MAIN DISHES
Source of Recipe
Friends, www, ???
List of Ingredients
Chicken Broccoli Divan
1 lb. Fresh broccoli, cut into spears, cooked and drained
1 1/2 C Cubed, cooked chicken or turkey
1 can Campbell's Cream of Broccoli Soup
1/3 C Milk
1/2 C Shredded cheddar cheese
1 tbsp Butter, melted
2 tbsp Dry bread crumbs
In 9" pie plate or shallow casserole, arrange broccoli; top with chicken.
Combine soup and milk; pour over chicken. Sprinkle with cheese. Combine butter
and bread crumbs; sprinkle over cheese. Bake at 450 degrees for 15 minutes or
Microwave,covered, on high for 6 minutes, rotating dish halfway through.
Chicken Biscuit Stew
2 Tbsp Reduced-calorie stick margarine
1/2 cup All-purpose flour
1/4 tsp Salt
1/4 tsp Pepper
1/2 cup Skim milk
10-1/2 oz Low-fat chicken broth
1-1/2 cups Cooked chicken breasts, cubedd
1/3 cup chopped onion
8-1/2 oz Green peas, canned, drained
8-1/4 oz Sliced carrots, canned, drained
4-1/2 oz Refrigerated buttermilk biscuits
· Preheat oven to 375ºF.
· Melt margarine in a 9-inch cast iron skillet over medium-high heat. Stir in
flour, salt and pepper.
· Gradually add milk and broth, stirring with a whisk until blended. Cook 4
minutes or until thick and bubbly, stirring constantly.
· Add chicken, onion, peas, and carrots. Cook 1 minute. Remove from heat.
· Carefully split biscuits in half horizontally; place over chicken mixture.
· Bake at 375ºF for 20 minutes or until biscuits are golden brown.
· Yield: 5 servings
CORN CASSEROLE
1 can creamed corn
1 can whole corn, Drained Well
1 stick margarine or butter,melted
2 eggs, beaten
small pkg. corn muffin mix
1/4 to 1/2 c. yogurt or sour cream
Mix all ingredients. Place in buttered casserole dish. Bake 20 to 30 minutes
at 350 degrees.
Chicken Casserole
1 pkg Crumbly bread dressing mix
1 Tbsp Butter, melted
5 Chicken breasts
2 lbs Fresh broccoli or 3 pkgs. frozen broccoli
1/2 tsp Curry powder
2 cans Cream of chicken soup
1 cup Mayonnaise
1/2 cup Sharp cheddar cheese, grated
· Cook chicken in water until tender. Cook broccoli.
· Mix soup, mayonnaise, curry powder and lemon juice.
· Spread broccoli over bottom of greased pan (13" x 9")
· Remove chicken from bones and lay over broccoli.
· Pour soup mixture over all and cover with grated cheese.
· Mix melted butter with dressing mix and sprinkle over all.
· Bake at 350º for 45 minutes.
Crunchy Turkey Casserole
4 cups Diced, cooked turkey
2 cups Celery, diagonally sliced
2 cans Liced water chestnuts, drained
1 cup Cheddar cheese
1 cup Mayonnaise
1 cup Sour cream
1-1/3 cups Crushed Triscuits (or dressing mix in a box)
1-1/2 cups Fresh sliced mushrooms
· Lightly mix turkey, celery, chestnuts, cheese and mushrooms. Blend
mayonnaise and sour cream.
· Mix all together gently.
· Place half in a 7 x 11 inch casserole, top with half of the triscuits.
Repeat layer and bake at 375º F. for 30 minutes.
Turkey dressing casserole
3 C Bread cubed
3/4 C Milk
1/4 C Chopped onion
1/4 tsp Pepper
1/4 tsp Salt
3 Eggs, beaten
1 can Cream of mushroom soup
1/2 tsp Poultry seasoning
1/4 tsp Paprika
3 C Chopped turkey or chicken
· Combine 1/2 bread cubes with eggs in large bowl. Combine remaining cubes
with milk; stir into egg mixture. Add soup; mix thoroughly. Add remaining
ingredients, stir until well mixed. Pour into casserole, brush with melted butter.
· Bake at 350 degrees F. for 45-50 minutes.
NO-FRY EGGPLANT PARMESAN
1 c Parmesan cheese, grated
3/4 c Bread crumbs, fresh
1/2 c Mayonnaise (approx)
1 lg Eggplant (Aubergine)
1 1/2 c spaghetti sauce
8 oz Mozarella, shredded
* Use an Italian style prepared sauce or homemade. Preheat oven to 425F.
Slice the washed eggplant into 1/2" rounds (not necessary to peel)Spread
both sides of the rounds with a thin layer of mayonnaise. Combine 3/4cup
of the Parmesan cheese with the breadcrumbs and coat the eggplant slices
with this mixture. Arrange in one layer on an oiled baking sheet andbake
for 15 minutes. Place the eggplant slices in an overlapping fashion inan
oiled 9x12" casserole, and top with tomato sauce, mozzarella and the
remaining Parmesan cheese. Bake at 375F. for 20 minutes or until cheese
melts. Can also layer alternating, eggplant, cheese and sauce.
EGGPLANT STUFFED PEPPERS
1 lg Eggplant, peeled and cutInto bite-size pieces
2 tb Oil
3 Garlic cloves, minced
1 c Italian bread crumbs
Basil
1/2 c Cheese, grated
1/2 lb Mozzarella cheese, sliced
Pepper to taste
Parsley
4 Red peppers, cut in half Lengthwise,seeded
Saute pieces of eggplant in the oil with the minced garlic until the eggplant
is very soft. Stir in the bread crumbs until they are moistened. Sprinkle
with basil and add the grated cheese, pepper and parsley. Fill peppers
halfway with the eggplant mixture and put a slice of mozzarella in each center.
