Everyone getting ready for Black Friday next week? Not
me no-siree on the long lines for me I’ll be sleeping
in that day and hoping there are nice deals online.

So many recipes and so little time I’m helping you out
with a few “last-minuters” for the big day. What about
another veggie casserole? This SPINACH CASSEROLE uses
the frozen spinach and cream cheese and has gone over
great at potlucks and dinnner parties. This uses lots
of butter but this is one time fo the year you can
splurge. If you do everything ahead of time it only
takes 20 minutes to bake too.

Please come follow me on Twitter I’m trying to grow
my list you can go to Twitter.com and register for a
free account. Then my username is “thedailyrecipes”.
Just search for it and click “follow” Thanks a bunch!

Enjoy!

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RECIPE: SPINACH CASSEROLE

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INGREDIENTS:
4 packages frozen spinach, (10 oz each)
12 ounces cream cheese, softened
1/2 cup butter, melted, divided
2 cups seasoned bread crumbs
1 cup shredded parmesan cheese
paprika

DIRECTIONS:
Thaw spinach and press or squeeze to remove excess water.
Grease a casserole dish and set aside. In a large mixing
bowl, combine the spinach, cream cheese, parmesan and 1/4
cup of melted butter. Spoon into casserole dish. Sprinkle
with the breadcrumbs and paprika, and drizzle with remaining
1/4 cup of butter. Bake at 350 degrees for 25 minutes.

YIELD: 8 Servings
Categories: Vegetables, Casseroles

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                  MARZEE’S CORNER

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               GENERAL CASSEROLE HELPERS:

When you don’t have the specific casserole baking dish
called for in a recipe, it’s best to think big. Opt to
use a pan of equal or slightly greater volume. However,
if you substitute a pan that is shallower than the one
specified, reduce the baking time by 25 percent, if the
pan is deeper increase the baking time by 25 percent.

To save time, though not necessary money, stock up on pre-cut
and peeled vegetables like carrots, onions, and broccoli
florets available in either your supermarket produce aisle or
salad bar-you’ll discover they make casserole preparation a
snap.

Because generally a casserole takes anywhere from 20 minutes
to 2 hours to bake, you ought to consider using dried herbs
in dishes which require longer cooking (more than an hour)
rather than delicate fresh herbs which tend to lose their
flavor when exposed to extended periods of high heat.

Want to make that casserole au gratin? Simply sprinkle the
assembled dish with grated cheese and bread crumbs moistened
with a little melted butter and dried herbs if desired and
continue baking until filling is cooked and topping is melted
and bubbling.

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Everyone have their costumes all ready? My son has
decided on a fireman this year and my daughter
Cindarella…exact repeats of last year nothing
scary and I didn’t have to get new costumes so
score! I haven’t learned to sew yet I’m more of
a “pinner” but someday I’ll attempt making costumes.

Making the most of these Fall days and pulling out
all the stops for the gratin dishes. Here is a
combo version of potatoes and root veggies perfect
for the season. Oh how I used to so love that
Betty Crocker’s boxed potato mixes and pretty sure
kept her in business. Now I can do my own!

from WIKI “Gratin” is a widely-used culinary technique
in food preparation in which an ingredient is topped
with a browned crust, often using breadcrumbs, grated
cheese, egg and/or butter. Gratin originated in French
cuisine and is usually prepared in a shallow dish of
some kind. A gratin is baked or broiled to form a
golden crust on top and is traditionally served in
its baking dish.

Enjoy! Marzee

P.S.
You can now follow us Twitter now http://www.gophertweets.com

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RECIPE: POTATO AND VEGERABLE BAKE

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INGREDIENTS:
3/4 cup(s) chicken broth
2 tablespoons margarine or butter
1 1/2 pounds russet potatoes, peeled and thinly sliced
1 1/2 pounds sweet potatoes, peeled and thinly sliced
1 pound celery root, trimmed, peeled, quartered, thin sliced
1 pound parsnips, peeled and thinly sliced
Salt and pepper
1 cup heavy or whipping cream
2 tablespoons snipped fresh chives

DIRECTIONS:
Preheat oven to 400 degrees. In shallow 3 1/2- to 4-quart
baking pan or shallow casserole, combine broth and margarine;
place in oven while oven preheats to melt margarine, about 5
minutes. Meanwhile, in large bowl, toss potatoes, celery root,
and parsnips with 1 1/4 teaspoons salt and 1/2 teaspoon freshly
ground black pepper until well mixed. Remove baking pan from
oven. Add broth mixture to vegetables and stir to coat. Spoon
vegetable mixture into same baking pan; cover with foil and
bake vegetables 40 minutes. Remove pan from oven. In 1-cup
liquid measuring cup, heat cream in microwave on High 45
seconds to warm. Pour cream evenly over vegetables. Return
baking pan to oven and bake vegetables, uncovered, 30 to 35
minutes longer or until top is golden and vegetables are
fork-tender. Let stand 10 minutes before serving. Sprinkle
with chives to serve.

