Main Dishes

Stir Fry Beef with Snow Peas and Cashews

Summary

Yield
4 Servings
SourcePatty Landis, Main Library (2006)
Prep time30 minutes
Cooking time5 minutes
Total time35 minutes

Ingredients

1 1⁄4 lb
flank steak (cut into thin strips)
2 T
soy sauce
1⁄3 c
hoisin sauce
1⁄3 c
water
1⁄2 t
red pepper flakes
2 T
peanut or vegetable oil
1⁄2 lb
snow peas
2 clv
garlic (minced)
1 t
ginger
1⁄2 c
unsalted cashews (chopped)

Instructions

Combine steak and soy sauce and refrigerate while preparing other ingredients. Whisk hoisin sauce, water and red pepper flakes in a bowl. Heat oil over high heat; add steak and cook 1 minute without stirring. Then toss steak in skillet until browned. Remove meat and repeat with snow peas; stirring for 2 minutes. Add in all ingredients and cook until sauce is thickened, about 1 minute. 

Slow Cooker Tangy Rump Roast

Summary

Yield
4 Servings
SourceKaren Joswick (2003)
Prep time20 minutes
Cooking time10 hours, 10 minutes
Total time10 hours, 30 minutes

Ingredients

1
3- to 5-lb. rump roast (fat trimmed)
1 pk
onion soup mix
1 cn
jellied cranberry sauce
2 T
butter (softened)
2 T
flour

Instructions

Rinse rump roast and pat dry. Sprinkle the onion soup mix in the bottom of the slow cooker. Place the rump roast in and spoon cranberry sauce around and over roast. Cover and cook on low 10 to 12 hours. Remove roast and allow to rest while you thicken with gravy. Turn the slow cooker up to high. Blend the butter and flour into a paste and whisk it into the gravy. Cover and cook on high for about 10 minutes, until thick. Slice roast into 1/4-inch slices and serve with gravy.

Smoke House Spaghetti

Summary

Yield
6 Servings
SourceFlorence M. Taylor (1981)
Prep time25 minutes
Cooking time1 hour, 10 minutes
Total time1 hour, 35 minutes

Ingredients

12 oz
spaghetti (broken)
1
onion (medium, chopped)
2 cn
tomato sauce (8-oz.)
1 cn
mushrooms (sliced)
1⁄4 lb
bacon (diced)
1 lb
ground beef
1 pn
pepper
1⁄2 t
salt
1⁄2 t
garlic salt
1⁄2 t
oregano
1⁄4 lb
provolone cheese (shredded)
1⁄4 lb
sharp cheddar cheese (shredded)

Instructions

Cook bacon; drain. Sauté onions. Add ground beef: brown and then drain off excess fat. Stir in tomato sauce and spices. Add mushrooms with liquid. Simmer 15 minutes. Cook the spaghetti. Drain. Stir into the sauce. Place half the mixture in 2-quart buttered baking dish. Top with half the grated cheese. Repeat layering. Bake at 375° for 25 minutes. Serves 6 to 8.

Sweet & Sour Pork

Summary

Yield
4 Servings
SourceJennifer Tipple (1998)
Prep time15 minutes
Cooking time40 minutes
Total time55 minutes

Ingredients

 
pork chops (or pork steak)
1⁄2 c
brown sugar
3 T
soy sauce
1⁄2 c
vinegar (white or cider)

Instructions

Flour pork chops or pork steak and brown in oil. Drain grease. Cover with water and simmer until tender and water has decreased. Remove meat from pan. Remove from heat. Add brown sugar, soy sauce and vinegar. Stir well and replace meat in sauce and cook until thickened. Serve over rice with green beans and salad.

Caribbean Ginger Chicken

Summary

Yield
4 Servings
SourceEvie Kennedy (2003)
Prep time20 minutes
Cooking time30 minutes
Total time50 minutes

Ingredients

4
chicken breasts (skinned)
1⁄2
pineapple (sliced)
2
scallions (chopped)
2 T
gingerroot (fresh, chopped)
1 clv
garlic (crushed)
1 T
dark brown sugar
1 t
hot pepper sauce
1 t
tomato paste
 
Salt and pepper
 
rice (hot, cooked, white or wild )

Instructions

Preheat oven to 400 degrees. Pierce chicken breasts and place in ovenproof dish with pineapple. Mix other ingredients and spread over chicken. Cover and bake 30 minutes. Serve with rice.

Alphine Chicken

Summary

Yield
8 Servings
SourceHeather Phalen (1985)
Prep time15 minutes
Cooking time1 hour, 30 minutes
Total time1 hour, 45 minutes

Ingredients

8
chicken breasts (boneless, or boneless chicken thighs)
1 cn
cream of mushroom soup
3⁄4 c
butter (melted)
1 pk
Swiss cheese (8-oz)
1⁄2 cn
water (or milk)
1 pk
Pepperidge Farm herb dressing (8-oz)

Instructions

Grease pan, arrange chicken in bottom. Layer Swiss cheese over chicken. Combine soup and water. Pour over cheese. Toss herb dressing with melted butter and spoon over all. Bake, covered, at 350 degrees for 1 hour. Uncover and bake 1/2 hour longer.

