Main Dishes

ROTEL Pasta (Can be halved or doubled)

2 Boneless skinless chicken breasts

16 oz. Penne pasta

4 Tbsp Butter

2 tsp Minced garlic

1 pint Heavy whipping cream

1 Cup Grated parmesan cheese

2 10oz Cans ROTEL Tomatoes (well drained)

To taste: Garlic powder, salt, pepper, nutmeg

• Note: if serving this as a side dish do not do the chicken so it won't compete with the main.

• Boil the pasta according to package directions, drain, put into a large serving bowl set aside.  

• While pasta is boiling slice the chicken into thin strips, season with garlic powder, salt, and pepper to taste. Lightly coat a large frying pan with olive oil, cook chicken on medium-high heat until done (don’t overcook). Remove from frying pan and set chicken aside. Pour off the liquid from the frying pan. 

• Reduce heat to medium low and melt butter in the frying pan, add minced garlic, simmer for a minute or two for garlic to release its flavor.  Add whipping cream, simmer on low heat to reduce and thicken. Add grated parmesan cheese and stir it in until it just melts. Season with ground nutmeg to taste.  

• Drain the ROTEL tomatoes very well (even press them a bit to get most of the water out) add them into the cream sauce, stir until blended and warm. Add the cream sauce into the bowl with the pasta and stir to combine. (Optionally you can add the pasta to the frying pan with the cream sauce if there's room.) Add the cooked chicken and stir lightly to combine. Top with a little grated parmesan cheese and serve warm.

Italian Beef Sandwiches

1 ½ c. beef broth

1 c. water

½ t. salt

1 t. pepper

1 t. oregano

1 t. basil

1 t. onion salt

1 t. dried parsley

1 t. garlic powder

1 pkg. Italian dressing mix

1 5 lb. chuck roast

Crusty Rolls

Mozzarella or provolone cheese

Combine broth, water and all seasonings. Whisk. Place roast in crock pot. Pour dressing mix over roast. Cook on low for 10 to 12 hours. Shred meat and return to juices. Serve on crusty rolls topped with cheese.

Beef or Chicken Fajitas

3-4 lbs. of chicken or beef sliced thin

¼ c. olive oil

Fajita seasoning

1 onion

1 bell pepper

Slice onion and pepper. Mix veggies and meat and mix in oil and seasoning. Let sit for about 1 hour. In large fry pan, coat bottom of pan with olive oil. Heat pan on hot until oil sizzles. Add meat/veggie mixture to hot oil. Cook just until meat is cooked and veggies are tender.

Serve in tortillas with lettuce, tomatoes, cheese, sour cream, etc.

Shepherd’s Pie

1 lb. hamburger

1 onion, chopped

1 can cut green beans

1 can tomato soup or 2 c. gravy

Mashed potatoes

Cheese

Sauté hamburger and onion. Rinse and drain. Salt and pepper to taste. Add drained green beans and soup or gravy. Put in bottom of 9x13 pan. Top with potatoes. Sprinkle with shredded cheese. Bake covered for about 30 minutes at 350 or until heated through.

Chicken Divan

1 lg. bag frozen broccoli florets

2 c. chicken, cooked and cubed

1 can cream of chicken soup

1 c. sour cream

1 c. shredded cheese

1 t. lime juice

Pour broccoli into 9x13 pan. Mix soup, sour cream, cheese and lime juice. Add chicken and place over broccoli. Cover and bake at 350 for 20 to 30 minutes.

Quiche

1 pie shell

½ lb. bacon, fried crisp

1 c. grated Swiss cheese

1/3 c. minced onion

4 eggs

1 c. cream

½  c. sour cream

¾ t. salt

½ t. sugar

Sprinkle bacon, cheese, onion in pie shell. Beat remaining ingredients. Pour over cheese. Bake 15 minutes at 350. Reduce heat to 300 and bake for 30 more minutes. Let stand for 10 minutes before serving.

