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A Mayberry State Of Mind
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Main Dishes I

The Mayberry Chef's Main Dishes
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Mayberry Dinners have been the center of many great times with many guest both family and friend along with a few folks who are only passing through. Here are some good tasting main dishes to share with others in your life.

Aunt Bee's Fried Chicken

1 Frying Chicken
2 eggs, slightly beaten
Salt to Taste
All-purpose flour
Shortening

Wash and cut up the chicken.  Dip the pieces in the beaten egg, season with salt, and roll in the flour.  Put a right smart amount of shortening in the frying pan and melt it.  When it's good and hot, turn it down a little and fry the chicken slowly.  Turn the chicken pieces over 3 to 4 times and cook slowly for about 15 to 20 minutes.  After it gets brown, put a lid over the chicken and simmer for 20 minutes.  Serves 4-6

Baked Chicken-Rice

1 chicken      
2 cans water
1 pkg Lipton dry onion soup   
1 c. rice
1 can mushroom soup    
salt & pepper to taste
1 can celery soup

In a roasting pan, put rice and chicken; add the 3 soups and 2 cans of water; salt and pepper. Bake about 45 minutes until rice is tender and chicken is done. Bake at 350.

Baked Ham

1 Ham                     
1 (12 oz.) can Coke (not diet)
1 can pineapple rings
1 can cherries
Clove spikes

Put ham in deep pan on aluminum foil. Pour Coke over. Pour cherries (drained) over. Place pineapple rings on top. Put in clove spikes. Bake at low temperature (300 degrees) for 2-2 1/2 hours. Coke will turn into syrup.

Bar B.Q.

5lb. pot roast cooked and cut into squares
1 tbsp. celery seed
3 tsp. fat      
1 tsp. chili powder
1 medium bottle catsup   
1 can tomato soup
4 tbsp. Worcestershire sauce  
1 green pepper
1 bottle chili sauce    
1 sweet red pepper cut
3 tbsp. mustard     
½ c. stuffed olives

Cut pot roast into squares. Brown meat to get the red out in fat. Add catsup, tomato soup, chili sauce, rinsed with water, mustard, celery seed, chili powder, and Worcestershire sauce. Cook about 1 ½ hrs. After cooking add green pepper and sweet red pepper, cut up with olives, cut up 3 or 4 times.
 

Beef Stew

2 tablespoons vegetable oil
2 pounds lean beef, cut into 1-1/2 inch cubes
2 tablespoons all-purpose flour
1 pinch salt
1 pinch ground black pepper
1 onion, diced
1 bay leaf
1 (8 ounce) can tomato sauce
2 potatoes, peeled and cut into large chunks
4 carrots, cut into large chunks
3 stalks celery, thickly sliced

Heat the oil in a large pot over medium heat. Place the meat in a bowl, sprinkle with flour, and toss to coat. Transfer meat to pot, season with salt and pepper, and brown meat on all sides.
Fill the pot with enough water to cover the meat, and mix in onion, bay leaf, and tomato sauce. Bring to a boil, reduce heat to low, cover, and simmer for an hour or until the meat is tender.
Stir in the potatoes, carrots, and celery. Continue cooking over low heat for 45 minutes, until vegetables are tender. Remove bay leaf before serving.

 


Beef Stir Fry

 

MARINADE
½ cup soy sauce
½ cup water
2 tblsn worshirechester sauce
1 tblsn Oyster sauce
½ tspn Onion Powder
½ tspn Garlic Powder
1/1 tspn pepper (Cheyenne, white, black)

BEEF
1 - 1 1/2 any cheap steak or roast,

VEGETABLES
1 lrg red pepper
1 lrg yellow pepper
1 lrg green pepper
2 med onions

In a large plastic re seal able beg combine the marinade ingredients and mix. Cut steak in thin strips and place in marinade for 3-6 hrs
 
Cut vegetable in thin strips and set aside.

