Recipe: Main and Side Dishes- 2000-06-12 to 06-18 (24)

recipelink.com Chat Room Recipe Swap
06-12 to 6-18-2000 - 24 Main and Side Dishes

Kelly~WA (10:08:01) :
Impossible Ham Salad Pie

1/2 pk Peas; frozen, 10 oz size
1 c Ham; finely chopped cooked
1 c Cheddar cheese; shredded
1 c Milk
1/2 c Mayonnaise
1 1/2 ts Mustard; prepared
3/4 c Bisquick baking mix
3 Eggs

Preheat oven to 400F. Lightly grease pie plate 10x1 1/2". Rinse peas under cold water to separate; drain. Sprinkle peas, ham and cheese in pie plate.

Beat remaining ingredients till smooth, 15 sec in blender on high speed or 1 minute with hand beater.

Pour in pie plate.

Bake till golden brown and knife inserted halfway between center and edge comes out clean 30 to 35 minutes. Let stand 5 minutes before cutting. Kelly~WA (10:03:41) :
Cheesy Ham And Broccoli Casserole

1 1/2 Cups Fully Cooked Smoked Ham -- cut up
3/4 Cup Shredded Cheddar Cheese
1 Package (10 Oz.) Frozen Chopped Broccoli --
thawed and
drained
1 Can Condensed Cream Of Mushroom Soup
1 1/2 Cups Bisquick(r) Baking Mix
1/2 Cup Milk
3 Tablespoons Butter Or Margarine -- melted
1 Egg

Heat oven to 350. Mix ham, cheese, broccoli, and soup in 1 1/2 quart casserole. Stir in remaining ingredients until dough forms; drop by spoonfuls evenly over broccoli mixture. Bake uncovered 40 to 45 min. or until top is golden brown.

Kelly~WA (10:01:33) :
BEEF IN BURGUNDY WITH GNOCCHI

1/4 cup butter or margarine
1/4 cup salad oil
1 1/4 lbs. small white onions
4 lb. chuck, trimmed, cut into 2" cubes
2 1/2 Tbsp. potato flour, or 1/4 cup unsifted all-purpose flour
1 tsp. meat extract paste
1 Tbsp. tomato paste
3 cups burgundy
1/4 tsp. pepper
2 bay leaves
1/2 tsp. dried thyme leaves
1/2 tsp.dried marjoram leaves
4 parsley sprigs
3/4 lb.mushrooms, washed
chopped parsley
gnocchi

Preheat oven to 325*. In a 4 quart Dutch oven, heat butter and oil, saute onions 5 minutes, remove. add beef a third at a time, to fat; brown well on all sides and remove.

Remove pan from heat, discard all but 1 Tbsp. fat. Stir in the flour, meat extract paste and tomato paste, until smooth.

Gradually add burgundy, stirring until smooth. Then add beef, pepper, herbs, parsley sprigs, and mushrooms, stirring until well mixed. Bake covered, 1 1/2 hours.

Add onions; bake 1 hour longer, or until meat is tender. Sprinkle with chopped parsley. Serve with gnocchi. Makes 8 servings.

recipelink.com (11:41:23) :
Chicken Cacciatore Stew (crock pot)
Recipe By : Fast and Healthy Magazine, Jan. '96
Serving Size : 4

1 medium onion -- thinly sliced
1 medium green bell pepper -- in 1" pieces
3 boned and skinned chicken breast halves -- in 2x1" pieces
1 15 ounce can garbanzo beans -- drained
1 14 ounce jar spaghetti sauce
1 8 ounce can mushroom pieces and stems -- drained

Combine all ingredients in electric cooker pot. Mix well. Cover and cook on Low setting for at least 6 hours.

Serving Ideas : Serve with spaghetti or thick slices of crust bread.

recipelink.com (11:34:56) :
A 20-Minute Chicken Parmesan
Recipe By : Prego
Serving Size :

4 boneless and skinless chicken breast halves
1 egg, slightly beaten
1/2 cup seasoned bread crumbs
2 tbsp butter or margarine
1 3/4 cup spaghetti sauce
1/2 cup shredded mozzarella cheese
1 tbsp grated parmesan cheese
1/4 cup chopped fresh parsley

Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add sauce. Reduce heat. Cover; simmer 10 minutes. Sprinkle with cheeses and parsley. Cover; simmer 5 minutes or until cheese melts.

