Post by rhapsody on Aug 12, 2005 10:06:38 GMT -5
My dad insists on me making the squash casserole and cheese/garlic biscuits at each family holiday dinner at their house (T'giving and Christmas); it's become a family tradition. 
Squash Supreme
From Tina Baxter (originally from Eileen Goodwin, a lovely neighbor who was
a grandmother figure to me back in the late 1970’s in Montgomery, AL).
2 lbs yellow squash, peeled sliced and cooked
1 medium carrot, grated
1 small onion, finely chopped
8 oz of sour cream
1 can Campbell’s Cream of Chicken soup
Herb-seasoned stuffing mix
Butter
Pepper
Preheat oven to 325. Peel, slice and boil squash till tender; drain and mash. In a large bowl, mix together squash, carrot, onion, sour cream and Cream of Chicken soup. Add pepper to taste (I use 1/8 tsp). Line bottom of casserole dish with herb seasoned stuffing mix. Spoon in squash mixture. Top with herb seasoned stuffing mix and dot with butter. Bake at 325 for 20 to 30 minutes, or until heated through and stuffing mix on top is a toasted golden color.
Cheese-Garlic Biscuits
2 cups Bisquick
2/3 cup milk
¼ cup grated cheddar (sharp)
Garlic Powder
Butter
Preheat oven to 450. Add Bisquick, milk and grated cheddar to large bowl, mix thoroughly. Drop by the rounded spoonful on non-stick baking sheet (cooking spray can be used to facilitate removal of biscuit from sheet). Bake at 450 for 8 to 10 minutes or until golden brown. Melt ¼ cup butter and mix in ¼ tsp garlic powder; brush garlic/butter mixture over biscuits using pastry brush and serve immediately.
Oriental Pasta
From Tina "I Swam Bull Sluice" Baxter (as learned from Helen Chan Hagan as the “White Water Weenies” from CSS prepared to head to Georgia/South Carolina to go white water rafting on the Chattooga River after Hurricane Hugo)
This recipe is purely from memory as Helen never wrote it down for me. I just liked the dish so much I kept making it. Whether it is exactly as Helen taught me to prepare it, I have no idea; I'm sure I've made my own adjustments over the years!
Flank steak cut into strips (can also use small fresh shrimp, or chicken); about 1 lb
Fresh ginger, approx ¼ tsp
Fresh garlic, one large clove
Carrots
1 small to medium onion
Green cabbage
Maggi seasoning
Linguine noodles
Prepare ingredients first, as follows: 1) Cut flank steak across the grain into about 1/4” x 1” strips. 2) Cut cabbage into strips by chopping head in thin “chunks” parallel to stem and separate into strips; place in medium bowl and set aside. 3) Chop one onion (yellow or vidalia is best) and mix with cabbage. 4) Chop carrots into strips about 1/8” by 2”; place in small bowl (need about 1 to 1-1/2 cups carrot strips).
In wok or electric skillet, sauté garlic and ginger (I use olive oil or canola oil). Be careful not to scorch it! When both the ginger and garlic are lightly browned, skim ginger and garlic pieces from the oil, leaving flavored oil in the wok/skillet. Add flank steak strips to wok/skillet and dash on Maggi seasoning. Brown flank steak strips till cooked through then remove from oil and set aside. It may be necessary to drain some of the liquid from the wok/skillet at this point. You can save it for adding back later or toss it.
Go ahead and start cooking your noodles at this point, following directions on the box. This recipe tastes best when noodles aren’t mushy – still a tad bit firm without being crunchy.
Next, add carrot strips to the wok/skillet, ensuring you’ve left enough oil/juice to prevent scorching of carrots. Sauté carrots till warmed through but still somewhat crunchy. Add cabbage/onion mixture and dash on more Maggi seasoning. When cabbage is cooked, return steak strips to wok and mix all ingredients thoroughly, dashing on more Maggi if/as needed.
Finally, add cooked noodles and mix well. Serve and enjoy!
