Beef Main Dishes

Pot Roast and Wine

Christina Ricker

Gordonville, PA

Makes 4-6 servings

Prep Time: 15-20 minutes

Roasting Time: 1½-2 hours

Standing Time: 20 minutes

6-lb. eye round roast

1-2 Tbsp. olive oil

1 cup finely chopped celery

1 cup finely chopped onions

1 bottle white cooking wine

salt and pepper to taste

1. In a large skillet, brown roast on all sides in 1-2 Tbsp. olive oil. Then place in a large roasting pan or Dutch oven.

2. Sprinkle chopped celery and onion over and around roast.

3. Pour white wine over all. Sprinkle salt and pepper over meat and vegetables to taste.

4. Cover and roast at 325° for 1½-2 hours, until tender.

5. While meat roasts, check liquid level to be sure the pan juices haven’t all cooked off. Add ½ cup water if you can’t see any liquid in the pan. Baste meat occasionally with juices.

6. Allow to stand for 20 minutes before slicing and serving with pan juices. Main Dishes

A Tip —

Don’t salt meat or a roast as you’re browning it. Instead, add salt to taste at the end of the browning. The meat will stay more moist, since salt draws out moisture.

Savory Sweet Roast

Marie Hostetler

Nappanee, IN

Makes 6-8 servings

Prep Time: 20 minutes

Roasting Time: 2 hours

Standing Time: 20 minutes

3-4 lb. beef roast

1-2 Tbsp. olive oil

1 medium-sized onion, chopped

10.75-oz. can cream of mushroom soup

½ cup water

1 tsp. prepared mustard

2 tsp. salt

¼ cup vinegar

¼ cup sugar

1 tsp. Worcestershire sauce

1. In a large skillet, brown roast on all sides in olive oil.

2. Meanwhile, in a mixing bowl, blend together all other ingredients.

3. When roast is browned, place in roasting pan. Pour sauce ingredients over meat.

4. Cover and bake at 350° for 2 hours, or until tender.

5. Let meat stand for 20 minutes. Slice and serve with sauce.

Tips:

1. The sauce that the roast is cooked in makes a succulent gravy. Serve over the meat, and over potatoes, rice, or pasta, if you’ve made one of them as a go-along.

2. I like to cut potato wedges and place them on top of the meat before roasting it. I like to do the same with julienned carrot sticks. Either of those combinations gives you a good meal all in one pan.

Pounded Swiss Steak in a Yummy Sauce

Robbin Poetzl

Springfield, OR

Makes 6-8 servings

Prep Time: 20-30 minutes

Browning/Baking Time: 50 minutes

4-5 lbs. skirt or flank beef steak, about ½” thick

1½-2 cups flour

1 Tbsp. Italian seasoning

1 tsp. garlic powder

1 tsp. pepper

1 tsp. onion powder

1 tsp. pepper herb seasoning

¼ cup oil

Sauce:

2 tsp. oil

½ tsp. crushed garlic

½-1 cup red wine

⅓ cup teriyaki sauce

1 tsp. Italian seasoning

1½ cups fresh mushrooms, sliced

1 cup celery, chopped

2 14.5-oz. cans diced tomatoes, undrained

1. Cut the steak into serving-size pieces. Pound each piece to about ¼” thick. In a small bowl, mix flour with seasonings. Flour all sides of pounded steak pieces.

2. Brown floured meat, a few pieces at a time, in hot oil in a large skillet. Brown 2-3 minutes on one side and then the other side for 2-3 minutes. Place browned steak in a shallow baking dish.

3. To make the sauce, heat 2 tsp. oil in a large, heavy skillet over medium-high heat. Stir in garlic. When garlic begins to “pop” add the wine.

4. Simmer for 2-3 minutes. Then add the teriyaki sauce, Italian seasoning, mushrooms, celery, and canned tomatoes. Bring to a light boil.

5. Turn down heat and continue to cook the sauce, uncovered, until it thickens. Pour the sauce over prepared steaks.

6. Cover and bake at 350° for 15 minutes. Remove lid and bake an additional 15 minutes.

Tips: For the sauce, use canned tomatoes with chopped jalapenos for a spicier flavor.

Simply Elegant Steak

Judy DeLong

Burnt Hills, NY

Makes 6 servings

Prep Time: 20 minutes

Cooking Time: 30 minutes

1½ lbs. tender sirloin steak

1½ Tbsp. olive oil

2 large onions, sliced into rings

10.75-oz. can cream of mushroom soup

½ cup dry sherry

4-oz. can sliced mushrooms (reserve liquid)

½ tsp. garlic salt

3 cups cooked rice

1. Cut steak into thin strips. Place in large skillet and brown in oil over high heat. Add onions and sauté until tender-crisp.

2. In mixing bowl, blend soup, sherry, mushroom liquid, and salt. Pour over steak. Top with mushrooms.

3. Reduce heat, cover, and simmer for 15-30 minutes until steak is tender, but not overdone.

4. Serve over rice.

Tips: For ease in slicing the steak into strips, place the meat in the freezer for 30 minutes; then slice.

Sirloin or Chuck Steak Marinade

Susan Nafziger

Canton, KS

Makes marinade for 4 steaks

Prep Time: 15 minutes

1 cup olive oil

1 cup soy sauce

¼ cup wine vinegar

½ cup chopped onions

⅛ tsp. garlic powder

¼ tsp. ground ginger

½ tsp. pepper

½ tsp. dry mustard

1. Mix all ingredients together, either by whisking together in a bowl, or whirring the mixture in a blender.

2. Place sirloin or chuck steak in marinade mixture and marinate for at least 1 hour per 1-inch thickness of meat.

3. When ready to grill or broil meat, drain off marinade and discard. Cook steak.

A Tip —

Keep a supply of cream of mushroom soup in your pantry. It is a quick and convenient staple for beef, veal, and pork roasts and casseroles. It makes a good sauce or gravy, with just a few additional seasonings or some sour cream.

Barbeque Beef Strips

Doris Ranck

Gap, PA

Makes 10 servings

Prep Time: 30 minutes

Cooking Time: 40-45 minutes

2 lbs. steak or London broil

2 Tbsp. vegetable oil

1 medium-sized onion, chopped

2 cups ketchup

⅓ cup water

3-4 Tbsp. brown sugar, according to your taste preference

1 Tbsp. prepared mustard

1 Tbsp. Worcestershire sauce

1. Slice steak into strips about 3” long and ⅛” wide.

2. Place oil in large skillet. Add strips of meat and chopped onions. Brown quickly over high heat, stirring so that all sides of beef brown well. Pour off all but 2 Tbsp. drippings.

3. Combine remaining ingredients in a mixing bowl. When well mixed, pour over beef strips and onions in skillet.

4. Cover and cook slowly for 35-40 minutes, or until beef is tender. Stir occasionally.

5. Serve over cooked rice or pasta.

Flavorful Beef Stroganoff

Susan Guarneri, Three Lakes, WI

Makes 6 servings

Prep Time: 25 minutes

Cooking Time: 80 minutes

2 lbs. boneless chuck

¼ cup flour

1 tsp. salt

2 Tbsp. butter

1 medium-sized onion, chopped

1 clove garlic, crushed

10.75-oz. can cream of mushroom soup

½ tsp. cinnamon

¼ tsp. allspice

1 cup water

4-oz. can sliced mushrooms, undrained

1 pint sour cream

1. Cut chuck in strips ½” thick.

2. Mix flour and salt. Dredge meat in flour/salt mixture.

3. Melt butter in large skillet. Brown flour-coated meat in butter over high heat. Stir often so that meat browns on all sides.

4. When meat is browned, turn down heat and add onion, garlic, soup, cinnamon, allspice, and water.

5. Cover and simmer 1 hour.

6. Reduce heat and stir in mushrooms and sour cream. Do not allow to boil, but simmer, covered, until heated through. Serve over egg noodles.

Glazed Meat Loaf

Doris Beachy

Stevens, PA

Makes 10 servings

Prep Time: 10 minutes

Baking Time: 1 hour

Standing Time: 5 minutes

1½ lbs. ground beef

¾ cup dry quick oats

2 eggs, beaten

¼ cup chopped onions

2 tsp. salt

¼ tsp. pepper

1 cup tomato juice

Sauce:

¼ cup ketchup

1 Tbsp. prepared mustard

2 Tbsp. brown sugar

1. In a large mixing bowl, combine ground beef with next 6 ingredients. Mix thoroughly and pack firmly into a greased 9 x 5 loaf pan.

2. In a small mixing bowl, combine sauce ingredients and pour over meat mixture.

3. Bake at 350° for 1 hour.

4. Let stand 5 minutes before slicing.

Variations:

1. In meat loaf, replace 1 cup tomato juice with ⅓ cup ketchup and ¾ tsp. prepared mustard.

2. Add 2 tsp. Worcestershire sauce to sauce.

— Monica Yoder

Millersburg, OH

3. After the meat loaf is mixed and shaped (Step 1 above), place loaf in the center of a greased 9 x 13 baking pan. Surround the meat with a layer of peeled and sliced potatoes (from 3 medium-sized potatoes), followed by a layer of carrot slices (from 3 medium-sized carrots), and a layer of onion quarters or slices (from 3 medium-sized onions). Top the vegetables with 2 tsp. dried parsley flakes, 1 tsp. salt, and a dash of pepper. Cover pan tightly with foil. Bake at 375° for 1 hour covered, then for 10 minutes uncovered.

— Jane Frownfelter

Grand Blanc, MI

Cheesy Meat Loaf

Jean Turner

Williams Lake, BC

Makes 8 servings

Prep Time: 20-30 minutes

Baking Time: 1½ hours

½ cup chopped onions

½ cup chopped green pepper

1 tsp. butter

8-oz. can tomato sauce

2 eggs, beaten

1 cup shredded white cheddar cheese

1 cup soft bread crumbs

1 tsp. salt dash of pepper

¼ tsp. dried thyme

1½ lbs. ground beef

½ lb. ground pork

1. In a small saucepan, sauté onions and green pepper in butter just until tender.

2. In large mixing bowl, combine all ingredients and mix well.

3. Shape into a loaf. Place in greased 9 x 5 loaf pan.

4. Bake at 350° for 1½ hours.

10-Minute Meat Loaf

Esther J. Yoder, Hartville, OH

Makes 6 servings

Prep Time: 10 minutes

Cooking Time: 10 minutes in the microwave; 45 minutes in the oven

Standing Time: 10 minutes, if cooked in the microwave

1 lb. ground beef

1 egg

½ cup bread crumbs

¼ cup milk

1 Tbsp. dry onion soup mix

2 Tbsp. ketchup

2 Tbsp. soy sauce

½ cup shredded cheddar cheese or Swiss cheese, or a combination of the two

1. In a mixing bowl thoroughly combine all ingredients and shape into a round flat loaf, like a giant hamburger.

2. Place round loaf in a lightly greased 8” glass pie plate.

3. Cover with waxed paper and microwave for 10 minutes on high. Drain. Cover with foil and let stand for 10 minutes. (This standing time is very important!)

Variation:

If you prefer oven-baked meat loaf, bake at 350° for 45-60 minutes, uncovered.

Bacon Beef Roll

Susan Nafziger, Canton, KS

Ruth Ann Penner, Hillsboro, KS

Makes 12 servings

Prep Time: 30 minutes

Baking Time: 45-60 minutes

1 cup shredded cheddar cheese

1 cup coarse cracker crumbs

½ cup chopped onions

1 cup milk

2 Tbsp. ketchup, or barbecue sauce

1 tsp. salt

¼ tsp. pepper

¼ celery salt

¼ cup brown sugar

2 lbs. ground beef

12 slices bacon

1. Mix cheese, cracker crumbs, onions, milk, ketchup, salt, pepper, celery salt, and brown sugar in a large bowl.

2. Add ground beef and mix well.

3. Form into 12 “logs,” each approximately 1” x 4”. Wrap 1 slice of bacon around each log, and fasten with a toothpick. Place side-by-side in a greased 9 x 13 baking dish.

4. Bake at 350° for 45 minutes. If bacon is not browned, turn oven to 375° and bake an additional 15 minutes.

Tips:

1. This recipe can be made a day ahead of time and then served to company. I have found a very easy way to make uniform rolls. On a cutting board, spread the meat mixture into a rectangular shape approximately the size of a 9 x 13 baking pan, and 1 inch thick. Divide it into 12 equal size pieces by cutting down the center, and then lengthwise across 6 times. Shape each piece into a “log.”

2. You can make this mixture into meatballs, without the bacon.

A Tip —

Place cooked hamburger in a strainer and rinse it under hot water to eliminate extra fat.

BBQ Meatballs

Jolene Schrock

Millersburg, OH

Sara M. Miller

Uniontown, OH

Rebecca Meyerkorth

Wamego, KS

Doris Beachy

Stevens, PA

Martha Belle Burkholder

Waynesboro, VA

Audrey L. Kneer

Williamsfield, IL

Pam McAllister

Wooster, OH

Makes about 24 medium-sized meatballs

Prep Time: 15-20 minutes

Baking Time: 1 hour

Meatballs:

12-oz. can evaporated milk

2 cups dry quick oats

2 eggs

1 cup chopped onions

2 tsp. salt

½ tsp. pepper

2 tsp. chili powder

3 lbs. ground beef

Topping:

1 cup brown sugar

½ cup chopped onions

1 cup ketchup

1 cup bottled barbecue sauce

1. In a large mixing bowl, mix all meatball ingredients together thoroughly. Shape into 24 balls and place in one layer in a greased 9 x 13 baking dish. (If your pan gets full, use an additional shallow baking pan or pie plate.)

2. In another mixing bowl, mix sauce ingredients together and pour over meatballs.

3. Bake at 350°, uncovered, for 1 hour.

Variations:

1. Use 1 cup quick dry oats and 1 cup cracker crumbs instead of 2 cups dry oats.

2. Use 2 lbs. ground beef and 1 lb. bulk sausage instead of 3 lbs. ground beef.

— Katie Stoltzfus

Leola, PA

3. For topping, use 2 cups ketchup, instead of 1 cup ketchup and 1 cup barbecue sauce, and add ½-1 tsp. liquid smoke if you wish.

Creamy, Spicy Meatballs

Sherlyn Hess, Millersville, PA

Makes 4-5 servings

Prep Time: 15 minutes

Baking Time: 40 minutes

1 lb. ground beef

½ lb. hot Italian sausage, squeezed out of its casing

½ cup fine dry bread crumbs

1 egg

½ cup chopped onions

½ tsp. salt

10.75-oz. can golden mushroom soup

¼ cup water

1 clove garlic, minced

¼ tsp. dried oregano

1. In a large mixing bowl, combine beef, sausage, bread crumbs, egg, onions, and salt. Form into golf-ball-sized balls.

2. Place meatballs in a single layer in a greased 9 x 13 baking pan.

3. Bake at 350°, uncovered, for 30 minutes.

4. Meanwhile, in a saucepan combine soup, water, garlic, and oregano. Bring to a boil. Pour over meatballs.

5. Return meatballs to oven and continue baking at 350°, uncovered, for an additional 10 minutes.

Chuck Roast Beef Barbecue

Helen Heurich

Lititz, PA

Makes 20 servings

Prep Time: 30-40 minutes

Baking Time: 3 hours

3-lb. chuck roast

⅔ cup hot ketchup, or barbecue sauce

1¼ cups ketchup

3 Tbsp. lemon juice

2 Tbsp. Worcestershire sauce

2 Tbsp. brown sugar

1½ tsp. prepared mustard

3 Tbsp. vinegar, optional

1-2 medium-sized onions, chopped

3-4 ribs celery, chopped

1. Place beef in roast pan. Add ½” water and cover. Roast at 350° for about 2 hours, until the beef is tender.

2. Cool. Pull apart with two forks until beef is shredded.

3. While the beef is roasting, combine the remaining ingredients in a medium saucepan. Cover and cook until heated through.

4. Pour sauce over shredded meat.

5. Return to oven and roast for 1 hour at 350°.

6. Serve on hamburger rolls.

Teriyaki Burgers

Susan Kasting

Jenks, OK

Makes 4 servings

Prep Time: 10 minutes

Cooking Time: 10 minutes

1 lb. ground beef

2 Tbsp. soy sauce

1 Tbsp. peeled fresh ginger, grated

1 garlic clove, minced

¼ cup chopped green onions

pinch of pepper

1. Combine all ingredients in bowl.

2. Form into 4 patties.

3. Grill or broil for 10 minutes, flipping to brown both sides.

Stuffed Hamburgers

Penny Feveryear

Narvon, PA

Makes 4 servings

Prep Time: 10-15 minutes

Baking Time: 30 minutes

1 lb. ground beef

⅓ cup bread crumbs

3 Tbsp. minced onions

¼ cup tomato sauce

1 tsp. Worcestershire sauce

1 tsp. salt

¼ tsp. pepper

Stuffing:

½ cup sliced mushrooms

½ cup celery, chopped

1 Tbsp. minced onions

2 Tbsp. butter

2 Tbsp. milk

¼ cup bread crumbs

1. In a mixing bowl, blend together beef, bread crumbs, onions, tomato sauce, Worcestershire sauce, salt, and pepper. Form into 4 large cup-shaped portions and place in greased shallow baking pan.

2. To prepare stuffing, sauté mushrooms, celery, and onions in butter in skillet for 5 minutes. Remove from heat and stir in milk and bread crumbs.

3. Fill centers of beef cups with equal parts of stuffing, pushing sides up to form finished cups.

4. Bake at 350° for 30 minutes.

Pizza Cups

Barbara Smith

Bedford, PA

Makes 6 servings

Prep Time: 20 minutes

Baking Time: 12-15 minutes

¾ lb. ground beef

6-oz. can tomato paste

1 Tbsp. minced onions

½ tsp. salt

1 tsp. Italian seasoning

1 tube refrigerated biscuits

½-¾ cup shredded mozzarella cheese

1. In skillet, brown beef. Drain.

2. Stir in tomato paste, onions, and seasonings.

3. Cook over low heat for 5 minutes, stirring frequently. Mixture will thicken.

4. Meanwhile, place biscuits in greased muffin tins. Press them in so they cover the bottom and sides of each cup.

5. Spoon about ¼ cup meat mixture into each biscuit-lined cup. Sprinkle with cheese.

6. Bake at 400° for 12-15 minutes, or until brown.

This has often been our Friday-night, once-a-month-supper-with-a-movie.

Bierrocks (Pocket Sandwiches)

Andrea Cunningham

Arlington, VA

Makes 30 bierrocks

Prep Time: 45-60 minutes

Rising Time: 75 minutes

Baking Time: 20-30 minutes

Bread:

2 cups warm (120-130°) water

2 pkgs. dry yeast

¼ cup sugar

1½ tsp. salt

1 egg

¼ cup butter, softened

6-6½ cups flour, divided

Meat Mixture:

1½ lbs. ground beef

½ cup chopped onions

3 cups cabbage, finely chopped

1½ tsp. salt

½ tsp. pepper

dash Tabasco sauce

¼-½ cup water, if needed

8 slices American cheese

1. In a large mixing bowl, mix yeast with water until dissolved. Add other dough ingredients except flour. Mix well.

2. Add 5 cups flour and beat thoroughly by hand or mixer. Stir in additional cup of flour. Turn dough onto floured board and knead until smooth and elastic, about 10-12 minutes.

3. Place dough in large greased mixing bowl. Rotate dough until greased on all sides. Cover and let rise until nearly double, about 1 hour.

