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Beef & Beetroot Casserole
A delicously rich casserole The beetroot flavour is subtle
and perfectly complements the beef and orange.
Serves: 4 - 6
Preparation time: 10 minutes
Cooking time: 2 - 3 hours
Ingredients
750g lean casserole steak, trimmed of fat & cut into 2.5cm chunks
2 tbsp olive oil
1 clove garlic, peeled and chopped
500g brown onions, peeled and sliced
500g tomato passata
250ml Red wine
1 tablespoon redcurrant jelly
1 teaspoon orange zest
Salt and freshly ground black pepper
250-300g pack fresh cooked beetroot, drained and sliced
Method
Preheat the oven to 170C/325F/gas mark 3.
Heat 1 tbsp of the oil in a flame proof casserole dish. Cut the steak into 2.5cm pieces and brown in the hot oil, a few pieces at a time. Turn the meat to make sure every raw edge is browned. Remove meat and set aside on a plate.
Reduce the heat under the casserole. Add the sliced onions and chopped garlic to the remaining oil in the casserole. Fry gently for 5 minutes, stirring occasionally to prevent burning.
Add the passata, red wine, redcurrant jelly, with a small grating of fresh orange rind. Stir together and season with salt and pepper to taste. Return the meat to the casserole. Arrange slices of beetroot on top. Press down the beetroot so that it is covered by the sauce. Put on the casserole lid and cook in the oven for 2.5 to 3 hours.
Tips
As an alternative to serving with hot vegetables and mash, this is delicious with a green salad and crusty bread to mop up the delectable gravy.
---
Beef and Guiness casserole
1 kg New Zealand Quality Mark lean beef blade steak;
about ¼ cup oil to pan-fry;

4 onions, peeled and diced (or 16 baby onions);

1 tblsp minced garlic ;
4 tblsp flour ;

2 cups Guinness ;
2 cups beef stock ;

4 rashers bacon, chopped;
about 4 sprigs thyme or ¼ tsp dried;
12-18 prunes ;

1 orange (pared rind).
Method
Cut the blade steak into 5cm pieces.
Heat the oil in a large frying pan and brown the
meat in batches over a moderately high heat until
well browned. Transfer to a casserole.
Add the onions to the pan and cook for about 3 mins,

before adding the garlic and cooking a further minute.
Sprinkle over the flour and stir well to coat in the
onions and oil. Gradually pour in the Guinness and
beef stock, bring to boil to make a smooth sauce.
Pour over the meat in the casserole and then mix in
the bacon, thyme, prunes and orange rind.
Bake at 160 °C for 1½ to 2 hours or until the meat is tender.

Serve over mashed potatoes, garnished with mint,

sprigs of thyme and a little orange zest.

Cooking Tips
When stewing lean meat, even though
surrounded by liquid, it can become dry in
texture if cooked at too high a temperature
for too long. While prolonged simmering or
cooking close to the boil is necessary to soften
connective tissue and make tough meat tender,
it also dries lean meat out. (As the meat is heated
the muscles coagulate, proteins shrink and water
is squeezed out. Cooking meat in liquid does not
stop this water loss.) After initial browning, a low
temperature or sub-simmer gives best results. Do
not overcook lean meat stews.
The meat for a stew is usually browned before the
liquid is added. This develops colour and flavour.
Some meat stews are made without initial browning,
relying on added ingredients for depth of colour.
In some stews only the vegetables get an initial
browning, and then meat and liquids are added.
For example, a meat curry is often made this way.
~

Easy Barbecued Chicken Casserole
1 cn Pork and beans (16oz);

4 Chicken pieces;
1/4 c Catsup
2 tb Peach preserves;

2 ts Onion,instant minced
1/4 ts Soy sauce;

1/4 c Brown sugar
Place beans in a 2-quart casserole; top with casserole.
Mix together remaining ingredients;pour over chicken & beans.
Cover-bake in preheated 175 deg.c.oven
for 1 3/4 hours.

