DINNER - 27 Easy Recipes (4 page)

Ingredients

MEATLOAF

1½ lbs ground beef

1 small onion, finely chopped

1 clove garlic, minced

4 saltines, crushed (or 2 T wheat germ)

1½ tsp salt

¼ tsp black pepper freshly ground

1 large egg

¼ C. milk

¼ C. ketchup

1 T. A-1 Steak Sauce

1 T. Heinz 57 Steak Sauce

PIQUANT SAUCE

3 T. brown sugar, packed

¼ C. ketchup

¼ tsp ground nutmeg

1 tsp dry mustard (prepared mustard is not recommended)

Procedure

Mix all ingredients in large bowl, first with wooden spoon and then, with
very clean
hands

Mold into a loaf pan

Bake at 350º F - 1 hour 15 minutes

Prepare Piquant sauce: Mix together well:  brown sugar, catsup, nutmeg and dry mustard

Last 15 minutes top with Piquant Sauce

Drain excess grease, slice and serve hot

Serve with crisp green salad and baked potatoes

Servings: 4

Preparation Time: 15 minutes

Cooking Time: 1 hour and 15 minutes

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Nutrition Facts

Recipe Tips

Make it a meal! Serve with baked potatoes and all the trimmings, fresh green salad, and
Ice Cream Pie
(
Mama’s Legacy, Volume 3, Candy and Dessert)

SECTION II - CHICKEN

BAKED CHICKEN WITH PESTO

This is an excellent dish for a nice family dinner or a wonderfully easy entrée when you are expecting company and have little time to prepare.

Ingredients

4 chicken breast halves (boneless ~ 1½ lbs) - you can also use chicken breast strips.

1 C. basil pesto, refrigerated - make your own, or purchase at your local grocery store in the deli section

½ C. Monterey Jack cheese, shredded

Procedure

Preheat oven to 375°F/190°C

Lightly butter a 9” x 13” baking dish

Spread 1/2 cup basil pesto evenly across the bottom of the dish.

Lay chicken breasts over the pesto, salt and pepper the chicken, then spread ½ cup more basil pesto on top of the chicken

Cover the baking dish with aluminum foil (or use a baking dish with a tight-fitting lid) and bake the chicken for 25-30 minutes, just until chicken is barely firm and cooked through. (Don’t cook too much at this point, or the chicken will be overcooked by the time the cheese is melted and browned)

When chicken is barely cooked through, remove foil and sprinkle chicken with 1/2 cup grated Monterey Jack cheese.

Put dish back into the oven without foil and cook 5 minutes more, just until cheese is melted.

Serve immediately, while hot.

There will be some flavorful juice and pesto in the bottom of the dish, so you will want to serve with crusty French bread to enjoy all that deliciousness.

Servings: 4

Preparation time: 10 minutes

Cooking time: 30 – 35 minutes

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Nutrition Facts

Recipe Tips

This also works very well with chicken breast strips.

Serve with hot buttered rice, or mashed potatoes and a side dish of steamed carrots or cold sliced
tomatoes.

BISCUIT-TOPPED CHICKEN PIE

Homemade chicken potpie is a great way to make leftover chicken fabulous. This dish looks great and is much easier to prepare than it looks. It is a family favorite in our house. Once eaten, you will never go back to frozen.

Ingredients

1½ C. chicken stock (or canned chicken broth)

1 medium carrot, peeled, cut in half length-wise

3 T. unsalted butter

2 T. vegetable oil

1 small yellow onion, peeled and sliced

8 oz white mushrooms, sliced

2 T. flour

½ C. heavy cream

½ whole cooked chicken - remove skin, de-bone and cut into small cubes

½ C. fresh parsley, minced

8 Bisquick biscuits (Follow recipe for drop biscuits on Bisquick Box)

Procedure

Preheat the oven to 400°F.

Butter an 8-cup baking dish.

In a 1-quart saucepan, bring the stock to a simmer. Add the carrots and cook until crisp-tender, about 10 minute.

Use a slotted spoon to transfer carrots to a plate and turn off the heat under the stock.

In a 10-inch sauté pan or skillet, melt the butter with the oil over medium heat until the butter foams.

Add the onion and sauté until it begins to soften, about 2 minutes. Add the mushrooms and sauté until they just begin to brown, about 3 minutes more.

Sprinkle the flour over the onion-mushroom mixture and stir to dissolve. Cook and stir until mixture is bubbly. 

Immediately add the chicken stock, bring to a boil – stirring constantly, reduce heat immediately and simmer, continue to stir until smooth and thickened, about 2 minutes.

Add the cream, stir to blend, and bring to a simmer – do not boil. 

Add the chicken, carrots, and parsley, bring to a simmer again (do not boil), add salt and pepper to taste. Remove form heat.

Stir chicken into the mixture and spoon into the buttered baking dish.

Prepare one batch of drop biscuits according to the package directions.

Space approximately 8 biscuits evenly on top of the chicken mixture in the baking dish.

Bake for 12 minutes in pre-heated oven, or until heated through and biscuits are golden brown.

Serve immediately.

Servings: 4

Preparation Time: 30 minutes

Baking Time: 12-15 minutes

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Nutrition Facts

Recipe Tips

Biscuit choices, I prefer Bisquick Drop Biscuits - prepared according to directions on the box. You can make your own from scratch, of course, or use pre-made refrigerated biscuits.

You may want to try them all and see which type works and tastes the best.

CHEESY NACHO CHICKEN BAKE