Ingredients:
6 chicken breasts
6 slices of Swiss cheese
1 can Cream of Chicken Soup
1 soup can of milk
2 boxes chicken Stove Top Stuffing
Directions:
Lay chicken breasts in pan and put a slice of Swiss cheese on top of each one. Mix Cream of Chicken Soup with 1 can of milk. Pour over chicken. Pour 1 box of stuffing mix over chicken.
Cover dish with foil and bake for 1 1/2 hours at 375
Just before the chicken is done, prepare the other box of stuffing. Pour over the chicken dish when done.
Submitted By: Alison Brammer
Showing posts with label Main Dish. Show all posts
Showing posts with label Main Dish. Show all posts
Thursday, October 21, 2010
Monday, February 1, 2010
Broccoli Cheese Soup
Ingredients:
1 cup potatoes, cubed
1/2 cup carrots, sliced
1 1/2 - 2 cups broccoli
1/2 cup butter or margarine
1/3 cup flour
1 pint half & half
1 cup potato water
1 tsp yellow mustard
1 cup cheddar cheese
1 1/2 Tb chicken bouillon (2 cubes)
Directions:
In large kettle, cook potatoes and carrots in salted water until tender. Drain, but keep water. Steam or cook broccoli until tender. In the large kettle or pot melt butter and add flour to make a rue. This may take more or less flour than recipe indicates. Add half & half and potato water. Add mustard and chicken bouillon. Mix and bring to a simmer. Add cheese, let melt. Adjust to taste. Last, add the vegetables, let warm and serve.
Submitted By: David Shirts
1 cup potatoes, cubed
1/2 cup carrots, sliced
1 1/2 - 2 cups broccoli
1/2 cup butter or margarine
1/3 cup flour
1 pint half & half
1 cup potato water
1 tsp yellow mustard
1 cup cheddar cheese
1 1/2 Tb chicken bouillon (2 cubes)
Directions:
In large kettle, cook potatoes and carrots in salted water until tender. Drain, but keep water. Steam or cook broccoli until tender. In the large kettle or pot melt butter and add flour to make a rue. This may take more or less flour than recipe indicates. Add half & half and potato water. Add mustard and chicken bouillon. Mix and bring to a simmer. Add cheese, let melt. Adjust to taste. Last, add the vegetables, let warm and serve.
Submitted By: David Shirts
Lasagna
Ingredients:
1 pkg lasagna noodles, uncooked
16oz ricotta cheese
8oz sour cream
16oz cream cheese, softened
2 cups mozzarella cheese
28oz spaghetti sauce
1lb ground beef
Directions:
Cook ground beef and drain. Add spaghetti sauce and warm. In separate bowl combine ricotta cheese, sour cream and cream cheese. In a 9x13 pan pour half of the spaghetti sauce to coat bottom. Layer lasagna noodles, half of the white sauce and sprinkle with mozzarella cheese. Then place another layer of noodles and add other half of the white sauce. Sprinkle with mozzarella cheese. Place final layer of noodles and put remaining spaghetti sauce on top. Sprinkle remaining mozzarella cheese.
Bake at 375 for 1-1/2 hours, uncovered
Submitted By: David Shirts
1 pkg lasagna noodles, uncooked
16oz ricotta cheese
8oz sour cream
16oz cream cheese, softened
2 cups mozzarella cheese
28oz spaghetti sauce
1lb ground beef
Directions:
Cook ground beef and drain. Add spaghetti sauce and warm. In separate bowl combine ricotta cheese, sour cream and cream cheese. In a 9x13 pan pour half of the spaghetti sauce to coat bottom. Layer lasagna noodles, half of the white sauce and sprinkle with mozzarella cheese. Then place another layer of noodles and add other half of the white sauce. Sprinkle with mozzarella cheese. Place final layer of noodles and put remaining spaghetti sauce on top. Sprinkle remaining mozzarella cheese.