Easyas.. Steak Casserole;
2lb blade steak diced and put in casserole.
Cover with 2tbsp brown sugar,
2tbsp flour,
4tbsp tomato sauce,
4tbsp vinegar,
2tsp spice,
2tsp curry,
2tsp ginger.
Cover with 3c water.Cook 2 hrs @ 350C .

Easy Oven Stew
450g Boneless beef round steak, trimmed & cubed;
1 tb Cooking oil;

4 md Potatoes,cut in1 inch cubes;
5 md Carrots,cut in1 1/2 inch chunks;
1 Rib celery,cut in1 inch chunks;
1 lg Onion,cut in1 inch chunks;
410-440g Can of chunky stewed tomatoes;
3 tb Quick cooking tapioca;

1 ts Browning sauce;
1/4 ts Pepper;

1 c Frozen peas;
In dutch oven,brown steak in oil.Add the next eight
ingredients;cover and bake at 300 for 4 to 5 hours.
Add the peas during the last 30 mins of baking.
Yield: 6 servings

Exeter Stew:
1lb.[500grms.]Shin of Beef.
1 small Onion;
1 small Carrot.
1 small Turnip;
Water,sufficient for Gravy.
1/2 oz. Flour;
1/2oz.Dripping.
Cut meat into small pieces.trim off fat, prepare veges.
cutting into thin slices.
Sprinkle meat with flour,fry a nice golden brown
in dripping; add veges, seasoning and water.
Cook gently for 2hrs.until tender.
Thicken the gravy with flour mixed with a
little cold water.SERVE.

Flemish Beef Stew
Makes 6 servings
2 tablespoons flour
Salt and pepper
2 pounds boneless beef chuck, cut in 1 1/2 inch pieces
2 tablespoons butter and olive oil
4 medium onions, sliced
1 garlic clove, crushed
1 bay leaf
1/4 teaspoon dried thyme
2 tablespoons chopped flat-leaf parsley
1 tablespoon brown sugar
1 bottle (12 oz.) dark beer
Beef stock
1 tablespoon cider vinegar
Combine the flour, salt, and pepper in a bag.
Add the meat and shake well. Melt half the butter and
oil and fry the onions until tender; do not brown.
Remove the onions. Brown the meat on all sides in
remaining oil and butter. Add the onions, herbs,
and sugar. Pour the beer over.
Add stock if needed to cover. Cook covered,
over low heat for 1 1/2 hours or until the meat is tender,

adding more beer or stock if necessary.
Just before serving add the vinegar.
Serve with hot boiled potatoes and a green salad.

Green Bean Casserole.
3/4 cup milk
1/8 teaspoon pepper
10 3/4 can cream of mushroom soup
2 (9 oz.) packages frozen green beans,
thawed or 2 14.5 oz cans cut green beans, drained
1-1/3 cups French Fried onion rings
In a-1/2 quart casserole , mix all ingredients

except 2/3 cup French Fried onions.
Bake for 30 mins at 350 degrees or until hot; stir.
Top with 2/3 cup onion.
Bake 5 min. or until onions are golden.Serves six.

Hearty Beef Casserole
There's nothing like a hearty casserole on a dark,
wintery night to make you feel warm and cosy. ..
Serves 4-6
Ingredients
650-750g Quality Mark Blade or Chuck Steak ;
1/4 cup seasoned flour ;
2 tblsp oil ;335ml can dark beer or Guinness ;
1 onion, peeled- roughly chopped ;
1 large carrot, peeled - roughly chopped ;
2 stalks celery, trimmed -chopped;
1 large parsnip, peeled - roughly chopped ;
535g can Wattie's Very Sepcial Hearty Minestrone Soup ;
Cut the meat into large, 3cm pieces and toss
in the seasoned flour. Heat the oil in a large, lidded
frying pan and brown the meat pieces on all sides.
(Browning will add colour and flavour to the finished
casserole.) Add the beer and simmer, uncovered,
for 5 minutes. You need to reduce the beer by a quarter.
Add the onion, carrot, celery, parsnip and soup and bring
to a simmer. Cover and simmer gently for 11/4 hours
until tender. Alternatively, transfer to a casserole and
cook at 160C for the same length of time.
Serve with mashed potatoes and vegetables.

