Main Dishes

Tortellini Supper

Summary

Yield
4 Servings
SourceFlorence Taylor (1991)
Prep time10 minutes
Cooking time20 minutes
Total time30 minutes

Ingredients

1 pk
cheese-filled tortellini (in dairy case, 8- to 9-oz)
2
zucchini (medium, cut into chunks)
1
green pepper (medium, cut into chunks)
1
onion (medium, sliced)
1 pk
spaghetti sauce (or marinara sauce, 28-oz jar)

Instructions

Cook tortellini according to package directions. Sauté onions, green peppers and zucchini. Mix tortellini, vegetables and sauce together. Heat through and serve with salad and Italian bread. Can be refrigerated after mixing and heated later before serving. Makes 4 to 6 servings.

Stir-Fried Scallops with Broccoli and Mushrooms

Summary

Yield
4 Servings
SourcePeg Greisberger, Main Library (2005)
Prep time15 minutes
Cooking time10 minutes
Total time25 minutes

Ingredients

1⁄2 lb
broccoli
1⁄4 lb
mushrooms
1 lb
scallops
1
2 oz. jar pimientos
2 T
margarine
1
101/2 oz. can chicken broth
3 T
cornstarch
2 t
soy sauce
 
hot cooked rice

Instructions

Trim the leaves from the broccoli and rinse. Cut stems and flowerets into bite-sized pieces. Cut stems from mushrooms, and cut mushrooms into 1/4-inch slices. If the scallops are larger than 1 inch in diameter, cut each in half. Rinse and pat dry with paper towel. Drain the pimientos in a strainer.

Melt margarine in a 3-quart saucepan over medium heat. Cook the mushrooms in the margarine about 5 minutes, stirring frequently, until tender when pierced with a fork. Stir in the scallops, broccoli and pimientos. Cook 3-4 minutes, stirring frequently, until scallops are white. Remove pan from heat.

Gradually stir the chicken broth into the cornstarch until the mixture is smooth. Stir the broth mixture and soy sauce into the scallop mixture. Heat to boiling over high heat, stirring constantly. Continue boiling 1 minute, stirring constantly. Serve over rice.

Turketti

Summary

Yield
4 Servings
SourceAnnette Heffernan, Main Library (2007)
Prep time10 minutes
Cooking time45 minutes
Total time55 minutes

Ingredients

1 1⁄2 c
broken spaghetti
1 1⁄2
cooked turkey or chicken, chopped (up to 2 c.)
1⁄4 c
pimiento, diced
1⁄4 c
green pepper, chopped
1⁄4 t
pepper
1⁄2
small onion, minced
1 cn
cream of mushroom soup
1⁄2 c
turkey or chicken broth
1⁄2 t
salt
1 3⁄4 c
cheese, grated

Instructions

Preheat oven to 350°. Mix all ingredients and fold in grated cheese. Bake uncovered for 45 minutes. 

Asian Beef & Noodles

Summary

Yield
4 Servings
SourceChristine Minx (2000)
Prep time10 minutes
Cooking time5 minutes
Total time15 minutes

Ingredients

1
ribeye steak (or other cut of beef (about 8 oz.))
1 t
dark sesame oil (divided)
1 c
green onions (sliced)
2 c
cabbage (chopped)
2 pk
Ramen noodle soup (beef flavored)
1 1⁄2 c
water
1 T
soy sauce (low sodium)

Instructions

Trim fat from steak; cut diagonally across grain into thin slices. Heat 1/2 teaspoon oil in a large nonstick skillet over medium-high heat. Add steak and onions; stir- fry 1 minute. Remove steak mixture from pan; keep warm. Heat 1/2 teaspoon oil until hot. Add cabbage; stir-fry 30 seconds. Remove cabbage from pan and keep warm. Remove noodles from packages; reserve one seasoning packet for another use. Add the water and remaining seasoning packet to pan. Bring to a boil. Break noodles in half and add to water mixture. Cook noodles 2 minutes, or until most of the liquid is absorbed, stirring frequently. Stir in steak mixture, cabbage and soy sauce. Cook until thoroughly heated. 

Meatball Casserole

Summary

Yield
6 Servings
SourcePeg Craighead (1972)
Prep time20 minutes
Cooking time45 minutes
Total time1 hour, 5 minutes

Ingredients

1 lb
ground beef
2 c
green beans (drained, cooked, 2 cans)
1
egg
1 t
salt
1⁄2 t
pepper
2 T
hot fat
1⁄4 c
onion (minced)
1 cn
tomato sauce (8-oz.)
1 c
onion (thinly sliced)
1⁄2 t
salt
1 cn
kidney beans (and liquid)
 
Stir-N-Roll egg pastry topping

Instructions

Heat oven to 425°. Mix ground beef, minced onions, egg, salt and pepper. Shape into 12 balls. Roll in flour, brown in hot fat. Remove meatballs. Add kidney beans, green beans, tomato sauce, sliced onions, salt to drippings. Mix well. Bring to boil. Pour into 2-quart casserole, put meatballs on top. Lay pastry topping over, peel off paper. Flute edge. Make small slits around meatballs. Bake 30 to 35 minutes. Serves 6 to 8.

