Main Course Recipes
2 lbs. hamburger
1 can golden mushroom soup
1 can Cheddar cheese soup
1 – 20 oz. pkg. frozen French fries
Hamburger toppings
Brown hamburger and drain. Place in a 9×13″ pan. Combine soups and pour over hamburger. Place frozen French fries over top. Bake 45 to 55 minutes at 350°.
I would ask my Mom to fix liver and onions when I needed energy to play ball. When I first had to eat liver and onions, I had to drown it in catsup. I soon learned to love them so much that I periodically order it in restaurants.
1 lb. liver, sliced thin
2 T. oil
Salt and pepper
Flour
1 large onion, sliced
Mix salt and pepper in flour. Roll liver in flour and brown lightly; add the onions. Put in casserole and bake at 350° for 1 hour.
1 T. minced garlic
1 pkg. smoked sausage
2 cans chicken broth
2 green peppers, chopped
1 pkg. frozen shrimp or 1 pkg. crab meat or 2 C. cooked chicken, diced
1 or 2 Jalapeno peppers
A little Tabasco sauce
1 tsp. fresh thyme, chopped, or 1/4 tsp. dried
1/4 tsp. chili powder
1/8 tsp. cayenne pepper
1 1/2 C. white rice, or more if mixture has too much liquid
Heat sausage, garlic and Tabasco sauce in pan. Add peppers, onion, second meat tomatoes and thyme. Then season with chili powder and cayenne pepper to taste. Add rice and chicken broth. Heat to boiling, reduce heat and simmer- uncovered, for 10 minutes, or until rice is tender.
Chicken breasts, skinned, boned, halved and pounded thin
1 stick butter, melted
1 T. garlic salt
1 thin slice of ham for each chicken
1 slice Swiss cheese for each chicken breast
Herbed seasoned stuffing (I use Pepperidge Farm), crushed
Add the garlic to the melted butter. Dip chicken in butter mixture. Lay flat on crumbs. Layer ham and cheese on top of chicken. Roll chicken, ham and cheese jelly roll-fashion and secure with toothpick. Bake in a 9×13″ greased pan for 30 minutes in 350º oven.
1/2 C. seasoned bread crumbs
1/2 C. Parmesan cheese, grated, divided
1 1/2 tsp. oregano, divided
1/2 tsp. dried basil
1/2 tsp. salt
1/4 tsp. pepper
1 egg
1 T. water
4 chicken breasts, boneless and skinless
2 T. butter
2 C. spaghetti sauce
1/2 tsp. garlic salt
1 C. mozzarella cheese
Hot cooked pasta
Combine bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon oregano, basil, salt and pepper in bowl or plastic bag. In bowl, combine egg and water. Dip chicken in egg mixture and then in crumb mix. Cook chicken in butter on both sides in skillet. Combine sauce, garlic and oregano and heat. Spoon over cooked chicken; top with cheese and serve with noodles.
1/2 – 8 oz. pkg. linguine
1 C. fresh or frozen broccoli flowerets
2 T. butter
1 lb. chicken breasts, skinless, boneless and cubed
1 – 10 3/4 oz. can Campbell’s creamed soup
1/2 C. milk
1/2 C. Parmesan cheese, grated
1/4 tsp. pepper
Cook linguine according to package directions. Add broccoli for last 4 minutes or cooking time. Drain. Heat butter in skillet. Add chicken and cook until browned, stirring often. Add soup, milk, cheese, pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.
1 1/2 lbs. hamburger
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 can milk
1 bag tater tots
Brown hamburger. Add the soup and milk; mix well. Put in a 9×13″ baking dish, Top with tater tots. Bake at 350º until the tater tots are brown and the middle bubbles.
OPTIONAL: Add vegetables or cheese before baking. (I don’t do either. Paul doesn’t like vegetables and I add cheese during re-warming to give the leftovers a different spin.)
This is a quick and easy stir-fry. I have tried many different combinations of vegetables, and the sauce is also good with beef instead of chicken. (Substitute beef broth when using beef.)
1/2 C. chicken broth
1/3 C. reduced-sodium chicken broth
1/4 C. white wine or additional chicken broth
2 cloves garlic, minced
1/4 tsp. ground ginger
1/4 tsp. pepper
1/8 tsp. crushed red pepper flakes
3/4 lb. chicken breasts, boneless and skinless, cut into strips
4 tsp. canola oil, divided
2 C. broccoli florets
2 C. julienned carrots
2 C. Chinese or Napa cabbage, shredded
1 C. fresh or frozen snow peas, cut into 1″ pieces
6 oz. spaghetti, broken
2 tsp. cornstarch
In a bowl combine the first 7 ingredients; set aside 3/4 cup. Place chicken in a large resealable plastic bag; add remaining marinade. Seal bag and turn to coat; refrigerate for 30 minutes. Drain and discard marinade. In a large non-stick skillet or Wok,
stir-fry chicken in 2 teaspoons oil for 3 to 5 minutes, or until no longer pink. Remove and keep warm. Stir-fry broccoli and carrots in remaining oil for 6 minutes. Add cabbage and peas; stir-fry 3 minutes longer, or until vegetables are crisp-tender.
Meanwhile, cook pasta according to package directions. Combine cornstarch and reserved marinade until smooth; add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; stir into vegetable mixture. Return chicken to the pan; cook and stir until heated through.
Yield: 6 servings.
Elizabeth and Joshua Clark would never eat tuna until they tried Aunt Jeanette’s. This is also one of Jim Grady’s favorite meals. A peanut butter sandwich is very good with this dish. Dunkerton High School always had peanut butter sandwiches with their tuna noodle.
1 pkg. noodles
1 can tuna, drained
1 lb. Velveeta cheese
1 can cream of mushroom soup
1 can peas, optional
Potato chips
Cook noodles until done. Add tuna, soup and peas. Cut cheese into chunks and put in mixture. Put potato chips on top. Bake at 350º for about an hour, or until cheese is melted. This is a good way to use up old potato chips.
25 lbs. ground beef
1 1/2 large onions, finely chopped
6 – 10 1/2 oz. cans tomato soup
2 – 44 oz. bottles catsup
1 C. mustard
3/4 C. vinegar
Handful or 2 of brown sugar
Salt
Pepper
Brown ground beef in pan; drain. Put in roaster. Add rest of ingredients. Mix well. Simmer 2 hours. Don’t add vinegar until you taste mixture because different brands of catsup use different amounts of vinegar in their recipes. Just make it taste the way you want, a little more of this or a little more of that.
Serves 100.