Main Dishes

Microwave Meatloaf

Summary

Yield
4 Servings
SourceAbby James, Lane Road Library
Prep time
15 minutes
Cooking time
36 minutes
Total time
51 minutes

Ingredients

1 1⁄2 lb
ground beef
1
can tomato sauce (8 oz.)
1
egg, slightly beaten
1⁄2 c
bread crumbs
1⁄2
small onion, chopped (small! )
1⁄2 t
salt
1⁄8 t
pepper
1⁄3 c
ketchup
1 t
Worcestershire sauce
1 T
brown sugar
1 T
mustard

Instructions

Combine first seven ingredients in large bowl. Mix well. Pat into 9 x 5 x 2 glass loaf dish. Cook on full power 6 minutes.

While meatloaf is cooking make sauce. Combine the last four ingredients. Pour on meatloaf. Continue cooking meatloaf on power level 5 for 25-30 minutes or until temperature is 160 degrees.

For firmer meatloaf decrease tomato sauce to 3/4 cup.

Northern Italian Pasta Shell Stuffing

Summary

Yield
10 Servings
SourceJulie Whitt, Main Library (2008)
Prep time
30 minutes
Cooking time
1 hour
Total time
1 hour, 30 minutes

Ingredients

3
pkgs. frozen spinach, chopped
3 lb
ground round
16 oz
cream cheese, softened
2
large onions, chopped (large! )
 
Parmesan cheese, grated
 
Salt and pepper
2
eggs
1 lb
pkg. jumbo pasta shells
2 c
tomato sauce (homemade or store-bought)

Instructions

Place frozen spinach in a strainer and run under hot water until thawed. Squeeze out all of the water and place in a large bowl. In a large sauté pan, cook the ground round until browned. Drain meat, reserving 2 tablespoons fat in the pan, and place meat in the same bowl with the spinach. Stir in the cream cheese until blended with the meat and spinach. Sauté the onions in the reserved meat fat until transparent. Transfer onions to the bowl with the other ingredients and stir to combine. Add Parmesan, salt and pepper; combine. Let mixture cool, then add eggs. This filling can be make up to 1 day in advance and refrigerated until ready to use.

Preheat oven to 350º. Cook pasta shells in boiling, salted water until al dente. Drain and cool to the touch. Stuff the shells with the meat mixture. Place shells in a large baking pan and cover with tomato sauce. Cover with foil and bake for approximately 1 hour. 

Chicken Boudine

Summary

Yield
10 Servings
SourceSally Joyce, Main Library (2008)
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes

Ingredients

2 c
freshly cooked egg noodles
2
cans cream of mushroom soup (10 3/4 oz.)
1⁄2 c
chicken broth
1⁄2 c
dry sherry
4 c
cooked chicken, chopped
3 c
sharp cheese, grated and divided
1
slivered almonds, toasted (2 1/4 oz.)
1⁄2 c
pimentos, drained and chopped
1
can sliced mushrooms, drained (4 oz.)
 
Salt and pepper

Instructions

Preheat oven to 350º. In a large bowl, toss together the noodles, soup, broth and sherry. Add the chicken, 2 cups cheese, almonds, pimentos, mushrooms, and salt and pepper to taste. Toss gently to combine. Transfer mixture to a greased 13 x 9 baking dish and top with the remaining cheese. Bake for 30 minutes, or until bubbly. 

Chicken Noodle Casserole

Summary

Yield
6 Servings
SourceAnnette Heffernan, Main Library
Prep time
15 minutes
Cooking time
45 minutes
Total time
1 hour

Ingredients

1
bag wide noodles
3
celery stalks
1
medium onion
2 cn
cream of chicken soup
1 cn
cream of potato soup
1 cn
milk
1
large jar pimentos
2
large cans chicken breast
2 c
Colby Jack or Cheddar cheese, grated
2 c
potato chips, crushed

Instructions

Preheat oven to 350°. Spray a 9 x 13 glass baking dish with cooking spray.

Boil noodles following directions on the bag. While noodles are boiling, dice celery and onion. Microwave celery and onion (covered) for 4 minutes. When noodles are done, drain in a colander.

In the pan that you boiled the noodles in, combine soup, milk, celery/onion mixture, pimentos, chicken and cheese. Stir all together and add drained noodles. Pour into baking dish.

Spread potato chip crumbs over the top. Bake at 350° for 45 minutes or until lightly browned. 

Italian Quiche

Summary

Yield
4 Servings
SourceSharon Hammond, Main Library (2008)
Prep time
15 minutes
Cooking time
30 minutes
Total time
45 minutes

Ingredients

1⁄2 c
pepperoni, diced
4 oz
black olives, sliced
1⁄2 c
green bell pepper, chopped
1 c
mushrooms, sliced
1 c
mozzarella cheese, shredded
3
green onions, chopped
3
large eggs
1 c
half-and-half
1⁄4 t
salt
1⁄4 t
oregano
1
baked pie crust (9-inch)

Instructions

Preheat oven to 375º. In a bowl, combine pepperoni, olives, green pepper, mushrooms, mozzarella cheese and green onions; mix well. Spread evenly into the 9-inch baked pie crust.

