Main Dishes

Pasta with Tomatoes, White Beans & Pepperoni

Summary

Yield
2 Servings
SourceTerri McKeown (1995)
Prep time
15 minutes
Cooking time
25 minutes
Total time
40 minutes

Ingredients

1⁄2 c
onions (chopped)
2 clv
garlic (thinly sliced)
2⁄3 c
pepperoni (thin)
30 oz
Italian plum tomatoes (up to 32 oz, chopped with juice)
1 t
dried basil
1⁄2 t
dried oregano
1⁄2 t
dried hot pepper flakes
1 1⁄3 c
canned white beans (rinsed and drained, 1 can)
2 T
parsley (fresh, minced)
1⁄2 lb
tubular pasta
 
Parmesan cheese (freshly grated)

Instructions

Cook pepperoni in dry fry pan. Drain pepperoni on paper towels. In the oil left by the pepperoni, cook onion over moderate heat for 3 minutes. Add garlic; cook until golden. Return pepperoni to pan with onion and garlic. Rewarm. Add beans, tomatoes, basil, oregano, hot pepper flakes, and parsley. Simmer, partially covered, 5 to 7 minutes, or until thickened. Cook pasta according to directions on package. Drain. Add pasta to sauce. Toss with freshly grated Parmesan cheese.

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.

Swiss Steak Supreme

Summary

Yield
6 Servings
SourceCarolyn Freeman (1990)
Prep time
5 minutes
Cooking time
2 hours, 50 minutes
Total time
2 hours, 55 minutes

Ingredients

1⁄2 c
flour
2 t
salt
 
pepper
1
arm roast or thin chuck roast
2 cn
tomato bisque soup
1⁄4 t
garlic powder
2
bay leaves
1 1⁄2 t
basil
1 1⁄2 t
celery seed
1 1⁄2 t
parsley flakes (optional)
1 1⁄2 t
oregano
1
medium onion (chopped)
2 T
Worcestershire sauce
1 T
soy sauce
1 c
mushroom pieces (optional)

Instructions

Mix flour, salt and 1/4 teaspoon pepper; pound into steak. Brown steak in small amount of hot fat in Dutch oven. Combine soup, 1 1/2 teaspoons pepper and remaining ingredients; pour over steak. Cover. Bake at 350 degrees for 2 hours and 30 minutes. Serve over noodles.

Lasagne

Summary

Yield
8 Servings
SourceMrs. Matthews (1971)
Prep time
30 minutes
Cooking time
40 minutes
Total time
1 hour, 10 minutes

Ingredients

1
onion (small, chopped)
3 T
butter
2 T
flour
1 c
milk
2
egg yolks (beaten)
1 c
Parmesan cheese
1 pk
lasagna noodles (prepared)
8 oz
Meat sauce (your favorite)
8 oz
mozzarella cheese

Instructions

To make the cheese topping, sauté onion in butter. Add flour and blend in milk; cook until as thick as heavy cream. Add Parmesan cheese. To a little of the hot cheese mixture, stir in egg yolks, then return to remaining mixture, stirring quickly. (This may be made ahead of time. Cover with Saran Wrap to prevent crusting.) Make 2 layers of sauce and noodles, then layer mozzarella cheese, then 1 or 2 layers of noodles and sauce. Pour cheese topping over to cover. Bake at 325° for 25 minutes. Broil a few minutes to brown top if desired.

Dan's Delicious Pork Fried Rice

Summary

Yield
4 Servings
SourceSandi Snider (1983)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

4 c
long-grain white rice (cooked, may be made a day ahead and refrigerated)
4
scallions (chopped, including green parts)
2 c
pork (cooked, diced)
2
eggs
1⁄8 t
ground pepper
1⁄4 c
vegetable oil
1⁄2 lb
bean sprouts (fresh)
1 t
ginger (minced, fresh)
1 clv
garlic (minced)
1⁄4 c
Chinese mushrooms (or regular mushrooms)
1⁄4 c
soy sauce
1 T
molasses

Instructions

Mix eggs, pepper, soy sauce and molasses in a small bowl. Do not mix to the point where egg whites are completely stirred in. Heat wok or large skillet over medium-high heat; add oil. When oil is heated, add ginger, clove and mushrooms and stir until they begin to brown. Add rice and allow to cook for 2 to 3 minutes. Add scallions and beans sprouts and mix in. Add pork and bowl of eggs, pepper,soy sauce and molasses. Cook and stir about 2 minutes, until you can see that egg parts are cooking. At this point, you may sprinkle some rice wine or cooking sherry over the top. Stir once more. Cover, turn off heat and let sit for a minute. Serve hot. Chicken or small shrimp may be substituted for the pork. If shrimp is used, substitute oyster sauce for the soy sauce.

Hawaiian Chicken II

Summary

Yield
4 Servings
SourceAnne Maher (1992)
Prep time
20 minutes
Cooking time
55 minutes
Total time
1 hour, 15 minutes

Ingredients

2 lb
chicken breasts (boneless, skinned)
1 pk
seasoned stuffing mix (8-oz)
2 cn
apricots (14-oz cans, peeled, whole, drained)
1 pk
Shake 'N Bake coating mix
2 oz
flaked coconut (up to 3 oz)

Instructions

Prepare stuffing according to directions on package and spoon into large greased shallow 9 x 14-inch casserole dish. Dip chicken pieces in mixture of egg and milk, then coat with Shake ‘N Bake. Arrange chicken in single layer over dressing. Bake at 350° for 20 minutes. Remove from oven. Arrange apricots, puffed and halved, over the chicken and sprinkle coconut over everything. Bake 20 to 25 minutes at 350°. Do not overcook.

