4/23/20 Cook’s Corner
Betty Kaiser
Greetings! I hope this finds you all staying healthy during this claustrophobic coronavirus era. I know that we’re all chomping at the bit to be out and about as soon as the restrictions of this COVID-19 pandemic are lifted. Just keep telling yourselves—this too, shall pass and patience is a virtue.
Truthfully, I sometimes find myself getting a little anxious and claustrophobic but I have a new respect for people who are housebound for any reason. And I am ever so grateful for all those who have stepped up and are helping the afflicted. God bless you all.
This is a cooking column so it’s embarrassing to say that I’m tired of planning and cooking meals. I often find myself wandering around the house wishing we could go to a nice, sit down restaurant. Our meals have been pretty boring—hot dogs again? I decided that in this time of restricted grocery shopping, it makes sense to plan and cook from basic pantry and refrigerated ingredients.
The following recipes are simple, old standbys from my recipe boxes that show their years of use. The Tuna and Noodle casserole is for Friday nights when I’m desperate and don’t have any other fish on hand. The Impossible Cheeseburger Pie is tasty and great for leftovers-if you’re only cooking for 2 or 3 people. The crunchy green salad goes with everything and has a little bite to it and the lime dessert is refreshing. If you like, add a vegetable and some store bought rolls to these meals. Enjoy!
Easy Tuna Noodle Casserole
Serves 4-5
1 tub Cooking Crème OR:
1 8 oz cream cheese mixed with ½ cup chicken broth or milk**(see below)
2 cups egg noodles, cooked, drained
1 cup cheddar cheese
1 cup frozen peas
2 cans (5 oz each) albacore tuna, drained and flaked
4 green onions, sliced
1/3 cup cracker crumbs
1-2 tablespoon butter, melted
Preheat oven to 350° F. Spray 1 1-1/2 qt. casserole. Combine first 6 ingredients and place in dish. Bake 20 min. Meanwhile, mix cracker crumbs and butter.
Remove casserole from oven, top with crumbs and bake, uncovered, 8-10 min. or until topping is golden brown.
**Melt cream cheese and broth on low heat in small pan. Add choice of spices (Italian herbs, lemon juice or taco sauce) and pour over cooked noodles.
Impossible Cheeseburger Pie
1 pound ground beef
1-1/2 cups chopped onion
1 teaspoon garlic or seasoned salt
1/4 teaspoon lemon pepper
1-1/2 cups milk (I prefer buttermilk)
3/4 cup Bisquick baking mix
3 eggs
2 tomatoes, sliced
1-2 cup shredded Cheddar cheese
Garnish with salsa, sour cream and fresh onion slices cut into rings
Preheat oven to 400° F.
Grease or spray 10-inch pie plate. Brown meat and onion; drain well. Stir in salt and pepper. Spread evenly in bottom of plate. Beat milk, baking mix and eggs until smooth: one minute with hand beater or 15 seconds on high speed of blender. Pour over meat mixture. Bake 25 min. Top with tomatoes; sprinkle with cheese. Bake until knife inserted in center comes out clean, 5-8 min. Cool 5 minutes before serving. Add garnishes. Serves 6
Tex-Mex Salad
Mix together in large salad bowl:
Equal amounts Iceberg and romaine lettuce, chopped
1/2-3/4 cup shredded cheese
1 tomato, diced
1 avocado, sliced and chopped
1 large carrot, grated, rinsed and patted dry
1/4 cup red onion, minced
Mix together dressing ingredients:
1/4 cup Ranch dressing, regular or light
1/4 cup chunky salsa, regular or light
Add dressing to salad, mix lightly and sprinkle with
1 cup broken tortilla chips. Toss again and serve immediately.
Lime Chiffon Pie
Serves 8
2/3 cup boiling water
1 3 ounce Jell-O Lime flavor gelatin*
½ cup cold water
2 cups thawed Cool Whip topping•
1 tsp. lime zest
2 tablespoons lime juice
1 ready to use graham cracker crumb crust (6 oz)
*Okay to use sugar free.
In large bowl, add boiling water to gelatin mix. Stir with whisk 2 min. until completely dissolved. Add enough ice to cold water to make 1 cup. Add to gelatin; stir until ice is melted.
Stir in Cool Whip, zest and juice. Refrigerate 15-20 min. or until mixture is very thick and will mound. Spoon into crust. Refrigerate 4 hours. Garnish with lime slices.
Contact Betty Kaiser’s Cook’s Corner at email bchatty@bettykaiser.com