Cover with more of the eggplant mixture. Place in baking pan and spoon with your
favorite spaghetti sauce and bake at 350 degrees for 1 hour.
Olive garden eggplant parmigiana
1 Eggplant; peel -- slice 1/4"
Flour
Oil
Seasoned salt
1 # Jar meat-flavored prego
1 / 4 cup Grape jelly
14 oz Can sliced-style stewed -- tom
slice Mozzarella cheese Moisten eggplant and coat lightly in flour. Quickly
brown slices in hot oil, dusting each side generously with seasoned salt. When
fork tender and golden brown transfer to jelly roll pan. Cover loosely with
foil and bake at 375~ about 20 to 25 minutes or until tender. Use 8 slices for
this amount of sauce. SAUCE-Combine sauce, jelly and tomatoes that have been
broken up with a fork. Heat on medium until piping hot. Do not boil Be sure
jelly is melted. Arrange 2 slices eggplant on each of 4 plates. Cover each with
1 sl of mozzarella. Ladle sauce over all, not to cover completely. Place
plates in 375~ oven just to melt cheese and serve promptly.
Company Casserole
1 1/4 ounds lean ground beef
1 clove garlic, chopped fine
1 8-ounce can tomato sauce
1 tablespoon sugar
1/2 teaspoon salt
8 ounces cream cheese
8 ounces sour cream
1/2 medium onion, chopped fine
8 ounces egg noodles (or fettucine)
1/2 cup grated cheese (such as cheddar)
1. Brown meat, breaking up clumps. Add garlic, tomato sauce, sugar and salt.
Simmer 30 to 45 minutes. Set aside.
2. Cream together cream cheese, sour cream, and onion. Set aside.
3. Cook noodles according to package directions; drain.
4. In baking dish, layer half the noodles, half the beef mixture and half the
cream-cheese mixture. Repeat. Sprinkle grated cheese on top of casserole.
5. Bake in preheated 350 degree oven for 30 to 45 minutes, until top is
golden brown and casserole is heated through.
Wild Rice Casserole
Ingredients:
Rinse the wild rice and then place in a 2-quart saucepan of lightly salted
boiling water. Cook for 20 minutes until partially done, then drain and set
aside in a lightly buttered
2-quart casserole dish.
1 cup Wild Rice
Fry bacon till done, then remove most of the grease
1/2 lb. Bacon, diced
in the remaining bacon grease add:
1 cup Celery, diced
1 medium Onion, diced
1 cup fresh Mushrooms, sliced
Half a Green Bell Pepper, diced
Add to casserole:
10-oz. can Cream of Mushroom Soup and one can water
10-oz. can Cream of Chicken Soup and one can water
put in 350 oven Bake covered about 30 minutes, then remove cover and bake
another 30 minutes. Can also add meat if desired
ROZ'S QUICHE
Chop and cook in micro:
1 1 / 2 cup chopped ham, bacon, etc
1 green pepper (or bag of assorted frozen pepper strips)
1 onion
** Can also add chopped, drained well spinach, instead of the green pepper
Drain well and chop up fine, let cool then add:
6 eggs
3 / 4 cup sour cream or cottage cheese
1 1 / 2 cup grated cheese (swiss, mozerella, american, etc)
2 or 3 Tablespoons Cornstarch
pour into unbaked pie shell. (put on foil incase of spillage) bake at 350 for
about 1 hour, or until knife inserted comes out clean.
CORN CASSEROLE
2 Cans Cream style corn
1/4 Tsp. Garlic powder
3/4 Cup Yellow corn meal
1/2 Tsp. Baking powder
4 Tbsp. Margarine, melted
1/2 Tsp. Salt
2 Eggs Beaten
1 Cup Cheddar cheese, grated
Mix the first 7 ingredients and pour half the mixture into a greased
casserole dish. Top with half the cheese. Pour rest of mixture into a dish and top
with rest of cheese. Bake at 350° for 45 minutes.
Corn Casserole
1/2 C Oleo or butter
2 Eggs beaten
1-1/2 tsp Baking powder
1/4 C Sugar
1 tbsp Flour
1 sm can Evaporated milk
2 bags (12 oz to 16 oz) Frozen corn
Melt oleo and stir in sugar and flour. Remove from heat and stir in milk and
eggs. Mix with corn and put in greased casserole dish and bake at 350 for 40
to 60 minutes or until center of casserole is firm.
Reuben Casserole
Break up 5-6 Slices Deli Rye Bread and micro till crispy.
In a 4 x 6 casserole, spray with pam and layer 1 / 2 of the bread in bottom:
Then combine:
1 cup well drained sauerkraut
3 / 4 cup finely chopped onion
1 teaspoon caraway seed
layer the sauerkraut mixture over the layer of bread in pan.
Spread with 1000 Island Dressing
Then layer:
Sliced Corned beef
Sliced or grated swiss cheese
Then put remaining bread over top of mixture
Then: mix 1 egg and 1 / 2 cup milk and pour over all
Spray (or drizzle) with melted margarine ( I use the spray I Cant believe its
not butter)
Bake at 350 40-50 min.
