Main Dishes III of IV
  • Recipe Index or More Main Dishes I, II or IV

    Old-Fashioned Pot Roast

    3 to 4 lb (1.5 - 2 Kg) chuck, shoulder, round, blade, or rump roast of beef
    Flour for dredging, seasoned with salt and pepper
    2 Tbs (30 ml) vegetable oil or butter
    4 carrots, cut into 1 inch (2.5 cm) pieces
    4 celery stalks, cut into 1 inch (2.5 cm) pieces
    2 turnips, peeled and cut into 1 inch (2.5 cm) dice
    6 to 8 whole cloves of garlic
    1 onion, peeled and stuck with 3 cloves
    2 bay leaves
    A sprig of fresh thyme and/or rosemary
    2 cups (500 ml) boiling beef stock or water OR 1 cup (250 ml) boiling beef stock or water
    and 1 cup (250 ml) red wine
    1 Tbs (15 ml) Worcestershire sauce
    Salt and freshly ground pepper to taste
    20 to 30 whole button or shitake mushrooms
    20 to 30 cherry tomatoes

    Dredge the roast liberally with the seasoned flour. Heat the oil in a large, heavy roasting pan over high heat and brown the meat on all sides. Reduce the heat and add the remaining ingredients except for the mushrooms and tomatoes. Cover tightly and simmer over low heat for 2 to 3 hours, or until the meat is tender, turning the meat occasionally and adding more liquid if necessary. The roast can also be cooked in a 300F (150C) oven rather than on the stove top. Add the mushrooms and tomatoes for the last 10 minutes of cooking. Discard the onion, bay leaves, and sprigs of herbs. Serve the roast in thick slices with the vegetables on the side and ladle the pot liquid over all. Serves 6 to 8.

    Main Dish Index

    Tricky Turnover Treats

    1 lb. ground beef
    1/4 cup onion, chopped
    1/2 c. prepared mustard
    8 oz. Mozzarella cheese (or substitute your favorite)
    1 cup thick salsa (more or less, hot or mild, your choice)
    2 (8-oz.) cans large buttermilk biscuit dough (from the dairy aisle)
    1 large egg, slightly beaten

    Brown ground beef and cook onion until clear. Add mustard and cheese and cook over medium heat, constantly stirring, until cheese melts. Add salsa. Cook until mixture is thick but not dry.

    Roll out each biscuit to a 4 or 5-inch circle. Spoon the beef mixture into the center of half the biscuits. Leave a small bare spot around the edges so you'll be able to "seal" them.

    Here's the "tricky" part (not very). With the other half of the biscuits, cut geometrical shapes, jack-o-lantern style, for eyes/nose/mouth, and place over the other biscuits with beef. Seal edges with a fork. You can make pumpkin stems with the leftover dough.

    Lightly spray baking sheet with cooking spray. Brush turnovers with egg. Bake at 350F. for 10 - 15 minutes, until biscuits are baked and golden brown. Makes 5 servings.

    Main Dish Index

    Chicken Kiev

    4 to 6 boneless, skinless chicken breast halves
    4 to 6 Tbs (60-90 ml) butter
    2 Tbs (30 ml) finely chopped chives
    2 Tbs (30 ml) chopped parsley
    1 Tbs (15 ml) chopped tarragon
    1 clove garlic, finely chopped
    Salt and freshly ground pepper to taste
    Flour, beaten egg, and breadcrumbs for coating
    Vegetable oil for frying

    Pound the chicken to a 1/4 inch (5 mm) thickness. Combine the butter, chives, parsley, tarragon, salt, and pepper. Divide the butter mixture between the chicken breast halves, spreading it on one side of each. Roll the chicken breasts so that the butter mixture is on the inside and secure with a toothpick. Dust lightly with flour, dip in the beaten egg, and coat with the bread crumbs. Fry in a heavy skillet with about 1/2 inch vegetable oil, or use a deep fryer, until golden brown. Drain on paper towels. Serves 3 to 4.

    Main Dish Index

    Fettuccine with Arugula and Caramelized Onions

    1 Tbs (15 ml) olive oil
    4 to 6 medium onions, peeled and sliced
    cup (125 ml) white wine (optional)
    2 cups (500 ml) canned or fresh vegetable stock or water*
    3 to 4 cups (750 to 1000 ml) thinly sliced arugula, or green leafy vegetable of your choice such as kale, spinach, mustard greens, or Swiss chard
    Salt and freshly ground pepper to taste
    8 to 12 oz (225 to 350 g) fettuccine, cooked
    according to package directions

    * Chicken stock may be used for a non-vegetarian version.

    Heat the oil in a large, heavy skillet over low heat. Saute the onions, stirring occasionally, until golden brown. Add the liquids and bring to a boil over moderate heat. Cook 10 to 15 minutes, until the liquid is reduced by about half. Add the greens and simmer covered for about 5 to 8 minutes (depending on the greens used) until they are wilted and tender. Season with the salt and pepper. Spoon over the cooked fettuccine. Serves 4 to 6.

    Main Dish Index

    Beef Stroganoff

    8 Tbs (120 ml) butter
    2 medium onions, finely chopped
    1 lb (500 g) mushrooms, quartered
    3 Tbs (45 ml) flour
    2 cups (500 ml) canned beef stock
    1/4 cup (60 ml) red wine or 2 Tbs (30 ml) lemon juice
    1 Tbs (15 ml) Dijon style mustard
    2 lbs (1 Kg) filet mignon, top sirloin, or other
    tender cut of beef
    Salt and freshly ground pepper to taste
    1/4 cup sour cream

    Heat 2 tablespoons (30 ml) of the butter in a large skillet or stew pot over moderate heat. Add the onions and mushrooms and saute until tender, about 5 minutes. Remove the onions and mushrooms from the pan and set aside. To the same pan add 2 tablespoons (30 ml) butter and the flour. Stir to combine, and allow to cook until golden brown. Add the beef stock, red wine or lemon juice, mustard, and the reserved onion mushroom mixture. Stir over moderate heat until the sauce thickens. Remove from the heat and set aside.

    Cut the beef into strips about inch (1 cm) thick and 2 inches (5 cm) long. In a separate saute pan over high heat, melt 2 tablespoons (30 ml) of the butter and saute the beef strips, a few at a time, until brown. Add more butter to the pan if necessary. As each batch of meat is cooked, sprinkle it with salt and pepper and add it to the sauce. When all the beef has been cooked and added to the sauce, return the sauce to a boil. Cover and reduce the heat to a simmer. Serve at this stage if the meat is cooked to your liking, or continue to simmer for as long as the cut of meat and your preferences determine. Either way, 3 minutes before serving, stir in the sour cream. This dish is traditionally served with "Russian fries" (oversized French fries) but is also good served with rice or noodles. Serves 4 to 6.

