Category: Main Dishes

Main Course Recipes

Light and Lazy Lasagna

12 lasagna noodles
2 C. mozzarella cheese, shredded
1/4 C. Parmesan cheese, grated

FILLING:
1 – 15 oz. carton non-fat ricotta cheese
1 C. non-fat cottage cheese
1/4 C. Parmesan cheese, grated
2 T. fresh parsley, finely chopped, or 2 tsp. dried

SAUCE:
8 oz. 95% lean ground beef
2 – 1 lb. cans unsalted tomato sauce
1 – 1 lb. can unsalted tomatoes, crushed
2 T. tomato paste
2 C. fresh mushrooms, sliced
1 medium onion, chopped
1 1/2 tsp. crushed fresh garlic
2 1/2 tsp. dried Italian seasoning

To make the sauce, place the ground meat in a 4-quart pot. Cook over medium heat, stirring to crumble, until the meat is no longer pink. Drain fat. Add all of the remaining sauce ingredients to the browned meat, increase the heat to high and bring to boil. Reduce heat to low, cover and simmer 25 minutes, or until vegetables are tender. Set aside.

To make the filling, combine all of the ingredients in a large bowl and stir to mix well. Set aside.

To assemble the lasagna, coat a 9×13″ pan with cooking spray. Spoon 1 cup of the sauce over the bottom of the pan. Lay 4 of the uncooked noodles over the bottom of the pan, arranging 3 of the noodles lengthwise and 1 of the noodles crosswise. Allow a little space between the noodles for expansion. Top the noodles with half of the filling mixture, 3/4 cup of the mozzarella cheese, and 1 1/2 cups of the sauce. Repeat the noodles, filling, mozzarella cheese and sauce layers.

Finally, top with the remaining noodles, sauce, Parmesan and mozzarella. Cover the pan with aluminum foil and bake at 350º for 45 minutes. Remove the foil and bake an additional 15 minutes, or until the edges are bubbly and the top is browned. Remove the dish from the oven and let sit for 5 minutes before cutting and serving.

Yields 10 servings.

Beef Cookbook Main Dishes

Spanish Rice

Nice one-dish meal.

2 lbs. ground meat
1 medium onion
1 medium green pepper, chopped
1 qt. tomato juice
2 C. rice
4 T. Worcestershire sauce
1 tsp. chili powder
1 tsp. dried thyme
1 tsp. hot pepper sauce
Cayenne pepper

Brown meat. Cook with onion and pepper until tender. Add all ingredients. Boil. Simmer until liquid is absorbed or rice is tender

Cookbook Main Dishes

Hot Sub Sandwiches

This is a variety for cold meat sandwiches. Mom always fixed these before card club on Saturday nights.

Bologna, salami, ham, or any mixture of lunchmeat you prefer
American cheese
Swiss cheese
Onion
Miracle Whip
French bread

Slice French bread, spread with Miracle Whip, layer lunch meat and cheese. Wrap in foil and bake at 350° until cheese is melted. It takes longer than you think.

Chicken Cookbook Main Dishes

Chicken Enchiladas

This is one of Cody’s (my pickiest eaters) favorite recipes.

2 cans chicken (like tuna cans), or your own chicken
2 cans cream of chicken soup
1 – 8 oz. carton sour cream
Monterey Jack cheese, shredded
Flour tortillas

Mix together soup and sour cream in bowl. Divide chicken and roll up equal portions in the tortillas. Place in a greased 9×13″ pan. Pour soup mixture over tortillas. Cover with cheese. Shake on some paprika (just to give it some color). Bake at 350º until cheese is bubbly.

Cookbook Main Dishes

Leta’s Vegetable Stew

This is one of my favorites of Leta’s. When I was in college, she would make it and give me some in a quart jar.

Brown stew meat with onion in Dutch oven. Take out meat. Add water to cover the following: diced carrots, potatoes, corn and cabbage. Add 1 can tomato sauce. Cook until tender. Add meat.

