Main Dishes

Easy Lasagna
Quick Cooking April 1998

12-oz. carton cottage cheese 1 egg 1/4 cup grated Parmesan 1 Tbsp. minced fresh parsley or 1 tsp. dried parsley flakes 1/2 tsp. dried oregano 1/4 tsp. dried basil 9 lasagna noodles, cooked, rinsed and drained 1 lb. ground beef, browned and drained 26-1/2 oz. can spaghetti sauce 2 cups (8 oz.) shredded Mozzarella

In a bowl, combine the cottage cheese, egg, Parmesan, parsley, oregano and basil; mix well. In a seperate bowl, combine the beef and spaghetti sauce. In a greased 13x9x2" baking dish, layer a third of the noodles, meat sauce, cottage cheese mixture and mozzarella. Reapeat layers. Cover and bake at 350 degrees for 30 minutes; uncover and bake 15-20 minutes longer or unitl bubbly. Let stand for 15 minutes before cutting.
YIELD: 12 servings
NOTES: I used Ricotta cheese instead of yucky old cottage cheese! ;^)
FAMILY REACTIONS: My father, who is not a huge Italian food fan, even had seconds! Even the leftovers were good!

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Hamburger Salad Sandwiches
Taste of Home Taste of Home
Annual Recipes 1998

1 lb. ground beef 1 medium onion, chopped 1 garlic clove, minced 1 medium tomato, chopped 1/2 cup mayonnaise 1/3 cup chopped dill pickles (I just use dill relish) 2 Tbsp. prepared mustard 1/2 tsp. salt 1/2 tsp. pepper 6 hamburger buns, split lettuce leaves

In a skillet, cook beef, onion and garlic until meat is browned and onion is tender; drain. Cool. Add tomato, mayonnaise, pickles, mustard, salt and pepper. Spoon about 1/2 cup onto each bun; top with lettuce.
YIELD: 6 servings
NOTES: My dad loved this recipe because he didn't have a whole heck of a lot of teeth with which to chew. And besides, it's just plain delicious!!!

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Quick Beef Stroganoff
Southern Living 1992 Annual Recipes

Trim excess fat from steak; slice across grain into 2x1/4" strips. Brown steak in oil; add onion and cook 5 minutes, stirring constantly.
Combine sour cream, sour cream, soup, catsup and Worcestershire; add to steak. Cook over low heat stirring constantly, until mixture is thoroughly heated. Serve over noodles.
YIELD: 4 servings

In a skillet or wok over medium-high heat, brown steak, onion and thyme in oil. Add wine or broth, simmer for 10 minutes or until the liquid has evaporated. Stir in tomatoes; cover and simmer 15 minutes longer. Add the corn and heat through. Serve over rice.
YIELD: 4 servings
NUTRITIONAL ANALYSIS: One serving (prepared with low-sodium broth and no-salt added tomatoes; calculated without rice) equals 386 calories, 975 mg sodium, 70 mg cholesterol, 36 gram carbohydrate, 32 gram protein, 12 gm fat
DIABETIC EXCHANGES: 3 lean meat, 2 starch, 1 vegetable
NOTES: Since extended family was in town, I doubled the recipe. After browning the meat with onions and veggies for the ten minutes in the recipe, the liquid was no were even close to being evaporated, so I drained it.
FAMILY REACTIONS: All of the grown-ups loved it, but the kids hated the onions. They just don't know what they're missing! My sister suggested that I tenderize the meat in a slow cooker before adding it to the recipe so my dad could chew it easier.

In a large bowl, beat eggs, milk, salt, and pepper. Add beef and mix well. Pat half of the meat mixture into a greased 9x5x3" loaf pan; set aside. For stuffing, saute the mushrooms and onion in butter until tender, about 3 minutes. Add bread crumbs, parsley, thyme, salt and pepper; saute until crumbs are lightly browned. Spoon over meat layer; cover with remaining meat mixture and press down gently. Bake at 350 degrees for 1 hour or until no pink remains, draining fat when necessary.
YIELD: 6 servings
FAMILY RECTIONS: This is one of my favorite all-time meals!

Slice the white and pale green parts of the leeks into thin rounds (reserving the green portions for the bouquet garni, below), and spread them in the bottom of the baking dish.

Place the chicken pieces in a large bowl. Add the olive oil, dried herbs, salt, pepper, and garlic cloves. Stir with your hands to evenly coat the chicken and garlic cloves with oil and seasonings.

Assemble the bouquet garni by tying the celery, leek greens, bay leaves and herbs into a bundle.

Place the bouquet garni in the baking dish, and add the seasoned chicken-garlic mixture over and around the bouquet.

Cut the lemon in half, squeeze the juice over the chicken, being careful to remove the seeds. Add the squeezed lemon halves to the baking dish.

