December 23, 2024

GCH: What’s on Your Plate? – Honey Roasted Pork Tenderloin

December 19, 2012 by

Honey Roasted Pork Tenderloin_Lanza

This is one of those meals that I know will be a hit with all that try it. A tried and true, if you will. And it is very easy to prepare. Make sure you let it sit for a few minutes before slicing. You won’t be sorry you tried this, I promise. The sauce that this dish makes is amazing. You can thicken it up with a bit of cornstarch or arrowroot for a gravy, as well. It is super simple to make and put together, yet it is definitely company worth, making it perfect for the holidays!

Honey Roasted Pork Tenderloin

2 lbs boneless pork loin
salt and pepper to taste
1/4 cup honey
2 tablespoons orange juice
2 tablespoons olive oil
1/2 teaspoon thyme
1/2 cup chicken broth

Directions

Preheat the oven to 375.

Season the pork and place in a roasting pan.

In a separate bowl, mix together the honey, juice, oil and thyme. Pour over the pork.

Add the broth to the pan.

Bake until internal temperature reaches 150 degrees (45-60 minutes).

Baste frequently.

Strain the pan juices into a saucepan.  Reduce until slightly thickened.  Serve over the sliced pork.

Happy Eating,

Liz

You can also find me over at www.fresh-plate.com

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GCH:What’s on Your Plate? – Easy Meatloaf

December 18, 2012 by

meatloaf_shauna

I found this recipe in my mom’s old recipe book the other day and thought I’d give it a try since she wrote “very good” on it 🙂  My picky husband even liked it and went back for seconds, which rarely happens!  It was very simple to throw together so it would make a great weeknight meal.  I paired it with some mashed potatoes and corn….   Let’s get to it!

What you will need:

1 envelope Lipton’s onion soup mix (I used vegetable soup mix since that’s what was in the pantry)

2 lbs ground beef

1 1/2 cup bread crumbs

2 eggs, beaten

3/4 cup water

1/3 cup tomato sauce

1 tbsp worcestershire sauce

ketchup for topping* (see my note about this below…)

big bowl

spoon

loaf pan

cooking spray

Directions:

Mix all ingredients (except ketchup for topping) together in a bowl.  Spray or grease a loaf pan and place mixture in, smoothing out the top.

*If desired, spread a layer of ketchup on the top (NOTE:  my husband does not like ketchup, so I could not use this as a topping.  My picture shows a “nekkid” meatloaf! LOL)  I also had the idea to put a couple of slices of American cheese on top of the meatloaf a few minutes before it came out of the oven, but he 86’d that idea also.  However, I did smother my slice of meatloaf with ketchup afterwards while the hubby ate his plain.)

Bake in a preheated 350 degree oven for about 50 minutes.

 

God is great, God is good… let us thank Him for our food! 🙂

<3 Shauna

PS – you can also find Shauna on her personal blog, www.workhomeplay.net.

 

 

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GCH: What’s on Your Plate? – Spaghetti Sauce (with a Bonus!)

December 17, 2012 by

A very long time ago—when I was a teenager—a gracious, lovely woman taught me how to cook “nuttin’ fancy,” as she put it. Nonnina, my high-school sweetheart’s gramma, took me to her side and instructed me in all things Italian…and not just the food! But food she DID teach me! Mostly we cooked in the basement—her summer kitchen. When I asked her why, when we just had to carry the finished dishes back upstairs, she would tell me “ ‘Cause I’m-a not gonna stink up-a da house!” 😉 We made pasta of all types, cookies, meat dishes, desserts, soups… and spaghetti sauce or, as Nonnina called it, “gravy.” So today, I give you ‘Spaghetti Sauce’ wishing I could throw a kiss to Nonnina for ALL that she schooled me in (and taught me about love)!

2012-12-15 23.12.04

Spaghetti Sauce

Makes 13+ cups

1# ground beef
1# Italian sausage meat
2 tablespoons good olive oil
1 medium-large sweet (Vidalia) onion, chopped small
3 tablespoons minced garlic (jarred)
1 cup good red wine
2 (28-ounce) cans crushed tomatoes with seasonings
1 (28 ounce) can tomato puree
1 (28 ounce) can diced tomatoes, drained
3 (6 ounce) cans tomato paste
1+ cups beef broth
2 tablespoon each dried basil
1 teaspoon each dried thyme, oregano
2 teaspoons kosher salt,  1 teaspoon freshly ground black pepper
2 tablespoons dark brown sugar

In a large saute pan over medium high heat, brown meats together. When cooked, set aside in a large bowl including the juices. Pour the olive oil into a stockpot (6 quart size or so), heat over medium heat, and add the chopped onions. Cook for 5-6 minutes ‘til soft but not browned; add the garlic and cook for 1 more minute. Then pour in the wine and cook ‘til the wine is almost evaporated; 3-4 minutes or so.

