How To make Lighthouse Casserole
1 lb Small shell macaroni
2 lb Ground beef
1 lg Onion,chopped
1 cn (16 oz) kidney beans
1 cn (16 oz) cream style corn
1 cn (16 oz) tomato sauce
1 10 oz. jar chili sauce
1 cn (8 oz) mushroom pieces
1 cn (3 oz) sliced ripe olives,
Drained 1 c Shredded Cheddar cheese,
Divided Cook macaroni on the conventional range.Meanwhile,crumble ground beef into a dishwasher safe plastic colander suspended over a 3 quart casserole.Top with chopped onion.Stirring midway through cooking,microwave on high 8 to 10 minutes or until meat is no longer pink. Discard grease and transfer
meat to casserole.Stir in beans, corn,tomato sauce,chili sauce,mushrooms and olives.Drain macaroni and stir meat mixture into it.Divide macaroni mixture into desired size casseroles for serving or freezing.Makes 3 - 2 quart casseroles ( 6 servings each).
How To make Lighthouse Casserole's Videos
Everyday Gourmet with Justine Schofield S8E31 X Lighthouse Flour: Jam and Sour Cream Scrolls
Everyday Gourmet with Justine Schofield S8E31 X Lighthouse Flour: Jam and Sour Cream Scrolls
Jam and Sour Cream Scrolls
Chef: Justine Schofield
Makes: 8
Time: 2 hours
Ingredients:
2 x 7g sachet dried yeast
300ml warm (blood temperature) water
500g plain flour + 1 extra tablespoon
¼ cup caster sugar
2 ½ tbsp extra virgin olive oil
Pinch of salt
Filling
150g sour cream
Pinch cinnamon
Pinch ground cardamom
½ cup of raspberry jam
Icing
1 cup of icing sugar
1-2 tbsp milk
¾ tsp cinnamon
¼ tsp cardamom
Butter, for greasing
Method:
Place the yeast, a pinch of flour and sugar, and warm water in a bowl and set aside for 5-10 minutes to activate.
Combine the flour, sugar, pinch of salt, olive oil and yeast solution in the bowl of an electric mixer. Mix on medium speed using the dough hook attachment for 5 minutes until a smooth and elastic dough forms. Remove from the bowl and transfer to a lightly greased bowl, cover with plastic wrap and set aside to prove in a warm part of the kitchen for 45 minutes - 1 hour or until doubled in size.
In a bowl combine the sour cream, a pinch of cinnamon and cardamom, and the extra tablespoon of flour.
On a lightly floured work surface, knock the dough back and roll out to form a rectangle about 5mm thick. Spread the sour cream mixture over the surface of the dough, leaving a 1.5cm border to allow the mixture to spread when rolled. Now using a teaspoon, dollop over the jam. Roll the rectangle into a sausage shape and, using a lightly floured knife, cut into eight (or more depending on the desired size).
Preheat the oven to 180°C and grease a 22cm springform tin with butter.
Arrange the scrolls in the prepared tin and set aside to prove for a further 25 minutes until doubled in size. Lightly brush the tops of the scrolls with a little oil. Bake for 30–35 minutes in the oven at 180°C until golden and cooked through. Cool in the tin for 10 minutes before removing.
For the glaze, combine the icing sugar with the spices and milk. Drizzle over scrolls and serve.
Lighthouse Inn Potatoes
Lighthouse Inn Potatoes - This is sure to become your new favorite potato recipe!
PRINTABLE RECIPE HERE:
Everyday Gourmet with Justine Schofield S11E1 X Lighthouse Flour: Seeded Lavosh
Everyday Gourmet with Justine Schofield S11E1 X Lighthouse Flour: Seeded Lavosh
Seeded Lavosh
Chef: Justine Schofield
Serves: 4
Time: 30 minutes
Ingredients
1 cup of biscuit, pastry & cake plain flour
¼ cup buckwheat or wholemeal flour
1 teaspoon sea salt flakes, plus extra to garnish
1 tbsp white sesame seeds
½ cup warm water
2 tbsp of extra virgin olive oil
2 tsp nigella seeds
1 tsp dried oregano (optional)
Fresh figs and/or apple slices, to serve
Method
Preheat the oven to 170°C. Line three baking trays with baking paper and grease with a little splash of oil.
In a large bowl, mix together the flours, salt and sesame seeds. In a jug mix together the water and oil.
Make a well in the centre or the dry ingredients and little by little add the wet ingredients. Use your hands to bind together to form a ball of dough. If too sticky, add a little more flour.
On a floured board, cut the dough into 8 even portions. Working with one piece of dough at a time, place between two sheets of baking paper and roll out into 20cm- long sheets (approximately) that are 1 mm thick. Place onto a prepared tray and sprinkle over some nigella seeds, oregano if using and extra salt. Repeat the process.
Bake for 20-25 minute or until slightly golden and crisp. Remove and cool completely on the tray. If not using immediately, store in an airtight container. They will last up to 2 weeks.
Serve lavosh on a wooden board with cheese, fruit and antipasto.
Everyday Gourmet with Justine Schofield S5E8 X Lighthouse Flour: Cinnamon Doughnuts
Everyday Gourmet with Justine Schofield S5E8 X Lighthouse Flour: Cinnamon Doughnuts
Lighthouse Making Pizza Bases Season 8 EP26
Lighthouse Inn Potatoes Recipe
These Lighthouse Inn Potatoes are thick, starchy and coated in creamy sauce with a crunchy topping that will easily become your new favorite side dish!
VIEW THE FULL RECIPE HERE:
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