Sauerkraut and Wieners

1 lg. can of sauerkraut

1 lg. can of stewed tomatoes

1 pkg. hot dogs

1 pt. whipping cream

Drain kraut and tomatoes. Heat for about 15 minutes to reduce. Cut up hot dogs and cook for another 5 minutes. Just before serving, add whipping cream. Serve over mashed potatoes.

Porcupine Meatballs

1 lb. ground beef

½ c. uncooked rice

¼ c. chopped onion

¼ c. water

1 t. salt

Pepper

1 can tomato soup

1t. chili powder

½ c. water

Combine meat, rice, onion, water, salt and pepper. Shape into 1” balls. Blend soup, chili powder and ½ c. water. Bring to boil and add meatballs. Cover and simmer for ½ hour. Serve over rice.

Chicken Enchiladas

3 chicken breasts, cooked and diced

1 ½ c. sour cream

1 lg. can chopped chilies

1 onion, chopped fine

1 c. cheese

Corn tortillas

1 lg. can green enchilada sauce

Mix together first 5 ingredients. Heat corn tortillas on stove top, one at a time. Fill with chicken mixture and place in greased 9x13 pan. When pan is filled, pour enchilada sauce over tortillas and sprinkle with cheese.

Bake at 350 covered for 30 minutes. Serve over shredded lettuce.

Fettuccine with Basil and Tomatoes

2 lbs. ripe tomatoes, peeled and chopped

¾ c. fresh basil, chopped

¼ c. chopped onion

1 clove garlic, minced

½ c. olive oil

Salt & pepper to taste

1 lb. fettuccine noodles or cheese ravioli

1 c. cubed mozzarella cheese

Mix together tomatoes, basil, onion, garlic, oil, salt and pepper. Let stand at room temperature for 1 hour. Cook noodles, drain and return to pan. Toss with sauce. Sprinkle with cheese. Warm for 2 to 3 minutes.

Crock Pot Chicken Parisian

6 medium chicken breasts

½ c. white wine or water

1 can cream of mushroom soup

1 4 oz. mushrooms

1 c. sour cream

¼ c. flour

Salt, pepper, paprika to taste

Season chicken and place in crock pot. Mix wine, soup and mushrooms. Pour over chicken and sprinkle on more paprika. Cook on low for 7 to 9 hours. Remove chicken. Mix sour cream and flour. Stir into soup mixture and cook for 30 min. on high. Serve over potatoes, rice or noodles.

Mexican Lasagna

1 ½ lbs. ground beef

1 ½ t. cumin

¼ t. garlic

1 ½ t. pepper

1 t. salt

16 oz. can chopped tomatoes

10 – 12 corn tortillas

2 c. cottage cheese

1 c. grated mozzarella cheese

1 c. cheddar cheese

1 c. chopped fresh tomatoes

Shredded lettuce

1 bunch green onions

Sliced olives

Brown and rinse beef. Add seasonings and canned tomatoes. Mix together eggs, mozzarella and cottage cheeses. Put 5 – 6 tortillas in bottom of greased 9x13 pan. Pour ½ of beef mixture over tortillas and top with cheeses. Repeat with other half of ingredients. Bake covered at 350 for 20 minutes. Let cool for a few minutes. Top with lettuce, tomatoes, onions, olives and cheddar cheese.

New England Roast

1 small bag on tiny carrots

1 medium onion, chopped

3 – 4 lb. chuck roast

1 t. salt

1 envelop onion soup mix

½ t. pepper

1 T. vinegar

Cut up vegetables and put in the bottom of crock pot. Place roast in pot, add seasonings and vinegar. Let sit overnight in refrigerator. Add 2 cups of water and turn on to low for 9- 12 hours. Remove beef and pour veggies and liquid into a large pot. Add 1 head of cabbage. Cover and cook until cabbage is done.  Drain liquid from cabbage into a sauce pan. Use liquid to make gravy.

