Main Dishes

MAIN DISHES

Chili Mac

–Twila Hendrix

1 lb. ground beef
2/4 c. chopped green peppers
1 8-oz. can tomato sauce
½ c. water
1 tsp. salt
 1 c. uncooked elbow macaroni
1 c. chopped onion
2 tsp. chili powder
1 16 oz. can tomatoes, undrained
1 15 oz. can kidney beans
1 bay leaf

In a skillet, brown the meat.  Add the onion and green pepper.  Cook until vegetables are tender.  Drain off fat.  Add the rest of the ingredients, except macaroni.  Bring to a boil and add macaroni.  Cook 15 minutes.

                Poppy Seed Chicken

            --Linda VanLeuwen

3 chicken breasts cooked & cubed
1 can of cream of chicken soup
1 ½ cup sour cream
1 Tbsp. poppy seed (or less)
1 roll (about) Ritz crackers
2 Tbsp. melted butter

Combine soup, sour cream, poppy seed & chicken.  Put in 8"x8" pan.  Crush crackers & mix with butter.  Sprinkle over chicken mixture.  Bake at 350 degrees for 20-30 minutes.  Serve over rice.

California Casserole
--Anna Kay Waddoups

16 oz. pkg. frozen California Blend Vegetables
16 oz. pkg. Rotelle Pasta (any size or shape will do)
10 3/4 oz. Can Cream of Chicken Soup
 8 oz. Tub of Sour Cream
 10-12 oz. Can Chunk Chicken or Chunk Ham
 2 cups shredded cheese (cheddar or cheddar blend)
 
Cook vegetables and pasta according to directions on package.  Drain.  Pour pasta in large bowl.  In smaller bowl combine cream of chicken soup, sour cream and chicken.  Stir in 1 cup shredded cheese.  Pour over pasta and stir.  Add vegetables and stir again.  Pour into 9X13 inch glass baking dish.  Sprinkle remaining cheese over the top.  Bake at 350
degrees for 30 minutes or until casserole is heated through and cheese is melted.     


                       

Kahlua Pig and Cabbage

–Wendi Isaacson

Ingredients:

3-4 lb. pork butt or shoulder
1/4 cup Liquid Smoke
1/4 cup sea salt
1 small head of cabbage

Directions:

    Rub the sea salt and liquid smoke all over the pork in your crock pot.  Fill with enough water to cover the pork and let cook in crock pot until you can easily shred the pork.  (5-6 hours) Reserve about 1-2 cups of the liquid in the crock pot.

    Julienne the cabbage into 1/8 inch strips.  Saute the cabbage and pork for about 5 minutes (don’t brown the cabbage).  Add the reserved liquid and cover to cook on low until the cabbage is wilted but still green.  Serve over rice.  Serves 8-10.

Zesty  Crockpot Chicken

–Wendi Isaacson

4 boneless, thawed chicken breasts
1 can cream of chicken soup
1 pkg Good Seasons zesty Italian salad dressing mix
1 c. water
1 tsp. parsley
1 pkg cream cheese

Place chicken in crock pot. Blend soup, dressing mix, water and parsley, add to crock pot. Cook on low for 6to8 hours. 1 hour before serving, add the package of cream cheese. Serve over rice or noodles.

Apricot Honey Chicken

4 boneless skinless chicken breast halves (5 oz. ea.)
1 tablespoon canola oil
3 tablespoons apricot preserves
2 tablespoons orange juice
4 teaspoons honey

In a large skillet, cook chicken in oil over medium heat for 7-9 minutes on each side or until juices run clear.  Combine the preserves, orange juice and honey; pour over chicken.  Cook for 2 minutes or until heated through.  Yield: 4 servings.

Bean ‘N’ Beef Quesadillas

1 ½ cups chunky salsa
1/4 cup minced fresh cilantro
3 tablespoons lime juice
1 cup canned black beans, rinsed and drained
½ cup frozen corn, thawed
2 cups julienned cooked roast beef
2 cups (12 ounces) shredded Monterey Jack cheese
8 flour tortillas (10 inches)
1 to 2 tablespoons vegetable oil

In a small bowl, combine the salsa, cilantro and lime juice.  In another bowl combine the beans, corn and ½ cup salsa mixture.  Set remaining salsa mixture aside.

