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Recipe Of the Month
Green Jell-O Punch
1 small box lime Jell-O
1 cup boiling water
2 cups sugar
Juice of 4 lemons
1 - 48 oz. can unsweetened pineapple juice
1 small bottle of almond extract
Cold water and ice
Dissolve Jell-O in one cup of boiling water. Add sugar. Stir until dissolved. Add pineapple juice, lemon juice, and almond extract. Fill to one gallon with cold water and ice.
Yield: 1 gallon
Joyce H. Lyford
Curried Fruit
1 large can chunk pineapple 1 can apricots
1 large can peach halves 1 large can pear halves
1 can pitted Bing cherries
Drain all fruit thoroughly. Spread fruit in flat baking dish. Make sauce (below) and pour over fruit.
Bake uncovered at 325 degrees F. for 1 1/2 hours.
Sauce
In saucepan, heat and pour over fruit:
3/4 cup brown sugar 1 T. powdered curry
1/3 cup butter or margarine
Yield: 6 - 8 servings
Mary Hoyt by Joyce H. Lyford
Liptar
(Cheese Spread)
1 pod of fresh garlic, sliced in half
1 teaspoon ground mustard
1 teaspoon mashed capers
1 packages Philadelphia Cream Cheese
½ teaspoons anchovy paste
2 - 4 teaspoons butter or margarine
paprika
1 teaspoon grated onion
Rub bowl with garlic slices. Combine all other ingredients in bowl.
Serve with melbas or toast points (50's style).
From the Antique Recipe File of Helen Lyford
Fantastic Brownies
1-14 ounce package caramels
1-14 ounce can sweetened condensed milk
1-18 1/2 ounce package German Chocolate Cake Mix
3/4 cup butter, melted
1 cup chopped pecans
1-6 ounce package semi-sweet chocolate chips
In top of a double boiler, melt caramels and 1/3 cup sweetened condensed milk. Keep warm and set aside. In large mixing bowl, combine cake mix, butter, remaining sweetened condensed milk, and pecans. Beat at high speed until combined. Press half of dough into bottom of a greased and floured 9X13 pan. Bake at 350 % F. for 6 minutes. Sprinkle chocolate chips over dough. Spread warm caramel mixture over chocolate chips. Crumble remaining dough on top. Bake for 15 minutes or until sides pull away from the pan. Do not overbake. Yield: 3 - 4 dozen.
Harvard Beets
2 - 15 oz. cans of sliced beets
1/2 cup sugar
1 Tablespoon cornstarch
1/4 cup vinegar
1/4 cup water
Drain beets, reserving juice. Place beet juice in saucepan.
Mix together sugar and cornstarch. Add vinegar and water. Combine with beet juice. Bring to a boil, stirring constantly.
Add beets and serve.
Yield: 6 to 8 servings
Golden Beer Batter Onion Rings
1 cup self-rising flour
2 - 3 teaspoons sugar
1 - 10 oz. can warm beer
3 medium onions, sliced and separated
1/2 gallon oil
Mix flour and sugar in a bowl.
Add beer.
Coat onion rings with batter.
Fry in deep fat fryer until golden.
From the Special Recipes of
Rosa Goff
Submitted by Joyce Lyford
Cream Cheese Party Biscuits
2 sticks butter or margarine
1 8 oz. package cream cheese
1 cup self-rising flour
Soften butter in cream cheese. Add flour. Chill. Cut with small glass or biscuit cutter.
Bake at 350 degrees F. for 15 to 20 minutes or until slightly brown. Good hot or cold.
Strawberry Topping
(0ptional)
2 sticks butter
1 cup powdered sugar
1 - 10 oz. package frozen strawberries
Blend in a blender or mixer. Serve with biscuits.
Joyce Lyford
Party Sandwich Filling
1 - 8 oz. pack cream cheese, softened
3/4 cup chopped pecans or walnuts
1/4 cup green pepper, chopped
1/4 cup onion
3 Tablespoons pimento, chopped
1 Tablespoon catsup
2 hard cooked eggs, finely chopped
1/2 teaspoon salt
Dash of pepper (red pepper - optional)
Sandwich bread slices, slightly buttered
Combine all ingredients except bread. Spread filling between bread slices. Trim crusts, if desired. Cut each sandwich diagonally twice to make four triangles. Yield: 32 small sandwiches
Filling may also be used in pinwheel sandwiches or on toasted tortillas.
