Build A Casserole
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A casserole is an easy, one-pan dish that can provide a complete meal for a family. Keep one in the freezer and it's easy for anyone to take it out and re-heat it in the oven. In the midwest United States, casseroles are the way neighbors mark life events like births, deaths or convalescencing. Neighbors bring casseroles to neighbors so that a family in stress will always have an appetizing meal ready.

Casseroles can be made with many different ingredients. This first casserole is not so much a recipe has a set of instructions on how to build a casserole layer by layer with whatever you have on hand. After it is made and frozen, take it out of the freezer long enough to remove it from the casserole dish. Transfer to a plastic bag

Ingredients:
1 cup of cooked meat leftovers
1/2 cup of crunchy/chewies i.e., vegetables, chopped celery, hardboiled eggs etc.
1/2 cups onions sauteed in lard until lightly browned
1/2 cup of starch (leftover pasta or potatoes, soaked or cooked oats, bread etc.)
1/2 cup milky binder (gravy or flour and water or stock/bone broth and NON-"ultra pasteurized" milk, simmered till thick)
2 Tablespoons butter or lard and/or cheese, chopped up and dotted around dish
2/3 cup whole, NON-"ultra pasteurized" milk or cream (Optional: beat with one egg if more body/thickness is needed or desired)
seasonings, salt and pepper to taste

Directions:
Grease casserole dish with lard.
Layer ingredients into casserole dish in order given.
Add more liquid, either broth or milk, if casserole seems too dry.

Bake at 350 degrees F for 45 minutes, or until done.


  Make broth from bones, see Bone Broth
Make thick gravy with 2 cups / 500 mls broth plus 6 heaping tablespoons of unbleached white flour

Sautee onions in home-rendered pork lard until translucent with brown edges. To render lard, put fat pieces in saucepan of water and bring briefly to a boil. Simmer for 15 minutes. Cool. Remove pieces of lard. Allow to continue to cool overnight in cold room or fridge. In morning, remove hardened white fat from water and store in freezer. Replace pieces of unrendered fat in saucepan and repeat. Lard and suet can also be rendered out of fat in the oven or frying pan, if desired.

 Corn Casserole Recipe 

Ingredients:
2 eggs, beaten
3 cups or 1 large bag of frozen corn. Blend half the corn in the blender with enough of the gravy to mix . 1 cup of sauteed onions, divided in half
Half a liter of thick gravy
Half a liter of chicken broth
Salt and pepper to taste

Directions:
Put 1 cup of frozen corn, 2 eggs and 1/2 cup sauteed onions in gravy in blender and blend on high until pureed.

Put one cup of corn into bottom of casserole dish
Mix 1 cup of corn and remainder of onions in with gravy and pour over corn.
Cover with last cup of corn.
 
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The Yoga of Eating  by Charles Eisenstein
Fat: An Appreciation of a Misunderstood Ingredient  With Recipes by Jennifer McLagan
Not Your Mother's Slow Cooker Cookbook by Beth Hensperger and Julie Kaufmann


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