Main Dishes

Meatball Casserole

Summary

Yield
6 Servings
SourcePeg Craighead (1972)
Prep time
20 minutes
Cooking time
45 minutes
Total time
1 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.

Swedish Meatballs

Summary

Yield
4 Servings
SourceMrs. Sebald (1970)
Prep time
20 minutes
Cooking time
40 minutes
Total time
1 hour

Ingredients

1⁄3 c
onions (minced)
2 T
margarine
1
egg
1⁄2 c
milk
1⁄2 c
bread crumbs (fresh)
1 1⁄4 t
salt
2 t
sugar
1⁄2 t
allspice
1⁄4 t
nutmeg
1 lb
ground chuck
1⁄4 lb
ground pork
2 T
margarine
3 T
flour
1 t
sugar
1⁄8 t
pepper
1 1⁄4 t
salt
1 c
water
3⁄4 c
light cream

Instructions

In a large skillet, sauté onion in 2 tablespoons margarine until golden. In large mixing bowl, beat egg; add milk and crumbs. Let stand 5 minutes. Add 1 1/4 teaspoons salt and next 5 ingredients and onions. Blend well with fork. In same skillet, heat 2 tablespoons margarine. Using 2 teaspoons, shape meat mixture into small balls about 1/2 to 3/4 inch in diameter. Drop some balls into skillet; brown well on all sides. Remove to warm casserole; repeat until all meat is browned, then into fat left in skillet. Stir flour and next 3 ingredients. Add water and cream slowly; stir until thickened. Gravy may be poured over meatballs in casserole or served separately.

Meat Loaf Stroganoff Twins

Summary

Yield
8 Servings
SourceMary Schluep (1980)
Prep time
20 minutes
Cooking time
1 hour
Total time
1 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.

Homemade Meat Loaf

Summary

Yield
6 Servings
SourceTracie Kreighbaum (2002)
Prep time
10 minutes
Cooking time
50 minutes
Total time
1 hour

Ingredients

1⁄2 c
plain bread crumbs
1⁄2 c
milk
2 lb
ground meat (beef, pork, lamb and/or veal)
1
egg
1⁄2 c
Parmesan cheese (grated)
1⁄4 c
parsley (minced)
1⁄2 t
garlic (minced)
1
onion (small, minced)
1 t
sage (minced OR fried crumbled sage leaves)
 
Salt and pepper (to taste)

Instructions

Preheat oven to 350°. Soak bread crumbs in milk until milk is absorbed. Mix all ingredients together. Shape meat into loaf baking pan. Bake 45 to 60 minutes. Meat will be lightly browned and firm. A thermometer inserted into the center should read 160°.

Sicillian Meat Roll

Summary

Yield
6 Servings
SourceCindi Leeman (1994)
Prep time
30 minutes
Cooking time
1 hour, 20 minutes
Total time
1 hour, 50 minutes

Ingredients

2
eggs (beaten)
3⁄4 c
soft bread crumbs (1 slice)
1⁄2 c
tomato juice
2 T
parsley (snipped)
1⁄2 t
dried oregano (crushed)
1⁄4 t
salt
1⁄4 t
pepper
1 clv
garlic (or 1/2 tsp)
2 lb
lean ground beef
8 sli
boiled ham (sliced thin)
1 1⁄2 c
mozzarella cheese (6 oz, shredded)
3 sli
mozzarella cheese (sliced diagonally)

Instructions

Combine eggs, bread crumbs, tomato juice, parsley, oregano, salt, pepper and garlic. Stir in ground beef, mixing well. On wax paper, pat meat to a 10 x 12-inch rectangle. Arrange ham slices on top of meat. Sprinkle cheese over ham. Roll meat from short end, seal edges and end. Place roll, seam slice down, in baking dish. Bake at 350° for 1 hour and 15 minutes. Place cheese wedges over top and return to oven until cheese melts.

Rollasagna

Summary

Yield
8 Servings
SourceMarion Grasso (1978)
Prep time
4 hours, 10 minutes
Cooking time
35 minutes
Total time
4 hours, 45 minutes

Ingredients

1 lb
loaf frozen white bread dough
8 oz
cream cheese
8 oz
ricotta cheese
1⁄2 c
onion (chopped)
1 lb
ground beef
1 t
salt (or desired seasoning)
1 t
Italian seasoning
8 oz
tomato sauce
1 pk
frozen spinach (8-oz, chopped and thawed)
1
egg (beaten)
 
sesame seed

Instructions

Place frozen dough on greased cookie sheet and rub with vegetable oil. Cover with a damp cloth or plastic sheet and let rise in a warm, draft-free place (75° to 85°) until dough is 2 1/2 times original size (about 4 hours.) Whip cream cheese in a small bowl until light and fluffy, then add ricotta cheese and chopped onion and mix well. Set aside. Sauté ground beef with salt and seasoning in frying pan and drain well. Add tomato sauce and set aside. Roll out dough on a floured surface, shaping into a 12-inch square. Spread with cheese mixture, leaving a 1-inch edge of dough on the fat side of the square. Cover cheese layer with chopped spinach. Then top with beef mixture, spreading evenly. Using a long spatula for support, roll up the dough sheet into a log shape, sealing the dough edge with fingers. The roll will be heavy and full. Cut in half to make 2 logs and place both pieces on a well-greased cookie sheet, seam side down, tucking under the log ends to keep in the filling. Brush with beaten egg and sprinkle with sesame seed. Bake at 350° for 35 minutes. Cool at least 15 minutes before serving.

