How To make Lighthouse Casserole
1 lb Small shell macaroni
2 lb Ground beef
1 lg Onion,chopped
1 cn (16 oz) kidney beans
1 cn (16 oz) cream style corn
1 cn (16 oz) tomato sauce
1 10 oz. jar chili sauce
1 cn (8 oz) mushroom pieces
1 cn (3 oz) sliced ripe olives,
Drained 1 c Shredded Cheddar cheese,
Divided Cook macaroni on the conventional range.Meanwhile,crumble ground beef into a dishwasher safe plastic colander suspended over a 3 quart casserole.Top with chopped onion.Stirring midway through cooking,microwave on high 8 to 10 minutes or until meat is no longer pink. Discard grease and transfer
meat to casserole.Stir in beans, corn,tomato sauce,chili sauce,mushrooms and olives.Drain macaroni and stir meat mixture into it.Divide macaroni mixture into desired size casseroles for serving or freezing.Makes 3 - 2 quart casseroles ( 6 servings each).
How To make Lighthouse Casserole's Videos
Lighthouse Inn Potatoes
Lighthouse Inn Potatoes - This is sure to become your new favorite potato recipe!
PRINTABLE RECIPE HERE:
Everyday Gourmet with Justine Schofield S10E50 X Lighthouse Flour: Crusty White Bread
Everyday Gourmet with Justine Schofield Season 10 Episode 50
Everyday Gourmet with Justine Schofield S9E12 X Lighthouse Flour: Cheddar and Spring Onion Scones
Everyday Gourmet with Justine Schofield S9E12 X Lighthouse Flour: Cheddar and Spring Onion Scones
Cheddar and spring onion scones
Chef: Justine Schofield
Makes: 12
Time: 45 minutes
Ingredients:
2 tbsp olive oil
6 spring onions, chopped
2 tbsp finely chopped thyme leaves
1-2 garlic cloves, crushed
3 ¼ cups self-raising flour
125g cold unsalted butter, chopped
1 ¼ cup (250ml) buttermilk
200g mature cheddar, coarsely grated
¼ cup finely chopped parsley
1 egg, lightly beaten
Salt and pepper
Method:
Heat the oil in a frypan over medium heat. Add the spring onions and cook for 2-3 minutes to soften. Then add thyme and garlic and cook for a further minute until fragrant then remove and set aside to cool completely.
Preheat oven to 180°C.
Place the flour and butter in the bowl and massage the butter into the flour to form a fine crumb. Add the buttermilk, ¾ of the cheddar, parsley and the spring onion mixture. Season with a little salt and pepper.
Turn out onto a lightly floured work surface and bring together to form a dough. Use a rolling pin to roll until about 3 ½ cm thick. Use a 6 cm round cutter to cut out scones. Press leftover mixture together to form more scones until you have 12 in total.
Place the scones onto a baking tray lined with baking paper then brush with egg and scatter with remaining ¼ cheddar. Bake for 40 minutes until golden and cooked through.
Lighthouse 30s Campaign - Pasta Tipo '00' Flour
Lighthouse 30s Campaign - Pasta Tipo '00' Flour
#Lighthouse #flour #pastaflour #tipo00
Good Chef Bad Chef S6E60 X Lighthouse Flour: Alpine Pizza
Good Chef Bad Chef Season 6 Episode 60 Alpine Pizza using Lighthouse Bread and Pizza Flour
Ingredients
500g strong plain flour, plus extra for dusting
pinch of salt
1 x 7g sachet of dried yeast
320 ml lukewarm water
1 tbsp sugar
2 tbsp EVOO
a bit of semolina, for dusting
Topping
tomato passata
salami
red onion, sliced
oregano
anchovies
gruyere, sliced
mozzarella, sliced
red chilli
creme fraiche
Method
Preheat the oven to 240°C
Combine the flour, salt and yeast in a large bowl. Gradually add the water, mixing well with your hands to obtain a dough. If you find the dough too sticky, simply add a little more flour. Shape into a ball, cover with a cloth or cling wrap and leave to rest for 5 minutes.
Knead the dough for about 10 minutes and split it in half. Sprinkle some flour on a clean kitchen cloth and place the pieces of dough on it. Cover with a slightly damp cloth or cling wrap and leave to rise for at least 30 minutes in a warm place.
Sprinkle some flour on a clean work surface and spread the dough into a circle about 30 cm in diameter, making it as thin as possible (without tearing it), with the border slightly thicker. Repeat with the other dough ball.
Sprinkle two flat baking trays with breadcrumbs or semolina and place the pizza bases on them. Spread a little tomato passata on the base of the pizza. Top with the onions, salami, oregano, gruyere, mozzarella and red chilli. Bake in the hot oven for 10 minutes.
Eating like a Lighthouse Keeper from the 1800s
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Sailor Boy Pilot Bread:
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Subtitles: Jose Mendoza | IG @worldagainstjose
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