Index of Recipes

Meat Casseroles

Beef and Vegetables in Soy Sauce Casserole
Beef, Barley, and Mushroom Casserole
Beef Casserole with Walnuts
Beef Tamale Casserole
Beef Casserole with Spinach and Fruit
Enchilada Casserole
Ham and Noodle Casserole
Ham, Potato, and Leek Casserole
Kielbasa and Sauerkraut Casserole
Lamb and Eggplant Casserole
Lasagna Bolognese
Moussaka
Pork and Cabbage Casserole
Pork Chop Casserole
Pork, Mushroom, and Rice Casserole
Reuben Casserole
Rumanian Pork and Noodle Casserole
Sausage and Apple Casserole
Sausage and Potato Casserole
Sausage and Rigatoni Casserole
Sausage, Broccoli, and Rice Casserole
Seven-Layer Casserole
Spaghetti and Three Cheese Casserole
Sweet and Sour Pork Casserole

Chicken Casseroles

Chicken and Artichoke Casserole
Chicken and Black Bean Casserole
Chicken and Fruit Casserole
Chicken and Winter Vegetable Casserole
Chicken Cacciatore with Polenta Casserole
Chicken Cordon Bleu Casserole
Chicken Enchilada Casserole
Chicken Florentine
Chicken, Ham, and Tomato Casserole
Chicken, Mushroom, and Swiss Cheese Casserole
Greek Chicken and Rice
Herbed Chicken and Vegetables on Brown Rice
Mexican Chicken and Vegetable Casserole
Old-Fashioned Chicken and Dumplings
Quick Chicken and Olive Casserole
Tarragon Chicken and Mushroom Casserole

Seafood Casseroles

Crab and Spinach Casserole
Crab au Gratin
Halibut, Broccoli, and Tomato Casserole
Portuguese Potato, Onion, and Salt Cod Casserole
Salmon and Peas Casserole
Scallop and Mushroom Casserole
Seafood Lasagna
Seafood, Orzo, and Feta Casserole
Shrimp and Wild Rice Casserole
Shrimp, Crab, and Fettuccine Casserole
Tuna Noodle Casserole
West African Tuna Casserole

Vegetable Casseroles

Artichoke and Broccoli Casserole
Artichoke Bottoms Gratinées
Barley and Brown Rice Casserole
Brown Rice and Cashew Casserole
Cheese Casserole
Cheese Grits Casserole
Classic Green Bean Casserole
Corn and Chile Casserole
Egg and Vegetable Casserole
Eggplant and Tomato Casserole
Fruit, Nut, and Rice Casserole
Lasagna Florentine
Lentil and Vegetable Casserole
Mexican-Style Lasagna
Miss Avery's Green Bean Casserole
Potato, Onion, and Tomato Gratin
Puerto Rican Potato and Carrot Gratin
Red Pepper and Goat Cheese Lasagna
Spinach and Rice Casserole
Squash Casserole
Tomato and Corn Casserole
Tomato and Zucchini Gratin
Tuscan Bean Casserole
Vegetable and Hard-Cooked Egg Casserole
Vegetable Casserole with Herb Dumplings

Meat Casseroles


You won't believe how easy this dish is to make, especially once you've tasted it.

Beef and Vegetables in Soy Sauce Casserole

1/4 cup (60 ml) soy sauce
1 tsp (5 ml) Worcestershire sauce
1/4 cup (60 ml) all-purpose flour
Freshly ground pepper to taste
2 lbs (900 g) lean beef stew meat, cubed
8 oz (225 g) mushrooms
4 carrots, cut into 2-inch (5 cm) pieces
2 ribs celery, sliced
1 medium onion, sliced
2-4 cloves garlic, finely chopped
1/4 tsp (1 ml) dried thyme
1/4 tsp (1 ml) dried marjoram
1 cup (250 ml) beef stock
1 cup (250 ml) dry red wine or additional beef stock

Whisk together the soy sauce, Worcestershire sauce, flour, and pepper in a large, heavy pot with a cover (Dutch oven). Toss the beef in the mixture to coat and stir in the remaining ingredients. Bake covered in a preheated 325F (165C) oven until the beef is very tender, about 1 1/2 hours. Serves 4 to 6.

Return to the Index of Recipes

This one-pot meal is hearty, healthy, and easy to prepare.

Beef, Barley, and Mushroom Casserole

2 Tbs (30 ml) vegetable oil
2 lbs (900 g) beef stew meat, cubed
2 onions, chopped
3-6 cloves garlic, finely chopped
4 carrots, cut into 1-inch (2 cm) pieces
2 ribs celery, chopped
1/2 tsp (2 ml) dried thyme
1/2 tsp (2 ml) dried rosemary
1 bay (laurel) leaf
Salt and freshly ground pepper to taste
2 cups (500 ml) beef stock
1/2 cup (125 ml) dry red wine or additional beef stock
1/2 cup (125 ml) barley, rinsed
1/4 cup (60 ml) chopped fresh parsley
1 lb (450 g) mushrooms, quartered

Heat the oil in a large, heavy pot with a cover (Dutch oven) over moderate heat and brown the meat. Add the onions and garlic and cook for 5 minutes. Add the remaining ingredients except the mushrooms and bake covered in a preheated 350F (180C) oven for 1 hour. Stir in the mushrooms and bake covered until the meat is tender, about 30 minutes. Serves 4 to 6.

Return to the Index of Recipes

Serve this over rice and you have a complete meal with a Middle Eastern flair.

Beef Casserole with Spinach and Fruit

2 cups (500 ml) chopped dried fruits such as apricots, pears, and plums
2 cups (500 ml) warm water
Juice and grated zest of 1 lemon
3 Tbs (45 ml) olive oil
2 lbs (900 g) lean stew meat cut into 1-inch (2 cm) pieces
Salt and freshly ground pepper to taste
1 Tbs (15 ml) curry powder
1 tsp (5 ml) ground cinnamon
2 lbs (900 g) fresh or thawed frozen spinach

Combine the dried fruits, water, lemon juice and zest in a bowl and soak for 20 minutes. Meanwhile, heat the olive oil in a heavy skillet. Season the meat with salt and pepper and saute until browned on all sides. Combine the browned meat and the fruit mixture in a baking dish and bake tightly covered in a preheated 300F (150C) oven for 1 1/2 hours. Add the spinach and bake an additional 30 minutes. Serves 6 to 8.

Return to the Index of Recipes

The walnuts and orange zest give this unusual stew an appealing combination of flavors and textures.

Beef Casserole with Walnuts

3 Tbs (45 ml) butter
1 1/2 - 2 lbs (675-900 g) beef stew meat
1 onion, chopped
1 Tbs (15 ml) all-purpose flour
1 1/2 cups (375 ml) beef stock
1/4 cup (60 ml) red wine (optional)
1-3 cloves garlic, finely chopped
1 bay (laurel) leaf
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
2 ribs celery, thinly sliced
1/2 cup (125 ml) walnut halves or pieces
1 Tbs (15 ml) finely chopped orange zest

Heat 2 tablespoons (30 ml) of the butter in an ovenproof pot with a lid over moderate heat and brown the beef. Transfer the beef to a plate and saute the onions in the remaining fat until lightly browned, about 10 minutes. Stir in the flour and cook for 2 minutes. Add the meat to the pot along with the beef stock, optional wine, garlic, and seasonings. Cover tightly and bake in a preheated 325F (165C) oven for 2 hours. Shortly before serving heat the remaining tablespoon (15 ml) of butter in a skillet over moderate heat and saute the celery and walnuts for about 3 minutes. Scatter the celery mixture and orange zest over the meat before serving. Serves 4 to 6.

Return to the Index of Recipes

Here is a quick and easy version of the classic tamale pie.

Beef Tamale Casserole

1 lb (450 g) lean ground beef
1 medium onion, chopped
1-3 cloves garlic, finely chopped
1 green bell pepper (capsicum), cored, seeded, and chopped
1 Tbs (15 ml) chili powder
1/2 tsp (2 ml) dried oregano
Salt and freshly ground pepper to taste
1 can (15 oz, 425 g) chopped tomatoes with their liquid
1 can (15 oz, 425 g) kidney beans, rinsed and drained
2 cups (500 ml) fresh, frozen, or canned corn kernels
1 cup (250 ml) yellow cornmeal
4 cups (1 L) water
2 cups (500 ml) grated cheddar cheese

Cook the beef, onion, garlic, bell pepper, salt, and pepper until the meat is browned and the vegetables are tender, about 5 minutes. Stir in the seasonings, tomatoes, beans, and corn and simmer for 5 minutes. Transfer to a greased baking dish. Meanwhile, bring the water to a boil in a large pot over high heat. Stir in the cornmeal and cook, stirring constantly, until thickened, about 5 minutes. Spread over the meat mixture and top with grated cheese. Bake uncovered in a preheated 350F (180C) oven for 30 minutes. Serves 6 to 8.

Return to the Index of Recipes

This easy to make casserole will please lovers of Mexican food.

Enchilada Casserole

3 Tbs (45 ml) vegetable oil
8 corn tortillas
1 lb (450 g) ground beef
1 onion, chopped
2 cloves garlic, finely chopped
1 16-oz (450 g) can refried beans
1/4 cup (60 ml) prepared taco sauce
1/4 cup (60 ml) chopped green olives
1 10-oz (280 ml) enchilada sauce
6 oz (170 g) shredded cheddar cheese

Heat the oil in a large skillet and dip the tortillas in the oil on both sides to soften them. Set aside. In the same skillet, saute the beef, onion, and garlic until the meat is browned. Drain off any excess fat and add the refried beans, taco sauce, and olives, stirring to combine. Divide the meat mixture between the tortillas and roll up. Place half the enchilada sauce in a 12x8-inch (30x20 cm) baking dish, add the enchiladas seam side down, and pour the remaining enchilada sauce over them. Cover with aluminum foil and bake in a preheated 350F (180C) oven for 45 minutes. Remove the foil, sprinkle with the cheese, and bake uncovered until the cheese is melted, about 5 minutes. Serves 4 to 6.

Return to the Index of Recipes

Your grandmother might have made a dish similar to this hearty, old-fashioned casserole.

Ham and Noodle Casserole

3 cups (750 ml) cooked noodles
1 cup (250 ml) diced cooked ham
1/2 cup (125 ml) shredded cheddar or Swiss cheese
1 green bell pepper (capsicum), cored, seeded, and diced
1 1/2 cups (375 ml) milk
2 eggs
1/2 tsp (2 ml) paprika
1 cup (250 ml) bread crumbs

Place half the noodles in a greased baking dish and sprinkle with half the ham, cheese, and bell peppers. Repeat. Whisk together the milk, eggs, and paprika and pour over the noodles. Top with bread crumbs and bake uncovered in a preheated 350F (180C) oven until golden brown on top, about 45 minutes. Serves 4 to 6.

Return to the Index of Recipes

Here is a hearty one-dish dinner that could also be served at breakfast or brunch.

Ham, Potato, and Leek Casserole

4-5 large russet potatoes, peeled and sliced
1-2 large leeks, white and tender green parts, chopped
A 2-oz (56 g) jar chopped pimientos, drained
1/4 cup (60 ml) all-purpose flour
12 oz (340 g) sliced cooked ham
Salt and freshly ground pepper to taste
1 1/2 cups (375 ml) milk or chicken stock
3 Tbs (45 ml) butter

Place one third of the potatoes in a greased 3-quart casserole or baking dish. Sprinkle with one third of the leeks, pimientos, and flour. Add half the ham. Repeat, and finish with a layer of leeks, pimientos, and flour. Season with salt and pepper - remember, the ham may be salty - and pour the milk over all. Dot with butter and bake covered in a preheated 350F (180C) oven for 30 minutes. Remove the cover and bake until the potatoes are tender and the liquid has thickened, 30 to 40 minutes. Let stand for 10 minutes before serving. Serves 4 to 6.

Return to the Index of Recipes

You can use any cooked smoked sausage you like in this dish, and kids might enjoy the addition of frankfurters too.

Kielbasa and Sauerkraut Casserole

1 lb (450 g) sauerkraut, rinsed and drained
1/2 cup (125 ml) beer or beef stock
1/2 tsp (2 ml) caraway seeds
1 lb (450 g) kielbasa or other cooked smoked sausage

Toss the sauerkraut, beer, and caraway seeds and place in a baking dish. Add the kielbasa and bake tightly covered in preheated 375 (190) oven for 20 to 30 minutes, until the sausage is heated through. Serves 4 to 6.

Return to the Index of Recipes

You could use ground beef or pork in this dish, but the lamb gives it an unmistakable Middle Eastern flavor.

