RECIPES – MAIN DISHES
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Lettuce With Teriyaki Chicken
1 cup cubed potato (white or sweet)
3 Tbsp canola oil, divided
¾ tsp salt, divided
1-1/2 cups cubed chicken breast*
½ cup diced zucchini
1/4 cup diced onion
1 tsp chopped garlic cloves
¼ cup teriyaki sauce
1/8 tsp pepper
1 tsp cornstarch
1 Tbsp cold water
2 Tbsp chopped scallions
3 cups shredded lettuce
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Preheat oven to 425 deg.
Toss potatoes with 1 Tbsp oil and ½ tsp salt; spread in single layer on cookie sheet and bake 15-20 minutes until crispy. (I put parchment paper on the cookie sheet so potatoes don’t stick)
Heat 1 Tbsp oil in nonstick skillet over medium-
high heat & cook chicken, stirring occasionally, until lightly browned (about 3 minutes). Remove chicken.
Heat remaining 1 Tbsp oil over medium-high heat & cook zucchini, onion, and garlic, stirring often until tender (about 3 minutes).
Return chicken to skillet; add teriyaki sauce, pepper, and remaining ¼ tsp salt and stir to combine.
Stir cornstarch into cold water until smooth; add to chicken mixture & cook until thickened (about 1 minute). Stir in potatoes.
Arrange lettuce on 2 plates, spoon chicken mixture over, sprinkle with sliced scallions.
*If the chicken is slightly frozen, it’s easier to cut into small, even-sized pieces.
2 yummy servings – recipe from Margo
ST Pat"s Corned Beef Hash Blarney Brunch Submitted by: M. J. Mylen --- Served at St. Patrick's Brunch 2016
Cook time: 20 minutes – serves 6
INGREDIENTS
3 Tbsp unsalted butter
1 onion, chopped
2 cups chopped, cooked corned beef
2 cups chopped cooked potatoes,
Salt and pepper
Chopped fresh parsley
COOKING DIRECTIONS
1 Sauté onions in butter: Heat butter in a large skillet (preferably cast iron) on medium heat. Add the onion and cook a few minutes, until translucent.
2 Add potatoes and corned beef: Mix in the chopped corned beef and potatoes. Spread out evenly over the pan. Increase the heat to high or medium high and press down on the mixture with a metal spatula.
3 Cook until browned, then flip: Do not stir the potatoes and corned beef, but let them brown. If you hear them sizzling, this is good.
Use a metal spatula to peek underneath and see if they are browning. If nicely browned, use the spatula to flip sections over in the pan so that they brown on the other side. Press down again with the spatula.
If there is too much sticking, you can add a little more butter to the pan. Continue to cook in this manner until the potatoes and the corned beef are nicely browned.
4 Stir in parsley, black pepper to serve: Remove from heat, stir in chopped parsley. Add plenty of freshly ground black pepper, and add salt to taste
Splendido Chicken Cavatappi Submitted by Charles Wildman
1 Tbsp olive oil
6 boneless skinless chicken breasts – thinly sliced
2 leaks – trimmed – sliced in half lengthwise, then thinly sliced width wise
20 button mushrooms (fresh) – sliced
2 tsp concentrated chicken stock, dissolved in 1 cup boiling water
1 jar ultra creamy Alfredo sauce
*1/3 cup Splendido Quattro Formaggi shredded cheese
*½ box Splendido Cavatappi pasta – cooked according to package instructions
2 Tbsp bread crumbs with parmesan & Romano cheese
Salt & freshly ground pepper to taste
1)Preheat oven – 375º – grease 9” x 13” baking dish
2)In a large saucepan heat oil – add sliced chicken – cook, stirring, approx. 8 minutes – add leeks, mushrooms – cook 4-5 minutes until softened and chicken is no longer pink. Remove from heat; pour in stock, sauce & cheese, stirring well to combine. Toss cooked pasta with sauce/chicken mixture – spoon into prepared dish – sprinkle with bread crumbs and more cheeses.
3)Bake 40 minutes or until golden
* Quattro Formaggi is a mixture of Edam, Fontana, white cheddar & parmesan. I substituted Colby & Monterey Jack combination but any combination would work.