At this point, pour in all of tomato products stirring well as you add them. Pour a small amount of the beef broth into the cans and swirl around (Nonnina-style) to get as much tomato product out of the cans as possible, and empty into your stockpot. Also add the cooked meats along with any accumulated juices. Stir in your seasonings; don’t forget the brown sugar! When the sauce starts coming to a boil, cover and reduce heat to low.

All you want the sauce to do is simmer. Cook for 30 minutes or so. It is important every 5-6 minutes to give a thorough, quick stir up from the bottom of the pan. This is a thick sauce and you wouldn’t want to have it stick to the bottom of the pan and burn. (Nonnina ALWAYS insisted that, when you remove the lid to stir, quickly tip it up flat so that the condensation doesn’t drip into the ‘gravy.’ Why? The water will dilute your sauce…and we don’t want that! Just pour it into the sink and quickly replace the lid.)
That’s it! You have now made ‘gravy!’ (And your house must smell fantastic!)

If not serving immediately, let cool a bit and then package for storage. I put approximately 2 cup portions into freezer bags (I use the type that have a wider sealing ‘zipper.’) If you lay them flat in the freezer ‘til completely frozen, they can then be stored anywhere in the freezer taking up little space!

And now for the Bonus!! 🙂

Bonus? What bonus? The bonus, friends, is a lasagna recipe using the Spaghetti Sauce! Putting lasagna together is SIMPLE! Try it; I think your family will be impressed! Gather your ingredients…this goes quickly.

2012-12-15 22.40.44

Lasagna

2 boxes “no-boil” lasagna noodles (you will have some extra)*
16 ounces shredded cheese, such as mozzarella, provolone
2 ounces parmesan (freshly grated is preferred)
4 cups of spaghetti sauce (preferably the ‘gravy’ you just made!)

for the cheesy mixture:2012-12-15 20.38.01
3# ricotta
8 ounces shredded mozzarella
2-4 ounces parmesan
3 eggs, lightly beaten
2 teaspoons dried basil
1 teaspoon kosher salt
1 teaspoon ground black pepper

Preheat oven to 350. Now, combine the cheesy mixture together in a large bowl. Then, using a 9X13 pan, begin assembling your lasagna (see * below):
Pour about 2/3 cup of your spaghetti sauce onto the bottom spreading around. [Tip: I find that a soup ladle is approximately 1/3 cup so I just use that as my ‘measuring tool.’] Lay down 4 no-boil lasagna noodles. Just overlap them slightly to fit.
Top with 1/3 of the cheesy mixture; spread. Add 2 ladles of sauce.
Add 4 more noodles, 1/3 of the cheesy mixture, 1 cup of shredded cheese, 2 ladles of sauce.
Add 4 more noodles, 1/3 of the cheesy mixture, 1 cup of shredded cheese, 2 ladles of sauce.
Add 4 more noodles, 2 ladles of sauce, the balance of the shredded cheese and the parmesan.

Cover tightly with aluminum foil. Bake for 50-60 minutes, ‘til bubbly. Remove foil and bake another 5 minutes or so. Remove from oven…let sit for 15 minutes before cutting to firm up. As Nonnina would say, “Mangia! Mangia! (Eat! Eat!)” And she would toss a kiss up to God! <3

* I use the Barilla brand. The trick to using these noodles is to make certain that the noodles are covered with sauce and the cheesy mixture! And certainly you can use traditional lasagna noodles that need to be pre-cooked! If you do, just reduce the amount of sauce you place between layers as you build your lasagna dish.

God loves you! and I do, too.
<3 coleen

Interested in joining us for our next Online Bible Studies that start on January 6, 2013?   Click HERE for more details!

