Main Dishes

Mexican Chicken Casserole

1 10-3/4 ounce can cream of mushroom soup

2/3 cup milk

1/2 teaspoon salt

1 cup cream style cottage cheese

6 ounces cream cheese, crumbled

1/2 teaspoon poultry seasoning

1/3 cup chopped onion

One 4 ounce can mild green chilies, chopped

3 cups cooked, diced chicken

1 6-3/4 ounce bag of Doritos

2 cups grated mild Cracker Barrel Cheese

Grated Parmesan Cheese

Bread crumbs

Pimiento strips

Heat together soup, milk and salt, Stir in cottage cheese and cream cheese. Add poultry seasoning, onion, chilies and chicken. In a casserole, layer Doritos, chicken mixture, and cheddar cheese. Repeat layers and sprinkle with parmesan and bread crumbs. Garnish with pimientos. Bake at 350 for 30 minutes. Serves 8

Dorothy’s Hamburger Stroganoff

1 pound ground chuck, browned and drained

1/2 cup butter or margarine

1/2 cup minced onion

1 minced clove of garlic

2 tablespoons of flour

2 teaspoons salt

1/4 teaspoon each: monosodium glutamate, pepper, paprika

1 can of sliced mushrooms

1 can cream of chicken soup

1 cup sour cream with snipped parsley, chives or fresh dill

8 ounces noodles, cooked

In hot butter in skillet sauté onions until golden. Stir in meat, garlic, flour salt, MSG, pepper, paprika and mushrooms. Sauté for 5 minutes. Add soup and simmer, uncovered for 10 minutes. Stir in sour cream; sprinkle with parsley. Serve on hot buttered noodles.

Chicken Wild Rice Casserole

Preheat oven to 375

1. 4 chicken breasts, cooked,cooled and cubed

2. 1 can cream of chicken soup

3. 1 can cream of celery soup

4. 1 box Uncle Ben's long grain and wild rice - cooked

5. 1 cup sour cream

6. 1/2 to 1 cup shredded cheddar cheese

7. 1 tablespoon mayonnaise

8. 1 sleeve of Ritz crackers, crushed

9. 1/2 stick of butter, melted

Combine first seven ingredients; salt and pepper to taste; pour into greased casserole dish. Mix together crackers and butter - sprinkle over top of casserole. Bake uncovered in 375 oven for 30-35 minutes or until bubbly.

Dorothy’s Juicy Burgers

1 pound of ground veal

3/4 pound of ground pork

1/2 pound of ground beef

2 small cans of Libby’s Chili (without beans)

1 small bottle of ketchup

Brown meat, put in a roaster or crock pot and cook for 2-1/2 hours. Add chili and ketchup and reheat.

Pork Chops in Celery Cream Gravy

6 pork chops

salt and pepper

1 medium onion, diced

3/4 teaspoon sage

1 can cream of celery soup

3/4 cup milk

Cooked rice

Trim most of fat from the edge of the chops. Sprinkle lightly with salt and pepper. Rub skillet with fat and brown chops on both sides. Remove chops to baking dish. Cook chopped onion in dripping until tender. Stir in remaining ingredients, mix to loosen all browned particles from the skillet. Pour over chops. Cover and bake in a 325 oven for 1 hour. Serve over cooked rice.

Porcupine Meatballs

1 pound ground beef

1/2 cup raw white rice, rinsed

1/8 teaspoon black pepper

1 teaspoon salt

1 tablespoon chopped onion

2 tablespoons oil (omit, if using the crock pot)

2 6 ounce cans of tomato paste

4 cups hot water

4 teaspoons instant beef bullion

1/4 teaspoon powdered garlic

Combine beef, rice, pepper, salt and onions until well mixed. Shape into small balls. Brown in oil. Drain. Combine tomato paste, hot water, beef bullion and garlic. Pour over meat balls. Cover and simmer about 1 hour. Makes four servings. (Note: I eliminate the browning step. I use lean meat and shape the meatballs and place them in a crock pot and cover with the sauce and cook on low for 6 hours.)

Baloney Casserole

1-1/2 cups cubed raw potatoes

1-1/2 cups cubed bologna

2 tablespoons diced onion

1 can Cream of Celery Soup

1/2 cup small cubes of Velveeta cheese

Preheat oven to 350. Mix together and pour into a greased 1-1/2 quart baking dish. Bake covered 1 hour and 15 minutes.

