Main Dishes

Meatball Stew

Summary

Yield
8 Servings
SourceBarb Apel, Main Library (2005)
Prep time
5 minutes
Cooking time
30 minutes
Total time
35 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.

Meatloaf

Summary

Yield
8 Servings
SourceSherry Whittaker, Main Library (2005)
Prep time
10 minutes
Cooking time
1 hour, 25 minutes
Total time
1 hour, 35 minutes

Ingredients

1 1⁄2 lb
ground beef
3⁄4 c
oats (uncooked)
1⁄4 c
onion (chopped)
1 1⁄2 t
salt
1⁄4 t
pepper
1 c
tomato juice
1
egg (beaten)

Instructions

Preheat oven to 350 degrees. Combine all ingredients thoroughly. Pack firm into an ungreased loaf pan. Bake for 1 hour and 15 minutes. Let stand 5 minutes before slicing.

Peach-Glazed Pork Chops

Summary

Yield
6 Servings
SourceMary Hayes, Main Library (2005)
Prep time
10 minutes
Cooking time
40 minutes
Total time
50 minutes

Ingredients

1
8.5 oz. can peach slices (undrained)
1⁄4 c
margarine or butter (cut into pieces)
1
6 oz. package savory herb stuffing mix
6
pork chops (1/2 inch thick)
1⁄3 c
peach or apricot preserves
1 T
Dijon mustard

Instructions

Preheat oven to 375 degrees.

Drain peaches, reserving liquid. Add hot water to syrup to measure 1 1/2 cups. Mix syrup mixture and butter in a large bowl until butter is melted. Stir in contents of stuffing mix package and peaches. Let stand 5 minutes. Spoon stuffing mixture in 9 x 13 pan, arrange chops over mixture. Mix preserves and mustard; spoon over chops. Bake for 40 minutes.

Oven Fried Chicken

Summary

Yield
4 Servings
SourceAnnette Heffernan, Main Library (2005)
Prep time
10 minutes
Cooking time
1 hour
Total time
1 hour, 10 minutes

Ingredients

1⁄4 c
margarine or butter
1⁄2 c
flour
1 t
paprika
1⁄2 t
salt
1⁄4 t
pepper
3 lb
broiler-fryer chicken (cut up)

Instructions

Heat oven to 425 degrees.

Heat margarine or butter in 9 x 13 pan in oven until melted. Mix flour, paprika, salt and pepper; coat chicken with flour mixture. Place chicken, skin side down, in pan. Bake uncovered for 30 minutes. Turn chicken and bake 30 minutes longer or until juices run clear.

Frankfurter Creole

Summary

Yield
4 Servings
SourceBarb Apel, Main Library (2005)
Prep time
10 minutes
Cooking time
30 minutes
Total time
40 minutes

Ingredients

2 T
shortening
1
large onion (chopped)
1
green pepper (chopped)
2
celery stalks (sliced)
1
20 oz. can chopped tomatoes
1
8 oz. can tomato sauce
2 t
chili powder
1 t
sugar
1⁄2 t
salt
 
hot cooked rice
8
frankfurters

Instructions

Heat shortening in large skillet. Sauté onion, green pepper, and celery in shortening over low heat for 5 minutes, or until vegetables are tender but not brown. Add tomatoes, tomato sauce, chili powder, sugar and salt. Mix thoroughly and simmer 10 minutes, uncovered. Cut frankfurters into slices. Add to tomato mixture and heat. Serve over rice.

Macaroni and Cheese with Country Sausage

Summary

Yield
4 Servings
SourceNancy Roth, Main Library (2005)
Prep time
10 minutes
Cooking time
40 minutes
Total time
50 minutes

Ingredients

1 lb
bulk sausage
3 c
dry macaroni
1 1⁄2 c
milk
12 oz
pasteurized processsed cheddar cheese (cubed)
1⁄2 c
Dijon mustard
1 c
tomatoes (diced)
1 c
mushrooms (sliced)
1⁄3 c
green onions (sliced)
1⁄8 t
cayenne pepper
2 T
Parmesan cheese (grated)

Instructions

Preheat oven to 350 degrees.

Cook sausage in skillet until browned. Drain. Cook and drain macaroni as directed on package. Combine milk, cheese and mustard in saucepan and cook over low heat until cheese melts and mixture is smooth. Stir in sausage, tomatoes, mushrooms, green onions and cayenne pepper. Remove from heat and combine with macaroni tossing until well coated. Spoon into a greased 2-quart casserole. Cover and bake 15 to 20 minutes. Stir, sprinkle with parmesan cheese. Bake uncovered for an additional 5 minutes.

