10 November 2011

Recipe: Nougat Cake

180g Margarine
200ml Castor sugar
45ml Runny honey
5ml Almond Essence
4 Large whole eggs, and 2 egg yolks (reserve the 2 whites for the topping)
625ml Cake flour
Pinch salt
15ml Baking powder
190ml Milk
75g Mixed glace cherries, roughly chopped

Nougat Topping

2 Reserved egg whites
Pinch salt
30ml Hot water
10ml Runny honey
1ml Almond essence
60ml Castor sugar
50g Flaked or slivered almonds, lightly toasted *50g


Pre-heat oven to 160 ºC.

Grease a ring-form cake pan.

Beat the margarine, castor sugar and honey together until fluffy.

Beat in the essence, whole eggs and yolks.

Gently blend in the cherries tossed in the flour first, along with the salt and baking powder and milk, to achieve a firm dropping consistency.

Pour the batter into the prepared cake pan, and bake in pre-heated oven for 45-50 minutes.

While the cake is baking, prepare the topping.

Using a hand or electric whisk, beat together the egg whites, salt, hot water, honey and essence in a bowl fitting snugly into a pot with enough simmering water in it, to touch the bowl base.

When the egg whites are just beginning to change from foam to soft peak stage, gradually beat in the sugar in small amounts at a time, over the hot water, until a glossy stiff meringue forms.

Remove from the stove and add most of the toasted nuts.

Spread onto the cooled cake and sprinkle reserved almonds on top.

If you are not serving the cake soon, it may be best to store the topping separately until required.


24 October 2011

Recipe: Butter Cream Icing


• 3/4 cup unsalted butter
• 1/4 cup vegetable shortening
• 1 tsp vanilla
• 4 cups icing sugar
• 2 Tbsp cream or milk
• Optional: food coloring


1. Cream butter, shortening & vanilla. (We just use our mix master on the lowest setting.)

2. Add sugar one cup at a time.

3. Add cream (or milk) - mix until light & fluffy.

4. Add food coloring to get desired colour

Recipe: Sugar Cookies



• 1/3 cup butter or margarine, softened
• 1/3 cup shortening (or margarine)
• 3/4 cup sugar
• 1 teaspoon baking powder
• pinch salt
• 1 egg
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• granulated sugar, colored if desired

Sugar Cookie Icing

• 1 cup confectioners' sugar
• 2 teaspoons milk
• 2 teaspoons light corn syrup
• 1/4 teaspoon almond extract
• 3 drops red food coloring



1. Beat butter and shortening thoroughly with an electric mixer or pastry cutter.

2. Add sugar, baking powder and a pinch of salt and mix until well combined.

3. Beat in egg and vanilla then as much flour as you can with the electric mixer.

4. Stir in the remaining flour.

5. Cover and chill for at least 1 hour;

6. Preheat oven to 375 degrees F

7. Split the dough in 1/2 and roll one half at a time. Cut out with appropriately shaped cookie cutters.

8. Keep the piece you aren't using in the fridge.

9. Bake on ungreased cookie sheets for about 7 to 8 minutes, until edges are firm and bottoms are lightly browned (don't over cook).

10. Makes 36 cookies.


11. In a small bowl, stir together the confectioners' sugar and milk until smooth. Add the corn syrup and almond extract; mix well. If icing is too thick, add more corn syrup.

12. Divide into separate bowls, and add food colorings to desired intensity.

Dip cookies or paint them with a brush.

10 June 2011

Recipe: Vanilla Creams

1 egg white
320g icing sugar
a little vanilla essence (not allot, it will taste disgusting)

Whip the egg white till at stiff peak stage
Fold in a little of the icing sugar and the vanilla essence, turn the mixture out onto a clean work surface and knead in the rest of the icing sugar
Roll the icing sugar mixture into a "log" and cut into bite size pieces
Place in the fridge till set

08 May 2011

Recipe: Jan Ellis Pudding

5ml baking powder
125ml milk
30ml fine apricot jam
25ml soft butter
2 eggs
375ml self raising flour
125ml sugar
1ml salt

Mix together the baking powder and milk
Mix together the apricot jam, soft butter and eggs
Sift together the flour sugar and salt
Mix everything together and bake at 180ºC for 25 to 30 minutes. Test after 20 minutes at sea level.


