Casseroles seem to have evolved from the ancient method of stewing meat over slo heat in clay pots or covered dishes. In Medieval times, thick, hard pastry served as the casserole dish to contain savory meats and vegetables. This was a good way to tenderize tough cuts of meat and a convenient way to cook a meal in one container.

Bill's Mac and Cheese

6 servings

submitted by: Molly Dillon



1 pound Elbow Macaroni

1 pound Longhorn cheddar cheese, shredded

Salt to taste

2-3 pinches Dry mustard

Splash Milk , whole or nonfat, or use soy

Olive oil for the pasta cooking water



Boil macaroni to al dente (soft but not mushy) in salted water with a dash of olive oil.

Remove pasta immediately when done. Drain, rinse in cold water.

In a 9 x 13 baking dish, put half the macaroni on bottom. Salt and sprinkle with a good layer of


Layer remaining pasta, salt, then cheese. Add pinches of dry mustard over cheese.

At this point, if you like, it can be refrigerated overnight, covered with foil.

Preheat oven to 350 degrees F.

Drizzle milk over the mac and cheese to the point where, when looking at the side of the dish,

there is only about 1/8" to 1/4" of milk on the bottom.

Cover with foil that has been coated with nonstick vegetable coating (Pam spray), and bake for

45 minutes (adjust if putting it into the oven cold).

Uncover and bake for 15 minutes more or until just crusty

My Mom's Tamale Pie

8 servings



1 medium Red onion, chopped

1 pound Ground turkey or beef, or use textured vegetablel protein (can combine

1/2 and 1/2 if you like)

1 cup Tomato sauce, if not thick enough, use some tomato paste with it.

¾ teaspoon Salt

¼ teaspoon Black pepper, freshly ground

⅔ cup Black olives, chopped

¾ cup Corn kernels, sliced from cob or use frozen but not canned

½ cup Bell peppers, chopped

½ cup Pine nuts

1 small can Green chilis

2 teaspoons Chili powder

½ teaspoon Ground cumin

½ teaspoon Garlic powder, or 1 clove crushed

1 teaspoon Crushed red pepper

¼ teaspoon Dried oregano, or 1 tsp fresh chopped fine

1 teaspoon Fresh cilantro, chopped



½ cup Unbleached white four or spelt or kamut flour

1 teaspoon Salt

1 teaspoon Baking powder

½ teaspoon Baking soda

¾ cup Yellow corn meal

1 cup Buttermilk

1 large Egg, beaten

2 tablespoons Olive oil, or melted butter

½ teaspoon Chili powder

1 small can Slilced black olives, for topping



Placeeat oven to 350 degrees F.

Brown onion with meat. If using TVP or turkey add about 2 tbs olive oil to the pan.

Add remaining ingredients.

Pour into an iron skillet or heavy, oven proof cassderole large enough to hold it and the topping

that will be spread over it.

Bake for one hour, covered.

Meanwhile, make topping:

Sift flour with salt, baking powder, chili powder, and baking soda.

Mix with corn meal. Add buttermilk, egg, and oil.

Add any other ingredients you think would be good, such as chopped green chilis, bacon, or shredded cheddar cheese.

When pie is finished baking, remove from oven, spread with cornbread topping. Top with sliced olives and return to oven.

Bake, uncovered for about 25 minutes.

Let cool on a rack for about 10 minutes.

Good served with sour cream and sliced avocados.