Homestyle Cottage Pie
Serves 4
Classic cottage pie the way your mum would
have made it is what makes this dish an instant
favourite.
Ingredients
3 tsp oil
500g lean beef mince
1 onion, peeled and sliced
2-3 stalks celery, sliced
535g can Wattie's Just Add Cottage Pie Simmer Sauce
600g bag Wattie's Kiwi Classics
6 Tblsp lite milk
2 Tblsp chopped fresh thyme or parsley
Method
Heat 2 tsp oil in a deep non stick frying pan,
quickly brown the beef mince, Breaking it up
with the back of a spoon.
This may be best done in 2 batches. Set aside.
Add the remaining oil to the frying pan,
gently fry onion and celery until tender,
but not brown. Pour over Wattie’s Just Add
Cottage Pie Simmer Sauce with 1/2 cup water.
Return the browned mince to the sauce and
simmer gently for 10 minutes.
Tip Wattie’s Frozen Kiwi Classics into boiling water.
Return to the boil, reduce heat and simmer until
vegetables are tender. Drain and mash thoroughly
with milk.
Season meat sauce with pepper and thyme.
Spoon into a lasagne style dish, top with mashed
Kiwi Classic vegetables. Cook at 190°C for 20-25
minutes, or until hot and golden.

Hot Potato:[casserole]
1lb.Meat.
2tsp.Flour
1tsp.Salt.
1/2tsp.Pepper.
2lb.Potatoes .
2 Onions.
Water.
Cut meat into slices, dip each into flour.
Peel & slice onions & potatoes.
Put a layer of meat at the bottom of casserole dish,
then layer of onions & potatoes..and repeat until
dish is full. Cover well with potatoes cut thickly..
Fill 3 parts full with water. stew in slow oven for
2 &1/2 hrs.

Irish Stew:
1 lb.Neck of Mutton;
4-5 large Potatoes.
2-3 Onions;
1/2 pint[300 mls.] Water
Pepper & Salt to taste.
Cut the meat into neat pieces and trim off
the fat.Slice the onions & cut potatoes
into thick pieces. Put meat into a saucepan
or casserole dish and lay the vegetables on top.
Sprinkle in the salt & pepper. Add the water,
put lid on casserole dish and bring to the boil.
Simmer gently on low heat for about 1 &1/2 hrs.
THIS CAN BE COOKED IN LARGE POT.
~

Lambs Fry and Bacon Casserole :
500 grammes Lambs Fry,
3 rashers Bacon[Heart Foundation Tick.]
2 tbsp. butter.1 onion,1 clove garlic ,
2 stalks celery,1tbsp. flour , 1/2 cup water.
400 grammes tomatoes in juice;
1 tblsp. tomato paste.
Remove membrane from lambs fry and slice thinly,
Slice bacon .heat one tbsp. of butter in large frypan .
add lambs fry ,cook quickly until brown on each side.
place in casserole dish.
Cook bacon in pan until crisp .place in casserole dish;
Peel & thinly slice garlic .onion and celery.
Heat remaining butter,cook garlic and onion till soft.
add flour and cook stirring for a minute.
Stir in water,tomato paste,tomatoes and celery
Bring to boil.pour over fry and bacon in casserole dish.
Bake @ 180oC for 15-20 mins.serves 4.

Lambs Fry and Bacon Casserole :2~
500 grammes Lambs Fry,
3 rashers Bacon[Heart Foundation Tick.]
drop of oil ;

sliced ,diced salami ;
1 diced and sliced onion,

1 sliced tomato ,
1 tbsp. flour ,

1/2 cup water.
1 cup of vegetable soup .
1 tblsp. tomato paste.
Remove membrane from lambs fry and slice thinly,
Slice bacon .heat oil in large frypan .
add lambs fry ,cook quickly until brown on each side.
place in casserole dish.
Cook bacon in pan until crisp .place in casserole dish;
Peel & thinly slice onion and tomato.put aside.
Heat onion till soft. add flour and cook stirring for a minute.
Stir in water; vege soup ,tomato paste, tomatoes and
salami slices.
Bring to boil.pour over fry and bacon in casserole dish.
Bake @ 180oC for 15-20 mins.serves 4.

