Main Dishes

Chicken and Rice Casserole
1 can cream of chicken soup
1 cup water
4 breasts cubed chicken
Paprika, salt, and pepper to taste

Mix together and place in a 9×13 casserole dish. Bake covered at 375°F for 45 minutes.


Potato Casserole
1 large bag frozen hash browns or
6-8 boiled potatoes
1 (12 oz) carton sour cream
1/2 stick margarine
1 can cream of chicken soup
1 teaspoon onion powder
1 (1 lb) package shredded cheese

Melt sour cream, margarine, and chicken soup in a sauce pan over medium heat. Add onion powder. Pour hash browns into 13×9 baking dish. Pour in melted mixture and stir to coat potatoes. Cover with shredded cheese. Cover with foil and bake at 325°F for 55 minutes. Take out and cover with 1 cup corn flakes. Remove foil and bake for additional 5 minutes.


Tater Tot Casserole (Tammy)
1 pound hamburger (browned)
1 (1 lb) bag tater tots
2 cans green beans
1 can cream of chicken soup

Combine hamburger, beans, and soup and place in a 9×13 casserole dish. Place tater tots on top. Bake at 350°F for 1 hour.


3 Cheese Pasta Bake
1 can (10¾ oz) cream of mushroom soup
1 (8 oz) package shredded two-cheese blend
⅓ cup grated Parmesan cheese
1 cup milk
¼ teaspoon pepper
4 cups cooked corkscrew pasta

Mix everything but the Parmesan and place in 9×13 casserole dish. Sprinkle top with Parmesan. Bake at 400°F for 20 minutes. May add spinach, garlic, Alfredo sauce, shrimp, crab and/or tomato.


Baked Chicken & Broccoli
1 can (10¾ oz) cream of chicken soup
1½ cups water
¾ cup uncooked long-grain rice
⅛ teaspoon pepper
4 chicken breast halves

Combine ingredients and place in casserole dish. Sprinkle paprika on top. Bake at 375°F for 1 hour.


Cooked Chicken
4 Skinless chicken breasts
1 teaspoon garlic powder
½ teaspoon oregano
½ teaspoon cumin

Sprinkle Parmesan on top then grill, broil, or sauté.


Cindy's Salmon Fillet
Salmon
Butter
Garlic Powder
Lemon Pepper

Wash. Place on baking pan skin-side down. Lightly coat with butter. Sprinkle with garlic powder, lemon pepper, and paprika. Bake at 400°F for 10 minutes. Touch off with broil to brown.


Dick Van Arsdale Casserole
1½ pounds hamburger (cooked with onion)
1 (16 oz) can tomato sauce
¼ teaspoon basil
¼ teaspoon oregano
Pasta

In casserole dish, pour in pasta, tomato mix, ½ pint cottage cheese, and cover with mozzarella cheese. Bake at 350°F for 30 minutes.


Basic Lasagna
8 pound ground beef
1 cup chopped onion
2 cloves garlic, minced
1 (14½ oz) can tomatoes
1 (6 oz) can tomato paste
9 packaged dried lasagna noodles
1 (12 oz) carton cottage cheese
1½ cups shredded mozzarella
¼ cup grated Parmesan cheese
1 egg

Cook marinara mixture on stove. Add basil, oregano, fennel, and parsley to taste. Cook noodles and layer with marinara sauce and cheese mixture. Bake uncovered at 375°F for 30 to 35 minutes.


Meat and Vegetable Lasagna (Robin)
1 box noodles
2 pounds hamburger (sirloin)
½ roll sausage
2 (16 oz) cans spaghetti sauce
1 can stewed tomatoes
2 (16 oz) cartons cottage cheese
4 eggs
1 package shredded parmesan
1 package shredded Italian cheese

Sauté:
8-14 mushrooms
2 green peppers
2 garlic cloves
1 white onion
1 teaspoon olive oil

Layer noodles, spaghetti sauce, vegetable sauté, and cheese sauce (twice each). Sprinkle top with fresh parmesan. Bake uncovered at 375°F for 35-40 minutes.