Bake at 375 for 1-1/2 hours, uncovered
Submitted By: David Shirts
BBQ Spare Ribs
Ingredients:
1 1/2 cups ketchup
1 tsp celery salt
1/2 tsp onion salt or 1/4 tsp onion powder
3/4 cups brown sugar
1 tsp yellow mustard
1 tsp paprika
1 Tb A-1 Steak Sauce
Directions:
Combine ingredients in slow cooker and add 3 pounds boneless ribs. Cook on low 6-8 hours. Sauce will be runny. Use thickener to add sauce to meat.
Submitted By: David Shirts
1 1/2 cups ketchup
1 tsp celery salt
1/2 tsp onion salt or 1/4 tsp onion powder
3/4 cups brown sugar
1 tsp yellow mustard
1 tsp paprika
1 Tb A-1 Steak Sauce
Directions:
Combine ingredients in slow cooker and add 3 pounds boneless ribs. Cook on low 6-8 hours. Sauce will be runny. Use thickener to add sauce to meat.
Submitted By: David Shirts
London Broil
Ingredients:
1 London Broil
1/2 cup soy sauce
1 tsp ground ginger
1/4 cup vegetable oil
2 Tb vinegar
1/4 cup honey
1 tsp garlic powder
Directions:
Combine ingredients, except London broil, in warm pot allowing honey to mix in. Use 1/2 mixture to marinade the London broil for at least 2 hours. Remaining to use for dipping sauce.
Cook London broil at 350 for 30 minutes.
Submitted By: David Shirts
1 London Broil
1/2 cup soy sauce
1 tsp ground ginger
1/4 cup vegetable oil
2 Tb vinegar
1/4 cup honey
1 tsp garlic powder
Directions:
Combine ingredients, except London broil, in warm pot allowing honey to mix in. Use 1/2 mixture to marinade the London broil for at least 2 hours. Remaining to use for dipping sauce.
Cook London broil at 350 for 30 minutes.
Submitted By: David Shirts
Pork Chop Casserole
Ingredients:
6 pork chops
3/4 cup uncooked rice
8oz tomato sauce
1 1/2 cans water
1/2 package taco seasoning
1 green pepper, sliced
shredded cheese
Directions:
Brown pork chops. Place in 9x13 baking dish. Sprinkle uncooked rice around pork chops. Mix tomato sauce, water and taco seasoning. Pour over pork chops. Cover with foil and bake for one hour. Add slices of green pepper, cover and bake 20 more minutes. Add shredded cheese and bake 10 more minutes.
Submitted By: Yvonne Rawlins
6 pork chops
3/4 cup uncooked rice
8oz tomato sauce
1 1/2 cans water
1/2 package taco seasoning
1 green pepper, sliced
shredded cheese
Directions:
Brown pork chops. Place in 9x13 baking dish. Sprinkle uncooked rice around pork chops. Mix tomato sauce, water and taco seasoning. Pour over pork chops. Cover with foil and bake for one hour. Add slices of green pepper, cover and bake 20 more minutes. Add shredded cheese and bake 10 more minutes.
Submitted By: Yvonne Rawlins
Pumpkin Ginger Soup
Ingredients:
1 cup canned pumpkin
1/2 tsp ground ginger
1 1/2 cups chicken broth
1 Tb butter
1 Tb flour
1 cup light cream or milk
dash of salt
dash of pepper
dash of nutmeg (optional)
Directions:
Combine pumpkin and 3/4 chicken broth. Set aside. In a medium sauce pan, melt butter, stir in flour and ginger. Add cream or milk all at once. Cook until slightly thick and bubbly. Then add in pumpkin mixture and remaining broth. Season with remaining ingredients to taste. Stir in extra cream or milk for desired consistency. Serves 4 (3 1/2 cups)
Submitted By: Melissa Nielson
1 cup canned pumpkin
1/2 tsp ground ginger
1 1/2 cups chicken broth
1 Tb butter
1 Tb flour
1 cup light cream or milk
dash of salt
dash of pepper
dash of nutmeg (optional)
Directions:
Combine pumpkin and 3/4 chicken broth. Set aside. In a medium sauce pan, melt butter, stir in flour and ginger. Add cream or milk all at once. Cook until slightly thick and bubbly. Then add in pumpkin mixture and remaining broth. Season with remaining ingredients to taste. Stir in extra cream or milk for desired consistency. Serves 4 (3 1/2 cups)
Submitted By: Melissa Nielson
Norm's Taco Bake
Ingredients:
1lb ground or shredded meat
1 can tomato soup
6 tortillas cut into 1 inch pieces
1 cup salsa
1/2 cup milk
1 cup shredded cheese
Directions:
Brown meat and drain fat. Add everything and 1/2 cup cheese. Spoon into baking dish.
