Main Dishes

Red Beans & Rice

Summary

Yield
4 Servings
SourceJohn Brooks-Barr (1995)
Prep time40 minutes
Cooking time2 hours
Total time2 hours, 40 minutes

Ingredients

2 c
dry kidney beans
3 T
olive oil
1
onion (large, chopped)
4 clv
garlic (minced)
2
celery ribs (chopped)
1
carrot (chopped)
1
green bell pepper (seeded, chopped)
1 T
salt
1⁄4 t
cayenne pepper
1⁄4 t
white pepper
1⁄4 t
black pepper
1 t
dried thyme
1 1⁄2 t
ground cumin
1 t
dry mustard
1
bay leaf
1 cn
tomato paste (6-oz.)
1⁄2 c
dry red wine
 
Tabasco sauce (several drops)
1
celery rib (chopped)
1⁄2 c
green pepper (chopped)
4
green onions (chopped)
4 c
cooked rice
2
tomatoes (large, seeded and chopped)
4
green onions (chopped)
1 T
parsley (fresh, chopped)
1⁄2
poblano pepper (or any other long mild pepper)
1 T
olive oil
1 T
wine vinegar
 
Tabasco (few drops)

Instructions

Soak the beans overnight in a large pot with 5 quarts water. Drain, rinse and return to the pot with 6 cups water. Bring to a boil, then reduce the heat and simmer, skimming the foam, while you prepare the vegetables. Heat the oil in a large skillet and sauté the onion, garlic, celery, carrot and green pepper until wilted, about 5 minutes. Add the vegetables to the beans, along with the seasonings, tomato paste and wine and continue simmering, stirring occasionally. After about 30 minutes, taste the sauce. Add Tabasco to taste and adjust the other seasonings. Cook the beans until tender, a total of about 1 1/2 hours. In the meantime, combine the 2 tomatoes, 4 green onions, parsley, poblano  pepper, 1 T olive oil, 1 T wine vinegar, and Tabasco to taste in a bowl to make the salsa, allowing the flavors to blend for about an hour. Taste and add more Tabasco, if needed. Just before serving, stir the  remaining chopped celery, green pepper and green onions into the bean mixture. Serve the beans over the rice, then top with salsa.

Peach-Glazed Pork Chops

Summary

Yield
6 Servings
SourceMary Hayes, Main Library (2005)
Prep time10 minutes
Cooking time40 minutes
Total time50 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.

Stuffed Chicken Shells

Summary

Yield
6 Servings
SourceAmber Pifer, Main Library (2007)
Prep time30 minutes
Cooking time1 hour
Total time1 hour, 30 minutes

Ingredients

4 cn
cream of chicken soup (may use 2 chicken and 2 mushroom if preferred)
2 cn
water
1
box jumbo shells
1
box stuffing mix
1 lb
boneless chicken breast, cooked and chopped
1 c
Miracle Whip
 
Parmesan cheese or shredded cheeses for topping (optional)

Instructions

Preheat oven to 350°. Cook shells according to package directions. In a large bowl combine soup and water. Prepare stuffing and then combine with chicken and Miracle Whip. Pour about 2 cans worth of the soup mixture on the bottom of a 9 x 13 inch pan. Stuff the shells with the stuffing/chicken. Layer shells in the pan. Pour remaining soup mixture over the shells. Cover with foil and bake for 45 minutes. Sprinkle with cheese and bake 15 minutes longer. 

Macaroni-Chili Casserole

Summary

Yield
6 Servings
SourceMarcia Schmidt (1975)
Prep time15 minutes
Cooking time1 hour, 45 minutes
Total time2 hours

Ingredients

2 sli
bacon (cut up)
1 1⁄2 lb
beef chuck (rump or stew, cut in 1/2-inch cubes)
1 pk
chili seasoning mix (1 1/4 oz.)
8 oz
elbow macaroni
1 c
sliced onion
1 cn
tomato juice (1 pt., 2 oz.)
1 cn
red kidney beans (15 oz., with liquid)
1⁄2 c
cheddar cheese (grated)

Instructions

In Dutch oven, fry bacon until crisp. Remove; reserve. Add beef and onion to bacon fat and sauté until well browned. Add the tomato juice and chili seasoning mix; bring to boil. Reduce heat and simmer, covered, stirring occasionally, 1 hour, or until beef is tender. Add kidney beans, simmer 15 minutes longer. Meanwhile, cook macaroni as package directs; drain. Stir into beef mixture with bacon. Sprinkle with cheese. Broil 4 inches from heat until cheese melts. 

Homemade Sloppy Joes

Summary

Yield
8 Servings
SourceAnn Moore (2004)
Prep time10 minutes
Cooking time45 minutes
Total time55 minutes

Ingredients

1 1⁄2 lb
ground beef (or ground turkey)
 
salt (to taste)
 
pepper (to taste)
 
garlic powder (to taste)
3⁄4 c
ketchup
2 T
vinegar
  T
mustard
2 T
sugar
1⁄4 c
water
8
buns (up to 10)

Instructions

Brown meat in skillet and season with salt, pepper and garlic powder to taste. Mix ketchup, vinegar, mustard and sugar in a bowl. Pour over meat and simmer for 30 minutes. Place meat in buns.

