Category: Main Dishes

Main Course Recipes

Categories
Beef Casseroles Cookbook Main Dishes

Ruby Casserole

This recipe was introduced to the Bartholomew family by Ruby Canfield. I remember eating it at Aunt Leta’s house. Her children remember eating it often, and therefore do not cook it for their own families. My family loves it. We eat it a lot during the winter and affectionately call it, “Ruby Duby”.

1 lb. ground beef
1/2 onion, diced
3 to 5 medium potatoes, quartered
1 stalk celery, sliced
1 C. frozen corn
1 can tomato soup
1 can cream of mushroom soup

Preheat oven to 350°. Brown ground beef and onion. Drain. Put beef and vegetables in a 9×13″ pan. Mix soups in another bowl, then stir into beef and vegetables. Bake for 30 to 45 minutes, or until bubbly and vegetables are tender.

NOTE: You really can add whatever vegetables are on hand. The amounts are guesses, you’ll have to gauge what kinds of veggies your family likes best and how much of them they like to eat. I usually have an extra can of soup or 2 around, because sometimes my veggies get out of hand and we prefer the casserole to be pretty soupy.

Categories
Beef Cookbook Main Dishes

Savory Pot Roast

1 – 3 1/2 to 4 lb, beef roast or chuck pot roast
1 – 10 3/4 oz. can cream of mushroom soup
1 pouch dry onion soup mix
1 1/4 C. water
6 medium potatoes, quartered
6 carrots, cut into 2″ pieces
2 T. all-purpose flour

  1. In a 6-quart Dutch oven, in 2 tablespoons hot oil, brown roast on all sides.
  2. Spoon off fat.
  3. Stir in mushroom soup, onion soup mix and 1 cup water.
  4. Reduce heat to low. Cover; cook 2 hours, stirring often.
  5. Add vegetables.
  6. Cover; cook 45 minutes or until roast and vegetables are fork-tender.
  7. Remove roast and vegetables.
  8. Stir together flour and remaining 1/4 cup water until smooth.
  9. Gradually stir into soup mixture.
  10. Cook until mixture boils and thickens, stirring constantly.

Makes 8 servings.

Categories
Cookbook Main Dishes Pork

Mom’s Boiled Dinner

This is an all day simmering supper!

In the morning, brown on all sides a small roast or what the locker calls soup bone. Salt and pepper to taste. Cover with water and throw in a few handfuls of dried Great Northern beans. Let this simmer until after lunch. Peel and halve several potatoes and a few carrots. Cut wedges of carrots and place on top. Salt and pepper to taste. Let simmer until all family members are home. Check periodically and add water if needed.

Categories
Beef Cookbook Main Dishes

Basketball Night Frypan Dinner

1 to 1 1/2 lbs, round steak or stew meat
3 to 4 C. raw potatoes, diced
3 to 4 carrots, diced
1 can peas, or 1 can carrots and peas, drain half of liquid

Cut meat into bite-size pieces. Roll meat in flour, salt and pepper. Brown meat on all sides in oil in electric frypan or on stove, or in roaster. Pour veggies over top and salt to taste. Let cook until veggies are tender, approximately 45 minutes to 1 hour. Check periodically; if too dry, add a little water. Should be consistency of stew.

NOTE: Just turn it down to keep warm if you’re eating in shifts.

Categories
Cookbook Fish & Seafood Main Dishes

Salmon Patties

When growing up we had salmon patties, peas and fried potatoes. To this day I cannot eat salmon patties without peas and fried potatoes. They just seem to go together.

1 can salmon, drained and deboned
1 egg, beaten
Approx. 1 C. bread crumbs or saltine cracker crumbs
Salt and pepper

Mix salmon, egg and crumbs together. Salt and pepper to taste. Form into patties and fry until golden brown on each side.

Categories
Cookbook Main Dishes Pork

Tender Pork Roast

This makes melt-in-your-mouth pork roast. You will love it . . . and it’s SO easy. Fall-apart-tender, so it’s great for sandwiches.

1 boneless pork roast, about 3 lbs.
1 – 8 oz. can tomato sauce
3/4 C. soy sauce
1/2 C. sugar
2 tsp. ground mustard

Cut roast in half; place in a 5-quart slow cooker. Combine remaining ingredients; pour over meat. Cover and cook on low for 8 to 9 hours.

