Main Dishes

Snowy Day Stew

Summary

Yield
6 Servings
SourceLenore Mastracci (1991)
Prep time20 minutes
Cooking time1 hour
Total time1 hour, 20 minutes

Ingredients

1 1⁄2 lb
lean beef
1
egg (large)
1⁄4 c
seasoned dry bread crumbs (fine)
2 t
dry thyme leaves
1 T
olive oil (or salad oil)
1
onion (small, chopped)
3⁄4 lb
mushrooms (sliced)
2
carrots (medium size, peeled)
1
potatoes (up to 1 1/4 lbs, thin-skinned, scrubbed)
1 c
beef broth
1 cn
stewed tomatoes (14-oz)
1⁄2 c
dry red wine
1 pk
frozen peas (10-oz)
 
salt

Instructions

Mix beef, egg, crumbs and 1 teaspoon thyme. Shape into 30 equal-size balls. Pour oil into a 4- or 5-quart pan and heat over medium-high heat. Add remaining thyme, onion and mushrooms; stir often until vegetables are well browned, about 2 minutes. Cut carrots and potatoes into chunks; add to pan with tomatoes and their liquid, broth and wine. Bring to a boil; add meatballs. Cover and simmer until potatoes are tender when pierced, about 35 minutes. Stir in peas; heat through. Add salt to taste.

Recipe was taken from Sunset magazine. March 1991.

Pennsylvania Dutch Pasta

Summary

Yield
4 Servings
SourceEdie Cole (1986)
Prep time10 minutes
Cooking time20 minutes
Total time30 minutes

Ingredients

1 lb
spaghetti
 
vegetable oil (or butter)
2
eggs (up to 3)
 
parsley

Instructions

Cook desired amount of spaghetti. Drain spaghetti and put into a frying pan with a little vegetable oil or butter. If you have a large amount of spaghetti, use 2 to 3 eggs (a small amount-one). Mix eggs into the spaghetti. Cook until eggs are done. Serve as a main dish or as a potato substitute. To add more color, sprinkle with parsley. This is a good, quick and nutritious meal.

Pasta alla Elise

Summary

Yield
4 Servings
SourceJanet Shaw, Lane Road Library (2007)
Prep time5 minutes
Cooking time15 minutes
Total time20 minutes

Ingredients

1 lb
fettuccini or other wider noodle
8 oz
cream cheese (not whipped)
10 oz
frozen chopped spinach (or fresh if you prefer)
1
fresh tomato

Instructions

Cook noodles in boiling salted water. Before draining noodles, spoon off enough of the hot water into the cream cheese to make a sauce. Cook spinach and drain off excess liquid. Add tomato wedges to hot spinach. Prepare individual servings by spooning sauce over noodles and topping with spinach.

This recipe was prepared for me by my German sister-in-law while visiting in Italy. It is really just this simple, quick and delicious.

Swiss Bliss (In Foil)

Summary

Yield
4 Servings
SourceWendy Krakowka (1972)
Prep time20 minutes
Cooking time2 hours
Total time2 hours, 20 minutes

Ingredients

1 1⁄2 T
butter or margarine
2 lb
chuck steak (cut 1 inch thick)
1
envelope onion soup mix
1⁄2 lb
mushrooms (sliced, or 1 can)
1⁄2
green pepper (sliced)
1 cn
1-lb. tomatoes (drained and chopped, reserve juice)
1⁄4 t
salt
 
freshly ground pepper
1⁄2 c
juice from tomatoes
1 T
A.1. steak sauce
1 T
cornstarch
 
20-inch sheet aluminum foil
1 T
chopped parsley (or garnish as desired)

Instructions

Spread center of aluminum foil with butter. Cut steak into serving portions. Arrange on foil, slightly overlapping each portion. Sprinkle with onion soup mix, mushrooms, green pepper and tomatoes. Season. Mix juice, A.1. sauce and cornstarch. Pour over meat and vegetables. Bring foil up over and double fold edges to seal tightly. Bake 2 hours at 365°. Roll back foil and sprinkle with parsley.

Stuffed Seashells

Summary

Yield
5 Servings
SourceMichele Fracasso (1977)
Prep time30 minutes
Cooking time40 minutes
Total time1 hour, 10 minutes

Ingredients

1 lb
shell-shaped noodles (large package)
1⁄2 lb
ricotta cheese (curdle, not smooth)
1⁄2 lb
meat (your choice, hamburger or sausage)
1 cn
mushrooms (small, optional)
1 cn
clam chowder (small, optional)
1
egg
1 T
oil
 
cheese (grated, to taste)
 
garlic and onion salt (to taste)
 
Salt and pepper (to taste)
1 q
spaghetti sauce of your choice

Instructions

Boil noodles in water with oil until soft. Drain and set aside to cool. Brown meat and strain off grease. Mix together in large bowl: meat, ricotta cheese, optional mushrooms, optional clam chowder, egg and season to taste. Using a spoon, stuff noodles with meat and cheese mixture. Stuff noodles with as much as they will hold. Using a long baking pan with 2-inch sides, spread a layer of sauce in bottom of pan. Then lay stuffed noodles on top of sauce, followed by another layer of sauce on top of noodles. Sprinkle with grated cheese. Cover dish and bake for 20 minutes in 350° oven.

