Main Dishes

Macaroni and Cheese with Country Sausage

Summary

Yield
4 Servings
SourceNancy Roth, Main Library (2005)
Prep time10 minutes
Cooking time40 minutes
Total time50 minutes

Ingredients

1 lb
bulk sausage
3 c
dry macaroni
1 1⁄2 c
milk
12 oz
pasteurized processsed cheddar cheese (cubed)
1⁄2 c
Dijon mustard
1 c
tomatoes (diced)
1 c
mushrooms (sliced)
1⁄3 c
green onions (sliced)
1⁄8 t
cayenne pepper
2 T
Parmesan cheese (grated)

Instructions

Preheat oven to 350 degrees.

Cook sausage in skillet until browned. Drain. Cook and drain macaroni as directed on package. Combine milk, cheese and mustard in saucepan and cook over low heat until cheese melts and mixture is smooth. Stir in sausage, tomatoes, mushrooms, green onions and cayenne pepper. Remove from heat and combine with macaroni tossing until well coated. Spoon into a greased 2-quart casserole. Cover and bake 15 to 20 minutes. Stir, sprinkle with parmesan cheese. Bake uncovered for an additional 5 minutes.

Let stand for 10 minutes before serving.

Chicken Breasts Filled with Spinach and Gorgonzola

Summary

Yield
4 Servings
Source Patty Landis, Main Library (2007)
Prep time15 minutes
Cooking time35 minutes
Total time50 minutes

Ingredients

1 c
Gorgonzola cheese crumbles
1⁄4 c
Parmesan cheese
3
scallions, chopped
1⁄4 c
fresh basil, cut into slivers
1 c
fresh spinach, chopped
1⁄4 c
fresh parsley, chopped
1⁄2 t
dried thyme
 
Salt and pepper, to taste
1 T
olive oil
3
boneless chicken breasts with skin (or 4)

Instructions

Preheat oven to 350°. Combine first 7 ingredients, mixing thoroughly. Wash chicken and dry with paper towels. Gently loosen, without removing, skin from breasts. Place about 2 tablespoons filling under the skin. Mold the skin back into place. Place breasts in baking dish, sprinkle with olive oil, and bake about 35 mins.

Boef Bourguignonne

Summary

Yield
1 Servings
SourceMarcia A. Schmidt (1973)
Prep time30 minutes
Cooking time10 hours
Total time10 hours, 30 minutes

Ingredients

6
bacon strips
3 lb
beef rump or chuck (cut in 1 1/2-inch cubes)
1
carrot (large, peeled and sliced)
1
onion (medium, sliced)
3 T
flour
1 cn
condensed beef broth (10 oz.)
1 1⁄2 c
red or Burgundy wine
1 t
tomato paste
2 clv
garlic (minced)
1⁄2 t
thyme (whole, up to 1 tsp.)
1
bay leaf (whole)
1⁄2 lb
white onions (peeled)
1 lb
mushrooms (fresh, sliced)

Instructions

Cook bacon in large skillet until crisp. Remove and drain. Add beef cubes and brown well. Place browned beef cubes in crockpot or Dutch oven. Brown carrot and onion. Season with 11/2 teaspoons salt and 1/8 teaspoon pepper; stir in flour. Add broth; mix well and add to pot. Add cooked bacon, wine, tomato paste, garlic, bay leaf and onions. Cover and cook on low heat 8 to 10 hours in crockpot or 3 to 4 hours in Dutch oven (check periodically with Dutch oven). Sauté mushrooms in 2 tablespoons butter and add to pot about 1 hour before serving.

To make gravy: Turn crockpot to high or increase heat in Dutch oven. Cream 1/4 cup flour and 2 tablespoons butter. Roll in pea-size balls and drop into pot. Bring to boil and let thicken. 

Pizza Burgers

Summary

Yield
6 Servings
SourceRussell E. Walker (1974)
Prep time15 minutes
Cooking time15 minutes
Total time30 minutes

Ingredients

1 lb
ground beef (browned)
1 cn
Spam (shredded)
1⁄2 lb
cheese (shredded)
1 cn
pizza sauce (8-oz)

Instructions

Mix together and spread on bun half. Put bun halves in 350° oven for 15 minutes, or grill for 5 minutes.