Bake at 400 for 30 minutes. Sprinkle with remaining cheese.
Optional - Serve over lettuce.
Variations - A sprinkle of chili powder
dash of ground cumin or taco seasoning
1 can of black beans
1 can of kidney beans
1 can of corn, onion or whatever you can think of
Serves 6-7
Submitted By: Melissa Nielson
1lb ground or shredded meat
1 can tomato soup
6 tortillas cut into 1 inch pieces
1 cup salsa
1/2 cup milk
1 cup shredded cheese
Directions:
Brown meat and drain fat. Add everything and 1/2 cup cheese. Spoon into baking dish.
Bake at 400 for 30 minutes. Sprinkle with remaining cheese.
Optional - Serve over lettuce.
Variations - A sprinkle of chili powder
dash of ground cumin or taco seasoning
1 can of black beans
1 can of kidney beans
1 can of corn, onion or whatever you can think of
Serves 6-7
Submitted By: Melissa Nielson
Tuesday, October 13, 2009
Potato Chowder
Ingredients:
16 oz frozen O'Brien hash browns, thawed
1/4 cup chopped onion
1 can (15 oz) whole corn, undrained
1 can (15 oz) creamed corn
1 can (12 oz) evaporated milk
salt and pepper to taste
Directions:
Combine ingredients in crock pot, cover and cook on low 7 to 8 hours. Makes 7 cups.
Submitted By: Alison Brammer
16 oz frozen O'Brien hash browns, thawed
1/4 cup chopped onion
1 can (15 oz) whole corn, undrained
1 can (15 oz) creamed corn
1 can (12 oz) evaporated milk
salt and pepper to taste
Directions:
Combine ingredients in crock pot, cover and cook on low 7 to 8 hours. Makes 7 cups.
Submitted By: Alison Brammer
Shipwreck Dinner
Ingredients:
1 lb. extra lean ground beef
1 box Macaroni & Cheese
1 can (160z) stewed tomatoes, undrained
1 cup frozen peas
1 cup milk
1 cup Mozzarella cheese
Directions:
Brown meat in large nonstick skillet. Drain fat, if necessary. Stir in macaroni, cheese sauce mix, tomatoes, peas and milk. Bring to boil. Reduce heat to medium-low; cover. Simmer 12 minutes or until macaroni is tender. Sprinkle with cheese. Let stand 5 minutes or until cheese is melted.
Submitted By: Alison Brammer
1 lb. extra lean ground beef
1 box Macaroni & Cheese
1 can (160z) stewed tomatoes, undrained
1 cup frozen peas
1 cup milk
1 cup Mozzarella cheese
Directions:
Brown meat in large nonstick skillet. Drain fat, if necessary. Stir in macaroni, cheese sauce mix, tomatoes, peas and milk. Bring to boil. Reduce heat to medium-low; cover. Simmer 12 minutes or until macaroni is tender. Sprinkle with cheese. Let stand 5 minutes or until cheese is melted.
Submitted By: Alison Brammer
Sweet & Sour Beef
Ingredients:
1 lb. tender lean beef, cut into thin strips
1 T. cooking oil
1 green pepper, cut into ¼ inch strips
1 (15 oz.) can chunk pineapple, drained (reserve juice for sauce)
Hot cooked rice
Sauce
2 T. cornstarch
6 T. sugar
Pineapple juice, with water added to make 1 ½ cups
3 T. vinegar
2 T. soy sauce (or to taste)
Directions:
Mix cornstarch with sugar. Add pineapple-water, vinegar, and soy sauce. Boil together until thickened.
Brown beef strips lightly in oil. Add sauce and green pepper to beef strips and heat together until green pepper wilts but does not lose its color. Add pineapple chunks. Reheat and serve over cooked rice.
