Main Dish Recipes From... Jody's Kitchen
Main Dish Recipes From... Jody's Kitchen
Steak & Potato Hot Dish
From Jeannie in SD
Round steak
Chopped onions
Chopped green peppers
1/3 cup water
about 6 sliced potatoes
1 can cream of celery soup
salt & pepper
Cut steak into small cubes, brown. Add onions and peppers, brown a little. Add
water, stir until it’s nice and brown. Spoon meat, onions and peppers into
bottom of greased casserole dish, reserving juice. Layer potatoes with
salt & pepper. Spoon soup over top, sealing to edges. Pour reserved juice over
top. Bake at 350* one hour.
Chicken/Broccoli/Cheese Casserole
From Joanne in Ontario
1
cup chopped celery
2 cups chopped broccoli
2
c. cooked rice
3 cups chopped cooked chicken
2 cans cream of chicken soup
1 1/2 cups mayonnaise
1 1/2 tsp lemon juice
curry powder
shredded cheddar cheese
1 cup bread crumbs
3 tbsp butter or margarine
Place cooked chicken on bottom of casserole dish. Add celery and broccoli and rice on top. Combine soup, mayonnaise, curry powder (to taste) and lemon juice in a separate mixing bowl. Pour over chicken mixture, then shred cheese on top. Cover with bread crumbs (I use seasoned croutons) and top with melted butter or margarine. Bake at 350' for approx. 1 hour (mine is done in less time, so watch). Serve with your favorite rice. Enjoy!
Chicken Ole’
From Joyce in CA
12 tortillas, torn into 6-8 pieces
4 cups coarsely chopped cooked chicken or turkey
1 (10 3/4 oz) can cream of mushroom soup
1 (10 3/4 oz) can cream of chicken soup
1 (7 oz) jar salsa (pick your heat level :<)
1 cup sour cream
1 tbsp minced onion
1 1/2 cups grated cheddar cheese
Lightly grease sides and bottom of crock pot. Arrange alternate layers of
tortillas with chicken and mixture of undiluted soups, salsa, sour cream and
onion. Cover and cook on low 4-5 hours. Sprinkle with cheese and cook on low
another 15-20 minutes.
Joyce’s note: Quite honestly, I never seem to follow a recipe EXACTLY (kind of
like curriculum) so in the recipe, I put as much chicken as I
want, and I don’t mix up the soups, etc. before layering. I just spoon the
ingredients in layers. Doesn’t seem to hurt the taste any!
Steak Salad
From Starla
in SD
1
1/2 lbs. sirloin stk. - brown on grill until medium rare
Fresh sliced mushrooms
1 green bell pepper-sliced thin
Broccoli
Cauliflower
Cut steak into 1/4" strips and place in a deep dish. Top with the above veggies in layers.
Marinate the whole combination in the following marinade:
1/3 cup red wine vinegar
1/4 cup vegetable oil
1tsp salt
1/2 tsp. onion salt
1/4 tsp. dried tarragon
2 crushed garlic cloves
Mix all ingredients and pour over steak and veggies. Cover and refrigerate. Spoon dressing over veggies every 1/2 hour for 3-5 hours....Before serving, add tossed green lettuce salad....mix and enjoy!
Rancher Tips
Jody in MT
Sirloin steak
½ t. powdered ginger
1 clove minced garlic (1 t. dry powder)
1 small chopped onion
1 T sugar
½ c. soy sauce
¼ c. water
¼ c. red wine
Cut steak into chunks (about 2x3”) and place into marinade. Let set 15-30
minutes. Roll in flour and deep fat fry at 350* for about 4 minutes depending
on how well done you want the tips. Serve hot.
Pork Chops & Rice
Jody in MT
6 medium pork chops, browned
2 c. uncooked long grain rice
2 cans cream of mushroom soup
1 c. water
1 c. chopped celery
salt & pepper to taste
Place 2 c. rice into bottom of greased cake pan 9x13". Stir in soup, water,
celery and salt and pepper.
Then place browned chops on top. Cover with foil and bake at 350* for 1 1/2 to 2
hours.
Check to see that it doesn't go dry. Add water if necessary. Serves 6 single
portions.