Main Dishes

Quick & Easy Beef Stroganoff

Summary

Yield
6 Servings
SourceGail Hatcher (1972)
Prep time15 minutes
Cooking time3 hours
Total time3 hours, 15 minutes

Ingredients

1 lb
stew meat (cut into bite-size pieces)
1 cn
Campbell's onion soup
1 cn
cream of mushroom soup
1⁄2 c
sour cream
 
noodles or rice

Instructions

In a casserole, place meat and pour undiluted soups over all and bake at 300° for 2 1/2 to 3 hours. Before serving over noodles or rice, stir in sour cream to meat. 

Ranch Beans

Summary

Yield
6 Servings
SourceCarol Redinger (1987)
Prep time10 minutes
Cooking time45 minutes
Total time55 minutes

Ingredients

1 lb
ground beef
1 pk
Lipton onion soup mix
1 cn
kidney beans (16-oz can)
2 cn
baked beans (16-oz cans)
1 c
ketchup
2 T
mustard
2 T
vinegar (or a little more for taste)

Instructions

Brown ground beef; drain. Add remaining ingredients; stir. Bake at 350°, uncovered, for 30 to 45 minutes. Serve.

Easy Ham Loaf

Summary

Yield
4 Servings
SourceHeather Phalen (1983)
Prep time15 minutes
Cooking time35 minutes
Total time50 minutes

Ingredients

2 T
butter
1 c
onion (chopped)
2 cn
chunk ham (6 3/4-oz cans)
1
egg (beaten)
1⁄2 c
dry seasoned bread crumbs
1 c
cheddar cheese (grated, sharp)

Instructions

Melt butter in small skillet over medium heat; add onion and sauté until tender, about 5 minutes, stirring constantly. Flake ham chunks into large bowl. Stir in onion. Add beaten egg, bread crumbs and grated cheese. Mix well. Place mixture in lightly greased 9 x 5 x 3-inch loaf pan. Bake at 350 degrees for 30 minutes.

Chicken in Orange Sauce & Fresh Strawberries

Summary

Yield
4 Servings
SourceCarol Van Swearingen (1982)
Prep time20 minutes
Cooking time40 minutes
Total time1 hour

Ingredients

2
chicken breasts (boned, skinned and cut into bite-size pieces)
 
salt and freshly ground pepper
1 T
butter
1 T
vegetable oil
1
onion (medium, chopped)
1⁄2 t
ginger
2 T
dry sherry
2⁄3 c
orange juice
2 t
orange rind (fresh grated)
1⁄4 c
chicken broth
1 T
cornstarch
3 T
water
1 1⁄2 c
strawberries (fresh, sliced)

Instructions

Pat chicken pieces dry and season with salt and pepper. Heat butter and oil in large skillet and brown chicken over medium heat for 5 minutes. Add onion, ginger and sherry. Stir and add remaining ingredients except cornstarch and strawberries. Bring to a boil, reduce heat and simmer for 25 minutes Remove chicken pieces to serving dish. Dissolve cornstarch in 3 tablespoons of water. Stir into the sauce and cook until the sauce thickens. Add the strawberries. Gently toss and spoon over the chicken.

Chicken with Pasta & Vegetables

Summary

Yield
8 Servings
SourceMary Ellen Jenkins (1993)
Prep time25 minutes
Cooking time30 minutes
Total time55 minutes

Ingredients

2
red peppers (large, cut into 1/2-inch slices)
2
yellow peppers (large, cut into 1/2-inch slices)
1 lb
mushrooms (large, cut in half)
1
onion (medium, chopped)
4
chicken breasts (medium-sized boneless, skinless, cut into 3/4-inch slices)
1 pk
penne (16-oz, or rigate macaroni)
1 pk
marinated artichoke hearts (12-oz jar, reserve marinade)
6 T
balsamic vinegar
1⁄2 t
black pepper (coarsely ground)
1⁄2 t
basil
1⁄2 t
sugar

Instructions

Cook pepper in 1 tablespoon of olive oil until tender and golden. Add 2 tablespoons additional oil and cook mushrooms, onion and 1/4 teaspoon salt. Remove mushrooms to bowl with peppers. Add 1 tablespoon more oil. Cook chicken with 1/4 teaspoon salt until chicken is golden and loses pink color. Boil macaroni as label directs; drain and keep warm. Mix artichoke marinade, balsamic vinegar, black pepper, basil, sugar and 3/4 teaspoon salt. Return vegetables to skillet with chicken. Add artichoke hearts and balsamic vinegar, coat well and heat thoroughly. Toss chicken mixture with macaroni.