Make the flour paste seal. To 1/2 cup flour, add about 1/3 cup warm water and combine. Add more water if necessary to form a pizza-dough consistency. Using your hands, roll the dough into long cylinders, 1/2-inch diameter.

Seal the baking dish. Cover the rim of the pan with pieces of dough, overlapping as necessary. Firmly place the lid on the dish.

Bake at 350 F for 1 hour and forty-five minutes.
YIELD: 4 servings

NOTES:The secret to this recipe is the dough seal. It helps to steam the chicken so the meat practically falls off the bones! I usually end up taking the dutch oven out onto my back porch and using a crab mallet to break the seal, but some people remove it at the table. I recommend having a loaf of French bread and squeezing the garlic out onto it for a delicious treat! This is one of my favorite Easter meals.

Combine the soups, water and salt; mix well. In a greased 13x9x2-in. baking dish, layer a third of the soup mixture, half of the tater tots, half of the vegetables and half the chicken. Repeat layers. Top woth remaining soup mixture. Sprinkle with cheese. Cover and bake at 350 degrees for 60-70 minutes or until bubbly. Uncover; bake 5-10 minutes longer or until browned and heated through.
YIELD:6-8 servings

      In a large nonstick skillet sprayed with nonstick spray, cook the chicken sausage over med-high heat browned on all sides, 8-10 minutes. Transfer to a plate and keep warm.
      return the skillet to heat and add red and green peppers. Saute until softened, about 5 minutes; add a tablespoon or two of waater to the pan if the peppers begin to stick. Add the onions and garlic; sprinkle with salt and saute until all the vegetables are soft and lightly browned, about 10 minutes. Sprinkle with pepper to taste.       To assemble the sandwiches, slice the cooked sausages lengthwise. Place one split sausage and about 1/3 cup of pepper mixture between each roll and serve immediately.
YIELD: 6 servings
POINTS: 5 (1 roll, w/1 sausage and 1/3 cup peppers)
NUTRITIONAL INFO: 284 cal, 5g fat, 1g Sat Fat, 36mg Chol, 1,167mg sodium, 42g carbs, 6g Fiber, 20g Protein, 68mg Calcium

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Sunshine Chicken
Taste of Home Country Chicken Recipe Collection
Volume 1, 1998

6 (3-1/4oz) low-fat mild Italian chicken sausage links 2 medium red bell peppers, cut into 1/4 in strips 2 medium green bell peppers, sliced into 1/4in strips 2 large sweet onions, thinly sliced (try Spanish Sweets) 4 garlic cloves, coarsely chopped 1/4 tsp. salt 6 (2oz) whole-wheat hero rolls or sausage bins, split

1 package (3 oz.) lemon-flavored gelatin 3 Tbsp. butter, melted 3 Tbsp. prepared mustard 2 tsp. garlic salt 1/4 tsp. pepper 4 large boneless. skinless chicken breast halves 2 Tbsp. thinly sliced almonds (optional) Hot cooked rice (optional)

In a small bowl, combine gelatin, butter, mustard, garlic salt and pepper. Brushe over both sides of the chicken breasts and place in an ungreased 11x7x2-inch baking dish. Spoon remaining mixture around chicken. Cover and bake at 350 degress for 20-25 minutes, bastin gonce. Uncover, baste, and sprinkle with almonds. Bake, uncovered, 15 minutes longer or until juices run clear. Serve over rice if desired.
YIELD:4 servings

In a large resealbale bag or a glass 13x9x2Ó baking dish, combine first nine ingredients. Add chicken pieces, turn to coat. Cover or close bag and refrigerate 8 hours or overnight. Drain, discarding all but 1 cup marinade. Place chicken in 15x10x1Óbaking pan; add reserved marinade. Bake, uncovered, at 350 degrees for 1-1/4 hours or until juices run clear.
YIELD: 6-8 servings
NOTES: I only had 1/4 cup of soy sauce, so I added Teriyaki to equal 1/2 cup. I also had only 6 chicken legs on hand, so I shortened baking time to only 1 hour.
FAMILY REACTIONS: Jacob said, ÒIt was great!Ó and clapped his hands. As for me, I wish I had more chicken to go around! Everyone wanted seconds. This recipeÕs a keeper!

In a bowl, combine soup and milk until smooth. Add the tuna, macaroni, peas, onions and 3/4 cup cheese; mix well. Pour into a greased 2-qt. microwave safe dish. Cover and refrigerate overnight. Microwave, covered, on High for 15-17 minutes or until bubbly. Uncover, sprinkle with remaining cheese and let stand for 5 minutes or until melted.
YIELD:4 servings

In a saucepan over medium heat, combine 1-1/3 cups apricot nectar, mustard and salt; bring to a boil. Stri in rice. Remove from heat; cover and let stand for 6-8 minutes or until liquid is absorbed. Add parsley and fluff with a fork. Place about 1/4 cup of rice mixture on each slice of ham. Overlap two opposite corners of ham over rice mixtrue and secure with a toothpick. In a large skillet over medium-high heat, combine syrup and remaining nectar; bring to a boil. Add ham rolls; reduce heat. Cover and simmer for about 5 minutes or until heated through, basting occasionally with the sauce.
YIELD: 4 servings
NOTES: Don't try using apricot preserves in place of the nectar. I tried it and it didn't work!