4. Meanwhile, brown meat and onion in a large skillet or saucepan. Add remaining meat ingredients (except cheese). Cover skillet and continue to cook until cabbage is tender. If mixture begins to cook dry, stir in water to moisten.

5. Punch down dough and roll out into thin sheets. Cut into 30 5” squares.

6. Place 2 Tbsp. meat mixture on each square. Add ¼ slice of cheese. Pinch edges of squares together and place pinched-side down on a greased cookie sheet.

7. Let rise 15 minutes.

8. Bake at 350° for 20-30 minutes, or until nicely browned.

Zucchini Lasagna

Ruth Ann Hoover

New Holland, PA

Makes 6-8 servings

Prep Time: 20 minutes

Cooking/Baking Time: 55 minutes

6 cups sliced raw zucchini, unpeeled

1 lb. ground beef

6-oz. can tomato paste

½ tsp. dried basil

½ tsp. dried oregano

½ tsp. salt

¼ tsp. garlic powder

1 cup cottage cheese

1 egg, beaten

¼ cup dry bread crumbs, plain or herb-flavored

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

1. Spread slices of zucchini into a long microwave-safe dish. Sprinkle with 2 Tbsp. water. Cover, and cook on high for 3½ minutes. Stir. Cover and return to microwave and cook on high an additional 3½ minutes. Stir. Cover and return to microwave and cook on high 1½ minutes more. Drain zucchini and set aside.

2. Meanwhile, in large stockpot, brown ground beef. Drain off drippings.

3. Add tomato paste, basil, oregano, salt, garlic powder, cottage cheese, egg, bread crumbs, cheddar cheese, and cooked zucchini to browned beef in stockpot. Stir gently together until well mixed.

4. Spoon mixture into greased 7 x 11 baking dish.

5. Bake uncovered at 350° for 25 minutes.

6. Sprinkle mozzarella cheese over lasagna. Return to oven and continue baking 20 more minutes.

Variations:

1. Instead of ground beef, use ground venison.

2. Instead of ground beef, use ½ lb. ground turkey and ½ lb. ground venison.

Mexican Lasagna

Marcia S. Myer, Manheim, PA

Makes 12 servings

Prep Time: 25 minutes

Cooking/Baking Time: 55 minutes

1 lb. ground beef

15-oz. can corn, drained

15-oz. can tomato sauce

1 cup picante sauce, or hot salsa, if you want more kick

1 Tbsp. chili powder

1½ tsp. cumin

16-oz. carton cottage cheese

2 eggs, slightly beaten

¼ cup Parmesan cheese

1 tsp. dried oregano

½ tsp. garlic salt

12 corn tortillas

1 cup (4 ozs.) shredded cheddar cheese

chopped cilantro

2 chopped green onions

chopped lettuce

chopped tomatoes

1. In a large skillet, brown ground beef. Drain off drippings.

2. Add corn, tomato sauce, picante sauce or hot salsa, chili powder, and cumin. Simmer for 5 minutes.

3. In a medium-sized mixing bowl, combine cottage cheese, eggs, Parmesan cheese, oregano, and garlic salt. Mix well.

4. Arrange 6 tortillas on the bottom and up the sides of a greased 9 x 13 baking pan, overlapping as necessary. Top with half the meat/vegetable mixture.

5. Spoon cheese mixture over meat. Arrange remaining tortillas over cheese mixture. Top with remaining meat mixture.

6. Bake at 375° for 30 minutes or until bubbly. Remove from oven.

7. Top with cheddar cheese. Return to oven to melt cheese. Let stand 10 minutes before serving.

8. Just before serving top with cilantro, green onions, lettuce, and tomatoes.

Variations:

1. Use 16-oz. can of diced tomatoes instead of 15-oz. can of corn in Step 2.

2. Add 1 tsp. black pepper and ¼ tsp. red pepper to Step 2.

3. Add ¼ cup sliced black olives to the toppings in Step 8.

— Mable Hershey

Marietta, PA

Mild Indian Curry

Vic and Christina Buckwalter

Keezletown, VA

Makes 4-6 servings

Prep Time: 10 minutes

Cooking Time: 15-20 minutes

1 lb. ground beef

1 onion, chopped

3 garlic cloves, finely chopped

½ tsp. ground ginger

2 tsp. coriander

2 tsp. cumin

1 tsp. turmeric

¼ tsp. ground cloves

¼ tsp. cayenne pepper

¾ cup tomato sauce

2 tsp. salt

2 Tbsp. sugar

¼ cup plain yogurt

cooked basmati rice

topping options: grated cheeses; chopped fresh onions; orange sections; sliced bananas; chopped papaya, mango, and/or tomatoes; peanuts; raisins

1. In a large skillet, brown beef, onions, and garlic together. Drain off any drippings.

2. Add ginger, coriander, cumin, turmeric, ground cloves, and cayenne pepper to beef mixture. Cook 1 minute.

3. Stir in tomato sauce, salt, and sugar. Cook 10 minutes.

4. Just before serving, blend in yogurt.

5. Serve over basmati rice.

6. Send small bowls of each topping that you choose around the table after the rice and curry have been passed.

We picked up this recipe while living in East Africa. It brings back memories of the Swahili Coast.

A Tip —

Find easy-to-prepare recipes so you always have something in mind to fix for unexpected guests.

Beef Lombardi

Lucille Amos, Greensboro, NC

Makes 6-8 servings

Prep Time: 15 minutes

Cooking/Baking Time: 75 minutes

1 lb. ground beef

10-oz. can tomatoes with chilies

14-oz. can chopped tomatoes

2 tsp. sugar

2 tsp. salt

¼ tsp. pepper

6-oz. can tomato paste

1 bay leaf

½-lb. pkg. egg noodles

6 green onions, sliced

1 cup sour cream

1 cup grated sharp cheese

1 cup grated Parmesan cheese

1 cup grated mozzarella cheese

1. Brown beef in large skillet. Drain off drippings.

2. Stir into beef, both cans of tomatoes, sugar, salt, and pepper. Cover and cook for 5 minutes.

3. Add tomato paste and bay leaf. Cover and simmer 30 minutes.

4. Meanwhile, cook noodles in a saucepan according to package directions. Drain.

5. Return noodles to their saucepan and mix in sliced green onions and sour cream. Place creamy noodles in a lightly greased 9 x 13 baking pan.

6. Top with beef mixture. Sprinkle with cheeses.

7. Cover and bake at 350° for 30 minutes.

8. Uncover and bake an additional 5 minutes.

Tip: Prepare the recipe in two smaller baking dishes. Freeze one for later or give it to a friend.

Quickie Dinner

Velma Stauffer

Akron, PA

Makes 4 servings.

Prep Time: 15 minutes

Cooking Time: 30 minutes

1 lb. ground beef

¼ cup dried minced onions

2 14.5-oz. cans stewed tomatoes

1 tsp. salt

1 tsp. chili powder

¼ tsp. pepper

¼ tsp. sugar

1 cup uncooked macaronis

1. In a large skillet or saucepan, brown ground beef and onions. Drain off drippings.

2. Add tomatoes and seasonings and bring mixture to a boil.

3. Reduce heat, cover, and simmer for five minutes.

4. Add macaronis and cover; then simmer for 15 minutes.

5. Uncover and simmer until macaroni is tender and sauce is thickened.

Tip: I sometimes add a can of corn or peas for a complete meal.

Hamburger-Potato-Carrot Bake

Eleya Raim

Oxford, IA

Makes 6-8 servings

Prep Time: 15-20 minutes

Baking Time: 60-90 minutes

Standing Time: 5-10 minutes

1 lb. ground beef

½ tsp. onion powder, or 1 Tbsp. dried onion soup mix

½ tsp. salt, divided

⅛ tsp. pepper

½ cup ketchup

4 medium-sized potatoes, peeled and sliced

4 carrots, peeled and sliced

2 Tbsp. water

6 slices Velveeta cheese

1. Press uncooked ground beef into the bottom of a lightly greased 9” square pan. Sprinkle with onion powder, ¼ teaspoon salt, and ⅛ teaspoon pepper.

2. Spread ketchup over top.

3. Arrange sliced potatoes on top of ground-beef layer. Sprinkle with remaining salt.

4. Arrange carrots on top of potato layer. Sprinkle with water.

5. Cover tightly with foil and bake at 350° for 1-1½ hours, or until vegetables jag tender.

6. Remove from oven. Top with cheese slices. Cover and let stand 5-10 minutes until cheese has melted.

Beef & Salsa Burritos

Joyce Shackelford

Green Bay, WI

Makes 8 servings

Prep Time: 10 minutes

Cooking Time: 15 minutes

1¼ lbs. ground beef

1½ Tbsp. chili powder

1½ Tbsp. cumin, optional

½ tsp. salt

¼ tsp. pepper

10-oz. pkg. frozen chopped spinach, thawed and squeezed dry

1¼ cups chunky salsa

1 cup shredded cheddar cheese

8 medium-sized flour tortillas, warmed

1. In a large skillet, brown ground beef. Pour off drippings. Season meat with chili powder, cumin, if you wish, salt, and pepper.

2. Stir in spinach and salsa. Heat through.

3. Remove from heat, stir in cheese.

4. Spoon about ½ cup beef mixture into center of each tortilla. Fold bottom edge up over filling. Fold sides to center. Serve.

Taco Tortilla Tower

Christine Lucke

Aumsville, OR

Makes 6 servings

Prep Time: 30 minutes

Cooking/Baking Time: 25-35 minutes

1 lb. ground beef

half an envelope dry taco seasoning mix

½ cup chopped onions

16-oz. can refried beans

½ cup sour cream

5 10” flour tortillas

2 cups shredded cheddar cheese

6-oz. can black olives, sliced, drained

¼ cup sliced green onions

vegetable oil

2 cups shredded lettuce

1 medium-sized tomato, chopped

sour cream

salsa

1. In a large skillet, brown ground beef. Drain off drippings.

2. Stir in taco seasoning and chopped onions. Cook until onions are transparent. Remove from heat.

3. Add refried beans and sour cream. Mix well.

4. Place one tortilla on a pizza pan or stone. Spread one-quarter of meat mixture over the tortilla. Sprinkle with ½ cup cheese and one-quarter of olives and green onions.

5. Place another tortilla on top. Repeat layering 3 more times. Top with remaining tortilla. Brush with vegetable oil for a crunchy top.

6. Bake at 375° for 20-30 minutes, or until bubbly and browned.

7. Slice into 6 wedges.

8. Pass shredded lettuce, chopped tomato, sour cream, and salsa as toppings.

Tip: I like this recipe because you can make it ahead, bake it, and serve it without the fuss and flurry of making tacos for each person.

A Tip —

Get out all ingredients for a recipe before you start cooking, and put them away as soon as you use them.

Enchilada Pie

Arlene Leaman Kliewer

Lakewood, CO

Makes 8 servings

Prep Time: 30 minutes

Cooking/Baking Time: 55 minutes

Standing Time: 10 minutes

2 lbs. ground beef

1 small onion, chopped

small can of chopped black olives, drained

2 cups tomato sauce

1-lb. can chili con carne, or Mexican-style beans, undrained

18 corn tortillas

2-lb. box Velveeta cheese, cubed or shredded

1 cup beef broth

1. Brown beef and onion together in large skillet. Drain off drippings.

2. Stir in olives, tomato sauce, and beans. Cover and simmer until hot.

3. In a greased 9 x 13 baking pan, layer half the tortillas, followed by a layer of half the ground beef mixture, and a layer of one-third of the cheese. Repeat the layers, ending with cheese.

4. Pour broth over all.

5. Bake at 350°, uncovered, for 45 minutes.

6. Allow to stand for 10 minutes before serving.

Creamy Mexican Casserole

Sharon Eshleman

Ephrata, PA

Makes 6-8 servings

Prep Time: 30 minutes

Cooking/Baking Time: 35-40 minutes

1 lb. ground beef

10.75-oz. can tomato soup

10.75-oz. can cream of chicken soup

10.75-oz. can cream of mushroom soup

1 Tbsp. chili powder

1 lb. cheddar cheese, grated

9-oz. pkg. flour tortillas, cut into quarters

1. Brown beef in a large skillet or saucepan. Drain off drippings.

2. Mix in all other ingredients except cheddar cheese and tortillas.

3. Line the bottom of a greased 9 x 13 baking pan with half the quartered tortillas.

4. Spoon half the meat mixture over the tortillas. Cover with half the grated cheese.

5. Repeat the layers.

6. Bake uncovered at 350° for 25-30 minutes, or until well browned.

Variations:

1. Use 2 cups cooked, cut-up chicken instead of the ground beef.

2. Add a 15-oz. can kidney beans, drained, and an 11-oz. can corn, drained, to Step 2.

3. Add a 15-oz. can refried beans, in addition to, or instead of, the kidney beans, in Step 2.

4. For added zip, stir in a couple of cut-up jalapeño peppers in Step 2.

Cheeseburger Casserole

Sherri Mayer

Menomonee Falls, WI

Makes 4 servings

Prep Time: 15-20 minutes

Cooking/Baking Time: 35-40 minutes

1 lb. ground beef

½ cup chopped onions

¼ cup chopped green pepper

8-oz. can tomato sauce

¼ cup ketchup

⅛ tsp. pepper

½ lb. sliced American cheese, or your choice

4-oz. can refrigerated biscuits

1. In a large skillet, brown ground beef with onions and green pepper. Drain off drippings.

2. Blend in tomato sauce, ketchup, and pepper. Cook on low heat about 5 minutes.

3. In greased 2-qt. casserole dish, alternate layers of ground beef mixture and slices of cheese.

4. Arrange biscuits on top.

5. Bake at 400° 20-25 minutes, until biscuits are golden brown.

Meatball Sub Casserole

Rhoda Atzeff

Harrisburg, PA

Makes 6-8 servings

Prep Time: 30-35 minutes

Baking Time: 50 minutes

⅓ cup chopped green onions

¼ cup seasoned bread crumbs

3 Tbsp. grated Parmesan cheese

1 lb. ground beef

1 lb. loaf Italian bread, cut into 1”-thick slices

8-oz. pkg. cream cheese, softened

½ cup mayonnaise

1 tsp. Italian seasoning

¼ tsp. pepper

2 cups shredded mozzarella cheese, divided

28-oz. jar spaghetti sauce

1 cup water

2 garlic cloves, minced

1. In a large mixing bowl, combine onions, crumbs, and Parmesan cheese. Add beef and mix well.

2. Shape into 1” balls. Place on a rack in a shallow baking pan.

3. Bake at 400° for 15-20 minutes, or until meat is no longer pink.

4. Meanwhile, arrange bread in a single layer in an ungreased 9 x 13 baking dish.

5. Combine cream cheese, mayonnaise, Italian seasoning, and pepper. Spread over the bread and sprinkle with ½ cup mozzarella cheese.

6. Combine spaghetti sauce, water, and garlic. Add meatballs. Pour over bread-cheese mixture. Sprinkle with remaining mozzarella cheese.

7. Bake, uncovered, at 350° for 30 minutes, or until heated through.

Variations:

1. If you prefer a less cheesy dish, reduce cream cheese by half.

2. To save time, use already prepared meatballs.

A Tip —

Save the end pieces of loaves of bread in a bag in the freezer. When you have a bag full, run them through a food processor or blender to make bread crumbs. (My children love to do this.) Use the crumbs for breading chicken, in meat loaf, or with melted butter as a topping for macaronis and cheese.

Peppy Peppers

Susie Nisley

Millersburg, OH

Makes 6 servings

Prep Time: 30-40 minutes

Cooking/Baking Time: 75 minutes

1 large green pepper, diced

1 lb. ground beef

1 tsp. salt

¼ tsp. pepper

1 cup dry long-grain rice

1 qt. tomato juice

1 envelope dry taco seasoning

Velveeta cheese, cubed

1. Place pepper in greased 2-qt. casserole.

2. In skillet, brown ground beef. Drain off drippings. Season meat with salt and pepper. Spread seasoned beef over green pepper.

3. Sprinkle rice over ground beef.

4. In a saucepan, or the skillet in which you browned the beef, combine tomato juice and taco seasoning. Bring to a boil. Pour over rice and beef.

5. Cover. Bake at 350° for 60 minutes. Top with Velveeta cheese. Return to oven until cheese melts.

Asian Beef and Noodles

Renee D. Groff

Manheim, PA

Makes 6-8 servings

Prep Time: 15 minutes

Cooking Time: 25-30 minutes

1¼ lbs. ground beef

2 3-oz. pkgs. Oriental flavored ramen noodles, divided

2 cups water

2 cups frozen broccoli, or mixed vegetables

2 Tbsp. thinly sliced green onions

1. In a large skillet, brown ground beef. Remove beef from skillet with slotted spoon. Season beef with one seasoning packet from ramen noodles. Set aside. Drain drippings out of skillet.

2. In the same skillet, combine 2 cups water, vegetables, noodles (broken up), and the remaining seasoning packet.

3. Bring to a boil. Reduce heat. Cover and simmer 3 minutes, or until noodles and vegetables are tender, stirring occasionally.

4. Return beef to skillet. Add green onion.

5. Heat thoroughly. Serve immediately.

Main Dish Popover

Renee D. Groff

Manheim, PA

Makes 6-8 servings

Prep Time: 20 minutes

Baking Time: 30-35 minutes

1 lb. ground beef

½ cup chopped onions

8-oz. pkg. cream cheese, softened

¼ cup water

½ tsp. salt

½ tsp. dried oregano

Batter for crust:

2 eggs, beaten

¾ cup flour

½ tsp. salt

¾ cup milk

1 Tbsp. cornmeal

1 chopped tomato, optional

1. In a large skillet or saucepan, brown ground beef and onions together. Drain off drippings.

2. To meat and onions in pan, stir in cream cheese and water. Stir over low heat until cream cheese is melted.

3. Stir in salt and oregano and set aside.

4. Combine eggs, flour, salt, and milk in a small plastic container with a lid. Shake until smooth. (You may need to beat it with a fork to remove lumps.) Or mix in a mixing bowl with a whisk.

5. Pour batter into a greased 9” pie plate. Sprinkle with cornmeal.

6. Spoon meat mixture over batter, leaving ½ inch space around edges.

7. Bake at 400° for 35 minutes.

8. Top with chopped tomato, if you wish, and serve.

Pizza Casserole with Macaroni Crust

Dorothy Hess

Willow Street, PA

Makes 8 servings

Prep Time: 35 minutes

Cooking/Baking Time: 40-50 minutes

2 lbs. ground beef

1 onion, chopped

10.75-oz. can tomato soup

28-oz. jar pizza sauce

1 Tbsp. sugar

½-¾ lb. dry macaronis

1 egg, beaten

½ cup milk

4-oz. bag grated sharp cheddar cheese

8-oz. bag grated mozzarella cheese

1. In a large skillet, brown ground beef and onion. Drain off drippings.

2. To beef in skillet add tomato soup, pizza sauce, and sugar. Simmer, covered, for 10 minutes.

3. Meanwhile, cook macaronis in boiling water in saucepan for 7 minutes. Drain well. Return cooked macaronis to saucepan.

4. In a small bowl, combine egg and milk. Pour over cooked macaronis. Mix well.

5. Pour macaronis into bottom of a greased 9 x 13 baking pan.

6. Spread meat sauce over macaronis.

7. Sprinkle with cheddar and mozzarella cheeses.

8. Bake at 350° for 20-30 minutes, or until heated through and cheese is melted.

A Tip —

Brown ground beef in the microwave, using a microwavable cooker/steamer. Stir and break up the meat every 2-3 minutes. The grease drains through the steamer basket, leaving fine, well drained meat.

