Main Dishes

Turkey Pot Pie

Summary

Yield
6 Servings
SourceChris Minx, Main Library (2006)
Prep time30 minutes
Cooking time20 minutes
Total time50 minutes

Ingredients

10 oz
frozen mixed vegetables
1⁄2 c
onion, chopped
1⁄2 c
fresh mushrooms, chopped
1⁄4 c
butter or margarine
1⁄3 c
flour
1⁄2 t
salt
3⁄4 t
dried sage, marjoram or thyme (or a combination of these)
1⁄8 t
freshly ground black pepper
2 c
chicken broth
1⁄2 t
salt
3⁄4 c
milk
4 c
cooked turkey, chopped
2 T
snipped fresh parsley
6
biscuits (either refrigerated or dough for homemade)

Instructions

Preheat oven to 400 degrees. Cook vegetables according to package; drain. In saucepan, cook onion and mushrooms in butter or margarine until tender. Stir in flour, salt, herb(s) and pepper. Add chicken broth and milk. Cook and stir until thickened and bubbly. Stir in vegetables, turkey and parsley; heat until bubbly. Pour into 11x7 baking dish.

If using refrigerated biscuits, cut into halves or quarters and arrange on top of hot turkey mixture. If using homemade, drop dough by tablespoonfuls on top of hot turkey mixture. Bake about 15-20 minutes or until biscuits are golden.

Veal Scallopini with Mushroom Herb Sauce

Summary

Yield
2 Servings
SourceDjamel Mahoudi (1987)
Prep time20 minutes
Cooking time20 minutes
Total time40 minutes

Ingredients

2 T
olive oil
3⁄4 lb
veal (pounded)
1⁄2 c
canned chicken broth
2 T
shallot (minced)
3
mushrooms (minced, about 2 oz.)
1 T
snipped fresh chives
2 T
fresh tarragon (minced, or crumbled dry)
2 T
fresh parsley (minced)
2 t
lemon juice
2 T
cold unsalted butter

Instructions

In large skillet, heat oil over high heat until hot but not smoking. Sauté veal, patted dry and seasoned with salt and pepper in batches for 30 to 45 seconds each side. Transfer to plate. Pour off the fat from skillet. Add broth and deglaze skillet over high heat, scraping up the brown bits. Add the shallot, mushrooms, chives, tarragon and parsley and boil until reduced by 2/3 Add lemon juice, butter, salt and pepper to taste and simmer until butter is just melted. Return veal to skillet with any juices on plate and coat veal with sauce. Serves 2. 

Pasta Bake

Summary

Yield
6 Servings
SourceTerri McKeown (1997)
Prep time10 minutes
Cooking time1 hour
Total time1 hour, 10 minutes

Ingredients

8 oz
lean ground round
1⁄2 c
onion (chopped)
2 clv
garlic (minced)
1 pk
frozen ravioli (16-oz, 4 c)
1 pk
pasta sauce with garden vegetables (28-oz jar )
1⁄2 c
mozzarella cheese (shredded)
1⁄4 c
Parmesan cheese (grated)

Instructions

Using a large skillet, brown ground round with onion and garlic. Drain. Cook ravioli according to package instructions, except omit salt. Drain well. Add pasta sauce and ravioli to ground round mixture. Stir gently to combine. Place mixture in 2-quart square baking dish. Mix cheeses together and sprinkle on top of ravioli. Bake, covered, in a 350° oven for 15 minutes. Uncover and bake 5 to 10 minutes more, or until mixture is completely heated.

Shepherd's Pie

Summary

Yield
6 Servings
SourceSandi Snider (1984)
Prep time20 minutes
Cooking time50 minutes
Total time1 hour, 10 minutes

Ingredients

1
onion (large, chopped fine)
1
green pepper (optional, diced)
2 T
oil
1 1⁄4 lb
ground chuck
1
beef bouillon cube
1⁄2 c
boiling water
1 T
cornstarch (mixed with 2 T. cold water)
1 1⁄4 t
salt
1⁄4 t
pepper
1 T
steak sauce
3 c
mashed potatoes (hot seasoned, may be instant or made from scratch)

Instructions

Preheat oven to 400 degrees. Sauté onion and green pepper in oil in a large skillet over medium heat until onion is golden. Add beef and cook until browned. Drain off fat. Dissolve bouillon cube in boiling water. Add to cornstarch mixture, then stir into skillet along with salt, pepper and steak sauce. Heat and stir an additional 2 minutes. Spoon into ungreased 1 1/2 - quart casserole. Spread potatoes over the surface and roughen with a fork. Bake, uncovered, for 25 to 30 minutes, then broil 4 inches from heat for 2 to 3 minutes to brown top. Casserole may be prepared ahead of time, then covered and refrigerated until ready to use. Just bake it for a few more minutes.

Sausage & Cheese Pie

Summary

Yield
6 Servings
SourceBetty Sheridan (1998)
Prep time20 minutes
Cooking time20 minutes
Total time40 minutes

Ingredients

1 cn
crescent rolls (8-oz can, refrigerated)
1 pk
brown & serve sausage links (8-oz)
2 c
Monterey Jack cheese (or cheddar, shredded)
4
eggs (slightly beaten or equivalent Egg Beaters)
3⁄4 c
milk
1⁄4 t
salt
1⁄4 t
pepper
1 t
Italian seasonings (heaping)

Instructions

Preheat oven to 400 degrees. Place separated sheets of crescent rolls in bottom and up 1/2 side of pie pan. Seal perforations. Slice sausage and arrange over crust. Sprinkle with cheese. Combine remaining ingredients and pour over cheese. Bake 20 to 25 minutes, until golden brown. Recipe may be doubled and cooked in 9 x 13-inch rectangular pan. Great served with fruit salad.

