Main Dishes Part 1

MAIN DISHES

Baked Beans

1 pound ground beef, browned and drained

1 medium onion, chopped

2 cans pork and beans

1 1/2 cups catsup

1/2 cup brown sugar

1 teaspoon cloves

2 tablespoons vinegar

2 leaves bay leaf

1 tablespoon Worcestershire

Mix all together.  You can use Worcestershire sauce of hot sauce to taste. Put in casserole dish.

Bake at 350 for 1/2 hour.

Baked Beans with Pineapple

1 cup onion, chopped

1 cup green pepper, chopped

1 cup ham cubes, cubed

1 cup pineapple chunks in syrup, drained

1 can pork and beans, large

1/2 cup catsup

1 tablespoon Worcestershire sauce

1 tablespoon brown sugar

Mix together and bake  325 for 1 hour.

Barbecued Spareribs Jan Clayton

5 lbs spareribs

2 cups catsup

¼ cup Worcestershire sauce

1 tbs prepared mustard

½ cup brown sugar

¼ cup vinegar

Liquid smoke

Brown ribs salt and pepper.  Put in crock pot and  cook no less than 3 ½ hours.  Take off lid last hour so sauce thickens.  Skim off fat serve. 

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Beef Briskets

Costco Brisket 6 to 8 pounds

Marinate over night

For every 4 pounds of meat use

2 Tbs. liquid smoke

1 Tbsp. onion salt

1 Tbsp. garlic salt

Rub half on each side.

Wrap in foil over night

Cook roasting pan 5 to 6 hours on 300 cool and slice

BBQ Sauce

1 ½ Tbsp. brown sugar

1 Cup catsup

3 Tbsp. butter

¼ C water

½ tsp. celery salt

1 tbsp. liquid smoke

2 tbsp. wore shire sauce

1 ½ tsp. mustard powered

Cook until boiling pour over sauce pan and bake 1 hour

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Dave’s BBQ Beans

¾ cup peppers (green)

¾ cup onion Chopped

½ lb bacon

Cook Bacon and sauté peppers and onions until clear. 

Add 2  -  16 oz cans of Pork and Beans

1 tsp of liquid smoke

1 cup of brown sugar

Add more or less sugar and liquid smoke according to the flavor.

Bring to boil for 5 minutes

Bake for 45 minutes. 

Bean Barrios

canned pinto beans, mashed

chili powder

onion salt

salt

sugar

cumin

or add taco seasoning

cheddar cheese, grated

flour tortilla

Put grated cheese and bean paste on flour tortillas.  Sprinkle cheese on top.  Heat in oven and warm.  For variation add enchilada sauce and/ or  sour cream.

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Beef and Bean Casserole

2 pounds ground beef, sauteed

1 medium onion, sauteed

2 cans green beans, canned

2 cans tomato soup, condensed

2 cups potatoes, mashed

2 ounces cheese, grated

Saute onion and ground beef.  Salt and Pepper.  Drain off excess grease. Add 2 cans of string beans.  (drain 1 can and leave the liquid on the other). Add 2 cans of tomato soup.  Mix all together  and pour into a 8 x 10 casserole pan.

Prepare instant mashed potatoes according to package directions.  Spread potatoes over meat dish or put on in scoops so the juice bubbles up between each serving.   Sprinkle with grated cheese

Beef and Rice Casserole

1 1/2 pounds lean ground beef

1 medium onion

1 can tomato soup

1 can vegetable soup, condensed

1 can water

2/3 cup rice, uncooked

Brown ground beef and onion together.  Drain off excess grease.  Add cups and water to ground beef.  Bring to a boil.

Put rice in bottom of a greased baking dish.  Pour ground beef mixture over rice. 

Cover pan and bake at 375 for about 45 min.

Beef Enchilada

24 corn tortillas

5 cups enchilada sauce, heated

6 cups ground beef

1 cup onion

3 cups sharp cheddar cheese, grated

1 can olives, sliced

Fry tortillas in oil and dip into heated enchilada sauce.  Spoon 3 tablespoons of filling down  center of tortilla and sprinkle with onions and olives and cheese.  Roll.  Place seam down in an ungreased baking dish.  Pour enchilada sauce over entire surface.  Sprinkle with cheese and onion.  Bake uncovered 350 for 15 to 20 min. 