Lasagna

1 lb. ground beef or sausage

1 onion

½ t. garlic

1 t. salt

¼ t. pepper

1 T. oregano

1 large bottle Prego spaghetti sauce

1 large ricotta cheese

2 eggs

24 oz. grated mozzarella cheese

1 package lasagna noodles

Brown beef, onion and seasonings. Mix eggs and ricotta cheese, Cook noodles. To assemble, grease lasagna pan and layer: 1/3 beef , ½ noodles, ½ ricotta cheese, ½ mozzarella cheese. Repeat ending with beef on top. Bake for 30 minutes at 350 covered.

Reuben Roll Ups

Roll dough

1 c. sauerkraut

Thousand Island dressing

Corned beef

Swiss cheese

Roll out dough. Cut into 4x4 squares. Combine kraut and dressing. Place beef on dough and top with kraut and cheese. Seal dough and bake for 12 minutes at 425.

Pasta Shrimp and Pesto

1 lb. angel hair pasta, cooked and drained

1 ½ lbs. cooked shrimp (you can also use chicken)

1 can marinated artichoke hearts, drained

Pesto sauce to taste

Parmesan cheese

In skillet sauté artichoke hearts in olive oil. Add shrimp and heat. Mix in pesto. Add to pasta and place in bowl. Sprinkle with parmesan cheese and heat in microwave until warmed.

Beef Stroganoff

Ingredients:

1.5 Lbs. Hamburger

1 Med Onion, chopped

1 Tbsp Minced garlic

2-3 Tbsp Worcestershire sauce

1 tsp Salt

1 tsp Pepper

16 oz. Sour Cream

1. Start making your starch (noodles, baked potatoes, rice, etc.)

2. Over medium heat fry the hamburger, onion, and minced garlic until the hamburger is broken apart and browned and the onion is translucent.

3. Stir in salt, pepper, and Worcestershire sauce to your taste. 

4. Simmer for 5 minutes.

5. Set it aside until about 5 minutes before you are ready to serve.

6. Bring it back up to up to temp if you set it aside. 

7. Stir in up to 16 oz. of sour cream (to your desired creaminess) and simmer, stirring frequently. Don’t heat it up so much that the sour cream separates or burns.

8. Serve it over your favorite starch. 

Chicken Pot Pie

1/3 c. butter

1/3 c. flour

1/3 c. chopped onion

½ t. salt

¼ t. pepper

1 ¾ c. chicken broth

2/3 c. milk

2 c. cooked chopped chicken

10 oz. frozen vegetables

Frozen pie shell

Heat oven to 425. Melt butter and add flour, onion and seasonings. Cook on low heat until bubbly. Stir in broth and milk and bring to a boil stirring constantly. Stir in veggies and chicken. Place in double crust pie shell. Bake for 30 minutes at 425.

Breakfast Quiche

4 c. hash browns, thawed

2/3 c. melted butter

Mix and place in a greased 9x13 pan. Bake at 400 for 20 minutes.

2 c. cheese

2 c. ham or bacon

1 c. milk

10 eggs

Salt and pepper to taste

Mix together and pour over potatoes. Place back in over at 350 for 30 to 40 minutes.

Santa Fe Chicken

1 can chicken broth

2 c. salsa

3 chicken breasts

2 c. Minute Rice

Boil chicken in broth and salsa until chicken is done. Remove and cube the chicken. Return chicken to pan and bring to a boil.  Add minute rice. Cover and let it sit for 5 minutes. Put in casserole dish. Sprinkle with cheese and chopped green onions and olives. Eat in tortillas with sour cream, tomatoes, lettuce, etc.

Cashew Chicken & Broccoli Stir Fry

Sauce:

½ c. chicken broth

¼ c. peanut butter

2 T. soy sauce

1 T. honey

Dash of red pepper

Mix together and set aside.

Veggies & Chicken:

4 c. broccoli florets

3 stalks celery, sliced diagonally

3 green onions cut with tops

2 t. ginger

1 lb chicken breasts cut into 1” pieces

4 t. oil

2 cloves garlic, minced

2 pkgs. ramen noodles

1/3 c. cashews

Mix broccoli, celery and onions. Heat 2 t. oil in skillet, add ginger. Add chicken to hot oil and cook until done. Remove chicken and add veggies and cook for 2 minutes. Cook ramen noodles. Add chicken, noodles to veggies. Sprinkle with cashews and serve immediately.