Easy Lasagna

Summary

Yield
4 Servings
SourceCindy Koehler (1981)
Prep time
20 minutes
Cooking time
1 hour, 10 minutes
Total time
1 hour, 30 minutes

Ingredients

1 pk
lasagna noodles (8-oz)
1⁄2 lb
ground beef
1⁄2 lb
sausage
2 cn
tomato sauce (small)
1 cn
stewed tomatoes
1⁄4 c
onion (chopped)
1 1⁄2 t
salt
1⁄4 t
pepper
1 1⁄2 t
oregano
1 clv
garlic
1⁄2 lb
mozzarella cheese (grated)
1 lb
cottage cheese
2
eggs

Instructions

Cook noodles and set aside to cool. Brown meats with garlic. Add all spices and tomatoes. Simmer 1/2 hour. Beat eggs into cottage cheese. Layer sauce, noodles, cottage cheese and grated mozzarella cheese in oblong casserole dish. Bake 20 minutes at 375°. Yield: 4 to 6.

Lasagne

Summary

Yield
8 Servings
SourceMrs. Matthews (1971)
Prep time
30 minutes
Cooking time
40 minutes
Total time
1 hour, 10 minutes

Ingredients

1
onion (small, chopped)
3 T
butter
2 T
flour
1 c
milk
2
egg yolks (beaten)
1 c
Parmesan cheese
1 pk
lasagna noodles (prepared)
8 oz
Meat sauce (your favorite)
8 oz
mozzarella cheese

Instructions

To make the cheese topping, sauté onion in butter. Add flour and blend in milk; cook until as thick as heavy cream. Add Parmesan cheese. To a little of the hot cheese mixture, stir in egg yolks, then return to remaining mixture, stirring quickly. (This may be made ahead of time. Cover with Saran Wrap to prevent crusting.) Make 2 layers of sauce and noodles, then layer mozzarella cheese, then 1 or 2 layers of noodles and sauce. Pour cheese topping over to cover. Bake at 325° for 25 minutes. Broil a few minutes to brown top if desired.

Stuffed Seashells

Summary

Yield
5 Servings
SourceMichele Fracasso (1977)
Prep time
30 minutes
Cooking time
40 minutes
Total time
1 hour, 10 minutes

Ingredients

1 lb
shell-shaped noodles (large package)
1⁄2 lb
ricotta cheese (curdle, not smooth)
1⁄2 lb
meat (your choice, hamburger or sausage)
1 cn
mushrooms (small, optional)
1 cn
clam chowder (small, optional)
1
egg
1 T
oil
 
cheese (grated, to taste)
 
garlic and onion salt (to taste)
 
Salt and pepper (to taste)
1 q
spaghetti sauce of your choice

Instructions

Boil noodles in water with oil until soft. Drain and set aside to cool. Brown meat and strain off grease. Mix together in large bowl: meat, ricotta cheese, optional mushrooms, optional clam chowder, egg and season to taste. Using a spoon, stuff noodles with meat and cheese mixture. Stuff noodles with as much as they will hold. Using a long baking pan with 2-inch sides, spread a layer of sauce in bottom of pan. Then lay stuffed noodles on top of sauce, followed by another layer of sauce on top of noodles. Sprinkle with grated cheese. Cover dish and bake for 20 minutes in 350° oven.

Ravioli

Summary

Yield
2 Servings
SourceMrs. Burkett (1971)
Prep time
1 hour, 40 minutes
Cooking time
10 minutes
Total time
1 hour, 50 minutes

Ingredients

2 c
white flour (sifted)
2
eggs
1⁄2 t
salt
2 T
cold water
1 c
ground beef (cooked or cooked chicken)
1⁄4 c
ham (finely chopped)
1⁄4 t
garlic (minced, or garlic powder)
1⁄4 c
Parmesan cheese (grated)
1⁄2 t
salt
1
egg (beaten)
1⁄4 c
freshly ground black pepper powder

Instructions

Sift flour into a mound on a board. Make a well in center; place in it eggs, salt and water. Work in flour until a ball of dough is formed. If dough is too dry, add a little more water. Scrape board and sprinkle with flour. Knead dough until smooth and elastic. Cover bowl and let rest 15 minutes. Meanwhile, mix all remaining ingredients to make the filling. Divide dough in half. Roll out each half paper thin. Lift dough and sprinkle board and rolling pin with flour when necessary to keep dough from sticking. Cut into strips approximately 2 inches wide. On half the strips, place a teaspoon of filling at 2-inch intervals. Cover with remaining strips of dough. Using index finger, press gently around each mound. Cut into squares with pastry wheel or knife. Be sure edges are sealed. Let dry 1 hour. Cook in deep boiling salt water about 7 minutes, or until they rise to surface. Drain and serve with tomato sauce and grated Parmesan cheese.

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