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










    Old-Fashioned Pot Roast

    2 Tbs (30 ml) vegetable oil
    3 to 4 lb (1.5 to 2 Kg) beef chuck, shoulder, round, or rump roast
    2 to 3 carrots, cut into 2 inch (5 cm) pieces
    2 to 3 ribs celery, cut into 1 inch (2 cm) pieces
    2 to 3 small turnips, peeled and quartered
    4 to 6 small potatoes, peeled (optional) and quartered
    1 medium onion, stuck with 3 cloves
    6 to 10 whole cloves of garlic, peeled
    2 bay (laurel) leaves
    2 cups (500 ml) beef stock or red wine, or combination of the two
    Salt and freshly ground pepper to taste

    Heat the oil in a large, heavy pot over high heat and lightly brown the roast on all sides. Add the remaining ingredients and bake covered in a 300F (150C) oven for 3 to 4 hours, or until meat is tender. You may also simmer it covered on the stove over low heat for 3 to 4 hours. Under either method, check the pot occasionally and add more liquid if necessary. Remove the meat is when it is done and cut into thick slices. Arrange the sliced meat on a serving platter or individual plates and add the vegetables. Discard the onion and bay leaves. Skim the excess fat off the liquid and ladle it over the meat and vegetables. Serves 4 to 6.

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    Cornish Hens With Fruited Brown Rice Stuffing

    2 Cornish Hens (1 pound each)
    1 cup brown rice, cooked
    2 oz mixed, dried fruit
    1/4 teaspoon fresh ginger, chopped
    1/8 cup fresh parsley, chopped
    1/4 cup orange marmalade
    1/4 teaspoon salt
    1 tablespoon butter or margarine

    Add last 6 ingredients to the brown rice and blend well. Wash hens and blot to dry. Stuff with rice mixture. Tie legs together and set on roasting pan, baste with butter (or margarine) and season to taste with Paprika, Salt and Pepper. Cook in preheated 350F oven for 1 hour. Serves two.

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    Chicken Valentino

    2 boneless skinless chicken breasts butterflied
    2 TBS butter
    3/4 cup diced apple
    2 cups dried cranberries
    1/2 cup apple juice
    4 oz crumbled feta cheese
    3 cups chopped fresh baby spinach
    1/4 cup cranberry juice
    1 tsp sugar
    2 TBS lemon juice
    1 tsp. cornstarch

    Grease a 1-quart casserole dish with 1 TBS butter. Preheat oven to 350F. Heat 1 TBS butter in frying pan over medium high heat. Sear outside of butterflied chicken breasts until golden brown. Do not cook through. Remove chicken from frying pan and place open in the casserole dish.

    In a medium mixing bowl mix together with a wooden spoon: 1 cup of dried cranberries, apple, spinach, feta cheese, cranberry juice, and 1/4 cup apple juice. Keep mixing this until all pieces are wet with liquid. Stuff each butterflied chicken breast with 3/4 cup of this mixture and fold top of butterfly to cover. Any remaining spinach mixture should be placed on top of the chicken breasts. Sprinkle sugar over the top of the dish, then cover with casserole lid. Bake for 45 min.

    While chicken is baking, take 1 cup of dried cranberries and heat in medium saucepan with 1 cup water over medium high heat. Let boil for 5 minutes then remove from heat. Let cool for 5 minutes. After cooling, strain cranberries, keeping the liquid. Place the cranberries in a blender with 2 TBS lemon juice and puree. Set aside. Reheat the liquid in the saucepan over medium heat; add 1 tsp. cornstarch and remaining 1/4 cup apple juice. Let this mixture thicken slightly then add to blender containing cranberries. Blend this mixture and pour onto the plate, placing the chicken breast in the cranberry puree and then top with more cranberry puree if desired. Serves 2

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    Lemon-Rosemary Game Hens

    2 small Cornish game hens or 2 large chicken breast halves
    2 Tbs (30 ml) olive oil
    2 Tbs (30 ml) fresh lemon juice
    1 clove garlic, finely chopped
    1 tsp (5 ml) dried rosemary, crushed or 1 Tbs (15 ml) fresh rosemary, finely chopped
    Salt and freshly ground pepper to taste

    Cut the game hens in half, rinse, and pat dry. Combine with the remaining ingredients in a non-reactive bowl and toss to coat the hens evenly. Allow to marinate refrigerated for 1 to 2 hours. Roast in a preheated 350F (180C) oven for 30 to 40 minutes, until lightly browned. Serves 2.

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    Meat Pies

    2 cups all purpose flour
    1 teaspoon salt
    2/3 cup plus 2 tbs. shortening
    1 egg (beaten) (optional)
    2 or 3 tbs. of cold water or milk

    In a bowl mix flour, salt and shortening should be like course crumbs add water or milk and egg if desired and mix till it is like pie dough and forms a ball. roll out and cut in squares.
    Filling
    3/4 pound of hamburger
    3/4 pound of sausage
    1 medium onion
    1 garlic clove or minced garlic
    1 green pepper chopped
    salt and pepper
    1 cup cubed potatoes (more if desired)
    1 cup carrots(cubed)
    1/2 cup celery
    1/2 cup peas( frozen)

    Cook first 5 ingredients until meat is no longer pink add potatoes,carrots and celery and simmer add peas and let set a few minutes. Fill pastry squares with spoonfuls of mixture, fold over in triangle or whatever is easier for you , use wet fork to seal edges , poke top with fork or knife and bake until brown approx. 20 to 25 min. in 350 oven.

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    Shrimp and Oyster Casserole

    1 pound shrimp, peeled and boiled
    1/4 tsp. liquid crab boil
    1/2 tsp salt
    1/2 lemon, peeled
    1/4 tsp. cayenne pepper
    10 ounces oysters, drained and chopped *
    1/4 cup green bell pepper, chopped
    1/4 cup celery, chopped
    1/4 cup onion, chopped
    1/2 cup seasoned bread crumbs
    1/2 cup mozzarella cheese, shredded

    Boil shrimp in the microwave in a 4-cup measure containing 1/4 teaspoon liquid crab boil, 1/2 lemon, sliced, 1/2 teaspoon salt,1/4 teaspoon cayenne pepper, and enough water to barely cover the shrimp. Shrimp will turn pink when boiled - about 5 to 10 minutes. Place drained oysters, bell pepper , onion and celery in a 2 cup measure. Cover with waxed paper and microwave for 2 minutes. Combine all ingredients from both measuring cups in a 3 quart casserole. When ready to serve, sprinkle bread crumbs on top, and then cover with mozzarella cheese. Microwave on high for 6-8 minutes until cheese is all melted and casserole is bubbling. Serves 8 * Crab meat can be substituted for oysters.

