Main Dishes

Chunky Garden Vegetable Chili

Summary

Yield
6 Servings
SourcePam Buesing (2003)
Prep time30 minutes
Cooking time55 minutes
Total time1 hour, 25 minutes

Ingredients

1 T
olive oil
1
onion (medium, chopped)
2
carrots (large, chopped)
2
celery stalks (chopped)
1
green pepper (chopped)
1
red pepper (chopped)
3 clv
garlic (minced)
1
jalapeño pepper (seeded and minced)
1 T
dried oregano
2 t
cumin
1 T
chili powder
1 c
tomato purée
1 cn
chopped tomatoes (28-oz)
2 q
water (cold, or vegetable stock)
1 c
cracked wheat (also known as bulgur wheat)
1 cn
red beans (16-oz, or white beans, drained)
1 c
black beans (cooked)
2
lime's juice
1⁄2 c
tamari sauce (or soy sauce)
1 bn
cilantro (fresh, chopped)

Instructions

Heat the olive oil in a large pot over medium heat and sauté the onions, carrots, celery, peppers, garlic, jalapeno, oregano, cumin and chili powder for 2 minutes to combine well. Add the tomato purée, tomatoes, cold water/stock, cracked wheat and beans; simmer, uncovered, for 50 minutes, until blended. You may add additional stock, tomato juice or water to adjust to consistency, if necessary. Add the lime juice, tamari and cilantro. Serve with plain yogurt or sour cream, grated cheddar and minced scallions.

Veg-Mex Strata

Summary

Yield
4 Servings
SourceCarol Deshler (1998)
Prep time30 minutes
Cooking time30 minutes
Total time1 hour

Ingredients

1 T
canola oil
1 c
onions (chopped)
2 clv
garlic (minced)
2 c
carrots (shredded)
1 cn
shredded carrots (16-oz)
1 cn
dark red kidney beans (16-oz, rinsed and drained)
2
plum tomatoes (up to 3, chopped)
1⁄2 c
tomato sauce
2 T
canned chili peppers (chopped, or more to taste)
1⁄2 t
chili powder (or more to taste)
3
flour tortillas (large)
1 c
cheddar cheese (shredded, low-fat)
2 T
green onion (minced)

Instructions

Preheat oven to 400 degrees. Coat an 8-inch 2-quart deep-sided casserole with cooking spray. Warm oil over medium heat in large nonstick frying pan. Add onions and garlic, stirring frequently for 3 minutes, until tender. Add carrots and cook for 2 minutes. Stir in beans, tomatoes, tomato sauce, peppers and chili powder and bring to a boil. Lower heat and cook 5 minutes, until slightly thick. Save 1/4 cup and set aside. Place one tortilla in bottom of casserole dish. Top with half of vegetable mixture and 1/3 cup of cheddar. Add second tortilla, rest of vegetable mixture and 1/3 cup of cheddar. Top with third tortilla and 1/4 cup of saved vegetables. Sprinkle with green onions and the remaining 1/3 cup of cheese. Bake 15 to 20 minutes. Let it stand out of oven 5 minutes. Cut into wedges.

Oven Fried Chicken

Summary

Yield
4 Servings
SourceAnnette Heffernan, Main Library (2005)
Prep time10 minutes
Cooking time1 hour
Total time1 hour, 10 minutes

Ingredients

1⁄4 c
margarine or butter
1⁄2 c
flour
1 t
paprika
1⁄2 t
salt
1⁄4 t
pepper
3 lb
broiler-fryer chicken (cut up)

Instructions

Heat oven to 425 degrees.

Heat margarine or butter in 9 x 13 pan in oven until melted. Mix flour, paprika, salt and pepper; coat chicken with flour mixture. Place chicken, skin side down, in pan. Bake uncovered for 30 minutes. Turn chicken and bake 30 minutes longer or until juices run clear.

Oven Fried Chicken

Summary

Yield
4 Servings
SourceAnnette Heffernan, Main Library (2007)
Prep time15 minutes
Cooking time1 hour
Total time1 hour, 15 minutes

Ingredients

1⁄4 c
margarine or butter
1⁄2 c
flour
1 t
paprika
1⁄2 t
salt
1⁄4 t
pepper
3 lb
broiler-fryer chicken, cut up

Instructions

Heat oven to 425°. Heat margarine in 9 x 13 inch pan in oven until melted. Mix flour, paprika, salt, and pepper. Coat chicken pieces with flour mixture. Place chicken, skin side down, in pan. Bake uncovered 30 minutes. Turn chicken and bake 30 minutes longer or until juices run clear.  

