View Full Version : Main Dish

01-24-2007, 04:31 PM
Baked Chicken Club

4 Boneless skinless chicken breasts
8 Strips of bacon
2 Cups shredded Jack cheese (or cheese of choice)
1 Large tomato sliced
1 Tbs. Olive Oil

Pre-heat oven to 350 degrees
Will need 13 x 9 glass baking dish

Cook Bacon. I advise cooking in the microwave. Use microwave safe dish, first lay a paper towel and place 4 bacon strips on top, cover with paper towel, place 4 more bacon strips and cover with paper towel. One minute per strip so 8 minutes in microwave. Check and if necessary cook more by one minute at a time. Crumble bacon. Pound chicken breasts until they are large enough to fold in half lengthwise. On half of the breast sprinkle bacon first, then cheese, and top with tomato. Fold in half so stuffings are covered. Season top as desired. Grease glass dish with 1 tbs. olive oil. Place prepared breasts in dish and bake (uncovered)for 45 minutes.

Serves 4

Sierrasuenos ~ California, USA

01-28-2007, 05:10 PM
My kids have called it "Weird-Sauce Chicken" since they were little, but it's SO good and SO easy...

6-8 boneless skinless chicken breasts or thighs
One 12-oz bottle French (or low-fat French) dressing
1 package onion soup mix
1 can jellied cranberry

In large mixing bowl, mix the dressing, soup mix, and cranberry well. Put the chicken in and marinate for a few hours (or overnite). Then pour everything into a 9x13 pan, and bake at 350 for 45 minutes. Yum!

01-28-2007, 05:19 PM
Pepsi Pot Roast

3-4 pound beef roast
1 can cream of mushroom or cream of celery soup
1 envelope dry onion soup mix
16 oz. Pepsi (or 20 oz. with a few swigs missing!)

Place meat in slow cooker
Top with dry soup mix and cream soup
Pour Pepsi over the top
Cover and cook on high for 6 hours

01-28-2007, 05:45 PM
1 7-oz pkg spaghetti
2 cans chunk chicken
8-oz shredded cheddar cheese, divided
1 can cream of chicken soup
1 cup milk
1/4 tsp salt
1/4 tsp pepper

Cook spaghetti. In mixing bowl, combine chicken, 1 cup cheese, soup, milk, salt and pepper. Drain spaghetti, add to the chicken mixture. Transfer to a greased 9x13 pan. Sprinkle with remaining cheese. Bake uncovered at 350 for 20-25 minutes.

02-02-2007, 09:41 AM
Mexican Beef

1 medium onion, diced
1 lb of minced beef
1 tin red kidney beans
1 tin diced tomatoes
1 packet dried chicken noodle soup
1 packet taco seasoning
salsa to taster's preference
Broken corn chips
Grated cheese (I use tasty but cheddar or vintage or mozzarella would do)

Fry diced onion, then add minced beef, cook until meat is brown.
Drain off excess juices.
Mix all ingredients together.
Cover top with the broken corn chip pieces.
Sprinkle grated cheese on top.
Bake in medium oven for approx half an hour.

Serve with guacemole, or just a green leafy salad.

02-08-2007, 03:57 PM
Meat Loaf Muffins

Pre-Heat oven to 350 degrees
You will need the larger 6 muffin pan

1 lb ground beef
1 egg
1/4 cup milk
2 Tbs. dry bread crumbs
1/2 Tsp. salt
1/8 Tsp. pepper
1 cup shredded cheese
1/2 lb bacon cooked and crumbled
2 medium onions grilled
2 boxes of mushrooms, sliced and saut?ed

Mix ground beef, egg, milk, bread crumbs, salt and pepper. Press half of the beef mixture in the bottoms and half way up the 6 ungreased muffin cups. Fill each one with the onion, bacon, and cheese. Top with the remaining beef mixture, pressing edges to seal. Place muffin pan on top of an ungreased cookie sheet. Cook uncovered for 35 minutes. Garnish with saut?ed mushrooms. You may substitute fillings with any of your favorites.

Serves 6

02-08-2007, 04:05 PM
Clove Roast

1 chuck roast
1 Tsp. salt
1/2 Tsp. pepper
6 Tbs. butter
1 medium onion sliced
1 Cup water
2 Tbs. balsamic vinegar
1 Tbs. Basil (crushed - dried)
3 Tbs. Clove (powder)

Rub meat with the salt and pepper mixture. In large skillet brown both sides of meat in butter. Add onion slices and cook down for 5 minutes. Add remaining ingredients, cover, and simmer for 2 hours.

Serves 4 - 6

02-27-2007, 10:37 PM
1 Pound Beef Cut in to 1" chunks
½ Cup Flour Divided
8 Carrots Cut in chunks about the same size as the meat.
3 Onions Cut in 1/8ths
6-8 Potatoes Cut in chunks about the same size as the meat.
2 Ribs Celery chopped
2 TBS Tomato paste Or one cube of frozen paste.
1 TBS Chipotle in sauce Or one cube of frozen paste.
1 TBS Poblano Chili powder
2 Tsp Cumin
1 Tsp Garlic Minced
3 Tsp Vinegar
3 Leaves Bay Laurel
1 Tsp Oregano
1 Tsp Cinnamon
1 Tsp Cilantro dried
Salt To taste
Pepper To taste
Red pepper flakes To taste
Oil For browning and roux.