Joyce Lyford
Mariachi Dip
1 large onion, chopped
1/2 lb. ground meat
salt to taste
red pepper to taste
1 teaspoon ground cumin
1 teaspoon chili powder
1 large can of chili, all meat
1 lb. grated American Cheese
Saute' onion and ground meat. Combine with remaining ingredients in saucepan and heat until cheese is melted. Serve in Chafing dish with corn chips.
Peanut Butter Sticks
10 slices of day old bread 1 tablespoon oil
1 cup smooth peanut butter
Trim crust from bread. Toast crust in oven at 350 degrees F. for 10 minutes. Roll crumbs until very fine.
Cut each slice of bread into four or five sticks.
Toast sticks in oven at 350 degrees F. for 15 minutes or until golden, but not brown.
Mix oil and peanut butter. Hold each stick of bread by ends and brush entire surface with thin coating of peanut butter. Roll in crumbs, let harden slightly.
Store in airtight container. Keeps for several days.
Yield: 40 - 50 sticks
Joyce H. Lyford
Chutney Cheese
8 ounces cream cheese, softened
4 ounces Cheddar Cheese, grated
¼ teaspoon salt
¾ teaspoon curry powder
4 tablespoons dry cherry
¾ cup chutney or pear mincemeat, chopped
Green Onions, chopped
Thoroughly mix first five ingredients. Form into a flat circle on a serving plate and chill. Just before serving, spread chutney or pear mincemeat and green onions on top.
Serve with bacon flavored crackers.
Curried Chicken and Broccoli Casserole
1 - 10 oz. frozen Broccoli cuts, cooked and drained
1 - 3 lb. chicken, boiled or baked, boned and diced
(or 3 - 4 cups baked turkey or chicken)
1 can cream of chicken soup
1 - 4 oz. can mushroom bits and pieces
1/3 soup can water
1/3 soup can chicken stock
1 1/2 T. curry powder
2/3 cup almond and/or 1/3 cup water chestnuts
1/3 cup mayonnaise (optional)
Italian bread crumbs
In bottom of casserole, place broccoli and chicken. Blend next 8 ingredients. Pour blended ingredients over broccoli and chicken. Cover with bread crumbs. Bake at 350 degrees F. until it bubbles (about 30 - 45 minutes).
Veggie Pasta Salad
1 pak frozen snowpeas, thawed/drained 2 - 16 oz. packages frozen California
1/2 pound fresh mushrooms, sliced mixed vegetables (broccoli, carrots,
1 zucchini, thinly sliced cauliflower), thawed and drained
1 - 14 oz. can artichoke hearts, 1 - 6 oz. can small whole pitted ripe
drained and quartered olives, drained
1 - 8 oz. package cheese-stuffed tortellini 8 oz. (1/2 package) spinach fettuccine
2 cups cherry tomatoes 5 oz. Parmesan cheese, freshly grated
(1) Thaw and drain in a colander snowpeas, broccoli, carrots, and cauliflower.
(2) Add the quartered artichoke hearts, mushroom slices, zucchini slices and olives to a large bowl containing the vegetables.
(3) Cook the pasta according to package instructions (Optional:Add a Tablespoon of liquid crab boil to boiling water). Drain. Rinse in cold water. Drain again.
(4) Combine vegetables and pasta. Add 2 Tablespoons Parmesan cheese. Toss.
(5) Add Pasta Salad Dressing (below). Toss all ingredients carefully.
(6) Chill salad for several hours or overnight.
(7) Before serving, add tomatoes. Toss again. Sprinkle remaining Parmesan.
Yield: 12 - 15 servings
Salad Dressing
1 egg yolk 1/2 teaspoon basil
2 Tablespoons fresh lemon juice 1 teaspoon garlic powder
1 Tablespoon Dijon-style mustard 1 teaspoon sugar
1 Tablespoon red wine vinegar 1 teaspoon salt
1 cup Crisco oil 1/2 teaspoon black pepper
1/2 cup 100% extra virgin olive oil 1/8 teaspoon red pepper
1/2 teaspoon thyme Finely grated zest of orange
(1) In food processor, process the egg yolk, lemon juice, mustard and vinegar
for 30 seconds. With machine running, pour the oils in a thin steady stream through the feed tube to make a light mayonnaise.
