MAIN COURSES
BACON
SPAGHETTI
1
Pound Bacon
Spaghetti
Noodles
1/2 Onion (sweet yellow or white)
1
Can Tomato Sauce
Velveeta
Cheese
Directions:
While making the
sauce boil up a box of spaghetti noodles Sauce:
Fry up a pound of bacon until crisp, set the pieces aside on paper
towels. I drain all the grease away but
about 2 tablespoons ( I think Bonnie left all the grease in the pan. Dice up a half of an onion, more are less to
your taste. Sauté the onion in the bacon
grease until translucent. Add a can of
tomato sauce ( I think perhaps Bonnie added a half a can a water to tone
down the tomato taste, I sometimes do sometimes don’t). Add at least the small box of Velveeta
cheese, you can add more to taste depending on how cheesy you want it to taste.
stir until cheese is melted into the sauce.
Mix sauce with the warm spaghetti, stir in the bacon. Kids love this, it tastes like macaroni and
cheese!
BEEF STROGANOFF
1 bag wide egg noodles
1 pint sour cream
1 stick of butter
1 package beef cubed
(optional)
10 Mushrooms (optional)
1 onion
2 cloves garlic
Fresh parsley
Salt and pepper to taste
Directions:
Brown
beef in pan with a little butter, salt and pepper to taste, add onions and
garlic, and lastly chopped mushrooms.
Boil noodles, drain and add butter and beef mixture to hot noodles and
lastly sour cream to coat. Garnish with
fresh parsley. Serve immediately.
CATHY’S
CHICKEN CURRY
1 stick salted or unsalted
butter
1-2 onions
2-4 tablespoons flour
2 large cans chicken
broth/stock
(*Substitute coconut milk or
vegetable broth for vegetarian style) 1 spice jar yellow curry powder and some
sugar (*Ratio is roughly 1 tsp. Sugar for every 1 tablespoon curry, to taste)
Fresh
Ginger, grated (to taste) Fresh squeezed lemon (to taste) 1/2 cup
– 1 cup cream or 1/2 and 1/2 (pour in just before serving and stir)
Directions:
Advance
preparation: boil whole chicken and use stock and good meat, white and
dark (remove skin and bones)
Variation:
boil Yukon Gold potatoes, carrots, zucchini, peppers, anything else you
like (can be added to curry mixture)
Preparation:
Sauté
1 onion in 1 stick of butter, push onion to the side. Whisk in flour, cook to make a rue. Add liquid (broth of choice or coconut milk), whisk
to make a gravy, mix with onions.
Add
curry powder, sugar, ginger, lemon to taste (add cream just before serving). Add meat, potatoes, veggie, serve with special
toppings of choice over brown or white rice. Toppings: shredded coconut, Spanish peanuts,
bananas, and homemade chutney
CHERYL’S MANICOTTI
1 Box Manicotti Noodles
1 Lb. Whole Milk Ricotta
3/4 Lb. Whole Milk
Mozzarella
1/2 Lb. Fresh Shredded
Parmesan
2 Bunches Spinach, cooked
and chopped
Pinch of Salt or Garlic Salt
Directions:
Boil noodles, strain and set
aside to cool slightly. Combine all
ingredients and fill shells. Place filled shells in large casserole dish and
cover with sauce of choice (i.e. Marinara, Bolognese, Alfredo, Pesto, etc.)
CHERYL’S SPINACH PIE (Cheryl
learned this recipe in a vegetarian cooking class at College of the Redwoods in
1974)
1 lb ricotta cheese
2/3 pound Monterey
jack
1/4 pound sharp cheddar
1 teaspoon Lawry’s seasoning
salt
dash garlic salt, oregano,
onion salt, thyme
Fresh parsley, 5 sprigs
10 ounce fresh (2 bunches)
or frozen spinach
1 egg
Mix grated cheese together,
fold in ricotta until blended, beat egg with spices and parsley springs. Egg serves as liquid and moistens the cheese,
blend well. Fold in cooked, cooled
spinach. Set aside.
Whole wheat crust:
2 1/2 Pastry Whole Wheat
flour
1 cup White flour
1/2 cup soy flour
1/3 cup water
2/3 cup vegetable oil
1 1/4 teaspoon salt
Mix flours together, add
water, blend, add oil blend, and add salt.
