More Main Dishes

TACO LASAGNA

2 cups Lasagne Noodles, uncooked
1/4 cup chopped onion
2 3/4 cups Taco Sauce
2 cups chopped Lettuce
3 cups shredded Cheddar Cheese
3/4 lb. lean Ground Beef
1/4 cup chopped Green Pepper
1/2 cup Water
1/4 tsp. each: Pepper, Basil, Chili Powder
1 cup chopped Tomatoes

Boil lasagna noodles for 10 minutes, drain.
Brown beef, onion, and green pepper. Drain Fat.
Stir in taco sauce, water, salt, pepper, basil,
and chili powder. Simmer 5 minutes.
Pour 1/2 cup meat sauce on bottom of 13 x 9 baking dish.
Arrange 3 pieces of lasagna lengthwise over sauce.
Pour 1 cup meat sauce over lasagna.
Sprinkle 1 cup lettuce, 1/2 cup tomatoes,
1/2 cup cheese in layers over sauce.
Repeat layers ending with cheese.
Bake 350 for 20 minutes.



Sweet & Tangy Chicken

6 slices bacon
8 skinless boneless chicken thighs
flour -- for dredging
1/3 cup honey
3 tablespoons Dijon mustard
1 teaspoon curry powder
salt
ground cayenne

1. Cook the bacon in a skillet over medium heat
until crisp, about 5-8 minutes.
2. Remove with a slotted spoon,
reserving bacon drippings in the pan.
3. Drain bacon on paper toweling, crumble and set aside.
4. preheat the oven to 350 degrees
5. Dredge the chicken pieces in flour;
season to taste, shake off excess.
6. Place skillet with the reserved bacon drippings
over low heat; add the chicken pieces and cook
until browned on all sides, about 10 minutes.
7. Transfer chicken to a medium casserole
(8X8) and bake chicken uncovered for 30 minutes.
8. In a small bowl combine the honey, mustard,
curry powder, salt and cayenne to taste.
9. Drizzle honey mixture over the chicken
and bake another 15 minutes.
10. Top with bacon just before serving.

Tuna Oriental Casserole

1 or 2 6-1/2oz. cans white tuna, drained and broken up
1 can Cream of Celery Soup (I use the low-fat stuff)
1/2 can milk or water
1 Tbsp. soy sauce and garlic powder to taste
1 can sliced waterchestnuts, drained
1 c. celery, sliced on the diagonal
1 4oz. can sliced mushrooms, drained
OR substitute 1 lb. can of mixed Chinese Vegetables,
drained, rinsed and drained again,
for the water chestnuts, celery, and mushrooms.
1 5oz. can chow mein noodles, divided

In a measuring cup, mix together the Celery Soup,
milk or water, soy sauce, and garlic powder to taste,
until smooth. In a 2 qt. baking dish or casserole,
mix the tuna, soup mixture, canned veggies and celery,
and about 1/2 of the can of chow mein noodles.
Bake the casserole, covered, at 350 degrees
for 30 minutes. Uncover, top the casserole with
about 1 c. of the remaining chow mein noodles.
Continue baking for another 10-15 min, until golden brown.
Serve with additional soy sauce if desired.

TOSTADA CASSEROLE

6 slices bacon, coarsely chopped
1 lg. onion [about 10 oz] chopped
2 cloves garlic, minced or pressed
1 t chili powder
2 cans [about 15 oz each] pinto beans, drained
2/3c beer
4 corn tortillas [each 6-7 inches in diameter]
1c shredded sharp cheddar cheese
1 1/2 quarts finely shredded iceberg lettuce
1 - 1 1/2c salsa

Cook bacon to a crisp in a skillet.
Remove from skillet and discard grease-saving 1T.
In the skillet, brown the onion, garlic,
and chili powder over medium heat.
Add the beans and beer.
Cook, stirring often, until hot,
then coarsely mash the beans with a potato masher.
Reduce heat to low and keep warm.
Meanwhile, lightly spray both sides of the tortillas
and arrange on two 12x15 baking sheets, well apart.
Bake at 475 until crisp, about 5 minutes.
To assemble: layer the tortillas on bottom
of lasagna baking dish [break up if desired].
Spoon over the tortillas the bean mixture;
sprinkle with the bacon; then spread evenly
over that the cheese, lettuce, and salsa. Serve.