Seven Layer Dinner with Rice

Jere Zimmerman, Reinholds, PA

Makes 6 servings

Prep Time: 20-30 minutes

Baking Time: 1½ hours

1 cup uncooked minute rice

1 cup canned whole-kernel corn, drained

salt and pepper to taste

2 8-oz. cans tomato sauce, divided

¾ cup water, divided

½ cup chopped onions

½ cup chopped green pepper

¾ lb. uncooked ground beef

4 strips bacon, cut in half

1. Place rice in the bottom of a greased 2-qt. casserole dish.

2. Cover with drained corn. Sprinkle with salt and pepper.

3. In a small mixing bowl, blend 1 can tomato sauce and ½ cup water. Pour over corn.

4. Top with onions and green peppers.

5. Crumble uncooked ground beef over top. Sprinkle with salt and pepper.

6. Mix second can of tomato sauce with ¼ cup water and pour over meat.

7. Top with bacon slices.

8. Cover and bake at 350° for 1 hour. Uncover and bake ½ hour longer, until bacon is crisp.

Zucchini-Hamburger Bake

Linda Overholt

Abbeville, SC

Makes 6 servings

Prep Time: 20 minutes

Cooking Time: 45-55 minutes

1 lb. hamburger

1 small onion, chopped

½ tsp. salt

¼ tsp. pepper

2 cups pizza sauce

½ cup raw long-grain rice

4 cups zucchini, peeled and cubed

1½ cups water

¾ cup grated mozzarella cheese

1. In a large skillet or stockpot, brown hamburger and onion together. Drain off drippings. Season meat and onion with salt and pepper.

2. Add remaining ingredients, except cheese, and stir together. Cover and simmer over low heat until rice is soft, approximately 35-45 minutes.

3. Top with cheese and allow to melt before serving.

Tips:

1. An electric skillet works well for making this casserole.

2. You can double the amount of zucchini if you want.

Reuben Casserole

Joleen Albrecht

Gladstone, MI

Makes 8-10 servings

Prep Time: 25 minutes

Baking Time: 25 minutes

1½ cups Thousand Island salad dressing

1 cup sour cream

1 Tbsp. minced onions

12 slices dark rye bread, cubed, divided

1 lb. sauerkraut, drained

1½ lbs. corned beef, sliced and cut into bite-sized pieces

2 cups shredded Swiss cheese

¼ cup butter or margarine, melted

1. In a mixing bowl, stir together dressing, sour cream, and onions. Set aside.

2. Arrange bread cubes in a greased 9 x 13 baking dish, setting aside approximately 1 cup cubes for the top.

3. Top the bread with a layer of sauerkraut, followed by a layer of corned beef.

4. Spread dressing mixture over corned beef. Sprinkle with Swiss cheese.

5. Top with remaining bread cubes. Drizzle with melted butter.

6. Cover and bake at 350° for 15 minutes. Uncover and continue baking for about 10 minutes or until bubbly.

Reuben Stromboli

Andrea Cunningham

Arlington, KS

Makes 6-8 servings

Prep Time: 15-20 minutes

Rising Time: 15 minutes

Baking Time: 25 minutes

Standing Time: 10 minutes

3¼-3¾ cups flour, divided

1 pkg., or 1 Tbsp., quickrise yeast

1 Tbsp. sugar

1 Tbsp. butter, softened

1 tsp. salt

1 cup warm (120-130°) water

½ cup Thousand Island salad dressing

6 ozs. thinly sliced corned beef

4 ozs. sliced Swiss cheese

8-oz. can sauerkraut, drained

1 egg white, beaten

caraway seeds

1. In a large mixing bowl, combine 2¼ cups flour, yeast, sugar, butter, and salt. Stir in warm water. Mix until a soft dough forms. Add remaining flour if necessary.

2. Turn onto a lightly floured surface. Knead until smooth, about 4 minutes.

3. On a greased baking sheet, roll dough to a 14 x 10 rectangle.

4. Spread dressing down center third of dough. Top with layers of beef, cheese, and sauerkraut.

5. Make cuts from filling to edges of dough, 1” apart on both sides of the filling. Alternating sides, fold the strips at an angle across filling.

6. Cover filled dough and let rise in a warm place for 15 minutes.

7. Brush with egg white and sprinkle with caraway seeds.

8. Bake at 400°, uncovered, for 25 minutes, or until lightly browned.

9. Let stand for 10 minutes. Cut into ¾” slices with a sharp knife.

A Tip —

I often double a recipe. I freeze the one portion and serve the other. Then some night when I come home tired from work, I have a meal that needs only to be heated.

Pork Main Dishes

Tuscan-Style Pork Ribs with Balsamic Glaze

J.B. Miller, Indianapolis, IN

Makes 6-8 servings

Prep Time: 30 minutes

Standing (or Chilling) Time: 2-8 hours

Baking Time: 2 hours, 15 minutes

2 Tbsp. olive oil

2 Tbsp. chopped fresh rosemary leaves, or 1 tsp. dried rosemary

1½ Tbsp. kosher salt

1½ Tbsp fennel seeds, or 1½ tsp. ground fennel

2 tsp. pepper

2 tsp. fresh chopped sage, or 1 tsp. dried sage

2 tsp. fresh chopped thyme, or ½ tsp. dried thyme

2 tsp. paprika

1 tsp. crushed red pepper, optional, depending on how much heat you like

1 tsp. ground coriander

½ tsp. ground allspice

6 lbs. pork ribs

3 Tbsp. balsamic vinegar

1. In a small bowl, combine olive oil, rosemary, salt, fennel seeds, pepper, sage, thyme, paprika, red pepper, coriander, and allspice.

2. Rub spice paste all over ribs and let stand at room temperature for 2 hours, or refrigerate overnight.

3. Preheat oven to 325°.

4. Arrange ribs on a large, rimmed baking sheet or roasting pan, meaty side up.

5. Roast ribs uncovered for 2 hours or until tender.

6. Preheat broiler. Brush meaty side of ribs with balsamic vinegar and broil 6 inches from heat until browned, about 2 minutes.

7. Let stand for 5 minutes, then cut between ribs, or serve in slabs.

Tip: You can use this glaze on pork chops, lamb chops, and cuts of chicken.

Finger-Lickin’ Spareribs

Susan Guarneri, Three Lakes, WI

Makes 4 servings

Prep Time: 25 minutes

Cooking Time: 85 minutes

¼ cup oil

2 lbs. spareribs, cut in pieces

¼ cup chopped onions

¼ cup chopped green pepper

1 cup pineapple juice

¾ cup vinegar

¾ cup water

2 Tbsp. ketchup

1 Tbsp. soy sauce

¼ tsp. Worcestershire sauce

1 medium clove garlic, minced

½ cup brown sugar

2 Tbsp. cornstarch

1. Brown spareribs in oil in large skillet. Remove meat and pour off all but 2 Tbsp. drippings.

2. Add onions and green pepper to drippings and cook until tender. Stir in juice, vinegar, water, ketchup, soy sauce, Worcestershire sauce, and garlic. Bring to boil.

3. Blend brown sugar and cornstarch together and quickly stir into boiling mixture until thickened (a minute or two).

4. Reduce heat to low simmer and add meat. Cook uncovered for 1 hour, or until tender. Stir occasionally so the sauce and meat do not burn.

5. Check meat—it may take less time to cook to fork tender.

Variation: Add 1 cup pineapple chunks plus 1 cup juice for a heartier dish.

These were favorite “finger-lickin” favorites of my kids when they were growing up. They fought for the last morsels of the sauce.

Pork Chops with Apples and Stuffing

Louise Bodziony

Sunrise Beach, MO

Makes 6 servings

Prep Time: 15 minutes

Cooking/Baking Time: 75-85 minutes

6 boneless pork loin chops,

1”-thick

1 Tbsp. oil

21-oz. can apple-pie filling with cinnamon

6-oz. pkg. crushed stuffing mix, prepared

1. In skillet, brown chops in oil over medium-high heat. (Do this in several batches so as not to crowd the skillet. The chops will brown better if the pan isn’t too full.)

2. Spread pie filling in a greased 9 x 13 baking pan.

3. Place pork chops on top.

4. Spoon stuffing over chops. Cover.

5. Bake at 350° for 55-65 minutes. Uncover and bake 10 minutes longer, or until meat thermometer reads 160°.

A Tip —

Follow recipes exactly until you’ve gained confidence and experience. Remember to try, try again!

Sweet Pork Chops

Angie Clemens

Dayton, VA

Makes 6 servings

Prep Time: 15 minutes

Cooking/Baking Time: 75 minutes

2 Tbsp. oil

6 boneless pork chops

1 onion, sliced

1 green pepper, sliced into rings

6 Tbsp. brown sugar

6 Tbsp. ketchup

6 Tbsp. lemon juice

1. Brown pork chops in oil in large skillet. (Do not crowd the skillet. The chops will brown more fully if they’re not squeezed in the pan.) Place browned chops in a greased 9 x 13 baking dish.

2. On top of each chop, place 1 onion slice and 1 green pepper slice.

3. In a small mixing bowl, combine brown sugar, ketchup, and lemon juice. Top each chop with about 3 Tbsp. of the mixture.

4. Cover and bake at 350° for 30 minutes. Uncover and bake 30 minutes more.

5. Baste occasionally during the final 30 minutes.

Tips: I like to put any extra onions and green pepper pieces around the edges of the baking dish before putting the meat in the oven.

Spiced Pork Chops

Mary Jane Hoober

Shipshewana, IN

Makes 4 servings

Prep Time: 15 minutes

Cooking/Baking Time: 75 minutes

½ cup flour

1½ tsp. garlic powder

1½ tsp. dry mustard

1½ tsp. paprika

½ tsp. celery salt

¼ tsp. ground ginger

⅛ tsp. dried oregano

⅛ tsp. dried basil

⅛ tsp. salt

pinch of pepper

4 pork loin chops, approximately ¾”-thick

1 to 2 Tbsp. oil

1 cup ketchup

1 cup water

¼ cup brown sugar, packed

1. In a medium-sized mixing bowl, combine the first 10 ingredients (through pepper).

2. Dredge pork chops on both sides in dry mixture.

3. Heat oil in a skillet. Brown chops on both sides. (Do not crowd the skillet. The chops will brown better if they’re not tight against each other.) Place in a greased 9 x 13 baking dish.

4. In a small bowl, combine ketchup, water, and brown sugar. Pour over chops.

5. Bake uncovered, at 350° for 1 hour, or until tender.

Baked Pork Chops with Gravy

Margaret Jarrett

Anderson, IN

Makes 4 servings

Prep Time: 15 minutes

Cooking/Baking Time: 75 minutes

1 Tbsp. oil

4 pork chops

10.75-oz. can cream of mushroom soup

¾ cup water

½ tsp. ground ginger

¼ tsp. rosemary

1 can onion rings

¼ cup sour cream

1. Brown pork chops in oil in skillet. (Reserve the drippings.) Lay the browned chops in a lightly greased baking dish.

2. In a small mixing bowl, mix the mushroom soup, water, ginger, and rosemary together. Pour over the chops.

3. Cover and bake at 350° for 50 minutes.

4. Uncover and spread onion rings over top. Bake 10 more minutes.

5. While the chops are baking, make a gravy by heating the drippings. Stir in the sour cream and heat without boiling. Serve with the baked chops.

Pork Chops and Cabbage

Shirley Hedman

Schenectady, NY

Makes 4 servings

Prep Time: 10 minutes

Cooking Time: 1-2 hours

4 pork chops

2 Tbsp. oil

dash of salt

dash of pepper

dash of garlic powder

1 medium-sized head of cabbage, shredded

8-oz. can tomato sauce

¼ cup water

1. In a large skillet or saucepan, brown pork chops on one side in oil. Turn.

2. Season with salt, pepper, and garlic powder.

3. Top chops with cabbage.

4. In a small bowl, mix together tomato sauce and water until smooth. Pour over cabbage. Cover pan.

5. Cook slowly over low heat for 1½ hours, stirring occasionally, until chops and cabbage are tender, but not overdone.

Cranberry-Glazed Pork Roast

Cova Rexroad, Kingsville, MD

Makes 6 servings

Prep Time: 15 minutes

Baking Time: 2 hours

Standing Time: 25-30 minutes

2½-3-lb. pork roast

1 tsp. salt

½-¼ tsp. pepper

16-oz. can whole-berry cranberry sauce

½ cup orange juice

¼ cup brown sugar

1. Rub the pork roast with salt and pepper. Bake uncovered at 350° for 1½ hours.

2. Meanwhile, combine cranberry sauce, orange juice, and brown sugar in a small saucepan. Cook over low heat until mixture comes to a boil, making a thin sauce.

3. After the meat has baked, brush ¼ of the sauce over the roast and bake uncovered another 30 minutes.

4. Remove the roast from the pan and place it on a serving platter. Cover with foil and allow to stand for 25-30 minutes. Slice thinly and serve with the remaining sauce.

Variation: For the glaze, use ¼ cup honey, 1 tsp. grated orange peel, ⅛ tsp. cloves, and ⅛ tsp. nutmeg, instead of orange juice and brown sugar.

— Chris Peterson

Green Bay, WI

Pear Pork Stir-Fry

Polly Anna Glaser

New Ulm, MN

Makes 4 servings

Prep Time: 5 minutes

Cooking Time: 20-25 minutes

16-oz. can pear slices, drained (reserve liquid)

12 ozs. lean pork loin, cut into julienned strips

2 Tbsp. vegetable oil

3 carrots, cut in ½”-thick slices

1 medium-sized onion, diced

1 red pepper, diced

3 Tbsp. brown sugar

3 Tbsp. red wine vinegar

1 Tbsp. cornstarch

2 Tbsp. soy sauce

dash of pepper

1. Cut pears slices in half. Set aside.

2. In a skillet, sauté pork over high heat in oil until lightly browned, stirring constantly.

3. Add the vegetables and cook just until tender-crisp, about 5 minutes, stirring frequently.

4. In a small bowl, combine pear liquid with brown sugar, vinegar, cornstarch, soy sauce, and pepper. When smooth, stir into pork and vegetables.

5. Add pears. Cook, stirring gently 1-2 minutes, until sauce thickens.

6. Serve over rice.

Pork Thai Stew

Marilyn Mowry, Irving, TX

Makes 6-8 servings

Prep Time: 15 minutes

Cooking Time: 3 hours and 15 minutes

2 lbs. pork tenderloin, cubed

2 Tbsp. oil

2 garlic cloves, minced

2 cups sliced red bell pepper

2 Tbsp. white wine or rice wine vinegar

¼ cup teriyaki sauce

1 tsp. crushed red pepper flakes

½ cup water

¼ cup creamy peanut butter

sliced green onions

chopped peanuts

1. In large skillet, brown meat in oil.

2. Add remaining ingredients, except water, peanut butter, onions, and chopped peanuts.

3. Simmer, covered, 1½ hours on stove. Stir in ½ cup water. Cover and continue simmering over low heat for another 1½ hours, or until meat is very tender.

4. Remove skillet from heat. While meat is still in skillet, shred the meat using 2 forks to pull it apart. Stir in peanut butter.

5. Serve over rice. Garnish with chopped green onions and chopped peanuts.

Mother’s Baked Ham

Dawn Ranck

Lansdale, PA

Makes 6-8 servings

Prep Time: 10 minutes

Baking Time: 60-75 minutes

2 1-lb. slices ham steaks, each 1¼” thick

1 tsp. dried mustard

4 Tbsp. brown sugar

milk to cover ham

1. Place ham in large baking pan.

2. Rub with mustard.

3. Sprinkle with sugar.

4. Add enough milk to barely cover ham. (Pour milk in along the side of the meat slices so as not to wash off the mustard and sugar.)

5. Cover with foil.

6. Bake at 325° for 60-75 minutes, or until milk is absorbed.

A Tip —

Oven meals are especially good for company if you’re a new cook. For example, baked beef stew, served with a salad and garlic bread, takes the pressure off last-minute preparation.

Pineapple Glaze for Ham

Starla Kreider

Mohrsville, PA

Makes 4 cups

Prep Time: 5 minutes

Cooking Time: 10 minutes

¼ cup water

1½ cups brown sugar

1½ Tbsp. ketchup

1½ Tbsp. soy sauce

1½ tsp. dry mustard

1½ cups crushed pineapple, drained

2¼ Tbsp. cornstarch

½ cup water

1. Combine first 6 ingredients in a saucepan. Bring to a boil.

2. In a small mixing bowl, combine cornstarch and ½ cup water until smooth. Add to boiling mixture. Stir continuously and cook until clear.

3. Spoon over ham slices before baking. Or serve as a topping for cooked sweet potatoes or for cooked rice.

Variation: Use only ¾ cup of brown sugar if you prefer a tangier sauce.

Ham Loaf

Inez Rutt, Bangor, PA

Makes 6-8 servings

Prep Time: 20-30 minutes

Baking Time: 1-1¼ hours

¾ lb. ground ham

¾ lb. ground pork

1 egg

¼ cup minced onions

½ cup cracker crumbs

½ cup milk

pepper to taste

Glaze:

½ cup brown sugar

1 Tbsp. dry mustard

¼ cup vinegar

1. In a large mixing bowl, mix ham, pork, egg, onions, cracker crumbs, milk, and pepper together until well blended. Form into a loaf, and then place in greased loaf pan.

2. Make glaze by mixing brown sugar, dry mustard, and vinegar together until smooth.

3. Pour glaze over top of ham loaf.

4. Bake at 350° for 1-1¼ hours, or until well browned. Baste occasionally with glaze during baking.

Variation: Add 8-oz. can crushed pineapple and juice to the glaze.

— Mary E. Wheatley

Mashpee, MA

— Janice Yoskovich

Carmichaels, PA

Potato, Ham, and Cheese Casserole

Vera Martin

East Earl, PA

Makes 6 servings

Prep Time: 10-15 minutes

Baking Time: 40-45 minutes

Standing Time: 10 minutes

4 or 5 eggs, beaten

1 cup shredded cheese of your choice

½ cup milk

pinch of onion salt

2 medium-sized raw potatoes, peeled and shredded, about 2 cups-worth

½ cup chipped ham

1. In a bowl, combine eggs, cheese, milk and onion salt. Then add the shredded potatoes and the chipped ham.

2. Stir everything together well, and put into a greased 9 x 9 baking dish, or a 10” glass pie plate.

3. Bake at 350° for about 40-45 minutes, or until set, and knife inserted in center comes out clean.

4. Allow to stand 10 minutes before cutting to serve.

We like this dish for breakfast or for a light lunch.

Scalloped Potatoes and Ham

Sandra Chang, Derwood, MD

Makes 4 servings

Prep Time: 15 minutes

Cooking Time: 30 minutes

Standing Time: 5 minutes

4 medium-sized potatoes, peeled and sliced

¼ cup onions, chopped

1 Tbsp. flour, divided

1 tsp. salt, divided

⅛ tsp. pepper

1 cup cooked ham, diced

1⅔ cups milk

1 Tbsp. butter or margarine

½ cup (2 ozs.) shredded cheddar cheese

sprinkle of paprika

1. Arrange half of potatoes in greased 2-qt. microwavable casserole dish.

2. Sprinkle with onions, 1½ tsp. flour, ½ tsp. salt, and pinch of pepper.

3. Layer remaining potatoes into dish. Add a layer of ham. Sprinkle with remaining flour, salt, and pepper.

4. Pour milk over top. Dot with butter.

5. Cover and microwave at 50% power for 30 minutes, or until potatoes are tender. Rotate dish one-quarter turn every 8 minutes.

