Main Dishes

Pesto Ravioli with Chicken

Summary

Yield
4 Servings
SourceMarcia Baum, Main Library (2006)
Prep time15 minutes
Cooking time15 minutes
Total time30 minutes

Ingredients

2 t
olive or vegetable oil
1
15 oz. package chicken breast tenders
3⁄4 c
chicken broth
1
9 oz. package refrigerated cheese-filled ravioli
3
zucchini, cut into 1/4-inch slices (small)
1
red bell pepper, thinly sliced (large)
1⁄4 c
pesto
 
freshly grated Parmesan cheese (as desired)

Instructions

Heat oil in 12-inch skillet over medium heat. Cook chicken in oil about 4 minutes, turning occasionally, until brown. Remove chicken from heat. Add broth and ravioli to skillet. Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli are tender. Stir in zucchini, bell pepper and chicken. Cook about 3 minutes until vegetables are crisp-tender and chicken is no longer pink in center. Toss with pesto. Sprinkle with Parmesan cheese and serve. 

Microwave Meatloaf

Summary

Yield
4 Servings
SourceAbby James, Lane Road Library
Prep time15 minutes
Cooking time36 minutes
Total time51 minutes

Ingredients

1 1⁄2 lb
ground beef
1
can tomato sauce (8 oz.)
1
egg, slightly beaten
1⁄2 c
bread crumbs
1⁄2
small onion, chopped (small! )
1⁄2 t
salt
1⁄8 t
pepper
1⁄3 c
ketchup
1 t
Worcestershire sauce
1 T
brown sugar
1 T
mustard

Instructions

Combine first seven ingredients in large bowl. Mix well. Pat into 9 x 5 x 2 glass loaf dish. Cook on full power 6 minutes.

While meatloaf is cooking make sauce. Combine the last four ingredients. Pour on meatloaf. Continue cooking meatloaf on power level 5 for 25-30 minutes or until temperature is 160 degrees.

For firmer meatloaf decrease tomato sauce to 3/4 cup.

Feast-A-Full (A Fondue Meal)

Summary

Yield
4 Servings
SourceEstelle Scott (1988)
Prep time4 hours, 10 minutes
Cooking time1 hour
Total time5 hours, 10 minutes

Ingredients

1 lb
pork tenderloin (sliced into julienne strips)
1 lb
beef sirloin (sliced into julienned strips)
2
chicken breasts (pounded thin and sliced)
40
shrimp (small, cleaned and preboiled)
3 cn
chicken broth
1 1⁄2 cn
water
1 c
Heinz seafood cocktail sauce
1⁄4 c
Worcestershire sauce
1⁄4 c
A.1. sauce
2
avocados (peeled and mashed)
1⁄4 c
lemon juice
1 t
garlic powder
 
Salt and pepper (to taste)
1 c
Miracle Whip
1⁄4 c
mustard
1⁄4 c
horseradish sauce
 
Paprika and dill (to sprinkle)
 
Broth from the fondue (save after cooking meats and shrimp)
1 cn
chicken broth
1⁄2 cn
water
1⁄2 lb
mushrooms (sliced)
2
carrots (thinly sliced)
4
green onions (sliced on the diagonal)
1 c
spinach leaves (cleaned and torn into bite-size pieces)
1 pk
Ramen noodles (broken into pieces before cooking, omit the seasoning packet)

Instructions

Equipment: Electric fondue pot, fondue plates and forks, Wooden slotted spoon, and soup bowls

To make the Red Sauce: stir together Heinz seafood cocktail sauce, Worcestershire sauce, and A.1. sauce, and let sit for 4 hours.

To make the Green Sauce: stir together the avocados, lemon juice, garlic powder, and salt and pepper to taste, and let the flavors blend.

To make the Gold Sauce: stir together the Miracle Whip, mustard, horseradish sauce, and paprika and dill to sprinkle. Let sit 2 hours or overnight.

Heat the two cans of broth and 1 can of water in the fondue pot until gently bubbling. Dip meat and shrimp into the broth until heated through or cooked and into the sauces. Plan on 10 shrimp and 1/4 pound of each meat for each dinner. Add more broth and water as needed, up to another can of broth and another 1/2 can of water.

To make a soup from the leftover fondue broth: place 1 can chicken broth, 1/2 can water, mushrooms, carrots, green onions, spinach leaves, and ramen noodles into the leftover fondue broth and heat until boiling and the noodles are soft. Serve in bowls along with Pepperidge Farm dinner rolls which have been brushed with melted butter and heated 3 to 5 minutes in oven.

Ruth's Noodle Dinner

Summary

Yield
6 Servings
SourceIlene C. Sexton (1996)
Prep time10 minutes
Cooking time1 hour, 15 minutes
Total time1 hour, 25 minutes

Ingredients

1 lb
lean ground beef
1 cn
tomatoes
1 cn
tomato soup
1
onion (chopped)
1
green pepper (chopped)
 
celery (chopped, several stalks)
1 pk
macaroni and cheese

Instructions

Brown meat and chopped vegetables. Add tomatoes and tomato soup. Mix and simmer for 30 minutes. Make macaroni and cheese according to box. Combine both mixtures in a large bowl. Place in a baking dish and cover top with slices of cheddar cheese. Bake for 30 minutes at 350 degrees.