Place beef, cheese and bean mixture on half of each tortilla; fold over.  In a large skillet over medium heat, cook quesadillas in 1 tablespoon oil for 1-2 minutes on each side or until cheese is melted, using additional oil as needed.  Cut into wedges.  Serve with reserved salsa mixture.  Yield: 4-6 servings.
                       

Rio Grande Quesadillas

2 cups shredded cooked chicken
3/4 cup water
1 envelope taco seasoning
1 cup refried beans
6 flour tortillas (7 inch)
1 jar (2 ounces) diced pimientos, drained
1/4 cup chopped green onions
1/4 cup minced fresh cilantro
1 ½ cups (6 ounces) shredded Monterey Jack cheese
1 to 2 tablespoons vegetable oil

In a saucepan, bring the chicken, water and taco seasoning to a boil.  Reduce heat; simmer, uncovered, for 10 minutes.  Stir in the beans.

Spoon about 1/3 cup chicken mixture over half of each tortilla; top with pimientos, onions, cilantro and cheese.  Fold over.  In a large skillet over medium heat, cook quesadillas in 1 tablespoon oil for 1-2 minutes on each side or until cheese is melted, using additional oil as needed.  Cut into wedges.  Yield: 3-6 servings.
                   

   

                               

Pineapple Chicken Fajitas

2 pounds boneless skinless chicken breasts, cut into strips
1 tablespoon olive oil
    1 each medium green, sweet red and yellow pepper, julienned
1 medium onion, cut into thin wedges
2 tablespoons fajita seasoning mix
1/4 cup water
2 tablespoons honey
1 tablespoon garlic powder
1 tablespoon dried parsley flakes
½ teaspoon salt
 ½ cup unsweetened pineapple chunks, drained
8 flour tortillas ( 10 inches) warmed

In a large nonstick skillet, cook chicken in oil for 4-5 minutes.  Add peppers and onion; cook and stir 4-5 minutes longer.  In a bowl, combine the seasoning mix and water; stir in the honey, parsley, garlic powder and salt.  Stir into skillet.

Add pineapple.  Cook and stir for 1-2 minutes or until chicken juices run clear and vegetables are tender.  Place chicken mixture on one side of each tortilla; fold tortillas over filling.  Yield: 8 fajitas.



                               

Lettuce Wraps

–Anna Kay Waddoups

           
Chicken
Peas
Corn
Rice
Bean Sprouts
Water Chestnuts
Green Onion
Boiled Egg
Soy Sauce
Curry (optional)
Lettuce for Wrapping

Quiche Lorraine

INGREDIENTS:

1 8-inch pie crust
4 slices crisp bacon, crumbled
4 thin slices onion, sauteed until soft
1/4 to ½ cup finely chopped green onion tops
8 shredded paper thin slices ham
8 slices Swiss cheese
3 eggs
1 teaspoon Dijon mustard
1 cup shipping cream, heated
Nutmeg
Dash white pepper

TO PREPARE:

Bake pie crust at 400 degrees for 15 minutes until slightly brown.  Put foil on top of crust as this may burn.  Sprinkle the bacon and onion over the bottom of pie crust.  Add ½ ham, ½ cheese and onion tops.  Add rest of ham and cheese on top.  Beat the eggs and mustard; add cream and continue beating.  Pour over the ham and cheese, etc.  Let stand 10 minutes.  Sprinkle a tiny bit of nutmeg on top.  Bake at 300 degrees for 50 to 60 minutes.

Lemon Butter Chicken Breasts

INGREDIENTS:

6 boned chicken breast halves
½ teaspoon salt
½ cup all-purpose flour
lemon pepper, to taste
½ cup butter
2 tablespoons lemon juice

TO PREPARE:

Pound chicken breasts to a one-quarter to one-eighth thickness.  Combine flour and salt; dredge chicken in mixture.  Liberally sprinkle lemon pepper on each side of chicken breasts.  Saute chicken in melted butter for about 5 minutes per side or until lightly browned.  Leaving chicken in pan, stir in lemon juice, and increase heat to deglaze pan.  Serve chicken and lemon butter with glaze with rice.  Chicken is also good cold.