6. Sprinkle with cheese and paprika.

7. Microwave, uncovered, at 50% power for 2 minutes, or until cheese is melted.

8. Cover and let stand for 5 minutes before serving.

Ham and Pea Casserole

Marcia S. Myer

Manheim, PA

Makes 6-8 servings

Prep Time: 35-40 minutes

Baking Time: 30 minutes

10.75-oz. can cream of celery or mushroom soup

1 soup can of milk

½ tsp. garlic powder

2 cups cooked ham, cubed

1 cup frozen peas, thawed

2 cups cooked macaronis

¼ lb. Velveeta cheese, cubed

2 slices torn bread

3 Tbsp. melted butter

1. In a large mixing bowl, whisk together soup, milk, and garlic powder until smooth.

2. Gently stir in ham, peas, macaronis, and cheese cubes.

3. Spoon into a greased 2-qt., 7 x 11, or a 9 x 13, baking dish.

4. In the mixing bowl, combine the bread and butter. Spoon over casserole.

5. Bake at 350°, uncovered, for 30 minutes, or until heated through and bread topping is browned.

Pork Fried Rice

Sarah M. Balmer, Manheim, PA

Makes 6 servings

Prep Time: 30-45 minutes

Cooking Time: 30 minutes

½ lb. fresh pork, cubed

2 Tbsp. oil, divided

3”-piece smoked sausage, cut into ¼” slices

½ cup diced carrots

½ cup finely chopped broccoli

½ cup chopped onions

½ cup chopped green pepper

½ cup canned corn, drained

3 cups cooked rice

2 eggs, beaten

3-4 Tbsp. soy sauce

¼ tsp. garlic powder

⅛ tsp. ginger

1. In large skillet or wok, sauté pork in 1 Tbsp. oil over high heat until browned.

2. Stir in sausage, carrots, broccoli, onions, green pepper, and corn and cook for 3-4 minutes. Remove from skillet.

3. Add 1 Tbsp. oil to skillet. Heat cooked rice in skillet over low heat. Form well in center of rice. Pour eggs into well. Cook until set, stirring eggs occasionally. Then stir eggs into rice.

4. Add vegetables and meat, soy sauce, garlic powder, and ground ginger. Mix until well distributed. Continue heating, covered, for a few minutes, or until heated through.

Smoked Sausage Oriental

Ruth Feister, Narvon, PA

Makes 6 servings

Prep Time: 10-15 minutes

Cooking Time: 10-15 minutes

1-1½ lbs. smoked sausage, cut into ¾” thick chunks

1 Tbsp. butter

1 medium-sized onion, chopped

3 small tomatoes, chopped

1 Tbsp. cornstarch

½ tsp. ginger

1 Tbsp. vinegar

1 Tbsp. soy sauce

½ cup apricot preserves

1. Brown sausage chunks in butter.

2. Stir in onion and brown it in the meat drippings.

3. Add tomatoes, and cook over low heat for 5 minutes.

4. Meanwhile, in a small bowl, combine cornstarch and ginger. Mix in vinegar and soy sauce, stirring until smooth. Add preserves and combine well.

5. Stir into sausage-vegetable mixture.

6. Cook covered over low heat, stirring occasionally, until sauce thickens.

7. When heated through, serve over rice.

Variations: If you want, add 1 green pepper, chunked, to Step 3, and 2 cups drained pineapple chunks to Step 6.

Jiffy Jambalaya

Carole M. Mackie

Williamsfield, IL

Makes 6 servings

Prep Time: 30 minutes

Cooking Time: 10-15 minutes

1 onion, chopped

½ cup chopped green pepper

2 Tbsp. oil

1 lb. cooked kielbasa or Polish sausage, cut into ¼” slices

28-oz. can diced tomatoes, undrained

½ cup water

1 Tbsp. sugar

1 tsp. paprika

½ tsp. dried thyme

½ tsp. dried oregano

¼ tsp. garlic powder

3 drops hot pepper sauce

1½ cups uncooked minute rice

1. In skillet, sauté onion and green pepper in oil until tender.

2. Stir in sausage, tomatoes, water, sugar, and seasonings. Bring to a boil.

3. Add rice. Cover and simmer for 5 minutes, until rice is tender.

Sausage Tortellini

Christie Detamore-

Hunsberger

Harrisonburg, VA

Makes 8 servings

Prep Time: 25-30 minutes

Cooking Time: 65-80 minutes

1 lb. sausage, cut into ½” slices

1 cup chopped onions

2 cloves garlic, minced

5 cups beef or chicken broth

½ cup water

½ cup red cooking wine

2 14-oz. cans diced tomatoes, undrained

1 cup thinly sliced carrots

½ tsp. dried basil

½ tsp. dried oregano

16-oz. can tomato sauce

½ cup sliced zucchini, optional

16-oz. pkg. tortellini

3 Tbsp. parsley

1. In large stockpot, brown sausage in its own drippings. When well browned, stir in onions, and garlic. Cook until browned.

2. Add next 8 ingredients (through the tomato sauce), cover, and simmer 35-40 minutes.

3. Add zucchini if you wish, and tortellini. Simmer another 20-25 minutes over low heat, or until tortellini is cooked.

4. Stir in parsley and serve.

Favorite Casserole

Laverne Nafziger

Goshen, IN

Makes 6 servings

Prep Time: 30 minutes

Cooking/Baking Time: 55-70 minutes

2 cups dry noodles, cooked according to package directions

2 Tbsp. chopped onions

1 clove garlic, minced

1 lb. bulk sausage

1 cup cottage cheese

1 cup milk

10.75-oz. can cream of mushroom soup

1 cup shredded cheddar cheese

3 eggs

1. Brown sausage, onions, and garlic in skillet. Drain off drippings.

2. In large bowl, mix all ingredients except cheddar cheese and eggs. Pour into a greased 8 x 12, or 2-qt., baking dish.

3. Beat eggs with fork. Add cheddar cheese. Pour over top of casserole.

4. Bake uncovered at 350° for 45-60 minutes, or until bubbly and browned.

Sausage and Corn Casserole

Julia Horst

Gordonville, PA

Makes 6 servings

Prep Time: 20 minutes

Cooking/Baking Time: 50 minutes

1 lb. bulk sausage

2 cups cooked corn

2 cups cooked, diced potatoes

4 hard-boiled eggs, diced

¼ cup butter

1 tsp. minced onions

¼ cup flour

¼ tsp. salt

2 cups milk

2 Tbsp. butter

½ cup bread crumbs

A Tip —

When I cook hamburger or sausage to mix with other ingredients, I cook it over low heat so it will stay soft and crumble well. I stir the meat until it is done. Large, hard chunks don’t flavor as well or blend as well.

1. Brown sausage in skillet, stirring to break up chunks. Drain off drippings.

2. Layer meat, corn, potatoes, and eggs in a 3-qt. greased casserole dish.

3. In a saucepan, melt ¼ cup butter. Sauté onions in butter until just softened.

4. Stir in flour and salt. Stir over low heat for about 2 minutes until slightly browned.

5. Gradually pour in milk, stirring constantly until mixture begins to bubble. Continue stirring until sauce begins to thicken. Continue cooking another minute or 2, until sauce becomes smooth and thickened, stirring constantly.

6. Pour white sauce over casserole ingredients. Mix lightly.

7. Melt 2 Tbsp. butter in small saucepan. Stir in bread crumbs until well coated with butter. Spoon evenly over casserole.

8. Bake uncovered at 350° for 30 minutes, or until heated through.

Italian Barbecue

Pat Bishop

Bedminster, PA

Makes 8-10 servings

Prep Time: 10 minutes

Cooking Time: 80 minutes

1 lb. bulk sausage, uncooked

1 lb. chipped steak, uncooked

4 large onions, cut in rings

2 medium-sized green peppers, sliced

4-oz. can sliced mushrooms, drained

28-oz. jar spaghetti sauce

1 Tbsp. dried oregano

salt to taste

8-10 hoagie rolls

1. In a large skillet, brown the sausage. Remove from pan and set aside.

2. Brown chipped steak in the sausage drippings in the same skillet. Pull steak apart with 2 forks. Remove from pan and set aside.

3. Brown onions and peppers in skillet drippings. Stir meats back in and add remaining ingredients. Cover and simmer 1 hour.

4. Serve on hoagie rolls.

Pork Tenderloin Sandwiches

Karen Kirstein

Schenectady, NY

Makes 4 servings

Prep Time: 15 minutes

Cooking Time: 15 minutes

1 lb. pork tenderloin

½ tsp. salt

¼ tsp. pepper

1 cup flour

1 egg, beaten

1 Tbsp. vegetable oil

½ cup sour cream

1 tsp. horseradish

romaine lettuce

red onion, thinly sliced

4 bread rolls

1. Slice tenderloin into 4 ¼”-thick slices and pound flat.

2. In a small bowl, mix flour with salt and pepper. Dip meat slices into flour and then into beaten egg. Fry in oil until brown. Turn and brown other side. (Be careful not to crowd the pan so the meat can brown well and cook through.) Set finished slices aside and keep warm while you brown the rest.

3. Meanwhile, in a small bowl, mix sour cream with horseradish.

4. To serve, place meat, lettuce, and onion on rolls and top with sour cream mixture.

Ham & Cheese Ring

Desi Rineer, Millersville, PA

Makes 6 servings

Prep Time: 20 minutes

Baking Time: 25 minutes

1 Tbsp. butter, at room temperature

2 Tbsp. prepared mustard

1 tsp. lemon juice

2 Tbsp. chopped onions

¼ cup parsley

1 cup chopped broccoli, fresh or frozen (thawed)

1 cup chopped or shredded ham

1½ cups shredded cheese (your choice of variety)

1 tube refrigerated crescent rolls

1. In a medium-sized mixing bowl, mix together butter, mustard, and lemon juice.

2. Add onions, parsley, broccoli, ham, and cheese. Blend well.

3. In a lightly greased baking dish, arrange crescent rolls in a circle with points out like a star and centers overlapping.

4. Place meat/vegetable mixture in center and fold ends of rolls into the middle.

5. Bake at 350° for 25 minutes.

Stromboli

Monica Kehr

Portland, MI

Makes 6 servings

Prep Time: 20 minutes

Rising Time: 30-40 minutes

Baking Time: 20 minutes

Standing Time: 10 minutes

1 loaf frozen bread dough, thawed, or

¾ cup water

2 Tbsp. oil

2 cups bread flour

½ tsp. sugar

½ tsp. salt

2 tsp. dry yeast

Italian seasoning

2 cups mozzarella cheese, grated

3 ozs. sliced pepperoni

4 ozs. chipped cooked ham

½ cup sliced black olives

⅓ cup sliced mushrooms, optional

2 Tbsp. chopped onions, optional

2 Tbsp. chopped green or

red bell pepper, optional

1. Make dough in bread machine, or use 1 loaf frozen bread dough, thawed. Roll dough to 10 x 15 rectangle on lightly floured surface.

2. Sprinkle dough with Italian seasoning. Cover entire rectangle with cheese, pepperoni, ham, black olives, and any of the other ingredients you want. Press toppings down gently into dough.

3. Starting with the long side of the rectangle, roll dough up into a log shape. Seal ends by pinching dough together.

4. Carefully lift onto a lightly greased baking sheet. Cover and allow to rise 30-40 minutes.

5. Bake on sheet for 20 minutes at 400°, or until lightly browned.

6. Allow to stand for 10 minutes before slicing.

Tip: Microwave pepperoni slices between paper towels before putting in stromboli to eliminate some calories.

Lamb Main Dishes

Hoosier Lamb Chops

Willard E. Roth, Elkhart, IN

Makes 6 servings

Prep Time: 10 minutes

Cooking Time: 20 minutes

1 Tbsp. oil

6 lamb chops

1 onion, finely chopped

1 Tbsp. balsamic vinegar

1 tsp. coarsely ground black pepper

¼ cup black currant or black raspberry jam

¼ cup red wine

1 Tbsp. fresh mint, chopped

1. Heat oil in skillet over medium heat. Cook chops, 2 or 3 at a time, for 2 minutes per side until browned. Set aside. Reserve drippings.

2. Sauté onion for 1 minute in same skillet. Add vinegar, pepper, jam, and wine to skillet. Cook until thickened. Stir in fresh mint.

3. Return chops to skillet. Cook 2-3 minutes per side, or until just done. Adjust seasoning. Serve.

Tip: This sauce makes a good gravy for couscous. If you want to do that, double the amounts of the sauce ingredients and proceed according to the recipe.

Chicken Main Dishes

Crusty Baked Chicken Breast

Eileen Eash, Carlsbad, NM

Makes 8-10 servings

Prep Time: 20-25 minutes

Baking Time: 20 minutes

2 cups dry bread crumbs

¾ cup grated Parmesan cheese

1 tsp. paprika

1 tsp. garlic salt

1 tsp. pepper

4 Tbsp. chopped parsley

½ cup buttermilk

1 tsp. Worcestershire sauce

1 tsp. dry mustard

4 whole boneless, skinless chicken breasts, cut in strips

1. In a shallow bowl, combine bread crumbs, cheese, paprika, garlic salt, pepper, and parsley.

2. In another shallow bowl, combine buttermilk, Worcestershire sauce, and mustard.

3. Dip chicken pieces in buttermilk mixture and then roll in crumbs. Place coated chicken in a greased 9 x 13 baking dish in a single layer.

4. Pour remaining buttermilk over chicken.

5. Bake at 400° for 20 minutes.

Variation: In Step 2, use 1 stick (½ cup) melted butter, instead of buttermilk. Use 2 tsp. prepared mustard instead of dry mustard.

— Erma Martin

East Earl, PA

Baked Chicken Fingers

Lori Rohrer, Washington Boro, PA

Makes 6 servings

Prep Time: 20 minutes

Baking Time: 20 minutes

7 boneless, skinless chicken breast halves, cut into 1½” slices

1½ cups fine, dry bread crumbs

½ cup grated Parmesan cheese

1½ tsp. salt

1 Tbsp. dried thyme

1 Tbsp. dried basil

½ cup butter, melted

1. Combine bread crumbs, cheese, salt, and herbs in a shallow bowl. Mix well.

2. Dip chicken pieces in butter, and then into crumb mixture, coating well.

3. Place coated chicken on greased baking sheet in a single layer.

4. Bake at 400° for 20 minutes.

Variations:

1. In Step 1 use 1 Tbsp. garlic powder, 1 Tbsp. chives, 2 tsp. Italian seasoning, 2 tsp. parsley, ½ tsp. onion salt, ½ tsp. pepper, and ¼ tsp. salt (instead of 1½ tsp. salt, 1 Tbsp. thyme, and 1 Tbsp. basil).

— Ruth Miller

Wooster, OH

2. Use boneless, skinless chicken thighs, and do not cut them into slices. Bake at 350° for 20 minutes. Turn chicken. Bake an additional 20 minutes.

— Eleanor Larson

Glen Lyon, PA

A Tip —

Invest in good quality knives. They make preparation much easier.

Almond Lemon Chicken

Judi Janzen

Salem, OR

Makes 6 servings

Prep Time: 35-40 minutes

Marinating Time: 1 hour

Cooking Time: 25-30 minutes

5 Tbsp. lemon juice

3 Tbsp. prepared mustard

2 cloves garlic, finely chopped

6 Tbsp. olive oil, divided

6 boneless, skinless chicken breast halves

1 cup sliced almonds

2 cups chicken broth

1 tsp. cornstarch dissolved in 1 Tbsp. water

2 Tbsp. orange or lemon marmalade

2 Tbsp. chopped fresh parsley

¼ tsp. red pepper flakes

1. In a large bowl, combine first 3 ingredients. Stir in 5 tablespoons oil. Add chicken and marinate one hour at room temperature.

2. Meanwhile, in large skillet, sauté almonds in ½ Tbsp. oil until golden. Remove almonds from pan and set aside. Reserve drippings. Add remaining ½ Tbsp. oil.

3. Drain chicken, reserving marinade. Cook chicken over medium-high heat in skillet until brown on each side, about 6-10 minutes total, or until tender. Remove and keep warm.

4. Pour marinade into pan. Add chicken broth and cornstarch mixture. Cook over high heat, until it boils and is reduced by slightly more than half, about 5 minutes. Stir occasionally to loosen browned bits from skillet and to keep sauce smooth.

5. Add marmalade and stir over medium heat until melted. Stir in parsley and red pepper flakes.

6. Return chicken to pan and heat through.

7. Place chicken on serving platter. Spoon sauce over. Sprinkle with toasted almonds.

Lemon Chicken

Ruth Shank

Gridley, IL

Makes 6 servings

Prep Time: 10-15 minutes

Baking Time: 40-50 minutes

3 lbs. boneless, skinless chicken breasts

¼ cup lemon juice

¼ tsp. garlic powder

¼ tsp. pepper

½ tsp. salt

2 tsp. dried oregano leaves

olive oil

1. Trip excess fat from chicken breasts and cut into serving-sized pieces.

2. Arrange chicken pieces in a greased 9 x 13 baking dish.

3. In a small mixing bowl, combine lemon juice, garlic powder, pepper, salt, and oregano. Pour over chicken.

4. Bake, uncovered, at 375° for 40-50 minutes. Brush with olive oil every 10 to 15 minutes, turning chicken pieces over occasionally.

Savory Stir-Fried Chicken Breasts

Carolyn Baer

Conrath, WI

Makes 6-8 servings

Prep Time: 10 minutes

Cooking Time: 6-8 minutes

1 cup flour

4 tsp. seasoning salt

1 tsp. paprika

1 tsp. poultry seasoning

1 tsp. ground mustard

½ tsp. pepper

4 whole boneless, skinless chicken breasts, cubed into 1½” pieces

½ cup vegetable or olive oil

1. In a plastic bag, combine flour, seasoning salt, paprika, poultry seasoning, ground mustard, and pepper.

2. Add chicken breast cubes and shake bag until chicken is well coated.

3. In a large skillet, sauté coated chicken in oil for 6-8 minutes. Stir constantly while sautéing.

Tip: This way of making chicken breasts keeps them moist, and it is so easy to prepare quickly. Be sure to make the breasts as you finish preparing your meal so you don’t have to keep them warm. They are best when eaten immediately.

Chicken-Veggies-Peanut Stir-Fry

Becky Gehman, Bergton, VA

Makes 6-8 servings

Prep Time: 25 minutes

Cooking Time: 10-12 minutes

Chicken and Vegetables:

2 Tbsp. olive oil

1 medium-sized carrot, sliced thin

1 medium-sized green pepper, sliced thin

1 cup mushrooms, sliced thin

2 cups broccoli, cut into small pieces

1-1½ lbs. boneless, skinless, uncooked chicken breast, cut into 1” pieces

5-oz. can water chestnuts, sliced and drained

¾ cup unsalted ground peanuts

Sauce:

¼ cup cornstarch

2 Tbsp. brown sugar

½ tsp. minced gingerroot or ground ginger

1 clove garlic, minced

¼ cup soy sauce

2 Tbsp. cider vinegar

1 cup chicken or beef broth

2 Tbsp. cooking wine

2 Tbsp. water

1. Make the stir-fry sauce by mixing the first 4 ingredients in a jar with a tight lid. Add the remaining ingredients and shake until well mixed. Set aside.