Cabbage Rolls

3 pounds lean ground beef or turkey

3 cups ground ham

¾ cups chopped onion

¾ cup tomato sauce

1 ½ cups cooked rice

¾ tsp chili powder

3/8 tsp garlic powder

36 outer leaves of cabbage

3 cups tomatoes sauce

2 ¼ cups grated cheese

1 ½ tsp seasoned salt

Brown ground beef or turkey.  Drain. Add ground ham, onion, tomato sauce, rice, chili powder and garlic powder.  Mix thoroughly.  Core cabbage.  Remove outer leaves of each cabbage making a total of 36 large leaves.  Place leaves in boiling water and simmer for 5 min. or till tender.  (Leaves should be limp but not over cooked).  Drain.  Spoon meat mixture into center of each cabbage leaf.  Fold up to make a tight roll and place seam side down in a baking pan.  Do not crowd too many into each baking dish, place with sides touching lightly.  Mix 3 cups tomato sauce with grated cheese and seasoned salt.  Pour over top of cabbage rolls.  Keep warm in oven set at 250 till ready to serve, or cover and refrigerate.  Then bake at 350 for 30 min.  Makes 36 servings. 

Chicken Cacciatore

1 broiler fryer cut in serving pieces or breasts

1 tsp salt

½ tsp paprika

¼ tsp pepper

1 medium onion, sliced

1 clove garlic, minced

1 medium green pepper, cut in strips

1 large can or quart tomatoes

1xcan 4 oz chopped mushrooms

¼ tsp allspice

¼ tsp thyme

2 TBS chopped parsley

Sprinkle chicken piece with ½ tsp salt, the paprika and pepper.  Put under broiler 10 min. or until browned on both sides.  Mix remaining salt with onion, garlic, green pepper, tomatoes, mushrooms, allspice, and thyme in large skillet; bring to boil, cover and cook 10 min.  Add chicken cover, reduce heat and simmer 45 min. or until chicken is tender.  Sprinkle with parsley.  Serve with spaghetti, rice, or noodles. 

Orange Baked Chicken

6 chicken breasts, skinned

¼ cup minced onion

½ tsp paprika

1 tsp salt

¼ tsp rosemary

1/8 tsp pepper

2 TBS flour 2 cups orange juice

1 8 oz package noodles

Place chicken breast in large shallow baking pan.  Sprinkle with onion and seasonings.  In medium bowl, blend flour with about ½ cup orange juice.  Stir in remaining juice, pour over chicken.  Bake uncovered at 350 for one hour or until tender, basting occasionally with juice in pan.  Meanwhile cook noodles as label directs, drain.  Serve chicken over noodles on warm platter.  Stir pan juices to blend and pour over chicken.  Serves 6.

Pineapple Chicken   Janice Curtis

2 broiler fryers cut up

¼ cup flour

¼ tsp salt

¼ tsp celery salt

¼ tsp garlic salt

¼ tsp ground nutmeg

½ cup butter or margarine

1 20 oz can pineapple  tidbits

3 TBS flour

1 TBS sugar

1/3 cup soy sauce.

In plastic bag, mix the salt, celery, salt, garlic salt and nutmeg.  Shake chicken pieces a few at a time in flour mixture till coated.  In large skillet melt butter or margarine.  Brown chicken on all sides.  Place chicken in 9 x 13 baking pan.  Drain pineapple, reserving 1 cup syrup.  Sprinkle pineapple over chicken.  Stir the 3 TBS flour and the sugar into butter remaining in skillet.  Add reserved pineapple syrup and soy sauce; cook and stir till mixture thickens and bubbles.  Spoon evenly over chicken and pineapple.  Cover and bake in 350 for 1 hour.  Serves 6 to 8

Spicy Buttermilk Chicken

1 frying chicken cut up

1 cup buttermilk

¾ cup flour

1 pkg. .7 oz dry Italian Salad dressing mix

¼ tsp pepper

¼ cup butter or margarine

Dip chicken in buttermilk.  Combine flour, dry Italian salad dressing mix and pepper.   Coat chicken. Melt butter in electric frying pan.  Bake chicken with vent open at 280 for 20 min. turn chicken and continue to bake for 10 min. remove cover the last 10 minutes to crisp chicken.  Makes 4 to servings. 

