Quick, easy and tasty!

March 2024

In recognition of those of us who struggle to put a quick meal on the table, this season’s Bayview recipes are just for you. Grandma Margaret, whose dinner table is often filled with her grandchildren, is sharing her 100% tried and true recipes, so that life “can be a little easier and stomachs a little happier”. These easy, and ever-so-tasty, creations use everyday ingredients and can be whipped up in no time. And the best part? They’re kid approved. Enjoy!

Macaroni Pie

  • 1 lb. elbow macaroni
  • 1 cup milk
  • 2 cups grated parmesan cheese
  • 3 eggs
  • 1 onion (chopped and fried in 2 Tbsp margarine)
  • salt and pepper to taste
  • 1 tomato

Boil macaroni in salted water. Combine the milk, 1 1/2 cups parmesan cheese, eggs, onion, salt and pepper. Mix with macaroni and put into casserole dish. Sprinkle with remaining 1/2 cup cheese and cover with tomato slices. Bake at 350°F for 30 minutes until heated and the top is golden brown.

Grandma’s Corn Casserole

  • 17 oz. can cream corn
  • 2 Tbsp chopped pimento and green pepper
  • 1 tsp chopped onion
  • 1 beaten egg
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • 3/4 cup saltine cracker crumbs
  • 2 Tbsp margarine
  • Paprika to taste

Combine first six ingredients with half of the cracker crumbs. Spread in 8-inch pan. Melt margarine. Mix with remaining crumbs and sprinkle over top. Sprinkle with paprika. Bake at 350°F for 20 minutes. Serves 4-6.

Broccoli Cauliflower Casserole

  • 1 pkg. long grain and wild rice
  • 2 cans mushroom soup
  • 3/4 cup + 3/4 cup shredded cheddar cheese
  • 1 tsp Dijon mustard
  • 3 cups broccoli (steamed)
  • 3 cups cauliflower (steamed)

Prepare rice. Coat casserole dish with oil and put vegetables in bottom of dish. Mix soup, mustard, 3/4 cup cheese and cooked rice. Cover vegetables with soup and rice mixture. Top with remaining cheese. Bake for 1/2 hour at 350°F.

Mushroom Stuffed Meatloaf


  • 2 eggs
  • 3 lbs. ground beef
  • 1 tsp salt
  • 1/4 cup milk
  • 1/3 cup ketchup
  • 1-1/2 tsp dry mustard


  • 1/4 cup butter or margarine
  • 1 can small mushrooms
  • 1 tsp lemon juice
  • 1 medium onion chopped
  • 4 cups coarse bread crumbs
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp thyme

    Sauté mushrooms in butter with lemon juice and onions. Add remainder of ingredients for stuffing. Mix ingredients for loaf. Pack half of the meat mixture into loaf tin. Pack stuffing on top and then add the rest of the meat. Bake for 1 hour at 350°F.

  • Donna White is an accomplished author and Jubilee Medal winner for her volunteer work with World Vision. Visit her website at www.DonnaWhiteBooks.com

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