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Judy Dyke

Food court 10-3

It’s about that time of the year to start thinking of some of those stick to the ribs casseroles that warm you to the bone, as we all know Old Man Winter isn’t far away.

Reunion Casserole

1 pound ground beef

1/2 pound bulk spicy pork sausage

1 cup chopped onion

2 cups (8 ounces) shredded cheddar cheese, divided

1 medium green pepper, chopped

1 11-ounce can whole kernel corn, drained

1 10 3/4-ounce can condensed tomato soup, undiluted

1 8-ounce can tomato sauce

1/3 cup sliced pimiento stuffed olives

1 garlic clove, minced

1/2 teaspoon salt

8 ounces wide noodles, cooked and drained

In a large Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Stir in 1 cup cheese, green pepper, corn, soup, tomato sauce, olives, garlic, salt and noodles. Transfer to a greased 13-by-9-inch greased baking dish. Sprinkle with remaining cheese. Cover and bake at 350° for 35 minutes. Uncover and bake 10 minutes longer.

Cowboy Casserole

1/2 pound lean ground beef

1 8 3/4-ounce can whole kernel corn, drained

2/3 cup condensed cream of chicken soup, undiluted

1/2 cup shredded cheddar cheese, divided

1/3 cup 2% milk

2 tablespoons sour cream

3/4 teaspoon onion powder

1/4 teaspoon pepper

2 cups frozen tater tots

In a large skillet, cook beef over medium heat until no longer pink. Stir in the corn, soup, 1/4 cup cheese, milk, sour cream, onion powder and pepper. Place 1 cup tater tots in a 3-cup baking dish coated with cooking spray. Layer with beef mixture remaining tater tots. Sprinkle the remaining cheese. Bake, uncovered, at 375° for 20 to 25 minutes or until bubbly. Serves 2.

Hash Brown Sausage Bake

1 20-ounce package refrigerated shredded hash brown potatoes

1/3 cup butter melted

1 teaspoon beef bouillon granules

1 pound bulk pork sausage

1/3 cup chopped onion

1 cup (8 ounces) small curd cottage cheese

3 eggs, lightly beaten

4 slices process American cheese, chopped

In a large bowl, combine the hash brown, butter and bouillon. Press onto the bottom and up the sides of a greased 10-inch pie plate. Bake at 350° for 25 to 30 minutes or until edges are lightly browned. Meanwhile in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the sausage mixture, cottage cheese, eggs and American cheese. Pour into crust. Bake at 350° for 40 to 45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Serves 6 to 8.

Ground Beef Noodle Bake

5 cups uncooked egg noodles

1 1/2 pounds ground beef

1 8-ounce can tomato sauce

1 teaspoon salt

1/4 teaspoon garlic salt

1/4 teaspoon pepper

2 teaspoons butter

1 cup (8 ounces) cream style cottage cheese

1 cup (8 ounces) sour cream

4 green onions, chopped

1/2 cup minced fresh parsley

1 cup (4 ounces) shredded Swiss cheese

Cook noodles according to package directions. Meanwhile in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomato sauce, salt, garlic salt and pepper. Bring to a boil. Reduce heat, simmer, uncovered, for 5 minutes. Drain noodles, toss with butter. Set aside. In a blender, process cottage cheese and sour cream until smooth. Transfer to a large bowl, stir in onions and parsley. Add noodles, toss to coat. In a greased 11-by-7-by-2-inch baking dish, layer a third of the noodle mixture and half of the meat sauce. Repeat layers. Top with remaining noodle mixture. Sprinkle with Swiss cheese. Bake, uncovered, at 350° for 25 to 30 minutes or until bubbly and lightly browned. Serves 6.

Corned Beef and Cabbage Casserole

1 small head (2 pounds) cabbage, chopped

1 12-ounce can corned beef, diced

1 10 3/4-ounce can condensed cream of celery soup

1 small can (2/3 cup) evaporated milk

1 teaspoon onion salt

1 teaspoon dry mustard

1/4 cup seasoned bread crumbs

2 tablespoons melted butter or oleo

Cook cabbage covered in boiling water until tender, about 10 minutes. Drain well. Arrange one-third of cabbage on bottom of shallow 2-quart casserole. Spread half of corned beef over. Repeat layer ending with cabbage. Combine soup, evaporated milk, onion, salt and dry mustard. Mix well and pour over cabbage. Combine bread crumbs and butter. Sprinkle over top of cabbage. Bake at 350° for 45 minutes, until bubbly around the edges. Makes 6 servings.

