In the Kitchen With Amanda Frayre

 in Favorite Recipes / Now Magazines by

These recipes were contributed by Amanda Frayre, a Waxahachie resident, and originally appeared in the WaxahachieNOW August 2015 issue.

Greek Rice Casserole

  • 1 box Uncle Ben’s Long Grain & Wild Rice, Original Recipe
  • 1 lb. sausage
  • 1 onion, minced
  • 1 lb. mushrooms, sliced
  • 1/3 cup half-and-half
  • 1 1/3 cups chicken broth
  • 3 Tbsp. flour
  1. Cook rice according to the directions on the box. While the rice is cooking, brown the sausage and onions; about 30 minutes.
  2. Add mushrooms to the sausage and onion and cook for an additional 5 minutes.
  3. In a separate bowl, mix together half-and-half and broth; set aside.
  4. Add cooked rice and flour to the sausage mixture; add the liquid.
  5. Bake at 350 F in a greased 2 1/2 qt. casserole dish for 30 minutes.

 

Louisiana Swamp Cake

Cake:

  • 1 box yellow cake mix
  • 1 large box instant vanilla pudding
  • 1 cup vegetable oil
  • 1 cup water
  • 5 eggs
  • 1 tsp. vanilla
  • 1 tsp. butter flavoring
  • Brown sugar, to taste
  • Cinnamon, to taste

Glaze:

  • 1 1/2 cups powdered sugar
  • 1/2 tsp. vanilla
  • 1/2 tsp. butter flavoring
  • 1/2 cup pecans, chopped
  • 1/2 cup water
  1. For cake: Mix all ingredients together, except the brown sugar and cinnamon. Pour half the batter into a greased 13×9-inch baking pan.
  2. Sprinkle with brown sugar and cinnamon, enough to cover all the cake mix. Pour the remaining batter over the sugar and cinnamon.
  3. Bake at 350 F for 45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  4. For glaze: Mix all ingredients together with enough water to make a thin glaze.
  5. As soon as the cake is removed from the oven, use a fork to pierce the cake all over. Immediately pour glaze on the cake while it is still hot.

 

Mostaccioli

  • 1/2 1-lb. box mostaccioli noodles
  • 1 lb. lean ground beef
  • 1 30-oz. jar favorite spaghetti sauce
  • 1 8-oz. bag mozzarella cheese, shredded
  1. Cook noodles as instructed on the box; drain. Cook beef; drain.
  2. Add sauce to the meat; mixing well. Add noodles.
  3. Pour half of the mixture into a greased 13×9-inch baking dish. Sprinkle with half the cheese.
  4. Add the remaining noodle mixture; sprinkle the remaining cheese on top.
  5. Heat in oven at 350 F for 30 minutes, or until cheese melts completely.

 

German Cheesecake

  • 1 8-oz. pkg. cream cheese, softened
  • 2 1/2 cups sugar (divided use)
  • 4 tsp. vanilla (divided use)
  • 6 eggs
  • 1 qt. sour cream
  1. Cream the cheese until smooth. Add 1 1/2 cups sugar; beat well. Add 2 tsp. of vanilla.
  2. Add eggs, one at a time, beating well after each addition. Bake in a greased 13×9-inch glass baking dish at 300 F for 1 hour. After removing, let cool 10 minutes.
  3. Combine the sour cream with the remaining sugar and vanilla; mix well. Pour mixture over cake and bake for 10 more minutes. Chill before serving.