This is the traditional Midwestern Chop Mein Hot Dish that many of us grew up on from Minnesota all the way down to Texas. Still yummy. There are many versions of this but they vary very little. Those of you who have gourmet leanings probably will pass this one by, but I urge you to try it once. Haven't met a single person who hasn't liked this. The only thing I alter on this recipe is to use reduced-salt soy sauce and lean hamburger (then I don't have to drain it).
Chow Mein Casserole
1 1/2 - 2 cups chopped celery
1 onion, chopped
1 pound hamburger
1 can cream of chicken soup
1 can cream of mushroom soup
1 (4 oz.) can mushrooms
3 tablespoons soy sauce
1 cup rice
2 cups boiling water
salt and pepper to taste (personally, I think there is enough salt)
chow mein noodles
Brown hamburger and onion. Drain if hamburger is not lean. Put boiling water into bowl and add rice. Let sit for 3 minutes. Mix all ingredients into hamburger/onion mixture. Pour into 2 qt. casserole dish. Top with chow mein noodles. Bake uncovered at 350 F for 1.5 hours. Serve with a mixed salad. Serves 6.
Wednesday, August 29, 2007
Sunday, August 19, 2007
Cranberry Nut Bread
Yes, I know it's not the season, but hey, at least you will have this recipe in advance. The cookbook is going, but the recipe is now yours! My favorite cranberry nut bread recipe is very similar, but the quantities are just a little different. This recipe comes to you from the Minneapolis Tribune 3rd annual food contest back in the 1980s (before it became part of the Strib). This particular version was provided by Joyce Bruce of Redwood Falls, MN
Cranberry Nut Bread
2 cups flour
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. soda
1 tsp. salt
1/4 cup shortening
3/4 cup orange juice
1 tablespoon grated orange rind
1 egg, well beaten
1/2 cup chopped nuts
1 to 2 cups chopped cranberries
Sift together flour, sugar, baking powder, soda and salt. Cut in the shortening until the mixture resembles course corn meal. Combine orange juice and grated rind with well beaten egg. Pour all at once into dry ingredients. Mix just enough to dampen. Carefully fold in chopped nuts and cranberries.
Spoon into a greased lost pan, 9 x 5 x 3 inches. Spread corners and sides slightly higher than the center. Bake at 350 degrees about 1 hour until the crust is golden brown and a toothpick inserted comes out clean. Let rest 5 minutes. Remove from pan and cool on the rack.
I often make smaller loaves and then wrap in foil as gifts. Freezes well.
Notes: If you don't have the orange rind, you can skip it, but it really adds to the flavor. Unlike lemons, freshly grated orange rind can be quite bitter depending on the orange, so don't be afraid to just use the dried stuff.
Cranberry Nut Bread
2 cups flour
1 cup sugar
1 1/2 tsp. baking powder
1/2 tsp. soda
1 tsp. salt
1/4 cup shortening
3/4 cup orange juice
1 tablespoon grated orange rind
1 egg, well beaten
1/2 cup chopped nuts
1 to 2 cups chopped cranberries
Sift together flour, sugar, baking powder, soda and salt. Cut in the shortening until the mixture resembles course corn meal. Combine orange juice and grated rind with well beaten egg. Pour all at once into dry ingredients. Mix just enough to dampen. Carefully fold in chopped nuts and cranberries.
Spoon into a greased lost pan, 9 x 5 x 3 inches. Spread corners and sides slightly higher than the center. Bake at 350 degrees about 1 hour until the crust is golden brown and a toothpick inserted comes out clean. Let rest 5 minutes. Remove from pan and cool on the rack.
I often make smaller loaves and then wrap in foil as gifts. Freezes well.
Notes: If you don't have the orange rind, you can skip it, but it really adds to the flavor. Unlike lemons, freshly grated orange rind can be quite bitter depending on the orange, so don't be afraid to just use the dried stuff.
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