Main Dishes ...
These savory main dish recipes
prove that any meal can be memorable.
Barbecue Pork Chops
6 pork chops
1 onion, chopped
1 1/2 T. margarine
1/4 c. water
2 T. white vinegar
1 T. molasses
1/8 t. hot sauce
1/2 c. catsup
In small saucepan, sauté onion in margarine until soft. Add water, catsup, vinegar, molasses and hot sauce. Simmer 20 minutes, stirring occasionally. Heat oven to 350 degrees. Brown chops lightly on both sides in skillet. Transfer to baking dish; sprinkle with salt and pepper. Bake covered for 45 minutes or until tender. Drain off fat and spread sauce over chops. Cover and return to oven for 15 minutes.
6 pork chops
1 onion, chopped
1 1/2 T. margarine
1/4 c. water
2 T. white vinegar
1 T. molasses
1/8 t. hot sauce
1/2 c. catsup
In small saucepan, sauté onion in margarine until soft. Add water, catsup, vinegar, molasses and hot sauce. Simmer 20 minutes, stirring occasionally. Heat oven to 350 degrees. Brown chops lightly on both sides in skillet. Transfer to baking dish; sprinkle with salt and pepper. Bake covered for 45 minutes or until tender. Drain off fat and spread sauce over chops. Cover and return to oven for 15 minutes.
added March 7, 2011
Grandma’s Meatloaf
1 small can evaporated milk
2 1/2 lb. ground beef
1/4 t. pepper
1/2 c. onions, diced
2 c. soft bread crumbs
2 1/2 t. salt
1.2 c. carrots, grated
2 eggs, beaten
Topping:
1/2 c. catsup
2 T. brown sugar
1 T. honey
1 T. mustard
In bowl, pour milk over crumbs. Add beef, salt, pepper, onions, eggs and carrots. In another bowl, mix topping ingredients. Make into loaves, put into greased dish. Spread on topping. Bake at 325 degrees for 1 1/2 hours.
1 small can evaporated milk
2 1/2 lb. ground beef
1/4 t. pepper
1/2 c. onions, diced
2 c. soft bread crumbs
2 1/2 t. salt
1.2 c. carrots, grated
2 eggs, beaten
Topping:
1/2 c. catsup
2 T. brown sugar
1 T. honey
1 T. mustard
In bowl, pour milk over crumbs. Add beef, salt, pepper, onions, eggs and carrots. In another bowl, mix topping ingredients. Make into loaves, put into greased dish. Spread on topping. Bake at 325 degrees for 1 1/2 hours.
added March 7, 2011
Hawaiian Chicken
1 (2-3 lb.) chicken, cut in serving pieces
1 egg
1/2 c. sugar
1/2 c. vinegar
1/2 c. chicken broth
3 T. catsup
garlic salt to taste
corn starch
3 T. soy sauce
1 t. salt
Sprinkle chicken with garlic salt; set aside. Beat eggs, dip chicken into eggs. Coat in corn starch. Fry in skillet until brown. Put in 9x13 baking dish. Boil remaining ingredients together and pour over chicken. Bake uncovered at 350 degrees for 45 minutes.
1 (2-3 lb.) chicken, cut in serving pieces
1 egg
1/2 c. sugar
1/2 c. vinegar
1/2 c. chicken broth
3 T. catsup
garlic salt to taste
corn starch
3 T. soy sauce
1 t. salt
Sprinkle chicken with garlic salt; set aside. Beat eggs, dip chicken into eggs. Coat in corn starch. Fry in skillet until brown. Put in 9x13 baking dish. Boil remaining ingredients together and pour over chicken. Bake uncovered at 350 degrees for 45 minutes.
added March 7, 2011
Chicken Casserole
6-7 chicken breasts, cooked and in pieces
2 cans cream of chicken soup
1 (8 oz.) carton sour cream
1 pkg. Ritz crackers
1 stick butter
Mix sour and sour cream. Stir in chicken. Put in a greased baking dish. Crumble crackers and sprinkle on top. Melt butter and pour over cracker crumbs. Bake at 350 degrees for 30 minutes.