Chicken Croissants

2 cups cook shredded chicken

2 cups chopped celery

Onion and olives

1 cup mayo

½ cup sour cream

Salt and pepper

Mix together and sprinkle with cashews.  Spread on croissants.

Campbell’s l Beef Taco Bake

1 pound ground beef

1 can Campbell condensed tomato soup

1 cup salsa

1/2 cup milk

6 flour tortillas or 8 corn tortillas, cut 1" pieces

1 cup cheddar cheese, shredded

In skillet over medium high hear, cook beef until browned, stirring to separate meat.  Pour off fat. Add soup, salsa, milk, tortillas and half the cheese.  Spoon into 2 quart shallow baking dish.  Cover Bake at 400 for 30 min or until hot.  Sprinkle with remaining cheese.  Serves 4

Ginger Chicken with Scallions

 1 lemon

4 quarter size slices ginger unpeeled

4 tsp olive oil

4 small skinless boneless chicken breasts halves

1 TBS cornstarch

½ chicken broth

3 cloves garlic, finely chopped

1 cup scallions cut into 1 to 2 inch lengths

½ tsp sugar

¼ tsp red pepper flakes

¼ tsp pepper

¼ tsp salt

Grate the zest from half the lemon.  Cut the remaining half of the lemon into paper thin slices.  Mince the ginger

In large nonstick skillet over medium high heat warm t tsp of the olive oil until hot but not smoking.  Add the chicken and sauté until gold all over, about 3 min. or each side. Remove the chicken to a plate and cover loosely to keep warm

In a small bowl dissolve the cornstarch in the chicken broth.

Add the remaining 2 tsp. oil to the skillet.  Add the lemon zest, ginger, garlic, and scallions, and cook, stirring for 1 minute.  Add the cornstarch mixture and bring to a boil, stirring constantly.  Return the chicken to the skillet Add the lemon slices sugar, red pepper flakes, and black pepper and return to a boil over medium high heat.  Cover, reduce the heat to low and simmer until the chicken is cooked through about 5 min. season with salt and serve hot with equal amounts of scallions and sauce.

Campbell’s Easy Chicken and Pasta

1 pound boned and skinned chicken breasts, cut up

1 tablespoon vegetable oil

1 can cream of mushroom soup, condensed

2 1/4 cups water

1/2 teaspoon basil

2/3 cup carrots, cut up

2/3 cup broccoli, cut up

2/3 cup cauliflower, cut up

2 cups pasta shells, uncooked

In skillet brown chicken in hot oil.  Set aside.  Add soup, water, basil and vegetables. Heat to a boil. Add uncooked pasta   This should be corkscrew pasta.  Cook over medium heat 10 min.  stirring often.  The pasta cooks right in the soup. Add browned chicken.  Cook 5 min. or until pasta is done, stirring often.  Serve with grated parmesan cheese.

Caroline’s Famous Sour Cream Enchilada

1 pint sour cream

2 cans cream of chicken soup

1 small can diced green chilies, chopped

1 small can of ripe olives, chopped

1 can refried beans

1 medium onion, chopped

1 1/2 pounds ground beef or, browned and drained

1 whole Chicken, cooked

white or wheat four tortillas or

corn tortillas, heated in oil

cheddar cheese, grated

Mix sour cream, soup, chillies and chopped olives together.  If you decided to use ground beef use corn tortillas.  If you use chicken use flour tortillas.   On each tortilla spread a small amount of refried bean, followed by the cour cream mixture.    Add meat choice, onion, grated cheese and roll up.  when all are rolled, pour over all the remaining sour cream mixture.  Sprinkle with remaining  ingredients and grated cheese over the top.  Heat in oven at 350 for 30 min.

Chinese Beef

Marinate thin sliced beef strips  (1 pound)  in

4 tsp sugar

2 tsp corn starch

4 tsp soy sauce

2 tsp burgundy cooking wine (rice  vinegar)

4tsp oil

Remove meat and brown.  Remove and keep warm.  Cook until tender 1 green pepper, 1 stalk celery, 1 small onion, mushrooms peas or zucchini.  Add 2 TBS oil cook until tender, add meat

Sauce

2 tsp corn starch

¼ cup soy sauce

¼ cup brown sugar

Dash ginger and garlic

Squirt a little catsup

Add chopped tomatoes at end and mix serve with rice.