Chicken Squares

Summary

Yield
4 Servings
SourceDottie Aumiller (1978)
Prep time30 minutes
Cooking time20 minutes
Total time50 minutes

Ingredients

3 oz
softened cream cheese (low-fat cheese can be used for this)
3 T
melted butter (or margarine)
2 c
chicken (cooked)
1⁄4 t
salt
1⁄8 t
pepper
2 T
milk
1 T
onion (chopped)
1⁄4 c
Pepperidge Farm croutons
1 pk
crescent rolls

Instructions

Blend cream cheese and 2 tablespoons butter. Add next 6 ingredients; mix well. Separate crescent roll dough into 4 rectangles, pressing perforations together. Divide meat mixture into 4 parts. Place one part in center of each square or rectangle and fold sides up around meat. Brush top with remaining 1 tablespoon butter. Sprinkle 1/4 cup crushed croutons (I like herb and cheese) on top. Bake in square pan or cookie sheet at 350° for 20 to 25 minutes. I cook my chicken and use the broth to make a rather thin gravy to use on top of these. Delicious! I also double the recipe to make 8.

Chicken Cordon Bleu

Summary

Yield
6 Servings
SourceJan Mell (1999)
Prep time25 minutes
Cooking time45 minutes
Total time1 hour, 10 minutes

Ingredients

6
chicken breasts (skinned and boned)
8 oz
Swiss cheese slices
8 oz
ham (sliced, cooked)
3 T
flour (all-purpose)
1 t
paprika
6 T
butter (or margarine)
1⁄2 c
dry white wine
1
chicken-flavored bouillon cube (or env. or 1 tsp. chicken-flavored stock base)
1 T
cornstarch
1 c
heavy cream (or whipping cream)

Instructions

Flatten chicken breasts. Fold cheese and ham slices to fit on top. Fold breasts over filling and fasten edges with toothpicks. On waxed paper, mix flour and paprika and coat chicken pieces with the mixture. In a skillet over medium heat, melt butter or margarine and cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low. Cover and simmer 30 minutes, or until fork-tender. Remove toothpicks. In a cup, blend cornstarch and cream until smooth. Gradually stir into skillet. Cook, stirring constantly, until thickened. Serve over chicken.

Turkey Chili

Summary

Yield
4 Servings
SourceTerri Williams (1989)
Prep time20 minutes
Cooking time1 hour, 5 minutes
Total time1 hour, 25 minutes

Ingredients

1 T
cooking oil
1 pk
ground turkey (about 1 1/4-lb)
1 1⁄2 c
onion (chopped)
1
green pepper (medium, chopped)
2 clv
garlic (finely chopped)
1 cn
whole tomatoes (18 3/4-oz, undrained)
1 cn
tomato sauce (15-oz)
2 T
chili powder
1 t
dried basil leaves
1 t
oregano leaves (crushed)
2 t
Worcestershire sauce
 
ground red pepper (to taste)
1 cn
red kidney beans (16-oz, drained)

Instructions

Heat oil in large skillet over medium-high heat until hot. Crumble turkey into skillet; stir in onion, green pepper and garlic. Cook until turkey is no longer pink; drain. Stir in remaining ingredients except kidney beans; cut up tomatoes. heat to boiling; reduce heat. Cover and simmer 25 minutes: stir in kidney beans. Cook 5 minutes longer. Salt and pepper to taste. Makes 4 to 6 servings.

Spanakopitta (Spinach Pie)

Summary

Yield
8 Servings
SourceFaith Schneider (1990)
Prep time40 minutes
Cooking time55 minutes
Total time1 hour, 35 minutes

Ingredients

2 pk
frozen chopped spinach
2 T
butter
1
onion (small, chopped)
1⁄4 c
scallions (chopped)
2 T
parsley
1 t
dill weed (not seed)
1 t
salt
1⁄4 t
pepper
1⁄4 c
milk
3
eggs
1⁄4 lb
feta cheese
1⁄2 lb
phyllo pastry
1 c
butter (melted)

Instructions

Thaw spinach and squeeze out as much water as possible. Sauté onion in 2 tablespoons butter until clear. Add scallions and cook until they wilt. Add spinach and seasonings. Toss lightly. Remove from heat and add milk. Beat eggs lightly in another bowl and add feta cheese, crumbled. Add to spinach mixture; mix well. With pastry brush, coat bottom and sides of 9 x 13-inch pan with melted butter. Line with 8 sheets of phyllo (found in frozen bread section of supermarket), brushing each set with melted butter. Do not trim overhang. Pour in spinach mixture and fold overhanging sections of phyllo sheets back over filling. Top with 8 or more sheets of buttered phyllo dough. Trim overlap. Bake at 350° for 45 minutes.

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