Reader Recipes

One-Dish Main Courses

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Reader Recipes
P.O. Box 2340
Glen Allen, VA 23058-2340.

Garlicky Red Beans and Pork
From Susan DeGaetani of Lindenhurst, IL

Ingredients:

	1 1⁄2 T olive oil
	10-oz. boneless pork shoulder, cut into 1 1⁄2-inch cubes
	1⁄4 t ground black pepper
	1 cup red onion, chopped
	8 garlic cloves, minced
	2 cups tomatoes, coarsely chopped
	1⁄4 cup chopped canned green chilies
	1⁄2 t ground cumin
	6 oz. dried red kidney beans, soaked overnight, rinsed and drained
	Long-grain white rice

Directions: In a Dutch oven, heat oil; add pork and sprinkle with pepper. Cook, stirring frequently, 8 to 10 minutes until browned. Add onion and garlic; cook, stirring frequently, 5 minutes. Stir in tomatoes, chilies, and cumin. Add beans and 2 1⁄2 cups water; bring to a boil. Reduce heat to low; cover and simmer 60 minutes, or until beans are tender. Serve over hot long-grain white rice. Serves 4.

Crab Casserole
From Cheryl Hall of Richmond

Ingredients:

	4 T butter
	2 T flour
	1 lb. crabmeat
	2 t lemon juice
	1⁄2 t horseradish
	1 cup milk
	1 cup grated cheese
	1 T chopped parsley
	1 t salt
	1⁄2 cup buttered bread crumbs

Directions: Melt butter in saucepan, add flour and stir until smooth. Add remaining ingredients, mix well and pour into greased casserole dish. Sprinkle with crumbs and bake at 400˚ for 20 minutes.

Oyster Casserole
From Isabelle Helsley of Woodstock

Ingredients:

	1 quart oysters (drained)
	1⁄2 stick margarine
	1 cup Ritz crackers (crushed) � saltines will also do

Directions: In skillet, brown Ritz cracker crumbs and margarine. In casserole dish add layer of oysters and layer of crumbs until all is used. Bake in 350˚ oven until done (about 30 minutes).

Favorite Pizza Casserole
From Joann Frazier of McGaheysville

Ingredients:

	1 lb. extra lean ground beef
	1 t garlic salt
	1⁄8 t ground red pepper
	8-oz. pkg. broad noodles
	16-oz. can pizza sauce
	16-oz. can tomato sauce
	1⁄2 t brown sugar
	3 1⁄2-oz. pkg. sliced pepperoni
	8-oz. shredded mozzarella cheese
	2 T Parmesan cheese

Directions: Lightly brown ground beef with garlic salt and red pepper. Prepare noodles according to package directions. Mix pizza sauce, tomato sauce, brown sugar and pepperoni with browned meat. Drain noodles. Layer in baking dish: noodles, meat mixture, and mozzarella cheese. Repeat layers. Sprinkle Parmesan cheese over the top and bake about 20 minutes at 350˚ or until cheese is melted and casserole is hot and bubbly. Makes 6 servings.

Chicken Tetrazzini
From Mildred H. Huffman of Lexington

Ingredients:

	8-oz. bag noodles or small box spaghetti
	1 chicken fryer stewed in water and cut into bite-sized pieces. Reserve broth. (If chicken is skinless, add instant bouillon to water.)
	2 T margarine
	1⁄4 cup or more chopped onion
	1⁄4 cup chopped green pepper
	1⁄4 cup chopped celery
	2-oz. jar pimento, drained
	10 3⁄4-oz. can cream of mushroom soup
	2 cups grated mild cheese
	1⁄4 teaspoon garlic, optional
	Small can of mushrooms, drained, or 1⁄2 cup fresh mushrooms, chopped

Directions: Cook noodles in broth until tender. Drain and save broth. Mix mushroom soup with 2 cups broth in a large bowl. Saut� onion, celery and green peppers in margarine until tender but not brown. Add to soup and broth. Mix in pimento, mushrooms, garlic, 1 cup of cheese, chicken and noodles. Pour into a 12" x 9'' x 2'' greased casserole. Sprinkle with remaining grated cheese. Bake at 350˚ for approximately 30 minutes or until hot and bubbly. Serves 6-8.

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