Lamb, Prune and Almond Casserole
Serves 4
Preparation Time
25 Minutes
Simmered slowly, this lamb casserole with added fibre
from the prunes and lentils, has delicious middle eastern
flavours �?perfect for winter nights.
Ingredients
1 tsp Mexican chilli powder
1/2 tsp coriander
1/4 tsp tumeric
2 tsp Pam's Crushed Garlic
4 tblsp Pam's Pure Olive Oil
750 g Quality Mark lamb shoulder chops
2 onions, finely chopped
2 carrots, roughly chopped
2 cups beef stock
1 cup prunes
1/2 cup red lentils
2 bay leaves
1 cinnamon stick (optional)
70 g packet of blanched almonds, toasted
2 tblsp chopped fresh parsley
Method
Cooking Time: 2 hours
In a snap lock plastic bag toss together the Mexican chilli
powder, coriander, turmeric, garlic, olive oil and the lamb.
Marinate in the refrigerator for 1-2 hours or overnight.
Preheat the oven to 160°C.
. Heat a dash of olive oil in a large flameproof casserole dish
and add the onion and carrot and cook for 3-4 minutes until soft.
Remove the vegetables from the pan and put to one side.
Add the lamb chops and brown on both sides.
Return the carrot and onion to the pan, add the stock,
prunes, lentils, bay leaves and cinnamon stick if using.
Cover and cook in the preheated oven for 1 ½ - 2 hours
until the meat is tender. Season with salt and pepper and
sprinkle over the chopped parsley and toasted almonds.
Serve with seasonal winter greens and mashed parsnips or
couscous. Serving Ideas:
Serve with seasonal winter greens.

Meat Pie:
1/2lb[250grm]Cooked or uncooked Beef/Mutton.
Water or Stock.
1 small Onion;
Salt & Pepper.
1/4 lb.Short or Flaky Pastry.
1/2 Tbsp.Flour.
Cut meat in pieces,roll in flour.
Chop onion fine.Half fill pie dish with meat then
add onion and seasoning.Fill pie dish with
remainder of meat,add water or stock.
Roll out pastry about 1/4" thick,line rim of
dish,cover with pastry.Decorate with pastry
leaves,glaze, Cook in moderate oven about
one hour.
NOTE : All Meat Pies Must Have a Hole
In The Middle Of Pastry To Act As a
Vent For Steam To Escape.
Raw diced potato may be used in place of some of meat.
~

Meat & Potato Pie:
1lb.Gravy beef;
2-3 Potatoes.
1 Onion;
Seasoning..
1/4lb.Pastry.
Fill the pie dish up with meat,seasoning,
onion and diced potato.Add water.
Make the pastry,roll out to make a lid for
the pie dish and strips for under crust.
Damp edges of dish,put on strips of pastry.
Damp again and put on lid.Decorate with
pastry leaves.Brush over with milk and make
a hole in centre of lid,Bake 1-2 hrs.

Oranged Yams al la casserole
6 fresh yams (or sweet potatoes)
2 oranges
2 cups orange juice
1 cup dark brown sugar
1 cup white granulated sugar
3 table spoons corn starch
1 bag marshmallows
Peel the yams and cut into equal sized pieces.
Boil the potatoes until tender. Place the yams into a deep casserole dish. In a sauce pan place the orange juice.
Add the brown sugar, white sugar, and the zest
(the scraped peel) of one orange. Bring to a boil.
Slowly add the corn starch stirring constantly until thick.
Pour the sauce over the yams in the casserole dish.
Slice one orange and place the slices on top of the yams.
Cover the sliced oranges with marshmallows.
Place into the oven set at 350 degrees and bake for 1/2 hour.