Betsy.at.TKL (10:58:45) :
Barbecued Turkey And Vegetables (crock pot)
Recipe By : Fast and Healthy Magazine, 'Jan. '96

1 cup barbecue sauce
1/2 cup hot water
2 skinless turkey thighs, cut in half -- about 2 pounds
3 medium potatoes, unpeeled -- cut in 8 pieces each
6 medium carrots -- in 2 1/2x1/2" sticks

In medium bowl, blend barbecue sauce with water. layer turkey, potatoes and carrots in electric crockpot. Pour sauce mixture over top. Cover and cook on Low setting at least 9 hours. Remove turkey and vegetables with slotted spoon. Place on serving platter. Serve cooking juice over turkey and vegetables.

NOTES : Who would guess that 5 ingredients could be so tasty. A good quality barbecue sauce is the secret. Cooking juices can be thickened with flour. Add small amount of hot liquid to 2-3 Tbsps flour in measuring cup. Stir and add back to crockpot, on High. Cook to thicken.

Gina,Fla (10:30:19) : My mama's Pot Roast of Brisket

1 package dried onion soup mix
3 medium onions, thinly sliced
3 garlic cloves, minced
2 celery ribs, chopped
1 cup bottled chili sauce
1 bottle lager beer
1/2 cup water
4- to 6-pound beef brisket or chuck, trimmed of most external fat
Salt and freshly ground black pepper

Preheat oven to 350 degrees. Combine soup mix, onions, minced garlic, celery, chili sauce, beer and water in a large Dutch oven with a cover or in a covered casserole. Put the meat in and spoon some of the sauce over the top. Cover the pot and roast for 2 1/2 to 4 hours. Check the meat after 2 1/2 hours to see if it's fork tender. If not, cook until done.

Ideally, you should refrigerate the meat and sauce overnight, remove the congealed fat, then slice and reheat the meat in the sauce. Or you can degrease the sauce, taste for salt and pepper, slice the meat and serve it in the sauce immediately. If the sauce seems too thick, dilute it with a little water or stock. Makes 10 servings.

Betsy.at.TKL (11:05:32) : Surprise Spareribs
From the recipe files of Carole Walberg

6 pounds pork spareribs
water to cover meat
4 teaspoons pickling spices
1 teaspoon salt
1 1/4 cups brown sugar
2 teaspoons dry mustard
1/2 cup ketchup
1/2 cup coca cola

Cut ribs apart and place in Crock-Pot. Cover ribs with water. Add pickling spices and salt. Cook on low for 6 hours or until tender. Discard liquid and place ribs in shallow pan. Mix brown sugar and dry mustard together and sprinkle over ribs. Cover and refrigerate overnight. Mix ketchup and Coca Cola together and spread over ribs. Grill or broil until ribs are browned.

Victoria__Pa (03:12:19) : MUSHROOM SOUP CASSERLOE

1 lb.ground beef
1 can cream of mushroom soup
1/4c.milk
1/2 c. mushrooms
1/2c. onions,chopped
1 c. sour cream
4 oz. cooked noodles

Brown ground beef til done,drain off grease. Stir in cream of mushroom soup,milk,mushrooms,onion,sour cream,and noodles. simmer covered for 5-8 min. serve immediately.

Betsy.at.TKL (10:57:16) :
Barbecued Beef Ribs (crock pot)
From the recipe files of Carole Walberg

2 lb boneless beef ribs
1 c water
1 cn (6oz) tomato paste
1 c ketchup
3/4 c packed brown sugar
1/2 c vinegar
2 tb prepared mustard
1/2 t salt
hot cooked rice -- optional

Preparation Time: 8:00 Put all the ingredients, except the cooked rice, into a crock pot and mix well. Cook on low for 8 hours. Serve over hot rice, noodles, etc. if desired.