Lamb and Eggplant Casserole

1 lb (450 g) ground lamb
2 medium tomatoes, seeded and chopped
1 medium eggplant, peeled and finely chopped
1 medium onion, chopped
1/4 cup (60 ml) chopped fresh parsley
1/4 tsp (1 ml) dried oregano
Salt and freshly ground pepper to taste

Combine all ingredients in a mixing bowl and mix thoroughly. Transfer the mixture to a greased baking dish and bake covered in a preheated 350F (180C) oven for 45 minutes. Remove the cover and cook until the top is golden brown, about 10 minutes. Serves 4 to 6.

Return to the Index of Recipes

My American readers are familiar with the Neapolitan style of lasagna with its thick tomato sauce. This is the classic lasagna of Bologna in northern Italy, and the pairing of the Bolognese sauce and the creamy béchamel make it one of the best lasagna recipes ever.

Lasagna Bolognese

16 oz (450 g) lasagna noodles, cooked according to package directions and drained
1 Béchamel sauce recipe (see below)
1 Bolognese sauce recipe (see below)
1 cup (250 ml) freshly grated Parmesan cheese

Spread some béchamel on the bottom of a large baking pan. Top with a layer of pasta sheets. Spread a thin layer of meat sauce on top of the pasta, top with a layer of béchamel, evenly sprinkle on some grated Parmesan cheese and top with another single layer of pasta. Do this layering process until all of the ingredients have been used and making sure that the final and top layer is béchamel sauce with Parmesan sprinkled on. Place in a preheated 375F (190C) oven and bake for 45 minutes until the top has begun to brown and the edges are crispy. Serves 8 to 10.

Béchamel Sauce

3 cups (750 ml) milk
6 Tbs (90 ml) butter
6 Tbs (90 ml) flour
Salt and ground white pepper to taste

Gently heat the milk over a low flame but do not boil. While the milk is heating put the butter into a sauce pot and slowly melt over low heat. When the butter is melted whisk in the flour gradually to avoid lumps and gently cook this roux. Using a wire whisk, very slowly begin to pour the hot milk into the roux a little at a time. Avoid lumps by going very slowly. When all the milk has been added, add the seasoning, turn the heat very low and cook for 20 minutes. When finished allow to cool somewhat before using in the lasagna recipe.

Bolognese sauce

2 Tbs (30 ml) olive oil
2 Tbs (30 ml) butter
1 small onion, chopped
1/2 cup (125 ml) chopped celery
1/2 cup (125 ml) finely chopped carrot
1 lb (450 g) ground beef
Salt and freshly ground pepper to taste
1/2 cup (125 ml) dry white wine
2 cups (500 ml) canned plum tomatoes, seeds removed
and roughly chopped
1 cup (250 ml) water

Heat the oil and butter together over low heat in a heavy bottomed pot. Add the onion, celery, and carrot and cook until wilted. Add the meat, breaking up the meat with a fork or spoon. Season the meat with salt and pepper, add the wine and allow the wine to cook completely down to almost dry before adding the tomatoes and water. Adjust the heat to a slow simmer and, being careful not to cook too rapidly, cook the meat and tomato sauce for 3 to 4 hours. Stir frequently to avoid scorching the bottom. When the sauce has cooked for several hours and the excess water has cooked off, remove from the heat and allow to cool before assembling the lasagna.

Return to the Index of Recipes

If Greece had a national dish, this would be it. I believe moussaka was served in every restaurant I ever ate in while in Greece, and once you have tasted it you will see why it is so popular. Naturally, every recipe is different, and every cook has a special way of preparing it. Some versions include potatoes or squash, but my recipe is for what I think of as the "classic" eggplant moussaka. Traditionally the eggplant is fried in olive oil before being assembled with the other ingredients, and anyone who has ever fried eggplant will marvel at the amount of oil it soaks up. My method involves less work and considerably less oil, resulting in a lighter, more healthy dish.

Moussaka

2 Tbs olive oil
1 1/2 lbs (750 g) ground lamb or beef
1/2 cup (125 ml) chopped onion
1/2 cup (125 ml) white wine or water
3 Tbs (45 ml) tomato paste
2 Tbs (30 ml) chopped parsley
Salt and freshly ground black pepper to taste
3 lbs (1.5 Kg) eggplant (aubergine)
4 to 6 Tbs (60 to 90 ml) olive oil
1 recipe Béchamel sauce (see below)
1 cup (250 ml) bread crumbs
1/2 cup (125 ml) grated Parmesan cheese
3 Tbs (45 ml) melted butter

Heat the 2 tablespoons of olive oil in a large skillet over moderate heat. Add the chopped meat and onion and brown, stirring frequently to crumble the meat. Add the wine or water, tomato paste, parsley, salt, and pepper, and bring to a boil. Reduce the heat to low and simmer covered for 30 minutes, until most of the liquid has been reduced. Meanwhile, cut the eggplant into slices 1/2 inch (1 cm) thick and arrange on baking sheets. Brush both sides with olive oil and bake in a preheated 350F (180C) oven for 25 to 30 minutes, until the eggplant is tender. Arrange half the eggplant slices in the bottom of a medium-sized baking dish. Sprinkle with half the bread crumbs. Spread the meat mixture over the eggplant, followed by half the Parmesan. Add another layer of eggplant, followed by the béchamel. Sprinkle the remaining Parmesan and bread crumbs on top, and drizzle with the melted butter. Bake in a preheated 350F (180C) oven for 30 to 40 minutes, until the top is lightly browned. Serves 6 to 8.

Béchamel Sauce

6 Tbs (90 ml) butter
8 Tbs (120 ml) flour
4 cups (1 L) milk
Salt and white pepper to taste
A grating of fresh nutmeg

Melt the butter in a saucepan over moderate heat. Stir in the flour and cook for 3 to 5 minutes, until it has lost the floury aroma. Do not allow to brown. Add the milk and stir, making sure to dissolve any lumps that have formed. Heat, stirring frequently, until the sauce boils and becomes thick. Add the salt, pepper, and nutmeg. Makes 4 cups (1 L).

Return to the Index of Recipes

You can use the traditional method of boiling the whole cabbage to tenderize the leaves as I have indicated in this recipe, or you can employ the more modern method of freezing the cabbage to accomplish the same thing.

Pork and Cabbage Casserole

1 small head cabbage, about 1 lb (450 g)
2 Tbs (30 ml) vegetable oil
1 onions, chopped
1 1/2 lbs (675 g) lean pork, cubed
1/2 cup (125 ml) dry white wine or chicken stock
1 tsp (5 ml) caraway seeds
Salt and freshly ground pepper to taste
4 - 6 slices bacon, cut in half

Cook the whole cabbage in a large pot of boiling water for 10 minutes. Peel off 12 of the outer leaves, set aside, and chop the remaining cabbage. Heat the oil in a large skillet over moderate heat and saute the onions until tender but not brown, about 5 minutes. Add the pork and cook until lightly browned. Add the chopped cabbage, wine, caraway seeds, salt, and pepper and simmer covered for 10 minutes. Line a greased baking dish with half the cabbage leaves, removing the ribs if necessary to make them lie flat. Add the pork mixture and top with the remaining cabbage leaves. Arrange the bacon slices on top and bake in a preheated 350F (180C) oven for 45 minutes. Serves 4 to 6.

Return to the Index of Recipes

The Germans know that all it takes to make a great meal is some pork, potatoes, and sauerkraut. Here they are all assembled in a baking dish so the oven can do all the work.

Pork Chop Casserole

3 cups (750 ml ) sauerkraut, rinsed and drained
1 Tbs (15 ml) caraway seeds
4-6 thick pork chops, about 1/4 lb (110 g) each
2 onions, sliced
4-6 potatoes, peeled and cut into rounds 1/2-inch (1 cm) thick
1 can (15 oz, 425 g) chopped tomatoes with their liquid
Salt and freshly ground pepper to taste

Mix together the sauerkraut and caraway seeds. Spread the sauerkraut in a baking dish big enough to hold the pork chops snugly in a single layer. Top with the pork chops followed by the onion, potatoes, and tomatoes with their liquid. Season with salt and pepper. Cover with foil and bake in a preheated 350F (180C) oven for 1 hour. Remove the foil and bake an additional 30 minutes. Serves 4 to 6.

Return to the Index of Recipes

This quick and easy one-dish meal with a taste of Asia might become a standard in your home.

Pork, Mushroom, and Rice Casserole

2 Tbs (30 ml) vegetable oil
2 lbs (900 g) boneless pork shoulder, cut into
1-inch (2 cm) cubes
4 scallions (spring onions), green and white parts, chopped
8 oz (225 g) sliced mushrooms
2 cups (500 ml) chicken stock
1 cup (250 ml) long-grain rice
1/4 cup (60 ml) orange juice
1/4 cup (60 ml) soy sauce
1 tsp (5 ml) grated fresh ginger
1 tsp (5 ml) grated orange zest
Freshly ground pepper to taste
1 cup (250 ml) fresh or thawed frozen peas

Heat the oil in a skillet over moderate heat and saute the pork until browned on all sides. Transfer to a greased baking dish. In the same skillet, saute the scallions and mushrooms until tender, about 5 minutes. Stir in the remaining ingredients except for the peas and bring to a boil. Pour over the pork and bake covered in a preheated 350F (180C) oven until the rice is tender and the liquid is absorbed, about 45 minutes. Stir in the peas and bake uncovered for 10 minutes. Serves 4 to 6.

Return to the Index of Recipes

Here is a favorite deli sandwich in casserole form. Feel free to use turkey, ham, or any sliced meat in place of the corned beef.

Reuben Casserole

6 slices rye bread
2 Tbs (30 ml) Russian or Thousand Island dressing
6 oz (170 g) thinly sliced corned beef
2 cups (500 ml) sauerkraut, rinsed and drained
2 dill pickles, chopped
2 cups (500 ml) shredded Swiss cheese
3 eggs
1 1/2 cups (375 ml) milk
1 Tbs (15 ml) Dijon mustard

Line the bottom of a buttered 11x17-inch (28x43 cm) baking dish with 3 slices of the bread, trimming as necessary. Spread with half the Russian dressing and top with half the corned beef, sauerkraut, and cheese. Repeat to form 2 layers. Whisk together the eggs, milk, and mustard and pour over the casserole. Let stand for 30 minutes before baking in a preheated 350F (180C) oven until golden brown and set in the center, about 40 minutes. Serves 4 to 6.

Return to the Index of Recipes

If this dish reminds you of old-fashioned home-style cooking, that's because this is an old-fashioned home-style dish from Romania. Feel free to substitute ground turkey for a dish lower in saturated fat.

Rumanian Pork and Noodle Casserole

1 lb (450 ml) ground pork
1 tsp (5 ml) fennel seeds
Salt and freshly ground pepper to taste
1 slice bread, soaked in milk and wrung out
1 medium onion, finely chopped
1/4 cup (60 ml) chopped fresh parsley
1 lb (450 g) egg noodles cooked according to package directions and drained
4 eggs
1/2 cup (125 ml) heavy cream
1/4 cup (60 ml) freshly grated Parmesan cheese
2 Tbs (30 ml) butter cut into small pieces

Brown the pork in a skillet over moderate heat, adding the fennel seeds, salt, and pepper while it cooks. Stir in the bread, onion, and parsley and transfer to a large, shallow baking dish. Layer the cooked noodles and pork mixture, ending with a layer of noodles. Whisk together the eggs, cream, and Parmesan and pour over the noodles. Dot with butter and bake uncovered in a preheated 350F (180C) oven for 30 minutes. Serves 6 to 8.

Return to the Index of Recipes

This old-fashioned casserole is quick, easy, and satisfying.

Sausage and Apple Casserole

8 cups (2 L) cubed white bread, about 15 slices
1 lb (900 g) bulk pork sausage
1 onion, chopped
1 green bell pepper (capsicum) cored, seeded, and chopped
1/2 cup (125 ml) apple juice or water
2 large apples, peeled, cored, and chopped
Salt and freshly ground pepper to taste

Heat the bread cubes in a warm oven until dried, about 10 minutes. Meanwhile, brown the sausage in a skillet over moderate heat. Add the onion and bell pepper and cook for 2 minutes. Stir in the bread cubes and remaining ingredients until thoroughly combined. Transfer to a greased baking dish and bake in a preheated 350F (180C) oven until the top is golden brown, about 30 minutes. Serves 4 to 6.

Return to the Index of Recipes

The first thing I do in choosing recipes for this ezine is to evaluate the title, and if I like the primary ingredients I will examine it closely. This dish needed no such further scrutiny.