(2) Add the remaining ingredients. Process to combine.
(3) Pour the dressing over the salad. Toss to coat thoroughly.
Refrigerator Rolls
2 Packs Yeast 2 teaspoons salt
½ cup lukewarm water ¼ cup shortening
1 ½ cups milk 2 eggs
½ cup sugar 5 ½ cups all-purpose flour
Soften yeast in lukewarm water. Scald milk and add sugar, salt, and shortening. Cool to lukewarm. Add 2 cups flour. Mix thoroughly. Add egg and softened yeast. Beat well. Add enough more flour to make a stiff dough.
Turn our on a lightly floured board and knead until smooth and satiny.
Place in lightly greased bowl. Grease surface. Cover and put into refrigerator, or let rise in warm place (80 - 85 degrees) until doubled (about 1 ½ hours). Punch down. Shape the desired amount of dough into rolls and let rise until doubled (about 45 minutes). Form the remaining into a ball. Grease surface lightly. If the dough rises in the refrigerator, punch it down. Mold at once into any desired shape. OR if preferred, let dough stand in luke warm room for an hour before molding. Place in greased pans and let rise until doubled (about one hour).
Bake in moderately hot oven (350 degrees F) for 15 to 20 minutes.
From the kitchen of Miss Ona Smith
Hawaiian Pies
(2 Pies)
1 large (16 oz.) can crushed pineapple 4 bananas
1 can sour pitted red cherries 1 small orange Jell-O
1 ½ cups sugar 2 graham cracker crumb pie shells
1 cup chopped pecans (or recipe below)
¼ cup flour 1 medium carton cool whip
In a saucepan, combine pineapple and juice, sugar and flour. Bring to a boil.
Drain cherries and add to pineapple mixture. Add package dry Jell-O. Cool one (1) hour.
Add pecans and bananas to two baked pie shells. Pour in pineapple mixture. Top each pie with cool whip.
Pie Crust: 1 ¼ cups sunshine Graham Cracker Crumbs.
3 Tablespoons sugar
1/3 cup butter
Mix and pat into bottom of pie shell. (double the portion for two pies.)
Springlrle
4 eggs
1 lb. box powdered confectioners sugar
1 Tablespoon grated lemon rind
4 ½ cups sifted cake flour
1 teaspoon baking powder
1 - 2 tablespoons anise seeds
Beat eggs until light. Add sugar. Add anise seed and lemon. Combine sifted flour and baking powder. Add to mixture. Chill for one hour. On floured board, roll dough to ½-inch thick. Press with springlrle board or roll designs on with springlrle rolling pin. Leave exposed to air overnight.
Cut cookies apart. Bake on greased sheet at 325 degrees for 20 to 25 minutes.
From: Helen Lyford
Mani Bean Mix
Mix one pound each of at least 10 different varieties of dried beans. Package Mani Bean Mix in 2-cup packages. The dried beans I use are:
Pintos Garbanzos Great Northern (large) Lentils
Black Chines Idaho Red Navy (small) White Limas
New Orleans Red Speckled Lima 2 pounds Barley Butter Beans
Yellow Split Peas Green Split Peas Black-eyed Peas
Mani Bean Soup
2 cups bean mix 2 ½ quarts chicken bouillon
1 Tablespoon salt 1 can Rotel Tomatoes
1 large onion, sliced 1 clove garlic
Ham Hock, beef hock, 1-2 pounds fresh cleaned shrimp ¾ teaspoon salt
OR 1 pound pre-cooked sliced sausage ½ teaspoon black pepper
Wash beans, cover with water and one tablespoon of salt. Soak at least three hours or overnight.
Put beans in 2 ½ quarts of water or chicken stock. Boil slowly for 2 ½ hours. Add either a ham hock, beef hock, shrimp OR sliced sausage. Add salt and pepper. Cook one additional hour. Add rotel tomatoes, onion, garlic, and lemon juice. Cook for 30 minutes.
Yield: 4 - 6 bowls
Mani Beans - Cajun Style Over Rice
2 cups Mani Bean Mix 2 large onions, chopped
6 - 7 cups water 2 garlic cloves, chopped
1 lb. sausage 1 tablespoon dried parsley
1 - 16oz. can tomatoes, undrained Salt, Pepper, and cayenne to taste
Rinse bean mix and cover with water; soak for 3 hours or overnight. Drain. Combine soaked beans and water in a heavy pot. Simmer for 1 ½ hours, stirring frequently.
