Main Dishes

Spinach Lasagna

Summary

Yield
8 Servings
SourceBonnie DeWitt (1987)
Prep time
20 minutes
Cooking time
15 minutes
Total time
35 minutes

Ingredients

1 lb
ricotta cheese ( or small curd cottage cheese)
1 1⁄2 c
mozzarella cheese (shredded, divided)
1
egg
1 pk
frozen chopped spinach (10-oz, thawed and drained)
1 t
salt
3⁄4 t
oregano
1⁄8 t
pepper
2 pk
spaghetti sauce (15 1 /2-oz jars)
1⁄2 pk
lasagna noodles (8 oz, I use whole-wheat noodles)
1 c
water

Instructions

In a large bowl, mix ricotta, 1 cup mozzarella, the egg, spinach, salt, oregano and pepper. In greased 13 x 9 x 2-inch baking dish, layer 1/2 cup sauce, third of noodles and half the cheese mixture. Repeat. Top with remaining 1/2 cup mozzarella. Pour water around edges. Cover tightly with foil. Bake in 350° oven 15 minutes, or until bubbly. Let stand 15 minutes before serving. Makes 8 servings. (This recipe eliminates one step. No need to cook noodles ahead.)

Frankfurter Creole

Summary

Yield
4 Servings
SourceBarb Apel, Main Library (2005)
Prep time
10 minutes
Cooking time
30 minutes
Total time
40 minutes

Ingredients

2 T
shortening
1
large onion (chopped)
1
green pepper (chopped)
2
celery stalks (sliced)
1
20 oz. can chopped tomatoes
1
8 oz. can tomato sauce
2 t
chili powder
1 t
sugar
1⁄2 t
salt
 
hot cooked rice
8
frankfurters

Instructions

Heat shortening in large skillet. Sauté onion, green pepper, and celery in shortening over low heat for 5 minutes, or until vegetables are tender but not brown. Add tomatoes, tomato sauce, chili powder, sugar and salt. Mix thoroughly and simmer 10 minutes, uncovered. Cut frankfurters into slices. Add to tomato mixture and heat. Serve over rice.

Fesenjan (Persian Chicken in Pomegranate-Walnut Sauce)

Summary

Yield
6 Servings
SourceShahin Shoar, Main Library (2007)
Prep time
15 minutes
Cooking time
1 hour, 30 minutes
Total time
1 hour, 45 minutes

Ingredients

1⁄4 c
cooking oil
2
onions, chopped
2 1⁄2 lb
chicken pieces (up to 3 lbs.)
2 c
walnuts, finely ground in a food processor
1 t
turmeric powder
1 t
allspice
1 c
chicken stock or water
1 c
pomegranate juice
1 c
whole cranberries
1 T
sugar (up to 3 T.)
 
Salt and pepper, to taste
 
paprika
2 T
fresh lemon juice

Instructions

Heat the oil in a medium saucepan, add the onions and sauté until translucent; add the ground walnuts, turmeric powder and allspice and sauté for another 5 minutes. Add the stock, pomegranate juice, cranberries, sugar, salt and pepper and bring to a boil. Lower heat, cover and simmer 20 minutes. Season the chicken with paprika, salt and pepper; cover with foil and bake in 325° oven for 30 minutes. Remove foil and bake for another 10 minutes or until done.

In the meantime, add the lemon juice to the walnut sauce, taste and adjust seasoning. Sauce should have a balanced sweet-sour flavor. Simmer uncovered for another 30 minutes till the sauce is somewhat thickened, coffee colored, and the walnuts begin to give off their oil. Arrange the chicken over the sauce in a deep platter, garnish with pomegranate seeds and serve with plain white rice. 

Beef & Noodles

Summary

Yield
4 Servings
SourceJan Mell (1991)
Prep time
15 minutes
Cooking time
2 hours, 30 minutes
Total time
2 hours, 45 minutes

Ingredients

2 lb
stewing beef cubes
1
Lipton onion mushroom soup mix (envelope)
1 cn
tomato soup
1 pk
egg noodles (med. or wide)

Instructions

Place beef cubes in a 3-quart casserole dish; add tomato soup. Sprinkle onion mushroom soup mix over beef cubes and add water to cover meat. Bake at 350° for about 2 to 2 1/2 hours, or until meat is tender when pierced with a fork. Prepare egg noodles according to package. Serve beef over noodles. 