Dad’s Famous Fish Recipe

1 cup yellow cornmeal

2 teaspoons salt

3/4 teaspoon coarse ground black pepper

1/8 teaspoon garlic salt

1 pound of bacon, fried until crisp

2 eggs, beaten

1 large lemon, cut in half

fish filets (preferably Crappe)

Peanut Oil, Crisco Oil, or your favorite oil for frying

Combine first four ingredients, dip fish filets in beaten egg, then in cornmeal mixture. Fry in hot oil (add some bacon grease to the oil for flavor). Drain on paper towels, spoon lemon juice over cooked fish. Serve with slices of sweet onion on rye bread.

Dian’s Barbecued Beef and Pork

Cook, let cool in juice, pull apart:

2-1/2 pounds of pork (3 pound roast)

2-1/2 pounds of beef (3 pound roast)

Simmer until tender:

4 tablespoons butter

1 cup chopped onion

1 cup chopped celery

Mix, simmer 15 - 20 minutes:

3 tablespoons vinegar

4 tablespoons brown sugar

4 tablespoons prepared mustard

2 tablespoons Worcestershire sauce

1-1/2 cups catsup

1 cup meat stock

Combine all, simmer until heated through.

Ted Food

1 pound hamburger

1 large onion, finely chopped

1 cup celery, finely chopped

1 can sliced water chestnuts, drained

1 can cream of chicken soup

1 can cream of mushroom soup

1 soup can of water (approximately -- add more if mixture is dry)

1/2 cup Minute Rice

4 teaspoons soy sauce

1 can Chinese Noodles (Optional)

Preheat oven to 350. Brown hamburger with onion and celery; drain. Combine all ingredients, pour into a baking dish. Bake 1-1/2 hours. Last 10 minutes, top with Chinese Noodles -- or, if you prefer, you may serve over toast or baked potatoes.

Spaghetti Sauce

1 /2 pound of Jimmy Dean’s mild sausage

1/2 pound ground beef

1/2 cup onion, diced

1 tablespoon diced green pepper

1 stalk of celery, diced

Brown, then add:

2 cans of tomato paste

1 can of tomatoes

1 6 ounce can of water

1 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon oregano

1 teaspoon parsley flakes

1 jar of Ragu spaghetti sauce

Simmer, pour over 1/2 pound of cooked long spaghetti

Chalupas

1 pound pinto beans

3 pound pork roast

7 cups of water (may use part Swanson's Chicken Broth)

1/2 cup chopped onion

2 cloves garlic, minced

1 tablespoon salt

2 tablespoons chili powder

1 tablespoon cumin

1 teaspoon oregano

4 ounce can chopped green chilies

Tortilla chips or Corn chips

Garnishes: chopped tomato, chopped avocado, chopped onion, shredded lettuce, grated cheddar cheese, chopped ripe olives and taco sauce

Put beans, pork roast, water onion, garlic, salt, chili powder, cumin, oregano and chilies in a crock pot. Cover and simmer 5 hours or until pot roast falls apart and beans are done. Remove roast from pan, shred the meat. Mash the beans and return the shredded meat to the pan.

To serve, place tortilla chips in bowls, top with meat mixture and garnishes.

Hot Ham and Cheese Sandwich

24 buns

1 pound boiled ham, shaved paper thin

1-1/2 pounds swiss cheese, grated

1/2 pound butter

3 tablespoons prepared mustard

1 tablespoons poppy seeds

1/2 medium onion, grated

Combine grated cheese, butter, mustard, poppy seeds and onion. Spread mixture on each side of the bun. Place shaved ham in the middle. Wrap in foil, bake in 350 oven for 35 minutes.

Beef and Cheese Wraps

4 flour tortillas (10 inch)

1 carton (8 ounce) onion and chive cream cheese spread

1 cup shredded carrots (optional -- may substitute sprouts)

1 cup (4 ounces) shredded Monterey Jack cheese

1 pound shaved cooked roast beef (may substitute any shaved deli meat)

leaf lettuce

Spread one side of each tortilla with cream cheese (you don't have to use all of the cream cheese). Top with carrots and cheese, then add meat and lettuce. Roll up tightly; wrap in plastic wrap. Refrigerate for at least 30 minutes. To serve, cut in half -- or in 1 inch slices to serve as appetizers.

