The Country Witch

Main Dishes

Main Dishes are usually thought of as the hub of any meal. It is hard to decide what sides, beverages, or even desserts you want to serve unless you know what the "Main" part of the meal will be. But, just because this is the center of the meal, it doesn't have to be hard to make.

So, relax and have fun in the kitchen!

Lentil Burgers

2 cups cooked lentils, drained

1 cup soft wheat bread crumbs

1/2 cup wheat germ

1/2 cup chopped onion

1 1/4 t salt

2 beaten eggs

1 T worcestershire sauce

3 T oil

Mashed lentils lightly and mix with all ingredients except oil and shape into six patties. In a frying pan, heat oil and cook patties until brown on both sides.

Szechuan Noodles

1 lb chineese noodles or linguini

1/3 cup soy sauce

1 T hot chili oil

1/2 cup warm tea, brewed

2 T red wine vinegar

1/4 peanut oil or corn oil

1/2 cup tahini (sesame seed paste)

2 T sesame oil

1t sugar

5 cloves of garlic, minced

1/2 t ginger

1/2 cup sesame

8 minced scallions

Cook noodles until tender then drain. In a blender, mix well all ingredients except onions and sesame seeds. Pour sauce over noodles and sprinkle with onions and sesame seeds. Top with stir fried vegetables if desired.

Enchilada Casserole

2 T butter

1/2 cup chopped onion

1/2 cup chopped green pepper or celery

1 16 oz can tomato sauce

1/2 t chili powder

1/4 t sweet basil

1/4 oregano

1 package of 7-inch tortillas

1 cup cooked meat (turkey, beef or chicken)

1 cup shredded cheese

Saute onion and green onion in melted butterfor about five minutes. Add to this, tomato sauce, basil, chili powder, and oregano. In a buttered casserole dish, place tortillas and top with meat, cheese then sauce. Bake in pre-heated 350 degree oven for 25 minutes.

Orange Spice Meatballs

5 orange spice tea bags

1 1/2 cups white wine

2 lbs ground meat

1/2 onion chopped

1 Tbsp crushed garlic

2 Tbsp olive oil

1 Tbsp corn starch

1 cup orange marmalade

Steep tea bags in wine for 10 minutes. Discard bags and set wine aside. Combine ground meat, onion, garlic and 3/4 cup wine. Mix well and form into meatballs. Heat oil in skillet over medium heat and brown meatballs. Remove meatballs and set aside on a warm platter. Add remaining wine, cornstarch and marmalade to skillet. Stir over medium heat until thickened. Add meatballs and simmer for 15 minutes.

Eggplant Parmigiano

2 medium eggplants

1 lb ground beef

1 cup water

2 cloves minced garlic

1 medium can whole tomatoes

1 small can of tomato paste

salt and pepper to taste

2 eggs

salad oil to taste

1/2 lb mozzarella cheese

1/2 cup of freshly grated parmesan cheese

oregano to taste

Brown beef and add garlic stirring frequently. Add tomatoes, tomato paste, water, and salt & pepper to taste. Simmer for 30 minutes or until sauce is thickened. Peel eggplant and cut into 1/2 inch slices. Sprinkle with salt and let stand for 30 minutes then wipe dry. Dip in beaten egg then into the crumbs and fry in hot oil until browned and tender. In large shallow casserole dish, place alternate layers of eggplant, mozzarella, meat sauce and parmesan cheese. Sprinkle on oregano to taste. Bake 350 degrees for 30 minutes.

Tamale Pie

2 1/2 cups water

1 1/4 cup yellow corn meal

1/2 tsp salt

1 large chopped onion

1 minced garlic clove

1 lb ground beef, chicken or turkey

3 Tbsp flour

1 tsp salt

2 tsp chili powder

16oz can of whole tomatoes

6oz can tomato paste

4oz can drained mushroom pieces & stems

1/2 cup sliced stuffed pimento olives

1/2 cup raisins (optional)

Combine water cornmeal and salt in medium saucepan. Bring to boiling; cook over medium heat until mixture thickens, about 5 minutes, stirring frequently. Turn mixture into lightly oiled 8 cup deep casserole dish. Press cornmeal mixture on bottom and sides of casserole dish to form shell. Coat a 9 inch saute pan with cooking spray and saute onion and garlicover low heat until lightly browned. Add ground meat. Cook and stir until meat is thoroughly cooked. Add remaining ingredients; mix thoroughly, bring to boil and spoon into casserole dish. Bake in oven at 325 degrees for 40 minutes or until mixture is bubbling. Garnish with cheese and pimentos.

Jack Pot

1 lb ground meat

1 chopped onion

1 can condensed tomato soup

1 1/2 cup water

6 oz noodles

1 can creamed corn

1/2 cup chopped black olives

1 cup grated sharp cheese

Brown meat. Add onions and cook until soft. Add soup, water and uncooked noodles. Cook until noodles are tender. Add corn, olives and half of cheese. Mix well. Pour into a 2 quart casserole dish. Sprinkle with remaining cheese. Bake at 350 degrees for 45 minutes.

Parmesan Pasta

1 pound pasta, cooked

2 Tbsp olive oil

4 crushed garlic cloves (or granulated)

3/4 cup freshly grated parmesan

Romano or Mizithra cheese may be used. Toss pasta with olive oil, garlic and cheese.