SERVINGS: 4-6


           

Slow Cooker Barbecued Beef

INGREDIENTS:

4 pounds boneless chuck roast
1 1/2 cups ketchup
1/4 cup packed brown sugar
1/4 cup red wine vinegar
2 tablespoons Dijon-style prepared mustard
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke flavoring
½ teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon garlic powder

DIRECTIONS:

In a large bowl, combine ketchup, brown sugar, vinegar, mustard, Worcestershire sauce, and liquid smoke.  Stir in salt, pepper and garlic powder.  Place chuck roast in a slow cooker.  Pour ketchup mixture over chuck roast.  Cover, and cook on low for 8 to 10 hours.  Remove chuck roast from slow cooker, shred with fork and return to the slow cooker.  Stir meat to evenly coat with sauce.

To serve, spoon meat onto toasted sandwich buns and top with additional barbecue sauce if desired.

Baked Pineapple Honey Ham

INGREDIENTS:

1 large ham, shank portion
1 (12 ounce) can Coca Cola
1 (20 ounce) can crushed pineapple, drained
3 to 4 cups honey
1 cup packed brown sugar
1/4 cup yellow mustard
1 (20 ounce) can pineapple slices, drained
1 (4 ounce) jar maraschino cherries, drained

TO PREPARE:

Trim the ham of the outer layer of fat and place the ham in a large stockpot.  Add enough water to cover.  Bring to a boil and boil for 15 minutes; drain.  The boiling process takes away the salty flavor of the ham.

Place the ham on a sheet of foil large enough to enclose the ham.  Transfer the foil and ham to a baking dish or large roasting pan.  Pour the soda over the ham and seal the foil tightly.  Marinate in the refrigerator for 2 to 10 hours.

Mix the crushed pineapple, honey, brown sugar and mustard in a bowl.  Pour some of the pineapple mixture over the top of the ham and arrange the ham flat side down in the baking dish; seal the foil.

Bake at 275 degrees for 2 to 3 hours, basing with the
pineapple mixture every 30 minutes.  Arrange the pineapple slices 2 inches apart over the surface of the ham and secure with wooden picks 30 minutes before the end of the baking process.  Place a cherry at the top of each wooden pick.  Baste with the remaining pineapple mixture and bake 30 minutes longer.  Let stand until cool and slice as desired.

Apricot Pineapple Ham

½ fully cooked bone-in ham (5-7 pounds)
1 can (16 ounces) pineapple juice
1 jar (10 ounces) pineapple preserves
1 jar (10 ounces) apricot preserves
2 cans (8 ounces each) sliced pineapple, drained
1 jar (6 ounces) maraschino cherries with stems

Place the ham on a rack in a roasting pan.  Score the surface, making diamond shapes ½ inch deep.  Pour pineapple juice over ham.  Cover the ham and bake at 325 degrees for 1 1/4 hours.

Uncover; brush ham with preserves.  Arrange pineapple slices and cherries on the ham, securing with wooden toothpicks.  Bake, uncovered, 25-30 minutes longer or until a meat thermometer reads 140 degrees.  Discard toothpicks.

Yield: 10-14 servings.
 

Apricot Ham Steak

4 slices fully cooked ham (½ inch thick)
2 tablespoons butter or margarine, divided
½ cup apricot preserves
1 tablespoon cider vinegar
1/4 teaspoon ground ginger
dash salt
In a skillet, saute ham slices in 1 tablespoon of butter until lightly browned, turning once.  Meanwhile, in a saucepan or microwave-safe bowl, combine the preserves, vinegar, ginger, salt and remaining butter; heat through.  Serve ham with the apricot sauce.

Yield: 4 servings.

Fettuccine Marco Polo

1 pkg. Fettuccine noodles, (12-16 oz.)
1 bottle Alfredo Sauce (16 oz.)
1 bottle Artichoke Hearts (12 oz.)
6-8 slices cooked bacon, cut into ½ in. pieces
1 red onion, sliced and then cut into ½ to 3/4 inch pieces
1 cup cashew nuts, halves and pieces
Parmesan cheese

Cook Fettuccine noodles according to package directions.  Drain.  While noodles are cooking, cook onion in olive oil until just barely tender.  Don’t overcook.  Cook and slice bacon.  (Precooked bacon works well.)  To cooked and drained noodles, add Alfredo sauce and stir.  Add artichoke hearts, bacon, and onion.  Sprinkle cashews over top.  Sprinkle Parmesan cheese on top of entire mixture.  Yummy!