Ham Tetrazzini

Summary

Yield
6 Servings
SourceDaisy Harvey (1979)
Prep time20 minutes
Cooking time1 hour, 15 minutes
Total time1 hour, 35 minutes

Ingredients

1⁄2 pk
Creamettes spaghetti (1-lb. box)
2 T
butter
1 pk
Green Giant sliced mushrooms, drained (4 1/2-oz. jar)
1
onion (medium, chopped)
1 cn
cream of potato soup (10 3/4-oz can)
1 c
milk (Borden's high protein low fat 2%)
1⁄4 t
garlic salt
1⁄2 t
Lawry's seasoned salt
1⁄8 t
pepper
1 1⁄2 c
cooked ham (up to 2 c, cubed, optionally chicken or tuna)
1⁄2 c
Parmesan cheese
3⁄4 c
frozen peas (up to 1 c)

Instructions

Cook spaghetti for 10 minutes as instructed on box; rinse with cold water and drain. In electric oven, sauté mushrooms and onion in butter. Add ham cubes and cook a little longer. Add soup, milk and seasonings. Simmer on low for 35 to 40 minutes. One-half hour before serving, add cooked spaghetti and Parmesan cheese. If mixture becomes too dry, add cooked spaghetti and Parmesan cheese. If mixture becomes too dry, a little more milk can be added. Mix thoroughly and keep on low heat. Serves 6 to 8.

Drew's Delicious Chicken

Summary

Yield
6 Servings
SourceJanet Shaw (2002)
Prep time10 minutes
Cooking time50 minutes
Total time1 hour

Ingredients

6
chicken breasts (boneless, skinless)
1 cn
mushroom soup (10-oz)
1⁄4 c
sherry (optional)
2 T
butter (or margarine)
1 c
sour cream
1 t
white pepper

Instructions

Preheat oven to 325°. Place uncooked chicken breasts in buttered casserole. In a small bowl, blend remaining ingredients. Pour over chicken. Bake until top is golden and bubbly, 50 to 60 minutes. If breasts are thin, be careful not to overcook. Good with rice.

Honey Dijon Chicken

Summary

Yield
6 Servings
SourceHeather Phalen (1998)
Prep time20 minutes
Cooking time25 minutes
Total time45 minutes

Ingredients

1⁄2 c
butter (melted)
2 T
Dijon mustard
1 T
honey
1 1⁄2 pk
Lipton Secret savory herb with garlic soup mix envelopes
2 c
plain bread crumbs
6
chicken breasts (boneless, about 1 1/2 lbs)

Instructions

Preheat oven to 375°. In small bowl, combine butter, mustard and honey. Combine soup mix and bread crumbs. Dip chicken in butter mixture, then the bread crumbs until evenly coated. Arrange chicken in a 9 x 13-inch dish. Bake at 375° for 25 minutes. If chicken breasts are very thick, bake for 30 to 35 minutes.

Christmas Turkey

Summary

Yield
6 Servings
SourceMargery Smith (1982)
Prep time20 minutes
Cooking time5 hours
Total time5 hours, 20 minutes

Ingredients

1
turkey

Instructions

If you are cooking a larger than average turkey (18 to 25 pounds) for your midday Christmas dinner, you may put it in your oven before you go to bed Christmas Eve. Prepare the turkey as usual and place it in your roasting pan. Cover it loosely with aluminum foil, turn the oven to 250 degrees and forget it until a couple hours before mealtime. You will want to remove the foil and baste with the drippings until gravy making time.

Thai Shrimp & Pasta

Summary

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

Ingredients

3⁄4 c
rice vinegar
2 T
chili-sesame oil (or Oriental sesame oil with dried crushed red pepper)
2 T
soy sauce
1 1⁄2 T
ginger (peeled, fresh, chopped)
1 T
Dijon mustard
1 pk
linguine pasta (12-oz, freshly cooked)
3⁄4 lb
shrimp (peeled, cooked)
1 c
green onion (chopped)
1⁄4 c
cilantro (fresh, chopped)
1⁄4 c
mint (fresh, chopped)
 
roasted peanuts (chopped to garnish)

Instructions

Combine first 5 ingredients in blender and purée. Season with salt and pepper. Cover and chill. Combine remaining ingredients in bowl. Toss with enough of dressing mixture to coat. Use the remaining dressing as a side. Add chopped roasted peanuts as a garnish.

Quiche Lorraine

Summary

Yield
6 Servings
SourceBecki Weber (1975)
Prep time15 minutes
Cooking time35 minutes
Total time50 minutes

Ingredients

1⁄2 c
bacon (diced)
1 c
onion (chopped)
1⁄2 c
mushrooms (diced, optional)
3 c
white cheddar cheese (shredded, or Swiss cheese)
1
pastry shell (10-inch, unbaked)
2
eggs (slightly beaten)
1 c
milk
1⁄2 t
salt
1⁄8 t
white pepper
1⁄4 t
nutmeg

Instructions

Fry bacon for 5 minutes in a skillet. Pour off half the fat. Add onion and mushrooms and cook until onion is soft. Turn contents of the skillet into the pastry shell and sprinkle with cheese. Pour a mixture of eggs, milk, salt, pepper and nutmeg over cheese. Bake at 350° for 30 to 35 minutes, or until lightly brown. (Test by inserting knife into center of pie. Done when knife has no outstanding material clinging to it.) Pie is of the consistency of baked custard. Serve immediately.

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