* Instead of Cavatappi pasta I used Rotini
Creamed Chicken & Biscuits Submitted by Ev Hagedorn --- Served at potluck 2011
½ large onion
1 ½ tsp butter
4 cups chopped cooked chicken
1 (10 ¾ -ounce) can cream of chicken soup
1 cup sour cream
½ cup milk
½ cup chopped pimiento (I substituted peas)
1 cup shredded mild cheddar cheese, divided
6 frozen biscuits, thawed *
1.Preheat oven to 350º F. Grease the bottom and sides of an 11 X 7-inch baking dish.
2.Chop the onion. Heat butter in a small nonstick skillet over medium-high heat until melted. Stir in onion. Sauté until tender
3.Combine onion, chicken, soup, sour cream, milk and pimiento (or peas) in a medium bowl and mix well. Spoon mixture into prepared baking dish. Bake for 15 minutes. Remove from oven.
4. Sprinkle baked layer with ¾ cup of the cheddar. Arrange biscuits in single layer over top. Sprinkle with remaining cheddar.
5.Bake until biscuits are golden brown and the sauce is bubbly, about 20 minutes longer. Serve immediately.
Preparation time 28 minutes, baking time 35 minutes. Serves 6
* Refrigerated biscuits (Pillsbury) can be substituted for the frozen type.
Italian Country Chicken Submitted by Trish Kronik --- Served at the WII Bowling Banquet
6 boneless chicken breasts, quartered
3 eggs, beaten
2 cups seasoned breadcrumbs
1 and ½ tsp. Italian seasoning
Olive oil
2 green peppers, thinly sliced
7 oz. bottle of mushroom pieces, drained
2 cups chicken broth
2 cups Monterey Jack cheese, shredded
1 (2.8 oz.) can onion rings
Soak chicken in beaten eggs overnight. Add olive oil to a large skillet, coat chicken pieces with breadcrumbs and brown over medium heat for two minutes per side. Repeat until all chicken is browned, adding more olive oil if necessary. Transfer chicken to 9 x 13 baking dish.
In same skillet, add additional olive oil and Italian seasoning to pan drippings. Add green peppers and cook 12 minutes over medium heat, stirring occasionally. Sprinkle peppers and mushrooms over chicken (do not heat the mushrooms).
Deglaze the skillet with some chicken broth and pour over all. Add remaining broth. Top with cheese and bake uncovered at 350° for 30 minutes. Sprinkle onion rings evenly over all and bake 15 more minutes or until golden.
Cider Beef Stew With Cheddear Mashed Potatoes Submitted by Charles Wildman
2 tablespoons extra virgin olive oil
3 Tablespoons butter
2 pounds top sirloin cut into 1 inch cubes
Salt and Pepper
1 large onion chopped
2 medium carrots, peeled and chopped
1 pound turnips, peeled and chopped
3 celery stalks, cleaned and chopped
4 tablespoons all purpose flour
2 cups good-quality apple cider
1 (15-ounce) can beef stock
Bob Evans Potatoes with Cheddar Cheese
Place a large stew pot or Dutch oven with a lid over medium-high heat. Add olive oil and butter. When the butter melts, season the beef with salt and pepper and add to pot. Brown beef on all sides, 7 to 8 minutes total. Add onion, carrots, turnips and celery and cook for 5 minutes. Sprinkle the vegetables with flour and stir until the vegetables are coated (one minute). Stir in the apple cider and beef stock, bring to a boil, cover and transfer to oven. Braise for 45 minutes at 425º.
– I like to use Bob Evans Cheddar Cheese with additional cheddar added after potatoes are heated. To serve, ladle the stew into shallow serving bowls. Make a well in the center and fill with potatoes. Enjoy!!
Cheese Filled Eggplant Rolls Submitted by Florence Zangari
1 large eggplant
2 tbsp. olive oil
1/2 tsp. ground pepper
1/3 cup ricotta cheese
1/3 cup goat cheese (may substitute Feta)
1 cup marinara sauce
½ cup shredded mozzarella cheese
Hot cooked pasta
Preheat oven to 450º. Line baking sheet with cooling racks. Prepare eggplant by first cutting off stem, removing skin and slice lengthwise into slices about 1/4” thick. You can keep in salt water and lemon to keep from turning brown. Lay on prepared baking rack brushed with olive oil and season with salt and pepper. Roast 8 to 10 min. and then cover with foil. Combine ricotta cheese and goat cheese (or Feta) in small bowl. Coat 8×10 baking dish with non-stick cooking spray. Assemble by spooning 2/3 cup marinara sauce in baking dish. Spread 2 tbsp. cheese on each egg plant. Roll and place each seam side in baking dish side down. Top rolls with remaining sauce and sprinkle with mozzarella cheese. Bake 15 min. Serve over cooked pasta.