Cracker Barrel Hash Brown Casserole

1 2 lb. pkg. frozen Hash Browns
16 oz. Sour cream
1 can cream of chicken soup
1 stick butter
1/2 C. Chopped onion
2 C. grated Cheddar Cheese

Place potatoes in a greased 9x13 inch pan.
Season with salt and pepper.
In a bowl add minced onions, and mix together sour cream,
and cream of chicken soup mix these items together.
Pour soup mixture over potatoes; sprinkle with
Cheddar Cheese and butter, that you have cut into cubes.
Bake at 350 degrees for 45 minutes,
or until all is completely warm, and the cheese begins to melt.

Also Note: Cracker Barrel does not use sour cream,
you might want to try some chicken broth
to bind everything together.
I would keep two cans in mind, starting with one,
and then trying another.
You would also want to use the shredded
and not the cubed hash browns.
Oh yes, I would also omit the cream of chicken soup.
I would add just enough broth to make sure
everything is moistened, but do not soak the potatoes.

Brisket

3 - 4 lb. Brisket
2 T. Liquid Smoke
1 t. Garlic Salt
1 t. Onion Salt
2 t. Celery Salt
2 t. Worcestershire
1 - 2 t. Salt
2 t. Pepper
1 - 2 cup BBQ Sauce

1. Cover both sides by rubbing in with first 5 ingredients.
2. Put in baking pan overnight.
3. Next morning, add salt and pepper.
4. Cover with heavy duty foil tightly.
5. Bake at 300 degrees for 5 hours
or at 250 degrees for 8 hours.
6. Add BBQ sauce.

Meat Loaf Surprise

1 lb of ground Chuck or other lean meat
1/2 lb of ground pork
1 1/2 cups of seasoned bread crumbs
(Peppridge Farm stuffing if
you don't have time to make your own.)
1/2 teaspoon of sage (or poultry seasoning ) optional
1 package of Lipton Onion soup mix
1 package of Lipton vegetable soup mix
1 can of Spicy hot V8 juice
(11.5 oz can)
2 eggs
2 ribs of diced celery
1/2 diced red bell pepper
(You can use green or yellow peppers,
or combination, if you prefer)
ground black pepper to taste
1 can of sauer kraut
(I like Bavarian kraut for this)
1 cup Mozzarella cheese shredded

Put the bread in mixing bowl along with the
onion soup and vegetable soup mixes,
and the poultry seasoning and pepper.

Add the spicey hot V8 (Plain V8 or tomato juice
both work well also) juice and eggs. Mix thoroughly,
let it stand for 10 minutes or until the
bread crumbs have soaked up the liquid.

In a large bowl or pan put the meat ,
celery and diced pepper. Add the bread mixture
to the meat and vegetables and mix well.

Press about 1/2of this meat loaf mixture into a loaf pan.
Make a small trough in down the center of the mixture.
Put the well drained sauerkraut in the trough.

Sprinkle cheese over sauerkraut and add the remaining
meat loaf mixture on the top to form the complete loaf.
Preheat oven to 350. Bake for 60-65 minutes.
Let the meatloaf "rest" for 10 minutes or so before serving.

Microwave directions:
This can be cooked in the microwave .
Use a microwave safe loaf pan covered with Saran wrap.
Cook on medium for 20 minutes then on
medium high for 2 minutes.

Check it after 15 minutes and after 20 minutes.
When it has started to shrink from the sides
of the loaf pan turn the microwave off
and allow the meatloaf to sit for 10 minutes.

It is wise to put a container, platter or something under
the loaf pan, as the juice from the meat may run over.

Note: this is just as good with any kind of cheese
that you might prefer, so long as it will melt and run
down to hold the sauerkraut together when it is sliced.
Also delicious with your own favorite meat loaf recipe!



Chilies, Cheese and Rice

1/4 cup margarine or butter
1 cup chopped onion
4 cups freshly cooked white rice
1 cup sour cream
2 cups cream style large curd cottage cheese
1 large bay leaf, crumbled
1/2 tsp salt
1/4 tsp pepper
3 4-oz cans green chilies, drained
and halved lengthwise, leaving the seeds
2 cups grated sharp cheddar cheese
chopped parsley

Preheat oven to 375.
Lightly grease a 12x8x2 inch baking dish.
Saute onions until golden in butter or margarine.
Remove from heat and stir in rice, sour cream,
cottage cheese, bay leaf, salt and pepper.

