Main Dishes

Leprechaun Quiche

Summary

Yield
6 Servings
SourceSharon Coultas (1997)
Prep time20 minutes
Cooking time40 minutes
Total time1 hour

Ingredients

1 pk
frozen creamed spinach (10-oz)
1 pk
refrigerator crescent rolls (8-oz)
1 c
cheddar cheese (shredded)
3
eggs (slightly beaten)
1 c
evaporated milk
2 t
Worcestershire sauce
1⁄2 t
onion salt
1⁄8 t
pepper
4 oz
frozen mushrooms (or 1/4 lb fresh)
6 sli
bacon (diced and crisply fried)
 
Parmesan cheese (freshly grated)

Instructions

Cook spinach according to package directions. Unroll crescent rolls and press into a 10-inch quiche pan or 10-inch pie pan to form a crust. Sprinkle cheese evenly over the crust. In a bowl, combine eggs, milk, Worcestershire sauce, onion, salt and pepper. Stir in creamed spinach, mushrooms and half the bacon. Pour over cheese in the crust. Sprinkle with Parmesan. Bake in preheated 350° oven for 20 minutes. Sprinkle remaining bacon over top of quiche. Bake an additional 20 to 25 minutes, or until knife inserted in center comes out clean. Serves 6 to 8 people. This dish is lovely with a salad for lunch or a light supper. Tip: If a deep quiche pan is used, add several minutes to baking time to insure doneness.

Cheese and Bean Quesadillas

Summary

Yield
4 Servings
SourceLenore Mastracci (1998)
Prep time10 minutes
Cooking time5 minutes
Total time15 minutes

Ingredients

4
tortillas (flour)
 
vegetable oil cooking spray
1 c
canned refried beans
1 c
Monterey Jack cheese (shredded)

Instructions

Divide the ingredients and layer refried beans, then Monterey Jack cheese on half of each tortilla. Season with salt and pepper. Fold over the empty half of the tortilla to enclose filling. Place on a baking sheet. Coat tortillas with cooking spray. Broil about 5 inches from the broiler heat for 1 minute. Turn over, coat with spray, broil for an additional minute.

This recipe appeared in the Hilton Head South Carolina Island Packet Newspaper.

Savory Lamb Stew

Summary

Yield
4 Servings
SourceBev Rhodes, Main Library (2006)
Prep time20 minutes
Cooking time20 minutes
Total time40 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 Boudine

Summary

Yield
10 Servings
SourceSally Joyce, Main Library (2008)
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Ingredients

2 c
freshly cooked egg noodles
2
cans cream of mushroom soup (10 3/4 oz.)
1⁄2 c
chicken broth
1⁄2 c
dry sherry
4 c
cooked chicken, chopped
3 c
sharp cheese, grated and divided
1
slivered almonds, toasted (2 1/4 oz.)
1⁄2 c
pimentos, drained and chopped
1
can sliced mushrooms, drained (4 oz.)
 
Salt and pepper

Instructions

Preheat oven to 350º. In a large bowl, toss together the noodles, soup, broth and sherry. Add the chicken, 2 cups cheese, almonds, pimentos, mushrooms, and salt and pepper to taste. Toss gently to combine. Transfer mixture to a greased 13 x 9 baking dish and top with the remaining cheese. Bake for 30 minutes, or until bubbly. 

No Peek Casserole Crockpot

Summary

Yield
6 Servings
SourceDiane Bare (1989)
Prep time5 minutes
Cooking time8 hours
Total time8 hours, 5 minutes

Ingredients

2 lb
stew meat
1 cn
cream of mushroom soup
1 pk
dry onion soup mix

Instructions

Combine ingredients and cook on low heat 8 to 10 hours. Serve over noodles or rice.

Johnnie Marzetti

Summary

Yield
6 Servings
SourceCarolyn Freeman (1988)
Prep time20 minutes
Cooking time1 hour, 10 minutes
Total time1 hour, 30 minutes

Ingredients

1
onion (medium, chopped)
1 1⁄2 T
butter
1 lb
ground beef
1 t
seasoned salt
1⁄4 t
pepper
1⁄4 t
garlic salt
1⁄4 t
Worcestershire sauce
1 cn
tomato bisque soup
1 cn
Italian stewed tomatoes (medium)
6 oz
broad noodles (up to 8 oz)
1⁄2 lb
sharp cheese (grated)

Instructions

Sauté onion in butter over medium heat until onions are translucent. Add ground beef and sauté until browned. Add seasoned salt, pepper, garlic salt and Worcestershire sauce. Add tomato bisque soup and Italian stewed tomatoes. Simmer 20 minutes; cover if necessary. Cook broad noodles (do not overcook). Mix together. Sprinkle with cheese in casserole. Bake, uncovered, 30 minutes at 350 degrees.

