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Main Dish

Main Dish/ Meat

Pork Roast

Pork Roast

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By Prep Time: 15 minutes Cooking Time: 10 hours

Ingredients

  • 2 large onions, sliced
  • 5 lb pork shoulder roast
  • 2 T roasted garlic and herb seasoning
  • 1 tsp salt
  • 2 c chicken broth

Instructions

1

Grease slow cooker. Place onions in the bottom.

2

Rub seasoning blend and salt into the pork roast. Place it on top of the onions and pour chicken broth over it.

3

Cover and cook on low for 10 hours.

Notes

Source: https://www.yourhomebasedmom.com/crockpot-pork-roast-only-five-ingredients/#wprm-recipe-container-52359

Main Dish/ Meat

Swiss Steak with Mushrooms

Swiss Steak with Mushrooms

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Prep Time: 35 minutes Cooking Time: 45 minutes

Ingredients

  • 2 T flour
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 lb bottom round steak
  • 1 T shortening
  • 1/2 c water
  • 10 3/4 oz cream of mushroom soup
  • 4 oz mushrooms
  • 1 3/8 oz onion soup mix

Instructions

1

Mix flour, salt, and pepper. Pound into beef. Cut beef into 4-6 pieces.

2

Brown beef in shortening for 15 minutes.

3

Add remaining ingredients. Cover and simmer for 45 minutes.

Main Dish/ Sides/ Vegetable

Asparagus and Ham au Gratin

Asparagus and Ham au Gratin

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Prep Time: 20 minutes Cooking Time: 10 minutes

Ingredients

  • 4 spears asparagus per serving
  • 4 slices shaved deli ham per serving
  • 2 Tablespoons butter per serving, melted
  • 1/4 cup grated parmesan per serving

Instructions

1

Steam asparagus five minutes.

2

Wrap each spear in a slice of ham.

3

Arrange seam sides down, close together, in a shallow baking dish greased with a little of the butter. Sprinkle with half the remaining butter, then the cheese, then the rest of the butter.

4

Bake 10 min at 450 degrees.

Main Dish

Creamed Chicken

Creamed Chicken

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Prep Time: 35 minutes

Ingredients

  • 2 c chicken; cooked
  • 1 c mushrooms; sauteed
  • 1/3 c green peppers; sauteed
  • 6 T butter
  • 6 T flour
  • 1 1/2 c evaporated milk (1 can)
  • 1 1/2 c chicken broth
  • rice or puffed pastry

Instructions

1

Melt butter and slowly blend in flour. Add evaporated milk and chicken stock. Season to taste. Add chicken, mushrooms, and green pepper. Serve over rice or puffed pastry.

Main Dish

Buttermilk Pancakes

Buttermilk Pancakes

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By Prep Time: 30 minutes

Ingredients

  • 1 c flour
  • 1 T sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1 egg beaten
  • 1 c buttermilk or sour milk
  • 2 T oil

Instructions

1

Combine the flour, sugar, baking powder, baking soda, and salt. Make a well in the center; set aside.

2

Combine the egg, buttermilk, and oil. Add all at once to flour mixture. Stir just until moistened.

Main Dish

Cornmeal Pancakes

Cornmeal Pancakes

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By Prep Time: 20 minutes

Ingredients

  • 1 egg
  • 1/2 cup flour
  • 1/2 cup cornmeal
  • 3/4 cup milk
  • 2 Tablespoons melted shortening or vegetable oil
  • 1 Tablespoon molasses
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt

Instructions

1

Beat egg until fluffy. Beat in remaining ingredients until smooth.

2

Fry on pre-heated griddle until puffed and dry around the edges.

Main Dish

Chicken Pie

Chicken Pie

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By Prep Time: 2 hours 30 minutes Cooking Time: 30 minutes

Ingredients

  • roasting chicken
  • carrot sliced
  • onion sliced
  • bay leaf
  • 1 tsp salt
  • 6 black peppercorns
  • 6 T butter
  • 6 mushrooms
  • 2 T flour
  • 1/2 c cream
  • freshly ground black pepper
  • 12 oz puff pastry thawed
  • 1 egg yolk beaten

Instructions

1

Put chicken, carrot, onion, bay leaf, salt, and peppercorns into a large pot. Cover with water and bring to a boil, skimming occasionally. Simmer gently for 20 minutes. Allow chicken to cool in stock for one hour. Remove meat from bones and cut into large chunky pieces. Place meat in a pie dish and cover with a little stock to keep the flesh moist. Return bones to stock and boil for 10 to 15 minutes to reduce it.

2

Strain the stock and leave it to cool. Reserve 1 1/2 c; the rest can be refrigerated or canned.

3

Melt 1 T butter in a small skillet and saute the mushrooms over high heat. Add the mushrooms to the chicken.

4

Melt the remaining butter and blend in flour. Add the reserved chicken stock, blending to make a smooth sauce. Stir in cream and season with salt and pepper.

5

Spoon the sauce over the chicken and mushrooms. Roll out pastry to fit the pie plate. Remaining pastry can be cut into strips and braided around the rim of the pie plate. Brush the top of the pie with beaten egg yolk.

6

Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees and bake for 20 minutes more.

Notes

Torin nicknamed this "Souper Fire Pie" when he was a toddler.

Main Dish

Easy Chicken and Rice

Easy Chicken and Rice

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Prep Time: 15 minutes Cooking Time: 2 hours

Ingredients

  • 6 pieces chicken
  • 1 c rice
  • 1 pkg onion soup mix
  • 1 can mushroom soup
  • 1 can chicken broth or water

Instructions

1

Butter a 9x13 inch pan. Put rice in the pan.

2

Mix together the onion soup mix, mushroom soup, and chicken broth. Spread half of the mixture over the rice. Lay chicken on top and cover with the remaining soup mixture.

3

Cover and bake for two hours at 325 degrees.

Main Dish

Ham and Cheese Strata

Ham and Cheese Strata

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Ingredients

  • 6 slices bread
  • 2 oz Velveeta; sliced
  • 5 oz broccoli; cooked and chopped
  • 1 cup ham; chopped
  • 3 eggs; slightly beaten
  • 1 3/4 cup milk
  • 1 tablespoon dried minced onion
  • 1/4 tsps Salt
  • 1/8 tsps dry mustard
  • cheddar cheese; shredded

Instructions

1

Cut a doughnut/muffin from each slice of bread and set them aside. Grease and line the bottom of a 8x8 pan with the bread scraps.

2

Layer sliced Velveeta on top of bread, then broccoli, then ham, then the bread rounds.

3

Combine eggs, milk, onion, salt, and dry mustard. Pour over bread. Refrigerate 6 hours or overnight.

4

Bake uncovered for 45 minutes at 325 degrees. Sprinkle with cheddar cheese, bake for five minutes more, and let stand 10 minutes before serving.

Main Dish/ Sides/ Soup

Egg-Drop Soup

Egg-Drop Soup

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Prep Time: 25 minutes

Ingredients

  • chicken broth, 1 c per person
  • 1 egg per person, well beaten
  • 2 1/2 T flour for each egg
  • grated carrot (optional)
  • sliced green onion (optional)
  • salt
  • pepper
  • cooked shrimp (optional)
  • water chestnuts (optional)

Instructions

1

Boil broth. Add carrot and green onion. Bring to a rapid boil. Combine egg and flour. When the broth is boiling rapidly, turn the heat off, swirl the broth, and pour the egg mixture in.

2

Add cooked shrimp and water chestnuts, season with salt and pepper, and heat through.