Main Dishes

Beef Stew II

Summary

Yield
6 Servings
SourceAnnette Heffernan (2003)
Prep time20 minutes
Cooking time3 hours
Total time3 hours, 20 minutes

Ingredients

2 lb
stew meat
4
potatoes (medium, cubed)
6
carrots (cubed)
4
celery ribs (cut into chunks)
1
onion (large, chopped)
1 cn
tomato soup
1 cn
water (use soup can)
2 t
parsley flakes (or 1 tsp. oregano)

Instructions

Preheat oven to 325 degrees. Mix ingredients and bake for 3 to 4 hours.

Egg & Cheese Strata

Summary

Yield
8 Servings
SourceDottie Aumiller (1988)
Prep time30 minutes
Cooking time1 hour
Total time1 hour, 30 minutes

Ingredients

1 lb
bacon (or sausage, cook and drain, then break up in small pieces)
3⁄4 lb
sharp cheddar cheese (shredded)
6
eggs (beaten)
2 1⁄2 c
milk
1 t
dry mustard
 
Salt and pepper (to taste)
 
bread slices (to cover bottom of pan)

Instructions

Mix eggs, milk and mustard. Line bottom of a 9 x 13-inch pan with bread slices. Alternate layers of meat and cheese. Pour egg mixture over all. Bake at 325° to 350° for 30 minutes, covered, and then 30 minutes, uncovered. Serves 8 to 10. May make 24 hours ahead and keep refrigerated. Great for Christmas morning!

Deb’s Slow Cooker Meatballs

Summary

Yield
8 Servings
SourceAmber Pifer, Main Library (2006)
Prep time30 minutes
Cooking time6 hours
Total time6 hours, 30 minutes

Ingredients

1 lb
ground beef or turkey
1 c
Italian style breadcrumbs
1
egg
1⁄2
onion soup mix package (crushed)
3
spaghetti sauce (jars)

Instructions

Mix together meat, egg, breadcrumbs and soup mix; form into about 1 1/2 inch meatballs. Brown the meatballs in a skillet on all sides. Transfer meatballs to slow cooker. Cover with sauce, enough to more than cover meatballs. Put lid on and cook for 4 hours on high. Stir and cook 2 more hours on low. 

Rump Roast The Exotic Way

Summary

Yield
4 Servings
SourceDaphne Hsueh (1972)
Prep time3 hours
Cooking time2 hours
Total time5 hours

Ingredients

3 lb
to 4 lb rump roast
1⁄2 c
sherry (dry or cream)
1⁄2 c
soy sauce
1 T
sugar
6
or 7 pepper seeds
3
buds garlic

Instructions

Put the above in a cooking bag and let marinate about 3 hours. Cook in 350° oven for 2 hours and test.

Spaghetti Pie III

Summary

Yield
4 Servings
SourceMarti Coblentz (1993)
Prep time25 minutes
Cooking time1 hour
Total time1 hour, 25 minutes

Ingredients

6 oz
spaghetti (1 small box)
2 T
margarine
1⁄3 c
Parmesan cheese (grated)
2
eggs (large, beaten well)
1 c
cottage cheese (or ricotta cheese)
1 lb
ground beef (or ground turkey)
1⁄2 c
onions (chopped)
3⁄4 c
spaghetti sauce (up to 1 c.)
1⁄2 c
mozzarella cheese (shredded, 2 oz, or any kind of shredded cheese)

Instructions

Boil spaghetti according to directions on package. Drain well. (Should have about 3 cups.) Stir margarine, cheese and eggs into hot spaghetti. Pat into a 10-inch pie plate for crust. Spread cottage or ricotta cheese over crust. Brown meat and onion; drain off fat. Stir in spaghetti sauce, just enough to hold meat together (not too runny). Pour into pie shell. Bake at 350° for 20 minutes. Sprinkle cheese over top. Return to oven until cheese is melted, about 5 minutes. Take out and let stand for 10 minutes to set up. Cut in wedges to serve. Keeps well to serve as a leftover.