Toss lightly to mix. Layer half the rice in dish
then half the chilies, and sprinkle with half the cheese.
Repeat layers. Bake uncovered 25 minutes.
Sprinkle with parsley. Serves 10.



BAKED SEAFOOD AND RICE

1 cup cooked shrimp
1 cup crabmeat
1/2 cup chopped green pepper
3/4 cup chopped onion
1 cup thinly sliced celery
1 cup mayonnaise
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cup cooked rice
1/2 cup fresh bread crumbs
1 tablespoon melted butter

Cook vegetables in 1/4 cup water in
covered pot until barely tender.
Add rice and seasonings, then mayonnaise.
Add seafood and mix well.
Spread in shallow baking dish.
Toss crumbs with melted butter;
sprinkle over casserole.
Bake at 350 degrees
for 30 minutes or until browned.



Billie’s Meatloaf

1 to 1 1/2 lbs. of lean ground beef
1 small onion, cut into small pieces
2 stalks of celery, cut into chunky pieces
1 bell pepper, cut into chunky pieces
1 egg
1/2 to 3/4 cup instant mashed potato flakes
salt and pepper to taste
1 small can tomato sauce or paste, optional

Spray a loaf pan or casserole with cooking spray.
I usually sprinkle some pepper in the bottom
of the pan before adding the meatloaf mixture.
Preheatyour oven to 350 degrees.
Combine all ingredients and put into your cooking pan.
Again, I sprinkle the little pepper.
Cook for one hour. If you want tomato sauce
or paste with your meatloaf, I would put it on top
of the meatloaf after cooking for 55 minutes,
and then cook for five more minutes.
Makes about four servings.



Here is one of my favorite recipes....
fast, easy, and can be used as an appetizer or main dish....

Chicken Salad

4 chicken breasts - boneless, skinless, cooked, chopped
2 cans VEG-ALL veggies
1 bunch green onions, diced
3 stalks celery, diced
Mayo....enough to make moist
Salt, pepper, celery salt....to taste

Spread on buttery crackers, toast points,
or fill scooped out tomatoes...yummmy!!!!
Simple, easy and have everything handy
to make at last minute!
I even boil frozen breasts while
dicing and mixing the rest......

There really isn't a name for this one....
My mom has made it for years and always called it

White Chicken with Spaghetti

6 boneless skinless chicken breast halves
**see notes at bottom
1 large onion minced
1 large potato, peeled and chopped
1 clove garlic minced
1 can chicken broth
1 tsp oregano
1 tsp parsley
2 tsp salt
1 tsp pepper
Potato flakes
1 lb cooked spaghetti

Lightly brown dry chicken breasts on both sides
in olive oil. Add potatoes and onions.
Pour on broth and sprinkle the remaining ingredients.
Add water if broth does not cover chicken.
Bring to boil, then cover and simmer
til breasts are tender (about 1/2 hour)
Removed chicken from broth and
place in covered dish to keep warm.
Cook broth down and add potato flakes to thicken.
Pour over 1 lb cooked pasta
and sprinkle with parmesan cheese.
Place chicken around edge of serving dish.



I was given a great recipe to make homemade beefaroni.
It makes alot but can be cut down if you are
only cooking for a few. My kids love it.

Homemade Beefaroni

3 packages of any brand Macaroni and cheese
(prepared as usual)
1 jar Ragu Double Cheddar Sauce
1 can (or Jar) spaghetti sauce
1 12 oz roll of sausage crumbled,
browned and drained (can use ground beef)

Prepare mac and cheese according
to package directions in a LARGE pan.
Add the cheddar cheese sauce, spaghetti sauce and
fried crumbled sausage or hamburger and mix well.
Reheat and serve.

It makes alot! We usually have enough
for 2 days lunch for our three kids.

Here is one of my favorite recipes:

RED HOT CAJUN SHRIMP
Serves 8-10

2 sticks butter, melted
2 TSP. Tabasco
2 sticks margarine, melted
2 tsp. salt
3-4 oz. Worcestershire sauce
3 cloves garlic, minced
4 Tbs. ground black pepper
4 lemons, 2 sliced , 2 juiced
1 tsp. ground rosemary
5-6 pounds of shrimp in shells
red pepper to taste

Preheat oven to 400 degrees.
In bowl mix all ingredients
except lemon slices and shrimp.
Pour about 1/2 cup sauce in bottom
of large baking dish. I use a 9x13'' pan.

