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Main Dishes
Desserts
Vegetables
Cookies
Breads
Cakes
Icings and Glazes
Pies
Pie Crusts, Toppings,
and Glazes
Menu
Chicken Casserole
Skillet Dinner
Barbecued Chicken
Pork Chops in Apple Gravy
Peachy Spareribs
Butter Milk Meat Balls.
Lasagne
Stuffed Peppers
Porcupine Meat Balls
Chicken Dressing
Cheeseburger Pie
Chicken Casserole
1 (2 1/2 to 3 lb.) chicken
1 stick margarine
1 tsp. salt
1 cup flour
1 cup milk
1 can cream of celery soup
1 cup chicken broth
3 tsp. baking powder
Cook the chicken in water until very tender. Pull the
meat from the bones and shred it with your fingers then
spread evenly in the bottom of a 13 X 9 baking dish.
Melt the margarine and pour over the chicken. Sift the
salt, baking powder, and flour together into a mixing
bowl and blend in the milk until smooth. Spread this flour
mixture evenly over the chicken. In a saucepan, blend the
soup with a cup of the chicken broth and heat slowly to
a boil. Pour this over the flour mixture. Bake at 425 for
one hour, it should be lightly brown when done.
serves (8 to 10)
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Skillet Dinner
1 lb. ground beef
1 small onion, chopped
1 clove garlic, minced
1 tsp. oregano
2 cups thin egg noodles, uncooked
1 large can of sliced mushrooms, drained
3/4 cup of shredded mozzarella cheese
1 (14 1/2 oz) can tomato sauce
Brown together the ground beef, onion, and garlic in a
iron skillet on high. Reduce heat and spread the noodles
on top. Combine the oregano, mushrooms, and tomato sauce
then pour over the noodles. Cover and simmer for 20 minutes.
Sprinkle the cheese over the top and cover again until
the chesse is melted. Remove from heat and serve Hot.
serves (4 to 6)
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Barbecued Chicken
1 3lb. fryer(cut up)
seasoned flour
1/4 cup butter or margarine
1 cup catsup
1/4 cup vinegar
1/3 cup water
2 Tbsp. lemon juice
1 Tbsp. worcestershire sauce
2 Tbsp. melted butter or margarine
4 Tbsp. brown sugar
1 medium onion, diced
Coat chicken pieces with seasoned flour and brown evenly
with butter using a large skillet. Then place the chicken
in a baking dish. In a saucepan, combine the rest of the
ingredients and bring to a boil. Pour this over the chicken
and cover, bake at 325 for one hour and 30 minutes.
serves (2 to 4)
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Pork Chops in Apple Gravy
8 pork chops(aprox. 3lbs.)
1/4 cup butter
1 Tbsp. finely minced garlic
1/3 cup flour
1 Tbsp. salt
1/8 tsp. black pepper
3 cups boiling water
1 cup applesauce
1 Tbsp. lemon juice
In a large skillet, brown pork chops well on both sides
in butter. Arrange them in a 3 quart casserole dish.Saute
garlic in the fat and butter left in skillet. Add to this,
flour, salt, pepper and mix well. Pour in boiling water;
cook, stirring constantly, until mixture thickens and boils.
Remove from heat and stir in applesauce and lemon juice.
Pour this over the chops and cover.Bake at 425 for one
hour and 30 minutes, basting occasionally.
serves 8
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Peachy Spareribs
3 lbs. spareribs, quartered
1 tsp. salt
1 lg. can peach halves (in heavy syrup)
1 cup catsup
2 Tbsp. worcestershire sauce
1/4 cup minced (fresh) onion
2 Tbsp. flour
2 Tbsp. prepared mustard
1/4 tsp. ground cloves
1 tsp. salt
3/4 tsp. black pepper
Arrange the ribs in a shallow roasting pan, meaty side
up; sprinkle with 1 tsp. salt. Drain the peaches, saving
the syrup. In a saucepan, blend the syrup with the catsup,
worcestershire, onion, flour, mustard, cloves, salt, and
pepper; heat to boiling then pour over the ribs. Bake at
375 for one hour and 30 minutes or until tender. Baste
often, turn once at aprox. 1 hour. Place the peaches
(cut side down) around the ribs. Bake 10 more minutes,
basting with sauce.
serves 4
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Buttermilk Meat Balls
1 lb. ground beef
3/4 cup milk
3/4 cup bread crumbs (fine)
1/4 cup finely chopped onion
1 tsp. salt
1/2 tsp. salt
1/4 tsp. black pepper
1/4 cup butter
2 Tbsp. butter
2 Tbsp. flour
2 tsp. sugar
2 cups buttermilk
2 Tbsp. mustard
Combine the beef, milk, bread crumbs, onion, 1 tsp. of
salt, and the pepper. Mix thoroughly then shape into 16
balls. Melt 2 Tbsp. butter in a skillet then brown the
meat balls well on all sides. Remove the meat balls from
the pan and add the remaining butter. Blend in the flour,
sugar, and the other 1/2 tsp. of salt. Add the buttermilk
and mustard and cook, stirring constantly until thickened.