Use pastry masher. Chill dough
for 30 minutes, remove from refrigerator and roll with pastry cloth on a rolling
pin. Fill dough and put topping
Bake at 350 for 25-35
minutes.
CHILE RELLENOS (Hand
Dipped)
6
Eggs
1
Can Evaporated Milk
Several
Cans of Green Chilies
(or you can boil your own fresh)
1
Block Monterey
Jack Cheese
Directions:
6
Egg Whites (whip until stiff). 6 Egg
Yolks (beat with 7 tablespoons flour).
Add 1 can of Evaporated milk to eggs yolks, salt and pepper to
taste. Fold in egg whites to egg yolk
milk mixture till batter is fluffy.
Stuff whole green chiles with 1 small stick of Monterey Jack cheese in
batter and fry in shallow oil until golden brown on both sides. Serve with Red Sauce (see SAUCES for recipe)
and Sour Cream.
CHICKEN & DUMPLINGS
GRANDMA DIXON
STYLE
3 to 4 lb. Chicken – pick
out a fatty one
Grandma used hens! Hard to fine these days!
Cover chicken with chicken
broth!
You may add a little water
Taste best with all broth!
(Unless you have a hen!)
Add one chopped onion
bring to a boil –
simmer 90 min. remove and debone!
add dumplings one at a time
to boiling broth.
3 cups flour
1 teaspoon salt
(make well in center)
1 teaspoon salt
lightly beat one egg place
in well
scoop out 1 1/2 to 1 1/2
broth in cup. with fork quickly stir
borth into egg and flour till soft dough forms divide into 2 parts .
roll on floured surface –
till dough is very thin. slice into
rectables and quickly add to boiling broth.
cook 40 minutes – simmer with lid last 20. stir often.
CHICKEN & DUMPLINGS
PUFFY
2
cups Bisquick mix
2/3
c. milk (mom used a bit more)
Drop by balls into chicken
broth. Cook uncovered 10 minutes. Cover. Cook 10 minutes.
CHICKEN
AND MUSHROOMS IN SOUR CREAM SAUCE
3
lbs. Chicken, cut up
1/4
cup milk
1/3
cup flour
6
tablespoons butter
1/2
lb. Mushrooms
2
cups Sour Cream
Directions:
Dip
chicken into milk, then roll in flour.
Brown all side in hot butter in skillet.
Put in 3 qt. Casserole dish and sprinkle with salt and pepper . Brown mushrooms. Place on chicken, season, cover and bake in
350 for 45 minutes-1 hour. Add sour
cream with 1/2 teaspoon salt. Cover and
bake for 10 minutes longer. Sprinkle
with paprika. Makes 4 servings.
BROCOLLI BURRITOS
4 Flour tortillas (white or whole wheat)
2
Cups Steamed broccoli
2/3
Cups Mayonnaise (or Vegannaise)
1-2
Lemons
Directions:
Steam
broccoli, add butter and salt, cut up and set aside. Make snow, mayonnaise and lemon. Brown tortilla in pan and spread with snow
and broccoli. Roll up and serve
warm.
CHICKEN SALAD
4-6
Boneless Skinless Chicken Breasts
1-2
Cups Mayonnaise
6-8
Stocks of Celery
Dash
of Cream
2-3
Lemons
Salt
and Pepper
Directions:
Boil
or Roast Chicken Breasts
Cut
into squares and cool
Add
remaining ingredients and chill thoroughly.
Serving
suggestions: Serve on a bed of lettuce,
with a croissant and pecan cheese balls on Pear halves
**Variation: Add curry powder (to taste), chutney, pecans
and/or grapes.
CHICKEN
FRIED CHICKEN
4
Boneless, Skinless Chicken Breasts
2
cups Buttermilk
2
cups Flour
Pepper
and spices
Salt
(garnish)
Butterfly
and pound chicken breasts with meat tenderizer so thin. Soak in Buttermilk (for as long as time
allows, overnight if possible) Roll in
Flour (flour can be seasoned to taste with paprika, pepper, *, etc.) (If you like more coating you can re-dip in
buttermilk and roll in flour again). Pan
Fry in 1 inch of hot oil until cooked, flip only once so coating gets crispy on
both sides. Set on cooling rack and salt
immediately after frying to taste. Yummy
served with Creamy Gravy, Boiled Red Potatoes and Lots of Fresh Parsley! Serve with fresh boiled green beans, corn or
peas on the side too!