YIELD: 8-10 Servings
Categories: Potato, Casseroles, Gratin, Side Dishes, Seasonal

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                  MARZEE’S CORNER
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                CASSEROLE TOPPINGS

You can add any of these before or during cooking.

French fried onions
crushed potato chips
bread crumbs
crumbled bacon
grated or shredded cheese (add near end of cooking)
cracker crumbs
buttered herbed bread crumbs
chopped pecans or other chopped nuts

And for some Casserole Garnishes Try…

tomato wedges, slices
shredded lettuce
pimiento-stuffed olives
fresh parsley or herbs
sliced hard-cooked eggs
sliced green onions
Shredded cheese

I will have to be quick today so here I have a recipe
for SEAFOOD PIE FOR DUMMIES. Although it does take 30-40
min to bake is super quick & easy to prepare making it a
definite “keeper” and perfect for any beginners out there
that can at least open a can of seafood. This calls for
Bisquick but you can substitute for any other prepared
baking mix.

Enjoy! Marzee

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RECIPE: SEAFOOD PIE FOR DUMMIES

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INGREDIENTS:
2 cups milk
6 ounces frozen crab, shrimp, or tuna
1 cup sharp American cheese; shredded
3 ounces cream cheese; in 1/4-inch cubes
1/4 cup green onions; thinly sliced
1 cup Bisquick
4 eggs
3/4 teaspoon salt
1 dash nutmeg

DIRECTIONS:
Thaw, rinse well and drain the seafood. Heat oven to 400
degrees. Lightly grease 10-inch pie plate. Mix seafood,
cheeses and onions in pie plate. Beat remaining ingredients
until smooth, 15 sec. in blender at high speed. Pour over
ingredients in pie plate. Bake until golden brown and knife
inserted halfway between center and edge comes out clean,
35-40 min. Let stand 5 minutes before cutting. (refrigerate
any remaining pie).

Yield: 6-8 servings

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                  MARZEE’S CORNER

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           The Can-Do’s of Cans:

Can you freeze canned or bottled food products before
opening? Canned or processed bottled food products are
stable at room temperature and therefore do not require
freezing. In fact, freezing in their original container
can be detrimental to the quality (flavor and texture)
of the product.

Can you refrigerate canned or bottled food products before
opening? Canned foods have been processed to ensure shelf
stability, so it is not necessary to refrigerate the product.
Storate in the refrigerator is not recommended once opened
because condensation may collect on the can causing it to
rust. However, prechilling unopened products such as canned
fruits and juices is acceptable.

How do you store canned food products once opened? Once
opened, leftover contents must be removed from the can
and placed in a covered, nonmetallic container and
refrigerated or frozen.

How can you tell if a canned food product has expired?
Some, but not all canned food products contain “best-if-
used-by” dates. Unless a canned product is leaking or
swollen (bulging), storing for several years will not
affect the safety of the product.

Is it safe to use dented cans?
Products in slightly dented cans can be consumed as long as
there are no leaks and the product appears wholesome. Do not
consume products from severely dented, leaking, or swollen
cans or jars.

Wow I did something last night I NEVER ever get to do,
I had a pajama night on the couch and just watched TV!
I had a hundred things to do of course but for once I
just sat there and relaxed to the tube and…Hubby even
gave me full control of the remote? I can’t even remember
the last time I got to see a full show so I took full
advantage. Among the Top Chef Vegas I also got to sample
the new lineup of new Fall shows from Dancing to Witches
to cougars. Not that I will ever follow them but it was
a nice break to literally hog the TV all to myself. I
doubt I’ll be making a habit out of it but it was a nice
break from the routine and Hubby even made dinner…
mostaccioli yum.

I remember the first time a few years ago when the kids
had their first taste of mostaccioli and they just loved
it along with about any other form of noodles and red
sauce with cheese. It’s nice because about any of
the parties we’ve gone to there was usually something
we could count on that they would eat. Not a problem
anymore because they eat about everything and this
remains among their favorites. So thought I would send
you another comforty food recipe you can share forward
to your family and friends too..BAKED MOSTACCIOLI.

This should most definitely be accompanies by some hot
Cheesy  garlic bread and needs no more than the addition
of a quick tossed salad or veggie to complete the meal.
This is also a great thing to prepare for someone you
may know that may be having a hard time and needs a meal
brought in. It packs well and could really make a person’s
day. They can heat as needed in the microwave and you can
add some rolls and a prepackaged salad mix. A little TLC
goes a long way.

