Discover Sixty-Five: June 2022

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KITCHEN KAPERS #6 by Annette Gallatin Summer is the time for get-togethers These recipes will be the hit at your p 1 lb noodles, cooked and drained 1 C (or 1.5 C) cream style cottage cheese 1 C (or 1.5 C) sour cream 1/2 tsp salt 1/8 tsp pepper SUPER CREAMY NOODLE SUPPER 1/3 C chive snipped or creamed cottage cheese finely snipped green onion and sour cream – add the 2 tbls butter or more extra ½ cup if you think it Preheat oven to 350°F. needs it), salt, pepper and chives. Pour into buttered Combine noodles, cottage 2 quart casserole and dot cheese, sour cream (taste it with the butter. Bake about after using 1 cup each of 30 minutes, until noodles begin to brown and casserole is hot and bubbly. Serve immediately. Leftovers can be refrigerated for 3-4 days. Reheat in microwave until hot. SOUR CREAM RICE 2 C chicken broth 1 C uncooked rice - Jasmine is nice 1 C sour cream 4 oz diced green chilies (optional) 1 C shredded Monterey Jack cheese 2 C corn (fresh cooked or canned) 1/4 C cilantro, chopped (optional) 1/4 tsp salt Preheat oven to 350*F In a large pot, bring the rice and chicken broth to a boil. (If you’re making this dish without the chicken broth, use the same amount of water instead and add a half tsp or so of salt to the water before boiling. Once rice begins to boil, cover and reduce heat to low. Simmer for 20 minutes. When rice is done, all chicken broth or water will be absorbed. Spray an 8x8 square casserole dish with non-stick spray and set aside. NOTE: Yes, you can use Minute rice! Your dish may lack a little bit of “depth of flavour” that regular rice would give you but hey, we do what we can with what we’ve got: Got less time? Use the Minute rice with chicken broth and serve it with a smile – it’ll taste great! Add to the rice: sour cream, green chiles, 1/2 cup cheese, corn, and cilantro. Mix well. Season with salt and mix again. Add more salt if it tastes a little bland. Pour rice mixture into prepared casserole dish, and top with remaining 1/2 cup of cheese. Bake uncovered 30 minutes. Cheese will be bubbly and lightly browned. Serve immediately! Serves 4. A tossed salad would round out this dish perfectly! This does not freeze well – the rice falls apart. OMIGOSH GOOD POTATOES 6 C frozen hash brown potatoes 2 C cheddar grated cheese 1 (1 lb pkg) bacon, cooked and crumbled 1 tsp garlic salt black pepper to taste 1 C mayonnaise (or a bit more) 1/2 C green onions, thinly sliced Preheat oven to 350°F. Butter or grease a 9x13-inch baking dish. Note: you can use 6 C of thawed store-bought frozen hash browns! Mix together the potatoes, cheddar cheese, garlic salt, black pepper, bacon, and green onions. Add mayonnaise (and more mayo to taste) and stir until everything is well coated. Bake until potatoes are tender and top is golden brown, about 45 minutes or so. Serves 8 for sure. Enjoy! LOADED RED POTATO CASSEROLE 16 small red potatoes (about 1-3/4 lbs) ½ cup 2% milk ¼ cup butter, cubed ½ tsp pepper ¼ tsp salt 1-1/2 cups shredded cheddar cheese, divided ½ cup crumbled cooked bacon 1 cup sour cream 2 tbsp minced fresh chives Preheat oven to 350°. Place potatoes in a 6-qt. stockpot; add water to cover and ¼ tsp salt. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; return to pot. Mash potatoes, gradually adding milk, butter, pepper and taste: add a ¼ tsp salt if it needs it. Spread into a greased 3-quart baking dish; sprinkle with 1 cup shredded cheese and bacon. Dollop with sour cream; sprinkle with chives and remaining cheese. Bake, uncovered, until heated through and cheese is melted, 20-25 minutes. Serves 6-8. 10 June 2022 Discover Sixty-Five email: seniors@pennywiseads.com
and/or eating outdoors. ot luck! YOUR NEW FAVOURITE POTATO CASSEROLE 3 1/2 lbs potatoes, (about 7 medium), peeled and cut into ¾ inch cubes 1 can (10-1/2 oz) condensed cream of potato soup, undiluted 1 C French onion dip 3/4 cup 2% milk 2/3 cup sour cream 1 tsp minced fresh parsley ¼ tsp salt 1/4 tsp pepper 1 pkg (16 oz) process cheese (Velveeta), cubed Additional minced fresh parsley Preheat oven to 350°. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 8-12 minutes. Drain. Cool slightly. In a large bowl, mix soup, onion dip, milk, sour cream, parsley, salt and pepper; gently fold in potatoes and cheese. Transfer to a greased 13x9-in. baking dish. Bake, covered, 30 minutes. Uncover; bake until heated through and cheese is melted, 15-20 minutes longer. Just before serving, stir to combine; sprinkle with additional parsley. (Potatoes will thicken upon standing.) Serves 12. You can make this casserole up to one day ahead of time and bake it when you’re ready for it. Or, you can cover and freeze the unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover casserole with foil; bake as directed until heated through and a thermometer inserted in center reads 165°, increasing covered time to 1-1/4 to 1-1/2 hours. Uncover; bake until lightly browned, 15-20 minutes longer. Just before serving, stir to combine. If desired, sprinkle with additional parsley. Remember: serves 12. CHEESY GARLIC SCALLOPED POTATOES 5 lbs Russet potatoes sliced Gently pour vegetable broth ” thick into pan and stir, add salt 2 cups onions chopped and pepper, seasoning and small heavy cream. Stir until thickened, remove from heat just 6 cloves garlic minced 1/4 cup butter (½ stick) prior to boiling and then add 1/4 cup flour 2 cups of cheddar cheese. Stir. 1.5 cups vegetable broth 1.5 cups heavy cream 1 Tbsp salt 2 tsp pepper 2 tsp Cajun-style seasoning 8 oz sour cream 3 C cheddar cheese grated, divided 1 C pepper jack cheese grated 1 C freshly grated Parmesan cheese Preheat oven to 400° and spray a 14 x 11.5 x 2.25 baking dish with a non stick spray. Set aside. Peel and thinly slice potatoes, approximately 1/8” thick. Place in a large bowl until ready to use. In a large frying pan, melt butter over low flame then add onions and garlic. Sauté for about 4-5 minutes. Sprinkle flour over onion mixture, stir and cook for a couple minutes. Layer 1/3 of the potato slices in baking dish then add 1/3 of the sour cream and 1/3 of the cheese sauce over the potatoes. Top with 1/3 of the Parmesan, 1/3 pepper jack cheese and 1/3 of cheddar cheese. Repeat layering 2 more times ending with cheddar cheese. Cover with foil and place in oven. Cook for 1½ – 2 hours. About 15 – 20 minutes prior to potatoes being done, remove foil to brown the cheese a bit. Remove from oven, let sit for about 15 minutes, then enjoy. Serves 10 generously. Cooking time may vary depending on how thin the potatoes are sliced. Call Kaslo,1-800-663-4619 Discover Sixty-Five June 2022 A 11
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