Sauté sausage in a separate skillet, drain grease. Add sausage, onions, garlic, parsley and season to taste. Simmer for one hour or until tender. Serve over rice.
From: Dr. Stephanie Burke
Cabbage Soup
(Krautsuppe)
2 onions, sliced
1 turnip, sliced or cubed
2 carrots, diced
2 potatoes, cubed
1 small head of green cabbage, shredded
4 cups chicken stock or bouillion
2 cups water
6 parsley sprigs, chopped (substitution: ¼ cup dried parsley)
1 bay leaf
2 teaspoons salt
1 teaspoon black pepper
¼ cup Parmesan cheese for garnish
In a 6-quart saucepan or pot, combine all ingredients except salt, petter, and cheese. Simmer partially covered for 1 ½ hours. Season to taste. Pour into hot soup plates and garnish with cheese.
Yield: 6 servings
Original Recipe from Lillie Petit Gallagher
in "Sauce Piquante" column
of The Baton Rouge ENTERPRISE
October 2 - 8, 1980
Adaptions by Joyce Lyford: The original reicipe has:
4 thick slices bacon, diced (I omit and sometimes add leftover ham)
6 sprigs parsley and a bay leaf tied together with thread (The bundle is removed when soup is done.)
I omit the bacon and used dried parsley. No one has complained. The "secret" to this recipe is the turnip. DO NOT LEAVE IT OUT.
Cornstarch Clay
This Arm and Hammer recipe for clay is ideal for small objects that are planned, precisely shaped and finely detailed. Because it contains no flour, bugs are not attracted to it. The dried "creation" will last for years.
Materials:
4 cups baking soda (2 pound box) 2 cups cornstarch
3 cups water Food coloring (see options below)
Coloring:
Without coloring, the clay dried chalky white. It can be colored in varying ways. Keep in mind, the color lightens as the clay dries. While the clay is damp, color should be intense.
(1) To color each batch, add food coloring to the water before proceeding to the steps below. For intense red and green at Christmas use the following:
(a) Red: 2 one-ounce bottles per batch of clay
(b) Green: 1 one-ounce bottle per batch of clay
(2) Make the batch and then color portions of cooled clay by kneading the food coloring into the dough. This is the messiest method, but wonderful if teaching a lesson on colors.
(3) May the clay "objects." Let them dry. Color or paint with felt-tip markers, acrylic paints, or paint pens.
Step-by-Step:
(1) Stir baking soda and cornstarch together in a pan.
(2) Quickly add cold water. Stir slowly until mixture thins and becomes smooth.
(3) Cook over medium heat, stirring constantly, until thickened to consistency of mashed potatoes.
(4) When mixture is too thick to stir and has a dull surface, turn onto a plate and cover with a damp cloth until cool.
(5) Knead like dough and form desired shapes. Clay may be held in plastic bags in refrigerator for a week or more.
(6) Model clay shapes or roll to an even thickness with rolling pin and cut into shapes with a knife or cookie cutters. If you roll the clay with a rolling pin, best results are achieved with "warm" clay placed between two pieces of waxed paper.
(7) Allow objects to dry at room temperature for two or three days. Turn object occasionally so that all surfaces will dry. (Note: Drying can be done in oven at 350 degrees, but objects tend to brown like cookies.
(8) If color was added when clay was made, paint objects with acrylic paints, felt-tip markers, or paint pens. You may coat with acrylic clearcoat if desired.
Yield: Each batch will make approximately 40 three-inch cookie cutter objects.
From: Arm and Hammer Company and
Celebrations by Becky Stevens Cordello
Adapted by: Joyce Lyford
Crawfish Casserole
2 boxes chopped broccoli, cooked
2 - 3 cups cooked Rice
1 can Campbell's cream of chicken soup
1 small Jalepeno Cheese Whiz
1 - 1 ½ pounds crawfish
½ cup margarine
1 ½ cups bellpeppr, cut
1 large onion, cut
Sauté or microwave with margarine: bellpepper and onion. Add soup and cheese.
Drain broccoli and crawfish. Add to mixture above. Simmer. Add rice. Top with bread crumbs.
