ANOTHER SHOULD-HAVE-BEEN COOKBOOK RECIPE
Over the years I made a mistake taking old Memos from their respective notebooks and not returning them for safe keeping to where they belonged. Now when I look through loose recipes I find the missing Memos among them. As an example, I recently located a corned beef casserole recipe from the March 12, 1970 Memo. It was a great everyday-type entree that certainly merited being in Thank You, I'm Glad You Liked It. For a nutritional plus, replace regular pasta with whole grain wheat pasta now available at Chief and Rays.
CORNED BEEF CASSEROLE
- 2 cups whole wheat shell macaroni, cooked according to package directions
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1 (12 oz.) can corned beef, flaked
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2 cups shredded sharp Cheddar cheese
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1 cup milk
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1 can undiluted cream of chicken soup
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1/2 cup chopped scallions
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Buttered crumbs for topping
Cook macaroni according to package directions. Combine macaroni, corned beef, cheese, milk, soup and scallions. Top with buttered crumbs (about 1/2 cup). Bake in 325F oven for 40 minutes. Recipe makes 6 servings.
On that same Memo that's been missing for years was a recipe for Red Beets in Orange Sauce. Serve as a side dish with Corned Beef Casserole.
RED BEETS IN ORANGE SAUCE
- 1 teaspoon orange zest
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1/2 cup fresh orange juice
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2 tablespoons lemon juice, fresh or frozen
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1/2 cup sugar
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1 tablespoon cornstarch
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1/2 teaspoon salt
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3 tablespoons butter
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2 (14.5 oz.) cans sliced beets, drained
Heat the orange zest, juices, cornstarch, salt and butter together until thickened. Add beets and cook until beets are heated through. Recipe makes 6 servings.
Large salads are not practical for one and two-person households to make but whenever there are more to feed, a layered salad is a winner! When I know I'm going to have leftovers, I don't toss this salad (tossing wilts greens too much if there's some left). Instead, with a large serving spoon, dig through it to the bottom so you get some of everything. Memphis Salad with hard cooked eggs and a pound of bacon is a meal in itself!
MEMPHIS SALAD
- 1 (10 oz.) bag fresh spinach
- 1 head iceberg head lettuce
- 1 (10 oz.) box frozen peas, thawed
- 1 bunch scallions, chopped
- 6 hard cooked eggs, chopped
- 1 pound bacon, cooked crisp and crumbled
- 2 cups light mayonnaise (I use Hellmann's)
- 1 cup dairy sour cream (can be reduced-fat)
- 1 (.04 oz.) package Hidden Valley Ranch Style Dressing
Mix In large salad bowl; layer cleaned spinach, lettuce, peas, scallions, eggs and bacon in order given. Combine light mayonnaise, sour cream and dressing mix; use it to frost salad. Cover and refrigerate until serving time. Toss before serving. |
