Here are the Main Dishes:

Contributed by:  lorij61@netzero.net

CHICKEN FETTUCCINE IN ALFREDO SAUCE (Serves 6)

5-6 chicken breasts (boneless-skinless)
garlic powder
1 T. olive oil
1 pkg. fettuccine noodles

Sauce
1 cup sour cream
1 cup heavy whipping cream
2 T. butter
1/4 cup parmesan cheese
salt and pepper to taste

Cut the chicken breasts into bite size pieces, cover with garlic powder (I like a lot so I use about 1 T.). Put oil in sauté' pan and heat on high add
chicken and sauté' until browned - there will be some water that comes from the chicken but continue cooking until water is absorbed and chicken is browned.

While chicken is cooking, cook fettuccine according to package directions.

Next start the sauce, by melting the butter in small sauce pan (do not brown butter). After butter is completely melted, add whipping cream and sour
cream.. Heat until warm. Next add the parmesan and let melt. Salt and pepper to taste.

After chicken is browned, noodles are cooked and drained and sauce is hot, you can either serve separately or combine.

SOUR CREAM ENCHILADAS

One of Denise Crismon's favorites

1 can cream of chicken soup
1 cup chopped green chilies
2 cup chopped, cooked chicken
1 can enchilada sauce
1 cup sour cream
10 tortillas
2 ½ cup grated cheese
½ cup onion, chopped

Mix soup, chilies, chicken, sour cream, onion, and ½ cheese, set aside. Spoon into tortillas and roll. Place in pan and pour enchilada over rolls. Spread remaining mixture on top. Cover with cheese. Bake 350 for 20 min.

NO-YEAST PIZZA CRUST

4 cups flour
1 tsp. baking powder
1-2 tsp. salt
2/3 cup oil
1 cup water

Preheat oven to 375°. Put dry ingredients into bowl and sift with fork. Add oil and water and mix together until damp. Knead with hands until it forms a ball of dough. Place dough on cookie sheet or pizza pan (not greased) and press until it covers the whole pan. Bake for 10 minutes or until crust is dry to the touch. Add sauce and toppings. Bake until cheese melts. If you use whole-wheat flour you may need more water. If sticky, add more flour (a little bit at a time). Knead dough more for a more bready, chewy texture.

STUFFED SHELLS

1 box large macaroni shells
2 lb. ricotta cheese
1 lb. package mozzarella cheese
2 eggs
¼ cup grated Italian cheese (Parmesan, Romano or Locatelli)
3 Tbsp. minced parsley

Cook shells according to package instructions. Adding 1 Tbsp. oil to the water will keep them from sticking together.
Mix in medium sized bowl ricotta, eggs, grated cheese and parsley. Set aside. Cut mozzarella into "sticks" about a ¼ inch thick and the length of the macaroni shel1.
When the shells are done cooking, stuff with ricotta mixture and place one stick of mozzarella on top. Continue until all shells have been filled.
Cook in 350° oven for 20-25 minutes, or until mozzarella has melted. You can put a small amount of sauce on top of the shells before you cook them if desired.

TOMATO SAUCE

3 28-oz. cans whole tomatoes
1 medium onion, diced
2 Tbsp. vegetable, or olive, oil
pepper, to taste
6 fresh basil leaves, if desired

In large saucepan, cook onion in oil until they just begin to soften and become opaque. Run cans of tomatoes, one at a time, through vegetable mill to take out the seeds. Discard seeds, and put tomatoes into the pot with the onions. Pepper to taste, and add basil, if desired at this time also. Bring to a low boil and cook on medium heat for about 1 ½ hours. Stir frequently. Sauce will thicken the longer you cook it, but 1 ½ hours would be the minimum time to get it to a good consistency.

EASY BEEF STROGANOFF

1 pound round steak or hamburger
2 Tbsp. butter
1 cup sour cream
1 envelope onion soup mix
1 can cream of mushroom soup
1 13-oz can mushrooms undrained
2 Tbsp. catsup

Cut meat in thin strips, brown in butter. Combine remaining ingredients and add to meat. Heat through. Serve on noodles or rice

RAD TUNA ROLL-UPS

1 6-oz can Tuna in water, drained
1 Tbsp. lemon juice
3 Tbsp. mayonnaise
2 Tbsp. pickle relish
3 8-inch flour tortillas
3 thin, dry Italian breadsticks

Place tuna in a medium bowl; flake into small pieces with a fork. Sprinkle with lemon juice, toss gently. Combine mayonnaise and relish in a small bowl; add to tuna, stir until mixed. Lay tortillas flat on a clean counter. Divide tuna mixture evenly between tortillas. Using a spatula or table knife, spread tuna over surface of each tortilla, leaving about 1/4-inch of edges plain. Place 1 breadstick at edge of 1 tortilla; begin rolling into a spiral or cylinder, rolling tuna-covered tortilla around breadstick. Repeat with remaining 2 tortillas.

