Main Dishes

Delicious Beef Brisket

Summary

Yield
6 Servings
SourceWendy Bryan (1986)
Prep time10 minutes
Cooking time5 hours
Total time5 hours, 10 minutes

Ingredients

1 cn
Campbell's consomme
1
10-oz. bottle soy sauce
1 T
liquid smoke
1 T
vinegar
 
garlic
 
beef brisket (5- to 7-pound)

Instructions

Combine first 5 ingredients and pour over beef brisket. Cover and bake at 300° for 5 hours.

Meat Loaf Stroganoff Twins

Summary

Yield
8 Servings
SourceMary Schluep (1980)
Prep time20 minutes
Cooking time1 hour
Total time1 hour, 20 minutes

Ingredients

2 lb
lean ground beef
1 1⁄4 c
dry bread crumbs
1 c
onion (chopped)
1 c
fresh mushrooms (chopped)
2
eggs
1⁄4 c
sour cream
2 t
salt
1⁄8 t
pepper
1 t
paprika
1 t
Bovril broth and seasoning base
1⁄2 c
onion (chopped)
2 T
butter (or margarine)
1⁄4 lb
mushrooms (sliced, fresh)
3 T
flour
1⁄2 t
dry mustard
1⁄4 t
salt
1 1⁄4 c
water
1 t
Bovril broth and seasoning base
1⁄2 c
sour cream

Instructions

Combine first ten ingredients and mix well. Shape into 2 oval loaves and place on broiler pan or in rack in shallow roasting pan. Bake in 350° oven 45 to 50 minutes. Meanwhile, make the Stroganoff Sauce. In fry pan, sauté onion in butter until tender. Add mushroom slices and sauté 2 to 3 minutes. Stir in flour, mustard and salt. Add water and seasoning base and cook, stirring constantly, until thickened and bubbly. Stir in sour cream. Heat but do not boil. Place twin meat loaves on bed of cooked noodles and serve with sauce.

Brunch or Lunch

Summary

Yield
8 Servings
SourceConnie Steinhaus (1972)
Prep time10 minutes
Cooking time1 hour
Total time1 hour, 10 minutes

Ingredients

16 sli
bread (crusts removed)
8 sli
ham (1/4 inch thick, "hostess" size)
8 sli
Kraft Old English cheese
7
eggs (beaten)
1 1⁄2 t
dry mustard
1 t
salt
3 c
milk

Instructions

Place 8 pieces of bread in buttered broiler-size pan. Layer ham and cheese and place remaining 8 pieces of bread on top. Combine eggs, mustard, salt, and milk. Pour over sandwich mixture. Let stand overnight, covered and refrigerated. Before baking, top with crushed cornflakes and 1 stick melted butter or margarine. Bake at 350° for 1 hour. Let stand for 10 minutes before removing from pan.

Oven Juicy Chicken Breasts

Summary

Yield
4 Servings
SourceJennifer Tipple (1997)
Prep time25 minutes
Cooking time40 minutes
Total time1 hour, 5 minutes

Ingredients

4
chicken breasts
3⁄4 c
bottled salad dressing (Creamy Italian or Ranch dressings coat the best)
1⁄2 c
cornflake crumbs
2⁄3 c
seasoned bread crumbs
1⁄4 c
Parmesan cheese (grated)
 
Salt and pepper
1⁄2 c
white wine

Instructions

Bone and skin chicken; pat dry. Coat with salad dressing and then toss in bag with cornflakes, bread crumbs, cheese and seasoning. Place in a casserole dish coated with vegetable oil spray. Pour white wine between pieces. Cover tightly and bake at 375° for 40 minutes. Uncover and broil until golden brown.

Chicken Cacciatore

Summary

Yield
6 Servings
SourceDot Myers (2004)
Prep time15 minutes
Cooking time1 hour, 5 minutes
Total time1 hour, 20 minutes

Ingredients

1⁄3 c
olive oil
4 clv
garlic (sliced)
1 c
celery (sliced)
1 c
green pepper (sliced)
2
onions (medium, sliced)
2
chicken pieces (up to 3-lbs.)
2
bouillon cubes (chicken)
1 cn
tomatoes (16-oz)
2 cn
tomato paste (8-oz cans)
2 t
oregano
2 t
basil
1⁄4 t
pepper
1 T
sugar
1 t
salt
1 t
pepper
1 t
dried parsley flakes
2 T
cornstarch
1⁄4 c
water

Instructions

Place olive oil in skillet. Add garlic and sauté lightly. Add onions, pepper and celery; sauté. Remove and place on paper towel. Place chicken in same skillet and sauté until white. Add remaining ingredients except cornstarch and water. Cover and simmer 45 minutes. If desired, mix cornstarch and water and add to mixture to thicken. If desired, serve over spaghetti.