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GCH:What’s on Your Plate? – Chicken Corn Chowder

December 16, 2012 by

This recipe is so EASY & Delicious!  Be prepared for those hungry munchkins walking in the door, and yelling, “MOM!!!  What smells SO good?”  Top it off by adding some good ole Homemade Bread with it, and dinner is ready!  My kind of cooking!

Chicken Corn Chowder

Chicken Corn Chowder

Ingredients

1/2 tablespoon olive oil

1/2 onion, diced

1 carrot, diced

1 celery stalk, diced

1 garlic cloves, minced

2 boneless, skinless chicken breasts – cut into bite size pieces

2 pieces cooked bacon – crumbled

1 cup milk

1 tablespoons all-purpose flour

1 20-ounce package frozen corn, thawed

½ teaspoon dried cilantro

Chives to garnish

Instructions

 Using a lidded soup pot, place pot on stove over medium heat, and add olive oil.

 Stir in chopped onion, carrot, celery, and minced garlic. Cover pot with lid and cook for about 5 minutes.

 Add diced chicken breasts to vegetables. Add enough water to slightly cover all ingredients.

 Cover pot with lid and cook for about 20 minutes until chicken is done.  Stir occasionally.

 Remove lid from pot, and add bacon to the chowder.

 Combine milk and flour in a measuring cup and stir well. Add to chowder.

 Add package of frozen corn and dried cilantro to the chowder, and stir.

 Reduce heat to low, and simmer in covered pot for about 20 minutes. Stir occasionally.

 Serve in soup bowls.  Garnish with chives.

 Great served with Homemade Bread.

Serves 4
____________________________________
Bon Appetit,
Christi

If you are interested in joining one of our upcoming Online Bible Studies, beginning January 6, 2013, click on the “sign-up here” button at the top of our webpage to find out what’s coming up!

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GCH: What’s on Your Plate? – Old-Fashioned Chocolate Fudge

December 15, 2012 by

fudge

There is nothing like summer on Mackinac Island. The no cars rule (you get around by bicycle or horse!), the beautiful Victorian homes, the Grand Hotel’s porch, the lilacs, the quaint downtown, and the FUDGE. Ryba’s Fudge Shop has made me a fudge snob. There is nothing in the world like it, and believe me… I’ve tasted a lot of fudge from a lot of places and have tested several recipes, looking for something that comes close, and this recipe comes the closest! Some of my taste testers have even said it’s the best fudge they’ve had. While it’s not Mackinac fudge, I sure enjoy it, and hope you do too!

Ingredients:

  • 4 ounces baker’s unsweetened chocolate
  • 1 1/2 cups whole milk
  • 1/4 tsp salt
  • 3 1/4 Tblsp light corn syrup
  • 4 cups baker’s ultrafine sugar
  • 2 tsp pure vanilla extract
  • 3 1/2 Tblsp salted butter, melted

Directions:

  1. In a medium saucepan, heat the milk and chocolate on low until melted, stirring occasionally.
  2. Add salt, corn sugar, and syrup to the saucepan, and gradually increase heat until boiling while stirring constantly.
  3. Once it reaches a boil, stop stirring, and allow to boil until it reaches 234 degrees F on a digital/candy thermometer.
  4. As soon as it reaches 234 degrees, remove the saucepan from the burner, then add in the vanilla and melted butter. Do not stir.
  5. Allow to cool in the pan to 110-115 degrees.
  6. Butter an 8″ cake pan. Bottom and sides.
  7. When fudge reaches  the correct temperature, stir for 14-18 minutes with a wooden spoon. It will become thick and lose its glossiness.
  8. Pour fudge into cake pan and smooth top.
  9. Allow to cool in the refrigerator. Once fudge is completely cooled, cut into small squares.

Praise God! Let’s eat!
Shandy

Be sure to visit Shandy’s personal blog Aprons ‘n Pearls for crafts, recipes, homekeeping tips & more!

 

 

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GCH:What’s on Your Plate? – Gluten-free Muffins

December 14, 2012 by

This will be Renee’s last post for GCH.  She has been offered a job by her local newspaper.  We would like to thank her for the awesome posts she has submitted, and pray that God will bless her new job!  Thanks much Renee!