QUICHE CUSTARD
Combine:
1 C. Mayonaise
2 T. flour
4-5 Eggs
1 Cup milk
Pre bake crust, fill with ingredients desired: Cheese, Spinach, Meat,
Onion, etc. Then pour Custard over the ingredients and bake
POTATO AND SPINACH CASSEROLE
10 oz. frozen spinach, thawed and squeezed
6 medium potatoes, peeled and shredded (or Hash Browns)
3 eggs
1/4 c. butter melted
1 t. salt
1/4 t. freshly grated pepper
2 T. onions, chopped
2 T. fresh Italian parsley
1 T. fresh dill (1/2 t. dill weed)
1 / 2 cup sour cream
4 oz. Grated cheese
1/2 c. grated parmesan
Mix potatoes with the eggs, melted butter, salt, pepper, onion, parsley and
dill. Turn half of the mixture into a buttered 2 quart casserole. Mix spinach
and cheeses and sour cream, layer over the potatoes. Top with remaining potato
mixture. Cover and bake for 30 minutes. Remove cover, spinkle with parmesan
and bake 30 minutes longer.
CRAB MOUSSE (COLD)
1 lb. fresh crab or crab blend
1 c. finely chopped celery
1/2 c. finely chopped red onions
1 can mushroom soup
1 pkg. gelatin
8 oz. cream cheese
1 c. mayonnaise
Mix crab or crab blend, celery and onions well. Mix mushroom soup and gelatin
in pot, put over low heat and cook until gelatin is dissolved; cool slightly.
Blend together cream cheese and mayonnaise and add to soup mixture; stir
well. Add to crab mixture; mix again. Place in mold and refrigerate until set.
CRAB MOUSSE (HOT)
2 c. crab
8 slices bread
1/2 c. mayonnaise
1 onion, grated
1 green pepper, chopped
1 c. Cheddar cheese, grated
1 c. chopped celery
3 c. milk
4 eggs
1 can mushroom soup
paprika
Dice 1/2 of bread into a buttered 9 x 12-inch baking dish. Mix crab,
mayonnaise, onion, pepper and celery over diced bread. Trim crusts from remaining 4
slices and place trimmed bread over crab mixture. Beat eggs and milk together;
pour over mixture. Place in refrigerator overnight. Bake at 325 degrees for 15
minutes. Take from oven and spoon soup over top. Sprinkle cheese and paprika
over top and bake 1 hour in 325 degrees oven. You can substitute chopped
chicken, ham or shrimp in place of crab.
QUICHE
9-inch unbaked pastry shell
1 Tbsp flour
1 1/2 cups diced ham
1 12-oz. can evaporated milk
2 Tbsp chopped parsley
1/4 tsp salt
1/4 lb. Swiss cheese, shredded (1 cup)
3 eggs
1/3 cup water
2 Tbsp thinly sliced green onion
1 tsp nutmeg
1/8 tsp pepper
Instructions:
Prepare pastry shell using favorite recipe or packaged mix. Sprinkle flour
over cheese and mix lightly. Spoon half in bottom of pastry shell. Top with
diced ham. In medium size mixing bowl beat eggs slightly; stir in evaporated milk,
water, onin, parsley, nutmeg, salt and pepper. Pour over ham and cheese.
Sprinkle remaining cheese on top. Bake in preheated moderate over (375) until
knife inserted in center comes out clean, about 40 minutes. Cool 5 minutes before
cutting and serving.
SPINICH STRATA
· 8 slices firm white bread
· 4 ounces mozzarella cheese, shredded (1 cup)
· 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
· 1 tablespoon margarine or butter, softened
· 2 cups milk
· 6 large eggs
· 1/2 cup loosely packed fresh basil leaves, chopped
· 1/2 teaspoon salt
· 1/4 teaspoon ground black pepper
1. Grease 8" by 8" glass baking dish. Place 4 slices bread in dish; top with
1/2 cup cheese, all spinach, then remaining cheese. Spread margarine or butter
on 1 side of remaining bread slices; place in dish, buttered side up.
2. In medium bowl, with wire whisk or fork, beat milk, eggs, basil, salt, and
pepper until blended. Slowly pour egg mixture over bread slices. Prick bread
with fork and press slices down to absorb egg mixture.
3. Cover baking dish with plastic wrap and refrigerate at least 30 minutes or
overnight.
4. To bake, preheat oven to 350 degrees F. Uncover baking dish and bake
strata 1 hour or until knife inserted in center comes out clean. Remove strata from
oven and let stand 5 minutes before serving.
TACO CASSEROLE
1 large package corn tortillas
1 can refried beans
1 can enchilada sauce
1 can black olives
1 pound ground beef
1 package taco seasoning
1 can green chilies
1 jar taco sauce (liquid)
4 cups shredded Pepper Jack and Monterrey Jack cheese (combined)
Salsa
In a large saucepan, brown the ground beef. Combine olives, taco season,
green chilies, and half jar of taco sauce with ground beef. Simmer for 5 minutes.
In 9 by 13 pan layer bottom with corn tortillas, add with meat mixture on top
followed by salsa, and cheese. Next layer the tortillas, beans, salsa and
cheese. Top with tortillas, cheese and salsa (or taco sauce). Cook for 35 minutes
at 350 degrees.
VEGIE QUICHE (crustless)
Cook in micro: 1 small onion
In colander put 1 pkg spinach thawed and 1 pkg thawed pepper slices and the
cooked onion. Let these vegies drain really well.
In a bowl combine:
8 oz cottage cheese
1 cup grated cheese of your choice
2-3 T. cornstarch
5 beaten eggs
combine with vegies and put in greased casserole. Bake 350 for 1 & 1 / 2
hours.
CATALINA CHICKEN
4 Boneless skinless chicken breasts
1 cup Catalina salad dressing
1 cup Water
1 Large carrot, sliced or 1 cup frozen corn
1 Red pepper, sliced into bite size pieces
1 cup Broccoli
2 cups Minute rice
In a small sauce pan combine catalina salad dressing and water. Bring to a
boil and add
rice.
