Main Dishes

Meatloaf

Summary

Yield
8 Servings
SourceSherry Whittaker, Main Library (2005)
Prep time10 minutes
Cooking time1 hour, 25 minutes
Total time1 hour, 35 minutes

Ingredients

1 1⁄2 lb
ground beef
3⁄4 c
oats (uncooked)
1⁄4 c
onion (chopped)
1 1⁄2 t
salt
1⁄4 t
pepper
1 c
tomato juice
1
egg (beaten)

Instructions

Preheat oven to 350 degrees. Combine all ingredients thoroughly. Pack firm into an ungreased loaf pan. Bake for 1 hour and 15 minutes. Let stand 5 minutes before slicing.

Eggplant Tomato Casserole

Summary

Yield
6 Servings
SourceMolly Hood, Friends of the UAPL (2007)
Prep time20 minutes
Cooking time40 minutes
Total time1 hour

Ingredients

1
large eggplant
6 sli
bacon, cut into small pieces
1
large onion, chopped
2
16 oz. cans tomatoes, chopped and undrained
3 sli
bread, cubed
1 c
Cheddar cheese, shredded

Instructions

Preheat oven to 350°. Peel and cube eggplant and cook for 5 minutes in boiling salted water. Drain. Brown bacon; drain. Mix all ingredients and put into greased 2-quart baking dish. Top with cheese. Bake at 350 for 30 minutes or until cheese is melted. 

Baked Beef Cubes

Summary

Yield
6 Servings
SourceDianne Annis (1987)
Prep time20 minutes
Cooking time3 hours
Total time3 hours, 20 minutes

Ingredients

4 lb
beef round or chuck roast
1 cn
condensed cream of mushroom soup
1 cn
condensed cream of celery soup
1 cn
condensed tomato soup
1
onion soup mix (envelope)
 
noodles or rice

Instructions

Trim all fat from beef. Cut into bite-size pieces. Combine all ingredients and mix well. Spoon into a heavy baking pan; cover tightly. Bake at 300° to 325° for 3 hours, or until tender. Remove lid to let sauce thicken. Serve over hot noodles or rice. 

Bean Casserole

Summary

Yield
6 Servings
SourceKaryl Hanhilammi (2003)
Prep time10 minutes
Cooking time1 hour, 20 minutes
Total time1 hour, 30 minutes

Ingredients

1⁄2 lb
hamburger
1⁄2 lb
bacon
1 c
onion (diced)
1⁄2 c
catsup
1 T
mustard (prepared)
1 T
vinegar
1⁄2 c
brown sugar
 
Salt and pepper (to taste)
1 cn
pork and beans
1 cn
kidney beans (drained)
1 cn
lima beans (drained)

Instructions

Preheat oven to 300°. Sauté hamburger, bacon and onion. Do not drain. Mix with the rest of the ingredients and place in a casserole dish. Bake for 1 hour.

Pineapple Brunch Casserole

Summary

Yield
6 Servings
SourceHeather Phalen (1997)
Prep time15 minutes
Cooking time35 minutes
Total time50 minutes

Ingredients

1 cn
crushed pineapple (8-oz)
1 c
biscuit mix
1 c
milk
4
eggs (lightly beaten)
1 t
Dijon mustard
6 T
butter (melted)
1 pn
nutmeg
1⁄4 c
ham (cooked, diced)
1 c
cheddar cheese (shredded)

Instructions

Drain pineapple. Combine biscuit mix, milk, eggs, butter, mustard and nutmeg in a blender or with an electric mixer. Stir in ham, cheese and pineapple. Pour into a greased 9-inch pie pan. Bake in a 350° oven for 35 to 40 minutes.

Baked Chicken & Mushrooms

Summary

Yield
18 Servings
SourceCarol Jones (1995)
Prep time10 minutes
Cooking time1 hour
Total time1 hour, 10 minutes

Ingredients

36
chicken pieces (chicken breasts, thighs and drumsticks)
 
salt
 
pepper
 
paprika
3⁄4 c
butter
3⁄4 lb
mushrooms (fresh, sliced)
1⁄4 c
flour
1 1⁄2 c
chicken broth
6 T
sherry
1⁄2 t
rosemary (crumbled, dried)

Instructions

Sprinkle chicken with salt, pepper and paprika. Brown in half the butter and remove to large shallow baking dish. (You may need 2 dishes.) Add remaining butter to drippings and sauté mushrooms until tender. Sprinkle flour over mushrooms and stir in broth, sherry and rosemary. Cook until slightly thickened and pour over chicken. Cover and bake at 350 degrees for 45 minutes. Serve with buttered seasoned noodles. Serves 18 people. This is an easy company dish for a crowd.

