Main Dishes

Chicken Adobo

Summary

Yield
2 Servings
SourceKaren Miller (1992)
Prep time20 minutes
Cooking time1 hour
Total time1 hour, 20 minutes

Ingredients

1 t
soy sauce
2 t
brown sugar
2 T
white wine vinegar
1 1⁄2 c
chicken broth
2 T
peanut oil
1 lb
chicken breasts (skinless, boneless, halved)
1 t
garlic (minced)
1
onion (minced)
1
bay leaf
2 T
unsalted butter

Instructions

In saucepan, combine soy sauce and brown sugar, vinegar and broth, boiling mixture until reduced by half. In skillet, heat oil over moderately high heat until hot; sauté chicken until brown. Transfer to plate. In remaining oil, cook garlic and onion with bay leaf and pepper, stirring until onion is soft. Add broth mixture and chicken with any juice on plate. Simmer the mixture, turning chicken until cooked thoroughly. Divide chicken between 2 plates. Stir the butter into the sauce in skillet. Cook, stirring constantly, until thickened slightly. Discard bay leaf. Season sauce with salt and pepper. Pour sauce over chicken on plates.

Chicken Casserole I

Summary

Yield
6 Servings
SourceMrs. Sheehan (1971)
Prep time20 minutes
Cooking time18 minutes
Total time38 minutes

Ingredients

1 cn
cream of mushroom soup
1⁄2 c
milk
1 pk
frozen mixed vegetables (10-oz, cooked and drained)
6
biscuits (cut in half, Hungry Jack)
1 T
melted butter
 
Parmesan cheese
2
chicken breasts (cooked and boned or ham or tuna, add 1 tsp. lemon juice to tuna)

Instructions

Grease 8 x 8-inch square Pyrex dish. Put in soup, milk, vegetables and chicken and 1 tablespoon buffer or oleo. Bake 10 minutes at 450, then stir. Put biscuits on top. Brush with butter and sprinkle with Parmesan cheese. Bake 8 minutes longer. Serve with Waldorf salad, sherbets and cookies.

Any Night Special

Summary

Yield
6 Servings
SourceMary Ann Maginnity (1978)
Prep time15 minutes
Cooking time25 minutes
Total time40 minutes

Ingredients

2 c
turkey (diced, cooked, or chicken)
3 c
rice (cooked)
1 c
vegetables (cooked leftovers)
1 c
onion (finely chopped)
1 cn
condensed cream of chicken soup, undiluted (10 1/2-oz)
1 t
thyme
1 t
tarragon
1 t
celery salt
1⁄4 t
pepper
1⁄2 c
chicken broth
1 c
cheddar cheese (grated)

Instructions

Combine all ingredients except cheese; mix well. Pour into a greased 2-quart casserole. Bake at 350° for 20 minutes. Sprinkle with cheese and bake 5 minutes longer.

Beef Stew I

Summary

Yield
6 Servings
SourceRuth Chastang (1981)
Prep time30 minutes
Cooking time3 hours, 20 minutes
Total time3 hours, 50 minutes

Ingredients

2 lb
cubed beef (stew meat or tenderloin tips; don't flour)
2 T
butter
2 T
olive oil
 
Salt and pepper
1⁄2 c
Burgundy
 
parsley (chopped)
1
bay leaf
1 pn
thyme
1 pn
nutmeg
1 c
beef broth
 
bacon (several slices, chopped)
1 pk
mushrooms (small box, fresh, sliced)
1
onion (large, sliced)
2
carrots (sliced)
1 pn
garlic powder
1⁄2
lemon's juice (small)
1 cn
drained peas (or 1 package frozen peas, optional)
 
noodles
 
parsley (chopped)

Instructions

Brown cubed beef in 2 tablespoons each butter and olive oil. Salt and pepper when brown. Add Burgundy, chopped parsley, bay leaf, pinch of thyme and nutmeg. Lift to heavy casserole and add beef broth. Bake 1 1/2 hours at 300 degrees. Remove bay leaf. In same skillet, sauté bacon, fresh mushrooms, onion, carrots, and garlic powder. Cook until onions are limp. Add juice of half small lemon. Add to meat and bake all 1 1/2 hours. (We like to add small can drained peas or 1 package frozen peas last 30 minutes.) Serve over noodles. Garnish with chopped parsley. This dish can be made the day before and heated slowly before serving.

Egg Paprikash

Summary

Yield
4 Servings
SourceJanet Shaw (2003)
Prep time30 minutes
Cooking time35 minutes
Total time1 hour, 5 minutes

Ingredients

2⁄3 c
onion (chopped)
1⁄2 c
green pepper (chopped)
1⁄3 c
butter
1⁄3 c
flour
2 t
paprika (up to 3 tsp)
1⁄4 t
salt
1⁄4 t
garlic powder
1⁄8 t
pepper
1 cn
condensed chicken broth (10 3/4-oz)
9
hard-cooked eggs (wedged)
1 c
dairy sour cream
 
noodles (hot, cooked, or rice)
 
parsley (optional)

Instructions

Cook onions and green pepper in butter until tender, but not brown. Stir in flour and seasonings, stirring constantly over medium-high heat until mixture is smooth and bubbly. Stir in broth, boiling until thickened. Reserve 4 egg wedges for garnish. Stir in remaining egg wedges and sour cream. Heat just to serving temperature, but do not boil. Serve over noodles or rice, garnishing with parsley and reserved egg wedges.

