Main Dishes

Quiche Lorraine

Summary

Yield
6 Servings
SourceBecki Weber (1975)
Prep time
15 minutes
Cooking time
35 minutes
Total time
50 minutes

Ingredients

1⁄2 c
bacon (diced)
1 c
onion (chopped)
1⁄2 c
mushrooms (diced, optional)
3 c
white cheddar cheese (shredded, or Swiss cheese)
1
pastry shell (10-inch, unbaked)
2
eggs (slightly beaten)
1 c
milk
1⁄2 t
salt
1⁄8 t
white pepper
1⁄4 t
nutmeg

Instructions

Fry bacon for 5 minutes in a skillet. Pour off half the fat. Add onion and mushrooms and cook until onion is soft. Turn contents of the skillet into the pastry shell and sprinkle with cheese. Pour a mixture of eggs, milk, salt, pepper and nutmeg over cheese. Bake at 350° for 30 to 35 minutes, or until lightly brown. (Test by inserting knife into center of pie. Done when knife has no outstanding material clinging to it.) Pie is of the consistency of baked custard. Serve immediately.

Brie and Mango Quesadillas

Summary

Yield
4 Servings
SourceLenore Mastracci (1998)
Prep time
10 minutes
Cooking time
5 minutes
Total time
15 minutes

Ingredients

4
tortillas (flour)
 
vegetable oil cooking spray
6 oz
Brie (sliced)
1
mango (ripe, pitted, peeled and chopped)
1⁄2 c
red onion (diced)
1⁄3 c
red bell pepper (chopped)
6 sli
pickled jalapeno peppers
 
Salt and pepper (to taste)

Instructions

Divide the ingredients and layer in the order listed on half of each tortilla. Season with salt and pepper. Fold over the empty half of the tortilla to enclose filling. Place on a baking sheet. Coat tortillas with cooking spray. Broil about 5 inches from the broiler heat for 1 minute. Turn over, coat with spray, broil for an additional minute.

This recipe appeared in the Hilton Head South Carolina Island Packet Newspaper. 

Bow Tie Pasta with Asparagus and Shrimp

Summary

Yield
4 Servings
SourcePeg Greisberger, Main Library (2006)
Prep time
15 minutes
Cooking time
10 minutes
Total time
25 minutes

Ingredients

5 T
olive oil
2 clv
garlic, minced
1 lb
small cooked frozen shrimp
1 lb
fresh asparagus (trimmed and cut into 1-inch pieces)
 
Salt and hot pepper flakes (to taste)
1 lb
dried bow-tie pasta
2 T
fresh Italian parsley, chopped
10
leaves fresh basil, shredded
2 T
freshly grated Parmesan cheese

Instructions

Steam asparagus until crisp tender.

Bring large pot of salted water to a boil. In a sauté pan, heat olive oil. Sauté garlic until golden; add shrimp and sauté for 3 minutes. Add asparagus and seasoning. Add the pasta to the boiling water, following directions but leaving a little undercooked. Drain pasta and save 1/2 cup of water. Add drained pasta to sauce, then add reserved water, parsley and basil. Stir over flame for a few minutes. Remove from flame, add Parmesan cheese and stir. Serve immediately.

Northern Italian Pasta Shell Stuffing

Summary

Yield
10 Servings
SourceJulie Whitt, Main Library (2008)
Prep time
30 minutes
Cooking time
1 hour
Total time
1 hour, 30 minutes

Ingredients

3
pkgs. frozen spinach, chopped
3 lb
ground round
16 oz
cream cheese, softened
2
large onions, chopped (large! )
 
Parmesan cheese, grated
 
Salt and pepper
2
eggs
1 lb
pkg. jumbo pasta shells
2 c
tomato sauce (homemade or store-bought)

Instructions

Place frozen spinach in a strainer and run under hot water until thawed. Squeeze out all of the water and place in a large bowl. In a large sauté pan, cook the ground round until browned. Drain meat, reserving 2 tablespoons fat in the pan, and place meat in the same bowl with the spinach. Stir in the cream cheese until blended with the meat and spinach. Sauté the onions in the reserved meat fat until transparent. Transfer onions to the bowl with the other ingredients and stir to combine. Add Parmesan, salt and pepper; combine. Let mixture cool, then add eggs. This filling can be make up to 1 day in advance and refrigerated until ready to use.

Preheat oven to 350º. Cook pasta shells in boiling, salted water until al dente. Drain and cool to the touch. Stuff the shells with the meat mixture. Place shells in a large baking pan and cover with tomato sauce. Cover with foil and bake for approximately 1 hour. 