Sausage and Potato Casserole

4-6 slices bacon, cut into 1-inch (3 cm) pieces
2 onions, chopped
2-4 cloves garlic, finely chopped
8-12 pork sausages such as Italian sausages
4-6 baking potatoes, peeled if desired and thinly sliced
1/2 tsp (2 ml) dried sage
Salt and freshly ground pepper to taste
1 1/2 cup (375 ml) chicken stock or water

Fry the bacon in a large skillet over moderate heat until crisp. Transfer to paper towels to drain and saute the onion and garlic in the same skillet until tender but not brown, about 5 minutes. Transfer to a plate and set aside. Fry the sausages in the same skillet until browned on both sides - there is no need to cook them completely at this stage. Layer the potatoes in a greased baking dish, top with the bacon and onion mixture, season with sage, salt, and pepper, and top with the sausages. Add the stock and bake tightly covered in a preheated 350F (180C) oven until the potatoes are tender and the sausages are cooked through, about 1 hour. Serves 4 to 6.

Return to the Index of Recipes

Here is a hearty dish that will especially please the men and other children in your house.

Sausage and Rigatoni Casserole

2 Tbs (30 ml) olive oil
1 lb (450 ml) beef stew meat, cubed
1 lb (450 g) Italian sausage, cut into 1-inch (3 cm) pieces
2 onions, chopped
4-6 cloves garlic, finely chopped
2 cans (15 oz, 225 g each) tomato sauce
1 can (6 oz, 170 g) tomato paste
3 cups (750 ml) beef stock
2 cups (500 ml) dry red wine or additional beef stock
2 tsp (10 ml) dried oregano
Salt and freshly ground pepper to taste
1 lb (450 g) rigatoni or other tubular pasta, slightly under-cooked according to package directions
Chopped fresh basil or parsley for garnish

Heat the oil in a skillet and brown the stew meat and sausages in batches. Transfer to a baking dish. In the same skillet, saute the onions and garlic until tender but not brown, about 5 minutes. Transfer to the baking dish and add the remaining ingredients except the rigatoni and garnish. Stir to combine well and bake covered in a preheated 325 (165C) oven until the meats are tender, 1 1/2 to 2 hours. Stir in the rigatoni and bake uncovered an additional 20 minutes. Serves 8 to 10.

Return to the Index of Recipes

The kids in your family will love this quick and easy one-dish meal, so whatever you do, don't tell them that it's good for them.

Sausage, Broccoli, and Rice Casserole

6 slices bacon, chopped
1 lb (450 g) bulk Italian sausage meat
1 cup (250 ml) long-grain rice
2 1/2 cups (625 ml) chicken stock
Salt and freshly ground pepper to taste
4 cups (1 L) broccoli florets

Cook the bacon and sausage meat in a large, heavy pot with a cover (Dutch oven) over moderate heat until the bacon is crisp and the meat is browned, about 10 minutes. Drain off excess fat. Stir in the rice and add the stock, salt, and pepper. Bake covered in a preheated 375F (190C) oven for 30 minutes. Stir in the broccoli and bake covered until the rice is tender and the liquid is absorbed, about 20 minutes. Serves 4 to 6.

Return to the Index of Recipes

This casserole is reminiscent of the layered salads that were popular several decades ago and continue to please today.

Seven-Layer Casserole

1 cup (2560 ml) uncooked long-grain rice
1 cup (250 ml) fresh, frozen, or canned corn
Salt and freshly ground pepper to taste
2 cups (500 ml) tomato sauce
3/4 cup (180 ml) water
1 onion, finely chopped
1-2 green bell peppers (capsicums), cored, seeded, and finely chopped
1 cup (250 ml) cooked or canned green beans
1 lb (450 g) ground beef
4-6 slices bacon, cut into 2-inch (5 cm) pieces

Put the rice and corn in a greased baking dish and season with salt and pepper. Mix the tomato sauce and the water and add half the mixture to the baking dish. Add the onion, green pepper, green beans, and beef in layers and season again with salt and pepper. Add the remaining tomato sauce and top with the bacon. Bake tightly covered in a preheated 350F (180C) oven for 1 hour. Remove the cover and bake an additional 30 minutes. Serves 4 to 6.

Return to the Index of Recipes

Kids will especially enjoy this quick and easy casserole.

Spaghetti and Three Cheese Casserole

1 lb (450 g) ground beef
1 medium onion, chopped
2-4 cloves garlic, finely chopped
4 oz (110 g) mushrooms, sliced
1 can (15 oz, 425 g) chopped tomatoes with their liquid
1 can (8 oz, 225 g) tomato sauce
3 Tbs (45 ml) chopped fresh parsley
1/2 tsp (2 ml) dried oregano
Salt and freshly ground pepper to taste
8 oz (225 g) spaghetti, slightly under cooked according to package directions
1/2 cup (125 ml) grated cheddar cheese
1/2 cup (125 ml) grated mozzarella cheese
1/4 cup (60 ml) freshly grated Parmesan cheese

Cook the meat, onion, garlic, and mushrooms in a skillet over high heat until the meat is brown and the vegetables are tender, about 5 minutes. Stir in the tomatoes, tomato sauce, and seasonings and simmer uncovered for 15 minutes. Toss with the cooked spaghetti and place in a greased baking dish. Top with the cheeses and bake uncovered in a preheated 350F (180C) oven until bubbly, about 45 minutes. Serves 4 to 6.

Return to the Index of Recipes

Serve this over rice for a complete and nutritious meal.

Sweet and Sour Pork Casserole

2 Tbs (30 ml) vegetable oil
1 1/2 lbs (675 g) pork loin cut into 1-inch (2 cm) cubes
Salt and freshly ground pepper to taste
2 ribs celery, sliced diagonally
2 medium onion, coarsely chopped
2 green bell peppers (capsicums), cored, seeded, and coarsely chopped
2 Tbs (30 ml) cornstarch (cornflour) mixed with 1/4 cup (60 ml) cold water
2 Tbs (30 ml) soy sauce
2 Tbs (30 ml) ketchup
2 Tbs (30 ml) cider vinegar
1 can (8 oz, 225 g) pineapple chunks with their liquid

Heat the oil in a skillet over moderate heat and saute the pork until browned on all sides. Transfer to a greased baking dish. In the same skillet, saute the vegetables until tender but not brown, about 5 minutes. Transfer to the baking dish. Add the remaining ingredients to the skillet and cook, stirring constantly, until the sauce thickens. Pour over the meat and vegetables and mix well. Bake uncovered in a preheated 350F (180C) oven for 45 minutes. Serves 4 to 6.

Return to the Index of Recipes

Chicken Casseroles

I know I've said this before, but I'm always on the lookout for recipes containing artichokes, one of my favorite things. This recipe is another example.

Chicken and Artichoke Casserole

4-6 boneless, skinless chicken breast halves
Salt and freshly ground pepper to taste
4 Tbs (60 ml) butter
1 onion, chopped
1 Tbs (15 ml) paprika
4 Tbs (60 ml) all-purpose flour
1 cup (250 ml) white wine
3/4 cup (180 ml) heavy cream, half-and-half, or milk
1/2 cup (125 ml) chicken stock
1 15-oz (425 g) can artichoke hearts, drained
4-6 slices bacon, fried crisp and crumbled
Toasted slivered almonds for garnish

Season the chicken with salt and pepper. Heat the butter in a large skillet over moderate heat and brown the chicken on both sides. Transfer the chicken breasts to as greased baking dish big enough to hold them in a single layer. Saute the onion and paprika in the butter remaining in the skillet until tender but not brown, about 5 minutes. Stir in the flour and cook for 3 minutes. Add the wine, chicken stock, and cream and bring to a boil, stirring frequently. Adjust the seasoning with salt and pepper. Add the drained artichoke hearts to the baking dish and top with the sauce. Bake covered in a preheated 350F (180C) oven for 1 hour. Garnish with the bacon and toasted almonds. Serves 4 to 6.

Return to the Index of Recipes

You can use any kind of beans you like in this dish, but I like the color contrast of the black beans.

Chicken and Black Bean Casserole

1/4 cup (60 ml) all-purpose flour seasoned with
Salt and freshly ground pepper to taste
2-3 lbs (900-1350 g) chicken pieces, skinless if desired
2 Tbs (30 ml) olive oil
1 medium onion, chopped
2-4 cloves garlic, finely chopped
2 ribs celery, chopped
1 can (15 oz, 425 g) chopped tomatoes with their liquid
1 cup (250 ml) chicken stock
2 Tbs (30 ml) tomato paste
1 tsp (5 ml) chili powder
1/4 tsp (1 ml) dried thyme
1 can (15 oz, 425 g) black beans, rinsed and drained
Chopped scallions (spring onions) for garnish

Dredge the chicken lightly with the flour mixture. Heat the oil in a large, heavy pot with a cover (Dutch oven) and brown the chicken on all sides. Transfer to a plate. In the same pot, saute the onion, garlic, and celery until tender but not brown, about 5 minutes. Add the chicken, tomatoes, chicken stock, tomato paste, chili powder, thyme, salt, and pepper. Bring to a boil and cook uncovered for 5 minutes. Add the beans and bake covered in a preheated 400F (200C) oven for 45 minutes. Remove the lid and bake until the chicken is cooked through, about 15 minutes longer. Serve garnished with chopped scallions. Serves 4 to 6.

Return to the Index of Recipes

The exotic spices and use of fruit in this dish are both reminiscent of Middle Eastern cooking. This is a good dish to keep in mind if you're having trouble getting your family to eat enough fruits.

Chicken and Fruit Casserole

2-3 lbs (900-1350 g) chicken pieces
Salt and freshly ground pepper to taste
Paprika to taste
2 Tbs (30 ml) olive oil
2 cups (500 ml) orange juice
1 cup (250 ml) pineapple chunks, fresh or canned and drained
1/2 cup (125 ml) slivered almonds, toasted
1/4 cup (60 ml) golden raisins (sultanas)
4 peach halves, fresh or canned and drained
8 dried prunes
1/2 tsp (2 ml) ground cinnamon
A pinch of ground cloves

Season the chicken with salt, pepper, and paprika. Heat the oil in a large, heavy pot with a cover (Dutch oven) and brown the chicken until browned on all sides. Add the remaining ingredients and bake covered in a preheated 350F (180C) oven, basting with the liquid in the pot several times, until the chicken is cooked through, about 1 hour. Remove the lid and bake an additional 10 to 15 minutes, until the sauce has thickened slightly. Serves 4 to 6.

Return to the Index of Recipes

This hearty dish may join your list of favorite comfort foods.

Chicken and Winter Vegetable Casserole

2 Tbs (30 ml) olive oil
2 lbs (900 g) chicken pieces
Salt and freshly ground pepper to taste
1 large onion, chopped
2-3 leeks, white and light green parts, coarsely chopped
2-3 carrots, coarsely chopped
1 large rutabaga (swede), peeled and coarsely chopped
1 cup (250 ml) lentils
2 cups (500 ml) chicken stock
1 cup (250 ml) apple juice
2 tsp (10 ml) cornstarch (cornflour) mixed with
2 Tbs (30 ml) cold water
3 Tbs (45 ml) crème fraîche or heavy cream
1 Tbs (15 ml) Dijon mustard

Heat the oil in a large pot over moderate heat. Season the chicken generously with salt and pepper and brown in the hot oil. Add the chopped onion and saute until tender but not browned, about 5 minutes. Add the vegetables, lentils, chicken stock, and apple juice and bring to a boil. Simmer covered over low heat until the chicken and lentils are tender, about 30 minutes. Stir in the cornstarch mixture, crème fraîche, and mustard and simmer, stirring constantly, until slightly thickened. Serves 4 to 6.

Return to the Index of Recipes

If you ask me, just about anything tastes great on a bed of polenta. This dish does equally well as a hearty family meal or as an elegant entree for guests.

Chicken Cacciatore with Polenta

For the polenta:
3 1/2 cups (875 ml) water
1 tsp (5 ml) salt
1 cup (250 ml) yellow cornmeal
2 Tbs (30 ml) freshly grated Parmesan cheese (optional)
2 Tbs (30 ml) butter (optional)

Bring the water and salt to a boil in a saucepan over high heat. Sprinkle the cornmeal slowly into the water, stirring constantly. Reduce the heat to low and cook, stirring frequently, until the mixture is thick and smooth, about 5 minutes. Remove from the heat and stir in the cheese and/or the butter if desired. Spread the polenta in a greased baking dish and set aside.

For the sauce:
2 Tbs (30 ml) olive oil
4 oz (110 g) mushrooms, sliced
1 medium onion, chopped
1 green bell pepper (capsicum) cored, seeded,
and chopped
1-3 cloves garlic, finely chopped

Heat half the oil in a skillet over moderate heat and saute the mushrooms, onion, pepper, and garlic until tender but not brown, about 10 minutes. Transfer to a plate.