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    Peruvian Duckling with Rice

    1 duckling (4 to 5 lbs, 1.8 to 2 Kg), cut into 6 pieces
    2 Tbs (30 ml) vegetable oil
    1 large onion, finely chopped
    2 to 3 fresh hot red or green peppers, finely chopped
    6 to 8 cloves garlic, chopped
    1/4 cup (60 ml) chopped fresh cilantro
    1 tsp (5 ml) ground cumin
    Salt and freshly ground pepper to taste
    4 cups (1 L) canned or fresh chicken stock
    2 cups (500 ml) long-grained rice
    2 cups (500 ml) dark beer
    1 cup (250 ml) cooked green peas

    Prick the skin of the duck all over with a fork. Heat the vegetable oil in a large skillet over moderate heat and brown the duck pieces on all sides for 10 to 15 minutes, until lightly browned and some of the fat has rendered out. Transfer the pieces of duck to a large casserole. Discard all but 3 tablespoons of the fat from the skillet and saute the onion, peppers, and garlic until the onion is golden but not brown. Transfer the onion mixture to the casserole and add the cilantro, cumin, salt, pepper, and chicken stock. Simmer covered for 45 minutes. Drain off the stock and measure it. Add two cups of the stock to the casserole, along with the rice and dark beer. Simmer covered for 15 to 20 minutes, until the rice is cooked and quite dry. Fold in the cooked peas and serve immediately. Serves 4 to 6.

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    Aunt Dot's Delight

    4 to 5 large potatoes
    1 large onion -- sliced
    1 medium Bell pepper -- sliced
    1 medium head cabbage
    2 pounds smoked sausage -- (Echrich, Hillshire Farms, etc.)
    seasonings -- to taste
    3/4 to 1 cup water

    Peel and slice potatoes 1/4 to 1/2 inch thick. Put in bottom of large roasting pan. Slice onion and Bell pepper and put on top of potatoes. Season at this time to taste. Chop cabbage and put on top of the potatoes, onions and Bell pepper. Season a little more if desired. Slice the smoked sausage into rounds about 1/4 to 1/2 inch thick and scatter over the top of cabbage, covering completely. Pour the water over all of this. Cover with foil or lid and bake in a 350 oven for 1 to 1 hours or until potatoes are done.

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    Broiled Fish Steaks with Garlic Lemon Sauce

    1 to 2 lbs (750 g - 1 Kg) fish steaks (any fish)
    Salt and freshly ground pepper to taste
    3 Tbs (45 ml) bread crumbs
    2 to 3 cloves garlic, minced
    2 Tbs (30 ml) lemon juice
    1/2 tsp (2 ml) paprika
    1/4 tsp (1 ml) dried tarragon
    3 Tbs (45 ml) white wine or fish stock

    Season the fish steaks on both sides with salt and pepper and broil from 3 to 5 minutes per side, depending on the thickness of the steaks. The fish should be firm to the touch when done. Combine the bread crumbs, garlic, lemon juice, paprika, and tarragon in a small bowl. Add the wine or fish stock and stir until thick and creamy. Top the fish with the sauce immediately prior to serving. Serves 4 to 6.

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    Petti di Pollo alla Bolognese

    4 skinless, boneless chicken breast halves, about 1/2 lb (250 g) each
    Salt and freshly ground black pepper to taste
    Flour for dredging
    3 Tbs (45 ml) butter
    2 Tbs (30 ml) olive oil
    8 thin slices prosciutto ham, about 2x4 inches (5x10 cm)
    8 thin slices Fontina or Bel Paese cheese, about 2x4 inches (5x10 cm)
    4 tsp (20 ml) freshly grated Parmesan cheese

    Using a very sharp knife, carefully slice each chicken breast in half horizontally, to make 8 pieces. Place between layers of wax paper or plastic wrap and pound with the flat side of a cleaver or the bottom of a heavy saucepan to flatten slightly. Season with salt and pepper and dust lightly with flour, shaking off the excess. Heat the butter and olive oil in a heavy skillet over moderate heat, and brown the chicken to a light golden color, 3 or 4 slices at a time. Do not overcook. Transfer the chicken to a baking dish large enough to hold them comfortably. Place a slice of prosciutto and then a slice of cheese on top of each. Sprinkle with the Parmesan cheese and bake uncovered in a preheated 350F (180C) for about 10 minutes, or until the cheese is melted and slightly brown. Serves 4.

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    Pasta Peperonata

    4 Tbs (60 ml) extra virgin olive oil
    2 red bell peppers, seeded and sliced
    2 green bell peppers, seeded and sliced
    2 yellow bell peppers, seeded and sliced
    3 medium onions, sliced
    1 large red onion, sliced
    8 - 10 cloves garlic, finely chopped
    1/4 cup (60 ml) white wine or water
    1 tsp (5 ml) sugar
    15 - 20 oil-cured black olives, pitted and coarsely chopped (optional)
    4 Tbs (60 ml) capers (optional)
    Salt and freshly ground pepper to taste
    12 - 16 oz (350 - 450 g) pasta of your choice, cooked according to package directions
    Parmesan cheese

    Heat the oil in a large skillet over moderate heat. Saute the peppers, onions, and garlic, stirring frequently, for 5 minutes. Add the wine or water and simmer covered for 5 minutes. Stir in the sugar and cook uncovered for 20 minutes, until the mixture is very soft and lightly browned. Add the optional olives and capers and season with salt and pepper. Toss with the cooked pasta and serve immediately with Parmesan cheese. Serves 4 to 6.

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    Hunter's Venison Stew

    4 lbs. venison in bite-size cubes
    4 Tbs. flour
    2 tsp. seasoned salt
    6-8 Tbs. butter
    2 cups burgundy wine
    1/2 cup dry white wine
    2 cups beef bouillon (broth)
    6 carrots, sliced
    6 stalks celery, with leaves, sliced
    2 medium onions, sliced
    2 cloves garlic, pressed
    3-4 bay leaves
    2 Tbs. snipped parsley
    1/4 tsp. chives
    1/4 tsp. chervil or parsley
    1/4 tsp. thyme
    1 tsp. salt
    1/2 tsp. fresh ground pepper
    1/2 cup barley
    1 pound mushrooms, sliced
    4-5 medium potatoes, cubed
    1 cup sour cream
    2 tsp. paprika

    In a paper bag shake together the venison, flour, and salt until meat is coated. Melt some of the butter in a Dutch oven over medium heat; Brown venison in batches and remove and reserve. Don't overcook. Return lightly browned meat to dutch oven. Add Burgundy, white wine, bouillon; bring to a slow boil; add carrots, celery, onions, garlic, bay leaves, parsley, chives, chervil, thyme, salt and pepper and barley. Cover and simmer for one hour. Add mushrooms and potatoes and simmer 20 minutes more until all is tender. Stir in sour cream and paprika and simmer ten minutes. The stew can be cooked well ahead (a couple of days) or the day you wish to serve it. Also freezes well.

    Main Dish Index




    Calf's Liver Venetian Style

    2 lbs (1 Kg) calf's liver, very thinly sliced
    4 Tbs (60 ml) olive oil
    2 large onions, very thinly sliced
    Salt and freshly ground pepper to taste

    Trim the liver of any membranes and veins. Cut into match stick size pieces about 1/4 inch (5 mm) wide and 1 inch (2.5 cm) long. Heat the oil in a large skillet over moderate heat and saute the onions for 20 to 25 minutes, until limp and slightly browned. Remove the onions to a plate, leaving as much oil in the skillet as possible. Turn the heat to high and saute the liver for 3 to 4 minutes, just until it loses its pink color. Add the onions and season with salt and pepper. Serve immediately. Serves 4 to 6.

