Dinner’s in the Oven

Creamy Chicken Bake

April Jacobs
Loveland, CO

When my picky eaters are away, I’ll stir in my favorite ingredients...mushrooms and chopped green pepper!

2 c. elbow macaroni, uncooked

1 c. mayonnaise

10-3/4 oz. can cream of chicken soup

1-1/2 c. cooked chicken, chopped

2 c. grated Parmesan cheese

1/4 c. chopped pimentos

1/4 c. onion, chopped

1/2 c. potato chips, crushed

Cook macaroni according to package instructions; drain. Meanwhile, in a bowl, combine mayonnaise, soup and chicken. Stir in macaroni and remaining ingredients except potato chips. Transfer to a lightly greased 13"x9" baking pan; sprinkle with potato chips. Bake, uncovered, at 375 degrees for 30 minutes, or until bubbly. Serves 4 to 6.

Chili & Biscuits

Lisa Hains
Ontario, Canada

This dish was created by combining two family favorites into one easy dinner. If you’re in a hurry, bake the biscuits separately while the chili is simmering.

1 lb. ground beef

1 onion, chopped

4 stalks celery, chopped

1-1/4 oz. pkg. chili seasoning mix

1/4 c. all-purpose flour

28-oz. can diced tomatoes

15-1/2 oz. can chili beans

Optional: 4-oz. can sliced mushrooms, drained

garlic powder and salt and pepper to taste

In a large skillet, brown together beef, onion and celery. Drain; stir in chili seasoning and flour. Add remaining ingredients and simmer until thickened and bubbly. Transfer to a lightly greased 13"x9" baking pan. Drop Biscuit Dough by tablespoonfuls over the hot chili. Bake, uncovered, at 375 degrees for 10 to 15 minutes, until biscuits are golden. Serves 6 to 8.

Biscuit Dough:

1-1/2 c. all-purpose flour

1 c. yellow cornmeal

4 t. baking powder

1/2 t. salt

2 T. sugar

1/2 c. oil

1/2 to 3/4 c. milk

Combine dry ingredients and oil. Stir in enough milk to form a soft dough.

Poor Man’s Steak & Vegetables

Cynthia Armstrong
Big Stone Gap, VA

This recipe has been handed down for several generations. My mother used to serve this dish when money was tight. It has become a family favorite!

6 ground beef patties

4 potatoes, peeled and cubed

3 carrots, peeled and diced

1 onion, quartered or sliced

salt and pepper to taste

Place patties in a greased 13"x9" baking pan. Evenly arrange vegetables over patties. Sprinkle with salt and pepper to taste. Bake, covered, at 400 degrees for 45 to 50 minutes, or until beef is no longer pink and potatoes are tender. Serves 6.

Zippy Broiled Catfish

Mardell Ross
Genoa, IL

Pop this in the oven and by the time you toss the salad and set the table, dinner is served!

6 catfish fillets

1/4 c. lemon juice

1 t. salt

1/8 t. pepper

1 c. all-purpose flour

1-1/3 c. Italian salad dressing

Brush fillets with lemon juice; sprinkle with salt and pepper. Dredge fillets in flour. Arrange on a well-greased broiler pan; brush with salad dressing. Broil about 4 inches from heat source for 4 to 6 minutes, basting occasionally with salad dressing. Turn carefully; brush with additional salad dressing. Broil for an additional 4 to 6 minutes, until fish flakes easily. Serves 6.

Parmesan Baked Chicken

Gina Powell
Gadsden, AL

I tried this hand-me-down recipe when I was looking for something different to make with chicken. The bottom of the chicken will be more browned than the top.

1/2 c. butter, melted

1 clove garlic, minced

1 c. Italian-flavored dry bread crumbs

1/3 c. grated Parmesan cheese

2 T. fresh parsley

1/4 t. salt

1/4 t. garlic powder

pepper to taste

Optional: 1/2 t. Italian seasoning

4 to 6 boneless, skinless chicken breasts

In a bowl, combine butter and garlic. In another bowl, combine bread crumbs, Parmesan cheese and seasonings. Dip chicken in butter mixture to coat; dredge in bread crumb mixture. Place chicken into an ungreased 13"x9" baking pan. Drizzle remaining butter mixture over chicken. Bake, uncovered, at 400 degrees for 20 to 25 minutes, until juices run clear when pierced. Makes 4 to 6 servings.