Then arrange shrimp and lemon slices.
Leave about 1'' headroomin pan.
Pour in remaining sauce.

Bake, uncovered, stirring once or twice
until shrimp are cooked, about 15-20 minutes.
Serve with baguettes or cristoni.

I sometimes serve it over linguine or rice.



I know from personal experience that this meal
is as satisfying to body and soul as any dish on earth,
especially if there is a bit of a chill in the night air.

New England Boiled Dinner

1-4 to 5 lb (approx. 2 kg) corned beef
10 to 12 medium-sized beets, peeled
3 to 4 parsnips, peeled and cut into large pieces
6 to 8 large carrots, scrubbed and cut into large pieces
3 to 4 turnips, peeled and quartered
10 to 15 small onions, peeled
6 to 8 medium-sized potatoes, scrubbed and quartered
1 head cabbage, cut into wedges

Dijon style mustard and
prepared horseradish as condiments.

Place the corned beef along with the pickling liquid
and spices in a large pot and add enough water to cover it.
Simmer for about one hour per pound,
adding water as necessary to keep the beef covered.
Remove from the liquid, leaving the liquid in the pot,
and place in a shallow baking dish or other container.
Place a cutting board or other baking dish on top,
and place several heavy weights (cans of food,
cast iron cookware, etc) on top to compress it.
Boil the beets in a separate pot
for 30 to 45 minutes, until tender.
Meanwhile add the onions, parsnips, carrots, and turnips
to the beef cooking liquid and simmer for 30 minutes.
Add the potatoes and simmer for an additional 15 minutes,
then add the cabbage wedges and simmer 15 minutes more.
Slice the beef and arrange with the vegetables
on a large, deep platter, along with
a generous amount of the cooking liquid.
Serve mustard and horseradish on the side.
Serves 8 to 12.

I buy my corned beef packaged in a plastic bag
which also includes some brine and some pickling spices.
I have found, tho, that not all brands of corned beef
are packed with the necessary spices to prepare the dish.
The following spices are normally used to season
this meat when preparing a boiled dinner.

2 medium onions, peeled and quartered
and cooked with the meat
2 bay leaves
1 tsp salt
10 (or more to taste) black peppercorns
1 peeled clove garlic, chopped
4 whole cloves

Also, just before the vegetables are ready,
a quick glaze of 1/2 c dark corn syrup and
1 Tbsp prepared mustard can be drizzled over the
top of the meat and then placed under the broiler
just until the glaze starts to bubble & brown.



Chicken Fried Steak

Chicken fried steak is simply steak
coated and fried as you would chicken..

1 lb top or bottom round, cut 1/4" thick
and pounded thin as for scaloppine
1/2 c unsifted flour
2 eggs lightly beaten with 3 tbsp milk
1 c fine dry bread crumbs or cracker meal
4-5 tbsp lar, meat drippings, butter, or margarine
1 tsp salt
1/8 tsp pepper

Cut steak into 3" squares, dust well with flour,
dip in egg, then in crumbs to coat evenly.

Heat 3 tbsp lard in a large, heavy skillet,
(I use cast iron) over moderately high heat
and brown steak 2-3 minutes on each side,
adding more lard as needed.

When all pieces are browned,
sprinkle with salt and pepper, turn heat to low,
cover, and cook about 45 minutes until tender.



Chicken Fried Steak

It's very easy. Use beef "minute steaks"
or cubed steak cut in serving pieces or round steak
(top, bottom, or full cut) cut in serving pieces.

If you use round steak, pound it with the edge
of a heavy plate or saucer or a meat mallet (tenderizer).
Some folks even like to pound the cubed or minute steaks.
Salt and pepper the steaks (some folks prefer
to salt and pepper at the table), then dredge in flour.

In a heavy skillet, heat enough shortening
to melt to about a half-inch depth when melted.
While the shortening is heating, dredge the steaks again.

When shortening is hot enough to sizzle and bubble
when a bit of floured meat is dropped into it, add the steaks.
Do not crowd them. Watch them closely for they cook
really fast. Soon as they're brown on one side, turn them over.