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    Lasagne Supreme

    2 10 oz. pkgs. curly-edge lasagne noodles
    2 lbs. (4 balls) Mozzarella cheese (sliced)
    2 cups grated Parmesan cheese
    3 lbs. ricotta cheese
    1 lbs. hot Italian sausage (in links, not bulk) sauce (recipe follows)

    Cook noodles as package directs and lay them out on waxed paper so they won't stick together. Set aside 12 slices of Mozzarella and 3/4 cup Parmesan for the tops of the pans.
    Sauce:
    2 medium onions, chopped
    6 large cloves garlic, chopped
    1/4 cup olive oil
    2 lbs. fresh mushrooms, sliced
    3 lbs. ground round
    2 28 oz. cans tomatoes
    1 12 oz. can tomato paste
    1 T salt
    1 t pepper
    1 t red pepper flakes
    1 T sugar
    1 t crumbled basil
    2 bay leaves
    1 T crumbled rosemary
    1 cups red wine (optional) or water

    In a heavy 6-8 quart pot, brown onions, garlic and mushrooms lightly in olive oil. When done, remove to a bowl and brown meat lightly. Add remaining ingredients (now return contents of the bowl to the pot) and add 1 cups red wine or water. Bring to a boil, reduce heat and simmer uncovered, stirring occasionally, for 3-4 hours. Remove bay leaves. Makes about 3 quarts. Freeze what isn't used in the lasagne pans for excellent pizza topping, spaghetti sauce, whatever. Serves 25. Use 2 glass lasagne pans (9"x13"x2") and 1 square glass pan (6"x6"x2"); spray pans well with Pam. Arrange ingredients as follows:

    sauce
    noodles
    ricotta
    parmesan
    mozzarella
    sauce
    noodles
    ricotta
    parmesan
    mozzarella
    sauce
    noodles
    sauce

    Set pans on large baking sheet(s) and bake in 350F oven for 50 minutes. Meanwhile, cook and drain sausage slices and arrange them with reserved Mozzarella on the tops of the pans. Sprinkle with reserved Parmesan. Bake another 10 minutes. Remove from heat and let stand 20 minutes before serving.

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    Chicken Dijon

    4 boneless, skinless chicken breast halves
    2 Tbs (30 ml) Dijon-style mustard
    2 Tbs (30 ml) mayonnaise
    2 Tbs (30 ml) grated Parmesan cheese
    Salt to taste
    Paprika to taste
    1/4 cup (60 ml) sliced blanched almonds

    Place the chicken between to pieces of wax paper or plastic wrap and pound to a thickness of about 1/2 inch (1 cm). Mix together the mustard, mayonnaise, Parmesan, salt, and paprika and spread on the chicken. Place the chicken on a lightly greased baking sheet and bake in a preheated 350F (180C) oven for 20 minutes. Sprinkle with the sliced almonds and cook an additional 10 minutes. Serves 4.

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    Lamb and Potatoes Lemonato

    2 large onions, sliced
    4 Tbs (60 ml) olive oil
    2 lbs (1 Kg) lamb shoulder or leg, trimmed
    of fat and cut into 1 inch (3 cm) cubes
    1 cup (250 ml) white wine or water
    1 Tbs (15 ml) sugar
    1 cups (375 ml) lemon juice
    4 to 6 cloves garlic, finely chopped
    Salt and freshly ground pepper to taste
    1 lbs (700 g) medium potatoes, quartered

    Saute the onions in the olive oil in a large saute pan over moderate heat until the onions are translucent. Add the lamb and brown lightly on all sides. Add the remaining ingredients except the potatoes and simmer covered for 1 hour. Add the potatoes and simmer covered an additional 30 to 45 minutes, adding more liquid if necessary, until the lamb is tender and the potatoes are cooked through. Serves 4 to 6.

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    Marinated Fried Flounder

    2 lbs (1 kg) flounder fillets
    1/2 cup tarragon or white wine vinegar
    1/2 cup (125 ml) cornmeal
    1/2 cup (125 ml) flour
    Salt and freshly ground black pepper to taste
    2 Tbs (30 ml) butter
    2 Tbs (30 ml) vegetable oil
    Chopped parsley for garnish
    3 Tbs (45 ml) capers (optional)

    Marinate the fish in the vinegar for 5 to 10 minutes. Combine the cornmeal, flour, salt, and pepper, and dredge the fish in the mixture. Heat the butter and oil in a skillet over moderate heat and fry the fillets for 3 to 4 minutes per side, until golden brown. Sprinkle with chopped parsley and optional capers. Serves 4 to 6.

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    Roast Turkey with Glaze

    1 turkey - size of your choice
    salt
    pepper
    1 liter ginger ale
    2 cups honey
    1 cup dark brown sugar
    1 small can crushed pineapple not drained
    3 onions quartered
    2 apples chopped
    2 oranges peeled and chopped

    Preheat oven to 400F.

    Wash, salt and pepper bird inside and out. Mix remaining ingredients together. Pour in and over bird. Cover. Roast 30 minutes. Lower oven to 225F. Bake 30 minutes for each pound. Uncover for last 20 minutes. Turn oven off. Wait 15 minutes. Take turkey out and let rest for 20 more minutes.

    Main Dish Index




    Broiled Salmon Steaks with Tartare Sauce

    4 to 6 salmon steaks
    2 to 3 Tbs (30 - 45 ml) soy sauce
    2 to 3 Tbs (30 - 45 ml) lemon juice

    Marinade the salmon steaks in the soy sauce and lemon juice for 30 minutes. Place the salmon steaks, along with the marinade, in a broiler pan about 6 inches (15 cm) below the heat source and broil approximately 5 minutes per side, basting once or twice. The fish is done when it is opaque and firm to the touch. Serves 4 to 6.
    Tartare Sauce
    1 cup (250 ml) mayonnaise
    1 hard-boiled egg, finely chopped
    2 Tbs (30 ml) finely chopped sweet pickle
    or sweet pickle relish
    1 Tbs (15 ml) finely chopped parsley
    1 Tbs (15 ml) finely chopped shallots or onion
    1 Tbs (15 ml) chopped capers (optional)
    1 Tbs (15 ml) chopped green olives (optional)
    1 Tbs (15 ml) lemon juice
    1 tsp (5 ml) Dijon-style mustard
    Salt and freshly ground pepper to taste

    Combine all ingredients in a small bowl. Makes about 1 cup (300 ml).