Cheesy Ham & Vegetable Bake

Jackie Flood
Geneseo, NY

A good way to use up leftover ham after Easter or other holiday occasions! If you prefer a lighter version, low-fat or fat-free products work fine in this recipe.

1-1/2 c. rotini pasta, uncooked

16-oz. pkg. frozen broccoli, carrots and cauliflower blend

1/2 c. sour cream

1/2 c. milk

1-1/2 c. shredded Cheddar cheese, divided

1-1/2 c. cooked ham, chopped

1/4 c. onion, chopped

1 clove garlic, minced

1/2 c. croutons, crushed

Cook pasta according to package directions; add frozen vegetables to cooking water just to thaw. Drain; place mixture in a 2-quart casserole dish that has been sprayed with non-stick vegetable spray. Mix sour cream, milk, one cup cheese, ham, onion and garlic; stir into pasta mixture in dish. Bake, uncovered, at 350 degrees for 30 minutes. Sprinkle with croutons and remaining cheese during last 5 minutes of baking. Serves 6.

Foil-Wrapped Baked Salmon

Katherine Murnane
Plattsburgh, NY

These packets can also be cooked on a hot grill. Delightful with a salad of fresh garden greens.

4 salmon fillets

1 onion, sliced

1/4 c. butter, diced

1 lemon, thinly sliced

1/4 c. brown sugar, packed

Place each fillet on a piece of aluminum foil that has been sprayed with non-stick vegetable spray. Top fillets evenly with onion slices, diced butter, lemon slices and brown sugar. Fold over aluminum foil tightly to make packets; make several holes in top of packets with a fork to allow steam to escape. Arrange packets on an ungreased baking sheet. Bake at 375 degrees for 15 to 20 minutes. Serves 4.

Beef & Potato Roll

Andrea Ford
Montfort, WI

This recipe was handed down from my grandma. My mom used to double the recipe for the farmhands during haying season.

2 lbs. ground beef

2 t. salt

1/8 t. pepper

1 T. Worcestershire sauce

1 onion, chopped

1 egg, slightly beaten

3 slices bacon, crisply cooked and crumbled

3 c. mashed potatoes

In a bowl, combine all ingredients except potatoes, mixing well. Place mixture onto wax paper and shape into a rectangle approximately 1/4" thick. Mound potatoes down the center of the rectangle. Use the edges of the wax paper to wrap beef around the potatoes. Press beef edges together to seal tightly. Place roll, seam-side down, into an ungreased 11"x7" baking pan; remove wax paper. Bake, uncovered, at 350 degrees for 35 to 40 minutes, or until beef is done. Slice into portions. Serves 6 to 8.

Easy Sweet-and-Sour Chicken

Sandra Nakagawa
Honolulu, HI

Served on a bed of rice or crunchy chow mein noodles, this is a meal the whole family will love.

8-oz. bottle Russian salad dressing

1-1/2 oz. pkg. onion soup mix

1/3 c. apricot jam

2-1/2 to 3 lbs. boneless, skinless chicken breasts

Optional: chopped green onions

Whisk first 3 ingredients in a mixing bowl; set aside. Arrange chicken in an ungreased 13"x9" baking pan; pour dressing mixture on top. Bake, covered, at 350 degrees for 50 minutes to one hour, until juices run clear when chicken is pierced with a fork. If desired, cut chicken into strips before serving and garnish with green onions. Makes 4 to 6 servings.

Dill Rice & Chicken

Elisabeth Miller
Rocky Mount, VA

This creamy casserole makes a great dish to carry on a picnic or even to a potluck.

1-1/2 c. sour cream

2 10-3/4 oz. cans cream of chicken soup

2-1/2 c. cooked chicken, diced

1-1/2 c. quick-cooking rice, uncooked

1 c. shredded Cheddar cheese

1 t. poppy seed

1-1/4 t. dill weed

1/4 t. onion salt

1/4 t. garlic salt

Combine all ingredients and transfer to an ungreased 13"x9" baking pan. Bake, uncovered, at 350 degrees for 20 minutes. Sprinkle with Crumb Topping and bake 10 minutes longer. Makes 10 to 12 servings.

