Creative casserole cuisine.PEOPLE HAVE PROBABLY been making casseroles since pots were created and various combinations of foods were blended together and heated over the coals of a fire. Although casseroles are not an American creation, they certainly have a long-standing place in our culinary history. These unpretentious one-dish meals bring to mind potluck suppers, social gatherings where friends catch up on local gossip while enjoying savory savory, name for any plant of the genus Satureja, aromatic herbs and subshrubs of the family Labiatae (mint family). Commonly cultivated as border ornamentals or potherbs are two species of the Mediterranean region and surrounding areas: summer savory (S. casseroles and exchanging recipes for those delicious dishes Delicious Dish was a recurring comedy sketch from the Saturday Night Live television comedy series. A parody of public radio shows, the skit features Margaret-Jo McCullen (Ana Gasteyer) and Teri Rialto (Molly Shannon) as bland radio personalities who discuss numerous food . The original budget-stretching meal, early casseroles in this country contained a minimum of animal products. My grandmother often made meat- and dairy-free casseroles while raising her children during the Depression when money was scarce. Similar items were my first introduction to the delicious world of these dishes, and they are still among my favorite My Favorite is an independent synthpop band from Long Island, New York. They released two CDs: Love at Absolute Zero and Happiest Days of Our Lives. My Favorite broke up on September 14, 2005, when singer Andrea Vaughn left the band. kinds of casseroles. The '50s and '60s were more affluent times. Convenience foods entered the picture, and my mother's casseroles usually included some kind of packaged food. Mainstream casseroles featured various meats, and vegetarian casseroles were frequently overloaded o·ver·load tr.v. o·ver·load·ed, o·ver·load·ing, o·ver·loads To load too heavily. n. An excessive load. Adj. 1. with cream sauces cream sauce n. A white sauce made by cooking together a mixture of flour and butter with milk or cream. Noun 1. cream sauce - white sauce made with cream , cheese, eggs, and nuts. Although you could usually find a wide variety of casseroles at potlucks or church socials, you could never be certain that meat wasn't lurking See lurk. (messaging, jargon) lurking - The activity of one of the "silent majority" in a electronic forum such as Usenet; posting occasionally or not at all but reading the group's postings regularly. beneath the surface of that beautiful green bean casserole Green bean casserole is a casserole consisting of green beans, cream of mushroom soup and french fried onions. The recipe may also call for black pepper and/or soy sauce. . (A good solution today is to have everyone bring their recipes and display them, or label ingredients in their various dishes at potlucks.) Today, these homey one-dish meals are making a comeback. Ingredients can be blended or layered; they can be impromptu A Windows query and reporting tool from Cognos with support for a large variety of databases. It is capable of generating cross tabs for spreadsheets such as Excel, Lotus for Windows and Quattro Pro for Windows. with quick-cooking ingredients or made ahead. If you make one ahead, you can either refrigerate re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. it or freeze it for longer storage (about 3 months). For easy freezing, line your casserole bowl with aluminum foil Noun 1. aluminum foil - foil made of aluminum aluminium foil, tin foil foil - a piece of thin and flexible sheet metal; "the photographic film was wrapped in foil" and when the casserole is frozen, remove it, foil and all, from the container. Peel the foil away and place the casserole in a ziplock bag for easy storage. Remember to defrost de·frost v. de·frost·ed, de·frost·ing, de·frosts v.tr. 1. To remove ice or frost from: defrosted the windshield. 2. To cause to thaw. v. your casserole in the same bowl in which you made it. Defrost it in the refrigerator. (It may take a day to a day and a half to defrost.) Add about 15 minutes to the baking time of both refrigerated re·frig·er·ate tr.v. re·frig·er·at·ed, re·frig·er·at·ing, re·frig·er·ates 1. To cool or chill (a substance). 