Donna's Recipes
Main Dishes

Ho Bo Dinner
Contributor: ANN (Saacca)

Turn oven to 350 to preheat oven. Use a spray oil on a piece of foil. Then put 1 chicken breast on foil. Put a hand full of frozen Vegetables on top of chicken., I peel and dice potatoes and a onion on top frozen vegetables. Then put heaping TBL. of cream of chicken on the top of all. Salt and pepper. Wrap foil over and seal. Bake for about 45 min. to 1 hour. You can use any meat you want and put butter on top all instead of the cream of chicken soup. Make up as many as needed for your family. Can eat them from the foil or can be put in a dish. (YOU CAN ALSO PUT THESE ON THE GRILL OUTSIDE. Grandkids like hot dogs and just potatoes in it. Experiment on different things to put in it.

Texas Hash
Contributor: BLRBCOOKS

Heat oven to 350 degrees. In large skillet, cook and stir ground beef until light brown. Drain fat. Add onions and green peppers, cook and stir until onions are tender. Stir in tomatoes, rice, chili powder, salt and pepper. Heat through. Pour into ungreased 2 quart casserole. Cover; bake 1 hour.

TEXAS CHILI
Contributor: Cindy

Place sirloin and pork in soup kettle and add water just to cover. Simmer until meat is no longer pink. Add remaining ingredients and simmer until meat is tender and flavors have blended. Serve with sour cream, tortilla chips, and grated cheddar cheese.

TOM YUM CHOOK
Contributor: Ann
(a 'chook' is Australian slang for chicken)

Marinate for 24 hours in refrigerator the combined curry pastes, coconut cream yogurt & chicken pieces. I use a Chinese clay pot for this recipe, but any oven-proof casserole will do. Place marinated chook in the clay pot/casserole. In a frying pan warm the oil and fry the onions & garlic until golden brown - this takes at least 10-15 mins. When cooked add to marinated chicken and bake in a slow oven 160C for at least 2 hours, until the meat is beautiful & tender.
I prepare this for dinner parties, as I can cook the day before, and just warm it up in the microwave & serve.
It is best eaten with steamed rice, or if you prefer, Indian bread, (Roti channa, Naan, or chapatis) & a side salad, or other Indian condiments, like chili pickle or chutney.

MAINE CRAB MEAT PIE
Contributor: Lori
Servings: 4-6

Butter a 10-inch quiche pan. Beat the eggs. Mix all of the remaining ingredients together and add to the eggs. Pour into the pan and bake at 350 degrees until set. Cut into pie-shaped pieces and served hot. Serves 8. May be used for breakfast or as a main meal with salad.

EASY SAUSAGE BAKE
Contributor: Julie
From the Family Circle Magazine (4-1-98) p. 104

In skillet, sauté in oil, the garlic, onion and pepper 'til tender. Add sausage and sauté 'til no longer pink. Add rice, broth, and spaghetti sauce and stir. Pour mixture into baking dish and add 1/4 c parmesan cheese. Cover and bake 350 for 30-35 min 'til done. Uncover, stir and sprinkle with remaining cheese. Bake uncovered 10 min longer.

STUFFED BELL PEPPERS
Contributor: Sonja

Cut thin slice from stem end of each pepper. Remove seeds and membranes, rinse peppers. Cook in boiling water about 5 minutes, drain. Cook beef and onion until beef is brown, drain. Stir rice, salt, garlic and 1 cup of the tomato sauce, cook until hot. Heat oven to 350 degrees. Stuff peppers with beef mixture. Stand upright in ungreased square baking dish. Pour remaining sauce over peppers. Cover and bake 45 minutes. Uncover and bake about 15 minutes longer or until peppers are tender. Sprinkle with cheese. Enjoy!!!