Shake beef chunks in a plastic bag with two tablespoons of the flour. Sear on high heat to lock in juices and remove to another plate. Add more oil, if necessary and when hot, add the flour, and cook until it turns brown. This is the basis of the sauce of the stew. Just before you finish, add the garlic and warm it until it smells nutty.

Return the meat to the pot, the vegetables and the rest of the ingredients other than the salt and pepper. Add the salt and pepper about a half hour before you Cook until beef and veggies are tender. I do this in my slow cooker on high, for about three hours.
Makes about 8 servings.

03-06-2007, 07:12 AM
Tuna Noodle Casserole

6 ounces (3 cups) medium noodles(cook per package directions
1/2 cup mayonnaise (or plaine yogurt)
1 cup sliced celery
1/2 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped pimiento
1/2 teaspoon salt
1 can cream of celery soup
1/2 cup milk
1 cup shredded sharp American cheese
1 can tuna or also good with cooked shrimp or crab

Mix soup and milk heat through add cheese and stir till melted. Mix noodles with remaining ingredients. Add soup mixture to all. Put into 2-quart casserole. Either top with toasted slivered almonds or I use crushed corn flakes. Bake uncovered in 425 oven for 20 minutes. Makes about 6 servings.

Jean & Girls

03-18-2007, 09:39 PM
14 oz (2 7-oz cans) tuna
1 cup chopped celery
1/2 cup shredded cheese
1 small onion, minced
1/4 cup mayonnaise
Salt & pepper to taste

Mix the above together in a bowl. Spread on 6-8 open-faced hamburger buns or slices of bread. Heat on a baking sheet at 350 for 15 minutes.

04-02-2007, 02:43 PM
Onion Chicken

Pre Heat oven to 425 degrees
Need ungreased 9x13 glass baking dish

4 boneless skinless chicken breasts
1 can of "Durkee's" Fried onions
1/2 Cup Flour
1 Egg

Pour Onions into a 1 gallon zip-lock bag. Use a rolling pin to crush onions into small, bread crumb type pieces. One at a time coat the chicken in flour, next coat in the egg. Place Chicken in the bag and pack the onions against it. Repeat. You may want to pile the rest of the onions on top of chicken when they are in the dish. Bake uncovered for 25 minutes. Do not flip.

04-14-2007, 05:54 PM
Taco Pie

1 pkg. crescent rolls
1 lb. hamburger
1 pkg. taco mix
1/2 C. water
2 C. crushed corn chips, divided
1 C. sour cream
1 C. shredded cheddar

Cook hamburger, taco mix and water according to package directions.
Place unrolled crescent dough in ungreased pie plate to form crust.
Sprinkle with half of the corn chips and top with hamburger mixture.
Spread sour cream on top and cover with cheese and remaining chips.
Bake at 375 degrees for 20 minutes or until heated through.

04-15-2007, 10:35 AM
Bite of the Cattledog Burgers

1 pound ground round
1/4 cup sliced jalapenos
1/4 cup favorite hotsauce (we suggest tabasco)
1/4 cup minced onion
1 teaspoon minced garlic
1 teaspoon steak sauce

Mix ingredients with ground round and form into patties and grill. Top with your favorite cheese and enjoy!

04-15-2007, 10:40 AM
Heeler's Ribs

2 slabs of pork spareribs
1/4 cup of each of the following:
*cayenne pepper
*minced garlic
*black pepper
*ground mustard
*onion powder
1 tablespoon nutmeg
BBQ sauce

Combine all spices in large bowl and rub thoroughly over ribs. Shake off excess. Pour 1/2 cup of water in bottom of shallow baking dish and place ribs in. Brush with favorite BBQ sauce. Cover with foil. Bake for 3 hours at 250 F.

Artcrab & Family
Clearwater, Florida

04-15-2007, 11:06 AM
Buckeye's Cheese and Spinach Manicotti

Box of manicotti shells
15 oz ricotta cheese
1/2 cup freshly grated parmesan cheese
1 egg
1 tablespoon parsley
1 box chopped spinach, defrosted and drained
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon nutmeg
1 jar spaghetti sauce

Prepare pasta as directed on box. Drain, rinse with cold water. Line up in single layer to fill.

Mix ricotta, spinach, 1 1/2 cup mozzarella cheese, 1/4 cup parmesan cheese, egg, parsley, salt, pepper and nutmeg.

Spoon filling into shells, using about 1/3 cup for each shell. Place filled shells on greased cooking sheet. Pour spaghetti sauce over shells. Sprinkle remaining mozzarella and parmesan cheeses on top.

Bake at 350 F for 35 minutes or until bubbly.

Serves 4-6.

