Scalloped Cauliflower

 Scalloped Caulifower

    This recipe is based on the Harvest Cauliflower Scallop recipe in Back to Basics - Home Tested Recipes From A To Z. The original recipe calls for four hard-boiled eggs and I didn't want eggs on mine. I added bread crumbs in lieu of the eggs. I also added 1 1/4 cup milk instead of just 1 cup. I used butter not margarine and also added pepper and spicy seasoning. I would maybe use a round casserole dish or 9x5 pan instead of the 9x13 pan. I really liked this recipe and would definitely make this again. I'll give the original recipe and show my changes in italics. 

Ingredients:

1 medium head cauliflower (I used a giant head of cauliflower) 

3 tbsp margarine (or butter)

1/4 cup all-purpose flour

1 cup milk (1 1/4 cup milk)

1/2 tsp salt

1/4 tsp pepper

1/4 tsp spicy seasoning

4 hard-boiled eggs, sliced (Optional)

1 1/4 cup shredded American cheese (I used finely shredded Monterrey Jack cheese)

1/2 to 3/4 cup bread crumbs (Optional) (I used crushed ready made salad croutons)

Directions:

Pre-heat oven to 350 degrees. Cut cauliflower into flowerettes. In a large saucepan, cook cauliflower until tender-crisp and drain. Grease a 9x13 baking dish and place half of the cauliflower in the dish. Melt margarine or butter; blend in flour and gradually stir in 1 cup of the milk. Stir continuously and cook until thickened; thin with the additional 1/4 cup of milk if desired. Stir in salt, pepper and spicy seasonings. Remove from heat and dot spoonfuls of the white sauce onto the cauliflower. Sprinkle half of the shredded cheese over the cauliflower and white sauce. Layer the rest of the cauliflower in the pan and dot with spoonfuls of the remaining sauce. Sprinkle the rest of the cheese on top and sprinkle with bread crumbs.  The original recipe calls for adding sliced hard-boiled egg over the first layer of cauliflower, sauce and cheese, but I just couldn't wrap my head around putting hard-boiled egg in this dish. 

Scalloped Cauliflower 

Scalloped Cauliflower

Pizza Sandwich

 Pizza Sandwich

    I mentor with Big Brothers Big Sisters and this past Sunday, I had my Little Sister (she's eight years old) over to my house.  She has enjoyed baking with me, so I had planned for us to be in the kitchen. I chose a recipe called "Pizza Sandwich" from my Laurel Centennial Cook Book (1881-1981).  This is a community cookbook in which members of the community, mostly women, submitted recipes. This recipe was submitted by Judy Atcher. Modifications in italics. My Little Sister and I didn't layer the ingredients correctly in our dish, but it sure ended up pretty tasty. 

Ingredients:

1 lb ground beef/turkey/pork (I used turkey)

sliced pepperoni (optional)

2 (8oz) cans tomato sauce. 

1 tsp oregano

1 tsp Italian seasoning (I may have actually used 2 tsps) and a little extra to sprinkle on top

2 cups Bisquick (or other brand) baking mix

1 egg

2/3 cup milk

8 slices American cheese (we used sharp cheddar)

1 small can mushrooms (I didn't use this)

1/4 cup Parmesan cheese

red chili pepper flakes (optional)

Directions:

Pre-heat oven to 350 degrees. Cook your ground beef/turkey/pork in a large skillet and drain. Stir in one can of tomato sauce and desired seasonings. Simmer for ten minutes. In a separate bowl, combine Bisquick, egg and milk. Grease a 9x9 inch pan (I used a round dish) and spread half of the batter into the pan. Poor the second can of tomato sauce over the first layer of batter, then add four slices of cheese, followed by the meat mixture, pepperoni if desired, mushrooms and the rest of the cheese. Spread the rest of the batter over top. Bake for 20-25 minutes or until golden brown. 

    I somehow got mixed up and layered the meat, second can of sauce and cheeses, followed by all of the batter. I still baked for about 23 minutes. We were a little rushed, or I would have given it a few more minutes. The batter wasn't cooked all the way through (the part closest to the meat, sauce and cheese wasn't a bit raw), but it tasted really good. I don't believe the problem was with the bake time; it was with my not layering the batter.  My Little Sister did great and she liked the way it tasted, so it was an all around success. I definitely recommend this dish and if you forget to layer the batter, just cook it longer.  

My Little Sister!

Pizza Sandwich

Pizza Sandwich (would have looked more sandwich-y if I'd layed the dough like I was supposed to)

Macaroni Ring

 Macaroni Ring

I came across this recipe while looking for the last Meat/Fish Entree for #FiftyTwoInTwentyTwo. It is from a 1933 Bond Bread Recipe Cookbook. I wanted to try this, because it sounded "unique" and, the finished product is definitely unique. It's like having macaroni squashed together with stuffing.  The recipe recommends serving with vegetables in the middle of the un-molded ring and/or serving with a mushroom or tomato sauce. I had cream of chicken soup, so I used that.  I have to say I am glad I tried it and I'm glad I got to use my Pyrex ring mold, because I've had it for years and years, and never gotten to use it. I do not plan to make it again. If I do, I would definitely serve with hot cream of mushroom/chicken soup, cheese sauce or gravy.  I recommend you do that also.  Give it a try, because you may like it.  

Ingredients:

1 1/2 cups scaled milk

1 1/2 cups soft bread crumbs

1/2 teaspoon mustard

1/2 teaspoon salt

1/2 teaspoon pepper

1 tablespoon chopped onion

1 tablespoon chopped parsley

1 tablespoon chopped pimiento

1/4 cup grated American cheese (I used finely shredded Monterrey Jack cheese)

2 eggs, well beaten

1 1/2 cups cooked macaroni

1/4 cup butter

Directions:

Pre-heat oven to 350 degrees. Heat milk and pour over bread crumbs. Stir in the rest of the ingredients (except butter) one at a time, stirring after each addition. Add the macaroni last. Add your mixture to a buttered ring mold. Dot bits of butter on top of the filled ring mold. Set in a pan of hot water and bake for 40 to 45 minutes. Remove from oven and cool slightly. Run a knife around the mold to loosen. Turn a plate on top of the mold; hold the plate tightly to the mold and flip over. Gently shake the mold to remove the macaroni ring. Fill the middle of the ring with vegetables if you wish. Serve with hot cream of mushroom/chicken soup, cheese sauce or gravy.

Macroni Ring Prior To Unmolding

Macaroni Ring Unmolded

Macaroni Ring Served With a Nice Salad