250ml water
250ml cream
250ml margarine
250ml sugar
5ml vanilla essence

Mix sauce ingredients together and boil. Prick holes in pudding and pour hot sauce over.

11 April 2011

Recipe: Butternut and Leek Soup

I took my Cousin Lani's recipe and tweeked it a little for bulk cooking. This recipe freezes really well and can be done in the crock pot (slow cooker) or on the stove.

4 large leeks, sliced
2 large butternut squashes, cubed
2 med potatoes, cubed
3 cups chicken stock
1 tub Sour cream

In a large pot, or crock pot, add the cubed vegetables and stock
Allow to simmer until all the vegetables are tender and soft enough to puree (12 hours is best when done in the crock pot)
Puree the vegetables in a food processor with a little of the cooked stock (or right in the pot if you have a stick blender)
Add the puree to the stock in the pot and add the cream
Mix in thoroughly and stir until warmed through
Serve warm

To Freeze:
For single servings, freeze in ziplocked freezer bags
For larger portions, freeze in freezer and microwave proof containers

To Re-heat:
Pop the container/ziplocked bag in the microwave for a few minutes till warmed through, then serve with croutons

Recipe: Lani's Pumpkin Soup

30ml (2T) oil
4 large leeks, sliced
250g pumpkin, cubed
1 onion, finely chopped
30ml (2T) flour
Salt & pepper
2 med potatoes, thinly sliced
500ml (2cups) chicken stock
500ml (2 cups) milk
125ml (half cup) cream

Heat oil in saucepan. Add leeks, pumpkin & onion.
Sprinkle flour and fry gently for 10mins or until soft - not browned.
Add salt, pepper & potatoes, ans stock.
Blend in milk.
Cover & bring to boil.
Reduce heat and simmer for 15-20mins or until veggies are tender.
Liquidise or pass thru a sieve.
Stir in cream.

Source: My cousin Lani Coetzee-Campbell

Recipe: Basic Butternut Soup

1 large Butternut Squash
2 cups chicken stock
1 cup cream (or milk)

Preheat the oven to 180*C
Brush the bottom of a baking dish with oil
Halve and seed the butternut
Prick all over with a toothpick or fork
Bake until tender, about 45 minutes
Remove from basking dish and let cool for about 5 minutes on the cooking board
Scoop the squash and place into a blender or food processor
Add about 1 cup of the stock and blend until smooth
Transfer this puree into a pot and add the rest of the stock and the cream (or milk)
Stir until heated through and serve

Blogger's note: I can't remember where I got this recipe

18 March 2011

Recipe: Crispy Yoghurt Chicken


125ml Lemon juice
37,5ml Honey
1 Clove garlic, crushed
Freshly ground black pepper
1,5kg Chicken pieces
60ml Plain yoghurt
3ml Salt
250ml Dried breadcrumbs
250ml Crushed cornflakes
25ml Grated Parmesan cheese
Celery leaves and lemon wedges to garnish


1)- Preheat oven to 180 degrees Celsius.

2)- Combine lemon juice, honey, garlic and black pepper in Quick Shake (250ml).

3)- Place chicken in SEASON SERVE, pour sause over and refrigerate for at least 2 hours, turning regularly.

4)- Remove chicken pieces from marinade, drain well. Pat dry with absorbent kitchen paper towels.

5)- Brush each piece lightly with yoghurt seasoned with salt.

6)- Combine breadcrumbs, cornflakes and cheese in a FIESTA DOUBLE DINER and coat each chicken piece in this mixture.

7)- Place on lightly greased baking tray and bake for 45 minutes or until tender, turning every 20 minutes.

8)- Serve hot, garnished with celery leaves and lemon wedges in a LEGACY GIANT SERVER, LOW (2,8l).

To make your own breadcrumbs place stale bread in a low oven for 15-20 minutes.

Put into a plastic bag and crush into crumbs with a rolling pin.