CHICKEN
FRIED STEAK
Same
recipe as Chicken Fried Chicken except uses Skirt Steak or Ground Steak Patties
(or other cut of steak, just be sure to pound it with the meat tenderizer)
CHOP
SUEY
1
lb. Pork Butt (cubed)
1
lb. Chuck Beef (cubed)
2
large cans Beef Broth
1
cup Soy Sauce
1
Onion
6
cloves Garlic
2
cans Mushrooms (medium)
2
cans Bamboo Shoots (small)
2
cans Water Chestnuts (small)
1
lb. Bean Sprouts (fresh or canned)
Directions:
Sauté
meat till brown and crusty and transfer to a large stock pot. Add onion and garlic. Add beef broth, bamboo shoots, mushrooms, and
water chestnuts and bring to a boil. Add
bean sprouts just before serving. Serve
in bowls with crunchy bread and/or chow mien noodles. Old trick:
Spread bread with butter dip in little pools of soy sauce on the side.
FALAFEL DINNER
1
Box Falafel Mix
1
Package Pita Pockets (white or whole wheat)
1
Bunch Fresh Basil
1
Bunch Fresh Cilantro
1
Bunch Fresh Dill
1
Bunch Fresh Parsley
1
Package Spring Greens (or Romaine Lettuce)
1
Cup Shredded Cheese (optional)
Other
veggies/toppings of choice (i.e. Onion, Radish, Shredded Carrots, etc.)
Salad
dressings and/or Salsa of choice
Directions:
Prepare
Falafel according to directions on box.
Bonnie would always use boiling water and then let mix rest for 15
minutes. Form balls and fry in peanut oil or form small patties and pan
fry.. Drain on paper towels. Prepare spread of veggies, including washed
leaves of choice and serve on pita pockets with dressings of choice.
FILLET OF SOLE
6
fillets of sole
3
Eggs
2
cups Breadcrumbs
Directions:
Dip
in egg and then breadcrumbs. Sauté
fillets in non-stick pan using olive oil, butter, or combination. Sprinkle with
salt and serve immediately with tartar sauce and lemon wedges.
FRIED CHICKEN
4-6
Boneless, skinless, Chicken breasts
3-4
Cups Buttermilk or Milk
Peanut
Oil (for deep frying)
Spices
(optional)
Salt
(Garnish)
Directions:
Cut
chicken into finger size pieces and soak in Buttermilk or Milk (for as long as
time allows, overnight if possible) Roll
in Flour (flour can be seasoned to taste with paprika, pepper, *, etc.) (If you like more coating you can re-dip in
buttermilk and roll in flour again).
Deep fry in hot oil until done and so coating gets crispy on both sides. Set on cooling rack and salt immediately
after frying to taste. Yummy served with
Mashed Potatoes and gravy of choice with corn on the side. Don’t forget to make the Apricot dipping
sauce too!
FRIED HALIBUT
1 package fresh (or “fresh”
frozen) halibut
3 eggs
Bowl of Flour
Salt (garnish)
Oil for deep frying
(one
of Michael Adlai Hunt’s favorites, Bonnie loved making it for him. When she told me how to do this one over the
phone she remarked, Michael loved it so much!!!)
Directions:
Cut
halibut in Cubes
Dip
in Flour
Dip
in Water or Milk
Dip
in Flour again
Deep
fry
Sprinkle
with salt
Makes
great Fish and Chips
FRIED RICE
Cooking oil
4
cups Prepared rice (preferably left over from meal night before)
1/2
cup cooked, diced carrots (fresh or frozen)
1/2
cup cooked peas (frozen)
1/2
cup Diced ham (optional)
2-3
eggs (optional)
Soy
sauce to taste
Directions:
Sauté
rice in cooking oil with cubed, cooked carrots and green peas (both can be the
frozen kind). In a separate frying pan,
beat egg with soy sauce sauté in non-stick pan, whisking to make little egg
strings (optional). Mix all together,
stirring while frying so some of the rice gets crispy.
