Main Dishes

Linguine with Gorgonzola

Summary

Yield
2 Servings
SourceJoan Redding (1995)
Prep time10 minutes
Cooking time15 minutes
Total time25 minutes

Ingredients

1⁄2 lb
linguine
1 clv
garlic (thinly sliced)
6 oz
Gorgonzola
2 T
butter (unsalted)
 
salt
 
pepper (freshly ground)

Instructions

Bring a large pot of salted water to boil for pasta. Place garlic, butter and broken-up Gorgonzola in a bowl large enough to hold cooked pasta. Set over the pan of water. When the water comes to a boil, cook pasta; set the bowl of cheese aside and keep it warm. When the pasta is done, drain and add to cheese mixture. Add pepper to taste. Toss and serve on heated plates.

Stir Fry Beef with Snow Peas and Cashews

Summary

Yield
4 Servings
SourcePatty Landis, Main Library (2006)
Prep time30 minutes
Cooking time5 minutes
Total time35 minutes

Ingredients

1 1⁄4 lb
flank steak (cut into thin strips)
2 T
soy sauce
1⁄3 c
hoisin sauce
1⁄3 c
water
1⁄2 t
red pepper flakes
2 T
peanut or vegetable oil
1⁄2 lb
snow peas
2 clv
garlic (minced)
1 t
ginger
1⁄2 c
unsalted cashews (chopped)

Instructions

Combine steak and soy sauce and refrigerate while preparing other ingredients. Whisk hoisin sauce, water and red pepper flakes in a bowl. Heat oil over high heat; add steak and cook 1 minute without stirring. Then toss steak in skillet until browned. Remove meat and repeat with snow peas; stirring for 2 minutes. Add in all ingredients and cook until sauce is thickened, about 1 minute. 

Slow Cooker Tangy Rump Roast

Summary

Yield
4 Servings
SourceKaren Joswick (2003)
Prep time20 minutes
Cooking time10 hours, 10 minutes
Total time10 hours, 30 minutes

Ingredients

1
3- to 5-lb. rump roast (fat trimmed)
1 pk
onion soup mix
1 cn
jellied cranberry sauce
2 T
butter (softened)
2 T
flour

Instructions

Rinse rump roast and pat dry. Sprinkle the onion soup mix in the bottom of the slow cooker. Place the rump roast in and spoon cranberry sauce around and over roast. Cover and cook on low 10 to 12 hours. Remove roast and allow to rest while you thicken with gravy. Turn the slow cooker up to high. Blend the butter and flour into a paste and whisk it into the gravy. Cover and cook on high for about 10 minutes, until thick. Slice roast into 1/4-inch slices and serve with gravy.

Smoke House Spaghetti

Summary

Yield
6 Servings
SourceFlorence M. Taylor (1981)
Prep time25 minutes
Cooking time1 hour, 10 minutes
Total time1 hour, 35 minutes

Ingredients

12 oz
spaghetti (broken)
1
onion (medium, chopped)
2 cn
tomato sauce (8-oz.)
1 cn
mushrooms (sliced)
1⁄4 lb
bacon (diced)
1 lb
ground beef
1 pn
pepper
1⁄2 t
salt
1⁄2 t
garlic salt
1⁄2 t
oregano
1⁄4 lb
provolone cheese (shredded)
1⁄4 lb
sharp cheddar cheese (shredded)

Instructions

Cook bacon; drain. Sauté onions. Add ground beef: brown and then drain off excess fat. Stir in tomato sauce and spices. Add mushrooms with liquid. Simmer 15 minutes. Cook the spaghetti. Drain. Stir into the sauce. Place half the mixture in 2-quart buttered baking dish. Top with half the grated cheese. Repeat layering. Bake at 375° for 25 minutes. Serves 6 to 8.

Sweet & Sour Pork

Summary

Yield
4 Servings
SourceJennifer Tipple (1998)
Prep time15 minutes
Cooking time40 minutes
Total time55 minutes

Ingredients

 
pork chops (or pork steak)
1⁄2 c
brown sugar
3 T
soy sauce
1⁄2 c
vinegar (white or cider)

Instructions

Flour pork chops or pork steak and brown in oil. Drain grease. Cover with water and simmer until tender and water has decreased. Remove meat from pan. Remove from heat. Add brown sugar, soy sauce and vinegar. Stir well and replace meat in sauce and cook until thickened. Serve over rice with green beans and salad.