Red-Cooked Pork

Summary

Yield
6 Servings
SourceJohn Brooks-Barr (1990)
Prep time20 minutes
Cooking time2 hours, 20 minutes
Total time2 hours, 40 minutes

Ingredients

4 lb
shoulder or fresh picnic of pork* (up to 5 lb)
1 clv
garlic (fresh)
2 c
cold water
1⁄2 c
dry sherry
1 c
soy sauce
2
fresh ginger (dime-sized slices, up to 3)
1 T
sugar

Instructions

Wash the pork thoroughly. Pat dry, then rub with garlic. Score the meat with a sharp knife. Place in a heavy pot or Dutch oven, flesh side down. Add water and quickly bring to a boil over high heat. Add sherry, soy sauce and ginger. Cover and reduce heat to a slow simmer. Cook for 1 hour, then turn meat. Simmer another hour, then turn meat again. Stir in sugar and cook one more hour with the lid cracked. At the end of this time, the meat should be literally falling off the bone. With the exception of New Year’s Day, I serve this with rice, sautéed mushrooms and steamed broccoli. It’s also great cold.

*I’ve substituted various pork cuts, from tenderloin to rolled roast. All turn out beautifully, just remember to adjust cooking time for size of cut and presence or lack of bone.

Hawaiian Chicken I

Summary

Yield
4 Servings
SourceSandi Snider (1980)
Prep time20 minutes
Cooking time45 minutes
Total time1 hour, 5 minutes

Ingredients

4
chicken breasts (large, split, skinned and deboned)
1⁄2 c
apricot nectar
4 t
honey
4 t
ketchup
4 t
lemon juice
1 t
molasses
1⁄4 t
rosemary
1⁄4 c
wine

Instructions

Arrange chicken breasts in 8-inch baking dish. Combine next 6 ingredients in small saucepan. Heat slowly until honey is melted. Add 1/4 cup white wine. Pour over chicken and marinate at least 4 hours in refrigerator, turning chicken occasionally. Chicken can be baked like this in the oven or grilled over hot coals, basting chicken with remaining marinade often. Approximate cooking time in oven is 45 to 60 minutes at 350°.

Chicken & Broccoli

Summary

Yield
6 Servings
SourceMrs. Charles J. Chastang (1977)
Prep time20 minutes
Cooking time45 minutes
Total time1 hour, 5 minutes

Ingredients

2 pk
frozen broccoli
3
chicken breasts
1 cn
cream of chicken soup (undiluted)
1⁄2 c
mayonnaise
1⁄2 t
curry powder
 
Parmesan cheese (or sharp cheddar cheese)

Instructions

Cook 2 packages of frozen broccoli (don’t overcook). Stew 3 chicken breasts; cool. Arrange drained broccoli in buttered casserole. Top with slices of chicken. Mix cream of chicken soup, mayonnaise, and curry powder for sauce. Pour sauce over all. Sprinkle with Parmesan or sharp cheddar cheese. Bake at 350° until bubbly and a bit brown, 30 to 40 minutes. Nice for luncheon dish or buffet supper. Serve with rice tossed with toasted almonds for buffet.

Chicken Ala King

Summary

Yield
4 Servings
SourceHazel Sheahan (1975)
Prep time30 minutes
Cooking time15 minutes
Total time45 minutes

Ingredients

3 T
butter
2 c
milk
2 c
chicken (diced)
1 cn
mushrooms
1
hard-boiled eggs
1⁄2
green pepper (or less)
4 T
flour
1 c
chicken broth
1 t
salt
1⁄4 t
celery salt
1⁄2 t
paprika
1⁄2
sweet red pepper (or pimento)

Instructions

In a double boiler, make a cream sauce by melting butter and blending it with flour. Then gradually add milk and chicken broth. Add salt, celery salt and paprika. When thickened, add the diced chicken and heat thoroughly. Serve in patty shells.

Parisienne Chicken

Summary

Yield
6 Servings
SourceMerle Matthews (1972)
Prep time10 minutes
Cooking time1 hour
Total time1 hour, 10 minutes

Ingredients

6
chicken breasts (up to 8)
1 cn
mushroom soup
1 c
sour cream
2⁄3 c
mushrooms (sliced)
1⁄2 c
sherry
 
salt
 
pepper
 
paprika

Instructions

Combine ingredients and pour over chicken pieces; sprinkle with paprika. Bake 1 to 1 1/2 hours at 350°.

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