Main Dishes

Cheesy Bread Pudding

Summary

Yield
4 Servings
SourceChristine Minx, Main Library (2005)
Prep time20 minutes
Cooking time50 minutes
Total time1 hour, 10 minutes

Ingredients

2 sli
white bread (crusts removed)
1 1⁄2 c
milk
1 c
cheddar cheese (grated)
3
eggs (slightly beaten)
1 t
Worcestershire sauce
 
salt (to taste)

Instructions

Preheat oven to 300 degrees. Butter a 1-quart casserole. Cut the bread into 1-inch squares. Scald the milk, cool slightly, and beat in the cheese, eggs, Worcestershire sauce and salt. Pour into the casserole, add the bread squares and bake 40-50 minutes or until firm.

Turkey Crunch Casserole

Summary

Yield
8 Servings
SourceThelma Taylor, Friends of the UAPL (2007)
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Ingredients

3 c
cooked turkey or chicken, diced
2
hard-boiled eggs, chopped
1
4 oz. can sliced mushrooms
3⁄4 c
celery, diced
1⁄2 c
slivered blanched almonds
1 T
onion, chopped
1
can cream of chicken soup (10 1/2 oz.)
3⁄4 c
mayonnaise
1 cn
chow mein noodles

Instructions

Preheat oven to 350°. Mix together first 6 ingredients. Stir soup into mayonnaise, toss with turkey mixture. Place into 2-quart casserole. Sprinkle with noodles. Bake for 30 minutes. 

Pepper Steak

Summary

Yield
4 Servings
SourceBarb Apel (2002)
Prep time15 minutes
Cooking time15 minutes
Total time30 minutes

Ingredients

1 lb
round steak
1⁄4 c
cooking oil
1 t
salt
  ds
pepper
1
onion (chopped)
 
garlic salt
3
green peppers (cut into 1-inch pieces)
1 c
celery (sliced)
1 cn
beef broth
1⁄4 c
water
2 T
cornstarch
2 T
soy sauce
 
rice

Instructions

With a sharp knife, cut steak diagonally into thin slices, then cut slices into small pieces. Heat oil in fry pan and add steak. Sprinkle generously with garlic. Brown meat, stirring frequently. Lower heat. Add onions, peppers, celery and beef broth. Cover and cook until vegetables are crisp-tender. Blend cornstarch, water and soy sauce. Add to meat mixture and cook, stirring until thickened. Serve with hot rice. 

Swedish Meatballs

Summary

Yield
4 Servings
SourceMrs. Sebald (1970)
Prep time20 minutes
Cooking time40 minutes
Total time1 hour

Ingredients

1⁄3 c
onions (minced)
2 T
margarine
1
egg
1⁄2 c
milk
1⁄2 c
bread crumbs (fresh)
1 1⁄4 t
salt
2 t
sugar
1⁄2 t
allspice
1⁄4 t
nutmeg
1 lb
ground chuck
1⁄4 lb
ground pork
2 T
margarine
3 T
flour
1 t
sugar
1⁄8 t
pepper
1 1⁄4 t
salt
1 c
water
3⁄4 c
light cream

Instructions

In a large skillet, sauté onion in 2 tablespoons margarine until golden. In large mixing bowl, beat egg; add milk and crumbs. Let stand 5 minutes. Add 1 1/4 teaspoons salt and next 5 ingredients and onions. Blend well with fork. In same skillet, heat 2 tablespoons margarine. Using 2 teaspoons, shape meat mixture into small balls about 1/2 to 3/4 inch in diameter. Drop some balls into skillet; brown well on all sides. Remove to warm casserole; repeat until all meat is browned, then into fat left in skillet. Stir flour and next 3 ingredients. Add water and cream slowly; stir until thickened. Gravy may be poured over meatballs in casserole or served separately.

Brunch Casserole

Summary

Yield
12 Servings
SourceDiana Scherer (1995)
Prep time20 minutes
Cooking time1 hour, 15 minutes
Total time1 hour, 35 minutes

Ingredients

12 sli
bread (crusts removed)
1⁄2 lb
shaved ham
1 c
cheddar cheese
1⁄2 lb
mushrooms (sliced, fresh)
6
eggs
3 c
milk
1⁄2 t
salt
2 T
mustard
1 c
Croutons

Instructions

Place 6 bread slices in a buttered 9 x 13-inch baking dish. Layer ham, cheese and mushrooms on bread. Cover with remaining slices of bread. Combine eggs, milk and salt, beating well. Pour over bread and refrigerate overnight, covered. Top with croutons and dot with butter. Bake, uncovered, at 350° for 1 hour and 15 minutes. Let stand 10 minutes before cutting.

Quick New England Chicken

Summary

Yield
4 Servings
SourceFlorence Taylor (1985)
Prep time10 minutes
Cooking time50 minutes
Total time1 hour

Ingredients

3⁄4 lb
chicken breasts (up to 1 lb, cut into cubes, boneless)
1 pk
frozen New England style vegetables (Birds Eye)
1 cn
tomato sauce (8-oz)
1 cn
chicken broth (or 1 c. water with 1 chicken bouillon cube)

Instructions

Sauté chicken cubes in margarine or butter until lightly browned. Add frozen vegetables (plus croutons), tomato sauce and chicken broth. Stir to mix, bring to boil, then simmer until chicken is cooked and sauce is slightly thickened. Serve as is or over cooked rice.