Let stand for 10 minutes before serving.

Stir-Fried Scallops with Broccoli and Mushrooms

Summary

Yield
4 Servings
SourcePeg Greisberger, Main Library (2005)
Prep time
15 minutes
Cooking time
10 minutes
Total time
25 minutes

Ingredients

1⁄2 lb
broccoli
1⁄4 lb
mushrooms
1 lb
scallops
1
2 oz. jar pimientos
2 T
margarine
1
101/2 oz. can chicken broth
3 T
cornstarch
2 t
soy sauce
 
hot cooked rice

Instructions

Trim the leaves from the broccoli and rinse. Cut stems and flowerets into bite-sized pieces. Cut stems from mushrooms, and cut mushrooms into 1/4-inch slices. If the scallops are larger than 1 inch in diameter, cut each in half. Rinse and pat dry with paper towel. Drain the pimientos in a strainer.

Melt margarine in a 3-quart saucepan over medium heat. Cook the mushrooms in the margarine about 5 minutes, stirring frequently, until tender when pierced with a fork. Stir in the scallops, broccoli and pimientos. Cook 3-4 minutes, stirring frequently, until scallops are white. Remove pan from heat.

Gradually stir the chicken broth into the cornstarch until the mixture is smooth. Stir the broth mixture and soy sauce into the scallop mixture. Heat to boiling over high heat, stirring constantly. Continue boiling 1 minute, stirring constantly. Serve over rice.

Cheesy Bread Pudding

Summary

Yield
4 Servings
SourceChristine Minx, Main Library (2005)
Prep time
20 minutes
Cooking time
50 minutes
Total time
1 hour, 10 minutes

Ingredients

2 sli
white bread (crusts removed)
1 1⁄2 c
milk
1 c
cheddar cheese (grated)
3
eggs (slightly beaten)
1 t
Worcestershire sauce
 
salt (to taste)

Instructions

Preheat oven to 300 degrees. Butter a 1-quart casserole. Cut the bread into 1-inch squares. Scald the milk, cool slightly, and beat in the cheese, eggs, Worcestershire sauce and salt. Pour into the casserole, add the bread squares and bake 40-50 minutes or until firm.

Veggie Pizza

Summary

Yield
8 Servings
SourceSue Emrick, Miller Park Library (2005)
Prep time
5 minutes
Cooking time
10 minutes
Total time
15 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.

Quinoa Stuffed Peppers

Summary

Yield
4 Servings
SourceJan Ellis and Bonnie DeWitt, Lane Road Branch Library (2005)
Prep time
20 minutes
Cooking time
30 minutes
Total time
50 minutes

Ingredients

 
sea salt
 
freshly ground pepper
1 c
quinoa (rinsed well several times)
3 T
olive oil
1 bn
scallions, including 2 inches of the greens (thinly sliced into rounds)
2
jalapeno chiles ( finely diced, seeded if desired)
1
garlic clove (finely chopped)
1 t
ground cumin
2 c
fresh or frozen corn kernels (from 3 ears of corn)
1 bn
spinach (leaves only)
1⁄2 T
cilantro (chopped)
1⁄4 lb
feta cheese (cut in small cubes)
4
yellow and/or orange bell peppers

Instructions

Boil 2 cups of water. Add a little salt, then quinoa. Stir, cover, and then simmer over low heat until the grains are tender and reveal their spiraled germ, about 15 minutes.

Preheat oven to 400 degrees. Warm half the oil in a skillet. Add scallions, and chiles, cook over medium heat for about 2 minutes. Add garlic, cumin, corn, and spinach, and 2 T. water. When the spinach is wilted, add the cilantro, quinoa, and Feta. Toss everything together. Season with salt and pepper to taste.

Slice peppers in half lengthwise without removing the tops or stems, then cut out the membranes and seeds. Microwave the cored pepper shells for about two minutes to soften them. They should be tender to the touch of a knife but not overly soft.

Fill the peppers with quinoa stuffing and place on a baking dish.

Drizzle the rest of the oil over the peppers and bake the peppers until heated through, 20 to 30 minutes, then switch the heat to broil and brown the tops. Serve hot, warm or at room temperature.

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