Main Dishes

Impossible Quiche

Summary

Yield
6 Servings
SourceMeribah Howarth (1981)
Prep time10 minutes
Cooking time50 minutes
Total time1 hour

Ingredients

12 sli
bacon (crispy fried, crumbled)
1 c
Swiss cheese (shredded)
1⁄3 c
onion (finely chopped)
2 c
milk
1⁄2 c
Bisquick
4
eggs
1⁄4 t
salt
1⁄8 t
pepper

Instructions

Lightly grease 9- or 10-inch pie plate. Sprinkle bacon, cheese and onion evenly over bottom of pie plate. Place remaining ingredients in blender. Cover and blend on high speed 1 minute. Pour into pie plate. Bake at 350 degrees until golden brown, 50 to 55 minutes. Refrigerate any leftover quiche.

Ritz Southern Fried Chicken

Summary

Yield
5 Servings
SourceMary Hayes, Main Library (2006)
Prep time20 minutes
Cooking time1 hour, 50 minutes
Total time2 hours, 10 minutes

Ingredients

3 c
buttermilk
2 1⁄2 lb
broiler-fryer chicken (cut up)
25
Ritz crackers (finely crushed)
2⁄3 c
flour
1 t
salt
1⁄2 t
ground red pepper
2 c
vegetable oil

Instructions

Pour buttermilk over chicken in shallow dish; cover and refrigerate 1 hour to marinate. Remove chicken; discard buttermilk. Combine cracker crumbs, flour, salt and red pepper in shallow dish. Dip each piece of chicken into crumb mixture and coat evenly on all sides. Heat oil in large saucepan to 350 degrees. Add half of chicken; cook 15 minutes or until chicken is golden brown and cooked through. Remove and drain on paper towels. Repeat with remaining chicken. 

Onion Smothered Cube Steaks

Summary

Yield
4 Servings
SourceBarb Apel, Main Library (2008)
Prep time15 minutes
Cooking time15 minutes
Total time30 minutes

Ingredients

4
cube steaks
 
Salt, to taste
1 t
black pepper, coarsely ground
3 T
olive oil, divided
1
large onion, thinly sliced
1 1⁄2 t
Dijon mustard
1⁄4 c
red cooking wine
2 T
water

Instructions

Sprinkle both sides of the steaks lightly with salt and pepper, pressing in gently so pepper adheres to the meat. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Pan fry steaks about 2 minutes per side until meat is medium rare. Remove from pan and place on a platter. Cover to keep warm. Add remaining oil to the pan along with the onions. Cover and cook over medium heat, stirring often, for 5 minutes or until onions are softened. Uncover and raise heat to medium-high. Sauté, stirring frequently, for about 2 minutes or until onions are lightly browned. Add mustard, wine and water to pan and simmer for about 45 seconds, stirring up browned bits clinging to bottom of pan. Add any meat juices that have accumulated from the cube steaks to the sauce. Taste and add salt and pepper if needed. (If steaks have cooled, return to the pan and cover for 1-2 minutes to re-warm.) Serve steaks with onions spooned over or turn them into sandwiches using kaiser rolls. 

Beef BBQ For A Crowd

Summary

Yield
40 Servings
SourcePatty Landis (2004)
Prep time20 minutes
Cooking time6 hours, 15 minutes
Total time6 hours, 35 minutes

Ingredients

6 lb
chuck roast
1
celery stalk (chopped)
1 pk
ketchup (24-oz bottle)
3
onions (large, chopped)
3 T
BBQ sauce
1
green pepper (chopped)
3 T
vinegar
1 t
Tabasco
2 T
chili powder
2 T
salt
1 t
pepper
1 1⁄2 c
water
 
buns

Instructions

Heat all ingredients except buns to boiling. Turn to low and simmer for 6 hours. Let cool. Scrape off the fat, shred the meat and serve on buns. Makes approximately 40 sandwiches.

Layered Supper

Summary

Yield
8 Servings
SourceLaura Griffin (1994)
Prep time20 minutes
Cooking time2 hours
Total time2 hours, 20 minutes

Ingredients

2 lb
potatoes (peeled and thinly sliced, about 6 c)
1 cn
whole kernel corn (17-oz can, drained)
1⁄2 c
green peppers (chopped)
1 c
onion (1 large, chopped)
2 c
carrots (4 medium, sliced)
1 1⁄2 lb
ground beef ( cooked, optional)
1 cn
tomato sauce (8-oz can)
1 c
cheddar cheese (shredded)

Instructions

Layer potatoes across the bottom of a 12 x 7 1/2 x 2-inch baking dish. Season with salt and pepper. Arrange corn and green peppers over the potatoes. Layer the onion, then the carrots. Crumble beef evenly over the vegetables. Sprinkle with more salt and pepper; pat gently to smooth. Top casserole with tomato sauce. Bake, covered, at 350° for 2 hours. Uncover; sprinkle with cheese. Let stand for 10 to 15 minutes before serving. Makes 8 to 9 servings.