2. To preserve (food) by chilling. and frozen, thawed thaw v. thawed, thaw·ing, thaws v.intr. 1. To change from a frozen solid to a liquid by gradual warming. 2. casseroles. Made ahead, it will be all ready to pop in the oven when you walk in the door after a hectic day. All you need to do is make a salad or braise braise tr.v. braised, brais·ing, brais·es To cook (meat or vegetables) by browning in fat, then simmering in a small quantity of liquid in a covered container. some seasonal greens, set the table, then sit down and relax while your casserole fills the house with a heavenly aroma. Though you can prepare it in a deep dish This article is about the band. For the food, see Chicago-style pizza. Deep Dish is a duo of DJ and house music producers consisting of Iranian American members Ali "Dubfire" Shirazinia and Sharam Tayebi. , use a shallow baking dish, such as a 9" x 13" baking dish, for quicker heating. Casserole cooking should be a creative venture. Just about any combination of grains, beans, pasta, and vegetables put together, covered, and baked can be called a casserole. Use leftovers if you have them and some seasonal vegetables, add some seasonings and a sauce, turn the oven on, and you're ready to go. Pre-cooked ingredients usually bake for 20 to 25 minutes at 350 degrees. As the casserole bakes, steam is created that rises to the lid and falls back, basting baste 1 tr.v. bast·ed, bast·ing, bastes To sew loosely with large running stitches so as to hold together temporarily. the ingredients and creating a succulent succulent (sŭk`yələnt), any fleshy plant that belongs to one of many diverse families, among them species of cactus, aloe, stonecrop, houseleek, agave, and yucca. dish. You can follow the recipes in the article exactly, or peruse pe·ruse tr.v. pe·rused, pe·rus·ing, pe·rus·es To read or examine, typically with great care. [Middle English perusen, to use up : Latin per-, per- them for your own vegan vegan /veg·an/ (ve´gan) (vej´an) a vegetarian whose diet excludes all food of animal origin. ve·gan n. casserole inspirations. You may also get ideas from old fund-raising cookbooks The following is a list of cookbooks, sorted alphabetically by author's surname. This is not a list of external links to commercial sites; please list only cookbooks here. This literature-related list is incomplete; you can help by [ expanding it]. put together by churches, women's clubs women's clubs, groups that offer social, recreational, and cultural activities for adult females. Particularly strong in the United States, they became an important part of American town and village life in the latter part of the 19th cent. , or organizations that can be found at book and tag sales tag sale yard sale of used items, usually at very low prices. [Pop. Culture: Misc.] See : Inexpensiveness around the country. Substitute tempeh tem·peh n. A high-protein food of Indonesian origin made from partially cooked, fermented soybeans. [Indonesian tempe, from Javanese, soybean cakes.] or chunks of seitan sei·tan n. A chewy, protein-rich food made from wheat gluten and used as a meat substitute. for meat in the recipes; use vegan versions for soups, such as mushroom mushroom, type of basidium fungus characterized by spore-bearing gills on the underside of the umbrella- or cone-shaped cap. The name toadstool is popularly reserved for inedible or poisonous mushrooms, but this classification has no scientific basis. soup; and either skip the cheese or use vegan versions. COUNTRY SHEPHERD'S PIE (Serves 4) This is a good way to use up various vegetables in your refrigerator. I like fresh in-season vegetables best, but you can use thawed, frozen vegetables, such as beans or corn, in this savory pie. Also, if you have leftover mashed potatoes, this makes good use of them. Just skip the first four ingredients. You need about 2 cups of mashed potatoes for this recipe. 