Here are some more great tasting main dish suggestions to share with all the folks in your corner of Mayberry. As Aunt Bee would say "Dinners On"
Chicken Pot Pie (easy)
1 box puff pastry, thawed
1 large egg, beaten with 1 teaspoon water
1 medium onion, diced into 1/2-inch cubes
3 tablespoons vegetable oil
1/3 cup flour
2 pounds chicken meat, cut into 3/4-inch cubes
2 medium turnips, peeled and diced into 3/4-inch cubes
1 large potato, peeled and diced into 3/4-inch cubes
1 large carrot, peeled and diced into 1/2-inch pieces
2 tablespoons chicken base (paste)
1/2 teaspoon white pepper
1 cup whipping cream
2 cups sugar snap peas, cut in half, or 1 cup regular peas
Preheat oven to 400 degrees.
Unroll both pieces of thawed puff pastry and cut out shape of football using outline of oval casserole, taking care to add about 1/4-inch extra all around as the pastry will shrink slightly during cooking. Place cut pastry on a cookie sheet and brush with egg wash. Cut 1/4-inch strips to outline the edges of "football" and add another strip crosswise from one tip to other tip of "football."
Cut eight 1-inch strips to make four "Xs" on middle strip to resemble stitching. Cover all strips with egg wash. Bake in preheated oven 10 to 12 minutes or until golden brown and risen. (To make small "footballs," cut out two 3-inch oval shapes from second piece of pastry and repeat designs on large football on smaller scale.) Remove from oven and let cool
Preheat oven to 325 degrees.
In large pot, sauté onion in oil over medium-high heat about 1 minute. Add flour and make into roux, stirring constantly for about 1 minute. Add chicken and sauté about 3 minutes, then add turnips, potato and carrot. Season with chicken base and white pepper. Add cream and stir well. Turn off heat and add peas. Place filling in oval casserole and cover.
Bake in preheated oven 20 to 25 minutes or until potatoes are softened. Top off with "football lid" and serve warm. Offer smaller "football" puff pastry lids on the side.
Makes 10 servings.
4-6boneless Chicken breasts
4-6slices boiled ham
4-6slices baby Swiss cheese
1 can cream of chicken soup
1/2cup American Swiss Cheese grated (buy it at the deli and have them block it instead of slicing)
1/4tspn each salt and pepper
1/2tspn each onion and garlic powder
Place 1 chicken breasts between two sheets of plastic wrap and lightly smack with the bottom of a large skillet to flatten. Place one piece of ham topped with one piece of Swiss cheese. Starting with the narrowest end roll chicken up, being sure to tuck the ham and cheese into the center of the chicken breast so that no ham or cheese is hanging out the sides, repeat with all chicken breast. Combine salt, pepper and onion and garlic powder and season the chicken rolls evenly.
Heat 1tblsn cooking oil in skillet place in chicken rolls in hot skillet and lightly brown. Combine grated cheese and cream of Chicken soup.
When all chicken rolls are finished lightly browning, place in oven save dish and top with soup mixture.
Bake 350 for 20minutes.
Serve with favorite sides
Skippy’s Chili Con Carne
1 lb lean ground beef
3 slices smoked bacon, cut into small pieces
½ small white onion, chopped
2 cloves of minced garlic
Brown these in a large pot and then turn the heat down to medium
Add in the spices:
2-3 T. Chili powder
½ t. cayenne pepper
2 t. ground cumin
1 T. Cocoa powder
¼ t. ground cinnamon
½ t. Seasoned salt or Soul Food Seasoning
(I also add a few shakes of McClard’s Seasoning, but if you don’t get to McClard’s Bar-B-Q in Hot Springs, AR, you wont have this)
Mix into the meat mixture and let it simmer about 5 minutes while you open all the cans.
Then add the cans:
1 can red kidney beans (I don’t drain them)
1 large can Chili Hot beans
1 large can stewed tomatoes (I prefer the chopped ones)
1 can diced tomatoes with jalapenos ( like Ro-Tel)
1 small can chopped green chilies
If you want it hotter, add in some chopped jalapenos from a jar and double the cayenne pepper.
Add salt and pepper to taste if you must.