    Main Dish Index

    The "Bestest" Meat Loaf

    2 lbs (1 Kg) ground beef
    1 lb (500 g) ground pork or sausage meat
    4 garlic cloves, finely chopped
    1 large onion, finely chopped
    2 eggs, beaten
    cup (125 ml) bread crumbs
    3 Tbs (45 ml) Dijon style mustard
    2 tsp (10 ml) dried thyme
    2 tsp (10 ml) fennel seeds, lightly crushed
    tsp (2 ml) cayenne pepper, or to taste
    Salt and freshly ground pepper to taste
    4 hard-boiled eggs, peeled
    6 strips of bacon

    Combine the meats, garlic, onion, beaten eggs, bread crumbs, mustard, and seasonings in a large mixing bowl and blend with a wooden spoon or your hands. Place half the meat mixture in a loaf pan and arrange the peeled hard-boiled eggs in a row down the center. Cover with the remaining meat mixture and lay the bacon strips along the top of the loaf. Bake in a preheated 350F (180C) oven for 1 to 1 hours, until the meat is well done and the bacon is crisp. Serves 6 to 8.

    Main Dish Index


    1 large eggplant (aubergine) cut into 1 inch (2 cm) dice
    1 lb (500 g) zucchini (courgettes) cut into inch (5 mm) slices
    1 Tbs (15 ml) salt
    6 Tbs (90 ml) flour
    1/2 cup (125 ml) olive oil (more if needed)
    1 large onion, finely chopped
    2 green bell peppers, seeded and cut into 1/2 inch (1 cm) strips
    4 cloves garlic, finely chopped
    2 lbs (1 Kg) tomatoes, seeded, cut into inch (1 cm) dice
    2 Tbs (30 ml) capers, chopped
    Salt and freshly ground pepper to taste
    1/2 cup (125 ml) chopped parsley
    1/4 cup (60 ml) grated Parmesan cheese
    3 Tbs (45 ml) chopped fresh basil or 4 tsp (20 ml) dried

    Place the eggplant and zucchini in a bowl, sprinkle with salt and toss gently. Allow to stand for 30 minutes and drain off the liquid. Pat dry with paper towels and toss in the flour to coat. Heat some of the olive oil in a heavy skillet over moderate heat until very hot. Add half the eggplant and zucchini and saute until golden. Transfer to a bowl and repeat with the remaining eggplant and zucchini, adding more oil as needed. Saute the onion, bell pepper, and garlic in the remaining oil for about 3 minutes. Add the tomatoes, capers, salt, and pepper, and cook an additional 5 minutes.

    Place 1/3 of the tomato mixture in a heatproof 8 to 10 inch (20 to 25 cm) casserole and sprinkle with 1/3 of the parsley, cheese, and basil. Top with half the eggplant mixture. Repeat, ending with a layer of the tomato mixture topped with the herbs and cheese. Cover and simmer gently over low heat for 30 to 45 minutes, until most of the liquid has evaporated. Make sure that the heat is low and the dish does not scorch. Serve hot, cold, or at room temperature. Serves 6 to 8.

    Main Dish Index

    Ropa Vieja

    2 to 3 lb (1 to 1.5 Kg) flank steak
    1 large carrot, sliced
    1 large turnip, peeled and diced
    1 large onion, chopped
    3 Tbs (45 ml) olive oil
    3 cloves garlic, finely chopped
    1 green bell pepper, seeded and chopped
    1 tsp (5 ml) hot chili pepper flakes (or to taste)
    2 cups (500 ml) chopped fresh or canned tomatoes
    2 bay leaves
    tsp (1 ml) ground cinnamon
    1/8 tsp (0.5 ml) ground cloves
    Salt and freshly ground pepper to taste

    Place the beef, carrot, and turnip in a large pot with enough water to cover and simmer covered over low heat for 2 hours. Remove the meat and allow to cool enough to handle, reserving the broth. Using a knife and fork, shred the beef into small, bite-size pieces. Heat the oil in a large heavy skillet and saute the onion, garlic, bell pepper, and chili pepper flakes until the onion is tender but not browned. Add the remaining ingredients and cook until thick and well blended. Add the shredded beef and 2 cups (500 ml) of the reserved stock. The dish should be somewhat soupy but may be thickened with some bread crumbs if desired. Serves 6 to 8.

    Main Dish Index

    Chicken Livers with Curry

    1 lb (500 g) chicken livers, rinsed and patted dry
    Flour for dredging
    1 egg, lightly beaten
    Bread crumbs for dredging
    3 Tbs (45 ml) butter
    cup (60 ml) finely chopped onion
    2 Tbs (30 ml) flour
    1 Tbs (15 ml) curry powder
    1 cup (250 ml) fresh or canned chicken stock
    Salt and freshly ground pepper to taste

    Dip the livers into the flour, then the egg, then the bread crumbs to coat evenly. Melt the butter in a heavy skillet over moderate heat and saute the livers until they are firm and browned on all sided. Remove from the pan and drain on paper towels. Add the onions to the fat remaining in the pan and cook for 5 minutes, until soft but not browned. Add the flour and the curry powder and stir to combine. Add the chicken stock and stir the sauce until it thickens. Season with salt and pepper. Spoon the sauce over the livers. Serves 4.

    Main Dish Index

    Greek Shrimp with Feta Cheese

    2 lbs (1 Kg) shrimp, peeled and deveined
    2 Tbs (30 ml) lemon juice
    2 Tbs (30 ml) olive oil
    cup (125 ml) chopped onion
    2 scallions, finely chopped (green and white parts)
    2 cloves garlic, finely chopped
    1 cup (250 ml) tomato puree or canned tomato sauce
    cup (125 ml) dry white wine or water
    1 Tbs (15 ml) butter
    cup (60 ml) ouzo or brandy (optional)
    tsp (2 ml) dried oregano (Greek if possible)
    3 Tbs (45 ml) chopped fresh parsley
    lb (250 g) feta cheese, cut into inch (1 cm) cubes

    Mix the shrimp with the lemon juice and let stand while preparing the sauce.

    Heat the olive oil in a heavy skillet over moderate heat, and saute the onion, scallions, and garlic for 3 minutes, until limp. Add the tomato puree and wine and simmer for 15 minutes. In a separate pan, melt the butter and saute the shrimp for 3 to 4 minutes. Add the ouzo or brandy and ignite it carefully, shaking the pan gently until the flame dies down. Add the oregano and parsley and toss to combine. Place the shrimp in the bottom of a 2 quart (2 L) ovenproof dish, along with the juices from the pan. Pour the tomato sauce over the shrimp, and top with the feta cheese. Bake in a preheated 375F (190C) oven for 10 to 15 minutes, until hot and bubbly. Serves 4 to 6.

    Main Dish Index

    Peanut Butter Chicken Kabobs

    1 cup peanut butter
    1 cup peanut oil
    cup soy sauce
    cup lemon juice
    1/3 cup white wine vinegar (original recipe calls for cup)
    4 teaspoons powdered ginger
    4 teaspoons powdered garlic
    2 teaspoons red pepper flakes

    Place all of the above ingredients in a blender and blend well. In a large bowl, cut up chicken breasts into "kabob" size pieces. You can use anywhere from 8 to 14 skinned boneless chicken breasts.

    When you are done blending the sauce, pour over chicken pieces....use a spoon (or you hands if you don't mind getting them gooey) make sure all pieces of chicken get well covered.