recipelink.com (12:26:42) :
The Reagans' Sunday Night Roast Beef Hash
From the recipe files of Carole Walberg
Serving Size : 6

1 cup onion -- finely diced
3 garlic cloves -- finely minced
2 tablespoons butter
1 cup celery -- finely diced
1/2 cup green bell pepper -- finely
diced
4 cups cooked roast beef -- finely
diced
1 large cooked potatoes -- peeled and
diced
1 cup stewed tomatoes
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh parsley -- chopped
1/4 teaspoon dried thyme

Melt butter in a large nonstick saute pan. Add onions and saute for 3 minutes. Add garlic and saute for 2 minutes more. Add dice celery, green pepper and roast beef. Saute for 5 minutes, stirring constantly. Stir in dice potato and tomatoes. Season with pepper, thyme and parsley. Simmer over medium heat for 10 minutes, until hash is golden brown and holds together. Remove from heat. Set a large nonstick saute pan over medium high heat. Scoop generous spoonfuls of hash into the pan. Cook patties for 5 minutes or until nicely browned. Flip to brown other side for 5 minutes more. The patties should be heated through and crisp, but not dry. Serve at once, topping each patty with a fresh poached or fried egg, if desired. Serve 6.

Former President and Mrs. Reagan often liked to have a light Sunday night dinner when the returned to the White House after a weekend at Camp David. This homey dish is still one of their favorites.

Kelly~WA (01:20:48) : Tuna Burgers

1 tablespoon chopped onion
1 tablespoon butter or margarine
1 1/2 cups processed cheese for melting, cut in cubes
1 (6-ounce) can water-pack tuna, drained
1/2 teaspoon Worcestershire sauce
Pepper to taste
6 sandwich buns
An adult to help with cooking on the stove

1.Saute onion in butter in saucepan (with adult supervision).
2.Add cheese and tuna; mix well.
3.Cook until cheese melts, stirring constantly.
4.Add Worcestershire sauce and pepper; mix well.
5.Spread tuna mixture on cut sides of buns.
6.Arrange on baking sheet.
7.Broil for 2 to 3 minutes or until brown.
8.Serve with chips, carrot sticks, and fruit.

recipelink.com (12:25:38) :
Tom Selleck's Chicken With Wine
From the recipe files of Carole Walberg

1 tablespoon butter
1 medium onion -- sliced
1/4 teaspoon salt
1/8 teaspoon pepper
8 chicken breasts halves -- boneless
1/2 cup flour
8 mushrooms
16 ounces artichoke hearts
1 cup orange juice
1 cup dry whine wine -or- marsala -- wine
1 cup ginger ale
2 tablespoons lemon juice
brown rice -- cooked

In skillet brown onion in butter. Salt and pepper chicken. Roll in flour to cover. Brown quickly in remaining butter. Place onions in bottom of Dutch oven; layer chicken and mushrooms. Mix liquid ingredients; pour over. Cook covered for 1 hour at 325 degrees F. Add artichoke hearts; cook for another 30 minutes more. Serve with brown rice.

recipelink.com (10:06:05) : Crab Stuffed Shrimp
From: Joan Masters
Newsgroups: rec.food.cooking
Date: 24 Oct 1994 22:58:39 GMT

24 extra large shrimp
1 cup crabmeat (flaked, fresh or frozen, membranes removed)
1 cup fresh bread crumbs
2 beaten egg whites
2 tbsp. lemon juice
4 chopped shallots
1/8 cup chopped parsley
dash of Tabasco sauce
salt and pepper to taste
1/2 cup butter or margarine, melted

Peel and devein shrimp leaving on tail section. Slice the shrimp slightly at the tail and almost all the way through at the thick end. Put aside. Mix crab, chopped shallots, parsley, lemon juice and egg whites and seasoning. Add bread crumbs until it is right. Gently shape into 24 balls. Place piece of stuffing on each shrimp at the large end.

Put stuffed shrimp in a broiling pan and drizzle with melted butter. Cook under the broiler, checking often. Cooking time depends on the size of the shrimp--do not overcook.