In a bowl combine eggs, half-and-half, salt and oregano; mix well. Pour over the cheese mixture and bake for 30 minutes, or until light brown. Let stand 10 minutes before serving. 

Roast Salmon with Caper Sauce

Summary

Yield
4 Servings
SourceNancy Brown, Main Library ESOL teacher (2008)
Prep time
10 minutes
Cooking time
30 minutes
Total time
40 minutes

Ingredients

3 T
margarine or butter
1⁄3 c
plain dried bread crumbs
1⁄4 c
loosely packed fresh parsley leaves, minced
3 T
capers, drained and minced
1 t
dried tarragon, crumbled
2 t
salt
1⁄4 t
black pepper, coarsely ground
2 lb
whole salmon filet
3⁄4 c
sour cream
1⁄2 c
mayonnaise
1⁄4 c
milk
3 T
capers, drained and chopped

Instructions

Preheat oven to 350 º. Melt margarine or butter; combine with bread crumbs, parsley, minced capers, tarragon, salt and pepper. Place salmon in baking dish, cover with margarine mixture and bake for 30 minutes.

Make caper sauce by mixing sour cream, mayonnaise, milk and chopped capers. Spoon over salmon. 

Vegetable Frittata

Summary

Yield
4 Servings
SourceCatherine Rutter of www.kitchen-rx.com (2008)
Prep time
20 minutes
Cooking time
20 minutes
Total time
40 minutes

Ingredients

1 T
olive oil
1
small onion (chopped)
1
small red pepper (chopped or sliced)
1 c
broccoli (chopped)
10 oz
frozen spinach (thawed and squeezed dry, or 1 c. zucchini, diced)
1⁄2 c
light Swiss cheese (shredded, or other light cheese of your choice)
4
eggs (lightly beaten)
3
egg whites (lightly beaten)
1⁄4 t
salt
 
pepper (to taste)
 
dried or fresh herbs of your choice (to taste)

Instructions

Preheat oven to 400 º. Sauté fresh vegetables. (If using spinach, add after sautéing). Place cooked vegetables in 8 x 11 casserole dish sprayed with cooking spray. Sprinkle with cheese. Whisk eggs and egg whites in a bowl; add salt, pepper and any seasonings you’d like. Pour over cheese and vegetables. Bake for 20-30 minutes. Eggs should be set in the middle.

Mexican Chicken Kiev

Summary

Yield
8 Servings
SourceSharon Hammond, Main Library (2007)
Prep time
8 hours, 20 minutes
Cooking time
30 minutes
Total time
8 hours, 50 minutes

Ingredients

8
skinned and boned chicken breast halves (large! )
1
4.5 oz. can chopped green chiles, drained
1⁄4 lb
Monterey Jack cheese, cut into 8 strips
1⁄2 c
fine dry breadcrumbs
1⁄2 c
Parmesan cheese, grated
1 T
chili powder
1⁄2 t
ground cumin
1⁄2 t
salt
1⁄8 t
pepper
1⁄4 c
plus 2 T. butter or margarine, melted
 
Salsa (optional)

Instructions

Preheat oven to 400°. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten using a meat mallet or rolling pin. Place chiles and cheese evenly on top of chicken breasts. Roll up chicken, starting with short end; secure with wooden picks. Combine breadcrumbs and next 5 ingredients. Dip chicken rolls in melted butter; dredge in breadcrumb mixture. Place in a lightly greased 9 x 13 inch baking dish. Cover and chill 8 hours. Uncover and bake for 30 minutes or until chicken is done; discard wooden picks. Serve with salsa, if desired. 

Eggplant Tomato Casserole

Summary

Yield
6 Servings
SourceMolly Hood, Friends of the UAPL (2007)
Prep time
20 minutes
Cooking time
40 minutes
Total time
1 hour

Ingredients

1
large eggplant
6 sli
bacon, cut into small pieces
1
large onion, chopped
2
16 oz. cans tomatoes, chopped and undrained
3 sli
bread, cubed
1 c
Cheddar cheese, shredded

Instructions

Preheat oven to 350°. Peel and cube eggplant and cook for 5 minutes in boiling salted water. Drain. Brown bacon; drain. Mix all ingredients and put into greased 2-quart baking dish. Top with cheese. Bake at 350 for 30 minutes or until cheese is melted. 

Stuffed Chicken Shells

Summary

Yield
6 Servings
SourceAmber Pifer, Main Library (2007)
Prep time
30 minutes
Cooking time
1 hour
Total time
1 hour, 30 minutes

Ingredients

4 cn
cream of chicken soup (may use 2 chicken and 2 mushroom if preferred)
2 cn
water
1
box jumbo shells
1
box stuffing mix
1 lb
boneless chicken breast, cooked and chopped
1 c
Miracle Whip
 
Parmesan cheese or shredded cheeses for topping (optional)

Instructions

Preheat oven to 350°. Cook shells according to package directions. In a large bowl combine soup and water. Prepare stuffing and then combine with chicken and Miracle Whip. Pour about 2 cans worth of the soup mixture on the bottom of a 9 x 13 inch pan. Stuff the shells with the stuffing/chicken. Layer shells in the pan. Pour remaining soup mixture over the shells. Cover with foil and bake for 45 minutes. Sprinkle with cheese and bake 15 minutes longer. 

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