249 calories
14 g. Carbohydrates
11 g. Protein
4 g. Fiber.
White Chili - (XMAS PARTY 2008) Jinx Mutchler
4 cans of navy beans or 4 cans of great northern beans, rinsed (It helps to mash ½ can of the beans before adding to chili).
3 tbsp. olive oil
1 large onion, minced
3 cloves garlic, minced
2 (4oz) cans chopped green chilies
1 tbsp. ground cumin
1 tbsp. oregano
1 tsp. ground cinnamon
a dash cayenne pepper
8-10 cups chicken broth
4 cups leftover turkey in pieces
¾ pound shredder jack cheese
Salt and pepper to taste
Garnishes:
Sour cream
Salsa minced
Fresh cilantro
Heat oil in large saucepan and sauté onion until transparent. Stir in garlic, chilies, cumin oregano, cinnamon & cayenne. Sauté 3 minutes. Add beans and 8 cups broth, bring to a boil, reduce heat and simmer. Stir in turkey, season to taste. Just before serving stir in 1 ½ cup cheese. Cook until melted. Garnish with remaining ingredients.
180-200 calories per serving
36 carbohydrates per serving
Vegetarian Lasagna Submitted by Margo Hirth
Hands-On Time 15 minutes
Total Time 255 minutes
Serves 6
Ingredients
2 10-ounce packages chopped frozen spinach, thawed and squeezed to remove excess moisture
1 cup ricotta
3/4 cup grated Parmesan (3 ounces)
3 cups marinara sauce
6 regular lasagna noodles (not no-boil)
1 1/2 cups grated mozzarella (6 ounces)
Directions
1.In a bowl, mix together the spinach, ricotta, and ½ cup of the Parmesan. In a second bowl, mix together the marinara sauce and ½ cup water.
2.Spread ¾ cup of the marinara mixture in the bottom of a 4- to 6-quart slow cooker. Top with 2 noodles (breaking to fit), ¾ cup of the remaining marinara mixture, half the spinach mixture, and ½ cup of the mozzarella; repeat. Top with the remaining noodles, marinara mixture, mozzarella, and Parmesan.
3.Cover and cook on low until the noodles are tender, 3 ½ to 4 hours.
Pork Tenderloin With Red Grapes & Herb Cream Sauce Submitted by Deanna Roberts
¼ tsp garlic salt
¼ tsp dried rosemary, crushed
¼ tsp ground thyme, crushed
1/8 tsp ground black pepper
1 to 1 ½ lb. pork tenderloin, cut into ½ inch wide slices
1 tsp olive oil or vegetable oil
½ tsp all-purpose flour
2/3 cup (5 oz can) Nestle’s carnation evaporated milk
1 cup red seedless grapes, cut in half
Combine garlic salt, rosemary, thyme, and black pepper in a small bowl. Sprinkle pork with 1 tsp of spice mixture.
Heat oil in large skillet over medium heat. Add pork & cook on each side for 3 minutes or until browned & cooked through. Remove from skillet; set aside & keep warm.
Reduce heat to low. Add flour, evaporated milk & remaining spice mixture to skillet. Stir to loosen brown bits from bottom of skillet. Cook for 3 minutes. Add grapes & cook for additional minute until thickened. Place pork on serving platter & top with sauce.
Roasted Tilapia With Tomatoes and Olives Submitted by Bill Menner
4 (6 ounce) tilapia fillets
1/4 tsp salt
1/4 tsp freshly ground black pepper
cooking spray
1 cup cherry tomatoes, halved
3/4 cup pitted green olives, coarsely chopped
3 tbsp chopped fresh flat -leaf parsley
3 garlic cloves, minced
Preheat oven to 375 degrees.
Sprinkle fish with salt and pepper. Arrange fish in a single layer in the center of a jelly-roll pan lightly coated with cooking spray. Combine tomatoes and remaining ingredients; toss gently. Arrange tomato mixture around fish on baking sheet.
Bake at 375 degrees for 20 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place 1 filet on each of 4 plates; top each serving with about 1/4 cup tomato mixture.
