Broccoli Rice Casserole

by Cyndi Malloy

This is the original recipe but, for my large family, I use 3 cups of uncooked rice and double the other ingredients. I use an insane amount of Velveeta cheese. We like to reheat the leftovers for days. Yum!

Ingredients:
1 cup uncooked rice
1/4 cup sauteed onions (or add raw onions to uncooked rice)
1 to 1 1/2 cups broccoli, chopped tops and stems, partially cooked
1 can cream of chicken or mushroom soup
1/2 soup can milk
chunks of Velveeta cheese to taste

Directions:
1. Cook rice and then add other ingredients and mix well.
2. Bake at 350°, covered, until bubbly around the edges.  Bake time will vary, depending on how much you make (approx. 30 mins for the original recipe and 45-60 mins for the size I make).  I like to give it a thorough stirring once the cheese has melted, maybe halfway through bake time, to make it a more uniform yellow-orange color. I also uncover for the last 10 minutes or so.

Dorothea’s Macaroni and Cheese

by Dorothea Brandt Malloy

Ingredients:
12 oz macaroni or other small shaped pasta
2 cups milk
5 TB flour
1/2 tsp salt
1/4 tsp ground white pepper
1/4 tsp dry mustard
1/4 tsp crushed coriander seed
½ pound American cheese, either block or slices, but make sure it is labeled “cheese.”
1 cup shredded sharp cheddar cheese, divided use
crumbled crackers or chips

Directions:
1. Cook macaroni in boiling water until almost done. Drain.
2. While macaroni is cooking, pour milk into a large casserole. Whisk flour and seasonings into the milk until thoroughly mixed.
3. Microwave milk mixture on high for 3 minutes; whisk until smooth. Microwave another 2 minutes; whisk until smooth. Microwave 1 more minute; whisk until smooth. Add American cheese and ½ cup of the shredded cheese. Stir until the cheese melts. If necessary, microwave a little more, just enough to melt the cheese. Stir macaroni into cheese sauce.
4. Sprinkle top with crumbled crackers or chips and remaining shredded cheddar.
5. Bake at 350° for 15 to 20 minutes.

Quick and Easy Flounder

by Bill Malloy

As part of the Dominican Laity I cannot eat meat on Fridays. Sam’s has Flounder Fillets individually wrapped in plastic that sell for a reasonable amount per pound. With a side of steamed mixed vegetables, this makes a good quick Friday night meal.

Ingredients:
4-5 flounder fillets, thawed
1/4–1/2 cup flour
salt
pepper
1-2 TB canola oil
1/4 cup mayonnaise
1/4 cup sour cream
1-2 TB sweet pickle relish

Directions:
1. Season fillets with salt and pepper, then coat with flour.
2. Heat oil in a nonstick skillet on medium high heat. When the oil is hot, fry the fillets until lightly browned on both sides, about 4-6 minutes.
3. Mix mayonnaise, sour cream and sweet pickle relish; serve with the fish.

Quick Italian Sausage

By Dorothea Brandt Malloy

Ingredients:
1 lb ground pork
1 tsp fennel or anise seed
1 tsp dried parsley
1 tsp grated Romano cheese
1/2 tsp salt (or to taste)
1/2 tsp pepper (or to taste)
2 TB water

Directions:
Mix all ingredients. Form into small patties and fry in a skillet over medium heat.

Country Burgers

By Febrina Malloy

Quick, easy and variable main dish

Serves 4

Ingredients:
1 lb ground beef or turkey or combination
1/2 tsp dry mustard, or 1 tsp prepared mustard
1/4 tsp salt
1/8 tsp pepper
pinch of basil and oregano or marjoram, or other herbs and seasonings
1/2 cup milk or tomato juice (less with turkey)
1 can condensed cream of mushroom soup, or other creamy soup, or mushroom
sauce

Directions:
1. Combine all except soup or mushroom sauce and mix well with a fork.
2. Shape into 4 large or several smaller patties.
3. Heat a bit of oil or bacon drippings in frying pan, one that has a tight-fitting cover.
4. Brown patties over medium heat on both sides.
5. Drain fat.
6. Add can of soup. Stir gently and scrape up brown bits on bottom of pan.
7. Cover tightly.
8. Bring to boil, then simmer, stirring and basting with the soup occasionally.
9. Simmer for about 15 minutes.
10. Serve with the sauce poured over patties.

Good For You Stew

By Dorothea Malloy

This is a quick and easy main dish our family enjoys.

Serves 4

Ingredients:
1 lb. ground beef or turkey
2 TB instant minced onion
2 8 oz. cans low-salt tomato sauce
2 cups water
1 tsp sugar
1 tsp salt
8 oz. whole wheat or gluten-free pasta

Directions:
1. Brown ground beef or turkey in a skillet that has a lid. Drain liquid and de-fat; add water to
liquid to make 2 cups. Return meat to pan.
2. Add water, onion, tomato sauce, sugar, and salt, and bring to a boil over medium
heat.
3. Add pasta, reduce heat, and simmer 15 to 20 minutes, until pasta is tender.

Creamed Chipped Beef

By Febrina Malloy

This is one of the quick and easy recipes Mike's Mom sent to Mike and me when we first got married.  The sauce is a basic white sauce recipe that she used in many other recipes, such as Macaroni and Cheese.  We always substitute whole wheat bread for the hamburger buns.  If you can’t find the chipped beef, you can use a 4 oz package of deli-sliced roast beef.--Dorothea

Ingredients:
1 TB margarine or bacon drippings
3 TB flour
1 cup reconstituted dry milk (or skim milk)
3 oz package dried chipped beef
hamburger buns

Directions:
1. Tear or cut chipped beef into small pieces. Cook lightly in a heavy frying pan just until frizzled. Or spread chipped beef pieces in a baking pan and just put in moderate oven a few minutes while preparing sauce.
2. Melt margarine in heavy saucepan and blend in flour and seasonings. Cook over low heat, stirring until smooth and bubbly.
3. Remove from heat and stir in milk. Return to heat, bring to a boil and boil 1 minute, stirring constantly.
4. Add meat to sauce.
5. Toast hamburger buns. Serve meat sauce over buns.