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    Galician Steamed Fish with Tomato Sauce

    2 lbs (1 Kg) firm, white fish fillets, such as haddock, halibut, or cod
    1 onion, peeled and quartered
    1 bay leaf
    8 to 12 whole black peppercorns
    2 Tbs (30 ml) olive oil
    3 cloves garlic, minced
    1 medium onion, peeled and chopped
    4 to 6 medium tomatoes, peeled, seeded and chopped
    1/4 cup (60 ml) white wine
    3 Tbs (45 ml) capers
    1 Tbs (15 ml) chopped chives
    1 tsp (5 ml) paprika
    Cayenne pepper to taste
    White wine or sherry vinegar

    Place the fish, quartered onion, bay leaf, and peppercorns on a piece of aluminum foil that has been lightly coated with a few drops of olive oil. Fold the foil over the fish and crimp the edges tightly. Place in a steamer and cook until the fish is firm, 15 to 20 minutes. Heat the oil in a large skillet over moderate heat and saute the garlic and onion until tender but not brown. Add the tomatoes, wine, capers, chives, paprika, and cayenne. Simmer uncovered for 20 minutes. Place the fish on a serving platter or individual serving plates and spoon the sauce on top. Serve vinegar at the table for diners to serve themselves. Serves 4 to 6.

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    Roast Goose w/ Wild Rice, Hazelnut & Apple Stuffing

    1 goose (9 - 12 lbs.)
    salt
    3 to 4 cups cooked wild rice
    2/3 cup coarsely chopped hazelnuts
    2 large green apples, peeled, cored, cubed
    1/2 cup finely chopped onions
    3 cloves of garlic, minced
    2 teaspoons dried savory
    3 Tablespoons chopped parsley
    Freshly ground pepper
    Flour

    Broth: Remove the neck, heart and gizzard from the goose and put them in a pan with 4 cups water. Simmer gently, partially covered, for several hours, until reduced to slightly less than 2 cups. Season with salt. Stuffing: Mix together the rice, nuts, apples, onion, garlic and herbs, seasoning to taste with salt and pepper. Fill the cavity of the goose with the stuffing, skewer closed and lace string around the skewers, then truss the bird. Roast in a 325F oven, breast side down, for 1 hours, drawing off the fat as it accumulates (don't omit this or you'll get a greasy bird), then turn and roast another 1 hours, or slightly more for an 11-12 pound bird. When it is done, the juices should run clear when the bird is pricked where the thigh attaches to the body. Pour off all but 1 Tablespoon of the fat, then sprinkle a little flour over the bottom of the roasting pan - 1 to 2 Tablespoons. Set pan over low heat and stir, scraping up all the browned bits. Add the goose broth and whisk. Season to taste with salt and pepper and serve alongside the bird. (Note: If you can find a fresh goose, rather than a frozen one, you're in for a wonderful treat.)

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    Indian Butter Chicken

    3 pounds of boneless chicken pieces
    oil for frying
    1 cups finely chopped onion
    2 tsp minced garlic
    1 1/2 tsp minced ginger
    1 tsp Indian red chili powder
    1 tbs garam masala
    2 cups half & half cream or whipping cream
    2 cups canned tomato sauce
    4 - 6 tbs melted butter
    chopped parsley for garnish

    Heat 1 tbs oil in large saute pan and brown chicken pieces. Remove and set aside. Add more oil, fry onions, garlic and ginger until transparent. Add chili powder and garam masala, cook about 2 minutes. Add tomato sauce, cook about 4 minutes. Add cream, return chicken pieces to pan. Bring to a boil, then turn heat to low and simmer uncovered for 30 - 40 min. Remove from heat and pour melted butter over it. Cover and let stand for 5 - 10 min. Serve with basmati rice.

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    Indonesian Pork Skewers

    1/4 cup vinegar
    1/4 cup prepared mustard
    1/4 cup light molasses
    2 Tablespoons ginger preserves or orange marmalade
    1/4 teaspoon ground ginger
    1 pounds lean boneless pork, cut into 1-inch cubes
    1/2 of a medium pineapple, halved
    lengthwise, cored and cut into 1/2-inch-thick slices
    1 medium red sweet pepper, cut into strips

    Combine the vinegar, mustard, molasses, ginger preserves, and ginger in a small mixing bowl. Alternately thread the pork cubes, pineapple slices, and pepper strips on twelve 6-inch metal skewers, leaving about 1/4 inch between prices. Brush with the molasses mixture. Grill the kabobs on the rack of an uncovered grill directly over medium-hot coals about 12 minutes or until no pink remains and juices run clear, turning and brushing with molasses mixture after 6 minutes. Heat the remaining molasses mixture and pass with the kabobs. Makes 6 servings.

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    Herb-Stuffed Pork Chops

    6 Tbs (90 ml) butter or margarine
    1/2 lb (250 g) mushrooms, thinly sliced
    1 small yellow onion, finely chopped
    1/4 cup (60 ml) finely chopped celery
    1 cup (250 ml) dry bread crumbs
    1/2 cup (125 ml) chopped fresh parsley
    1/4 cup (60 ml) chopped fresh chives
    1 Tbs (15 ml) chopped fresh tarragon
    1/4 cup (60 ml) chopped prunes, apricots, figs, or other dried fruit
    Salt and freshly ground pepper to taste
    4 to 6 double-rib pork chops, with a pocket cut in the middle
    1 cup dry white wine, chicken stock, or water

    Melt 4 tablespoons (60 ml) of the butter in a large heavy skillet over moderate heat. Add the mushrooms, onion, and celery and cook until the onion is translucent. Add the bread crumbs, the herbs, dried fruit, salt, and pepper, and stir to combine. Set the stuffing aside.

    Season the pork chops inside and out with salt and pepper. Stuff the mushroom mixture loosely into the pockets and fasten with a toothpick or two. Heat the remaining butter in a large heavy skillet over high heat and brown the chops on both sides. Reduce the heat to low, add the liquid to the skillet, and simmer covered until the chops are tender, about 1 hour. Serves 4 to 6.

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    German Sauerbraten w/ Red Cabbage

    Marinade:
    1 cup cider vinegar
    1 cup Burgundy wine*
    2 onions, sliced
    1 carrot, sliced
    21 stalk celery, chopped
    2 whole allspice
    4 whole cloves
    1 T. salt
    1 1/2 tsp. pepper

    4 lb. rump or boned chuck pot roast
    All-purpose flour
    1/3 cup vegetable oil

    Red Cabbage:
    1 medium head red cabbage
    1 T salt
    1 T butter or margarine
    1/2 cup cider vinegar
    1/2 cup sugar
    2 tart red cooking apples
    1 T. sugar
    1/2 cup crushed gingersnaps

    In large bowl, mix 1 cup vinegar, wine, onion, carrot, celery, allspice, cloves, salt and pepper. Wipe meat with damp paper towels. Place in marinade, refrigerate, covered 2 days, turning occasionally. Remove meat from marinade. Reserve marinade.

    Dry meat on paper towels. Coat with 2 tablespoons of flour. In hot oil in Dutch oven, over medium heat, brown meat all over, turn with wooden spoons-20 minutes. Add marinade, bring to boil, reduce heat, simmer covered 2 to 3 hours, until tender.

    Meanwhile, fix cabbage. Discard outer leaves, quarter cabbage, remove core. Shred cabbage. Measure 10 cups. In large skillet, combine with salt, butter, vinegar, sugar, 1/2 cup water, cook covered over medium heat, 15 minutes, stir occasionally. Core apples, do not pare, slice thin, stir into cabbage. Set aside until just before serving. When meat is fork-tender, remove from Dutch oven. Press liquid and vegetables through coarse sieve, skim off fat. Measure 3 1/2 cups liquid (add water if needed).

