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| Mary Sue's Main Dish Recipes |
| 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. 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) 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 Creamy Chicken And Biscuits 1 – 10 ounce package of frozen green peas 2 cups of cut up cooked chicken 1 can of cream of chicken soup 1/2 cup of sour cream 1/2 cup of milk 1/8 teaspoon of black pepper 2 cups of Bisquick baking mix 1/2 cup of cold water 1 1/4 cup of shredded cheddar cheese Heat the peas, soup, sour cream, cut up chicken, milk, and the black pepper just to boiling. Mix the Bisquick baking mix and water and knead 5 times. Roll out the dough to 1/2 inch thick and cut out the biscuits with a biscuit cutter. Pour the chicken mixture into an oblong baking dish and sprinkle the shredded cheddar cheese on top. Bake for 20 minutes at 425 degrees. Chicken & Dumplings 1 fryer, boiled & boned 3 Cups water (or to cover chicken) 1 Can cream of mushroom soup 2 tbs. sugar 1 can cream of chicken soup 4 cups self rising flour 1 can Pet milk Salt & pepper to taste Boil chicken in water. Remove chicken from broth & bone. If more broth is needed, add a can of chicken broth. Add soups, pet milk, sugar, salt & pepper to chicken mixture. Put flour in a bowl. Make a hole in center of flour. Add enough water to flour to make a stiff dough. Roll out thin & cut into strips. Bring the chicken mixture to a boil & add the dumpling strips to the boiling mixture. Cook over low heat for 3 to 5 minutes or until dumplings are done. Add back the boned chicken & heat until hot. For a really quick dumpling, you can use canned biscuits. Pinch the biscuits into four pieces & drop into boiling chicken mixture. Alternate dumpling: 1/2 cup plain flour 1 tsp. salt 1 egg 2 TBS canola oil Mix the above ingredients with enough cooled chicken broth or cold water to moisten flour until it is right consistency to knead. Knead & roll out on waxed paper as thin as possible & cut into strips. Drop into boiling chicken broth. Cook until done. |
| 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. Southern Baked Ham 1 15 to 20 lb. whole bone in ham Whole cloves 1 cup brown sugar 1 tsp. ground cloves 1 (1 lb. 4 oz.) can pineapple slices. drain & reserve Maraschino Cherries Using a sharp knife, score ham long way and across making diamond shapes. Insert cloves (2-3 per diamond) in center of diamonds. Drain pineapple. Reserve juice. Arrange some pineapple slices on top of ham. Place extra slices in bottom of pan. Blend juice drained from pineapple with brown sugar & ground cloves. Pour over ham. Bake ham in preheated 350° oven 15 minutes per pound. Baste every 45 minutes with pan juices. About 40 minutes before ham is done, take out & garnish with pineapple slices. Return to oven to finish cooking. Remove ham to serving platter, Place a cherry in the center of each pineapple slice. Remove pineapple slices from bottom of pan and arrange around ham. Ham Loaf 3/4 lb. ham, ground 1 egg 1/4 lb. ground pork 1/2 cup bread crumbs 1 cup brown sugar 2 tbs. mustard 2 tbs. vinegar 1 can pineapple slices Mix together ground ham, ground pork, egg, & bread crumbs. Shape into a loaf in a casserole dish. Arrange sliced pineapple on top of loaf. Mix together brown sugar, vinegar, & mustard. Heat until sugar is dissolved. Pour over ham loaf. Bake at 350° for 45 minutes. Baste occasionally with sauce while cooking. Pork Loin And Gravy Pork loin sliced into 1/4” to 1/2” thick slices Flour Milk Salt and Black Pepper Dip the slices of pork loin in flour coating until covered. Heat lard or oil in a cast iron skillet until hot. Place the pork slices in the skillet and brown both sides. When both sides are browned, cover the skillet and cook slowly until the pork is tender and juicy. Remove the meat from the skillet and place on a serving dish. Next, add two rounded spoons of flour to the drippings in the skillet and mix thoroughly. Add the milk and the salt and black pepper to taste. Cook slowly, stirring constantly until the gravy is smooth. You can then pour the gravy over the pork loin in the serving dish or into a bowl to be eaten with “cat head biscuits” and mashed potatoes. Pig Knuckles With Sauerkraut & Dumplings 3 lbs.pig knuckles 2 1/2 lbs.homemade sauerkraut 1 1/2 cups flour pinch of nutmeg 1 egg,well beaten 1 1/2 tbs.margarine,melted 1/2 cup water 1/4 tsp.salt 1/8 tsp.black pepper Scrape and thoroughly wash knuckles;and place in a large kettle.add sauerkraut and cover with water.simmer until knuckles are tender.prepare dumplings,mix toge |
| Country Fried Steak w/Gravy 1 cup vegetable oil 1 poundcubed steak, cut into 4 (4-ounce) pieces Salt Freshly ground black pepper Poultry seasoning seasoning 1 egg, beaten 3 cups plus 3 tablespoons milk 1 1/2 cups plus 3 tablespoons all-purpose flour Heat the oil in a heavy 9-inch cast iron skillet, to 360 degrees F. Season the steak with salt , pepper andpoultry seasoning. Combine the egg with 3 tablespoons of the milk. Put 1 1/2 cups of the flour in a 1/2 Gal. zipper-lock plastic storage bag and season with salt and pepper. Dredge the steaks in the flour, coating each piece evenly and tapping off any excess. Dip the steak in the egg wash, coating it completely and lett the excess drip off. Dredge again in the flour, shaking off any excess. Fry the steaks in the hot oil, until golden brown on each side, about 3 minutes. Remove and drain on paper towels. Season with salt and pepper. Carefully pour off the oil, leaving behind about 1/4 cup along with the brown bits.Reduce heat to medium and add the remaining 3 tablespoons flour ; cook for 3 to 4 minutes, whisking constantly. Add the remaining 3 cups milk, 1/2 cup at a time, whisking constantly. Bring to a boil, then reduce the heat to medium-low. Season with salt and plenty of pepper. Cook for 8 to 10 minutes, whisking constantly. The gravy should be thick enough to coat the back of a spoon. 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 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 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 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) Meat Loaf 1 1/2 lbs. ground chuck 6 crumbled crackers 1 lb. can tomatoes 1 tsp. salt 1 tsp. black pepper 1 tsp. chili powder 3 beaten eggs 2 cans tomato paste Mix all ingredients except tomato paste. In a baking dish, form mixture into a loaf. Cover top of loaf with tomato paste. Bake at 325° F for approximately 40 minutes or until done. Tomato soup may be substituted for tomato paste. |
| Fried Salt Pork cut in 1/4-inch slices. remove rind or gash it in several places.put in warm pan and fry slowly until dry and browned, turning frequently.if it is too salty, place in cold water and bring to boil before frying.this makes good gravy and can be used in creamed potatoes. Squirrel Dumplings This is an excellent way to cook old squirrels, which are too tough for Frying. 2 dressed squirrels, 2 to 2¸ lbs 2cups water 1 teaspoon salt Dash of black pepper 2 tablespoons Parsley Dumpling Recipe Skin and gut squirrels. Remove any Shot, then wash well inside and out with warm water Cut into serving Pieces Put squirrel into a kettle, add water and salt. Heat to boiling, Then reduce heat. Cover tightly and simmer until very tender, from 2 to 3 hours. The meat should be almost ready to fall from the bones. Add pepper and butter to pot. Increase the heat until Liquid boils. Lay the rolled dumplings over the top of pot, cover Tightly and cook for 12 to 15 minutes. |
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