In a non-stick skillet with a little vegetable oil, cook chicken until no
longer pink.
Remove from skillet and cut chicken into bite size pieces.
Add vegetables to skillet and cook until tender. Return chicken to skillet,
and add rice.
Mix together and serve.
MEXICAN CHICKEN CASSEROLE
1 / 2 hamburger
1 small bell pepper -- chopped
1 medium onion -- chopped
1 cans mushroom soup
1 can rotel
1/2 pound cheese (any kind)
1 bag Corn chips -- crushed
1 can Niblet corn -- drained
1 can red kidney beans -- drained
Sauté hamburger, onion and bell pepper. Add soup rotel and cheese. Stir until
blended. Layer in deep casserole- chips, beans, corn, sauce. Repeat layers.
Top with a few chips and cheese. Bake at 350 for 1 hour.
CHILI CASSEROLE
1 can (40 oz.) chili with beans
1 can (4 oz.) chopped green chilies
1 can (2-1/4 oz.) sliced ripe olives, drained
2 cups (8 oz.) shredded cheddar cheese
2 cups ranch-flavored tortilla chips, crushed
In a bowl, combine all ingredients. Transfer to a greased 2-1/2 qt. baking
dish. Bake, uncovered, at 350 deg.for 30-35 min. or until bubbly. Yield: 6
servings.
Spinach, Mushroom, and Artichoke Casserole
2 tablespoons unsalted butter, plus 2 teaspoons
3/4 cup chopped yellow onions
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons minced garlic
1 pound button mushrooms, wiped clean and sliced
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
2 (14-ounce) cans artichoke hearts, drained and quartered
1 (15-ounce) container ricotta
1 cup grated monterey jack
1/2 cup crumbled feta
6 eggs
1/8 teaspoon nutmeg
1/4 cup dried bread crumbs
1/2 cup Parmesan
Preheat oven to 350 degrees F. Lightly grease a 9 by 13-inch glass baking
dish with 2 teaspoons of the butter and set aside.
In a large skillet, melt the remaining butter over medium-high heat. Add the
onions, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper, and
cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring,
for 30 seconds. Add the mushrooms and cook until they give up their liquid,
about 5 minutes. Remove from the heat.
In a large bowl, combine the spinach, artichoke hearts, mushroom mixture,
ricotta, jack, and feta, and toss to combine.
In a separate bowl, beat the eggs, nutmeg, remaining 1/4 teaspoon salt and
1/4 teaspoon pepper. Add to the spinach mixture. Add the bread crumbs and mix
well. Transfer to the prepared dish and top with a layer of Parmesan. Bake until
the casserole is firm and the top is golden, about 45 to 50 minutes.
SPINACH PIE
1/2 pound butter or margarine
1 medium onion, diced
5 scallions, diced
3 pounds fresh spinach
2 tablespoons fresh parsley
2 tablespoons fresh dill
1/2 pound feta cheese
6 eggs, beaten
Salt and pepper to taste
1 pound filo dough
Preheat oven to 350 degrees F. In a medium heated saute pan, add butter (all
except 6 tablespoons), onion, and scallion. Cook until translucent, about 3 to
5 minutes. Remove from heat. In a sauce pot, boil spinach in water until
tender. Strain and pat dry until all water is out. In a large mixing bowl, mix
spinach, onion-scallion mixture, parsley and dill together. Add cheese, eggs,
salt and pepper. Mix well. Add back into sauce pot and boil for five minutes.
Place aside. Moisten filo dough one by one with the remaining butter (melted)
with pastry brush. In a baking pan, add five layers of dough to bottom. Next, add
spinach mixture. Spread evenly. Add another five layers of dough on top,
tucking in corners. Place in oven and bake for approximately one hour.
CHARLIES DORITO SUPERBOWL CASSEROLE
o 1 large 13-ounce package Doritos (save 2 cups for casserole topping)
o 2 tbsp. onion, grated
o 1 10-ounce can chili with beans
o 10- to 15-ounce enchilada sauce
o 8-ounce can tomato sauce
o 1 and 1/2 cups shredded sharp cheddar cheese
Topping Ingredients
o2 cups Doritos
o 1/2 cup shredded cheddar cheese
o 1 1/4 cups sour cream
Preheat oven to 375 degrees
Crumble 6 cups Doritos with your hands into a large mixing bowl.
Add the onion, the chili, the enchilada sauce, tomato sauce and 1 and 1/2
cups of cheddar cheese to the crumbled Doritos. Stir with a rubber spatula to
combine. Place mixture into an 8 1/2 x 11-inch oven proof casserole dish. Bake
for 20 minutes. Remove from the oven. Spread the sour cream over the top of
the casserole with a large spoon or rubber spatula. Top with remaining 2 cups
Doritos. Then sprinkle with the 1/2 cup of the cheddar cheese. Bake for another
five minutes and serve
IMITATION CRAB CASSEROLE
1/2 lb. imitation crab, broken in 1-inch pieces
1 medium onion, chopped
1 can water chestnuts, coarsely chopped
dash of pepper
1 tsp. Worcestershire sauce
2 eggs, beaten
1 c. mayo
bread, cracker or corn flake crumbs
Combine crab, onion, water chestnuts, pepper,Worcestershire sauce, eggs and
mayo. Pour into baking dish. Sprinkle with crumbs and bake at 350 degrees for
45 minutes or until toothpick comes out clean.