    Return liquid to Dutch oven. Mix 2 tablespoons flour with 1/3 cup cold water and 1 tablespoon sugar. Stir into liquid, bring to boiling, stirring. Stir in gingersnaps. Return meat to the Dutch oven. Spoon the gravy over it, simmer, covered, for 20 minutes.

    Cook cabbage and apples 10 minutes, sprinkle with 1 tablespoon flour, cook and stir until thickened. Cabbage is tender, but crisp. Remove meat and cabbage to hot platter. Pour some of gravy over then. Serve meat, thinly sliced, with gravy. Serves 6-8

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    Jamaica Coconut Curry Fish

    6 (4-ounce) catfish fillets or steaks
    1 lemon, juiced (2 tablespoons)
    3 garlic cloves, peeled, crushed
    1 teaspoon salt
    1/4 teaspoon ground black pepper
    2 tablespoon peanut oil
    1 green bell pepper, seeded, chopped fine
    1 medium-size yellow onion, chopped fine
    2 large ripe tomatoes, chopped
    1/4 cup chopped fresh cilantro
    1 tablespoon cayenne pepper to taste (its really hot!!!)
    14-ounce can unsweetened coconut milk

    Rinse fish, In a bowl or baking dish, combine lemon juice, crushed garlic, salt and black pepper. Add fish to lemon-garlic marinade, cover and refrigerate one hour. Meanwhile, in large skillet, heat oil over medium heat; saute bell pepper and onion about 3 minutes. Add tomatoes, cilantro and cayenne pepper to pan; stir well Add fish and marinade. Over low heat, cover and simmer 20 minutes. Remove fish from pan and set aside. Stir coconut milk into pan. Return fish to pan, cover and cook for 10 additional minutes, until thoroughly hot. Serve with rice. Serves 6.

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    Filets de Sole Marguery

    2 to 3 lbs (1-1.5 kg) skinned fillets of sole (Dover sole if possible) cup (125 ml) canned or fresh fish stock, or bottled clam juice
    cup (125 ml) dry vermouth or white wine 1 sprig fresh thyme
    1 bay (laurel) leaf
    4 egg yolks
    1 cup (250 ml) melted butter
    1 Tbs (15 ml) lemon juice
    Salt and white pepper to taste
    1 cup (250 ml) cooked, coarsely chopped shrimp or crab meat (optional)
    2 tsp (30 ml) capers (optional)

    Place the fillets in a baking dish and add the fish stock, wine, thyme, and bay leaf. Bake in a preheated 325F (160C) oven for 15 to 20 minutes, until the fish is firm. Remove the fish from the baking pan and place on a warm serving platter. Cover with aluminum foil to keep warm. Strain the poaching liquid for use in the sauce.

    Combine the egg yolks and cup of the poaching liquid in a double boiler or saucepan held over simmering water and whisk until the mixture has doubled in volume. Add the melted butter gradually, whisking constantly. Do not allow this mixture to get too hot, or the egg yolks will curdle. When the sauce has thickened remove it from the heat and stir in the remaining ingredients. Spoon the sauce over the fillets. Serves 4 to 6.

    Main Dish Index




    Pork and Hominy Stew

    8 cloves garlic, peeled
    6 cups (1.5 L) water
    2 cups (500 ml) canned or fresh chicken stock
    2 lbs (1 kg) country-style pork ribs
    1 tsp (5 ml) dried oregano
    3 dried New Mexico or ancho chiles
    1 cup (250 ml) boiling water
    1/2 small white onion, peeled
    1 Tbs (15 ml) salt
    1-30 oz (840 g) can white hominy, rinsed and drained
    Salt and freshly ground pepper to taste
    6 corn tortillas
    Vegetable oil for frying
    Garnishes:
    Fried tortilla strips (see recipe)
    Diced avocado
    Thinly sliced romaine lettuce
    Chopped white onion
    Diced radishes
    Lime wedges

    Thinly slice 6 of the garlic cloves and add them to a large soup pot with the water, chicken broth, pork, and oregano. Bring to a boil, reduce the heat, and simmer uncovered for 1+1/2 hours, skimming the surface to remove scum.

    Discard the stem from the chiles and combine them with the boiling water in a small bowl. Soak for 30 minutes, turning occasionally.

    Combine the onion, soaked chiles (along with the liquid), the remaining 2 cloves of garlic, and the salt in an electric blender or food processor and process until smooth.

    Remove the pork from the broth mixture, reserving the broth. Shred the pork and discard the bones. Return the pork to the broth mixture, and add the hominy and chile sauce. Simmer an additional 30 minutes. Season to taste with salt and pepper.

    Cut the tortillas in half, and then into thin strips. Heat the oil in a heavy skillet over high heat and fry them in 3 or 4 batches until crisp, 1 to 2 minutes. Drain on paper towels and transfer to a serving bowl. Serve the pozole with the garnishes in individual bowls, for diners to add at the table. Serves 4 to 6.

    Main Dish Index




    Valencia Paella

    4 tablespoons olive oil
    2 green peppers, seeded and chopped
    3 medium onions, chopped
    2 cloves garlic (put through garlic press)
    1 pimiento chopped (canned)
    2 large tomatoes - peeled and chopped
    1 cup green peas (optional)
    1 cups long grain white rice
    2 teaspoons salt
    1 teaspoon saffron
    3 cups chicken stock (clear chicken broth may be used)
    5 tablespoons white wine
    1 bay leaf
    12 small clams in shell
    12 mussels
    1 pound shrimp
    2 pound chicken cut into pieces (pre-cooked)

    In paella pan heat oil. Add green pepper and onions. Cook until tender. Add garlic, pimiento, tomato and peas. Stir in rice, salt and saffron. Be sure rice is well coated with oil. Add chicken stock, white wine, bay leaf, mussels and clams. Bring to a boil. Lower heat and simmer uncovered for 15 minutes over a steady even heat. Remove from heat and quickly add chicken and shrimp. Cover and allow to stand 10 minutes to absorb all the flavors. Serves 4 to 6.

    Main Dish Index




    Italian Ricotta Balls

    1 pound ricotta cheese
    2 eggs
    2 tablespoons grated Parmesan cheese
    1/8 teaspoon pepper
    1 tablespoons flour
    2 tablespoons flour
    teaspoon salt
    4 tablespoons butter
    1 tablespoon chopped parsley
    2 cups tomato sauce

    Mix together well the ricotta cheese, parmesan cheese, 1 tablespoons flour, salt, parsley, eggs and pepper. Place on floured board and knead until firm but soft. Make 18 balls, pressing lightly between fingers. Fry in butter in frying pan until all sides are evenly browned. Remove from pan, pour tomato sauce over them and serve. Serves 4.