    Stick in refrigerator at least 3 to 4 hours and can be left there for up to 3 days (no longer...chicken will go bad.)

    Get a good fire going on the grill...poke chicken pieces onto kabob sticks (this is the fun out for fingers)...cook over hot grills, turning occasionally for anywhere from 10 to 25 minutes (depends on heat, etc.). You should be able to tell when they are done... and you would rather have them overdone than underdone.

    If you have any left-over...just stick them in tupperware or a ziploc and throw in refrigerator...they can either be wrapped in foil and reheated...or eaten cold.

    Main Dish Index

    Poached Chicken with Mustard Hollandaise

    2 scallions, finely chopped
    1 sprig fresh tarragon, finely chopped, or 1 tsp (5 ml) dried tarragon
    Juice of 1 lemon
    1 cup (250 ml) water
    4 to 6 skinless, boneless chicken breast halves
    Salt and freshly ground black pepper to taste
    1 recipe low-fat mustard hollandaise sauce (see below)

    Combine the scallions, tarragon, lemon juice, and water in a skillet large enough to hold the chicken breasts in a single layer. Season the chicken with salt and pepper. Bring the water to a boil and add the chicken breasts. Add enough water to barely cover the chicken and return to the boil. Immediately reduce the heat to a simmer and cook covered for 15 to 20 minutes, until the chicken is firm to the touch. Remove the chicken breasts with a slotted spoon and spoon the hollandaise over each portion. Reserve the poaching liquid to make the hollandaise. Serve the remaining hollandaise on the side for diners to help themselves. Serves 4 to 6.
    Low-Fat Mustard Hollandaise Sauce
    4 Tbs (60 ml) lemon juice
    3/4 cups reserved poaching liquid (see above) or chicken broth
    1/3 cup (80 ml) egg substitute, shaken vigorously (or two whole eggs)
    2 Tbs (30 ml) margarine, melted
    1 Tbs (15 ml) Dijon style mustard
    Salt and cayenne pepper to taste

    Combine the lemon juice and the reserved poaching liquid in a small saucepan and boil until it is reduced to about cup (125 ml). Meanwhile, beat the egg substitute in a heavy-bottomed saucepan over low heat. Slowly add the hot broth mixture, beating constantly, until the egg substitute thickens, about 3 minutes. Be careful not to overheat and curdle the egg mixture. When the sauce is the consistency of melted ice cream, whisk in the margarine, mustard, and salt and pepper. This produces a thin hollandaise which will thicken slightly as it cools. Makes about 1 cup (250 ml).

    Main Dish Index

    Grilled Caesar Chicken

    Nonstick cooking spray
    Approx. 1 lb. boneless, skinless chicken breasts
    2 cups cooked rice, cooled
    cup diced fresh tomato
    cup diced fresh yellow, red or green bell pepper
    cup chopped fresh basil leaves
    8 tablespoons fat-free Caesar salad dressing
    Freshly ground pepper to taste

    Tear off 4 sheets of aluminum foil, about 12 in. long. Lightly coat the center of each piece with non-stick cooking spray. Cut the chicken breasts into bite size pieces. Pile 1/2 cup of rice into the center of each piece of foil and top with 1/2 cup of the chicken. Top each portion with some of the tomato, bell pepper & basil. Pour 2 tablespoons of the Caesar dressing on top of each portion and seal the foil tightly around the portions to prevent leakage. Cook on a barbecue grill over low to medium-low heat, away from direct flame, for 20 to 25 minutes. Allow to cool slightly before opening the foil. Packets are done when the chicken is firm to the touch and opaque. Serve packets right in the foil.

    Main Dish Index

    Honey Pecan Chicken

    For the chicken:
    cup (60 ml) all-purpose flour
    1 tsp (5 ml) finely minced fresh thyme
    cup (60 ml) finely chopped pecans
    Salt and freshly ground black pepper to taste
    6 boneless, skinless chicken breast halves
    Olive oil for frying
    For the sauce:
    2 Tbs (30 ml) butter
    1 Tbs (15 ml) finely minced shallots
    1 cup (250 ml) fresh orange juice
    cup (60 ml) bourbon (optional)
    1 cup (250 ml) heavy cream
    2 Tbs (30 ml) honey
    1 Tbs (15 ml) cider or white wine vinegar
    Salt and freshly ground black pepper to taste

    Mix the flour, thyme, pecans, salt, and pepper and dredge the chicken breasts in the mixture. Heat a small amount of olive oil in a large saute pan and cook the chicken over moderate heat until golden brown on both sides and cooked through. Meanwhile, heat the butter in a saucepan over moderate heat and cook the shallots 3 to 4 minutes, until tender but not brown. Add the orange juice and the optional bourbon and continue cooking until the liquid is reduced to 1/2 cup (125 ml). Add the cream and reduce until slightly thickened. Add the honey and vinegar and season with salt and pepper. Spoon some of the sauce onto a plate and place the cooked chicken breast on top of the sauce. Serve additional sauce on the side. Serves 6.

    Main Dish Index

    Zuni Green Chili

    3 lbs (1.5 Kg) boned lamb cut into 1 inch (3 cm) cubes
    Flour for dusting
    2 Tbs (30 ml) vegetable oil
    6 dried juniper berries, crushed
    Salt and freshly ground black pepper to taste
    2 yellow onions, peeled and chopped
    6 cups canned hominy (including liquid)
    1 dried hot chili pepper, or to taste
    2 cloves garlic, peeled and finely chopped
    2 tsp (10 ml) dried oregano
    6 green bell peppers, cored and quartered (include some seeds)
    4 cups (1 L) water

    Dust the lamb cubes lightly with flour. Heat the oil in a heavy kettle and brown the lamb on all sides. As the meat browns add the juniper berries, salt, and pepper. Transfer the meat to a plate and saute the onions in the same pot until golden brown. Return the meat to the kettle and add the remaining ingredients. Bring to a boil, reduce the heat to a simmer, and cook covered for 1 to 2 hours, stirring occasionally, until the meat is tender. Serves 8 to 12.

    Main Dish Index

    Chicken-Asparagus Skewers

    pound asparagus, cut into 1 inch pieces
    2 whole large chicken breasts, skinned, split, boned, and cut into 1-inch pieces
    1 tablespoon sesame oil
    1 tablespoon sesame seeds, toasted
    1 glove garlic, minced
    teaspoon salt
    dash pepper
    cooking oil

    In a covered saucepan, cook the asparagus in a small amount of boiling water for 5 minutes, drain. In bowl, combine asparagus, chicken, sesame oil, sesame seed, garlic, salt, and pepper. Mix well. Let stand 15 minutes. Thread asparagus and chicken pieces alternatively on skewers. Brush asparagus with cooking oil. Cook for 15 minutes over medium coals, or until chicken is done. Brush asparagus with oil once more while cooking. Makes 4 servings.

