Category: Main Dishes

Mar 07

Louisiana Shrimp Creole

Ingredients:

  • 3 Tbsp butter
  • ½ cup finely diced onion
  • ½ cup chopped green bell pepper (Optional – I used green chilis instead)
  • ½ cup chopped celery
  • 2 cloves garlic, minced
  • 2 Tbsp cornstarch
  • 1 (14.5 oz) can stewed tomatoes (or plain crushed tomatoes)
  • 1 (8 oz) can tomato sauce
  • 1 cup water
  • 1 Tbsp Worcestershire sauce
  • 2 Tbsp Cajun seasoning
  • 1 tsp chili powder
  • hot pepper sauce, such as Tabasco, to taste
  • 1 pound medium shrimp – peeled and deveined
  • 1 Tbsp lemon juice (Optional)
  • 2 tsp chopped fresh thyme (Optional)

Preparation:

  1. Melt butter in a 2-quart saucepan over medium heat; stir in onion, green pepper, celery, and garlic. Cook and stir until onion has softened and bell pepper is tender, about 5 to 7 minutes.
  2. Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, water, Worcestershire sauce, chili powder, Cajun seasoning, and hot pepper sauce. Bring to a boil, stirring frequently.
  3. Stir in shrimp, lemon juice, and fresh thyme; cook until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes.

This recipe can either be a main dish or a side dish. You can adjust the heat by adding more hot sauce. Top with chopped green onions and serve over rice.

Yield: 5 servings

From the Kitchen of: Lauren

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Posted in Main Dishes, Pot Luck, Side Dishes

Nov 13

Lasagna

Ingredients:

  • 1 lb ground beef
  • 1 medium onion, chopped
  • 1/2 tsp garlic salt (or 2-3 cloves of real garlic)
  • 2 Tbsp flour
  • 3 (8 oz) cans tomato sauce
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 tsp oregano
  • 12 lasagna noodles
  • 1/2 lb shredded mozzarella cheese
  • 1/2 cup Parmesan cheese

Preparation: While lasagna noodles are boiling… Brown ground beef, onion, and garlic together. Drain. Stir in flour until dissolved. Add tomato sauce and seasonings. Simmer 10-15 minutes, until slightly thickened.

In greased lasagna pan, alternate layers of sauce, three noodles, and mozzarella cheese. End with mozzarella and sprinkle with Parmesan. I also sprinkle some Italian seasoning on the top.

Bake at 375 degrees for 20-25 minutes. Serve with garlic bread.

From the kitchen of: Bev Schwebach

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Posted in Main Dishes, Pasta

Nov 13

White Chili

Ingredients:

  • 2-3 chicken breasts
  • 3 (15 oz) cans Great Northern beans
  • 1 (16 oz) jar mild salsa
  • 1/2 lb Monterey Jack cheese (or pepper jack, if more heat is preferred)
  • 2 tsp ground cumin

Preparation: Cut chicken into bite-size pieces. In a large pot, fry the chicken until it’s pretty much done.  Add the rest of the ingredients, cover, and simmer for around an hour. Stir occasionally and add water if it gets too thick.

Serve warm with white corn chips in place of crackers.

From the kitchen of: Bridget Carriveau

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Posted in Main Dishes, Soups

Apr 02

Macaroni and Cheese

Ingredients:

  • 7 Tbsp unsalted butter
  • 1/4 cup plus 2 Tbsp flour
  • 4 cups milk
  • 1 1/2 tsp dry mustard
  • 1/8 tsp cayenne, or to taste
  • 1 lb elbow macaroni
  • 3 cups coarsely grated extra-sharp Cheddar cheese (about 12 oz)
  • 1 1/3 cups freshly grated Parmesan cheese (about 4 oz)
  • 1 cup fresh bread crumbs

Preparation: Preheat oven to 350 degrees and butter a 3-4 quart gratin dish or other shallow baking dish.

In heavy saucepan melt 6 tablespoons butter over moderately low heat. Add flour and cook roux, whisking, 3 minutes. Add milk in a stream, whisking, and bring to a boil, whisking. Add mustard, cayenne, and salt and pepper to taste and simmer sauce, whisking occasionally, until thickened, about 2 minutes.

In a kettle of salted boiling water cook macaroni until just al dente, about 7 minutes, and drain well. In a large bowl stir together macaroni, sauce, Cheddar, and 1 cup Parmesan and transfer to prepared dish.

In a small bowl stir together bread crumbs and remaining 1/3 cup Parmesan and sprinkle evenly over macaroni. Cut remaining 1 tablespoon butter into bits and scatter over topping.

Bake macaroni in middle of oven 25-30 minutes, or until golden and bubbling.

When preparing up to 6 hours in advance, keep covered and chilled. Let come to room temperature before baking.

Yield: Serves 6-8 as entree or 8-10 as side dish.