Artcrab & Family
Clearwater, Florida

04-15-2007, 02:58 PM




04-17-2007, 12:54 PM
Burrito Pie

1 cup Bisquick
1/3 cup water
1 can (16-oz.) refried beans
1 lb. ground chuck
1 cup salsa (mild or hot)
1 1/2 cups mexican blend cheese, shredded

1. Brown ground beef and thoroughly drain off fat.

2. Combine Bisquick, beans and water; mix well.

3. Spread on bottom of greased deep dish casserole (9x13) or two 9" pie plates.

4. Layer beef, then salsa, then cheese.

5. Bake at 375-degrees for 25 to 35 minutes.

6. Serve with sour cream, if desired.

04-19-2007, 09:24 PM
Pecan-Crusted Tilapia Filets
Serves 4

? c. pecan halves
? c. Parmesan-flavored bread crumbs
? c. flour
? c. reduced-fat milk
1 egg
1 ? lbs. Tilapia filets
1 tsp seasoned salt
? c. canola oil

Chop pecans finely (like coarse bread crumbs); combine with bread crumbs in medium bowl. Place flour in second medium bowl. Blend milk and egg together in third medium bowl. Preheat large saut? pan on medium 1-2 minutes. Remove any bones or dark red sections from fish; sprinkle both sides with seasoned salt. Dip fillets in flour (coating both sides) then dip into egg mixture (allowing excess to drip off). Finally, dip in pecan mixture. Wash hands. Place oil in pan and swirl to coat. Add fish, using tongs, and cook 2-3 minutes on each side until golden brown. Serve.

Melissa Tooley

04-19-2007, 09:28 PM
Dragon Bites
Named for the fire they create in your mouth -- season to taste

2 good sized sirloin steaks cubed(not too small otherwise they will fall through the grill)
1 cup extra virgin olive oil
? cup soy sauce
4 tsp salt
4 tsp pepper
4 tsp cumin
6-8 tsp cayenne pepper (to taste-8 tsp will light your fire)
8 tsp brown sugar

Mix all ingredients well and pour over beef. Marinate in refrigerator for 4 hours. Meanwhile, make dipping sauce.

Dipping sauce:
1 c mayo
? c canned chipotle peppers chopped
? c lime juice(or to taste)

Mix all ingredients well and chill. Grill beef to desired doneness and serve with dipping sauce.

Note: Skinless, bonesless chicken breast or pork tenderloin can also be used for this recipe.

Melissa and Joe Tooley

04-19-2007, 10:34 PM
3/4 cup Kraft Italian Dressing
2 lb. stew beef, cut into 1" chunks
6 slices bacon, cooked and chopped
1 cup chopped onions
3 cups sliced mushrooms
3 cups sliced carrots
3 medium potatoes, cut into large chunks
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 can (14-1/2 oz.) beef broth

Place dressing and meat in large resealable plastic bag. Refrigerate 30 min. to marinate. Meanwhile, cook bacon in large saucepan on medium heat 5 min. or until crisp. Remove bacon from saucepan, drain.

Add onions and mushrooms, cook on medium-high heat 10 min. or until softened. Remove meat from marinade, discard marinade. Add meat, carrots, potatoes, tomatoes with their liquid, broth and bacon to saucepan. Bring to a boil, stirring occasionally. Reduce heat to low; cover and simmer 1 hour and 15 min.

Simmer uncovered, 15 min. or until meat is tender and sauce is thickened, stirring occasionally. Makes 8 servings.

04-21-2007, 01:28 PM
SMOKED-GOOSE-DUCK-CHICKEN- 1 1/2 cup water 1 cup soy sauce 1/2 cup pineapple juce 1/2 cup dry sherry 1/4 cup sugar 1/4 salt 1 tsp. onion powder 2 garlic cloves, pressed 2tbsp. grated fresh ginger root. combine the ingredients. soke bird 24 hours. remove bird, pat dry . let air dry untill a glaze is on it. put bird on oiled racks in smoker foe 3 to 5 hours depending on the smoker (electic smoker= less time) will take 2 to 3 pans of chips. finnish in range at 300 deg F. or continue untill done in smoker... note if you have a real (non electric) smoker this entire process can take up to 48 hours... depending on the size of bird...

04-22-2007, 10:42 AM
Paddi's Casserole

1 lb skinless chicken breast cut into 1 inch pieces
1/4 olive oil as needed
1/4 cup mild curry gaham masala marinade (Essensia Brand)
1 pkg. Healthy Harvest Rotini
1 16 oz jar Sun-dried tomato alfredo
3 ounces parmesan cheese
1 cup riccotta cheese
1 sm yellow squash sliced
1 sm zuchini sliced
1 red onion chopped finely
1 lb asparagas spears ( top 4 inches)
1/3 cup yellow bell pepper diced
1 cup boccoli sliced
1/2 cup fresh mushrooms sliced
1 pkg Bordens Tuscany cheese medley with herbs
1/4 cup Italian Herbed bread crumbs

Marinate the cut up chicken in the curry sauce in plastic baggy for 30 min. Saute' in olive oil until tender. Boil the rotini until adante' and drain.
Saute' veggies. Mix together and add alfredo sauce.
To assemble: Sray 11x13 casserole dish with cooking srpay.
Layor 1/2 chicken and alfredo and rotini mixture into casserole dish. Top with spoonfuls of riccotta cheese and then add 1/2 of other cheeses. Repeat. Top off with a layor of Italian herbed bread crumbs. Bake at 350 for 1 hour.

04-23-2007, 10:55 AM
This one is great for a busy day of yard work and is easy easy easy, followed by an easy left over recipie.

