Main Dishes

Cornish Game Hens with Cheesy Rice Stuffing
(Arlie)

Stuffing: 1/4 C. butter, 1/3 C. long grain rice, 2 T. diced celery, 2 T. diced onion, 1 C. chicken broth or bouillon, one 2 oz. can mushrooms, drained & chopped or 2 oz. fresh mushrooms.

In a 1 1/2 qt. saucepan, melt butter. Add rice, celery, mushrooms, & onion. Cook 5-10 min. stirring frequently. Add chicken broth, bring to a boil. Cover & simmer over low heat about 20 min. or until liquid is absorbed & rice is fluffy. Stir in canned mushrooms here if that's what you're using. Let cool.

1 C. shredded cheddar cheese (4 oz.). Two 1-lb. cornish game hens, thawed. Salt, pepper, melted butter.

Toss cheese lightly with cooled rice mixture. Wash birds: drain & pat dry. Season birds inside with salt & pepper. Stuff birds lightly with rice mixture; place on rack, breast side up in shallow pan. Bsate with melted butter, cover loosely with foil; Roast covered for 30 min. at 400 degrees. Remove foil, continue roasting uncovered for 45 min. Any additional stuffing may be placed in small baking dish, covered & baked during last 45 min. Remove cover last 15 min. Makes 2 servings.


Microwave Stuffed Cornish Game Hens
(Merla)

1/2 C. butter or oleo
1 t. salt
1 t. paprika
4 whole rock cornish game hens

Setting: High.
Place butter & paprika in 2 C. measure, in microwave for about 1 1/2 min. or until melted. Set aside, salt body cavities of hens. Fill each hen with stuffing. Tie legs together & wings to body. Arrange breast side up & drumsticks toward center of microwave roasting rack, in 2 qt. (7x12) glass baking dish. Brush with seasoned melted butter. Place in microwave for 30-35 min. or until micro-meat thermometer registers 170 degrees. Let stand 5 min. before serving. Serves 4. For variety, use water chestnuts for almond stuffing & brush with a glaze of 2 t. soy sauce & 2 T. dark corn syrup. Do not use metal meat thermometer in oven when cooking.

Almond Stuffing: 3/4 C. butter or oleo, 1 t. dried parsley flakes, 1/2 C. chopped celery, 1/4 C. chopped onion, 4 C. soft bread cubes, 1 T. instant chicken bouillon. 1/4 t. salt, 1/3 C. water.

Setting: High
Combine butter, celery & onion in medium mixing bowl. Microwave for 3-4 min. or until vegetables are partly cooked. Stir in remaining ingredients; mix well. Stuff poultry. Stuffs 4 cornish hens or 4-5 lb. roasting chicken. Microwave on medium for 4-5 minutes.

Burger Stroganoff
(Terry)

1 lb. hamburger
1 can cream soup
1 C. sour cream

Brown hamburger in fry pan, drain. Add soup & sour cream and simmer. Season with salt and pepper. Serve over noodles or rice. Ideal for a quick dinner.

Steak Teriyaki
(Arlie)

2 lb. round steak
2 cloves garlic
4 oz. can, whole mushrooms, minced
1 lrg. onion, chopped
2 T. buter or oleo
teriyaki sauce to taste
salt & pepper to taste

Cut steak into 2-inch long, 1/2 inch wide strips. Brown in skillet. Remove from pan, brown mushrooms & onions in butter. Arrange meat with vegetables on top. Pour teriyaki sauce over top. Add garlic for flavor. Cover & simmer for approximately 1 1/2 hours. Serve over rice. Serves 4-6. I dilute teriyaki sauce with water. ! C. water to 1/4 C. teriyaki, but you can do it to your own taste.

Burger Tot Casserole
(Terry)

1 lb. hamburger
1 can cream soup
1 bag frozen tater tots.

Pat uncooked hamburger in ungreased 2 qt. casserold dish. Pour undiluted soup on top. Cover with frozen tater tots & cook about 40-45 minutes at 400 degrees. Kids love it!