Beer-Butt Chicken

2 whole chickens, about 3 pounds each

1 tablespoon paprika

2 teaspoons chili powder

1 teaspoon oregano

1 teaspoon salt

1 teaspoon black pepper

1/4 teaspoon cayenne pepper

1/2 teaspoon garlic powder

1 tablespoon packed brown sugar

2 cans (12 ounce) beer

1 small onion, diced

2 cloves garlic, diced

Prepare grill by lighting charcoal. Trim chickens of any excess fat. Rinse inside and out; pat dry. In a small bowl, combine paprika, chili powder, oregano, salt, black and cayenne peppers, garlic powder and brown sugar; mix well. Rub about a teaspoon of the mixture on the inside of each chicken. Rub remaining mixture over the surface of the chickens.

Open beers and drink about 1/2 of each one. Stuff the onion and garlic into the cans. Ease the chickens over the cans, feet down, until the chickens are resting on the cans and their legs. The cans must remain upright at all times.

Scatter a handful of soaked hickory chips over hot charcoal that has ashed over. Place chickens and beer cans on the grill, close lid, leaving vents open. Cook for about 2 hours, or until legs and wings wiggle easily. To maintain the heat, you may need to add 6-8 briquettes to the fire every 30 minutes. Makes 8 servings. (The Wichita Eagle, 10/20/99)

Meatloaf

2 pounds lean ground beef

1 onion, diced

2 eggs

1-Tablespoon Worcestershire Sauce

½ cup catsup

½ cup oatmeal

Salt, Pepper and garlic salt to taste

Amounts are approximate – may adjust Worcestershire sauce and catsup to taste. Oatmeal is used to take up the moisture – may add more if desired. I usually bake this in a glass loaf pan in a 325 oven for at least an hour and a half – may extend the baking time if necessary. The leftovers make wonderful sandwiches.

Tastees

5 pounds lean ground beef

In a 1 cup measuring cup, put: 1/4 teaspoon pepper, 5 teaspoons salt, 3 teaspoons worcestershire sauce, 3 heaping teaspoons creamy horseradish, 3 heaping teaspoons mustard, add enough ketchup to make 1 cup.

Brown hamburger. Drain. Add ketchup mixture, 1 cup warm water, 1 cup finely chopped onion and 1 heaping teaspoon accent. Simmer to develop flavor.

Hot Chicken Salad

4 cups cooked, diced chicken (5 breasts)

2 tablespoons lemon juice

2/3 cup slivered almonds

3/4 cup mayonnaise

2 cups finely chopped celery

1 cup cream of chicken soup

1 teaspoon minced onion

1 cup grated cheddar cheese

1-1/2 cups crushed potato chips or cornflakes

Toast almonds in a 350 oven for 5-7 minutes. Combine all ingredients (except for cheese and potato chips). Pour into a 9 x 12" greased baking pan. Top the casserole with the shredded cheese and crushed chips. Place pan in a pan of water in oven. Bake at 400 degrees for 20-30 minutes (until hot and bubbly). Serves 8-10. Suitable for freezing.

Italian Beef Roast

1 Package Beef Au Jus Mix

1 package Good Seasons Italian Salad Dressing Mix

1 Can Swanson's Beef Broth

1/2 cup water

3-5 pound beef rump roast

Combine ingredients and pour over rump roast. Bake on lowest crockpot setting for 10 hours or more. You may marinate the roast in the mixture for an hour or two before you start roasting it, if you like.

Susie's Tex Mex Casserole

1 pound ground beef

1 pound hot sausage

1 medium onion, chopped

1 10-ounce package frozen chopped spinach (optional)

1 16-ounce can of tomatoes

1 10-ounce can diced tomatoes with green chilies

1 teaspoon salt

1/2 teaspoon pepper

2 10-1/2 cans cream of chicken soup

1 8-ounce carton of sour cream

1/4 cup milk

1/2 teaspoon garlic powder

16 to 20 corn tortillas

1 or 2 cans of chopped green chiles (to taste)

1/2 pound sharp cheddar cheese, grated

Brown ground beef and sausage; drain. Brown onion and add to meat. Cook spinach and drain well; add to tomatoes, diced tomatoes and chiles, salt and pepper. Combine with meat and onions; simmer a few minutes until thickened.

Mix soups, sour cream, milk and garlic powder.

Line a 13" by 9" baking dish with corn tortillas. Spoon meat mixture over tortillas. Scatter green chilies on top. Sprinkle half of cheese over chiles. Repeat the first layer. Bake at 350 for 35 to 40 minutes or until heated through. Makes 6 to 8 servings.

Note: This casserole tastes best when made the day before and then reheated.