SOURCE - Tupperware

10 March 2011

Recipe: Beef Stew

Beef Stew
Slow Cooker Meal

Makes 3 dishes which serve 4

1.5kgs Beef cubes
1kgs mixed vegetables (I use a pea, corn and baby carrot mix)
1 teaspoon BBQ spice
1 sachet Brown onion soup
Water to cover

Half a cup tepid water
3 table spoons Cornflour

Mix all ingredients together, adding the brown onion soup once the water has been added.
Leave to cook for 12 hours.
Add Cornflour mixture and leave to thicken for 30 minutes.
Cool and decant into oven and freezer proof containers.

Ready to eat:
Defrost (thaw) in the fridge.
Place contents in a pot and simmer until warmed through.
Serve with rice and a side salad.

Recipe: Broccoli and Cauliflour Bake

Broccoli and Cauliflour Bake
Makes 4 dishes (4 servings per dish)

1kg Broccoli florets
1kgs Cauliflour florets
Water for cooking
3 cups grated (shredded) Cheese (I use cheddar)

Cheese Sauce:
Half a cup shortening
1.5 cups Corn Flour
3 cups hot Milk
1 teaspoon Salt
1 cup grated (shredded) Cheese

Preheat oven to 180*C.
Boil the broccoli and cauliflour for 10 min in the water and salt.
Remove from the heat.
Heat the shortening, once hot add the corn flour. Cook the flour for 2 minutes then removed from heat
Add the milk a little at a time to avoid lumps forming and until the mixture is at the consistency of a thick milkshake.
Place back on the heat and add the salt and cheese.
Cook for another 2 minutes.
In a large deep oven proof dish, place the vegetables and mix in the cheese sauce.
Sprinkle the remaining cheese over the mixture and place in the oven till golden brown.
Once it has cooled, cut into 4 equal portions and freeze.

Ready to eat:
Defrost (thaw) in the fridge
Place in an oven on 180*C till warmed through

Cooks Note:
I freeze 2 vegetables in one container. That way I save freezer space and don't need to take out to many containers in the morning.

07 March 2011

Once a Month Cooking Essentials

Here are a few things I can't go without when I do my bulk cooking. Which I'm doing allot more of now that I'm on bedrest with our 4th blessing, to make life easier for my wonderful hubby.

My Pineware Slow cooker/Crock pot. I couldn't find a pic of the one I have, its ancient, but still works like it did 20 years ago.
Freezer and oven proof foil baking dishes with lids. The dishes are reusable and the lids disposable. These are available at our local packaging store, Westpack. I buy them in packs of 100.

Our huge chest freezer, which should be full by the end of this week. Keep an eye out for new recipes

Recipe: Lamb Curry

Slow Cooker Meal
Makes 3 meals for a family of 4

1.5kgs Lamb stew
2 medium sized onions
750g frozen mixed vegetables (I use carrots/corn/peas mix)
4 large potatoes, cubed
1 450ml can Tomato and onion relish
2 tablespoons Dried Corriander
2 tablespoons Dried Cumin
2 tablespoons Garam Masala
Curry powder to taste (optional)
750g frozen mixed vegetables (I use carrots/corn/peas mix)
4 large potatoes, cubed
1 450ml can Tomato and onion relish
2 teaspoons salt
1 450ml can coconut milk
2 cups water

To thicken:
3 tablespoons corn flour
Half a cup water

Brown the meat and remove from heat
Brown the onions and then add all the spices (NOT THE SALT) and allow to brown, do not burn the spices as they will be bitter
Place the meat, onions, frozen vegetables and potato in a large slow cooker.
Add the tomato and onion relish, salt, coconut milk and water
Leave to cook overnight, or if you are preparing it in the morning, leave it to cook for a minimum of 8 hours
Once the meal is ready, ie all the vegetables are cooked and the potatoes are soft, mix the corn flour and water and add to the curry, mixing it thoroughly
Leave to cook on high for 30 minutes, stirring occasionally
Once the mixture has thickened and the corn flour is cooked, decant into 3 freezer and oven proof containers.
Allow to cool and then freeze
Remember to mark the containers clearly and to include the date
Include reheating instructions if necessary

Ready to eat:
Defrost (thaw) in the fridge
Place in an oven on 180*C till warmed through
Serve with rice and a side of salad

14 February 2011


1 lb ground beef
1/4 cup diced onion
4 oz tomato sauce
2 oz tomato paste
2 tbsp balsamic vinegar
salt and pepper, to taste

Brown the ground beef with the onions. Drain the beef then add the rest of the ingredients, mixing well. Simmer for 10-15 minutes until thickened.