Spicy Glazed Chicken
(Debbie)

1 bottle (8 oz.) french or russian dressing
1 envelope dry onion soup mix
1 jar (12 oz.) apricot preserves or apricot & pineapple.

Mix in small bowl, place 4 or 5 chicken breasts skin side up in baking dish or pan. Cover with sauce & bake 350 degrees for 45 min. to 1 hr. Serve with rice.

Chicken With Mushroom Sauce
(Lynne)

2 1/2 to 3 lb. cut-up fryer
1/3 C. flour
1 t. salt
1 t. paprika
1/4 t. pepper
1/4 t. marjorum
1/8 t. dried thyme
3-4 T. butter
1 can cream of mushroom soup
1/2 C. milk
1/8 t. dried savory

Coat chicken with mixture of flour, salt, pepper & paprika. Brown chiken in butter. Mix soup & milk and pour over chicken. Sprinkle spices over top. Cover & simmer 30 min.

Crock Pot Meatballs
(Nancy)

2 lbs. hamburger
2 small onions
2-3 slices bread, crumbled
1 t. salt
1 t. accent seasoning

Sauce:
1 C. vinegar
1 C. catsup
1 onion
1 t. dry mustard
1 t. sugar

cook in crock pot on lo w4-6 hours. Serve over rice.

Flank Steak Roll
(Arlie)

1 flank steak
3 slices bacon, chopped, raw
1/4 C. chopped onion
1 T. chopped parsley
1 T. mustard or salad dressing
salt & pepper to taste
1 T. shortening
1 T. instant beef bouillon OR 1 bouillon cube
3/4 C water
1 1/2 T. flour

Pound flank steak with meat maul, brush with mustard or salad dressing, spread with chopped bacon & onion. Sprinkle with parsley, salt & pepper. Roll up steak, secure roll with toothpicks. Brown with hot shortening, lower heaet & add bouillon & 1/4 C. water, cover & let simmer for about 1 hr. Stir flour into remaining wate runtil smooth, add liquid in pot. Let gravy cook until smooth. Correct seasoning if necessary. Slice meat roll 1 inch thick, pour gravy over it. Serves 3-4.

Impossible Quiche
(Nancy)

3 eggs
1/2 C. bisquick
1/2 C. melted butter
1 1/2 C. milk
1/4 t. salt
dash pepper
1 C. shredded swiss or cheddar cheese
1/2 C. ham, bacon, cut in small pieces.

Place all ingredients in mixer except cheese. Sprinkle cheese over top. Bake 45-50 minutes at 350 degrees.

Saturday Night Special
(Pat)

1 lb. ground beef
1 1/2 lb. can pork& beans
One 303 can tomatoes, drained.
2 slices bacon
1 large onion, thin sliced
1 t. salt
1/4 C. brown sugar

Brown meat, drain fat. Add beans, tomatoes, & salt. Pour half into baking dish, add layers of onion & cover with remaining beef mixture. Top with bacon & sprinkle with brown sugar. Bake at 350 degrees for 1 hr.

Stuffed Round Steak
(Arlie)

Stuffing:
4 slices bacon, diced
1 onion, chopped
1 1/2 C. toasted bread crumbs
2 t. celery salt
2 T. minced parsley
1/2 t. sage

To make stuffing, saute bacon with onions. Mix in bread cubes, parsley, celery salt & sage.

2-2 1/2 lbs. thin round steak, cut in 4-5 pieces.
1/2 t. salt
1/8 t. pepper
1 C. beef bouillon or 1 bouillon cube mixed with 1 C. water.
One 8 oz. can tomato sauce
minced parsley for garnish

Sprinkle steak with salt & pepper. Spread each portion with stuffing. To roll up hold together with toothpicks. Place in med. skillet. Pour bouillon over; cover & cook. Simmer for 1 hour. Pour tomato sauce over top. Replace cover and simmer another 45 min. or until done. If gravy is too thin, cook uncovered until desired consistency. Garnish with minced parsley. Serves 4-5.