Tortilla de Papa y Cebolla a la Espanola (Spanish Potato & Onion Tortilla)

Summary

Yield
4 Servings
SourceErnie Araujo (1978)
Prep time
20 minutes
Cooking time
30 minutes
Total time
50 minutes

Ingredients

1⁄2
onion
4
potatoes (medium)
4
eggs
1⁄4 c
milk (up to 1/2 c, if needed)
1 T
salt
 
pepper
2 T
Spanish or Italian olive oil

Instructions

Dice potatoes into small cubes and boil to desired softness. Meanwhile, chop 1/2 onion into rings. Now mix well 4 eggs with 1/2 to 1/4 cup milk. Add 1 tablespoon salt, sprinkle a few dashes of pepper, plus a small liberal amount (about 2 tablespoons) of Spanish or Italian olive oil. Even some diced green peppers are added in the northern provinces of Spain. To this mixture add the onions and potatoes. Pour into large omelette skillet coated with olive oil and simmer at relatively low heat until bottom is well solidified, avoid scraping and mixing while cooking. Then carefully flip it over and cook until there is no more fluid and the tortilla turns golden brown. Serves 4 to 5.

Skillet Casserole Dinner

Summary

Yield
4 Servings
SourceAnn Moore (1997)
Prep time
20 minutes
Cooking time
1 hour
Total time
1 hour, 20 minutes

Ingredients

1 lb
hamburger (browned)
1 cn
tomato soup
1 cn
water
1 cn
red kidney beans
1 c
celery (diced)
3 c
potatoes (diced)
1⁄2 c
onion (diced)
1⁄3 c
rice (uncooked)
1⁄4 t
pepper
1 T
Worcestershire sauce

Instructions

Brown hamburger and add remaining ingredients. Cook for about 45 minutes on top of stove or in oven for 1 hour at 350°.

Smoked Sausage Saute

Summary

Yield
4 Servings
SourceMary Hayes (2003)
Prep time
20 minutes
Cooking time
20 minutes
Total time
40 minutes

Ingredients

1 pk
smoked sausage (16-oz, sliced)
1 T
margarine (or butter)
2
zucchini (medium, cut in half engthwise and sliced)
1 T
onion (minced)
1⁄2 t
garlic salt
1⁄4 t
oregano leaves
1⁄4 t
black pepper
2
tomatoes (medium, chopped)
 
pasta (hot, cooked, or rice)

Instructions

Lightly brown sausage in large skillet over medium heat, about 4 to 5 minutes. Remove sausage and set aside. Add margarine, zucchini and onion to skillet and cook until zucchini is crisp-tender. Return sausage to skillet and add garlic salt, oregano and pepper and stir to mix. Add tomatoes and continue heating until hot. Serve sausage-zucchini mixture over pasta or rice.

Tuscan Chicken with Peppers

Summary

Yield
4 Servings
SourceBarbara Saylor (1993)
Prep time
20 minutes
Cooking time
25 minutes
Total time
45 minutes

Ingredients

1 1⁄2 lb
chicken breasts (boneless, skinless, cubed)
3
bell peppers (red, yellow and green, 1 to 2 each or any combination of 3 to 6 peppers, cut in strips)
2
onions (medium)
1 pk
Tuscan herb sauce (by Knorr)
 
fettuccini (cooked, or other noodles)

Instructions

Stir-fry chicken in 1 to 2 tablespoons hot oil in wok or large skillet until no longer pink. Drain excess fat. Cover with 1 bottle Tuscan herb sauce by Knorr and simmer 10 to 15 minutes. In a separate wok or skillet, stir-fry onions and peppers in 1 tablespoon hot oil for 3 to 4 minutes, until still crisp. Add chicken and sauce to onions and peppers, simmer together a few minutes to blend flavors. Serve over fettuccini or other cooked noodles.

Chicken Casserole IV

Summary

Yield
6 Servings
SourceLenore Mastracci (2000)
Prep time
20 minutes
Cooking time
35 minutes
Total time
55 minutes

Ingredients

4 c
chicken (cold, cooked, cubed)
2 T
lemon juice
3⁄4 c
mayonnaise
1 t
salt
2 c
celery (diced)
3⁄4 c
cream of chicken soup
1 pk
pimentos (2-oz. jar)
1 t
onion (minced)
4
hard-cooked eggs (sliced thin)
1 c
cheddar cheese (shredded)
1 1⁄2 c
Potato chips (crushed)
2⁄3 c
almonds

Instructions

Combine first 8 ingredients. Fold in eggs last. Pour into large glass baking dish. Combine three remaining ingredients, and sprinkle on top of chicken mixture. Bake at 400° for 15 minutes. Lower heat to 350° and bake an additional 20 minutes. If the almonds are getting too brown, cover with foil. When feeding a large crowd, double the recipe.

Yummy Sole Fillets

Summary

Yield
4 Servings
SourceAnn Swearingen (1986)
Prep time
20 minutes
Cooking time
10 minutes
Total time
30 minutes

Ingredients

2 lb
sole fillets
2 T
lemon juice
1⁄2 c
Parmesan cheese (grated)
1⁄4 c
butter (soft, or margarine)
2 T
mayonnaise
3 T
green onion (chopped)
1 ds
Tabasco sauce

Instructions

Place sole in a single layer in a well-greased baking pan. Brush with lemon juice and let stand 10 minutes. Broil 3 to 4 inches from heat for 6 to 8 minutes. Remove from heat and spread with cheese mixture. Broil 2 to 3 minutes, until lightly browned. Serve over rice.

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