Chinese Fried Rice

 2 beaten eggs

3 TBS cooking oil

¼ cup chopped fresh mushrooms

3 TBS soy sauce

½ cup diced cooked ham

3 TBS sliced green onion

4 Cups cooked rice

In 10 inch skillet cook eggs in 1 T of oil.  Without stirring, till set.  Invert skillet over a baking sheet to remove.  Cook eggs; cut into short narrow strips.  In same skillet cook ham mushrooms 3 T soy sauce and green onion in remaining oil, about 4 min. or until mushrooms and onions are tender.  Stir uncooked rice and eggs strips, heat through.  Serve with additional soy sauce.  Garnish with eggs strips and sliced mushrooms if desired. 

Cheese Manicotti

SAUCE:

1 1/2 cups onion, finely chopped

1 clove garlic, minced

2 tablespoons parsley, chopped

1 teaspoon salt

1 tablespoon sugar

1 teaspoon oregano

1 teaspoon basil

1/4 teaspoon pepper

1 1/2 cups water

1 can (2 lb. 3 oz) Italian tomatoes, undrained

1 6 ounce tomato paste

MANICOTTI:

9 large eggs

2 1/4 cups flour

1/3 teaspoon salt

2 1/4 cups water

FILLING:

2 pounds ricotta cheese

1/3 cup Parmesan cheese, grated

1 8 ounce mozzarella cheese, grated

2 large eggs

1 teaspoon salt

1/4 teaspoon pepper

1 tablespoon parsley, chopped

1/4 cup Parmesan cheese, grated

Sauce:  In hot oil in 5 quart dutch oven saute onion and garlic 5 min.  Mix in rest of sauce ingredients and water.  Mash or cut up tomatoes.  Bring to boiling; reduce heat and simmer, covered, stirring occasionally, 1 hours.

Manicotti:  Combine in electric mixing bowl and mix until smooth.  Let stand 1/2 hour or longer.  Slowly heat 8 inch skillet.  pour in 3 tablespoons of batter rotating skillet quickly to spread batter evenly over bottom.  Use low to med low heat.  Cook until top is dry but bottom is not brown.  Remove after about 2 min.  when edges start lifting up.  turn out on wire rack to cool.  As manicotti cool, stack them with waxed paper in between.  These can be done a day ahead.

Filling:  In large bowl, coming ricotta, mozzarella,  1/3 cup Parmesan, eggs, salt, pepper, and parsley.  spread about 1/4 cup filling down the center of each manicotti and roll up.  Spoon some of the sauce into each of two 12 x 8 x 2 baking dishes.  Place 8 rolled manicotti seam side down, in single layer.   Cover with about 2 cups sauce; sprinkle with parmesan.  Repeat in second dish.

Bake 1/2 hour covered with foil; remove foil and bake till hot and bubbly. 

To freeze: line a baking dish with foil; assemble as directed.  fold foil over to seal and freeze in dish.  When frozen, remove dish.  To serve: unwrap, place in dish; thaw 1 hour.  Bake, covered, 1 hour more in 350 oven.

Cheese Soufflé

2 tablespoons flour

1/4 teaspoon salt

2/3 cup milk, 1% low fat

1 tablespoon margarine

2/3 cup cheddar cheese, grated

Few grains cayenne pepper

2 large eggs, separated

Preheat oven to 350.  Blend the flour, salt, and cayenne pepper together in a saucepan.  Add the cold milk gradually and stir until the flour is evenly dispersed.  Place on heat and bring quickly to a boil with constant stirring.  Boil 1 min. until the sauce is thick.

Remove from heat.  Add the butter and grated cheese to the hot sauce.  Stir until the cheese has melted.  (This mixture should appear well blended)  Add the unbeaten egg yolks to the sauce.  Stir until eggs are well blended.   Beat the egg whites until they are almost stiff; the peaks should bend slightly.  Have the egg whites in a bowl large enough to add the sauce mixture. 

Add the sauce mixture to the egg whites.  Fold with a metal spatula until all ingredients are blended.  Fold lightly.  Do not over blend. 

Lightly butter the bottom of a small size baking dish.  Pour in the soufflé mixture.  Set the dish in a pan of warm water. (The water should be the same depth as the amount of soufflé in its baking dish. 

