MAIN DISHES

MAIN DISHES:

List of Recipes:

 

Aunt June's Easy Stuffed Peppers

Aunt June's Hamburger and Pork & Beans

Aunt Regina's Hot dog chili

Aunt Sybol's Easy Potato beef casserole

Aunt Sybol's Mexican Meat Loaf

Baba Ghannouj

Brunswick Stew

Chicken Salad

City Ham with Dr. Pepper

Crispy  Breakfast Wraps

Crumpton's Secret Spice

Galumpki (Stuffed cabbage)

Grandma Nancy's crab cakes

Jewish Penicillin

Nan's Breakfast sausage-hashbrown casserole

Nan's Hot dog chili

Pawpaw's Seafood Bisque

Pot Roast

Refrigerator Pie

Sandy's Squash Soup

Shepherds Pie

Sweet Hawaiian Crock Pot Chicken

Texas Two step chicken picante

Turkey Broccoli Casserole

Uncle Jesse's Pot of Beans

Uncle Bookies Tomato Pie

 

 

AUNT JUNE'S EASY STUFFED PEPPERS

 

2 green peppers

1 lb can corn beef hash

3 tbsp dried bread crumbs

2 (8 oz) cans tomato sauce

Salt and pepper to taste

 

DIRECTIONS

cut green peppers in half.  Cook peppers in boiling water 4-5 minutes.  combine hash, bread crumbs, salt and pepper.  Pack mixture into peppers.  Place peppers in greased 8x8x2 baking dish.  Pour in tomato sauce.  Bake 30 minutes at 400 degrees

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AUNT JUNE'S HAMBURGER AND PORK & BEANS

 

1 lb hamburger

1 can (16 oz) pork and beans

1 medium onion

2 tsp Worcestershire sauce

salt and pepper to taste

 

DIRECTIONS

Sauté hamburger and onion until browned.  Drain off fat.  Add beans and other ingredients.  Reduce heat and heat through.  Serve with shredded cheese on top as an option.

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AUNT REGINA'S HOT DOG CHILI

 

1 lb ground beef

1 medium onion chopped

Salt and pepper to taste

Chili powder to taste

1 can tomato sauce

1 can water (use tomato sauce can to measure)

2 Tbsp mustard

3 Tbsp sugar

2 Tbsp apple cider vinegar

Brown beef and onions.  Add spices, tomato sauce, water, mustard, sugar and vinegar. Simmer for 30 minutes.

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AUNT SYBOL'S EASY POTATO BEEF CASSEROLE

 

1 lb ground beef

1 cup chopped onions

¾ cup steak sauce

Salt and pepper to taste

½ cup butter

4 cups mashed potatoes

¼ cup milk

1 cup cheese

 

DIRECTIONS:

cook beef and onions for 5 minutes.  Add steak sauce, cover and simmer for 5 more minutes.  Add salt and pepper.  mash potatoes, add milk and butter.  Spoon beef into baking dish, spread potatoes over beef.  Top with cheese.  Bake 15 minutes at 350 degrees.

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AUNT SYBOL'S MEXICAN MEAT LOAF

 

1 lb ground beef

1 pkg taco seasoning

1 large onion, chopped

1 8 oz can tomato sauce

1 green pepper chopped

1 cup cheddar cheese

1 jar taco sauce

1 cup Monterey jack cheese

1 can kidney beans drained

1 cup mozzarella cheese

1 can Spanish rice

1 large bag tortilla chips

 

DIRECTIONS

Brown beef, onions and pepper.  Add seasoning mix and cook 5 minutes.  Add beans, rice, tomato sauce and taco sauce.  Mix well.  Line baking dish with chips, spoon in mixture.  Bake 20 minutes at 330 degrees.  Remove from oven and top with cheese.  Return to oven for 10 minutes or until cheese melts.  Serve with tortilla chips and salad.

