Main Dishes

Egg Casserole

Summary

Yield
6 Servings
SourceLinda Stoops (1994)
Prep time20 minutes
Cooking time1 hour, 10 minutes
Total time1 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.

Ham Sandwiches

Summary

Yield
8 Servings
SourceKaren Williams, Main Library (2006)
Prep time10 minutes
Cooking time20 minutes
Total time30 minutes

Ingredients

1 lb
chipped ham
1
butter (stick)
1 1⁄2 t
Worcestershire sauce
1 t
poppy seeds
1 T
French’s mustard
1
onion, minced (medium)
1⁄2 lb
Swiss cheese, sliced
 
Hamburger buns (package)

Instructions

Preheat oven to 350 degrees. Melt butter in a pan; add mustard, Worcestershire sauce, minced onion and poppy seeds. Tear chipped ham into small pieces and mix into ingredients in pan. Divide mixture evenly among the buns and top with a slice of Swiss cheese. Wrap in foil. Bake for 20 minutes or until piping hot. Sandwiches can be frozen and heated directly from freezer by extending baking time to 30-40 minutes. 

Delicious Beef Brisket

Summary

Yield
6 Servings
SourceWendy Bryan (1986)
Prep time10 minutes
Cooking time5 hours
Total time5 hours, 10 minutes

Ingredients

1 cn
Campbell's consomme
1
10-oz. bottle soy sauce
1 T
liquid smoke
1 T
vinegar
 
garlic
 
beef brisket (5- to 7-pound)

Instructions

Combine first 5 ingredients and pour over beef brisket. Cover and bake at 300° for 5 hours.

Spaghetti Pie I

Summary

Yield
6 Servings
SourceRaelene Walker (1985)
Prep time20 minutes
Cooking time1 hour
Total time1 hour, 20 minutes

Ingredients

6 oz
spaghetti
2 T
butter
1⁄3 c
Parmesan cheese (grated)
2
eggs (beaten)
1 c
cream-style cottage cheese
1 lb
ground beef
1⁄2 c
onion (chopped)
1⁄4 c
green pepper (chopped)
1 cn
tomatoes (8-oz)
1 cn
tomato paste (6-oz)
1 t
sugar
1 t
dried oregano (crushed)
1⁄2 t
garlic salt
1⁄2 c
mozzarella cheese (shredded, 2-oz)

Instructions

Cook spaghetti and drain. Toss with butter; stir in Parmesan cheese and eggs. Press into greased 10-inch pie plate. Top with cottage cheese. Cook meat, onion and pepper until meat is brown; drain. Stir in remaining ingredients except mozzarella; heat through. Spoon over cottage cheese. Bake in 350° oven about 20 minutes. Top with mozzarella. Bake 5 minutes.

Pork Roast with Plum Sauce

Summary

Yield
4 Servings
SourceKay Jones (1991)
Prep time20 minutes
Cooking time1 hour
Total time1 hour, 20 minutes

Ingredients

1
loin pork roast (trimmed of fat)
1⁄2 t
garlic salt
1
onion (medium, chopped)
2 T
butter
1 cn
frozen lemonade concentrate (6-oz)
2⁄3 c
chili sauce
1 pk
plum preserves (12-oz jar)
1 T
light soy sauce
2 t
prepared mustard
1 t
ginger

Instructions

Rub roast with garlic salt. In small pan, sauté onion in butter. Add the rest of the ingredients which have been blended together. Pour half of the mixture over the pork roast. Cook roast at 325 degrees until meat thermometer reaches 180 degrees. (I add the remaining sauce when I baste the pork, every half hour or so.) This is a meat course that can be prepared the day before and reheated. In that case, I reserve sauce to add when reheating. Serve with rice.

Recipe modified from America Discovers Columbus cookbook.

Stromboli

Summary

Yield
3 Servings
SourceAmy Dailey (1993)
Prep time20 minutes
Cooking time35 minutes
Total time55 minutes

Ingredients

1
egg (beaten)
1⁄2 t
basil
1⁄2 lb
salami
1⁄4 lb
mozzarella cheese
1⁄4 lb
provolone cheese
 
pizza sauce
1 lf
frozen bread dough
1 ds
Salt and pepper
1⁄2 lb
boiled ham
1⁄4 lb
pepperoni (up to 1/3 lb)
 
Parmesan cheese

Instructions

Thaw dough. Stretch to the size of a cookie sheet. Mix egg, basil, salt and pepper. Brush down middle of bread dough. (Save 1 tablespoon for top.) Layer meat and cheese down middle of dough. You can add onions, if you prefer. Fold edges and seal loaf. Roll loaf, seam side down, and brush with the remainder of egg mixture. Stab with knife, through to cookie sheet, in 3 pieces. Bake at 350 degrees for 35 minutes. Serve with pizza sauce and Parmesan cheese. A change from pizza.