Cooks Note: Serve on butter toasted buns. Any leftover may be served next day with elbow macaroni.


Recipe: Easy Carrot Cake Recipe in Less than an Hour


1 cup castor sugar
1 cup plain flour
1 and ½ cups grated carrots
2 eggs
½ cup olive oil
½ teaspoon bicarbonate of soda
½ teaspoon baking powder
1 teaspoon cinnamon powder
(Note: Use ½ cup self-raising flour and ½ cup plain flour if necessary)


Preheat oven to 180°C (350°F).

Line a standard loaf tin or oblong cake tin with baking paper.

Place all ingredients into a bowl and beat well.

Pour mixture into cake tin.

Bake for approximately 45 minutes until a skewer inserted into the cake comes out clean.

Remove the cake from oven and allow to cool.

Turn cake onto a wire rack and allow to cool completely before icing.

Carrot Cake Frosting

Mix 25g of low fat margarine with a similar quantity of philadelphia cheese, some lemon juice and icing sugar to taste. Decorate with finely grated lemon rind.

Serving Suggestions for Carrot Cake
Cut into thick slices and serve with a hot mug of tea of coffee.

Cut the same slices in half for smaller appetites or to make the cake go further for unexpected guests.
Moist carrot cake is perfect for an informal post dinner dessert, to indulge with afternoon tea or as a post workout treat.

This cake makes a great "energy bar" snack to carry in a rucksack - simply omit the topping, slice and wrap in foil.
The best carrot cake recipes attract numerous compliments and requests for more so be prepared when offering guests a piece of this mouthwatering dessert. A good tip is to buy several extra loaf tins to make a whole batch of cakes for the freezer too.


Recipe: Basic Omelet Recipe

Many people are intimidated by omelets, but if you can make scrambled eggs, you can make an omelet.

Omelets should always be cooked in a nonstick sauté pan. An 8" omelet pan is the best choice, but any nonstick pan will do as long as it's round and between 6 inches and 10 inches in diameter. Also, you should always use a heat-resistant rubber spatula.

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes


2 eggs
2 Tbsp. whole milk
2 Tbsp clarified butter or whole butter
Salt and ground white pepper, to taste

Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.

Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt.

Add the milk to the eggs and season to taste with salt and white pepper. Then, grab your whisk and whisk like crazy. You're going to want to work up a sweat here. If you're not up for that, you can use an electric beater or stand mixer with the whisk attachment. Whatever device you use, you're trying to beat as much air as possible into the eggs.

When the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set.

With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.

Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.

Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.

If you're adding any other ingredients, now's the time to do it. (See note.) Spoon your filling across the center of the egg in straight line.

With your spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Cook for another minute or so, but don't overcook or allow the egg to turn brown. If necessary, you can flip the entire omelet over to cook the top for 30 seconds or so. Just don't let it get brown.

Gently transfer the finished omelet to a plate. Garnish with chopped fresh herbs if desired.
NOTE: There's no limit to the number of fillings you can use with this basic omelet recipe.

Some suggestions include:
Grated cheese
Sautéed mushrooms
Diced and sautéed onion
Chopped cooked bacon
Diced ham


16 January 2011

Recipe: Orange Honey Chicken Breasts

1 (6 ounce) can frozen orange juice concentrate, thawed, undiluted
1/4 cup honey
3/4 cup fine dry breadcrumbs
1/2 cup flour
1 teaspoon paprika
1/4 teaspoon thyme
5 skinless, boneless chicken breasts
1/4 cup melted butter

Place a sheet of waxed paper on a large cookie sheet.

Combine orange juice and honey in a shallow dish; set aside.

Mix breadcrumbs, flour, paprika, and thyme in a separate bowl; set aside.

Brush chicken breasts with melted butter. Roll chicken in honey mixture, then in crumbs.

Place each coated chicken piece on the wax paper, not touching other chicken parts. Drizzle remaining butter over chicken. Flash freeze until firm then remove to freezer bag.

Preheat oven to 375 degrees F.

Place frozen chicken pieces on an greased baking sheet.

Bake frozen chicken 30 to 45 minutes until thickest part is no longer pink and juices run clear.

