THROW BACK THURSDAY - on Saturday

After a busy week I am posting throw back Thursday, on Saturday.
This recipe is one of Doug's favourites. I have been making it since I was newly married in the early 80's. The recipe comes from "The Junior League of Salt Lake City's Heritage Cookbook". My SIL, Wendy, gave this to me for my birthday in December, 1979. It is called "Company Casserole" and I have adapted it for crock-pot cooking.

Company Casserole
adapted from Jr. League Heritage Cookbook (Myra Cameron Kennedy)

8 oz. egg noodles- cooked al dente- I used no yolk
1/2 lb.- 1 lb. ground beef- cooked and drained
24 oz. tomato sauce
1 cup cottage cheese-I use low-fat
8 oz. cream cheese-I use light
1/4 cup sour cream- I use low-fat
about 4-6 chopped green onion
1 table. butter or margarine

After draining the cooked egg noodles, stir in the butter and set aside. Mix softened cream cheese, cottage cheese sour cream and green onion if everyone likes them. (I serve mine on the side.) Spray crock pot and turn on high. Layer 1/2 of the noodles in the crock pot. Cover with all of the cream cheese mixture. Spread the rest of the noodles over the cheese mix. Top with cooked ground beef, and pour tomato sauce over all. Cover and turn heat to low. Cook on low for 3-4 hours. Check at 2 1/2. I use an oval 5-7 quart crock pot for this. It looks a mess, but is creamy and has a nice flavour.

I am adding recipe cards and a weekly menu planning calender to the give away basket. I love recipes. I love collecting, trying, and getting rid of the paper clutter of those that don't pass.

THROW BACK THURSDAY

New feature - THROW BACK THURSDAY!

Lately I have ended up cooking a few "oldie but goodie" recipes. In January Christy asked for a birthday cake that we used to make a lot.

In February I made one of Doug's favourite cassaroles since I had tried a bunch of experiments (new recipes) on him. Lindsay picked "Christy's" cake for her birthday, and I thought these old recipes were worth making again and sharing. So, today is my first "THROW BACK THURSDAY" post.

Lindsay is guest blogging for me since she has really enjoyed this recipe. A great spring/summer cake.

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This recipe is so good. I don't ever remember having it before Christy's birthday at the end of January, but after having it I knew I wanted to try different kinds. Christy calls it Refrigerator Cake, my mom calls it Jello Poke Cake. For my birthday I decided to make lemon/strawberry.

1 box lemon cake mix

1 small box of any kind of jello

1 small box of vanilla pudding

1 container cool whip

Make your lemon cake mix as directed on the box. After cooking it let it cool completely. As your cake cools make your jello. I used 1 cup boiling water and a half a cup of cold water. Do not put it in the fridge to make it firm. When your cake is cooled, take a fork and poke up and down the whole cake all the way through. Next, spoon your liquid jello into the holes you made with the fork. After you do this make your pudding as directed on the box. Whisk for two minutes, but then do not put it in the fridge. Now, fold your cool whip into the pudding and spread it on the cake like frosting. Last, put it in the fridge to set up.

This cake is delicious and I will be making it again this weekend with Lime Jello for St. Patricks Day.

Lindsay