Chicken Casserole

8 chicken breast halves, cooked, cooled, shredded

1 box Club Crackers, crushed

1 stick butter, melted

1 can cream of chicken soup

1 can cream of celery soup

1 can sliced water chestnuts, drained

1 onion, finely chopped

16 ounces sour cream

4 ribs celery, finely chopped (optional)

1/2 cup slivered almonds (optional)

Cook chicken and shred. Combine crackers with melted butter, reserve one cup for topping. Pat remaining cracker crumbs into a 13" by 9" baking dish which has been sprayed with Pam. Combine chicken, soups, water chestnuts, onion, celery, almonds and sour cream and spread evenly over the crust. Sprinkle reserved crumbs over top. Cover and bake 30 minutes at 350 degrees, uncover and bake 5 to 10 minutes longer. (Note: If the casserole is cold at the beginning of the baking period, add extra time.)

Avocado Chicken Casserole

5-6 raw, skinless, boneless chicken breasts - cut into large bite-sized pieces

1 large can french fried onion rings

2 cans cream of chicken soup

Sprinkle (heavily) with pepper

1 box sliced mushrooms

1 package shredded Monterrey Jack cheese (8 ounces)

1 package shredded Monterrey Jack Pepper Jalapeno Cheese (8 ounces)

2 avocados, sliced

Layer in a 9 by 13 casserole dish. Cover with foil. May refrigerate at this point. Bake @ 375 for 45 minutes. Remove foil, bake another 35 minutes. Last 10 minutes, top with sliced avocados. Let stand 5-10 minutes before serving.

Chicken Salad Roll-Ups

2 cups chopped cooked chicken

3 med green onions, chopped ( 3 T)

1/4 cup chopped walnuts

1/2 cup creamy poppy seed dressing

1/2 cup cream cheese spread (from 8 oz. container)

2 flour tortillas

6 leaves of Bibb lettuce

1/2 cup finely chopped strawberries

1. Mix chicken, onions, and walnuts in food processor bowl. Cover and process by using quick on-and-off motions until finely chopped. Add 1/3 cup of the poppy seed dressing; process only until mixed. Mix remaining dressing and the cream cheese spread in small bowl with spoon until smooth.

2. Spread cream cheese mixture evenly over entire surface of tortillas. Remove white rib from lettuce leaves. Press lettuce into cream cheese, tearing to fit and leaving top 2 inches of tortillas uncovered. Spread chicken mixture over lettuce. Sprinkle strawberries over chicken.

3. Firmly roll up tortillas, beginning at bottom. Wrap each roll in plastic wrap. Refrigerate at least 1 hour. Trim ends of each roll. Cut rolls with serrated knife into 1/2 to 3/4 inch slices. 24 appetizers

*I wanted three rolls so I added more chicken and adjusted the other ingredients. I eyeballed the poppy seed dressing both times when I used them. When you go to roll, the wrap tends to squish out the back half so use mixture sparingly on the back half of the tortilla.

Tips:

Knorr’s Hunter Sauce mix works well with browned ground beef patties. Try putting the patties in a crockpot with this sauce.

Chicken breasts cooked at a low temperature in a crockpot with a can of Swanson’s Chicken broth are a great recipe starter. Cook them for about 4 hours or until the meat falls off the bone. Use the meat in the Mexican Chicken recipe (above), or thicken the broth with either a mixture of flour and water or cornstarch and water, season to taste and add noodles (Chicken and Noodles) or vegetables (Soup) or serve over Bisquick biscuits. In the summer, dice and chill the cooked chicken, then add about a tablespoon of fresh lemon juice, diced celery, slivered almonds, salt, pepper and Hellman’s mayonnaise for a delicious chicken salad.

Stock up on Skylark corned beef on St. Patrick’s Day. To prepare it, rinse it well, put it in a crockpot with Swanson’s Beef Broth and cook it all day. Serve it on Rotella’s Kaiser Rolls with mustard.

Crockpots, rump roasts and Swanson’s Beef broth are also a great combination. Add vegetables at noon (it’s surprising how long they take to cook). To make gravy, thicken the broth with a mixture of flour and water and season to taste.

Look for dry "Flavor Stocks" in the soup section. They are and updated version of bullion and come in a number of flavors: Ham, Beef, Chicken, Vegetable. They are a wonderful enhancement to soups, gravies, etc. - I like to cook green beans in the ham stock. (For a sick child, a teaspoon of this flavoring in a cup of hot water tastes pretty good.)

Instead of using all ground beef when browning meat for chili or spaghetti sauce or sloppy joes, try substituting a package of Jimmy Dean’s regular sausage for part of the beef.