Recipe: Chicken Quesadillas

4 boneless, skinless chicken breasts, diced small
1 TBSP. Schilling garlic pepper
1-15oz. can diced tomatoes with the juice
1/2 green pepper, diced
1 medium onion, diced
2 cloves garlic, minced
8 flour tortillas
2 cups Monterey Jack and Colby cheese, shredded

* Fry diced chicken with garlic pepper until done. Set aside. Simmer tomatoes, green pepper, onion and garlic until all liquid is absorbed. Set aside. Fry tortillas on each side until lightly browned. Lay out 4 tortillas on cookie sheets. Top each with 1/4 cup of shredded cheese. Divide chicken evenly between the 4 tortillas, spreading evenly on top of cheese. Spread each with 1/4 of tomato mixture and then sprinkle 1/4 cup of cheese over the top of that. Top with remaining tortillas and put in ziploc freezer bags. When needed, preheat oven to 375 degrees. Place frozen quesadillas on cookie sheets and bake for 15-20 minutes, until cheese is melted. Serve cut into wedges with salsa, sour cream and guacamole if desired. To round this out, I simply heat a can of refried beans and make Spanish rice if time permits. A pizza cutter cuts these beautifully.

Recipe: Lasagna

1 1/2 pounds lean ground beef
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
1 (29 ounce) can diced tomatoes
2 (6 ounce) cans tomato paste
12 dry lasagna noodles
2 eggs, beaten
1 pint part-skim ricotta cheese
1/2 cup grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
1 pound mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

In a skillet over medium heat, brown ground beef, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste. Simmer for 30 to 45 minutes, stirring occasionally.

Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles, and cook for 5 to 8 minutes, or until al dente; drain. Lay noodles flat on towels, and blot dry.

In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.

Layer 1/3 of the lasagna noodles in the bottom of a 9x13 inch baking dish. Cover noodles with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining noodles and sauce. Sprinkle additional Parmesan cheese over the top.

Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.

Double wrap baked lasagna in foil and freeze. Thaw in refrigerator and bake at 350 until heated through.

Recipe: Cheesy Chicken Enchiladas

1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves - boiled and shredded
1/2 cup chopped onion
1 (7 ounce) can chopped green chile peppers
1 (1 ounce) package taco seasoning mix
1/2 cup sour cream
2 cups cottage cheese
1 teaspoon salt
1 pinch ground black pepper
12 (6 inch) corn tortillas
2 cups shredded Monterey Jack cheese
1 (10 ounce) can red enchilada sauce

To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.

To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.

Preheat oven to 350 degrees F (175 degrees C).

To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9x13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.

Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.

Recipe: Broccoli and Cheese Casserole

1 (10.75 ounce) can condensed cream of mushroom soup
1 cup mayonnaise
1 egg, beaten
1/4 cup onions, chopped
3 (10 ounce) packages frozen chopped broccoli
8 ounces shredded sharp Cheddar cheese
salt and pepper to taste
1 dash paprika

Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.

In a medium mixing bowl, whisk together condensed soup, mayonnaise, egg and onions.

Place frozen broccoli into a very large mixing bowl. (I like to use my large stainless steel bowl to mix this recipe thoroughly.) Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. Sprinkle on cheese, and mix well. Spread mixture into prepared baking dish, and smooth top of casserole. Season with salt, pepper and paprika.

Recipe: Enchilada Casserole:

1/4 Cup low-salt chicken broth
3/4 Cup chopped onion
2 Cloves garlic, minced
1 1/2 pounds ground raw turkey breast (or ground beef)
2 Cans no-fat refried beans
1 1/4 Cups enchilada sauce (your favorite canned variety)
12 (6-inch) tortillas (either corn or flour)
2 Cups (8 oz) shredded reduced-fat sharp cheddar cheese

Heat chicken broth in a large skillet over med heat. Add onion and garlic,
cook 5 minutes or until tender, stirring frequently. Add turkey (or beef), and
cook over med-high heat until browned, stirring to crumble. (If you use
ground beef, be sure to drain off excess fat. You may want to brown the
beef first, drain and wipe out the pan, then cook the onion and garlic.)
Add the refried beans and 1/2 cup of enchilada sauce; reduce heat and
simmer uncovered, for 10 minutes, stirring occasionally.
Spread 1/4 cup enchilada sauce in the bottom of a 13"x9" baking dish.
Dredge both sides of tortillas in sauce; then arrange tortillas, overlapping, in
baking dish. Top with half of bean mixture and 1/4 cup enchilada sauce
and sprinkle with half of cheese. Bruch both sides of remaining tortillas with
enchilada sauce, and arrange overlapping; over cheese. Top with
remaining bean mixture, 1/4 cup enchilada sauce and remaining cheese.
Bake at 350 F for 30 minutes or until bubbly. Let stand 10 minutes before serving. Serves 8.

