Main+Dishes

** Main Dishes **
**__Meatballs Superb__** __ Ingredients __ :

One Pound Ground Beef or Ground Turkey ¼ Cup Fine Dried Bread Crumbs ¼ Cup Minced Onion One Egg, Slightly Beaten 1/8 Teaspoon Garlic Salt 1 Can Campbell’s Cream of Mushroom Soup ½ Campbell’s Soup Can of Water 2 Tablespoons Chopped Parsley Cooked Rice

Mix meat, bread crumbs, onion, egg, and salt. Make 24 meatballs; brown in skillet. Pour off fat. Stir in soup, water, and parsley. Cover; cook over low heat approximately 20 minutes; stir now ‘n then. Serve with Rice.

Makes 4 Servings

**__Sautéed Crab cakes__** Try #5 This time I used about 7-8 Saltines for 1/2 pound b/c the crab was a little wet. I guess I could have put the crab on paper towels to soak up some of the moisture, but I aslo think that the juice of the crab gave it flavor. It was a different texture than the Panko. I liked the Saltines much better. I think I am going to use Saltines from now on. __ Ingredients __ : 2 Teaspoons Plus 3 Tablespoons Finely Diced Shallots, Divided 3 Tablespoons Each: Diced Red and Yellow Peppers 2 Teaspoons Plus 2 Tablespoons Extra Virgin Olive Oil, Divided 6 Tablespoons Sliced Scallions 6 Tablespoons Ground Panko (Japanese Bread Crumbs) 3 Tablespoons Mayonnaise 4 Teaspoons Dijon Mustard ½ Teaspoon Tabasco Sauce 2 Teaspoons Old Bay Seasoning Salt and Pepper to Taste 2 Pounds jumbo lump crabmeat, gently cleaned Olive Oil for Pan-frying

Heat a small dry pan. Sauté 2 teaspoons of the shallots and the diced peppers until barely softened, about 1 minute. Remove from heat and stir the scallions into the hot pan. They should heat enough to brighten their color. Spread the vegetable mixture on a metal baking pan to cool.

In a bowl, mix the panko, mayonnaise, mustard, Tabasco, Old Bay, salt and pepper to taste. Add the cooled vegetables. Gently fold in the crabmeat without breaking the lumps.

Spoon the crab mixture into a 2-½ inch steel ring (or a clean tuna can, top and bottom removed). Press firmly for a compact cake. Remove the ring. Transfer the cake to a wax-paper-lined pan. Repeat, using all the crab to make 12 cakes.

To finish: Heat the oven to 400 degrees. Preheat 1 or 2 large skillets. Add just enough oil to coat the pan bottom with a thin. Film. Set the crab cakes gently in the pan(s) and sauté to form a light brown crust on both sides. Transfer crab cakes to a baking pan and finish cooking in the oven, about 5 minutes or until firmed and slightly springy.

**__Peanut-Ginger Chicken__** __ Ingredients: __ ¾ Cup Light Brown Sugar 1/3 Cup Red-wine Vinegar 3 Tablespoons Soy Sauce 1 Tablespoon Creamy Peanut Butter 1-1/4 Teaspoon Ground Ginger, ¾ Teaspoon Salt. 2 Cups Whit e Chicken Breast Meat

In a small bowl, mix light brown sugar, red-wine vinegar, soy sauce, peanut butter, ground ginger, and salt. (Yields 1 Cup)

Brown the chicken, take out of pan, wipe out grease, return meat to pan, pour sauce over meat and bring to a boil, then cover and simmer until thickened. Meat may be turned while cooking.

Serve over Rice, Noodles, Potatoes, or Vegetables.

