Main Dishes

Mama Rocco’s Meatballs

Summary

Yield
8 Servings
SourceLenore Mastracci, Main Library (2005)
Prep time20 minutes
Cooking time45 minutes
Total time1 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.

Vegetable Frittata

Summary

Yield
4 Servings
SourceCatherine Rutter of www.kitchen-rx.com (2008)
Prep time20 minutes
Cooking time20 minutes
Total time40 minutes

Ingredients

1 T
olive oil
1
small onion (chopped)
1
small red pepper (chopped or sliced)
1 c
broccoli (chopped)
10 oz
frozen spinach (thawed and squeezed dry, or 1 c. zucchini, diced)
1⁄2 c
light Swiss cheese (shredded, or other light cheese of your choice)
4
eggs (lightly beaten)
3
egg whites (lightly beaten)
1⁄4 t
salt
 
pepper (to taste)
 
dried or fresh herbs of your choice (to taste)

Instructions

Preheat oven to 400 º. Sauté fresh vegetables. (If using spinach, add after sautéing). Place cooked vegetables in 8 x 11 casserole dish sprayed with cooking spray. Sprinkle with cheese. Whisk eggs and egg whites in a bowl; add salt, pepper and any seasonings you’d like. Pour over cheese and vegetables. Bake for 20-30 minutes. Eggs should be set in the middle.

Best Beef Barbecue

Summary

Yield
18 Servings
SourceAnne Weaver (1977)
Prep time15 minutes
Cooking time1 hour
Total time1 hour, 15 minutes

Ingredients

3 lb
lean chuck or English roast (up to 4 lb.)
1
chili sauce (bottle)
3
dill pickles (large, diced in small pieces)

Instructions

Put meat in pressure cooker. Add the pickles. Pour in chili sauce. Use enough water to rinse out chili sauce bottle. Cook until tender. Take off any fat. Shred the beef and it’s ready to serve. The barbecue can be reheated. Can also be frozen for future use.

Notes

Good for a crowd.

Florentine Layers

Summary

Yield
6 Servings
SourceCarol Ann Feltes (1978)
Prep time10 minutes
Cooking time1 hour, 20 minutes
Total time1 hour, 30 minutes

Ingredients

1⁄2 lb
ground beef
1 c
onion (chopped)
1 clv
garlic (crushed)
2 cn
Hunt's prima salsa
1 c
water
1 pk
chopped frozen spinach
1 pt
cottage cheese (small curd)
1⁄4 c
Parmesan cheese (grated)
1
egg (beaten)
1⁄2 t
seasoned salt
1⁄8 t
pepper
1 pk
elbow macaroni (8-oz)
1 lb
American cheese (diced)

Instructions

Sauté beef, onion and garlic in 10-inch skillet. Add prima salsa and water. Simmer 5 minutes. Press spinach very dry. Combine with cottage cheese, Parmesan, egg, 1/2 of the salt and pepper; set aside. Cook macaroni according to package directions in a 2-quart greased baking dish. Layer half each remaining macaroni, cheese and meat sauce in layers. Bake at 375° for 45 minutes. Let stand 10 minutes before serving.

Ham Loaf

Summary

Yield
6 Servings
SourceCharles Rechel (1986)
Prep time5 minutes
Cooking time1 hour
Total time1 hour, 5 minutes

Ingredients

1 lb
ground ham
1 lb
sausage
2
eggs
1 c
cracker crumbs
1 c
milk
1 t
dried mustard
1⁄4 t
pepper
1⁄3 c
brown sugar
1⁄4 c
vinegar

Instructions

Mix well. Bake at 350° for 1 hour.

Chicken & Dressing Casserole

Summary

Yield
6 Servings
SourceSteve Johnson (1991)
Prep time15 minutes
Cooking time2 hours
Total time2 hours, 15 minutes

Ingredients

8 oz
sour cream
1 cn
cream of mushroom soup
1 cn
mushrooms (small)
6
chicken breasts (up to 8)
8 oz
seasoned bread crumbs (Pepperidge Farm)
1 c
broth

Instructions

Preheat oven to 375°. Place chicken in baking dish. Salt, cover and bake 45 minutes to 1 hour, or microwave 10 minutes on each side. Cool and break into small pieces. Mix first 4 ingredients and place in a 9 x 13-inch casserole dish. Pour broth gradually over crumbs and toss just until crumbly. Cover top of chicken with crumb mixture and bake, uncovered, 45 minutes at 325°. Initial cooking time for chicken will be reduced if it is boneless.