Busy Saturday Old Fashioned Dutch Oven Chicken

Chicken, quartered
8 Potatoes, quartered
1-2 cans of vegetables of choice
1 cup Water
1 Tblsp Chicken Soup Base
1 Tsp. Salt
1/4 Tsp. Pepper
1/8 Tsp. Cayenne Pepper

Approx. 2 hours before you wish to eat place approx 30-35 coals of charcoal on a flat steel surface and light (I have a stainless steel pan that I place over my grill grate). Use a dutch oven with a lid that will hold coals and preferably with feet.
In a well seasoned dutch oven place quartered potatoes, water, soup base. Season the chicken with Salt, Pepper and Cheyanne Pepper (or other seasoning you like), place chicken and other vegetables over the bed of potatoes. Line hot coals around the lid of the dutch oven (approx 15) and place the oven on the remaining coals, pushing the coals under the oven. Avoid the temptation of lifting the lid, allow to cook atleast 1 1/2 hours or whenever you are ready to eat. Note: Be sure to place oven out of the wind or place vented grill lid over dutch oven and coals.

Sunday Worry Free Leftover Chicken & Biscuit Bake

Left overs from Busy Saturday Old Fashioned Dutch Oven Chicken
1/2 cup flour
2 cups water
1 can or fresh vegetables
1 roll of refrigerator biscuits*

If you have left overs, no worry, place entire oven in the refrigerater to cool, the next day bone remaining chicken, combine flour and water, mix well and pour over left overs, add another can of vegetables of choice if necessary. Place 1 roll of biscuits over the top of mixture. Cover and place in 350 degree oven for 45 minutes. Remove lid and bake for 10 minutes longer.

*no biscuits on hand, you can use your instant buttermilk pancake mix. Reduce the water in the mix direction by 1/2, blend well and either spread over the leftover chicken mixture or lightly flour and roll out, use floured glass or biscuit cutter to form biscuits, arrange on top of chicken mixture touching each other

Alden, IA

04-25-2007, 05:03 AM
Tuna Kedgeree

1 tin tuna (450grams = just under 1lb tin) squashed till all lumps removed.
1 small onion chopped finely
1 teaspoon curry powder
3 Tablespoons steamed white rice
3 hard boiled eggs chopped into pieces
500ml (20oz) of white sauce made by the following method:
1 tblspoon butter, melted in a pan.
stir in 1 tblspoon plain flour
then mix in 2 cups of milk and stir until all lumps removed
Note: this quantity can be reduced if you find the end result is too runny.

Mix all together and sprinkle breadcrumbs on top.
Bake in a moderate oven (180?C or 350?F) for about 25 mins or until brown on top.

Serve with chips/fries and lemon juice.

Exchanges: Salmon can be used in place of tuna

04-25-2007, 08:54 AM
a quick hamburger curry for those of you who like Indian food

3 Tbsp. Butter
1 cup chopped onion
1 clove minced garlic
1 lb. ground beef or turkey
1 Tbsp. curry powder
1 1/2 tsp salt
dash pepper,cinnamon,ginger and tumeric
1 14 oz can diced tomatos
2 potatos,peeled and diced
2 cups frozen peas

In a large skillet, melt butter then add chopped onion and garlic and saute until tender.
Add ground beef and brown well.
Stir in remaining ingredients;cover and simmer 25-35 minutes.
Serve over rice or CousCous.

Robin Netter
04-25-2007, 02:27 PM
Oriental Chicken

8 pieces chicken
3 Tbsp rice wine vinegar
2 Tbsp tamari soy sauce, hoisin sauce, brown sugar
1/4 cup peanut oil or other oil
3/4 " peeled fresh ginger - minced
4 cloves garlic - minced
Marinate chicken overnight mixing several times. Bake or grill chicken until done.

Robin Netter
04-25-2007, 02:35 PM
Shirley's Brisket

5-8 # first cut brisket
1/2 cup katsup
1/3 cup barbeque sauce
1 teaspoon worchestershire sauce
1 cup red wine
1 cup beef boullion
1 teaspoon A-1 sauce
3 large sliced onions
10 large potatoes red (skin on) or russet (peeled) cut into chunks

Line bottom of covered roaster with sliced onions. Put brisket on top and put mixed ingredients over. Bake covered for 2 1/2 hours, then add potatoes. Bake another 1 -1 1/2 hrs until meat falls apart or fork goes into meat easily. Slice brisket. Scoop out onions and potatoes. Blenderize few potatoes, some of the onions and all of the gravy until smooth. This will make a thick gravy to pour over the meat and potatoes. Colin loves the scraps!! Yum!

Robin Netter
04-25-2007, 02:39 PM
Swiss Chicken

Boneless, skinless chicken breasts placed in casserole.
layer swiss cheese on top. Pour mixture of 1/2 cup white wine
mixed with 1 can cream of mushroom or chicken soup on top. Sprinkle box of cornbread stuffing mix on top. Cover and bake 325 deg. for 1 hour.
Colin the cattledog loves this recipe!! Yum!

05-14-2007, 04:04 PM
Pizza Wrap Ups

1 pkg refrigerated pie crust
1 jar pizza sauce
Misc. toppings, like shredded mozzarella, sliced pepperoni or ham, peppers, etc.