STUFFED PEPPERS
Contributor: Cherie Stueve
Here's the recipe I use from the Weight Watchers cookbook--don't let that fool you. It's wonderful!! (And for the members in my family who don't like peppers, I simply bake some of the stuffing in a separate dish and it's like meat loaf.)
Preheat oven to 350 degrees. Combine all ingredients except peppers and tomato puree. Loosely stuff peppers with mixture; stand them upright in a baking dish or casserole just large enough to hold them. Pour tomato puree over peppers; add enough water that liquid comes about 1/4 up the sides of the peppers. Cover baking pan. Bake, basting occasionally with the liquid in the pan, 45 minutes. Uncover pan, and continue baking until the peppers are tender and filling is completely cooked, about 20 minutes. Remove from oven, cover and allow to rest for 5 minutes before serving.
Each serving provides: 3 veg, 2 1/2 proteins, 1/2 bread, 10 optional calories Per Serving: 286 calories, 22g protein, 11 g fat, 26 g carbo, 458g sodium, 52 mg cholesterol, 3 g dietary fiber

TASTY SESAME CHICKEN
Contributor: Cathleen

Pour dressing into 10" frying pan to 1/4" depth. Add garlic and heat at med-low setting. Rinse breasts in water. Arrange in single layer in pan, sprinkle with sesame seeds and pepper. Turn chicken when white on bottom (1-2 mins) and sprinkle more seeds. Cut half lime into 4 slices and place on each piece of chicken. Squeeze juice from other half over chicken. Cover and cook for 4 mins, or until coooked. Serve on bed of pasta with sauce spooned over top. This is very fast and convenient to make and tastes great! Goes great with fettucine or egg noodles. Yield: 4 servings.

ITALIAN PORK CHOPS
Contributor: Bridgett

Heat oil and brown chops on both sides. Drain pork chops on paper towels. Put onions and garlic in bottom of Crock-Pot. Arrange pork chops on top of vegetables. In a bowl, combine Italian stewed tomatoes, sherry or water, lemon juice, salt and spices. Pour over chops. Cover; cook on low 7 to 9 hours. (High: 4 to 5 hours). Before serving turn to high and place green peppers on top of pork chops. Cover; cook 30 minutes more. 4 to 6 servings

WRANGLER'S POT ROAST
Contributor: Jeanette

Sprinkle roast with salt and pepper and rub in. Cut roast in half if needed to fit in slow cooker. In a large skillet over medium heat, brown roast in oil. Transfer roast to slow cooker. Sauté onion and garlic in skillet until lightly browned. Add wine and coffee granules. Cook over medium heat, stirring to loosen browned bits from bottom of skillet. Pour over meat. Push bay leaf into liquid. Cover and cook on low for 9 to 10 hours until meat is very tender. Using a slotted spoon, remove bay leaf and garlic. Transfer meat to a heated platter. Cover and keep warm. In a small bowl, stir cold water and cornstarch until smooth. Stir into hot liquid in slow cooker. Cover and cook on high heat for 10 to 15 minutes or until boiling and thickened. Slice meat and serve with gravy.

COFFEE AND VINEGAR POT ROAST
Contributor: Becky

Put the meat in a large glass or plastic bowl and pour the vinegar over it. Refrigerate 24 to 48 hours, turning several times. Remove the meat from the marinade, reserving the vinegar. Pat the meat dry with paper towels and brown it in a heavy pot until nearly burned on both sides. The meat will generate its own fat. Pour the coffee and 1 cup water over the roast and scrape up the browned bits with a wooden spoon. Add whole black peppercorns (or a combination of black and white) and salt. Cover and cook slowly for 3 1/2 hours, or until fork-tender. Turn several times during cooking. Remove roast from pan; keep warm. To the cooking liquid, add the reserved vinegar, as desired, and salt and pepper to taste. Raise the heat and reduce the liquid until you have 3 cups. Thinly slice the meat and heat it for 30 minutes more in the liquid (gravy), over very low heat.

ITALIAN SPAGHETTI PIE
(Great for leftover spaghetti and sauce)
Contributor: Karen

For sauce, use left over sauce or use this: Mix above with cooked spaghetti.
Press spaghetti mixture into greased 10 inch pie pan or 9" square pan (grease sides too). Pour in meat mixture. Sprinkle with 1/4 c. parmesan.
Bake @ 350 degrees 25-30 minutes or until spaghetti is brown. Let stand 5 minutes before serving.