SPICY BEEF AND RICE

2 lbs. lean ground beef
2 medium onions, chopped
1 clove garlic, minced
2 cooking apples, peeled, cored, and chopped
3 small jalapeño peppers, seeded and sliced into thin strips
½ cup raisins
1/8 tsp. ground cinnamon
1/8 tsp. ground cloves
1/8 tsp. pepper
4 cups hot cooked rice (no salt added)

Brown ground beef, onion, and garlic in a Dutch oven or stock pot. Add next 6 ingredients; cover, reduce heat, and simmer 20 minutes. Serve over hot cooked rice. Makes 8 servings

BISCUIT TACO CASSEROLE

1 16-oz jar Old El Paso Medium Taco Sauce
1 12-oz can refrigerated buttermilk flaky biscuits
4 to 6 oz. (1 to 1 ½ cups) shredded sharp cheddar cheese
4 to 6 oz. (1 to 1 ½ cups) shredded mozzarella cheese
1 (2.25-oz.) can sliced ripe olives, drained
½ lb. lean ground beef
¼ cup chopped red bell pepper, if desired
¼ cup chopped green bell pepper, if desired
1 4-oz can mushroom pieces and stems, drained, if desired

Preheat oven to 400°. Lightly grease 13x9-inch (3-quart) baking dish. Spread taco sauce evenly over bottom of greased dish. Separate dough into 10 biscuits; cut each biscuit into 4 pieces. Place biscuit pieces in taco sauce; turn to coat. Sprinkle biscuits with ½ to 1 cup of the cheddar cheese, ½ to 1 cup of the mozzarella cheese and the olives; mix gently. Bake for 15 to 18 minutes or until bubbly.

Meanwhile, in large skillet, combine ground beef, bell peppers and mushrooms. Cook until beef is browned; drain.

Sprinkle remaining ½ cup cheddar cheese and ½ cup mozzarella cheese over mixture in casserole; top with ground beef mixture. Bake an additional 5 to 7 minutes or until mixture bubbles vigorously around edges. Makes 8 servings

HOME STYLE CHICKEN PACKETS

4 sheets (12x18-inches each) heavy duty aluminum foil
4 skinless, boneless chicken breast halves (1 to 1 ¼ lb.)
Dijon mustard
Dried basil leaves
Paprika
2 medium carrots, sliced
2 cups sliced fresh mushrooms
2 medium zucchini, sliced
2 Tbsp. margarine or butter

Preheat oven to 450°. Place one chicken breast half on each sheet of heavy duty aluminum foil. Spread mustard over chicken; sprinkle with basil and paprika. Top with vegetables; dot with margarine.

Bring up sides of foil and double fold. Double fold ends to form a packet, leaving room for heat circulation inside packet. Repeat to make four packets. Bake 20 to 24 minutes on cookie sheet in oven. Makes 4 servings.

SATAY-STYLE BEEF

4 sheets (12x18-inches each) heavy duty aluminum foil
1 16-oz top sirloin steak, ½-inch thick, fat trimmed
3 cups fresh snow peas
1/3 cup reduced-sodium teriyaki sauce
2 ½ Tbsp. creamy peanut butter
¾ tsp. cornstarch
Angel hair pasta, cooked and drained
2 plum tomatoes, chopped
4 green onions, sliced

Preheat oven to 450°. Slice steak across the grain into thin strips. Center one-fourth of beef strips on each sheet of aluminum foil. Top with snow peas. Combine teriyaki sauce, peanut butter and cornstarch; mix until smooth and well blended. Pour teriyaki mixture evenly over meat and vegetables.

Wrap and seal foil to form four packets, leaving room for heat circulation inside packets. Bake 14 to 18 minutes on cookie sheet in oven. Serve over angel hair pasta. Sprinkle each serving with tomatoes and green onions. Makes 4 servings.

