Main Street Church Pettengill Meal Program

Recipes 2018

Coordinators: Cathy Young & Wendy Brennan [email protected] [email protected] The Saturday Night Meal Program Upcoming

2018 – 2019 Meal Delivery Dates Twenty-First Season

September 8th, 2018 – American Chop Suey October 13th – Shepard’s Pie- (Central Cong. Church 1:30pm) November 17th - Lasagna December – No Meal January 5th, 2019- Ziti/ Meatball & Sausage February 2nd – Turkey Dinner March 2nd – Mac Cheese & Ham April 6th – Hamburger Casserole May 4th – Chicken & Rice June 1st – American Chop Suey

Prep Work and Delivery at the East Parish Church, Salisbury Square 2pm Unless Otherwise Noted Enjoy! God Bless!

Sponsored By: The Pettengill House And

Central Congregational Church Main Street Church Newburyport Amesbury

The East Parish United Methodist Church Delivery and assembling in Salisbury @ 2:30 pm September 8th, 2018 -American Chop Suey

3 tablespoons butter 1 medium yellow onion, chopped 1 green bell pepper, stemmed, seeded, and chopped 2 garlic cloves, minced 1 pound ground beef 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon ground black pepper Kosher salt 1 (14.5-ounce) can diced tomatoes 1 (14.5-ounce) can tomato sauce 1/4 cup tomato paste 2/3 cup tomato juice Pinch of sugar 1 pound elbow

Directions

1. Heat the butter in a large pot over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for about 1 minute. Then add the ground beef and continue to cook, stirring and breaking up the chunks of meat with a spoon. Cook until the meat is no longer pink, about 7 minutes. Sprinkle the herbs and pepper over the meat, add salt to taste, and mix in well.

2. Add the canned tomatoes with their juices, the tomato sauce, paste, and juice. Add sugar to taste. Simmer while you cook the .

3. Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally, until al dente. Drain. Mix the macaroni into the chop suey. October 13th – Shepard’s Pie Easy Shepherd’s Pie INGREDIENTS 1 1/2 to 2 pounds potatoes (about 3 large potatoes), peeled and quartered 8 Tablespoons (1 stick) butter 1 medium onion, chopped (about 1 1/2 cups) 1-2 cups vegetables—diced carrots, corn, peas 1 1/2 lbs ground round beef 1/2 cup beef broth 1 teaspoon Worcestershire sauce Salt, pepper, other seasonings of choice

1. Boil the potatoes: Place the peeled and quartered potatoes in medium sized pot. Cover with at least an inch of cold water. Add a teaspoon of salt. Bring to a boil, reduce to a simmer, and cook until tender (about 20 minutes). 2. Sauté vegetables: While the potatoes are cooking, melt 4 tablespoons of the butter in a large sauté pan on medium heat. Add the chopped onions and cook un- til tender, about 6 to 10 minutes. If you are including vegetables, add them according to their cooking time. Carrots should be cooked with the onions, because they take as long to cook as the onions do. If you are including peas or corn, add them toward the end of the cooking of the onions, or after the meat starts to cook, as they take very little cooking time. 3. Add the ground beef, then Worcestershire sauce and broth: Add ground beef to the pan with the onions and vegetables. Cook until no longer pink. Season with salt and pepper. Add the Worcestershire sauce and beef broth. Bring the broth to a simmer and reduce heat to low. Cook uncovered for 10 minutes, adding more beef broth if necessary to keep the meat from drying out. 4. Mash the cooked potatoes: When the potatoes are done cooking (a fork can eas- ily pierce), remove them from the pot and place them in a bowl with the remain- ing 4 Tbsp of butter. Mash with a fork or potato masher, and season with salt and pepper to taste. 5. Layer the meat mixture and mashed potatoes in a casserole dish: Preheat oven to 400°F. Spread the beef, onions, and vegetables (if using) in an even layer in a large baking dish (8x13 casserole). Spread the mashed potatoes over the top of the ground beef. Rough up the surface of the mashed potatoes with a fork so there are peaks that will get well browned. You can even use a fork to make creative designs in the mashed potatoes. 6. Bake in oven: Place in a 400°F oven and cook until browned and bubbling, about 30 minutes. If necessary, broil for the last few minutes to help the surface of the mashed potatoes brown. November 17th - Lasagna

No-Boil Lasagna 1 (9 ounce) boxes no-boil lasagna noo- dles 1 (15 ounce) containers ricotta cheese 4 cups shredded mozzarella cheese 2 eggs 1/2 cup parmesan cheese (optional) 1 lb ground beef or 1 lb sausage, browned 2 (28 ounce) jar spaghetti sauce Preheat oven to 375.