Add in about a half can of water, bring to a boil, then turn down the heat and let it simmer slowly
for about 3 hours. You can also transfer it to a crock pot and put on high for about 4 hours or low all day.
I serve it over some white rice with grated cheese and a dollop of sour cream, cornbread on the side.
Crock Pot Corned Beef in Beer
After cooking all day in your crock pot this beef roast will be moist, tender and full of flavor.
6 medium potatoes, quartered
3 medium onions, peeled and quartered
1 cup sliced carrots
1 4 pound corned beef brisket
3 Tbsp butter
1 cup amber beer
1 bay leaf
2 tsp pickling spices
In crock pot place potatoes, onions and carrots. Trim excess fat from corned beef brisket and place meat atop vegetables. Place butter pats on beef. Pour beer over brisket, add bay leaf and sprinkle with pickling spices. Cover and cook on low heat setting for 10 hours. Slice beef brisket thinly across grain and serve with potatoes and carrots.
Serve cold leftover brisket on pumpernickel bread with spicy mustard and tangy coleslaw.
Number of servings: 6
A Tribute To White Beans
One ham bone with a good amount of meat left on it
One to two pounds dried white beans (Great Northern)
Salt and pepper to taste
½ C. of each chopped:
Place beans in a big pot, cover with water and bring to a boil. Take off the heat and let set for an hour, then drain. Cover with water again, add the ham bone, salt and pepper and bring to a boil, then turn it down to a fast simmer. When the beans are about halfway cooked, take out the bone and let it cool. Add the onion celery and carrots. When the ham bone cools, pull all the meat off and chop coarsely. Add to the pot, and simmer until the beans are soft and the broth is thick. Serve with cornbread. This will serve about 3 hearty appetites per pound of beans.
Ground Beef Cheesy Mac Surprise
1 1/2-2lbs ground beef (browned and drained)
Cheese Sauce **
1lb elbow Macaroni noodles cooked.
1/2 cup favorite salsa
**Cheese sauce in the Sauces/Dry Mix section.
Combine cheese sauce and salsa. in a casserole dish combine noodles and beef work in 3/4 of cheese mix and cover with remaining sauce. back 325 15-20 minutes until lightly browned.
Ground Beef (Cabbage Rolls)
10 leaves cabbage
1 cup uncooked white rice
2 cups water
1 pound lean ground beef
1 cup dry bread crumbs
1 pinch ground cinnamon
1 (28 ounce) can whole peeled tomatoes, chopped
1 onion, diced
1 teaspoon salt
Preheat oven to 300 degrees F (150 degrees C).
Bring a large pot of water to boil, introduce cabbage leaves and cook 2 minutes. Drain. Combine the rice and water is a small saucepan.
Bring to a boil, then reduce heat and simmer for 20 minutes or until rice is tender. Remove from heat and set aside.
In a large bowl, combine beef, bread crumbs, cinnamon, drained and chopped tomatoes, onion and salt; stir until well combined. Spoon equal amounts of beef mixture onto the center of each cabbage leaf. Place a spoonful of rice onto the beef. Roll up leaves, tucking in edges, and seal with a toothpick. Wrap each roll in aluminum foil and place in a shallow baking dish.
Bake 40 minutes, or until beef is cooked through. Serve warm.
Ground Beef (Coney Island Hot Dog Sauce)
2 tablespoons butter
1 pound lean ground beef
1 onion, chopped
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon paprika
2 tablespoons chili powder
In large skillet melt butter over medium-high heat. Cook ground beef in butter until brown, 3 to 5 minutes. Stir in chopped onion and cook until beef juices run clear, 3 to 5 minutes. Drain.
Stir in salt, pepper, paprika and Chile powder. Add water to cover, and simmer until water is absorbed, stirring frequently, 10 to 15 minutes.
Ground Beef (Moist Delicious Meatloaf)
1½ - 2lbs Ground Beef, sirloin, chuck, venison any meat
1/3 cup bread crumbs
¾ cup of Ketchup
¾ cup of BBQ Sauce* (your favorite brand)
3tblsn of water or chicken broth
1tspn of Onion powder
1tspn of Garlic Powder
1tblsn of Parsley