6-7 chicken breasts, cooked and in pieces
2 cans cream of chicken soup
1 (8 oz.) carton sour cream
1 pkg. Ritz crackers
1 stick butter
Mix sour and sour cream. Stir in chicken. Put in a greased baking dish. Crumble crackers and sprinkle on top. Melt butter and pour over cracker crumbs. Bake at 350 degrees for 30 minutes.
added March 7, 2011
Chicken Breast Casserole
6-8 chicken breasts
1 envelope Lipton onion soup mix
1 1/2 c. water
1 c. rice
1 can cream of mushroom soup
Grease flat baking dish. Spread rice on bottom of dish. Lay chicken breasts over rice. Mix together onion soup, mushroom soup and water. Pour over chicken. Cover with foil and bake at 350 degrees for 11/2 hours. Check often and add water if needed.
6-8 chicken breasts
1 envelope Lipton onion soup mix
1 1/2 c. water
1 c. rice
1 can cream of mushroom soup
Grease flat baking dish. Spread rice on bottom of dish. Lay chicken breasts over rice. Mix together onion soup, mushroom soup and water. Pour over chicken. Cover with foil and bake at 350 degrees for 11/2 hours. Check often and add water if needed.
added March 7, 2011
Hamburger Casserole
2 lb. ground beef
1 T. butter
1 (8 oz.) pkg. cream cheese
4 c. cooked wide noodles
1/2 c. onion, chopped
2 (8 oz.) tomato sauce
1 c. sour cream
Brown beef and onion in butter. Add tomato sauce and simmer for 15 minutes. Combine cream cheese and sour cream. Put cooked and drained noodles in casserole dish. Top cheese mixture with meat. Cover with foil and heat until hot. Can be prepared ahead and reheated.
2 lb. ground beef
1 T. butter
1 (8 oz.) pkg. cream cheese
4 c. cooked wide noodles
1/2 c. onion, chopped
2 (8 oz.) tomato sauce
1 c. sour cream
Brown beef and onion in butter. Add tomato sauce and simmer for 15 minutes. Combine cream cheese and sour cream. Put cooked and drained noodles in casserole dish. Top cheese mixture with meat. Cover with foil and heat until hot. Can be prepared ahead and reheated.
added March 7, 2011
Chicken Breast Dijon
1/3 c. dry bread crumbs
1 T. grated Parmesan cheese
2 T. honey mustard
4 (4 oz.) skinned, boned chicken breasts
1/2 t. dried whole thyme
1/4 t. pepper
Cooking spray
Combine first dry ingredients in shallow pan; stir well and set aside. Dredge chicken with bread crumb mixture. Place chicken on rack coated with cooking spray; place rack in shallow roasting pan. Bake at 375 degrees for 45 minutes or until done.
1/3 c. dry bread crumbs
1 T. grated Parmesan cheese
2 T. honey mustard
4 (4 oz.) skinned, boned chicken breasts
1/2 t. dried whole thyme
1/4 t. pepper
Cooking spray
Combine first dry ingredients in shallow pan; stir well and set aside. Dredge chicken with bread crumb mixture. Place chicken on rack coated with cooking spray; place rack in shallow roasting pan. Bake at 375 degrees for 45 minutes or until done.
added March 7, 2011
Chicken n' Dumplings
2 c. all-purpose flour
2 t. baking powder
1/2 t. salt
1/2 c. butter, softened
chicken broth
chicken, cooked and in pieces
Combine dry ingredients. Cut in butter until mixture is crumb-like and coarse. Add 3/4 cup chicken broth, stirring with a fork until moistened. Knead dough on floured surface; roll until 1/2 thick. Cut into small strips and drop into boiling broth one piece of a time, stirring after each addition. Reduce to low heat. Cook covered for 10 minutes. Stir in chicken.