    Main Dish Index




    Sicilian Meat Roll

    2 eggs (beaten)
    cup soft bread crumbs
    cup tomato juice
    2 Tbs. snipped parsley
    tsp. oregano
    tsp. salt
    tsp. pepper
    1 small clove garlic (minced)
    2 lbs. lean ground beef
    8 thin slices of boiled ham
    6 oz. shredded Mozzarella cheese
    3 slices Mozzarella cheese, halved diagonally

    Combine eggs, bread crumbs, tomato juice, parsley, oregano, salt, pepper & garlic. Stir in ground beef and mix well. On foil pat meat into a 12 x 10 rectangle. Arrange ham slices on top of meat leaving small margin around edges. Sprinkle shredded cheese over ham. Starting from short end, carefully roll up using the foil to lift. Seal edges and ends and place seam side down in 13 x 9 x 2 pan. Bake at 350F for 1 hour and 15 min. or until done. Center of meat roll will be pink due to ham. Place cheese wedges over top of roll and return to oven for 5 min. or until cheese melts. Serves 8 but is great left over for sandwiches.

    Main Dish Index




    Golobki (Stuffed Cabbage)

    2 lb. ground beef
    1/2 C. uncooked rice
    2 tsp. salt
    1 C. bread crumbs
    1 egg
    1 medium onion, minced
    3/4 tsp. pepper
    1/2 C. milk
    1 large head of cabbage
    2 cans tomato soup
    1/4 C. catsup

    Mix beef, rice, salt, bread crumbs, egg, onion, pepper and milk well. Form into balls about the size of a golf ball. Cut core from cabbage and submerge in boiling water. Let stand 10-15 minutes until leaves soften. Remove leaves from head of cabbage (carefully - they're hot!) and wrap around meatballs. Secure with a toothpick. Place leftover cabbage leaves in the bottom of a crock pot and place the cabbage bundles on top. Add the tomato soup and catsup. Add water if needed (but not much). Cook on high for 4 hours then turn to low and cook 4 hours more. Great served with mashed potatoes and bread or corn muffins.

    Main Dish Index




    Egyptian-Greek Meat Loaf

    10 potatoes
    1 lb ground beef
    2 cloves of garlic minced
    cup dry bread crumbs
    2 tbs chopped fresh parsley
    1 tbs crushed dried mint
    1 egg
    1 tsp salt
    1 tsp pepper
    2 hard cooked eggs
    3 tbs lemon juice
    2 tbs dried oregano
    2 tbs olive oil

    Peel and quarter potatoes. In large pot, cover potatoes with cold water; bring to boil and cook for 10 minutes. Drain and set aside. In bowl, mix together beef, garlic, bread crumbs, parsley, mint, raw egg, 1 tsp of the salt and 1 tsp of the pepper; form into an oval loaf. Scoop out 2 spoonfuls of meat from the top of the loaf; place hard-cooked eggs lengthwise into hollows, covering tops with meat mixture. Place meat loaf in shallow roasting pan; surround with potatoes. Combine lemon juice, oregano, oil and remaining salt and pepper; drizzle over potatoes. Pour in cup water. Bake in 325F oven for 1 hours or until meat thermometer inserted in meat loaf registers 170F. Makes 10 servings.

    Main Dish Index




    Mexican El Hopper Taco

    1 C Grasshoppers (legs & wings removed)
    2 C water
    salt & pepper
    1 onion, peeled & chopped
    1 bay leaf
    1 clove garlic
    2 T soy sauce
    1 T Worcestershire sauce
    1 8oz can tomato sauce
    6 taco shells, lettuce, cheddar cheese, onion, chopped tomato

    Bring grasshoppers, water, salt, pepper, chopped onion, and bay leaf to a boil ; reduce heat and simmer 30 minutes. Drain off liquid. Add garlic, soy sauce, Worcestershire and tomato sauces. Simmer about 10 minutes. Partially fill taco shells with some of the grasshopper filling; top with lettuce, onion, cheese, and tomato.

    Note: It's a must to remove legs and wings. The spines on the legs are rough on your digestive system.

    Main Dish Index




    Polish Cabbage Roll-Ups

    1 large head of cabbage, center core removed
    1 lb. each of ground beef, ground pork & ground veal
    2 cups cooked white rice
    1 cup chopped onion
    1/2 cup finely chopped salt pork
    1 cup ketchup
    2 cans tomato soup
    1 1/2 soup cans water
    1 TBS. brown sugar
    1/2 tsp. each of salt, pepper
    1/4 tsp. each of celery salt, sweet basil, nutmeg and Worcestershire sauce
    1/2 stick of butter or margarine

    Parboil cabbage in a large pot, removing leafs as they fall off into the water and are tender. Cook till all leaves are tender, but not ripping apart; usually 15. Run under cold water and drain. Cut the thick membrane off back of each leaf. While cabbage is cooking saut onion in butter or marg. until lightly browned. Put all the uncooked meat into a large mixing bowl. Add the saut ed onions. In same pan, brown the salt pork, then using a slotted spoon, add salt pork to meat. Next add dry seasonings, Worcestershire sauce and ketchup, along with the cooked rice. Mix thoroughly; I find my hands work best! Lay out leaves and depending upon their size, place 2-3 Tbs. of meat mixture on the wider side. Roll leaf up and over meat, tuck in sides of leaf, and continue to roll. Place rolls, seam down into a greased roasting pan. Continue rolling remainder cabbage rolls. Mix together the tomato soup, water and brown sugar and pour evenly over all the rolls. If your roaster doesn't have a lid, cover with heavy-duty aluminum foil. Bake at 325F for 2 - 2 hours. Note: after baking for 1 hours, check to make sure there's enough liquid; additional water can be added. To serve, spoon sauce over rolls. Leftover rolls (once cool) can be put into zip lock bags and frozen up to 3 months.

    Main Dish Index




    Lobster Gundy

    4 lobster tails, boiled and cooled, meat removed from shells
    1 large onion
    1 red bell pepper, cored and seeded
    1 green bell pepper, cored and seeded
    1/2 cup (125 ml) salad oil
    1/4 cup (60 ml) red wine vinegar
    Salt and cayenne pepper to taste
    Lettuce leaves
    1 large carrot, grated
    3 hard boiled eggs, chopped

    The traditional method of preparation uses a meat grinder to grind the lobster meat, onion, and peppers. You may use an electric food processor to process them into a coarsely chopped mixture. Combine this mixture with the salad oil, vinegar, salt, and cayenne pepper and refrigerate for at least 2 hours or overnight. Serve on a bed of lettuce leaves, and garnish with the grated carrot and chopped egg on top. Serves 4 to 6 as an entree, 8 to 12 as an appetizer or salad.

    Main Dish Index




    Uruguayan Marinated Chicken

    2 chickens, cut into serving pieces
    2 Tbs (30 ml) olive oil
    4 carrots, sliced
    3 cloves garlic, chopped
    2 large onions, sliced
    tsp (2 ml) each thyme and marjoram
    18 whole black peppercorns
    Salt to taste
    3 cups (750 ml) white wine or cider vinegar
    1 cups (375 ml) olive oil

    Brown the chicken in the 2 tablespoons olive oil in a heavy skillet over high heat. Place the chicken pieces in a large saucepan or casserole and add the carrots, onions, garlic, and spices. Add the vinegar and oil and simmer over low heat for 45 minutes to 1 hour, until the chicken is done. Remove from the heat and allow to come to room temperature. Chill well in the refrigerator and serve cold. Serves 6 to 8.