Serves 3 people __ Ingredients: __ 4 pork chops 1 Tablespoon butter 1/3 Cup finely chopped carrot 1 Tablespoon snipped parsley 2 Tablespoons flour ½ teaspoon dried basil, thyme, or tarragon, crushed ½ teaspoon instant beef bouillon granules 2/3 cup milk or light cream 2 tablespoons dry white wine or water
 * __ Creamy Herbed Pork Chops __**

Cut fat on chops perpendicular every inch to prevent them from curling up. Brown chops in butter over medium heat for 5 minutes. Turn chops and add carrots. Cook 5-7 minutes more until no pink remains. Remove chops, reserving drippings and carrot. For sauce, stir parsley; flour; basil; bouillon; and add ¼ teaspoon of pepper into drippings and carrot. Add light cream all at once. Cook and stir until thickened and bubbly. Stir in wine. Return chops to skillet and heat through. To serve, spoon sauce over chops.

Taken from Better Homes and Gardens “New Cook Book” **__ Chicken Ala’ Kin g__**

__ Ingredients: __ 2 Cups Whit e Chicken Breast Meat 1 medium onion chopped ¼ lb. butter 2 Tablespoon flour 1 Cup Milk 1 Cup chicken broth Garnish with pimentos

Cook chicken in a pan with water and onion Melt butter and dissolve flour into butter Add milk and broth, simmer until thick. Add salt and pepper to taste. Garnish with pimentos Server on toast or mashed potatoes

Christine’s family recipe **__ Goulas h__** __ Ingredients: __ One Pound Ground Beef One Small Onion One Can Diced Tomato One Small Can Tomato Sauce 2 Cups Uncooked Macaroni 1 ½ Cup Cheddar/Monterey Jack Cheese Salt

Sautee the meat and onion. Add tomatoes and tomato sauce. Add salt to taste. Meanwhile, cook macaroni according to package and once drained, place in a casserole dish. Pour meat mix over macaroni, add one cup of the cheese, and mix. Sprinkle with remaining cheese over the top and bake. **__ Beef Ste w__** __ Ingredients: __ 1 pound of stew meat ¾ Cup onions 2 cups water 2 cups diced peeled potatoes 2 cups diced peeled carrots ½ cup macaroni 2Tablespoons of flour

Brown meat in shortening, then add onions to soften Add water. Simmer for 1 hour. Add more water to cover meat. Turn burner to medium high. Add potatoes, carrots, and macaroni. When potatoes, carrots, and macaroni are done, remove to a covered dish. Add flour to thicken.

Christine’s family recipe **__ Beef Stroganoff __** __ Ingredients: __ 1 ½ pounds sirloin or beef tenderloin 1 Cup sour cream ½ cups heavy cream 1 ½ cups beef broth 3 tablespoons of flour 2 medium onions, chopped Salt and pepper to taste

Cut meat into strips or cubes. Season with salt and pepper. Dredge in flour. Melt 3 tablespoons in pan and sear meat and onions quickly at high heat until meat is no longer red. Add broth and stir until smooth and simmering. Melt remaining butter in a separate pan and sauté mushrooms for 5-7 minutes. Season with salt and pepper to taste and add to meat. Add cream and sour cream. Stir until thick and smooth. Serve with egg noodles or rice. Christine’s family recipe **__ Shrimp Spaghetti __** __ Ingredients: __ 8 oz of spaghetti ½ pound shrimp 2 tablespoons oil ½ cup chopped onion 2 cloves garlic 1 pound can crushed tomatoes 1/8 tsp pepper 1 tsp dried basil ½ cup chopped parsley ½ cup parmesan cheese ½ cup black olives

Cook spaghetti. Cook onion, garlic, in oil about 5 minutes Add shrimp and cook for 2 minutes. Remove shrimp, and set aside. Cook tomatoes, salt, pepper and basil. Re-add shrimp. Pour mixture over drained pasta. Sprinkle with parmesan cheese and garnish with olives.

Christine’s family recipe **__ Meat Pie __** __ Ingredients: __ Leftover beef cubed 1 medium onion chopped 5 potatoes diced 2 cups diced carrots water salt to taste

Make a double pie crust Brown cubed meat with onion. Add vegetables and cover with water. Add salt. Add any leftover gravy. Simmer until potatoes are done. Drain vegetables and save broth. Broth should be thin. Put vegetaqbles and meat into crust. Cover with top crust. Bake at 350º for 45 minutes Reheat broth and serve as gravy Christine’s family recipe