Main Dishes

Fettuccine with Goat Cheese & Walnut Sauce

Summary

Yield
4 Servings
SourceJoan Redding (1984)
Prep time15 minutes
Cooking time40 minutes
Total time55 minutes

Ingredients

2 c
heavy cream
 
salt (to taste)
 
pepper (freshly ground, to taste)
1⁄2 t
nutmeg
1 c
walnuts (coarsely chopped)
1 lb
fettuccine
1⁄2 lb
goat cheese (coarsely chopped)
3 T
butter
 
Parmesan cheese (freshly grated)
2 T
cognac

Instructions

Preheat oven to 375°. Put nuts on a shallow baking dish and place in oven. Bake, stirring often, 15 minutes. Put half cream in a saucepan and bring to a simmer. Add salt and pepper. Cook 5 minutes; add nutmeg. Add remaining cream and walnuts and bring to a boil. Cook fettuccine; drain and add to the walnut sauce. Place over low heat. Add goat cheese and butter and toss until butter is melted and cheese is hot. Sprinkle with additional pepper and 1/2 cup Parmesan cheese. Sprinkle with cognac. Toss briefly and serve with additional Parmesan cheese on the side. Yield: 4 to 6 servings.

Veggie Pizza

Summary

Yield
8 Servings
SourceSue Emrick, Miller Park Library (2005)
Prep time5 minutes
Cooking time10 minutes
Total time15 minutes

Ingredients

2 cn
crescent dinner rolls
16 oz
cream cheese
1 pk
Hidden Valley Ranch dressing dry mix
4 c
chopped vegetables (carrots, broccoli, etc.)
1 c
cheddar cheese (shredded)

Instructions

Press the crescent rolls into a rectangle, sealing all of the edges. Bake as directed. Combine cream cheese and Ranch dressing and spread over the cooled crust. Sprinkle vegetables and cheese on top. Chill and serve.

Pillsbury’s Flaky Ham and Turkey Sandwich Slices

Summary

Yield
8 Servings
SourceMarcia Baum, Main Library (2007)
Prep time10 minutes
Cooking time20 minutes
Total time30 minutes

Ingredients

1
Pillsbury refrigerated pie crusts (box), softened as directed on box
2 t
yellow mustard
2
Roma tomatoes, thinly sliced
1⁄2 lb
cooked turkey, sliced
1 c
Cheddar cheese, shredded
1⁄2 lb
cooked smoked ham, sliced

Instructions

Preheat oven to 450°. Remove pie crusts from pouches; place flat on work surface. Brush 1 teaspoon mustard over each crust. Layer tomato slices, turkey, cheese and ham down center third of each crust to within 1 inch of top and bottom edges. Fold top and bottom edges over filling; fold in sides, overlapping and sealing edges. Place on ungreased cookie sheet. Cut 3 or 4 slits in top crust of each to allow steam to escape. Bake 15 to 20 minutes or until golden brown. Cool 5 minutes. Cut each roll into 8 slices. 

Carbonades

Summary

Yield
6 Servings
SourceMrs. Mercer (1970)
Prep time30 minutes
Cooking time2 hours
Total time2 hours, 30 minutes

Ingredients

4 lb
lean beef (cut into 1/2-inch slices)
2 lb
onions (large, thinly sliced)
1⁄2 c
flour
1⁄2 c
cooking oil
6 clv
garlic (crushed)
3 T
dark brown sugar
1⁄4 c
wine vinegar
1⁄2 c
parsley (chopped)
2
bay leaves (small)
1 T
salt
 
freshly ground black pepper
2 cn
beef broth (10 1/2 oz.)
2 cn
beer (or bottles)

Instructions

Preheat oven to 325°. Dredge beef pieces in flour; brown a few at a time in hot oil and place in large ovenproof casserole. Add onions and garlic to oil in pan and  brown lightly. Place in casserole. Add sugar, 2 tablespoons wine vinegar, parsley, bay leaves, thyme, salt and pepper. Stir once or twice. Pour off any remaining oil in skillet. Put in broth and heat over low flame, stirring to loosen all browned bits. Pour over mixture in casserole. Add beer. Cover casserole and bake 2 hours. Stir in 2 remaining tablespoons wine vinegar. Keep hot on top of stove until ready to serve. 

 

 

Meat Loaf Stroganoff Twins

Summary

Yield
8 Servings
SourceMary Schluep (1980)
Prep time20 minutes
Cooking time1 hour
Total time1 hour, 20 minutes

Ingredients

2 lb
lean ground beef
1 1⁄4 c
dry bread crumbs
1 c
onion (chopped)
1 c
fresh mushrooms (chopped)
2
eggs
1⁄4 c
sour cream
2 t
salt
1⁄8 t
pepper
1 t
paprika
1 t
Bovril broth and seasoning base
1⁄2 c
onion (chopped)
2 T
butter (or margarine)
1⁄4 lb
mushrooms (sliced, fresh)
3 T
flour
1⁄2 t
dry mustard
1⁄4 t
salt
1 1⁄4 c
water
1 t
Bovril broth and seasoning base
1⁄2 c
sour cream

Instructions

Combine first ten ingredients and mix well. Shape into 2 oval loaves and place on broiler pan or in rack in shallow roasting pan. Bake in 350° oven 45 to 50 minutes. Meanwhile, make the Stroganoff Sauce. In fry pan, sauté onion in butter until tender. Add mushroom slices and sauté 2 to 3 minutes. Stir in flour, mustard and salt. Add water and seasoning base and cook, stirring constantly, until thickened and bubbly. Stir in sour cream. Heat but do not boil. Place twin meat loaves on bed of cooked noodles and serve with sauce.

