Buffalo Baked Ziti

Today (March 3rd) is the feast of St. Katharine Drexel.  The following recipe for Buffalo Baked Ziti was submitted by Veronica Gantley, from My Catholic Kitchen.  She says, "St . Katharine Drexel founded the Sisters of the Blessed Sacrament for Indians and Colored People, so I thought it would be fitting to use buffalo for her feast day."  Thank you Veronica!

Buffalo (Bison) Baked Ziti

1 pound dry ziti or penne pasta
1 small onion, chopped
1 pound ground buffalo meat (Bison)
1 jar spaghetti sauce
1 package of Italian cheese blend

Directions:

Bring a large pot of lightly salted water to a boil. Add ziti or penne pasta, and cook until al dente, about 8 minutes; drain.

In a large skillet, brown onion and ground bison over medium heat. Add spaghetti sauce, and simmer 15 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Combine the sauce and the pasta in the baking dish and top with the package of Italian cheese blend.

Saint Katharine Drexel, pray for us! 

Pin It

Meatless Meals :: Salmon and Rice Casserole

This Meatless Meal, for Lenten Fasting and Abstinence, was submitted by Bernadine Cerny. Thank you Bernadine!


"Here's a submission that has been a favorite in my family for years. Not sure of the origin. Adults and kids alike love it! I've never had a complaint, not even from picky eaters. I usually double the recipe for groups of 5 or more."

Salmon and Rice Casserole

Ingredients:

1/4 c. finely chopped celery
1/4 c. chopped onion
1 T. butter (or oil)
2 c. cooked rice (do not salt rice)
1 can cream of mushroom soup
7 oz. can boneless skinless salmon, flaked (for doubling, my mom always used a 14-15 oz. can of bone-in skin-on salmon, scraped off the skin, and mashed the bones into the salmon, as they are soft anyway, and full of calcium), do not drain - mix in liquid while flaking
1/2 c. shredded sharp cheddar (other cheeses can be substituted, but sharp cheddar gives it more flavor)
seasoned bread crumbs, for topping

Directions:

Saute the celery and onion in butter until soft (cover with a lid to speed the process and keep the butter from drying up too quickly). Pour into baking dish and add remaining ingredients, except for bread crumbs. Stir well, top with bread crumbs and bake for 20-30 min. at 350, or until heated through and starting to bubble around edges.

Serves about 4.

Side dishes: tossed salad, sliced fruit, biscuits or french bread. Pin It

Brown Rice Vegetable Casserole

This delicious recipe comes from my cousin Margaret. Any recipe that is packed with veggies, and my kids hug me when I make it the second time is a keeper!


Brown Rice Vegetable Casserole

Ingredients:

• 3 c. chicken broth (Substitute vegetable broth for Lent)
  
• 1 1/2 c. raw brown rice
• 2 c. chopped onion, divided
• 3 T. soy sauce
• 2 T. butter, melted
• Basil, to taste
• 4 c. cauliflower florets
• 4 c. broccoli florets
• 4 c. med. sweet red peppers, medium slices
• 2 garlic cloves, minced
• 3 T. olive oil
• 1 c. salted cashews
• 2 c. grated cheese

Directions:

Combine broth, rice, 1 cup of onion, soy sauce, butter, and basil.

Cover and bake at 350 degrees for 65-70 minutes (or till rice is done).

Meanwhile in large skillet, saute cauliflower, broccoli, peppers, garlic and remaining onion in oil till crisp tender. Spoon over rice mixture.

Sprinkles with cashews and cheese.

Bake uncovered for 5 minutes longer.

Serves 10. Pin It