Main Dishes

Amazing Slow Cooker Pork Tenderloin

Summary

Yield
4 Servings
SourceMary Hayes, Main Library (2006)
Prep time4 hours
Cooking time15 minutes
Total time4 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. 

Corned Beef Macaroni Pie

Summary

Yield
4 Servings
SourceHeather Phalen (1987)
Prep time20 minutes
Cooking time30 minutes
Total time50 minutes

Ingredients

1
egg (beaten)
1 cn
12-oz. corned beef, finely shredded
1⁄4 c
chopped onion
1⁄2 t
prepared mustard
1 cn
8-oz. tomato sauce
1 c
elbow macaroni
3⁄4 c
American cheese (shredded)
1
egg (beaten)
3⁄4 c
soft bread crumbs
1 T
butter (melted)

Instructions

Cook macaroni in boiling unsalted water until tender; drain. Combine the first egg, the corned beef, onion, mustard and 1/4 cup tomato sauce; mix well. Press into bottom and up the sides of a 9-inch pie plate, forming a shell. Set aside. Combine macaroni, cheese, the remaining tomato sauce and second egg. Turn into the meat shell. Toss the bread crumbs with butter. Sprinkle atop macaroni mixture. Bake in 350° oven for 25 to 30 minutes.

Pasta Masoni

Summary

Yield
1 Servings
SourceHugh Masoni (1990)
Prep time30 minutes
Cooking time2 hours
Total time2 hours, 30 minutes

Ingredients

1
onion (medium, chopped fine)
1⁄4 c
celery (chopped fine)
1⁄4 c
parsley (fresh, chopped fine)
2 clv
garlic (sliced)
3 T
olive oil
3 T
unsalted butter (or margarine)
1 lb
lean ground beef
1⁄2 lb
pork sausage
1 cn
Italian-style plum tomatoes (28-oz)
3
laurel bay leaves
2 T
tomato paste
1⁄2 t
dry fennel
1 t
dry basil
1⁄2 t
oregano
8
cloves
1⁄4 c
dry wine (white or red)
 
Salt and pepper (to taste)
1 lb
dry pasta (up to 1 1/4 lbs, spaghetti, shells, elbows or small rigatoni)

Instructions

Grind fennel, basil and oregano in pestle and mortar. In large frying pan, heat olive oil and butter on medium heat. Add onions, celery, parsley and garlic until translucent or slightly golden color (do not burn). Transfer to a large saucepan. In skillet, cook beef and sausage until done; drain and add to saucepan. Add tomatoes, tomato paste and the 3 dry spices. Add 1/4 cup of wine and simmer for 1 1/2 hours. Cook pasta in large pan with 1 tablespoon of salt and plenty of water. Cook until done (al dente). Drain and add sauce. Makes 6 to 8 servings.

Baked Pork Chops

Summary

Yield
4 Servings
SourceIrene Allsop (1974)
Prep time10 minutes
Cooking time1 hour
Total time1 hour, 10 minutes

Ingredients

4
pork chops
1 T
onion soup mix
2 T
French dressing
1⁄4 c
water

Instructions

Place chops in baking dish. Top with soup mix. Mix dressing and water and pour over chops. Bake, covered, in moderate oven at 350 degrees for 1 hour.

Quick & Easy Cheese & Sausage Quiche

Summary

Yield
4 Servings
SourceConnie Jo Ozinga (1978)
Prep time20 minutes
Cooking time25 minutes
Total time45 minutes

Ingredients

1 cn
crescent rolls (8-oz.)
1 pk
brown & serve sausage links
2 c
Swiss cheese (shredded)
4
eggs (slightly beaten)
3⁄4 c
milk
2 T
green pepper (chopped)
1⁄2 t
salt
1⁄2 t
pepper
1⁄2 t
oregano

Instructions

Preheat oven to 425°. Flatten crescent roll dough to cover bottom of a 9 x 13-inch pan. Slice sausages onto dough; sprinkle with Swiss cheese. Combine remaining ingredients. Pour over sausage and cheese. Bake 25 minutes, or until egg mixture is well set. Tastes like a delicious baked omelette with a crust. Add mushrooms if you like. Serves 4 to 6.

Jalapeno Chicken Breasts

Summary

Yield
6 Servings
SourceSharon Hammond (2000)
Prep time20 minutes
Cooking time20 minutes
Total time40 minutes

Ingredients

6
chicken breast halves (skinned, boned)
2 T
flour
 
vegetable cooking spray
2 clv
garlic (minced)
1 c
hot jalapeno jelly
1 T
soy sauce (low-sodium)
1 1⁄2 T
olives (chopped, ripe)

Instructions

Place chicken between 2 sheets of heavy-duty plastic wrap and flatten to ¼-inch thickness. Sprinkle chicken with flour. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken and cook 4 minutes on each side or until browned. Coat a small saucepan with cooking spray; place over medium-high heat until hot. Add garlic and sauté until tender. Add jelly and soy sauce; reduce heat and cook until jelly melts, stirring constantly. Spoon jelly mixture over chicken; simmer, uncovered, 5 minutes, or until chicken is tender. Sprinkle with olives and serve.

