Tag: noodles

Dale’s Cousin’s Chicken and Olive Casserole

After the memorial service for Dale’s mother, the family gathered at the house to visit, exchange news and memories and console one another. Neighbors and family members brought food to share.

One of Dale’s cousins appeared with a hot dish that Dale liked so much, he begged the recipe. It was actually a recipe from his cousin’s mother-in-law, so the recipe really should be called “Dale’s Cousin’s Mother-in-law’s Chicken and Olive Casserole” but that makes for a name too long to fit on a recipe card plus a lot of apostrophes.

Recently Dale brought it to a church potluck, where it was a big hit. I loved it too and Dale was kind enough to share the recipe. For once, that collection of all knowledge we call the Internet lacked a recipe like this. Until now, that is.

If you enjoy chicken and noodles and a mild but rich and flavorful casserole, this is a dish you really need to try.

INGREDIENTS:

1/2 cup butter
1 large onion
1/2 green bell pepper
1 cup chopped fresh mushrooms
2 cans cream of mushroom soup
2 cups sour cream
1 cup grated Parmesan cheese
2 cups cooked turkey or chicken
1 cup sliced ripe olives
1 cup pecans
2 cups chicken broth
Water
1 package noodles (12 to 16 oz.)
French fried onions (optional)

PROCEDURE:

First, prepare your ingredients and put a large pot of water mixed with about two cups of chicken broth on the burner to heat. Grease a three quart casserole. Preheat the oven to 300º.

Peel and chop the onion medium fine. Wash and chop half a medium green bell pepper to about a quarter inch dice. Clean and chop the mushrooms to the same size. Cut the cooked turkey or chicken into bite-sized pieces and slice the olives. Grate the Parmesan cheese and coarsely chop the pecans.

When the water and broth are boiling, add the noodles and cook them just to al dente.

While the noodles are cooking melt the butter in a large skillet and cook the onion over moderate heat until it is soft but not brown. Add the green pepper and mushrooms and cook them for a minute or two. Reduce the heat and stir in the cream of mushroom soup, sour cream and Parmesan cheese. Mix the turkey or chicken into the sauce and remove the skillet from the heat.

Drain the noodles and return them to the pot. Add the sauce from the skillet along with the olives and pecans and mix well. Put the mixture into the casserole, cover and bake for an hour.

NOTES: Dale says that you can use leftover turkey or chicken if you have some in your freezer.

The original recipe called for butter or oleo. Neither Dale nor I think oleo is a good idea. Go with the good stuff.

Dale likes to use those tasty “Amish” noodles, which are a little thicker than the conventional packaged noodles, but either kind will work.

He also stirred in a cup of crushed French fried onions and sprinkled a few on top before baking the casserole.

Jerri’s Beef and Brussels Sprouts

I can’t remember not liking Brussels sprouts, though I may have suppressed the memory of battles at the table with my mother and father. Since Brussels sprouts are closely related to cabbage I probably liked them from the first taste. I love cabbage.

Overcooking any member of the cabbage family, which besides red and green cabbage includes a dozen common vegetables like broccoli, cauliflower, bok choy and kale, can result in strong flavors and odors that some people find objectionable. This may explain why some people say, “I don’t like broccoli” or “I hate Brussels sprouts.”

These are people who have not tasted this dish of beef and tender sprouts in a rich gravy fragrant with lemon and caraway.

Jerri found this recipe many years ago in a Better Homes and Gardens Meat Cookbook. Over the years she adjusted the ingredients to suit our tastes. We have served it to friends and even our children, all of whom found it palatable if not one of their favorites. You owe it to yourself to try it.

INGREDIENTS:

2 lbs. lean beef
2 T vegetable oil or shortening
1 clove garlic
2 medium onions (about 3 cups)
2 T cider vinegar
1 1/2 tsp. paprika
1/2 tsp. marjoram
1 tsp. salt plus more for blanching if using fresh sprouts
1 3/4 cups water, divided
3/4 tsp. lemon zest
1/2 tsp. caraway seed
1 lb. fresh or 1 ten to twelve ounce package frozen Brussels sprouts
2 T all-purpose flour
1/4 cup water
Noodles

PROCEDURE:

Frozen Brussels sprouts have been blanched at the factory, so if you are using fresh Brussels sprouts, you need to blanch them. First soak them for about ten minutes in warm water and rinse them in cold water. Remove yellowed or loose leaves and use a sharp knife to slice off any stems.

Bring two quarts of water and a half teaspoon of salt to a boil in a large saucepan or Dutch oven and put some ice water in a large bowl. Add half the sprouts, bring the water back to a boil. After the sprouts have boiled one minute, use a slotted spoon to transfer them to the ice water. Repeat the process for the rest of the sprouts. Add ice to the water for the second batch if necessary. Cooking the sprouts briefly and cooling them quickly (called “shocking”) preserves their color and flavor.

Clean and cut the onions in half lengthwise, then cut them crosswise into quarter-inch slices. Mince the garlic clove and cut the beef into 1 1/2 inch cubes.

Heat the oil or shortening in a covered skillet and brown the meat well over medium to high heat. Remove the meat from the skillet, reduce the heat and add the onion and garlic. Cook until the onion is translucent. Stir in the vinegar, paprika, marjoram and salt. Add one and one-half cups of water and return the meat to the skillet. Bring to a boil, cover the pan, reduce the heat and simmer for an hour and fifteen minutes, stirring once or twice and adding more water if necessary.

While the meat is cooking, start a large pot of water heating, wash the lemon and use a kitchen grater to remove the zest.

Mix the sprouts, lemon zest and caraway seed with the meat. Cover the skillet and bring it back to boiling over high heat. Reduce the heat and simmer for eight to ten minutes.

After about five minutes, blend the flour into a quarter cup of water and stir it into the pan. Continue simmering until the sprouts are cooked. Use a fork to check the sprouts for doneness after eight minutes. They should be tender but not soft.

While you are cooking the sprouts, cook the noodles according to the directions on the package.

Taste and adjust the seasoning of the meat and sprouts and serve over the noodles with a salad and bread.

NOTES: Frozen Brussels sprouts are less work than fresh and seem to taste almost as good in this dish.

Be careful not to overcook the sprouts!

Brussels sprouts grow well in cooler climates, which may help explain why they are named after the city of Brussels, Belgium. Like cabbage, they are good sources of vitamin C and dietary fiber.

“Mon petit chou!” is a French term of endearment. It translates as “My little cabbage” or “My little Brussels sprout.” I may try it and see what happens.