For the chicken:
2-3 skinless, boneless chicken breast halves, cut into bite-sized pieces
1 can (15 oz, 425 g) chopped tomatoes with their liquid
1/4 cup (60 ml) dry white wine (optional)
1/4 tsp (1 ml) dried oregano
Salt and freshly ground pepper to taste
1/4 cup (60 ml) freshly grated Parmesan cheese

In the same skillet used for the vegetables, saute the chicken pieces in the remaining oil until lightly browned on all sides. Add the reserved vegetables, tomatoes, wine, oregano, salt, and pepper. Reduce the heat to low and simmer uncovered 10 minutes. Pour over the polenta and bake covered in a preheated 350F (180C) oven for 30 minutes. Sprinkle with the Parmesan cheese and bake uncovered an additional 10 minutes. Serves 4 to 6.

Return to the Index of Recipes

Here is a quick, easy, and very satisfying rendition of the classic French dish.

Chicken Cordon Bleu Casserole

4-6 skinless, boneless chicken breast halves, pounded thin between two sheets of plastic wrap
Salt and freshly ground pepper to taste
4-6 thin slices Swiss cheese
4-6 thin slices prosciutto
1/2 cup (125 ml) dry white wine or chicken stock
2 Tbs (30 ml) butter
1 Tbs (15 ml) Dijon mustard
1 Tbs (15 ml) packed brown sugar

Season the flattened chicken breasts with salt and pepper. Place 1 slice of cheese on top of each breast and top with a slice of prosciutto. Roll up, beginning with the narrow end, and secure with a toothpick. Place in a greased baking dish. Combine the remaining ingredients in a saucepan and sir over low heat until the ingredients
are incorporated. Pour over the chicken and bake uncovered in a preheated 350F (180C) oven, basting with the sauce several times, until the chicken is cooked through, about 40 minutes. Remove the toothpicks before serving. Serves 4 to 6.

Return to the Index of Recipes

Enchiladas in a cheese sauce such as this are often called enchiladas suizas (Swiss enchiladas) in Spanish because of the legendary cheeses of Switzerland.

Chicken Enchilada Casserole

1 Tbs (15 ml) olive oil
1 medium onion, chopped
1-3 cloves garlic, finely chopped
2-3 skinless, boneless chicken breast halves, chopped
1 can (7 oz, 200 g) diced green chiles, drained
1/4 cup (60 ml) sour cream
8-12 corn tortillas, warmed in the microwave or in a dry skillet over moderate heat
Salt and freshly ground pepper to taste
2 Tbs (30 ml) butter
2 Tbs (30 ml) all-purpose flour
2 cups (500 ml) milk
4 oz (110 g) cream cheese at room temperature
1 cup (250 ml) grated Swiss cheese

Heat the oil in a skillet over moderate heat and saute the onion and garlic until tender but not brown, about 5 minutes. Add the chicken and saute until cooked through, about 5 minutes. Add the chiles, sour cream, salt, and pepper, and remove from the heat. Spoon about 1/4 up (60 ml) of the mixture down the center of each tortilla, roll up, and place seam side down in a greased baking dish. In the same skillet, melt the butter over moderate heat and stir in the flour. Cook for 3 minutes. Add the milk, salt, and pepper and whisk until the sauce boils and thickens. Add the cream cheese, whisking until blended. Pour over the tortillas, top with the grated cheese, and bake in a preheated 350F (180C) oven until heated through and bubbly, about 40 minutes. Serves 4 to 6.

Return to the Index of Recipes

Here is a dish fancy enough to serve guests, and hearty enough to please a bunch of teenage boys.

Chicken Florentine

4-6 boneless, skinless chicken breast halves, pounded very thin between two sheets of plastic wrap
3 Tbs (45 ml) all-purpose flour seasoned with
Salt and freshly ground pepper
2 Tbs (30 ml) olive oil
1 medium onion, chopped
2-4 cloves garlic, finely chopped
1 can (15 oz, 425 g) tomato sauce or pureed tomatoes
1/4 cup (60 ml) dry white wine
1/4 tsp (1 ml) dried oregano
1 package (10 oz, 280 g) frozen chopped spinach, thawed and squeezed dry
1 cup (250 ml) grated mozzarella cheese

Coat the chicken cutlets lightly with the flour mixture. Heat the oil in a large skillet over moderate heat and saute the chicken until lightly browned, about 1 minute per side. Transfer to a greased baking dish. In the same skillet, saute the onion and garlic until tender, about 5 minutes. Add the tomato sauce, wine, oregano, salt, and pepper and simmer for 2 minutes. Spread the spinach over the chicken and pour the sauce around the chicken, lifting the edges of the chicken to let the sauce run underneath. Sprinkle with the cheese and bake uncovered in a preheated 350F (180C) oven until the chicken is cooked through, 20 to 30 minutes. Serves 4 to 6.

Return to the Index of Recipes

Chicken and ham are a classic combination, and the tomatoes add considerable eye appeal in addition to flavor.

Chicken, Ham, and Tomato Casserole

1/4 cup (60 ml) all-purpose flour seasoned with
Salt and freshly ground pepper to taste
2-3 lbs (900-1350 g) chicken thighs
2 Tbs (30 ml) olive oil
4 oz (110 g) cooked ham, cubed
2-3 large ripe tomatoes, seeded and chopped
1/2 cup (125 ml) long-grain white rice
1/2 cup (125 ml) chicken stock
1/4 cup (60 ml) dry white wine or additional chicken stock
2 Tbs (30 ml) chopped fresh parsley
1/4 tsp (1 ml) dried thyme

Season the flour with salt and pepper and lightly coat the chicken with the mixture. Heat the oil in a large, heavy pot with a cover (Dutch oven) over moderate heat and brown the chicken on all sides. Transfer to a plate. Add the ham, tomatoes, and rice to the pot and stir. Add the chicken stock, wine, parsley, and thyme and cook 2 to 3 minutes. Place the chicken pieces on top of the rice mixture and bake covered in a preheated 350F (180C) oven until the rice is tender and the chicken is cooked through, about 1 hour. Serves 4 to 6.

Return to the Index of Recipes

This elegant yet easy dish makes its own creamy, cheesy sauce.

Chicken, Mushroom, and Swiss Cheese Casserole

3 Tbs (45 ml) all-purpose flour
1 tsp (5 ml) paprika
1/4 tsp (1 ml) dried oregano
Salt and freshly ground pepper to taste
4-6 skinless, boneless chicken breast halves
3 Tbs (45 ml) butter
8 scallions (spring onions), green and white parts, chopped
8 oz (225 g) mushrooms, sliced
2-4 cloves garlic, finely chopped
1/2 cup (125 ml) chicken stock
1/2 cup (125 ml) white wine or additional chicken stock
1 cup (250 ml) grated Swiss cheese
1/2 cup (125 ml) sour cream

Combine the flour, paprika, oregano, salt, and pepper and dredge the chicken lightly with the mixture. Heat half the butter in a skillet over moderate heat and brown the chicken on both sides. Transfer to a greased baking dish. In the same skillet, heat the remaining butter and saute the scallions, mushrooms, and garlic until tender but not brown, about 5 minutes. Add the stock and wine and bring to a boil. Pour over the chicken and bake covered in a preheated 350F (180C) oven for 30 minutes. Mix the cheese and sour cream together in a small bowl and stir into the liquid in the baking dish. Bake uncovered until the chicken is cooked through, about 15 minutes. Serves 4 to 6.

Return to the Index of Recipes

Okay, this may not be an authentic Greek dish, but one taste and you'll think you're in the sunny Aegean.

Greek Chicken and Rice

2 Tbs (30 ml) olive oil
2-3 lbs (900-1350 g) chicken thighs, skinless if desired
1 medium onion, chopped
1 green bell pepper (capsicum), cored, seeded, and chopped
1 cup (250 ml) long-grain white rice
2 1/4 cups (560 ml) chicken stock
The juice of 1 lemon
1/2 cup (125 ml) pitted kalamata olives
1/2 tsp (2 ml) dried oregano
Salt and freshly ground pepper to taste

Heat the oil in a large, heavy pot with a cover (Dutch oven) over moderate heat and brown the chicken on all sides. Transfer to a plate. In the same pot, saute the onion and green pepper for 5 minutes. Stir in the remaining ingredients and place the chicken on top. Bake covered in a preheated 350F (180C) oven until the rice is tender and the chicken is cooked through, about 50 minutes. Serves 4 to 6.

Return to the Index of Recipes

This dish is quick, easy, and healthy. What more could you ask for?

Herbed Chicken and Vegetables on Brown Rice

The juice of 1 lemon
2 Tbs (30 ml) olive oil
1/2 tsp (2 ml) dried oregano
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
2-3 lbs (900-1350 g) skinless chicken thighs
1 cup (250 ml) brown rice
2 cups (500 ml) chicken stock
3 scallions (spring onions), green and white parts, chopped
1 zucchini (courgette), thinly sliced
2 ribs celery, thinly sliced

Whisk together the lemon juice, oil, herbs, salt, and pepper in a bowl large enough to hold the chicken. Add the chicken, turning to coat all sides, and marinate in the refrigerator for 30 minutes. Place the rice in a greased baking dish and stir in the chicken stock. Add the remaining ingredients (do not stir) and place the chicken along with the marinade on top. Bake covered in a preheated 350F (180C) oven until the rice is tender and the chicken is cooked through, 1 to 1 1/4 hours. Serves 4 to 6.

Return to the Index of Recipes

Although this doesn't qualify as authentic Mexican cuisine, the bright colors and zesty spiciness of this one-dish meal were inspired by the real thing.

Mexican Chicken and Vegetable Casserole

2 Tbs (30 ml) vegetable oil
2-3 lbs (900-1350 g) chicken thighs, skinless if desired
Salt and freshly ground pepper to taste
1 onion, chopped
2-4 cloves garlic, finely chopped
1 red bell pepper (capsicum), cored, seeded, and chopped
1 green bell pepper (capsicum), cored, seeded, and chopped
4 tomatoes, seeded and chopped
1 cup (250 ml) fresh, canned, or frozen corn kernels
1/2 tsp (2 ml) chili powder
1/2 tsp (2 ml) dried oregano
3/4 cup (180 ml) pitted black olives
1 lemon, thinly sliced

Heat half the oil in a skillet over moderate heat. Season the chicken with salt and pepper and saute until golden brown on all sides. Transfer to a greased baking dish. In the same skillet, heat the remaining oil and saute the onion, garlic, and peppers until tender but not brown, about 5 minutes. Stir in the tomatoes, corn, and seasonings and simmer for 1 minute. Pour over the chicken and bake covered in a preheated 350F (180C) oven for 45 minutes. Uncover, stir in the olives, lay the lemon slices on top, and bake uncovered until the chicken is cooked through, about 15 minutes. Serves 4 to 6.

Return to the Index of Recipes

Here is a quick and easy version of the dish it took your grandmother half a day to prepare.

Old-Fashioned Chicken and Dumplings

1/2 cup (125 ml) all-purpose flour seasoned with
Salt and freshly ground pepper to taste
2-3 lbs (900-1350 g) chicken pieces
1 Tbs (15 ml) butter
2 Tbs (30 ml) vegetable oil
1 medium onion, chopped
1 red bell pepper (capsicum), cored, seeded, and chopped
4 oz (110 g) mushrooms, sliced
3-4 carrots, cut into 1-inch (3 cm) pieces
2-3 ribs celery, cut into 1-inch (3 cm) pieces
4 cups (1 L) chicken stock
1 bay (laurel) leaf
1/2 tsp (2 ml) dried thyme
1 recipe Buttermilk Dumplings (see below)

Dredge the chicken pieces lightly in the seasoned flour and reserve the excess. Heat the butter and oil in a large, heavy pot with a cover (Dutch oven) over moderate heat and, working in batches, brown the chicken on all sides. Transfer to a plate. Saute the vegetables until tender but not brown, about 10 minutes. Stir in the remaining flour and cook for 3 minutes, stirring frequently. Add the stock and bring to a boil, stirring until thickened and smooth. Add the bay leaf, thyme, and adjust the salt and pepper if needed. Transfer the chicken pieces to the pot and bake covered in a preheated 350F (180C) oven until the chicken is cooked through, about 1 hour. Using a large soup spoon, scoop the dumpling mixture on top of the chicken in 8 to 12 dumplings. Bake uncovered an additional 10 minutes, or until a toothpick inserted in the middle of the dumplings comes out clean. Serves 4 to 6.

Buttermilk Dumplings

2 cups (500 ml) all-purpose flour
1 Tbs (15 ml) baking powder
1/2 tsp (2 ml) salt
1/4 cup (60 ml) chopped fresh parsley
1 cup (250 ml) buttermilk

Combine the flour, baking powder, and salt in a mixing bowl and stir to combine. Stir in the parsley followed by the buttermilk. Stir with a fork just until blended-do not over mix. Place on top of chicken as directed above.

Return to the Index of Recipes

You can throw this casserole together in under five minutes, but don't tell anyone because it tastes like you worked all day.