Chicken Grill and Tangy Berry Sauce (Millie)
3 tablespoons olive oil 3 tablespoons blueberry (or raspberry) vinegar 1½ teaspoons lime juice
4 chicken breast halves, skin removed
1 cup blueberries 1 cup raspberries
2 cloves garlic, minced

In a plastic zipper-type bag, combine oil, vinegar, lime juice and garlic. Marinate, in refrigerator, 1-2 hours. Reserving marinade, remove chicken and pat dry with a paper towel. Prepare sauce by combining marinade, blueberries, and raspberries in a saucepan. Stirring occasionally, place over medium heat and cook five to seven minutes until slightly thickened. Remove from heat and set aside. Grill, broil, or sauté. Once cooked, pour berry sauce on top.


Salmon Lime Light (Aunt Cindy)
2 Salmon fillets
2 green onions
1 tablespoon butter
1 lime (juiced)
1 tablespoon teriyaki sauce
½ teaspoon herbs de Province

Marinade salmon in remainder of ingredients.


Hawaiian Haystacks
2 (10¾ oz) cans cream of chicken
1 cup chicken broth or water
2 cup chicken, cooked & cubed
1 (9½ oz) can chow mien noodles
3 medium tomatoes, diced
1 cup chopped celery
½ cup chopped green pepper
½ cup chopped green onions
1 (20 oz) can pineapple chunks
1 cup grated cheddar cheese
½ cup slivered almonds
½ cup coconut
1 (2 oz) jar pimiento

Combine soup and chicken broth in saucepan. Add chicken and simmer 8 to 10 minutes until heated through (also may cook in crock pot for 4-6 hours). On serving plates layer all ingredients. First, stack rice, chow mien noodles, chicken and gravy. Add tomatoes, celery, green peppers and green onion. Top with pineapple chunks, grated cheese and more chicken and gravy if desired.


Grinders
1 loaf French bread
1 cup vegetables (sautéed peppers, mushrooms, olives, onions, garlic, salt, and pepper)
1 cup meat variety (sausage, ham, beef, pepperoni)
½ cup cheese ( shredded Swiss, cheddar, mozzarella, parmesan)

Slice French bread in half (lengthwise), cutting a ½ inch hole on bottom side. Spread light layer of butter and broil until lightly browned. Pull bread out and stuff with filling. Spread a thin layer of butter on top then sprinkle with parmesan. Broil until lightly browned.


Valyn’s Clam Chowder
2 cans (6½ oz) minced clams
1 cup chopped onions 1 cup celery 2 cups peeled potatoes (cubed)
¾ cup flour
1 quart half and half
¾ cup butter
1 teaspoon sugar
½ teaspoon salt and pepper

Combine and cook in crock pot for 4-6 hours.


Dinner-in-a-Dish (Dad)
1 can tomato sauce
5 tablespoons fat
1 medium onion
1 pound hamburger
2 sliced green peppers
1½ teaspoons salt
¼ teaspoon pepper
2 eggs
2 cups canned corn
1 can tomatoes
2 cups potatoes (cubed and slightly pre-cooked)
½ cup dried bread crumbs

Sauté onion and pepper in 4 tablespoons fat for 3 minutes. Add meat and seasonings. Remove from heat. Stir in eggs and mix well. Place 1 cup corn and potatoes in baking dish, then ½ meat mixture, then layer of tomatoes mixed with tomato sauce. Repeat. Cover with crumbs. Dot with remaining fat. Bake at 350°F for 45 minutes.


Campbell’s Honey Mustard Chicken
1 tablespoon margarine
4 chicken breasts
1 cup cream of chicken
¼ cup mayonnaise
2 tablespoons honey
1 tablespoon spicy brown mustard

Mix ingredients together and cook in crock pot for 4-6 hours. Serve hot on wild rice and top with pecans or walnuts.


Chicken Curry (Mom)
8 chicken parts
2 cloves garlic
1 cup chopped onion
1 cup tomato curry
2 tablespoons curry powder
2 tablespoons sesame seeds
Salt and red pepper to taste
4 tablespoons vegetable oil
1 cup water

Put tomato puree, garlic, onion, curry powder, sesame seeds, salt, and red pepper in a skillet. Heat and mix, Add vegetable oil, chicken, and water. Cover and simmer, stirring occasionally for 1 hour. Serve on rice cooked in chicken bullion with:
Sauce #1: 1(6 oz) carton plain yogurt, sliced and salted cucumber, salt, and pepper.
Sauce #2: 1 (6 oz) carton plain yogurt, sliced onion and tomato, dried coconut, salt, and pepper.