2 medium-large russet potatoes, baked 1 small sweet potato or yam, baked 1/4 cup soy or rice milk 1/4 cup salsa 1/2 Tablespoon oil 1 small onion, chopped 8 to 10 cloves garlic, peeled and sliced 1/4 teaspoon red chili pepper flakes, or black pepper 1 red or green pepper, seeded and chopped 2 cups sliced mushrooms 1 cup cubed chicken-style seitan, or tempeh cut into 1/2-inch cubes 1 cup water, divided 1 1/2 cups seasonal vegetables, cut into small chunks (Try winter squash, zucchini, cauliflower, celery, turnips, parsnips, carrots, corn, or peas.) 1 Tablespoon arrowroot powder 1 Tablespoon brown miso Sprinkling of paprika Skin the potatoes and sweet potato, and mash with milk and salsa. Set aside. Preheat oven to 350 degrees. Heat a 9" or 10" heavy, oven-proof skillet (cast iron works well) over medium heat. Add oil and onions, stir, reduce heat, cover, and cook until onions are limp. Remove lid, add garlic, red chili pepper flakes or black pepper, red or green pepper, mushrooms, and seitan or tempeh. Mix, cover again, and cook for about 5 minutes. (Cook 10 minutes if using tempeh.) Add 3/4 cup water and seasonal vegetables and cook for another 10 minutes. Combine remaining 1/4 cup water with arrowroot and brown miso, and blend in with the onion-mushroom mixture, stirring and cooking until sauce thickens. Remove pan from heat, and let cool slightly, about 5 minutes. Gently spread the mashed potatoes over the vegetables. Sprinkle with paprika. Bake for 30 minutes or until mixture is bubbly and top is slightly browned. Total calories per serving: 297 Fat: 7 grams Carbohydrates: 48 grams Protein: 14 grams Sodium: 266 milligrams Fiber: 8 grams COUNTRY POT PIE VARIATION: If you don't have potatoes, make this biscuit crust version of the country pie. As the filling cooks on the stovetop, prepare this crust. 1/2 cup soy or rice milk 1 teaspoon vinegar or lemon juice 1 1/2 cups unbleached flour 2 teaspoons baking powder 1/2 teaspoon baking soda 2 Tablespoons vegan soy margarine Add lemon juice or vinegar to soy or rice milk. Combine dry ingredients in a separate bowl. Cut in soy margarine until the mixture resembles coarse crumbs. Blend in soymilk. Mix until a dough forms. Turn out onto a floured counter or board. Pat or roll to a circle the size of your pan. Gently lift the dough onto the pie. Cut about five 2-inch slices into the top, so steam will be released as it cooks. Sprinkle with paprika and bake as directed above. Crust will be nicely browned and sauce will come bubbling through openings when done. Total calories per serving: 379 Fat: 13 grams Carbohydrates: 51 grams Protein: 17 grams Sodium: 596 milligrams Fiber: 6 grams GREEN SOYBEANS WITH ROASTED RED PEPPERS (Serves 6) Set your precooked rice out as you prepare the other ingredients. If you need to cook fresh rice, use 1 cup of brown rice to 1 3/4 cups water or stock. Bring the stock to a boil, add rice, reduce heat, and simmer for 45 minutes or until rice is done. This will make 2 1/2 cups of rice. Jalapeno-stuffed olives are available in most grocery stores. If you can't find them, use pimiento-stuffed olives and add 1/2 teaspoon freshly ground black pepper to the recipe. If you can't locate green soybeans, substitute lima beans or frozen peas. 2 1/2 cups cooked brown rice (use short grain or Basmati) 2 red peppers 1 cup vegetarian stock 1/2 Tablespoon arrowroot powder 3 cloves garlic, pressed 1 1/2 cups carrots, cut into matchsticks 1 cup frozen, defrosted green soybeans 1/3 cup currants or raisins 1/2 cup sliced, jalapeno-stuffed green olives 1/2 cup chopped parsley Set both peppers in a broiler pan and broil until their skins turn black and begin to blister. With long-handled tongs, turn them until all sides are blackened. Close the peppers in a paper bag, or use a saucepan and cover with a lid. Let peppers cool for about 15 minutes before removing stems, peeling, and seeding. Slice peppers into thin strips. Preheat oven to 350 degrees. Combine vegetarian stock and arrowroot powder in a saucepan and mix well. Add garlic, carrots, and green soybeans and bring to a boil. Simmer until carrots and soybeans are cooked and mixture thickens, about 7 minutes. Meanwhile, combine currants or raisins, peppers, olives, and brown rice. Place half the mixture in a casserole dish. Layer with half the soybean and carrot mixture. Repeat layers. Cover and bake for 20 minutes. Remove from oven, garnish with parsley, and serve. Total calories per serving: 198 Fat: 4 grams Carbohydrates: 36 grams Protein: 7 grams Sodium: 235 milligrams Fiber: 5 grams GARBANZO LASAGNA WITH ROASTED EGGPLANT (Serves 8) This recipe takes a bit more time, but it can easily be made ahead--up to a few days--and baked when you're ready. It can also be made in stages--one day, cook the garbanzos, and the next, roast the eggplants and make the sauce. To save time, you can use a 22.5-ounce jar of vegan pasta sauce and add 1/2 cup water, some cooked, sliced mushrooms, and zucchini. 