BEEF STROGUNDY
Contributor: Jeanette

Coat meat with soup mix and gravy. Put in crock pot. Add parsley and mushrooms. Pour wine on everything! Cover and cook on low 6-8 hr.. RIGHT BEFORE SERVING, turn crock pot off and add sour cream. Mix well, and cover. Serve over egg noodles.

MARYLAND CRAB CAKES
Contributor: Kathy

Tear fresh or slightly stale bread into small pieces to make soft bread crumbs.
Combine first 10 ingredients in a bowl, and stir well. Shape mixture into 8 (1/2-inch-thick) patties. Place 1 1/3 cups soft bread crumbs in a shallow dish, and coat patties with bread crumbs. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add 4 coated patties, and cook 3 minutes. Carefully turn patties, and cook 3 minutes or until patties are golden. Repeat procedure with remaining 1 tablespoon vegetable oil and remaining 4 coated patties. Serve crab cakes with lemon wedges, if desired.

BARBCUE PORK
Contributor: Leslee

Mix together the soy sauce, sherry, oil, salt, honey or syrup, sugar and garlic in a dish. Add the pork and leave to marinate for at least 6 hrs. in the refrigerator turning occasionally. Place pork on a wire rack in a roasting pan. Roast at 350 degrees for one hr. basting the pan frequently w/juice. Yum Yum serve w/rice. Enjoy!

CROCKPOT ITALIAN BEEF
Contributor: Leah

Mix together water, gravy mix, dressing and Italian seasoning. Pour over roast in a crockpot. Cook on Low about 2 hours. Break the roast into pieces, and cook one hour more.
Per Serving...205 calories; 4-g fat; 3-g protein; 4-g cholesterol

CLONE OF WENDY'S CHILI
Contributor: Jenny
From the book "Top Secret Recipes"

Brown the gound beef in a skillet over medium heat; drain fat. Using a fork, crumble the cooked beef into pea-sized pieces. In a large pot, combine the beef plus all the remaining ingredients,and bring to a simmer over low heat. Cook, stirring every 15 minutes for 2-3 hours. Makes about 12 servings.

PORCUPINE MEATBALLS
Contributor: Kris

In a bowl, combine the first 7 ingredients. Add beef and mix well. Shape into 1 1/2" balls. In a large skillet, brown meatballs in oil; drain. Combine tomato sauce, water, brown sugar, and worcestershire; pour over meatballs. Reduce heat; cover and simmer for 1 hour.

HOT DOG CASSEROLE
Contributor: Maryann Olson

Cut the hot dogs in half and lay half of them in the bottom of a casserole dish, next add half the mashed potatoes, then a layer of cheese (I use cheddar & mottzerella). Repeat and top with lots of cheese. Bake at 350° until cheese is lightly brown. Kids love it as well as adults.

EGG ROLLS
Contributor: Mary

Cook meat, chop the rest up, wrap in egg roll, deep fry until golden brown.

CHINESE EGG ROLL
Contributor: Leah

Mix carrots, cabbage, onion, garlic, meat, and soy sauce together well. Cool well. Heat oil to 325° To roll, place about 3 lbs of filling mixture in the center of the wrapper. Fold 1 corner over mixture and fold in ends....continue in rolling. Brush beaten egg mixture on exposed corner of wrapper to help seal egg roll. Put egg rolls in hot oil, a few at a time, and fry a few minutes on each side until golden brown. Remove to drain on paper towels. Serve with warm soy sauce or hot mustard.

LUMPIA (or Egg Roll) DIPPING SAUCE
Contributor: Monica Solorio-Snow
This is my attempt at the sauce from Buzz's Steak House in Lanikai (Kailua, Hawaii).

Bring to a boil, and let simmer for a least an hour. Serve hot, warm or cold.