Recipe: Santa Fe Chicken Casserole

This recipe is a combination of several I read about in some of my cookbooks. It is one of the easiest in my collection, and so delicious.

Prep Time: 15 minutes
Cook Time: 35 minutes

1 onion, chopped
3 cloves garlic, minced
1 Tbsp. olive oil
9 oz. pkg. frozen fully cooked diced chicken
2 (15 oz.) cans black beans, drained and rinsed
24 oz. jar thick and chunky salsa
1 cup taco sauce
8 corn tortillas
1 cup sour cream
2 cups shredded Cojack cheese

In medium microwave safe bowl, cook onion and garlic in olive oil on HIGH for 2-3 minutes until tender. Stir in frozen chicken, black beans and salsa. (If freezing, cool onion and garlic mixture before adding frozen chicken.)
In 2 quart glass baking dish, pour taco sauce. Lay four corn tortillas over sauce. Top with half of chicken mixture. Spoon on half of sour cream in small dollops. Sprinkle with half of cheese. Top with remaining tortillas, chicken mixture, sour cream and cheese. Cover with foil. At this point, you can wrap the casserole well and freeze up to 3 months.
Bake at 350 degrees for 25-35 minutes until bubbly. Uncover and bake 5-10 minutes longer until cheese is melted. If frozen, thaw casserole overnight in refrigerator, then bake covered at 350 degrees for 35-45 minutes until bubbly; uncover and bake 5-10 minutes longer until cheese melts.

Serves 6

Recipe: Paprika Beef with Noodles

2 tablespoons butter
3 large onions, thinly sliced
1 1/2 pounds boneless beef top round or chuck shoulder, cut in 1-inch cubes
2 tablespoons paprika
1 tablespoon flour
1 (10 1/2 ounce) can condensed beef broth
5 1/2 ounces mixed vegetable juice
8 ounces wide egg noodles
2/3 cup sour cream
2 tablespoons fresh parsley, chopped (or 2 tsp. dry)

Preheat oven to 325 degrees F.

In a 4-quart oven-safe Dutch oven or a large deep skillet, melt 1/2 tablespoon of the butter over medium-high heat. Add onions and saute 3 to 5 minutes, or until lightly browned. Transfer the onions to a small bowl.

In the same Dutch oven, melt another 1/2 tablespoon of the butter over medium-high heat. Add beef and cook 5 to 10 minutes, or until browned on all sides, stirring often.

Stir in paprika and flour, coating the beef evenly. Return the onions to the Dutch oven and stir in broth and vegetable juice. Bring to a boil, stirring often, then remove from heat. Cover the Dutch oven and place in the oven.

Bake 50-65 minutes, or until the beef is tender.

When the beef has cooked about 35 minutes, cook noodles according to package directions. Transfer 1/4 cup of the cooking liquid from the noodles to a large bowl, then drain the noodles well. Add the noodles and remaining tablespoon butter to the bowl with the cooking liquid and toss until the butter is melted.

When the beef mixture is done cooking, stir sour cream into it.

Divide the noodles between a 1 1/2 quart freezer to oven casserole or aluminum foil baking pan and a serving platter. Divide the meat mixture over the noodles, completely covering the noodles with the sauce.

For the first meal, serve the beef and noodles from the platter.

Let the remaining beef and noodles cool up to 2 hours. Wrap, label and freeze up to 3 months.

Preheat oven to 350 degrees F. Unwrap the casserole of frozen beef and noodles and place it on a rimmed baking sheet. Loosely cover it with aluminum foil. Bake it 30 minutes. Uncover the casserole and bake at 15-20 minutes, or until heated through.

Total recipe makes 4 servings

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