Quick Chicken and Olive Casserole

2-3 lbs (900-1350 g) chicken thighs or parts, skinless if desired
Salt and freshly ground pepper to taste
1 cup (250 ml) beer, white wine, or chicken stock
1 can (6 oz, 170 g) tomato paste
2-4 cloves garlic, finely chopped
1 can (4 oz, 110 g) diced green chiles
1 cup (250 ml) pitted black or green olives

Season the chicken with salt and pepper and place in a greased baking dish. Whisk together the beer, tomato paste, garlic, and green chiles and pour over the chicken. Bake covered in a preheated 350F (180C) oven until the chicken is cooked through, about 1 hour. Remove the lid, add the olives, and bake uncovered for 5 minutes. Serves 4 to 6.

Return to the Index of Recipes

This elegant dish is perfect for a dinner party. As with all the recipes in this collection, it can be prepared in advance and baked at the last minute.

Tarragon Chicken and Mushroom Casserole

2 Tbs (30 ml) olive oil
4-6 skinless, boneless chicken breast halves
Salt and freshly ground pepper to taste
4 scallions (spring onions), green and white parts, chopped
2-4 cloves garlic, finely chopped
8 oz (225 g) mushrooms, sliced
1/2 cup (125 ml) chicken stock
1/4 cup (60 ml) dry white wine or additional chicken stock
2 Tbs (30 ml) chopped fresh tarragon, or 1 tsp (5 ml) dried
2 Tbs (30 ml) all-purpose flour
1/2 cup (125 ml) sour cream
Fresh tarragon sprigs for garnish (optional)

Heat half the oil in a skillet over moderate heat. Season the chicken with salt and pepper and brown on both sides. Transfer to a greased baking dish. In the same skillet, heat the remaining oil and saute the scallions, garlic, and mushrooms for 5 minutes. Add to the baking dish. In the same skillet add the stock, wine, tarragon, salt, and pepper, and bring to a boil, stirring constantly. Remove from the heat. Mix the flour and sour cream in a small bowl and whisk into the liquid until smooth. Pour over the chicken and bake in a preheated 350F oven until the chicken is cooked through, about 35 minutes. Serve with the mushrooms spooned over the chicken and garnished with a tarragon sprig if desired. Serves 4 to 6.

Return to the Index of Recipes

Seafood Casseroles

The crab meat makes this dish a little pricey, but it's one of the easiest casseroles you'll ever make.

Crab and Spinach Casserole

2 10-ounce (280 g) packages frozen chopped spinach, thawed and squeezed dry
6 scallions (spring onions), green and white parts, thinly sliced
1 lb (450 g) crab meat, picked over
1 1/2 cups (375 ml) grated Gruyere or Swiss cheese
Salt and freshly ground pepper to taste
1 cup (250 ml) sour cream

Layer a greased 8-inch (20 cm) or 9-inch (23 cm) baking dish with half the spinach, half the scallions, half the crab meat, and half the cheese. Repeat and spread the sour cream over the top. Bake uncovered in a preheated 350F (180C) oven until bubbly, 30 to 40 minutes. Serves 4 to 6.

Return to the Index of Recipes

This dish, with its cream and sherry, was probably inspired by the wonderful she-crab soup of the low country area of the Carolinas.

Crab au Gratin

2 Tbs (30 ml) butter
2 scallions (spring onions), green and white parts, finely chopped
2 tsp (10 ml) all-purpose flour
1 cup (250 ml) heavy cream
1/4 cup (60 ml) dry sherry
1 lb (450 g) crab meat, picked over to remove shells and cartilage
2 Tbs (30 ml) freshly grated Parmesan cheese
Salt and freshly ground pepper to taste
A grating of fresh nutmeg
1/4 cup (60 ml) bread crumbs
1/2 cup (125 ml) grated Gruyere or Swiss cheese

Heat half the butter in a saucepan over moderate heat and saute the scallions for 5 minutes. Stir in the flour and cook for 2 minutes. Stir in the cream and bring to a boil, stirring frequently. Reduce the heat to low and simmer for 3 minutes. Stir in the sherry and remove from the heat. Stir in the crab meat, Parmesan, salt, pepper, and nutmeg. Pour the mixture into a lightly greased baking dish or 4 to 6 lightly greased ramekins. Heat the remaining butter in a skillet over moderate heat and stir in the bread crumbs. Sprinkle the grated cheese over the crab mixture and top with the crumbs. Bake in a preheated 400F (200C) oven until the cheese has melted and the filling is bubbling, about 15 minutes. Serves 4 to 6.

Return to the Index of Recipes

The white of the halibut combined with the green broccoli and bright red cherry tomatoes makes this dish look almost as good as it tastes.

Halibut, Broccoli, and Tomato Casserole

3 cups (750 ml) broccoli florets
1 1/2 lbs (675 g) halibut fillets
Salt and freshly ground pepper to taste
1 Tbs (15 ml) lemon juice
4 Tbs (60 ml) olive oil
3 Tbs (45 ml) all-purpose flour
2 cups (500 ml) milk
2 Tbs (30 ml) dry white wine (optional)
1 cup (250 ml) grated Swiss cheese
Paprika
1/4 cup (60 ml) slivered almonds, toasted
1 cup (250 ml) cherry tomatoes

Steam the broccoli just until it is tender but still crisp, about 4 minutes. Rinse under cold running water and set aside. Place the halibut in the center of a lightly greased baking dish and arrange the broccoli around the edges. Heat the olive oil in a saucepan over moderate heat and stir in the flour. Cook for 3 minutes, stirring constantly. Add the milk and bring to a boil, stirring frequently. Add the wine, cheese, salt, and pepper and stir until the cheese is melted and the sauce is smooth. Pour over the halibut and broccoli, sprinkle with a little paprika and the toasted almonds. Bake uncovered in a preheated 375F (190C) oven until the fish is firm to the touch, about 20 minutes. Add the cherry tomatoes to the broccoli around the edges and bake uncovered another 5 minutes. Serves 4 to 6.

Return to the Index of Recipes

It is ironic that in a country with a bounty of fresh local seafood, the most popular fish is one that is not local. Portuguese fishermen began the cod fishing industry in the North Atlantic in the 16th century, spending six months at sea catching, cleaning, and salting the once plentiful fish. While it is not as abundant (and inexpensive) as it once was, salt cod (bacalhau in Portuguese) is still the basis of many of Portugal's best-loved dishes.

Portuguese Potato, Onion, and Salt Cod Casserole

1 lb (500 g) dried salt cod
6 cups (1.5 L) boiling water
2 lbs (1 Kg) small white or new potatoes
2 to 4 Tbs (30-60 ml) olive oil
1 large onion, peeled and thinly sliced
2 to 3 cloves garlic, peeled and finely chopped
1/2 cup (125 ml) chopped fresh parsley
Freshly ground pepper to taste
For garnish:
4 hard-cooked eggs, peeled and cut into wedges
12 to 18 oil-cured black olives
Additional chopped parsley

Soak the cod in water overnight in the refrigerator, changing the water several times. Drain and rinse well. Place the cod in a large saucepan and add the boiling water. Simmer over moderate heat for 10 to 15 minutes, until the cod flakes easily. Drain and rinse well, and flake into small pieces, removing any bones and bits of skin. Boil the potatoes until tender but firm, drain, and allow to cool. Peel and slice the potatoes into 1/4 inch (5 mm) slices. Heat 2 tablespoons of the olive oil in a large, heavy skillet over moderate heat. Add the onion and garlic and cook for 5 minutes, stirring frequently, until tender but not brown. Remove the onions and garlic from the skillet and set aside. Add the sliced potatoes to the skillet, along with more olive oil if necessary, and cook for 5 minutes, stirring frequently, until golden brown. Layer half the potatoes in a well greased 2 quart (2 L) casserole or gratin dish. Sprinkle with parsley and pepper, add one third of the onion mixture, and half the cod. Repeat, ending with a layer of the onion mixture. Bake in a preheated 350F (180C) oven for 30 to 40 minutes, until hot and lightly browned. Arrange the egg wedges and olives attractively on top, and sprinkle with a little chopped parsley. Serves 4 to 6.

Return to the Index of Recipes

Here is an easy and elegant treatment for salmon.

Salmon and Peas Casserole

1/4 cup (60 ml) mayonnaise
1 Tbs (15 ml) lemon juice
1 Tbs (15 ml) chopped fresh parsley
1/2 tsp (2 ml) dried tarragon
Salt and freshly ground pepper to taste
4-6 skinless salmon fillets, about 6 ounces (170 g) each
2 cups (500 ml) fresh or thawed frozen peas
Lemon wedges for garnish

Combine the mayonnaise, lemon juice, parsley, tarragon, salt, and pepper in a small bowl and mix well. Spread a thin layer on the bottom of a baking dish and place the salmon on to. Spread the remaining mayonnaise on top of the salmon and bake uncovered in a preheated 400F (200C) oven for 5 minutes. Sprinkle the peas around the edge of the dish and bake an additional 5 to 6 minutes, until the peas are tender and the salmon flakes easily and is firm to the touch. Serves 4 to 6.

Return to the Index of Recipes

I love the combination of scallops and mushrooms - I really should share my recipe for stir-fried scallops and shiitakes some day - and this rich and creamy casserole makes good use of both.

Scallop and Mushroom Casserole

4 Tbs (60 ml) butter
1 lb (450 g) large sea scallops
8 oz (225 g) fresh mushrooms, sliced
1/2 medium onion, finely chopped
1-2 cloves garlic, finely chopped
1/2 cup (125 ml) dry white wine or chicken stock
1/2 cup (125 ml) half-and-half or milk
1 Tbs (15 ml) Dijon mustard
1 tsp (5 ml) lemon juice
Salt and freshly ground pepper to taste
1 1/2 - 2 cups (375-500 ml) cooked brown or white long-grain rice
Chopped chives or parsley for garnish

Heat half the butter in a skillet over high heat and saute the scallops until lightly browned and not cooked through, about 1 minute per side. Transfer to a greased baking dish. Reduce the heat to medium, add the remaining butter, and saute the mushrooms, onion, and garlic for 3 minutes. Add the wine and reduce by half, about 2 minutes. Add the half-and-half, mustard, lemon juice, salt, and pepper and pour over the scallops. Add the cooked rice and stir to combine. Bake covered in a preheated 350F (180C) oven until bubbly, about 30 minutes. Serve garnished with chopped herbs. Serves 4 to 6.

Return to the Index of Recipes

This dish is delicious and a bit on the rich side, and the price of seafood these days relegates it to the "special occasion" category. Try it the next time you want to impress a crowd.

Seafood Lasagna

4 oz (225 g) cream cheese
1 1/2 cups (375 ml) ricotta or cottage cheese
1 cup (250 ml) shredded mozzarella cheese
2 scallions (spring onions), green and white parts, thinly sliced
1/4 cup (60 ml) chopped fresh parsley
3 Tbs (45 ml) butter
3 Tbs (45 ml) all-purpose flour
1 3/4 cups (450 ml) milk
1/4 tsp (1 ml) dried oregano
Salt and freshly ground pepper to taste
1/4 cup (60 ml) dry white wine
3/4 lb (340 g) small shrimp, peeled
1/2 lb (225 g) crab meat, picked over
9 lasagna noodles, cooked according to package directions and drained
1 cup (250 ml) freshly grated Parmesan cheese

Blend the cream cheese and ricotta together in a mixing bowl. Stir in the mozzarella, green onions, and parsley, and set aside. Heat the butter in a saucepan over moderate heat and cook the flour for 3 to 4 minutes. Stir in the milk and bring to a boil, stirring frequently. Remove from the heat and stir in the oregano, salt, pepper, wine, shrimp, and crab meat. Lay 3 noodles side by side in a 9x13-inch (23x33 cm) greased baking dish. Top with one third of the cream cheese mixture and one third of the seafood sauce (it won't cover completely). Repeat twice and top with the parmesan cheese. Bake uncovered in a preheated 350F (180C) oven until bubbly, about 45 minutes. Let stand for 10 minutes before serving. Serves 6 to 8.

Return to the Index of Recipes

There is nothing authentically Greek about this recipe, but the combination of flavors might remind you of your last trip to the Aegean Sea.

Seafood, Orzo, and Feta Casserole

1 Tbs (15 ml) olive oil
1 onion, chopped
3-4 cloves garlic, finely chopped
1 large can (28 oz, 785 g) chopped tomatoes with their liquid
1/4 cup (60 ml) dry white wine
1/2 tsp (2 ml) dried oregano
Salt and freshly ground pepper to taste
1/2 cup (125 ml) orzo
1 lb (450 g) halibut, cut into bite-size pieces
3/4 lb (340 g) large shrimp, peeled and deveined
4 oz (110 g) crumbled feta cheese
Chopped fresh parsley for garnish

Heat the oil in a large pot over moderate heat and saute the onion and garlic until tender but not brown, about 5 minutes. Add the tomatoes, wine, oregano, salt, pepper, and orzo and simmer covered for 10 minutes. Fold in the halibut and shrimp and bake covered in a preheated 400F (200C) oven until the halibut is white and firm to the touch and the shrimp are pink. Stir in the feta and bake uncovered until bubbly, about 10 minutes. Serve garnished with chopped parsley. Serves 6 to 8.

