Main Courses

[SpiritMan]

City Chicken Legs

Veal Steaks (thin)
Pork Steaks (thin)
eggs
Italian Bread Crumbs
wooden skewers


Alternate veal and pork strips on wooden skewers accordion style.  Dip in beaten eggs then roll in Italian bread crumbs.  Fry in oil until bread crumbs are brown.  Salt and pepper while frying.  Place in baking dish - cover with sauerbraten sauce or mushroom soup.  Bake 45 minutes - one hour.

[Guardian Angel]

Chicken Squares

3 oz Cream Cheese softened
3 Tbls butter
2 cups cooked cubed chicken or two 5 oz cans boned chicken
1/4 tsp salt
1/8 tsp pepper
2 tbls milk
1 tbls chopped chives or onion
1 tbls chopped pimento
8 oz can crescent rolls
3/4 cup croutons crushed

Preheat oven to 350
In medium bowl, blend cream cheese and 2 Tbls butter (reserve 1 Tbls) until smooth. Add chicken, salt, pepper, milk, chives, and pimentoes and mix well. Seperate crescent dough into 4 rectangles. Press perforations to seal. Spoon 1/2 cup meat mixture into center of each rectangle. Pull 4 corners of dough to top center of chicken mixture. Twist slightly and seal edges. Brush tops with reserved butter. Dip in crumbs. Bake on ungreased cookie sheet 20-25 minutes until golden brown.
 
 

[Guardian Angel]

This is one of my favorite recipes. Altho I am a northerner and love white bread dressing I have also learned to like the cornbread variety. This is so easy and good.....

Crock Pot Dressing

1 pan cornbread crumbled
1/2 loaf crumbled white bread
4 eggs
Sage or Poultry seasoning to taste
1 small onion chopped
1 cup celery diced or 1 can Cream of Celery soup
2 cans Cream of Chicken Soup
2 cans Chicken Broth

Mix everything together and pour into a crock pot ....Put a small amount of Butter on top. Cook on high for 2 hours or on Low for 4 hours stirring occasionally. Cooking time may vary with crock pot.
 
 
 

[Guardian Angel]

Corned Beef Brisket

3-4 lbs corned beef briskit
2 med onions sliced
2 cloves garlic minced
6 whole cloves

Place corned beef in dutch oven, barely covering with hot water.  Add seasonings.  Cover and simmer about 1 hour per pound of meat or until fork tender.  Remove meat from liquid. 

Add:
6 medium potatoes
6 small carrots
Bring to boil and cook for 10 minutes.  Add 6 wedges of cabbage, cook another 20 minutes

To carve Corned Beef-cut across the grain.
 
 

[Guardian Angel]

Red Beans and Rice

Measure the following ingredients into a crock pot:

4 Cans Red Beans
1/3 of a medium onion, diced
1 clove garlic chopped
1 Bay Leaf
3 strips Bacon fried and crumbled.  ( You may use equal amount of real bacon bits.)
2 1/2 Tbls. Worcestershire sauce
1/2 tsp Black pepper
1/3 tsp Tabasco sauce
pinch of Thyme

Cook on high for 1 hour then turn to low and cook another 2 hours or longer.  Last hour add 1 pkg smoked sausage (I use Cajun flavored) cut into slices.

Serve on a bed of rice with buttered corn bread and a green salad.
 
 
 

[Guardian Angel]

Bierock

Make your favorite bread dough.  You may want to use Pillsbury Hot Roll Mix if you are in a hurry.

Filling:

1 lb ground chuck
1 lb pork sausage
Mix together and brown in large skillet.

Add and simmer 30 minutes:
2 cups shredded cabbage
1/4 cup chopped onions
1 tsp salt.

Drain off excess liquid and cool.

Roll out raised bread dough very thin.  cut into 2 1/2 inch squares.  Place scoop of filling on square and cover with another square.  Seal edges.  Place on baking sheets, brush with butter, and allow to rise 1 hour.  Bake at 375 for about 25 minutes or until golden brown.

Should be able to get 8 servings.
 
 

[Guardian Angel]

5 Hour Beef Stew

2 lbs lean stew beef (do not brown)
6 medium potatoes quartered
1 package Baby cut carrots
1 large onion sliced and ringed
3 cups water
1 envelope Mc Cormick Beef Stew seasoning.
Put all ingredients in medium dutch oven.  Bake at 250 for 5 hours.  Thicken if desired with flour.

Serve with cole slaw and hot Biscuits

 
 
 

[Guardian Angel]

Busy Day Pork Chops

8 medium pork chops
1 Box any flavor Stove Top Stuffing
1 Can cream soup (chicken, mushroom, or celery)
1/2 cup water
1 can whole kernel corn, do not drain.

In 8x8 baking dish, arrange 4 pork chops on bottom of pan.  Mix together Stove Top, soup, water, and corn.  Pour over chops and top with remaining 4 chops.  cover with foil and bake at 325 for 45 minutes.  Remove foil and bake another 30 minutes.  Serve with hot rolls and salad.  for those who do not like Stove Top, substitute your own dressing recipe and omit the soup and water.

Variations:  Substitute skinned, boned chicken breasts for chops.
 

[Guardian Angel]

Chicken and Rice Casserole

In a large bowl, combine 1 package Chicken flavor Lipton Rice and Sauce with 1 can Cream of Chicken soup diluted with 1 can of water.  Stir together well.  In an 8x8 baking dish place 4 chicken breasts, washed, drained, salted and peppered to taste.  Pour rice mixture over chicken.  Cover tightly with foil.  Bake at 350 for 1-11/2 hours or until chicken tests done.  Serve with  buttered peas and hot biscuits.
 