Spicy Rice & Pinto Beans

Summary

Yield
6 Servings
SourceCarl Anderson (1983)
Prep time20 minutes
Cooking time50 minutes
Total time1 hour, 10 minutes

Ingredients

1⁄2 lb
pork sausage (in chunks)
1
onion (cut in 1/2-inch wedges)
1 clv
garlic (minced)
2 1⁄2 c
water
1 c
rice
1⁄2 t
sage
1⁄8 t
red pepper sauce
1 cn
pinto beans (16-oz can, rinsed and drained)
1⁄4 c
parsley (chopped)

Instructions

Cook sausage in 10-inch skillet over low heat until lightly browned, about 7 minutes. Add onion and garlic; cook until onion is tender but not brown. Add water and bring to a boil. Stir in rice, sage and red pepper sauce. Cover and simmer 20 minutes. Remove from heat. Stir in beans and parsley. Cover and let stand until all liquid is absorbed, about 5 minutes.

Paper Sack Chicken

Summary

Yield
2 Servings
SourceChristina Brawner (1982)
Prep time5 minutes
Cooking time2 hours
Total time2 hours, 5 minutes

Ingredients

1
whole fryer (large)
1 t
salt
1 t
pepper
1 t
onion salt
1 t
garlic salt
1 t
celery salt

Instructions

Wash and drain chicken. Mix remaining ingredients, and rub over whole chicken, inside and out. Put it in a brown paper sack. Twist ends. Put in shallow pan or cookie sheet. Bake 2 hours in 400 degrees oven. You may be hesitant to try this, but sack will not burn.

Chicken Casserole V

Summary

Yield
8 Servings
SourceBeverly Ervine (1980)
Prep time10 minutes
Cooking time3 hours
Total time3 hours, 10 minutes

Ingredients

8
chicken breasts (up to 10, preferably boned and skinned)
1 pt
sour cream
2 cn
cream of mushroom soup
1 cn
chopped mushrooms (8-oz)
1 cn
dried beef

Instructions

Cover bottom of pan with dried beef, pulled into bits. Lay chicken on top of beef. Blend sour cream, mushroom soup and mushrooms. Pour over chicken. Bake at 300° for 3 hours. Suggestion: The sauce is great served over cooked rice.

Easy Lime-Broiled Fish with Dill

Summary

Yield
4 Servings
SourceKay Jones (1989)
Prep time15 minutes
Cooking time10 minutes
Total time25 minutes

Ingredients

2
Fish fillets (boneless, about 2 lbs)
2 T
Hellmann's mayonnaise (or homemade)
1⁄2
lime's juice
6 t
dill (finely chopped, fresh)
 
pepper (Freshly ground, to taste)
 
lime wedges

Instructions

Preheat broiler to high. Lightly oil (or spray with Pam) shallow flameproof baking dish or small broiler pan large enough to hold fillets in one layer. Place fish, skin side down, in pan. Blend mayonnaise, lime juice and half of the dill. Brush tops of fillets with mixture. Let sit 5 to 10 minutes only. Place fish about 12 inches from broiler (or if it must be closer, reduce heat to 400°). Broil 10 minutes (will be golden brown). Serve sprinkled with remaining dill and garnished with lime wedges. Salmon steaks, scrod or any white fish is delicious with this method.

Snowy Day Stew

Summary

Yield
6 Servings
SourceLenore Mastracci (1991)
Prep time20 minutes
Cooking time1 hour
Total time1 hour, 20 minutes

Ingredients

1 1⁄2 lb
lean beef
1
egg (large)
1⁄4 c
seasoned dry bread crumbs (fine)
2 t
dry thyme leaves
1 T
olive oil (or salad oil)
1
onion (small, chopped)
3⁄4 lb
mushrooms (sliced)
2
carrots (medium size, peeled)
1
potatoes (up to 1 1/4 lbs, thin-skinned, scrubbed)
1 c
beef broth
1 cn
stewed tomatoes (14-oz)
1⁄2 c
dry red wine
1 pk
frozen peas (10-oz)
 
salt

Instructions

Mix beef, egg, crumbs and 1 teaspoon thyme. Shape into 30 equal-size balls. Pour oil into a 4- or 5-quart pan and heat over medium-high heat. Add remaining thyme, onion and mushrooms; stir often until vegetables are well browned, about 2 minutes. Cut carrots and potatoes into chunks; add to pan with tomatoes and their liquid, broth and wine. Bring to a boil; add meatballs. Cover and simmer until potatoes are tender when pierced, about 35 minutes. Stir in peas; heat through. Add salt to taste.

Recipe was taken from Sunset magazine. March 1991.

Pennsylvania Dutch Pasta

Summary

Yield
4 Servings
SourceEdie Cole (1986)
Prep time10 minutes
Cooking time20 minutes
Total time30 minutes

Ingredients

1 lb
spaghetti
 
vegetable oil (or butter)
2
eggs (up to 3)
 
parsley

Instructions

Cook desired amount of spaghetti. Drain spaghetti and put into a frying pan with a little vegetable oil or butter. If you have a large amount of spaghetti, use 2 to 3 eggs (a small amount-one). Mix eggs into the spaghetti. Cook until eggs are done. Serve as a main dish or as a potato substitute. To add more color, sprinkle with parsley. This is a good, quick and nutritious meal.

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