Enjoy! Marzee

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RECIPE: BAKED MOSTACCIOLI

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INGREDIENTS:
1 cup uncooked mostaccioli pasta
1/2 pound ground beef
2 Italian sausages, removed from casings
2 tablespoons each of chopped onion and green pepper
1 clove garlic, minced
1 cup canned tomatoes, diced
3 ounces tomato paste
1/2 cup water
2 tablespoons dried basil leaves
1/2 teaspoon salt
1 teaspoon dried oregano
dash sugar and black pepper
1 egg, slightly beaten
8 ounces ricotta cheese
1/4 cup Parmesan cheese
8 ounces shredded Mozzarella Cheese
1/4 cup Romano cheese

DIRECTIONS:
Cook mostaccioli until al dente in boiling salted water.
Drain and set aside. In skillet, combine meat, sausages,
onion, green pepper and garlic. cook breaking up meat,
until meat is browned. Drain off fat. To the meat, add
all remaining ingredients, except egg and cheeses. Bring
meat sauce to a boil. Reduce heat. Cover and simmer 15 to
20 minutes, stirring occasionally. meanwhile, combine egg
and cheeses. To assemble, stir cooked pasta into meat sauce.
Place half in 1 quart buttered baking dish. Spread cheese
mixture evenly over the top. cover with remaining pasta.
Top with mozzarella cheese and 1/4 cup Romano cheese.
Bake, covered, at 350 for 30 to 35 minutes or until cooked
through.

Yield: 4 Servings
Category: Main Courses, Pasta, Casseroles
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                  MARZEE’S CORNER

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  OK, HERE’S THE CHEEZY GARLIC BREAD RECIPE TOO!

1 (1 pound) loaf Italian bread
5 tablespoons butter, softened
2 teaspoons virgin olive oil
3 cloves garlic, crushed
1 teaspoon oregano
 salt and pepper to taste
1 cup shredded mozzarella cheese

DIRECTIONS:
Preheat the broiler. Cut the bread into slices 1 to 2
inches thick. In a small bowl, mix butter, olive oil, garlic,
oregano, salt and pepper. Spread the mixture evenly on the
bread slices. On a medium baking sheet, arrange the slices
evenly and broil 5 minutes, or until slightly brown. Check
frequently so they do not burn. Remove from broiler. Top with
cheese and return to broiler 2 to 3 minutes, until cheese is
slightly brown and melted. Serve at once.

Hubby and I just love breakfast time and the B&Bs sure
know how to do it right with all of their gourmet recipes
fit for couples or crowds. So they are not up all night
till the wee hours many are prepare-ahead types too. If
you’ve every stayed at one you wonder how they seem to
have it all put together no matter what time you rise and
shine. So here’s a hopping breakfast/brunch casserole-type
recipe that’s a quiche with no crust similar to one of the
trade secrets of the innkeepers. (this is also something
you can even reheat in the microwave if you happen to have
leftovers so twice as nice).

Enjoy! Marzee

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RECIPE: NO CRUST GARDEN QUICHE

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INGREDIENTS:
10 large eggs
1/2 teaspoon salt
Pinch of dried basil
1/2 cup sliced, fully-cooked, diced ham
1/4 cup chopped sweet green pepper
1/4 cup chopped tomato
2/3 cup shredded Swiss cheese
1 pint heavy cream
1/4 teaspoon ground white pepper
Pinch of dried thyme leaves
1/4 cup chopped onion
1/4 cup sliced fresh mushrooms

DIRECTIONS:
Heat the oven to 350 degrees. Grease only the bottom of
a glass casserole dish (or quiche dish if you have it).
In a medium-size bowl, mix the eggs, cream, salt, pepper,
basil and thyme until well-blended. In the greased dish,
lightly toss the meat, green pepper, onion, tomato and
mushrooms until mixed; sprinkle with the cheese. Pour
the egg mixture over the vegetables and meat; bake the
quiche for 40 minutes or until it is golden brown. The
quiche is done when a knife inserted in center comes out
clean. Let the quiche stand 10 minutes on a wire rack
before serving.

Yield: 6 Servings
Categories: Breakfast, Casseroles, Eggs, Brunch

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                  MARZEE’S CORNER
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               OTHER POPULAR QUICHES:

Here are a few of the more popular types out there with
a buttery crust…experiment yourself or check around in
the freezer sections for the already prepared ones if
you’re curious.

QUICHE LORRAINE:
A classic for brunches but also great for lunch or dinner.
A creamy filling of bacon, Swiss cheese, and herbs.

QUICHE FLORENTINE:
This typically has Swiss cheese, fresh spinach, and a dash of
nutmeg.

QUICHE MONTEREY: Tangy Pepper Jack cheese, hearty Cheddar
cheese, and mild green chiles give this quiche a south-of-
the-border flavor.

BROCCOLI & CHEDDAR CHEESE: Well OK this one is self-
explanatory with a Fresh broccoli & Cheddar cheese combo.

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