Category: Main Dishes

1 can Cream of Onion Soup

1/3 cup Sour Cream

½ cup Milk

2 Tbsp. drained Capers

1 Tbsp. crumbled Bleu Cheese

½ tsp. Worcestershire Sauce

6 slices cooked Turkey Breast

24 fresh Asparagus Spears, cooked

Paprika

In saucepan over medium high heat, combine first 6 ingredients; heat, stirring occasionally until hot.  Meanwhile, preheat oven to 400 degrees.  Place 4 asparagus spears across narrow end of each turkey slice; roll jelly-roll fashion.  Place turkey rolls seam-side down in shallow baking pan.  Cover tightly with foil.  Bake for about 15 minutes, or until hot.  Top each turkey roll with about ¼ cup of sauce, garnish with paprika and serve.

1 lb. Ground beef

1 cup salsa, divided

1 lb. Velveeta cheese (regular or Mexican) cut up, divided

10 flour tortillas

Brown meat, drain.  Stir in ½ cup of the salsa and ½ of the Velveeta.  Cook and stir on medium-low heat until Velveeta is melted.  Spoon ¼ cup meat mixture in center of each tortilla; roll up.  Place tortillas, seam-side down in microwavable baking dish.  Top with remaining salsa and Velveeta.  Cover loosely with plastic wrap.  Microwave on high for 4 to 6 minutes or until Velveeta melts. 

According to Barb, this one is really good.

2 lbs. Top round or sirloin tip steak, sliced in thin slices (about ¼ inch)

Mustard

Salt & Pepper

2 tomatoes, quartered

2 onions, quartered

Dill pickles, quartered lengthwise

4 strips of bacon, cut in half

1 cup water or beef broth

flour, salt and pepper for gravy

Lay thin pieces of steak out on wax paper.  Sprinkle each with salt & pepper.  Spread each piece with hot mustard.  Roll ½ slice of bacon around each onion wedge.  At one end of each piece of meat, lay bacon-wrapped onion, tomato wedge and a dill pickle wedge.  Tuck in the sides of the meat and roll up.  Fasten with kitchen twine or unwaxed dental floss.  Brown on all sides in a dutch oven in small amount of oil or bacon grease.  Add water or beef broth, cover and simmer gently for 30 to 45 minutes.  Remove Rouladen to a platter.  Whisk in enough flour, salt and pepper to make a smooth gravy, straining out the solids, if desired.

Brigitte Battles gave me this recipe.  It’s delicious.

1 whole chicken

2 cups water

1 large onion, chopped

2 lbs. Ground chuck

2 cans diced tomatoes

2 cans whole kernel corn

salt & pepper to taste

32 oz. Ketchup

2 Tbsp. worchestershire sauce

2 tsp. paprika

2 tsp. hickory smoke sauce

red pepper sauce to taste

Boil the chicken in water, remove and de-bone, save broth.  Cook the onion and ground chuck in the broth.  Add chicken.  Add remaining ingredients in order.  Simmer for 45 minutes to 1 hour stirring occasionally.

This is Joyce Bylsma’s recipe.  Theresa Lynn always loved it.

Cheese mixture:

1 cup fresh tomato, chopped

1 lb. Box Velveeta Mexican cheese melted with ¼ cup milk

Chicken mixture:

2 cups chopped cooked chicken or 3 cans Swanson chunk white meat chicken

½ cup finely chopped onion

½ tsp. Salt

8 oz. Package Cream Cheese

Fill 8 flour tortillas with chicken mixture.  Place in casserole and pour cheese mixture over them.  Bake at 350 degrees for 30 minutes, covered.  Uncover and brown slightly.

If the Mexican Velveeta is too spicy for your taste, you can use regular Velveeta and add a can of chopped green chilies along with the chopped tomatoes.

This recipe was given to me by Gayla in 1978.  Has been a family favorite ever since.

1 Boboli Pizza Crust

Cooked chicken strips (I buy the bags of frozen grilled chicken breast strips and put them in the skillet right out of the freezer with the onions and green pepper)

Small onion, chopped

Small bell pepper, chopped

Salsa

Grated cheese (Co-jack is my favorite, but you can use any kind you prefer)

Saute onion and bell pepper in a small amount of butter.  Add cooked chicken strips to heat through.  Spread salsa on Boboli crust as you would pizza sauce for a regular pizza.  Put chicken mixture on there and top with grated cheese.  Bake for about 15 minutes in 375 degree oven…..until cheese is melted and everything is hot.

Cube steaks or top round steak

Salt & Pepper

Flour

Milk

Cube steak usually comes in serving size pieces and has already been tenderized.  If you use top round, cut in serving size pieces and beat with a meat hammer to tenderize.  Season steak with salt and pepper to suit your taste.  Dredge each piece of steak with flour, dip in milk and then dredge in flour again.  Fry in a skillet in hot oil until brown on both sides.  Serve with cream gravy.

½ cup butter

¼ cup olive oil

¼ cup finely chopped green onions

1 Tbsp. Minced garlic

juice of 1 lemon

2 lbs. Chicken breasts, skinned, cut into ½ inch pieces

1 tsp. Salt

½ tsp. Pepper

¼ cup minced fresh parsley

1 tomato, chopped

Hot buttered pasta or rice

In skillet, heat together the butter and oil.  Saute onion and garlic briefly.  Add lemon juice, chicken, salt, pepper and parsley.  Cook, stirring constantly for 5 to 8 minutes, or until chicken in done.  Add tomato and heat through.  Serve over pasta or rice.  Makes 4 to 6 servings.

Whole chicken (boiled and removed from bone)

7 oz. Vermicelli spaghetti

8 oz. Velveeta cheese

Small green pepper, chopped

Small onion, chopped

1 can Rotel tomatoes and green chiles

Small can English peas, drained

¾ stick margarine

Saute onion and green pepper in margarine.  Cook spaghetti in chicken broth and drain, reserving 1 cup of chicken broth.  Mix all ingredients well and bake in covered casserole dish at 350 degrees for 35 to 40 minutes.  This casserole also freezes well.

Babs Kirkland gave me this recipe after serving it to us at the Neshoba County Fair in Philadelphia, MS. in the early 80’s.  It’s my favorite chicken spaghetti recipe.

(better known in our family as “Chicken Stuff”)

4 chicken breast halves, cut in bite-size pieces

½ stick margarine

Garlic salt & pepper to taste

1 onion, chopped

1 green pepper, chopped

1 can sliced mushrooms

1 can cream of mushroom soup

1 soup can of milk

8 oz. Sour cream

4 oz. Grated cheddar cheese

Saute chicken pieces in margarine.  Season with garlic salt and pepper.  Add onion, green pepper and mushrooms.  Cook until onion and green pepper are soft. Add cream of mushroom soup and milk.  Cook until bubbly.  Add cheddar cheese and stir to melt.  Add sour cream.  Serve over rice.

This one is an original that our family has always enjoyed.