Main Courses, Side Dishes & Casserole
Main Courses, Side Dishes & Casserole
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Mince a pint basinful of undressed leg of mutton. Add some fat; slice 2 large onions and a head of lettuce. Place these along with a pint of green peas, a tsp. of salt, a touch of pepper, 4 spoonfuls of water and 3 ounces of butter into the basin. Mix; place all in a stew pan with a tight fitting cover. Simmer over a low heat for 2 hours. Add a dash of cayenne pepper if desired. Serve over rice.
Submitted by Terri S., 2008.
(This recipe was in use well over 100 years ago. I have no idea where the name came from)
Llamas on the Knoll Farm, Fitzwilliam
1 stick butter
1 1/2 pounds venison
Lipton Onion soup Mix
8 oz. sour cream
Noodles
Melt the butter in a large fry pan. Throw in bite size pieces of venison ham or back strap, pieces not touching. Brown, then sprinkle with onion soup mix. Add sour cream. Heat but do not boil. Serve over noodles.
Jaffrey submission, 2008
HARVARD BEETS - by Doris Hillsborough
Melt, 3 Tbsp Butter
Add 2 Tbsp Flour
Cook for 1-2 minutes, season to taste with salt and pepper. Add 2 tablespoons sugar and 2 tablespoons vinegar. Add juice from 1 can of sliced Beets Cook till thickens-Stir, add beets.
Submitted by Doris of Hillsborough, 2008
HARVARD BEETS – by Wilma Jewell
1/2 tsp salt
1/2 tbsp flour
1/2 cup sugar
1 tbsp butter
Put all four ingredients in a saucepan on medium heat. Combine to make a roux paste and then add 1/2 cup cider vinegar. Cook slowly until the mixture is transparent, stirring constantly with a whisk.
Add to fresh cooked beets or canned.
Submitted by Wilma Jewell, Jaffrey,NH 2008
Meat Sauce
1/2 lb. sweet Italian sausage 1 lb. hamburg
1 Tbsp parsley flakes 1 Tbsp basil
Pinch of oregano 1 1/2 tsp salt (optional)
3 c tomatoes or spaghetti sauce 1 10 oz. pkg lasagna noodles
2 c tomato paste-if using tomatoes pepperoni
Filling
3 Tbsp parsley 1/2 c grated parmesan cheese
3 c cottage cheese 2 eggs, beaten
2 tsp salt (optional) 1/2 tsp pepper
At least 1 lb mozzarella cheese grated
Brown meat, drain. Add to sauce. Cook lasagna noodles, drain, rinse. Mix filling. I use 2 large pans. 1st layer: noodles, 2nd layer: cottage cheese mixture, 3rd layer: mozzarella cheese, 4th layer: meat sauce. Repeat layers. End up with mozzarella cheese on top. Bake 375 degrees for 30 minutes. Let stand 10-15 minutes before serving. Makes 2 pans of lasagna. I freeze smaller pan.
Submitted by Suzanne Jewell, 2008
4 c grated zucchini
1/2 c chopped onions
1 c grated carrots
Cook above ingredients for 10 minutes, drain.
Add
1 c cream of chicken soup
2 c sour cream
Mix well. Then mix 8 oz stuffing mix with 1/4 c melted butter. Spread 1/2 stuffing mixture in 9 X 13 pan, then zucchini mixture. Then put the rest of the stuffing mixture on top. Optional: spread 1/2 c grated cheese on top. Bake 350 degrees for 25 to 30 minutes. You can use (2) 8 inch pans instead of the large one. You can also freeze one pan and then all you have to do is re-heat the casserole.
Submitted by Suzanne Jewell, 2008
Put all of your leftovers together, including the vegetables. You will also want grated cheddar cheese for the top.
Preheat oven to 350 degrees. Layer your turkey on the bottom, then stuffing, vegetables and any potatoes or squash that you have left. Pour gravy over the top and let it drizzle through the casserole. Top with grated cheddar cheese. Bake about 20 minutes and serve with cranberry sauce and a roll.
Submitted by someone from Keene, NH, 2008