Easy Chicken Parmesan

Summary

Yield
4 Servings
SourceChristine Minx (2004)
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Ingredients

2 T
butter (up to 4 T, or margarine)
3
chicken breast halves (up to 4, pounded fairly flat)
1⁄2 c
milk
1⁄2 c
dry seasoned bread crumbs
1 T
Parmesan cheese (grated)
1 cn
spaghetti sauce
1 c
mozzarella cheese (shredded, or 3 to 4 slices)

Instructions

Melt butter in skillet over medium-high heat. Pour milk in shallow bowl. Put crumbs and Parmesan in another bowl and mix. Dip each chicken breast half into milk, then into crumb mixture. Lightly fry in 2 tablespoons butter on both sides until golden brown, adding more butter if necessary. Pour spaghetti sauce over chicken. Reduce heat to low and simmer about 15 minutes, less if chicken is thin or small. Place cheese on top of chicken to melt. Serve with cooked pasta of your choice.

Enchiladas de Pollo y Queso (Chicken and Cheese Enchilada Casserole)

Summary

Yield
6 Servings
SourceJohn Brooks-Barr (1993)
Prep time25 minutes
Cooking time50 minutes
Total time1 hour, 15 minutes

Ingredients

1 c
onion (chopped)
1⁄2 c
bell pepper (chopped)
5 T
butter (or margarine)
2 c
chicken (chopped, or turkey)
1 cn
chopped green chili peppers (4-oz)
1⁄4 c
flour
1⁄2 t
ground coriander
1⁄2 t
salt
2 1⁄2 c
chicken broth
1 c
sour cream
1 1⁄2 c
Monterey Jack cheese (shredded)
12
corn tortillas (6-inch, or flour tortillas)

Instructions

In a large skillet or saucepan, cook onion and green pepper in 2 tablespoons butter until tender. Combine in a large bowl with the chopped green chili peppers; set aside. In the same skillet, melt the remaining butter. Blend in flour, coriander and salt. Stir in chicken broth all at once. Cook and stir until thick and bubbly. Remove from heat; stir in sour cream and 1/2 cup cheese. Stir 1/2 cup of sauce into the chicken. Dip each tortilla into the remaining hot sauce to soften. Fill each with about 1/4 cup of the chicken mixture. Roll up; arrange in a 13 x 9 x 2-inch baking dish. Pour remaining sauce over and sprinkle with the remaining cheese. Bake, uncovered, in a 350° oven about 25 minutes.

Mini Frozen Tuna-Cheese Casseroles

Summary

Yield
8 Servings
SourceJane Faelchle (1982)
Prep time15 minutes
Cooking time55 minutes
Total time1 hour, 10 minutes

Ingredients

2 c
narrow noodles (6 oz)
2 pk
frozen chopped spinach (10-oz)
1 c
cottage cheese (cream-style)
1 c
cheddar cheese (shredded)
1 cn
condensed cream of mushroom soup
1 T
lemon juice
1⁄2 t
salt
 
cheese (shredded, for top, optional)

Instructions

Cook noodles; drain and place in bowl. Cook spinach; drain very well in strainer, pressing out excess liquid. Add spinach, tuna, cottage cheese, cheddar cheese, soup, lemon juice and salt to noodles. Toss lightly to mix. For freezing, place 3/4 cup in foil pans. Cover with foil; freeze. To heat, place frozen casserole on rack. Bake in very hot oven at 450° for 40 minutes. If desired, remove foil, add shredded cheese, return to oven for 2 minutes.

Spanish Potato Omelette

Summary

Yield
4 Servings
SourceDot Schweikart (1981)
Prep time20 minutes
Cooking time35 minutes
Total time55 minutes

Ingredients

5
eggs
5
potatoes (small, or 4 medium; zucchini squash may be used instead of potatoes)
1
onion
1 clv
garlic (up to 2)
1 1⁄2 t
salt
 
olive oil (or vegetable oil)

Instructions

Peel potatoes and chop onion and garlic. Slice potatoes like thick potato chips. Fry in a 9-inch skillet in medium-hot oil. Add the onions and garlic. Cook slowly, about 10 to 15 minutes. Potatoes should be tender, not brown. In a bowl, beat eggs. Add salt and the potato mixture. Stir. Clean or wipe the skillet. Add 4 to 5 tablespoons oil to skillet and heat. Pour the omelette mixture into the skillet. Cook over low heat until set (less than 10 minutes), occasionally using a spatula along skillet rim or shaking gently to loosen sides and bottom. Cover skillet with a large plate or cookie sheet. Hold tightly and flip so that the omelette ends up inverted with the brown side up on the plate or cookie sheet. Add another tablespoon of oil to the skillet and heat. Slide the omelette back into the skillet to brown the underside, 2 to 3 minutes. Serve hot or at room temperature.

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