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BABA GHANNOUJ

 

1 Eggplant

2 cloves garlic

2 ounces fresh len juice

2 Tbsp tahini

1/2 bunch parsley, leaves only

Salt and pepper to taste

 

Pierce holds in skin of eggplant to avoid explosion.  Grill over medium heat, turning every 7 minutes, until skin is blackened and body is soft.  Grill time should be around 30 minutes.  If you are using oven, set temperature to 375 degrees and let cook 30 minutes.  Remove from grill/oven and allow to cool.  Once cool enough to handle, peel skin and discard.  In a food processor, combine garlic, lemon juice, tahini and parsley until combined.  Add eggplant flesh.  Season with salt and pepper and pulse processor until smooth.  Adjust flavors with Tahini and lemon juice to your taste.  If mixture is bitter add honey or sugar.

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BRUNSWICK STEW

 

1 Stewing chicken

½ lb diced bacon

2 cups yellow onions (rough chopped)

2 cups white potatoes (rough chopped)

Juice from chicken stock (6-8 cups

2 quarts home canned tomatoes

3 stalks celery chopped

4 cloves garlic chopped

2 cups of “shoe peg” corn drained if canned

2 cups Lima beans (butter beans)

Potato flakes to “thicken”

2 tablespoons parsley flakes

salt, pepper, sugar to taste

 

Put thawed chicken in large pot and cover with water.  Bring to full boil and then turn off burner and let cool (wait for it).  Pull the chicken out of the pot, save the stock.  Pull all the meat off the bones and pull into small pieces.  Set aside.  In a large pot cook bacon until cooked.  Add onions, celery and garlic.  Sauté until soft.  Add potatoes and stock.  Cook till potatoes are fork tender.  Add corn and chicken and tomatoes.  Cook till tomatoes and corn are softened.  When chicken starts to break down add butter beans.  Add potato flakes to thicken.  Season to taste.

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CHICKEN SALAD

2 cups cubed cooked chicken breast

2 cups finely chopped celery

2 tablespoons lemon juice

½ cup mayonnaise

Salt and pepper to taste

 

In a large bowl, combine chicken, celery, lemon juice and mayonnaise.  Mix thoroughly.  Chill before serving.

 

CHIPPED BEEF ON TOAST

 

2 tablespoons butter (you can also use bacon  grease)

2 tablespoons all-purpose flour

1 1/2 cups warm milk

1 (8 ounce) jar dried beef

 

 

Directions

In a medium saucepan over low heat, melt butter. Whisk in flour all at once to form a roux. Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened. Bring to a boil, stir in beef and cayenne, heat through and serve over toast.

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CITY HAM WITH DR. PEPPER

 

1 Fresh uncooked hock end ham

¼ cup brown mustard

1 cups dark brown sugar (packed)

2 cups crushed ginger snap cookies

2 bottles (12 oz) Dr. Pepper

 

Remove ham from bag, rinse and drain.  Place, cut side down, in a roasting pan.  Using a small paring knife score the ham from bottom to top, spiraling clockwise as you cut.  Rotate ham after each cut so that the scores are no more than 2 inches across.  Once you've gone all the way around, repeat counter clockwise – this  gives you the diamond pattern all over the ham. Heat oven to 350 degrees.  Make a paste from the mustard, brown sugar and cookies, and rub/paint all over the ham.  Repeat until all of the cookie crumbs are covering the ham. Pour the 2 bottles of Dr. Pepper into the bottom of the roasting pan.  Cook ham covered with foil  5-6 hours depending on size (until a thermometer inserted into the ham reaches 140 degrees).  After temperature is reached, remove foil and turn oven to 400 degrees to let crust get crisp.  Let rest for ½ hour before carving

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CRISPY BREAKFAST WRAPS

 

24 frozen tater tot rounds

1 lb breakfast sausage

1/4 cup whole milk

6 large eggs

4 large flour tortillas (12 inch)

1 cup shredded Cheddar cheese

1 cup shredded Monterey Jack cheese

1 cup salsa

1 cup sour cream

1 avocado, sliced

4 Tbsp olive oil

Cook tater tots according t o package instructions, set aside.  Cook and crumble sausage (being sure it is well browned) Remove from pan into a bowl.  Use pan to scramble eggs, whisk eggs and milk together and add to pan.  Once scrambled remove from pan into a separate from sausage.  Build the wraps by laying out the tortillas.  Divide sausage, eggs, cheese and tater rounds evenly between tortillas, place in center of tortillas.  Top each with a dollop of salsa, sour cream and avocado.  Fold the sides of each tortilla together, then the bottom and fold towards the top edge (basically making an envelope).  Fold as tight as filling will allow.  Heat 1 tbsp of olive oil in pan, place one wrap in pan, seam side down.  Cook until golden, roughly 2 minutes, then flip and cook other side until golden, an additional 2 minutes.  Repeat with remaining wraps.  Serve Hot.