Chicken Crunch

1/2 cup chicken broth or milk

2 cans cream of mushroom soup

3 cups diced cooked chicken

1 small can tuna fish

1/4 cup minced onion

1 cup diced celery

1 can sliced water chestnuts

1 can chow mein noodles

1/2 cup toasted sliced almonds

Blend broth and soup in 2 quart casserole dish. Mix in rest of ingredients, except almonds. Bake in oven at 325 degrees for 40 minutes. Just before serving, sprinkle with almonds and put back in oven for 5 - 10 minutes.

Skinny Chicken

1 package boneless, skinless chicken breast

1 can citrus soda

1/4 cup soy sauce

1/4 t pepper

Cut chicken into medium-sized pieces, place on foil lined baking pan and sprinkle with pepper. Mix soda and soy sauce and pour over chicken. Bake in pre-heated 325 degree oven for one hour and baste 2-3 times while cooking.

Creamy Garlic Chicken

1 cup sour cream

1 T lemon juice

2 garlic cloves

3/4 lemmon pepper

3/4 celery salt

1/2 t salt

1/2 t paprika

1 T Worcestershire sauce

6 chicken breasts

Mix together all ingredients and pour over chicken. Cover and marinade for several hours or over night. Bake in pre-heated 350 degree oven or broil until tender.

Salmon Loaf

1 T lemon juice

2 cups flaked red salmon or 1lb can with skin and bones removed.

1/2 cup half and half

1 egg beaten lightly

1/2 cup celery, finely chopped

1 cup bread crumbs

2 T butter

Tartar sauce or lemon wedges

Add lemon juice to salmon, then remaining ingredients except butter and bread crumbs and mix lightly but well. Put into well-greased bread pan and top with bread crumbs. Serve with tartar sauce or lemon wedges.

Chicken Cordon Bleu Casserole

3 Tbls Margarine

6 Chicken Breast halves

1 large can cream of chicken soup +

1 can full of milk

3/4 cup shredded provolone cheese

1/2 lb cooked ham, cut into thin cubes or strips

1 pound egg noodles, cooked

Place chicken in large skillet and cook in butter. When fully cooked, remove chicken from skillet. Combine soup, milk, cheese, and ham into skillet. Cook on medium and when sauce is melted smooth, add chicken. Serve over cooked egg noodles.

Texas 2-Step in a Jar

6 oz Brown Gravy Mix

2 Tbls Chili Powder

2 tsp oregano

1 tsp cumin

1 tsp minced onion

1 tsp garlic salt

12 crushed tortilla chips

1-1/4 cup pasta wheels, uncooked

Place ingredients, layered in a one pint canning jar. Seal lid tightly and store, or give as a gift with a label of directions below.

1/2 pound ground beef

Entire contents of jar

7 cups water

15 oz can corn

16 oz diced tomatoes

Brown ground beef in a large skillet on medium-high. Add contents of jar, water, corn,and tomatoes. Let reach to a boil, but quickly reduce heat, cover and simmer for about 25 minutes. Garnish with shredded cheese and more tortillas.

Sloppy Joe Mix

2 Tbls dried minced onion

2 Tbls dried green pepper flakes

2 tsp salt

2 tsp cornstarch

1 tsp celery seed

1/2 tsp mustard powder

1/2 tsp chili powder

1/2 tsp garlic salt

Combine all above ingredients well. Store in airtight container. Brown one pound ground beef. Add seasoning mix, 12 cup water, 8 oz can tomato sauce, and bring to a boil. Reduce heat and simmer for 10 minutes, stirring often. Serve on hamburger buns Serves 6

Easy Brunch Casserole

3 cups diced ham, bacon, or sausage

3 cups bread cubes or hashbrowns

1/2 pound Cheddar cheese, grated

1 Cup of fresh mushrooms, sliced

1 teaspoon of dry mustard

3 Tablespoons flour

3 cups milk

4 eggs

Sauce:

1 chicken bouillon cube

1 cup hot water

1 can cream of "anything" soup

Prepare the night before. Combine meat, bread/potatoes, cheese, and mushrooms and mix together with mustard and flour. Spread into a greased 9” x 13” pan.

Whisk together milk and eggs and pour over the above mixture.

In a separate bowl, dissolve 1 chicken bouillon cube in 1 Cup hot water. Add 1 can cream of chicken soup and mix well. Pour over the mixture in the pan.

Cover with foil and let stand overnight.

Bake, covered with the foil, at 350 degrees for 1 hour, uncover and bake 15 minutes longer.

Let stand for 10 minutes before cutting. This breakfast casserole serves 12.

Stuffed Bell Peppers

1 lb. ground sausage, cooked

1 medium sweet onion, chopped

4 cups cooked rice

4 green bell peppers, cut in half and cleaned

1 jar spaghetti sauce

steak dust, salt, pepper,

Combine sausage, onion, rice, spaghetti sauce and seasonings as desired. Fill peppers with rice mixture and place in 9X13 dish. Pour tomato sauce mixture over and around stuffed bell peppers.

Bake at 350°F for 1 hour. Serves 8.