Main Dishes

Pot Roast with a Touch of Java
this is our family's all-time favorite!

2 1/2 lb. roast
1 Tbsp. oil
1 medium onion
1 c. brewed coffee
1 c. water, divided (3/4 c., 1/4 c.)
1/2 tsp. pepper
1 beef bullion cube
2 tsp. basil
1 tsp. rosemary
1 garlic clove, minced
1 tsp. salt
1/4 c. flour (added to 1/4 c. water)
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Sautee onion in oil until soft. Add roast, turning until all sides are browned. Add coffee, 3/4 c. water, and seasonings. Cover pot and cook on med.-low for 2 1/2 hours. Transfer roast to platter. Mix flour and water together and add to pot, stirring constantly until gravy is thick and well-blended.

Turkey Pot Pie

2 1/2-3 c. cooked chicken or turkey, cut up
refrigerated pie crust
1/3 c. margerine
1/3 c. chopped onion
1/3 c. flour
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 c. chicken broth
2/3 c. milk
2 c. frozed mixed veggies, thawed
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Heat oven to 425 degrees. In pan, melt margerine, add onion. Cook 2 minutes or until tender. Stir in flour, salt, and pepper until well-blended. Gradually, stir in broth and milk. Stir constantly until bubbly and thickened. Add chicken and veggies. Remove from heat and spoon into crust. Put top crust on and cut several slits. Bake at 425 degrees for 30-40 minutes or until golden brown. Let stand 5 minutes.

Muenster Chicken

2 lb. skinless, boneless chicken breast, cut into bite-sized pieces
2 eggs, beaten
Flavored bread crumbs
1/4 c. oil
1 stick butter
1 c. chicken broth
1/2 c. white cooking wine
1/2 lb. sliced muenster cheese
8 oz. sauteed mushrooms
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Soak chicken in 2 beaten eggs. Coat in flavored bread crumbs. Fry in oil and stick of butter until golden brown. Transfer to ungreased 8 1/2 x 11 pan or casserole dish. Add chicken broth and cooking wine. Pour over chicken; cover with slices of cheese and sauteed mushrooms. Bake at 350 degrees for 30 minutes. Serves 4-6.

Super Sloppy Joes

2 lb. ground beef
1/2 c. onion
2 celery ribs with leaves, chopped
1/4 c. chopped green pepper
1 2/3 c. canned, crushed tomatoes
1/4 c. ketchup
2 Tbsp. brown sugar
1 Tbsp. vinegar
1 Tbsp. Worcestershire sauce
1 Tbsp. steak sauce
1/2 tsp. garlic salt
1/4 tsp. ground mustard
1/4 tsp. paprika
8-10 buns, split
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In Dutch oven over medium heat, cook beef, onion, celery, and green pepper until meat is no longer pink and vegetables are tender; drain. Add next 9 ingredients, mix well. Simmer, uncovered, for 35-40 minutes, stirring occassionally. Spoon 1/2 c. of mixture onto each bun.

Easy Cheesy Chicken

6 skinless, boneless chicken breasts
1/4 lb. Provolone cheese
2 cans cream soup (mushroom, chicken or broccoli)
1 bag Pepperidge Farm stuffing
1 stick butter or margerine
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Preheat oven to 300 degrees. In casserole dish or pan, lay chicken breasts on bottom. Layer cheese over chicken. In bowl, mix together both cans of soup and work out lumps. Pour over chicken and cheese. In small pan, melt butter and mix together with stuffing and layer on top of chicken. Bake at 300 degrees for 1 hour.

Cream of Broccoli Soup

1 lg. bunch broccoli (approx. 4 c. cleaned and chopped)
4 Tbsp. margerine or butter
3 stalks celery, diced
1 medium onion, chopped
3 potatoes, diced
1/2 tsp. pepper
4 c. chicken broth
1 pint whipping cream or Half & Half
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Steam broccoli, drain, and save out 1 c. In large pot, add butter, onion, and celery. Sautee a few minutes then add 3 c. broccoli to mixture (remember to save out 4th cup). Continue to sautee until mixture is translucent. Add chicken broth and potatoes and simmer until potatoes are tender. Cool a little, then puree in blender until smooth. Add cream and remaining cup of broccoli. Heat on low to med. heat for 10 minutes stirring often. Do not boil.

Mom's Spaghetti Sauce

1/2 onion, chopped
3 Tbsp. oil
2 lg. cans tomatoes, crushed
2 lg. cans tomato paste
2 tsp. oregano
2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. sugar
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In large pot at med.-high heat, brown onion in oil. Add tomatoes, paste, and 2 paste cans of water. Stir in seasonings and turn to low. Simmer 4 hours.

Lemon Chicken Marinade

1/3 c. lemon juice
2 Tbsp. vegetable oil
1 tsp. Worcestershire sauce
3/4 tsp. onion salt
1/2 tsp. dried thyme leaves
1/2 tsp. pepper
1 garlic clove, minced
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Preheat grill for 10 minutes. In small bowl, blend all ingredients except chicken. Set aside. Grill at low with hood closed until meat is no longer pink turning chicken over and rearranging frequently. Brush with sauce during last 15-20 minutes of grilling.