RECIPES
15
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Chow Mein Noodle Casserole
1 lb. lean ground beef
1 cup white rice
½ lg. onion, chopped
8 oz. water chestnuts, sliced
3 stalks celery, chopped
2 cups frozen peas, thawed
20 oz. cond. cream of chicken soup ½ cup soy sauce
2 cups water
1 cup crispy chow mein noodles
1. To avoid cross contamination, wash hands after touching raw meat.
2. Preheat skillet to medium/high (350° F).
3. Brown the beef for about 5 minutes. Add the onion and celery and cook
another 5–10 minutes until beef is cooked through. Drain oil if needed.
4. Stir in the remaining ingredients, except the noodles. Mix well.
5. Cover and bring to a boil, then reduce heat to low/medium (250° F) and
cook for 1 hour, stirring occasionally, until rice is tender.
6. Top the casserole with the crispy noodles and serve hot.
Serves 4
Cheesecake
16 oz. cream cheese, at room temperature 1 tsp. vanilla extract
2
eggs
9"
graham
cracker
crust
⅔ cup sugar
1. To avoid cross contamination, wash hands after touching raw eggs.
2. Preheat the skillet at medium/high (350° F) with lid on.
3. In a large mixing bowl, mix the first 4 ingredients using low speed, until
smooth.
4. Pour the mixture into the crust and cook in the skillet
on a rack
with
lid on for 60 minutes. Test for doneness using a thermometer: filling
close to the center should be 165–170° F. If not done, increase
cooking by 5 minute increments until temperature is reached.
5. Cool for 1 hour, then refrigerate 1–2 hours before serving.
Serves 8
