Page of Soups and Casseroles

Miscellaneous Main Dishes
    Baked Chicken Italiano
    Beef and Potato Boats
    California Crusty Chicken
    Cheese Souffle
    Corn-Crisped Chicken
    Favorite Meat Loaf
    French Meat Pie
    Glazed Ham
    Hamburger Stroganoff
    Hash
    Hash, Crispy & Brown
    Honey & Spice Chicken
    Jack O'Lantern Hamburgers
    Jack O'Lantern Pies
    Marinated Grilled Turkey
    Mexican Chicken Rollups
    Noodles
    Oven Fried Chicken
    Parmesan Crisped Chicken
    Pizza
    Pizza Dough
    Quiche Lorraine
    Sweet & Zesty Spareribs
    Tacos
    Taco Seasoning Mix
    Zesty Crisped Chicken

  

MISCELLANEOUS MAIN DISHES

1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon dry mustard
dash cayenne pepper
1 cup milk
1 cup shredded cheddar cheese, about 4 ounces
3 eggs, separated
1/4 teaspoon cream of tartar

Heat oven to 350°. Butter a 4-cup souffle dish or 1 quart casserole. Make a 4-inch band of triple thickness aluminum foil 2 inches longer than circumference of dish; butter one side. Extend depth of dish by securing foil band, buttered side in, around top of dish.
Melt butter in saucepan over low heat. Blend in flour and seasonings. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat.
Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minutes. Stir in cheese until melted. Remove from heat.
Beat egg whites and cream of tartar until stiff but not dry; set aside. Beat egg yolks until very thick and lemon colored; stir into cheese mixture. Stir about 1/4 of the egg whites into cheese mixture. Gently fold mixture into remaining egg whites.
Carefully pour into souffle dish. Bake 50 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Serve immediately. Carefully remove foil band and divide souffle into sections with 2 forks.

6 slices cooked bacon
4 eggs
1/2 cup shredded Swiss cheese
1/2 teaspoon salt
1/2 cup minced and sauteed onion
dash nutmeg
cayenne pepper to taste
1 deep dish pie shell
1 cup light cream

Sprinkle bacon, cheese and onion in bottom of pie shell. Beat together eggs, cream and seasoning. Pour egg mixture into pie shell. Bake in preheated 425° oven for 15 minutes on bottom rack. Reduce oven temperature to 325° and continue baking 20 more minutes or until knife inserted 1 inch from side comes out clean. Let stand for 10 minutes before cutting.

2 tablespoons oil
1 large onion, thinly sliced
1 pound lean ground beef
1 pound ground pork
1 cup mashed potatoes
2 teaspoons allspice
1 teaspoon salt
1/4 teaspoon pepper
Pie dough for a 9 inch pie
1 beaten egg, optional
In a skillet, heat oil over medium. Saute onion until tender. Remove and set aside. Brown beef and pork together. Drain. Combine onion, meat, potatoes and seasonings. Line pie plate with crust. Fill with meat mixture. Top with crust. Brush with egg if desired. Bake at 375° for 30-35 minutes or until golden brown.

1/4 cup butter
1/2 cup chopped onion
1 pound lean ground beef
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
1 cup sour cream
    cooked noodles

Saute onion in butter, add hamburger and brown. Add rest except sour cream and noodles, simmer 10 minutes. Stir in sour cream and heat. Serve over noodles.

2-1/2 pounds skinless boneless chicken breast halves
1/2 cup Heinz 57 steak sauce
1/4 cup honey
Combine sauce and honey. Place chicken in pan or on grill. If grilling, brush with melted butter first, then baste with sauce mixture. If baking, pour sauce mixture over and bake at 350° for 30-40 minutes or until chicken is done.

5 pounds turkey breast cutlets
1 cup oil
2 cups lemon lime soda
1 cup soy sauce
1-1/2 teaspoons horseradish

Mix marinade in plastic ziplock bag, place turkey in bag and close. Refrigerate 18 to 24 hours before cooking on a barbecue or broiling in oven. Cook until no longer pink inside.