Italian Pumpkin Strata

Summary

Yield
8 Servings
SourceSharon Hammond (2003)
Prep time20 minutes
Cooking time45 minutes
Total time1 hour, 5 minutes

Ingredients

1 T
vegetable oil
1 lb
sweet Italian sausage
1 c
onion (chopped)
1⁄2 c
green bell pepper (chopped)
1⁄2 c
red bell pepper (chopped)
2 clv
garlic (minced)
1 lf
Italian bread (1-lb loaf, cut into 1 1/2-inch cubes)
2 c
mozzarella cheese (shredded)
2 cn
evaporated milk (12-oz cans)
1 cn
pumpkin (15-oz)
4
eggs (large)
1 t
salt
1⁄2 t
black pepper
1⁄2 t
dried oregano
1⁄2 t
dried basil
1⁄2 t
dried marjoram

Instructions

Preheat oven to 350°. Grease 9 x 13-inch baking pan. Heat vegetable oil in large skillet over medium-high heat. Add sausage, onion, bell peppers and garlic. Cook, stirring to break up sausage, 7 to 10 minutes, or until sausage is no longer pink; drain. Combine bread cubes, cheese and sausage mixture in large bowl. Beat evaporated milk, pumpkin, eggs, pepper, oregano, basil and marjoram in medium bowl. Pour over bread mixture, pressing bread into milk mixture. Pour into prepared baking pan. Bake for 35 to 45 minutes, or until set. Serve warm. Can be prepared ahead and refrigerated. Adjust baking time as needed. Turkey sausage may be substituted, but will require more spices.

Mustard-Baked Chicken

Summary

Yield
8 Servings
SourceJohn Brooks-Barr (1994)
Prep time30 minutes
Cooking time1 hour
Total time1 hour, 30 minutes

Ingredients

1 c
sour cream
1⁄2 c
Creole mustard
3 c
cornbread (finely crumbled)
1 1⁄2 t
thyme (fresh, or 1/2 tsp. dried)
1 t
salt
1⁄4 t
black pepper (fresh-ground)
1⁄4 t
cayenne
2
chickens (2 1/2 to 3-lb. each, cut into serving portions)
1⁄2 c
butter (melted)

Instructions

Preheat oven to 375°. In a small bowl, combine the sour cream and mustard. (If you are unable to find true Creole mustard, I’ve had success substituting a mixture of Dijon and yellow mustard with a few drops of Tabasco sauce.) In another bowl, mix together the cornbread crumbs and seasonings. Spread the mustard mixture over the chicken pieces, then roll the chicken in the crumb mixture. Arrange the chicken in a single layer in a large, shallow baking dish and drizzle with the melted butter. Bake at 375° until the chicken is golden brown and the juices run clear if tested with the tip of a knife, usually a little over an hour.

Chicken Casserole III

Summary

Yield
4 Servings
SourceLeslie A. Massey (1983)
Prep time40 minutes
Cooking time30 minutes
Total time1 hour, 10 minutes

Ingredients

1
chicken (3- to 4-lb, cooked)
1 cn
cream of chicken soup
1 pk
sour cream (8-oz)
1⁄2 c
butter
 
Crackers

Instructions

Shred meat from chicken. Mix in casserole dish with cream of chicken soup and sour cream. Crumble enough crackers to lightly cover top. Melt buffer and pour over crackers. Bake in 350° oven for 30 to 45 minutes, or microwave on high for 10 minutes.

Fish Olilviana

Summary

Yield
4 Servings
SourceLucy Tammen (1987)
Prep time15 minutes
Cooking time20 minutes
Total time35 minutes

Ingredients

 
Fish fillets (sole, haddock or flounder, 1 pk. frozen or enough fresh for 4)
2 t
olive oil
1⁄2
lemon's juice
1 clv
garlic
1⁄4 t
salt
1 t
parsley
1 t
oregano
1⁄2 c
dry bread crumbs
1 T
butter

Instructions

Place fillets in single layer in greased baking dish. Brush fillets with combined olive oil and lemon juice. Combine garlic, salt, parsley, oregano and bread crumbs and sprinkle over fish. Dot with butter and bake at 350° for 20 to 25 minutes. (Optional:) Garnish with sautéed mushrooms.

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