 

[Guardian Angel]

Roast Beef Cheddar Pockets

1 17oz pkg refrigerated cooked beef roast au jus
1 cup shredded sharp cheddar cheese
1/3 cup finely chopped onions
1 pkg refrigerated crescent rolls

Remove roast from pkg.  Save gravy for another use.  Using two forks, pull meat apart into fine shreds.  In a large bowl, combine shredded beef, 3/4 cup cheese and onion.  Set aside. 

Un roll crescent dough on greased baking sheet.  Separate to form 4 rectangles.  Press seams together to seal.  Form 4 6x5 rectangles.

Divide beef into 4ths and spread length wise down each rectangle pressing filling to make it compact. Fold the long sides of each rectangle over filling, pressing at top to seal seam.  Press ends to seal ( pockets will be full)  Turn pockets seam side down on baking sheet.  Sprinkle with remaining cheese.  Bake uncovered in a 375 oven for 13-16 minutes.  Serve with sour cream sprinkled with chives.
 
 

[Guardian Angel]

Pizza by the Yard

1 16 oz loaf unsliced French Bread
1 lb lean ground chuck
1 6 oz can tomato paste
1/4 cup water
1/4 cup sliced green onions
1/4 cup chopped pitted ripe olives
12 tsp dried oregano crushed
1/2 tsp salt
1/8 tsp pepper
1/3 cup Parmesan cheese
2 medium tomatoes sliced
1 medium green sweet pepper cut into rings
1 cup shredded American cheese

Cut bread in half horizontally.  Place halves cut sides up, on the un heated rack of a broiler pan.  Broil 4 inches from the heat for 1 minute or until lightly toasted.  Transfer to a very large cookie sheet.  Set aside.  Set oven temp to 350

In a large skillet cook ground chuck until meat is browned.  Drain off fat.  Stir in tomato paste, water, green onions, olives. oregano, salt, and pepper.  Cook and stir over medium heat until heated through.  Remove from heat,; stir in Parmesan cheese.  Top bread halves evenly with ground chuck mixture.  Top with tomato slices, sweet pepper rings and cheese.  Bake 8-10 minutes or until cheese is melted.  Serve immediately.
 
 

[Guardian Angel]

Pop Up Pizza Casserole

1 1/2 lb ground chuck
1 cup chopped onion
1 cup chopped green pepper
1 clove garlic, minced
1 1.5 oz envelope spaghetti sauce mix
1/2 tsp dried oregano, crushed
1 15 oz can tomato sauce
1/2 cup water
1 cup milk
2 eggs
1 Tbls cooking oil
1 cup flour
1/2 tsp salt
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese

In large skillet, cook ground chuck until brown drain off fat.  Stir in onion, pepper, garlic, spaghetti sauce mix and oregano.  Add tomato sauce and water.  Cook and stir until mixture comes to boiling; reduce heat.  Cover and simmer for 10 minutes.

In medium bowl beat milk, eggs and oil with an electric mixer on medium speed for 1 minute.  Add flour and salt, beat 2 minutes more.  Transfer hot beef mixture to an ungreased 13x9 baking pan.  Sprinkle with mozzarella cheese.  Pour egg mixture evenly over top.  Sprinkle with Parmesan cheese.  Bake in 400 oven for 25-30 minutes or until puffed and golden brown.  Serve immediately
 
 

[Guardian Angel]

Sloppy Joe Pie

1 lb ground chuck
1/2 cup chopped onion
1 can tomato sauce
1 can whole kernel corn
1/4 cup water
1 envelope sloppy joe seasoning
1 can refrigerated biscuits
2 Tbls milk
1/3 cup corn meal
1 cup shredded cheddar cheese, divided.

In a skillet brown beef with onion and drain.  Stir in tomato sauce, corn, water and sloppy joe seasoning, cook over medium heat until bubbly.  Reduce heat and simmer for 5 minutes; remove from heat and set aside.  Separate biscuits and roll or flatten each to a 3 1/2 inch circle.  Dip both sides into the milk and then in the corn meal.   Place 7 biscuits around the sides and 3 in the bottom of an ungreased 9" pie pan.  Press biscuits together to form a crust leaving a scalloped edge around rim.  Sprinkle with 1/2 cup cheese.  Spoon meat mixture over cheese.  Bake at 375 for 20-25 minutes or until crust is deep golden brown.  Sprinkle with remaining cheese.  Let stand for 5 minutes before serving.
 
 

[Guardian Angel]

 
Pigs in a Blanket

1 tube crescent rolls
8 Oscar Meyer Hot dogs
1 egg beaten
1 Tbls water
Caraway seed

Separate crescent dough into triangles.  Place hot dog at wide end of triangle and roll up.  Place on ungreased baking sheet.  Combine egg and water and brush over rolls.  Sprinkle with caraway seed.  Bake at 375 12-15 minutes

Kids love em............. 
 
 

[Guardian Angel]

Dogs in a Sweater, another variation that kids love.....

1 pkg. refrigerated breadstick dough
8 Oscar Meyer hot dogs
8 Popsicle sticks

Ketchup, mustard or ranch dressing

Separate dough.  Roll each piece into a 15 inch rope  Insert sticks into hot dogs lengthwise.  Starting at one end, wrap dough in a spiral around hot dog.  Pinch ends to seal.    Place 1 inch apart on a baking sheetthat has been coated with nonstick cooking spray.  Bake at 350 for 18-20 minutes.  Serve with toppings of choice.