Main Dish and Casseroles

Main Dishes and Casseroles:
Baked Stuffed Pork Chops
Barb-q-Burgers
Breast of Turkey with Ham Stuffing
Broccoli Cheese Casserole
Chile and Cheese Enchiladas
Enchilada Casserole
Hamburger Patty Casserole
Meatloaf
Shrimp
Shrimp and Crab Casserole
Spaghetti Pie
Swiss Turkey Ham Bake
Teriyaki Marinade
Tuna Italian

Chicken:

Angel Hair Pasta with Chicken
Anne's Chicken
Bar-B-Que Chicken
Chicken and Rice
Chicken and Tomato Rotini Toss
Chicken Cashew Chinese Casserole
Chicken Casserole
Chicken Cordon Bleu
Chicken Enchiladas (Marcia Sorenson)
Chicken Kiev
Chicken Parmesan Pasta
Chicken Tikka Masala
Cornish Game Hens
Cream Cheese Chicken Rolls
Dutch Oven Chicken
Emalie's Chicken
General Tsao's Chicken
Herb Chicken
Mexican Chicken Manicotti
Parmesan Chicken
Russian Chicken
Savory Swiss Baked Chicken Breasts
Sweet and Sour Chicken

Chile and Cheese Enchiladas

Chile and Cheese Enchiladas

1 ½ cups sour cream

1 ½ cups small curd cottage cheese.

1 envelope instant onion soup mix

1 cup finely chopped green onions (2 bunches)

salad oil

12 corn tortillas

1-7 oz can green chiles, seeded and cup into 12 strips

1 lb jack cheese, shredded

1 can (10 oz) enchilada sauce, mild

In bowl combine sour cream and cottage cheese, onion soup mix and green onions.  Set aside.  Dip tortillas in ¼ in hot oil, one at a time, turning once, and drain.  Spoon about ¼ cup sour cream mixture down the center of each tortilla.  Top with 1 green chile strip (Canned chiles vary in spiciness.  You may wish to use a thinner strip).  Then add about ¼ cup jack cheese.  Roll up and place side by side, seam side down in a 9x13 baking pan.  Spoon the remaining sour cream mixture evenly over the tortillas.  Then pour, over all, the enchilada sauce and sprinkle remaining jack cheese on top.  Bake, uncovered, in a 350 oven for 30 minutes, or until bubbly.  Let stand 5 to 10 minutes.  (Or cover, refrigerate, heat and serve next day).

Spaghetti Pie

Spaghetti Pie

Mix and press the following ingredients into a pie pan:

Crust:

6 oz. spaghetti noodles, cooked

½ cup parmesan cheese

2 TB butter

2 beaten eggs

Spread with: 1 cup cottage cheese

Brown:

2 lb. hamburger with

1 cup chopped onion and green pepper (optional)

Add: 8 oz. can stewed tomatoes

6 oz. can tomato past

1 tsp. oregano

½ tsp. garlic salt

1 tsp brown sugar

Pour tomato mixture over cottage cheese and sprinkle with cheese.  Bake at 350 for 30 minutes.

Shrimp and Crab Casserole

Shrimp and Crab Casserole (Elaine Fuhriman)

1 medium onion (chopped fine)

1 medium green pepper (chopped fine)

1 cup celery diced

2 can crab meat

2 can shrimp

½ tsp. salt

1 cup miracle whip (or more)

1 tsp. Worcestershire sauce

1 cup buttered bread crumbs

Combine ingredients, cover with buttered bread crumbs.  Bake 30 minutes at 350.

Shrimp

Shrimp

Batter:

1 cup flour

1 ½-2 cups bread crumbs

½ tsp garlic powder

1 tsp salt

½ tsp salt

½ tsp pepper

1 tsp lemon pepper

Add soda to make proper consistency just before cooking

2 eggs

Flour, eggs, batter

Makes 2-3 lbs shrimp

Baked Stuffed Pork Chops

Baked Stuffed Pork Chops (Eileen)

4 slices day old bread

¼ cup margarine

½ cup minced onion

½ cup finely chopped celery

2 TB chopped parsley

1 ½ tsp salt

1 tsp dried marjoram

1/8 tsp pepper

6 rib pork chops 1 ½ “ thick

¼ cup flour, salt

2 TB butter

1 cup white wine

apple juice or cider

Make stuffing:  Trim some of crust from bread: cut into ½-in cubes.  In ¼ cup hot butter in large skillet.  Sauté chopped onion and celery, stirring until onion is golden (5 minutes).  Add bread cubes; stir to combine.  Remove from heat.  Add parsley, 1 ½ tsp salt, marjoram and pepper.  Toss lightly.  Preheat oven to 350.  Wipe pork chops wih damp paper towels.  Trim excess fat; reserve.  Using sharp paring knife, cut a pocket in each chop all way to rib bone.  Fill each pocket with ¼ cup stuffing.  Fasten together with two wooden toothpicks.  On waxed paper mix together the flour and 1 tsp salt.  Coat chop on both sides with flour mixture.  Reserve rest of flour for gravy.  Heat butter and reserved pork fat in large skillet.  Over low heat, brown chips well on both sides, turning with tongs—about 10 minutes on each side.  Cook 3 at one time.  Remove, brown rest of chops.  Pour off fat.  Add wine or juice.  Stir over medium heat to dissolve browned bits.  Pour into 9x13 pan.  Stand chops in bottom of pan (on end).  Cover with foil and bake 1 hour.  Take out toothpicks.  Take off foil and bake 40 minutes or until tender.  Remove chops.

Make gravy.  Over medium heat, boil drippings uncovered to 10 minutes to reduce to 1 cup.  Dissolve reserved flour mixture in ½ cup water.  Add to drippings, bring to boiling, stirring, simmer 3 minutes.  Strain.  Serves 6.