Tuna & Noodle Casserole

Tuna & Noodle Casserole

6 ounces medium-size, fancy-shaped pasta (shells,
egg twists, bows, wheels, etc.)
Boiling salted water
Butter or margarine
2 cans (6 oz. each) chunk-style tuna, drained and flaked
1 package (10 oz.) frozen peas, thawed
1/2 pound mushrooms, sliced and sauteed (optional)
1/2 tsp. garlic salt
1/4 tsp. dill weed
1/4 tsp. celery seeds
1/8 tsp. pepper
2 cans (10 3/4 condensed cream of mushrooms soup
1/4 cup milk
3 tbsp. dry sherry
3 slices bread
2 tbsp. melted butter or margarine

Cook noodles in boiling salted water according to package directions; drain well.

Lightly butter a shallow 2 1/2 quart casserole or 7 by 11-inch baking dish and arrange half the tuna in the bottom. Combine peas, mushrooms (if desired), garlic salt, dill weed, celery seeds, and pepper. Spread half the mixture over tuna.

Mix together soup, milk, and sherry; spoon half the soup mixture into casserole and top with all the noodles. Repeat layering, ending with soup mixture. Tear bread into coarse crumbs; you should have 1/2 cup. Combined bread crumbs and melted butter; sprinkle over top. ( At this point you may cover and refrigerate until next day.)

Bake, uncovered. in a 350 F. oven for about 30 minutes (40 minutes, if refrigerated) or until top is bubbly and lightly browned. Makes about 6 servings.

Shrimp & Rice Casserole

1 to 1 1/2 pounds medium-size raw shrimp,
shelled and deveined
3 strips bacon, cut in 1/2 inch pieces
1 medium onion, chopped
2 cloves garlic,chopped
7 tablespoons canola or vegetable oil
2 cups long-grain white rice
1 package (10 oz.) frozen lima beans
2 large tomatoes, cut in wedges
6 tablespoons chopped fresh parsley or
3 tablespoons dry parsley
1 1/2 teaspoon salt
1 1/2 teaspoon vinegar
1/2 teaspoon liquid hot pepper seasoning (optional)
1/4 teaspoon pepper
4 cups boiling water

In a pan over medium heat, warm 5 tablespoons of oil. Add the rice and cook, stirring, until it starts to turn light gold. Set aside.

In a 5-quart pan over medium heat, add 1 tablespoon of oil and bacon, Cook bacon until limp. Stir in onion until soft. Add 1 tablespoon of oil, shrimp, garlic and cook, stirring, until shrimp turn pink.

Mix in rice and stir well. Add lima beans, tomatoes, 4 tablespoons of fresh parsley or 2 tablespoons of dry parsley, salt, vinegar, hot pepper seasoning (if desired), pepper, and boiling water. Bring mixture to a boil. Cover, reduce heat, and simmer for about 20 minutes or until rice has absorbed all the liquid. Spoon mixture into a serving dish. Garnish with remaining parsley. Makes about 6 to 8 servings.

Chicken Barbecue in the Oven

Chicken Barbecue in the Oven

2 lbs. chicken cut it in quarters
1 big union cut it in rings
2/3 cup of Ketchup
1/3 cup vinegar
2 garlic cloves, crushed
1 tsp. rosemary, minced
4 tbsp. (1/2 stick) butter or margarine
1 tsp. salt
1/4 tsp. ground mustard

Preheat oven to 400 F. Grease a pan.

Layer the chicken with skin down in the pan (remove chicken skin, if preferred). Cover with the union rings. Mix the rest of the ingredients in a small pan. Heat it until boil and add mixture over chicken.

Bake chicken for 30 minutes. Turn the chicken over and sprinkle with the sauce. Continue cooking for 30 minutes more or until chicken is tender and richly glossy.