Adapted from a Pampered Chef recipe.

Chicken Rose

Summary

Yield
4 Servings
SourceDiana Scherer (1994)
Prep time20 minutes
Cooking time55 minutes
Total time1 hour, 15 minutes

Ingredients

4
chicken breasts (split and boned)
11 T
butter
6 T
flour (up to 7 T)
1 c
chicken broth
3⁄4 c
rose wine (or dry white wine)
1
onion (medium, diced)
1 c
mushrooms (fresh, sliced)
1 cn
artichoke hearts (15-oz, drained or 2 pks. frozen)

Instructions

Dust chicken with 3 to 4 tablespoons flour. Place chicken, skin side down, in a baking dish with 5 tablespoons of melted butter. Bake, uncovered, at 350° for 30 minutes. Mix 3 tablespoons butter and the remaining flour until thickened. Add broth and wine. Cook until smooth. Reduce oven temperature to 325° and turn chicken, removing some of the fat. Sauté onions and mushrooms in 3 tablespoons butter. Combine with artichokes and wine sauce. Pour over the chicken. Cover and bake for an additional 25 minutes. Serve immediately.

Holiday Favorite Chicken Casserole

Summary

Yield
6 Servings
SourceMargery Smith (1984)
Prep time15 minutes
Cooking time1 hour
Total time1 hour, 15 minutes

Ingredients

3 pk
broccoli (cooked, frozen)
3
chicken breasts (cooked, boned, cut up)
2 cn
chicken soup (undiluted)
1 c
Hellmann's mayonnaise
5 t
lemon juice
1 1⁄2 t
curry powder
 
Pepperidge Farm dressing

Instructions

Place broccoli and chicken in 3-quart casserole. Mix together soup, mayonnaise, lemon juice, and curry powder. Pour above mixture over broccoli and chicken. Top with Pepperidge Farm dressing, mixed in melted butter and sprinkled with Parmesan cheese. Bake at 350 degrees until heated through and bubbly.

Barbecue Roast Salmon

Summary

Yield
4 Servings
SourcePeg Greisberger (2003)
Prep time1 hour, 10 minutes
Cooking time12 minutes
Total time1 hour, 22 minutes

Ingredients

1⁄4 c
pineapple juice
2 T
lemon juice (fresh)
4
salmon fillets (6-oz)
2 T
brown sugar
4 t
chili powder
2 t
lemon rind
3⁄4 t
cumin
1⁄4 t
cinnamon
1⁄2 t
salt
 
cooking spray
 
lemon slices (optional)

Instructions

Combine pineapple juice, lemon juice and salmon fillets in zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally. Preheat oven to 400 degrees. Remove fish from bag; discard marinade. Combine sugar, chili powder, lemon rind, cumin, cinnamon and salt in a bowl. Rub over fish; place in an 11 x 7-inch baking dish coated with cooking spray. Bake for 12 minutes, or until fish flakes easily when tested with a fork. Serve with lemon slices, if desired.

Pork Chop Stew

Summary

Yield
6 Servings
SourceCarol Kirsch (1979)
Prep time20 minutes
Cooking time2 hours, 30 minutes
Total time2 hours, 50 minutes

Ingredients

2
onions (Bermuda)
6
pork chops
2 T
fat
4
tart apples
1⁄2 t
salt
1⁄8 t
pepper
1 ds
cinnamon
1⁄2 c
flour
3 c
bouillon (or beef stock)
3 c
mashed potatoes (hot)
3 T
butter (melted)

Instructions

Slice onions thin; brown with chops in the fat. Arrange in large baking dish. Peel and dice apples. Place on top of chops. Sprinkle with salt, pepper and cinnamon. Blend flour with 1 cup bouillon or stock; add remaining bouillon. Cook, stirring constantly, until thickened. Pour over chops and apples. Cover, bake at 350° for 2 hours. Top with hot mashed potatoes. Drizzle with melted butter; return to oven long enough to brown potatoes slightly.

Quick Lasagna

Summary

Yield
8 Servings
SourceShera Lee Thomas (1990)
Prep time20 minutes
Cooking time55 minutes
Total time1 hour, 15 minutes

Ingredients

1 pk
spaghetti sauce (32-oz jar)
1 c
water
16 oz
cottage cheese
2 T
chives (chopped)
1
egg

Instructions

Simmer sauce and water for 5 minutes. Beat together remaining ingredients and blend until smooth. Spread 1 1/2 cups spaghetti in a 9 x 13-inch pan. Top with 1/2 of an 8-ounce package lasagna noodles, uncooked. Add 1/2 cheese mixture. Then add 6 ounces shredded mozzarella cheese. Repeat all layers. Top with Parmesan cheese. Cover and bake at 350 degrees for 50 to 55 minutes. Uncover and bake 5 minutes more. Let stand 15 minutes.

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