PASTA AND BEAN CASSEROLE using THE GREAT GRANNY Diet recipe book

This is a total any season entree and easily feeds a crowd for pennies.
I also love to use up all my pasta pieces that I have left from cooking, penne, fuselli, even lasagna sheets broken- Just cook  the longest cooking, first.

This recipe serves 4-6

1 cup dried beans (Cooked as stated in The Great Granny Diet)
4 tbsp olive oil
2 cups sliced onion
1 cup sliced leeks (optional)
4 cloves garlic smashed and minced
2 bay leaves
1 tsp each dried oregano, thyme, sage
2 tbsp tomato paste
1/4 cup wine/apple juice
4 cups vegetable stock
1 pound dried pasta
1 cup sliced/chopped celery
1 cup minced carrots
2 cups sliced mushrooms
1 cup sliced bell peppers
1/2 pound sliced tomatoes
1tbsp molasses or black treacle
1 cup dried/TOASTED  bread crumbs
salt and pepper to taste
3tbsp chopped fresh basil, rosemary or parsley


Method

PREHEAT oven 350F


To a large heatproof casserole.
Add 3 tbsp oil, onions, garlic, herbs, vegetables, wine, tomato paste and add the vegetable stock.
Bring to boil then tightly cover* and bake on middle shelf in a 350F oven.
* if covering with foil and no actual lid, then place the casserole  on a lined cookie sheet for baking

Cook for 2 hours.
Add the cooked beans after 45 mins.

Towards the end of cooking bring a pan of water to boil and cook the pasta shapes, adding sea salt towards end of cooking.
Drain well and keep warm  adding 1 tbsp olive oil to this to keep from sticking.

Remove the casserole from oven, check seasoning, gently fold in the cooked pasta and sprinkle with the bread crumbs and continue baking for 1 hour, covered.

Remove from oven and top with fresh herbs and serve  on warm plates


VARIATION
 FOR VEGETARIAN MEAL , ADD 1 - 2 CUPS GRATED CHEESE 20 MINS BEFORE SERVING AND ALLOW TO MELT OVER THE BREADCRUMBS

APPLE PANDOWDY RECIPE IDEA FOR FALL

Here's a great recipe using good fresh apples (you may also use any other fresh fruit or combination, just cook before baking with the topping).


Serves 4 (may also be made individually)
3 cups peeled and sliced ( maximum1/4 inch  thick slices) apples..your choice of varieties
1/3 cup packed brown sugar
1/4 tsp each ground cloves, ground cinnamon
1/3 cup granulated sugar
1 large egg at room temp.
3/4 cup all purpose flour ( *or 50:50 mix with whole wheat)
1/4 cup butter
3/4 tsp baking powder
1/4tsp sea salt
1/3 cup milk (nut milk works)

Cream or ice cream to serve


Preheat oven 375F
Mix the flour, salt and baking powder together in a bowl  and set aside.

Place the apples in a buttered 1 quart dish , sprinkle with sugar and spices and bake middle shelf for 30 mins or until apples are soft.

Cream butter and gradually add the granulated sugar, beat until light and fluffy (this is important to increase the lightness of the topping).
Add the egg and beat well.
Add  the flour mix with the milk alternatively, beating till smooth.* if using 50:50 mix of flour allow for another 2 tbsp milk.
Spread on the cooked apples..it is OK if some apple mix ends up on top of topping...this is a farmhouse/rustic dish.
Sprinkle with more ground spice or sugar (optional)
Bake for 30 mins middle shelf.

Serve warm with ice cream of thick fresh cream, or plain yogurt.
For individual Pandowdies, bake for 25 mins or until top is golden

Fresh dairy butter makes this dish very yummy

For Variations try adding 1 tsp vanilla or almond extract to the topping.

Fresh fuji apple and strawberry pandowdy's my kitchen 8/23/14

Coconut-Chocolate Crunch Cookies..Recipe for September

Something very different, and perfect for snacking.
Makes 3-4 dozen
PREHEAT OVEN 375F

1 cup butter softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs at room temp
2 tbsp milk
2tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 cup chopped almonds or walnuts
3-4 chocolate coated coconut candy bars^ coarsely chopped  ( 1 1/4 cups)

Cream butter and sugars add the eggs one at a time, beat until light and fluffy and beat in vanilla and milk.
In a bowl combine all the dry ingredients, blend into the egg mix.
Stir in the nuts and gently fold in the candy bars.

*Drop from tablespoon  on ungreased cookie sheets 2 inches apart
Bake 10-12 minutes.
remove from tray when cool enough to handle and Cool on wire rack.


* Or chill dough for 30 mins with fingers form into 1 inch balls and bake on ungreased cookies sheet 2 inches apart bake 375f for 12-14 mins.


 ^Variations use any kind of chocolate coated candy bars coarsely chopped.