    Main Dish Index

    Lemon Basil Grilled Chicken

    cup salad oil
    cup lemon juice
    1 tablespoon white wine vinegar
    1 teaspoon grated lemon peel
    1 tablespoon dried basil OR 3 tablespoons fresh chopped basil
    2 cloves of garlic, minced
    teaspoon salt
    teaspoon freshly ground pepper
    4 boneless, skinless chicken breast halves (about 1 lb)

    Combine oil and next 7 ingredients in shallow baking dish. Add chicken, turning once to coat both sides. Refrigerate for 30 to 45 minutes, turning once.
    Prepare charcoal for grilling, or heat broiler. Grill or broil chicken 4 inches from heat, turning once, 3 to 5 minutes per side or until completely cooked through.

    Main Dish Index

    Campfire Chicken

    1 chicken breast per person
    1 slice ham per chicken breast
    1 green onion sliced per chicken breast
    1 slice cheese per chicken breast (We prefer Swiss cheese)
    salt and pepper
    aluminum foil square big enough to wrap chicken breast

    Place chicken breast on foil, add salt and pepper, layer onion, cheese and then the ham. Wrap tightly and set on the fire, or in a pan on a camp stove. (If at home you can do this in your oven set your oven temp to 375F and bake for 20 minutes.) Chicken should be done in 10 to 15 minutes depending on how hot your fire is. Use tongs to get the chicken off the fire and check for doneness (No pink juices or pink on the inside of chicken.)

    Main Dish Index

    Lobster Newburg

    4 Tbs (60 ml) butter
    2 cups diced, boiled lobster meat
    1/4 cup dry sherry or Madeira wine
    1/2 tsp (2 ml) paprika
    1/4 tsp (1 ml) nutmeg
    3 egg yolks
    1 cup (250 ml) cream
    Salt and freshly ground black pepper to taste
    Hot buttered toast (optional)

    Melt the butter in a saucepan over low heat. Add the lobster meat and cook for 2 or 3 minutes, stirring frequently. Add the sherry, paprika, and nutmeg, and cook an additional 2 minutes. Beat the egg yolks and the cream together and add them to the pot. Heat until thickened, stirring constantly, and DO NOT BOIL. This dish is traditionally served over toast. Serves 4 to 6.

    Main Dish Index

    Just Peachy Chicken

    4 Boneless, Skinless Chicken Breast Halves, cut into strips
    3 Ripe Peaches, sliced (or can use lite canned if not in season)
    1 Sweet Onion, sliced very thin
    1 lb. fresh snow peas (again, can use frozen)
    2 cups apple juice
    3 Tbs. cold water
    1 Tbs. corn starch
    Salt & Pepper to taste
    Dash of nutmeg

    Caramelize onion in apple juice added about a tablespoon at a time. (If you add too much at once, you will have steamed onion! By cooking it this way you do not need to use butter or oil). When caramelize, brown the chicken in the same pan. When almost done, add the sliced peaches, snow peas, dash of nutmeg, salt, pepper and the remaining apple juice. Cover and cook on low for 10 to 15 minutes until the snow peas are done. In a small cup, add the 1 Tbsp of corn starch to the cold water. Stir the corn starch mixture into the remaining liquid slowly and gradually. Serve over rice or pasta.

    Main Dish Index

    Turkey Stuffing Casserole

    1 cup chopped onion
    1 cup chopped celery
    cup butter or margarine
    2 qts. soft bread cubes (")
    1 tsp. salt
    tsp rubbed sage
    tsp poultry seasoning
    tsp black pepper
    3 cups cubed cooked turkey or chicken
    3 tbs. butter or margarine
    3 tbs. all-purpose flour
    1/2 tsp salt
    1 (13 oz) can chicken broth
    cup water
    2 eggs, well beaten
    2 tbs chopped parsley

    Saute onions and celery in cup melted butter until soft.

    Combine bread cubes, 1 tsp salt, sage, poultry seasoning and pepper in greased 3-qt casserole. Add onion mixture and toss gently. Top with turkey or chicken.

    Melt 3 tbs butter in saucepan, blend in flour and 1/2 tsp salt. Add chicken broth and water; cook, stirring constantly, until mixture comes to a boil. Stir hot broth slowly into eggs; add parsley. Pour over turkey in casserole.

    Cover and bake in 350F oven for 30 minutes. Uncover and continue baking 15 additional minutes. Makes 8 servings.

    Main Dish Index

    Chicken Andalusian Style

    2 cloves garlic, finely chopped
    2 Tbs (30 ml) chopped fresh parsley
    cup (60 ml) orange juice
    1 chicken, cut into parts, about 2 lbs (1 Kg)
    Flour for dredging the chicken
    Salt and freshly ground pepper to taste
    cup (60 ml) olive oil
    (125 ml) cup brine cured green olives
    cup (60 ml) whole or slivered almonds
    cup (60 ml) raisins, soaked for 2 hours in
    cup (60 ml) dry sherry or water

    Combine the garlic, parsley, and orange juice in an electric blender or food processor and process until smooth. Add this to a bowl containing the chicken parts and toss to coat well. Allow to marinate for 1 to 2 hours, refrigerated. Dredge the chicken pieces in the flour seasoned with the salt and pepper, reserving the marinade. Heat the olive oil in a large heavy skillet until the surface shimmers. Fry the chicken pieces until golden brown on all sides. Drain off and discard the excess olive oil, and add the remaining ingredients, including the reserved marinade and the sherry used to plump the raisins. Cover the pan and simmer over low heat for 30 minutes, adding more liquid if necessary to form a thick sauce. Serves 2 to 4.

    Main Dish Index

    Peppered Beef Stir-Fry

    cup water
    cup sodium-reduced soy sauce
    1 Tablespoon cornstarch
    teaspoon pepper
    1/8 teaspoon dried minced garlic
    1/8 teaspoon ground red pepper
    Nonstick spray coating
    pound fresh asparagus spears cut into 1- inch pieces (can use frozen asparagus) thaw first
    1 Tablespoon cooking oil
    pound lean boneless beef cut into thin strips
    of a 16-ounce can straw mushrooms drained
    2 cups hot cooked cellophane noodles or substitute hot cooked brown rice

    In a small bowl stir together water, soy sauce, cornstarch, pepper, garlic, and ground red pepper. Set aside. Spray a cold wok or large skillet with nonstick spray coating. Heat wok over high heat. Add asparagus and stir fry for 3 to 5 minutes or till crisp-tender. Remove asparagus from wok. Add oil to the wok or skillet. Stir fry beef in hot oil for 2 to 3 minutes. Push beef to the side of the wok. Stir cornstarch mixture. Pour into the center of the wok or skillet. Cook and stir till thickened and bubbly. Cook and stir for 2 minutes more. Add the asparagus and mushrooms. Stir ingredients together. Cook and stir till heated through. Serve over cellophane noodles or brown rice. Makes 4 servings.