Chicken Noodle Soup & Mashed Potatoes

3-4 chicken breasts

1 quartered onion

Cover chicken in water. Add onion and season with salt, pepper, bullion, and garlic. Boil until chicken is cooked. Remove chicken from broth, cut into bite sized pieces and set aside. Remove onions and throw them away. Add:

1 bag small carrots

½ bunch of celery

Boil until tender. Finish adding any seasonings.

Noodles:

1T. water

1T. oil

½ t. salt

2 eggs

2-3 c. flour.

Mix together oil, salt and eggs. Add flour a little at a time until it forms a stiff dough. Flour counter and roll out into a flat sheet. Add more flour to the top of the dough and roll it into a long “worm”. Slice dough into ½” strips. Fluff noodles and let them dry for at least ½ hour.

Bring soup to a boil and add noodles. Cook until done, add chicken back to soup.

Serve over mashed potatoes.

Quick Manicotti

Cook Manicotti (or Large Shells) pasta according to directions on box.

Mix:    

1-16oz Ricotta cheese

1-16 oz. cottage cheese               

1 c grated mozzarella

1 TB. parsley       

½ tsp. basil

salt and pepper to taste           

Spoon in pasta with baby sized spoon. Pour spaghetti sauce over pasta and sprinkle with Parmesan cheese. Bake at 350* for 30 mins.

Chicken Alfredo

2-3 chicken breasts sliced thin

1 onion

1 red bell pepper

Sauté in olive oil until chicken is done.

Prepare 16 oz fettuccini according to directions.

Alfredo sauce:

½ c. butter

2 c. heavy cream

1 clove garlic

½ c. grated parmesan cheese

Melt butter and add cream and seasonings. Boil over medium heat until it thickens, stirring constantly. Add cheese. Add chicken mixture to sauce. Mix gently into noodles.

Philly Steak Sandwiches

2 lbs. thin sliced beef

1 onion, sliced thin

1 bell pepper, sliced thin

¼ c. olive oil

2 t. salt

1 t. pepper

Mix all ingredients and let sit for at least 1 hour. Preheat large skillet. When skillet is very hot, add meat mixture. Cook, stirring constantly until meat is cooked.  Serve on crusty rolls. Put meat on rolls and place a slice of provolone or swiss cheese on top. Grill in oven until cheese melts.

Meatball Sandwiches

1 small bottle of spaghetti sauce

1 package prepared meatballs

Crusty rolls

Mozzarella Cheese, sliced

Heat meatballs and sauce in crock pot until heated thoroughly. Place meatballs on rolls, top with mozzarella cheese.

Navajo Tacos

1 lb. ground beef

1 can chili

2 cans tomato sauce

1 batch of bread maker roll recipe

Lettuce, shredded

Tomatoes

Olives, sliced

Brown beef, rinse and drain. Add chili and tomato sauce.

Divide the bread dough into 8 sections. (You can use Rhodes rolls. Thaw and knead two rolls together.) Flatten dough balls and let sit. Heat oil and place dough in oil. Cook until golden. Serve by topping scones with chili mixture, lettuce, tomatoes, and olives.

Juicy Lucy

4 slices hearty white bread, torn into pieces

½ cup. milk

2 T. garlic powder

1 ½ t. salt

1 t. pepper

4 lbs. lean ground beef

½” x 1” piece of cheese for each burger (I prefer pepper jack)

Mash bread, milk, garlic, salt and pepper in large bowl. Add beef and knead until well combined. Portion meat into 8 even units. 

Make the patties: Separate 1/3 of each unit and shape the remaining 2/3 into a cup shaped patty. Place one piece of cheese into the meat cup and form the remaining 1/3 to a patty to make a top for each cup and seal the edges by pinching and forming into a thick patty with cheese inside. Grill on outdoor grill. Cool burgers for 3 to 4 minutes before serving.