Pork Tenderloin Diane

Summary

Yield
4 Servings
SourceTheresa Anderson (2000)
Prep time15 minutes
Cooking time1 hour
Total time1 hour, 15 minutes

Ingredients

1
pork tenderloin (about 1 lb)
1 T
lemon pepper
2 T
butter (or margarine)
2 T
lemon juice
1 T
Worcestershire sauce
1 t
Dijon mustard
1 T
parsley

Instructions

Cut tenderloin into 8 pieces; place each piece between two pieces of waxed paper and flatten. Sprinkle with lemon pepper. Melt butter in a large skillet over medium heat; cook pork for 3 to 4 minutes on each side or until no longer pink and juices run clear. Remove to a serving platter and keep warm. To the pan juices, add lemon juice, Worcestershire sauce and mustard; heat through. Pour over pork and sprinkle with parsley. Serve immediately.

Orange-Glazed Chicken

Summary

Yield
4 Servings
SourceCarolyn Freeman (1989)
Prep time15 minutes
Cooking time1 hour, 30 minutes
Total time1 hour, 45 minutes

Ingredients

1 c
orange juice (fresh or frozen)
1 T
orange rind (grated)
1 c
brown sugar
2 T
butter (melted)
1 t
dry mustard
1⁄4 t
allspice
4
chicken breasts (boned)

Instructions

Place chicken breasts in baking dish. Mix all ingredients and pour over chicken. Slice orange 1/4 inch thick, put on top of each piece of chicken. Bake at 350° for 1 1/2 hours. Baste. Serve sauce.

Chicken with Herbs

Summary

Yield
4 Servings
SourceMrs. Mercer (1971)
Prep time15 minutes
Cooking time1 hour, 30 minutes
Total time1 hour, 45 minutes

Ingredients

4
chicken breasts
1 T
salt
1 t
thyme
1 t
sweet basil
1 t
rosemary
2 T
butter
1⁄2 c
warm water

Instructions

Rub chicken thoroughly with salt. Combine herbs and rub into chicken. Place breasts in roaster. Cut butter over the chicken. Add water to bottom of roaster, not over the chicken. Place in preheated 350 degree oven for 1 1/2 hours. Turn oven up to 400 degrees at the end of 1 hour. Also good cold.

Chicken Vatel

Summary

Yield
10 Servings
SourceAmy Chilcote (1981)
Prep time30 minutes
Cooking time1 hour
Total time1 hour, 30 minutes

Ingredients

2 c
chicken (cooked)
1 c
macaroni (cooked)
1 c
cheddar cheese (grated)
1 c
bread crumbs
1⁄4 c
green pepper (or pimento)
3
eggs (beaten)
1 1⁄4 c
chicken broth
1 t
salt
 
pepper (to taste)
1 cn
mushroom soup

Instructions

Reserve 1/4 cup chicken broth and mushroom soup. Mix all other ingredients. Put in casserole dish. Mix 1/4 cup chicken broth with can of mushroom soup and pour over mixture. Bake 1 hour at 350°. Let sit 10 minutes before serving and cut in squares. Serves 10 to 12.

Nutty Chicken

Summary

Yield
4 Servings
SourceKay Jones (1996)
Prep time25 minutes
Cooking time45 minutes
Total time1 hour, 10 minutes

Ingredients

5
chicken breasts (split, boneless, skinless)
1⁄2 c
buttermilk (can use half & half)
1
egg (fork-beaten)
1⁄2 c
flour
3⁄4 c
pecans (chopped)
 
salt
 
paprika
 
white pepper
6 T
butter (or margarine, not light, melted)

Instructions

Beat buttermilk lightly with egg. Mix dry ingredients in shallow pan. Dip chicken in buttermilk mixture, then roll in flour-nut mix. Allow to sit 15 minutes. Then put in casserole dish. Bake at 350 degrees for 45 minutes. Serves 4 to 6 people. Serve hot or cold.

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