2. In a large skillet or wok, heat oil. Stir-fry carrot, pepper, mushrooms, and broccoli for 3-5 minutes.

3. Add chicken and water chestnuts and continue stir-frying until the chicken is no longer pink.

4. Add stir-fry sauce to chicken and vegetables. Stir while heating over medium heat, just until the sauce has thickened.

5. Spoon onto platter and sprinkle with peanuts. Serve with rice.

Chicken Marengo

Bernadette Veenstra

Rockford, MI

Makes 4-6 servings

Prep Time: 15-20 minutes

Cooking Time: 25-35 minutes

1 Tbsp. oil

4 bone-in chicken breast halves, skin removed, or 6 bone-in thighs

1 Tbsp. flour

½ tsp. dried basil

¼ tsp. garlic powder

1 tsp. salt

⅛ tsp. pepper

½ cup white wine, or chicken broth

2 Tbsp. tomato paste

2 14.5-oz. or 16-oz. cans of stewed tomatoes half a coarsely chopped green pepper

1 onion, cut into 8 wedges

½ cup halved or sliced olives

1 lb. cooked wide egg noodles

1. Brown all sides of chicken in oil in a large skillet.

2. In a medium-sized bowl, mix together flour, basil, garlic powder, salt, pepper, wine or broth, tomato paste and tomatoes. Pour over chicken.

3. Bring to a boil. Reduce heat, cover, and simmer 20-25 minutes. About halfway through, add green pepper, onion, and olives. Stir occasionally.

4. When finished cooking, debone chicken. Stir back into sauce.

5. Serve over noodles.

A Tip —

Slice raw chicken breast while it’s still partly frozen. It’s much easier to handle that way.

Chicken Parmesan

Julette Rush, Harrisonburg, VA

Makes 4 servings

Prep Time: 15 minutes

Cooking Time: 20 minutes

½ cup bread crumbs

½ cup grated Parmesan cheese

1 tsp. dried basil

4 boneless, skinless chicken breasts, cut into bite-sized pieces

1 Tbsp. olive oil

14.5-oz. can Italian diced tomatoes

6-oz. can tomato paste

5.5-oz. can tomato juice

1½ Tbsp. sugar

⅓ cup water

1 cup shredded mozzarella cheese

8 ozs. angel-hair pasta

1. Combine bread crumbs, Parmesan cheese, and basil in a large resealable bag. Shake lightly to mix.

2. Add chicken pieces to bag, and shake until chicken is coated.

3. Pour olive oil into a non-stick pan. Cook coated chicken pieces until chicken is cooked through and browned on all sides.

4. In another skillet, combine diced tomatoes, tomato paste, tomato juice, sugar, and water. Cook over medium heat until sauce is hot.

5. Stir chicken into sauce. Sprinkle with mozzarella cheese.

6. Cover skillet and cook over low heat until cheese melts.

7. Serve over angel-hair pasta, cooked according to package directions.

Chicken Cacciatore

Linda Thomas, Sayner, WI

Makes 4-5 servings

Prep Time: 10 minutes

Cooking/Baking Time: 70 minutes

1 whole chicken, cut up

½ cup oil

¼ cup water

10.5-oz. can tomato soup

1 Tbsp. cider vinegar

2 tsp. dried oregano

½ tsp. salt

¼ tsp. pepper

1 green pepper, sliced, optional

1. Heat oil in large skillet. Brown chicken pieces in batches, placing them in a greased 9 x 13 baking dish as they finish browning.

2. In a small mixing bowl, combine water, soup, oregano, salt, and pepper. Mix well; then spoon one-third of sauce over chicken pieces. Bake uncovered at 350° for 15 minutes.

3. Remove from oven and spoon another one-third of the sauce over the chicken. Bake uncovered for another 20 minutes.

4. Remove from oven and spoon the remaining third of the sauce over the meat. Top with green pepper slices. Bake uncovered for 20-25 minutes more.

Chipper Chicken

Kim Jensen

Thornton, CO

Makes 4-6 servings

Prep Time: 15 minutes

Baking Time: 55 minutes

2½ cups crushed potato chips

¼ tsp. garlic powder

½ tsp. paprika or chili powder

1 tsp. dried oregano or parsley

1 chicken, cut up, or 3 lbs. selected chicken pieces

½ cup melted butter

1. Crush potato chips in a plastic bag. Add garlic powder and your choice of spices. Shake to mix.

2. Dip chicken pieces in melted butter. Place each piece, one-by-one, in the plastic bag and shake it in the potato-chip mixture.

3. Place coated chicken pieces in a greased 9 x 13 baking dish, skin-side up.

4. When finished coating the chicken, pour any remaining chips and butter over the chicken.

5. Bake uncovered at 375° for 50-60 minutes, or until tender and browned. Do not turn chicken while baking.

Garlic Chicken Cutlets

Elaine Vigoda

Rochester, NY

Makes 6 servings

Prep Time: 10 minutes

Cooking Time: 20 minutes

4 chicken cutlets, approx. 1½ lbs.

2 Tbsp. flour or matzo meal

1 Tbsp. oil

6-8 garlic cloves, peeled and very lightly crushed

½ lb. fresh mushrooms, any combination of varieties, cut into bite-sized pieces or slices

¼ cup balsamic vinegar

¾ cup chicken stock

1 bay leaf

¼ tsp. dried thyme, or 3 springs fresh thyme

1 tsp. apricot jam

1. Dust chicken lightly with matzo meal or flour.

2. In large skillet, heat the oil over medium-high heat and add garlic. Sauté about 3 minutes, until browned.

3. Remove with a slotted spoon and reserve.

4. Add chicken to skillet and brown on one side for 3 minutes.

5. Turn chicken and top with reserved garlic and mushrooms. Cook 3 minutes.

6. While chicken is cooking, mix together vinegar, chicken stock, bay leaf, thyme, and jam in a small bowl. Pour over chicken and vegetables.

7. Reduce heat to low, cover the skillet, and cook approximately 10 minutes, or until chicken is done.

Tips — For thawing meat safely:

1. In the refrigerator on the bottom shelf in a platter or deep dish.

2. In the microwave.

3. As part of the cooking process.

4. In a bowl of cold water, changing the water every 20 minutes.

5. Never at room temperature.

Chicken Monterey

Sally Holzem

Schofield, WI

Makes 4 servings

Prep Time: 15 minutes

Baking Time: 30 minutes

4 boneless, skinless chicken breast halves, about 1½ lbs. total

¼ tsp. salt

⅛ tsp. pepper

⅓ cup bottled barbecue sauce

4-8 slices cooked bacon, according to your taste preference

1 cup shredded cheddar cheese

4 scallions, trimmed and sliced

1 small tomato, chopped

1. Heat oven to 350°.

2. Place chicken in a single layer in a greased baking dish.

3. Sprinkle with salt and pepper. Spoon on the barbecue sauce.

4. Bake in 350° oven for 25 minutes, or until all pink is gone.

5. Top each breast half with 1 or 2 slices of cooked bacon. Sprinkle with cheddar cheese.

6. Bake in oven 5 more minutes.

7. Top each breast half with fresh scallions and tomatoes just before serving.

Mexican Stuffed Chicken

Karen Waggoner

Joplin, MO

Makes 6 servings

Prep Time: 20 minutes

Baking Time: 25-35 minutes

6 boneless skinless chicken breast halves, about 1½ lbs.

6 ozs. Monterey Jack cheese, cut into 2”-long, ½”-thick sticks

2 4-oz. cans chopped green chilies, drained

½ cup dry bread crumbs

¼ cup grated Parmesan cheese

1 Tbsp. chili powder

½ tsp. salt

¼ tsp. ground cumin

¾ cup flour

½ cup butter, melted

1. Cover each chicken breast with plastic wrap and, on a cutting board, flatten each with a mallet to ⅛” thickness.

2. Place a cheese stick in the middle of each and top with a mound of chilies. Roll up and tuck in ends. Secure with toothpick. Set aside each breast half on a platter.

3. In a shallow dish, mix together bread crumbs, Parmesan cheese, chili powder, salt, and cumin.

4. In another shallow dish, coat chicken with flour. Dip into melted butter. Roll in crumb mixture.

5. Place, seam-side down, in a greased 9 x 13 baking dish.

6. Bake, uncovered, at 400° for 25-35 minutes, or until chicken juices run clear.

7. Be sure to remove toothpicks before serving.

Chicken Angelo

Elaine Rineer

Lancaster, PA

Makes 4 servings

Prep Time: 20 minutes

Baking Time: 30-35 minutes

½ lb. fresh mushrooms, sliced, divided

4 boneless, skinless chicken breast halves

2 eggs, beaten

1 cup dried bread crumbs

2 Tbsp. butter or margarine

6 ozs. shredded mozzarella cheese

¾ cup chicken broth

1. Place half of mushrooms in greased 9 x 13 baking pan.

2. Beat eggs in a shallow bowl. Place bread crumbs in another shallow bowl. Dip chicken in egg. Then dip in bread crumbs, spooning bread crumbs over all sides of the chicken.

3. Melt butter in skillet. Brown chicken on both sides in batches; do not crowd the skillet. As you finish browning pieces, place them on top of the mushrooms.

4. Arrange remaining mushrooms over chicken. Top with cheese. Pour broth over top, being careful not to disturb the cheese.

5. Bake uncovered at 350° for 30-35 minutes.

6. Serve with angel-hair pasta. Garnish with parsley.

Brandied Peach Chicken

Shari Jensen, Fountain, CO

Makes 6 servings

Prep Time: 20 minutes

Baking Time: 45 minutes

6 boneless, skinless chicken breast halves

1¼ tsp. salt

½ cup finely chopped white onions

½ cup chopped cashews or pecans

½ tsp. ground ginger

5 fresh or canned peaches, divided

5⅓ Tbsp. (⅓ cup) butter, melted

½ cup light brown sugar

2 tsp. prepared mustard

1 cup sour cream

1 Tbsp. brandy

1. Cut a pocket in the side of each chicken breast, or pound chicken breasts to ¼” thickness between sheets of waxed paper. Sprinkle with salt.

2. Prepare filling in a mixing bowl by combining onions, chopped nuts, ginger, and 3 of the peaches cut into small pieces.

3. Divide peach mixture between the six chicken breasts by stuffing it into the created pockets or by placing it on top of each flat cutlet, rolling and securing the stuffed meat with a toothpick.

4. Pour melted butter into a foil-lined 9 x 13 baking dish. Place chicken on top of butter.

5. Bake uncovered at 350° for 25 minutes. Turn chicken over and bake 20 minutes longer.

6. While chicken bakes the last 20 minutes, combine the remaining 2 peaches (sliced), brown sugar, mustard, sour cream, and brandy in a saucepan.

7. Heat for 5 minutes over medium heat, making sure it doesn’t boil. Serve over chicken breasts.

Chicken Breasts with Fresh Fruit

Robin Schrock

Millersburg, OH

Makes 4 servings

Prep Time: 15-20 minutes

Cooking Time: 15 minutes

1½ Tbsp. olive oil

½ tsp. salt

½ tsp. pepper

¼ tsp. garlic powder

4 large boneless, skinless chicken breast halves

¼ cup butter

8-oz. can pineapple tidbits, drained, or fresh pineapple chunks

1 cup fresh, quartered strawberries

1 kiwi, peeled, quartered, and sliced

¼ cup chopped red onions

half a 4-oz. can chopped green chilies

1 tsp. cornstarch

⅓ cup orange juice

1. In a small bowl, combine oil, salt, pepper, and garlic powder. Spread over one side of each chicken breast.

2. In skillet, sauté chicken in butter, seasoned side down, 4-6 minutes. Turn and cook another 4-6 minutes, or until chicken juices run clear.

3. While chicken is sautéing, cut up fruit and onions into mixing bowl. Stir in chilies.

4. In a small bowl, combine cornstarch and juice until smooth.

5. Remove cooked chicken from skillet to serving platter. Keep warm. Stir juice mixture into skillet and bring to a boil. Cook and stir for 1-2 minutes, or until thickened. Remove from heat and pour over fruit/onion/chilies mixture. Gently toss to coat.

6. Serve about ⅓ cup fruit sauce over each chicken breast.

Polynesian Chicken

Sheila Plock

Boalsburg, PA

Makes 6 servings

Prep Time: 15 minutes

Baking Time: 75 minutes

6 chicken breast halves, or the equivalent with other chicken pieces

1 onion, sliced in rings

16-oz. can sliced peaches, drained

16-oz. can dark sweet cherries, drained

1 cup sweet-and-sour sauce

1 cup barbecue sauce

1. Place chicken in bottom of a greased 9 x 13 baking pan.

2. Place onions over chicken. Arrange peaches over onions. Top with cherries.

3. In a small mixing bowl, mix together sweet-and-sour sauce and barbecue sauce. Spoon evenly over all other ingredients.

4. Cover. Bake at 350° for 30 minutes. Uncover and bake another 45 minutes.

Poppy Seed Chicken

Andrea Cunningham

Arlington, KS

Makes 6 servings

Prep Time: 25 minutes

Baking Time: 30 minutes

4 to 6 boneless, skinless chicken breast halves, cooked

1 cup sour cream

10.75-oz. can cream of chicken soup

1 sleeve butter crackers, enough to make about 1½ cups crumbs

¼ cup butter

1-2 Tbsp. poppy seeds

1. Cut chicken into cubes. Place in greased 9 x 13 baking pan.

2. Mix sour cream and cream of chicken soup together. Pour over chicken.

3. Crush crackers and place in a mixing bowl.

4. Melt butter and pour over crushed crackers. Stir well. Mix in poppy seeds. Spoon over chicken and sauce.

5. Bake uncovered at 350° for 30 minutes, or until heated through.

Variations:

1. Place uncooked cubed chicken in greased 9 x 13 baking pan. Proceed with Steps 2-5, except bake for 1 hour.

— Norma Denlinger

Strasburg, PA

Cranberry Chili Chicken

Kelly Bailey

Mechanicsburg, PA

Makes 4-6 servings

Prep Time: 5-10 minutes

Cooking Time: 20 minutes

½ cup chili sauce

2 Tbsp. orange marmalade

½ cup whole-berry cranberry sauce

¼ tsp. ground allspice

4-6 boneless, skinless chicken breast halves

2 tsp. vegetable oil

1. In a small mixing bowl, combine chili sauce, orange marmalade, cranberry sauce, and allspice. Set aside.

2. In a large skillet, brown several breast halves at a time in oil for about 5 minutes on each side. (Be careful not to crowd the skillet or the breasts won’t brown as well.) Place browned breasts on a platter until all are finished browning.

3. Return all breasts to skillet. Pour chili-cranberry mixture over chicken. Cover and simmer 8 minutes. Uncover and continue cooking 2 more minutes, or until chicken is cooked and sauce is of desired consistency.

A Tip —

Plan your meals a week in advance so you can prepare a grocery list.

Chicken Scallopine

Betsy Chutchian

Grand Prairie, TX

Makes 6-8 servings

Prep Time: 5-10 minutes

Cooking Time: 25-30 minutes

6-8 boneless, skinless chicken breast halves

½ tsp. salt

¼ tsp. pepper

¼ cup flour

7 Tbsp. butter, divided

¼ lb. fresh mushrooms, sliced

2 tsp. lemon juice

2 Tbsp. olive oil

¼ lb. ham, cut into thin strips

½ cup dry sherry

½ cup chicken broth

1. Place chicken breasts between 2 sheets of plastic wrap and pound with a mallet or rolling pin to flatten.

2. Place salt, pepper, and flour in shallow bowl. Dip each breast half into mixture, coating both sides well.

3. Melt 3 tablespoons butter in skillet. Add mushrooms and sauté about 5 minutes.

4. Remove mushrooms and sprinkle with lemon juice. Set aside.

5. Heat remaining butter and oil in skillet. Add several chicken breasts to the skillet (do not crowd them), and sauté until lightly browned on both sides. Remove chicken pieces as they brown and keep them warm on a platter covered with foil.

6. Add ham to skillet and brown. Remove and keep warm in a separate bowl.

7. Add sherry and broth to skillet, bringing to a boil and cooking for 2 minutes.

8. Stir up any brown particles in the skillet so that they flavor the sauce. Return chicken and mushrooms to skillet. Bring sauce to a boil again, then simmer uncovered for 3-5 minutes, until reduced by one-third.

9. Place chicken on a serving platter.

10. Spoon ham and mushrooms on top of chicken.

11. Pour sauce over chicken and serve.

Chicken in Alfredo Sauce

Joyce Clark, East Amherst, NY

Makes 4-6 servings

Prep Time: 20-30 minutes

Cooking/Baking Time: 30-35 minutes

½ cup cooked spinach, stems removed, or frozen chopped spinach, thawed

4 boneless, skinless chicken breast halves, slightly flattened

2 thin slices ham, each cut in half

¼ red bell pepper, cut in thin strips

1 Tbsp. butter

2 Tbsp. flour

1 clove garlic, minced

¾ cup whipping cream

1¼ cups milk

1 tsp. grated lemon peel

pinch of ground nutmeg

¼ tsp. salt

¼ cup grated Parmesan cheese

1 Tbsp. chopped fresh parsley

cooked rice or pasta

1. Squeeze spinach until dry. Divide evenly over chicken breasts. Top each breast with a half slice of ham and a few red pepper strips.

2. Roll breasts up firmly, beginning at thinnest end of breast. Secure each with a toothpick and place, seam-side down, in a single layer in a greased baking pan. Set aside.

3. In a small saucepan, melt butter. Add flour, garlic, cream, milk, lemon peel, nutmeg, salt, Parmesan cheese, and parsley. Stir and blend well. Cook over low heat, stirring occasionally until sauce begins to gently boil. Then stir continuously until smooth and thickened. Pour over chicken rolls.

4. Cover and bake at 350° for 20 minutes, turning after 10 minutes. Baste rolls with sauce.

5. Uncover and stir sauce as well as you can. Spoon up over chicken. Bake 5-7 minutes more.

6. To serve, cut meat rolls in half and serve over rice or pasta. Whisk sauce smooth and ladle over top.

Bruschetta Chicken Bake

Jennifer Yoder Sommers

Harrisonburg, VA

Makes 6 servings

Prep Time: 20 minutes

Cooking/Baking Time: 40-45 minutes

1½ lbs. boneless, skinless chicken breasts, cut into bite-sized pieces

14.5-oz. can diced tomatoes, undrained

2 cloves garlic, minced

6-oz. pkg. stuffing mix, chicken-flavored

½ cup water

1 tsp. dried basil leaves

1 cup shredded mozzarella cheese

1. Place chicken pieces in a microwave-safe shallow baking dish. Sprinkle with 2 Tbsp. water. Cover with waxed paper. Microwave on high for 3 minutes. Stir. Cover and microwave on high for another 3 minutes. Allow chicken to stand for 5 minutes.

2. Meanwhile, place tomatoes with liquid in medium-sized mixing bowl. Add garlic, stuffing mix, and ½ cup water. Stir just until stuffing is moistened. Set aside.