2 large eggplants 4 to 5 cloves garlic, pressed 3/4 cup water 1/4 cup raw tahini Generous dash of red pepper flakes 1 cup chickpeas (garbanzo beans), soaked overnight, simmered in about 4 cups of water until done (about 2 hours), and drained, or 2 1/2 cups cooked chickpeas Salt to taste 1 Tablespoon oil 1 large onion, cropped 1 green pepper, chopped 2 teaspoons dried basil 1/2 teaspoon dried oregano 1/4 teaspoon dried thyme 15-ounce can whole tomatoes 8-ounce can tomato sauce 1/2 cup water (or use 1/4 cup water and 1/4 cup Cabernet Sauvignon) 2 cups sliced button mushrooms 1 medium zucchini (about 8 inches), sliced 8 to 10 lasagna noodles 1 cup toasted bread crumbs Set oven to broil. Prick eggplants with a fork and set on broiler pan under the broiler. Turn eggplants about every 5 minutes so they get evenly roasted. When they are very tender to the touch, remove from oven and place in a saucepan. Cover with lid and wait for them to cool. (This takes about 20 to 25 minutes.) Peel and cut into strips. Use juice from eggplant in the sauce. While the eggplants cool, combine garlic, water, tahini, pepper flakes, and salt in a food processor or blender. Add garbanzos and puree until smooth. This takes about 10 to 15 minutes. Heat a heavy skillet over medium heat. Add oil, onions, and green peppers. Stir, cover, and reduce heat. Sweat the onions and peppers for about 5 minutes. Onions should be translucent. Add herbs, tomatoes, tomato sauce, water, any liquid from the eggplants, mushrooms, and zucchini. Cover and simmer for 20 minutes. Preheat oven to 350 degrees. Ladle 1/3 of the sauce into a 9" x 13" baking dish. Place dry noodles on top, using about 4 noodles or enough to cover the surface. Spread 1/2 of the garbanzo filling over the noodles. Lay slices of eggplant, using all of the eggplant for this layer. Repeat layers, saving about 1/3 of the sauce for the top. Cover securely with a lid or foil and bake for 1 hour or until noodles are completely cooked. Uncover and sprinkle toasted bread crumbs over the surface. Place under the broiler for about 5 minutes to lightly brown the top. Total calories per serving: 345 Fat: 9 grams Carbohydrates: 58 grams Protein: 13 grams Sodium: 381 milligrams Fiber: 11 grams WILD RICE AND MUSHROOM CASSEROLE (Serves 6) A fragrant, earthy grain, wild rice blends well with mushrooms. If you are fortunate enough to have a source for wild mushrooms (some natural foods stores sell them in the fall), by all means, try them in this recipe. Chanterelles, Shiitake, Cremini, or Portobello mushrooms are all good in this dish. Imagine[TM] makes a Creamy Portobello Mushroom Soup that is dairy-free; you can use it or make your own quick stock by cooking about 4 mushrooms, 1 Tablespoon chopped onion, and 1 clove pressed garlic in 1/2 Tablespoon vegan margarine until vegetables are soft. Blend 1 cup soymilk and 1/2 Tablespoon arrowroot powder or cornstarch together, then puree the vegetables into the mixture. 1 1/4 cups water or vegetarian stock 1 cup wild rice 2 Tablespoons vegan soy margarine 1 large red onion, finely chopped 1 1/2 cups finely chopped celery 1 chopped carrot (about 1 cup) 2 cloves garlic, pressed 2 cups sliced button mushrooms 1/2 teaspoon dried sage 1/4 teaspoon dried marjoram 1/4 teaspoon dried thyme Salt to taste 1/2 teaspoon pepper 2 to 3 cups finely chopped spinach or Swiss chard 1 cup vegan "creamy" mushroom soup 1/2 cup toasted chopped pecans or toasted bread crumbs In a medium-size saucepan bring stock or water to a boil. Add wild rice, cover, reduce heat, and simmer for 1 hour or until rice is done. Heat a heavy saucepan over medium heat. Add margarine and onions, stir, and cook until onions are soft--about 5 minutes. Add celery, carrots, garlic, mushrooms, sage, marjoram, and thyme. Cover and cook on low until vegetables are soft. Add salt, pepper, and spinach or Swiss chard and cook until slightly wilted. Remove from heat. Preheat oven to 350 degrees. Blend the rice with the other ingredients. Pour the mushroom soup over all, cover, and bake for 25-30 minutes or until sauce is bubbling up. Serve sprinkled with toasted chopped pecans or toasted bread crumbs. Total calories per serving: 249 Fat: 12 grams Carbohydrates: 31 grams Protein: 8 grams Sodium: 254 milligrams Fiber: 5 grams SPICY BAKED PASTA, PEAS, AND BUCKWHEAT (Serves 6) If you have leftover pasta, use that instead of the fusilli in this recipe. All you need is about 4 cups. For variation, you can add some chopped fresh spinach or arugula (about 2 cups) as you blend all the ingredients together right before baking. 