Main Dishes
CHICKEN THAT MAKES OWN GRAVY
6 boneless, skinless chicken breasts
All-purpose flour
Salt
Pepper
1/4 c. oleo
1 can cream of mushroom soup
1 c. evaporated milk
1 c. mild cheddar cheese
2 small cans mushrooms
1 can French fried onions
Heat oven to 425 degrees. Melt oleo in large pan. Place floured and seasoned chicken into pan and bake 30 minutes. Turn breasts and bake 20 minutes more. Mix soup, milk, and cheese together and pour over chicken. Sprinkle mushrooms and onions on top. Turn oven to 325 degrees. Cover with aluminum foil and bake 20 minutes.
PIZZA MEAT LOAF
1 lb. ground beef
1 (5 oz.) can evaporated milk
1/3 c. bread crumbs
1/2 tsp. garlic salt
Light sprinkle of black pepper
1 (4 oz.) can mushroom stem and pieces, drained
1 c. grated mild Cheddar cheese
1/2 tsp. oregano
1/2 c. Parmesan cheese
Mix ground beef, milk, bread crumbs, garlic salt, and pepper. Pat to approximately 3/4 inch thick in a 6 1/2 x 10 inch pan or a 9 inch pie pan. Spread catsup over the top. Add oregano, sprinkling over the top. Add mushrooms over the top, then cheddar cheese and finish with parmesan cheese. Bake at 400 degrees for 35 minutes. Serves 3 to 4.
BAKED BEANS
3 cans pork and beans
1 tsp. dry mustard
1 c. brown sugar (packed)
4-6 strips raw bacon, broken up
1 c. catsup (Heinz is best)
DO NOT STIR THIS RECIPE
Layer ingredients in order given above. Sprinkle dry mustard over beans. Then crumble brown sugar evenly over top of beans and mustard. Next, place bacon over top. Then spread catsup over top. Bake
at 275 degrees for 3 hours, then 300 degrees for 1 hour.
GREAT AMERICAN POTATO SALAD
1 c. mayonnaise or Miracle Whip
1 tsp. mustard
1/2 tsp. celery seed
1/2 tsp. salt
1/8 tsp. pepper
4 c. cooked potatoes, cubed
2 hard-cooked eggs, chopped
1/2 c. chopped onion
1/2 c. chopped sweet pickles
Combine mayonnaise, mustard, celery seed, salt and pepper; mix well. Add remaining ingredients, mix lightly. Chill.
SLOPPY JOE GRILLS
1/2 lb. ground beef
1/4 c. water
2 Tbsp. chopped onion
8 slices American cheese
1/2 c. barbecue sauce
2 Tbsp. chopped green pepper
16 slices white bread
Brown meat and drain. Add barbecue sauce, water, green pepper and onion. Simmer for 15 minutes. For each sandwich, spread slice of bread with 2 tbsp. meat mixture. Top with cheese slice and second slice of bread. Spread bread with butter. Place sandwiches on cookie sheet and broil on each side until brown. Serves 8.
ITALIAN BEEF
2 1/2- 3 1/2 lb. roast
Put enough water in cooker to cover meat. Put 2 Tbsp. meat tenderizer and lots of garlic powder. Cook till tender, take out of water, skim off fat and put 2 cups of juice in another pan (one large enough to hold meat and juice). Don't put meat in yet.
Add these spices:
1 tsp.seasoned pepper (I use regular pepper)
1 tsp.Accent
1/2 tsp.garlic salt
1/2 tsp. onion salt
1/2 tsp. oregano
1/2 tsp. seasoned salt
1/2 tsp.sweet basil
1/2 tsp. Italian seasoning
Shred meat and add to liquid. Simmer for 30 minutes.
CHICKEN FRIED STEAK
1 1/2 lb. beef round steak, cut 1/2" thick
1 beaten egg
1 Tbsp. milk
1 c. finely crushed saltine crackers (28 crackers)
1/4 c. cooking oil
Pound steak to 1/4" thickness; cut into 6 pieces. Stir together egg and milk; combine cracker crumbs, 1/2 tsp. salt, and 1/4 tsp. pepper. Dip meat in egg mixture, then in crumbs. In a 12-inch skillet brown meat in hot oil, turning once. Cover; cook over low heat 45-60 minutes or till tender. Serves 6
COUNTRY FRIED CHICKEN
1 frying chicken, (2 1/2- 3 lb.) cut up
1/2 c. milk
1 egg
1 c. flour
2 tsp. MSG
1 tsp. paprika
1/4 tsp. poultry seasoning
1 tsp. black pepper
Blend milk and egg. Combine flour and seasonings in bag. Shake chicken in flour, then milk, then flour again. Deep fry 15-18 minutes.
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