Crumb Topping:

Optional: 1/2 c. sliced almonds, toasted

1-1/2 c. buttery rectangular crackers, crushed

1/2 c. butter, melted

Combine all ingredients.

Apricot-Glazed Ham Steaks

Kelly Alderson
Erie, PA

When it’s grilling season, heat the ham over hot coals and serve with grilled apricot halves...oh-so good!

1/4 c. apricot preserves

1 T. mustard

1 t. lemon juice

1/8 t. cinnamon

4 ham steaks

In a small saucepan, combine all ingredients except ham. Cook and stir over low heat for 2 to 3 minutes. Place ham in a lightly greased 13"x9" baking dish. Pour sauce over ham. Bake, uncovered, at 350 degrees for 15 minutes, or until heated through. Serve ham topped with sauce from the pan. Makes 4 servings.

Down-Home Taco Casserole

Kathy Goscha
Topeka, KS

A south-of-the border dish with a country twist!

1 lb. ground beef, browned and drained

10-3/4 oz. can tomato soup

1 c. salsa

1/2 c. milk

8-1/2 oz. can peas & carrots, drained

7 6-inch corn tortillas, cut into 1-inch squares

1-1/2 t. chili powder

1 c. shredded Cheddar cheese, divided

Combine all ingredients except 1/2 cup cheese; spread in a 2-quart casserole dish sprayed with non-stick vegetable spray. Cover and bake at 400 degrees for 30 minutes, or until hot. Sprinkle with remaining cheese; let stand until cheese melts. Makes 4 servings.

Baked Pork Medallions

Claire Bertram
Lexington, KY

My mother-in-law makes these fantastic medallions every New Year’s Day. One more reason to celebrate!

1/2 c. grated Parmesan cheese

.6-oz. pkg. Italian salad dressing mix

1/4 c. red wine vinegar

2 T. olive oil

2 lbs. pork tenderloin, sliced into 1-inch-thick medallions

cooked fettuccine pasta

Garnish: chopped fresh chives

In a bowl, combine Parmesan cheese and salad dressing mix. In a separate bowl, whisk vinegar and oil. Dip medallions into vinegar mixture, then into Parmesan mixture. Place in an ungreased 13"x9" baking pan. Bake, uncovered, at 375 degrees for 30 to 35 minutes, until cooked through. Serve over pasta and garnish with chives. Serves 6 to 8.

Speedy Steak & Veggies

Jo Ann

A summertime favorite. We find outstanding sweet corn at our local farmers’ market!

juice of 1 lime

salt and pepper to taste

1-1/2 lb. beef flank steak

1/2 bunch broccoli, cut into flowerets

2 c. baby carrots, sliced

2 ears corn, husked and cut into 2-inch pieces

1 red onion, sliced into wedges

2 T. olive oil

Combine lime juice, salt and pepper; brush over both sides of beef. Place on a broiler pan and broil, 5 minutes per side, turning once. Set aside on a cutting board; keep warm. Toss broccoli, carrots, corn and onion with oil. Spoon onto a lightly greased baking sheet in a single layer. Bake at 475 degrees, turning once, until tender, about 10 minutes. Slice steak into thin strips on the diagonal and arrange on a platter. Surround with vegetables. Serves 4 to 6.

Little Meatloaves

Tara Horton
Gooseberry Patch

Italian-style meatloaf for a family of four in less than half an hour? Oh, yes!

1 egg, lightly beaten

1 c. pasta sauce, divided

1/2 c. dry bread crumbs

1/4 t. salt

1/4 c. fresh basil, coarsely chopped and divided

1 lb. ground beef

1 c. shredded mozzarella cheese

In a bowl, combine egg, 1/2 cup pasta sauce, bread crumbs, salt and half the basil. Add beef and 1/2 cup cheese; mix well. Shape into 4, 5-1/2 by 2-inch ovals. Place in a lightly greased 13"x9" baking pan. Spoon remaining sauce over top and sprinkle with remaining cheese. Bake, uncovered, at 450 degrees for 15 minutes. Sprinkle with remaining basil. Serves 4.

Jax’s Cheeseburger Pizzas

Jackie Daunce
Lockport, NY

This is a fast and easy supper I whip up for my husband and two boys. There are never any leftovers!

