Main Dishes

Black Bean Enchiladas

Summary

Yield
4 Servings
SourceCarol Deshler (1992)
Prep time
30 minutes
Cooking time
55 minutes
Total time
1 hour, 25 minutes

Ingredients

1 cn
enchilada sauce (19-oz, medium hot)
1⁄2 c
onion (minced)
1⁄2 t
cocoa
3 c
Kraft Light Naturals (reduced-fat, colby and Monterey Jack cheeses)
1 cn
black beans (15-oz, drained, rinsed and drained again)
2 T
canned green chilies (chopped)
8
tortillas (flour)

Instructions

Combine the enchilada sauce, minced onion and the cocoa. Simmer 10 minutes; set aside. Combine 2 cups of the cheese, the beans and the canned chilies. Soften tortillas by wrapping in aluminum foil and heating in a 300° oven for 20 minutes. Spread a thin layer of enchilada sauce in the bottom of a 9 x 13-inch pan. Fill each warm tortilla with some filling; roll to close. Place, seam side down, in the pan. Spoon remaining sauce over enchiladas and top with remaining shredded cheese. Bake in a preheated 325° oven for 25 minutes. Garnish with plum tomatoes and green onion. Makes 8 enchiladas. 

McConnell’s Chicken Pot Pie

Summary

Yield
4 Servings
SourceAnn Moore, library director (2005)
Prep time
10 minutes
Cooking time
30 minutes
Total time
40 minutes

Ingredients

1⁄2
medium onion (diced)
1⁄2 t
olive oil
12 oz
shredded cooked chicken
1 lb
frozen mixed vegetables
1⁄2 cn
Healthy Request cream of celery soup
1⁄2 c
low sodium, fat-free chicken broth
1⁄8 t
salt
1⁄2 t
black pepper
1⁄3
sheet of puff pastry (thawed)

Instructions

Preheat oven to 350 degrees.

In a 10 x 10 or 9 x 9 deep baking pan, layer onion, vegetables, then chicken. Top with soup broth and seasonings.

Roll out pastry with a rolling pin and flour until pastry is large enough to cover baking pan. Place on top of chicken and vegetables. Cut a vent in top of pastry.

Bake for 20-30 minutes, or until pastry is browned and liquid bubbles around the edges.

Roast Salmon with Caper Sauce

Summary

Yield
4 Servings
SourceNancy Brown, Main Library ESOL teacher (2008)
Prep time
10 minutes
Cooking time
30 minutes
Total time
40 minutes

Ingredients

3 T
margarine or butter
1⁄3 c
plain dried bread crumbs
1⁄4 c
loosely packed fresh parsley leaves, minced
3 T
capers, drained and minced
1 t
dried tarragon, crumbled
2 t
salt
1⁄4 t
black pepper, coarsely ground
2 lb
whole salmon filet
3⁄4 c
sour cream
1⁄2 c
mayonnaise
1⁄4 c
milk
3 T
capers, drained and chopped

Instructions

Preheat oven to 350 º. Melt margarine or butter; combine with bread crumbs, parsley, minced capers, tarragon, salt and pepper. Place salmon in baking dish, cover with margarine mixture and bake for 30 minutes.

Make caper sauce by mixing sour cream, mayonnaise, milk and chopped capers. Spoon over salmon. 

Beef Barbecue Sandwiches

Summary

Yield
48 Sandwiches
SourceDiane J. Merkle (1996)
Prep time
20 minutes
Cooking time
6 hours
Total time
6 hours, 20 minutes

Ingredients

6 lb
chuck roast
1
celery (stalk)
3
onions (chopped)
1
ketchup (14 oz. bottle)
1 t
Tabasco
2 T
chili powder
2 T
salt
1 t
pepper
1 1⁄2 c
water

Instructions

Cut meat into several large pieces. Place in a roasting pan. Combine other ingredients and pour over roast. Bake, covered, for 6 hours at 300°. (Uncover the last 1 1/2 hours to allow grease to cook off.) Shred meat with 2 forks and stir well. Great for parties and large gatherings. Meat can be frozen for later use. 