Main Dish Taco Salad
(Marcia)

Great for a potluck, or a hot summer evening dinner!

In a large tupperware bowl place 1 head of torn lettuce, 1 diced cucumber, 1 large chopped tomato, 1/2 onion, diced, 1 diced avocado, 1 can of drained kidney beans, 1 lb. hamburger, browned & drained. May use beef, hot or cold. Your favorite cheddar cheese, cubed. Toss & when ready to serve top with dorito chips & your favorite dressing.

Special Macaroni & Cheese
(Bette)

8 oz. macaroni
1 egg, beaten
2 C. cottage cheese (small curd)
1 C. sour cream
3/4 t. salt
dash pepper
paprika
8 oz. shredded cheddar cheese

Cook macaroni, drain. Combine cottage cheese, sour cream, egg, & salt & pepper. Add cheese, mix well. Stir in macaroni. Turn into greased 9x9 baking dish. Sprinkle with paprika. Bake at 350 degrees for 45 min. 6-8 servings.

Enchilada Casserole
(Merla)

2 1/2-3 lbs. ground beef
1 large onion, minced
2 cans refried beans
1 can tomato sauce
1 can solid pack tomatoes
1 t. salt
8 corn tortillas
1 T. chili powder
1 can chopped olives
1 t. ground cumin
dash pepper
dash garlic powder
2 C. grated cheese

Cook meat & onions. Layer tortillas, meat mixture & cheese & olives. Top with cheese & olives. Bake 30 min. at 325 degrees.

Cream Cheese Lasagna
(Lynne)

this recipe uses cream cheese for a creamy, rich lasagna like you've never tasted!

1/2 lb. hamburger
1 envelope lawry's spaghetti sauce
dash powdered garlic
italian seasoning or oregano to taste
one 8 oz. pkg. cream cheese, small block
grated mozzarella cheese
grated cheddar cheese
parmesan cheese
lazana noodles enough for 9x13 pan
lots of mushrooms
3 med. cans tomato sauce
1 envelope cheese sauce, optional

Brown & drain hamburger, add tomato sauce, spaghetti sauce, cheese sauce, spices & mushrooms. Simmer 1/2 hr. to 1 hr. Cook noodles. In 9x13 pan make 3 layers of noodles, sauce & cheese. Bake at 350 degrees for 1/2 hour. Serve with salad & garlic bread. Is even better the second day warmed up!

Tortilla Bake
(Nancy)

Brown: 1 lb. lean ground beef, 1 med. onion chopped, 1 garlic clove minced
Add: 1 1/2 C. water, 1-2 T. chili powder, 1/4 t. salt, one 8 oz. can tomato sauce (more if desired), simmer for 20 min.
Spread: 9 tortillas with sour cream. One lrg can refried beans, spoon 1/4 of sauce into 2 qt. casserole dish.
Alternate: refried beans- sour cream, meat sauce overlapping. Add remaining sauce & sprinkle with grated cheese. Bake at 350 degrees for 20 min. or longer. Garnish with sliced olives.

Pork Chop Onion-Rice Bake
(Marjorie)

6 pork chops, 1 to 1 1/2 inches thick
2 T. lard or drippings
1 C. uncooked rice
1 envelope dry onion soup mix
One 4 oz. can sliced mushrooms
2 T. diced pimiento
Hot water

Brown pork chops in lard or drippings. Spread rice in bottom of 9x13 pan., Reserve 1 T. of seasoning from dry onion soup mix. Sprinkle remaining seasoning & bits of onion over rice. Drain mushrooms, reserving liquid. Distribute mushroomss & pimiento over rice. Add hot water to reserved mushroom liquid to total 3 C. liquid. Pour over rice. Arrange brown chops on rice mixture. Sprinkle with reserved seasoning. Cover tightly with foil. Bake in 350 degree oven until just about tender: 45 min. to 1 hr., depending on thickness of chops. Remove foil, continue cooking for 10 min. longer, or until any excess liquid evaporates.