2 cups dry fusilli (4 cups cooked) 1 Tablespoon oil 1 large onion, chopped 2 medium carrots, chopped 1/3 cup toasted buckwheat (kasha) 1 cup frozen or fresh, shelled English peas (also called Garden peas or shell peas) 1/2 cup vegetable stock or water 1 cup firm silken tofu 1/3 cup salsa (use either hot, medium, or mild according to your preference) 2/3 cup water 1 cup toasted bread crumbs 1 Tablespoon vegan soy margarine Bring a large pot of salted water to a boil. Add fusilli and cook according to package directions. Do not overcook. Drain pasta and rinse with cool water. Heat a heavy skillet over medium heat. Add oil and onions, reduce heat, cover, and sweat onions until soft and transparent. Remove cover and continue to stir and cook until onions are lightly browned. Add carrots, buckwheat, and peas. Stir to coat with oil, then add stock or water, cover, and cook for about 10 minutes or until buckwheat is done. Preheat oven to 350 degrees. With a hand blender or blender, combine tofu, salsa, and water, blending until smooth and creamy. When grains are done, toss with pasta and sauce. Press mixture down firmly in casserole dish, cover, and bake for 25 minutes or until casserole is steaming, or refrigerate and bake later. Be sure to add 15 minutes to the cooking time when ingredients are cold. Before the casserole is done, combine bread crumbs and margarine. Remove casserole from the oven, then sprinkle bread crumbs on top. Place the casserole under the broiler for about 5 minutes or until crumbs are browned. Total calories per serving: 270 Fat: 7 grams Carbohydrates: 42 grams Protein: 10 grams Sodium: 315 milligrams Fiber: 4 grams BARBECUE BLACK-EYED PEA, YAM, AND CORN CASSEROLE (Serves 6) You can find dried packages of sundried tomatoes in natural foods stores. Cut them into small pieces if they are halved. If you can't find the dried variety, use the kind packed in oil. Use the same amount, rinse the oil off, and cut them into smaller pieces before using. Use fresh-squeezed or prepared orange juice for this recipe. 1/2 cup orange juice 1/4 cup water 1/4 cup dry sundried tomatoes, chopped 1 medium Garnet or Jewel yam, peeled and cut into 1/2-inch cubes 1/4 cup unsulphured molasses (not blackstrap) 2 Tablespoons prepared mustard 1 jalapeno, seeded and minced Two 15-ounce cans black-eyed peas, drained and rinsed (or about 3 cups precooked dried black-eyed peas) 1 cup corn (fresh or frozen, thawed) 1 red onion, pealed and finely chopped 1 cup crushed baked tortilla chips Combine orange juice, water, and tomatoes in a non-reactive bowl. Let sit for 30 minutes. Steam yams for 12 minutes, or until fork-tender. Preheat oven to 350 degrees. Combine orange juice mixture, molasses, mustard, and jalapeno in a blender and puree until smooth and creamy. Combine black-eyed peas, yams, corn, and red onions. Spread mixture in a 9" x 13" baking dish. Pour sauce over beans, cover, and bake for 25-30 minutes or until casserole is bubbling. Top with crushed tortilla chips. Total calories per serving: 252 Fat: 2 grams Carbohydrates: 53 grams Protein: 10 grams Sodium: 196 milligrams Fiber: 9 grams SCALLOPED TOMATOES AND TEMPEH (Serves 4) My grandmother called this simply Tomatoes and Bread because that's about all her casserole had in it. I like it with tempeh, some onions, garlic, and a few Italian herbs, which really add to the flavor. This recipe is a good way to use up stale bread. Make it a day or so ahead and place it in the refrigerator so the sauce will have plenty of time to soak into the bread. 