Gluten-free Muffins

by Renee Porter Sullivan, CHt

Ingredients

1 Very Ripe Banana (approx. 1/2-3/4 cup)

4 Whole Pastured Eggs (Or extra Omega-3)

1/3 to 1/2 Cup Filtered Water (adjust for consistency)

1 Organic Apple (finely chopped) or 2 Organic Carrots (Grated) or approx. 3/4 cup pumpkin or winter  squash (grated)

2 1/4 cups Almond Meal (Trader Joe’s)1/4 Cup Dried Raisins or Dried Cranberries depending on the combination you choose (optional)

1-2 Tbsp. Coconut Flour (adjust as needed)

1/2 tsp. Baking Soda

2-3 tsp. Cinnamon

1/4 tsp. Ground Nutmeg (optional)

1/4 tsp. Ground Cloves (optional)

1/4 Cup Coconut Oil (melted)

Please feel free to be creative with your spices and the combination of fruit/vegetables  and dried fruit you choose.  The recipe is basic and open to experimentation.  Use whatever is in season and fresh.  The Almond Meal is high in fat and coconut flour is very dry, so adjust the quantities according to the desired texture you want.  More Almond flower will give more moisture, more coconut will balance with a dryer texture.  Altitude will change your ratios as well.

Directions

  1. Preheat Oven to 350 degrees
  2. Mash the banana in a large mixing bowl with a fork
  3. Add the eggs, water and apples or other fruit/vegetables to the banana.  Melt the coconut oil and add here. Mix well.  Add dried fruit at the end.
  4. Mix dry ingredients in another bowl. Almond flour, coconut flour, baking soda, and spices.  Blend well.
  5. Combine the wet ingredients with the dry and mix until all is well incorporated.  Don’t over do it.
  6. Grease muffin tins with coconut oil.  I don’t recommend using papers unless you need to.  Silicone muffin molds are excellent for this as well.  No extra grease is needed in that  case.
  7. Fill each muffin cup about 3/4 full.  These muffins don’t rise much. You may choose to fill them more after you make these once depending on your results.  I fill mine almost full.
  8. Bake for 18-22 minutes.  Do the toothpick test to see if they are done.  Don’t over-bake.  They will burn due to the high fat content of the almond flour.
  9. These are great hot out of the oven.

These muffins are really easy and a great thing to teach the kids.  They can make these themselves and serve to Mom for breakfast in bed!  There are no power tools needed and only a few ingredients.  Just making them with an apple and nothing else will give great results, no need to get too complex.  An apple and cinnamon alone will be enough.

If you are looking for a great way to fellowship with other Christian women, check into our upcoming online Bible studies!  For more information, click HERE.  If you have any questions, please send us an email at: Christi@girlfriendscoffeehour.com.

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GCH: What’s on Your Plate? – Slow Cooker Korean Pot Roast AND Korean Tacos

December 13, 2012 by

Korean Tacos

There is a dish I love, called galbi jjim (pronounced “gal-bee jeem”) that consists of short ribs braised in a salty-sweet broth.  I only made it once, though, because it takes several hours of hands-on cooking.  There had to be a better way, I thought.  When it comes to long, slow cooking, nothing beats the crock pot, so I started there.  I quickly realized, however, that a large part of the dish – namely the bone – wasn’t adding anything to the finished crock pot recipe, so I switched tactics again.  Voila!  Korean Pot Roast!

You can eat this right out of the crock pot, with rice, kimchee, and banchan.  But since you’re cooking a two- to three-pound roast, you will likely have leftovers.  Ready for something really wild?  Why not try Korean tacos!  Here in Los Angeles, they are quite the rage, with several of the city’s hippest restaurants and food trucks putting their own spin on this fusion of Mexican and Korean.  I make my tacos pretty basic, but feel free to get wild with them!  Below are recipes for both the pot roast and the tacos.  Make the pot roast first, then you can have tacos the next day.  You culinary globe-trotter, you!

Slow Cooker Korean Pot Roast

Ingredients:

  • 2 tablespoons sesame oil
  • 2- to 3-pound beef chuck roast
  • 1/2 red or white onion, sliced thinly
  • 10 cloves garlic, peeled and smashed with the back of your knife
  • 3 tablespoons brown sugar
  • 1/2 cup apple juice
  • 1/4 cup soy sauce

Directions:

  1. Set crock pot to HIGH.  Pour in the sesame oil and swirl around the pot to coat.  Add roast and push down to fit.  Cover the roast with onion slices and garlic cloves, then sprinkle with brown sugar.  Pour apple juice and soy sauce over roast.
  2. Cover and cook on HIGH for 6-8 hours, depending on the size of your roast.  When done, you should be able to pull it apart with a fork.  Serve with steamed rice, kimchee, and banchans or vegetables of your choice.

