New Castle News

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February 2, 2013

Culinary Conversation: Try some more serious Super Bowl fare

NEW CASTLE — A little crustacean was a big hit.

Last week’s Culinary Conversation featuring Shirley Furst’s baked oysters garnered some favorable reviews.

Thanks, once again, Shirley, for being a guest contributor.

We hear there are more great cooking stories and recipes out there, and can’t wait to hear about them.

Meanwhile, it’s time to use your noodle — the cooking kind, that is.

Sunday is the Super Bowl, and while the Steelers aren’t in it this year, there will still be plenty of parties and get-togethers. The usual wings and chips fare is great but when it comes time for more serious eating — whether before, during or after the game — a hearty casserole, and one that includes noodles, can feed a crowd.

You still have time to get to the store, although some of the ingredients are probably already in your pantry or cupboards.

Ground beef noodle scallop makes plenty to go around, and if you’re really expecting a bunch of people, you can make two pans of lasagna to feed the hungry masses.

The barbecued pork sandwiches can be doubled, also.

Make ahead and when the game begins, all you need to do is heat and serve.

Ground Beef-Noodle Scallop

  • 2 to 3 tbsps. shortening
  • 2 cups chopped onion
  • 2 lbs. ground beef
  • 1 can (4 oz.) sliced mushrooms, drained
  • 1 can (10 1/2-oz.) condensed cream of chicken so up
  • 1 1/4 cups milk
  • 1/4 tsp. pepper
  • 1/4 cup soy sauce
  • 1 tsp. Worcestershire sauce
  • 8 oz. fine noodles, cooked and drained
  • 8 oz. sharp Cheddar cheese, shredded
  • 1 can (5 oz.) chow mein noodles
  • 1/4 lb. salted mixed nuts

Heat shortening in a large skillet. Add the onion and cook about five minutes, turning occasionally with a spoon. Add the meat and separate into pieces. Cook until meat is browned and onion is tender.

Combine mushrooms and soup. Add the milk gradually, stirring until smooth. Blend in pepper, soy sauce and Worcestershire sauce. Stir into meat mixture in skillet and cook until heated thoroughly.

Turn cooked noodles into a 3-qt. shallow baking dish. Spread the meat-soup mixture over the noodles. Top with the shredded cheese.

Heat at 350 for 15 minutes. Remove from oven and distribute chow mein noodles and nuts over surface. Return to oven and heat 10 minutes.

Makes about 10 servings.

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