Note: I use broccoli in place of the green peppers sometimes
Submitted By: Jodi VanSkiver
1 lb. tender lean beef, cut into thin strips
1 T. cooking oil
1 green pepper, cut into ¼ inch strips
1 (15 oz.) can chunk pineapple, drained (reserve juice for sauce)
Hot cooked rice
Sauce
2 T. cornstarch
6 T. sugar
Pineapple juice, with water added to make 1 ½ cups
3 T. vinegar
2 T. soy sauce (or to taste)
Directions:
Mix cornstarch with sugar. Add pineapple-water, vinegar, and soy sauce. Boil together until thickened.
Brown beef strips lightly in oil. Add sauce and green pepper to beef strips and heat together until green pepper wilts but does not lose its color. Add pineapple chunks. Reheat and serve over cooked rice.
Note: I use broccoli in place of the green peppers sometimes
Submitted By: Jodi VanSkiver
Pork Chops & Rice Casserole
Ingredients:
6 pork chops
Minute Rice
1 large onion, sliced
2 large tomatoes, sliced
2 green peppers, sliced
2 cans beef consommé
Directions:
Brown pork chops on both sides. Spray 9x13 inch pan with cooking spray. Cover bottom of pan with Minute Rice (about 1/2” thick). Place browned pork chops on top of rice. Slice onions, tomatoes, and green peppers, and place on top of the pork chops. Mix together the beef consommé and 2 cans water, and pour over the pork chops making sure you get the edges wet. You may not use all of the liquid but make sure all of the rice is pretty wet. Add salt and pepper to taste. Cover with foil and bake in a 350 oven for one hour.
Note: Pork Chops with bone seem to be more tender.
Submitted By: Jodi VanSkiver
6 pork chops
Minute Rice
1 large onion, sliced
2 large tomatoes, sliced
2 green peppers, sliced
2 cans beef consommé
Directions:
Brown pork chops on both sides. Spray 9x13 inch pan with cooking spray. Cover bottom of pan with Minute Rice (about 1/2” thick). Place browned pork chops on top of rice. Slice onions, tomatoes, and green peppers, and place on top of the pork chops. Mix together the beef consommé and 2 cans water, and pour over the pork chops making sure you get the edges wet. You may not use all of the liquid but make sure all of the rice is pretty wet. Add salt and pepper to taste. Cover with foil and bake in a 350 oven for one hour.
Note: Pork Chops with bone seem to be more tender.
Submitted By: Jodi VanSkiver
Parmesan Chicken Bake
Ingredients:
1 cup butter or margarine
1 cup fine bread crumbs
½ cup Parmesan cheese
1 clove garlic, crushed
Salt to taste
Pepper to taste
6 chicken breasts
Directions:
Melt butter, set aside. Combine bread crumbs, cheese, salt, and pepper. Dip chicken into butter then into bread crumb mixture. Put in a 9x13 inch foil-lined pan. Bake at 350 for 50-55 minutes. Do not over bake and do not cover pan.
Submitted By: Jodi VanSkiver
1 cup butter or margarine
1 cup fine bread crumbs
½ cup Parmesan cheese
1 clove garlic, crushed
Salt to taste
Pepper to taste
6 chicken breasts
Directions:
Melt butter, set aside. Combine bread crumbs, cheese, salt, and pepper. Dip chicken into butter then into bread crumb mixture. Put in a 9x13 inch foil-lined pan. Bake at 350 for 50-55 minutes. Do not over bake and do not cover pan.
Submitted By: Jodi VanSkiver
Friday, October 9, 2009
Golden Oven Fried Chicken
Ingredients:
1 c. fine bread crumbs
¼ c. Parmesan cheese
2 Tbs. parsley flakes
1 tsp. salt
¼ tsp. crushed thyme
1/8 tsp. pepper
½ c. margarine
1/8 tsp. garlic powder
8 chicken breasts or 10-12 thighs, skinned
Directions:
Combine bread crumbs, cheese, parsley, salt, thyme and pepper in a pie pan. Melt margarine with garlic powder. Dip chicken in margarine, then in the bread crumb mixture. Place in 12” Dutch oven in a single layer (so a shallow Dutch oven is best). Bake with 12 briquettes on bottom and 16 briquettes on top for about 45-60 minutes. Yummy!