3. Place cooked chicken in a greased 9 x 13 baking dish. Sprinkle with basil and cheese. Top with stuffing mixture.

4. Bake at 400°, uncovered, for 30 minutes, or until heated through.

Chicken Stuffin’ Casserole

Janice Muller

Derwood, MD

Makes 6 servings

Prep Time: 20 minutes

Baking Time: 80 minutes

8-oz. pkg. bread stuffing

1⅔ cups applesauce

1 Tbsp. celery flakes

1 tsp. poultry seasoning

½ tsp. sage

1 Tbsp. onion flakes

1 stick (¼ lb.) butter

4 cups de-boned chicken

10.75-oz. can cream of chicken soup

½ soup-can of milk

pepper, black or lemon

1. In a large bowl, mix stuffing and applesauce together. Add celery flakes, poultry seasoning, sage, onion flakes, and enough water to make a moist stuffing mix.

2. Spread the stuffing into a greased 9 x 13 pan. Slice butter into thin pats, distributing them over the top of the stuffing. Next, distribute chicken over the stuffing.

3. In a separate bowl, mix the soup and milk together. Pour over the casserole.

4. Finally, sprinkle the seasoned pepper heavily over the entire surface of the casserole.

5. Bake covered at 350° for 1 hour. Remove cover and continue to bake until the surface has browned and has a “crunchy” appearance, approximately 20 minutes more.

Amish Roast

Vonda Ebersole

Mt. Pleasant Mills, PA

Miriam Witmer

Lititz, PA

Makes 10-12 servings

Prep Time: 30 minutes

Baking Time: 1-1½ hours

2 sticks (½ lb.) butter

25 slices of bread, cubed

1 cup celery, chopped

1 small onion, chopped

2-3 cups milk

5 eggs

½ tsp. pepper

1¼ tsp. garlic salt

5 cups cooked, cubed chicken

1. Melt butter until slightly browned.

2. In a very large bowl, pour melted butter over bread cubes. Stir thoroughly to distribute butter through the bread cubes.

3. In another mixing bowl, combine chopped celery and onion, milk, eggs, and seasonings.

4. Pour mixture over bread cubes. Add diced chicken. Mix well.

5. Place in greased roasting pans or casseroles. Cover each one.

6. Bake for 1 hour at 250°, stirring every 15 minutes. Continue baking until heated through.

My grandmother made this for Thanksgiving and Christmas get-togethers.

— Vonda Ebersole

Cordon Bleu Casserole

Denise Martin

Lancaster, PA

Makes 8-10 servings

Prep Time: 20 minutes

Baking Time: 30 minutes

6 cups cubed, fully cooked chicken

3 cups cubed, fully cooked ham

1 cup shredded cheddar cheese

1 cup chopped onions

¼ cup butter

⅓ cup flour

2 cups cream

1 tsp.-1 Tbsp. dill weed, according to your taste preference

⅛-1 tsp. dry mustard, according to your taste preference

⅛-½ tsp. ground nutmeg, according to your taste preference

Topping:

1 cup dry bread crumbs

2 Tbsp. butter, melted

¼-1 tsp. dill weed, according to your taste preference

¼ cup shredded cheddar cheese

¼-½ cup chopped walnuts, according to your taste preference

1. In a large bowl, combine chicken, ham, and cheese. Set aside.

2. In saucepan, sauté onions in butter until tender. Add flour. Stir to form a paste.

3. Over low heat, gradually add cream, stirring constantly. Bring to a boil, and boil 1 minute or until thickened.

4. Add dill, mustard, and nutmeg and mix well. Remove from heat and pour over meat/cheese mixture. Spoon into a greased 9 x 13 baking pan.

5. In the large mixing bowl, toss together bread crumbs, butter, and dill. Stir in cheese and walnuts. Sprinkle over casserole.

6. Bake uncovered at 350° for 30 minutes, or until heated through.

Tip: This recipe can be prepared the day before through Step 4. When ready to heat, remove from the refrigerator and sprinkle on topping. Add 5-10 minutes to the baking time.

Edie’s Paella

Joy Sutter

Perkasie, PA

Makes 4-6 servings

Prep Time: 15 minutes

Cooking Time: 25 minutes

Standing Time: 10 minutes

1½ lbs. boneless, skinless chicken breasts, diced

¼ cup olive oil

1 lb. Italian sausage, cut in pieces

1 large onion, chopped

3-4 tomatoes, chopped

5 cups chicken broth

15-oz. can black beans, drained and rinsed

15.5-oz. can pinto beans, drained and rinsed

15.5-oz. can Great Northern beans, drained and rinsed

1 tsp. fresh rosemary leaves

salt and pepper to taste

1 lb. small-grained rice

1. In a large stockpot, heat olive oil. Add chicken and brown.

2. Remove chicken, but reserve drippings. Brown sausage and onion in stockpot. Drain off drippings.

3. Stir in tomatoes.

4. Add chicken broth and simmer 10 minutes.

5. Add beans, rosemary, salt, and pepper. Stir well.

6. Add rice. Stir and then cook for 20-25 minutes, until rice is soft and liquid evaporates.

7. Let stand 10 minutes before serving.

Tip: This is best with fresh rosemary if you can find it!

Chicken Broccoli Lo Mein

Pamela Pierce

Annville, PA

Makes 4-6 servings

Prep Time: 10 minutes

Cooking Time: 15 minutes

½ lb. fettuccine or lo mein noodles, cooked and set aside

¼ cup peanut butter

¼ cup soy sauce

1½ Tbsp. brown sugar

1 Tbsp. lemon juice

⅓ cup hot water

2 cloves garlic, minced

2 Tbsp. oil

1 lb. uncooked boneless, skinless chicken breasts, cubed

1 medium bunch broccoli, cut in bite-sized pieces

1. In a jar with a tight lid, mix peanut butter, soy sauce, brown sugar, lemon juice, hot water, and garlic. Shake well until blended.

2. In skillet, stir-fry chicken in oil for 5-6 minutes. Add broccoli. Cook an additional 3-4 minutes.

3. Add sauce to skillet. Stir in noodles. Cook 2 more minutes and then serve.

Cheesy Chicken Tetrazzini

Andrea Yoder

Drexel, MO

Makes 16 servings

Prep Time: 20 minutes

Cooking/Baking Time: 60 minutes

Standing Time: 20-30 minutes

16 boneless, skinless chicken breast halves

3 chicken bouillon cubes

8 ozs. uncooked spaghetti

10.75-oz. can cream of chicken soup

10.75-oz. can cream of mushroom soup

4-oz. can chopped green chilies, drained

2-oz. jar diced pimentos, drained

½ cup grated Parmesan cheese

3 cups (12 ozs.) shredded cheddar cheese

1 cup milk

⅛ tsp. garlic powder

4-oz. can sliced mushrooms

½ cup sliced almonds, optional

1. Place chicken and bouillon cubes in large stockpot. Cover with water. Cover pot and bring to a boil. Continue simmering until chicken is tender.

2. Lift chicken out of broth. Reserve broth.

3. Allow chicken to cool, and then cut into cubes. Set chicken aside.

4. While chicken is cooling, cook spaghetti in chicken broth according to package directions (adding enough water to equal one quart). Drain.

5. In a large mixing bowl, mix together soups, chilies, pimentos, cheeses, milk, garlic powder, mushrooms, and almonds.

6. Add spaghetti and chicken and mix well.

7. Bake in a greased 9 x 13 baking casserole for 30 minutes. Allow to stand for 20 or 30 minutes before serving.

Tip: Sprinkle with bread crumbs and paprika before baking, if you wish.

Chicken Vegetable Strudel

Ruth C Hancock

Earlsboro, OK

Makes 4 servings

Prep Time: 25 minutes

Baking Time: 30-35 minutes

2 cups diced cooked chicken

½ cup shredded carrots

½ cup finely chopped broccoli

⅓ cup finely chopped red bell pepper

1 cup shredded sharp cheddar cheese

½ cup mayonnaise

2 cloves garlic, minced

½ tsp. dill weed

¼ tsp. salt

¼ tsp. pepper

2 tubes crescent rolls

1 egg white, beaten

2 Tbsp. slivered almonds

1. In a large bowl, combine chicken, carrots, broccoli, bell pepper, cheese, mayonnaise, garlic, dill weed, salt, and pepper. Mix well.

2. Unroll crescent rolls, placing squares against each other in a greased 10 x 15 jelly-roll pan. Dough will hang over the sides of the pan. Pinch the center seam together.

3. Place chicken mixture down the center of the dough.

4. Cut dough in 1½” wide strips, cutting in 3½” toward the center.

5. Starting at one end, pick up alternate strips from each side, twist each one twice, and then lay each at an angle across the filling. Seal the ends against the dough when attaching them.

6. In a small mixing bowl, beat the egg white until foamy. Brush over dough. Sprinkle with almonds.

7. Bake at 375° for 30-35 minutes.

A Tip —

Don’t be afraid to experiment! Some of my best dishes were made from leftovers or whatever I had on hand. The only problem . . . these dishes are rarely duplicated!

Chicken Pie

Pat Bishop

Bedminster, PA

Makes 6 servings

Prep Time: 30-45 minutes

Baking Time: 35-40 minutes

4 Tbsp. butter or margarine

4 Tbsp. flour

½ tsp. salt

¼ tsp. thyme

1 cup chicken broth

¾ cup milk

2 cups cooked chicken

2 cups assorted cooked vegetables (potatoes, corn, peas, carrots, etc.)

1 unbaked double pie crust (see “2-Crust Pie” recipe, opposite)

1. Melt butter in a medium saucepan. Add flour, salt, and thyme. Cook until bubbly.

2. Add broth and milk. Heat to boiling, stirring constantly. Boil 1 minute.

3. Stir in chicken and vegetables. Pour into pie crust.

4. Place dough over top. Flute edges. Prick top of dough.

5. Bake at 425 for 35-40 minutes.

I like to use leftover turkey from holiday meals for this recipe.

When I need to take a meal to help another family, this is my first choice to make.

Variations:

1. Add ½ cup onion to Step 1, just after melting the butter.

2. Use 1¾ cups chicken broth, instead of 1 cup broth and ¾ cup milk.

— Ruth Ann Bender

Cochranville, PA

2-Crust Pie

Pat Bishop

Bedminster, PA

2 cups flour

1 tsp. salt

⅔ cup, plus 2 Tbsp. shortening

4-5 Tbsp. cold water

1. In a large mixing bowl, stir together flour and salt.

2. Cut in shortening with a pastry cutter till crumbly.

3. Stir in water with a fork. Mix until dough holds together.

4. Roll out half the dough on a lightly floured surface. Fold dough in half, and then in half again. Lift into 9” pie plate, unfold, and push gently into place.

5. Roll out the other half of the dough. Fold in half and place carefully over pie filling. Unfold—and follow directions in Step 4 of Chicken Pie (opposite).

Garden Chicken Casserole

Virginia Bender, Dover, DE

Makes 6 servings

Prep Time: 10 minutes

Baking Time: 60 minutes

2 20-oz. cans cream of chicken soup

1½ cups mayonnaise

¼ cup chopped onions

2 cups chopped celery

8-oz. can sliced water chestnuts, drained

4 cups diced, cooked chicken

2 cups cooked rice

½ cup sliced almonds

1 sleeve butter snack crackers, crushed

¼ cup melted butter

1. In a large mixing bowl, combine soup, mayonnaise, onions, celery, water chestnuts, chicken, rice, and almonds. Pour into a greased 9 x 13 baking pan.

2. Sprinkle with crackers.

3. Pour butter over top.

4. Bake at 350° for 60 minutes.

Variations:

1. In place of water chestnuts, stir in 4 hard-cooked chopped eggs.

2. Replace cracker/butter topping with a layer of 3 cups crushed potato chips, followed by a layer of 2 cups shredded cheddar cheese.

— Violette Harris Denney

Carrollton, GA

Turkey or Chicken Curry

Angie Clemens

Dayton, VA

Makes 8-10 servings

Prep Time: 30 minutes

Cooking Time: 75 minutes

⅔ cup minced onions

1 cup chopped apples

¼ cup vegetable oil

¼ cup flour

1 Tbsp. curry powder

hot sauce to taste

1 qt. chicken broth

2 cloves garlic, crushed

2 pieces dried gingerroot, or ½ tsp. powdered ginger

1 sliced large tomato, or 1 qt. stewed tomatoes, drained, optional

2 cups diced cooked turkey or chicken

1. In a large skillet, heat onions and apples in oil. Cook, covered, until clear, stirring several times.

2. Add flour and curry.

3. Slowly stir in hot sauce, if you wish, and the broth until well blended. Add garlic, ginger, and tomato, if you wish.

4. Bring to a boil. Cover and simmer 1 hour, stirring occasionally.

5. Add meat and cook long enough to heat through.

6. Serve over rice along with serving dishes of chutney, sliced green onions, shredded coconut, peanuts, pineapple chunks, and raisins or craisins.

Tip: Bake the rice while preparing the curry. We prefer the texture of baked rice, and I don’t have to worry about it cooking over or burning on the stove.

Honey Chicken

Lisa Cutler

Willow Street, PA

Christie Detamore-

Hunsberger

Harrisonburg, VA

Makes 6-8 servings

Prep Time: 15-20 minutes

Baking Time: 50-60 minutes

6-8 boneless, skinless chicken breast halves

4 Tbsp. butter

½ cup honey

¼ cup prepared mustard

½ tsp. salt

1 tsp. curry

1 Tbsp. dry or minced onion, optional

1. Wash and pat chicken dry. Arrange in a greased 9 x 13 baking pan.

2. Melt butter in a medium-sized saucepan and then add remaining ingredients. Mix well and pour over chicken.

3. Bake uncovered, basting every 15 minutes, at 350° for 50-60 minutes, or until chicken is cooked through but not burned.

Hot Chicken Salad

Margaret Moffitt, Bartlett, TN

Makes 4 servings

Prep Time: 10 minutes

Baking Time: 10 minutes

2 cups chicken, cooked and diced

2 cups diced celery

½ cup chopped cashews

½ tsp. salt, optional

2 tsp. finely grated onions

2 Tbsp. lemon juice

⅔ cup mayonnaise

Topping:

½ cup grated American cheese

½ cup crushed potato chips

1. Mix all ingredients together in a bowl, excluding topping ingredients.

2. Place into a greased casserole dish. Sprinkle with topping.

3. Bake uncovered at 425° for 10 minutes.

Tip: If you’d like the celery to be less crunchy, sauté it briefly it in a non-stick pan before adding to the mixture.

Variations: Reduce the celery to ¼ cup. Drop the cashews. Add ¼ cup golden raisins, ¼ cup dried cranberries, and ¼ cup sliced almonds. Drop the Topping. Spread mixture on 6 regular-sized croissants, or on 9-12 mini-croissants (which are perfect for potlucks or picnics).

— Rosalie Duerksen

Canton, KS

Drop the cashews. Increase chopped onions to 2 Tbsp. Add ½ cup chopped green pepper and a 10.75-oz. can cream of mushroom soup. Place in a greased 1½-qt. baking dish. For Topping, increase potato chips to 2 cups. Sprinkle chips and grated cheese over top and bake uncovered at 350° for 25 minutes.

— Sherri Mayer

Menomonee Falls, WI

Easy Chicken Fajitas

Jessica Hontz

Coatesville, PA

Makes 4-6 servings

Prep Time: 20 minutes

Marinating Time: 4-8 hours, or overnight

Cooking Time: 10 minutes

1 lb. boneless, skinless chicken breasts

1 pkg. dry Italian salad dressing mix

8-oz. bottle Italian salad dressing

1 cup salsa

1 green pepper, sliced

half a medium-sized onion, sliced

1 pkg. of 10 10”-flour tortillas

Optional Toppings:

shredded Monterey Jack cheese

shredded lettuce

sour cream

chopped tomatoes

salsa

hot pepper sauce

1. Cut chicken into thin strips. Place in large mixing bowl.

2. Add dry salad dressing mix and salad dressing. Mix well. Cover and marinade 4-8 hours in the fridge.

3. In a large skillet, combine drained chicken strips, salsa, and pepper and onion slices. Stir-fry until chicken is cooked and peppers and onions are soft.

4. Place chicken mix in tortillas with your choice of toppings.

Variation: The cooked chicken can also be used on salads.

A Tip —

Cook chicken breasts, or fry ground beef with onion, and then freeze them in freezer bags. When a recipe calls for shredded chicken or ground beef, you can easily and quickly pull out the frozen packages and have a head-start on your meal.

Mexican Chicken Bake

Gretchen H. Maust

Keezletown, VA

Makes 8 servings

Prep Time: 20 minutes

Baking Time: 1 hour

2 cups cooked brown rice

1 lb. cooked chicken breast, cubed

2 14.5-oz. cans diced tomatoes, undrained

15-oz. can black beans, drained

1 cup corn

1 cup red bell pepper, diced

1 cup green pepper, diced

1 Tbsp. cumin

1 Tbsp. chili powder

½ tsp. salt

¼ tsp. pepper

4 garlic cloves, minced

2 cups shredded cheddar cheese

1. Spread rice on bottom of greased 3-4-qt. casserole dish.

2. In a large mixing bowl, combine remaining ingredients, except cheese. Pour over rice. Cover.

3. Bake at 375° for 45 minutes. Remove from oven. Top with cheese. Reduce heat to 300°. Bake, uncovered, for an additional 15 minutes, or until bubbly.

Variation: For a vegetarian version of this dish, leave out the chicken.

Stuffed Quesadillas

Stacy Schmucker Stoltzfus

Enola, PA

Makes 2-4 servings

Prep Time: 20-25 minutes

Cooking Time: 6-10 minutes

8 6” corn tortillas

2 cups shredded Monterey Jack cheese

1 cup canned black beans, drained

¼ cup diced onions

½ cup chopped cilantro

2 plum tomatoes, chopped

1 red or green bell pepper, chopped

2 cups shredded, cooked chicken

1 lime, cut into wedges

sour cream and salsa

1. Place 4 tortillas onto workspace. Sprinkle ¼ cup cheese over each tortilla.

2. Dividing each ingredient into 4 parts, continue layering on each tortilla in this order: black beans, onions, cilantro, tomatoes, pepper, and chicken. Top each with ¼ cup cheese.

3. Squeeze lime juice over all. Cover with remaining tortillas.

4. Heat large skillet on medium-high heat. Place 2 tortilla stacks in hot skillet and cook 3-5 minutes, or until tortilla is browned.

5. Carefully flip onto other side and cook until cheese is melted.

6. Remove from pan and cut with a pizza cutter into fourths. Keep warm.

7. Continue with the remaining 2 tortilla stacks, browning and flipping until done. Cut into fourths, also.

8. Serve with sour cream and salsa on the side.

Tip: The ingredient amounts for filling are approximate. Use what you like.

Curried Chicken Pitas

Sharon Eshleman

Ephrata, PA

Makes 4 servings

Prep Time: 15 minutes

½ cup light mayonnaise or salad dressing

1 Tbsp. honey

1 Tbsp. pickle relish

¾-1 tsp. curry powder, according to your taste preference

2 cups cubed cooked chicken

1 cup halved grapes or chopped apples

½ cup chopped pecans

4 pita breads, halved

8 lettuce leaves

1. In a bowl, combine salad dressing, honey, pickle relish, and curry powder.

2. Stir in chicken, grapes, and pecans.

3. Line pita halves with lettuce. Spoon ½ cup chicken mixture into each pita.

Chicken and Broccoli Pita Sandwiches

Vonnie Oyer, Hubbard, OR

Makes 4-6 servings

Prep Time: 15 minutes

2 cups chopped cooked chicken

2 tomatoes, chopped

1½ cups chopped raw broccoli

1 hard-cooked egg, chopped

⅓ cup cooked rice

½ cup grated cheese

1 avocado, chopped, optional

4 pita breads

Dressing:

2 Tbsp. honey

2 Tbsp. prepared mustard

¾ cup mayonnaise

1. Mix chicken, tomatoes, broccoli, egg, rice, cheese, and avocado together in a large bowl.

2. Mix dressing ingredients in a small bowl.

3. Pour dressing over chicken mixture and stir gently.

4. Cut pita breads in half. Fill with chicken mixture.

I first had this at the home of an older woman in our church. I had hung wallpaper for her, and then enjoyed her company and these pocket sandwiches for lunch.