Gina,Fla (10:35:23) : PICADILLO (Cuban Beef Hash)

1/4 c. pure olive oil
1 med. size onion, chopped
1 med. size green pepper, seeded and chopped
2-3 garlic cloves, minced
1 lb. ground chuck
1/4 c. dry sherry (vino seco)
1/2 c. crushed tomatoes
1 can tomato sauce
1 tblsp. salt
1 tblsp. Worcestershire sauce
1/2 t. Tabasco sauce
1 small potato, peeled and cut into 1/4 inch cubes
1/4 c. dark raisins
1/2 c. pimiento-stuffed green olives
1/4 c. veg oil. for frying potatoes

In a skillet, heat the oil over low heat until fragrant, then add the onion, peppers and garlic. Cook stirring 10 mts. Add the beef and cook stirring until brown., 10 mts. Break up any large chucks with a wooden spoon. Drain off any excess fat.

Add the sherry, tomatoes, tomato sauce, salt, Worcestershire and Tabasco, stir and cook uncovered over med. heat about 5 mts.

Heat the oil and fry the potatoes until golden, about 10 mts..
Add the potatoes, raisins, and olives to the meat, stir well and cover and continue cooking over med. heat for another 10 mts. or so.

Gina,Fla (10:34:08) :
Cuban Pot Roast in a crockpot

Round eye of beef or chuck roast
Two or three chorizo sausage links (Spanish style)
1 large can tomato sauce
2 bay leaves
1 tablespoon oregano
1/2 tablespoon basil
1/4 cup olive oil
3 garlic cloves, mashed
4 red potatoes quartered
1/4 cup green olivesCut a slit in the meat and insert the chorizo. Place all ingredients in a crock pot, potatoes and green olives on top. Add a little water, salt & pepper to taste. Set crock pot to low, cook while at work or over night -- approximately eight hours. Enjoy!

Gina,Fla (10:33:33) : Arroz Con Pollo Surprise

1 1/2 c. raw white rice
4 chicken breasts, boneless, skinless, cut into chunks
1 med. onion, chopped
1 sweet red bell pepper, chopped
4 garlic cloves, crushed
1/2 c. sliced pimiento stuffed-olives
1/4 c. capers
1 box 10. oz. chopped broccoli bits, thawed and drained
1 can golden cream of mushroom (Campbells')
1 c. chicken broth
3/4 c. Vino seco
1/2 t. fresh chopped oregano
1/2 t. fresh chopped cilantro
1 bay leaf
4 T. olive oil

Preheat oven to 350. Spray the inside of a 3-qt. corning casserole with Pam
or similar spray. Sprinkle rice evenly over. Layer broccoli over.

In frying pan, saute the onion, red bell pepper and bay leaf til onion is
limp. Add garlic and saute for 2 min. more. Add chicken chunks and saute
til chunks are browned.

Meanwhile, mix in a large bowl soup, vino seco, and broth. Whisk together.
Place the chicken and veggies over the broccoli and pour the liquid over.
Foil tightly and bake for 1 hour and 15 min. Check for moistness after 1
hour. (I take mine out at this time, 'cause it's perfect). Toss rice to
blend.

recipelink.com (09:54:19) : Grandma Burgers
Newsgroups: rec.food.recipes
From: Melissa M. Hargrove
Date: Tue, 31 May 1994

My mom has finally became a grandma and she decided to pass this wonderful burger recipe on down to me. I hope you enjoy them as much as I do. The recipe is for a large amount of people, perfect for summer cookouts...

5 lbs. hamburger
3 medium size onions
6 cloves garlic
1 packet of chicken shake-n-bake
1 can tomato soup
and as much fresh parsley as you can handle.(I use just about a handful)

In a big mixing bowl, add the hamburger, and finely chopped onions, garlic and parsley. Give it a good mix. Then add the tomato soup and shake-n-bake. Give it another good mix. Form it into patties and you are ready to go.

This recipe makes about 24 good size hamburgers.

Kelly~WA (10:52:01) :
COCONUT CHICKEN WITH PINEAPPLE

1 chicken fillet per person.
1 egg, beaten, in a dish
chipped coconut, in a dish
a tin with pineapple slices
pepper
salt
sojasauce

Rub fillets in with pepper and salt and sojasauce. Dip first in beaten
egg and then in chipped coconut, so that they get entirely covered.