Chicken Wellington

Summary

Yield
4 Servings
SourceMarty Prass (1998)
Prep time30 minutes
Cooking time45 minutes
Total time1 hour, 15 minutes

Ingredients

1⁄2 c
water
1⁄2 t
chicken bouillon granules
1⁄2 c
Uncle Ben's instant rice
1⁄2 c
spinach (chopped, fresh)
1⁄4 c
red bell pepper (finely chopped)
2
chicken breasts (skinless, boneless)
1 pk
refrigerated crescent rolls (8-oz carton)

Instructions

Heat oven to 375°. In saucepan, combine water and bouillon. Bring to a boil. Add rice. Remove from heat. Cover and let stand 5 minutes, until liquid is absorbed. Stir in spinach and bell pepper; mix well. Flatten each chicken breast to about 1/4 inch, pounding between 2 pieces of waxed paper. Season with salt and pepper, if desired. Place 1/4 of rice mixture on each chicken breast. Roll up by tucking in edges. Divide crescent roll dough into 4-inch squares. Press each square to measure about 6 x 6 inches. Place chicken in center of dough and fold to enclose chicken. Press edges to seal. Place on greased baking pan, seam side down. Bake 25 to 30 minutes, or until golden brown.

Chicken Salad Casserole

Summary

Yield
8 Servings
SourceDaisy Harvey (1975)
Prep time20 minutes
Cooking time20 minutes
Total time40 minutes

Ingredients

1 c
Velveeta cheese (4 ounces, grated)
2 c
Potato chips (1/2 double package, crunched)
4 c
chicken breasts (shredded, about 5 halves)
 
butter
4 c
celery (in 1-inch slivers)
1 c
almonds (blanched and slivered)
4 t
onion (grated)
1 t
Accent (optional)
1 t
salt
4 t
lemon juice
2 c
Hellmann's mayonnaise
 
cheese
2 c
Potato chips (1/2 double package, crunched)

Instructions

Mix and toss together Velveeta cheese and 2 cups crunched potato chips. Simmer shredded chicken breasts in water and butter. Add celery, almonds, onion, Accent, salt, lemon juice and Hellmann’s mayonnaise. Pour into baking dish and top with cheese and potato chips. Bake 20 minutes at 400°. 

Salmon Quiche

Summary

Yield
6 Servings
SourceSusan Lense (2003)
Prep time20 minutes
Cooking time30 minutes
Total time50 minutes

Ingredients

1 cn
salmon (or fresh equivalent)
1
pie crust (9- to 10-inch)
1⁄2
frozen peas (up to 2/3 c)
2
eggs (up to 3 eggs)
1⁄2 t
dried dill
1⁄2 c
sour cream (lowfat or nonfat, if desired)
1⁄2
plain yogurt (up to 2/3 c)
1⁄2 pk
Monterey Jack cheese (grated)
1
green onions (up to 2, chopped)
 
tomato slices (optional)
 
green pepper slices (optional)
 
black olives (optional)

Instructions

Preheat oven to 350°. Prepare pie crust and set aside. Don’t precook. In a mixing bowl, add sour cream, yogurt, eggs and salmon. (Canned salmon should be drained and deboned.) Add about half the grated cheese. Mix in frozen peas, green onion and dill. Pour mixture into pie crust. Layer tomato slices, green pepper slices, and black olives as decorative items on top if desired and cover with remaining cheese. Bake until mixture does not cling to a knife. The quiche rises a little, but generally flattens as you cool. For a more moist quiche, add more sour cream and yogurt. It is fun to create designs on the top using sliced vegetables. Be creative.

Fritzi's Foolproof Chicken Stew

Summary

Yield
4 Servings
SourceAnn Gabriel (1991)
Prep time30 minutes
Cooking time5 hours
Total time5 hours, 30 minutes

Ingredients

1
chicken (cut up)
1⁄2 lb
bacon (diced, browned and drained)
1
onion (chopped)
3
carrots (up to 4, sliced)
2
celery stalks (sliced)
1 cn
cream of mushroom soup
1 t
Worcestershire sauce
1 clv
garlic (minced)
1 pk
frozen peas

Instructions

Dredge chicken in flour, salt and pepper, then brown. Place all ingredients except peas in a crockpot. Cook on low heat for 4 to 6 hours. Add peas to crockpot and cook an additional 30 to 40 minutes. Timing depends on individual crockpots.

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