Variations: If you’d like a zestier flavor, add salt, pepper, and curry powder, to taste, to the dressing.

Chicken Salad Sandwiches

Rosalie Duerksen

Canton, KS

Makes 6 servings

Prep Time: 15 minutes

12.5-oz can cooked chicken, drained

¼ cup diced celery

¼ cup golden raisins

¼ cup dried cranberries

¼ cup sliced almonds

¼ tsp. salt

⅛ tsp. pepper

¾ cup mayonnaise

6 croissants, sliced

1. In a bowl, place drained chicken. Add celery, raisins, cranberries, almonds, salt, and pepper.

2 Stir in mayonnaise until well blended.

3. Spread onto croissants.

Tip: Instead of buying the regular-sized croissants, I buy the mini-size to take to potlucks or picnics. Just the perfect size!

Turkey Main Dishes

Turkey Stir-Fry

Arianne Hochstetler

Goshen, IN

Makes 6 servings

Prep Time: 15-20 minutes

Cooking Time: 20 minutes

1½ lbs. boneless turkey, cut into strips

1 Tbsp. cooking oil

1 large onion, chopped

1 carrot, julienned

half a green pepper, sliced

2 cups fresh, sliced mushrooms

1 cup chicken broth

3 Tbsp. cornstarch

3 Tbsp. soy sauce

½ tsp. ginger

1 tsp. curry powder

2 cups pea pods, trimmed, or 2 cups frozen stir-fry vegetables

⅓ cup cashews, optional

1. In a large skillet or wok, stir-fry turkey in oil over medium-high heat until no longer pink, about 5-6 minutes. Remove turkey from pan and keep warm.

2. Stir-fry the onion, carrot, green pepper, and mushrooms until crisp-tender, about 5 minutes.

3. In a small bowl, combine chicken broth, cornstarch, soy sauce, ginger, and curry powder until smooth.

4. Add to the skillet. Cook and stir until thickened and bubbly.

5. Return turkey to skillet with pea pods. Cook and stir until heated through.

6. Serve over cooked rice. Top with cashews, if desired.

Variation: You can use sliced beef, pork, or chicken instead of turkey.

Tips:

1. Chop all the vegetables before you cut the turkey into strips. Then all ingredients are ready to go as you need them.

2. Cook the rice at the same time as you are preparing and cooking the stir-fry.

A Tip —

I like to roast a turkey in advance of needing it. I slice the roasted breast meat into serving pieces and freeze it. And I chop all the rest of the meat and freeze it in 3-cup batches. The chopped turkey is ready for any recipe calling for cooked turkey or chicken, such as turkey or chicken salad, turkey pot pie, and so on.

Orange-Glazed Turkey Cutlets

Rosemarie Fitzgerald

Gibsonia, PA

Makes 4 servings

Prep Time: 10 minutes

Cooking Time: 10 minutes

1 lb. turkey breast cutlets or slices

salt and pepper to taste

ground cinnamon to taste

2 tsp. oil

⅓ cup orange marmalade

⅛ tsp. ground cinnamon

⅛ tsp. ground nutmeg

⅛ tsp. ground ginger

1. Lightly sprinkle one side of cutlets with salt, pepper, and cinnamon.

2. In large non-stick skillet, over medium-high heat, sauté turkey cutlets in oil for 1-2 minutes per side, or until turkey is no longer pink in the center. Do in batches if your skillet isn’t large enough to hold the cutlets all at once with space around each one.

3. Remove turkey as it finishes browning to platter and keep warm.

4. In small saucepan, over medium heat, combine marmalade, cinnamon, nutmeg, and ginger. Cook 1-2 minutes or until marmalade melts and mixture is heated through.

5. To serve, spoon marmalade sauce over cutlets.

Savory Turkey

Clara Newswanger

Gordonville, PA

Makes 12 servings

Prep Time: 15 minutes

Baking Time: 35-45 minutes

½ cup onions, chopped

1 stick (½ cup) butter

2 9-oz. cans mushrooms, drained

4 Tbsp. flour

2 beef bouillon cubes

1 cup water

2 Tbsp. soy sauce

2 lbs. boneless skinless turkey thighs, cut in 2” chunks

1. In medium-sized saucepan, sauté onions in butter.

2. Add mushrooms and flour. Stir until well mixed.

3. Add bouillon cubes, water, and soy sauce, Mix well and bring to a boil.

4. Meanwhile, place turkey thighs in a greased baking dish. Pour sauce over thighs.

5. Bake uncovered at 350° for 35-45 minutes, or until tender.

A Tip —

Always preheat the oven before preparing a recipe.

Seafood Main Dishes

Shrimp with Ginger and Lime

Joy Uhler

Richardson, TX

Makes 2-4 servings

Prep Time: 15-20 minutes

Cooking Time: 10 minutes

3 Tbsp. lime juice

4 Tbsp. olive oil, divided

1 Tbsp. minced gingerroot

1 Tbsp. brown sugar

1 tsp. grated lime zest

1 tsp. sesame seed oil

1 large garlic clove, minced

1 lb. cooked shrimp, peeled and deveined

cooked rice

2 Tbsp. cilantro, chopped

1. In a large mixing bowl, stir together lime juice, 3 Tbsp. olive oil, gingerroot, brown sugar, lime zest, sesame seed oil, and garlic clove.

2. Stir in shrimp and mix well so that they’re covered with the marinade. Allow shrimp to marinate for 15 minutes.

3. Pour 1 Tbsp. olive oil into large skillet or wok. Spoon in shrimp mixture and stir-fry until heated through.

4. Serve over prepared rice. Sprinkle with chopped cilantro.

Cajun Shrimp

Mary Ann Potenta

Bridgewater, NJ

Makes 4-5 servings

Prep Time: just minutes!

Cooking Time: 10-12 minutes

1½ sticks (12 Tbsp.) butter, divided

½ cup chopped green onions

1 tsp. minced garlic

1 tsp. cayenne pepper

½ tsp. white pepper

½ tsp. black pepper

¼ tsp. dry mustard

½ tsp. salt

1 tsp. Tabasco sauce

2 lbs. shrimp, peeled and cleaned

cooked rice

1. Melt 1 stick of butter in large skillet. Add onions and garlic and sauté till clear, but not brown, about 1 minute.

2. Add peppers, mustard, and salt. Cook and stir for 3 minutes.

3. Mix in half-stick of butter and Tabasco sauce until blended.

4. Add shrimp. Cook just until pink. Do not overcook.

5. Serve over cooked rice

Note: This is hot! You can tone things down by reducing the amounts of the 3 peppers and the Tabasco sauce.

Sesame Shrimp and Asparagus

Karen Kay Tucker

Manteca, CA

Makes 6 servings

Prep Time: 30 minutes

Cooking Time: 10 minutes

1½ lbs. fresh asparagus

1 Tbsp. sesame seeds

⅓ cup vegetable oil or olive oil

2 small red onions, sliced in rings

1½ lbs. large shrimp, peeled and deveined

4 tsp. soy sauce

1¼ tsp. salt

1. About 30 minutes before serving, prepare asparagus. Hold base of each stalk firmly and bend. The end will break off at the spot where it becomes too tough to eat. Discard ends or freeze and use when making stock.

2. Wash and trim asparagus. Then cut into 2” pieces and steam in ½” water in saucepan until crisp-tender. Plunge asparagus into cold water to stop cooking. Set aside.

3. In a large skillet or wok, over medium heat, toast sesame seeds until golden brown, stirring seeds and shaking skillet often. Remove seeds to small bowl.

4. In same skillet or wok, over medium-high heat, heat oil until hot. Add onions and shrimp. Cook until shrimp are pink, about 5 minutes.

5. Drain asparagus. Add to skillet with shrimp. Stir in sesame seeds, soy sauce, and salt. Heat until asparagus is warm.

A Tip —

Don’t measure ingredients over the bowl in which you are mixing or baking the recipe, in case more than you need comes tumbling out.

Shrimp Primavera

Elaine Rineer

Lancaster, PA

Makes 4 servings

Prep Time: 20 minutes

Cooking Time: 10 minutes

1 Tbsp., plus 1 tsp., vegetable or olive oil

1½ cups chopped broccoli

½ cup thinly sliced carrots

1 cup sliced mushrooms

2 garlic cloves, minced

1 cup chicken broth

1 Tbsp. cornstarch

1 lb. shrimp, peeled and deveined

2 Tbsp. grated Parmesan cheese

2 Tbsp. parsley

1. In large skillet or wok, sauté broccoli and carrots in oil. Stir-fry until carrots are crisp-tender.

2. Stir in mushrooms and garlic. Stir-fry 1 minute.

3. In a small bowl, whisk together broth and cornstarch. Pour over vegetables.

4. Add shrimp. Cook until shrimp turns pink and sauce thickens.

5. Stir in remaining ingredients.

Baked Scallops

Rosemarie Fitzgerald

Gibsonia, PA

Makes 4 servings

Prep Time: 10 minutes

Baking Time: 15 minutes

1 lb. scallops

½ cup bread crumbs

1 Tbsp. butter

½ cup white wine

¼ cup grated Parmesan cheese

salt and pepper to taste

¼ cup chopped fresh parsley

1. Rinse scallops and pat dry. Place in large mixing bowl and sprinkle with bread crumbs. Toss to coat.

2. Place in a greased baking dish, large enough to hold the scallops in one layer.

3. Cut butter into bits and divide over the scallops. Pour wine into bottom of baking dish, being careful not to disturb the bread-crumb coating on the scallops.

4. Bake, uncovered, at 350° for 15 minutes. Remove from oven and turn on broiler.

5. Sprinkle scallops with Parmesan cheese. Place under broiler for 5-10 seconds, until cheese has browned slightly. Watch carefully to keep from burning.

6. Season with salt and freshly ground pepper. Sprinkle with chopped parsley.

Scallops Au Gratin

Anne Jones

Ballston Lake, NY

Makes 4 servings

Prep Time: 15 minutes

Baking Time: 20-30 minutes

16 butter-flavored crackers

½ tsp. paprika

½ tsp. garlic powder

1 lb. bay scallops

1 stick (½ cup) butter

2 Tbsp. sherry

1-1½ cups shredded Swiss cheese

1. Crush crackers in plastic bag. Add paprika and garlic powder and mix.

2. Add scallops to bag and shake to coat.

3. Place scallops in a greased 8 x 8 baking pan, or 4 greased individual baking dishes.

4. In a small saucepan, melt butter and add sherry. Stir to mix. Pour over scallops, dividing if using small baking dishes.

5. Bake at 375° for 15 minutes. Cover with Swiss cheese and continue baking until bubbly.

A Tip —

If you mistakenly add too much salt to a dish you’re preparing, drop in a potato and continue cooking. The potato will help to absorb the extra salt.

Crab-Topped Catfish

Vicki Hill

Memphis, TN

Makes 6 serving

Prep Time: 5-10 minutes

Baking Time: 27 minutes

6 catfish fillets (totaling 1-2 lbs.)

6-oz. can white crabmeat, drained and flaked

½ cup grated Parmesan cheese

½ cup mayonnaise

1 tsp. lemon juice

paprika

⅓ cup sliced almonds

1. Place fish on greased cookie sheet.

2. Bake, uncovered, at 350° for 22 minutes, or until fish flakes easily with a fork. Drain.

3. Meanwhile, combine crab, cheese, mayonnaise, and lemon juice in a bowl.

4. After fish has baked for 22 minutes, spoon crab mix evenly over fish. Sprinkle with paprika and sliced almonds.

5. Return to oven and bake uncovered at 350° for 5 minutes more.

Oven-Fried Catfish

Karen Waggoner

Joplin, MO

Makes 4 servings

Prep Time: 15 minutes

Baking Time: 25-30 minutes

4 catfish fillets (6 ozs. each)

1 cup cornflake crumbs

¼ tsp. celery salt

½ tsp. onion powder

¼ tsp. paprika

⅛ tsp. pepper

1 egg white

2 Tbsp. milk

1. Pat fish dry with paper towels. Set aside.

2. In glass pie plate, combine crumbs, celery salt, onion powder, paprika, and pepper.

3. In a shallow bowl, beat egg white. Add milk.

4. Dip fillets in egg white mixture, then dip into crumb mixture, coating well.

5. Place in greased 9 x 13 baking dish.

6. Bake, uncovered, at 350° for 25-30 minutes, or until fish flakes easily with a fork.

Seafood Enchiladas

Joleen Albrecht

Gladstone, MI

Makes 4-6 servings

Prep Time: 15 minutes

Baking Time: 30 minutes

1 onion, chopped

1 Tbsp. butter

¾-1 lb. crabmeat, flaked

8 ozs. Colby cheese, shredded, divided

1 cup milk

½ cup sour cream

half a stick (¼ cup) butter

1½ tsp. parsley

½ tsp. garlic salt

6-8 10” flour tortillas

1. In a medium-sized saucepan, sauté onions in 1 Tbsp. butter. Remove from heat and stir in crabmeat and 1 cup cheese.

2. Place desired amount of mixture into each tortilla. Roll up tortillas and place seam-side down in a greased 9 x 13 baking pan.

3. Combine milk, sour cream, the half-stick of butter, parsley, and garlic salt in the saucepan. Heat until blended and warmed through.

4. Pour sauce over enchiladas and sprinkle with remaining cheese.

5. Bake uncovered at 350° for 30 minutes.

Home-Baked Fish Fingers

Andrea Cunningham

Arlington, KS

Makes 4 servings

Prep Time: 15 minutes

Baking Time: 20 minutes

1 lb. codfish, whiting, or orange roughy fillets

¾ cup dry bread crumbs

¼-½ tsp. salt

2 eggs, beaten

2 Tbsp. butter, melted

Tartar Sauce:

1 pickle, chopped

½ cup mayonnaise

1 lemon

1. Wash the fillets, then pat them dry with paper towels. Cut into long pieces.

2. Mix bread crumbs and salt together in a shallow bowl. Put eggs in another shallow bowl.

3. Dip each strip of fish into the eggs; then roll in bread crumbs until coated.

4. Lay fish in a greased 9 x 13 baking pan. Drizzle melted butter over fish fingers.

5. Bake at 400° for 20 minutes, or until golden brown, turning once.

6. Meanwhile, combine ingredients for tartar sauce. Serve with fish fingers.

Salmon Croquettes

Margaret Moffitt, Bartlett, TN

Makes 5-6 servings

Prep Time: 25 minutes

Cooking Time: 6-8 minutes

14.75-oz. can of salmon, drained and de-boned

2 eggs, beaten

½ cup bread crumbs or finely crushed crackers

1 Tbsp. flour

½ tsp. salt

¼ tsp. black pepper

¼ cup grated onions

¼ cup chopped celery

2 Tbsp. vegetable oil, divided

1. Mix all ingredients together except vegetable oil. Form into 5 or 6 croquettes.

2. Pour 1 Tbsp. oil into skillet and heat. Sauté croquettes in hot skillet without crowding them. (Do in batches if necessary.)

3. When croquettes brown on one side, turn them over and continue cooking until both sides are brown. Add second Tbsp. of oil if needed.

Variations:

Use only 1 egg. Instead of salt, pepper, onions, and celery, mix in 2 Tbsp. ketchup and 1 tsp. paprika.

—Barbara W. Glueck

Jenks, OK

Add the following to the full recipe above: ¼ cup finely chopped red bell pepper, ¼ cup finely chopped green pepper, 1 Tbsp. Worcestershire sauce. Shape into patties. Beat 1 egg in a shallow bowl; place 1 cup bread crumbs in another shallow bowl. Dip each patty into the beaten egg, and then into the bread crumbs. Proceed with Steps 2 and 3. Serve finished patties with ½ Tbsp. medium or hot salsa on top.

— Kathy Novy

Pueblo, CO

Instead of the celery, use ¼ cup shredded carrots. Add 1 Tbsp. Worcestershire sauce and ¼ tsp. dried basil or dried oregano to the full recipe above.

— Esther J. Yoder

Hartville, OH

Replace the onion and celery with 2 Tbsp. Dijon mustard and 1 Tbsp. dried onion flakes in the full recipe above.

— Shirley Hinh

Wayland, IA

A Tip —

When sautéing or frying, turn a metal colander or strainer upside down over the skillet. This allows steam to escape and keeps fat from spattering.

Baked Salmon

Erma Brubaker

Harrisonburg, VA

Makes 4 servings

Prep Time: 5 minutes

Baking Time: 30-45 minutes

1 lb. fresh salmon, cut into 4 pieces

nonfat cooking spray

seasoning salt

¼ cup mayonnaise

parsley

1. Spray baking dish with cooking spray. Spray salmon with cooking spray and arrange in baking dish.

2. Sprinkle with seasoning salt, spread with mayonnaise, and top with parsley.

3. Bake, uncovered, at 350° for 30-45 minutes.

Tip: Mayonnaise keeps the salmon moist. For quick cleanup, bake on an open piece of tin foil.

Oyster Sage Dressing

J.B. Miller, Indianapolis, IN

Makes 8 servings

Prep Time: 40 minutes

Baking Time: 40 minutes

1-lb. loaf whole wheat bread, cut into 1” cubes

1 stick (8 Tbsp.) butter

1 large onion, chopped

4 ribs celery, chopped

1 Tbsp. dried sage

2 Tbsp. fresh parsley, chopped

1-1½ cups chicken stock

1 pint freshly shucked oysters with liquor, chopped if they’re large

½ tsp. black pepper

2 tsp. salt, or less, to taste

1. If the bread you plan to use is very fresh, cube it and place it in a large uncovered bowl overnight.

2. Melt butter in a very large skillet or stockpot. Sauté onions and celery in butter until just tender.

3. Stir into bread in large bowl. Add sage and parsley. Toss gently to combine.

4. Fold in chicken stock, just enough to moisten bread.

5. Fold in oysters and oyster liquor. Season with pepper and salt.

6. Transfer to a greased 9 x 13 baking dish. Cover with foil.

7. Bake at 375° for 30 minutes.

8. Remove foil and continue baking until top is lightly browned, about 10 more minutes.

Scalloped Corn and Oysters

Evelyn Page, Lance Creek, WY

Makes 4-6 servings

Prep Time: 5-7 minutes

Baking Time: 60 minutes

2 15.25-oz. cans whole-kernel corn, drained

1 15.25-oz. can creamed corn

1 cup oysters, drained

¼-½ tsp. salt

⅛-¼ tsp. pepper

2-oz. jar pimentos, drained

8 soda crackers, crumbled

4 Tbsp. butter

¼ cup light cream, or half-and-half

1. Place a layer of half the corns, followed by a layer of half the oysters in a greased 8 x 10 baking dish. Sprinkle with half the salt and pepper.