This recipe was in our original Ward Cookbook in 1979 and was entered by Kathy Anderson who used to live next door to me on the south. It can be baked on a cookie sheet in a 375 degree oven for the same amount of time.
Submitted By: Naomi White
1 c. fine bread crumbs
¼ c. Parmesan cheese
2 Tbs. parsley flakes
1 tsp. salt
¼ tsp. crushed thyme
1/8 tsp. pepper
½ c. margarine
1/8 tsp. garlic powder
8 chicken breasts or 10-12 thighs, skinned
Directions:
Combine bread crumbs, cheese, parsley, salt, thyme and pepper in a pie pan. Melt margarine with garlic powder. Dip chicken in margarine, then in the bread crumb mixture. Place in 12” Dutch oven in a single layer (so a shallow Dutch oven is best). Bake with 12 briquettes on bottom and 16 briquettes on top for about 45-60 minutes. Yummy!
This recipe was in our original Ward Cookbook in 1979 and was entered by Kathy Anderson who used to live next door to me on the south. It can be baked on a cookie sheet in a 375 degree oven for the same amount of time.
Submitted By: Naomi White
Dutch Oven Chicken Stew
Ingredients:
5-7 lbs. whole chicken, cut up
5 lbs. potatoes, peeled and cut into quarters
5 lbs. carrots, peeled and cut into 1” slices
3 lbs. yellow onions, peeled and cut up
2 cans green beans
1 48 oz can tomato juice
Directions:
Use a 16” Dutch Oven. Brown chicken for 45-60 minutes. Add cut up potatoes, carrots, onions and the tomato juice. Let simmer for 45-60 minutes. Drain green beans and add to the stew. Continue cooking 30-50 minutes depending on your heat, until chicken and vegetables are done. Serves 12-14 people.
This recipe is Charlie Wilson’s. It won Third Prize at the Golden Eagle District Spring Camporee Cook Off. (We used to be part of the Golden Eagle Scout District before it was split m any years ago.)
Submitted By: Naomi White
5-7 lbs. whole chicken, cut up
5 lbs. potatoes, peeled and cut into quarters
5 lbs. carrots, peeled and cut into 1” slices
3 lbs. yellow onions, peeled and cut up
2 cans green beans
1 48 oz can tomato juice
Directions:
Use a 16” Dutch Oven. Brown chicken for 45-60 minutes. Add cut up potatoes, carrots, onions and the tomato juice. Let simmer for 45-60 minutes. Drain green beans and add to the stew. Continue cooking 30-50 minutes depending on your heat, until chicken and vegetables are done. Serves 12-14 people.
This recipe is Charlie Wilson’s. It won Third Prize at the Golden Eagle District Spring Camporee Cook Off. (We used to be part of the Golden Eagle Scout District before it was split m any years ago.)
Submitted By: Naomi White
Ritz Chicken
Ingredients & Directions:
6 chicken breast, cook all day in crock pot on low heat.
Once cooked, tear into small pieces and put in 9x13 pan.
Heat together:
1 cup sour cream
1 can cream of chicken soup
Pour over chicken.
Top with the following:
1 1/2 tubes Ritz crackers, crushed
1 square butter
Submitted By: Jennifer Smith
6 chicken breast, cook all day in crock pot on low heat.
Once cooked, tear into small pieces and put in 9x13 pan.
Heat together:
1 cup sour cream
1 can cream of chicken soup
Pour over chicken.
Top with the following:
1 1/2 tubes Ritz crackers, crushed
1 square butter
Submitted By: Jennifer Smith
Crock Pot Burritos
Ingredients:
1 10 oz. can chopped chile peppers
1 cup onion, chopped
2 40z. can tomato sauce
2 LBS. chuck roast, de boned
Directions:
Night before, begin cooking roast in crock pot all night. In morning remove bones and shred roast with forks. Add to the crock pot all the above. Cook on low heat for the rest of the day. Put scoop of mixture in tortillas, roll up, place in baking dish. Can add grated cheese, refried beans, sour cream. Bake 350 degrees for 10 minutes. Top with tin foil.
