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My
Favorite Recipes Main Dishes |
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"Be
strong therefore, and let not your hands be weak:
for your work shall be rewarded."
2 Chronicles 15:7
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Ham Cheese Bake | |
4 - 5 cups ham, cut into pieces
32 ozs. hash brown potatoes, thawed
2 cans cream of chicken soup
1 1/2 cups sour cream
1 cup shredded cheddar cheese
1/4 cup dried onions
2 cups frozen mixed vegetables
1 cup milk
Mix all ingredients together and put in a large, greased baking dish.
TOP WITH:
1/2
cup shredded cheddar cheese
1/3 cup seasoned bread crumbs
Bake:
350 degrees for 1 1/2 hours or until bubbly and browned.
Let set 20 minutes before serving.
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Cincinnati Chili | |
1 1/2 lbs. lean ground beef
1 - 29 oz. can tomato sauce
1 - 14 oz. can peeled whole tomatoes
1 small onion
1/2 tsp. cinnamon
1/2 tsp. allspice
1 tsp. salt
1/2 tsp. pepper
1 1/2 Tbls. chili powder
1 Tbls. white vinegar
1 toe garlie
3 bay leaves
Brown meat - cook onions with meat -
drain grease. Place meat & onions in large
pan or crock pot. Add rest of ingredients. Cook slowly 4 - 5
hours, covered. Remove
bay leaves and garlic before serving. Serve on a bed of spaghetti and
top with
grated cheddar cheese. Serves 6 - 8
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Baked Eggs & Sausage Casserole |  |
1 lb. sausage
6 slices bread, cubed
1 1/2 cups shredded cheddar cheese
1 1/2 cups milk
4 to 6 eggs, beaten
1/4 tsp. salt
DAY BEFORE:
Fry sausage and break up. Layer: bread, sausage, &
cheese in
buttered 2 1/2 qt. casserole (twice). Mix milk, eggs,
& salt & pour over layered
ingredients. Cover & refrigerate overnight.
NEXT DAY: Bake at 325 degrees for 45
min. Serve hot. Serves 6
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Deep Dish Ham Pie | |
1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. ground mustard
1/8 tsp. pepper
1 cup milk
1 tsp. dried minced onion
2 1/2 cups cooked ham, cubed
1 cup frozen peas, thawed
2 cups hard cooked eggs, chopped
Pastry for single-crust 8-inch pie
Melt butter in a saucepan, stir in
flour, salt, mustard, and pepper until smooth.
Gradually
add milk and onion, bring to a boil. Cook and stir for 2
minutes or
until thickened. Stir in ham, peas, and eggs. (**I added an additional 1/2 cup of
milk as I
thought it was too thick) Pour into an ungreased 8-in. square or
11-in. x 7-in. x 2-in. baking
dish. On a floured surface, roll pastry to it top of
dish, place over filling. Seal and flute edges;
cut slits in the top. Bake at
425 degrees for 25 minutes or until crust is golden brown and filling
is bubbly.
Yield 6 servings.
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Impossible Chicken in Broccoli Pie | |
1 (10oz.) pkg. frozen chopped broccoli
2 cups shredded cheddar cheese
1 1/2 cups chicken, cooked & cut up
1 1/3 cups milk
3 eggs
3/4 cup Bisquick baking mix
3/4 tsp. salt
1/4 tsp. pepper
2/3 cup chopped onion
Heat oven to 400 degrees. Grease
casserole dish. Mix broccoli, 1 1/2 cups of cheese,
chicken, and onion and place in dish. Beat milk, eggs, baking mix,
salt and pepper
until smooth, 15 seconds, in blender, or 1 minute with a hand mixer. Pour onto
chicken mixture and bake until knife inserted in center comes out clean, 25 to 35
minutes. Top with
remaining cheese. Serves 6 - 8.
OPTIONAL FILLING
Fried bacon, shredded Swiss cheese, chopped onions
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Chili Casserole with Cornbread | |
1 lb. lean ground beef
1 (16 oz.) jar salsa
1 (15 oz.) can kidney beans, drained
1 (14 oz.) can diced tomatoes, drained
1 1/2 cups frozen corn
3 tsp. chili powder
1 tsp. cumin
1 pkg. cornbread mix
milk
margarine, if needed for mix
egg, if needed for mix
1/3 cup shredded cheddar cheese
1 Tbls. sliced green onions
Heat oven to 400 degrees F. In large
skillet over medium-high heat, brown ground beef;
drain.
Stir in salsa, kidney beans, tomatoes, corn, chili powder
and cumin. Cook 3 to 4
minutes or until
thoroughly heated, stirring occasionally. Meanwhile,
prepare cornbread
as directed on package
using milk, and if required, margarine and egg. Spoon
cornbread batter around outside edge of
ungreased 12x8-inch (2-quart) baking dish.
Spoon hot beef
mixture into center. (Casserole will be
full.) Bake for 18 minutes.
Sprinkle with cheese; bake an
additional 4 to 5 minutes or until cheese
is melted and
cornbread is deep golden brown. Sprinkle
with green onions just before serving.
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Sweet & Sour Ribs | |
7 - 8 country-style pork ribs
1 can pineapple chunks or rings
SAUCE:
4 Tbls. soy sauce
1/2 cup vinegar
1/2 cup catsup
1/2 tsp. Worcestershire sauce
1/2 tsp. ground ginger
1/2 cup brown sugar
5 Tbls. cornstarch
Salt and pepper the ribs and brown
in oil on all sides in a frying pan. Place them
in an oblong glass baking dish that has been sprayed with
Pam. The size of the pan
depends on the number of ribs. Mix all the sauce
ingredients together and pour the
sauce over the ribs. Then add pineapple chunks (or rings)
over the top. Cover with
foil and bake at 350 degrees for about two hours. They
should be fork tender
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Chicken
& Broccoli Lemon Crisp |
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1 lb. boneless, skinless chicken
2 Tbls. butter
2 Tbls. cornstarch
2 cups milk
2 Tbls. Dijon mustard
1/4 cup mayonnaise
1/4 cup sour cream
2 Tbls. lemon juice
1 1/2 tsp. grated lemon peel
1 bunch broccoli
3/4 cup fresh breadcrumbs
1/4 c. parmesan cheese
Preheat oven to 350 degrees. Cut chicken into 1" cubes. In a large frying pan, melt 1 tbsp. of butter. Add chicken and cook over medium heat until lightly browned. Stir in cornstarch. Add milk, stir until mixture comes to a boil and thickens. Add mustard, mayonnaise, sour cream, lemon juice and peel. Cut broccoli and microwave for 4 to 5 min. Place cooked broccoli in a qt. baking dish. Spoon chicken mixture over broccoli. Melt remaining butter, add bread crumbs and cook for 2 to 3 minutes. Sprinkle over chicken. Top with cheese. Bake for 15 minutes or until mixture bubbles around edges.
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