| Skillet Spaghetti | Clam Fritters |
| Fried Rice - Hong Kong Style | Ham Phyllo Roll With Cranberry Sauce |
| Stuffed Bell Peppers | Dorito Pie |
| Chicken Broccoli Delight | * |
|
~ A really easy and delicious supper item. Results are a thick spaghetti sauce with not much effort. ~ 1 lb. ground beef One 6-oz. can tomato paste 18 oz. tomato juice 3 cups water 1 and 1/2 teaspoons chili powder 1/2 teaspoon garlic powder 1 teaspoon salt 1 teaspoon sugar 1/2 teaspoon powdered oregano 2 tablespoons instant minced onion One 7-oz. pkg. uncooked spaghetti ~ In large pot, break up beef. Add remaining ingredients, except spaghetti. Cover and bring to a boil; simmer 30 minutes, stirring occasionally. ~ Add spaghetti. Simmer, covered for 30 minutes or until tender and spaghetti has absorbed sauce. ~ Serves 4-6 * Return to Main Dish Menu * Fried Rice (Authentic Hong Kong Style) ~ We lived in the Far East for two years and love Oriental cuisine ~ 1 and 1/2 cups uncooked regular white rice salt salad oil l lb. ground beef (original recipe calls for 1 lb. boned lean pork shoulder, cut into very thin, narrow strips, but we prefer ground beef) 1 clove garlic, minced 2 medium onions, chopped 1 bunch green onions, chopped 4 eggs, beaten 4 tablespoons soy sauce ~ (1) - Boil rice in plenty of boiling, salted water for about 10-12 minutes, or until just tender. Drain in colander, then rinse thoroughly with cold water and drain. ~ (2) - In large pot, cook ground beef and drain and crumble. Remove from pot. ~ (3) - To same pot, add 2 tablespoons oil and sauté garlic, onions and green onions until tender and clear. To this mixture, add beaten eggs and cook, stirring until just set, but not dry. Then remove from pot. ~ (4) - To same pot, add 2 tablespoons oil. Add rice and toss until hot. Next, add soy sauce, cooked beef, and egg and onion mixture, blending well. ~ Serve, using more soy sauce if desired. Needs no additional salt. ~ Makes 6 generous servings * Return to Main Dish Menu * Stuffed Bell Peppers ~ One of my family's favorite dishes ~ Cut stems and seeds out of 3-4 bell peppers and cook in boiling water for 5 minutes and drain. ~ Mix together: 1/2 lb. ground beef 1 cup saltine cracker crumbs (28 crackers) 1/2 teaspoon salt 1/4 teaspoon black pepper 1 tablespoon chopped white onion One half of 10 1/2 oz. can tomato soup (save other half for sauce topping) ~ Stuff peppers with mixture. (There will probably be enough stuffing to pack around peppers) Stand upright in baking dish. Pour over remaining soup, diluted with 1/2 can water. Place baking dish on cookie sheet covered with foil because it may boil over some. Bake covered in 350 degree oven for 45 minutes and then continue baking uncovered for another 15 minutes. ~ 4 servings * Return to Main Dish Menu * Clam Fritters ~ Really delicious. If you've not tried clams before, this is the recipe to try. You'll come clamming ... uh, excuse me, I meant... clamoring back for more!! ~ Two 6 1/2 oz. cans minced clams, drained (save juice) 1/2 cup clam juice liquid, drained from clams 2 eggs 1 teaspoon lime juice l cup (or more) fine saltine cracker crumbs 2 tablespoons all-purpose flour 1 teaspoon baking powder 1 teaspoon sugar 1/2 teaspoon salt 1/8 teaspoon pepper cooking oil ~ Combine clams with reserved clam liquid, eggs and lime juice. Mix thoroughly ~ Blend together cracker crumbs, flour, baking powder, sugar and seasonings. Stir into clam mixture. ~ Let stand 20 minutes. If batter is not thick enough, add additional cracker crumbs. ~ Deep fry by dropping by teaspoonfuls into shortening, heated to 365 degrees, and fry until golden brown. ~ Drain on paper towels ~ Makes about 3 dozen * Return to Main Dish Menu * Ham Phyllo Roll With Cranberry Sauce ~ I first served this for a Christmas Brunch in 1991 when our children returned from Germany. It was an instant holiday hit, certainly worth repeating. ~ The beauty of this recipe, it is made the day before, chilled 24 hours and cooked just before serving to