VEGETABLE PIZZA
Contributor: Kristine

Arrange crescent rolls to cover bottom of 15 X 10" baking sheet. Pinch seams together to seal and make crust go up the sides of pan. Bake as directed; cool. Meanwhile combine dressing mix, mayonnaise & cream cheese. Spread over cooled crust. Cover with desired finely cut raw vegetables. I also add black olives and shredded cheddar cheese.

BELL PEPPER STUFFING
Contributor: Teri

Brown beef in skillet. Add onion, celery, mushrooms and bell pepper, saute for 4 to 5 minutes. Add rice, water, salt and pepper. Simmer until rice is done, about 5 to 10 minutes. Put stuffing into green bell peppers and place in 9x12 glass pan. Top with small amount of spagetti sauce. Bake until warm.

ARKANSAS CHICKEN
Contributor: Jenny

Spray a 2-quart casserole dish. Preheat oven to 350°. In a large skillett, melt margarine and saute greenNpepper and onion. Put in large bowl. Add chicken, wild rice, mayonnaise, green beans, celery soup, water chestnuts, salt, pepper, and lemon juice. Stir. Put in casserole dish. Bake 25-30 minutes. Top with cheese. Bake 5 minutes or until cheese is melted.

CHINA PIE
Contributor: Jan Talavera

Brown ground beef, onions, salt, pepper, garlic (and optional bell pepper) well. Pour mixture into a 9 x 13 inch pan. Carefully spread creamed corn over the top of ground beef mixture. Carefully spread mashed potatoes over top of creamed corn. Sprinkle with paprika. Bake at 350° for 30 to 45 minutes or till potaotes are slightly brown. (Sometimes I add shredded cheddar cheese to the mashed potatoes).

SHRIMP SCAMPI
Contributor: Tracy Retzlaff

Remove shells from shrimp; slit back and remove veins. Rinse and drain. Melt butter and oil in skillet. Add garlic, parsley and lemon juice (salt and pepper if desired). Blend for 1 minute. Add shrimp and toss in mixture while cooking until shrimp turns pink. Serve over rice.

PASTA WITH WHITE CLAM SAUCE
Contributor: Cindy

Heat frying pan and add the olive oil, saute the onion, and green pepper until the onion is clear. Stir in the flour, parsley, and basil and remove to a small bowl.
Reheat the frying pan and add the clam juice, along with the garlic, and reduce by half. Add the wine and cream and bring to a simmer, Stir in the vegetables with a whip, stirring as they cook so that the mixture will thicken. Cook over medium heat for a few minutes to further reduce and thicken the sauce. Add the remaining seasonings, including the lemon juice. Stir in the clams and pour over the freshly cooked pasta.

ROAST LAMB
Contributor : Marian
(From Joy of Cooking)

Preheat oven to 450 degrees.
Remove from refrigerator 1/2 hour before cooking. Rub the meat with: garlic, or lemon and Rosemary. Place slivers under the skin with a pointed knife. Place meat fat side up on a rack in an uncovered pan. Immediately after putting it in the oven reduce heat to 350 degrees. Roast 30 minutes to the pound for well done, or until the internal temp. is 160-165 degrees, or until the temperature is 175 to 180 degrees. We like it best at 160 degrees. Makes good gravy and don't forget the mint jelly.

MEAT BALLS
Contributor: Cathy Strozeski

Blend well & brown on medium heat. Makes 69 (they freeze real well with spaghetti sauce). These meat balls are good right out of the frying pan! (without sauce)

MOM'S LASAGNA
Contributor: Cathy Strozeski

Cook noodles as directed on pkg. Brown beef & onion in skillet. Add paste & sauce, mushrooms, garlic, basil, parsley flakes, salt, oregano, pepper.
Combine cottage cheese, bologna, egg, 1/2 tsp. salt and pepper. In 12x8 inch dish alternate layers of 2 thickness' of noodles, cottage cheese mixture, meat mixture & mozzarella cheese, ending with cheese. Bake at 350 for 30 min. Serve with garlic bread & salad.

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