Submitted By: Jennifer Smith
1 10 oz. can chopped chile peppers
1 cup onion, chopped
2 40z. can tomato sauce
2 LBS. chuck roast, de boned
Directions:
Night before, begin cooking roast in crock pot all night. In morning remove bones and shred roast with forks. Add to the crock pot all the above. Cook on low heat for the rest of the day. Put scoop of mixture in tortillas, roll up, place in baking dish. Can add grated cheese, refried beans, sour cream. Bake 350 degrees for 10 minutes. Top with tin foil.
Submitted By: Jennifer Smith
Quiche Lorraine
Ingredients:
1 (9 inch) pie shell
8 slices bacon, cooked crisp, drain & crumbled
1 c shredded Swiss cheese
6 eggs
1 1/4 c half & half or milk
1/2 t salt
1/8 t ground nutmeg
1/8 t pepper
Directions:
Preheat oven to 375
Sprinkle bacon and cheese into pie shell. Beat together remaining ingredients until well blended. Pour over bacon and cheese. Bake 30-40 minutes. Let stand 5 minutes before serving.
Substitution:
This is the classic version. If you choose to be nontraditional, use cheddar cheese and 1/2 c chopped ham in place of the Swiss cheese and bacon.
Submitted By: Tamara Hamblin
1 (9 inch) pie shell
8 slices bacon, cooked crisp, drain & crumbled
1 c shredded Swiss cheese
6 eggs
1 1/4 c half & half or milk
1/2 t salt
1/8 t ground nutmeg
1/8 t pepper
Directions:
Preheat oven to 375
Sprinkle bacon and cheese into pie shell. Beat together remaining ingredients until well blended. Pour over bacon and cheese. Bake 30-40 minutes. Let stand 5 minutes before serving.
Substitution:
This is the classic version. If you choose to be nontraditional, use cheddar cheese and 1/2 c chopped ham in place of the Swiss cheese and bacon.
Submitted By: Tamara Hamblin
Bean Casserole
Ingredients:
1 lb ground beef browned
1 cans pork& beans
2 cups pinto beans
1-teaspoon salt
½ teaspoon pepper
1 can black beans
1 can garbanzo beans
½ cup brown sugar
¼ cup vinegar
½ cup ketchup
1-teaspoon dry mustard
Directions:
Mix ingredients together. Bake in 2-quart casserole pan at 350 for 50 minutes
Submitted By: Tamara Hamblin
1 lb ground beef browned
1 cans pork& beans
2 cups pinto beans
1-teaspoon salt
½ teaspoon pepper
1 can black beans
1 can garbanzo beans
½ cup brown sugar
¼ cup vinegar
½ cup ketchup
1-teaspoon dry mustard
Directions:
Mix ingredients together. Bake in 2-quart casserole pan at 350 for 50 minutes
Submitted By: Tamara Hamblin
Roasted Salmon With Lime & Cilantro
Ingredients:
6 oz salmon fillets,
2 T soy sauce
coarse salt and freshly ground pepper
1 T chopped fresh cilantro leaves
1/4 c fresh lime juice
1 t sugar
Directions:
Preheat oven to 400
Arrange salmon in a shallow baking pan. Season with salt and pepper. Roast until no longer pink in the middle and flaky, 10 to 13 minutes. Using a flat spatula, remove fillets, leaving skin on the baking sheet. In a small bowl, whisk together lime juice, soy sauce, and sugar; fold in cilantro. Spoon sauce over fish, and serve.
Submitted By: Tamara Hamblin
6 oz salmon fillets,
2 T soy sauce
coarse salt and freshly ground pepper
1 T chopped fresh cilantro leaves
1/4 c fresh lime juice
1 t sugar
Directions:
Preheat oven to 400
Arrange salmon in a shallow baking pan. Season with salt and pepper. Roast until no longer pink in the middle and flaky, 10 to 13 minutes. Using a flat spatula, remove fillets, leaving skin on the baking sheet. In a small bowl, whisk together lime juice, soy sauce, and sugar; fold in cilantro. Spoon sauce over fish, and serve.
Submitted By: Tamara Hamblin
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