Page 21 - 8-14-15 Friday's Edition Updated

Recipes
Not Your Classical Casseroles
4-Ingredient Chili Dog Casserole
2 cans chili with beans
5 hot dogs
5 corn tortillas (6 inch)
1/2 cup shredded Mild Cheddar Cheese
DIRECTIONS: Heat oven to 425oF.
Spread chili onto bottom of 8-inch square baking dish sprayed with cooking spray.
Place 1 wiener on each tortilla; roll up. Place, seam sides down, over chili. Sprinkle with cheese; cover.
Bake 25 min. or until wieners are heated through and cheese is melted.
Tater-Topped Casserole
1 lb. ground beef
1 small onion, finely chopped
1 can condensed cream of mushroom soup 1/4 cup milk
1 cup frozen mixed vegetables
(carrots, corn, green beans, peas)
1 cup shredded Cheddar Cheese
1 lb. frozen bite-size seasoned tater tots
DIRECTIONS: Heat oven to 375oF. Brown meat with onions in large skillet; drain. Spoon into 2-qt. casserole.
Mix soup and milk; pour over meat mixture. Top with layers of remaining ingredients. Bake 45 min. or until potatoes are golden brown and casserole is heated through.
Now is the time to start a little meal planning in preparation for the upcoming school year. One of the best meals to have on hand is a casserole.
Casseroles provide a great variety of deliciousness that everyone will enjoy. Add a cobbler for dessert and start you school year off - at least in the kitchen - with as little stress as possible and lots of fun.
Meatball "Pizza" Casserole
1 pack of Easy Basic Meatballs
2 cans refrigerated thin crust pizza dough 1 can pizza sauce
1/2 cup chopped green peppers
1-1/2 cups shredded Mozzarella Cheese 1/4 cup grated Parmesan Cheese
DIRECTIONS: Heat oven to 400oF.
Prepare Easy Basic Meatballs as directed, except use 1 lb. each extra-lean ground beef and ground pork, shape the meat mixture into 24 (2-inch) meatballs, and increase the baking time to 15 min. or until meatballs are done (160oF).
Unroll 1 pizza crust; press lightly onto bottom of 13x9-inch pan sprayed with cooking spray; spread with half the pizza sauce. Top with meatballs, arranging in 4 rows of 6 meatballs each. Cover with remaining sauce; top with peppers, shredded cheese and Parmesan.
Unroll remaining pizza dough; place over pizza. Pierce with large fork at 2-1/2-inch intervals to allow steam to escape.
Bake 20 min. or until golden brown.
Broccoli Mac & Cheese Casserole
2 cups elbow macaroni, uncooked 1/4 cup butter
1/4 cup flour
2 cups milk
1/2 lb. Velvetta cheese, cut into 1/2” cubes 2 cups small fresh broccoli florets, cooked 1 cup shredded Sharp Cheddar Cheese,
divided
1/2 cup French fried onions
DIRECTIONS: Heat oven to 350oF.
Cook macaroni as directed on package, omitting salt.
Meanwhile, melt butter in large saucepan on medium heat. Whisk in flour; cook 2 min., stir-
ring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add Velvetta; cook 3 min. or until melted, stirring frequently.
Drain macaroni and add to Velvetta sauce along with the broccoli and 1/2 cup cheddar; mix well. Spoon into 8-inch square baking dish sprayed with cooking spray; sprinkle with remaining cheddar. Top with onions.
Bake 20 min. or until heated through.
Cinnamon-Fruit Cobbler
1/4 cup sugar, divided
1 pkg. Jello Vanilla Flavor
Instant Pudding
1 pkg. frozen sliced peaches
1 cup frozen raspberries
1/4 cup water
1-1/2 cups all-purpose baking mix 1/2 cup milk
1/2 tsp. ground cinnamon
1 cup thawed Cool Whip
Whipped Topping
DIRFECTIONS: Heat oven to 350oF. Reserve 1 tsp. sugar.
Mix remaining sugar with dry pudding mix.
Combine fruit in large microwaveable bowl. Mi- crowave on HIGH 1 min.
Stir in pudding mixture and water. Spoon into 8- inch square baking dish sprayed with cooking spray. Mix baking mix and milk. Drop in mounds over
fruit mixture.
Mix reserved sugar and cinnamon; sprinkle over
dough.
Bake 35 to 40 min. or until fruit mixture is hot
and bubbly and biscuits are lightly browned. Serve warm topped with Cool Whip.
FRIDAY, AUGUST 14, 2015 FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY PAGE 9-B
From Tonia Turner