Recipe: Main Dishes (8)

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12-02-99 - Main Dish Recipes(8)

Becky,.LA (09:36:52) :

CRAWFISH/SHRIMP AUGRATIN
Recipe By : BECKY

3 tablespoons butter
1 bunch green onion tops -- chopped
2/3 cup fresh parsley -- chopped
2 tablespoons flour
1 1/2 cups half and half
1/4 cup white wine
1 teaspoon salt
1/4 teaspoon Tabasco sauce
1/4 teaspoon garlic powder
6 ounces American cheese -- grated
3 ounces Swiss cheese -- grated
1 pound crawfish tails or shrimp -- peeled

Saute onions and butter in a 2-quart casserole on high 3 minutes.
Add flour cream,wine, salt, pepper, Tabasco, and garlic.
Cook on High 1 1/2-2 minutes.
Stir cheese into hot mixture until it is melted.
Cover with wax paper and cook on High 6 minutes.
Stir half way through cooking time.
Add noodles or serve on top.

Half and half may need to be adjusted if mixture becomes too thick.

rita,in (04:01:30) : SAVORY CRUST CHICKEN BAKE

1/2 cup chopped carrots
1/2 cup chopped onions
1/2 cup chopped green peppers
1/4 cup chopped celery
1/2 cup potatoes
2T. butter
2 c. cooked chicken,cubed
1 can cream of chicken soup
4-oz. canned mushrooms
4-oz. shredded cheese

CRUST
1/2 C SOFT BUTTER
3/4 C SOUR CREAM
1 EGG
1 CUP FLOUR
1tsp.SALT
1tsp.BAKING POWDER

combine all ingredients for crust and press into a 9" baking dish(ungreased).

For filling, saute vegetables in butter until tender. Add chicken, soup and mushrooms. stir in cheese.

spread filling over crust and bake at 400 degrees for 25-30 min.

One of my favorites for pitch-ins and buffets

KellyWA (01:45:05) : QUICHE FOR A CROWD

2 2/3 c All-purpose flour
1 1/4 ts Salt
1 c Shortening
8 oz Package cream cheese, softened
12 Eggs
4 c Milk
1/3 c Grated Parmesan cheese
2 tb Chopped chives
2 1/2 ts Salt
1/2 ts Dried oregano leaves
1/4 ts Pepper
6 oz Jarlsberg cheese, shredded (1 1/2 cups)
6 oz Gruyere cheese, shredded (1 1/2 cups)

Makes 12 main-dish servings
Ice water Fresh chives for garnish
About 1 1/2 hours before serving:

In a medium bowl, stir flour and salt; cut in
shortening to resemble coarse crumbs. Stir in 6 to 7
tablespoons ice water, a tablespoon at a time, until
pastry just holds together.

Roll three-fourths of pastry into a rectangle
3 inches larger all around than 13x9-inch
baking dish. Line baking dish with
pastry; trim pastry edge, leaving 1-inch
overhang.

Fold overhang under; firmly press edge
onto rim.

Roll trimmings and remaining pastry
1/8-ich thick. With floured 1/2 inch
round canape cutter, cut out as many
rounds as possible. Moisten edge of pastry rim
with water; place rounds on edge, overlapping
slightly; press with fingertips. Reroll trimmings and
cut more rounds if necessary.

In large bowl, with mixer at low speed,
beat cream cheese until smooth.
Add eggs, one at a time, until blended,
scraping bowl with rubber spatula. Beat
in milk and next 5 ingredients.

Preheat oven to 375 F. Sprinkle
shredded cheeses evenly over bottom
of pie crust; pour egg mixture over cheeses.

If you like, arrange fresh chives on top
to make a pretty design. Bake 45 minutes
or until knife inserted in center comes out clean.

KellyWA (01:44:07) : TURKEY & SPINACH PIE

Ingredients
3 oz Butter, Melted
8 Sheets, Filo Pastry
Sesame Seeds
Prepared Vegetables to Serve

-----FOR THE FILLING-----
8 oz Fresh Spinach
Salt and Pepper
1 tb Oil
1 lg Onion, Peeled and Sliced
1 Clove Garlic, Peeled and Crushed
1/2 ts Ground Cumin
1 lb Turkey Mince
4 oz Mozzarella Cheese, Grated
1/2 ts Ground Nutmeg

Preheat Oven to 190C/375F/Gas Mark 5.

Trim spinach and wash it thoroughly. Put leaves in a
large pan with no extra water but a little salt, and
cook, covered, for 3-5 minutes, shaking pan
occasionally, until leaves are soft. Drain Well.

Brush a shallow 8-inch pie dish with melted butter and
line with 6 sheets of pastry, brushing each sheet with
melted butter. Ensure pastry edges overlap edges of
dish.

Heat oil in a pan and saute sliced onion until
starting to soften. Stir in garlic and cumin, and cook
for 1 minute.