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CRUMPTON SECRET SPICE

 

4 tablespoons salt

1 teaspoon nutmeg

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon black pepper

½ teaspoon paprika

 

Combine.  Rub or sprinkle on just about anything (meat, chicken, pork, fish).  You can also mix up batches to give as gifts – here’s the recipe for those amounts.

 

1 cup salt

1 ½ tablespoons nutmeg

1 ½ tablespoons garlic powder

1 ½ tablespoons onion powder

1 ½ tablespoons black pepper

2 teaspoons paprika

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GALUMPKI (STUFFED CABBAGE)

 

1 large green cabbage

2 Tbsp butter

1 large onion, chopped

1 clove garlic, finely chopped

2 cups cooked rice

8 ounces ground beef

8 ounces ground pork (or turkey)

Salt and pepper to t aste

1 Tbsp parsley flakes

1 medium green pepper, diced fine

2 celery stalks with leaves diced fine

4 cups tomato sauce

Sour cream to garnish

Peel off the outer leaves of cabbage - enough to make 10-12 rolls.  Bring a large pot of water to boil and cook each leave 2 - 3 minutes, making them tender enough to roll.  Trim thick vein from center/bottom of each leaf.  Set aside.  Melt butter in sautee pan.  Add onion and garlic.  Cook until tender or translucent.  In a large bowl combine rice, beef, port, salt, pepper, parsley, green pepper, celery and onion-garlicmixture.  Fill each cabbage leaf with about 1/3 cup of mixture.  Fold sides and starting with stem end roll cabbage up into tube shape.  Place into bottom of glass casserole dish.  Pour tomato sauce over top until cabbage leaves are mostly covered.  Cook covered with foil for 45 minutes to an hour (until sauce bubbles gently)  at 325 degrees. Remove foil and cook additional 15 minutes.  Serve with dollop of sour cream.

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GRANDMA NANCY'S CRAB CAKES

 

6 cups crab meat

4 medium onions chopped up

4 green peppers chopped up

3 cups celery minced

1 cup mayonnaise

2 Tbsp mustard

Salt and pepper to taste

6 cups crushed saltine crackers

3 eggs

1 Tbsp dried dill

Old Bay to taste

Lemon juice to taste

 

Combine ingredients.  Do not over mix, as the cakes will get gummy. Let rest in refrigerator for 30 minutes.    Form into patties or balls.  Heat vegetable oil in skillet (1/3-1/4 cup of oil).  Fry patties 3-5 minutes on each side, or until lightly brown.

 

 

JEWISH PENICILLIN (chicken noodle soup)

 

Boil down chicken bones with 2 quarts of water till bones break easily (can also use a pressure cooker if needed quickly).  Can also use Swanson chicken stock, but this tends not to have as hardy of a taste.

Remove bones.  To the remaining liquid add:

 

1 cup diced onions (1 medium onion generally works)

1 2 cup cut celery (3 stalks)

1 2 cup cut carrots (3 medium carrots)

1/4 cup minced garlic (5 cloves)

 

Bring to a gentle boil until celery and vegetables are slightly tender.

 

At this point, add 3 Bay leaves and 2 cups of cooked chunk chicken (can use chicken from bones, or canned chicken)  Cook on a low simmer for at least 1 hour - the longer it can be allowed to simmer, the richer the taste

 

For additional seasonings, and after above cook time, add:

 

2 tsp thyme

2 tsp Rosemary

2 tsp Oregano

2 Tbsp Parsley

1/4 tsp pepper (or pepper to taste)

salt to taste

Pinch of Turmeric (not for flavor but color)

2 lb Linguine pasta, broken in half

 

Cook until pasta is tender.  Once pasta is done, add 1 Tbsp sugar to reduce acidity and remove Bay leaves.  Last but not least, ladle out and enjoy!