Quick Beef Casserole
1 lb Ground beef;
1 md Onion, finely chopped;
1 cn Spanish rice (15-oz);
1 cn Stewed tomatoes (16-oz);
1/2 c Cheddar cheese - 1/4" cubes.
Fry beef and onions until browned. Drain.
Add rice, tomatoes, and cheese.
Simmer until mixture is heat through and
cheese is melted. Serve with salad and toasted garlic bread.

Quick Beef Stew
2 tb Vegetable oil;
1 md Onion, finely chopped
1 Bay leaf;
8 oz Can sliced carrots, drained;
16 oz Can tiny white potatoes, drained;
1/2 ts Salt;
1/8 ts Pepper;
1/4 ts Celery salt;
2 c Beef gravy (recipe);
2 c To 3 c cubed cooked beef;
8 oz Can green peas, drained;
In deep, 2 quart, heat-resistant,non-metallic casserole,
heat oil in Microwave Oven 2 mins. Add onion and heat, uncovered, in Microwave Oven 3 mins or until tender.
Stir occasionally.
Add bay leaf, carrots, potatoes, salt, pepper, celery salt,
beef gravy and beef; stir to combine.
Heat, covered, in Microwave Oven 6 to 7 mins or
until almost heated. Taste and correct seasoning,
if necessary, with additional salt and pepper.
Remove bay leaf and discard.
Add peas and heat, covered, in Microwave Oven
2 to 3 mins or until heated through.
~

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Quick Potato Casserole
1 lb Hash brown potatoes; frozen;
1/2 ts Onion powder;
1 c Sour cream;
1 c Cream of chicken soup;
1 c Cheddar cheese shredded;
Parmesan cheese
Mix all ingredients together except Parmesan.
Put into greased oblong casserole dish.
Sprinkle Parmesan over top.about 1/4 cup .
Bake for 1 hour at 200 degrees C.
This can be doubled easily.
Also can be prepared in advance and
baked just before serving

Saucy vege Bake
This vegetable casserole is perfect for a
family dinner or holiday meal, or take it
along to a potluck meal.
INGREDIENTS:
4 cups broccoli flowerets
4 cups cauliflower flowerets
1 large red bell pepper, chopped
1 large onion, chopped
1 teaspoon salt
Sauce:
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1/8 teaspoon freshly ground black pepper, or to taste
1 cup shredded sharp Cheddar cheese, plus more for topping, if desired
French fried onion crumbs for topping
PREPARATION:
Heat oven to 350°. Lightly butter a 7-x11-inch baking dish.
In a large saucepan combine the broccoli & cauliflower with peppers

and onion; cover with water and add the 1 teaspoon of salt.
Bring to a boil; cover and cook for about 10 to 12 minutes,
or until tender. Drain well.
Meanwhile, in another saucepan, melt butter over medium-low heat. Add flour and stir until smooth and bubbly. Gradually add milk, stirring constantly. Continue cooking and stirring until thickened. Stir in the pepper and 1 cup cheese. Arrange the broccoli and cauliflower mixture in the prepared baking dish. Pour sauce evenly over the vegetables. Top with French fried onions. Bake for about 30 minutes, until browned and bubbly. Sprinkle with more cheese, if desired, and cook for 5 minutes longer.
Serves 4 to 6.

Sausage Casserole:
1 lb. Sausages [boiled & skinned];
Sliced Onions and Carrots.
Mix together 1/2 cup Cold Water,
2 cup Boiling Water.
2 tbsps. Tomato Sauce. 2 tbsps. Flour
1 tbsp. Vinegar Pepper & Salt.
Pour over sausages and cook in casserole.

Shepherds Pie :
1/2 lb. Mince Meat;
1 small chopped Onion.
1/2 tsp. Dripping.
1/2 lb.Mashed Potatoes.
1 &1/2 teacups Gravy or Stock
Pepper & Salt.
Fry the onion golden brown in the fat.
Mix it with the meat,gravy and seasonings.
Put it into a greased pie dish or casserole dish.
Cover with some nicely mashed potatoes.
Put knobs of dripping on top.
Bake in moderately hot oven for about half an hour.

