 350 degrees for one hour.

When toothpick inserted into center comes out clean,
remove from oven and cool on a wire rack in pans for 10 minutes.

After 10 minutes remove from pan and cool on wire rack.

Walk with God!