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NAN'S SAUSAGE HASHBROWN CASSEROLE

1 lb sausage

8 oz cream cheese

1 1/2 cups Bisquick

1 1/2 cups cheddar cheese

4 cups shredded hashbrowns

Combine ingredients into greased casserole dish.  Bake at 400 degrees for 20-25 minutes

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NAN'S HOT DOG CHILI

 

 

1 lb ground beef

1 can tomato sauce

1 medium onion

1 teaspoon mustard

McCormic mild chili powder or regular chili powder to taste

Sugar to taste

 

Brown ground beef and chopped onions in large skillet or Dutch oven.  Add tomato sauce, chili powder, mustard and sugar.  Simmer for at least 30 minutes.  If too thick add tomato juice or water to thin.

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PAWPAW'S SEAFOOD BISQUE

 

2 leeks, cut in half lengthwise

2 tbsp butter

3 cups milk

2 cups chopped peeled potatoes

1 pkg (8 oz) crab meat

½ tsp dried thyme leaves

1/8 to ¼ tsp hot pepper sauce

½ lb (8 oz) Velveeta cut up

2 tsp dry sherry (optional)

 

Cut white portion and 1 inch of light green portion of leeks into thin slices.  Cook and stir in butter in large skillet on medium heat until tender.  Stir in remaining ingredients, except Velveeta and sherry.  Bring to a boil.  Reduce heat to low, cover and simmer for 15 minutes or until potatoes are tender.  Add Velveeta and sherry.  Stir until melted.

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POT ROAST

 

1 whole (4-5 pound) chuck roast

2 tablespoons olive oil

2 whole onions

6 - 8 whole carrots

Salt and pepper to taste

1 cup beef broth

2 -3 cups Beef stock

3 sprigs Fresh Thyme

3 sprigs Fresh Rosemary

 

 

Directions:

Pick a nicely marbled piece of meat. It will enhance the flavor of your pot roast. Generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat. Then add 2 to 3 tablespoons of olive oil (or you can do a butter/olive oil split).

Cut two onions in half and cut 6 to 8 carrots into 2-inch slices (you can peel them, but you don=t have to). When the oil in the pot is very hot (but not smoking), add in the halved onions, browning them on one side and then the other. Remove the onions to a plate.

Throw the carrots into the same very hot pan and toss them around a bit until slightly browned, about a minute or so.

If needed, add a bit more olive oil to the very hot pan. Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.

With the burner still on high, use either red wine or beef broth (about 1 cup) to deglaze the pan, scraping the bottom with a whisk to get all of that wonderful flavor up.

When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Put the lid on, then roast in a 275 oven for 3 hours (for a 3-pound roast). For a 4 to 5-pound roast, plan on 4 hours.

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REFRIGERATOR PIE

 

1 cup heavy cream or half and half

2 eggs

2 pinches kosher salt

Freshly grated nutmeg

1 frozen 9 inch pie crust

 

Any combination of the following:

cooked spinach, cheddar cheese, cubed cooked ham

Bacon, sautéed leeks and Gruyere cheese

cooked spinach, canned artichoke hearts, parmesan cheese

Roasted chicken, goat cheese, and sun dried tomatoes

(basically you can put anything inside the pie – hence the reason it’s refrigerator – you can use what’s left over in the fridge)

 

Combine the cream/half and half and eggs.  Whisk thoroughly.  Add salt and nutmeg.  Whisk.  Add any of the above combinations.  Heat oven to 350 degrees.  Evenly distribute pie filling into crust.  Don’t overfill.  Add the liquid and don’t overfill (the eggs will expand when cooking).  Bake until firm to touch like set jello, at least 45 minutes.

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SANDY'S SQUASH SOUP

6 cups seeded 2 inch wide butternut squash chunks (about 2 large squash)

Melted butter to brush on chunks

1 tbsp salt, plus 1 tsp

1tsp ground pepper, plus 1/2 tsp

3 cups chicken stock

4 tbsp honey

1 tsp minced ginger

4 ounces heavy cream

1/4 tsp nutmeg

Preheat oven to 400 degrees.  Place squash on sheet pan, flesh side up. Brush squash with butter and season with tablespoon of salt and teaspoon of ground pepper.  Roast for 30-35 minutes or until flesh is soft.  Scoop out flesh from skin into a pot and add stock, honey and ginger.  Bring to a simmer and puree using boat motor (stick blender).  Blend until smooth.  Add heavy cream and stir, returning pot to a low simmer.  Season with remaining salt, pepper and nutmeg.