2 Tablespoons olive oil 1 large onion, chopped 3 cloves garlic, minced or pressed 1/4 teaspoon crushed red chili pepper 4 ounces tempeh 4 cups cubed day-old bread 28-ounce can diced tomatoes 1 Tablespoon vegan granulated sweetener 1 Tablespoon dried basil 1 teaspoon dried marjoram Salt to taste 2-4 Tablespoons grated vegan cheddar cheese (optional) Heat a nonstick skillet over medium heat. Add oil, onions, garlic, and peppers. Stir together and reduce heat. Cover and cook until onions are transparent and limp. Remove lid and crumble tempeh into the pan. Stir and cook tempeh until browned. Remove from heat and set aside. In a large mixing bowl combine bread, tomatoes, sweetener, basil, marjoram, and salt. Blend well. Add skillet mixture and combine. Press mixture into a 2-quart casserole dish and let it sit for at least 1/2 hour before baking. Preheat oven to 350 degrees. Add cheese, if desired. Bake casserole for 35 minutes or until lightly browned on the edges. (Note: If you prepare this dish ahead and refrigerate it, bake it for 50-60 minutes.) Total calories per serving: 311 Fat: 12 grams Carbohydrates: 43 grams Protein: 12 grams Sodium: 467 milligrams Fiber: 7 grams CASSEROLE TOPPINGS Casseroles have a much nicer presentation with a topping of one kind or another. You can use your favorite biscuit biscuit, n the firing bakes, or stages (referred to as low, medium, and high), during the fusing of dental porcelain preceding the final, or glaze, bake. biscuit in dogs, a grayish-yellow coat color. recipe and add a bit more sauce to steam the biscuits on top of your baked casserole. A nicely browned vegan biscuit crust, dollops of mashed potatoes n. pl. 1. Potatoes which have been boiled and mashed to a pulpy consistency, usu. with sparing addition of milk, salt, butter, or other flavoring. It is a popular accompaniment to a meat course [U.S., 1900's], providing bulk and calories to a meal. , or a combination of mashed potatoes and sweet potatoes sweet potato, trailing perennial plant (Ipomoea batatas) of the family Convolvulaceae (morning glory family), native to the New World tropics. Cultivated from ancient times by the Aztecs for its edible tubers, it was introduced into Europe in the 16th cent. sprinkled with paprika paprika: see pepper. will taste just right on a casserole that has a savory vegan gravy. Or you can sprinkle toasted chopped nuts, crushed tortilla chips, toasted coconut, some grated grate 1 v. grat·ed, grat·ing, grates v.tr. 1. To reduce to fragments, shreds, or powder by rubbing against an abrasive surface. 2. vegan cheese, or toasted bread crumbs See bread crumb. over the top. For a colorful presentation, sprinkle finely chopped parsley parsley, Mediterranean aromatic herb (Petroselinum crispum or Apium petroselinum) of the carrot family, cultivated since the days of the Romans for its foliage, used in cookery as a seasoning and garnish. or cilantro over the top just before serving. TOASTED NUTS OR SEEDS Toast nuts or seeds in a skillet for 7 minutes, or bake at 325 degrees for 7-10 minutes. Chop and sprinkle over casserole. BAKED CRUSHED TORTILLAS Lay 6 tortillas flat on a baking sheet baking sheet n. A flat rectangular metal pan, often with at least one rolled-up edge, used for baking. . Bake at 350 degrees for 10 minutes or until tortillas are brown and crispy crisp·y adj. crisp·i·er, crisp·i·est 1. Firm but easily broken or crumbled; crisp. 2. Having small curls, waves, or ripples. . Crush tortillas and sprinkle over casserole. AU GRATIN au gra·tin adj. Covered with bread crumbs and sometimes butter and grated cheese, and then browned in an oven: potatoes au gratin. TOPPING This is a very traditional topping that can be used on many kinds of casseroles. Combine dry bread crumbs or tortilla chips with 1 Tablespoon ta·ble·spoon n. Abbr. T, tbsp. A measure of about 3 teaspoons or 15 milliliters. tablespoon a household unit of volume or capacity; equivalent to three teaspoons or approximately 15 milliliters; in metric vegan margarine margarine, manufactured substitute for butter. It consists of a blend of vegetable oils or meat fats (or a combination of both) mixed with milk and salt. It was developed in the late 1860s by the French chemist Hippolyte Mège-Mouries in a contest sponsored by and sprinkle over the casserole. The margarine makes a rich topping. This combination can be sprinkled on the top of your finished casserole and then placed under the broiler broiler a young (about 8 weeks old) male or female chicken weighing 3 to 3.5 lb. for a nicely browned crust. Bequests The Vegetarian Resource Group depends on the generous contributions of our members and supporters to continue our educational projects. Though the world may not become vegetarian in our lifetimes, we realize that we are planning and working for future generations. * Your will and life insurance policies enable you to protect your family and also to provide a way to give long-lasting support to causes in