1 cup brown sugar
2 Tbsp. vinegar
2 Tbsp. catsup
2 Tbsp. corn starch
Brown chicken in butter and oil. Put chicken in baking dish. Add 1 can chunk pineapple, drained. Pour over sauce and bake at 275 degrees for 1-1/2 hours.
Showing posts with label Main Dish. Show all posts
Showing posts with label Main Dish. Show all posts
Sweet and Sour Chicken
1 cup brown sugar
2 Tbsp. vinegar
2 Tbsp. catsup
2 Tbsp. corn starch
Brown chicken in butter and oil. Put chicken in baking dish. Add 1 can chunk pineapple, drained. Pour over sauce and bake at 275 degrees for 1-1/2 hours.
Sauce for Beef
4 cups chicken broth
2 cups beef broth
2 Tbsp. unsalted butter, softened
1 Tbsp. all purpose flour
1 Tbsp. vegetable oil
6 (6-oz. each) 1-inch thick beef tenderloin steaks
salt and pepper to taste
1/2 cup green onions, chopped
1 Tbsp. garlic clove, chopped
1/2 tsp. dried thyme
Combine wine, chicken and beef broths in large stock pot and boil, uncovered, over high heat until mixture is reduced to 2 cups. Procedure will take about 1 hour. (May prepare a day ahead. Cover and refrigerate.)
Mix butter and flour in small bowl. Heat vegetable oil in large skillet over medium high heat. Season steaks with salt and pepper. Cook steaks until medium brown throughout, 5-6 minutes per side. Remove from pan to serving platter. Add green onion, garlic and thyme to skillet; stir to blend. Add 1-1/2 cups of the reduced wine mixture to skillet. Cook over high heat, scraping up browned bits. Add butter/flour mixture and boil sauce until thickened; consistency should coat spoon. Serve steaks with sauce.
Serves 6; approximately 1/4 cup sauce per steak. Refrigerate any leftovers.
CHICKEN-FRIED STEAK WITH CREAM GRAVY
1-1/4 lbs. top or bottom round steak, 1-1/2 " thick, cut into 6 (1"-thick) slices
1-1/4 cups buttermilk, divided
2 cups all-purpose flour
1 Tbsp. onion powder
2 tsp. dried thyme
1 3/4 tsp. salt, divided
1 tsp. pepper, divided
1/4 cup butter or margarine
2 Tbsp. chopped fresh parsley
1 cup oil, preferably canola
1-1/2 cups milk
In pot combine potatoes and enough water to cover. Over high heat bring to boil; reduce heat to medium. Cook until tender, 20-25 minutes. Place meat between sheets of plastic wrap. With meat mallet pound to 1/8" thickness, cut in half. Place in shallow pan with 1 cup buttermilk, turning to coat; let stand 30 minutes. In shallow dish combine flour, onion powder, thyme, 1 tsp. salt and 1/2 tsp. pepper; reserve.
Drain potatoes, return to pot. Add butter, 1/4 tsp. pepper and remaining buttermilk and salt; mash. Stir in parsley; cover. Coat each steak with flour mixture. Reserve 2-1/2 Tbsp. remaining flour In skillet heat oil over high heat In batches cook steaks, turning once until cooked through, 1-2 minutes per side. Drain on paper towels; keep warm. Discard all but 2 Tbsp. fat from skillet. Stir reserved flour mixture and remaining pepper into skillet; over medium heat cook, stirring, 1 minute. Stir in milk, cook stirring until thickened, 3-4 minutes. Serve.
SOUPERIOR MEAT LOAF
2 lbs. ground beef
1-1/2 cups soft bread crumbs
2 eggs
3/4 cup water
1/3 cup catsup
Preheat oven to 350 degrees. In large bowl, combine all ingredients. In large shallow baking pan, shape into loaf. Bake 1 hour or until done. Makes about 8 servings.
MICROWAVE DIRECTIONS:
Prepare ground beef mixture as above. In 2-quart oblong baking dish, shape into loaf. Heat at HIGH (full power) turning dish occasionally, 25 minutes or until done. Drain. Let stand covered 5 minutes.
ENCHILADA SAUCE
2 cans El Pato sauce
1 jar (pint) chile paste
2 cans tomato soup (family size)
4 cans tomato sauce
7 or 8 large cloves garlic (cut fine)
3 or 4 bay leaves
Rinse all cans with water and add to pot
3 tsp. soda (add to cold mixture)
Simmer for 30 minutes. Add:
2 Tbsp. brown sugar
1/2 pint beef stock base, diluted with water
1/2 pint chicken stock base, diluted with water
2 quarts beef broth
2 quarts chicken broth
Simmer another 30 minutes. Add 1 quart vegetable puree.
Thicken with:
12 Tbsp. flour (heaping)
12 Tbsp. cornstarch
Add 3 cubes margarine
VEGETABLE PUREE:
2 bunches celery (small)
12 onions (small)
12 carrots
1 bunch parsley
8 cloves garlic
Cook in salted water. When tender, strain and add:
1 can mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
SAUSAGE BAKE
(RECIPE AT BOTTOM OF CARD)
1-1/2 lbs. sausage
1 onion, chopped
1/4 cup green pepper
6 stalks celery
Brown and pour off fat. Mix in sauce pan:
1 cup raw white rice
2 cups water
Cover and simmer until rice is tender.