Sausage Casserole

Summary

Yield
8 Servings
SourceAnnette Heffernan (2002)
Prep time30 minutes
Cooking time45 minutes
Total time1 hour, 15 minutes

Ingredients

1 pk
seashell macaroni (cooked and drained)
1 lb
sausage (cooked and drained)
1 cn
cream of celery soup
1⁄2 cn
milk
2 c
cheddar cheese (grated)
3
eggs (lightly beaten)

Instructions

Preheat oven to 350°. Mix cooked macaroni, cooked sausage, soup, milk and 1 cup Cheddar cheese; pour into a 9 x 13-inch pan greased with cooking spray. Pour eggs over mixture but do not stir. Top with remaining Cheddar cheese and bake for 45 minutes.

Jay-Son Stir-Fry

Summary

Yield
4 Servings
SourceCarol Deshler (1987)
Prep time30 minutes
Cooking time5 minutes
Total time35 minutes

Ingredients

2
chicken breasts (large, skinned, boned and cut in small cubes or pieces)
2 T
peanut oil
1 c
cashew nuts
1⁄2 c
chunk pineapple
1⁄4 c
green pepper
1 T
soy sauce
2 T
hoisin sauce
1⁄8 c
green onion (sliced)
1⁄2 t
sugar
 
rice (hot, cooked )

Instructions

In medium bowl, combine chicken, soy sauce, hoisin sauce and sugar. Set aside. In a 12-inch skillet or wok, stir-fry cashews 1 minute. Lift out with slotted spoon and set aside. Add the chicken to the wok. Stir-fry 3 minutes, over high heat or until just done. Add pineapple and green pepper; cook for 1 minute. Add nuts. Sprinkle with green onion. Serve at once with hot cooked rice.

Chicken Casserole VI

Summary

Yield
4 Servings
SourceSally Joyce (2002)
Prep time15 minutes
Cooking time1 hour
Total time1 hour, 15 minutes

Ingredients

4
chicken breasts (boneless, skinless)
6 sli
Swiss cheese
1⁄4 c
white wine (or water)
1 cn
cream of chicken soup
1⁄2 c
butter (melted)
2 c
Pepperidge Farm herb-seasoned stuffing mix

Instructions

Preheat oven to 325°. Place chicken in 9 x 13-inch baking dish. Top with Swiss cheese. Mix soup with wine or water until smooth. Pour over chicken. Mix stuffing with melted butter and sprinkle over top. Bake, covered, for 60 to 90 minutes.

Roasted Cod with Mashed Potatoes

Summary

Yield
4 Servings
SourceNancy Hartshorn (2002)
Prep time30 minutes
Cooking time35 minutes
Total time1 hour, 5 minutes

Ingredients

1 1⁄2 lb
baking potatoes (peeled and quartered)
 
salt
1
red onion (large, sliced)
2 T
flavored olive oil (plus 1 1/2 tsp, divided)
 
pepper
1 pk
frozen creamed spinach (9-oz, thawed)
1 1⁄4 lb
boneless cod filet (1 inch thick)

Instructions

Set oven racks in middle and bottom positions. Preheat oven to 425°. In saucepan, add potatoes and enough water to cover. Add 1/2 teaspoon salt. Simmer until tender, about 15 minutes. On baking sheet, toss onion slices with 1 tablespoon of the oil, 1/8 teaspoon salt and 1/8 teaspoon pepper. Spread slices in single layer. Place on bottom oven rack and bake 10 minutes. Drain potatoes. Return to pot and shake over heat to dry. Mash. Add 1/2 teaspoon salt, spinach, 1 1/8 teaspoons oil and 1/4 teaspoon pepper. Cover and keep warm. Cut cod into 4 equal pieces. Place in shallow baking pan; spread with 1 tablespoon oil and sprinkle with salt and pepper. Place on middle rack of oven with onions still on sheet on bottom rack. Stir onion slices. Bake cod 10 minutes, until just opaque in center of thickest part. After cod has baked for 3 to 5 minutes, or when onion slices are soft and brown in spots, remove onion from oven. Serve cod over potatoes with onion on top.

Hungarian Stew

Summary

Yield
4 Servings
SourcePat Christian (1981)
Prep time20 minutes
Cooking time2 hours, 40 minutes
Total time3 hours

Ingredients

2
onions (medium, sliced)
1⁄4 c
butter
1 lb
round steak (or chuck steak, in 1-inch cubes)
1 t
salt
1⁄8 t
pepper
1 t
paprika
1 cn
tomato purée (14-oz)

Instructions

Cook onions slowly in butter until yellowed. Remove onions and brown meat in butter. Put back onions; add salt, pepper, paprika, the purée and 4 ounces boiling water. Cover and simmer until meat is tender, about 2 hours.

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