Heat to HOT a wok or large non stick skillet and add 1tblsn of seasoned oil (veggie oil will work), remove meat from marinade (reserving marinade) pat dry the meat with paper towels and add half to the hot skillet, fast cook for 2 ½ - 3 minutes (meat may still be a little pink. remove from skillet and repeat with second half of meat.

add marinade to skillet and hard boil 4 minutes, remove and reserve, add vegetables and cook 4 minutes add meat to heat back through 3, add marinade cook until a boil begins (combine 1tblsn of corn starch and ¼  cup of cold water) add to skillet cook 2 minutes remove from heat.

 


Cheesy Weenie Potato Casserole

 

4cups cooked potatoes, sliced***
1tspn onion powder
1tspn garlic powder
1package hot dogs or wieners sliced
3tblsn margarine
3tblsn flour
1¼cup milk
1Can Cheddar Cheese soup

***cook them earlier in microwave and let cool an hour before slicing
Grease a 1 quart casserole dish

In a large microwave safe bowl heat butter 15seconds until soft, combine flour, onion and garlic powders mix well .And add cheese soup and milk  and cook 35 seconds more.

 In casserole layer potatoes and wieners topping each layer with cheese mixture. Back 450 for 30-40 minutes


Chicken Fettuccine Alfredo

6 skinless, boneless chicken breast halves - cut into cubes
6 tablespoons butter, divided
4 cloves garlic, minced, divided
1 tablespoon Italian seasoning
1 pound fettuccine pasta
1 onion, diced
1 (8 ounce) package sliced mushrooms
1/3 cup all-purpose flour
1 tablespoon salt
3/4 teaspoon ground white pepper
3 cups milk
1 cup half-and-half
3/4 cup grated Parmesan cheese
8 ounces shredded Colby-Monterey Jack cheese
3 (plum) tomatoes, diced
1/2 cup sour cream

In a large skillet over medium heat combine chicken, 2 tablespoons butter, garlic and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, melt 4 tablespoons butter in the skillet. Sauté onion, 2 tablespoons garlic and mushrooms until onions are transparent. Stir in flour, salt and pepper; cook 2 minutes. Slowly add milk and half-and-half, stirring until smooth and creamy. Stir in Parmesan and Colby-Monterey Jack cheeses; stir until cheese is melted. Stir in chicken mixture, tomatoes and sour cream. Serve over cooked fettuccine.


Chicken and Dumpling's

Chicken and Stock

1 Whole Chicken
5 qts water
2 stalks celery cut in 3 pieces each
1 medium onion quartered
2 large carrots halved
5 cloves of Garlic

Chicken Veggies & Sauce

1 ½ -2 cups cooked Chicken
3 cups chicken stock
1 cans of cream of Chicken Soup
2 stalks of celery chopped medium size pieces
3 large carrots chopped medium size pieces
1 large onion chopped
1 tblsn fresh basil
1 tblsn fresh parsley
4 cloves of Garlic

Dumplings

2 cups Bis quick
½ cup of Milk
preheat oven to 350

In a large stockpot combine the first 6 ingredient and cook medium heat 1 ½ hrs or till chicken is cooked. Discard vegetables and fat and run fluid through a fine mesh strainer.
So clear stock is formed. Remove chicken from bone and chop.
In medium pot add stock, soup, chicken, and heat to a fine boil. Add chopped vegetables and garlic cook for 30 minutes over low / medium heat. While chicken is cooking combined the Bisquick and milk. In a medium casserole place chicken, top with fresh basil and parsley and top by dropping Bisquick mix by spoon.

Bake for 35 – 40 minutes at 425


Chicken with herbs

2tablespoon olive oil
2large shallot, finely chopped
1/2cup chopped fresh mixed herbs, such as basil, sage, oregano and thyme
1/2teaspoon salt
1/2teaspoon pepper
1big pinch crushed red pepper flakes
4-6 Boneless Chicken breast
Heat oil in very small skillet. Add shallot and sauté 1 minute over medium-high heat or until tender but not browned. Remove shallot to a plate. Add herbs, salt, pepper and red pepper flakes, and stir into shallot. Press chicken, skin-side down, in herb mixture to coat. Place chicken in small, shallow roasting pan. Roast in preheated oven 40 minutes, or until chicken is golden brown and cooked through. Makes 4-6 servings

 



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