CROCK POT SWEET & SOUR BEEF
4 Tbsp. cooking oil
2 cups sliced onions
1/2 cup brown sugar
1 cup water
2 tsp. salt
1/2 cup vinegar
2 Tbsp. Worcestershire sauce
2 cups chopped carrots
Cook in crock pot 6 to 8 hours. Thicken with cornstarch. Serve with rice.
(see separate posting for Sausage Bake)
TAMALE PIE
1 cup chopped onion
1 cup green pepper
2-8 oz. cans tomato sauce
1 can whole corn, drained
1 clove garlic
1/2 cup sliced olives
1 Tbsp. sugar
1/2 tsp. salt
3 tsp. chile powder
(some) green chile
Dash of pepper
Cook meat, onion, green pepper in a large skillet till meat is lightly browned. Stir in tomato sauce, corn, olives, chile powder, green chile.
Cornmeal Topper:
6 oz. sharp cheese, shredded (1-1/2 cups)
3/4 cup yellow cornmeal
1/2 tsp. salt
2 cup cold water
1 Tbsp. butter
Stir cornmeal, salt in cold water. Cook and stir till thick. Add cheese.
Bake at 375 degrees about 40 minutes.
CRISPY HERB BAKED CHICKEN
1/4 cup grated Parmesan cheese
2 tsp. dried parsley flakes
1/2 tsp. onion powder
1/4 tsp. garlic salt
1/8 tsp. paprika
dash pepper
3 to 3-1/2 lb. frying chicken, cut up, skinned, rinsed, patted dry
1/3 cup margarine or butter melted
Heat oven to 375 degrees. Grease or line with foil 15x10x1-inch baking pan or 13x9-inch pan. In medium bowl, combine potato flakes, Parmesan cheese, parsley flakes, onion powder, garlic salt, paprika and pepper; stir until well mixed. Dip chicken pieces into margarine; roll in potato flake mixture to coat. Place in greased pan. Bake at 375 degrees for 45 to 60 minutes or until chicken is tender and golden brown. 4 to 5 servings.
CHEESE STUFFED ROLLS
3 hard cooked eggs, diced
1/2 cup chile
1/2 cup chopped green pepper
1 cup sliced olives
1 cup tomato sauce
1 small onion, chopped fine
1/2 cup oil
Bake 30 minutes at 350 degrees.
CREPES
1 Tbsp. sugar
1 tsp. salt
Mix in a mixing bowl.
In a separate bowl beat 3 eggs.
Then mix in :
2-1/2 cups half & half
1 Tbsp. oil
1 Tbsp. vanilla
Slowly pour wet ingredients into dry ingredients. Beat well with wire whisk. Strain out lumps. Cover for 30 minutes to allow batter to slighl thicken.
SPAGHETTI PIE
2 eggs - beaten
1/4 cup freshly grated Parmesan cheese
2 Tbsp. butter
1/3 cup chopped onion
1 cup sour cream
1 ob. Italian sausage
16 oz. can tomato paste
1 cup water
4 oz. Mozzarella cheese, sliced
Cook spaghetti, while warm combine spaghetti with eggs and cheese. Put into well greased pie pan (10-inch) pat around sides.
Melt butter, saute onion. Stir in sour cream and spoon over spaghetti. Remove sausage from casing. Cook until done. Drain and add tomato paste and water. Simmer 10 minutes. Spoon over sour cream mixture. Bake 25 minutes at 350 degrees. Put slices of Mozzarella cheese on top and melt.
CHICKEN IN CRESCENT ROLLS
2 Tbsp. butter
2 cups chopped chicken
1/4 tsp. salt
1/8 tsp. pepper
2-3 Tbsp. milk
4 Tbsp. celery, finely chopped
2 Tbsp. chopped onion
water chestnuts
pimiento, optional
1 can crescent rolls
1 Tbsp. melted butter
2 cups crumbled (prepared) dressing
Blend cheese and 2 Tbsp. melted butter. Add chicken, salt, pepper, milk and onion. Mix well. Spoon 1/4 cup meat mixture in each roll. Roll up and seal end.
Brush with butter, roll in crumbs. Bake on ungreased baking sheet at 350 degrees for 20 to 25 minutes.
Serve hot with cream of chicken soup with 1/2 can water or milk.
CHICKEN ALMOND
1 cup natural almonds
3 chicken breasts, boned, cut into 1/2-inch cubes
In a bowl mix :
1/2 tsp. ginger
2 tsp. sugar
2 Tbsp. cornstarch
1/2 cup chicken stock
4 Tbsp. soy sauce
1/3 cup cooking sherry
In Wok:
Heat 1/4 cup oil - low heat. Add almonds. Cook 5 minutes. Turn to medium heat. Add chicken cubes. Cook until meat turns white. Add:
1 cup sliced celery
1/2 cup sliced onions
8-10 mushrooms, sliced
pea pods
sliced water chestnuts
Stir-fry quickly over hot heat - 2 minutes. Add liquid with cornstarch. Stir until sauce thickens and glazed mixture. Serve at once.