Adapted from Good Housekeeping, Jan. 1993

Turkey Loaf

Summary

Yield
6 Servings
SourceMarty Prass (1992)
Prep time10 minutes
Cooking time45 minutes
Total time55 minutes

Ingredients

2
eggs (slightly beaten)
2 c
water (warm)
1 pk
Stove Top stuffing
2 lb
fresh ground turkey

Instructions

Mix eggs and water, then add stuffing mix and blend well. Add turkey and blend all together. Put into greased loaf pan and bake 45 minutes at 350 degrees. Times may vary depending on ovens.

Little Lobster Quiches (For Luncheons)

Summary

Yield
10 Servings
SourceMrs. Robin Obetz (1977)
Prep time30 minutes
Cooking time40 minutes
Total time1 hour, 10 minutes

Ingredients

2 pk
pie crust mix
2 cn
lobster (5-oz)
1 c
Swiss cheese (shredded)
1⁄2 lb
bacon (fried, crumbled)
3 c
whipping cream
6
eggs
1 1⁄2 t
salt
1⁄4 t
white pepper
1⁄8 t
nutmeg
1⁄8 t
sugar
1⁄8 t
cayenne pepper

Instructions

Roll out half into 18 x 12-inch rectangle. Cut 6 (6-inch) circles. (Do twice for 12.) Pat into well-buttered 4-inch or 6-ounce custard cups. Chill 1 hour. Preheat oven to 375°. Select and save 12 large lobster chunks from cans of lobster. Flake the remainder. Put mixture of Swiss cheese, bacon and the flaked lobster in the bottom of pastry shells. In large bowl, mix remaining ingredients until blended. Pour into shells. Set them on 18 x 12-inch pan. Bake 20 minutes. Top each with lobster chunk. Bake 20 to 25 minutes more, until knife comes out clean. Cool 2 minutes, then remove from cups. Garnish with dill sprigs. Serves 10 to 12.

New Year's Morning Breakfast

Summary

Yield
4 Servings
SourceRuth Browning (1975)
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Ingredients

2 T
onion greens (chopped)
1 cn
bean sprouts (16-oz)
6
eggs
1⁄8 t
pepper
2 T
butter (or margarine)
1⁄2 c
water chestnuts (sliced)
1 t
salt
2 t
soy sauce

Instructions

Cook onion in butter until tender. Rinse and drain bean sprouts. Add bean sprouts and water chestnuts, mixing lightly. Combine eggs, salt, pepper and soy sauce; beat slightly. Pour over bean sprouts and water chestnuts. Cook over low heat, stirring occasionally until eggs are set. Serves 4 to 6. 

Meatball Stew

Summary

Yield
8 Servings
SourceBarb Apel, Main Library (2005)
Prep time5 minutes
Cooking time30 minutes
Total time35 minutes

Ingredients

1
24 oz. package frozen Italian meatballs
2 T
vegetable oil
2 cn
beef broth, undiluted
2 cn
golden mushroom soup, undiluted
1 t
salt
1 t
marjoram
1⁄2 t
thyme
4
potatoes ( cut into chunks)
4
carrots (cut into chunks)
1
16 oz. jar pearl onions (drained)

Instructions

Brown meatballs in oil. Add broth, soup, vegetables and seasonings. Bring to a boil. Reduce heat and simmer at least 30 minutes or until vegetables are tender.

Mexican Chicken Kiev

Summary

Yield
8 Servings
SourceSharon Hammond, Main Library (2007)
Prep time8 hours, 20 minutes
Cooking time30 minutes
Total time8 hours, 50 minutes

Ingredients

8
skinned and boned chicken breast halves (large! )
1
4.5 oz. can chopped green chiles, drained
1⁄4 lb
Monterey Jack cheese, cut into 8 strips
1⁄2 c
fine dry breadcrumbs
1⁄2 c
Parmesan cheese, grated
1 T
chili powder
1⁄2 t
ground cumin
1⁄2 t
salt
1⁄8 t
pepper
1⁄4 c
plus 2 T. butter or margarine, melted
 
Salsa (optional)

Instructions

Preheat oven to 400°. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten using a meat mallet or rolling pin. Place chiles and cheese evenly on top of chicken breasts. Roll up chicken, starting with short end; secure with wooden picks. Combine breadcrumbs and next 5 ingredients. Dip chicken rolls in melted butter; dredge in breadcrumb mixture. Place in a lightly greased 9 x 13 inch baking dish. Cover and chill 8 hours. Uncover and bake for 30 minutes or until chicken is done; discard wooden picks. Serve with salsa, if desired. 

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