Yield: 4 servings
Barbecue Chicken Pizza Submitted by Donna Peters
1 Pound ground chicken
¾ Cup frozen corn kernels
½ Cup sliced green onions
1/3 Cup barbecue sauce
1 Package (14 ounces) Italian pizza crust (12 inches)
1 ½ Cups shredded mozzarella cheese (6 ounces)
Preheat oven to 425”F. In nonstick skillet, cook ground chicken over medium high heat until no longer pink, breaking up meat into chunks with side of spoon.
Stir in frozen corn, green onions, and barbecue sauce, heat through.
Place pizza crust on large cookie sheet. Spoon chicken mixture onto crust and sprinkle with mozzarella cheese. Bake pizza 10 minutes or until cheese is melted.
Quick Crescent Taco Pie Submitted by Sol Escalante
1 ¼ lbs ground beef, lean
1 packet taco seasoning mix
½ cup water
1 tube Pillsbury Refrigerator Quick Crescent Rolls
1 ½ – 2 cups crushed corn chips
1 cup shredded cheddar cheese
1/3 cup Spanish olives (with the red peppers in the center)
Brown beef until fully cooked and crumbly and strain. Stir in taco seasoning mix, water and olives. Simmer for 5 minutes. Meanwhile, separate dough into 8 triangles and place in ungreased 8” or 9” pie pan. Sprinkle 1 cup corn chips over dough and then spoon meat mixture over this. Spread sour cream over meat mixture. Sprinkle cheese over the sour cream and then sprinkle the rest of the corn chips over this.
Bake at 375º for 20 to 25 minutes until crust is golden. Cut into wedges and serve with lettuce, sour cream, guacamole or salsa.
Chili Submitted by Nancy Kupec Won first prize in Chili cook-off in 2015
1-1/2 lbs. Ground Beef, browned & drained
Add – 1 onion, chopped
1 (11 oz.) can V- 8 juice
Heat another 5-10 minutes.
Pour into crock-pot.
Add –2 cans (15 oz. each) chopped tomatoes for chili
1 can (15 oz.) stewed tomatoes
1 can (15 oz.) kidney beans, drained
1-2 cups chopped celery
1/2 green pepper, chopped
1 pkg. Chili-O’s or French’s brand chili seasoning
Optional – Add cumin and chili powder, if preferred.
Add extra V-8 juice or tomato sauce, if preferred.
Cook all day (6-8 hrs.) in crockpot – OR – bake in oven at 300° for 3-4 hrs. – OR – simmer on top of stove for 2-3 hrs., stirring occasionally.
Low Fat Ground Turkey Chili (Charles Wildman’s 1st – Prize Recipe)
2- ¼ lb. extra lean ground turkey
1 (2 oz.) pkg. of Six Gun Chili Mixin’s (Dissolve in 1 C. water)
16 oz. fresh diced tomatoes—
¼ C. catsup
2 (16-oz.) cans red kidney beans (drained)
1 tsp. Splenda (or sweetener of choice)
5 crushed garlic cloves
Salt to taste
(1) Pre-cook turkey until all the pink is gone, stirring well with a fork so there are no lumps. Drain off the fat.
(2) Place turkey in a 6-quart (or larger) cooker; add tomatoes and Chill Mixin’s, then slow cook for 30 min.
(3) Add beans and other ingredients, stirring often for another 1-½ hours.
(4) Add “a little of this ‘n that” until it tastes just right!
ENJOY!
Kids' Favorite Macaroni & Cheese Submitted by Margo Hirth
4-5 c cooked pasta (elbows, penne, etc)
Large onion chopped
4-6 Tbsp butter or oleo
4-6 oz Velveeta cheese
1 can cream soup (chicken, mushroom, celery)
1 cup sour cream
6 oz can Durkee’s fried onions
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Saute onion in butter till soft; add Velveeta
& stir till cheese melts; add soup, sour cream, pasta and ½ the onions; mix thoroughly; pour into greased 9 x 13 glass baking dish; cover with foil & bake at 350º till hot through (about 25 minutes); remove foil, sprinkle remaining onions on top, & bake uncovered about 5-10 minutes more.
German Beef Stew Submitted by Mary Sterricker
1 ½ pounds beef stew meat in 1 inch cubes
2 Tbsp vegetable oil
2 green apples, peeled and shredded
2 med. carrots, shredded
1 med. onion, sliced
1 cup water
2/3 cup red wine
2 cloves garlic, minced
2 beef bouillon cubes
2 bay leaves
¼ tsp dried thyme, crushed
4 tsp cornstarch, mixed with ¼ cup cold water
Brown meat in oil. Add remaining ingredients except cornstarch mixture. Cover and cook over low heat for 2 hours until meat is tender. Remove bay leaves. Add cornstarch mixture and stir until thickened. Serve over noodles.