which you believe. Naming The Vegetarian Resource Group in your will or life insurance policy will enable us to increase our work for vegetarianism vegetarianism, theory and practice of eating only fruits and vegetables, thus excluding animal flesh, fish, or fowl and often butter, eggs, and milk. In a strict vegetarian, or vegan, diet (i.e. . * The VRG VRG Varig (Viacao Aerea Rio-Grandense, Brazil, ICAO code) VRG Vegetarian Resource Group VRG Ventral Respiratory Group VRG Vaccinia-Rabies Glycoprotein (gene) VRG Vision Research Group VRG Vortex Ring Gun is a tax-exempt organization. Bequests are tax-deductible for federal estate tax purposes. * One suggested form of bequest bequest: see legacy. is: I give and bequeath To dispose of Personal Property owned by a decedent at the time of death as a gift under the provisions of the decedent's will. The term bequeath applies only to personal property. to The Vegetarian Resource Group, Baltimore, Maryland "Baltimore" redirects here. For the surrounding county, see Baltimore County, Maryland. For other uses, see Baltimore (disambiguation). Baltimore is an independent city located in the state of Maryland in the United States. , the sum of--dollars (or if stock, property, or insurance policy please describe). * To be sure your wishes are carried out, please speak with your attorney specifically about writing the correct information in your will. If you would like to discuss the types of future projects you wish to support, contact Debra Wasserman, Charles Stahler, or Brad Scott Brad Scott may refer to:
RELATED ARTICLE: A few tips for making quick casseroles. Today you can get a fairly good variety of items in the deli or the frozen food section of your grocery store. But, it's easy and much more satisfying to create and make your own casseroles from leftover grains, pasta, or beans, and prepare them with your own seasoning ideas. Here are a few tips to get you started. try cooking extra beans and grains on the weekend when you have more time. try cutting vegetables in very small pieces so they will cook faster. always have quick-cooking ingredients on hand, such as canned beans or couscous cous·cous n. 1. A pasta of North African origin made of crushed and steamed semolina. 2. A North African dish consisting of pasta steamed with a meat and vegetable stew. . don't overlook anything for casserole ingredients--drained pineapple pineapple, common name for one member of and for the Bromeliaceae, a family of chiefly epiphytic herbs and small shrubs native to the American tropics and subtropics. , sundried tomatoes, raisins, artichokes, or even cut-up baby corn Baby corn is a cereal grain taken from specialized corn (maize) plants harvested early, while the ears are very small and immature. Baby corn ears are hand-picked as soon as corn silks emerge from the ear tips or a few days after. can make nice additions to various casseroles. Try to imagine the flavors together before adding things. Go for simple rather than elaborate with many ingredients. try using one cup or more of a fairly thick liquid (stewed stewed adj. 1. Cooked by stewing: stewed prunes. 2. Informal Intoxicated; drunk. stewed Adjective 1. tomatoes, leftover creamy soups, thick vegan soups, or pasta sauce all work well) for a very succulent casserole. try sauteing onions and lightly steaming vegetables before assembling the casserole. try to add foods with different textures and flavors--chopped apples, sliced olives, sundried tomatoes, finely chopped celery celery, biennial plant (Apium graveolens) of the family Umbelliferae (parsley family), of wide distribution in the wild state throughout the north temperate Old World and much cultivated also in America. , reconstituted dried wild mushrooms, and even dried coconut can be added in small amounts. try using leftover pasta dishes with sauce, combined with steamed or blanched blanch also blench v. blanched also blenched, blanch·ing also blench·ing, blanch·es also blench·es v.tr. 1. To take the color from; bleach. 2. vegetables, in a casserole dish. Cover and bake at 350 degrees for 30 minutes. do assemble your casserole ahead of time and refrigerate it. Be sure to add 15-20 minutes to the cooking time because the ingredients will be cold. Debra Daniels-Zeller is a frequent contributor to the Vegetarian Journal. |
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