White Lasagna

Summary

Yield
8 Servings
SourceDiane Merkle (1993)
Prep time20 minutes
Cooking time1 hour
Total time1 hour, 20 minutes

Ingredients

3
chicken breasts (halved)
1 1⁄4 c
chicken broth
1 c
water
3⁄4 c
butter
2 c
milk
1 1⁄4 c
heavy cream
1 c
reserved broth
1⁄4 c
olive oil
1 T
salt
7 1⁄2 T
flour
 
lasagna noodles
1⁄2 t
tarragon
1⁄2 t
Beau Monde (optional)
1⁄2 t
salt
1 ds
nutmeg
1 1⁄2 c
Parmesan cheese (grated)
1⁄2 t
rosemary (optional)

Instructions

Cook chicken, water, and chicken broth for one-half hour until tender; debone and cut up. (Save 1 cup broth for sauce.) Cook lasagna noodles in 3 quarts water with 1 tablespoon salt and 1/4 cup olive oil. In large saucepan, melt butter, blend in flour and cook, stirring constantly over medium heat for 3 minutes. Add milk, cream and reserved broth, stirring constantly until mixture boils and begins to thicken. Add spices. Remove from heat and stir in cheeses. Lightly butter pan; layer noodles, sauce, chicken, etc. Top with layer of noodles and sauce. Bake at 350 degrees for 20 to 25 minutes. Top with parsley. (For the cholesterol conscious, substitute margarine for butter and milk for cream.)

Alpine Lace Turkey Mornay

Summary

Yield
6 Servings
SourcePaul Haught (1993)
Prep time10 minutes
Cooking time30 minutes
Total time40 minutes

Ingredients

1 lb
turkey (thin sliced from a deli)
1⁄2 lb
Alpine Lace Swiss
1⁄2 lb
Alpine Lace Colby (or Cheddar)
10 oz
frozen broccoli (drained)
8 oz
stuffing mix (optional)

Instructions

Layer all ingredients, starting with turkey and ending with Alpine Lace Swiss. Bake at 350° for 30 minutes. Great to make ahead and freeze in Ziploc bags. Just microwave and heat’n eat!

Fettuccine with Crab & Artichoke Hearts

Summary

Yield
8 Servings
SourceJoan Redding (1988)
Prep time15 minutes
Cooking time15 minutes
Total time30 minutes

Ingredients

2 pk
fresh fettuccine (9-oz, 1 egg and 1 spinach)
1 pk
yogurt (8-oz, plain)
1 pk
Ranch dressing (8-oz bottle)
1 T
dill weed
1 lb
crabmeat (fresh)
1 lb
mushrooms (fresh)
2 pk
marinated artichoke heart ( 6.5-oz jars)

Instructions

Cut fettuccine into 4-inch strips. Cook fresh pasta according to package directions. Drain and rinse with cold water. In a large bowl, add pasta, crab, mushrooms and marinated artichoke hearts with juice. Mix together yogurt, Ranch dressing and dill weed. Add to pasta and mix well.

Cousin Jodi's Egg Casserole

Summary

Yield
6 Servings
SourceLaura Griffin (1991)
Prep time20 minutes
Cooking time1 hour
Total time1 hour, 20 minutes

Ingredients

1 lb
sausage (mild)
1 cn
mushrooms
6 sli
bread
6
eggs
2 c
milk
1 t
salt
1 pn
mustard
8 oz
cheddar cheese (shredded)

Instructions

Trim and cube slices of bread. Fry and drain sausage, then add mushrooms. Grease casserole dish. Place sausage and mushrooms in casserole dish and cover with bread cubes. Mix eggs, milk, mustard and salt. Pour egg mixture over bread cubes. Let stand in refrigerator overnight, lop with cheddar cheese and bake, uncovered, at 350° for 45 minutes.

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