HAM AND HAM SAUCE
Ham
(Ashley Farms Hams are especially good, try to get the butt half that is NOT
already sliced)
Ham
sauce:
Ham
juices
Brown
sugar
Maraschino
cherry juice (and cherries)
Cans
of sliced pineapple
Apricot-pineapple
marmalade
French’s
Yellow Mustard
Horseradish
(optional)
Directions:
Cook
ham according to directions and use ham juices to make ham sauce in bottom of
baking pan. Vary amounts of ham sauce
ingredients based on taste preferences.
LITTLE PIZZAS
Sauce recipe (or if in a
hurry you can use sauce from a can or jar)
1 can tomato paste
3 cloves of garlic
2 tablespoons olive oil
1 tablespoon oregano
1 tablespoon sugar
1 teaspoon crushed red pepper flakes (like
you put on top of pizza)
dash of fennel seeds
dash of salt
dash of whatever other Italian spices you
want, garlic, onion, basil, parsley, etc. etc.
1 bag of English muffins (Sourdough or Wheat) 1 ball of Mozzarella cheese
Parmesan
(optional) Toppings of choice (peppers, onions, pepperoni, sausage,
onion, pineapple, olives, etc. etc.)
Directions:
Sauce,
mix all ingredients together, heating sauce is optional. Toast English
muffins on both sides on a cookie sheet in the oven till crispy, Butter the
tops (optional), Spread sauce to liking, Top with slice of mozzarella (slice
works better than grated), Add toppings. Bake at 375 degrees till
bubbly.
MAMA’S
POT ROAST
Pot
Roast (Chuck)
Flour
Onion
Directions:
Chop
onion, set aside. Drudge Roast in Flour
and set in Dutch Oven or casserole dish and put onion pieces around. Bake for approximately 4 hours at 375. Cook
stew in pot till nearly done. Add
onions, carrots, potatoes and beef broth (cover) Cook till tender, at least one hour.
MICKI’S TACO SALAD
At
least 1 Head of Lettuce (or other kind)
At
least 1 Cup shredded Cheddar Cheese
1
red onion chopped
Small
can of sliced black olives, drained
2-3
Avocados (chopped)
1-2
large tomatoes (or several small ones, chopped)
1 Bag of Corn Chips (taco flavored or
salsa/spicy flavored crunched up a little
1
Bunch of Cilantro (optional)
Taco
seasoned ground beef, cooked (optional)
Directions
The
amounts of these ingredients can vary or be added to. Put all in a large salad bowl. Prepare dressing.
Taco Salad Dressing
1
Cup Mayonnaise (or Vegannaise)as
Salsas
to taste
1/4
Cup Ketchup
Salt
and pepper to taste
Lawry’s
garlic salt to taste
Directions:
Amounts
in this vary according to taste
Mix
it up in an empty cottage cheese carton and fill it almost to the top. I start
with at least a cup of Best Foods mayonnaise and add a few pours of Pace
Picante Sauce and La Victoria Green Taco Sauce and some La Victoria Salsa
Supreme. These sauces seem to work better then some other ones that I like but
can make the dressing too watery. Some salt and pepper and Lawry's Garlic salt
and squeeze in some lemon juice. Also some plain old ketchup. Mix all together
and taste and adjust flavors. Toss to
salad and add chips and toss again just before serving. Important to note:
this dish should be served immediately after preparation and eaten up
because it will not keep very well because the chips and lettuce get too
soggy. Prep, suggest chilling canned
veggies, strain and set aside. dressing
and chips and toss.
MUSHROOM STROGANOFF
1 bag wide egg noodles
1 pint sour cream
1 stick of butter
10 Mushrooms
1 onion
2 cloves garlic
Fresh parsley
Salt and pepper to taste
Directions:
Sauté
onion and garlic, salt and pepper to taste, add mushrooms. Boil noodles, drain
and add butter and mushroom mixture to hot noodles and lastly sour cream to
coat. Garnish with fresh parsley. Serve immediately.
OMELETS
The only real secret here is
that you keep the burner flame low and when bottom is fairly cooked, then cook
the omelet’s top under the broiler in your oven to melt the cheese. Be sure your frying pan is oven safe. Bonnie made great omelets filled with
Avocado, Sour Cream and other treats.
Experiment with different fillings!
Heat the salsa and serve immediately.