Barbecued Ham

Summary

Yield
8 Servings
SourceAmy Aumiller (1980)
Prep time10 minutes
Cooking time40 minutes
Total time50 minutes

Ingredients

1 lb
pressed ham (chipped ham)
1⁄2 pk
chili sauce (bottle)
1⁄2 c
water
3 T
Worcestershire sauce
2 T
vinegar
 
brown sugar (a little)

Instructions

Mix together and bake in casserole dish at 325° for 40 minutes. Serve on hot buns. Serves 8 to 12.

Broiled Chicken Breasts with Mustard

Summary

Yield
4 Servings
SourceCarl Anderson (1985)
Prep time15 minutes
Cooking time15 minutes
Total time30 minutes

Ingredients

2
chicken breasts (skinless, boneless, split in half)
1 t
peanut oil (vegetable or corn oil)
4 t
Dijon mustard
4 t
mayonnaise
 
black pepper (to taste)

Instructions

Preheat broiler to high. Place breast halves on flat surface and pound lightly to flatten slightly. Brush oil over bottom of baking dish large enough to hold breasts in one layer. Sprinkle chicken with pepper and arrange, skinned side up, in baking dish. Blend mustard and mayonnaise and spread equally over all breast halves. Place chicken about 12 inches below source of heat and broil for about 15 minutes, or until tops are golden brown and chicken is cooked through. If broiler pan cannot be placed a full 12 inches from heat source, place pan as far below as possible, reduce oven temperature to 375° and broil for 15 minutes.

Sesame Polynesian Chicken

Summary

Yield
6 Servings
SourceCarol Kirsch (1981)
Prep time20 minutes
Cooking time1 hour, 15 minutes
Total time1 hour, 35 minutes

Ingredients

1⁄4 c
butter
1
fryer chicken (cut up)
1⁄2 c
flour
2 t
salt
1
green pepper (small, thinly sliced)
1
onion (small, thinly sliced)
1⁄3 c
sliced stuffed olives
1 cn
pineapple chunks (13 1/2-oz, drained. reserve syrup)
1 cn
condensed tomato soup (10 1/2-oz)
1⁄4 c
chili sauce
1 cn
refrigerator sesame dinner rolls

Instructions

Preheat oven to 375°. In baking dish, melt butter. Roll chicken in a mixture of the flour and salt. Place the chicken, skin side down, in the pan and bake it for 30 minutes. Turn the chicken pieces. Top with the pepper, onions, olives and pineapple. Combine the soup, pineapple syrup and chili sauce. Pour over the chicken. Cover and bake 30 minutes more. Cut each roll into 4 pieces. Arrange on top of the chicken. Bake, uncovered, 15 minutes more, until the rolls are brown.

Lattice-Top Chicken

Summary

Yield
4 Servings
SourceDelores Smith (1992)
Prep time30 minutes
Cooking time40 minutes
Total time1 hour, 10 minutes

Ingredients

1 cn
cream of potato soup (10 3/4-oz, undiluted)
1 c
milk
1⁄2 t
seasoned salt
2 c
chicken (cubed, cooked)
1 pk
frozen mixed vegetables (16-oz bag, thawed and drained)
1 c
cheddar cheese (4 oz, shredded, divided)
1 cn
French-fried onions (2.8-oz can, divided)
1 pk
refrigerated crescent rolls (4-oz)

Instructions

Combine soup, milk, salt, chicken, vegetables, half of the cheese and half of the onions. Place in 12 x 8-inch baking dish. Cover and bake at 375° for 20 minutes. Unroll crescent dough and separate into 2 pieces, pressing perforations to make two large rectangles. Cut each rectangle lengthwise into 3 or 4 strips. Place strips onto hot casserole to form a lattice top. Bake, uncovered, 15 minutes more. Top lattice with remaining cheese and onions; bake, uncovered, 3 to 5 minutes more, until onions are golden brown. Makes 4 to 6 servings.

Shrimp Casserole

Summary

Yield
6 Servings
SourceLenore E. Mastracci (1982)
Prep time30 minutes
Cooking time1 hour
Total time1 hour, 30 minutes

Ingredients

2 lb
frozen shrimp
1 cn
tomato soup
2 T
salad oil
6 oz
white wine
1
lemon (fresh)
6 oz
coffee cream
1 1⁄2 c
rice (uncooked)
1 pk
slivered almonds
1⁄4 c
green pepper

Instructions

Marinate 2 pounds of frozen shrimp with 2 tablespoons of salad oil and squeeze one fresh lemon over shrimp. Add 1 1/2 cups of uncooked rice and 1/4 cup of green pepper. Then add 1 can tomato soup, 6 ounces of white wine, 6 ounces of coffee cream and a package of slivered almonds. Bake at 350° for 30 minutes with lid on, then 30 minutes with lid off.

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