In a saucepan over medium heat, bring water and butter to a boil. Add flour and salt all at once; stir until a smooth ball forms. Remove from heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each; beat until smooth. Stir in 3 Tbsp. Parmesan. Using 1/4 cupfuls of dough, form ring around the sides of a greased 10Ó quiche pan or pie plate (mounds should touch). Top with remaining cheese. Bake at 400 degrees for 35 minutes. Meanwhile, cook asparagus until crisp-tender, about 3-4 minutes; drain. In a saucepan, saute onion in butter until tender. Stir in flour, salt and pepper. Gradually add milk; bring to a boil over medium heat, stirring constantly. Reduce heat; stir in cheeses until melted. Stir in ham and asparagus; spoon into ring. Serve immediately.
YIELD: 6 servings
NOTES: This recipe is quicker to put together than it looks. I think I ended up using a 9Ó pie plate, but I wasnÕt sure that the filling would fit! (It did.) I also used frozen asparagus, thawed just enough for me to slice, and then cooked according to the package.
FAMILY REACTIONS: Jacob gave me the ultimate complement; he asked me for the recipe! Yes, my six-year-old actually insisted on writing down the entire recipe (which I of course paraphrased!) IÕll be making this again!

See my recipe page for directions on how to print out this recipe.

Combine first four ingredients in a small bowl; set aside.
Seperate biscuits and place on an ungreased baking sheet. Press or roll each biscuit into a 5" circle. Spoon about 1/2 cup ham mixture onto half of each biscuit. Brush edges of biscuits with water; fold dough over filling, pressing edges with a fork to seal. Make a 1" crescent-shaped slit on top of each turnover. Brush with milk, and bake turnovers at 375 degrees or until golden.
YIELD: 5 servings
NOTES: A real family favorite, and so easy to make!!!

In a saucepan, melt 2 Tbsp. butter; stir in flour until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes. Remove from the heat; stir in cheese and salt until melted. Add ham, noodles and peas. Pour into a greased 1-qt. baking dish. Melt remaining butter; add bread crumbs and parsley. Sprinkle over casserole. Bake, uncovered, at 350 degrees for 30 minutes or until heated through.
YIELD: 4 servings

Cook spinach according to package directions; drain. Stir in butter. Place noodles in a greased 11x7x2" baking dish; top with spinach. Combine turkey, gravy, onion dip and onion salt; spoon over spinach. Sprinkle with Parmesan. Bake, uncovered, at 325 degrees for 25 minutes or until bubbly.
YIELD: 6 servings
FAMILY REACTIONS: We all thought that this was quite delicious!

In a bowl, combine the first nine ingredients. Add turkey and mix well. Shape into six patties. Pan-fry, grill or broil until no longer pink. Serve on buns.
YIELD: 6 servings
NUTRITIONAL ANALYSIS: One burger (calculated without bun) equals 163 calories, 398 mg sodium, 47 mg cholesterol, 10 gm carbohydrate, 26 gm protein, 2 gm fat
DIABETIC EXCHANGE: 3 very lean meat, 1/2 starch, 1/2 vegetable
NOTES: I made this with a real egg, not egg substitute.
FAMILY REACTIONS: Yum! Yummy yum yum yummy yummy yum!

To make dough, mix flour, eggs, sour cream, salt and water (a little at a time). Knead dough until firm and elastic; cover with a bowl and let rest 10 minutes. For potato filling, prepare potatoes; set aside. For cheese filling, combine ingredients and mix. Divide dough into 3 parts. On floured surface, roll dough to 1/8" thick; cut into 3"rounds with cutter. Place a small amount of filling in center of each round; fold and press edges together and seal. Drop pierogi into simmering chicken bouillion with 1 tsp. oil. Do not crowd. Simmer for 15 minutes, stirring gently with a wooden spoon to prevent sticking. Remove with a slotted spoon; drain well. Saute onion and butter until golden. Place drained pierogi in casserole and pour onion/butter mixture over all. Garnish with brown mushrooms.
YIELD: 7 dozen

NOTES: Now I know whay people buy pierogi frozen! It is a very time-consuming process. I had a difficult time with the cheese filling; perhaps because I couldn't find "dry" cottage cheese? Was I supposed to drain it first?
FAMILY REACTIONS:Everybody loved it, even though it was our first foray into the realm of pierogi! Jacob said, "Mama, this is delicious!" I said, "That's great, but I'm never making it again!"

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