ROUSES_Holiday2018Magazine-FINAL.indd

CASSEROLE RECIPES

TIM ACOSTA’S CABBAGE CASSEROLE My cabbage casserole is based on mom’s recipe. I add hot pepper garlic sauce and Cajun power garlic sauce to kick it up. — Tim Acosta, Rouses Marketing & Advertising Director WHAT YOU WILL NEED 2 tablespoons canola oil 1 pound Rouses green onion sausage, 1 medium green bell pepper, chopped 4 cloves garlic, peeled and chopped 2 cans RO-TEL Diced Tomatoes & Green Chilies, original 1 tablespoon Tony Chachere’s Creole Seasoning 1 tablespoon Cajun Power Garlic Sauce 1 tablespoon Delallo Hot Pepper Garlic Sauce 2 teaspoons Kitchen Bouquet 1 large green cabbage, cored and chopped 1 cup uncooked rice 1 cup water HOW TO PREP Preheat the oven to 350°F. Heat the canola oil in a Dutch oven over medium-high heat. Add the green onion sausage and ground beef, and cook until browned. Remove and set aside on a plate lined with paper towels to absorb extra grease. Add the onion and bell pepper to the pan and sauté until browned. Add the chopped garlic and cook for 2 minutes. removed from the casing 1 pound lean ground beef 1 large white onion, chopped

Add the ground meat and sausage back to the pan with the onion and bell pepper mixture. Next, add the RO-TEL, Tony Chach- ere’s, Cajun Power Garlic Sauce, Delallo Hot Pepper Garlic Sauce and Kitchen Bouquet to the Dutch oven. Cook for 5 minutes to combine the flavors and reduce the sauce. Add the cabbage, rice and water to the Dutch oven, and stir to combine. Put the lid on the Dutch oven and place it in the oven. Cook for 1 hour before removing from the oven to stir. Once the rice is fully cooked, remove from the oven and set aside to cool slightly before serving. KAREN ROUSE’S CARROT SOUFFLÉ Every year we vote on sweet potatoes or carrot soufflé, and whichever one we don’t have on Thanksgiving, we eat on Christmas Day, with the same turkey, dressings and casseroles we had in November. It’s a little like Groundhogs Day. - Karen Rouse WHAT YOU WILL NEED 4 14-ounce cans sliced carrots, drained 3 eggs 1 stick butter 1½ cups sugar 2 teaspoons baking powder 6 tablespoons all-purpose flour 2 teaspoons vanilla Powdered sugar to sprinkle on top HOW TO PREP Drain carrots and transfer them to a food processor or blender to mash

(you can also do this by hand). In a small bowl, beat eggs until yolks and whites are thoroughly combined. Add eggs to mashed carrots. In a small pan over medium heat, melt the butter. Add the melted butter, sugar, baking powder, flour and vanilla to carrots, and pulse until smooth. Pour mixture into a 9x13 baking dish. Cook for 45 minutes, or until a tooth- pick inserted into the center of the soufflé comes out clean. Let cool slightly before sprinkling top with powdered sugar.

QUICK TIP! A golden- brown crust is the hallmark of an excellent casserole. But you can also enhance the flavor and texture of your casserole by sprinkling it with a tasty topping before baking. Try buttered bread- crumbs, French fried onions from a can, crushed potato chips, chow mein noodles, nuts or cooked, crumbled bacon. And of course, you can’t really go wrong with cheese.

29 everyday NOVEMBER/DECEMBER 2018