Main Dishes

Enchiladas de Pollo y Queso (Chicken and Cheese Enchilada Casserole)

Summary

Yield
6 Servings
SourceJohn Brooks-Barr (1993)
Prep time25 minutes
Cooking time50 minutes
Total time1 hour, 15 minutes

Ingredients

1 c
onion (chopped)
1⁄2 c
bell pepper (chopped)
5 T
butter (or margarine)
2 c
chicken (chopped, or turkey)
1 cn
chopped green chili peppers (4-oz)
1⁄4 c
flour
1⁄2 t
ground coriander
1⁄2 t
salt
2 1⁄2 c
chicken broth
1 c
sour cream
1 1⁄2 c
Monterey Jack cheese (shredded)
12
corn tortillas (6-inch, or flour tortillas)

Instructions

In a large skillet or saucepan, cook onion and green pepper in 2 tablespoons butter until tender. Combine in a large bowl with the chopped green chili peppers; set aside. In the same skillet, melt the remaining butter. Blend in flour, coriander and salt. Stir in chicken broth all at once. Cook and stir until thick and bubbly. Remove from heat; stir in sour cream and 1/2 cup cheese. Stir 1/2 cup of sauce into the chicken. Dip each tortilla into the remaining hot sauce to soften. Fill each with about 1/4 cup of the chicken mixture. Roll up; arrange in a 13 x 9 x 2-inch baking dish. Pour remaining sauce over and sprinkle with the remaining cheese. Bake, uncovered, in a 350° oven about 25 minutes.

Mini Frozen Tuna-Cheese Casseroles

Summary

Yield
8 Servings
SourceJane Faelchle (1982)
Prep time15 minutes
Cooking time55 minutes
Total time1 hour, 10 minutes

Ingredients

2 c
narrow noodles (6 oz)
2 pk
frozen chopped spinach (10-oz)
1 c
cottage cheese (cream-style)
1 c
cheddar cheese (shredded)
1 cn
condensed cream of mushroom soup
1 T
lemon juice
1⁄2 t
salt
 
cheese (shredded, for top, optional)

Instructions

Cook noodles; drain and place in bowl. Cook spinach; drain very well in strainer, pressing out excess liquid. Add spinach, tuna, cottage cheese, cheddar cheese, soup, lemon juice and salt to noodles. Toss lightly to mix. For freezing, place 3/4 cup in foil pans. Cover with foil; freeze. To heat, place frozen casserole on rack. Bake in very hot oven at 450° for 40 minutes. If desired, remove foil, add shredded cheese, return to oven for 2 minutes.

Spanish Potato Omelette

Summary

Yield
4 Servings
SourceDot Schweikart (1981)
Prep time20 minutes
Cooking time35 minutes
Total time55 minutes

Ingredients

5
eggs
5
potatoes (small, or 4 medium; zucchini squash may be used instead of potatoes)
1
onion
1 clv
garlic (up to 2)
1 1⁄2 t
salt
 
olive oil (or vegetable oil)

Instructions

Peel potatoes and chop onion and garlic. Slice potatoes like thick potato chips. Fry in a 9-inch skillet in medium-hot oil. Add the onions and garlic. Cook slowly, about 10 to 15 minutes. Potatoes should be tender, not brown. In a bowl, beat eggs. Add salt and the potato mixture. Stir. Clean or wipe the skillet. Add 4 to 5 tablespoons oil to skillet and heat. Pour the omelette mixture into the skillet. Cook over low heat until set (less than 10 minutes), occasionally using a spatula along skillet rim or shaking gently to loosen sides and bottom. Cover skillet with a large plate or cookie sheet. Hold tightly and flip so that the omelette ends up inverted with the brown side up on the plate or cookie sheet. Add another tablespoon of oil to the skillet and heat. Slide the omelette back into the skillet to brown the underside, 2 to 3 minutes. Serve hot or at room temperature.