ONION PIE
1 c. cracker crumbs
1/2 cube melted butter
2 c. thinly sliced onions
2 Tbsp. butter
2 eggs
3/4 c. milk
3/4 tsp. salt
1/2 c. sharp Cheddar cheese
Mix together 1/2 cube melted butter and 1 cup fine cracker crumbs. Press into
an 8-inch pie plate. In a skillet saute 2 cups thinly sliced onions in 2
tablespoons butter until transparent, not brown. Spoon into pie plate and pour
over a mixture of 2 eggs, lightly beaten, 3/4 cup milk, 3/4 teaspoon salt and a
dash of pepper. Sprinkle top with 1/2 cup shredded sharp cheese. Bake in 350
degrees oven for 30 minutes or until a knife tested near center comes out dry.
Hawaiian Chicken
Easy and Good
1/4 C. Oil
8 oz. can Crushed Pineapple
1/3 C. Lemon juice
1/4 C. Karo Syrup
2 Tbsp. Soy Sauce
1/4 tsp. Pepper
1/4 tsp. Ginger
3 Chicken Breasts
Combine all ingredients, except chicken. Arrange chicken on shallow pan.
Brush with mixture. Bake 375 degrees for 55 minutes, turning once Broil until
brown Serve with rice or pasta
Buttermilk Southern Fried Chicken
2-3 lbs Frying chicken, cut up
2 cups Buttermilk
1 cup All-purpose flour
2 tsp Salt (or to taste)
1 tsp Freshly ground black pepper (or to taste)
1 tsp Paprika
1/4 tsp Garlic powder (optional)
1/4 tsp Onion powder (optional)
Vegetable oil for frying
· Wash chicken pieces thoroughly and pat dry. Place chicken in a long,
shallow glass baking dish.
· Pour the buttermilk over the chicken, cover and refrigerate for a least 4
hours, turning once or twice.
· In a clean plastic or brown paper bag, combine the flour, salt, pepper,
paprika, and if desired the garlic and onion powders.
· Drain the chicken and place two or three pieces of chicken in the bag and
shake well to coat evenly. Repeat until all chicken has been coated with
seasoned flour mixture.
· In a large, heavy skillet, heat about one-half of oil over medium-high heat
until hot, but not smoking. Add chicken (in batches if necessary) and brown
on all sides, about three minutes per side. Place browned chicken on a warm
platter until all pieces are cooked.
· When all the chicken pieces are browned, crowd them into the skillet, turn
heat to medium-low, cover and cook, turning occasionally, until tender, about
35-40 minutes.
· Remove cover, turn heat to medium-high and cook six to eight minutes more
or until skin is crispy. Serve at once.
Chicken A La King
1 Tbsp Butter
1 Tbsp Flour
Dash White pepper
1/4 tsp Salt
1/2 tsp Paprika
1 cup Milk or diluted evaporated milk
1/4 cup Cream
1 cup Cooked chicken, cut into pieces
2 Olives, chopped
1 Pimiento, chopped
· Melt butter in top of double boiler. Blend in flour, add pepper, salt and
paprika.
· Add milk and cream gradually, stirring constantly until thickened.
· Beat Well.
· Add chicken, olives and pimiento.
· Cook for 15 minutes.
· Serve on toast, baking powder biscuits, or rice.
Chicken-Pineapple
2 Chicken breasts
2 tbsp flour
1 tsp salt
1/4 tsp pepper
1 can (#2) pineapple chunks
3 tbsp oil
2 tbsp soy sauce
1 tbsp cornstarch
1 tsp vinegar
Remove skin and bones. Cut in 1 inch strips. Toss in mix of flour, salt and
pepper. Drain 1/2 cup pineapple juice. Heat oil, saute chicken 5 minutes. Add
pineapple, cover and cook 5 minutes on low. Mix soy sauce, cornstarch, vinegar
and pineapple juice. Stir into pan until thickened.
Chicken Tettrazzini
4 Chicken breast, skinned, boned and cubed
1 pkg Egg noodles, cooked, drained and rinsed
1 16 oz can Cream mushrrom soup
1 16 oz can Cream Chicken Soup
1 8 oz container Sour cream
1 small jar Cheese whiz
2-3 Shredded carrots
2-3 Celery stalks, finely chopped
Mushrooms, fresh and sliced (optional)
Onion
Garlic salt
1 can Milk
· Brown chicken cubes in a large pan with onion and garlic (I use an electric
skillet) while the noodles are cooking.
· Add soups and milk, stirring well.
· Add vegetables and cook until desired tenderness.
· Add sour cream, cheese and noodles
· Let simmer 10-15 minutes, and serve
·
EGGPLANT STUFFED PEPPERS
1 lg Eggplant, peeled and cutInto bite-size pieces
2 tb Oil
3 Garlic cloves, minced
1 c Italian bread crumbs
Basil
1/2 c Cheese, grated
1/2 lb Mozzarella cheese, sliced
Pepper to taste
Parsley
4 Red peppers, cut in half Lengthwise,seeded
Saute pieces of eggplant in the oil with the minced garlic until the eggplant
is very soft. Stir in the bread crumbs until they are moistened. Sprinkle
with basil and add the grated cheese, pepper and parsley. Fill peppers
halfway with the eggplant mixture and put a slice of mozzarella in each center.
Cover with more of the eggplant mixture. Place in baking pan and spoon with your
favorite spaghetti sauce and bake at 350 degrees for 1 hour.
Chicken Gravy like big boys
· 28 ounces Chicken broth
· 1/2 teaspoon Onion powder
· 1 tablespoon Chicken bouillon powder
· 2/3 cup Bisquick
In blender, combine broth, onion powder, bouillon powder and Bisquick. Blend
at high speed, about 1/2 minute or until smooth. Pour into saucepan and stir
constantly over medium high heat, about 4 or 5 minutes until if comes to a
boil, is smooth and thickened a bit. Serve at once. Can freeze up to 4 months.