Brunch or Lunch

Summary

Yield
8 Servings
SourceConnie Steinhaus (1972)
Prep time10 minutes
Cooking time1 hour
Total time1 hour, 10 minutes

Ingredients

16 sli
bread (crusts removed)
8 sli
ham (1/4 inch thick, "hostess" size)
8 sli
Kraft Old English cheese
7
eggs (beaten)
1 1⁄2 t
dry mustard
1 t
salt
3 c
milk

Instructions

Place 8 pieces of bread in buttered broiler-size pan. Layer ham and cheese and place remaining 8 pieces of bread on top. Combine eggs, mustard, salt, and milk. Pour over sandwich mixture. Let stand overnight, covered and refrigerated. Before baking, top with crushed cornflakes and 1 stick melted butter or margarine. Bake at 350° for 1 hour. Let stand for 10 minutes before removing from pan.

Oven Juicy Chicken Breasts

Summary

Yield
4 Servings
SourceJennifer Tipple (1997)
Prep time25 minutes
Cooking time40 minutes
Total time1 hour, 5 minutes

Ingredients

4
chicken breasts
3⁄4 c
bottled salad dressing (Creamy Italian or Ranch dressings coat the best)
1⁄2 c
cornflake crumbs
2⁄3 c
seasoned bread crumbs
1⁄4 c
Parmesan cheese (grated)
 
Salt and pepper
1⁄2 c
white wine

Instructions

Bone and skin chicken; pat dry. Coat with salad dressing and then toss in bag with cornflakes, bread crumbs, cheese and seasoning. Place in a casserole dish coated with vegetable oil spray. Pour white wine between pieces. Cover tightly and bake at 375° for 40 minutes. Uncover and broil until golden brown.

Chicken Cacciatore

Summary

Yield
6 Servings
SourceDot Myers (2004)
Prep time15 minutes
Cooking time1 hour, 5 minutes
Total time1 hour, 20 minutes

Ingredients

1⁄3 c
olive oil
4 clv
garlic (sliced)
1 c
celery (sliced)
1 c
green pepper (sliced)
2
onions (medium, sliced)
2
chicken pieces (up to 3-lbs.)
2
bouillon cubes (chicken)
1 cn
tomatoes (16-oz)
2 cn
tomato paste (8-oz cans)
2 t
oregano
2 t
basil
1⁄4 t
pepper
1 T
sugar
1 t
salt
1 t
pepper
1 t
dried parsley flakes
2 T
cornstarch
1⁄4 c
water

Instructions

Place olive oil in skillet. Add garlic and sauté lightly. Add onions, pepper and celery; sauté. Remove and place on paper towel. Place chicken in same skillet and sauté until white. Add remaining ingredients except cornstarch and water. Cover and simmer 45 minutes. If desired, mix cornstarch and water and add to mixture to thicken. If desired, serve over spaghetti.

Chicken Pecan Quiche

Summary

Yield
6 Servings
SourcePatty Landis (2002)
Prep time1 hour
Cooking time1 hour, 10 minutes
Total time2 hours, 10 minutes

Ingredients

1 c
flour
1 c
sharp cheddar cheese (shredded)
3⁄4 c
pecans (chopped)
1⁄2 t
salt
1⁄4 t
paprika
1⁄3 c
vegetable oil
1 c
sour cream
1⁄2 c
chicken broth
1⁄4 c
mayonnaise
3
eggs (large, lightly beaten)
2 c
chicken (cooked, finely chopped)
1⁄2 c
sharp cheddar cheese (shredded)
1⁄4 c
onion (minced)
1⁄4 t
dill weed (dried)
3 dr
Tabasco sauce
1⁄4 c
pecan halves

Instructions

Preheat oven to 350 degrees. Combine first 5 ingredients in a bowl; stir well. Add oil and stir well again. Firmly press mixture on bottom and up sides of a 9-inch deep-dish pie plate. Bake for 12 minutes. Cool completely. Reheat oven to 350 degrees. Combine sour cream, broth, mayonnaise and eggs; stir with a wire whisk until smooth. Stir in chicken and next 4 ingredients. Pour chicken mixture over prepared crust. Arrange pecan halves over chicken mixture. Bake for 55 minutes or until set. Let stand 10 minutes before serving.

Savory Tuna Roll

Summary

Yield
6 Servings
SourceAnn W. Moore (1985)
Prep time25 minutes
Cooking time1 hour
Total time1 hour, 25 minutes

Ingredients

1 c
flour (sifted)
1⁄2 t
salt
1⁄3 c
shortening
1⁄2 c
cheddar cheese (shredded)
3
milk (up to 4 T, cold)
1 T
butter
1 T
onion (chopped)
1 T
flour
1⁄4 c
milk
1⁄4 t
salt
1 ds
powdered marjoram
1 ds
powdered thyme
1 ds
pepper
1 cn
tuna (6-1/2 oz, drained and flaked)
1
egg (slightly beaten)
2 t
parsley (minced)

Instructions

Sift flour and salt into bowl. Cut in shortening and cheese until particles are the size of small peas. Sprinkle milk over mixture while stirring with fork until dough holds together. Wrap in waxed paper and refrigerate while making filling. Melt butter in saucepan; sauté onion. Blend in flour and add milk, salt, marjoram, thyme and pepper. Bring to a boil, stirring constantly. Remove from heat. Stir in tuna, egg and parsley. Roll out pastry on floured surface to 12 x 7-inch rectangle. Spread filling lengthwise down the center, moisten edges and pinch together over filling. Seal ends. Place on ungreased baking sheet. Brush with milk; prick to allow steam to escape. Bake at 400° for 35 to 40 minutes. This is good served either hot or cold.

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