favorite recipes to
P.O. Box 2340
Glen Allen, VA
Beans and Pork From Susan DeGaetani of Lindenhurst, IL
1 1⁄2 T
boneless pork shoulder,
cut into 1 1⁄2-inch cubes
ground black pepper
1 cup red
tomatoes, coarsely chopped
chopped canned green chilies
6 oz. dried
red kidney beans, soaked overnight, rinsed and drained
Directions: In a Dutch oven, heat oil; add pork and sprinkle
with pepper. Cook, stirring frequently, 8 to 10 minutes until browned. Add
onion and garlic; cook, stirring frequently, 5 minutes. Stir in tomatoes,
chilies, and cumin. Add beans and 2 1⁄2 cups water; bring to a boil.
Reduce heat to low; cover and simmer 60 minutes, or until beans are
tender. Serve over hot long-grain white rice. Serves 4.
Crab Casserole From Cheryl Hall of Richmond
4 T butter
2 T flour
1 lb. crabmeat
2 t lemon
1 cup milk
1 cup grated
1 T chopped
1 t salt
buttered bread crumbs
butter in saucepan, add flour and stir until smooth. Add remaining
ingredients, mix well and pour into greased casserole dish. Sprinkle with
crumbs and bake at 400˚ for 20 minutes.
Casserole From Isabelle Helsley of Woodstock
1 cup Ritz
crackers (crushed) — saltines will also do
Directions: In skillet, brown Ritz cracker crumbs and margarine.
In casserole dish add layer of oysters and layer of crumbs until all is
used. Bake in 350˚ oven until done (about 30 minutes).
Casserole From Joann Frazier of McGaheysville
1 lb. extra
lean ground beef
1 t garlic
ground red pepper
1⁄2-oz. pkg. sliced pepperoni
2 T Parmesan
Directions: Lightly brown ground beef with garlic salt and red
pepper. Prepare noodles according to package directions. Mix pizza sauce,
tomato sauce, brown sugar and pepperoni with browned meat. Drain noodles.
Layer in baking dish: noodles, meat
mixture, and mozzarella cheese. Repeat layers. Sprinkle Parmesan cheese
over the top and bake about 20 minutes at 350˚ or until cheese is
melted and casserole is hot and bubbly. Makes 6 servings.
Tetrazzini From Mildred H. Huffman of Lexington
noodles or small box spaghetti
fryer stewed in water and cut into bite-sized pieces. Reserve broth.
(If chicken is skinless, add instant bouillon to water.)
2 T margarine
or more chopped onion
chopped green pepper
3⁄4-oz. can cream of mushroom soup
2 cups grated
teaspoon garlic, optional
Small can of
mushrooms, drained, or 1⁄2 cup fresh mushrooms, chopped
Directions: Cook noodles in broth until tender. Drain and save
broth. Mix mushroom soup with 2 cups broth in a large bowl. Sauté onion,
celery and green peppers in margarine until tender but not brown. Add to
soup and broth. Mix in pimento, mushrooms, garlic, 1 cup of cheese,
chicken and noodles. Pour into a 12" x 9'' x 2'' greased casserole.
Sprinkle with remaining grated cheese. Bake at 350˚ for approximately
30 minutes or until hot and bubbly. Serves 6-8.