BOB EVANS SAUSAGE AND BISQUITS
Ingredients:
Biscuits
2 1/2 C. Bisquick baking mix
1 tsp. baking powder
1 1/3 C. buttermilk (use a little more if needed)
Bob Evans Sausage Gravy
1 LB. Extra Mild Breakfast Sausage (Owens)
6 Tbsp. Flour
1 1/2 C. Water
2 1/4 C. Whole Milk (little more if gravy is to thick)
3/4 tsp. Salt
1 tsp. Paprika
Biscuits
Mix Bisquick, baking powder, and buttermilk until blended. On a floured board
need dough about ten times, dough should be easy to roll out, but not dry.
Roll dough out to 1/2" thickness and cut biscuits 2 1/2" diameter. In preheated
oven bake biscuits 8 - 12 minutes or until done.
Gravy
On medium heat crumble sausage in fry pan, stir often. Cook sausage until
brown. With slotted spoon remove sausage from fry pan and reserve pan drippings.
The oil and drippings should measure 1/4 cup, add a little vegetable oil may
be added l if needed. On medium low temperature add flour one table spoon at a
time and whisk. Stir constantly until flour thickens and turns light brown.
When flour is thick and light brown add water slowly and stir. When flour
mixture is smooth add milk, paprika, and salt, stir until blended. You want to let
gravy simmer, but not boil this will curdle the milk. When blended add sausage,
mix and simmer until heated through.
TOFU SPAGHETTI SAUCE
4 Tbsp. olive oil
2 chopped onions
2 crushed garlic cloves
1 lb. cubed tofu
1 chopped green pepper
1 chopped celery stick
1 qt. tomato sauce
1 can tomato paste
basil and oregano and salt to taste
Saute the onions, garlic, tofu, green pepper and celery in the olive oil.
Add the tomato sauce, hot sauce, tomato paste, salt, basil and oregano to taste.
Simmer for 20 min-utes.
CHICKEN FRIED STEAK WITH GRAVY
1 pound cube steaks
1 cup flour
Salt and pepper to taste
1/2 cup milk
1 egg, lightly beaten
Oil for pan frying (1/4 to 1/2 inch)
Gravy:
1 cup milk
2 tablespoons flour
Mix the milk and the lightly beaten egg. Dip the meat first in the seasoned
flour, then the egg mixture and finally back into the flour. Add to the hot oil
and cook until brown. Turn and brown the other
side. Drain on paper towel. Drain off all the oil except 3 tablespoons. Whisk
in the flour and cook for 3 minutes. Whisk in the milk and cook for 10
minutes. Check seasoning. Serve the warm gravy over
the beef.
PRIME RIB
1 beef rib roast, small end, approx. 5-1/2 pounds
Salt and pepper to taste
3 garlic cloves, peeled
2 medium onions
potatoes (enough to fit your pan)
Have the butcher cut the roast off the bone and retie it. Put three garlic
cloves in to the meat at regular intervals. To do this, insert a paring knife 1
or 2 inches into the meat, twist, and push garlic cloves in resulting
hole.Salt and pepper heavily all over roast, and press it in. I use approximately 1/4
cup salt, 2 teaspoons pepper. It sounds like you're overdoing it, but it turns
out great. One caution though: don't double the salt if you get a roast twice
as heavy. I did this one Christmas, and although my family still loved it and
ate it all, it was too salty.Put roast into a large roasting pan. Stick in a
meat thermometer. Bake at 325 degrees for 2-1/4 to 3-1/4 hours, or until 160
degrees on meat thermometer for medium. If you're using a larger roast, allow
approximately 25 minutes of baking per pound of meat. After the meat has
roasted for 1-1/2 hours, add 2 quartered, medium onionsand sliced, halved baking
potatoes (optional). If there are no juices in the pan at that time, add 2 big
tablespoons Crisco shortening.
PEROGIS
2 eggs
2 cups flour
1/2 cup water
1/2 teas salt
Put flour in a bowl, make a well, pour in the other ingred. stir, then knead
til pliable. Roll out thin. Cut in circles, fill, moisten edges, crimp. Boil
til they rise to the top. Saute in butter with onions if desired.
Filling:
1 lb Farmers cheese,
1 egg,
1 finely minced onion,
salt and pepper.
Can also fill these with kraut, kielbasa and kraut, mashed potatoes and
cheese,
HAMBURGER KNISHES
1 pkg. onion soup mix
1 lb. hamburg
1 pkg. refrigerator crescent
rolls
Mix hamburger with onion soup mix. Form into small
balls; cover with a square cut from uncooked crescent roll.
Bake at 350 degrees for 20 minutes. Or to freeze, bake 10 minutes;
freeze, then to serve, bake 10 minutes more.
Crescent Potato Knishes
1 c. water
1/4 c. finely chopped onion
2 Tbsp. margarine or butter
1/4 c. milk
1 c. Hungry Jack mashed potato
flakes
1/2 to 1 tsp. salt
1/8 tsp. pepper
8 oz. can Pillsbury
refrigerated quick crescent
dinner rolls
2 Tbsp. margarine or butter,
melted (if desired)
Heat oven to 400 degrees. In medium saucepan, bring water, onion and
margarine to a boil. Remove from heat. Stir in milk, potato flakes, salt and pepper.