Sweet Potato Casserole
Ingredients:
2 eggs
1 cup granulated sugar
3/4 cup butter, softened
1/2 cup milk
1 teaspoon vanilla
3 cups cooked mashed sweet potatoes
.
Topping
1/2 cup brown sugar
1/3 cup flour
2 tablespoons butter, softened
1/2 cup chopped pecans
PREPARATION:
Beat eggs, granulated sugar, and 3/4 cup butter.
Add milk and vanilla. Combine with the mashed
sweet potatoes; spoon into a greased 2-quart casserole.
Combine brown sugar, flour, 2 tablespoons softened butter,
and pecans, mixing until crumbly; sprinkle over sweet potatoes.
Bake at 350° for 45 minutes. serves 6
-----

Turkey n' Potato Casserole
1 pack Dehydrated Scalloped Idaho Potatoes;
1 can (10 3/4 ozs) cream of mushroom soup, undiluted ;
1 cup diced, cooked turkey ;1 cup cooked peas ;
1/4 cup chopped pimento (optional)
Preheat oven to 400° F .
Prepare potatoes according to package directions.
Stir in soup.
Gently mix in turkey, peas and pimentos.
Bake in 2-quart casserole uncovered for 45 mins
or until potatoes are tender.

Ukrainian Lokshyna and Ham
(Noodle and Ham Casserole)
1¼ hours 20 min prep
1 1/2 cups uncooked egg noodles
1 tablespoon butter
3/4 cup ground ham
1/4 cup grated cheese (or more)
1 egg, slightly beaten
1/4 cup light cream
1/2 teaspoon salt
1/4 cup buttered bread crumbs
Cook the noodles as directed in the recipe for Ukrainian LOKSHYNA (egg noodles).
Mix the drained noodles with the melted butter.
Mix in the ham and cheese.
Combine the egg, cream, and salt, and add to the mixture.
If the ham is very salty, reduce the salt or omit it.
Spoon into a buttered baking dish and top with the buttered bread crumbs.
Bake in a moderate oven (350 degrees F) for about 45 minutes, or until done.

Vegetable casserole.
2 onions.2 carrots .

4 potatoes.4 brussel sprouts.
1 tangelo [unripe]. 250 gms sliced green beans.
pinch of thyme ,oregano, salt & pepper.
water to cover the 1st layer of veges.
garlic salt .turmeric powder.
Boil brussels in pot of water and tangelo..[when cooked remove

tangelo.]put aside.
Slice onions thinly ,carrots into wedges ,chop 2 potatoes
into diced and rounds.
Add to casserole dish.sprinkle herbs and water on top.
Peel potatoes, cut hasselback style with garlic salt & turmeric
powder on each one.bake these separate .
When cooked add to casserole dish with prepared veges.
Fan the potatoes out and arrange around edges of dish..
1/2 hr before all are cooked, add brussel sprouts in middle
of dish.
Bake these off in 190oC oven .for 1- 1/2 hrs.
N.B> The tangelo takes the strong smell of the brussel
sprouts away. Serves up to 4 good helpings of veges
Addition of meat on side opt.

Winter Beef Casserole:
1kg. blade steak [fat removed];
1 lge onion;2-3 carrots ;

1 parsnip;1 kumara;
1& 1/2 cups tomato juice;

2 bayleaves;
3 sprigs fresh thyme or 1tsp. dried thyme;
3 tbsp. rolled oats.
Dice steak and remove fat .Peel onion and cut in wedges.
Peel carrots,parsnip and kumara. cut into large chunks.
Place steak,onion, carrot ,parsnip.kumara,tomato juice
bayleavesand thyme in casserole dish.cover and bake
at 160o Cfor 1 & 1/2 hrs. Stir and add rolled oats ,
cook for further 30 mins.Serve with hasselback potatoes
and green vegetables.serves 6.
Alternate Veges are:
celery,turnip,swede.or mashed potatoes.

Important Announcement The MSN Groups service will close in February 2009. You can move your group to Multiply, MSN’s partner for online groups. Learn More
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