Chicken Rice Casserole

Summary

Yield
6 Servings
SourceJane Faelchle (1983)
Prep time20 minutes
Cooking time30 minutes
Total time50 minutes

Ingredients

4 c
chicken (cooked, cubed)
2 cn
cream of chicken soup
1 1⁄2 c
mayonnaise
2 c
celery (chopped)
2 c
cooked rice (or 1 c. raw Minute Rice)
2 T
onion (grated)
2 T
lemon juice (fresh)
1 c
almonds (chopped)
2 c
Special K cereal
3 T
butter (melted)

Instructions

Mix all above and put in 2 1/2-quart (9 x 13-inch) greased casserole. Top with 1 cup chopped almonds. Mix Special K cereal with melted butter or oleo and cover casserole with this mixture. Bake, uncovered, at 375° for 30 to 35 minutes. 6 to 8 servings.

Crescent Salmon Supper

Summary

Yield
3 Servings
SourceCarole Wiederhorn (1972)
Prep time20 minutes
Cooking time30 minutes
Total time50 minutes

Ingredients

1 cn
cream of mushroom soup
1 cn
drained salmon (16-oz, reserve liquid)
1
egg
 
Filling (any combination of chopped stuffed olives, green pepper, celery, onion and mushrooms)
2 t
lemon juice
1 t
parsley flakes
1⁄2 t
salt
1 cn
crescent dinner rolls (8-oz)
1⁄3 c
reserved salmon liquid (up to 1/2 c)
 
Reserved soup
1 T
lemon juice
 
mushrooms (optional)

Instructions

In pan, stir 1/2 can of soup and remaining ingredients except rolls. Separate crescents into 4 rectangles. Spread salmon mixture on each rectangle; roll and seal edges. Bake on ungreased pan at 375 degrees for 30 minutes, until golden brown. Serve with sauce. Sauce: Combine reserved salmon liquid, reserved soup, lemon juice, and mushrooms, and cook until warm. Serves 3 to 4.

Meat & Okra Stew (Bamya)

Summary

Yield
6 Servings
SourceAlexa Elgabri (2003)
Prep time45 minutes
Cooking time2 hours, 30 minutes
Total time3 hours, 15 minutes

Ingredients

2 lb
stewing lamb (or beef, cut into 1-inch cubes)
2
onions (finely chopped)
2 clv
garlic (finely minced)
1 t
ground cumin
1 t
ground coriander
1 c
tomatoes (peeled, seeded and chopped)
3 T
tomato paste
1 c
beef stock (or water, or as needed)
2 T
mint (chopped, fresh, optional)
 
salt
 
pepper (freshly ground)
1 1⁄2 lb
okra
 
vinegar
1
lemon's juice

Instructions

Preheat oven to 325°. In a large frying pan over medium-high heat, warm 1 tablespoon of the butter or oil per serving. Working in batches, add the meat and fry, turning, until browned on all sides, about 10 minutes. Using a slotted spoon, transfer to a baking dish or stew pot. Add the onions to the fat remaining in the frying pan and sauté over medium heat until tender and translucent, 8 to 10 minutes. Add the garlic, cumin, coriander, tomatoes, tomato paste and 1 cup stock and mint, if using. Stir well. Pour over meat and season with salt and pepper. Cover and bake until all liquid is absorbed, about 1 1/2 hours. Taste and adjust the seasonings. Meanwhile, prepare the okra. Okra must be cooked so that its slimy texture is eliminated. Trim the conical tops with a sharp knife, then soak the okra for 30 minutes, allowing 1/2 cup vinegar per pound. Drain, rinse and dry the okra. In a sauté pan over medium heat, warm the remaining 1/2 tablespoon (per serving) of butter or oil. Add the okra and sauté for 3 minutes, stirring gently. Remove the stew from the oven and arrange the okra on top in a spoke pattern. Sprinkle the lemon juice evenly over the surface. Re-cover the dish and return it to the oven. Bake for 35 minutes longer. Add stock or water if the mixture seems too dry.

Fettuccine Alfredo

Summary

Yield
4 Servings
SourceJackee McKnight (2001)
Prep time20 minutes
Cooking time10 minutes
Total time30 minutes

Ingredients

8 oz
cream cheese (regular or light)
1⁄2 c
butter
3⁄4 c
Parmesan cheese (grated)
1⁄2 c
milk
 
crabmeat (or shrimp or chicken, cooked, optional)
8 oz
fettuccine pasta (cooked and drained)

Instructions

Stir first 4 ingredients together over low heat until melted and sauce is smooth. Add seafood or chicken, if desired, and heat through. Serve immediately over hot pasta.

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