Chicken Chili

Summary

Yield
4 Servings
SourceNancy Roth, Main Library (2006)
Prep time15 minutes
Cooking time2 hours, 30 minutes
Total time2 hours, 45 minutes

Ingredients

1⁄4 c
lime juice
1⁄2 c
olive oil
1 t
garlic (minced)
3
boneless chicken breasts
1
large can chicken broth
3 cn
beans (pinto, black or combination)
1
bag frozen chopped onion
1 pk
taco seasoning mix
 
chili powder, hot sauce and cumin (to taste)
 
grated cheddar or jack cheese (for garnish)
 
chopped raw onion (for garnish)

Instructions

Mix lime juice, olive oil and garlic; add chicken and marinate overnight.

Grill chicken and cut into bite-sized pieces. Combine all ingredients except those for garnish and simmer 2-3 hours. Serve with cheese and raw onion. Serves 4-6.

Chicken Noodle Casserole

Summary

Yield
6 Servings
SourceAnnette Heffernan, Main Library
Prep time15 minutes
Cooking time45 minutes
Total time1 hour

Ingredients

1
bag wide noodles
3
celery stalks
1
medium onion
2 cn
cream of chicken soup
1 cn
cream of potato soup
1 cn
milk
1
large jar pimentos
2
large cans chicken breast
2 c
Colby Jack or Cheddar cheese, grated
2 c
potato chips, crushed

Instructions

Preheat oven to 350°. Spray a 9 x 13 glass baking dish with cooking spray.

Boil noodles following directions on the bag. While noodles are boiling, dice celery and onion. Microwave celery and onion (covered) for 4 minutes. When noodles are done, drain in a colander.

In the pan that you boiled the noodles in, combine soup, milk, celery/onion mixture, pimentos, chicken and cheese. Stir all together and add drained noodles. Pour into baking dish.

Spread potato chip crumbs over the top. Bake at 350° for 45 minutes or until lightly browned. 

Sauerbraten (In a Crockpot)

Summary

Yield
8 Servings
SourcePatty Landis (1998)
Prep time24 hours
Cooking time3 hours, 20 minutes
Total time27 hours, 20 minutes

Ingredients

1 c
red wine vinegar
1⁄2 c
cider vinegar
1⁄2 c
red (Burgundy) wine
2
medium onions (thinly sliced)
1 T
salt
1 T
peppercorns
1⁄2 c
brown sugar
3
bay leaves
4 lb
beef chuck (blade or rump roast)
2 T
butter or margarine
6
gingersnaps (crushed, up to 10)
1 c
sour cream

Instructions

In a saucepan, combine the first 8 ingredients. Heat at medium heat just until a boil is reached. Put beef in large bowl and pour hot marinade over roast. Store, covered, in refrigerator for 24 to 72 hours. Turn roast twice daily. Remove roast from marinade and wipe dry with paper toweling. Reserve marinade. Melt butter in a pot on the stove and brown roast for 5 minutes per side. Add reserved marinade and bring liquid to a boil. Add contents of the pot to your crockpot. Simmer at setting 3 for approximately 3 hours. You may need to consult your crockpot directions for more accurate settings. Remove roast to hot platter and keep warm. Strain marinade liquid into a pot for the stove. Stir in crushed gingersnaps and sour cream. Heat until liquid just reaches a boil and gingersnaps are dissolved, about 12 to 15 minutes. While liquid is thickening, thinly slice roast. Pour hot gravy over sliced roast. Makes 8 to 10 servings.

Ground Beef & Vegetable Pie

Summary

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

Ingredients

1
potatoes (large, or 2 medium, about 3/4 lb)
1 c
Swiss cheese (shredded)
3 T
butter (melted, or margarine)
3⁄4 t
salt
1⁄8 t
pepper
1⁄2 c
carrots (sliced)
1 c
broccoli flowerets
1 lb
ground beef
1⁄2 c
onion (chopped)
1 clv
garlic (minced)
1 T
Worcestershire sauce
1⁄2 t
salt
1⁄8 t
pepper
1
tomato (fresh, medium-size, peeled and chopped)
1⁄2 c
Swiss cheese (shredded)