Place in a 350 oven and bake until a knife inserted in the center comes out clean. 30 min.

Chicken Casserole with Eggs

3 1/2 cups chicken, cooked

1 1/2 cups rice, cooked

1 can cream of chicken soup

3/4 cup mayonnaise

1 1/2 teaspoons salt

1 tablespoon lemon juice

1 tablespoon onion

1 cup celery, chopped

1 can waterchestnut, canned, sliced

3 large eggs, hard cooked / boiled diced

3 tablespoons butter, melted

1 cup corn flakes, crushed

1/2 cup slivered almonds

Cut of chicken.  Mix all together and place in a buttered casserole dish.  refrigerated overnight.  When ready to bake top with 3 T melted butter mixed with  crushed cornflakes and almonds. (It is good to cook the rice in the left over water from cooking the chicken.)

Bake 300 for 30 min.

Chicken Almond Casserole

3 cups chicken, cooked and cut up

3 cups celery, chopped

3 cups rice, cooked

1 1/2 cups mayonnaise

2 cans cream of chicken soup

1 package slivered almonds

1 1/2 cups corn flakes, crumbed

1 stick butter, melted

Mix together chicken, celery, rice, mayo, and soup and spread in baking dish.  Mix butter and cornflakes.  Sprinkle  over top and then top with almonds.

Bake for 25 min. at 325.

Chicken or Turkey Casserole

3 cups broccoli, fresh or frozen

6 slices turkey, cooked

1 can cream chicken soup

1/4 cup mayonnaise

1 teaspoon lemon juice

1/2 cup bread , cubes

2 tablespoons margarine, melted

Cook broccoli if it is fresh until it is tender.  Arrange broccoli on bottom of buttered dish. Lay turkey on top.  Mix all ingredients together except bread and margarine.  Stir bread in melted margarine and arrange over the top. Bake at 350 for 30 to 40 min.

Chicken Pie

Pastry  dough for 2 crust pie

1/2 cup onion, chopped

6 tablespoons butter

1/2 cup flour

3 cups chicken broth

3 cups chicken, cubed

1 10 ounce frozen peas and carrots

1/4 cup pimiento (optional), chopped

Cook onion in butter till tender.  Blend in flour and salt.  Add broth all at once.  Cook and stir till thick and bubbly.  Add remaining ingredients.  heat till bubbling.  Pour into baking dish lined with pastry dough.  Top with pastry dough. 

Bake at 400 for 30 min or until dough on top is lightly brown.

Chicken Rice Casserole

1 cup water

1 cup rice

1 can cream of mushroom soup

1 can clear onion soup

1 teaspoon sage

Place rice and water in a baking dish.  Place cut up chicken on top of rice.  Blend together soup, and sage and pour over the chicken and rice.   

Bake 45 min to 1 hour in 325 oven until brown.

Chicken and Sour Cream Enchiladas

2 cups chicken or turkey, cooked

1 dozen corn tortillas

2 cans cream of chicken soup

2 cups sour cream

8 ounces canned green chilies, chopped

6 scallions (optional), chopped

1/2 pound cheddar cheese, grated

1/2 pound Monterey jack cheese, grated

Lightly sauté tortillas in oil to soften.  Make a sauce of the soup, sour cream, chilies, and scallions. Put a small amount of sauce, meat, and cheese in cheese tortilla and roll.  Top with remaining sauce and cheese. 

Bake at 450 for 15 to 20 min. or until hot and bubbly.

Chicken Strata

6 slices day old white bread

2 cups cooked chicken or turkey

1/2 cup onion, chopped

1/2 cup celery, chopped fine

1/4 cup green pepper, chopped

1/2 cup mayonnaise

3/4 teaspoon salt

dash pepper

2 large eggs, beaten

1 1/2 cups milk

1 10 ounce can cream of mushroom soup

1/2 cup sharp cheese, grated

Butter 2 slices of bread; cut in 1/2 inch cubes and set aside.  Cut remaining bread in 1 inch cubes; place half of unbuttered cubes in bottom of 8 x 8 x 2 inch baking dish.

Combine chicken, vegetables, mayonnaise, and seasonings.  Spoon over bread cubes.