Hash Brown & Ham Casserole

Summary

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

Ingredients

12
eggs
1 cn
evaporated milk (12-oz)
 
salt (to taste)
 
pepper (to taste)
 
cayenne pepper (to taste)
1 pk
hash brown potatoes (not frozen)
2 c
cheddar cheese (shredded)
1
onion (large, chopped)
1
green pepper (medium, chopped)
1 c
ham (fully cooked, cubed)

Instructions

Preheat oven to 350°. In bowl, combine egg, evaporated milk, salt, pepper and cayenne. Whisk until blended. Stir in potatoes, cheese, onion, green pepper and ham. Mix well and pour into greased 9 x 13-inch baking dish. Bake, uncovered, for 45 to 50 minutes, or until knife comes out clean.

Elegant Mushroom Chicken

Summary

Yield
2 Servings
SourceMary Bracey (1986)
Prep time4 hours
Cooking time20 minutes
Total time4 hours, 20 minutes

Ingredients

2
chicken breasts (boneless, flattened to 1/4 inch)
1⁄4 c
Italian salad dressing
1 T
lemon juice
8 oz
mushrooms (fresh, sliced)
1
onion (small, sliced)
1 clv
garlic
1⁄2 c
white wine
1 t
Worcestershire sauce

Instructions

Marinate chicken in mixture of salad dressing, wine, lemon juice and Worcestershire sauce for at least 4 hours. Broil chicken about 7 minutes each side. Pour remaining marinade in saucepan. Bring to a boil and add mushrooms, onion and garlic. Sauté until mushrooms are tender and liquid has thickened. Serve chicken with mushrooms and sauce spooned over the top.

Chicken Manicotti

Summary

Yield
6 Servings
SourceMarty Prass (2001)
Prep time20 minutes
Cooking time1 hour, 30 minutes
Total time1 hour, 50 minutes

Ingredients

1 pk
tomato pasta sauce (up to 2 jars, depending on how much you like)
14
manicotti shells (uncooked)
2 c
mozzarella cheese (shredded)
1 t
garlic salt
 
basil
1 1⁄2 lb
chicken tenders (raw)

Instructions

Spread half of sauce in a 9 x 13-inch pan. Sprinkle chicken with garlic salt. Fill each uncooked shell with chicken, stuffing each end. Place on top of sauce. Pour remaining sauce to cover completely. Sprinkle with cheese. Cover with foil and bake at 350° for 90 minutes, until pasta is tender. Sprinkle with basil.

Turkey for Two

Summary

Yield
2 Servings
SourceCarol Deshler (1990)
Prep time25 minutes
Cooking time20 minutes
Total time45 minutes

Ingredients

1⁄3 cn
Major Grey's chutney
1⁄2 T
margarine
1⁄2 T
lemon juice
1⁄2 T
water
1 pn
white pepper
3⁄4 c
instant brown rice
1⁄2 t
ground turmeric
1 lb
turkey breast tenderloins
1 T
margarine (melted)
1⁄4 c
cashews (sliced)
 
grapes (sliced, seedless)
 
green onion (sliced)

Instructions

Stir together chutney, margarine, lemon juice, water and pepper. Cook until margarine melts and mixture bubbles; stir occasionally. Remove from heat and keep warm. Cook rice. Add turmeric to the cooking water. Preheat broiler. Place turkey on unheated rack. Brush turkey with the 1 tablespoon melted margarine. Broil 4 inches from heat for 4 minutes. Turn turkey and broil until no longer pink. Place rice on a platter. Serve turkey on rice topped with warm sauce. Garnish with cashews, grapes and onion.

Shrimp Creole

Summary

Yield
4 Servings
SourceNancy Alonzo (1998)
Prep time20 minutes
Cooking time20 minutes
Total time40 minutes

Ingredients

1 1⁄4 lb
shrimp (unshelled, medium size, or 1 lb. raw shelled shrimp)
1 T
oil
1⁄2 c
green onion (chopped)
1⁄2 c
green bell pepper (chopped)
1⁄2 c
celery (chopped)
2 c
tomatoes (chopped)
1 cn
tomato sauce (8-oz)
1⁄2 t
salt (or less)
1⁄4 t
cayenne pepper (this can be hot!)
2
bay leaves
3 T
parsley (chopped, fresh)
 
rice (hot, steamed)

Instructions

Shell and devein shrimp, if necessary, and rinse in cold water. Set aside. Heat oil in a large skillet. Sauté green onions, bell pepper and celery until slightly cooked. Add remaining ingredients, including shrimp, and continue cooking just until shrimp turns pinkish-white. Remove bay leaves and serve immediately over hot steamed rice.

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