St. James Food Bazaar Recipes

Baked Ziti Pasta Italiano
12 ounces Garden Delight penne pasta (tri-colored)
1 pound ground beef
1 pound ground sweet Italian sausage
1 (28-ounce) can crushed tomatoes
1 package frozen creamed spinach, thawed
1 tablespoon dried Italian seasoning
2 cups shredded Mozzarella cheese
In a Dutch oven, cook pasta in salted boiling water until tender. Drain and return pasta to pot (off heat).
In a skillet, brown beef and sausage together until brown and crumbly. Drain meat and add to the pasta, along with tomatoes, spinach and seasoning. Pour mixture into a greased 9×13-inch casserole. Top with cheese. Bake at 350 degrees for 30 to 40 minutes or until hot and bubbly.

Backwoods Chili
1 (18-ounce) tub Curly’s BBQ Sauce with Hickory Smoked Pulled Pork*
1⁄2 pound Velveeta, cubed
2 medium onions, chopped
1 (28-ounce) can stewed tomatoes
1 (14-ounce) can stewed tomatoes
2 (16-ounce) cans Bush’s chili beans
1 tablespoon oregano
11⁄2 tablespoons cumin
1 tablespoons ground crushed red pepper
1 tablespoon paprika
1 cup water
Combine all ingredients in a large pot. Cook over medium heat until cheese is melted. Simmer on low another 45 minutes, stirring occasionally.
* This is available at Walmart. If you prefer to use another brand, you may as long as it’s hickory-smoked, or you can make your own.

Bandito Chicken Casserole
4 chicken breast halves on the bone
1⁄2 cup chicken broth
1 pound processed cheese, cubed
2 cans Ro-tel tomatoes, undrained
1 can cream of chicken soup
1⁄2 bag crushed nacho-flavored Doritos
In a Dutch oven, boil chicken until tender and cooked through. Remove chicken from broth and reserve 1⁄2 cup broth. When chicken is cool enough to handle, remove it from the bone and discard the skin. Shred the chicken with two forks.
In a large mixing bowl, combine chicken, reserved broth, cheese, Ro-tel tomatoes and soup. Pour mixture into a greased 9×13-inch baking dish. Top with crushed chips. Bake at 350 degrees for 30 to 40 minutes or until hot and bubbly.

Paula Deen’s Squash Casserole
2 pounds (6 cups) sliced frozen or fresh yellow squash
1 cup water
1 medium Vidalia onion, chopped
1⁄2 stick butter
1 cup grated Cheddar cheese
1⁄2 cup sour cream
1⁄8 teaspoon salt
1⁄4 teaspoon pepper
1⁄4 teaspoon garlic salt
3⁄4 sleeve crushed Ritz crackers
In a large covered skillet, cook squash in water until squash is soft. Pour stewed squash into a colander and allow water and juices to drain by mashing with a spoon.
In a small skillet, sauté onion in butter 5 to 10 minutes.
In a large mixing bowl, combine squash, onion, cheese, sour cream and seasonings, mixing well. Cut up any big pieces of squash.
Pour mixture into a greased baking dish. Top with crushed Ritz crackers. Bake at 350 degrees for about 45 minutes or until hot in the center.

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