1-1/2 teaspoons corn meal
1 can crescent rolls
2-1/4 cups cubed cooked chicken breast
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 cup sliced olives
1/4 cup chopped onion
1 can (4 ounces) chopped green chili, drained
1 egg white
1 teaspoon corn meal
1 can (12 ounces) green chile salsa

Heat oven to 375°. Lightly grease cookie sheet; sprinkle with 1-1/2 teaspoons cornmeal. In large bowl, combine chicken, cheese, sour cream, olives, onions and chiles; mix well. Separate dough into 4 rectangles. Firmly press perforations to seal. Spoon about 1/2 cup chicken mixture on each rectangle; spread to within 1 inch of edge. Starting at longest side, roll up jelly roll fashion; pinch edge to seal. Place seam down on prepared cookie sheet. In small bowl, beat egg white and 1 tablespoon water; brush over each rollup. Sprinkle with 1 teaspoon cornmeal. Bake for 20-25 minutes or until golden brown. Top with chile salsa. If desired, serve with sour cream or guacamole.

4 pounds spareribs, cut into serving size
1/4 cup vinegar
1/4 cup molasses
1/4 cup chili sauce
2 tablespoons soy sauce
1/4 teaspoon ground ginger
7 drops tabasco sauce or to taste
1 can (8 ounces) crushed pineapple in juice, do not drain

Place spareribs, meaty side up, on rack in shallow roasting pan. Roast uncovered in 325° oven 1-1/2 hours. Mix remaining ingredients; brush over meat. Roast, turning and brushing frequently with pineapple mixture, until meat is done, about 45 minutes longer. (Use about half of the pineapple mixture to brush pork.) Heat remaining pineapple mixture to boiling, stirring occasionally. Serve with meat.

Taco Seasoning Mix
1-1/2 pounds lean ground beef
1/2 cup water
1 package Taco Seasoning Mix

Brown ground beef in a medium skillet over medium-high heat. Drain excess grease. Add water and Taco Seasoning Mix. Reduce heat and simmer 10 minutes, stirring occasionally. Makes filling for 8-10 tacos.
To make tacos: Put about 2-4 tablespoons meat mixture in each tortilla. Top with grated cheese, chopped lettuce, tomatoes and onions.

2 teaspoons instant minced onion
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon cornstarch
1/2 teaspoon crushed dried red pepper
1/2 teaspoon instant minced garlic
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground cumin

This makes a hot and spicy mix. If you prefer a milder mix, reduce the red pepper. Combine all ingredients in a small bowl and mix until evenly distributed. Spoon mixture into a 6-inch square of aluminum foil and fold to make airtight. Store in cool, dry place. Use within 6 months. Makes 1 package or about 2 tablespoons of Taco Seasoning Mix.

1 pound lean ground beef
1 cup onion, chopped
1/4 cup grated cheddar cheese
1 can (8 ounces) tomato sauce
1 teaspoon salt
1 teaspoon oregano
Pastry for 2 double-crust pies
Milk

Lightly brown beef with onions in skillet. Pour off excess fat. Stir in tomato sauce, salt, and oregano. Simmer 10 minutes, stirring occasionally.
On lightly floured surface, roll out half of pastry 1/8-inch thick, cut into 4-inch circles and place on ungreased baking sheets. Roll out remaining pastry and cut into 4-inch circles. With a sharp knife cut out Jack O'Lantern faces on half of the circles. Place 2 tablespoons meat mixture on each plain pastry circle, brush edges lightly with water. Carefully place face circles over filling, seal edges with fork. Brush lightly with milk (to brown nicely). Bake at 425° for 12-15 minutes. Serve hot or cold.

After cooking hamburger patties, top with American cheese slices which have had faces cut out with a sharp knife. The heat from the meat will melt the cheese slightly.