Chicken Pecan Quiche

Summary

Yield
6 Servings
SourcePatty Landis (2002)
Prep time1 hour
Cooking time1 hour, 10 minutes
Total time2 hours, 10 minutes

Ingredients

1 c
flour
1 c
sharp cheddar cheese (shredded)
3⁄4 c
pecans (chopped)
1⁄2 t
salt
1⁄4 t
paprika
1⁄3 c
vegetable oil
1 c
sour cream
1⁄2 c
chicken broth
1⁄4 c
mayonnaise
3
eggs (large, lightly beaten)
2 c
chicken (cooked, finely chopped)
1⁄2 c
sharp cheddar cheese (shredded)
1⁄4 c
onion (minced)
1⁄4 t
dill weed (dried)
3 dr
Tabasco sauce
1⁄4 c
pecan halves

Instructions

Preheat oven to 350 degrees. Combine first 5 ingredients in a bowl; stir well. Add oil and stir well again. Firmly press mixture on bottom and up sides of a 9-inch deep-dish pie plate. Bake for 12 minutes. Cool completely. Reheat oven to 350 degrees. Combine sour cream, broth, mayonnaise and eggs; stir with a wire whisk until smooth. Stir in chicken and next 4 ingredients. Pour chicken mixture over prepared crust. Arrange pecan halves over chicken mixture. Bake for 55 minutes or until set. Let stand 10 minutes before serving.

Savory Tuna Roll

Summary

Yield
6 Servings
SourceAnn W. Moore (1985)
Prep time25 minutes
Cooking time1 hour
Total time1 hour, 25 minutes

Ingredients

1 c
flour (sifted)
1⁄2 t
salt
1⁄3 c
shortening
1⁄2 c
cheddar cheese (shredded)
3
milk (up to 4 T, cold)
1 T
butter
1 T
onion (chopped)
1 T
flour
1⁄4 c
milk
1⁄4 t
salt
1 ds
powdered marjoram
1 ds
powdered thyme
1 ds
pepper
1 cn
tuna (6-1/2 oz, drained and flaked)
1
egg (slightly beaten)
2 t
parsley (minced)

Instructions

Sift flour and salt into bowl. Cut in shortening and cheese until particles are the size of small peas. Sprinkle milk over mixture while stirring with fork until dough holds together. Wrap in waxed paper and refrigerate while making filling. Melt butter in saucepan; sauté onion. Blend in flour and add milk, salt, marjoram, thyme and pepper. Bring to a boil, stirring constantly. Remove from heat. Stir in tuna, egg and parsley. Roll out pastry on floured surface to 12 x 7-inch rectangle. Spread filling lengthwise down the center, moisten edges and pinch together over filling. Seal ends. Place on ungreased baking sheet. Brush with milk; prick to allow steam to escape. Bake at 400° for 35 to 40 minutes. This is good served either hot or cold.

Cooking Light's Cheddar Potato Frittata

Summary

Yield
6 Servings
SourceAmy Sutton (2002)
Prep time25 minutes
Cooking time40 minutes
Total time1 hour, 5 minutes

Ingredients

1 1⁄2 c
potatoes (round red, about 1/2 lb, coarsely chopped)
 
vegetable cooking spray
1 c
tomato (chopped)
1⁄4 c
green onions (chopped)
1⁄2 t
pepper
1⁄4 t
salt
1 1⁄2 c
frozen egg substitute (thawed)
2 oz
sharp cheddar cheese (shredded, reduced-fat)
 
green onions (optional)

Instructions

Cook chopped potato in a saucepan in boiling water to cover, 10 to 12 minutes, or until tender. Drain well. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add potato, tomato, green onions, pepper and salt; sauté until onion is tender. Pour egg substitute over vegetable mixture. Cover skillet; cook over medium-low heat 15 minutes, or until set. Sprinkle with cheese. Cover; cook 2 minutes, or until cheese melts. Cut into 6 wedges and serve immediately. Garnish with green onions, if desired.

Mexican Enchiladas

Summary

Yield
6 Servings
SourceMary Ann Maginnity (1975)
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Ingredients

1 c
water
1
beef bouillon cube
2 T
chili powder
1 T
lard (or bacon grease)
1 lb
cheddar cheese
1
onion (medium, chopped)
12
tortillas (flat)

Instructions

To make salsa, to 1 cup water, add 1 beef bouillon cube, 2 or 3 tablespoons chili powder and 2 tablespoons lard or bacon grease. Heat mixture until it boils. Reduce heat and gently boil 5 minutes. To make the Cheese and Onion Mixture: grate 1 pound cheddar cheese. Add 1 medium chopped onion. Dip each tortilla in salsa, coating each side. Immediately spoon cheese and onion mixture onto tortilla and roll up. Place filled tortillas in greased baking dish. Pour remaining salsa over tortillas. Bake at 300° for 10 minutes, until cheese melts.

Veggie Pizza

Summary

Yield
8 Servings
SourceSue Emrick, Miller Park Library (2005)
Prep time5 minutes
Cooking time10 minutes
Total time15 minutes

Ingredients

2 cn
crescent dinner rolls
16 oz
cream cheese
1 pk
Hidden Valley Ranch dressing dry mix
4 c
chopped vegetables (carrots, broccoli, etc.)
1 c
cheddar cheese (shredded)

Instructions

Press the crescent rolls into a rectangle, sealing all of the edges. Bake as directed. Combine cream cheese and Ranch dressing and spread over the cooled crust. Sprinkle vegetables and cheese on top. Chill and serve.

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