Place in casserole and serve.
From: Joyce Lyford
Sirloin with Coffee Glaze
½ cup chopped onions ½ Cup Chili Sauce
1 Tablespoon vegetable oil 2 teaspoons brown sugar
¾ cup strong brewed black coffee 1 teaspoon coarse-ground pepper
½ cup Worcestershire sauce One 2-pound boneless beef sirloin steak
1. Coffee Glaze: Cook onion in oil in a small saucepan over medium heat 4 to 5 minutes until translucent. Add coffee, Worcestershire sauce, ketchup, sugar and pepper and bring to a boil. Cover, reduce heat to medium-low and simmer, stirring once or twice, 15 minutes or until slightly thickened. Let cool.
2. To grill: Put steak 4 to 6 inches above hot coals. Grill 25 to 30 minutes, turning steak and basing with glaze 4 times, until meat thermometer inserted in thickest part registers 140 degrees F. for medium rare. Let steak rest 10 minutes before slicing.
3. To broil: Broil steak on broiler-pan rack 4 to 6 inches from heat source, turning and basting as directed.
Serves 6 per 4-ounce serving
There's enough glaze for several trips to the barbecue. Refrigerate tightly covered. It keeps several months and is great on all cuts of beef, pork and chicken.
. Great on London Broil Steak.
Joyce H. Lyford
Beef and Green Chili Enchiladas
Prep Time: 20 minutes Cooking Time: 25 minutes
1 pound ground beef 1 can (4 ounces) chopped green chilies
1 garlic clove, minced 12 flour tortillas (6 inch)
1 teaspoon ground cumin 1 cup finely chopped tomato
1 pound VELVEETA Mild Mexican
Pasteurized Processed Cheese
Spread with Jalapeno pepper,
cubed and divided
Heat oven to 350 degrees F. Brown meat with garlic and cumin in skillet over medium-high heat; drain. Reduce heat to low. Add ½ pound of the VELVEETA Mild Mexican Cheese Spread with Jalapeno Pepper and chilies. Stir until VELVEETA Mild Mexican Cheese Spread is melted.
Spoon ¼ cup of the meat mixture onto each tortilla; roll up. Place seam-side down, in 12 x 8-inch baking dish. Top with remaining ½ pound VELVEETA Mild Mexican Cheese Spread and tomato.
Bake 25 minutes or until thoroughly heated. Makes 6 servings.
From: Kraft Creative Kitchens
(The box top of VELVEETA Mild Mexican Cheese Spread with Jalepeno Pepper)
Pork Roast with Black Bean Sauce
Marinating the pork in citrus juices gives it a flavor that is perfectly complemented by the slightly spicy sauce. If you cannot find plantains, use ripe bananas.
Pork
1/2 cup orange juice 1 tablespoon grated orange peel
1/2 cup olive oil 1 tablespoon minced garlic
1/2 cup chopped fresh cilantro 2 bay leaves
3 tablespoons fresh lemon juice 4 12-ounce pork tenderloins
2 tablespoons fresh lime juice
Combine first 8 ingredients in 13x9x2-inch baking dish. Add pork loins, turning to coat. Cover and refrigerate overnight, turning occasionally.
Bean Sauce
2 tablespoons olive oil 1 15- to 16-ounce can black beans,
1 cup chopped red bell pepper rinsed and drained
1/2 cup chopped onion 1 cup low-salt chicken broth
2 garlic cloves, minced 1 tablespoon Worcestershire sauce
Dash of hot pepper sauce (Tobasco)
Heat 1 tablespoon olive oil in heavy large saucepan over medium-high heat. Add pepper, onion and garlic; sauté until onion is tender and golden, about 7 minutes. Add beans and broth. Simmer until slightly thickened stirring often, about 8 minutes. Stir in Worcestershire sauce and hot pepper sauce. Season with salt and pepper. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
TO FINISH
1 large ripe plantains, peeled, and 3 tablespoons chopped fresh cilantro
cut into 1/3-inch-thick slices
Preheat oven to 400 degrees F. Remove pork from marinade; discard marinade. Season pork with salt and pepper. Heat remaining 1 tablespoon oil in heavy large skillet over medium-high heat. Working in batches, add pork and sauté until brown on all sides, about 10 minutes per batch. Transfer to heavy large baking sheet with rim.
