Fare Exchange: Casseroles with hamburger, macaroni and tots

Jane Henegar

Welcome to March's first Fare Exchange. Today's requests are for goulash, easy healthy make-ahead casseroles and Brown's Chocolate Peanut Butter Biscuit Pudding.

Nellie Wheeler of Apison wants to know how to make the the peanut butter biscuit pudding mentioned in Just a Dash. How rich is it? Wheeler thinks it "sounds almost as rich as the Krispy Kreme donut bread pudding."

Lou LaNieve is the second requestee, hoping you can provide a recipe for goulash along with multiple recipes for easy healthy make-ahead casseroles.

Cutco knife comments continue to arrive. Doug Kinsey wrote that "the knives are expensive but they will last your lifetime and pass them on to your children, grandchildren or whoever. We have had our knife sets for about 40 years and they still look like they are new and still cut, never have been sharpened. Expensive but forever useful."

Nadine Carden's latest envelope came from Flintstone and included this requested salad.

Grape Salad

2 pounds seedless grapes (red and green)

1 teaspoon vanilla extract

1 (8-ounce) package cream cheese, softened

1 (8-ounce) carton sour cream

1/2 cup sugar

1/2 cup brown sugar

1 cup pecans or walnuts, crushed

Wash and dry the grapes very well. Mix together well the vanilla, cream cheese, sour cream and sugar. Fold gently into grapes.

Top with brown sugar and crushed nuts.

Refrigerate overnight.

Margaret Mcneil, the food blogger, shared her Hamburger Macaroni Casserole, "a favorite of mine since a coworker at the old Mills and Lupton gave me the recipe in the 1980s. Everything - including the macaroni - is cooked in the same pan. I love recipes that are cooked in one pan. They are usually easy and clean up is minimal. The only thing you need other than the ingredients is a large pan that has a lid; I use a 12-inch skillet."

Hamburger Macaroni Casserole

1 1/2 pounds ground beef

1 (8-ounce) package elbow macaroni (uncooked)

1/2 cup chopped onion

1/2 cup chopped green pepper

1 (14 1/2-ounce) can diced tomatoes (undrained)

1/2 cup ketchup

1 cup water

1 teaspoon salt

1/4 teaspoon pepper

Dash of cayenne pepper (optional)

Shredded cheddar or mozzarella cheese to taste (optional)

Brown ground beef in large pan. Remove beef from pan using a slotted spoon. Discard all but 2 or 3 tablespoons of drippings from the pan. Put the uncooked macaroni, onion and green pepper in the drippings and cook until the onion is soft. Return beef to the pan and add the remaining ingredients, except cheese. Cover and simmer 25 minutes or until macaroni is cooked as desired, stirring every 7 or 8 minutes to keep macaroni from sticking. If using cheese, add it when the casserole is done. Remove the pan from heat. Sprinkle cheese on top of the casserole and put the lid on the pan until the cheese melts.

Betty Brakebill of Cleveland, Tenn., sent her version of a tater tot casserole, one she shared with grateful fellow workers at Chattanooga Public Schools a good many years ago.

Tater Tot Casserole

1 package frozen tater tots (32 ounces)

3 (8-ounce) containers sour cream

1/2 cup chopped onions

1 can cream of chicken soup

2 cups shredded sharp cheddar cheese

Salt and pepper to taste

1 stick butter, optional

2 cups corn flakes, crushed, optional

Thaw potatoes and place in baking dish. Mix all other ingredients and spread on top of potatoes. Bake in a preheated 350 F oven for 45 minutes.

For the optional topping, melt butter and add crushed corn flakes. Place on top of potatoes and return to oven for 25 minutes.

Barbara Mann, prolific correspondent, sent two from her collection.

Goopy Chicken

1/2 cup flour

1 teaspoon salt

1/2 teaspoon pepper

1 fryer chicken, cut up

1/4 cup butter

2/3 cup fresh lemon juice

2/3 cup ketchup

2/3 cup molasses

1/4 cup Worcestershire sauce

1 teaspoon ground cloves

1/2 teaspoon salt

Hot cooked rice

Combine flour, salt and pepper and add chicken to coat. In large skillet, heat butter and brown chicken. Combine lemon juice, ketchup, molasses, Worcestershire sauce, cloves and salt. Pour over chicken. Bring to a boil, then reduce heat and simmer uncovered about 35-40 minutes until chicken is done and juices run clear. Turn chicken occasionally. Serve with rice. (The cloves and molasses give this dish its different flavor).

- Adapted from "Taste of Home"

Crock Pot Baked Beans

2 (15-ounce) cans pork and beans, undrained

1 (15-ounce) can light red kidney beans, drained

1 (15-ounce) can dark red kidney beans, drained

1 (15-ounce) can great Northern beans, drained

1/2 cup chopped onion

1/2 cup molasses

1/2 cup ketchup

1/4 cup yellow mustard

1/2 teaspoon salt

1/2 teaspoon garlic powder

1/2 teaspoon ground black pepper

4 slices bacon, cooked and crumbled

In a slow cooker, combine all beans, onion, molasses, ketchup, mustard, salt, garlic powder and pepper, stirring gently to combine. Cover and cook on low for 5 hours or until thoroughly heated. Stir in bacon.

- From "Taste of the South"

When it comes to Kitchen Must-Haves, Marian C. Lewis wrote, "Regarding my favorite frying pans: My two favorites are by Emeril Lagasse. They are nonstick and cook evenly. The only drawback is that sides are flared out, making them take up extra space past the eye."

How about sending your favorite sandwich, including the bread and spread and condiments you use, as the next Just a Dash. Empty-handed or full-handed, your presence matters here.