|
Main Dishes |
||
|
page 3 |
||
|
Cheese Quesadillas 1 t. vegetable oil 2 large flour tortillas 1/2 cup grated jack cheese 1/2 cup grated Cheddar cheese Optional filling: onion, mushrooms, tomato, cilantro, etc. Brush skillet with oil. Sprinkle 1 tortilla evenly with a mixture of cheeses and optional fillings. Top with remaining tortilla. Place quesadilla in skillet, cook over medium heat for a couple of minutes on both sides until lightly browned and cheese is melted. Remove from pan, cut into wedges and serve with salsa. Recipe courtesy of Dallas Morning News Soupy Chicken 1 chicken, cut up 1 can each cream of mushroom, chicken, celery soup 1 cup Uncle Ben's converted rice Stir all soups together with 1/2 can water. Add rice, put in casserole. Lay cut up pieces of chicken on top of rice mixture, sprinkle with a little paprika. Cover and bake 2 hours at 325. The last 15 minutes, remove lid to brown. I use organic chicken and soups, and brown rice. Recipe courtesy of the Clipped B's recipe book. King Ranch Casserole 1 c. butter or margarine 1/2 lb. fresh or canned mushrooms 2 c. diced cooked chicken 1/2 c butter or margarine 1 can cream of mushroom sup 1 can cream of chicken soup 1 can Rotel tomatoes 1 clove garlic, minced 1 T. chili powder 1 c. chicken broth 1 c. chicken broth 1 pkg. (8 oz.) corn tortillas 1 lb. grated cheddar cheese Saute onion and mushrooms in butter. Add soups, tomatoes, garlic and chili powder. Place the tortillas in chicken broth for ten minutes. Line a casserole dish with the tortillas. Fill the remainder of the dish with alternate layers of diced chicken , sauce and cheese. Bake in a 350 degree oven for 30 minutes. Serves 6. Recipe courtesy of the Clipped B's recipe book. Corn, Cheese and Rice 3 cups cooked brown or white rice 2 cups corn kernels (1 10 ounce pkg. frozen kernels, thawed, or 1 15 oz. can, drained) 1 small onion, finely chopped (1/3 cup) 2 cups grated sharp Cheddar cheese (about 6 ounces) 1 1/2 cups skim or low-fat milk 1/2 t. salt, if desired 1/2 t. chili powder, or more, to taste 1/3 t. freshly ground black pepper paprika In a large mixing bowl, combine all the ingredients except the paprika, and mix them well. Pour the ingredients into a greased 2 quart casserole, sprinkle with paprika and bake the casserole in a 350 degree oven for 40 to 45 minutes. For added interest, you could add chopped pimiento and minced green chilies or jalapeno peppers to give the dish more color or kick. The casserole can be prepared a day or two in advance for baking. Recipe courtesy of Jane Brody's Cookbook Chicken with Carrots and Cabbage 3 cups chicken broth 2 pounds of carrots, scraped and cut into two inch lengths 2 t. sugar freshly ground black pepper to taste, divided salt to taste 2 pounds green cabbage, cored and cut into 1/2 inch slices 1 chicken (about 3-4 pounds) skinned and cut into serving pieces AHA herb mix or other no-salt seasoning 1 T. butter or margarine 2 t. vegetable oil 3 large onions, sliced thin 3 cloves garlic, minced (1 T.) In a medium sauce pan, bring the broth to a boil, and add the carrots, sugar , pepper, and salt, if desired. Reduce the heat, cover the pan, and cook the carrots for about 30 minutes. While the carrots are cooking, cook the cabbage in boiling water (lightly salted, if desired) for 5 minutes. Drain the cabbage. Sprinkle the chicken pieces on both sides with the herb mix and black pepper. In a large, deep skillet, heat the butter or margarine and the oil and brown the chicken on both sides. Transfer the chicken to a bowl. Add the onions and garlic to the skillet, and cook the vegetables, stirring them, for about 3 minutes. Add the parboiled cabbage, and cook the vegetables for another 3 minutes. Season the vegetables with pepper. Return the chicken to the skillet with any juices that may have collected in the bowl.. Cover the skillet, and simmer the chicken for 35 minutes. Add the carrots and their cooking liquid to the skillet. Boil the liquid in the uncovered skillet for several minutes to reduce it. Recipe courtesy of Jane Brody's Cookbook Spaghetti Sauce This recipe is from "Once a Month Cooking" by Mimi Wilson and Mary Beth Lagerborg, edited by me. I use ground turkey or beef instead of Italian sausage. I've eliminated the salt and added pepper. 1 pound ground turkey or beef 1 1/2 cups finely chopped onion 1 12 ounce can tomato paste 3 28 ounce cans Italian-style or plain crushed tomatoes in puree 2 cups water 4 teaspoons minced garlic (4 cloves) 4 bay leaves 2 tablespoons sugar 4 teaspoons dried basil leaves 2 teaspoons dried oregano leaves 4 tablespoons chopped fresh parsley 2 teaspoons pepper In a large pot, cook the ground meat; drain fat. I actually rinse the meat in a colander and rinse with hot water. Add the rest of the ingredients and bring the sauce to a boil; simmer. Partly cover and simmer for 2 hours; stir occasionally. You may make this in your crockpot. Makes 12 cups of sauce, which you should divide for future uses as spaghetti or lasagna sauce, topping for pizza and calzones, etc. Rice, Corn and Cheese Casserole This is a family favorite from "Jane Brody's Good Food Cookbook". 3 cups cooked brown or white rice 1 15 ounce can of corn. 1 small onion, finely chopped 2 cups grated sharp Cheddar cheese 1 1/2 cups skim or low-fat milk 1/2 teaspoon salt 1/2 teaspoon chili powder 1/3 teaspoon black pepper In a large mixing bowl, combine all the ingredients and mix them well. Pour the ingredients into a greased 2-quart casserole. Sprinkle with paprika, and bake the casserole in a 350 degree oven for 40-45 minutes. .
|