    Main Dish Index




    Chicken Luau

    2 frying chickens, cut into serving pieces
    2 Tablespoons of butter
    2 Tablespoons of margarine
    2 teaspoons of salt
    1 teaspoon of ground black pepper
    2 Cups chicken broth
    3 pounds of fresh spinach
    3 cups coconut milk (can substitute evaporated milk)

    Put butter and margarine in stew pot and saute chicken pieces until brown. Add salt, pepper, and broth. Simmer covered until tender. Remove chicken pieces to deep serving dish and set aside in warm oven. Wash spinach. Break or snip off stems. Cook, with only water remaining on leaves from washing, until just tender. Drain. Cut coarsely with knife blade. Add coconut mile (or evaporated milk) to chicken broth and heat to boiling point. Add spinach and stir gently. Pour over chicken and serve.

    Main Dish Index




    Roast Opossum

    1 opossum, skinned and cleaned
    1 teaspoon each: salt, pepper
    1 onion, chopped
    1 teaspoon fat
    1 opossum liver, chopped
    1 cup breadcrumbs
    teaspoon worcestershire sauce
    1 hard boiled egg, chopped
    salt and pepper
    4 strips bacon

    Rub opossum with salt and pepper. Brown onion in fat, add 'possum liver with and cook until tender. Add breadcrumbs, worcestershire sauce, egg, seasonings, and water to moisten. Stuff opossum with this mixture and truss. Place in pan belly down. Put bacon strips across back. Roast uncovered in 350F oven until tender, basting every 15 minutes. It will be done in about 2 hours. Serves 2 to 4.

    About hour before the opossum is done, surround with cooked, halved sweet potatoes; sprinkle potatoes heavily with brown sugar and dot with butter.

    Main Dish Index




    Kraut Buns

    3 C. roll mix
    1 C. water
    1 teaspoon yeast
    Filling
    2 lbs. lean Hamburger
    1 large chopped onion
    med. size cabbage, sliced thin
    32 oz. sour kraut
    In bread machine put in the warm water (baby bottle temp) and yeast, add the roll mix and set machine for the kneed and rise program usually same as the pizza bread program. If you don't have bread machine follow the directions on the package for rolls to the forming stage. While the bread is rising, make the filling.

    Brown the hamburger and onions over med. heat, add the cabbage and drained kraut. Cook until dry on medium heat.

    When the bread mix is ready to form, divide the mix into twelve pieces. Roll each piece in to a round, add one cup hamburger mix, bring the sides to the center and pinch up making a roll that looks like a hamburger bun. Place on greased cookie sheet seam side down, with six on each sheet. While the first six are rising finish the other six. Bake one sheet at a time. 350F oven 20 minutes or until golden brown. Remove from oven and brush with butter. Freezes well and good cold.

    Main Dish Index




    Sauerbraten

    1 4 lb. beef chuck roast (this usually has best flavor)
    teaspoon whole peppercorns
    4 bay leaves
    8 whole cloves
    3 medium sliced yellow or white onions
    1 celery rib, chopped
    1 cup red wine vinegar
    2 cups water

    Rub meat with 1 teaspoon salt and ground pepper. Heat water and vinegar to simmer. Then turn off heat and let cool. Place meat and all remaining ingredients in large glass bowl or a plastic Cook-In bag and pour cooled vinegar and water mixture over it. Cover and refrigerate for 5 - 7 days. To cook, strain marinade. Brown meat in Dutch oven in a little oil as you would a pot roast. Pour about a cup of marinade over and cook until tender, maybe 3 hours on low simmer. For GRAVY, add 2/3 cup gingersnap crumbs to 1 cups hot marinade.

    Main Dish Index




    Cha Gio (Vietnamese Spring Rolls)

    For the filling:
    2 oz (50 g) cellophane noodles
    1 lb (500 g) ground pork
    1 large onion, finely chopped
    3 cloves garlic, finely chopped
    2 shallots, finely chopped
    1 scallion (spring onion) finely
    chopped, including the green part
    A 6 oz (170 g) can of crab meat, drained and picked over to remove cartilage
    tsp (2 ml) freshly ground black pepper

    For assembly and frying:
    20 sheets dried rice papers* (banh trang)
    A small bowl of water and a pastry brush
    2 Tbs (30 ml) cornstarch mixed with cup (125 ml) water
    2 to 3 cups peanut oil

    * Available in finer supermarkets and Asian specialty shops.

    Soak the cellophane noodles in warm water for 20 minutes. Drain and cut them into 1 inch (2 cm) pieces. Combine with the remaining filling ingredients in a large bowl, stirring to mix well. Cut each of the round rice papers in quarters. Using a pastry brush dipped in water, brush a few pieces of rice paper and allow the water to soften the rice paper. This should take one or two minutes. When the wrappers are soft and transparent place about 1 teaspoon (5 ml) of the filling towards the rounded edge of the wrapper. Fold the rounded edge over the filling, then fold the sides of the wrapper over the middle. Dab the edged of the wrapper with the cornstarch and water mixture to act as glue. Continue to roll the wrapper so that you form a cylindrical spring roll about 2 inches (6 cm) long and 3/4 of an inch (2 cm) in diameter. The size may vary, but the best cha gio are about the size of a man's little finger.

    Heat the oil in a large heavy skillet or wok. Fry the spring rolls a few at a time, turning as needed, until crisp and golden brown. (Hint: These spring rolls tend to unwrap rather easily, so don't be discouraged if a few need some coaxing to stay together. It helps to place them in the hot oil with the seam side down.) Drain on paper towels and keep warm in a warm oven if necessary.

    Cha gio are traditionally eaten wrapped in a lettuce leaf along with herbs from the vegetable platter, and dipped in nuoc cham which has some carrot salad added. Makes about 80 spring rolls, to serve 12 to 16 as an appetizer, or 6 to 8 as a main dish.

    Main Dish Index




    Drunken Chicken

    1 large chicken, 3-4 lb., cut in eighths
    1/3 cup lemon juice
    1/3 cup dry white wine
    3 garlic cloves (or more), coarsely chopped
    2-3 large onions, sliced

    Place the chicken pieces and the next three ingredients in a zipper-lock bag. Let marinate in refrigerator at least two hours. Turn bag occasionally.

    45 minutes before serving: Pre-heat broiler. Set oven rack approx. 4 inches from heat. Spread onion rings in bottom of large roasting pan to form a bed for the chicken. Place chicken pieces on top of onions. Pour marinade over chicken. Broil chicken. Turn when pieces are browned. Baste with juices. Cooking time should be about a half hour. Remove from heat. Cover with foil. Allow to sit 10 minutes before serving.

    Main Dish Index




    Maple Mustard Glazed Chicken

    4 boneless-skinless chicken breasts ( 4 halves )
    2/3 cup Maple Syrup ( lite if you wish)
    3 Tbsp. Dijon-style mustard
    2 Tbsp. Cider Vinegar
    2 Tbsp. Soy Sauce ( Low Sodium)
    Salt & Pepper to taste

    Rinse Chicken and place in pan. Mix together other ingredients in a small bowl. Spread evenly over chicken, and bake at 350F for 45 min. Make sure you baste the chicken with the sauce while cooking. And then just before serving, baste again. 3 Grams of Fat per Breast.