Cajun Chicken Pasta

Summary

Yield
2 Servings
SourceAnn Moore (1999)
Prep time25 minutes
Cooking time25 minutes
Total time50 minutes

Ingredients

2
chicken breasts (boneless, skinless, cut into thin strips)
2 t
Cajun seasoning
2 T
butter (or margarine)
8 sli
green pepper
8 sli
sweet red pepper
4
mushrooms (fresh, large, sliced)
1
green onion (sliced)
1 c
heavy cream (up to 2 c)
1⁄4 t
dried basil
1⁄4 t
lemon pepper seasoning
1⁄4 t
salt
1⁄8 t
garlic powder
1⁄8 t
pepper
4 oz
linguine (cooked and drained)
 
Parmesan cheese (grated, optional)

Instructions

Place chicken and Cajun seasoning in a bowl or resealable plastic bag. Toss or shake to coat. In a large skillet over medium heat. Sauté chicken in buffer until almost tender, about 5 to 7 minutes. Add peppers, mushrooms and onion; cook and stir 2 to 3 minutes. Reduce heat. Add cream and seasoning; heat through. Add linguine and toss; heat through. Sprinkle with Parmesan cheese, if desired.

Mex-Lite

Summary

Yield
5 Servings
SourceCarol Deshler (1989)
Prep time20 minutes
Cooking time55 minutes
Total time1 hour, 15 minutes

Ingredients

1 cn
whole tomatoes (16-oz, undrained)
1 cn
diced green chilies (4-oz)
1 t
cornstarch
1 t
sugar
1 t
ground coriander
1 lb
ground turkey
1⁄2 c
onion (chopped)
3 oz
Philadelphia light cheese (softened)
1⁄4 t
salt
1⁄2 t
oregano
1⁄2 t
ground cumin
1⁄4 t
garlic power
10
flour tortillas (6-inch, or corn tortillas)
 
vegetable cooking spray
 
plain lowfat yogurt

Instructions

To make the tomato sauce, combine can of tomatoes, can of chilies, cornstarch, sugar, and coriander in blender; process until smooth. Pour mixture into a saucepan, bring to a boil. Reduce heat, simmer and stir. Combine ground turkey and onion in large skillet. Cook until turkey is lightly browned. Drain off pan drippings. Add cheese and seasonings; stir until combined. Fill each tortilla with 1/4 cup of turkey mixture. Roll up and place, seam side down, in a 12 x 7 x 2-inch pan coated with cooking spray. Pour 1/2 cup warm tomato sauce over tortillas. Cover with foil and bake at 350° for 20 minutes. Serve tortillas topped with warm sauce and a dollop of plain lowfat yogurt. *If using corn tortillas, dip each one in warm tomato sauce before folding to avoid breaking tortilla.

Oriental Shrimp & Eggs

Summary

Yield
6 Servings
SourceRussell E. Walker (1972)
Prep time20 minutes
Cooking time10 minutes
Total time30 minutes

Ingredients

1 1⁄4 lb
fresh shrimp (or 1 lb. frozen)
1 t
dried basil leaves
1⁄2 t
salt
1⁄2 t
pepper
1 cn
bean sprouts (16-oz)
1⁄2 c
butter (or margarine)
1⁄2 c
celery (sliced)
1⁄2 c
green onion (chopped)
9
eggs
1⁄4 c
milk (or cream)
1⁄2 t
salt

Instructions

Clean and rinse shrimp under cold water. Drain and dry with paper towels. Sprinkle with basil leaves, 1/2 teaspoon salt and pepper. Rinse and drain bean sprouts under cold water. In a large heavy skillet over medium heat (350°), heat 1/2 cup butter until foamy. Add shrimp and celery. Cook, stirring, 3 minutes, then add bean sprouts and green onions, chopped. Cook 2 minutes longer. Reduce heat to 300°. Beat eggs with 1/4 cup milk and 1/2 teaspoon salt until blended. Pour over shrimp. Cook, stirring from bottom as eggs set, until all are done. Serve immediately.

Breakfast Casserole

Summary

Yield
9 Servings
SourceDaisy V. Harvey (1983)
Prep time20 minutes
Cooking time1 hour, 10 minutes
Total time1 hour, 30 minutes

Ingredients

 
seasoned croutons
1 lb
bacon
8 oz
cheddar cheese (grated)
15
eggs
1 1⁄2 c
milk
1 t
savory (herb)
1⁄4 c
butter (melted)
1⁄2 t
salt
1 ds
Worcestershire sauce
1⁄4 t
dry mustard

Instructions

Grease 9 x 13-inch pan and cover bottom with seasoned croutons. Fry bacon. Drain, crumble and put on top of croutons. Add grated cheddar cheese. Beat and pour over remaining ingredients. Cover and refrigerate overnight. Bake, uncovered, at 300° for 1 hour or until set. Serves 9 to 10 large servings.

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