Beef and Potato Boats
Serves 6

6 medium baking potatoes
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup milk
1 pound hamburger
1 small onion, chopped
6 strips bacon, cooked and crumbled
1/2 cup sour cream
1/4 cup cheddar cheese, shredded

Wash potatoes and bake at 425° for 40-50 minutes until tender. Allow potatoes to cool. Slice a small portion off the top of each potato. Carefully scoop out the pulp, leaving a 1/4-inch shell. In a bowl, mash the pulp with butter, salt, pepper and milk; set aside.
In a pan over medium heat, brown the hamburger and onion; drain. Cool 10 minutes. Add cooked bacon and sour cream. Spoon into potato shells. Divide mashed potato mixture to put on top of meat mixture, then sprinkle with cheese. Place potatoes on ungreased baking sheet. Bake at 350° for 20-25 minutes until heated through.

Pizza
Makes 2 11-inch pizzas

Pizza Dough
1 package dry yeast
1 cup warm water(105-115°)
2-1/2 cups flour
2 tablespoons oil
1 teaspoon sugar
1 teaspoon salt

Dissolve yeast in warm water in medium bowl. Stir in remaining ingredients; beat vigorously 20 strokes. Let rest 5 minutes.

Sauce
1 can (8 ounces) tomato sauce
2 teaspoons ground oregano
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon pepper

Toppings
Cooked sausage
Pepperoni
Olives
Fresh Tomatoes, sliced
Grated Mozzarella cheese, or a combination of cheddar and mozzarella

Heat oven to 425°. Prepare Pizza Dough (above). Mix sauce ingredients together. Divide dough into halves. Pat each half into an 11-inch circle on a greased cookie sheet or pizza pan with floured fingers. Spread sauce mixture over circles to within 1/2 inch of edge; add toppings as desired, putting cheese on top. Bake until cheese is light brown, 15-18 minutes.

Noodles

1 cup flour
1/2 teaspoon salt
1 egg
1 to 3 tablespoons water

Mix flour, salt and egg. Add water to make a heavy dough. Roll out very thin on a lightly floured board with a cloth covered rolling pin. Slice thin. Allow to dry for at least 3 hours before cooking. Can be thoroughly dried and stored air tight.
To cook, add to boiling soup broth 15 minutes before soup is done. Or, cook in boiling, salted water until tender.

Leftover cooked potatoes (about 4)
1 medium onion
Leftover cooked steak or roast
Leftover peas (or carrots or corn)
1/4 cup butter or margarine

Cut potatoes into small (1/2-inch) cubes. Grind, or cut finely, the meat. Chop onion. In heavy skillet, saute onion in butter until transparent. Add meat, potatoes and peas. Cook without stirring until bottom is browned, turn to brown, adding more butter if needed.

1 cup beef chuck, chopped
1 cup cooked potatoes, chopped
1 onion, minced
salt and pepper, to taste
1/2 cup milk

Combine all ingredients except milk. Place a little oil in a hot heavy skillet over medium heat. When oil is very hot, spread hash evenly in skillet. The pan should be hot enough to brown the bottom of the hash quickly, about 10 to 15 minutes. Add milk and mix. Cover and cook slowly until crisp, about 10 minutes.

Meat Mixure:
1 pound lean ground beef
1/2 cup chopped onion
3/4 cup quick oatmeal OR 1/2 cup dry bread crumbs
1 teaspoon dry mustard
2 tablespoons horseradish
1/4 cup catsup OR milk OR chili sauce

Glaze Topping:
1/2 cup chili sauce OR catsup
2 tablespoons brown sugar
1/4 teaspoon dry mustard

Combine ingredients for meat mixture. Mix well. Place in 8-inch square pan. Combine glaze topping ingredients and spread over top of meat for a glaze. Bake at 350 for about 45 minutes until cooked through.

