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.
Lasagna
Tomato sauce:
- 1 cup chopped onion
- 1 clove garlic, minced
- 3 tbsps. olive oil
- 1/2 lb. ground beef
- 1/2 lb. ground pork
- 1 can (28 oz.) Italian-style tomatoes, drained
- 3 cans (6 oz. each) tomato paste
- 2 cups water
- 2 1/2 tsp. salt
- 1/2 tsp. pepper
- 1 tsp. oregano
Add onion and garlic to hot oil in a large deep skillet and cook until onion is soft.
Add ground meat, separate it into small pieces and cook until lightly browned. Stir in tomatoes, tomato paste, water and a mixture of salt, pepper and oregano. Cook uncovered over low heat, abut 1 hour, stirring occasionally.
Lasagna:
- 8 qts. water
- 1/4 cup salt
- 1 tbsp. olive oil
- 1 lb. lasagna noodles
- 1 lb. ground beef
- 3 tbsps. olive oil
- 3/4 lb. mozzarella cheese, sliced
- 1/4 cup Parmesan cheese
- 1/2 tsp. pepper
- 2 lbs. ricotta cheese
- 2/3 cup Parmesan cheese
- 3 eggs
- 2 1/2 tsp. salt
- 1 tbsp. parsley, heaped
- 1 tbsp. basil, heaped
- 1/2 tsp. garlic, crushed
Mix ricotta with eggs, salt, parsley, basil and crushed garlic.
When sauce is nearly done, heat the water, salt and olive oil in a large saucepan. When boiling, gradually add the noodles and bring rapidly to boiling; cook about 15 minutes or until noodles are tender. Test tenderness by pressing a piece against side of pot with fork. Drain through a colander.
Brown the beef in heated olive oil in a large skillet, breaking apart meat with a fork.
Pour about 1/2 cup sauce into a greased 10x14-inch pan. Place one third of the noodles, cheese and sauce on top. Repeat layers, saving some sauce for the top. Bake at 375 for 45 minutes. Top with mozzarella 10 minutes before done.
Cool for 15 to 20 minutes before cutting.
Barbecued Pork Sandwiches
- 1/4 cup sugar
- 4 tsps. cornstarch
- 1 1/2 tsps. dried minced onion
- 1 tsp. salt
- 1/4 tsp. pepper
- 1 1/2 cups ketchup
- 3/4 cup water
- 1/4 cup cider vinegar
- 1/4 cup butter, cubed
- 3 tbsps. Worcestershire sauce
- 2 tbsps. lemon juice
- 1 tbsp. prepared mustard
- 3 cups sliced cooked pork (about 1 1/2 lbs.)
- 8 sandwich buns, split
In a large saucepan, combine the first 12 ingredients. Bring to a boil; cook and stir for 2 minutes or until thickened.
Add pork; heat through. Serve on buns. Yield: 8 servings.
