Main Dishes

Dr. Pepper Glazed Ham

Summary

Yield
10 Servings
SourcePatty Landis, Main Library (2006)
Prep time15 minutes
Cooking time3 hours, 30 minutes
Total time3 hours, 45 minutes

Ingredients

1⁄2 c
Dr. Pepper soda
3⁄4 c
light brown sugar
2 T
orange juice
2 t
Dijon mustard
7 lb
spiral sliced ham

Instructions

Bring first 4 ingredients to a boil in a medium saucepan. Reduce heat and simmer until mixture is syrupy, about 8 minutes. Put ham in an oven bag; pour glaze over top and bake according to ham directions. When 10 minutes remain in the bake time, open the bag to expose the top of the ham. 

Beef Buffet

Summary

Yield
4 Servings
SourceCarol Deshler (1986)
Prep time8 hours
Cooking time3 hours, 30 minutes
Total time11 hours, 30 minutes

Ingredients

4 lb
brisket (up to 5 lb)
2 cn
Franco-American mushroom gravy
1 T
Kitchen Bouquet
1 T
Worcestershire sauce
 
salt
 
pepper
 
garlic salt
 
sliced onion
 
Cooking sherry (to taste)

Instructions

Sprinkle garlic salt and place sliced onion on brisket and bake at 3500 in covered pan (wrap meat in foil) for 3 1/2 to 4 hours, or until fork-tender. Remove foil-wrapped meat and refrigerate overnight. Add mushroom gravy to pan drippings. Add remaining ingredients. Refrigerate gravy. When ready to use, slice cold beef. Add the gravy to the beef and reheat in foil-covered pan. Can be kept covered on oven warm setting or warming tray for a long time.

Italian Casserole

Summary

Yield
8 Servings
SourceLaura Griffin (1998)
Prep time5 minutes
Cooking time1 hour, 15 minutes
Total time1 hour, 20 minutes

Ingredients

8 oz
pasta shells (medium)
1 lb
hamburger
8 oz
cottage cheese
6 T
butter (melted)
3 cn
tomato sauce (8-oz cans)
1 c
sliced pepperoni
2 pk
shredded mozzarella cheese (8-oz pks)
1 cn
sliced mushrooms (8-oz can, drained)
1
green bell pepper (diced)
 
oregano (to taste)
 
Salt and pepper (to taste)

Instructions

Cook pasta; drain. Cook hamburger; drain fat. In a bowl, mix cottage cheese, butter, tomato sauce, mushrooms, green pepper, oregano, salt and pepper. Place cooked pasta on bottom of a greased 9 x 13-inch pan. Cover with hamburger. Sprinkle with half of mozzarella cheese. Top with half of the pepperoni. Pour tomato sauce mixture evenly over top. Cover with rest of mozzarella cheese. Layer with rest of pepperoni. Bake at 350° for 45 minutes.

Pork in Pastry

Summary

Yield
4 Servings
SourceJoy Greer (1973)
Prep time15 minutes
Cooking time1 hour
Total time1 hour, 15 minutes

Ingredients

1 lb
boneless pork roast (with minimum of fat)
1
recipe single pastry
1 T
soy sauce
1 T
Dijon mustard
1⁄4 t
Italian seasoning

Instructions

Trim off fat and wipe meat. Spread with mustard, soy sauce and herbs. Roll pastry around meat, tucking in the ends. Place on ungreased baking sheet and bake at 350° for 1 hour (170° on meat thermometer). Slice and serve hot or chill, slice and serve cold. For a party, use small pork tenderloin and the same seasonings, serve as an appetizer.

Hawaiian Casserole

Summary

Yield
4 Servings
SourceJean Willis (1980)
Prep time20 minutes
Cooking time25 minutes
Total time45 minutes

Ingredients

6 oz
noodles (cook as directed on package)
1 cn
cheddar cheese soup
1⁄4 c
milk (optional, add milk if sauce is too thick for your taste)
1⁄4 t
Worcestershire sauce
1⁄4 t
dry mustard
 
Salt and pepper (to taste)
3⁄4 c
pineapple chunks (or tidbits, drained)
6
wieners (thinly sliced)

Instructions

Preheat oven to 350°. Mix cheddar cheese soup and milk until smooth to create sauce. Add Worcestershire sauce, dry mustard, and salt and pepper to sauce. Mix all ingredients together in sauce. Pour into casserole and bake in 350° oven for 25 to 30 minutes, until heated through.

Apricot Chicken

Summary

Yield
4 Servings
SourceHeather Phalen (1996)
Prep time20 minutes
Cooking time45 minutes
Total time1 hour, 5 minutes

Ingredients

1⁄2 c
apricot preserves
1⁄4 c
onions (chopped, frozen is fine)
2 T
soy sauce
4
chicken breasts (skinless)
1 t
lemon juice
1 T
parsley (chopped)
1⁄8 t
oregano

Instructions

Combine all the ingredients, except the chicken, in a plastic bag and mix. Add chicken and coat well. Seal and refrigerate for 6 hours or overnight. Preheat oven to 350 degrees. Drain chicken, reserve marinade. Place chicken in a shallow casserole. Bake 45 to 50 minutes, basting several times with the marinade.

