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    Sunday, December 14, 2008

    Italian Chow - Great for A Buffet

    My Mother in law (pictured below with my husband, his brother and cousin Sue. Apparently it was a family wedding.)was a whiz at entertaining.
    Sadly we lost her to cancer in 1970 but I learnt a lot about catering for a crowd from her.
    This recipe was one of her favourites, she got it from some woman’s magazine in the 60’s.
    Very easy, you just bunged a whole pile of ingredients together and baked in the oven.
    It really is very tasty. Also very economical. Makes the meat go a long way.
    So keep this as a budget dish as well.
    Went really well on the buffet table.
    This amount will feed 4-6 people
    I though this would be a great entry for Ruth’s of Once Upon a Feast Presto Pasta Night
    It is being hosted this time by Foodietots
    Have a look at their sites. The PPN round up will be available on Saturday.

    Italian Chow
    1 tablespoon butter
    1 onion chopped
    1 lb of mince

    1 packet of mushroom soup
    1 cup water

    1 cup cooked macaroni
    1 tin of peas drained
    1 tin corn drained
    1 tin tomatoes with juice

    Grated cheese
    Cook macaroni and reserve
    Fry onion in butter till soft
    Add mince and brown
    Add Mushroom soup mixed with cup of water

    Cook gently for 20 minutes

    Add peas, corn, tomatoes and macaroni
    Mix well
    Place in gratin dish

    Cover with grated cheese

    Bake 180C oven about 30 minutes

    I have adjusted it using fresh produce
    My version is a lot more colourful and probably more tasty.
    But both work!

    My husband is giong to deliver our boat Cajun Moon, up north, ready for our Summer holiday
    The Crew are sailing right through - it takes about 20 hours so I have made this dish and freezing it.
    All they have to do is bake and serve.
    Just pop in a bowl, excellent for people sailing along, on a lean.
    Hopefully it will be smooth sailing for them

    My version
    Will feed 4 people

    1 tablespoon olive oil
    300 gms mince
    Sea salt and freshly ground black pepper
    Slosh white wine
    1 Tablespoon of flour

    1 tablespoon oil
    1 onion chopped
    1 red freshly ground black pepper
    3 large tomatoes chopped
    2 teaspoons dried oregano
    1 cup stock

    1 cup Orecchiette cooked - Penne would be fine.
    1/2 cup frozen corn
    1/2 cup frozen peas

    Hot pan add oil
    Brown the mince
    Season S & P

    Deglaze with white wine
    Add 1 tablespoon of flour
    Cook about 2-3 minutes to cook our flour
    In another pan sauté onions till soft
    Add red pepper, soften
    Add tomatoes and oregano
    Cook about 8 minutes

    Add corn, peas and pasta to tomatoes
    Mix meat and tomato mix together
    Into baking dish in this a foil container for the freezer

    Sprinkle with bread crumbs and rated cheese
    Cool and freeze
    When ready to cook
    It’s best to thaw
    Bake 20-25minutes in 180C oven till bubbling and cheese is melted.


    Terakihi Baked With Salsa
    Left over time again
    I had some corn salsa left over from last night.
    This salsa has the lovely sweetness of the papaya and corn, balanced with the tomato and spring onion.
    Its delicious.

    First The Salsa
    2 corn cobs
    1/4 peeled and chopped papaya
    8 cherry tomatoes halved
    1 spring onion chopped

    Pop the corn in the microwave for 3 minutes
    Remove outer leaves and silk
    Cut the kernels off the cob
    Mix with the other ingredients
    Season with sea salt and freshly ground black pepper
    Drizzle over a little extra virgin olive oil

    This is great with chicken, fish, any cold cuts.
    So today I bought some beautiful fresh terakihi for dinner

    A quick and so so simple dinner

    1 filet of Terakihi per person or any white fish - snapper would be good.
    Lightly oil a gratin dish
    Season your fish, with sea salt and freshly ground black pepper
    Lay in dish
    Cover with salsa
    Cut up an extra tomato and place on top

    Into 200C oven 15 - 20 minutes
    Don't over cook.

    Drizzle over some extra virgin olive oil
    A good grind of freshly ground black pepper
    Throw over a few basil leaves
    My word it was fabulous.

    Another keeper.


    Ruth Daniels said...

    I love your updated version of the pasta bake. Thanks for sharing with Presto Pasta Night.

    My mom used to use canned peas & corn too with mushroom soup as a base for lots of things. Like you, I choose frozen and love to add wine to zazz up her recipes.

    Salsad fish looks amazing too.

    Arfi Binsted said...

    the sauce sounds amazing, gilli. i love the salad too! YUM!

    So Simple said...

    Hi Ruth and Arfi

    I guess we passionate cooks are always looking to improve our food.
    But the original is still pretty good.

    Mary said...

    I love baked pasta, especially one so easily made with standard pantry items.

    So Simple said...

    Yes Mary it's a doddle as they say.