    Main Dish Index

    Portobello Burgers

    4 large Portobello mushrooms (about 1 lb.), stemmed
    7-oz. jar roasted red peppers
    1 Tbs. balsamic vinegar
    1 Tbs. olive oil
    2 tsp. Dijon mustard
    1 small bunch arugula, stemmed; leaves torn in half (2 cups)
    4 whole-wheat buns or hard rolls, split and lightly toasted

    Prepare grill or heat grill pan over medium-high heat. Hold one mushroom stemmed side up in your hand. Using small sharp knife, carefully cut and scrape to remove most of dark brown "gills." Repeat with remaining mushrooms. Set aside.
    Drain roasted peppers in strainer over small bowl, reserving liquid. You should have about 2 Tbs. liquid. Thinly slice peppers and set aside. Whisk vinegar, oil, mustard and 1 Tbs. water into red pepper liquid in bowl to make dressing. Place 1 Tbs. of dressing in medium bowl, add arugula and toss well.
    Brush remaining dressing over both sides of mushrooms. Place mushrooms stemmed side down on grill or in pan. Cook until juicy and tender, turning once, about 3 to 4 minutes each side.
    Place 1 mushroom on bottom of each bun. Top with pepper slices. Place some arugula salad on top of each, cover with bun tops and serve.

    Main Dish Index

    Caramelized Pork Slices

    1 lb. pork tenderloin, cut into " slices
    2 cloves garlic
    2 Tbs. packed brown sugar
    1 Tbs. orange juice
    1 Tbs. molasses
    tsp. salt
    tsp. pepper

    Spray 10-in. skillet with nonstick cooking spray, ( I like garlic flavored Pam) and heat over medium-high heat. Cook pork and garlic in skillet 6-8 minutes, turning occasionally, until pork is light brown and slightly pink in center. Drain if necessary. Stir in remaining ingredients; cook until mixture thickens and coats pork. Serve over rice.

    Main Dish Index

    Chicken Provencale

    3 Tbl olive oil
    4 large chicken breast halves
    salt and pepper to taste
    1 clove garlic, chopped
    1 onion, chopped
    4 zucchini, trimmed and sliced
    2 tomatoes, sliced
    cup chicken broth
    Tabasco to taste

    Heat olive oil in a large skillet. Sprinkle chicken breasts with salt and pepper. Brown chicken slowly on all sides. Add remaining ingredients and simmer, stirring occasionally, for 20 to 25 minutes or until chicken is tender. Season to taste with salt and pepper (and spice it up with Tabasco or Cajun seasoning if you like).

    Main Dish Index

    Veal Paprika

    cup (60 ml) very thinly sliced onion
    3 Tbs (45 ml) butter
    1 lb (500 g) veal cutlets, sliced inch (5 mm)
    thick and cut into lb (125 g) portions
    cup (60 ml) flour, seasoned with salt and freshly ground pepper to taste
    1 cups (375 ml) fresh or canned chicken stock
    cup (180 ml) sour cream
    1 tsp (5 ml) paprika

    Saute the onions in the butter over moderate heat until they are transparent, and remove them to a dish. In the same saute pan brown the cutlets that have been dusted in the seasoned flour. Add the onions and chicken stock and reduce the heat. Simmer covered over low heat for 20 to 30 minutes. Add the sour cream and paprika and simmer an additional 5 minutes, stirring occasionally to thoroughly blend the ingredients. Serve over buttered noodles. Serves 4.

    Main Dish Index

    Stuffed Pork Tenderloin

    1 pork tenderloin (about a pound - comes in package of 2)
    ham, thinly sliced
    fresh spinach
    cheese ( any kind, I use Swiss)

    Slice the tenderloin lengthwise, but not all the way through. Stuff with a layer of ham, spinach, and cheese. Tie securely in several places with string to hold in the filling. Roll in flour and brown in olive oil. (When in a hurry, just brush with Kitchen Bouquet.) Place on a cookie sheet and bake in a 350F oven for 1 hours.

    Main Dish Index

    Spanish Pepper Shrimp

    1 pound large shrimp, peeled and deveined
    1 tablespoons olive oil
    1 Tablespoon minced fresh rosemary
    1 tablespoon minced fresh thyme
    2 teaspoons minced garlic
    1 teaspoon coarse black pepper
    pinch of ground red pepper
    juice of one lime

    In a medium bowl, combine the shrimp, oil, herbs and peppers. Mix well to coat the shrimp. Let stand at room temperature for 20 minutes.

    Heat a large no-stick frying pan over medium-high heat for 3 minutes. Add the shrimp in a single layer. Cook for 3 minutes per side, or until the shrimp a pink and just cooked through. Do not overcook. Remove from the heat and stir in the lime juice.

    Main Dish Index

    Cabbage Lasagna

    1 lb. lean ground beef
    1 cup onion,chopped
    cup green bell pepper,chopped
    1 medium cabbage
    tsp. oregano
    1 tsp. salt (optional)
    1/8 tsp. pepper
    1 eight ounce can tomato paste
    8 oz. lowfat mozzarella cheese, sliced

    Saute beef, onion & bell pepper until meat is brown. Boil cabbage until tender.Save 2 cups of the liquid from cabbage & drain off excess.Separate cabbage leaves. Combine the 2 cups reserved liquid, oregano, salt, pepper & tomato paste. Simmer on low heat for 4 minutes. Add meat, onion & green pepper to tomato mixture. Use just enough meat mixture to cover bottom of 9 x 13 baking dish. Layer cabbage leaves on this and rest of meat mixture.Cover top with cheese slices. Bake in 400F oven 'til browned & bubbly 30-45 minutes. Serves 8.

    Main Dish Index

    Old New Mexican Stew

    2 1/2 lbs (1 Kg) chuck roast, or other cut of beef suitable for roasting such as sirloin, rump, eye of round, or shoulder roast
    8 cups (2 L) water
    1/2 lb (500 g) snap beans (green beans, haricots), cut into 2 inch (5 cm) pieces
    4 ears corn, cut into 2 inch (5 cm) pieces
    4 to 6 small squash such as zucchini or yellow squash, cut into 2 inch (5 cm) pieces
    1/2 cup (125 ml) scallion (spring onion) tops, sliced
    2 cloves garlic, finely chopped
    1/2 cup (125 ml) chopped fresh cilantro (coriander leaves)
    Salt and freshly ground black pepper to taste
    Cayenne pepper to taste (optional)

    Simmer the meat in the water, covered, for 2 hours or until tender. Remove the meat from the water and cut into 1 to 2 inch (2 to 5 cm) cubes. If necessary, add enough water to make 4 cups and cook the beans, corn, and squash about 10 minutes, or until the beans are tender. Add the meat and the remaining ingredients, saving some of the scallion and cilantro for garnish, and simmer 25 minutes. Garnish with the reserved greens. Serves 4 to 6.