Reduce the heat and return the meat balls to the sauce.
Cover and simmer for 25 minutes. Serve over rice or noodles.
serves 4
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Lasagne
It improves the flavor of lasagne if you prepare it a
half to a full day ahead and refrigerate it until an
hour before the meal.
2 Tbsps. your favorite salad oil
1 clove garlic (minced)
1 med. onion (chopped)
1 lb. ground beef
2 tsp. salt
1/4 tsp. pepper
1/2 tsp. rosemary
2 cups tomato paste
4 cans tomatoes
1 lb. lasagne noodles (cooked & drained)
2 lb. cottage cheese
2 lb. mozzarella cheese (thin sliced)
1 cup parmesan cheese
Brown ground beef and onion in the oil until lightly
browned; put the tomatoes into a large sauce pan, add
the beef and onions,tomato paste, salt and pepper, garlic,
and rosemary. Slowly bring this to a boil, then reduce
the heat and simmer 2 to 4 hours. Cook the noodles in a
large amount of boiling, salted water. (add a couple tsps.
of vegetable oil to prevent sticking) When slightly tender,
drain and rinse. In a 13 X 9 X 2 glass baking dish, start
with a thin layer of sauce for a base, then a layer of noodles
(crosswise), then add enough sauce to cover, next add a
layer of cottage cheese topped with a layer of mozzarella
cheese and a small amount of the parmesan. With the noodles,
continue layering until all ingredients are used. Bake
at 350 for 40 to 45 mins. until sauce is real bubbling
hot. Let cool 15 to 20 mins. before cutting into squares
and serving.
serves 8 to 10
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Stuffed Peppers
4 green bell peppers
1 cup ground beef
1 cup canned tomatoes
1 Tbsp. olive oil
1 Tbsp. butter
bread crumbs
salt
pepper
Cut around the stem and remove the top and seeds from
the peppers. Boil the peppers for 2 mins. then drop them in cold
water to cool. Combine the tomatoes and meat with enough
crumbs to make a thick stuffing. Heat stuffing in a frying
pan with oil and butter, seasoning to taste, until it
begins to brown. Fill the peppers and put them in a pan
that's just large enough to hold them upright. Pour in one
cup of hot water and bake at 400 for 30 mins.
serves 4
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Procupine Meat Balls
1 lb. ground beef
1/2 cup rice (uncooked)
1/2 tsp. salt
1 small onion (chopped)
1/2 cup cold water
1 cup hot water
1 cup tomato sauce
1 tsp. worcestershire sauce
2 tsps. steak sauce
Combine the beef, rice, salt, onion, cold water, worcestershire
and steak sauces thoroughly. divide micture into uniform
balls and place in a covered baking dish. Mix the hot water
and tomato sauce and pour over the meat balls. Cover and
bake at 325 for 1 1/2 hours.
serves 4
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Chicken Dressing
1 whole hen (cut into pieces)
2 quarts water
1 small cake corn bread
1/3 lb. light bread
1/3 lb. crackers
1 tsp. salt
1/2tsp. pepper
1 small onion (chopped)
4 eggs (mixed with a fork)
Cook the hen in the water until the meat pulls off of the
bones easily. Crumble up the corn bread, break the bread
and crackers into small pieces then mix together. Spread
this evenly into a 9 X 13 X 2 baking dish or pan. Break the
chicken up into small chuncks and spread over crumbs then
add the onions and pour eggs over all. Last, pour the
chicken broth into the dish and let soak while the oven
heats up. Bake at 350 until golden brown.
serves 8 to 10
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Cheeseburger Pie
1 1/2 lbs ground beef
1/2 bell pepper (chopped)
1/2 onion (chopped)
1 lb cheese (sliced)
bowl of left-over mashed potatos
Brown the ground beef then stir in the peppers and onions,
cook until vegetables are tender, drain. Layer in the bottom
of a 9 X 13 pan. Cover this with a layer of mashed potatos
and top with the cheese. Bake at 375 until the cheese is
completely melted.
serves 6 to 8
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