Main Dishes

Easy Lasagne

Summary

Yield
8 Servings
SourceHeather Phalen (1986)
Prep time
20 minutes
Cooking time
1 hour, 15 minutes
Total time
1 hour, 35 minutes

Ingredients

1 1⁄2 c
water
32 oz
spaghetti sauce
12
lasagne noodles (UNCOOKED)
15 oz
ricotta cheese (softened)
8 oz
mozzarella (thinly sliced)
1⁄2 c
Parmesan cheese (grated)

Instructions

Combine 1 1/2 cups of water with spaghetti sauce in a bowl. Cover bottom of 13 x 9 x 2-inch baking dish with 1 1/2 cups sauce. Arrange 4 (uncooked) noodles on top of the sauce. Spread with half of the ricotta and half the mozzarella cheese. Sprinkle with 2 tablespoons Parmesan cheese. Add another layer of sauce, repeat layer of noodles and remaining ricotta and mozzarella cheese. Sprinkle with 2 tablespoons grated Parmesan. Place last 4 noodles, cover with remaining sauce, spreading to cover noodles. Sprinkle with 4 tablespoons of Parmesan. Cover tightly with foil, set in a jelly roll pan. Bake at 350 degrees for 1 hour and 15 minutes, let sit for 15 minutes before serving.

Pasta with Tomatoes, White Beans & Pepperoni

Summary

Yield
2 Servings
SourceTerri McKeown (1995)
Prep time
15 minutes
Cooking time
25 minutes
Total time
40 minutes

Ingredients

1⁄2 c
onions (chopped)
2 clv
garlic (thinly sliced)
2⁄3 c
pepperoni (thin)
30 oz
Italian plum tomatoes (up to 32 oz, chopped with juice)
1 t
dried basil
1⁄2 t
dried oregano
1⁄2 t
dried hot pepper flakes
1 1⁄3 c
canned white beans (rinsed and drained, 1 can)
2 T
parsley (fresh, minced)
1⁄2 lb
tubular pasta
 
Parmesan cheese (freshly grated)

Instructions

Cook pepperoni in dry fry pan. Drain pepperoni on paper towels. In the oil left by the pepperoni, cook onion over moderate heat for 3 minutes. Add garlic; cook until golden. Return pepperoni to pan with onion and garlic. Rewarm. Add beans, tomatoes, basil, oregano, hot pepper flakes, and parsley. Simmer, partially covered, 5 to 7 minutes, or until thickened. Cook pasta according to directions on package. Drain. Add pasta to sauce. Toss with freshly grated Parmesan cheese.

Pennsylvania Dutch Pasta

Summary

Yield
4 Servings
SourceEdie Cole (1986)
Prep time
10 minutes
Cooking time
20 minutes
Total time
30 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.

Pasta Primavera Light

Summary

Yield
7 Servings
SourceTerri Williams (1990)
Prep time
20 minutes
Cooking time
35 minutes
Total time
55 minutes

Ingredients

8 oz
bow tie pasta (about 3 1/2 c uncooked)
1⁄4 c
water
1 c
carrots (thinly sliced)
6 oz
pea pods (3 c, fresh)
2
red bell peppers (large, cut into 1-inch pieces)
1⁄4 c
green onions (sliced)
1 T
margarine (reduced-calorie)
2 T
flour
1 c
milk (skim)
1⁄2 c
chicken broth
1⁄4 c
basil (chopped, fresh)
1 c
Parmesan cheese (freshly grated)
1⁄4 t
pepper (freshly ground)

Instructions

Cook bow tie pasta as directed on package. Drain; rinse with hot water. Keep warm. In large skillet, combine water and carrot slices. Bring to a boil; boil 1 minute. Add remaining vegetables and boil 3 to 4 minutes, or until crisp-tender. Drain; keep warm. Melt margarine in large saucepan. Stir in flour until blended. Gradually stir in milk and chicken broth; cook and stir until thickened. Stir in cooked pasta, basil, cheese and pepper; toss to coat. Gently stir in vegetables. Makes 7 (1-cup) servings.

Linguine with Gorgonzola

Summary

Yield
2 Servings
SourceJoan Redding (1995)
Prep time
10 minutes
Cooking time
15 minutes
Total time
25 minutes

Ingredients

1⁄2 lb
linguine
1 clv
garlic (thinly sliced)
6 oz
Gorgonzola
2 T
butter (unsalted)
 
salt
 
pepper (freshly ground)

Instructions

Bring a large pot of salted water to boil for pasta. Place garlic, butter and broken-up Gorgonzola in a bowl large enough to hold cooked pasta. Set over the pan of water. When the water comes to a boil, cook pasta; set the bowl of cheese aside and keep it warm. When the pasta is done, drain and add to cheese mixture. Add pepper to taste. Toss and serve on heated plates.