Philadelphia Main Line Chicken

Summary

Yield
8 Servings
SourceSally Joyce (2004)
Prep time
15 minutes
Cooking time
1 hour
Total time
1 hour, 15 minutes

Ingredients

8
chicken breast halves (boneless, skinless)
 
Salt and pepper
8 sli
Swiss cheese
1 cn
cream of chicken soup
1⁄2 c
white wine (or water)
1⁄2 c
butter (melted)
2 c
seasoned stuffing mix

Instructions

Preheat oven to 325°. Spray a 9 x 13-inch baking dish with nonstick cooking spray. Place chicken breasts in dish and top with Swiss cheese slices. Thin soup with wine; mix until smooth and pour over chicken. Combine stuffing mix with melted butter and spread over top. Cover with foil and bake 1 hour.

Chicken or Turkey Mushroom Crepes

Summary

Yield
4 Servings
SourceCarola Naegele (1977)
Prep time
25 minutes
Cooking time
35 minutes
Total time
1 hour

Ingredients

2 T
butter
1⁄3 c
onion (chopped)
1 c
mushrooms (thinly sliced, about 1/4 lb)
1⁄4 c
spinach (cooked, drained)
1 1⁄4 c
chicken (cooked, diced)
3 T
sour cream
2 T
sherry (or milk)
1⁄4 t
salt
1 ds
cayenne
2 T
butter (melted)
2 T
flour
1 c
chicken broth (or turkey broth)
1⁄2 c
milk
1⁄2 c
Parmesan cheese
1⁄4 t
salt
1⁄4 c
sherry
8
crepes*

Instructions

Make filling by melting butter in a fry pan; add onion. Sauté until soft. Add mushrooms. Cook about 4 minutes, stirring. Mix in the chicken, sour cream, sherry, salt and cayenne. Set aside. Make the sauce by melting butter in saucepan; stir in flour. Gradually stir in the broth, then the milk over medium heat. Stir in the Parmesan cheese and salt. Remove from heat; blend in sherry. Assemble crepes by putting 2 or 3 tablespoons of filling down center of each crepe. Add 1 tablespoon spinach. Fold sides over filling. Arrange filled crepes in a buttered 9 x 13 x 1/2-inch baking dish. Bake at 375° for 15 minutes. Spoon about half of the sauce, heated, over the top. Bake 10 minutes longer. Serve with remaining heated sauce. Fantastic!!

*I would recommend a crepe pan for everyone. They’re easy to use and you can freeze the extra crepes.

Chicken Monte Carlo

Summary

Yield
4 Servings
SourceSally Joyce (2003)
Prep time
20 minutes
Cooking time
45 minutes
Total time
1 hour, 5 minutes

Ingredients

2 pk
frozen broccoli
1 c
water (boiling)
4
chicken breasts (cooked, sliced)
 
Parmesan cheese (grated)
 
Salt and pepper
1 cn
mushrooms (sliced)
3 T
butter (melted)
 
Sauce Parisienne

Instructions

Preheat oven to 350 degrees. Cook broccoli until just tender. Drain, slice lengthwise into thin strips. Arrange sliced broccoli on bottom of buttered casserole. Salt and pepper. Pour 1/3 of Sauce Parisienne over broccoli. Sprinkle with mushrooms. Arrange sliced chicken over mushrooms and cover with remaining sauce. Sprinkle thickly with Parmesan cheese. Drizzle melted butter over cheese. Bake for 30 minutes, or until top is golden brown.

The Sauce Parisienne recipe is available here.

Spicy Vegetable Chili

Summary

Yield
4 Servings
SourceDottie Aumiller (1994)
Prep time
20 minutes
Cooking time
1 hour, 20 minutes
Total time
1 hour, 40 minutes

Ingredients

3
onions (medium, 1 1/2 c. sliced)
3
celery ribs (1 1/2 c. sliced)
2
green peppers (1 1/2 c. sliced)
4 clv
garlic
2 T
olive oil
2 cn
tomatoes (28-oz cans, cut up)
3 cn
kidney beans (15 1/2-oz cans)
1 cn
Great Northern beans (15-oz)
1 c
water
1⁄2 c
raisins
1⁄2 c
cashews
1⁄4 c
vinegar
1 T
chili powder
1 T
parsley (snipped)
2 t
salt
1
bay leaf
1 1⁄2 t
basil
1 1⁄2 t
oregano
1⁄2 t
pepper
1⁄4 t
hot pepper sauce
2 c
cheddar cheese (shredded)

Instructions

Cook first four ingredients in olive oil until tender. Add all remaining ingredients but cheese. Bring to a boil, reduce heat, cover and simmer 1 hour longer. Remove bay leaf. Serve over rice or macaroni. Top each serving with shredded cheese.

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