Honey Dijon Salmon

Summary

Yield
4 Servings
SourceNancy Alonzo, Main Library (2006)
Prep time20 minutes
Cooking time10 minutes
Total time30 minutes

Ingredients

4 t
honey
2 T
Dijon-style mustard
1⁄2 c
bread crumbs (toasted)
1 T
pecans or walnuts (chopped)
2 t
fresh parsley (chopped)
1⁄2 t
salt
1⁄8 t
pepper
4
6 oz. salmon fillets
4
lemon wedges

Instructions

Preheat oven to 450 degrees. In a small bowl, combine honey and mustard. In a separate bowl, mix bread crumbs, nuts, parsley, salt and pepper. Place salmon fillets in a baking dish that has been greased. Pat salmon with a paper towel to dry top. Spread honey mustard sauce evenly over fish. Sprinkle with the crumb mixture. Bake uncovered 10-15 minutes or until salmon is almost opaque in the center. Serve with lemon wedges.

Italian Quiche

Summary

Yield
4 Servings
SourceSharon Hammond, Main Library (2008)
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes

Ingredients

1⁄2 c
pepperoni, diced
4 oz
black olives, sliced
1⁄2 c
green bell pepper, chopped
1 c
mushrooms, sliced
1 c
mozzarella cheese, shredded
3
green onions, chopped
3
large eggs
1 c
half-and-half
1⁄4 t
salt
1⁄4 t
oregano
1
baked pie crust (9-inch)

Instructions

Preheat oven to 375º. In a bowl, combine pepperoni, olives, green pepper, mushrooms, mozzarella cheese and green onions; mix well. Spread evenly into the 9-inch baked pie crust.

In a bowl combine eggs, half-and-half, salt and oregano; mix well. Pour over the cheese mixture and bake for 30 minutes, or until light brown. Let stand 10 minutes before serving. 

Barbecued Beef

Summary

Yield
8 Servings
SourceDiane Bare (1998)
Prep time15 minutes
Cooking time2 hours
Total time2 hours, 15 minutes

Ingredients

2 lb
beef stew meat
1 c
onion (chopped)
 
Salt and pepper (to taste)
1 c
catsup
1 clv
garlic (minced)
1⁄4 c
brown sugar (firmly packed)
2 T
vinegar
1 T
Worcestershire sauce
1 T
prepared mustard

Instructions

Brown beef and onion together. Add salt and pepper and about 1 cup of water. Cover and cook 1 hour. Add remaining ingredients; cover and cook 1 hour longer. Tear meat apart with two forks.  

Notes

This recipe was taken from The Columbus Dispatch.

Sloppy Joe Casserole

Summary

Yield
4 Servings
SourceMarcia Schmidt (1972)
Prep time10 minutes
Cooking time1 hour, 10 minutes
Total time1 hour, 20 minutes

Ingredients

1 pk
shell macaroni (8-oz)
1 pk
Sloppy Joe seasoning mix (1 5/6-oz envelope)
1 lb
ground beef
1 cn
tomato paste (6-oz)
1 cn
tomato sauce (8-oz)
1 lb
cottage cheese (cream-style)
1⁄2 c
sharp cheddar cheese (grated)

Instructions

Cook macaroni as package label directs; drain. Meanwhile, prepare Sloppy Joe seasoning mix with ground beef, tomato paste, tomato sauce and 1 1/2 cups water. Preheat oven to 350 degrees. In 2 1/2-quart casserole, layer 1/2 the macaroni, 1/2 the cottage cheese and 1/2 of the meat sauce; repeat. Top with cheddar cheese. Bake, uncovered, 40 to 50 minutes, or until bubbling.

Ham Balls

Summary

Yield
4 Servings
SourceMrs. Claffey (1970)
Prep time20 minutes
Cooking time2 hours
Total time2 hours, 20 minutes

Ingredients

1 1⁄2 lb
ground ham
1⁄2 lb
fresh ground pork
1 c
graham crackers (cinnamon)
1⁄2 c
milk
2
eggs
1 cn
tomato soup
1 T
dry mustard
1⁄2 c
vinegar
1 c
brown sugar (packed)

Instructions

Mix first five ingredients and form into 8 (or as many as desired) balls. Place in flat pan. Make sauce by combining remaining ingredients. Pour sauce over and bake at 300° for 2 hour. Baste. May be fixed the night before and covered with foil. Use sauce only while baking.

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