Scalopini Burgers

Summary

Yield
6 Servings
SourceDebra McCann (1975)
Prep time
20 minutes
Cooking time
40 minutes
Total time
1 hour

Ingredients

1
egg (beaten)
2 T
milk
1 c
soft bread crumbs
1⁄2 t
salt
1 ds
pepper
1 1⁄2 lb
ground beef (or veal)
1⁄4 c
cooking oil
1 cn
tomato sauce (8-oz)
1 cn
mushrooms (3-oz, chopped)
1⁄4 c
dry white wine (or red wine)
1 T
parsley (snipped)
1⁄4 t
dried oregano
 
noodles (hot, cooked)
 
Parmesan cheese (grated)

Instructions

Combine egg, milk, crumbs, salt and pepper. Add beef or veal and mix well. Shape into patties and coat with flour. Brown in hot oil in skillet. Drain fat. Combine tomato sauce, undrained mushrooms, wine, parsley and oregano. Pour over meat. Cover and simmer 20 to 25 minutes. Serve over noodles and sprinkle with Parmesan cheese.

Kinda Special Ham & Rice

Summary

Yield
2 Servings
SourceTerri McKeown (1994)
Prep time
20 minutes
Cooking time
1 hour, 5 minutes
Total time
1 hour, 25 minutes

Ingredients

2 T
butter (or margarine)
1⁄2 c
onion (minced)
1 c
mushrooms (sliced, fresh)
1⁄3 c
rice (long-grain, uncooked)
1⁄3 lb
ham (or turkey ham, cut into 1/4 to 1/2-inch cubes, about 1 c)
3⁄4 c
chicken stock
1 pn
saffron (if desired)
1⁄4 c
dry white wine
2 T
parsley (minced)
1 c
frozen peas (about 5 oz)
 
Salt and pepper (to taste)
1⁄4 c
Parmesan cheese (shredded, lightly packed)

Instructions

Preheat oven to 350°. Melt butter in a 10-inch skillet over medium heat. Add onion and mushrooms. Sauté until limp and translucent. Add rice. Sauté briefly. Stir in ham, chicken stock, saffron, if desired, white wine and parsley. Stir to blend. Bring to a full boil and pour into a 1-quart casserole. Cover and bake 30 minutes. While casserole is baking, thaw peas. Remove casserole from oven. Stir in peas and salt and pepper. Sprinkle Parmesan cheese evenly over top. Bake, uncovered, 15 minutes more. Makes 2 servings. This recipe can be doubled or tripled for more servings. I often make it and omit the saffron and white wine. Try adding a mixture of herbs such as oregano, garlic, basil and thyme. This dish is both delicious and quick!

Chicken Scampi

Summary

Yield
4 Servings
SourceLenore Mastracci (1992)
Prep time
20 minutes
Cooking time
1 hour
Total time
1 hour, 20 minutes

Ingredients

3 lb
broiler/fryer (cut up)
1⁄4 c
margarine
2
onions (medium, sliced)
1 cn
tomato sauce (15-oz)
1⁄2 c
Parmesan cheese (grated)
1⁄4 c
parsley (chopped)
1⁄2 t
oregano leaves
1⁄4 t
garlic powder
1 ds
Salt and pepper
1 c
shrimp (5 oz, cleaned and cooked)
1⁄2 c
dry red wine
 
hot cooked rice

Instructions

Brown chicken on both sides in margarine. Drain. Add onion, tomato sauce, cheese, parsley and seasonings. Cover. Simmer 35 to 40 minutes, or until tender. Stir in shrimp and wine. Heat thoroughly. Serve over rice.