Roast pork 10- minutes. Arrange plantain slices around pork on baking sheet. Bake until thermometer inserted into thickest part of pork registers 160 degrees F. and plantains are tender, brushing plantains occasionally with pan juices, about 20 minutes.
Arrange plantains in center of platter. Cut port into 1-inch-thick slices. Arrange pork around plantains. Rewarm sauce. Stir in cilantro. Spoon sauce around edge of platter and serve.
Gazpacho
(Cold Tomato Soup)
1 clove Garlic
1 10 oz. pack baby shrimp (optional)
6 T. lemon juice
3 cups fresh tomatoes, chopped
2 - 3 cups V-8 juice
1/2 cup green pepper, chopped
1/2 cup white onion, chopped
1/4 cup parsley, minced
2 cups cucumber or zucchini (or 1 cup of each)
2 T. chives, minced
2 - 3 teaspoons salt
Tobasco to taste.
1/3 cup olive oil ( optional)
1/2 cup chopped celery (optional)
Rub large wooden bowl with split garlic clove. Place shrimp in bowl and sprinkle with lemon juice. Add remaining ingredients. Refrigerate overnight.
Yield: about 8 servings (1/2 gal.)
Joyce Hoyt Lyford
Summer Garden Salad
3 stalks celery, chopped 2 tomatoes, cut into small pieces
4 green onions and tops, chopped 1 cucumber, chopped (optional)
1/2 bell pepper, chopped 1 cup Italian salad dressing
1 - 2 heads of lettuce
Combine all chopped vegetables with one cup Italian salad dressing . Marinate 2 - 3 hours prior to serving.
Break lettuce into a large salad bowl. Season to taste with salt and pepper or "Nature's Seasoning." Pour vegetable mixture over seasoned lettuce. Toss and serve immediately.
Joyce Hoyt Lyford
Bobbie's Sweet California Green Salad
1/2 cup sliced almonds 2 Green onions sliced
3 T. sugar 1 cup celery
1/2 head each iceberg and 2 11oz. cans mandarin orange
romaine Lettuce (escarole sections, drained
is also good)
Combine almond and sugar in a heavy skillet. Cook at low temperature, stirring constantly, until sugar caramelizes and coats almonds. Spoon coated nuts onto waxed paper, and quickly break apart. Store covered in jar for several days, if desired, at room temperature.
Dressing
1 t. salt 1/2 cup salad oil
dash pepper dash Tabasco
1/4 cup sugar 2 T. snipped parsley
1/4 cup cider vinegar
Combine all ingredients and mix well.
Break up greens, add vegetables, well-drained oranges and nuts
Toss with dressing.
Serves 8
From YWCO Cookbook - Brownie Jefferies recipe
Seafood Casserole
1 can artichoke hearts, thoroughly drained 1/2 t. curry powder
2 1/2 lbs. cooked and cleaned fresh shrimp 1/2 t. paprika
1 lb. lump white crabmeat, cleaned 2 T. dry sherry
2 T. melted butter 1 T. Worchestershire sauce
3 T. flour 1 heaping T. Catsup
1 cup half and half 2 T. lemon juice
1 cup milk 1 1/2 cups grated sharp
1/2 t. prepared mustard cheddar cheese
salt and cayenne pepper to taste
Make layeas of artichoke hearts, shrimp, and crabmeat in a buttered baking dish. Melt butter over medium low heat; add flour, and cook two minutes, stirring constantly, Add the half and half and milk, and stir until the white sauce is of medium consistency. Add the remaining ingredients except the cheesd, and pour opver the shrimp, crabmeet and artichokes. Top with cheese, and bke in a prehjeated 350 degree oven for 20 minutes.
Serves 8 generously
From YWCO Cookbook
Crawfish Casserole
2 boxes chopped broccoli, cooked
2 - 3 cups cooked Rice
2 cans Campbell's cream of chicken soup
2 small Jalepeno Cheese Whiz
1 - 1 ½ pounds crawfish
½ cup margarine
1 ½ cups bellpeppr, cut
1 large onion, cut
Sauté or microwave with margarine: bellpepper and onion. Add soup and cheese.
Drain broccoli and crawfish. Add to mixture above. Simmer. Add rice. Top with bread crumbs.
Place in casserole and serve.
From: Joyce Lyford