Barbecued Hamburgers
(Doris)

3 lbs. hamburger
1 1/2 C. raw potatoes
3 t. salt
6 T. catsup or 3 T. worcestershire sauce
6 t. chili powder
6 T. vinegar
3 t. pepper
3 T. sugar

Dice potatoes, mix all ingredients together, simmer slowly for at least 2 hr. The longer the better. Serve on toasted buns.

Poulet au Broccoli
(Pat)

1 bottle wine
1 lrg. fryer chicken
1 lrg. bunch fresh broccoli
1 can cr. of chicken soup (undiluted)
1 pt. sour cream or IMO
2 C. mayonnaise
2 C. grated sharp cheddar cheese
salt & pepper to taste

Open the wine & drink a glass while reading the recipe! Stew, bake, or fry chicken pieces till done. While whole pieces of broccoli are cooking, lay chicken & broccoli alternately in large pan. Mix soup, mayonnaise & sour cream together & pour over chicken & broccoli- salt & pepper & sprinkle grated cheese on top. Bake 350 degrees for 35-40 min. Drink your wine & serve with a rosy glow. Happy dining!!

Oven Dinner
(Arlie)

1 lb. stew meat
1 pkg. dry onion soup mix
1 C. diced celery
1 1/2 C. diced carrots (3 medium)
One 8 oz. can tomato sauce
1 C. water
1 1/2 C. diced potatoes (1 med.)
2 T. minute tapioca
2 t. kitchen bouquet

No need to brown meat. Mix all together in small roaster. Bake 225 degrees for 5 1/2 hours.

Crock Pot Spanish Rice
(Rhonda)

1 1/2 C. raw long grain rice
1/2 C. olive oil, butter, or oleo (less oleo is better, seems greasy as written)
1 1/2 C. tomato juice (plus 1 can tomato sauce)
1 1/2 C. water
1 grn. pepper, chopped
1 lb. hamburger, fried, drained
1 onion, chopped
1 t. salt

Saute raw rice in oil till golden brown. Place in crock pot with all remaining ingredients. Stir well. Cover & cook on high for 2-3 hrs. Low 4-6 hrs.

One-Dish Pork Chop Bake
(Arlie)

3-4 pork chops, or pork steak
1 can of cr. of mushroom soup
1 C. water
1 lrg. onion
4 stalks celery
salt, pepper, garlic salt, paprika
1/4 t. thyme
4 potatoes
1/2 head cauliflower
2 lrg. carrots
1 grn. pepper
about 10 fresh mushrooms

Add water to soup, mix in large casserole. Slice onion & potatoes. Cut all vegetables in bite size chunks. Brown pork chops, drain, then place meat in casserole. Add vegetables putting onion & grn. pepper on top. Lightly season with thyme, salt, pepper, & garlic salt, sprinkle with paprika. Bake at 300 degrees covered for 1 1/2-2 hours.

A helpful hint:
When roasting a turkey, for juicy white meat as well as dark meat, place turkey breast-side down. All of the turkey will be very moist & flavorful!

Calzone
(Marcia)

1 loaf frozen white bread dough
4 Italian sausages
Two 8 oz. cans tomato sauce
1/2 t. garlic powder
2 T. instant minced onion
2 t. oregano
2 t. basil
2 t. Italian seasoning (optional)
2 oz. pepperoni
1 C. sliced fresh mushrooms
1/4 lb. mozzarella cheese, sliced or grated.
3 T. olive oil
parmesan cheese to taste

Thaw bread in greased pan, for 8 to 10 hr. before time to prepare calzone. Remove sausage from casings & saute until done. Add garlic powder, minced onion, oregano, basil & italian seasoning to tomato sauce, simmer for 10 min.

Divide dough into 4 equal portions & roll into circles 1/4 inch thick... Spread with sauce (should have some left), add equal portions of pepperoni, sausage, sliced mushrooms, mozzarella cheese & add more sauce to top. Fold one side over.