Egg & Cheese Strata

Summary

Yield
8 Servings
SourceDottie Aumiller (1988)
Prep time
30 minutes
Cooking time
1 hour
Total time
1 hour, 30 minutes

Ingredients

1 lb
bacon (or sausage, cook and drain, then break up in small pieces)
3⁄4 lb
sharp cheddar cheese (shredded)
6
eggs (beaten)
2 1⁄2 c
milk
1 t
dry mustard
 
Salt and pepper (to taste)
 
bread slices (to cover bottom of pan)

Instructions

Mix eggs, milk and mustard. Line bottom of a 9 x 13-inch pan with bread slices. Alternate layers of meat and cheese. Pour egg mixture over all. Bake at 325° to 350° for 30 minutes, covered, and then 30 minutes, uncovered. Serves 8 to 10. May make 24 hours ahead and keep refrigerated. Great for Christmas morning!

Egg Paprikash

Summary

Yield
4 Servings
SourceJanet Shaw (2003)
Prep time
30 minutes
Cooking time
35 minutes
Total time
1 hour, 5 minutes

Ingredients

2⁄3 c
onion (chopped)
1⁄2 c
green pepper (chopped)
1⁄3 c
butter
1⁄3 c
flour
2 t
paprika (up to 3 tsp)
1⁄4 t
salt
1⁄4 t
garlic powder
1⁄8 t
pepper
1 cn
condensed chicken broth (10 3/4-oz)
9
hard-cooked eggs (wedged)
1 c
dairy sour cream
 
noodles (hot, cooked, or rice)
 
parsley (optional)

Instructions

Cook onions and green pepper in butter until tender, but not brown. Stir in flour and seasonings, stirring constantly over medium-high heat until mixture is smooth and bubbly. Stir in broth, boiling until thickened. Reserve 4 egg wedges for garnish. Stir in remaining egg wedges and sour cream. Heat just to serving temperature, but do not boil. Serve over noodles or rice, garnishing with parsley and reserved egg wedges.

Egg Casserole

Summary

Yield
6 Servings
SourceLinda Stoops (1994)
Prep time
20 minutes
Cooking time
1 hour, 10 minutes
Total time
1 hour, 30 minutes

Ingredients

1 lb
bulk pork sausage (or turkey sausage)
3 sli
bread (or 4, crusts trimmed)
6
eggs (medium, beaten)
2 c
milk (salted to taste)
1⁄2 T
dry mustard
1 c
cheddar cheese (shredded, or colby cheese, more if desired)

Instructions

Chop and brown sausage in a 10-inch skillet. Drain as much grease as possible. While meat is cooling, arrange bread slices in the bottom of a 9 x 13 x 2-inch cake pan to form a crust base. Crumble sausage over bread. In a medium bowl, mix eggs, milk and mustard and pour carefully over sausage and bread. Sprinkle cheese over mixture. Cover and refrigerate overnight. Uncover and bake in 350° oven for 1 hour.

Cousin Jodi's Egg Casserole

Summary

Yield
6 Servings
SourceLaura Griffin (1991)
Prep time
20 minutes
Cooking time
1 hour
Total time
1 hour, 20 minutes

Ingredients

1 lb
sausage (mild)
1 cn
mushrooms
6 sli
bread
6
eggs
2 c
milk
1 t
salt
1 pn
mustard
8 oz
cheddar cheese (shredded)

Instructions

Trim and cube slices of bread. Fry and drain sausage, then add mushrooms. Grease casserole dish. Place sausage and mushrooms in casserole dish and cover with bread cubes. Mix eggs, milk, mustard and salt. Pour egg mixture over bread cubes. Let stand in refrigerator overnight, lop with cheddar cheese and bake, uncovered, at 350° for 45 minutes.

New Year's Morning Breakfast

Summary

Yield
4 Servings
SourceRuth Browning (1975)
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes

Ingredients

2 T
onion greens (chopped)
1 cn
bean sprouts (16-oz)
6
eggs
1⁄8 t
pepper
2 T
butter (or margarine)
1⁄2 c
water chestnuts (sliced)
1 t
salt
2 t
soy sauce

Instructions

Cook onion in butter until tender. Rinse and drain bean sprouts. Add bean sprouts and water chestnuts, mixing lightly. Combine eggs, salt, pepper and soy sauce; beat slightly. Pour over bean sprouts and water chestnuts. Cook over low heat, stirring occasionally until eggs are set. Serves 4 to 6. 

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