Mix turkey with plenty of seasoning, then add
mozzarella cheese and ground nutmeg. Place half the
spinach in base of dish. Cover with half the onion
mixture, then spread with meat. add final layer of
onions, then top with remaining spinach.

Brush remaining sheets of filo pastry with butter. Cut
into strips and arrange at random over top of pie.
Sprinkle with sesame seeds, then bake in preheated
oven for 30 minutes, or until golden brown and tender.
Serve with prepared vegetables.

KellyWA (01:43:46) : VIDALIA ONION PIE

2 9" Pie shells, baked
4 Eggs, beaten
1 c Sour cream (generous cup)
Salt & pepper to taste
1 Stick of butter
6 Vidalia onions, large
Sliced thinly
1/4 c Grated Parmesan cheese
4 Shakes of Tabasco sauce
1/4 c Grated cheese for top

Cook onions in butter until clear
and soft (about 15 minutes),
stirring often. Add all other ingredients.

Mix and pour into the 2 baked pie shells.

Sprinkle grated cheese on top.

Bake in 375F oven for 20 minutes, then
lower temp. to 350F for an additional 40
minutes until lightly browned on top.

KellyWA (01:42:59) : IMPOSSIBLE BROCCOLI-CHEESE PIE

1 lb Broccoli bunch
2/3 c Onion; chopped
1/4 c Water
4 Eggs; slightly beaten
1 1/4 c Milk
4 To 6 drops Hot Sauce
1/2 ts Salt
1/8 ts Ground pepper; fresh
1/8 ts Ground nutmeg
1 tb Fresh parsley; minced
2/3 c Swiss cheese; freshshredded
1/3 c Parmesan cheese; grated

Trim off large leaves of broccoli. Remove tough ends
of lower stalks, and wash broccoli thoroughly; cut
flowerets and stems into thin slices.

Combine broccoli, onion, and 1/4 cup water in a
saucepan; cover and cook over medium heat 6 to 8
minutes. Drain thoroughly, pressing out moisture with
paper towels.

Combine next 8 ingredients. Stir in vegetables, and
pour mixture into a greased 10-inch pie plate.

Sprinkle with Parmesan cheese; bake at 350^ about 30
minutes or until set. Let stand 10 minutes.

YIELD: One 10-inch pie.

Dawn-NY (12:10:40) : LEMON CHICKEN ASPARAGUS

4 Boneless chicken breasts
1 tb Fresh lemon juice
1 ts Salt; optional
1/2 ts Pepper; fresh ground
1/2 ts Grated lemon zest
3/4 lb Fresh asparagus; trimmed
1 tb Olive oil
2 ts Seasoned dry bread crumbs
4 Slices low-fat turkey ham
8 Lemon slices; for garnish

In med. bowl, combine chicken, lemon juice, 1/2 of the salt, pepper and
lemon zest. Toss to mix. On a large flat plate, coat the chicken with the
seasoned bread crumbs. Spray Pam on a non-stick skillet and heat over
medium-high heat. Add the chicken and cook, turning once, until golden
brown outside and white throughout (but still juicy--about 5-7 minutes).
Place chicken on a serving platter.

Meanwhile, steam the fresh asparagus
for approx. 5-7 minutes. When done, season the asparagus with the remaining
lemon zest and salt and pepper. Divide asparagus into 4 bundles. Wrap each asparagus bundle with a slice of the turkey "ham" and place on top of
chicken. Garnish with lemon slices.

Dawn,NY (11:20:00) : Beef Tenderloin

Brush a 2-pound beef tenderloin with 2 tablespoons olive oil. Rub
with 6 garlic cloves, 1 tablespoon crushed black pepper and 1/2
teaspoon thyme. Wrap tightly and chill 2 to 24 hours.

Return to room temperature while heating oven to 425 degrees.
Brown roast on all sides in a large skillet, in a little olive oil.
Place on rack in skillet or pan; insert meat thermometer in thickest
part. Roast uncovered to 140-155 degrees, rare to medium.

Allow 10 to 12 minutes per pound for rare. Let rest 15 minutes before slicing. To serve, spoon some red-wine sauce on each plate (reduced wine
and beef broth, lightly thickened). Top with beef and drizzle with
Dijon mustard thinned with cream. Strew with mixed green herbs (parsley, chives, basil or tarragon).

Mom.44,.FL (11:18:26) : Gingerbread Loaf
4cups flour
2 cups sugar
4tsp. baking powder
2tsp.cinnamon
1 1/4tspcloves
1 1/4tsp.nutmeg
1tsp. baking soda
1 tsp. ginger
2 eggs
2cups milk
2tlb. veg oil
1cup maple syrup
Combine dry ingredients. in another bowl combine eggs, milk and syrup. Stir into the dry ingred. till moistened. Pour into 2 greased 5x9 pans. Bake at 325degrees for 60 to 70 minutes.