Low Fat Creamy Chicken Enchiladas

Summary

Yield
5 Servings
SourceJulie Whitt (2004)
Prep time
30 minutes
Cooking time
20 minutes
Total time
50 minutes

Ingredients

6
chicken breast (skinless boneless halves, cut into strips)
1 cn
mild chopped green chilies (4-oz)
1 c
sour cream (light)
1 cn
Campbell's Healthy Request cream of chicken soup (10 1/2-oz)
1 cn
sliced black olives (2.25-oz, optional)
1 c
cheddar cheese (reduced-fat, shredded )
10
(8-inch) flour tortillas

Instructions

Preheat oven to 325°. Brown chicken in nonstick skillet with nonstick spray. Add green chilies during last 2 minutes of cooking. Mix together cream of chicken soup and sour cream in a medium saucepan and cook on low heat for approximately 5 minutes. Spread 1/2 cup of soup mixture on bottom of a 9 x 13-inch pan. In each tortilla, spread 1 tablespoon of soup mixture, 2 tablespoons of chicken, 1 tablespoon of shredded cheese and 1 tablespoon of olives. Roll up each tortilla and place, side by side, in the pan. Repeat process until all tortillas are assembled. Pour remaining sauce over tortillas and sprinkle with remaining cheese. Bake for 20 minutes.

Easy Roasted Turkey and Dressing

Summary

Yield
6 Servings
SourceHelen Mercer (1972)
Prep time
45 minutes
Cooking time
3 hours, 50 minutes
Total time
4 hours, 35 minutes

Ingredients

1
turkey
 
salt
 
flour
6 c
corn muffins (made from mix)
6 c
Kellogg's dressing mix
2 t
salt
1⁄8 t
pepper
1⁄2 t
sweet basil
1 t
sage
1⁄2 t
marjoram
1 t
poultry seasoning
1 c
onion (chopped, frozen)
2 c
celery (chopped)
1 lb
chestnuts (cooked, hulled and sliced, optional)
1⁄4 c
butter
2
eggs (beaten)
1 c
chicken stock (or more, or turkey stock)

Instructions

Thaw it, remove giblets, rub it with butter, rub inside and out with mix of 1 teaspoon each salt and flour per 5 pounds of turkey. Truss (do not stuff), place it in a large brown grocery bag, fasten with paper clips and roast at 300°, 7 to 10 pounds for 30 minutes per pound, 10 to 15 pounds for 20 minutes per pound, 15 to 18 pounds for 18 minutes per pound or 18 to 20 pounds for 15 minutes per pound. Remove from oven, let stand for 10 minutes. Cut away top of bag, remove turkey, use juices for gravy. To make the dressing, sauté onion, celery and chestnuts in butter. Mix in all other ingredients. Shape into balls with ice cream scoop. Arrange in large casserole. Cover lightly with foil. Bake 1 hour at 350°. Uncover to brown.

Spring Pasta with Shrimp

Summary

Yield
4 Servings
SourceNancy Hartshorn (2004)
Prep time
30 minutes
Cooking time
25 minutes
Total time
55 minutes

Ingredients

8 oz
penne pasta
1⁄2 lb
asparagus (fresh)
1 T
olive oil
1⁄2 pk
green onions (up to 1 bunch, cut diagonally into 1-inch lengths)
2 clv
garlic (minced)
1⁄2 lb
shrimp (medium, peeled and deveined)
2 T
butter (or margarine)
 
Salt and pepper
 
Parmesan cheese (freshly grated)

Instructions

Cook pasta in boiling salted water. Cut off and discard woody ends of asparagus; cook spears in small amount of water in microwave until almost tender, about 3 minutes. Remove spears from water, reserving water, and cool under cold running water. Cut diagonally into 2-inch sections; set aside. In large frying pan, heat olive oil until hot. Add green onions and garlic; cook, stirring frequently, until onions are softened. Add shrimp and cook 1 to 2 minutes, stirring frequently, until shrimp begin to turn pink. Add asparagus and 1/4 cup of asparagus cooking water. Cook over high heat until shrimp are cooked and water has reduced by about half. Drain pasta and add to frying pan. Toss, adding butter, salt, pepper and Parmesan cheese to taste. Serve immediately.

Pages

Subscribe to Main Dishes