Cornwall Pasties
½ pound plain flour
¼ pound butter
½ pound steak, cubed
2 or 3 potatoes
1 turnip
1 chopped onion

Bake at 350°F for 30 minutes then 325°F for 30 more minutes.


Pansit (Mom)
6 packages bean thread noodles (clear)
1 large carrot
1 package sugar snap peas
2 pounds pork (pansit) cubed
1½ pounds shrimp, cubed
6 cloves garlic
½ cup soy sauce

Soak noodles in warm water until soft. Stir fry carrots and peas in 2 tablespoons olive oil. Remove from oil and set aside. Put aside. Stir fry garlic (in 1 tablespoon oil) until brown then add pork. Stir fry until done. Add noodles (must be slightly stiff when adding soy sauce). Add shrimp. Stir frequently continue to add soy sauce. Add cabbage. Cook a little. Add carrots and snap peas.


Autumn Soup (Aunt Maggie)
1 pound ground beef
1 cup chopped onion
1 cup carrots
1 cup celery
1 cup potatoes
4 cups hot water
4 beef bullion cubes
2 teaspoons salt
½ teaspoon black pepper
1 bay leaf
1 (16 oz) can stewed Italian tomatoes

Cook in crock pot for 4-6 hours.


Zucchini Stew (Aunt Maggie)
6-7 Italian sausages cooked
2 cups chopped green peppers
2-3 cups green beans
2-3 stalks celery
1 zucchini, sliced and quartered
1 large onion
1 (28 oz) can tomato
1 tablespoon salt
1 tablespoon oregano
1 teaspoon sugar
1 tablespoon basil
1 teaspoon garlic powder
1-2 tablespoons Italian seasoning

Combine and cook in crock pot 4-6 hours.


Italian Zucchini (Bimi)
3 tablespoons butter
3 cups zucchini thinly sliced
¼ cup green onions
½ teaspoon basil
¼ teaspoon salt
1 tomato, cubed
¼ cup mozzarella cheese
¼ cup grated parmesan cheese

Melt butter. Stir in zucchini, onion, basil, and salt. Cook and stir occasionally until zucchini is tender and crisp. Stir in tomato. Cook for 1 minute. Sprinkle with cheese and cover.


Bimi’s Popover Pizza
½ pound hamburger (cooked and drained)
1 medium onion
1 (15 oz) can pizza sauce
½ teaspoon fennel
1 stick margarine

Top with:
2 eggs
1 cup flour
½ cup parmesan
1 cup milk
½ teaspoon Salt
1 tablespoon oil

Bake at 375°F for 45 minutes.


Gingered Salmon with Quinoa (Millie)
½ cup dry quinoa
1 cup water
½ cup vegetable broth
2 teaspoons minced ginger
2 teaspoons grated lemon rind
1 teaspoon cornstarch
8 ounces salmon fillet
2 cups Swiss Chard

Combine ingredients and Grill salmon. Serve with chard.


Green Bean Casserole (Aunt Marna)
1 (20 oz) package green beans
1 can cream of mushroom or sour cream
1 medium onion
1 cup water chestnuts (optional)
1 cup cheddar cheese
1 can French-fried onions

Combine everything but fried onions and place in casserole dish. Sprinkle can of onions on top. Bake covered at 350°F for 1 hour.


Chicken Noodle Soup (Mom)
4 chicken breasts, cubed
6 cups water
1 (16 oz) package noodles
1-2 chopped onions
4-5 sliced carrots
3-4 stalks of celery

Boil chicken gently over medium heat for 1 hour. Add noodles (or rice). Simmer for 10-20 minutes.


Creamy Chicken Noodle Soup
4 chicken breasts
6 cups water
2 stalks celery
3 cups carrots
3 cups potatoes, peeled and cubed
1 can cream of chicken
1 bag of bow tie noodles
Season with onion powder, thyme, basil, parsley, salt, and pepper

Cook in crock pot for 4-6 hours.