Spaghetti Sauce

1 lb hot ground beef sausage       

11oz tomato soup           

2-11oz water               

2 t parsley flakes           

1 t salt               

1 t sage               

½ t thyme               

1 t karo syrup

29oz tomato sauce

2-6oz tomato paste

4 T lemon juice

2 t minced garlic or garlic cloves

1 t sweet basil

1 t onion powder

½ t cayenne pepper

Bacon Wrapped Meat Loaf

Glaze:                                       

4 T. brown sugar           

½ c. chili sauce

4 t. cider vinegar

Meat Loaf:

2 t. oil                                       

1 med. Chopped onion

2 cloves garlic, minced                           

2 eggs

½ t. thyme                                       

1 t. salt

½ t. pepper                                   

2 t. Dijon mustard

2 t. Worcestershire sauce                       

¼ t. hot sauce

½ c. milk

2/3 c. crushed saltines (abt. 18 crackers)                                   

2 lbs. lean ground beef

1/3 c. minced fresh parsley        

6 – 8 oz. bacon

Glaze: Mix all ingredients in saucepan and simmer 3 mins. Set aside.

Meat Loaf: Heat oven to 350. Heat oil in skillet. Add onion and garlic, sauté about 5 mins. Set aside. Mix together all remaining ingredients except bacon. Add onions and garlic to mix. Wet hands and pat mixture into a 9x5 loaf shape. Place on foil-lined baking pan. Brush with half the glaze and braid bacon on top of loaf. Add veggies beside the meat loaf if desired. Bake approx. 1 hour or until meat registers 160 degrees. Cool for 10 mins. Brush with remaining glaze and serve.

Russian Fried Pasties

Dough:

2 ¾ - 3 C. Flour       

1 Pkg Yeast or 1 T.

1 C. Milk           

1 t. Salt

¼ t. Sugar

Combine 1 ½ C. Flour & Yeast in a mixing bowl. In a saucepan heat milk, salt & sugar just until warm stirring constantly. Add to dry ingredients Add remaining flour until you get a stiff dough. Turn on a floured surface & knead until smooth & elastic 8 – 10 minutes. Place in a greased bowl, turning once to grease the surface. Cover with towel. Let rise one hour or until doubled. Punch down. Divide into 12 balls. Cover. Let rest 5 – 10 minutes. Roll each ball to a 5” round. Place 2 T. filling in the center. Moisten edges with water. Bring edges of dough up & around filling, pinching together as the dough meets. Place 6 pasties, seam side down, in a hot skillet half filled with oil over medium heat. Fry for 8 – 10 minutes on each side until golden brown. Drain on paper towel.

Spiced Beef Filling:

1 LB Ground Beef or Pork   

4 T Grated Parmesan Cheese

1 Med Onion (Chopped)       

½ t Salt

2 Cloves Garlic (Minced)   

½ t Cinnamon

8 OZ Can Tomato Sauce       

¼ t Ground Ginger

4 T Parsley (Chopped)       

¼ t Pepper

Cook ground beef, onion & garlic. Drain. Stir in remaining ingredients. Cool. Spoon into 5” dough rounds.

Mexican Filling:

1 LB Ground Beef       

2 T Chili Powder

1 Med Onion (Chopped)       

½ t Salt

4 Jalapenos (Chopped)       

½ t Pepper

2 Cloves Garlic (Minced)   

4 T Cilantro (Chopped)

8 OZ Can Tomato Sauce       

Cheddar Cheese (Grated)

Cook ground beef, onion, pepper & garlic. Drain. Stir in spices & tomato sauce. Cool. Spoon into 5” dough rounds. Top with one heaping teaspoon grated cheese.

PF Chang’s Lettuce Wraps

9 tablespoons oil        

6 boneless skinless chicken breasts

3 cups water chestnut        

2 cups mushroom

9 tablespoons chopped onions    

3 teaspoons minced garlic

12 -15 leaves iceberg lettuce

Special Sauce

3/4 cup sugar            

1 1/2 cups water

6 tablespoons soy sauce    

6 tablespoons rice wine vinegar

6 tablespoons ketchup        

3 tablespoons lemon juice

1/2 teaspoon sesame oil    

3 tablespoons hot mustard

6 teaspoons water        

3-6 teaspoons garlic and red chile paste

Stir Fry Sauce

6 tablespoons soy sauce        

6 tablespoons brown sugar

1 1/2 teaspoons rice wine vinegar

Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice, and sesame oil. Mix well and refrigerate this sauce until you're ready to serve.