When brown on both sides, remove from pan,
and drain on several layers of paper towel.

Some folks like a gravy with their chicken-fried steak.
To make the gravy, I carefully pour off some of the
melted shortening retaining as much of the "pan bits"
as possible, then follow the standard recipe
for a medium white sauce substituting these
pan drippings for the butter in the recipe.

Frequently I also stir in a hefty dollop
or two of Worcestershire sauce.

I understand that some folks make this using oil,
but my family likes gravy when I fix this
(as rare as that is), and I can't make decent
gravy using oil for some unexplainable reason. <g>



Chicken Fried Steak

Here's how I make it:

Have the steak sliced thin.
Either round or chuck will work.
Pound the steak with the edge of a heavy plate
or with a kitchen mallet until it is tenderized.
Roll it in flour (with a little salt mixed in)
until it is covered. Fry until brown.
Mix more flour in with the grease and brown it.
Add milk to make a thick gravy.
Sprinkle a little black pepper
on the gravy and pour it over the steak.
The gravy is also good over mashed potatoes.



re: Chicken Fried Steak

I make mine like this also. For the gravy though,
I use Campbell's Golden Mushroom Soup and add
a little water until I get the consistency I want.

This is really good over creamed potatoes also.
Sometime I use the gravy mixes that you can
buy at the Merita or Kern's bread stores.

All of the gravy mixes they make are excellent.
They taste like homemade!



Couples Meatball Recipe

I was tired & asked my spouse to roll the
ground beef into meatballs & bake it for me last night.
He rolled it up & put them in the pan.
I shook worcestershire sauce all over it (maybe 1/3 cup?),
until there were puddles of it everywhere.
I poured in some red cooking wine,
probably burgundy (1/4 cup?).
Grabbed a couple of mild salsa packets
from the fridge that we got at the malls taco place,
opened them & added them across the top.
Poured in some 57 steak sauce (3 tbsp?)
while my husband winced "not my steak sauce"
(hee hee). Meanwhile my husband
was grabbing spices & shaking it on
(garlic, season salt, onion powder, & pepper.)
We were too lazy to chop onions & add them.
We shook them around with the sauce &
threw it in the oven with the baking potatoes.
Took them out later & stirred it up good
with the grease (shhh.). It was excellent.
The kids all said that we should make it again soon.
We don't eat meat often due to the cost.
The meatballs were very good & sometimes
couples can cook very well together.



Salmon with Peaches
(This is for one serving.)

3 Tablespoons butter
1/2 cup flour
6 oz salmon fillet
1 wedge of lemon or lemon juice
Salt and white pepper
1/4 cup sliced fresh mushrooms
Pinch of minced garlic
3 Tablespoons brandy
1/2 cup heavy cream (light cream works fine)
1/2 teaspoon Dijon mustard
1/2 fresh peach, peeled and sliced

Dust salmon lightly with flour.
Heat butter in skillet; put the salmon in
and season lightly with salt, pepper, and lemon juice.
Brown slightly on one side;
turn and add the mushrooms and garlic.

Let the second side brown, while moving the pan
to keep the fish from sticking.
Add the brandy to the pan and deglaze the bottom.
Add cream, mustard, and peaches.
Swirl the pan in a circular motion
to mix the mustard and cream.

The salmon is usually done when the cream is blended.
Remove the salmon, pour the sauce on top
and arrange the peaches attractively.

I expand the recipe by feel.
I also vary it by using peach-flavored brandy
if the peaches aren't at their best. In fall/winter,
I've used wild mushrooms and dried peaches
to off-set the stronger flavor of the wild mushrooms.
That can be *very* nice! Hope you enjoy them!



Easy Lasagne

One box of lasagna noodles, uncooked
2 large jars of spaghetti sauce or your own homemade
1 lb. mozzarella cheese, grated
2-3 lbs. ricotta cheese

In a 9x13 pan, place sauce in the bottom of the pan
and then place one layer of noodles;
on top of the noodles place first a layer of ricotta
cheese and then some grated mozzarella cheese
followed by sauce; repeat; layer until all ingredients
are gone making sure to leave sauce and cheese for the top.

Cover tightly with aluminum foil and cook in a
slow 200° oven for 2½ hours. It's easy and it's great.

Go back to the Kitchen page.