Ski-trip Potato Soup (Mom)
10 potatoes, peeled and cubed
1 chopped onion
1-2 sliced carrots
1-2 stalks celery
1 cup cubed ham or bacon
2 cups milk
1 batch of white gravy
Salt and pepper to taste

Cook in crock pot for 4-6 hours.


Chicken Guadalupe (Bimi)
1 pound cheddar cheese
6-12 flour tortillas cut into pieces
4 chicken breasts (cooked)
1 can cream of mushroom soup
1 (4 oz) can diced green chilies
1 can cream of chicken soup
⅓ cup milk
½ cup sour cream
1 medium onion

Mix all ingredients together and bake at 350°F for 45 minutes.


Campbell’s Spanish Chicken and Mushroom
2 tablespoons vegetable oil
4 chicken breasts
6 sliced mushrooms
1 (12 oz) package noodles
½ cup water
1 (8 oz) can condensed Italian tomato soup
2 tablespoons chicken broth
1 (16 oz) package shredded cheese

Cook in crock pot for 4-6 hours. Serve hot on top of noodles and cover with cheese.


Fastnachts (Aunt Gerri)
1¼ cups milk
¼ cup shortening
1 teaspoon salt
1 small yeast cake
3 eggs, beaten
¾ cup sugar
¼ teaspoon nutmeg
4½ to 5 cups flour

Scald milk, add shortening and salt. Cool milk until lukewarm then add crumbled yeast cake and stir. Gradually add 2⅔ cups sifted flour, beating butter thoroughly. Put in warm place and allow to stand until full of bubbles. Mix sugar/nutmeg and combine with beaten eggs. Stir into first mixture. Knead all remaining flour well then cover and let rise in warm place for one hour. Turn out lightly on floured board. Roll ¾ inch thick. Cut and shape into ball or twist. Cover with thin cloth and let rise on board until top in springy to touch of finger.
Drop into hot fat (365°F) with raised side down so the top side will rise while under side cooks. Drain on paper towel. Yield 3 dozen. Delicious dipped in the following syrup: Boil for 5 minutes: 1 cup sugar, ¾ cup water, and 1 tablespoon white corn syrup.


Chicken and Vegetable Stir-Fry (Mike)
Mike cooked this recipe for me on our very first date!
2 teaspoons vegetable oil
1 pound boneless, skinless chicken breast, cut into thin strips
4 cups assorted chopped fresh vegetables, such as broccoli, green or red bell peppers, carrots, and snow peas
¾ cup low-sodium chicken broth
2 tablespoons white cooking wine
1 tablespoon soy sauce
1 tablespoon cornstarch
1 teaspoon garlic pepper

Heat 1 teaspoon oil in large nonstick skillet over medium-high heat. Add chicken and sauté 4 to 5 minutes; remove and set aside. Add remaining oil and vegetable to skillet. Sauté 3-4 minutes or until tender. Combine remaining ingredients in small bowl. Pour over vegetables and cook 1-2 minutes or until thickened. Add cooked chicken, tossing to coat. Serve over cooked rice.


Tortilla Soup
1 small onion, chopped
1 (4 oz can) chopped chilies
2 tablespoons crushed garlic
1 cup chopped, peeled tomato
1 can beef bullion
1 can chicken broth
¼ cup shredded cheese
1 tablespoon steak sauce
1½ cups water
1½ cups tomato juice
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon pepper
2 teaspoons worcestershire sauce
3 tortillas cut into strips

Sauté onion, chili, and garlic in oil. Add all but cheese and tortillas. Bring to a boil and simmer covered for 1 hour. Add cheese and tortillas and cook for 10 minutes.


Meatloaf (Aunt Gerri)
1½ pounds hamburger
1 cup soft bread crumbs
1 cup milk or tomato juice
1 medium onion, minced
2 eggs, beaten
1 teaspoon salt
⅛ teaspoon pepper

Soak crumbs in milk, add eggs. Add meat, onion, and seasonings. Form into a loaf, do not pack. Place in baking dish shaped into loaves. Spread top with the following sauce: 3 tablespoons brown sugar, 1 teaspoon dry mustard, and ¼ cup ketchup. Bake at 375°F for 1 hour.