Put them in a frying pan with some not too hot butter: be careful that
the fillets don't stick to the pan and that the coconut does not get too

dark. They will be done in about ten minutes. Check to be sure.

Then take them out and keep them warm. Turn up the heat and put in the
same frying pan pineapple slices along with the juice from the tin.
Keep the slices moving and brown them in about a minute or two.

Serve the pineapple and the juice with the chicken.

Goes well with rice and a salad.

Kelly~WA (10:40:20) :
CREAMED CHIPPED BEEF
(8 servings)

1 Jar of Dried Beef, chopped Small
2 Hard boiled eggs, chopped
2 c Milk
1/4 c Flour
1/4 c Butter or margarine
Pepper to taste (usually the salted meat is sufficient
for salt)

Make a white sauce by melting the butter in a double
boiler or heavy pan, stirring in the flour and adding the
milk gradually.

Cook, stirring constantly to the thickened sauce. Add
pepper and check for salt. Adjust if necessary.

Served over toast or toasted English Muffins. This will
make enough sauce for about 6-8 muffin halves,
depending on how generous you are with the sauce.

Kelly~WA (10:51:20) : Chutney Chicken

6 cooked chicken breasts - diced
1 jar mango slices - diced
1 jar mango chutney
1/2 cup mayo
1 lime - squeeze juice out of it
1 tsp curry powder (optional)
1 cup slivered almonds

Mix all ingredients and chill overnight
serve with hot toasted almonds sprinkled on top

Gardenguy 11:44:46
Garlic Mashed Potatoes
(Approx 6 servings)

4 Large Russet Potatoes -- Peeled And Cubed
3 Cloves Garlic -- Peeled And Crushed
3/4 Cup Warm Chicken Stock
Salt And Pepper

Scrub potatoes and place in heavy, medium
saucepot.
Add garlic and salt, cover with cold water. Bring to
boil.
Cook 15 to 20 minutes until potatoes are
tender when pierced with a fork.
Drain potatoes and garlic WELL. (This is important to
get fluffy mashed potatoes)
Add warm stock and mash together. (Cold stock can
cause lumps in mashed potatoes.)
Stir in butter . Season with salt and pepper.

Gardenguy 11:45:21
Roasted Garlic Mashed Potatoes
Serves 4-6

4 baking potatoes
1/4 cup butter
1 1/2 cups warm milk
2 teaspoon salt
1/2 teaspoon black pepper
1 whole head of garlic
4 shallots - finely minced
1 teaspoon olive oil
1 tablespoon water

Scrub the potatoes well and bake them in a
microwave until thoroughly cooked.
Preheat the oven to 425.
Cut off the very top of the head of garlic, leaving the
inner cloves exposed.
Place the shallots and the garlic in a foil package and
drizzle them
with the olive oil and water.
Wrap them up loosely and roast them in the middle of
the oven for 45
minutes. Unwrap the package carefully and let the
shallots and the garlic cool
until they can be handled. Remove them from their
skins and pur e them in a
food processor.
In a large bowl, mash the potatoes in their skins
together with the
butter, milk, salt and pepper.
Whisk in the garlic and shallot puree.
Empty potatoes into an oven-proof casserole and
reheat in oven .

Gardenguy 11:46:39
EASY GARLIC MASHED POTATOES

8-10 MEDIUM POTATOES
8OZ SOUR CREAM
8OZ CREAM CHEESE
1TBSP GARLIC SALT
1TBSP GARLIC POWDER
1 TSP PAPRIKA
1/4 CUP GRATED CHEDDER CHEESE

COOK SPUDS TILL TENDER. DRAIN, MASH
BEAT IN CREAM CHEESE AND SOUR CREAM
UNTIL FLUFFY
BEAT IN GARLIC SALT AND GARLIC POWDER
PUT INTO 2QT GREASED CASSEROLE
DOT WITH BUTTER AND SPRINKLE WITH
PAPRIKA
COVER AND BAKE AT 350 DEGREES FOR 1
HOUR