Baked Chicken Reuben Submitted by Mary Sue Companey
4 boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
1 can (16-ounce) sauerkraut, well drained
4 slices Swiss cheese
1 1/4 cups bottled Thousand Island dressing
3/4 cup chopped fresh parsley
Place chicken breasts in greased 9×13 inch baking dish; sprinkle with salt and pepper. Arrange sauerkraut over chicken, top with cheese. Pour dressing evenly over cheese. Cover with foil and bake in 350 degree oven for 1 1/2 hours or until chicken is very tender. Place chicken on platter, spoon gravy on top and garnish with parsley.
Ruben Casserole Submitted by Helen Roessler
1 Jar (16 oz) sauerkraut, rinsed and drained
1-1/4 cups (1 lb) chopped, cooked corned beef
1 cup (8 oz) sour cream
1 small onion, chopped
1 clove garlic, minced
1 cup shredded Swiss cheese
2 slices rye bread, cubed
2 Tbs butter or margarine, melted
In a bowl, combine sauerkraut, corned beef, sour cream, onion and garlic.
Put into a greased 11 x 7 x 2 baking pan.
Sprinkle with cheese and bread cubes.
Drizzle with butter.
Bake uncovered at 350 degrees for 25-30 minutes or until heated thru.
Chicken Casserole - I Submitted by Joan Majewski
Serves 4-6
4-6 boneless chicken breasts
1 4oz. pkg. shredded Swiss cheese
1 can cream of chicken soup
½ cup white wine
1 cup Stove Top stuffing mix
¼ stick butter
Place chicken in a 9×13 glass dish – sprinkle Swiss cheese on top. Mix ½ cup white wine with 1 can cream of chicken soup & pour over cheese. Sprinkle Stove Top over all. Melt butter & pour over top.
Bake 325º 45 min to 1 hour
EXCELLENT – Try it – You’ll like it.
Cooking Sauce Submitted by Bob St. Aubyn
1 can (14oz) cranberry sauce with whole berries
1 pkg. dry onion soup mix
1 small bottle (8oz) Russian dressing
You can use with pork, chicken, fish or almost any meat. Can be served with or over noodles or rice. Or just as a meat dish, like Swiss steak.
Mix ingredients and pour over meat. Bake at 350º for 30 minutes. Cover casserole if a thin sauce desired. Bake uncovered for thicker sauce.
Meatless Metloaf Submitted by Charlotte Barlik --- Served at potluck 2013
4 eggs – beaten
1 – 16 oz container cottage cheese, small curd
¼ C veg. oil
¼ C chopped onion
1 C chopped pecans
1 – Lipton dry onion soup mix
¼ C chopped red pepper
2 C Kellogg Corn Flakes
Mix all and put in meat loaf pan. Bake 350° for 1 hour.
Chicken Casserole - II Submitted by Diane Menner
2 cups cooked chicken or turkey
1 can mushroom soup
½ pint sour cream
½ small package Pepperidge Farm stuffing
Mix mushroom soup and sour cream. Combine with chicken. Put in 8” square pan. Prepare stuffing mix and put on top. Cover and back at 350º for 45 minutes.
Julie's Best Beef In Crock Pot Submitted by Jeanne Botson
3# English roast
1 bottle chili sauce
1 pkg. onion soup mix
1 can either Coke or Pepsi
Cover and cook 8-10 hours. Good on sandwich buns or over noodles or mashed potatoes.
Honey and Soy Glazed Salmon Submitted by Deanna Roberts
INGREDIENTS
2 tablespoons honey
2 tablespoons soy sauce
1 1/2 tablespoons fresh lime juice
2 teaspoons Dijon mustard
1 tablespoon water
2 teaspoons vegetable oil
two 6-ounce pieces salmon fillet
PREPARATION
In a small bowl whisk together honey, soy sauce, lime juice, mustard, and water. In a small non-stick skillet heat oil over moderately high heat until hot but not smoking and cook salmon 2 to 3 minutes on each side, or until golden and just cooked through. Transfer salmon to 2 plates. Add honey glaze to skillet and simmer, stirring, 1 minute. Pour glaze over salmon.
*I have used regular mustard if I do not have Dijon.
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