Dishes
Main
Dishes
| Broiled Lemon-Honey Chicken Breasts |
| 1/4 C. Honey |
| 1/4 C. Lemon Juice |
| 2 t. Vegetable oil |
| 1 t. each: Rosemary--crushed, & grated Lemon peel |
| 1/2 t. Salt |
| 1/8 t. Pepper |
| 4 Boneless, skinless Chicken breasts (3 1/2 to 4 oz. Each) |
Combine all ingredients (except chicken) & mix well. Marinate chicken in honey-lemon mixture 1 hour in shallow dish. Broil chicken 5 minutes, brush with pan drippings, turning and broil 5 minutes longer or until juices run clear. If desired, bring marinade to a boil, simmer 2 minutes. Strain hot marinate over chicken. Makes 4 servings.
| Honey Mustard Chicken |
| 4 skinless, boneless chicken breast halves |
| 1 can Chicken Gravy (try the fat free kind). |
| 1 T. Prepared or Dijon-Style mustard |
| 2 t. Honey |
| 4 c. Hot cooked rice, cooked without salt. |
1. Spray skillet with vegetable cooking spray and heat over medium-high heat 1 minute. Cook chicken 10 min. Or until browned. Set aside.
2. Add gravy, mustard and honey. Heat to boil. Return chicken to pan. Cover and cook over low heat 5 minutes or until done. Serve over rice.
| Beef and Broccoli |
| 1 lb. boneless beef sirloin steak, 3/4" thick |
| 2 c. Broccoli flowerets |
| 1 medium onion, cut into wedges |
| 1 can Beef Gravy |
| 1 T. Soy Sauce |
| 1/2 t. Garlic powder |
| 4 c. Hot cooked rice, cooked without salt. |
1. Slice beef into thin strips. Spray skillet with vegetable cooking spray & heat over medium heat 1 min. Stir-fry broccoli and onion until tender-crisp. Set aside.
2. Remove pan from heat. Spray with cooking spray. Add beef in 2 batches and stir-fry until browned.
3. Add gravy, soy and garlic. Return vegetables and beef to pan and heat through. Serve over rice. Serves 4.
| Stuffed Shells |
| 1 box large macaroni shells |
| 2 lb. ricotta cheese |
| 1 lb. package mozzarella cheese |
| 2 eggs |
| 1/4 cup grated Italian cheese (Parmesan, Romano or Locatelli) |
| 3 T minced parsley |
Cook shells according to package instructions. Adding 1 T oil to the water will keep them from sticking together.
Mix in medium sized bowl ricotta, eggs, grated cheese and parsley. Set aside. Cut mozzarella into "sticks" about a 1/4 inch thick and the length of the macaroni shel1.
When the shells are done cooking, stuff with ricotta mixture and place one stick of mozzarella on top. Continue until all shells have been filled.
Cook in 350 F oven for 20-25 minutes, or until mozzarella has melted. You can put a small amount of sauce on top of the shells before you cook them if desired.
| Tomato Sauce |
| 3 cans whole tomatoes (lg. 28 oz size cans) |
| 1 medium onion, diced |
| 2 T vegetable, or olive, oil |
| pepper, to taste |
| 6 fresh basil leaves, if desired |
In large saucepan, cook onion in oil until they just begin to soften and become opaque. Run cans of tomatoes, one at a time, through vegetable mill to take out the seeds. Discard seeds, and put tomatoes into the pot with the onions. Pepper to taste, and add basil, if desired at this time also. Bring to a low boil and cook on medium heat for about 1 ½ hours. Stir frequently. Sauce will thicken the longer you cook it, but 1 ½ hours would be the minimum time to get it to a good consistency.
| Easy Beef Stroganoff |
| 1 pound round steak or hamburger |
| 2 tablespoon butter |
| 1 cup sour cream |
| 1 envelope onion soup mix |
| 1 can cream of mushroom soup |
| 13 ounce can mushrooms undrained |
| 2 tablespoon catsup |
Cut meat in thin strips, brown in butter. Combine remaining ingredients and add to meat.
Heat through. Serve on noodles or rice
| Sukiyaki |
| 1. Brown together 11/2 stew meat 1 tablespoon salad oil |
| 2. Add 1 cup water |
| 3. Simmer until meat is tender |
| 4. Cut slantwise into small pieces 3 small onions, 4 small carrots, 1 stalk celery |
| 5. Arrange over meat in this order: onions, carrots, celery, 1 pound green beans, sliced, 3/4 cup cabbage or cauliflower, sliced |
| 6. Cover tightly and steam until vegetables are half done |
| 7. Add 1/2 cup soy sauce (optional) 1 tablespoon sugar |
| 8. Continue steaming until tender |
| 9. Serve over 6 cups hot cooked rice Yield: 6 servings |
| Swiss Bubbly | |
| 1. Combine | 1 cup cooked chicken, turkey or tuna fish 1/2 cup shredded swiss cheese (cheddar is okay) 1 cup chopped celery 1/4 teaspoon salt and a dash pepper 1/4 cup mayonnaise or salad dressing 2 tablespoons catsup 1 teaspoon lemon juice |
| 2. Put on | 4 hamburger buns or bread |
| 3. Place on baking sheet and bake at 350 degrees until bubbly. Yield: 4 servings | |