Open pie crusts and cut in half. On one side of each half, put a tablespoon of pizza sauce and spread it around. Put fixings of your choice over sauce, including cheese; fold over and crimp edges to seal. Place on cookie sheet and bake according to directions on pie crust. Check frequently, and cook until lightly browned.

05-14-2007, 04:10 PM
Golden Sirloin Tips

1-1/2# pkg stew beef
2 16-oz cans Campbell's Golden Mushroom Soup
2 cups cooked white or wild rice

Brown beef, drain. Add golden mushroom soup, heat through. Serve over rice.

05-15-2007, 01:23 PM
Sweet And Spicy Grilled Pork Chops

4 lean boneless pork loin chops - cut approx. 1 1/2 inches thick
1/4 cup dijon mustard
1/4 cup brown sugar
2 tablespoons apple juice
2 tablespoons worcestershire sauce

1. In resealable plastic bag combine pork chops, mustard, brown sugar,
apple juice and Worcestershire sauce; press to coat chops well.
Refrigerate 2 to 24 hours.

2. Prepare grill until coals turn gray or follow directions for gas or
electric grill.

3. Remove chops from marinade; reserve remaining marinade. Grill chops
5 to 6 inches above coals about 12 to 15 minutes, turning once and
brushing with remaining marinade.

06-05-2007, 11:07 PM
Cook down a 3# beef roast and shred

1 bottle of Chipotle Taco Sauce
1 small (10-3/4 oz) can diced tomatoes with chilies
One med. onion, chopped
One green pepper, chopped
1 30-oz jar salsa

Add all above ingredients to the roast and slow-cook on high for 2-3 hours or until all flavors mingle to your liking.

Roll up in tortilla shells and add enchilada sauce, sour cream, and shredded cheese to your liking.

06-13-2007, 08:23 PM
1 tablespoon olive oil
1 lb boneless skinless chicken breasts
Salt and pepper to taste
1 small red onion
2 large pre-made pizza crusts
1 cup barbacue sauce, any variety
3 cups shredded mozzarella or pizza cheese

Pre-heat oven to temperature required for the pre-made pizza crusts.

Heat the oil in a large skillet until it shimmers. Trim the chicken breasts and cut into bite-sized pieces; season to taste. Add the chicken pieces to the skillet and cook until juices run clear. Meanwhile, quarter the onion and slice very thin.

Spread 1/2 cup barbecue sauce on each pizza crust. Evenly scatter half the onion slices and diced cooked chicken, and cover all with 1 1/2 cups of shredded cheese. Bake until cheese is golden brown, or for length of time specified for the pizza crust. Serve immediately.

06-13-2007, 09:35 PM
This isn't completely original but I've made a lot of changes to the recipe over the years so I'll add it anyway.

1 lb pasta
1 tablespoon canola or other vegetable oil
4 large boneless, skinless chicken breasts, trimmed of fat
1 large link sausage, any variety
2 jars alfredo sauce
1 small jar pesto sauce

Bring water to boil in a large stockpot and start the pasta cooking. Meanwhile, open a "pocket" into each chicken breast: holding the thickest edge of the chicken breast and with your knife parallel to the cutting board, slice it open lengthwise and lay open. Cut the sausage into 4"-5" length pieces, and halve each piece. Place one or two sausage pieces into each chicken breast.

Heat the oil in large skillet over medium-high heat until it shimmers. Place the chicken in the skillet; cover and cook for 10-12 minutes or until juices run clear. (Note: even once it's cooked thoroughly, the chicken may still appear slightly pink at the center due to the sausage.)

While the chicken is cooking, combine alfredo and pesto sauces and warm over low heat. Drain the cooked pasta and dress with most of the pesto mixture; reserve about 3/4 cup.

Serve each stuffed chicken breast with a few spoonfuls of the sauce over it and some pasta on the side. Serve immediately.

06-21-2007, 02:29 PM
Chicken with Creamy Goat Cheese Sauce
Makes 4 servings.

4 (6 oz.) skinless, boneless chicken breast halves
? tsp salt
? tsp freshly ground black pepper
1 Tbsp canola oil
2 Tbsp dry white wine
1 cup fat-free, less-sodium chicken broth
4 thyme sprigs
? cup (2 oz) soft (log-style) goat cheese (feta also works)
1 tsp fresh thyme leaves

Place each chicken breast between two sheets of heavy duty plastic wrap. Pound the chicken to ?-inch thickness using a meat mallet or rolling pin. Sprinkle evenly with pepper and salt. Heat oil in a large non-stick skillet over medium heat. Add the chicken and cook for 6 minutes on each side or until done. Remove the chicken from the pan and keep warm.

Add the wine to the same pan and bring to a boil, scraping the pan to loosen the browned bits. Cook until the wine mixture is reduced to 1 Tbsp (about 1 min). Add broth and thyme sprigs and cook until the broth mixture is reduced to ? cup (about 5 mins). Remove from heat and discard thyme sprigs. Add cheese to the pan and stir with a whisk until smooth. Serve the sauce over the chicken and sprinkle with thyme leaves.

Note: Leftovers are especially yummy when the chicken sits in the cheese sauce overnight in the fridge.