    Main Dish Index




    Bulgogi Korean BBQ Beef

    2 lbs of sirloin steak
    3 scallions
    4 garlic cloves
    5 tbs soy sauce
    cup of sugar
    2 tablespoons of sesame oil (optional but it really adds to the dish)
    2 tbs of sherry or wine
    1/8 tsp of pepper
    onion
    cup of beef stock

    Mix all the ingredients marinade for awhile. I grilled it on my outdoor gas grill but I am sure it would be fine on the stove as well. I like to eat this dish with steamed white rice.

    Main Dish Index




    Rachel's Pork Roast

    3 lb pork shoulder (trim off extra fat)
    1 medium granny smith apple thickly sliced
    12 oz Honey Brown Ale
    2 c Sparkling apple cider
    2 T minced garlic
    1 t hot pepper flakes (optional)
    1 T ground black pepper

    Mix Ale, peppers, 1 T garlic, and cider in a bowl. Rub pork with remaining garlic and turn in mixture several times to thoroughly coat. Refrigerate over night. In the morning brown the pork on all sides in a very hot skillet. (I used about 1 T sweet margarine/butter) Return pork to marinade a turn several times. Place pork and marinade in a crockpot set on low. Cover with apple slices. Cook about 8 hrs.

    Main Dish Index




    Mongolian Beef

    4 lbs (2 kg) beef rib roast
    8 Tbs (120 ml) dark soy sauce
    8 Tbs (120 ml) of Dry Sherry
    4 tsp (20 ml) cornstarch dissolved in
    cup (125 ml) water
    10 Tbs (150 ml) of vegetable cooking oil
    8 Tbs (120 ml) of minced garlic
    30 small dried red chiles
    20 green onions cut into 1inch (2.5 cm) pieces
    8 Tbs (120 ml) good hoisin sauce
    4 Tbs (60 ml) of soy sauce

    Cook beef at high heat (425F, 220C) for 30 minutes - this will seal in the juices. Cook beef to medium rare, the beef will then be sliced and placed in oven dish with sauce. Combine all other ingredients in small saucepan and cook at low heat to blend flavor. Keep in mind this sauce is very hot and could be toned down with water. Cut beef in thick slices, pour sauce over top of beef slices, and serve.

    Main Dish Index




    Mighty Good Chicken

    4-Chicken Breasts (Debone and skinned)
    1-can of cream Chicken Soup (Diluted with white wine)
    1-package Swiss Cheese slices
    Salt and Pepper

    Lay Breasts in a 9x13 cake pan. Overlap cheese on the top. Add soup and wine.
    Topping:
    1-package of Pepperidge Farm Stuffing.

    Mix with 1 stick of Butter. Sprinkle on top of chicken. Bake at 300F for 1 hours.

    Main Dish Index




    Oyster Pie

    lb ground chuck beef
    1 pint of oysters
    cup chopped celery
    1 clove of garlic Chopped
    cup chopped parsley
    cup chopped green onions
    cup chopped yellow or white onion (your choice)
    1 egg
    salt and pepper to your taste
    3 Tablespoon oil
    2 pie shells
    cup crushed crackers

    Mix the beef, oysters (whole). parsley, onions, garlic. celery, green onions, crackers, and egg. Mix well salt and pepper. Cook beef in oil until the beef turns color. Pour in one pie crust (do not cook crust before use) Cover with the second crust (cut vent holes on the top crust.) Preheat oven to 350F. Bake pie until the crust turns to a golden brown color. Serve while warm. Reheats well in the microwave (use a pan for the microwave.)

    Main Dish Index




    Chicken Crescent Rolls

    6 oz. cream cheese, soft
    2 T chopped onion
    6 T butter, melted
    2 T chopped pimento (opt.)
    4 C cooked cubed chicken
    2 - 8 oz. pkg. crescent rolls
    t. salt
    1 C seasoned croutons, crushed
    t pepper
    4 T milk

    Heat oven to 350F. Blend cream cheese and 2 T. butter until smooth. Add next 6 ingredients in order given. Separate crescents into 8 rectangles; firmly press perforations together to seal. Spoon c. mixture onto center of each crescent. Pull corners of dough together on top and twist to seal. Brush tops with melted butter and dip in crumbs. Place on ungreased cookie sheet. Bake for 20 minutes. This will definitely become a "regular" at your house. yum

    Main Dish Index




    Chicken Cacciatora

    2 fresh chickens (about 2 lbs, 1 kg each)
    cup (60 ml) olive oil
    2 ounces (60 g) salt pork, diced
    4 Tbs (60 ml) butter
    lb (500 g) onions, peeled and diced
    2 chicken livers and 2 gizzards, chopped fine
    2 garlic cloves, chopped fine
    1 tsp (5 ml) chopped fresh rosemary, or tsp (2 ml) dried
    2 Tbs (30 ml) chopped fresh parsley leaves
    Salt and freshly ground black pepper to taste
    2 cups (500 ml) canned peeled plum tomatoes, chopped, or 4 medium-sized ripe tomatoes, chopped
    1 Tbs (15 ml) tomato paste

    Cut each chicken into 4 pieces. Combine the olive oil, butter, and salt pork in a large, heavy pot and cook over moderate heat for 2 minutes. Add the onions and cook over moderate heat for 10 minutes, until lightly browned. Add the chicken pieces, chopped livers and gizzards, and brown for 10 minutes. Add the garlic, rosemary, parsley, salt, and pepper and stir well. Cook for 5 minutes, then add the tomatoes and tomato paste, stir, and cook covered over low heat for 30 minutes, until the chicken is done. Taste and adjust the seasoning if necessary. Serve with cooked spaghettini or pasta of your choice, with the sauce spooned over it. Serves 4 to 6.

    Main Dish Index




    Southwestern Chicken Potpie

    1 package Jiffy Cornbread Mix
    1 egg and 1/3 cup milk for the cornbread
    medium bell pepper, diced
    1 medium jalape o, seeded and chopped
    1 whole boneless, skinless chicken breast, cut into strips
    cup chopped onion
    1 large potato, boiled, peeled and cubed
    cup frozen corn kernels
    2 large garlic cloves, minced
    1 Tb cumin
    1 chicken bouillon cube
    1 cup water
    cup shredded sharp cheddar cheese
    olive oil
    salt and pepper to taste

    Saute the chicken, onions, jalape o and garlic in olive oil until onion is translucent. Meanwhile, boil 1 cup water and pour into coffee mug, add bouillon cube and set aside. Remove chicken from the skillet and shred. Return it to the skillet. Add the bell pepper, potato, cumin, salt and pepper. When bouillon is dissolved, pour it into the skillet and simmer until the water in skillet is reduced by half. Add the corn kernels and remove skillet from heat.Prepare cornbread mix with milk, and egg. Set aside.Transfer contents of skillet to a casserole dish. Add the shredded cheese and mix. Top with the cornbread batter. Bake at 400F for 20 minutes.



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