| Parmesan Chicken |
| 1 egg salt and pepper to taste 1/2 c. milk 8 skinless, boneless chicken 1 c. Parmesan cheese breast halves 1/2 c. flour 1/4 c. butter, melted 1 1/2 tsp. paprika Beat egg; whisk in milk. In another bowl stir together Parmesan cheese, flour, paprika, salt ,and pepper. Grease a 9x13-inch baking pan. Dip chicken in the egg mixture; dip in the cheese mixture. Arrange in baking pan. Drizzle with butter. Bake at 350 degrees for 30 minutes. Serves 8. |
| 1 lb. ground beef 1 can tomato soup, diluted 1 large onion, sliced with 1 c. water 1 (16 oz.) can kidney beans, 2 c. raw, sliced potatoes drained salt and pepper to taste Place ingredients in a 13x10-inch baking dish in order given. Cover and bake at 350 degrees for 45 minutes. Uncover and brown for 10 to 15 minutes. Serves 6 to 8. |
| 1 lb. hamburger 1/2 c. white rice (uncooked) 1/2 c. onion, chopped 1 Tbsp. salt 1 Tbsp. pepper 1/4 Tbsp. poultry seasoning 1 can tomato sauce 1 c. water Mix hamburger, rice, onion, salt, pepper, and poultry seasoning in a large bowl. Form into balls and brown in skillet. Drain off excess fat. Add tomato sauce and water. Cover and simmer until tender. Makes about 15 meatballs. |
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| One Dish Meal From my Great-Aunt, Iola Staub |
| Porcupine Meatballs |
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| Brad's Absolutely Awesome Jambalaya |
| 1 large onion 1 tsp. salt 1/2 medium green pepper, 1/8 tsp. pepper chopped 1/8 tsp. ground thyme 1 clove garlic, finely chopped 1/8 tsp. Tabasco (or more) 3 Tbsp. oil (olive is best) 1 bay leaf, crumbled 1 lb. fresh raw shrimp, in shell 1 (16 oz.) can whole tomatoes 2 c. chicken broth 1/2 lb. smoked sausage, sliced in 1 c. uncooked regular rice (not about 1/2-inch chunks instant) Cook and stir onion, green pepper, and garlic in oil (cook in a Dutch oven or large soup pot) over low heat for 3 minutes. Add shrimp and cook, stirring frequently, until the shrimp are pink, about 5 minutes. Take the shrimp mixture out and put in bowl in refrigerator to save till needed later. Cook the rice in 1 Tablespoon oil in the Dutch oven or pot on medium-high heat, stirring often until the rice is a light brown, about 10 minutes. Stir in chicken broth, salt, pepper, thyme, Tabasco, bay leaf, and tomatoes. Heat this all until it boils, then reduce the heat. Cover and simmer until rice is tender, about 15 minutes. Stir in shrimp mixture and smoked sausage. cover and cook just until the shrimp and sausage are hot. Serve with a bottle of Tabasco so you can add it to taste. Green Tabasco gives it a great kick too! |
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