Melissa Tooley

06-24-2007, 12:27 PM
E’s Beef Stew

Cut in to 1” chunks

Cut in chunks about the same size as the meat.

Cut in 1/8ths

Cut in chunks about the same size as the meat.
Tomato paste
Or one cube of frozen paste.
Chipotle in sauce
Or one cube of frozen paste.
Poblano Chili powder



Bay Laurel




To taste

To taste

Red pepper flakes
To taste

For browning and roux.


Shake beef chunks in a plastic bag with two tablespoons of the flour. Sear on high heat to lock in juices and remove to another plate. Add more oil, if necessary and when hot, add the flour, and cook until it turns brown. This is the basis of the sauce of the stew. Just before you finish, add the garlic and warm it until it smells nutty.

Return the meat to the pot, the vegetables and the rest of the ingredients other than the salt and pepper. Add the salt and pepper about a half hour before you serve.

Cook until beef and veggies are tender. I do this in my slow cooker on high, for about three hours.

Makes about 8 servings.

06-24-2007, 12:44 PM

1-1/2 lbs ground beef
1 cup chopped onion
1 (16 oz) can tomatoes, undrained and chopped
1 (6 oz) can tomato paste
1/4 tsp dried whole thyme
1-3/4 tsp salt, divided
1 (8 oz) pkg elbow macaroni
1/2 cup crumbled Feta cheese
4 egg whites, slightly beaten
1/2 cup butter or margarine
1/2 cup all-purpose flour
1/4 tsp ground cinnamon
1 qt milk
4 egg yolks, slightly beaten

Combine ground beef and onion in a large skillet. Cook over medium heat
until beef browns, stirring to crumble beef; drain. Stir in tomatoes,
tomato paste, thyme, and 3/4 tsp salt; bring to a boil. Cover, reduce
heat, and simmer 30 minutes, stirring often.

Cook macaroni according to package directions, adding 1/4 tsp salt; drain. Stir in Feta cheese and egg whites. Add to beef mixture; stir well. Spoon mixture into a lightly greased 13- x 9- x 2-inch baking dish. Melt butter in a heavy saucepan over low heat; add flour and cinnamon, stirring until smooth.

Cook 1minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in
remaining 3/4 tsp salt. Gradually stir about one-fourth of hot mixture
into egg yolks; add to remaining hot mixture, stirring constantly.

Cook 1 minute, stirring constantly. Pour sauce over beef mixture; bake at 350 degrees F. for 35 to 40 minutes. Remove from oven; let stand 10 minutes before serving.

Sprinkle with paprika.

Yield: 8 servings.

06-24-2007, 01:56 PM
Pasta Carbonara

1 lb. Linguini
12-16 oz. Bacon, cooked and broken up into small pieces (I prefer Oscar Mayer Real Bacon Bits ? cup)
1 cup Parmesan Cheese (I like the new Parmesan/Romano Combinations)
4 eggs
1/4 cup whipping, sour or heavy cream

Important: Leave all of the above ingredients at room temperature for at least 3 hours before cooking.

Cook linguini according to package directions. Whip cream and eggs together in small bowl and set aside.

When noodles are done, drain without rinsing.and return to pan, pour egg mixture on and toss with bacon bits. The heat of the noodles should cook the eggs. Sprinkle liberally with Parmesan.

Serve with a nice salad, garlic bread and a dry white wine. Bon appetit!

06-24-2007, 01:59 PM
Super Salmon
Servings: 2 Preparation Time: 5 minutes

Quick and easy for a work night dinner.

A speedy and tasty dinner for a delicious meal
after a hectic day.

Add an extra 3 oz filet, and chil it to serve on a
salad the next day for lunch.

6 ounces salmon
1/2 teaspoon onion powder
1/4 teaspoon dill weed
1/2 cup Chardonnay
olive oil spray
1/4 lemon, in wedges

Cut salmon into two 3 oz. fillets.

Sprinkle top side with dried dill and half the onion powder.

Spray non stick skillet with cooking spray. Pour a little bit of the
wine into the skillet.

Add salmon, top side down. Sprinkle bottom of fillet (if not skin)
with remaining onion powder and dill.

Cook 7 minutes on each side, adding wine as needed.

Cover skillet for last three minutes, after adding remaining wine.

Serve with lightly steamed zucchini slices and corn.
A nice chilled glass of chardonnay caps this off

Suggested Wine: Charles Shaw;

07-06-2007, 12:15 PM
Chicken Piccata with Capers
4 servings

4 (6 oz) skinless, boneless chicken breast halves
? cup all-purpose flour
1 Tbsp butter
1 Tbsp olive oil
? cup white wine
? cup fresh lemon juice
2 Tbsp capers
2 tsp minced fresh garlic
? tsp salt
? tsp freshly ground black pepper
4 cups hot cooked spaghetti
2 Tbsp chopped fresh parsley

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to ? inch thickness using a meat mallet or small heavy skillet. Place flour in a shallow dish, and dredge chicken in flour. Heat butter and oil in a large skillet over medium-high heat. Add chicken and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm. Add white wine, ? cup lemon juice, capers and garlic to pan; scrape pan to loosen browned bits. Cook for 2 minutes or until slightly thick. Sprinkle with salt and pepper. Serve chicken over pasta. Top with sauce; sprinkle with parsley.