2. Spoon half the pimentos over top, and half the cracker crumbs.

3. Melt the butter in a small pan. Spoon half of it over the cracker crumbs.

4. Repeat the layers.

5. Pour cream over top. Drizzle with remaining butter.

6. Bake uncovered at 350° for 1 hour.

Meatless Main Dishes

Vegetarian Black Bean Burritos

Maricarol Magill

Freehold, NJ

Makes 8 burritos

Prep Time: 10 minutes

Cooking/Baking time: 40 minutes

1¼ cup water

1 Tbsp. butter

½ cup long-grain rice

½ tsp. salt

8 10” flour tortillas

10-oz. package frozen corn

15-oz. can spicy black-bean chili

8-oz. can tomato sauce

shredded cheddar, Monterey Jack, or pepper Jack cheese

1. In a medium-sized saucepan, bring water and butter to a boil.

2. Stir in rice and salt. Cover. Simmer over low heat until rice is cooked, about 20 minutes.

3. Meanwhile, wrap tortillas in foil. Heat oven to 350° and then heat tortillas until warm, about 15 minutes.

4. When rice is done, stir in corn, black-bean chili, and tomato sauce. Heat to boiling over medium-high heat. Boil one minute.

5. Assemble burritos by spooning rice mixture onto tortillas. Top with cheese of your choice. Fold in tops of tortillas and roll up.

Black Bean and Butternut Burritos

Janelle Myers-Benner

Harrisonburg, VA

Makes 8 burritos

Prep Time: 45 minutes

Baking Time: 15-20 minutes

1 Tbsp. oil

1 small or medium-sized onion, chopped

3-4 cups butternut squash, cut into ½” cubes

½ tsp. cumin

¼ tsp. cinnamon

½ tsp. salt

2 cups cooked, or a 15-oz. can, black beans, drained

8 tortillas

1½ cups grated cheese

sour cream

cilantro, if you wish

salsa

1. In a large skillet or saucepan, heat oil. Sauté onions until tender.

2. Add butternut. Cover and cook over medium heat until tender.

3. Add cumin, cinnamon, and salt. Add beans. Cover, and heat through.

4. Put ⅛ of mixture in each tortilla, top with 3 Tbsp. cheese, and roll up. Place seam-side down in a greased 9 x 13 baking pan.

5. Bake uncovered in 350° oven for about 15-20 minutes, until heated through.

6. Serve with sour cream and salsa, and cilantro if you wish.

Tips: Tortillas freeze well with the mixture inside so I often make a double or triple batch. You can also freeze just the filling.

Black Bean and Kale or Spinach Tostada

Peg Zannotti, Tulsa, OK

Makes 4-6 servings

Prep Time: 15 minutes

Baking Time: 25 minutes

1 bunch green onions, chopped

3 garlic cloves, minced

1½ tsp. cumin

1½ tsp. coriander

1 Tbsp. poblano pepper, minced

3 Tbsp. olive oil

15-oz. can black beans, drained and rinsed

½ cup orange juice

1 bunch kale, or 3 cups fresh spinach, chopped

salt to taste

8 6” corn tortillas

⅓-½ cup grated cheese of your choice

⅓-½ cup sour cream, optional

1. In a large skillet, sauté onions, garlic, cumin, coriander, and poblano in olive oil for 8 minutes. (Wear gloves when you deseed the pepper, and do not allow the pepper to touch your eyes or skin.)

2. Add black beans and cook for 3 minutes, stirring and mashing the beans with the back of a spoon.

3. Add orange juice and kale or spinach. Cover and simmer for about 10 minutes, stirring frequently.

4. Add salt to taste.

5. Heat tortillas by lightly frying them, microwaving them, or heating them in the oven for several minutes.

6. For each serving, start with a heated tortilla, cover it generously with the black bean mixture, 1-2 Tbsp. cheese, and 1-2 Tbsp. sour cream if you wish.

Tip: The filling in this recipe also works well as a dip for chips.

Taco-Ritto

Marlene Fonken

Upland, CA

Makes 4 servings

Prep Time: 20-25 minutes

Cooking Time: 5 minutes

1 Tbsp., plus 1 tsp., vegetable oil

1½ cups broccoli florets

1 cup sliced fresh mushrooms

½ cup chopped green peppers

½ cup sliced onions

½ cup diced tomatoes

4 ozs. shredded cheddar, or pepper, cheese

4 1-oz. flour tortillas, warmed

1. In a skillet, heat oil over medium-high heat. Add broccoli, mushrooms, green peppers, and onions. Stir-fry until tender-crisp, about 2-5 minutes.

2. Remove from heat and stir in tomatoes and cheese. Stir until cheese is partially melted.

3. Divide among the 4 tortillas. Roll up to eat!

Tip: Add some taco sauce to Step 2 if you wish.

Double Corn Tortilla Casserole

Kathy Keener Shantz

Lancaster, PA

Makes 4-6 servings

Prep Time: 15-20 minutes

Baking Time: 30 minutes

8 corn tortillas

1½ cups shredded Monterey Jack cheese

1 cup frozen corn

4 green onions sliced, about ½ cup

2 eggs, beaten

1 cup buttermilk

4-oz. can diced green chilies

1. Tear 4 tortillas into bite-sized pieces. Arrange in greased 2-qt. baking dish.

2. Top with half the cheese, half the corn, and half the green onions. Repeat layers.

3. In a mixing bowl, stir together eggs, buttermilk, and chilies. Gently pour over tortilla mixture.

4. Bake at 325° for 30 minutes, or until knife inserted in center comes out clean.

A Tip —

Always taste the food you’ve prepared before serving it, so you can correct the seasonings, if necessary.

Exceptional Eggplant Casserole

Lisa Good

Harrisonburg, VA

Makes 6-8 servings

Prep Time: 15-20 minutes

Baking Time: 45-50 minutes

½ cup chopped onions

½ cup chopped green peppers

½ cup chopped celery

1 tsp. oil

2 8-oz. cans tomato sauce

⅓ cup brown sugar

1½ tsp. dried oregano

½ tsp. minced garlic

1 medium-sized eggplant, peeled or unpeeled, sliced in ⅛”-thick slices

1½ cups mozzarella cheese

1. In a large skillet or saucepan, sauté the onions, green peppers, and celery in the oil.

2. Add the tomato sauce, brown sugar, oregano, and garlic to the sautéed vegetables. Mix well.

3. Layer one-third of the sauce mixture, one-third of the eggplant, and one-third of the cheese into a greased 2-qt. baking dish. Repeat the layers twice.

4. Bake uncovered at 350° for 45-50 minutes.

Eggplant Pita

Donna Conto

Saylorsburg, PA

Makes filling for 4 pita sandwiches

Prep Time: 10 minutes

Standing Time: 2 hours

Cooking Time: 5 minutes

1 large eggplant, peeled and diced

3 Tbsp. salt

½ cup oil

½ tsp. garlic salt

½ tsp. pepper

½ tsp. salt

15-oz. can diced tomatoes, drained

1 small onion, chopped

2 Tbsp. parsley

4 pita breads

1. Cover diced eggplant with water. Stir in 3 Tbsp. salt. Let stand for 2 hours. Drain.

2. Heat oil in skillet. Add eggplant, garlic salt, pepper, and ½ tsp. salt. Sauté for 5 minutes until soft. Drain off excess oil.

3. Put seasoned eggplant in mixing bowl. Add tomatoes, onion, and parsley.

4. Mix well, stuff in pita bread halves, and serve immediately.

Baked Southwest Grits

Jane Steele

Moore, OK

Makes 8-10 servings

Prep Time: 25 minutes

Baking Time: 45 minutes

4 cups water

1½ tsp. salt

1 cup uncooked grits

2 eggs

½ stick (4 Tbsp.) butter

minced garlic to taste

4-oz. can chopped green chilies

2 cups grated Mexican cheese, or Monterey Jack/cheddar combined, divided

1. Place water in large saucepan, add salt, and cover. Bring to boil.

2. Add grits and stir for 1 minute.

3. Cover and cook until thick and creamy, about 5-7 minutes. Stir occasionally.

4. Beat eggs in a small bowl. Stir in ¼ cup cooked grits and blend together. Add mixture to saucepan of grits.

5. Melt butter in a medium-sized pan. Stir in garlic, chilies, and 1½ cups cheese. Add to the grits mixture and stir well.

6. Spoon into a greased 2-qt. casserole. Top with remaining ½ cup cheese.

7. Bake uncovered at 350° for 45 minutes.

Lentils and Rice with Tomato Cucumber Salad

Mary Longenecker

Bethel, PA

Makes 4-6 servings

Prep Time: 20 minutes

Cooking Time: 45 minutes

¾ cup brown lentils, rinsed

3½ cups water

1 cup long-grain rice

2 tsp. salt

½-1 tsp. cumin, according to your taste preference

3 Tbsp. oil

1-2 sliced onions, whichever you prefer

Salad:

2 small cucumbers, diced

2 medium-sized tomatoes, diced

½-1 small onion, diced

2 Tbsp. lemon juice

2 Tbsp. oil

1 garlic clove, minced or crushed

2 tsp. salt

1. In a large saucepan, combine lentils and water. Cover and bring to a boil. Cook on medium heat for 10 minutes.

2. Add rice, salt, and cumin. Cover and bring to a boil. Cook on low for 20-25 minutes, or until rice is cooked.

3. While rice and lentils cook, place oil in skillet. Sauté sliced onions in 3 Tbsp. oil until brown and limp. Set sautéed onions aside until time to serve.

4. In a mixing bowl, combine cucumbers, tomatoes, and diced onions.

5. In a small bowl, stir together lemon juice, 2 Tbsp. oil, garlic, and salt. Pour over cucumber mixture. Stir gently together.

6. To serve, press lentil/rice mixture into a cup or small bowl. Unmold in center of a large plate or platter. Top with sautéed onions. Place spoonfuls of salad around the lentil mixture. Sprinkle extra juice from salad over all.

Jamaican Rice and Beans

Lorraine Pflederer

Goshen, IN

Makes 4 servings

Prep Time: 10 minutes

Cooking Time: 30 minutes

Standing Time: 5 minutes

14-oz. can light coconut milk

½ cup water

scant ½ tsp. allspice

½ tsp. salt

3 fresh thyme sprigs, or 1 tsp. dried thyme

1 garlic clove, crushed

1 cup long-grain white rice

15-oz. can dark red kidney beans, drained and rinsed

1. Combine first 6 ingredients (through garlic) in a medium-sized saucepan over medium-high heat. Cover and bring to a boil.

2. Stir in rice. Reduce the heat to low. Cover and cook 20 minutes, or until all the liquid is absorbed. Check periodically to make sure the rice isn’t sticking.

3. Remove pan from heat. Remove the thyme sprigs and discard.

4. Gently stir in the beans. Cover and let stand 5 minutes before serving.

Spinach Souffle

Kaye Taylor

Florissant, MO

Makes 6-8 servings

Prep Time: 5-10 minutes

Baking Time: 60-75 minutes

4 Tbsp. flour

¼ lb. Colby cheese, grated

¼ lb. cheddar cheese, grated

½ stick (¼ cup) butter, melted

1-lb. carton small-curd cottage cheese

3 eggs, beaten

¼-½ tsp. salt

⅛ tsp. pepper

10-oz. pkg. chopped spinach, thawed and squeezed dry

1. Blend together flour, cheeses, and butter in a large mixing bowl.

2. Stir in remaining ingredients.

3. Pour into a greased 2-qt. baking casserole.

4. Bake uncovered at 325° for 60-75 minutes, or until knife inserted in center comes out clean.

A Tip —

Look for spices in whole foods markets where they are likely to be sold in bulk. Then you can buy only what you need, and usually for much less than in a grocery store.

Apple-Stuffed Acorn Squash

Susan Guarneri

Three Lakes, WI

Makes 4 servings

Prep Time: 20 minutes

Baking Time: 50 minutes

2 acorn squash

3 tart apples, divided

1 Tbsp. fresh lemon juice, taken from half a lemon (reserve the other half)

1½ tsp. grated lemon rind, taken from half a lemon (reserve the other half)

¼ cup melted butter, divided

⅓ cup brown sugar

½ tsp. salt

1 tsp. cinnamon

1. Cut squash in half. Scoop out seeds. Place in baking dish, cut-side down, and add ½” boiling water. Bake, covered with aluminum foil, at 400° for 20 minutes.

2. Pare, core, and dice 2 apples. In small bowl, mix with lemon juice, rind, 2 Tbsp. butter, and brown sugar.

3. Remove squash halves from oven. Brush cut halves with remaining 2 Tbsp. butter. Sprinkle with salt and cinnamon.

4. Fill squash halves with apple mixture.

5. Place squash halves cut-side up in baking dish. Add ½” boiling water. Cover with foil and bake 30 minutes longer.

6. Before serving, pour pan juices over squash. Garnish each half with slices from the reserved apple and the reserved lemon half.

Quick Squash

Shirley Taylor, Yuba City, CA

Makes 4 servings

Prep Time: 10 minutes

Cooking Time: 4-6 minutes

1 lb. mix of yellow squash and zucchini

1 onion, thinly sliced

1 red bell pepper, chopped

¼ tsp. dried basil

dash of pepper

salt to taste, if you wish

¼ cup grated Parmesan cheese

1. Slice squash and zucchini into microwave-safe casserole dish. Top with onions and red peppers.

2. Cover and microwave on high for 2-4 minutes, or until vegetables are crisp-tender. (If you want the vegetables to be softer, cook another 2-4 minutes and then test to see if they’re done to your liking. Continue cooking for a few minutes if you wish.)

3. Stir in basil, pepper, and salt if you wish. Sprinkle top with grated Parmesan cheese. Cover and let stand 2 minutes before serving.

Tomato-Artichoke Scallop

Clara Earle Baskin

Quinton, NJ

Makes 6-8 servings

Prep Time: 20 minutes

Baking Time: 10-15 minutes

½ cup butter

½ cup finely chopped onions

2 Tbsp. finely chopped scallions

14-oz. can artichoke hearts, drained

35-oz. can whole plum tomatoes, drained

½ tsp. fresh, or pinch of dried, basil

1-2 tsp. sugar, your preference

salt and pepper to taste

¼ cup grated Parmesan cheese

1. In a large skillet or saucepan, melt butter. Sauté onions and scallions until tender.

2. Rinse artichokes and cut into quarters. Add to skillet.

3. Stir in tomatoes and basil. Heat 2 to 3 minutes, stirring occasionally.

4. Season with sugar, salt, and pepper. Turn into greased shallow baking dish. Sprinkle with Parmesan cheese.

5. Bake at 325° for10-15 minutes, or until vegetables are tender.

Sun-Dried Tomato Casserole

Barbara Jean Fabel

Wausau, WI

Makes 12 servings

Prep Time: 15-20 minutes

Standing Time: 8 hours or overnight, plus 10 minutes

Baking Time: 40 minutes

2 9-oz. pkgs. cheese ravioli (look for them in the dairy case)

half an 8-oz. jar sun-dried tomatoes in oil, drained and chopped

1½ cups shredded cheddar cheese

1½ cups shredded Monterey Jack cheese

8 eggs, beaten

2½ cups milk

1-2 Tbsp. fresh basil, snipped, or 1-2 tsp. dried basil

1. Grease a 3-qt. baking dish. Place uncooked ravioli evenly in bottom.

2. Sprinkle ravioli with tomatoes. Top evenly with cheeses. Set aside.

3. In a mixing bowl, whisk eggs and milk until well combined. Pour over layers in casserole dish.

4. Cover and chill for 8 hours or overnight.

5. Bake, uncovered, at 350° for 40 minutes, until center is set and knife inserted in center comes out clean.

6. Let stand 10 minutes before serving. Just before serving, sprinkle with basil.

Tip: If you don’t like sun-dried tomatoes, replace them with something you do like, such as sliced black olives or artichokes.

Veggie Burgers

Esther Becker, Gordonville, PA

Makes 12-14 servings

Prep Time: 20 minutes (after soaking and cooking)

Cooking Time: 8-10 minutes

1 cup dry oat bran

1 cup dry oats

1 cup cooked brown rice

½ cup dry lentils, soaked and cooked

½ cup dry black beans, soaked and cooked

½ cup dry black-eyed peas, soaked and cooked

½ cup salsa

½ cup chopped onions

half a green pepper, chopped

half-square of tofu, at room temperature

4-oz. pkg. cream cheese, softened cooking oil

1. Mix all ingredients together and shape into 12-14 patties.

2. Brown on both sides in a skillet in enough oil to cover the bottom of the pan.

Double Cheese Zucchini Bake

Janet Schaeffer

Lansing, IL

Makes 12-15 servings

Prep Time: 15-20 minutes

Baking Time: 35-40 minutes

½ cup butter

1 clove garlic, chopped

8 medium-sized, peeled or unpeeled, zucchini, sliced

1 cup Italian-seasoned bread crumbs, divided

3 cups shredded Monterey Jack cheese, divided

2 cups grated Parmesan cheese, divided

1 Tbsp. Italian seasoning

3 eggs

2 cups half-and-half, or 2 cups whipping cream

1. In large saucepan, melt butter. Add garlic and cook about 3 minutes.

2. Add zucchini to garlic and butter. Sauté until soft, about 10 minutes.

3. Stir in ½ cup bread crumbs, 2 cups Monterey Jack cheese, 1 cup Parmesan cheese, and Italian seasoning. Blend well.

4. Spoon mixture into a greased 9 x 13, or larger, baking dish.

5. In a mixing bowl, beat eggs. Mix in half-and-half. Pour over baking dish contents and let it settle into the zucchini mixture.

6. Top with remaining 1 cup Monterey Jack cheese, 1 cup Parmesan cheese, and ½ cup bread crumbs.

7. Bake at 350°, uncovered, for 35-40 minutes, or until knife inserted in center comes out clean.

Tip: You can make the dish the day before serving it and refrigerate it unbaked. If you put it in the oven cold, increase the baking time to 50-60 minutes.

Zucchini Babka

Esther J. Mast

Lancaster, PA

Makes 6-8 servings

Prep Time: 20 minutes

Baking Time: 30-45 minutes

3 eggs

½ cup vegetable oil

4 cups diced zucchini, peeled or unpeeled

1 medium-sized onion, chopped

1 cup all-purpose baking mix

½ cup grated cheddar cheese

1 tsp. salt

1 tsp. dried oregano

dash of pepper

Parmesan cheese

1. In a large mixing bowl, beat eggs. Blend in oil.

2. Add zucchini, onions, baking mix, cheese, salt, oregano, and pepper. Mix well.

3. Pour into greased 1½-2-qt. baking dish. Sprinkle with Parmesan cheese.

4. Bake at 350° for 30-45 minutes, or until nicely browned.

Variations:

1. Use 3 cups zucchini and 1 cup cheese in the batter.

2. Use 1 clove minced garlic instead of onions.

— Evie Hershey

Atglen, PA

3. Use 3 cups zucchini and 4 eggs.

4. Use 2 Tbsp. parsley, ½ tsp. salt, and ½ tsp. dried oregano.

— Joyce Kreiser

Manheim, PA

— Virginia Martin,

Harrisonburg, VA

— Joanne Kennedy

Plattsburgh, NY

5. Use 4 eggs.

6. Add ½ cup shredded Swiss cheese to the batter, and sprinkle the Parmesan cheese on top.

— Becky Frey

Lebanon, PA

A Tip —

Before leaving for work in the morning, assemble and measure all ingredients for your evening meal that don’t require refrigeration. When you return home, dinner preparation will be easier, plus you’ll know that you have all the ingredients you need.