Uncle Bills Lapshevnik Russian Noodle Casserole Recipes

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UNCLE BILL'S LAPSHEVNIK - RUSSIAN NOODLE CASSEROLE



UNCLE BILL'S LAPSHEVNIK - Russian Noodle Casserole image

This is Russian dish that was developed many years ago during the times when money was very scarce. I modified this recipe almost 50 years ago and it is a very easy to make and tasty dish.

Provided by William Uncle Bill

Categories     Russian

Time 45m

Yield 8 serving(s)

Number Of Ingredients 7

5 packages ramen noodles, do not use the spices
3 cups water, for cooking noodles
8 large eggs, beaten
1/4 cup whipping cream or 1/4 cup half-and-half cream
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon granulated sugar

Steps:

  • In a large saucepan, add noodles and 3 cups of water.
  • Bring to a boil and cook for about 3 minutes.
  • Drain well and set aside.
  • Preheat oven to 400 degrees F.
  • Prepare a 8" x 8" oven-proof casserole dish by rubbing inside with a vegetable oil or margarine.
  • In a mixing bowl, mix together eggs, whipping cream, baking powder, salt and sugar.
  • Add noodles and stir to mix well.
  • Pour noodle mixture into prepared casserole dish.
  • Bake in preheated 400 F oven for 25 to 30 minutes or until top is golden brown.
  • Serve with melted margarine or butter.
  • You can eat the Lapshevnik cold as it is good as a quick snack.

UNCLE BILL'S SWEET AND SOUR SAUCE



Uncle Bill's Sweet and Sour Sauce image

An excellent finger-lickin' sweet and sour sauce for dippin' your chicken! This sauce is also very good to use for baking spare ribs.

Provided by William Anatooskin

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Yield 8

Number Of Ingredients 11

1 cup distilled white vinegar
1 cup white sugar
½ cup frozen pineapple juice concentrate
2 teaspoons monosodium glutamate (MSG)
½ cup ketchup
4 teaspoons soy sauce
1 teaspoon seasoning salt
1 teaspoon garlic powder
3 drops red food coloring
¼ cup water
2 ½ teaspoons cornstarch

Steps:

  • In a medium skillet combine the vinegar and sugar and bring to a boil, stirring frequently. Add pineapple juice concentrate, monosodium glutamate, ketchup, soy sauce, seasoning salt and garlic powder and bring to a boil. Stir until well blended. Add red food coloring.
  • Meanwhile, in a cup mix together water and cornstarch until fully dissolved. While sauce is boiling, add cornstarch mixture slowly, stirring continuously until the mixture thickens slightly. Do not add mixture all at once as the sauce could get too thick. Use only enough cornstarch to thicken to your desired consistency. When desired consistency is reached, voila! The sauce is ready!

Nutrition Facts : Calories 152.9 calories, Carbohydrate 38 g, Fat 0.1 g, Fiber 0.2 g, Protein 0.7 g, Sodium 555.9 mg, Sugar 36.3 g

UNCLE BILL'S MACARONI WITH 3 CHEESE



Uncle Bill's Macaroni With 3 Cheese image

This is one of our favorite Mac & Cheese dishes. The tomatoes and onions just give it that added nice flavor. Easy to prepare.

Provided by William Uncle Bill

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

3 cups elbow macaroni
8 tablespoons butter, divided
1/4 cup all-purpose flour
2 cups whole milk, homogenized
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon Tabasco sauce or 1/2 teaspoon red hot sauce
2 1/2 cups grated sharp cheddar cheese, divided
1 tablespoon butter, for rubbing inside of casserole dish
1/2 cup grated swiss cheese
1/2 cup grated parmigiano-reggiano cheese or 1/2 cup padano cheese
28 fluid ounces Italian plum tomatoes, crushed (divided)
1/2 cup finely chopped onion

Steps:

  • Cook elbow macaroni according to package instructions, al dente', about 15 minutes; drain well and set aside.
  • Preheat oven to 350 degrees F.
  • In a saucepan over medium heat, melt 4 tablespoons of butter.
  • Stir in flour to form a paste; DO NOT LET IT BURN OR GO LUMPY.
  • Slowly whisk in milk and bring to a simmer, stirring constantly until sauce begins to thicken.
  • Add salt, pepper and Tabasco or Red Hot Sauce.
  • Remove from heat and stir in 1 cup of grated sharp cheddar cheese, stirring until blended.
  • Butter a 9" x 9" ovenproof casserole dish.
  • In a bowl, mix together elbow macaroni, cheese sauce and half of the tomatoes with juice.
  • Transfer macaroni to the prepared casserole dish.
  • Sprinkle top with remaining 1 1/2 cups grated sharp cheddar cheese, Swiss cheese and Parmesan cheese.
  • Add remaining 4 tablespoons of butter in dollops on top.
  • Bake uncovered in preheated 350 F oven for 30 minutes or until bubbly and golden.
  • Serve with the reamining crushed tomatoes and a sprinkle of chopped onions or chopped green onions.

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