EASY CHICKEN IN A CROCKPOT

4 chicken breasts (frozen or not)
1 can cream of chicken soup
1 envelope Italian dressing mix

Mix dressing with soup pour over chicken and place in crockpot for 4 hours if not frozen or 7hours if they are frozen. Serves with rice and a salad

EASIEST BEEF ENCHILADAS

1 lb. ground beef
1 16-oz jar salsa
2 cups shredded cheddar and Monterey jack cheese (8 oz pkg.)
12 flour tortillas

Brown ground beef, drain. Stir in ½ cup salsa and 1 cup cheese.

Spread 1cup salsa in bottom of 13x9 baking dish. Place ¼ cup meat mixture on each tortilla; roll up and place in pan, seam side down. Top with remaining salsa and cheese. Bake at 350° for 20 minutes.

EASY PASTA BAKE

1 lb. ground beef
1 30-oz jar spaghetti sauce
½ cup grated parmesan cheese
5 cups cooked pasta or macaroni
2 cups (8oz) shredded mozzarella cheese

Brown, ground beef, drain. Stir in spaghetti sauce and Parmesan cheese. Add cooked pasta or macaroni. Spoon into 13 x 9 baking dish. Top with shredded mozzarella cheese. Bake at 375° for 20 minutes.

EASY CHICKEN AND PASTA

1 Tbsp. oil
1 lb. boneless chicken breasts, cubed
1 can cream of mushroom soup
2 ¼ cups water,
½ tsp. basil or Italian seasoning
1 16-oz pkg. frozen vegetable mixture
2 cups rotini or other pasta.

Cook chicken in oil until no longer pink throughout. Set aside. In skillet, put soup, water, basil or Italian seasoning, frozen vegetable mixture, and pasta. Bring to a boil, then reduce heat and simmer 5-10 minutes or until pasta is tender. Add chicken back in, heat through, and sprinkle with parmesan cheese.

TRADITIONAL CHICKEN ENCHILADAS

2 cups tomatoes
2 cups chicken (cooked and shredded)
2 cups Monterrey jack cheese
2 cups cheddar cheese
1 package tortillas
4-6 chopped green onions
1 can sliced olives
2 cans enchilada sauce

Preheat the oven to 350°. Mix tomatoes, chicken, ½ of the cheese (both kinds), and most of the onions. Spread about 1 Tbsp. enchilada sauce on one tortilla. Add a handful of the chicken mix. Roll the enchilada and place in the 9 x 13 baking dish. Continue until the pan is full. Pour the remaining sauce on the top and add the rest of the cheese, onions and olives. Bake for 20-30 minutes.

ITALIAN ZUCCHINI PIE

4 cups thinly sliced zucchini (unpeeled)
1 cup coarsely chopped onion
1 Tbsp. butter
½ tsp. salt
½ tsp. pepper
¼ tsp. garlic powder
¼ tsp. sweet basil leaves
¼ tsp. oregano
2 eggs
2 cups mozzarella cheese (8oz.)
1 can refrigerated crescent dinner rolls
2Tbsp. prepared mustard

Preheat oven to 375°. Sauté zucchini and onion in the butter until tender. Stir in the seasonings. Press dough into a pie pan to form a crust. Make sure to cover the entire area. Spread mustard over the crust. In a bowl, beat two eggs. Add cheese. Then stir in vegetable mix. Pour mixture into the piecrust. Cover with aluminum foil. Bake for 10, then uncover and bake for 10 minutes more. Let stand for 10 minutes before serving.

SPAGHETTI AND FILLET TOMATOES

1 can Italian peeled tomatoes (28 oz.) drained (keep the juice)
4 Tbsp. olive oil
1/8 tsp. red pepper flakes
5 cloves garlic sliced thick
4 Tbsp. romano cheese (can use parmesan as a substitute)
½ tsp. basil
salt and pepper to taste
spaghetti or angel hair pasts

Sauté the garlic and red pepper flakes in olive oil. Add the tomato juice and bring to a boil, the let it simmer for 10 minutes. Cook the pasta. Cut the tomatoes in half. Add to the sauce and cook for 5 minutes. Add the romano cheese and then pour on pasta.

PASTA WITH LEMON AND TUNA

1 lb. Bow Tie or Penne Pasta
¼ cup olive oil
3 garlic cloves
¼ tsp. red pepper flakes
1 can tuna packed in water (6 oz), drained
¼ cup lemon juice
zest of 1 lemon (yellow only)
¼ tsp. black pepper
¼ tsp. salt
3 Tbsp. parsley
¼ cup parmesan cheese
¼ cup water from the cooked pasta

Brown the garlic and red pepper flakes in olive oil. Turn off the heat. Fluff the tuna in the can with a fork. Add 1/8-1/4 cup of lemon juice, lemon zest, parsley, salt, and pepper. Turn on the heat. Add the water from the pasta and bring to a boil. Add the cooked pasta to the pan and stir for 3-5 minutes.