Wash 3 pounds frying chicken pieces. Pat dry. Dip chicken in 1/2 cup evaporated milk. To make the corn flake crumbs, pour flakes into a sealable plastic bag and roll with a pastry rolling pin until crushed. Coat with mixture of 1 cup cornflake crumbs, 1 teaspoon salt and 1/8 teaspoon pepper.Place in single layer, skin side up, in well-greased or foil-lined shallow baking pan. Drizzle with 3 tablespoons melted butter, if desired. Bake at 350 about 1 hour or until chicken is tender. Do not cover pan or turn chicken while baking.

Wash 3 pounds frying chicken pieces. Pat dry. Dip chicken in mixture of 1/4 cup melted butter, 3 tablespoon lemon juice and 1 teaspoon grated lemon peel. To make the corn flake crumbs, pour flakes into a sealable plastic bag and roll with a rolling pin until crushed.Coat with mixture of 1-1/4 cups corn flake crumbs, 1 teaspoon salt and 1/4 teaspoon pepper. Place in single layer, skin side up, in well-greased or foil-lined shallow baking pan. Drizzle with 3 tablespoons melted butter, if desired. Bake at 350 about 1 hour or until chicken is tender. Do not cover pan or turn chicken while baking.

Wash 3 pounds frying chicken pieces. Pat dry. Dip chicken in 1/2 cup Italian-style salad dressing. (If desired, marinate chicken in dressing for about 1 hour-for a stronger Italian taste.)To make the corn flake crumbs, pour flakes into a sealable plastic bag and roll with a rolling pin until crushed. Coat with 1-1/4 cups corn flake crumbs. Place in single layer, skin side up, in well-greased or foil-lined shallow baking pan. Drizzle with 3 tablespoons melted butter, if desired. Bake at 350 about 1 hour or until chicken is tender. Do not cover pan or turn chicken while baking.

Wash 3 pounds frying chicken pieces. Pat dry. Dip chicken in liquid mixture made of 1 slightly beaten egg and 2 tablespoon milk.
To make the corn flake crumbs, pour flakes into a sealable plastic bag and roll with a rolling pin until crushed.Coat with mixture of 1-1/4 cups corn flake crumbs, 1 teaspoon salt and 1/4 teaspoon pepper. Place in single layer, skin side up, in well-greased or foil-lined shallow baking pan. Drizzle with 3 tablespoons melted butter, if desired. Bake at 350 about 1 hour or until chicken is tender. Do not cover pan or turn chicken while baking.

Wash 3 pounds frying chicken pieces. Pat dry. Dip chicken in liquid mixture made of 1 slightly beaten egg and 2 tablespoon milk.
To make the corn flake crumbs, pour flakes into a sealable plastic bag and roll with a rolling pin until crushed. Coat chicken with mixture of 3/4 cup corn flake crumbs, 1 teaspoon salt, 1/4 teaspoon pepper and 1/2 cup grated Parmesan cheese. Place in single layer, skin side up, in well-greased or foil-lined shallow baking pan. Drizzle with 3 tablespoons melted butter, if desired. Bake at 350 about 1 hour or until chicken is tender. Do not cover pan or turn chicken while baking.

Wash 3 pounds frying chicken pieces. Pat dry. Dip chicken in liquid mixture made of 1 slightly beaten egg and 1/4 cup soy sauce.
To make the corn flake crumbs, pour flakes into a sealable plastic bag and roll with a rolling pin until crushed. You will need about 1-1/4 cups corn flake crumbs. Coat chicken evenly with corn flake crumbs. Place in single layer, skin side up, in well-greased or foil-lined shallow baking pan. Drizzle with 3 tablespoons melted butter, if desired. Bake at 350 about 1 hour or until chicken is tender. Do not cover pan or turn chicken while baking.

Glazed Ham

1 pre-cooked ham
1/2 cup packed brown sugar
1 to 2 tablespoon prepared mustard

Mix sugar and mustard together until smooth. (Add enough mustard to make it thick, just barely pourable. Score surface of ham in criss-cross fashion-about 1/2" deep. Poke whole cloves into meat where each cut crosses another. Spread on glaze and bake as directed on ham package.