your guests. It must be chilled up to 24 hours ~ 1/3 cup chopped celery 1/3 cup chopped green pepper 1/4 cup sliced green onions 1 and 1/2 teaspoon cooking oil 1 and 1/2 cups (7 oz.) diced fully-cooked ham One 4 oz. can mushroom pieces, drained 1/2 cup shredded cheddar or monterey jack cheese (2 oz.) 1 tablespoon all-purpose flour 1/4 teaspoon black pepper 1/3 cup unsalted butter or margarine, melted 1 tablespoon fine dry bread crumbs 8 sheets frozen phyllo dough (18 x 14 inch rectangles), thawed 1 beaten egg white ~ 1 Recipe Cranberry Sauce (follows this recipe) ~ Cook celery, green peppers and onion in hot oil until tender. Drain well. Stir in ham, mushrooms, cheese, flour and pepper. ~ Lightly brush some of the butter and sprinkle 1/2 teaspoon of the bread crumbs between each phyllo sheet, stacking sheets. Brush the top sheet with beaten egg white. ~ Mound ham mixture on phyllo dough stack, parallel to and about 3 inches from one of the shorter (14" side) edges of the dough stack. ~ Fold the 3-inch edge of dough over the ham mixture. Fold in about 1 and 1/2 inches on each of the longer sides (18" side). Then roll up the dough stack, beginning with the short end, with the edges underneath. ~ Make shallow cuts in diagonal criss-cross fashion across the top. ~ Place roll in 13 x 9 x 2-inch pan. Brush with more butter. Cover and chill up to 24 hours. ~ When ready to serve, uncover and bake in 400 degree oven 25-30 minutes or until golden brown. ~ Slice and serve with Cranberry Sauce ~ Cranberry Sauce ~ 1/2 cup cranberry-apple drink 1 tablespoon cornstarch 8 oz. can jellied cranberry sauce Dash of ground cloves 1 tablespoon butter or margarine ~ In small saucepan, combine cranberry-apple drink and cornstarch. Add jellied cranberry sauce and dash of cloves. Cook and stir until thickened and bubbly. Cook and stir 2 more minutes. Stir in butter until melted. ~ Makes about 1 and 1/3 cup sauce ~ Serve over Phyllo Roll * Return to Main Dish Menu * Dorito Pie ~ This recipe was given to me by a Southern Sister, Sheryl of Eternity's Little Pieces of Heaven. It was very easy to prepare and quite good. ~ 1 lb. ground beef 1 teaspoon chili powder 1 can mushroom soup Grated sharp cheddar cheese 1 chopped onion 1 small can evaporated milk 1 can Ro-Tel tomatoes 1 small pkg. Dorito Chips ~ Mix meat, onion and chili powder and cook until meat is brown. Add soup, tomatoes and milk to meat and stir until smooth and hot. Line 9 x 13" casserole pan with Dorito Chips and pour cooked mixture over top of chips. Sprinkle cheese on top. Bake in 350 degree oven until bubbly and cheese is melted. * Return to Main Dish Menu * Chicken Broccoli Delight ~ This recipe belongs to Donna S., who prepared this dish for a nurses' brunch I attended and was so kind to share it with me. All I can say is... "Excellent" ~ 1 chicken (or 4-6 breast halves) Two 10-oz. pkg. chopped broccoli 2 sticks margarine or butter 2 cans cream of chicken soup 1/2 cup mayonnaise 1 and 1/2 teaspoon lemon juice 1 pkg herb-seasoned Pepperidge Farms stuffing mix Buttered bread crumbs for topping ~ Cook chicken, drain, bone and cut into pieces ~ Cook broccoli and drain ~ Melt 1 and 1/2 sticks margarine With electric mixer, to ensure smoothness, mix together melted margarine, soup, mayonnaise and lemon juice and set aside. ~ Melt the other 1/2 stick of margarine and mix with stuffing mix. ~ Place in 9 x 13" baking sheet in the following order: 1st layer: chicken 2nd layer: broccoli 3rd layer: stuffing mix 4th layer: soup mixture ~ After pouring the soup mixture on top, sprinkle buttered bread crumbs over the top and heat in 350 degree oven 20-30 minutes. ~ May be made a day ahead and refrigerated. Heat just before serving. * Return to Main Dish Menu * |
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Kitchen Menu
| Appetizers | Beverages | Soups, Stews & Gumbos |
| Salads | Breads | Main Dishes |
| Vegetables & Casseroles | Candy | Cookies |
| Cakes | Pies | This 'n That |
| KopyKat Recipes |