    Main Dish Index

    Chick Pea and Artichoke Heart Stew

    4 cup water or vegetable stock
    4 medium onions, chopped
    4 garlic cloves, minced or pressed
    4 T. olive oil
    2 tsp. turmeric
    2 tsp. paprika
    4 medium potatoes ( your choice), cut into in. cubes
    1 sprig fresh rosemary ( 1 tsp. ground dried)
    5 leaves fresh sage ( tsp. dried)
    cup pureed winter squash or sweet potatoes (4.5 oz. jar of baby food works)
    3 cups drained cooked chick peas ( two 15 oz. cans)
    1 cups drained quartered artichoke hearts ( 14 oz. can) (if you really like artichokes double this)
    salt and ground black pepper to taste
    grated Pecorino or Parmesan cheese (optional topping)

    In a large saucepan, bring the water or vegetable stock to a simmer. While the water heats, saute the onions and garlic in the oil for about 8 min, until soft. Stir the turmeric and paprika into the onions and garlic and saute for an additional minute. Add the sauteed onions and garlic, the potatoes, rosemary, sage into the simmering stock. Cook for about 12 minutes, until the potatoes are tender. Stir in the pureed squash or sweet potato, and add the drained chick peas and artichoke hearts. If you used fresh rosemary, remove the sprig and add salt and pepper to taste. Serve with grated cheese as a topping and a wedge of crusty bread to sop up the remaining liquid on your plate. Takes about 30 minutes to prepare and serve. Serves 4 to 6.

    Main Dish Index

    Mie Goreng (Fried Noodles)

    1 lb (450 g) Chinese mein noodles, or vermicelli or linguine
    4 Tbs (60 ml) peanut oil
    1 onion, finely chopped
    4 cloves garlic, finely chopped
    1 to 2 (to taste) fresh red chilli peppers, seeded and diced
    2 pork chops, meat removed from bone, trimmed and finely diced
    1/2 lb (250 g) shrimp, shelled and deveined
    3 stalks celery, finely sliced
    1 cup (250 ml) finely sliced bok choy or green cabbage
    Salt and freshly ground black pepper to taste
    3 Tbs soy sauce (or to taste)
    For the garnish:
    Fried onion flakes (recipe follows)
    4 spring onions, both green and white parts, finely sliced
    1 cucumber, thinly sliced

    Cook the noodles according to package directions until 'al dente', or firm to the tooth. Drain and immediately rinse under cold water to stop the cooking. Set aside. Heat the peanut oil in a wok or large skillet over high heat and fry the onion, garlic, and chilli pepper until the onion is soft and golden. Add the pork and the shrimp and stir until cooked through. Add the celery, bok choy, salt, and pepper, and stir for a minute or two. You want the vegetables to be hot but crisp. Add the cooked noodles and continue stirring until the noodles are heated through. Add the soy sauce and pile onto a serving dish. Sprinkle with the fried onion flakes and scallions, and decorate the edge of the plate with the sliced cucumber. Serve immediately. Serves 6 to 8.
    Fried Onion Flakes
    In Indonesia these are made by deep frying very thinly sliced shallots, but an almost identical flavor can be achieved by the following method.

    cup (60 ml) dried onion flakes

    Saute the dried onion flakes in a dry saute pan over moderate heat, stirring frequently, just until they become aromatic and have turned a light golden brown. These may be kept indefinitely in an airtight container. Makes cup (60 ml).

    Main Dish Index

    Garlic Chicken and Cabbage

    1 whole chicken
    1/2 - 1 whole red or white onion chopped
    3-8-garlic cloves or may use garlic salt (use to your liking, I love garlic so I use lots)
    pepper to taste

    Season chicken and place in crockpot. Add onion and garlic cloves or salt and pepper. Fill crock pot 1/4 way with water, cover and cook on high 6-8 hours. The chicken should fall off of the bone.

    During the last hour, of cooking the chicken, cut up 1 head of green cabbage, core removed Place in a large pot or pan with a shallow amount of water, to 1 cup. Add two tablespoons of butter or margarine and sprinkle liberally with garlic salt and pepper. Cover and cook on med-high heat for 20-30 minutes.

    Once chicken and cabbage are done, Place some cabbage in a bowl and top with chicken and some of the chicken broth.

    Main Dish Index

    Semur Daging (Beef Cooked in Soy Sauce)

    2 Tbs (30 ml) peanut oil
    1 large onion, finely chopped
    2 cloves garlic, finely chopped, mashed with tsp (2 ml) salt
    2 tsp (10 ml) finely grated fresh ginger
    1 lb (500 g) chuck or round steak, cut into small cubes
    tsp (2 ml) freshly ground black pepper
    tsp (1 ml) EACH ground cardamom, cinnamon, and nutmeg
    1/8 tsp (0.5 ml) ground cloves
    3 Tbs (45 ml) dark soy sauce
    1 Tbs (15 ml) light brown sugar
    2 Tbs (30 ml) lime juice
    1 cup (250 ml) hot water

    Heat the oil in a large skillet over high heat and fry the onion until soft. Add the garlic and ginger and continue to cook until the onion just starts to turn brown. Add the meat and stir fry just until it has turned color. Add the remaining ingredients and bring to a boil. Reduce the heat to a simmer and cook covered until the meat is tender. Remove the cover after 1 hour and 15 minutes to help reduce the liquid, until the sauce is thick and coats the meat. Serves 4 to 6.

    Main Dish Index

    Greek Lamb

    3 lb Lamb (Boneless leg or shoulder)
    1 tsp Oregano
    1 Tbs Olive Oil
    Pinch Allspice & Cinnamon
    2 Onions sliced
    2 Cups Chicken stock
    4 Cloves Garlic
    1 Jar Artichoke Hearts (Optional)
    1 Tbs Tomato paste
    Cup Feta cheese
    2 tsp Grated Lemon rind
    2 Tbs Fresh chopped parsley

    Trim lamb well and place in shallow pan. Brown in 500F oven for 10 minutes turning once. Meanwhile in large saucepan, heat oil over medium heat. Cook onions for 3 minutes until softened. Stir in garlic, tomato paste, lemon rind, oregano, allspice and cinnamon. Cook 30 seconds. Pour in chicken stock and bring to a boil. Remove from heat. Drain artichokes and rinse under cold water drain well. Quarter and add to stock. Pour over lamb. Cover and bake at 325F for 3 hours. Remove lamb, and keep warm. Skim off fat and pour through strainer into clean saucepan, reserving onions and artichokes. Boil juices 10 minutes to thicken. Taste and adjust seasonings. Add onions and artichokes to juices. Slice meat and arrange on platter. Sprinkle with Feta Cheese and parsley. Serve sauce over.

    Main Dish Index

    Vegetarian Chili

    4 cups water
    1 cup brown rice
    2/3 cup dried split red lentils
    1 large onion
    1 sweet red pepper
    1 fresh hot pepper
    2 tablespoons minced fresh parsley
    2 tablespoons tamari (soy sauce)
    2 tablespoons chili powder
    2 teaspoons ground cumin
    2 teaspoons blackstrap molasses
    2 garlic cloves

    Preheat oven to 400F Place the water, brown rice and lentils in a deep, 2 quart flameproof oven proof casserole dish. Stir and set over high heat until mixture boils, then reduce heat. Meanwhile,chop the onion and the pepper, removing the seeds from the peppers. Add to the casserole. Add the parsley, tamari, chili, cumin and molasses. Push garlic through a garlic press into the casserole. Stir thoroughly to combine the ingredients. Simmer atop the stove for about 5 minutes then cover and place the casserole in a 400F oven for 35 minutes. Stir and serve hot.