Sprinkle remaining unbuttered cubes over chicken mixture.  Combine eggs and milk; pour over all.  Cover and chill 1 hour or overnight.  Spoon soup over top.  Sprinkle with buttered cubes.  Bake at 325 for 60 minutes or till set.  Sprinkle cheese over top last few minutes of baking.  Let stand few minutes before serving. 

Chicken with Philo

1/4 cup butter

1/4 cup flour

1 tablespoon dry mustard

1 8 ounce cream cheese

1 teaspoon salt

1/4 teaspoon pepper

2 cups  milk

1 package frozen peas (10 oz)

2 cups chicken or turkey, cooked

1 cup celery, chopped

1/2 cup green onion, chopped

6 sheets + phyllo dough

1/4 cup butter , melted

Heat butter until melted.  Stir in Flour, mustard, salt, pepper cook over med. heat.  stir until smooth.  Add milk bring to boil and boil 1 min.  remove from heat and stir in cheese bits stir until smooth.  Rinse frozen peas in cold water. Stir in peas, chicken, celery and onions (when chopping onion add a little of the green tops chopped) in sauce.   spread in a pan 8 X 8 or double recipe for a 9 x 13.  Defrost philo sheets in fridge about 1/2 day.  Cut philo sheets to size of pan leave a little over one edge to tuck in.  Pour 1/4 cup melted Butter over all bake 45 min.  350

Texas Chili (Mild)

½ lb. Sweet Italian Sausage

2 lbs. ground Beef Cooked and drained

Stir in 1 can Beef broth – simmer

(In a sauce pan) Sauté’

1 large onion minced

5 large cloves garlic minced

1 Bell pepper minced

1 Anaheim pepper minced

Add to meat mixture – cook- Add 2 32oz

Cans crushed Tomatoes

1 large can tomatoes paste

2 T. oregano

1 tsp salt

1 T brown sugar

2-3 T. Chili powder

1 T garlic powder

2 shakes pepper flakes

Dash cayenne pepper

1 can pinto beans

1 can small red beans

Add to mixture

Dash dry parsley

Dash basil ¼ C red wine (cooking)

Cook 4-6 hours in crock post on low stir half way through time.   ENJOY!

The best chili in the Family Recipe

2 teaspoons oil

2 onions chopped

3 cloves garlic minced

1 lb lean ground beef

1 lb beef sirloin cubed

1 (14 1/2 oz) can diced tomatoes (used Italian style)

1 can Dark beer

2 cans 6 oz tomato paste

1 can of beef broth

1/4 cup brown sugar

3 1/2 Tablespoons chili sauce

1 Tablespoon cumin

1 Tablespoon cocoa

2 teaspoon oregano

2 teaspoon cayenne

1 teaspoon coriander

2 teaspoon salt

5-6 cans of your favorite beans

1 jalapeno pepper

1 anaheim pepper

You can add more peppers for a hotter flavor if you want

 step 1 heat oil

 step 2 cook onions, garlic, and meat till brown

 step 3 add tomatoes, beer, tomato paste, and beef broth

 step 4 add spices, stir in 2-3 cans of beans, and peppers

 step 5 reduce heat to low and simmer for 1 1/2 hours

 step 6 add remaining cans of beans and simmer for another 30 mins.

 step 7 eat!  or put in fridge and enjoy the next day

Creole Jambalaya

2 whole onions, chopped

1/2 cup green onion, chopped

4 tablespoons butter

1 14 oz can tomatoes, chopped

1 6 oz can tomato paste

2 ounces water

2 cloves garlic, chopped

2 stalks celery, chopped

1/4 bell pepper, chopped

1/4 teaspoon thyme

1 bay leaf

3 whole club steaks, chopped

2 pounds raw shrimp

1 pound hot sausage, cooked and drained

3 1/2 cups rice, cooked

salt, pepper, cayenne to taste

1 1/2 cups chicken, cooked and diced

parsley, snipped

Saute onions in butter for 5 min.  Add tomatoes, juice, tomato paste, and water.  Cook 5 min., stirring constantly.  Add garlic, celery, bell pepper, parsley, bay leaf and cloves.  Stir well. 

add shrimp and sausage.  cook 30 min., stirring frequently.  Remove bay leaf.  Season to taste.  Gently stir in chicken.  Bake in buttered casserole at 350 for 30 min. Garnish Serves 10.

Serve over rice. Ham can be substituted for chicken.