Main Dishes

Linguine with Carrot Ribbons and Lemon-Ginger Butter

Summary

Yield
4 Servings
SourcePatty Landis, Main Library (2007)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

4
carrots (peeled and shaved into ribbons)
1⁄2
stick butter
1 T
lemon peel (finely grated)
1 T
fresh ginger (peeled and minced)
2
yellow or orange bell peppers (cut into thin strips)
8 oz
linguine
1⁄2 c
Parmesan cheese (freshly grated)
1 1⁄2 T
fresh lemon juice
 
pepper (to taste)
 
salt (to taste)

Instructions

Melt butter in heavy large skillet over medium heat. Add lemon peel and ginger; stir 1 minute. Add carrot shavings and bell pepper strips. Sauté until just tender, about 5 minutes.

Meanwhile, cook linguine in medium pot of boiling salted water until just tender. Drain, reserving 1/2 cup of cooking liquid. Add pasta, 1/4 cup of reserved cooking liquid, cheese and lemon juice to skillet. Toss until sauce coats pasta, adding more liquid if too dry. Season with salt and pepper.

Pasta alla Elise

Summary

Yield
4 Servings
SourceJanet Shaw, Lane Road Library (2007)
Prep time
5 minutes
Cooking time
15 minutes
Total time
20 minutes

Ingredients

1 lb
fettuccini or other wider noodle
8 oz
cream cheese (not whipped)
10 oz
frozen chopped spinach (or fresh if you prefer)
1
fresh tomato

Instructions

Cook noodles in boiling salted water. Before draining noodles, spoon off enough of the hot water into the cream cheese to make a sauce. Cook spinach and drain off excess liquid. Add tomato wedges to hot spinach. Prepare individual servings by spooning sauce over noodles and topping with spinach.

This recipe was prepared for me by my German sister-in-law while visiting in Italy. It is really just this simple, quick and delicious.

Weight Watchers Margarita Pie

Summary

Yield
8 Servings
SourceBev Rhodes, Main Library (2007)
Prep time
2 hours, 20 minutes
Cooking time
5 minutes
Total time
2 hours, 25 minutes

Ingredients

2 c
miniature twist pretzels
1 T
sugar
2 T
light butter (at room temperature)
6 oz
frozen concentrate limeade (slightly thawed)
4 c
light vanilla ice cream
1 1⁄2 oz
tequila (about 3 tablespoons)
1⁄2 oz
orange-flavored liqueur
1 t
lime zest

Instructions

Preheat oven to 375°. Crush pretzels into crumbs using a food processor or mallet. Add sugar, butter and 2 tablespoons of limeade concentrate. Mix well. Spoon mixture into an ungreased 9-inch pie plate. Press mixture firmly into bottom and up sides of pan. Bake about 5 minutes. Freeze for 10 minutes. Combine ice cream, remaining limeade concentrate, tequila and liqueur. Mix until just blended. Spoon ice cream mixture into cooled pie shell, and sprinkle with lime zest. Freeze for 2 hours before serving.

Stir Fry Beef with Snow Peas and Cashews

Summary

Yield
4 Servings
SourcePatty Landis, Main Library (2006)
Prep time
30 minutes
Cooking time
5 minutes
Total time
35 minutes

Ingredients

1 1⁄4 lb
flank steak (cut into thin strips)
2 T
soy sauce
1⁄3 c
hoisin sauce
1⁄3 c
water
1⁄2 t
red pepper flakes
2 T
peanut or vegetable oil
1⁄2 lb
snow peas
2 clv
garlic (minced)
1 t
ginger
1⁄2 c
unsalted cashews (chopped)

Instructions

Combine steak and soy sauce and refrigerate while preparing other ingredients. Whisk hoisin sauce, water and red pepper flakes in a bowl. Heat oil over high heat; add steak and cook 1 minute without stirring. Then toss steak in skillet until browned. Remove meat and repeat with snow peas; stirring for 2 minutes. Add in all ingredients and cook until sauce is thickened, about 1 minute. 

