We got off lucky. But not, alas, totally unscathed.
This year, unlike last, at least the Grinch didn’t steal our usually joyous Christmas celebrations and observances, thanks in part to no behemoth snowfall this time around.
Unfortunately, however, some evil force evidently unleashed two or more hooligan gremlins who started off our new year by rampaging through the Forums and making off with two entire columns.
Then, a week later, these same unknown mischief makers made another run at it, somehow managing to duddle with the baking directions for the delicious bean casserole recipe kindly shared by our Everett helper-outer Dona Papadimitriou in the Jan. 11 Forum.
So run and retrieve your copy of this recipe, zip down to the bottom, where it says to “mix well, cover and bake at 250 degrees for 1 hour,’’ cross off the “250 degrees’’ part, and instead write in “350 degrees for 1 hour.’’ OK, now we’re good to go with that.
And, speaking of good, here we go with the last two totally different recipes from two different cooks for that time-honored favorite, multi-version concoction that goes by about as many names as there are variations to the dish.
Dixie Wright up there in Darrington tells us, “I was surprised when I finally ran across this recipe for African chow mein. As you can see, it is made with pork, not hamburger.
“I had a friend that made a dish like this with green peppers in it, and she called it her dad’s pork stew.’’
And we hear from Arlington cook Dottie Carlson, “This could be the recipe that Jeanette Huntsman and her friend are looking for. Instead of rice, however, it calls for chow mein noodles. Our family often enjoyed this casserole during the 1970s.’’
African chow mein
1pound pork steak, cut in small pieces (do not trim off all the fat)
2medium onions, cut fine
2cans cream of mushroom soup
2cans chicken and rice soup
2cups chopped celery
2cups water
1cup uncooked rice
1small can mushrooms
1/4 pound almonds or cashews
In a large Dutch oven or kettle, brown the pork steak and onions together. Remove pan from heat and stir in the cream of mushroom and chicken and rice soups, celery, water, rice, mushrooms and nuts, mixing thoroughly. Cover and bake at 350 degrees 11/2 hours.
Makes 12 servings.
Chow mein casserole
1green bell pepper, diced
1cup diced celery
1medium onion, diced
1 1/2 pounds hamburger
1/2 teaspoon salt
1tablespoon oil
1can cream of chicken soup
1can cream of mushroom soup
1can bean sprouts, drained
1package crispy chow mein noodles, drained
Brown green pepper, celery, onion, hamburger and salt in the oil. Drain. Stir in the cream of chicken and mushroom soups and bean sprouts, mixing well.
Spread half of the chow mein noodles on the bottom of a large casserole, then top with the vegetable-meat mixture. Sprinkle top with the remaining chow mein noodles, cover and bake at 350 degrees for 30 minutes.
Makes 8 servings.
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