In bowl, combine beaten eggs, ricotta cheese and TWO cups of the mozzarella cheese and parmesan. If you choose not to use the parmesan, just add more mozzarel- la. Set aside. In a 13X9X3 pan, spread 1 cup of sauce on bottom of pan. Layer in the order, 4 uncooked lasagna noodles (they will over- lap), then 1/3 part of the ricotta cheese mixture, half the browned meat, 1 cup mozzarella cheese, and 1 cup of spaghetti sauce. Next layer, 4 uncooked lasagna noodles, 1/3 part of the ricotta cheese mixture, and 1 1/2 Cups sauce. Next layer, 4 uncooked lasagna noodles, remaining ricotta mix- ture and remained meat, 1 cup of sauce. For top layer, 4 uncooked lasagna noodles, remaining sauce, and remaining 1 cup mozzarella. Bake covered with foil for 50-60 minutes.

January 5th, 2019- Ziti/ Meatball & Sausage

Classic with Meatballs or Sausage 1 lb. box ziti, boiled and drained 1 lb. ground meat made into small meatballs (your recipe) or 1 lb. bulk Italian sausage, cooked and broken into bite size pieces 2 26 oz. jars of spaghetti sauce 16 oz. shredded mozzarella Chopped fresh parsley

Mix cooked ziti with spaghetti sauce, meatballs or sausage and half the cheese. Spoon into greased disposable aluminum pan, cover and bake 35 minutes or until hot and bubbly. Uncover and top with the remaining mozzarella cheese and pars- ley. Bake 10 minutes longer.

February 2nd – Turkey Dinner Cook turkey as you normally would.

March 2nd – Mac Cheese & Ham

Macaroni and Cheese w/Ham 6 tablespoons unsalted butter, plus more to grease the baking dish 1 cup panko crumbs 24 ounces sharp or extra-sharp Cheddar, grated (about 9 cups total) 1 pound elbow macaroni 3 1/4 cups whole milk 3 tablespoons all-purpose flour 1 1/2 teaspoons dry mustard 1 teaspoon fine sea salt 1/2 teaspoon freshly ground black pepper 1 lb. cubed ham

Preheat the oven to 350°F. Lightly butter a 9- by 13-inch baking dish In a small saucepan over moderate heat, melt 3 tablespoons of the but- ter. Place the panko bread crumbs in a small bowl, drizzle with the melted butter, and toss to combine. Add a handful of the grated cheese to the bowl, toss to combine, and set aside. In a large pot of boiling salted water, cook the elbow macaroni until al dente. Drain the noodles, without rinsing, then return them to the pot they were cooked in. In a small saucepan over moderate heat, warm the milk just until it starts to steam and form tiny bubbles around its edg- es—be careful not to let the milk come to a boil. Remove from the heat. In a medium saucepan over moderate heat, melt the remaining 3 table- spoons of butter. Add the flour and stir the mixture together, scraping the bottom of the pan to prevent burning, just until it starts to turn a light brown color, about 3 minutes. Slowly add the warm milk and stir constantly until the sauce thickens, about 3 minutes. Remove from the heat and stir in the dry mustard, salt, and pepper. Add the remaining grated cheese and stir until it's completely melted. Adjust the seasoning to taste. Pour the cheese sauce over the cooked elbow macaroni and gently stir to coat the noodles in the sauce. Add the cubed ham. Pour the into the prepared baking dish and top with the panko-cheese mixture. Bake until light golden brown and bubbling, about 30 minutes. Serve hot. DO AHEAD: Macaroni and cheese can be made ahead, put into the baking dish, cooled completely, and kept, covered in the refrigerator, for 2 days. Do not add the bread crumbs until ready to bake. April 6th – Hamburger Casserole

1 1/2 Ib hamburger 1 onion chopped fine 1 pkg egg noodles 1 can cream of tomato soup 1 can cream of mushroom soup l pkg frozen peas 1 tbs sherry 1/2 cup dry breadcrumbs 1/2 cup shredded Cheddar cheese

Brown hamburger & onion together in large fry pan. Pour off excess fat. Boil noodles as directed on pkg. and add peas for the last 3 minutes Drain Combine noodles, meat, onion, peas in large mixing bowl Add both soups,UNDILUTED, sherry, salt, pepper to taste Optional - Add 1/4 tsp curry powder

Turn into greased casserole Bake uncovered in 350 oven for 30-40 min.

20 min. before it's done, sprinkle cheese and breadcrumbs on casserole. Top with small dabs of butter which melt & cause crumbs to brown. When warming this up, if it has dried out, stir in some tomato juice.

May 4th – Chicken & Rice

3 Cups Cooked Rice Pilaf 3 Cups Cubed Cooked Chicken 2 Bags Frozen Vegetables (Parboiled) 2 Cans Cr. Chicken Soup (Undiluted) 1 Cup Mayonnaise 1 Tsp Lemon Juice

1/2 cup Melted Butter 6 oz. Crushed Croutons or Pepperidge Farm Stuffing Mix 1/2 to 1 Cup Grated Cheddar Cheese

Spray or grease aluminum pan (9 x 13) Mix soup/lemon juice and mayo Place rice on bottom of pan, then vegetables, then chick- en Pour soup/mayo/lemon juice mixture over chicken mix- ture Top off with combined crushed croutons or Pepperidge Farm Stuffing mix, melted butter and cheese

Bake at 350 degrees for 30 to 45 minutes