07-06-2007, 12:15 PM
Oatmeal-Crusted Chicken Tenders
4 servings

1 cup regular oats
? cup grated fresh Parmesan cheese
1 tsp chopped fresh thyme
? tsp salt
? tsp freshly ground black pepper
1 lb chicken breast tenders
cooking spray

Preheat oven to 450 degrees. Place oats in a food processor, and process for 20 seconds or until coarsely ground. Add cheese, thyme, salt, and pepper. Pulse to combine, and place in a shallow bowl. Place each chicken tender between 2 sheets of heavy-duty plastic wrap; pound to ? inch thickness using a meat mallet or small heavy skillet. Coat both sides of tenders with cooking spray; dredge tenders in oat mixture. Place tenders on a baking sheet coated with cooking spray. Bake at 450 degrees for 15 minutes or until browned.

07-06-2007, 01:54 PM
Gretchen's Burger Meat Recipe

All measurements are approximate:

1 T oil
1 to 1-1/2 lbs hamburger
1 medium onion, diced
1 clove garlic, minced
1 (10-3/4 oz) can Campbell's Cream of Mushroom soup
1/2 lb fresh mushrooms, sliced
1 T flour (optional)
1 C sour cream or plain yoghurt
macaroni or egg noodles or rice (cooked)

In a large frying pan: brown the onions, drop in the beef in small pieces and brown it, too. If the beef was fatty, stir in the flour now and simmer for 10 minutes. Add the soup, the garlic, and the mushrooms, and simmer for 10 minutes, stirring often.

Add the sour cream or yoghurt just before serving over rice or noodles.

07-06-2007, 05:42 PM

2 Cups Cooked Chicken
13 oz Sour Cream
13 oz can Cream of Chicken Soup (Condensed)
1 cup Ritz Cracker Pieces (about 1 tube of crackers)
2 oz Butter
2 Tablespoons Poppyseeds

Cut chicken into bite-sized pieces and place on bottom of casserole dish big enough to hold it.
Combine Sour cream and condensed chicken soup in a pan and pour it over the chicken in an even layer.
In the same pan melt the butter and add cracker pieces and poppy seeds. Mix together and distribute over chicken and suce.
Bake at 350 degrees for about 20-30 minutes until topping is brown, and the sauce is bubbling.

07-07-2007, 04:21 PM

1 1lb box elbow macaroni
1 lb Hamb. cooked
1 15 oz can tomato sauce
1 8 oz can tomato sauce
1/2 tsp allspice
Minced onion or onion salt to taste
1-2 1/2 tsp chili powder to taste
Salt and Pepper to taste
1 Tablespoon Sugar
1 cup water

Add all ingredients together with cooked Hamb. but Macaroni, let simmer for about 45 minutes. While simmering other ingredients, cook macaroni until done, drain, add Tomato/Hamb. mixture, stir well and serve.

07-07-2007, 04:29 PM

1 1lb box elbow macaroni
1 lb Hamb. cooked
1 15 oz can tomato sauce
1 8 oz can tomato sauce
1/2 tsp allspice
Minced onion or onion salt to taste
Salt and Pepper to taste
1 Tablespoon Sugar
1 cup water

Add all ingredients together with cooked Hamb. but Macaroni, let simmer for about 45 minutes. While simmering other ingredients, cook macaroni until done, drain, add Tomato/Hamb. mixture, stir well and serve.

Add a can of kidney beans, substitute stewed or canned chopped tomatoes and you have the staple I grew up with! Maybe some frozen limas too.


07-08-2007, 04:40 PM
All measurements are approximate. If you have to add more oil during cooking, remember to allow time for it to re-heat before you continue frying.

20 slices wheat bread, or wheat bread crumbs
1 C flour
4 T seasoned salt
2 T cracked black pepper
2 eggs
1 C milk
1 - 1 1/2 C vegetable oil
5 lb frozen chicken tenders, thawed

If using wheat bread, run the bread slices through a food processor to make crumbs. Blend the bread crumbs with the flour, seasoned salt and pepper in a shallow dish. Whisk the eggs and milk together in a second dish.

In a large (10" or larger) skillet, add vegetable oil to a depth of at least 1/2". Heat the oil to high.

Dip each chicken tender into the milk mixture to moisten, then into the flour mixture. Coat the tender thoroughly with the flour and bread crumbs, pressing a bit to get it to stick well. Gently lay into the heated oil. Cook each tender 3-4 minutes each side or until the breading is brown and the chicken is cooked through. Remove from the oil and lay on a paper towel to drain. Serve alone, or with BBQ or ranch sauce for dipping.

07-13-2007, 06:36 PM
Broccoli Casserole

2 packages frozen chopped broccoli
1/3 cup of mayonnaise
? stick of melted margarine
1 can Campbell?s Cream of Mushroom Soup
? cup grated cheddar cheese
1 small chopped onion
1 egg

Cook broccoli according to package directions. Drain after cooking. Mix all ingredients together. Lightly spray 13x9 inch pan with Pam. Spread mixture into pan and bake at 350? for 20 minutes, uncovered.