Deb’s Slow Cooker Meatballs

Summary

Yield
8 Servings
SourceAmber Pifer, Main Library (2006)
Prep time
30 minutes
Cooking time
6 hours
Total time
6 hours, 30 minutes

Ingredients

1 lb
ground beef or turkey
1 c
Italian style breadcrumbs
1
egg
1⁄2
onion soup mix package (crushed)
3
spaghetti sauce (jars)

Instructions

Mix together meat, egg, breadcrumbs and soup mix; form into about 1 1/2 inch meatballs. Brown the meatballs in a skillet on all sides. Transfer meatballs to slow cooker. Cover with sauce, enough to more than cover meatballs. Put lid on and cook for 4 hours on high. Stir and cook 2 more hours on low. 

Beef Barbeque

Summary

Yield
6 Servings
SourceKaren Williams, Main Library (2006)
Prep time
5 minutes
Cooking time
8 hours
Total time
8 hours, 5 minutes

Ingredients

3 lb
beef chuck roast
3⁄4 c
brown sugar
1
onion (medium)
 
Lawry's seasoned salt (to taste)
1
Hamburger buns (package)

Instructions

Preheat oven to 300 degrees. Fill roasting pan half full of water. Put onions, brown sugar and Lowery’s seasoned salt over roast. Cover and bake all day (8 hours). The water should be cooked down so that the meat can be broken apart and put on buns.

Ham Sandwiches

Summary

Yield
8 Servings
SourceKaren Williams, Main Library (2006)
Prep time
10 minutes
Cooking time
20 minutes
Total time
30 minutes

Ingredients

1 lb
chipped ham
1
butter (stick)
1 1⁄2 t
Worcestershire sauce
1 t
poppy seeds
1 T
French’s mustard
1
onion, minced (medium)
1⁄2 lb
Swiss cheese, sliced
 
Hamburger buns (package)

Instructions

Preheat oven to 350 degrees. Melt butter in a pan; add mustard, Worcestershire sauce, minced onion and poppy seeds. Tear chipped ham into small pieces and mix into ingredients in pan. Divide mixture evenly among the buns and top with a slice of Swiss cheese. Wrap in foil. Bake for 20 minutes or until piping hot. Sandwiches can be frozen and heated directly from freezer by extending baking time to 30-40 minutes. 

Dr. Pepper Glazed Ham

Summary

Yield
10 Servings
SourcePatty Landis, Main Library (2006)
Prep time
15 minutes
Cooking time
3 hours, 30 minutes
Total time
3 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. 

Amazing Slow Cooker Pork Tenderloin

Summary

Yield
4 Servings
SourceMary Hayes, Main Library (2006)
Prep time
4 hours
Cooking time
15 minutes
Total time
4 hours, 15 minutes

Ingredients

1
pork tenderloin (2 lb.)
1
dry onion soup mix (envelope)
1 c
water
3⁄4 c
red wine
3 T
garlic, minced
3 T
soy sauce
 
black pepper, freshly ground (to taste)

Instructions

Place pork tenderloin in a slow cooker with the contents of soup mix packet. Pour water, wine and soy sauce over the top, turning the pork to coat. Carefully spread garlic over pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover and cook on low for 4 hours. Serve with cooking liquid on the side as au jus. 

Turkey Pot Pie

Summary

Yield
6 Servings
SourceChris Minx, Main Library (2006)
Prep time
30 minutes
Cooking time
20 minutes
Total time
50 minutes

Ingredients

10 oz
frozen mixed vegetables
1⁄2 c
onion, chopped
1⁄2 c
fresh mushrooms, chopped
1⁄4 c
butter or margarine
1⁄3 c
flour
1⁄2 t
salt
3⁄4 t
dried sage, marjoram or thyme (or a combination of these)
1⁄8 t
freshly ground black pepper
2 c
chicken broth
1⁄2 t
salt
3⁄4 c
milk
4 c
cooked turkey, chopped
2 T
snipped fresh parsley
6
biscuits (either refrigerated or dough for homemade)

Instructions

Preheat oven to 400 degrees. Cook vegetables according to package; drain. In saucepan, cook onion and mushrooms in butter or margarine until tender. Stir in flour, salt, herb(s) and pepper. Add chicken broth and milk. Cook and stir until thickened and bubbly. Stir in vegetables, turkey and parsley; heat until bubbly. Pour into 11x7 baking dish.

If using refrigerated biscuits, cut into halves or quarters and arrange on top of hot turkey mixture. If using homemade, drop dough by tablespoonfuls on top of hot turkey mixture. Bake about 15-20 minutes or until biscuits are golden.

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