Seal the edge well & brush tops with olive oil prick top in few places. Bake at 400 degrees for 10 to 12 min. Add more sauce to top & sprinkle with parmesan cheese. Makes four single servings of calzone.

Lasagna
(Rhonda)

2 T. oil
2 onions, minced
1 lb. ground beef
1 clove garlic
1 1/2 t. salt
1/4 t. pepper
1/2 t. oregano
3 C. canned tomatoes
1/2 cup tomato puree
1/2 C. tomato paste
1/2 C. Parmesan cheese
1/2 lb. lasagna noodles
1 lb. mozzarella cheese
1 lb. cottage cheese

Heat the oil and saute onions till golden brown. Add beef and cook 10-15 mins., stirring to break up meat. Mix in garlic, salt, pepper, oregano, parsley, tomatoes, tomato puree, and paste, and 2 T. parmesan cheese. Simmer covered 45 mins. Cook noodles in salted, boiling water till tender. Drain and cover with cold water. In 8x12 pan, arrange 1/3 meat sauce, layer of noodles, layer of mozzarella cheese, the layer of cottage cheese, sprinkle with 2 T. parmesan cheese. Repeat layers ending with layer of sauce and parmesan. Bake in 350 degree oven for about 1/2 hour. Serves 6.

Serve with green salad and warm buttered french bread.

Franks & Cabbage
(Marjorie)

4 C. coarsely shredded cabbage
1/2 lb. (4 or 5) frankfurters, cut into 1 inch pieces
2 T. butter or margarine
2 T. all purpose flour
1 C. milk
1 T. prepared mustard

Cook cabbage covered in small amount of salted boiling water, 5 to 6 min., or till barely tender; drain. Place in shallow 1-quart baking dish. Arrange franks on top. Melt butter, blend in flour & 1/2 t. salt. Add milk all at once; cook and stir till sauce is thick and bubbly. Cook 1 min. longer. Stir in mustard. Pour sauce over franks. Heaet in 350 degree oven for 20-25 min. Makes 3-4 servings.

Macaroni & Cheese Casserole
(Rhonda)

1 1/2 C. elbow macaroni, cooked & drained
3 T. butter
2 C. milk
2 T. flour
1/2 t. salt
1/4 chopped onion
8 oz. sharp cheddar cheese

Melt butter in pan, blend in flour, salt & a dash of pepper, add milk, cook and stir till thick & bubbly. Add onions & cheese (cubed). Stir till melted. Mix cheese sauce with macaroni- turn onto 1 1/2 quart casserole.

Bake at 350 degrees for 35-40 minutes (25 min. is fine) or till heated through. Some people like this with chopped olives in it! Makes six servings.

Turkey Chow Mein
(Lynne)

1/4 C. butter
2 C. cooked turkey, chicken, port, beef, or veal, cut in strips.
1 t. salt
1/16 t. pepper
1 1/2 C. hot water
1 C. onion, fine cut
1 can drained bean sprouts, or mixed chinese vegetables
2 C. celery, fine cut.

Flavoring & Thickening:
2 T. cold water
2 T. flour or corn starchy
1 T. sugar

Melt butter in hot skillet, add onions, fry for 3 min., add celery, salt, pepper & hot water. Cover and cook 5 min. Combine & add thickening ingredients. Stir Lightly, cook 1 min.

Chinese Casserole
(Janet)

Brown 1 lb. hamburger, drain, and add 1 C. onions, place in casserole & add:
1 C. diced celery
1 pkg frozen peas
1 can bean sprouts (optional)

Cover with 1 can of cr. of soup. Top with dry noodles & soy sauce. Bake at 325 degrees for 45 min. to 1 hr.

Pork Fried Rice
(Marcia)

1 C. long grain rice, steamed. 1/2 lb. browned cut pork. cut sauteed green onions, take out of skillet, scramble 4 eggs, add rice mixture, stir cooking slowly for about 1/2 hr.