Source: Gourmet, February 1994

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Posted in Main Dishes, Pasta

Apr 02

Shepherds Pie

Ingredients:

  • 1 lb ground beef
  • 1 medium onion
  • 10 oz frozen peas & carrots or green beans
  • 1 can tomato soup
  • 1 tsp Worcestershire sauce
  • 1/2 tsp salt
  • 1/4 tsp basil
  • 1/8 tsp pepper
  • 3 cups hot mashed potatoes
  • 1 cup shredded cheddar cheese

Preparation: Brown ground beef with onion and drain. Stir tomato soup, Worcestershire sauce, salt, basil, and pepper into ground beef mixture while heating vegetables. Spread evenly in microwave-safe casserole dish. Sprinkle with vegetables and spoon mounds of potatoes over vegetables. Microwave 5-7 minutes. Top with shredded cheese and microwave another 2-3 minutes. Let stand 3 minutes before serving.

Serves: 4 to 6

This is an old childhood recipe from the cookbook “Microwaving meals in 30 minutes.”

 

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Posted in Main Dishes

Dec 16

Vegetarian Chickpea Tacos

Ingredients:

  • 1 avocado, peeled, pitted, and diced
  • 15 oz can chickpeas, rinsed and drained
  • 3 Tbsp chopped cilantro
  • 4 tsp fresh lime juice
  • 1 clove garlic, minced
  • 8 corn taco shells
  • 2 cups baby salad greens
  • 1 cup salsa
  • 1/2 cup [non-dairy] sour cream

Preparation: Place avocado in small bowl and mash with fork. Stir in chickpeas, cilantro, lime juice, and garlic. Season with salt and pepper.

Build taco by filling each shell with 1/4 cup chickpea-avocado mash, some greens, salsa, and sour cream.

NOTE: The chickpea-avocado mash is prepared and served at room temperature. (It makes a great sandwich spread as well.)

From the kitchen of: Vegetarian Times magazine

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Posted in Main Dishes, Vegetarian

Apr 20

Spinach Lasagna

Ingredients:

  • 1 large jar spaghetti sauce
  • 1 can tomato sauce
  • 1 Tbsp olive oil
  • 1/2 medium onion, chopped
  • 1 package frozen spinach, thawed, drained
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • 1 tsp minced garlic
  • 1/2 cup water
  • 1 cup cottage cheese
  • 1 cup ricotta cheese
  • 2 eggs
  • 8 oz mozzarella cheese
  • 1/4 cup parmesan
  • 1/2 cup parsley
  • salt/pepper

Preparation: Heat olive oil in large skillet. Saute onion, spinach, oregano, basil, and garlic. Pour in spaghetti sauce, tomato sauce, and water; simmer 20 minutes.

In large bowl, combine cottage cheese, ricotta cheese, eggs, mozzarella cheese, parmesan, parsley, salt, and pepper.

Layer sauce, noodles, and cheese in 9×13 pan. Cover with foil and bake at 350 degrees for 55 minutes. Remove foil and bake another 15 minutes. Let stand 10 minutes before serving.

From the kitchen of: Scrapper’s Hideaway

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Posted in Main Dishes, Pasta, Vegetarian

Mar 24

Meatloaf

Ingredients:

  • 1-1/2 lbs ground beef
  • 1/4 cup bread crumbs (or 6 crushed crackers)
  • 1 egg
  • 1 small onion, minced
  • chopped green pepper (optional)
  • 1/4 to 1/2 tsp poultry seasoning
  • salt & pepper

Preparation: Combine all ingredients and pack into loaf pan.

Bake 45 minutes at 350 degrees – OR – Microwave 20 minutes on high.

From the kitchen of: Bonnie de Arteaga

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Posted in Main Dishes

Mar 24

Spinach Quiche

Ingredients:

  • 1 cup finely chopped onions
  • 1 can mushrooms
  • 1/4 cup butter
  • 10 oz cooked spinach, drained
  • 3/4 cup shredded swiss cheese
  • 3 eggs, beaten
  • 1 cup milk or cream
  • 1 tsp salt
  • 1/8 tsp pepper
  • dash nutmeg
  • 9″ pie shell (hand-made or pre-made pastry)

Preparation: Prepare 9″ pie shell if needed. Saute mushrooms and onions slowly in butter. Combine them with spinach, swiss cheese, and eggs. Add milk and seasonings. Stir and pour into pastry shell.

Bake 40 minutes at 350 degrees.

From the kitchen of: Becky Bieri

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Posted in Main Dishes

Mar 24

Mexican Casserole

Ingredients:

  • 1 jar pre-made tamales
  • 1 can Hormel chili with beans
  • 1 small or medium onion, chopped
  • Fritos or tortilla chips, crushed
  • Shredded cheddar cheese

Preparation: Unroll paper from each tamale, and line the bottom of a loaf pan with tamales. Layer on remaining ingredients in order and microwave until bubbly hot.

From the kitchen of: Bonnie de Arteaga

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Posted in Main Dishes

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