    Main Dish Index

    Lamb in Caper and Gherkin Sauce

    1 oz.[25g] butter
    1 tablespoon olive oil
    1 large onion - chopped
    2 lb [900 grams] boned leg or shoulder of lamb cut into cubes
    1 oz flour
    1/2 pint light stock [or water]
    1 tablespoon capers, rinsed
    2 small gherkins rinsed and sliced
    Grated rind of 1 lemon
    1 tablespoon chopped parsley
    Salt and black pepper
    1/2 pint natural yoghurt

    Melt butter and oil in a large pan and fry onion for 5 min without browning. Add cubed lamb and fry for 3 min, stirring occasionally. Add flour and cook gently for 1 minute. Stir in stock or water and bring to boil. Add capers, gherkins, lemon rind, parsley and salt & pepper. Cover and simmer gently for about 1 hours until meat is fork tender. This could be transferred to a casserole and cooked in an oven at low temperature. Off heat stir in yoghurt. Reheat gently and serve. Goes well with plain boiled long-grain rice. Braised courgettes are a good accompaniment. 4 servings.

    This lamb dish freezes well but thaw and reheat gently without boiling.

    Main Dish Index

    Roasted Salmon with Marinated Lentils

    4 to 6 salmon steaks, about 1 inch (2.5 cm) thick
    cup (60 ml) soy sauce
    cup (60 ml) fresh lemon juice
    Freshly ground black pepper to taste
    1 Tbs (15 ml) butter or margarine
    1 recipe Marinated Lentils (found on
    Appetizers page)
    Lemon wedges for garnish

    Combine the salmon steaks, soy sauce, lemon juice, and the black pepper in a large bowl and toss to coat the salmon. Marinate at room temperature for 10 minutes. Melt the butter in a large skillet over high heat and cook the salmon steaks until browned on the bottom, about 3 minutes. Turn the steaks over, add the reserved marinade to the pan and place in a preheated 400F (200C) oven for 15 to 20 minutes, until the fish is firm and opaque in the center. Place a portion of the lentils in the center of individual serving plates and place the salmon steaks on top of the lentils. Garnish with a lemon wedge. Serves 4 to 6.

    Main Dish Index

    Moqueca de Peixe

    2 lbs (1 Kg) fillets of white fish such as grouper, shark, sea bass, etc.
    2 Tbs (30 ml) lime juice
    Salt and freshly ground black pepper to taste
    3 red bell peppers, seeded and sliced into rings
    3 large ripe tomatoes, sliced
    3 medium size onions, sliced into rings
    2 Tbs (30 ml) chopped cilantro
    2 Tbs (30 ml) chopped parsley
    2 Tbs (30 ml) chopped chives
    cup (125 ml) vegetable oil
    1 cup (250 ml) canned coconut milk
    1 Tbs (15 ml) dende oil (optional)

    Cut fish into 1 inch (2 cm) thick slices, season with lime, salt and pepper, and let stand in refrigerator for 1 hour. In a bowl, mix red bell peppers, onions, and tomatoes. Add coriander, parsley, and chives, tossing to mix well. Spread some of the vegetable mixture over the bottom of a baking dish. Add one layer of fish, one layer of the mixture, successively. Drizzle the vegetable oil over everything oil and bake covered in a 325F (160C) for 30 minutes. Add the coconut milk and the dende oil and cook for an additional 15 minutes. Serve with white rice. Serves 4 to 6.

    Main Dish Index

    Crawfish Etouffee

    8 Tbs (120 ml, 100 g) butter
    1/2 cup (125 ml) all-purpose flour
    1 cup (250 ml) chopped onion
    1 cup (250 ml) chopped green bell pepper
    1 cup (250 ml) chopped celery
    3 to 5 cloves garlic, minced
    Salt and freshly ground black pepper to taste
    Cayenne pepper to taste
    3 cups (750 ml) fish or chicken stock, or water
    2 lbs (1 Kg) shelled crawfish tails or peeled shrimp
    3 Tbs (45 ml) fresh lemon juice
    1/2 cup (125 ml) chopped fresh parsley
    1/2 cup (125 ml) chopped scallion (spring onion) green part only
    Cooked rice or fettuccine

    Melt the butter in a large skillet over high heat and stir in the flour. Cook over moderate heat for 10 to 15 minutes, stirring frequently, until the mixture is a dark reddish brown. Add the vegetables, salt, pepper, and cayenne, and cook uncovered an additional 20 minutes over medium-low heat. Stir in the liquid and bring to a boil. Add the crawfish tails or shrimp, lemon juice, and parsley, and continue to cook uncovered for 5 minutes, stirring frequently. Garnish with the chopped scallion and serve with cooked rice or fettuccine. Serves 6 to 8.

    Main Dish Index

    Cheesy Turkey and Broccoli Casserole

    1 lbs of turkey (or chicken) breast cubed
    1 medium chopped onion
    4 cloves of garlic crushed
    1 1\2 cups of rice (measured before cooking)
    2 cans of cream of mushroom soup
    1 can of milk
    3-4 cups of steamed broccoli florets
    can of mushrooms
    2 cups of grated cheddar cheese
    1\2 cup parmesan cheese (optional)
    salt and pepper to taste

    Brown turkey, onions, and garlic in small amount of olive oil. In large bowl combine all other ingredients and stir. (be sure to cook the rice broccoli first). One meat is cooked well add to the rice mixture and stir well. Pour the bowl into a large casserole and top with crushed corn flakes, bread or cracker crumbs. Bake at 350F for about one hour. I find covered works best.

    Main Dish Index

    Danish Meat Patties

    lb (250 g) ground veal or beef
    lb (250 g) ground pork
    1 medium onion, grated
    3 Tbs (45 ml) flour
    1 cups (375 ml) club soda
    1 egg, well beaten
    Salt and freshly ground black pepper to taste
    3 Tbs (45 ml) butter and/or vegetable oil for frying

    Using a wooden spoon and a large mixing bowl, or an electric mixer, beat the meats, grated onion, and flour until thoroughly mixed. Gradually add the club soda and continue beating until the meat mixture is light and fluffy. Add the egg, salt, and pepper, and combine thoroughly. Refrigerate, covered, for 1 hour, until the mixture has firmed a little. Shape the meat mixture into 8 oblong patties about 4 inches (10 cm) long, 2 inches (5 cm) wide, and 1 inch (2.5 cm) thick. Heat the butter or oil, or mixture of the two, in a heavy skillet over moderate heat and add the meat patties 3 or 4 at a time, being careful not to crowd them. Cook for 6 to 8 minutes per side, until they are a rich dark brown. Remove the cooked patties to a warm platter and repeat until all the patties are cooked. Since these contain pork, they should be cooked to the well-done stage. Makes 8 patties to serve 4.