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SHEPHERDS PIE

 

1 pound ground beef

1 medium onion, chopped

1 can (10.75 oz) Campbell=s condensed cream of mushroom soup

1 tablespoon ketchup

1/8 teaspoon ground black pepper

1 cup frozen peas and carrots

1 cup milk

2 tablespoons butter

1 1/3 cups instant mashed potato flakes or buds (if you have left over mashed potatoes you can use those as well and skip the milk, butter and instant flakes)

 

 

Directions

Cook beef and onion in 10-inch skillet over medium-high heat until well browned, stirring to break up meat. Pour off fat.

Stir soup, ketchup, black pepper and peas and carrots into skillet. Spoon beef mixture in 9-inch pie plate.

Heat milk and butter in 2-quart saucepan over medium-high heat to a boil. Remove from heat. Slowly stir in potatoes. Spoon potatoes over beef mixture.

Bake at 400 degrees F for 15 minutes or until potatoes are lightly browned.

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SWEET HAWAIIAN CROCK POT CHICKEN

 

2 lb. Chicken tenderloin chunks

1 cup pineapple juice

½ cup brown sugar

1/3 cup soy sauce

 

Directions

Combine all ingredients together, cook on low in crock pot 6-8 hours. Done.  Serve with brown rice.

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TEXAS TWO STEP CHICKEN PICANTE

 

1 ½ cups Pace Picante

3 tablespoons packed light brown sugar

1 tablespoon Dijon style mustard

4 skinless, boneless chicken breast halves

3 cups hot cooked rice

 

 

Mix Picante sauce, sugar and mustard place chicken in 2 quart shallow baking dish pour picante sauce mixture over chicken.  Bake at 400 for 20 minutes or until chicken is done.  Serve over rice.

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TURKEY BROCCOLI CASSEROLE

 

1 lb cooked turkey or chicken, cubed

1-10 ounce pkg frozen chopped broccoli

1-3 ounce can sliced mushrooms drained

1-2 ounce jar sliced pimentos drained

1-8 ounce can sliced water chestnuts drained

1-8 slice package pasteurized process chess

1-10 ¾ ounce can condensed creamy chicken mushroom soup

½ 2.8 ounce can French fried onion rings

¼ cup shredded cheddar cheese

chopped chives or parsley

paprika

 

 

Preheat oven to 350 degrees.  Lightly grease a 9 inch square casserole dish.  Layer half of the turkey in bottom.  By package directions cook broccoli.  Reserve 1 tablespoon of cooking liquid and drain thoroughly.  Layer half of the broccoli over turkey.  Layer half of mushrooms, pimentos and water chestnuts over broccoli.  Layer with 4 cheese slices.  Repeat layers.  In a bowl, thin soup with reserved cooking liquid.  Spread evenly over casserole.  Sprinkle with onion rings, cheese, chives or parsley and paprika.  Cover and bake in preheated oven for 25 minutes.  Remove cover and bake additional 5 minutes.

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UNCLE JESSE'S POT OF BEANS

 

1 lb dry pinto beans (or any other dried bean)

¼ lb bacon or salt pork

1 medium onion chopped

salt and pepper to taste

 

DIRECTIONS

Wash beans.  Do this several times until the water runs clear.  Cover with water and soak overnight.  Put the beans into a pot and cover with water.  Add the opinions and salt port.  Cover and slow simmer on a woodstove all day (or 2 ½ to 3 hours on stove top).  Stir occasionally and add water as necessary.  When the beans are tender, add salt and pepper.  continue to cook until the liquid becomes thick.

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 UNCLE BOOKIES TOMATO PIE

 

1 pie shell

4-5 tomatoes, peeled

1 tsp. basil

1/2 cup mayo 

1 cup shredded cheddar cheese

Salt and pepper to taste

1/4 cup chives

 

Line pie shell with sliced tomatoes.  Put on spices.  Mix mayo and cheese.  Spread on top.  Bake at 350 for 1 hour (May want to spoon out some of the juice as it will be juicy)