Main Dishes

Bow Tie Pasta with Asparagus and Shrimp

Summary

Yield
4 Servings
SourcePeg Greisberger, Main Library (2006)
Prep time
15 minutes
Cooking time
10 minutes
Total time
25 minutes

Ingredients

5 T
olive oil
2 clv
garlic, minced
1 lb
small cooked frozen shrimp
1 lb
fresh asparagus (trimmed and cut into 1-inch pieces)
 
Salt and hot pepper flakes (to taste)
1 lb
dried bow-tie pasta
2 T
fresh Italian parsley, chopped
10
leaves fresh basil, shredded
2 T
freshly grated Parmesan cheese

Instructions

Steam asparagus until crisp tender.

Bring large pot of salted water to a boil. In a sauté pan, heat olive oil. Sauté garlic until golden; add shrimp and sauté for 3 minutes. Add asparagus and seasoning. Add the pasta to the boiling water, following directions but leaving a little undercooked. Drain pasta and save 1/2 cup of water. Add drained pasta to sauce, then add reserved water, parsley and basil. Stir over flame for a few minutes. Remove from flame, add Parmesan cheese and stir. Serve immediately.

Northern Italian Pasta Shell Stuffing

Summary

Yield
10 Servings
SourceJulie Whitt, Main Library (2008)
Prep time
30 minutes
Cooking time
1 hour
Total time
1 hour, 30 minutes

Ingredients

3
pkgs. frozen spinach, chopped
3 lb
ground round
16 oz
cream cheese, softened
2
large onions, chopped (large! )
 
Parmesan cheese, grated
 
Salt and pepper
2
eggs
1 lb
pkg. jumbo pasta shells
2 c
tomato sauce (homemade or store-bought)

Instructions

Place frozen spinach in a strainer and run under hot water until thawed. Squeeze out all of the water and place in a large bowl. In a large sauté pan, cook the ground round until browned. Drain meat, reserving 2 tablespoons fat in the pan, and place meat in the same bowl with the spinach. Stir in the cream cheese until blended with the meat and spinach. Sauté the onions in the reserved meat fat until transparent. Transfer onions to the bowl with the other ingredients and stir to combine. Add Parmesan, salt and pepper; combine. Let mixture cool, then add eggs. This filling can be make up to 1 day in advance and refrigerated until ready to use.

Preheat oven to 350º. Cook pasta shells in boiling, salted water until al dente. Drain and cool to the touch. Stuff the shells with the meat mixture. Place shells in a large baking pan and cover with tomato sauce. Cover with foil and bake for approximately 1 hour. 

Ravioli

Summary

Yield
2 Servings
SourceMrs. Burkett (1971)
Prep time
1 hour, 40 minutes
Cooking time
10 minutes
Total time
1 hour, 50 minutes

Ingredients

2 c
white flour (sifted)
2
eggs
1⁄2 t
salt
2 T
cold water
1 c
ground beef (cooked or cooked chicken)
1⁄4 c
ham (finely chopped)
1⁄4 t
garlic (minced, or garlic powder)
1⁄4 c
Parmesan cheese (grated)
1⁄2 t
salt
1
egg (beaten)
1⁄4 c
freshly ground black pepper powder

Instructions

Sift flour into a mound on a board. Make a well in center; place in it eggs, salt and water. Work in flour until a ball of dough is formed. If dough is too dry, add a little more water. Scrape board and sprinkle with flour. Knead dough until smooth and elastic. Cover bowl and let rest 15 minutes. Meanwhile, mix all remaining ingredients to make the filling. Divide dough in half. Roll out each half paper thin. Lift dough and sprinkle board and rolling pin with flour when necessary to keep dough from sticking. Cut into strips approximately 2 inches wide. On half the strips, place a teaspoon of filling at 2-inch intervals. Cover with remaining strips of dough. Using index finger, press gently around each mound. Cut into squares with pastry wheel or knife. Be sure edges are sealed. Let dry 1 hour. Cook in deep boiling salt water about 7 minutes, or until they rise to surface. Drain and serve with tomato sauce and grated Parmesan cheese.

Twice Cooked Pork

Summary

Yield
4 Servings
SourceSusan Lense (2002)
Prep time
1 hour
Cooking time
2 hours, 15 minutes
Total time
3 hours, 15 minutes

Ingredients

1
picnic or shoulder roast (any inexpensive cut will do)
1 T
gingerroot (up to 2 T, freshcut)
1⁄3 c
honey
1⁄3 c
soy sauce (up to 1/2 c depending on size of roast)

Instructions

Place the roast in a large stewing pot. Add enough water to slightly cover the surface of the roast. Add soy sauce. Put in fresh ginger slices. Mix in the honey. Bring the water mixture near the boiling point. Turn down heat so the meat is at a steady simmer. Allow to slowly cook in this fashion for 2 to 3 hours, as you would a stew or homemade soup. Time will vary depending on the size of your roast. Test for thoroughly cooking. The meat will be tender and come easily off any bones. Cool. After refrigeration, fat will gather on the surface of the reserve liquid. Skim off fat. The remaining liquid will have reduced to a nice gelatin which can be added to your future dishes. Use this as a base for any combination of stir-fry dishes. Several meals can be made from one roast. Use any fresh vegetables in season. Additional soy sauce to taste, sesame oil, garlic and additional ginger make good companions to the vegetables you choose.