Separate dough into 8 triangles; cut each in half lengthwise to form 16
triangles. Press or roll each until slightly larger. Brush each with
melted margarine, if desired. Spoon 1 rounded tablespoonful potato mixture
onto shortest side of triangle, gently wrapping dough around potato mixture and
rolling to opposite point.
Place point-side-down on ungreased cookie sheets. Brush with any remaining
margarine. Bake at 400 degrees for 8 to 15 minutes or until golden brown. Serve
warm. Makes 16 knishes. Tip: To reheat, wrap loosely in foil; heat at 350
degrees for 15 to 20 minutes or until warm.
Candied Porksteaks
Any amount you want of either porksteaks or porkchops ( I usually use
porksteaks and alot of them to have leftovers )
salt, pepper, garlic powder
ketchup
brown sugar
Wash and pat dry the meat.....salt and pepper both sides .....apply garlic
powder if you like it
Place meat flat on a cookie sheet (lined with heavy duty foil....makes clean
up easier)
Heavy coat the top side of the meat with ketchup
Then heavily coat the ketchup with brown sugar....
Bake in a 350 degree oven until tender......just according to how many chops
yopu are cooking.
Cook uncovered.
RITZ CRACKER CHICKEN
6 chicken breasts, boneless
1 pkg. crushed ritz crackers
8 oz. sharp cheddar cheese
2 tsp. garlic powder
1 stick melted margarine
Dip chicken in margarine and then cracker crumbs mixture.
Top with shredded cheddar cheese
Bake at 350 degrees for 1 hour.
PASTA PRIMEVERA WITH WISH BONE
1 cup Wish-Bone Just2Good Italian Dressing
1 cup finely chopped green onions
4 medium tomatoes, chopped
2 quarts Assorted Fresh Vegetables*
1 / 2 cup dry white wine (optional)
1/4 cup finely chopped fresh basil leaves (optional)
2 teaspoons salt
1/2 teaspoon ground black pepper
1 pounds fettuccine noodles, cooked and drained
In 12-inch skillet, heat Italian dressing and cook green onions over medium
heat 1 minute. Add tomatoes, then Assorted Fresh Vegetables and cook, stirring
occasionally, 10 minutes or until vegetables are crisp-tender. Add wine,
basil, salt and pepper and cook 2 minutes. Toss with hot fettuccine. Sprinkle, if
desired, with grated Parmesan cheese. Makes about 16 main-dish servings.
*Assorted Fresh Vegetables: Use any combination of the following to equal 4
quarts - asparagus cut into 2-inch pieces, broccoli florets, sliced carrots,
zucchini or yellow squash.
TROPICAL CHICKEN
Cook in 1 T. oil for 10 min:
1 T. minced garlic
12 oz bag frozen chopped onion, thawed and excess moisture squeezed out.
1 Tsp. Curry powder
then add and cook 5 more minutes:
1 T. oil
1 # boneless skinless chicken breasts cut ino 1 / 4 inch cubes
then add:
1/ 4 tsp red pepper flakes,
1 cup chicken broth
1 / 2 cup coconut milk
8 oz. Frozen mixed pepper strips,
1 / 2 cup raisins
simmer about 3 minutes then mix together the following and add to above
mixture till thickenend:
2 T. cornstarch
3 T. water
then drain 15 oz can tropical fruit sald into bowl and add the fruit and 1 /
3 cup of the drained
liquid into the above mixture and heat through. Serve over rice.
Can add more coconut milk and some coconut if desired.
MONTEREY CHICKEN (bonanza chicken)
Micro till thick:
1 /2 cup plum, grape or peach jam
1 / 2 cup vinegar
2 Tablespoons soy or oyster sauce
1 Tablespoon worchershire Sauce
1 / 4 cup catsup
2 Tablespoons cornstarch
few drops red food coloring (optional)
Pour over cut up chicken, marinate overnight. Then bake
the chicken and marinade together covered 45 min at 400, then uncover and
lower temp to 350 for 20-30 min more.
CREAMED CHICKEN
Cook up 4-6 chicken breasts by baking covered in 400 oven for 40-50 min. (
if bigger breasts Bake for 1 hour). Then remove from bone(if there is a bone)
and cut into pieces about 3 x1 x1 or so. Place in casserole or cake pan,
sprayed with pam
Make Sauce:
Put 1 / 4 cup margarine in pan and melt, then add:
1 / 3 cup flour and cook till smooth and bubbly
then add:
2 cups half and half and salt.
Then cook at low heat and bring to boil and boil about 1 minute.
Pour this mixture over the chicken. Can sprinkle bread crumbs mixed with
Butter over top if desired. Bake 350 for about 15 min.
NO PEEK CHICKEN (meal in one dish)
I make only half of this amount in an 8x8 pan)
Spray 9x13 pan with pam.
Layer with:
1 and 1 / 2 cup raw rice
2 carrots sliced thin
2 stalks celery diced
1 small onion chopped
1 can drained peas
combine and pour over rice mix:
1 can cream soup
1 can milk (or water)
layer chicken on top of soup mix and rice and cover with
1 can cream soup with NO milk
cover with foil, bake at 350 for 2 hours. (if using glass dish bake at 325)
MOIST OVEN FRIED CHICKEN
Crush up:
2 cups rice krispies
1 tsp paprika
salt and pepper
brush chicken with:
mayonaise
place crumbs in bag and shake chicken in it. Put each piece, skin side down,
in
pam sprayed pan in oven. Bake 425 for 45-50 min.
