Company Casserole

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The price of greatness is responsibility. –Winston Churchill

I got this recipe as a newlywed and I love it.  Yes, it has cream cheese in it and yes, it has sour cream in it, but sometimes you need a little comfort food and when you do, this is a great little recipe.

  • 1 package (8 oz.) noodles
  • 1 lb. ground beef
  • 3 cans (8 oz. each) tomato sauce
  • 1 cup cottage cheese
  • 1 package (8 oz.) cream cheese
  • 1/4 cup sour cream, thick
  • 1/3 cup green onions, chopped
  • 1 tablespoon green pepper, chopped
  • 1 tablespoons butter, melted

Boil noodles in salted water for 10 minutes.  Drain.  Brown ground round beef in heavy skillet.  Stir in tomato sauce.  Remove from heat.  Combine cottage cheese, cream cheese, sour cream, green onions and green pepper.  Spread half the noodles in buttered 2 quart casserole.  Cover with cheese mixture; top with remaining noodles.  Pour melted butter over noodles.  Put beef mixture on top.  Bake at 350 degrees for 25 minutes.  Serves 6.

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Chocolate Sour Cream Bundt Cake

 

Choc Sour Cream Bundt

“We want a society where people are free to make choices, to make mistakes, to be generous and compassionate. This is what we mean by a moral society; not a society where the state is responsible for everything, and no one is responsible for the state.” –Margaret Thatcher

I have seen this recipe all over the internet but I believe it originated from the book, ‘Bi-Rite Market’s Eat Good Food.’

Ingredients:

For the cake:

1 cup unsalted butter, plus more for the pan
1/3 cup cocoa powder (we use Dutch processed)
1 teaspoon kosher salt
1 cup water
2 cups all-purpose Gold Medal flour, plus more for the pan
1 3/4 cups granulated sugar
1 1/2 teaspoons baking soda
2 large eggs
1/2 cup sour cream (or Greek yogurt)
1 teaspoon pure vanilla extract

For the chocolate glaze:

4 ounces bittersweet chocolate, finely chopped
1 1/2 tablespoons corn syrup (or agave nectar)
1/2 cup heavy cream
1 1/2 tablespoons granulated sugar

directions:

1. Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.

2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.

3. In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.

4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.

5. While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.

6. Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.

Greek Tzatziki Recipe

Our city’s Greek Festival is going on right now and I love this sauce.  It’s perfect with Souvlaki, vegetables, and pita bread.

Ingredients:

  • 3 tbsp. olive oil
  • 1 tbsp. vinegar
  • 2 cloves garlic, minced finely
  • 1/2 tsp. salt
  • 1/4 tsp. white pepper
  • 1 cup Greek yogurt, strained
  • 1 cup sour cream
  • 2 cucumbers, peeled, seeded and diced
  • 1 tsp. chopped fresh dill

Preparation:

Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well blended and then using a whisk, blend yogurt and sour cream together. Add the olive oil mixture to the yogurt mixture and combine the two well. Then add the cucumber and chopped fresh dill. Chill for at least two hours before serving.

Sour Cream Noodle Bake

 

Life, with its rules, its obligations, and its freedoms, is like a sonnet: You’re given the form, but you have to write the sonnet yourself. – Mrs. Whatsit — Madeleine L’Engle, A Wrinkle in Time.

 

This recipe is very similar to my ‘Company Casserole’ recipe on here.  This is super easy to make and a delicious comfort food dish.  Recipe source:  http://thepioneerwoman.com/cooking/sour-cream-noodle-bake/

About 8 servings

Ingredients

  • 2 and 1/2 pounds ground beef
  • 2 cans 15-ounce size tomato sauce
  • Salt
  • Pinch of crushed red pepper flakes – just a little, little bit
  • Freshly ground black pepper
  • 16 ounces, weight Egg Noodles (I use bow-tie noodles)
  • 1 cup sour cream
  • 2 1/2 cup Small Curd Cottage Cheese
  • 1/2 cup sliced green onions
  • 1 to 1 1/2 cups grated Sharp Cheddar cheese
  • Seasoned salt

Preparation Instructions

Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce, salt and black pepper.  Add crushed red pepper for a little kick.  Not too much.  Stir, then simmer while you prepare the other ingredients

Drain 1 lb egg noodles and then dump drained noodles into a bowl.  Add creamy stuff to noodles: First, 2 ½ cups regular cottage cheese.  Then add one cup sour cream, salt and pepper and then add green onions. They add a nice flavor.  Noodles will melt creamy mixture.  I sprinkle seasoned salt over this mixture and stir it in.

Now to assemble:  Add a quarter of the noodles.  Smooth them out.  Ladle ¼ of the sauce over the noodles.  Top layer with grated sharp cheddar cheese.  Then add another layer of noodles, meat sauce and top with cheese.

Bake at 350 degrees for 20 minutes or until cheese is melted.