1 sleeve of Ritz crackers, crushed
? stick melted margarine

Top with crushed crackers. Drizzle margarine over and bake for 10 more minutes or until golden brown.

07-13-2007, 06:36 PM
Barbequed Meatballs

1 cup soft bread crumbs
? cup sweet milk
1 pound lean ground chuck
1 teaspoon salt
1? tablespoons Worcestershire
? cup vinegar
? cup Kraft Hickory Smoked Barbeque Sauce
1 tablespoon brown sugar
? cup ketchup
Dash of Texas Pete

Moisten bread crumbs with milk; combine with beef and salt. Shape into balls. Place in baking dish. Combine remaining ingredients and pour over meatballs. Bake, uncovered, for 45 minutes at 375?. Turn meatballs about halfway during cooking time.

Note: If using glass dish, reduce oven to 350?.

07-13-2007, 06:40 PM
French Toast Souffl?

10 cups white bread cubes
8 ounces low-fat cream cheese, softened
8 eggs
1? cups milk
2/3 cup half-and-half cream
? cup maple syrup
? teaspoon vanilla extract
2 tablespoons confectioner?s sugar
1 to 2 teaspoons cinnamon, to taste

Place bread cubes in a lightly greased 9x13 baking dish

In a large bowl, beat cream cheese with an electric mixer at medium speed until smooth. Add eggs one at a time, mixing well after each addition. Stir in milk, half and half, maple syrup, cinnamon and vanilla until mixture is smooth. Pour cream cheese mixture over the bread, cover and refrigerate overnight.

The next morning, remove souffl? from refrigerator and let stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375?.

Bake uncovered for 30 minutes or until knife inserted in the center comes out clean. Sprinkle with confectioner?s sugar and serve warm with maple syrup.

07-13-2007, 06:41 PM
Easy Chicken Casserole

3 to 4 boneless skinless chicken breasts
1 pint sour cream
1 can cream of chicken soup
2 tablespoons poppy seeds
1 and ? stacks of Ritz crackers
1 stick butter, melted
Salt and pepper, to taste

Boil chicken breasts and cut into pieces. Mix chicken, sour cream, soup, poppy seeds, salt and pepper. Pour into casserole dish. Crush Ritz crackers and mix with melted butter. Place on top of chicken mixture. Bake on 350? for about 45 minutes. This dish should be hot and bubbly.

07-13-2007, 06:41 PM
Crunchy Chicken Fingers

2 pounds chicken tenderloins or boneless breast halves, cut into strips
2 eggs, beaten
? cup milk
1 package (12 ounces) tortilla chips

Preheat oven to 400?.

Mix eggs and milk in a shallow dish or bowl; place crushed chips in a separate shallow dish or bowl. Dip chicken first in egg mixture, then in crushed chips to coat. Place coated chicken on an ungreased cookie sheet.

Bake in preheated oven for 10 minutes; turn sides and bake for another 10 minutes.

07-13-2007, 06:45 PM
Chicken Casserole

1 package Pepperidge Farms Herb Stuffing Seasoned Stuffing Mix
1 stick margarine
1 can Campbell?s Cream of Mushroom Soup
1 can Campbell?s Cream of Chicken Soup
4 chicken breasts or whole chicken boiled, without salt

Boil chicken, take off bone and chop. Save broth. Melt margarine and stir into stuffing mix. In greased 9x13 pan, put a layer of crumbs, then a layer of chicken. Dilute mushroom soup with a can of broth and pour over layers. Layer with crumbs, rest of chicken and pour chicken soup with can of broth added over layers. Top with remaining crumbs. Bake at 350? for 45 minutes to 1 hour.

*If using glass dish, reduce heat to 325?

07-13-2007, 06:46 PM

2 tablespoons olive oil
1/8 teaspoon minced garlic
1 lb. ground chuck (lean)
1 package Lipton Onion Soup Mix
2 cups water
1 large can tomato paste
1 medium size can tomato sauce
1 teaspoon oregano
2 teaspoons salt
1/2 teaspoon sugar

Brown ground beef and garlic in olive oil. Stir in remaining ingredients and simmer 30 minutes to an hour.

1/2 lb. Lasagna Noodles
1 lb. Mozzarella Cheese
2 tablespoons parmesan cheese
1 lb. cottage cheese mixed with 1 egg

Cook noodles according to package directions. Drain & place in cold water. Drain. Thin layer of sauce, layer of noodles, layer of mozzarella, layer of cottage cheese, meat sauce, sprinkle with parmesan. Repeat ending with sauce & parmesan cheese. Bake at 350? for 30 minutes.

07-13-2007, 06:56 PM
Slow Cooker Beef

1 to 2 lbs stew beef or cube steak or a roast
1 to 2 cans cream soup (mushroom, celery, etc.)
? to 1 package Lipton Onion dry soup mix

Spread mushroom soup evenly over the bottom of the slow cooker. Put in the beef. Sprinkle the dry soup mix over the beef. Cook on low for 8 hours or on high for 4 hours. The amount of beef and the amount of gravy you want determines how much cream soup to use.

Note: This recipe also works in a conventional oven. Cover tightly with foil and bake at 250? or 300? for 2 ? to 3 hours.