Caribbean Ginger Chicken

Summary

Yield
4 Servings
SourceEvie Kennedy (2003)
Prep time20 minutes
Cooking time30 minutes
Total time50 minutes

Ingredients

4
chicken breasts (skinned)
1⁄2
pineapple (sliced)
2
scallions (chopped)
2 T
gingerroot (fresh, chopped)
1 clv
garlic (crushed)
1 T
dark brown sugar
1 t
hot pepper sauce
1 t
tomato paste
 
Salt and pepper
 
rice (hot, cooked, white or wild )

Instructions

Preheat oven to 400 degrees. Pierce chicken breasts and place in ovenproof dish with pineapple. Mix other ingredients and spread over chicken. Cover and bake 30 minutes. Serve with rice.

Alphine Chicken

Summary

Yield
8 Servings
SourceHeather Phalen (1985)
Prep time15 minutes
Cooking time1 hour, 30 minutes
Total time1 hour, 45 minutes

Ingredients

8
chicken breasts (boneless, or boneless chicken thighs)
1 cn
cream of mushroom soup
3⁄4 c
butter (melted)
1 pk
Swiss cheese (8-oz)
1⁄2 cn
water (or milk)
1 pk
Pepperidge Farm herb dressing (8-oz)

Instructions

Grease pan, arrange chicken in bottom. Layer Swiss cheese over chicken. Combine soup and water. Pour over cheese. Toss herb dressing with melted butter and spoon over all. Bake, covered, at 350 degrees for 1 hour. Uncover and bake 1/2 hour longer.

Chicken Squares

Summary

Yield
4 Servings
SourceDottie Aumiller (1978)
Prep time30 minutes
Cooking time20 minutes
Total time50 minutes

Ingredients

3 oz
softened cream cheese (low-fat cheese can be used for this)
3 T
melted butter (or margarine)
2 c
chicken (cooked)
1⁄4 t
salt
1⁄8 t
pepper
2 T
milk
1 T
onion (chopped)
1⁄4 c
Pepperidge Farm croutons
1 pk
crescent rolls

Instructions

Blend cream cheese and 2 tablespoons butter. Add next 6 ingredients; mix well. Separate crescent roll dough into 4 rectangles, pressing perforations together. Divide meat mixture into 4 parts. Place one part in center of each square or rectangle and fold sides up around meat. Brush top with remaining 1 tablespoon butter. Sprinkle 1/4 cup crushed croutons (I like herb and cheese) on top. Bake in square pan or cookie sheet at 350° for 20 to 25 minutes. I cook my chicken and use the broth to make a rather thin gravy to use on top of these. Delicious! I also double the recipe to make 8.

Chicken Cordon Bleu

Summary

Yield
6 Servings
SourceJan Mell (1999)
Prep time25 minutes
Cooking time45 minutes
Total time1 hour, 10 minutes

Ingredients

6
chicken breasts (skinned and boned)
8 oz
Swiss cheese slices
8 oz
ham (sliced, cooked)
3 T
flour (all-purpose)
1 t
paprika
6 T
butter (or margarine)
1⁄2 c
dry white wine
1
chicken-flavored bouillon cube (or env. or 1 tsp. chicken-flavored stock base)
1 T
cornstarch
1 c
heavy cream (or whipping cream)

Instructions

Flatten chicken breasts. Fold cheese and ham slices to fit on top. Fold breasts over filling and fasten edges with toothpicks. On waxed paper, mix flour and paprika and coat chicken pieces with the mixture. In a skillet over medium heat, melt butter or margarine and cook chicken until browned on all sides. Add wine and bouillon. Reduce heat to low. Cover and simmer 30 minutes, or until fork-tender. Remove toothpicks. In a cup, blend cornstarch and cream until smooth. Gradually stir into skillet. Cook, stirring constantly, until thickened. Serve over chicken.

Turkey Chili

Summary

Yield
4 Servings
SourceTerri Williams (1989)
Prep time20 minutes
Cooking time1 hour, 5 minutes
Total time1 hour, 25 minutes

Ingredients

1 T
cooking oil
1 pk
ground turkey (about 1 1/4-lb)
1 1⁄2 c
onion (chopped)
1
green pepper (medium, chopped)
2 clv
garlic (finely chopped)
1 cn
whole tomatoes (18 3/4-oz, undrained)
1 cn
tomato sauce (15-oz)
2 T
chili powder
1 t
dried basil leaves
1 t
oregano leaves (crushed)
2 t
Worcestershire sauce
 
ground red pepper (to taste)
1 cn
red kidney beans (16-oz, drained)

Instructions

Heat oil in large skillet over medium-high heat until hot. Crumble turkey into skillet; stir in onion, green pepper and garlic. Cook until turkey is no longer pink; drain. Stir in remaining ingredients except kidney beans; cut up tomatoes. heat to boiling; reduce heat. Cover and simmer 25 minutes: stir in kidney beans. Cook 5 minutes longer. Salt and pepper to taste. Makes 4 to 6 servings.

Pages

Subscribe to Main Dishes