Combine the hot water with the hot mustard and set this aside as well. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.

Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or done. Remove chicken from the pan and cool. Keep oil in the pan, keep hot. As chicken cools mince water chestnuts and mushrooms to about the size of small peas. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl. When chicken is cool, mince it as the mushrooms and water chestnuts are. With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.

Add the stir fry sauce to the pan and sauté the mixture for a couple minutes then serve it in the lettuce “cups". Top with Special Sauce.

Chicken Pico

6 – 8 ripe tomatoes, chopped

½ onion, chopped

¼ bunch of cilantro, chopped

1 lime squeezed

Salt and pepper to taste

Mix together to make a pico de gallo sauce.

6 – 8 chicken breasts

Rub chicken breasts with olive oil and sprinkle with taco seasoning. Grill breasts. Before serving top with pico. Goes well with baked potatoes. Serve any remaining pico as a potato topping.

Empanadas

Dough: 

(4) 8 oz Cream Cheese (soften)        

1 ½ cup Butter (soften)

5 cup Flour               

1 teaspoon Salt

Mix everything into dough. Cover and refrigerate for 3 hours.

Filling: 

1 pound Ground Beef           

1 pound Ground Sausage

1 large Onion               

1 Green Bell Pepper

(1) 4 oz Green Chilies           

2 teaspoon Garlic Powder

1 teaspoon Salt               

1 teaspoon Pepper

6 oz. cans Tomato Paste           

2  tablespoons Dried Parsley

1 tablespoons Chili Powder       

1Egg

2 tablespoon Water           

2 cups Shredded Cheddar Cheese

Brown beef, sausage, onion & bell pepper.  Drain.  Add the rest of the ingredients.  Put in refrigerator to cool. Roll out dough on flour surface to 1/4 inch.  Cut with 4" biscuit cutter.  Moisten edges with egg & water wash. Put 1 heaping tablespoon of filling in center of dough.  Sprinkle with grated cheese.  Fold over and crimp with fork. Brush the top with the egg & water wash.  Place on greased cookie sheet.  Bake at 450 for 10-12 minutes. Makes about 30 empanadas.

Hawaiian Haystacks

The rice--

3 c water

1 ½ c rice

Bring water to a boil. Stir in rice. Reduce heat. Simmer until soft.

The sauce--

2 cans Cream of Chicken Soup

¼ c sour cream

2 chicken breasts (cooked)

Stir ingredients together in a medium sauce pan and cook until hot.

Serve sauce over rice and top with any or all below:

Crushed pineapple   

Tomato

Cheese           

Green onions

Olives           

Coconut

Chalupas

Shells:

2 1/2 cups flour                

1 T baking powder

1/2 t salt                    

1 T vegetable shortening

1 cup milk                    

oil (for deep frying)

Filling:

1 lb ground beef                

1/4 cup flour

1 T chili powder                

1 t paprika

1 t salt                    

¼ c. finely chopped onion

sour cream

shredded lettuce

shredded cheddar cheese or monterey jack cheese

diced tomato

Directions:

To make Indian Fry Bread Mix dry ingredients together. Cut in shortening; then add milk. Shape dough into a long cylinder; cut into 8 equal parts. Flour hands, then work the pieces into 6" tortillas.

Fry in oil until golden brown. To Make filling. Combine ground beef, onion, flour, chili powder, paprika, and salt. Mix well. In a skillet, cook beef mixture until browned. Stir often while cooking so no large chunks form; it should be more like a paste. Remove from heat and keep warm. Build Chalupas starting with meat, then sour cream, lettuce cheese, and tomatoes in that order. Top with hot sauce or salsa if desired.