Instructions

Cook potato with jacket on it in boiling water until almost but not quite tender; drain. Peel and shred while warm. Combine with 1 cup cheese, melted butter, 3/4 teaspoon salt and 1/8 teaspoon pepper, mixing well. Press into bottom and up sides of well-greased 9-inch pie pan. While potato is cooking, cook carrots until tender. Drain and cool. Place broccoli in small amount of boiling water and cook only 1 minute. Drain and cool. In large fry pan, cook ground beef, onion and garlic until meat is no longer pink. Drain off drippings. Stir in Worcestershire sauce, 1/2 teaspoon salt and 1/8 teaspoon pepper into meat mixture. Spoon meat mixture into prepared potato crust. Top with carrot slices, broccoli and chopped tomato. Bake in 350° oven about 30 minutes. Sprinkle remaining cheese over top of pie and return to oven 5 minutes.

Polish Winter Dinner

Summary

Yield
6 Servings
SourcePatty Landis (1999)
Prep time30 minutes
Cooking time50 minutes
Total time1 hour, 20 minutes

Ingredients

1 c
onion (chopped)
2 T
butter (or margarine)
2 T
flour
1 c
water
1⁄4 c
white vinegar
3⁄4 t
salt
1⁄2 t
sugar
1⁄4 t
pepper
1
cabbage (medium head, shredded)
6
Polish sausages (cut into 1-inch chunks)

Instructions

Cook onion in butter in Dutch oven until soft and lightly colored. Blend in flour. Add water and vinegar and cook, stirring constantly, until mixture comes to a boil. Blend in salt, sugar and pepper. Stir in cabbage and sausage. Cover and simmer about 20 minutes, or until cabbage is tender. Stir occasionally. This may also be done in a crockpot on low for 4 to 6 hours.

Chicken with Onions & Red Wine Sauce

Summary

Yield
4 Servings
SourceBetty Sheridan (1992)
Prep time20 minutes
Cooking time30 minutes
Total time50 minutes

Ingredients

1
chicken (2 1/2-Ib, cut into serving pieces)
 
Salt and pepper
1⁄4 c
flour
1⁄4 c
peanut oil (or corn oil)
8
white onions (very small, about 1/4 lb, peeled)
1 1⁄2 c
dry red wine
2
thyme (fresh, or 1/2 tsp. dried thyme)
1
bay leaf
2 T
butter
2 T
parsley (finely chopped)

Instructions

Set the chicken’s backbone aside for another use or discard it. Sprinkle the remaining pieces of chicken with salt and pepper. Dredge lightly in flour. Shake off any excess flour. Heat the oil in a heavy skillet large enough to hold the chicken pieces in one layer. Add the chicken pieces, skin side down, and the onions. Cook until nicely browned on one side, 4 to 5 minutes. Turn the pieces and continue cooking about 4 minutes. Pour off the fat from the skillet. Add the wine, thyme and bay leaf. Cover closely and cook about 15 minutes. Uncover and transfer the chicken pieces and onions to a warm serving dish. Remove and discard the bay leaf and thyme sprigs, if used. Add the butter to the wine sauce and swirl it around until melted. Pour the sauce over the chicken and sprinkle with the chopped parsley.

Chicken Casserole II

Summary

Yield
12 Servings
SourceAlice Larrimer (1979)
Prep time30 minutes
Cooking time1 hour, 15 minutes
Total time1 hour, 45 minutes

Ingredients

2 c
diced chicken
1⁄4
green pepper (or up to 1/2 pepper, diced)
1 pk
Creamettes (7-oz, uncooked)
1 pk
pimento strips (small jar)
2 cn
mushroom soup
1
onion (small, minced)
2 c
milk
4
hard-cooked eggs (diced fine)
1⁄2 lb
sharp cheddar cheese (grated)
1 t
salt
1 cn
water chestnuts (drained and sliced)
1 t
Accent

Instructions

Mix all ingredients. Put in a 9 x 13-inch pan. Refrigerate overnight or longer. Bake 1 1/4 hours at 350°. Serves 12. Turkey, tuna fish, shrimp or crab may be substituted for chicken.

Pages

Subscribe to Main Dishes