Hot Dog and Bean Casserole

1 16-ounce package all-meat hot dogs (I prefer all beef)

3 15 1/2-ounce cans pork and beans, drained

1/3 cup bottled barbecue sauce

2 tablespoons light brown sugar

1 8.5-ounce package corn bread mix, such as Jiffy

1/3 cup milk

1 egg

Heat oven to 350°. Coat a 13-by-9-by-2-inch baking dish with non-stick cooking spray. Heat a large non-stick skillet over medium heat. Add the hot dogs and cook about 3 minutes per side until nicely browned. Remove to a cutting board and cut into 1/2-inch pieces on the bias. In large bowl, mix together hot dogs, beans, barbecue sauce and brown sugar. Spoon into the prepared baking dish. Prepare corn bread following package directions, using milk and eggs. Spread evenly over the top of the casserole. Bake at 350° for 45 minutes until bubbly. Allow to cool slightly before serving. May be served hot or slightly warm.

Soda Pop Chops with Smashed Potatoes

1 1/2 pounds small red potatoes, halved

1 cup root beer

1 cup ketchup

1 tablespoon brown sugar

2 teaspoons chili powder

2 teaspoons Worcestershire sauce

1/4 teaspoon garlic powder

2 tablespoons all purpose flour

3/4 teaspoon pepper, divided

1/2 teaspoon salt, divided

4 bone-in pork loin chops (7 ounces each)

2 tablespoons olive oil

2 tablespoons butter

1/4 teaspoon garlic powder

Place potatoes in a large saucepan and cover with water. Bring to a boil; reduce heat. Cover and cook for 15 to 20; minutes or until tender. Meanwhile in a small bowl, combine the root beer, ketchup, brown sugar, chili powder, Worcestershire sauce and garlic powder; set aside. In a large resalable plastic bag, combine the flour, 1/2 teaspoon pepper and 1/4 teaspoon salt. Add the pork chops, one at a time, and shake to coat. In a large skillet, brown chops in oil. Add root beer mixture. Bring to a boil; reduce heat. Cover and cook for 10 to 15 minutes or until meat is tender, turning once. Remove pork and keep warm. Bring sauce to a boil. Cook until liquid is reduced by half. Meanwhile, drain potatoes, mash with butter, garlic powder and remaining salt and pepper. Serve with pork chops and sauce.

Mom’s Scalloped Potatoes and Ham

10 medium potatoes, peeled and thinly sliced

3 cups cubed fully cooked ham

2 large onions, thinly sliced

2 cups (8 ounces) shredded cheddar cheese

1 10 3/4-ounce can condensed cream of mushroom soup, undiluted

1/2 teaspoon paprika

1/4 teaspoon pepper

In a greased 6-quart slow cooker, layer half of the potatoes, ham, onions and cheese. Repeat layers. Pour soup over top. Sprinkle paprika and pepper. Cover and cook on low for 8 to 10 hours or until potatoes are tender.

Hamburger and Cabbage Casserole

1 pound hamburger

1 medium head cabbage

1 cup celery

Diced onion to taste

1/2 cup rice

1 teaspoon salt

1 can tomato soup

1/2 cup hot water

1/2 teaspoon pepper

Brown hamburger; drain well. Shred cabbage, place in greased casserole, spray with Pam cooking spray. Put diced celery over cabbage, then onion, as much as you like. Pour hamburger and rice next. Mix tomato soup and water, pepper and salt, pour over hamburger and cabbage. Bake in oven 1 1/2 hours at 350°. Cover while baking. Very tasty.

If you have any recipes you would like to share with our other readers, you can send them to my email judyd2313@frontier.com. I’d love to hear from some of you. Happy Cooking!