SNOW
WHITE CHICKEN
Boneless,
skinless chicken breasts
Eggs
Cornstarch
Garlic
(fresh cut up in fine little pieces)
White
pepper
Olive
Oil
Fresh
Ginger
Veggies
of choice (recommend some combination of snow peas, onions, carrots, celery,
water chestnuts, bell peppers, zucchini, mushrooms and bean sprouts.)
Chicken
Broth (or Vegetable Broth)
Soy
Sauce or Tamari
Teriyaki
Sauce (optional)
Pan
fried noodles (optional)
Chow
Mien noodles (optional)
Directions:
Cut
up boneless, skinless chicken breasts into small quarter-size cubes
Egg
whites (you can use the yolks for your fried rice if you are making it with
your meal, otherwise toss out yolks).
Put uncooked cubed chicken in egg whites and drench. Roll uncooked cubed chicken in a mixture of
cornstarch and white pepper. Pan fry in
olive oil with lots of garlic until crispy and cooked. Set cooked chicken aside and prepare veggie
stir-fry mixture. Put a little olive oil
in a wok and add some fresh cut up ginger and more garlic you want. Cut up onions and add them along with other
veggies (put the veggies that take longer, like the carrots, in first) Sauté veggies until getting tender and add a
little chicken broth. If you need to
thicken it you can make a thickener “glaze” by putting a little cornstarch in a
cup mixed with some water. Add this
slowly into the broth at the bottom of the stir-fry. Try not to over cook the mixture. If using bean sprouts, add them just before
serving. Mix chicken with veggie mixture
and serve hot with crunchy chow mien noodles or make your own pan fry noodles.
PAN
FRIED NOODLES
(accompany
stir-fry)
Boil
Chinese thin noodles
Drain
thoroughly
Pan
fry in a little bit of oil, turning once so outside is crispy and center is
soft and chewy. Cut in triangular pizza
slices and put strife on top (yummy yum!)
PESTO
4
bunches of basil
2
cups pinenuts (pecans, macadamia or other)
4
cloves garlic
Olive
oil (to consistency)
6
ounces hard parmesan block
Directions:
Wash
basil and remove large stems. Puree all
ingredients in batches in blender or food processor adding olive oil as it
blends to smooth consistency. Serve over
pasta or any dish of choice. When
making pasta, might add cream, butter and salt to make more saucy!
TANYA’S
CHICKEN DIANE
Boneless, skinless, breasts,
tenderized
Dijon Mustard
Parsley
Butter and olive oil
Chicken Broth
Cooking Sherry
Salt and Pepper to taste
Directions:
Pound
breasts and brown both sides in a little butter and olive oil, put in 350 oven
in casserole dish, meanwhile while making sauce in pan chicken was cooked
in. Add mustard, parsley, chives,
broth, sherry, and salt and pepper to taste, stirring constantly and bring to a
boil. All ingredients are to taste
preference. Pour over cooked chicken and
serve.
TERIYAKI CHICKEN
Teriyaki Marinade (see
SAUCES)
Marinate
boneless, skinless chicken breasts, cut into strips, in marinade:
Barbeque
(skewers optional) and serve with peanut sauce, rice and veggies.
THANKSGIVING TURKEY
Remove
bags from both ends of the turkey. Wash
and put butter under skin of breast and melted butter on outside skin. Toss a handful of salt up in the cavity of
the turkey (do not salt the outside of turkey)
Sit in pan or on a rack in pan.
Boil the neck in water (or chicken broth) Place piece of celery, carrot
and 1/2 onion up in the cavity of the turkey.
Place in roasting pan and cook approximately 11 minutes per pound. Basting is optional. Turkey is done when you can easily
“shake the turkeys hand” (Bonnie taught
me this trick and it is so funny when you do it, you know exactly what she
meant!) For Turkey Gravy, all broth goes
in pan for gravy, can add some butter, flour to make a rue. Can add some potato water and broth from the
boiled neck. If gravy is too thin, take
a separate sauce pan add flour to butter to make a new rue and add gravy until
thick and pasty, then add to remaining gravy, boil and stir constantly. Simmer or turn off till serving.
TUNA CROQUETTES
4
Egg
2
cans Tuna
1
strip of Saltine Crackers (finely crushed)
Peanut
oil (or other good oil for frying)
Directions:
Mix
ingredients together and form balls the size of two thumbs. Fry in balls in vegetable or peanut oil,
sprinkle with salt and serve with Ketchup for dipping.