2 c. all-purpose flour
2 t. baking powder
1/2 t. salt
1/2 c. butter, softened
chicken broth
chicken, cooked and in pieces
Combine dry ingredients. Cut in butter until mixture is crumb-like and coarse. Add 3/4 cup chicken broth, stirring with a fork until moistened. Knead dough on floured surface; roll until 1/2 thick. Cut into small strips and drop into boiling broth one piece of a time, stirring after each addition. Reduce to low heat. Cook covered for 10 minutes. Stir in chicken.
added March 7, 2011
Company Chicken Casserole
6 c. chicken, cooked and in pieces
1 can cream of celery soup
3 c. chicken broth
1/2 c. celery, chopped
2 T. margarine
1 can cream of mushroom soup
6 c. cornbread crumbs
4 T. onion, chopped
2 T. poultry seasoning or sage
Combine diced chicken and soups; mix well. Spread mixture equally into two greased 8x8 pans. Melt margarine; pour in broth and blend. Add celery, onion and seasoning. Boil 15 minutes. Add cornbread crumbs to liquid mixture. Mix well. Spread on top of chicken mixture in pans. Bake 35 to 45 minutes at 350 degrees.
6 c. chicken, cooked and in pieces
1 can cream of celery soup
3 c. chicken broth
1/2 c. celery, chopped
2 T. margarine
1 can cream of mushroom soup
6 c. cornbread crumbs
4 T. onion, chopped
2 T. poultry seasoning or sage
Combine diced chicken and soups; mix well. Spread mixture equally into two greased 8x8 pans. Melt margarine; pour in broth and blend. Add celery, onion and seasoning. Boil 15 minutes. Add cornbread crumbs to liquid mixture. Mix well. Spread on top of chicken mixture in pans. Bake 35 to 45 minutes at 350 degrees.
added March 7, 2011
Easy Chicken Pot Pie
5-6 chicken breasts
1 can Veg-all
2 cans cream of chicken soup
1 large onion
Crust:
1 c. plain flour
3/4 c. mayonnaise
1 c. milk
Boil chicken; cut into pieces and lay in dish. Drain Veg-all and pour over chicken. Pour 1/2 soup and then add chopped onions. Then add remaining soup. Blend crust and spread over top. Bake at 350 degrees for 1 hour.
5-6 chicken breasts
1 can Veg-all
2 cans cream of chicken soup
1 large onion
Crust:
1 c. plain flour
3/4 c. mayonnaise
1 c. milk
Boil chicken; cut into pieces and lay in dish. Drain Veg-all and pour over chicken. Pour 1/2 soup and then add chopped onions. Then add remaining soup. Blend crust and spread over top. Bake at 350 degrees for 1 hour.
added March 7, 2011
Shepherd's Pie
1/4 c. finely chopped onion
dash of thyme leaves, crushed
2 T. butter
1 can golden mushroom soup
1/4 c. water
1 1/2 c. cubed, cooked beef
1 pkg. frozen peas and carrots, cooked and drained
4 servings prepared instant mashed potatoes
Cook onion and thyme in butter until tender; add remaining ingredients except potatoes. Pour into 1 1/2 quart casserole. Spoon potatoes around edge of casserole. Bake at 400 degrees for 30 minutes.
1/4 c. finely chopped onion
dash of thyme leaves, crushed
2 T. butter
1 can golden mushroom soup
1/4 c. water
1 1/2 c. cubed, cooked beef
1 pkg. frozen peas and carrots, cooked and drained
4 servings prepared instant mashed potatoes
Cook onion and thyme in butter until tender; add remaining ingredients except potatoes. Pour into 1 1/2 quart casserole. Spoon potatoes around edge of casserole. Bake at 400 degrees for 30 minutes.
added March 7, 2011
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