Korean Tacos

Ingredients:

  • Leftover Korean pot roast
  • Corn tortillas
  • Cilantro
  • Thinly sliced red or white onions
  • 1 quantity sauce from the Dubu Buchim recipe, or salsa of choice
  • Optional ingredients:  chopped cabbage or lettuce, avocado, a squeeze of lemon or lime juice

Directions:

  1. In the microwave, reheat the pot roast.  Make sure it is thoroughly heated.  When you have it very hot, drain away any juices, but keep the onions and garlic, if there are any.
  2. Wrap corn tortillas in a damp dish towel and place between two plates.  Microwave for 30 seconds.  This gets them hot and steamy!
  3. To assemble:  fill tortilla with beef, then spoon over some of the Dubu Buchim sauce (or even just a smear of gochujang!)  Sprinkle with lots of chopped cilantro and onions, and whatever other optional taco ingredients you choose.

Explore, experiment, enjoy!

— Dana

Find more recipes from Dana, Korean and otherwise, at Frugal Girlmet!

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GCH:What’s on Your Plate? – Smokey Mountain Chicken

December 12, 2012 by

smoky mountain chicken

This is one of those oh so easy chicken recipes that my family loves. Gooey cheese, barbecue sauce and spices…who wouldn’t love it! The chicken comes out moist and flavorful every time. You can use any barbecue sauce , we prefer Sweet Baby Ray’s. And I have used thick sliced Colby Jack and Sharp Cheddar and they both are awesome. I actually prefer the Sharp Cheddar, but the kids prefer the Colby Jack. Easy weeknight meal that is good enough to serve guests.

*note- the recipe calls for chopped tomato as well as green onion for garnish. I forgot to buy a fresh tomato for this meal, so I skipped it. But on any other day, it would be on top!

Smokey Mountain Chicken

Ingredients:

4 skinless, boneless chicken breasts

12 slickes turkey bacon

1 tsp garlic powder

4 slices Colby Jack cheese

ground pepper to taste

1 tsp Italian-style seasoning

1 (18 ouce) bottle BBQ Sauce

1/8 cup chopped green onion, for garnish

1/4 cup chopped tomatoes, for garnish

Directions:
1. Preheat oven to 350-degrees F.
.
2. Place chicken breasts in a lightly greased 9 x 13-inch baking dish.  Season with pepper, garlic powder, and Italian seasoning to taste.  Baked seasoned chicken in the preheated over for 20 to 30 minutes or until cooked through and juices run clear.
.
3. When chicken is done, remove from oven and pour on BBQ sauce. Layer each breast w/ 3 slices of turkey bacon, then a slice of cheese.  Return to the oven and continue to bake for 5 more minutes or until cheese is melted.  Removed from oven and top w/ chopped green onions and tomatoes.
.
Happy Eating!
Liz
You can find more of Liz’s recipes over at www.fresh-plate.com!
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GCH:What’s on Your Plate? – Cheesy Chicken and Rice with Bacon

December 11, 2012 by
Cheesy Chicken and Rice with Bacon

Cheesy Chicken and Rice with Bacon

What you need:

1/2 lb bacon (save 2 tbsp bacon grease), crumbled

4 tbsp butter

1/4 cup all purpose flour

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon chili powder

1 1/2 cups chicken broth

1 1/2 cups shredded cheddar cheese

2 cups cooked, shredded chicken

4 cups cooked white rice

1 cup shredded cheddar cheese (for topping)

9×13 casserole dish

skillet for cooking bacon

medium saucepan

whisk

large spoon

Instructions:

Cook bacon, drain and set aside.  Reserve 2 tablespoons of bacon grease.  After bacon has cooled, crumble into pieces.

Place butter into a medium saucepan over medium heat.  Once melted, whisk in flour, pepper, salt, and chili powder until smooth and bubbly.  Slowly whisk in chicken broth.  Increase heat to high while whisking broth until thickened.  Reduce heat to low and stir in 1 1/2 cups of cheddar cheese.  Reduce heat to a simmer and set aside.

