Main Dishes

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.

Thanksgiving in a Pan

Summary

Yield
6 Servings
SourceAmber Pifer, Main Library (2006)
Prep time
15 minutes
Cooking time
35 minutes
Total time
50 minutes

Ingredients

1
stuffing mix (6 oz. box)
2 1⁄2 c
cooked turkey (cubed or pulled)
2 c
frozen cut green beans (thawed)
1
turkey gravy (12 oz. jar)
 
black pepper (to taste)

Instructions

Preheat oven to 350 degrees. Prepare stuffing according to package. Transfer to a greased 11x7 baking dish. Top with turkey, beans, gravy and pepper. Cover and bake for 30-35 minutes or until heated through. 

Ritz Southern Fried Chicken

Summary

Yield
5 Servings
SourceMary Hayes, Main Library (2006)
Prep time
20 minutes
Cooking time
1 hour, 50 minutes
Total time
2 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. 

Pesto Ravioli with Chicken

Summary

Yield
4 Servings
SourceMarcia Baum, Main Library (2006)
Prep time
15 minutes
Cooking time
15 minutes
Total time
30 minutes

Ingredients

2 t
olive or vegetable oil
1
15 oz. package chicken breast tenders
3⁄4 c
chicken broth
1
9 oz. package refrigerated cheese-filled ravioli
3
zucchini, cut into 1/4-inch slices (small)
1
red bell pepper, thinly sliced (large)
1⁄4 c
pesto
 
freshly grated Parmesan cheese (as desired)

Instructions

Heat oil in 12-inch skillet over medium heat. Cook chicken in oil about 4 minutes, turning occasionally, until brown. Remove chicken from heat. Add broth and ravioli to skillet. Heat to boiling; reduce heat. Cover and simmer about 4 minutes or until ravioli are tender. Stir in zucchini, bell pepper and chicken. Cook about 3 minutes until vegetables are crisp-tender and chicken is no longer pink in center. Toss with pesto. Sprinkle with Parmesan cheese and serve. 

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.

Savory Lamb Stew

Summary

Yield
4 Servings
SourceBev Rhodes, Main Library (2006)
Prep time
20 minutes
Cooking time
20 minutes
Total time
40 minutes

Ingredients

2 T
flour
1⁄2 t
salt
1⁄2 t
coursely ground pepper
1 1⁄4 lb
lamb stew meat (trimmed of fat and cut into 1-inch cubes)
2 t
olive oil
4 1⁄2 oz
frozen pearl onions, thawed
1 T
tomato paste
1
potato, peeled and cubed
1 c
baby carrots
2 c
chicken broth
1 c
frozen peas
2 T
fresh parsley, chopped

Instructions

Combine flour, salt and pepper in a large plastic storage bag. Add lamb; seal tightly and shake to coat. Heat oil in a large nonstick saucepan over medium-high heat. Add the lamb and cook until browned. Add onions and tomato paste, stirring to coat well. Add potato, carrots and broth; bring to a boil. Cover and simmer until lamb and vegetables are tender, about 20 minutes. Stir in peas and parsley; heat through. 

Chicken Chili

Summary

Yield
4 Servings
SourceNancy Roth, Main Library (2006)
Prep time
15 minutes
Cooking time
2 hours, 30 minutes
Total time
2 hours, 45 minutes

Ingredients

1⁄4 c
lime juice
1⁄2 c
olive oil
1 t
garlic (minced)
3
boneless chicken breasts
1
large can chicken broth
3 cn
beans (pinto, black or combination)
1
bag frozen chopped onion
1 pk
taco seasoning mix
 
chili powder, hot sauce and cumin (to taste)
 
grated cheddar or jack cheese (for garnish)
 
chopped raw onion (for garnish)

Instructions

Mix lime juice, olive oil and garlic; add chicken and marinate overnight.

Grill chicken and cut into bite-sized pieces. Combine all ingredients except those for garnish and simmer 2-3 hours. Serve with cheese and raw onion. Serves 4-6.

Honey Dijon Salmon

Summary

Yield
4 Servings
SourceNancy Alonzo, Main Library (2006)
Prep time
20 minutes
Cooking time
10 minutes
Total time
30 minutes

Ingredients

4 t
honey
2 T
Dijon-style mustard
1⁄2 c
bread crumbs (toasted)
1 T
pecans or walnuts (chopped)
2 t
fresh parsley (chopped)
1⁄2 t
salt
1⁄8 t
pepper
4
6 oz. salmon fillets
4
lemon wedges

Instructions

Preheat oven to 450 degrees. In a small bowl, combine honey and mustard. In a separate bowl, mix bread crumbs, nuts, parsley, salt and pepper. Place salmon fillets in a baking dish that has been greased. Pat salmon with a paper towel to dry top. Spread honey mustard sauce evenly over fish. Sprinkle with the crumb mixture. Bake uncovered 10-15 minutes or until salmon is almost opaque in the center. Serve with lemon wedges.

McConnell’s Chicken Pot Pie

Summary

Yield
4 Servings
SourceAnn Moore, library director (2005)
Prep time
10 minutes
Cooking time
30 minutes
Total time
40 minutes

Ingredients

1⁄2
medium onion (diced)
1⁄2 t
olive oil
12 oz
shredded cooked chicken
1 lb
frozen mixed vegetables
1⁄2 cn
Healthy Request cream of celery soup
1⁄2 c
low sodium, fat-free chicken broth
1⁄8 t
salt
1⁄2 t
black pepper
1⁄3
sheet of puff pastry (thawed)

Instructions

Preheat oven to 350 degrees.

In a 10 x 10 or 9 x 9 deep baking pan, layer onion, vegetables, then chicken. Top with soup broth and seasonings.

Roll out pastry with a rolling pin and flour until pastry is large enough to cover baking pan. Place on top of chicken and vegetables. Cut a vent in top of pastry.

Bake for 20-30 minutes, or until pastry is browned and liquid bubbles around the edges.

Mama Rocco’s Meatballs

Summary

Yield
8 Servings
SourceLenore Mastracci, Main Library (2005)
Prep time
20 minutes
Cooking time
45 minutes
Total time
1 hour, 5 minutes

Ingredients

1⁄2 c
chicken stock
1⁄2
large sweet onion (chopped)
4 clv
garlic
1⁄2 bn
parsley (chopped)
1 lb
ground beef
1 lb
ground pork
1 lb
ground veal (optional)
1⁄2 c
plain bread crumbs
5
eggs
1⁄2 c
Parmigiano-Reggiano cheese (freshly grated, add more if the mixture seems loose)
2 pn
chili flakes
2 pn
salt
 
extra virgin olive oil

Instructions

For seasoned stock, place the first four ingredients in a food processor or blender; puree.

For meatballs, combine all remaining ingredients except olive oil in a bowl with stock and knead with both hands until mixture is uniform. Do not over mix.

Put a little olive oil on your hands and shape mixture into 2 oz. balls. Pour 1/2 inch of olive oil in a sauté pan over medium heat. Add the meatballs to the pan and brown, turning once. You can also place meatballs under a broiler.

Using a slotted spoon, remove the meatballs from the oil and place in sauce and simmer for 30 minutes or until the meatballs are cooked through.

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