THE WORLD'S EASIEST LASAGNA

The uncooked noodles make this the easiest lasagna ever. This recipe was the first recipe I got in college. (Nancy Cadjan)

2 lbs. ground beef
1 large onion
1 qt. tomato juice
1 can tomato paste (8 oz)
1 Tbsp. oregano
2 tsp. garlic powder
2 cups cottage cheese
2 cups mozzarella cheese
2 oz. parmesan cheese
2 pkgs. broad lasagna noodles

Brown meat. Add onion and drain fat. Add rest of ingredients except the cheeses and noodles. Cook slow for 30 minutes.

Preheat oven to 350°. Grease a 9 x 13 baking dish. Cover the bottom with uncooked noodles. Spoon in 1/3 meat sauce. Cover with ½ mozzarella and ½ cottage cheese. Repeat layers and spoon on last layer of meat mixture and top with parmesan cheese. Cover with foil, pinching edges tightly to pan edge. Place on a baking sheet and Bake for 1 hour 15 minutes.

RUSSIAN PIROSHKI

These are easy to make with the help of Rhodes frozen bread dough. You can make different fillings and stuff the bread. Place them in a basket and let your friends guess which kind they have.

Meat Filling

1 Tbsp. olive oil
3 medium onions
1 lb. ground beef
2 tsp. garlic powder
2 tsp. oregano
½ tsp. salt
1 tsp. pepper

Sauté the onion in the olive oil. Add the ground beef and brown. Add all spices. Set aside.

Potato Filling:  Make mashed potatoes, then add some spices to them like garlic, salt and pepper, paprika, and whatever else you like. They should be spicy because they will be stuffed in the bread.

Egg and Rice Filling
2/3 cup cooked rice
2 hard-boiled eggs, diced
4 Tbsp. softened butter
1 bunch parsley, chopped
salt and pepper to taste

Combine rice, eggs, butter and parsley. Season with salt and pepper.

Cabbage Filling

1 small white cabbage (or ½ a regular cabbage)
1 medium onion, diced
¼ cup butter
2 hard boiled eggs
salt and pepper to taste.

Shred the cabbage into thin strips. Salt and let stand for about 10 minutes. Squeeze to get the water out. Sauté the cabbage and onions in butter until tender, stirring often to keep from burning. Cool. Chop hard-boiled eggs and mix with cabbage. Season with salt and pepper.

Dough

Let the rolls thaw out so that the dough is soft and pliable. Do not let the rolls begin to rise. Roll out the dough and stuff with the filling. Then form back into a roll and continue to let rise the rest of the time (total 3-4 hours as indicated on the package). Make sure you seal the rolls well. Bake on a greased cookie sheet at 350° for 15-20 minutes.

FAJITAS

2 lbs. boneless chicken breast, cut into strips
1 green bell peppers, cut into thin strips
1 red bell peppers, cut into thin strips
1 small yellow onion, cut into thin rings

Grill chicken, peppers, and onions in large fry pan sprayed with cooking spray. Sprinkle with secret seasoning. Cook until chicken is browned and done. Serve with warm, 6 inch, flour tortilla shells. Set out bowls of sour cream (no fat, if you prefer), guacamole, and your favorite salsa. Serves 12-16.

Secret Seasoning

1 Tbsp. cayenne pepper
1 Tbsp. paprika
1 Tbsp. oregano
1 tsp. salt
1 tsp. pepper

Mix together.

TERIYAKI CHICKEN MARINADE

3/4 cup soy sauce
1/2 cup brown sugar
1 teaspoon ginger
1 teaspoon garlic powder

Mix in gallon size ziploc bag. Add chicken pieces...our favorite is boneless, skinless, chicken thighs or breasts. The bag will hold approximately 8-10 pieces. Seal the bag well. Turn the bag over a few times. Put in refrigerator for at least 3 hours. Turning bag over every hour. Arrange chicken pieces in 9x13 pan. Pour sauce over top. Bake at 350 degrees for 40 minutes. Serve with rice and vegetables (frozen oriental mixture goes well)

Lisa Scott [lisa@hitthe.net]

SWEET & STICKY CHICKEN (OR PORK)

2-3 lbs. cooked chicken
small bottle Catalina Island Dressing
small jar orange marmalade

stir fry veggies
stick in a pan until warm. If is too sweet for you, add some soy sauce!

Easy and quick!