Put shredded chicken and cooked rice in a casserole dish and mix in the 2 tablespoons of reserved bacon grease.  Add cheese sauce, mix to combine all ingredients.  Top with 1 cup shredded cheddar cheese, then top with crumbled bacon.  Place under oven’s broiler for 3-5 minutes until cheese is melted.  Serve immediately.

Makes 4-6 servings.

God is great, God is good… let us thank Him for our food! 🙂

<3 Shauna

PS – you can also find Shauna on her personal website, www.workhomeplay.net

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GCH: What’s on Your Plate? – Mexican Chicken Casserole

December 9, 2012 by

Before I share my recipe today, I would like to invite you to our Online Bible Study Sign-Up page.  This is where you will find all the information about our upcoming bible studies.  The Online Bible Studies begin Jan 6, 2013!  So it’s important to get signed up as soon as possible.

Our Women’s Online Bible Study Group will be reading “Crazy Love: Overwhelmed by a Relentless God” by Francis Chan.  This is an amazing book about God’s love for us!  My church did this study a few years ago, and it made a huge impact on my own life!  I know it will impact yours, as well!  God is love. Crazy, relentless, all-powerful love. Have you ever wondered if we’re missing it? It’s crazy, if you think about it. The God of the universe–the Creator of nitrogen and pine needles, galaxies and E-minor–loves us with a radical, unconditional, self-sacrificing love. And what is our typical response? We go to church, sing songs, and try not to cuss. Whether you’ve verbalized it yet or not…we all know somethings wrong. Does something deep inside your heart long to break free from the status quo? Are you hungry for an authentic faith that addresses the problems of our world with tangible, even radical, solutions? God is calling you to a passionate love relationship with Himself. Because the answer to religious complacency isn’t working harder at a list of do’s and don’ts–it’s falling in love with God. And once you encounter His love, as Francis Chan describes it, you will never be the same. Because when you’re wildly in love with someone, it changes everything.

Our Single Women’s Online Bible Study Group will be reading “Captivating: Unveiling the Mystery of a Woman’s Soul” by John and Stasi Eldredge.  The message of Captivating is this: Your heart matters more than anything else in all creation. The desires you had as a little girl and the longings you still feel as a woman are telling you of the life God created you to live. He offers to come now as the Hero of your story, to rescue your heart and release you to live as a fully alive and feminine woman. A woman who is truly captivating.  

Our brand new GCH:Victorious Healing Online Bible Study Group will be reading “Life’s Healing Choices” by John Baker.   We’ve all been hurt by other people, we’ve hurt ourselves, and we’ve hurt others. And as a result, every single one of us ends up with some sort of hurt, hang-up, or habit. But the question we all face is, Where do we go from here?  Life’s Healing Choices offers freedom from our hurts, hang-ups, and habits through eight healing choices that promise true happiness and life transformation. Using the Beatitudes of Jesus as a foundation, Senior Pastor Rick Warren of Saddleback Church and John Baker, who is also a pastor at Saddleback, developed the eight choices shared in this book.  This is going to be an AMAZING study!!

You can sign up for one, or all three of these studies, by clicking HERE.  We look forward to studying the amazing books with you!

*********************

And now onto our amazing Mexican Chicken Casserole! Oh my goodness, this is so good!  I found this on www.SouthernPlate.com.  Christy Jordan is one of my favorite bloggers!  I have her cookbook “Southern Plate”, and it is filled with some amazing home-style recipes that will please any palate.  The recipe below is how I actually made this recipe.  Check out both recipes to see which one you and your family love!  Click on the recipe headline to be taken to the actual recipe.

Mexican Chicken Casserole

 

Ingredients:

4 cups of cooked, chopped chicken (about 4 to 5 breasts halves)
2 cups of instant brown rice
1 can cream of chicken soup
1 cup sour cream 
1 small can of minced green chilies
1/2 cup frozen diced onion
1 can Ro*Tel tomatoes
1/4 teaspoon cumin
1/2 teaspoon garlic powder
1 1/2 cups chicken broth
8 oz shredded cheddar cheese, divided
.
.
Instructions
  1. Combine all ingredients and half of cheddar cheese in a large bowl. Mix well.
  2. Turn out into a greased casserole dish and top with remaining cheese.
  3. Bake at 350 degrees F for 30 minutes, or until hot and bubbly.

**********

Bon appetite,

Christi

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