Daddy's Special Chicken

Summary

Yield
6 Servings
SourceBarb Apel (2003)
Prep time
20 minutes
Cooking time
20 minutes
Total time
40 minutes

Ingredients

3⁄4 c
lemon juice
1⁄3 c
Italian salad dressing
1 t
seasoned salt
1⁄2 t
garlic powder
3 ds
Italian seasoning
1 T
honey mustard
1 t
honey
6
chicken breasts (boneless, skinned)

Instructions

Mix first 7 ingredients in a marinating pan. Add chicken; cover and marinate in refrigerator overnight. Grill 15 to 20 minutes over moderately hot fire, turning several times and basting with marinade with each turn.

Chinese Chicken

Summary

Yield
4 Servings
SourceBarbara Pattee (1976)
Prep time
15 minutes
Cooking time
20 minutes
Total time
35 minutes

Ingredients

1 lb
chicken breast (boned and skinned and cut into small chunks, the size of the pineapple chunks)
1⁄2 lb
mushrooms (sliced, fresh or canned)
1 cn
chunk pineapple (drained juice)
1
green pepper (cut into small pieces, the size of the pineapple chunks)
1 T
sherry
1 t
soy sauce
1 pn
garlic powder
 
Salt and pepper (to taste)
 
cornstarch (to thicken mixture)

Instructions

In frying pan, quick-fry mushrooms, green pepper and pineapple (these should still be crisp after frying). Add chicken; stir until chicken turns white. Do not brown. Mix remaining ingredients for sauce. Add sauce and stir. Serve over rice or noodles. Cashews can be added if desired.

Chicken Supreme

Summary

Yield
10 Servings
SourceBillie Stillinger (1976)
Prep time
25 minutes
Cooking time
1 hour
Total time
1 hour, 25 minutes

Ingredients

6 sli
bread (crusts removed)
4 c
chicken (diced, cooked)
1⁄2 lb
mushrooms (fresh, sliced)
6 sli
Old English cheese
4
eggs
2 c
milk
1 cn
mushroom soup
1 cn
celery soup
1 pk
pimentos (small jar)
1 cn
water chestnuts
2 c
buttered crumbs (or Pepperidge Farm dressing)

Instructions

Put bread slices in a 9 x 13-inch pan. Spread chicken on top. Add sliced of Old English cheese. Add sliced mushrooms. Beat eggs and milk together and pour over mixture. Mix celery and mushroom soup together and pour overtop, undiluted. Add pimentos and sliced water chestnuts. Put crumbs on top. Refrigerate overnight, covered. Bake 1 hour at 350 degrees. Serve immediately. Serves 10 to 12.

Low-Fat Crispy Chicken Fingers & Sauce

Summary

Yield
2 Servings
SourceTracie Kreighbaum (2001)
Prep time
20 minutes
Cooking time
25 minutes
Total time
45 minutes

Ingredients

2
chicken breasts (skinless, boneless, totaling 12 oz)
1⁄3 c
cornflake crumbs
1⁄3 c
yellow cornmeal
1 T
Parmesan cheese (grated)
1⁄8 t
ground red pepper (optional)
1⁄3 c
all-purpose flour
 
Nonstick cooking spray
1⁄2 c
yogurt (plain, nonfat)
1 T
Dijon mustard
 
celery and carrot sticks

Instructions

Rinse chicken and pat dry with paper towels. Cut chicken into 1 x 3-inch strips. In a shallow bowl, mix cornflake crumbs, cornmeal, Parmesan cheese and red pepper. Dip each chicken strip in flour, then in water. Roll in cornflake mixture to coat. Place chicken on baking sheet sprayed with nonstick spray and bake at 375° for 20 to 25 minutes, or until tender and no longer pink. For dipping sauce, stir together yogurt and mustard. Serve chicken with dipping sauce, celery and carrots. Makes 2 to 4 servings.

Tofu Chile

Summary

Yield
4 Servings
SourcePhyllis Shaup (1981)
Prep time
20 minutes
Cooking time
1 hour
Total time
1 hour, 20 minutes

Ingredients

1 lb
tofu (firm, cubed)
1 cn
pinto beans (16-oz, drained)
1 cn
tomatoes (16-oz, chopped in large pieces)
1 cn
tomato paste (small)
1 T
chile powder
1
onion (medium, chopped)
1
green pepper (medium, chopped)
1 clv
garlic (minced)
 
water

Instructions

Sauté onion, green pepper and garlic in 3 tablespoons water (add more if needed to keep from sticking). Add tomatoes, tomato paste and chile powder; stir until paste is mixed in. Add pinto beans and water if it is too thick. Bring to boil. Add tofu. Cover and simmer for 30 minutes. Serve with taco chips and salad. Low cholesterol.

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.)

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