Return to the Index of Recipes

Wild rice and mushrooms give this dish a toothsome earthiness.

Shrimp and Wild Rice Casserole

4 cups (1 L) chicken stock
1/2 cup (125 ml) wild rice
1 cup (250 ml) long-grain white rice
4 Tbs (60 ml) olive oil
1 large onion, chopped
1 lb (450 g) mushrooms, sliced
2 ribs celery, chopped
2-4 cloves garlic, finely chopped
2 Tbs (30 ml) all-purpose flour
1/4 cup (60 ml) dry white wine
1/4 cup (60 ml) freshly grated Parmesan cheese
2 tsp (10 ml) Worcestershire sauce
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
1 1/2 lbs (675 g) large shrimp. peeled and deveined
Chopped fresh parsley for garnish

Bring 3 cups (750 ml) of the stock to a boil in a large saucepan over high heat. Add the wild rice, reduce the temperature and simmer covered for 25 minutes. Stir in the white rice and simmer covered for 25 minutes longer, until all the liquid is absorbed. Transfer to a greased baking dish. Heat half the oil in a skillet over moderate heat and saute the onion, mushrooms, celery, and garlic until tender but not brown, about 5 minutes. Add to the baking dish. In the same skillet, heat the remaining oil and stir in the flour. Cook for about 3 minutes and whisk in the remaining 1 cup (250 ml) stock, wine, cheese, Worcestershire sauce, thyme, salt, and pepper. Bring to a boil, whisking constantly. Add to the baking dish and mix well. Bake covered in a preheated 350F (180C) oven for 20 minutes. Fold in the shrimp and bake covered until the shrimp are pink and firm to the touch, 15 to 20 minutes. Serve garnished with chopped parsley. Serves 8 to 10.

Return to the Index of Recipes

The combination of shrimp, crab, and a velvety herbed cheese sauce make this an elegant addition to the buffet or pot-luck table.

Shrimp, Crab, and Fettuccine Casserole

3 Tbs (45 ml) butter
8 oz (225 g) mushrooms, sliced
4 scallions (spring onions), green and white parts, chopped
2-4 cloves garlic, finely chopped
3 Tbs (45 ml) all-purpose flour
1 cup (250 ml) fish or chicken stock
1 cup (250 ml) half-and-half or milk
2 Tbs (30 ml) dry white wine (optional)
1/4 tsp (1 ml) dried oregano
1/4 tsp (1 ml) dried thyme
Salt and freshly ground pepper to taste
1/2 cup (125 ml) freshly grated Parmesan cheese
3/4 lb (340 g) cooked small shrimp, peeled
1/2 lb (225 g) crab meat, picked over
8 oz (225 g) fettuccine, broken up and cooked according
to the package directions, drained

Heat the butter in a large saucepan over moderate heat and saute the mushrooms, scallions, and garlic until tender but not brown, about 5 minutes. Stir in the flour and cook 3 minutes. Add the stock, half-and-half, optional wine, oregano, thyme, salt, and pepper and bring to a boil, stirring frequently. Remove from the heat and stir in half the cheese, the shrimp, and the crab meat. Place the cooked fettuccine in a greased baking dish and toss with the seafood mixture to combine well. Sprinkle with the remaining cheese and bake in a preheated 375F (190C) oven until bubbly, about 45 minutes. Serves 4 to 6.

Return to the Index of Recipes

Here is a classic American dish that usually calls for a can or two of the dreaded canned condensed you-know-what, but this recipe uses a bechamel sauce instead. I'm sure that you'll agree that the added effort is well worthwhile in terms of flavor and nutrition.

Tuna Noodle Casserole

For the topping:
2 cups (500 ml) bread crumbs
1 1/2 cups (375 ml) freshly grated Parmesan cheese
1 1/2 cups (375 ml, 3 sticks) melted butter
1-2 cloves garlic, finely chopped
2 Tbs (30 ml) finely chopped parsley
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste

For the filling:
2 Tbs (30 ml) olive oil or butter
1 onion, finely chopped
1 red bell pepper (capsicum), cored, seeded, and
finely chopped
1 green bell pepper (capsicum), cored, seeded, and
finely chopped
12 oz (335 g) sliced mushrooms
1 lb (450 g) wide egg noodles
3 6-oz (170 g) white tuna (preferably packed in oil), drained

For the sauce:
3 Tbs (45 ml) butter
3 Tbs (45 ml) all-purpose flour
4 cups (1 L) milk
1/2 tsp (2 ml) celery seeds
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)

Combine the ingredients for the topping in a bowl, stir to combine, and set aside.
To make the filling, heat the oil in a large skillet over moderate heat and saute the onion, bell peppers, and mushrooms until tender but not browned, about 5 minutes. Transfer to a mixing bowl. Cook the noodles in boiling salted water for 2 minutes, drain, and add to the vegetable mixture along with the drained tuna. Set aside.
To make the sauce, heat the butter in a pot over moderate heat and stir in the flour. Cook, stirring frequently, for 3 minutes. Add the milk, celery seeds, salt, pepper, and optional cayenne and bring to a boil, stirring frequently. Reduce the heat and simmer gently for 10 minutes, stirring frequently. Add the sauce to the filling mixture and stir to combine thoroughly.
Pour the filling into a greased 9x13-inch (23x33 cm) and sprinkle with the topping. Bake in a preheated 350F (180C) oven until the top is golden brown and the center is bubbling, about 30 minutes. Serves 6 to 8.

Return to the Index of Recipes

Here's a change of pace from that old condensed soup-based tuna casserole that we all know and (gulp) love.

West African Tuna Casserole

2 Tbs (30 ml) olive oil
1 medium onion, finely chopped
2 cans (15 oz, 425 g each) black-eyed peas, drained
1 large tomato, seeded and chopped
2 Tbs (30 ml) tomato paste
1 tsp (5 ml) hot red pepper flakes, or to taste
Salt and freshly ground pepper to taste
2 cans (7 oz, 200 g each) canned flaked tuna, drained
3/4 cup (180 ml) bread crumbs

Heat the oil in a skillet over moderate heat and saute the onion until tender but not brown, about 5 minutes. Combine the onion, black-eyed peas, tomato, tomato paste, red pepper flakes, salt, and pepper in a baking dish and stir to combine. Bake covered in a preheated 350F (180C) oven for 15 minutes. Add the tuna and stir gently. Bake covered for 10 minutes. Stir again, then top with bread crumbs and bake uncovered until lightly browned, 5 to 10 minutes. Serves 4 to 6.

Return to the Index of Recipes

Vegetable Casseroles

You all know how I feel about that condensed stuff that comes in cans, and this recipe originally called for one. I have substituted it with a new and improved version of my Canned Condensed Mushroom Soup Substitute which tastes better and is healthier than... you know what.

Artichoke and Broccoli Casserole

3 cups (750 ml) broccoli florets
1 can (14 oz, 395 g) artichoke hearts, drained and halved
1 recipe Canned Condensed Mushroom Soup Substitute (see below)
1/2 cup (125 ml) freshly grated Parmesan cheese
1/4 cup (60 ml) slivered almonds

Steam or boil the broccoli until tender but still crisp, 6 to 8 minutes. Drain and rinse under cold water. Transfer to a greased baking dish and mix with the artichoke hearts and Canned Condensed Mushroom Soup Substitute. Sprinkle with Parmesan and bake uncovered in a preheated 350F (180C) oven until heated through and bubbly. Top with the almonds and bake an additional 10 minutes. Serves 4 to 6.

Canned Condensed Mushroom Soup Substitute

2 Tbs (30 ml) butter
4 oz (110 g) sliced mushrooms
2 Tbs (30 ml) all-purpose flour
1 cup (250 ml) chicken stock
2 Tbs (30 ml) vermouth or dry white wine (optional)
Salt and freshly ground pepper to taste
1/2 cup (125 ml) sour cream

Heat the butter in a saucepan over moderate heat and saute the mushrooms until tender, about 5 minutes. Stir in the flour and cook for 3 minutes. Add the stock, optional vermouth, salt, and pepper and bring to a boil, stirring frequently. Remove from the heat and stir in the sour cream. Makes about 1 1/2 cups (375 ml).

Return to the Index of Recipes

The most laborious part of this recipe is opening the can of artichokes, so get ready to put up your feet and sip something cool while they cook.

Artichoke Bottoms Gratinées

1 15-ounce (420 g) can artichoke bottoms, rinsed, drained, and patted dry
1-2 cloves garlic, finely chopped
3/4 cup (180 ml) freshly grated Parmesan cheese
1/4 cup (60 ml) mayonnaise
1 tsp (5 ml) lemon juice
1/2 tsp (2 ml) grated lemon peel
1/4 cup (60 ml) pine nuts (pignoli)

Arrange the artichoke bottoms concave side up in a lightly greased baking dish. Combine the remaining ingredients except for the line nuts in a small bowl and stir to combine. Spoon the cheese mixture into the artichoke bottoms and sprinkle the pine nuts on top. Bake in a preheated 350F (180C) oven for 20 minutes. Serves 4 to 6.

Return to the Index of Recipes

This dish combines two whole grains for a double whammy of taste and nutrition.

Barley and Brown Rice Casserole

2 Tbs (30 ml) olive oil
1/4 cup (60 ml) chopped almonds
1 medium onion, chopped
1-3 cloves garlic, finely chopped
2 1/4 cups (560 ml) chicken or vegetable stock
2/3 cup (160 ml) brown rice
1/3 cup (80 ml) pearl barley, rinsed
1/4 cup (60 ml) dry white wine or additional stock
1/4 cup (60 ml) chopped fresh parsley
1/4 tsp (1 ml) dried thyme
1/4 tsp (1 ml) dried oregano
Salt and freshly ground pepper to taste

Heat the oil in a large, heavy pot with a cover (Dutch oven) over moderate heat and saute the almonds until lightly browned, about 2 minutes. Add the onion and garlic and saute until tender but not brown, about 5 minutes. Stir in the remaining ingredients and bring to a boil. Bake covered in a preheated 350F (180C) oven until the rice and barley are tender and the liquid is absorbed, about 1 1/4 hours. Serves 4 to 6.

Return to the Index of Recipes

This recipe makes a large quantity, but it reheats nicely so keep the leftovers on hand for an instant side dish or healthy snack.

Brown Rice and Cashew Casserole

2 Tbs (30 ml) butter
12 oz (340 g) sliced mushrooms
6 scallions (spring onions), green and white parts, chopped
2-4 cloves garlic, finely chopped
2 cups (500 ml) brown rice
1/2 tsp (2 ml) dried thyme
Salt and freshly ground pepper to taste
1 1/2 cups (375 ml) chopped cashews, plus whole cashews for garnish
6 cups (1.5 L) chicken or vegetable stock
Chopped fresh parsley for garnish

Heat the butter in a large, heavy pot with a cover (Dutch oven) over moderate heat and saute the mushrooms, scallions, and garlic until tender but not brown, about 5 minutes. Add the rice and stir. Add the remaining ingredients except the parsley and bring to a boil. Bake covered in a preheated 400F (200C) oven until the rice is tender, about 1 1/4 hours. Garnish with chopped parsley and whole cashews. Serves 8 to 12.

Return to the Index of Recipes

The word casserole usually conjures images of canned condensed soup in my mind, so I prefer to think of this dish more as a savory bread pudding. Whatever you call it, it's easy, attractive, and delicious.

Cheese Casserole

8 slices bread, crusts removed
8 oz (225 g) aged cheddar cheese, grated
3 eggs, beaten
2 cups (500 ml) cream or milk
1/2 tsp (2 ml) dry mustard
Salt and freshly ground pepper to taste
Paprika for garnish

Cut the slices of bread in half diagonally and arrange half of them pinwheel fashion in the bottom of a greased 8-inch (20 cm) round pie plate or cake pan. Cover the bread with the cheese and arrange the remaining bread pinwheel fashion over the cheese. Whisk together the eggs, cream, mustard, salt, and pepper and pour over the bread. Let the dish sit for 1 hour and bake in a preheated 350F (180C) oven for 1 hour. Sprinkle a little paprika over the top and serve immediately. Serves 4 to 6.

Return to the Index of Recipes

Here is a simple way of preparing one of the most popular dishes in the South.