Elegant Eating with "Poor Man's Stroganoff"

Summary

Yield
6 Servings
SourceHazel Sheahan (1976)
Prep time10 minutes
Cooking time6 hours
Total time6 hours, 10 minutes

Ingredients

1 1⁄2 lb
stewing beef (cut into small pieces)
1 cn
mushroom soup
1 cn
celery soup
1 cn
onion soup
 
noodles, rice or Chinese egg noodles

Instructions

Mix ingredients together. Cook at 200° for 6 hours. Serve over noodles or rice or Chinese egg noodles.

Taco Filling

Summary

Yield
6 Servings
SourceNancy Alonzo (2003)
Prep time20 minutes
Cooking time40 minutes
Total time1 hour

Ingredients

1 lb
ground chuck
1 clv
garlic (chopped)
1⁄2
onion (chopped)
2 T
parsley (minced)
1 t
oregano
1⁄2 t
cumin
1 cn
olives (small, chopped)
1⁄2 c
canned tomatoes (diced)
 
Salt and pepper (to taste)

Instructions

Cook onion and garlic with meat. Pour off fat. Add the rest of the ingredients to meat and simmer until most of the tomato liquid is absorbed. Serve with shredded lettuce, grated cheese, chopped tomato and salsa.

Mixed Noodles & Ham

Summary

Yield
6 Servings
SourceHeather Phalen (1984)
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Ingredients

2 T
butter
1 clv
garlic
1 lb
mushrooms (fresh, sliced)
1 lb
ham (diced)
1 c
light cream
8 oz
egg noodles
8 oz
spinach noodles
1⁄2 c
Parmesan cheese

Instructions

Cook noodles in separate pans until tender but firm and drain (keep warm). Heat 2 tablespoons butter in deep frying pan. Add garlic and sauté until brown. Remove garlic. Add mushrooms and sauté for 10 minutes. Heat cream in double boiler. Turn noodles into a deep, heated bowl and toss together. Toss noodles with mushrooms, ham, cream and grated cheese.

Spanish Chicken

Summary

Yield
2 Servings
SourceTony Mastracci (1986)
Prep time20 minutes
Cooking time1 hour
Total time1 hour, 20 minutes

Ingredients

 
chicken pieces (seasoned flour)
1⁄4 c
oil
1⁄4 c
onion (chopped)
3 T
pepper (chopped)
1 clv
garlic (minced)
1⁄2 c
carrots (chopped)
1⁄2 c
celery (chopped)
1 c
tomatoes (chopped, peeled, seeded)
3⁄4 c
tomato juice

Instructions

Dredge chicken in flour; heat in oil in skillet. Brown chicken. Place in a casserole. Sauté the onion, pepper and garlic in the oil in the skillet. Add carrots, celery, tomatoes and tomato juice. Add to the chicken in the casserole. Bake in a 350° oven for 45 minutes.

Chicken-Rice Casserole

Summary

Yield
4 Servings
SourceJennifer Thompson (1987)
Prep time20 minutes
Cooking time1 hour
Total time1 hour, 20 minutes

Ingredients

1
broiler-fryer (2-1/2 to 3 lb, cut up)
1
onion (small, chopped)
1
orange (grated peel and juice)
2 t
salt
1⁄2 t
thyme
1 c
water
1 c
rice

Instructions

Put chicken in Dutch oven or 3-quart covered casserole. Add onion, orange peel and juice, 1 teaspoon salt and thyme. Cover and bake at 400° for 30 minutes. Remove from oven, stack chicken on one side and add water, remaining salt and rice. Rearrange chicken over rice. Cover and continue baking 30 minutes, or until liquid is absorbed and rice is tender. 4 to 6 servings.

Slow Cooker Turkey Casserole

Summary

Yield
5 Servings
SourceLenore Mastracci (2002)
Prep time20 minutes
Cooking time6 hours
Total time6 hours, 20 minutes

Ingredients

1 pk
Pepperidge Farm herb-seasoned stuffing mix (8-oz)
1
onion (chopped)
2
celery ribs (chopped)
1 c
dried cranberries
1⁄4 c
chicken broth
3 T
butter (or margarine)
1
frozen boneless turkey breast (3-lb)
1⁄4 t
salt
1⁄2 t
pepper
1⁄4 t
dried thyme
1 pk
turkey gravy mix

Instructions

Coat inside of 4-quart electric slow cooker with cooking spray. Add stuffing mix, onion, celery and cranberries. Combine broth and melted butter. Pour over stuffing and stir gently. Remove string from defrosted turkey breast. Rinse and place in slow cooker on top of dressing. Cover and cook on high for 1 hour; reduce to low and cook 5 to 6 more hours. Meat thermometer should register 170 degrees internally. Remove turkey to serving platter. Stir stuffing gently and let stand 4 or 5 minutes. Prepare gravy. Yield: 5 to 6 servings.

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