Chinese Beef Casserole

Summary

Yield
4 Servings
SourceMarcia Schmidt (1976)
Prep time
20 minutes
Cooking time
45 minutes
Total time
1 hour, 5 minutes

Ingredients

1 lb
ground beef
2 T
salad oil
1 pk
frozen peas (thawed to break up chunks)
1 cn
mushrooms (4-oz, drained)
1 cn
condensed undiluted mushroom soup
3 T
milk
1 1⁄2 t
salt
1⁄4 t
pepper
1
onion (minced)
1 pk
chow mein noodles (or any favorite topping)

Instructions

Sauté beef in salad oil until browned and remove to casserole. Top with peas and mushrooms. Mix soup with milk, salt, pepper and onion; pour into casserole. Sprinkle with chow mein noodles or other topping. Bake at 350° for 30 to 40 minutes, or until bubbly.

Best Ever Ham Loaf

Summary

Yield
6 Servings
SourceBess Mealer (1992)
Prep time
15 minutes
Cooking time
2 hours
Total time
2 hours, 15 minutes

Ingredients

1 1⁄2 lb
ground ham
1⁄2 lb
ground pork
1
egg
1 c
pineapple juice
1 c
crushed cornflakes
1⁄2 c
brown sugar
1 T
dry mustard
1⁄2 c
vinegar

Instructions

Combine first five ingrediencts to make loaf, and form in baking pan. Combine remaining ingredients to make sauce. Baste loaf with sauce and cook in 325° oven for 2 hours. Just pour sauce over loaf and cook, occasionally basting.

Chicken Saltimbocca

Summary

Yield
12 Servings
SourceJohn Brooks-Barr (1991)
Prep time
30 minutes
Cooking time
1 hour
Total time
1 hour, 30 minutes

Ingredients

12
chicken breasts (boneless)
12 sli
prosciutto (thinly sliced, or boiled ham)
12 sli
Swiss cheese (thinly sliced)
1⁄4 c
flour
2
eggs (slightly beaten)
1⁄4 c
fine dry bread crumbs
1⁄4 t
tarragon
1⁄8 t
garlic powder
1⁄4 t
salt
2 T
Parmesan cheese (freshly grated)
4 T
butter (or margarine)
1⁄2 c
chicken broth
1⁄2 c
dry sherry
1 T
cornstarch (blended with 1 T. water)

Instructions

Pound chicken breasts slightly to flatten. Place a piece of prosciutto and a slice of cheese on the underside of each breast and roll up, skewering with a toothpick. Dip chicken rolls in flour to coat, shake off excess, then dip in beaten egg, drain briefly and roll in mixture of bread crumbs, Parmesan cheese, garlic, salt and tarragon. Brown chicken rolls in butter in a large frying pan, turning to brown all sides. Transfer to a baking dish and pour in broth and sherry. Bake, uncovered, in a preheated 350° oven for 30 to 35 minutes. (Meat should be white at center.) Gently lift chicken and place on warmed serving platter. Drain juices from baking dish into a small saucepan. Bring quickly to a boil and blend in paste of cornstarch and water. Cook until thickened, stirring constantly. Spoon sauce over chicken and serve.