Cheese Grits Casserole

1 cup (250 ml) quick-cooking hominy grits
3 cups (750 ml) milk
1 tsp (5 ml) salt
2 eggs, beaten with 3/4 cup (180 ml) milk
1 cup (250 ml) shredded cheddar cheese
4 Tbs (60 ml) butter

Bring the grits, milk, and salt to a boil in a pot over moderate heat, stirring occasionally. Stir in the egg mixture and cook until thickened. Stir in the remaining ingredients and pour into a greased baking dish. Bake uncovered in a preheated 325F (165C) oven for 45 minutes. Serves 4 to 6.

Return to the Index of Recipes

This recipe serves as proof that it is possible to cook a green bean casserole without that condensed glop that comes in cans. The onions virtually disappear in this dish, leaving behind only their lovely flavor and aroma.

Classic Green Bean Casserole

1-1/2 lbs (450-675 g) fresh green beans (haricots), trimmed
4 medium onions, chopped
2 green bell peppers (capsicums), cored, seeded, and chopped
Salt and freshly ground pepper to taste
About 3 Tbs (45 ml) butter cut into small pieces
1/4 cup (60 ml) bread crumbs
1/4 cup (60 ml) freshly grated Parmesan cheese

Layer the beans, onions, and green peppers in a greased baking dish, beginning and ending with a layer of beans and seasoning each layer with salt, pepper, and a few dots of butter. Dot with additional butter if desired and bake covered in a preheated 350F (180C) oven for 1 hour. Combine the bread crumbs and Parmesan, sprinkle over the top, and bake until golden brown, 5 to 10 minutes.

Return to the Index of Recipes

Here's another meatless entree for the veggie lovers among us.

Corn and Chile Casserole

2 eggs
1 cup (250 ml) milk
1/3 cup (80 ml) all-purpose flour
1-2 ripe tomatoes, chopped
1 can (15 oz, 425 g) corn, drained
1 can (7 oz, 196 g) chopped green chiles, drained
1 1/2 cups (375 ml) shredded cheddar cheese
1 1/2 cups (375 ml) shredded Monterey Jack cheese
Salt and freshly ground pepper to taste

Optional garnishes:
Prepared salsa
Guacamole
Sour cream
Chopped cilantro (coriander leaves)
Chopped scallions (spring onions)

Whisk together the eggs, milk, and flour until smooth. Stir in the remaining ingredients and pour into a deep 2-quart (2 L) baking dish. Bake in a preheated 375F (190C) oven until set in the center, 40 to 45 minutes. Serve with any or all of the optional garnishes if desired. Serves 4 to 6.

Return to the Index of Recipes

Here is a savory and satisfying dish, and it's especially easy if you have leftover vegetables.

Egg and Vegetable Casserole

2 Tbs (30 ml) olive oil
2 Tbs (30 ml) all-purpose flour
1 cup (250 ml) chicken, beef, or vegetable stock
Salt and freshly ground pepper to taste
2-3 cups (500-750 ml) chopped cooked vegetables such as carrots, broccoli, cauliflower, green beans, peas, summer or winter squash, or asparagus
2 Tbs (30 ml) chopped fresh parsley, basil, or thyme
6 hard-cooked eggs, sliced
1/4 cup (60 ml) bread crumbs
1/4 cup (60 ml) freshly grated Parmesan cheese

Heat the oil in a saucepan over moderate heat and cook the flour for 3 minutes. Add the broth and bring to a boil, stirring frequently. Season with salt and pepper. Combine with the cooked vegetables and herbs. Layer 1/3 of the vegetable mixture in a lightly greased baking dish, top with 1/2 the sliced eggs, and repeat, finishing with a layer of the vegetable mixture. Sprinkle with bread crumbs and Parmesan cheese and bake in a preheated 350F (180C) oven until lightly browned, about 15 minutes. Serves 4 to 6.

Return to the Index of Recipes

This dish is representative of the "Mediterranean diet," which is merely a chic way of saying healthy, natural, locally grown foods simply prepared and eaten in moderation.

Eggplant and Tomato Casserole

3 Tbs (45 ml) olive oil
1 large onion, chopped
1 large or 2 small eggplants (about 1 lb, 450 g) total, diced
2 15-oz (425 g) cans tomatoes, drained
1/2 tsp (2 ml) dried oregano
Salt and freshly ground pepper to taste
1 cup (250 ml) dry or fresh bread crumbs

Heat the oil in a large skillet over moderate heat and saute the onion and eggplant until the onion is tender but now brown, about 10 minutes. Add the tomatoes, oregano, salt, and pepper and stir to combine. Transfer to an ovenproof baking dish and top with the bread crumbs. Bake in a preheated 350F (180C) oven for 30 minutes. Serves 4 to 6.

Return to the Index of Recipes

The addition of healthy fruits and nuts to this rice dish make it a wise choice as a side dish or main course.

Fruit, Nut, and Rice Casserole

2 cups (500 ml) chopped dried apricots or peaches
1 cup (250 ml) golden raisins (sultanas)
1 cup (250 ml) long-grain rice
4 Tbs (60 ml) olive oil
1 medium onion, chopped
1 green bell pepper (capsicum) cored, seeded, and chopped
1 tsp (5 ml) curry powder
1 cup (250 ml) sliced almonds
Salt and freshly ground pepper to taste

Soak the apricots and raisins in warm water for 30 minutes. Drain and set aside. Meanwhile, cook the rice in 4 cups (1 L) boiling salted water, stirring occasionally, until the rice is tender, about 20 minutes. Drains and set aside. Heat the oil in a skillet over moderate heat and saute the onion and bell pepper until tender but not brown, about 5 minutes. Stir in the curry powder and almonds and saute 2 to 3 minutes. Stir in the drained fruits and rice and transfer to a greased baking dish. Bake covered in a preheated 375F (190C) oven for 30 minutes. Serves 4 to 6.

Return to the Index of Recipes

Here's a dish that skips the pre-cooking of the pasta.

Lasagna Florentine

1 egg
2 cups (500 ml) ricotta cheese
1/2 cup (125 ml) freshly grated Parmesan cheese
1 10-oz (280 g) frozen chopped spinach, thawed and squeezed dry
4 cups (1 L) bottled or homemade spaghetti sauce
9 uncooked lasagna noodles
3 cups (750 ml) shredded mozzarella cheese

Combine the egg, ricotta, and Parmesan in a mixing bowl, stirring to combine. Stir in the spinach. Spread one third of the spaghetti sauce over the bottom of a 12x8 inch (30x20 cm) baking dish. Place 3 uncooked lasagna noodles on top, top with half the ricotta mixture and one third of the mozzarella. Spread half the remaining spaghetti sauce on top. Add 3 more noodles, the remaining ricotta mixture, and half the remaining mozzarella. Top with the remaining noodles, spaghetti sauce, and mozzarella. Cover tightly with aluminum foil and bake in a preheated 375F (190C) oven until the noodles are tender, 45 to 50 minutes. Let stand for 10 minutes before serving. Serves 6 to 8.

Return to the Index of Recipes

Here's a meatless dish for all of us who like to take a break from the carnivore diet once in a while. You can make it completely vegan by eliminating the cheese if you like.

Lentil and Vegetable Casserole

2 cups lentils, picked over and rinsed
1 can (15 oz, 425 g) chopped tomatoes with their liquid
2 cups (500 ml) water, vegetable, or chicken stock
2 onions, chopped
2-4 cloves garlic, finely chopped
2 bay (laurel) leaves
1/2 tsp (2 ml) fennel seeds
1/2 tsp (2 ml) marjoram
Salt and freshly ground pepper to taste
4 carrots, chopped
1/2 lb (225 g) fresh green beans (haricots), cut into
1-inch (3 cm) pieces
3 Tbs (45 ml) chopped parsley
2 cups (500 ml) shredded cheddar cheese

Combine the lentils, tomatoes with their liquid, water, onions, and seasonings in a shallow 3- or 4-quart (3-4 L) baking dish. Mix well, cover tightly, and bake in a preheated 375F (190C) oven for 30 minutes. Stir in the carrots, green beans, and parsley and bake covered until the vegetables are tender, 30 to 40 minutes. Discard the bay leaves, top with the cheese, and bake uncovered until the cheese is melted, 3 to 5 minutes. Serves 4 to 6.

Return to the Index of Recipes

Using uncooked lasagna noodles eliminates at least half the effort in making this healthy vegetarian dish.

Mexican-Style Lasagna

1 can (10 oz, 280 g) enchilada sauce
1 can (15 oz, 425 g) chopped tomatoes with their liquid
1 can (6 oz, 170 g) tomato paste
1 can (15 oz, 425 g) black beans, rinsed and drained
9 uncooked lasagna noodles
2 cups (500 ml) low-fat cottage cheese
3 cups (750 ml) shredded cheddar cheese

Combine the enchilada sauce, tomatoes with their liquid, and tomato paste in a bowl, stirring to mix well. Stir in the black beans. Spoon one third of the sauce into a 12x8 inch (30x20 cm) baking dish. Top with 3 uncooked noodles. Spread half the cottage cheese and one third of the cheddar cheese on top. Add another layer of sauce, uncooked noodles, cottage cheese, and cheddar cheese. Add the remaining noodles, sauce, and cheddar cheese and cover tightly with aluminum foil. Bake in a preheated 375F (190C) oven until the noodles are cooked and tender, about 40 minutes. Let stand 10 minutes before serving. Serves 4 to 6.

Return to the Index of Recipes

To give you an idea how ancient this recipe is, it was given to my mother by the lady hired by my parents to take care of me while my mother gave birth to my brother, way back in nineteen ought fifty four. Mom says they never knew her as anything other than "Miss Avery."

Miss Avery's Green Bean Casserole

4 Tbs (60 ml) butter
4 Tbs (60 ml) flour
2 cups (500 ml) milk, cream, or combination of the two
A grating of fresh nutmeg
Salt and freshly ground black pepper to taste
4 cups (1 L) cooked green beans (haricots)
1 8 oz (227 g) can sliced water chestnuts, drained
2 cups (500 ml) fresh or canned bean sprouts
1/2 cup (125 ml) grated Parmesan cheese
1/4 cup (60 ml) sliced almonds

Melt the butter in a saucepan over moderate heat. Add the flour and cook, stirring constantly, until thoroughly incorporated with the butter and is bubbly. Add the milk and/or cream and whisk constantly until it boils. Season with nutmeg, salt, and pepper and remove from the heat. In a 4 quart (4 L) casserole, layer the green beans, then the water chestnuts, then the bean sprouts. Sprinkle the Parmesan over this and pour the cream sauce over the top. Sprinkle with the almonds and bake in a preheated 350F (180C) oven for 30 minutes, until it bubbles. Serves 4 to 6.

Return to the Index of Recipes

I don't believe I've ever eaten a potato I didn't like, and this dish is no exception. Although this version is low in fat, you can reduce it even further by using low fat cheeses, or by eliminating the cheeses altogether. It tastes great either way. The cream in the traditional gratin recipe is substituted by wine (my preference) or stock. Mix and match the ingredients to suit your taste and your diet.

Potato, Onion and Tomato Gratin

1 tsp (5 ml) olive oil
1 lb (450 g) potatoes, peeled if desired, and thinly sliced
1 medium onion, thinly sliced
1/2 tsp (2.5 ml) dried thyme leaves
Salt and freshly ground black pepper to taste
Grating of fresh nutmeg
1/2 lb (225 g) fresh ripe tomatoes, thinly sliced
1/2 cup (125 ml) dry white wine, or chicken or vegetable stock
1/2 cup (125 ml) goat cheese, crumbled, or cheese of your choice
1 Tbs (15 ml) grated Parmesan cheese

Coat a 10-inch (25 cm) gratin or baking dish with the olive oil. Layer half the potatoes in the dish, followed by half the onions. Season with the thyme, nutmeg, salt, and pepper, then cover with half the tomatoes. Repeat. Add the wine or stock to the dish, and sprinkle the top with the goat cheese and Parmesan. Bake uncovered at 400F (200C) for about 45 minutes, or until the potatoes are tender and all of the liquid is absorbed. Serves 4.

Return to the Index of Recipes

Puerto Rican cuisine depends heavily on starchy root vegetables such as cassava, malanga, and apio, most of which are not widely available in the United States. This recipe calls for potatoes and carrots, and can be easily prepared no matter where you are.

Puerto Rican Potato and Carrot Gratin

1 lb (450 g) potatoes, peeled and quartered
1 lb (450 g) carrots, cut into 1-inch (2 cm) pieces
2 eggs, hard-cooked, peeled, and chopped
1/2 cup (125 ml) milk or half and half
2 to 4 Tbs (30-60 ml) butter (to taste)
Salt and freshly ground pepper to taste
1/4 cup (60 ml) bread crumbs

Boil the potatoes and carrots in salted water until tender, 30 to 40 minutes. Drain and mash or put through a food mill or potato ricer. Add the eggs, milk, butter, salt, and pepper, and mix well. Grease a 2-quart (2 L) baking dish and sprinkle half the bread crumbs on the bottom. Spoon the potato mixture into the baking dish and top with the remaining bread crumbs. Bake in a preheated 375F (190C) oven for 15 minutes. Serves 6 to 8.

