Main Dishes

Oven Fried Chicken

Summary

Yield
4 Servings
SourceAnnette Heffernan, Main Library (2005)
Prep time10 minutes
Cooking time1 hour
Total time1 hour, 10 minutes

Ingredients

1⁄4 c
margarine or butter
1⁄2 c
flour
1 t
paprika
1⁄2 t
salt
1⁄4 t
pepper
3 lb
broiler-fryer chicken (cut up)

Instructions

Heat oven to 425 degrees.

Heat margarine or butter in 9 x 13 pan in oven until melted. Mix flour, paprika, salt and pepper; coat chicken with flour mixture. Place chicken, skin side down, in pan. Bake uncovered for 30 minutes. Turn chicken and bake 30 minutes longer or until juices run clear.

Oven Fried Chicken

Summary

Yield
4 Servings
SourceAnnette Heffernan, Main Library (2007)
Prep time15 minutes
Cooking time1 hour
Total time1 hour, 15 minutes

Ingredients

1⁄4 c
margarine or butter
1⁄2 c
flour
1 t
paprika
1⁄2 t
salt
1⁄4 t
pepper
3 lb
broiler-fryer chicken, cut up

Instructions

Heat oven to 425°. Heat margarine in 9 x 13 inch pan in oven until melted. Mix flour, paprika, salt, and pepper. Coat chicken pieces with flour mixture. Place chicken, skin side down, in pan. Bake uncovered 30 minutes. Turn chicken and bake 30 minutes longer or until juices run clear.  

Elegant Eating with "Poor Man's Stroganoff"

Summary

Yield
6 Servings
SourceHazel Sheahan (1976)
Prep time10 minutes
Cooking time6 hours
Total time6 hours, 10 minutes

Ingredients

1 1⁄2 lb
stewing beef (cut into small pieces)
1 cn
mushroom soup
1 cn
celery soup
1 cn
onion soup
 
noodles, rice or Chinese egg noodles

Instructions

Mix ingredients together. Cook at 200° for 6 hours. Serve over noodles or rice or Chinese egg noodles.

Taco Filling

Summary

Yield
6 Servings
SourceNancy Alonzo (2003)
Prep time20 minutes
Cooking time40 minutes
Total time1 hour

Ingredients

1 lb
ground chuck
1 clv
garlic (chopped)
1⁄2
onion (chopped)
2 T
parsley (minced)
1 t
oregano
1⁄2 t
cumin
1 cn
olives (small, chopped)
1⁄2 c
canned tomatoes (diced)
 
Salt and pepper (to taste)

Instructions

Cook onion and garlic with meat. Pour off fat. Add the rest of the ingredients to meat and simmer until most of the tomato liquid is absorbed. Serve with shredded lettuce, grated cheese, chopped tomato and salsa.

Mixed Noodles & Ham

Summary

Yield
6 Servings
SourceHeather Phalen (1984)
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Ingredients

2 T
butter
1 clv
garlic
1 lb
mushrooms (fresh, sliced)
1 lb
ham (diced)
1 c
light cream
8 oz
egg noodles
8 oz
spinach noodles
1⁄2 c
Parmesan cheese

Instructions

Cook noodles in separate pans until tender but firm and drain (keep warm). Heat 2 tablespoons butter in deep frying pan. Add garlic and sauté until brown. Remove garlic. Add mushrooms and sauté for 10 minutes. Heat cream in double boiler. Turn noodles into a deep, heated bowl and toss together. Toss noodles with mushrooms, ham, cream and grated cheese.

Spanish Chicken

Summary

Yield
2 Servings
SourceTony Mastracci (1986)
Prep time20 minutes
Cooking time1 hour
Total time1 hour, 20 minutes

Ingredients

 
chicken pieces (seasoned flour)
1⁄4 c
oil
1⁄4 c
onion (chopped)
3 T
pepper (chopped)
1 clv
garlic (minced)
1⁄2 c
carrots (chopped)
1⁄2 c
celery (chopped)
1 c
tomatoes (chopped, peeled, seeded)
3⁄4 c
tomato juice

Instructions

Dredge chicken in flour; heat in oil in skillet. Brown chicken. Place in a casserole. Sauté the onion, pepper and garlic in the oil in the skillet. Add carrots, celery, tomatoes and tomato juice. Add to the chicken in the casserole. Bake in a 350° oven for 45 minutes.