    Main Dish Index

    Crockpot Beef Stroganoff

    2 lb Round Steak or Beef Stew Meat
    c flour
    tsp. salt
    1 sm. onion
    1 tsp. garlic powder
    1 tbs. soy sauce or Worcestershire
    2 beef bouillon cubes
    1 can cream of mushroom soup
    1 c. milk
    1 pkg. cream cheese, cubed, 8 oz

    Cut steak in thin strips then cut in half again. Stew meat, if the pieces are too big cut them in half. Mix flour, pepper, salt and garlic powder together. Add your meat to this mixture until well coated. Mix the milk with cream of mushroom soup then pour this in crockpot then add your coated flour meat to this. Cook on low for 5 hours - stir occasionally. The last hour, add the cream cheese, stirring until cream cheese is all melted. Serve over hot cooked wide noodles or rice.

    Main Dish Index

    Roast Leg of Lamb

    3 lbs (1.5 Kg) or more leg of lamb
    5 to 8 cloves of garlic, cut into slivers
    15 to 20 1 inch (2 cm) pieces of parsley stem
    Salt and freshly ground black pepper to taste
    Juice of 1 lemon
    4 to 6 Tbs (60 to 90 ml) melted butter
    3 Tbs (45 ml) flour

    For the gravy:
    1 cup (250 ml) water
    2 Tbs (30 ml) butter
    2 Tbs (30 ml) flour

    Wash and dry the leg of lamb. Make a few cuts in the meat using the point of a sharp knife and stuff some garlic and parsley stems into each cut. Rub the lemon juice into the meat and season with salt and pepper. Sprinkle the flour over the surface of the meat. Roast in a preheated 350F (180C) oven for about 30 minutes per pound (1 hour per kilogram), or until it reaches an internal temperature of 165F (75C) for medium-rare to 180F (80C) for well-done. Remove from the pan and allow the roast to cool for 15 minutes before slicing and arranging the meat on a serving platter. Meanwhile, pour off and discard the fat from the roasting pan and add the water, stirring to scrape up all the baked on "brown bits" in the bottom of the pan. In a small saucepan melt the butter over moderate heat and add the flour, stirring constantly until it turns light brown. Add the flour mixture to the water in the roasting pan, stirring it over low heat until the gravy has thickened. Pour into a gravy boat and serve with the meat. Serves 6 to 8, or more depending on the size of the roast.

    Main Dish Index

    Halibut with Egg and Lemon Sauce

    2 cups (500 ml) sliced onion
    1 cup (250 ml) sliced carrots
    1 cup (250 ml) sliced celery
    2 bay (laurel) leaves
    8 whole black pepper corns
    2 Tbs (30 ml) salt
    4 halibut steaks, about 1 in (2.5 cm) thick (other fish, such as salmon, flounder, cod, haddock, or flake may be used)
    2 tsp (10 ml) cornstarch (cornflour)
    2 eggs
    4 Tbs (60 ml) fresh lemon juice

    Place the onions, carrots, celery, bay leaves, peppercorns, and salt in the bottom of a wide shallow pan. Add 4 cup (1 L) water and bring to a boil over moderate heat. Add the fish, plus more water if necessary to cover the fish, and simmer (do not boil) for 10 minutes. Mix the cornstarch with a little cold water. Ladle and strain about 2 cups (500 ml) of the poaching liquid into a small saucepan and add the cornstarch mixture, stirring constantly over moderate heat until it boils and thickens. In a separate bowl beat the eggs lightly, then add the lemon juice and beat until thoroughly combined. Add a little of the thickened sauce to the lemon egg mixture, then add the lemon egg mixture to the saucepan. Stir constantly until the sauce thickens, but DO NOT BOIL. Carefully lift the fish out of the pan and serve covered with the sauce. May be served either hot or cold. Serves 4.

    Main Dish Index

    Sausage Lasagna

    pound bulk Italian sausage
    4 ounces lasagna noodles
    1 egg, beaten
    1 cup ricotta cheese
    cup grated Parmesan
    1 6-oz pkg. sliced or shredded mozzarella
    2 cups homemade or purchased spaghetti sauce

    Heat oven to 375F. Brown sausage; drain. Cook noodles according to package directions. Combine egg, ricotta, Parmesan and sausage. In a greased 8-inch baking dish, layer half of the noodles, meat mixture, mozzarella and spaghetti sauce. Repeat layers. Bake, uncovered, for 40 minutes. Let stand a few minutes; sprinkle with additional Parmesan. Serves 4-6.

    Main Dish Index

    Baked Virginia Ham

    10 lbs boneless precooked smoked ham
    10 whole cloves
    cup Dijon mustard with seeds
    cup dark brown sugar
    3 cups apple cider
    4 cinnamon sticks

    Preheat oven to 350F. With a sharp knife, trim the fat from a 10 to 12 pound ham so that only a inch layer remains. Score the remaining fat and insert 10 to 15 whole cloves where the lines intersect. Place the ham in a large roasting pan which has been lined with aluminum foil. Spread mustard evenly over the ham and top with a layer of brown sugar. Pour the apple cider in the bottom of the roasting pan with the cinnamon sticks. Baste the ham frequently with the cider while baking for 1 to 1 hours.

    Main Dish Index

    Perfect Grilled Roast Beef

    3 - 4 lb. roast beef
    1 bottle Ranch dressing or Catalina French
    1/3 c. cracked black pepper
    3 T. red wine vinegar
    1 tsp. oregano
    1-2 tsp. chopped garlic

    Place roast in a resealable baggie. Mix remaining ingredients, pour into bag. Seal bag. Turn it several times, to coat the roast. Refrigerate overnight, turning the bag a couple times every time you open the refrigerator. After charcoal is ready, push briquettes to the sides of the grill, leaving a small open space in the center. Remove the roast from the bag, and place on the grill in the center. Turn from time to time. We like to grill ours about 25 min. per lb., but the timing is up to you and how well you like your meat cooked. This can also be done in the oven, by placing the roast on a rack in a 350F preheat oven.

    Main Dish Index

    Tim Curry's Lemon-Stuffed Roast Chicken

    4 tablespoons butter
    4 shallots, minced
    3 garlic cloves, minced or crushed through a press
    3 teaspoons dried thyme or dried tarragon
    teaspoon pepper
    1 3 pound chicken, rinsed inside and out and patted dry
    teaspoon salt

    Preheat oven to 425F. Line a roasting pan with foil. In a small saucepan, combine the butter, shallots, garlic, 2 teaspoons of the herb, and teaspoon of the pepper. Prick 2 of the lemons all over with a fork and then halve them. Cut the third into thin slices. Place the chicken on a rack in the roasting pan. Sprinkle the remaining 1 teaspoon herb, the remaining teaspoon pepper, and the salt into the cavity of the chicken; then stuff the lemon halves into the cavity. Arrange the lemon slices over the chicken and then spoon on some of the butter mixture. Roast the chicken for 15 minutes. Lover the heat to 350F and roast the chicken for another 45 minutes, basting every 15 minutes with the butter mixture and pan juices. The chicken is done when the juices run clear and the internal temperature is 180F on a meat thermometer inserted in the thickest part of the thigh (not touching bone). Let the chicken rest for 5 to 10 minutes before carving. Serve the chicken with some of the pan juices spooned on top. Serves 4.

    Main Dish Index

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