Return to the Index of Recipes

I have specified a prepared marinara sauce in this recipe in order to keep things on the simple side. Use your favorite recipe or dip into your pantry for the jar of tomato sauce I know you keep there. The roasted red peppers can also come from a jar if you would like to make this dish even simpler.

Red Pepper and Goat Cheese Lasagna

2 10-oz (280 g each) logs fresh (not aged) goat cheese
1/4 cup (60 ml) heavy cream
1/2 onion, chopped
1-3 cloves garlic, chopped
2 tsp (10 ml) dried oregano
Salt and freshly ground pepper to taste
About 2 cups (500 ml) tomato marinara sauce
1 lb (450 g) lasagna noodles, cooked until barely tender
6 red bell peppers (capsicums), roasted, peeled, seeded, and chopped
1/2 cup (125 ml) freshly grated Parmesan cheese

Combine the goat cheese, cream, onion, garlic, oregano, salt, and pepper in a food processor and process until smooth. Spread a small amount of the tomato sauce over the bottom of a lightly greased 13 x 9 x 3-inch (33 x 23 x 8 cm) baking dish or lasagna pan. Place a layer of lasagna noodles on top, overlapping them slightly. Spread one quarter of the goat cheese mixture over the noodles, top with one quarter of the roasted red peppers and one quarter of the tomato sauce, and finish with one quarter of the Parmesan cheese. Repeat three times for a total of four layers, finishing with the tomato sauce and Parmesan cheese. Cover with aluminum foil and bake in a preheated 375F (190C) oven until bubbly on top, about 45 minutes. Remove the foil for the last 15 minutes. Remove from the oven and let rest 15 minutes before serving. Serves 6 to 8.

Return to the Index of Recipes

Here is a quick and easy vegetarian rice side dish. For improved nutritional value, use brown rice instead of white.

Spinach and Rice Casserole

3 eggs, beaten
2/3 cup (160 ml) milk
2 Tbs (30 ml) olive oil
1 medium onion, finely chopped
2 Tbs (30 ml) chopped fresh parsley
1 tsp (5 ml) dried thyme
A grinding of fresh nutmeg
Salt and freshly ground pepper to taste
3 cups (750 ml) cooked brown or white long-grain rice
3 cups (750 ml) grated Swiss or cheddar cheese
2 packages (10 oz, 280 g each) frozen chopped spinach, thawed and squeezed dry

Whisk together the eggs, milk, olive oil, onion, parsley, thyme, nutmeg, salt, and pepper in a mixing bowl. Fold in the rice, 2 cups (500 ml) or the cheese, and spinach. Pour into a greased baking dish and bake uncovered in a preheated 350F (180C) oven until bubbly, about 45 minutes. Sprinkle with remaining cheese and bake uncovered until the cheese melts, about 5 minutes. Serves 6 to 8.

Return to the Index of Recipes

This dish (or one similar to it) has appeared at every social function in the South for as long as the South has been here. Definitely not low-fat, although I've "lightified" it some, it's what we in the South consider comfort food. That would make it "Southern Comfort" food.

Squash Casserole

2 lb (1 kg) yellow squash
1 tsp (5 ml) salt
A pinch of sugar
7 Tbs (105 ml) butter
1/2 cup (125 ml) onion, chopped
1 to 1 1/2 cups (250-375 ml) grated sharp cheddar cheese
1 cup (250 ml) sour cream
1/3 cup (80 ml) grated Romano cheese
1/4 cup (60 ml) dry white wine or substitute apple juice
Salt and freshly ground pepper to taste
1 cup (250 ml) dry bread crumbs

Cut squash in 1/4-inch (1 cm) slices. Bring 2 cups water to a boil; add squash, salt and sugar. Cover and cook 20 minutes. Preheat oven to 350F (180C). Melt 4 Tbs of the butter in a small skillet. Add onion and cook until transparent. Set aside. When squash is done, drain, pressing to force out excess liquid. Stir onion and butter into the squash. One at a time, add the Cheddar, sour cream, Romano, white wine and salt and pepper to taste, mixing thoroughly after each addition. Pour squash mixture into a large casserole or individual ramekins. In skillet saute bread crumbs in the remaining butter until well mixed. Top casserole with the bread crumbs and bake for 20 to 30 minutes or until bubbly. Serves 6.

Return to the Index of Recipes

Here's a quick and easy meatless casserole that can be served as a side dish or as a vegetarian entree.

Tomato and Corn Casserole

6 ripe tomatoes
1 rib celery, chopped
1 green bell pepper (capsicum), cored, seeded, and chopped
1 small onion, chopped
Salt and freshly ground pepper to taste
2 cups (500 ml) fresh, frozen, or canned corn
3 hard-cooked eggs, sliced
2 cups (500 ml) basic white sauce (see below)

Chop 5 of the tomatoes and combine with the celery, bell pepper, onion, salt, and pepper in a pot over moderate heat. Cook, stirring frequently, for 15 minutes. Place half the tomato mixture in a greased baking dish and top with half the corn. Place all of the sliced eggs on top and top with half the white sauce. Add another layer of tomatoes, corn, and white sauce. Bake uncovered in a preheated 350F (180C) oven for 45 minutes. Slice the remaining tomato and place the slices on top of the casserole. Place under a preheated broiler until the tomatoes are hot, about 3 minutes. Serves 4 to 6.

Basic White Sauce (Béchamel Sauce)

4 Tbs (60 ml) butter
4 Tbs (60 ml) flour
2 cups (250 ml) milk
Salt and freshly ground pepper to taste
A grating of fresh nutmeg

Melt the butter in a saucepan over moderate heat. Stir in the flour and cook for 2 to 3 minutes, until the flour aroma is gone. Add the milk and stir with a wire whisk over moderate heat until the sauce comes to a boil and has thickened. Season with salt, pepper, and nutmeg. Makes about 2 cups (500 ml.)

Return to the Index of Recipes

Next to tomatoes, zucchini are probably the crop most widely cultivated by backyard gardeners. This recipe puts them both to good use.

Tomato and Zucchini Gratin

1/4 cup (60 ml) olive oil
4-6 medium zucchini (courgettes), thinly sliced
4-6 medium tomatoes, thinly sliced
4-6 cloves garlic, finely chopped
4 Tbs (60 ml) chopped fresh basil or parsley
1/2 cup (125 ml) freshly grated Parmesan cheese
Salt and freshly ground pepper to taste

Lightly coat a 9 x 13 inch (22 x 32 cm) baking dish with olive oil. Layer half the zucchini slices in the bottom of the pan. Cover with half the tomatoes. Sprinkle with half the garlic and fresh herbs, salt, and pepper, and drizzle with half the olive oil. Repeat. Top with the grated cheese. Bake in a preheated 350F (180C) oven for 1 hour. Serve hot or at room temperature. Serves 4 to 6.

Return to the Index of Recipes

Here is a quick and easy version of a timeless Italian classic.

Tuscan Bean Casserole

1/2 cup (125 ml) diced pancetta or bacon (about 4 slices)
1 medium onion, chopped
1-3 cloves garlic, finely chopped
2 cans (15 oz, 425 g each) cannellini (white kidney) beans, rinsed and drained
1 can (15 oz, 425 g) chopped tomatoes with their liquid
1/4 cup (60 ml) chopped fresh parsley
1/2 tsp (2 ml) dried sage
Salt and freshly ground pepper to taste
2 tsp (10 ml) balsamic or red wine vinegar
Freshly grated Parmesan cheese for garnish

Saute the pancetta, onion, and garlic in a large, heavy pot with a cover (Dutch oven) over moderate heat until the pancetta is crisp and the vegetables are tender but not brown, about 5 minutes. Add the beans, tomatoes, parsley, sage, salt, and pepper and stir to combine. Bake covered in a preheated 350F (180C) oven until bubbly, about 30 minutes. Stir in the vinegar immediately before serving and garnish with Parmesan cheese. Serves 4 to 6.

Return to the Index of Recipes

You can use just about any vegetables in this dish, so think of it as your leftovers' best friend.

Vegetable and Hard-Cooked Egg Casserole

2 Tbs (30 ml) butter
2 Tbs (30 ml) all-purpose flour
1 cup (250 ml) milk
2 Tbs (30 ml) tomato paste
Salt and freshly ground pepper to taste
2 cups (500 ml) cooked vegetables
6 hard-cooked eggs, peeled and sliced
1/4 cup (250 ml) bread crumbs
1/4 cup (60 ml) freshly grated Parmesan cheese

Heat the butter in a saucepan over moderate heat and stir in the flour. Cook for 3 to 4 minutes and whisk in the milk. Bring to a boil, stirring frequently. Remove from the heat and stir in the tomato paste, salt, and pepper. Mix with the cooked vegetables and layer half the mixture in a greased baking dish. Top with half the sliced eggs and repeat. Combine the bread crumbs and grated Parmesan and sprinkle over the top. Bake uncovered in a 350F (180C) oven until the top is golden brown, about 15 minutes. Serves 4 to 6.

Return to the Index of Recipes

The only way to improve on the selection of vegetables in this recipe is to add or subtract according to your likes and dislikes.

Vegetable Casserole with Herb Dumplings

1 Tbs (15 ml) olive oil
1 onion, chopped
2-4 cloves garlic, finely chopped
1 Tbs (15 ml) sweet paprika
1 large potato, diced
1 large sweet potato, peeled and diced
1 large carrot, thickly sliced
2 zucchini (courgettes), thickly sliced
The florets from 1 head of broccoli
1 15-oz (425 g) can diced tomatoes with their liquid
1 1/2 cups (375 ml) vegetable stock or water
Salt and freshly ground pepper to taste

For the dumplings:
2 Tbs (30 ml) cold butter cut into small pieces
1 cup (250 ml) self-rising flour
2 tsp (10 ml) chopped parsley
1 tsp (5 ml) chopped fresh thyme
1 tsp (5 ml) chopped fresh rosemary
1/3 cup (80 ml) milk

Heat the olive oil in a large pot over moderate heat and saute the onion until tender but not brown, about 5 minutes. Add the garlic and paprika and cook for 1 minute. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer covered for 10 minutes. Meanwhile, make the dumplings by cutting the butter into the flour with a fork or pastry knife. Stir in the remaining ingredients just enough to form a ball of dough. Divide the dough into 8 pieces and roll each into a ball. Transfer the vegetable mixture to a baking dish and top with the balls of dough. Bake in a preheated 400F (200C) oven until the dumplings are golden brown and a skewer inserted in the center comes out clean, about 20 minutes. Serves 4 to 6.

Return to the Index of Recipes

Joe Barkson has been writing and publishing under the pen name "The Chef at Worldwide Recipes" since 1998. He came to food writing late in life following checkered careers in computer marketing, graphic design, and teaching high school Spanish. A lifelong interest in food and cooking ("I've been eating since I was a baby," he is fond of saying) was nurtured by extensive international travel during his formative years, and this accounts for the emphasis on world cuisine in his choice of recipes and themes. Twice married and currently happily single, he lives in rural Georgia with a hyperkinetic schipperke that answers to Cooky when the mood strikes him.

Does expensive gourmet sea salt really taste better than regular salt? See the Great Salt Taste Test to find out.

Search the Recipe Collections or browse by category.

50 Fundamental Recipes
Afternoon Tea Recipes
Appetizer Recipes
Beef Recipes
Breakfast Recipes
Casserole Recipes
Chicken Recipes
Dessert Recipes
Fish Recipes
Fruit Recipes
Greek Recipes
Herb Recipes
Italian Recipes
Mexican Recipes
Pasta Recipes
Potato Recipes
Salad Recipes
Sandwich Recipes
Shellfish Recipes
Shrimp Recipes
Slow Cooker Recipes
Soup Recipes
Spice Recipes
Vegetable Recipes

At least five recipes plus a full week's worth of Kitchen Tips and Ask the Chef questions and answers, conveniently delivered by email every weekend. See a sample edition or subscribe.

More recipes and features not contained in the free edition. Up to ten recipes every day, plus a daily Kitchen Tip, Quizine Food Trivia, and Ask the Chef Q&A. Conveniently delivered by email so you can read it at your leisure and save the recipes. See a sample edition or subscribe.

All About Salt All About Sugar All About Water All About Dietary Fiber

All About Herbs All About Spices All About Fruits All About Food Myths

Would you like to post my recipes on your website?

© Copyright 1998-2015 Worldwide Recipes. All rights reserved.