7-UP Turkey
1 turkey (any size)
1 (2 liter) bottle 7-up
Pour 1/4 of the 2 liter bottle on the turkey when
preparing in the pan. Cover with tin foil and place
in oven. Cook like normal and baste often. Baste
with fresh 7-UP every 45 minutes to an hour. Remove
tin foil for last 45 minutes of baking to make the
skin crisp and brown. Baste one last time with fresh
7-UP for the last 45 minutes. Use drippings for
making gravy, makes a sweet excellent gravy. Carve
and enjoy!
Turkey Meatballs and gravy in foil
2 sheets (12x18-inches each) Reynolds Wrap® Release® Non-Stick Foil
1/2 package (from a 12 oz. package) frozen Italian turkey meatballs
1 jar (12 oz.) turkey or chicken gravy
1/2 cup sliced mushrooms
1 teaspoon dried thyme
1 cup frozen peas and carrots
PREHEAT oven to 450°F OR grill to medium-high.
CENTER one-half of meatballs on each sheet of Reynolds Wrap Release Non-Stick
Foil with non-stick (dull) side toward food. Combine gravy, mushrooms and
thyme; spoon mixture over meatballs. Arrange frozen peas and carrots beside
meatballs.
BRING up foil sides. Double fold top and ends to seal packet, leaving room
for heat circulation inside. Repeat to make two packets.
BAKE 20 to 25 minutes on a cookie sheet in oven OR GRILL 12 to 14 minutes in
covered grill until meatballs are heated through.
SERVING SUGGESTION: Serve with mashed potatoes or hot cooked rice.
Beef Stew in foil
2 sheets (12x18-inches each) Reynolds Wrap® Release® Non-Stick Foil
1/2 pound boneless beef sirloin steak, 1/2-inch thick
2 small red potatoes, cubed
1/2 package (from a 16 oz. package) peeled baby carrots
1/2 jar (from a 12 oz. jar) beef gravy
1/2 teaspoon onion salt
1/4 teaspoon pepper
PREHEAT oven to 450°F or grill to medium-high. Cut steak into 1/2-inch cubes.
CENTER half of beef, potatoes and carrots in an even layer on each sheet of
Reynolds Wrap Release Non-Stick Foil with Non-stick (dull) side toward food.
Spoon gravy over beef mixture; sprinkle with onion salt and pepper.
BRING up foil sides. Double fold top and ends to seal packet, leaving room
for heat circulation inside. Repeat to make two packets.
BAKE 30 to 35 minutes on a cookie sheet in oven OR GRILL 14 to 16 minutes in
covered grill. Stir before serving.
Cheese Topped Taco Pie
Ingredients:
1 Refrigerated Pie Crust (from a 15 oz package)
1 pound ground beef
1 packet (1.25 oz) Taco Seasoning Mix
1 jar (16 oz) of chunky salsa or 1 can drained diced tomatoes with green
chilies and onions
1 jar (4.5 oz) sliced mushrooms, drained or 1 8oz container fresh mushrooms,
cooked soft
1 can (2.8 oz) French-fried onions
2 large eggs (or eggs substitute to equal two large eggs)
2 cups (8 oz) shredded mozzarella or taco flavored cheese blend
1 cup ricotta cheese (I used low fat)
1 small tomato, seeded and diced (Romas are great)
Cooking Steps:
1. Heat oven to 450 degrees Fahrenheit. Prepare and bake pie crust in 10
inch deep dish pie pan. Bake 9-11 minutes or until light golden brown. Remove
from oven.
2. Reduce oven temperature to 350 degrees Fahrenheit.
3. Brown ground beef while the crust is baking. Drain. Stir in taco
seasoning mix and salsa, bring to boil or heat on high until next to no liquid is left
in pan. Stir occasionally. Add canned or cooked mushrooms and half of the
French-fried onions. Stir. Spoon mixture into baked crust.
4. Beat eggs in small brown. Add 1 cup of the shredded cheese and all of the
ricotta. Blend well and spoon on top of beef mixture in crust. Spread to
edge of crust.
5. Bake 25 to 35 minutes or slightly puffed and set in center. Remove from
oven, sprinkle remaining 1 cup of mozzarella or other shredded cheese and
sprinkle the rest of the French fried onions in center of pie. Return to oven and
bake 2-5 minutes longer until cheese is melted.
6. Remove from oven. Sprinkle diced tomato around edge of pie. Let stand for
about 5 - 10 minutes before serving.
1 tablespoon butter or olive oil
CHEESE TOPPED FISH (CAN ALSO USE CHICKEN)
3/4 cup chopped onion
2 cups shredded Monterey Jack
1 cup mayonnaise
1 teaspoon hot pepper sauce (recommended: Texas Pete)
1 teaspoon House Seasoning, recipe follows
4 grouper fillets, about 8 ounces each
1 lemon, halved
Crushed red pepper flakes, to taste
1 stick cold butter, cut into 8 slices
Preheat oven to 350 degrees F.
In a small skillet, add 1 tablespoon butter or oil over medium heat. Add onion and cook until softened, about 10 minutes. Transfer to a large bowl and cool slightly.
To the bowl, add the cheese, mayonnaise, hot pepper sauce and 1/2 teaspoon House Seasoning. Mix well and set aside. Grease a 13 by 9 by 2-inch baking dish. Sprinkle the fish with the remaining 1/2 teaspoon House Seasoning. Place the fish in the baking dish and squeeze the juice of the lemon over it and sprinkle with red pepper flakes. Top fish with slices of butter. Bake for about 10 to 15 minutes or until fish is almost done; the time will depend on the thickness of your fish. Remove the dish from the oven and cover each fillet with 1/2 cup of the cheese mixture. Return to the oven and bake until cheese melts, about 8 to 10 minutes ( If using chicken, cook till done, then put on the cheese mix and put in
Oven for 8-10 minutes.
Recipe
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