Texas Chicken Casserole

Summary

Yield
6 Servings
SourceNicole Davie (2004)
Prep time30 minutes
Cooking time50 minutes
Total time1 hour, 20 minutes

Ingredients

5
flour tortillas
2 c
chicken (cooked, shredded)
1 cn
green chiles (chopped)
1 cn
cream of chicken soup
1 c
milk
1 c
cheddar cheese (grated)

Instructions

Preheat oven to 350°. Break tortillas into small pieces and place in bottom of a greased 9 x 13-inch pan. Mix chicken, chiles, soup and milk and pour over tortilla pieces. Top with cheese. Cover and bake 40 minutes; uncover and bake 10 minutes more.

Four in One Casserole

Summary

Yield
6 Servings
SourceRussell E. Walker (1975)
Prep time20 minutes
Cooking time1 hour, 10 minutes
Total time1 hour, 30 minutes

Ingredients

1 pk
frozen mixed vegetables
1 cn
red salmon (16-oz, drained, reserving liquid)
1⁄2 c
milk
1⁄4 c
butter (or margarine)
1⁄2 c
Cream Of Wheat cereal
2 T
onion (minced)
1 t
dried dill weed
1 1⁄2 t
salt
1
egg (slightly beaten)
1 1⁄2 c
Swiss cheese (grated)
1⁄4 t
ground pepper
3
hard-cooked eggs (quartered)

Instructions

Cook vegetables according to package directions; drain. Break salmon into large chunks, discarding skin and bones. Combine salmon liquid, milk and salt in a saucepan. Bring to a rapid boil. Slowly sprinkle in cereal, stirring constantly while mixture thickens. Lower heat and continue cooking for 15 minutes, stirring occasionally. Add 3 tablespoons butter, beaten egg and 1/2 cup cheese; blend well. Add onion, pepper and dill weed. Gently stir in salmon and quartered eggs. Spoon into a shallow 11 /2 - quart baking dish, spreading it higher around the edge. Combine cooked vegetables and remaining butter, melted. Add salt and pepper to taste. Spoon vegetables over center of salmon mixture and sprinkle with remaining cheese. Bake at 350 degrees for 30 minutes, or until heated through.

Lamb Orzo Stew

Summary

Yield
6 Servings
SourceFlorence Taylor (1990)
Prep time30 minutes
Cooking time2 hours, 10 minutes
Total time2 hours, 40 minutes

Ingredients

1⁄2 c
olive oil
1
leg of lamb (5- to 7-lb, boned, cut into 1 1/2-inch chunks and patted dry)
2 lb
tomatoes (ripe, chopped or 2 lbs good canned tomatoes, drained and chopped)
1
onion (medium)
5
cloves
2 clv
garlic (large, minced)
2 lb
tomato paste
4 t
cinnamon
1 pn
sugar
 
salt
 
pepper (freshly ground)
1⁄2 c
butter
1 lb
orzo (rice-shaped pasta)
3 c
water
1⁄2 c
Parmesan cheese (up to 1 c, freshly grated)

Instructions

Stud onion with 5 cloves. Heat olive oil in Dutch oven over medium-high heat. Add lamb and brown well on all sides. Add tomatoes, onion, garlic, tomato paste, cinnamon, sugar, salt and pepper. Reduce heat to low. Cover and simmer 45 minutes. Preheat oven to 350°. Melt butter in heavy large skillet over medium heat. Add orzo and sauté until completely coated. Stir into lamb mixture. Add water. Cover and bake 1 hour. Remove onion. Sprinkle cheese on top of mixture. Bake 5 minutes more. Transfer to platter and serve immediately.

Recipe taken from Bon Appetit.

Tower of Pasta

Summary

Yield
6 Servings
SourceCarol Deshler (1997)
Prep time25 minutes
Cooking time30 minutes
Total time55 minutes

Ingredients

1 pk
DeCecco spaghetti (16-oz box)
1⁄2 c
Parmesan (grated, imported)
1⁄2 c
ricotta (part-skim)
1⁄2 t
oregano
1⁄2 t
marjoram
1⁄2 t
thyme
1⁄2 t
rosemary
1⁄8 t
sage
1⁄2 c
Egg Beaters
1 1⁄2 t
basil (divided)
3
Italian plum tomatoes (chopped)
4 sli
provolone cheese (cut into quarters)
 
marinara sauce

Instructions

Heat oven to 350°. Spray a 9 x 3-inch springform pan with cooking spray. Cook and drain pasta. Rinse with cold water; drain. Mix pasta, Parmesan, ricotta, spices (except basil) and Egg Beaters together. Press half of the pasta mixture in the bottom of the pan. Sprinkle with half of the basil. Layer with half of the tomatoes and provolone slices. Press remaining pasta mix on top. Sprinkle with remaining basil. Place remaining cheese slices and tomatoes on top. Bake 30 minutes, then let stand for 15 minutes. Remove side of pan. Cut pasta into pie wedges. Serve with marinara sauce. Serves 6 to 8.

Pages

Subscribe to Main Dishes