This recipe tastes great warm AND cold! Also, you can add other vegetables or ingredients as desired (e.g., snow peas, water chestnuts, etc.).
Squash Supreme
From Tina Baxter (originally from Eileen Goodwin, a lovely neighbor who was
a grandmother figure to me back in the late 1970’s in Montgomery, AL).
2 lbs yellow squash, peeled sliced and cooked
1 medium carrot, grated
1 small onion, finely chopped
8 oz of sour cream
1 can Campbell’s Cream of Chicken soup
Herb-seasoned stuffing mix
Butter
Pepper
Preheat oven to 325. Peel, slice and boil squash till tender; drain and mash. In a large bowl, mix together squash, carrot, onion, sour cream and Cream of Chicken soup. Add pepper to taste (I use 1/8 tsp). Line bottom of casserole dish with herb seasoned stuffing mix. Spoon in squash mixture. Top with herb seasoned stuffing mix and dot with butter. Bake at 325 for 20 to 30 minutes, or until heated through and stuffing mix on top is a toasted golden color.
Cheese-Garlic Biscuits
2 cups Bisquick
2/3 cup milk
¼ cup grated cheddar (sharp)
Garlic Powder
Butter
Preheat oven to 450. Add Bisquick, milk and grated cheddar to large bowl, mix thoroughly. Drop by the rounded spoonful on non-stick baking sheet (cooking spray can be used to facilitate removal of biscuit from sheet). Bake at 450 for 8 to 10 minutes or until golden brown. Melt ¼ cup butter and mix in ¼ tsp garlic powder; brush garlic/butter mixture over biscuits using pastry brush and serve immediately.
Oriental Pasta
From Tina "I Swam Bull Sluice" Baxter (as learned from Helen Chan Hagan as the “White Water Weenies” from CSS prepared to head to Georgia/South Carolina to go white water rafting on the Chattooga River after Hurricane Hugo)
This recipe is purely from memory as Helen never wrote it down for me. I just liked the dish so much I kept making it. Whether it is exactly as Helen taught me to prepare it, I have no idea; I'm sure I've made my own adjustments over the years!
Flank steak cut into strips (can also use small fresh shrimp, or chicken); about 1 lb
Fresh ginger, approx ¼ tsp
Fresh garlic, one large clove
Carrots
1 small to medium onion
Green cabbage
Maggi seasoning
Linguine noodles
Prepare ingredients first, as follows: 1) Cut flank steak across the grain into about 1/4” x 1” strips. 2) Cut cabbage into strips by chopping head in thin “chunks” parallel to stem and separate into strips; place in medium bowl and set aside. 3) Chop one onion (yellow or vidalia is best) and mix with cabbage. 4) Chop carrots into strips about 1/8” by 2”; place in small bowl (need about 1 to 1-1/2 cups carrot strips).
In wok or electric skillet, sauté garlic and ginger (I use olive oil or canola oil). Be careful not to scorch it! When both the ginger and garlic are lightly browned, skim ginger and garlic pieces from the oil, leaving flavored oil in the wok/skillet. Add flank steak strips to wok/skillet and dash on Maggi seasoning. Brown flank steak strips till cooked through then remove from oil and set aside. It may be necessary to drain some of the liquid from the wok/skillet at this point. You can save it for adding back later or toss it.
Go ahead and start cooking your noodles at this point, following directions on the box. This recipe tastes best when noodles aren’t mushy – still a tad bit firm without being crunchy.
Next, add carrot strips to the wok/skillet, ensuring you’ve left enough oil/juice to prevent scorching of carrots. Sauté carrots till warmed through but still somewhat crunchy. Add cabbage/onion mixture and dash on more Maggi seasoning. When cabbage is cooked, return steak strips to wok and mix all ingredients thoroughly, dashing on more Maggi if/as needed.
Finally, add cooked noodles and mix well. Serve and enjoy!
This recipe tastes great warm AND cold! Also, you can add other vegetables or ingredients as desired (e.g., snow peas, water chestnuts, etc.).