Beef Cookbook Main Dishes Recipes with Pictures

Suzy Johnson’s Mom’s Chili

Post author By Dee Lenz
Post date March 25, 2008
No Comments on Suzy Johnson’s Mom’s Chili

Suzy Johnson's Mom's Chili Recipe

1 lb. hamburger
1 medium bunch celery, chopped
2 medium onions
1 large can diced tomatoes
Approx. 1/2 C. ketchup
1 bottle Heinz chili sauce
1 can kidney beans

Brown hamburger in bottom of kettle. Drain grease. Add celery, onions and 2 cups water. Boil, covered, at medium heat for about 30 minutes. Add tomatoes, chili sauce, ketchup and drained kidney beans. Cook slowly until celery is soft enough to cut with fork.

Beef Cookbook Main Dishes

Norma’s Chili

1 lb. hamburger
1 medium onion, chopped
1/2 tsp. salt
1 can brown beans
1/4 C. brown sugar
2 C. tomato juice
3/4 C. water

Steam hamburger until there’s no red in color. Mix rest of ingredients in with hamburger. Cook until onions are done. Steam about 1/2 hour.

Chicken Cookbook Main Dishes

Creamy Chicken Enchiladas

Post author By Liza Torborg
Post date March 24, 2008
No Comments on Creamy Chicken Enchiladas

1 small onion, chopped
1 can cream of chicken soup
1 – 10 oz. can diced tomatoes and green chilies, undrained
1 C. sour cream
1 C. Cheddar cheese
1 C. mozzarella cheese
6 flour tortillas
2 C. chicken breasts, cubed

Sauté onion until tender. Remove from heat. Add soup, tomatoes, sour cream, 3/4 cup Cheddar cheese and 3/4 cup mozzarella cheese. Mix well. Place 3 tablespoons mixture on each tortilla; top with 1/3 cup chicken. Roll tightly. Place tortillas seam-side down in a 13×9″ baking dish. Top with remaining soup mixture; sprinkle with remaining cheese. Bake, uncovered, at 350º for 20 to 25 minutes.

Cookbook Main Dishes

Easy Mexican Lasagna

3 C. cooked chicken breast, chopped or shredded
1 – 15 oz. can black beans, rinsed and drained
2/3 C. canned diced tomatoes and green chilies
1 tsp. garlic powder
1 tsp. ground cumin
1/2 tsp. pepper
1 – 10 3/4 oz. can fat-free cream of chicken soup
1 – 10 3/4 oz. can fat-free cream of mushroom soup
1 – 10 oz. can enchilada sauce
9 – 6″ corn tortillas
1 C. Cheddar cheese, shredded
1 C. Monterey Jack cheese, shredded
Black olives
Sour cream
Lettuce, shredded
Mild chunky salsa

Cook the first 6 ingredients in a saucepan over medium heat 10 minutes or until thoroughly heated. Stir together chicken and mushroom soups and enchilada sauce in a saucepan; cook, stirring often, 10 minutes, or until thoroughly heated. Spoon 1/3 of sauce into a 9×13″ baking dish coated with cooking spray; top with 3 tortillas. Spoon half of chicken mixture and 1/3 of sauce over tortillas; sprinkle with half of Cheddar cheese. Top with 3 tortillas; repeat layers once with remaining chicken, sauce, Cheddar cheese and tortillas, ending with tortillas. Sprinkle with Monterey Jack cheese. Bake at 350º for 30 to 40 minutes, or until lasagna is bubbly. Serve with desired topping.

Beef Cookbook Main Dishes Recipes with Pictures

Aunt Sal’s Lasagna

This recipe was requested by many Bartholomews. It is remembered as THE lasagna recipe, and has been enjoyed at many family meals.

Aunt Sal’s Lasagna

2 lbs. hamburger, browned
1 – 10 oz.. pkg. lasagna noodles, dry
1 – 12 oz. container cottage cheese
4 C. mozzarella cheese
1 – 12 oz. can “V-8” juice
2 – 6 oz. cans tomato paste
1 – 16 oz. can whole tomatoes, cut up
2 C. canned tomatoes
1 pkg. Tones dry spaghetti sauce

Mix “V-8″ juice, tomato paste, tomatoes, spaghetti sauce mix and mix with brown hamburger; bring to boil. Spray a 10×14” pan. Put dry noodles in pan, top with 1/2 cooked sauce. Add 1/2 cottage cheese, 1/2 mozzarella cheese, then make another layer of noodles, sauce, cottage cheese, mozzarella cheese, and sprinkle top with Parmesan cheese. Cover with foil and refrigerate overnight. Bake, covered, 1 hour at 375°. Remove the cover for last 15 minutes of baking time to let it brown.