Chicken-Rice Casserole

Summary

Yield
4 Servings
SourceJennifer Thompson (1987)
Prep time20 minutes
Cooking time1 hour
Total time1 hour, 20 minutes

Ingredients

1
broiler-fryer (2-1/2 to 3 lb, cut up)
1
onion (small, chopped)
1
orange (grated peel and juice)
2 t
salt
1⁄2 t
thyme
1 c
water
1 c
rice

Instructions

Put chicken in Dutch oven or 3-quart covered casserole. Add onion, orange peel and juice, 1 teaspoon salt and thyme. Cover and bake at 400° for 30 minutes. Remove from oven, stack chicken on one side and add water, remaining salt and rice. Rearrange chicken over rice. Cover and continue baking 30 minutes, or until liquid is absorbed and rice is tender. 4 to 6 servings.

Slow Cooker Turkey Casserole

Summary

Yield
5 Servings
SourceLenore Mastracci (2002)
Prep time20 minutes
Cooking time6 hours
Total time6 hours, 20 minutes

Ingredients

1 pk
Pepperidge Farm herb-seasoned stuffing mix (8-oz)
1
onion (chopped)
2
celery ribs (chopped)
1 c
dried cranberries
1⁄4 c
chicken broth
3 T
butter (or margarine)
1
frozen boneless turkey breast (3-lb)
1⁄4 t
salt
1⁄2 t
pepper
1⁄4 t
dried thyme
1 pk
turkey gravy mix

Instructions

Coat inside of 4-quart electric slow cooker with cooking spray. Add stuffing mix, onion, celery and cranberries. Combine broth and melted butter. Pour over stuffing and stir gently. Remove string from defrosted turkey breast. Rinse and place in slow cooker on top of dressing. Cover and cook on high for 1 hour; reduce to low and cook 5 to 6 more hours. Meat thermometer should register 170 degrees internally. Remove turkey to serving platter. Stir stuffing gently and let stand 4 or 5 minutes. Prepare gravy. Yield: 5 to 6 servings.

Southwestern Shrimp over Rice & Beans

Summary

Yield
4 Servings
SourceGale McLinn (2000)
Prep time20 minutes
Cooking time35 minutes
Total time55 minutes

Ingredients

1⁄2 c
rice (long-grain)
1 c
chicken broth
1 t
olive oil
1 clv
garlic (minced)
1 c
canned black beans (rinsed and drained)
1⁄4 t
ground cumin
2 t
butter
1 t
olive oil
1⁄2 lb
shrimp (peeled and deveined)
1⁄4 t
paprika
1⁄4 t
dried oregano (crushed)
1⁄8 t
crushed red pepper (or less to taste)
1⁄8 t
ground cumin
1⁄8 t
black pepper (freshly ground)
2 T
green onion (chopped)

Instructions

Prepare rice by stirring together broth and rice in small pan. Bring to a boil and reduce heat to low. Cover and simmer until rice is tender, about 18 minutes. While rice is cooking, prepare black beans. Heat the oil in a small pan. Add garlic and sauté 1 minute. Stir in beans and cumin and simmer for 3 to 5 minutes. To prepare the shrimp, heat together the butter and olive oil in a small pan. Add the shrimp, paprika, oregano, red pepper, cumin and black pepper and cook over medium heat until shrimp are tender, about 6 to 10 minutes, stirring frequently. To serve, spoon rice onto a serving plate and spread it out to a large circle. Spoon black beans into the center and top with the cooked shrimp. Sprinkle with green onion.

Impossible Quiche

Summary

Yield
6 Servings
SourceMeribah Howarth (1981)
Prep time10 minutes
Cooking time50 minutes
Total time1 hour

Ingredients

12 sli
bacon (crispy fried, crumbled)
1 c
Swiss cheese (shredded)
1⁄3 c
onion (finely chopped)
2 c
milk
1⁄2 c
Bisquick
4
eggs
1⁄4 t
salt
1⁄8 t
pepper

Instructions

Lightly grease 9- or 10-inch pie plate. Sprinkle bacon, cheese and onion evenly over bottom of pie plate. Place remaining ingredients in blender. Cover and blend on high speed 1 minute. Pour into pie plate. Bake at 350 degrees until golden brown, 50 to 55 minutes. Refrigerate any leftover quiche.

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