HAWAIIAN CHICKEN
1/4 cup flour
1/4 tsp. salt
dash of pepper
Coat chicken in flour, salt & pepper. Brown in oil. Drain. Put in casserole.
Mix and add:
8 oz. jar of apricot or peach preserves
1/2 cup barbecue sauce
1/2 cup chopped onions
2 Tbsp. soy sauce
Pour over chicken and bake 50 minutes at 375 degrees.
1-6 oz. can water chestnuts, drained
1 large can chunk pineapple, drained
Mix together and add to chicken and bake 10 more minutes.
ZESTY LEMON CHICKEN
2 cups fresh lemon juice
1 cup all-purpose flour
1 1/2 tsp. salt
2 tsp. paprika
1 tsp. ground black pepper
1/2 cup oil
2 Tbsp. grated lemon peel
1/3 cup packed light brown sugar
1/4 cup chicken broth
2 lemons, sliced
minced fresh parsley
In plastic bag, combine chicken breasts and lemon juice. Squeeze out air and seal. Refrigerate overnight.
Remove chicken, reserving 2 Tbsp. of marinade, and pat dry. Put flour, slat, paprika and pepper in a bag. Shake until well mixed. Put chicken in bag, one at a time and shake to coat evenly. Fry in heated oil and brown breasts individually. Arrange in a single layer in a baking dish. Sprinkle evenly with lemon peel and brown sugar. Mix broth with reserved 2 Tbsp. of marinade and pour around chicken. Place a thin lemon slice on top of each breast and sprinkle with minced parsley. Bake at 350 degrees for 20-30 minutes.
CHICKEN DIVAN
Cook 4 whole chicken breasts with 1 rib of celery & 1 small onion---seasonings.
Debone chicken when cooked. Reserve chicken stock to be used in white sauce. Cut cooked chicken in nice size pieces--set aside.
Steam 2 lbs. of broccoli--remove tough part of stalks, peel remaining stalk and split into spears. (Steam slightly--do not over-cook.)
Prepare white sauce:
1 cup margarine
12 Tbsp. flour
3 cups chicken broth
3 cups half & half
1 tsp. salt
1/2 tsp. seasoned salt - dash of pepper
Melt margarine, blend in flour, salt, season salt, pepper. Add chicken broth & half and half. Cook and stir until mixture thickens and bubbles.
Place broccoli crosswise into a 9x13 baking dish. Pour 1/2 white sauce over broccoli. Top with chicken. To remaining sauce add 1/3 cup grated Parmesan cheese. Pour over the chicken; sprinkle a little more cheese on top. Bake for 30 minutes at 350 degrees. (Broil just until sauce is lightly browned about 5 minutes.)
Serves 10
CHICKEN CRESCENT BUNDLES
2 1/2 cubes butter
Cream until well mixed. Then add:
1/8 tsp. pepper
2 cup cooked chicken
4 oz. mushrooms, sliced
1/2 cup sliced almonds
Mix well. Put 2 Tbsp. of mixture on wide part of roll. Seal diaper style. Roll in melted butter and seasoned bread crumbs. Bake at 350 degrees for 35 minutes.
HAWAIIAN CHICKEN BUNDLES
3/4 cup crushed pineapple, drained
1/4 cup chopped toasted almonds, optional
1/4 tsp. ginger
1/8 tsp. garlic powder
1/4 cup salad dressing or mayonnaise
1 can (8 oz.) refrigerated crescent dinner rolls
2 Tbsp. margarine or butter, melted
1 Tbsp. sesame seeds, optional
Heat oven to 375 degrees. Combine chicken, pineapple, almonds, ginger, garlic powder and salad dressing. On an ungreased cookie sheet, press crescent roll dough into 4 8-by-5-inch rectangles. Firmly press perforations to seal.
Cut each rectangle in half to make squares. Place about 1/4 cup chicken mixture in center of each piece of dough. Pull 4 corners of dough to top center of chicken mixture; twist ends and seal edges. Brush with margarine and sprinkle with sesame seeds.
Bake at 375 degrees for 15 to 20 minutes or until golden brown.
Makes 8 sandwiches.
OVEN-ROASTED STUFFED CHICKEN BREASTS
1 cup part-skim ricotta cheese
3/4 cup walnuts, finely chopped
1/2 cup grated Parmesan cheese
1/2 cup bread crumbs, freshly made OR store-bought
1 tsp. dried oregano OR marjoram
2 Tbsp. vegetable oil, plus enough to coat a baking dish
Preheat the oven to 350 degrees. Oil a baking dish just large enough to hold all the breasts in a single layer. In a bowl, combine the ricotta, walnuts, Parmesan cheese, bread crumbs, and oregano or marjoram. Using your fingertips. loosen the skin from each chicken breast to form a pocket, then stuff the mixture beneath the loosened skin. Arrange the breasts skin side up in the baking dish and brush the tops of the skin with oil. Bake for 45 minutes, or until the meat is white and meat juices flow yellow, not pink, when meat is pricked
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