Stir-Fry Pizza

Summary

Yield
8 Servings
SourceBev Rhodes (1998)
Prep time
20 minutes
Cooking time
40 minutes
Total time
1 hour

Ingredients

1 pk
refrigerated pizza crust (10-oz can )
2
chicken breasts (skinned, boned, cut into 2 x 1/4-inch strips)
1⁄2 c
Zesty Italian salad dressing (purchased)
1⁄3 c
plum jelly (or apricot preserves)
1⁄4 c
chili sauce
2 T
chicken broth
1 t
lemon juice
1⁄4 t
allspice
1⁄4 t
instant minced onion
1 c
mushrooms (sliced, fresh)
1
bell pepper (medium, cut into ¼-inch strips)
4 oz
Monterey Jack cheese (1 c, with or without jalapeno peppers)
4 oz
mozzarella cheese (1 c, shredded )

Instructions

Heat oven to 425°. Lightly grease 15 x 10 1-inch baking pan. Unroll dough and place in greased pan, spreading evenly. Bake at 425° for 7 to 10 minutes, or until golden brown. In medium bowl, combine chicken and Italian dressing; set aside. In small saucepan, combine jelly, chili sauce, chicken broth, lemon juice, allspice, and instant minced onion. Bring to a boil. Reduce heat to medium; simmer 5 minutes, stirring frequently. Spread sauce on partially baked crust to within 1 inch of edges. Drain chicken; discard marinade. In large skillet over medium-high heat, cook and stir chicken for 3 minutes. Add mushrooms and pepper. Cook and stir until vegetables are crisp-tender and chicken is no longer pink, 3 to 5 minutes; drain well. Spread chicken mixture over sauce; sprinkle with cheeses. Bake at 425° for 7 to 12 minutes, or until crust is golden brown and cheese is melted.

Turkey or Chicken Tetrazzini

Summary

Yield
6 Servings
SourceGale Elaine McLinn (1997)
Prep time
20 minutes
Cooking time
1 hour, 10 minutes
Total time
1 hour, 30 minutes

Ingredients

3 T
butter
1
onion (medium, chopped)
1
celery stalk (chopped)
6 oz
thin spaghetti (1 1/2 c)
1 t
salt
1⁄4 t
pepper
1 cn
cream of mushroom soup (10-oz)
2 c
chicken (or turkey, cooked and chopped)
2 1⁄2 c
chicken broth
1 cn
sliced mushrooms (3-oz, drained)
1⁄2 c
Parmesan cheese
 
paprika

Instructions

Cook celery and onion in melted butter until soft or clear. Arrange a layer of chicken on bottom of an 8 x 8-inch buttered casserole dish. Break spaghetti into pieces and scatter evenly over meat. Blend soup, broth, salt, pepper, onion and celery. Pour mixture over all until the spaghetti is moistened. Scatter mushrooms over broth and sprinkle on cheese and paprika. Bake 1 hour at 350°. After 30 minutes, you may want to stir lightly with a fork.

Seafood Lasagna

Summary

Yield
8 Servings
SourceAmy Erickson (1992)
Prep time
30 minutes
Cooking time
1 hour, 10 minutes
Total time
1 hour, 40 minutes

Ingredients

10
lasagna noodles (up to 12 noodles, cooked)
2 T
butter
1 pk
cream cheese (8-oz, softened)
2 t
dried basil (crushed)
1⁄3 c
milk
1 1⁄2 lb
shrimp (shelled)
1⁄2 c
American cheese (shredded, sharp)
1 c
onion (chopped)
1 1⁄2 c
ricotta cheese
1
egg (beaten)
2 cn
mushroom soup (undiluted)
1⁄3 c
dry white wine
1 cn
crab meat (7 1/2-oz)
1⁄2 c
Parmesan cheese (grated)

Instructions

Cook shrimp and cut in halves. Arrange 5 of the cooked noodles in the bottom of a 9 x 13-inch buttered baking dish. Cook onion in butter until tender; blend in cream cheese. Stir in ricotta, egg, basil, 1/2 teaspoon salt and 1/8 teaspoon pepper. Spread half of this mixture on top of the noodles in baking dish. Combine soup, milk and wine. Stir in shrimp and crab meat. Spread half of this mixture over cheese layer. Repeat layers. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 45 minutes. Top with American cheese and cook about 3 minutes more, until cheese is melted. Let casserole stand several minutes before cutting.

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