1 lb. ground turkey

1/2 c. onion, diced

1/2 t. garlic salt

1/2 t. pepper

2 12-inch Italian pizza crusts

catsup and mustard to taste

16-oz. jar sliced bread & butter pickles, drained

8-oz. pkg. shredded Cheddar cheese

In a skillet over medium heat, brown turkey and onion; sprinkle with garlic salt and pepper. Drain and set aside. Place pizza crusts on ungreased baking sheets. Swirl catsup onto crusts, as you would do on a hamburger bun. Swirl mustard on top of the catsup (no need to smooth out or mix together). Divide turkey mixture evenly between the 2 crusts; arrange pickles on top of turkey. Sprinkle evenly with cheese. Bake at 425 degrees for 12 to 15 minutes, until cheese has melted. Cut into wedges to serve. Makes 2 pizzas, 8 servings each.

Mexicana Veggie Bake

Tawnia Hultink
Ontario, Canada

Go meatless with layers of tasty sautéed vegetables and melted cheese.

1/2 c. green pepper, finely chopped

1/2 c. carrot, peeled and finely chopped

1/2 c. celery, finely chopped

1/2 c. onion, finely chopped

2 c. cooked rice

16-oz. can refried beans

15-oz. can black beans, drained and rinsed

1 c. salsa

12-oz. pkg. shredded Cheddar cheese, divided

Sauté vegetables in a lightly greased skillet over medium heat for 5 minutes, or until tender. Remove vegetables to a large bowl; add remaining ingredients except cheese. Layer half of mixture in a lightly greased 13"x9" baking pan; sprinkle with half the cheese. Repeat layering, ending with cheese. Bake, uncovered, at 350 degrees until heated through, about 15 to 20 minutes. Serves 6.

Patsy’s Stuffed Pork Chops

Patricia Flaherty
Bergenfield, NJ

Prepare for raves and recipe requests when you serve these tasty chops!

2 6-oz. pkgs. stuffing mix

8 boneless pork chops

2 T. oil

3 cloves garlic, sliced

salt and pepper to taste

2 c. applesauce

cinnamon to taste

Prepare stuffing mixes according to package instructions; set aside. Slicing horizontally into the sides, cut a pocket into the center of each pork chop. Evenly stuff chops with prepared stuffing. Drizzle oil and sprinkle garlic in a 13"x9" baking pan. Arrange chops in pan and season with salt and pepper. Top each chop with 1/4 cup applesauce and sprinkle with cinnamon. Bake, uncovered, at 425 degrees for 30 minutes, or until chops are no longer pink. Makes 8 servings.

Potluck Beef Sandwiches

Carmen Chandler
Roseburg, OR

I tried this recipe when I was first married, almost thirty years ago. I didn’t know how to cook and this one turned out well every time!

1 lb. ground beef

1/4 onion, chopped

salt and pepper to taste

2/3 c. barbecue sauce

2 8-oz. tubes refrigerated crescent rolls

1/2 to 1 c. shredded Cheddar cheese

Garnish: additional barbecue sauce

In a skillet over medium heat, brown beef and onion. Add a little salt and pepper; drain. Mix in barbecue sauce. Place crescent rolls on a baking sheet and make a rectangle, pinching seams together. Spoon beef mixture down center of dough and sprinkle with cheese. Fold the sides over and seal dough down the center. Bake at 375 degrees for 20 minutes, or until golden. Slice into portions and serve with additional barbecue sauce. Serves 4.

Honey Cornmeal Chicken

Bonnie Hudson
Clearfield, PA

A four-ingredient recipe that tastes like a five-star winner!

1/2 c. honey, divided

4 boneless, skinless chicken breasts

1/4 c. yellow cornmeal

1/2 t. orange zest

Spray an 11"x7" baking pan with non-stick vegetable spray. Drizzle about 2 tablespoons honey onto the bottom of the pan; spread to lightly cover. Arrange chicken in dish and spread remaining honey over top. Mix together cornmeal and orange zest; sprinkle evenly over chicken. Cover and bake at 350 degrees for 15 minutes. Remove pan from oven. Uncover and spray tops of chicken with non-stick vegetable spray. Return to oven and bake, uncovered, for an additional 30 minutes, or until juices run clear when pierced. Serves 4.