Categories
Cookbook Main Dishes Pork

Tangy Pork Chops

4- 1/2″ thick pork chops
1/2 tsp. salt optional
1/8 tsp. pepper
2 medium onions, chopped
2 celery ribs, chopped
1 large green pepper, sliced
1 – 14 1/2 oz. can stewed tomatoes
1/2 C. ketchup
2 T. cider vinegar
2 T. brown sugar
1 T. Worcestershire sauce
1 T. lemon juice
1 beef bouillon cube
2 T. cornstarch
2 T. water
Cooked rice, optional

  1. Place chops in slow cooker.
  2. Sprinkle with salt and pepper.
  3. Put onions, celery, green peppers and tomatoes on top of chops.
  4. Combine rest of ingredients, except cornstarch and water. Pour over vegetables.
  5. Cover and cook on low for 5 to 6 hours.
  6. Mix cornstarch and water until smooth. Stir into liquid in slow cooker.
  7. Cover and cook on high for 30 minutes, or until thickened.

Serve over hot rice, if desired.

Categories
Cookbook Main Dishes Pork Recipes with Pictures

Sunshine Fair Grilled Pork Tenderloin

For the Sunshine Fair, each member of the food committee was to multiply this recipe by 70 and grill the meat at home the night before the fair. It was getting dark when I started to grill so when Rich got home, we moved the floor lamp to the deck so we could see to finish grilling. Cooking this on our family vacation to the Northwest Angle has become a family tradition.

MARINADE:
6 large garlic cloves, chopped
2 T. soy sauce
2 T. fresh ginger root, grated
2 tsp. Dijon mustard
1/3 C. fresh lime juice
1/2 C. olive oil
Cayenne pepper to taste
4 pork tenderloins, about 3/4 lb. each, trimmed

MARINADE: In blender or small food processor, blend marinade ingredients with salt and pepper to taste. Put pork in large sealable plastic bag with marinade. Seal bag, pressing out excess air and put in a shallow baking dish. Marinate pork, chilled, turning occasionally, at least 1 day and up to 2 days.

Prepare grill. Let pork stand at room temperature about 30 minutes before grilling. Remove pork from marinade, grill on oiled rack, turning every 5 minutes, until meat thermometer registers 160º, about 15 to 20 minutes. Transfer meat to a cutting board and let stand 5 minutes before slicing.

Serves 6

NOTE: We always cook enough so that we can have cold pork sandwiches.

Categories
Cookbook Main Dishes Pork

San Francisco Pork Chops

4 – 1/2″ to 3/4″ thick pork chops
1 clove garlic, minced
1 T. oil

SAUCE:
2 tsp. oil
4 T. dry sherry or chicken broth
4 T. soy sauce
2 T. brown sugar
1/4 tsp. crushed red pepper
2 tsp. cornstarch
2 T. water

  1. Trim fat from pork chops.
  2. Heat oil in skillet and brown pork chops on both sides.
  3. Remove from pan.
  4. Saute garlic for 1 minute; be careful not to burn the garlic.
  5. Combine oil, sherry or broth, soy sauce, brown sugar and red pepper.
  6. Place chops in skillet and pour sauce over them. Cover tightly and simmer over low heat until chops are tender and cooked through, 30 to 35 minutes. Add a little water if needed to keep sauce from cooking down. Turn once during cooking time.
  7. Remove chops.
  8. Stir in cornstarch dissolved in water. Cook until thickened.
  9. Pour over chops and serve.
Categories
Cookbook Main Dishes Pork

Pork Tenderloin with Herb Crust

6 C. fresh bread crumbs, from French bread
2/3 C. fresh parsley, chopped
2 T. fresh rosemary, chopped
1 3/4 tsp. bay leaves, crushed, optional
3 lbs. pork tenderloin, trimmed
1 egg, beaten
Salt and pepper to taste
2 T. butter
4 T. olive oil

  1. Mix the first 4 ingredients together.
  2. Sprinkle the tenderloin with salt and pepper to taste.
  3. Brush egg on tenderloin and roll in the bread crumbs and spice mixture.
  4. Melt the butter and olive oil together in skillet and brown roast well.
  5. Bake 20 minutes in 350ºoven. DO NOT OVER BAKE.
  6. Let stand 5 minutes before serving.