Ukrainian Lokshyna And Ham Noodle And Ham Casserole Recipes

Steps:

• Cook the noodles as directed in the recipe for Lokshyna.
• Fry the chopped bacon until crisp, and add it along with the bacon fat to the noodles.
• Sprinkle lightly with salt and mix well.
• Combine the egg with the cream and cottage cheese.
• Season to taste with salt.
• Arrange alternate layers of the noodles and cheese mixture in a buttered baking dish.
• Top with the buttered bread crumbs.
• Bake in a moderate oven (350°F) for about 40 minutes.
• Serve as a main dish with a vegetable salad.

Steps:

• Cook noodles according to package directions; drain. In a large bowl, combine the remaining ingredients. Add noodles and toss to coat.
• Transfer to a 2 quart baking dish coated with nonstick cooking spray. Cover and bake at 350 degrees for 30 minutes.
• Uncover and bake 5-10 minutes longer or until heated through.
• Let stand 5 minutes before serving.

Steps:

• Combine the cooked noodles with the butter, cheese, and salt.
• Squeeze the spinach dry and then chop it.
• Cook the onion in the butter until tender.
• Add the spinach.
• Season to taste with salt and pepper.
• Arrange the noodles and spinach in alternate layers in a buttered baking dish.
• Top with the buttered bread crumbs.
• Bake in a moderate oven (350 degrees F.) for about 35 minutes.
• Serve this dish garnished with hard cooked eggs.
• FRIED COOKED LOKSHYNA: Cook the egg noodles, drain, rinse with cold water, and drain again.
• Spread them in a thin layer on a platter and chill thoroughly in the refrigerator.
• Separate the strands.
• Fry a small quantity at a time in deep fat (380 to 390 degrees F.) until the noodles are a delicate brown color.
• Remove and drain on absorbent paper.
• Sprinkle the noodles with salt and keep them warm.
• Serve as an accompaniment to meat, or use as a topping for creamed dishes.
• FRIED LOKSHYNA: Noodles prepared by the following method will be regarded as a rare treat by the family and guests.
• They are good as an accompaniment to meat, as a topping for various dishes, and as a cocktail snack.
• Prepare the homemade noodle dough, find the recipe for Ukrainian LOKSHYNA (egg noodles) but do not dry it.
• Cut the rolled dough into 3 inch strips.
• Shred each strip individually and toss the shreds lightly to separate the strands.
• Fry a small quantity at a time in deep fat (380 to 390 degrees F.) until the noodles are a delicate brown color.
• Drain on absorbent paper.
• Serve as desired.

Steps:

• Preheat oven to 325 degrees.
• Cook noodles according to package directions.
• Meanwhile, in a large mixing bowl combine both jars of cheese sauce, sour cream, and pepper (if desired) and stir until well blended.
• Drain the cooked noodles and gently stir into the cheese sauce until well coated.
• Stir the ham into the noodle mixture.
• Pour into an ungreased 3 quart casserole dish and set aside.
• After melting the butter add the crushed crackers and mash with a fork until completely coated with butter.
• Spread the buttered cracker crumbs evenly over top of the ham and noodle mixture.
• Bake, uncovered, at 325 degrees for about 35 minutes or until cracker crumbs are evenly browned and the cheese sauce is bubbling through. Serve immediately.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole.
• Bring water to a full rolling boil in a pot.. Cook the egg noodles in the boiling water, stirring occasionally, for 3 minutes; remove from heat, cover, and let stand until the noodles are tender, about 10 minutes. Drain.
• Stir the noodles, onion, sour cream, chicken soup, ham, and Swiss cheese together in a large bowl. Season with salt and pepper. Spoon into the prepared casserole. Sprinkle the top with bread crumbs.
• Bake in the preheated oven until the casserole is bubbling and the bread crumbs have browned, about 40 minutes.

Steps:

• Beat the egg slightly and combine with the remaining ingredients to make a stiff dough.
• Knead on a lightly floured board until the dough is smooth.
• Cover and let it stand for 30 minutes.
• Roll to almost paper-thinness and allow it to dry partially.
• Turn the dough over in order to dry the other side slightly.
• It must neither be sticky nor dry and brittle.
• Fold into a roll or cut into 3 inch strips.
• Stack the strips on top of each other.
• Cut the roll or the strips crosswise into fine shreds.
• Separate the shreds by tossing them lightly with the fingers.
• Spread them out to dry.
• The noodles may be used at once or dried thoroughly, and then stored in a covered container for future use.
• When ready to use, drop the noodles into a large quantity of boiling salted water, stir, and cook for about 8 minutes.
• The cooking period will depend on the size of the noodles.
• Strain over a colander or sieve, and then rinse with cold water to prevent sticking.
• Use as desired.
• BROAD OR SQUARE LOKSHNA: Follow the preceding recipe for Lokshyna.
• Cut the dough into broad shreds or tiny squares.
• These may be used in various lokshyna dishes.
• LOKSHYNA WITH COTTAGE CHEESE: Here is a nutritious dish which is very simple to make.
• Prepare a desired amount of lokshyna.
• Cook as directed.
• Drain, but do not rinse the lokshyna with cold water.
• Add some melted butter or bacon fat and mix lightly.
• Mix in some fresh cottage cheese and season to taste with salt.
• Top with chopped crisp bacon or salt pork.
• Keep it hot until ready to serve.
• LOKSHYNA WITH EGGS: Follow the preceding recipe, but instead of the cheese use lightly beaten eggs.
• To 1 cup of cooked lokshyna allow about 1 tablespoon of butter and 1 egg.
• Melt the butter in a frying pan and add the cooked lokshyna mixed with the eggs and seasoned with salt.
• Cook and stir as for scrambled eggs.
• Serve immediately.

Steps:

• Spray a 3 quart baking dish with cooking spray.
• Combine soup, sour cream, peppers, onions and mushrooms in a medium size bowl Layer 1/2 noodles ham and cheese topping with half the soup mixture; repeat layers.
• Sprinkle with the buttered crumb topping.
• Bake in oven at 350 degrees for 45 minutes.