My Favorite Recipes Main Dishes

"Be strong therefore, and let not your hands be weak:
for your work shall be rewarded."
2 Chronicles 15:7

Ham Cheese Bake

4 - 5 cups ham, cut into pieces
32 ozs. hash brown potatoes, thawed
2 cans cream of chicken soup
1 1/2 cups sour cream
1 cup shredded cheddar cheese
1/4 cup dried onions
2 cups frozen mixed vegetables
1 cup milk

Mix all ingredients together and put in a large, greased baking dish.

TOP WITH:
1/2 cup shredded  cheddar cheese
1/3 cup seasoned bread crumbs

Bake: 350 degrees for 1 1/2 hours or until bubbly and browned. 
Let set 20 minutes before serving.

Cincinnati Chili

1 1/2 lbs. lean ground beef
1 - 29 oz. can tomato sauce
1 - 14 oz. can peeled whole tomatoes
1 small onion
1/2 tsp. cinnamon
1/2 tsp. allspice
1 tsp. salt
1/2 tsp. pepper
1 1/2 Tbls. chili powder
1 Tbls. white vinegar
1 toe garlie
3 bay leaves

Brown meat - cook onions with meat - drain grease. Place meat & onions in large 
pan or crock pot. Add rest of ingredients. Cook slowly 4 - 5 hours, covered. Remove 
bay leaves and garlic before serving. Serve on a bed of spaghetti and top with 
grated cheddar cheese.  Serves 6 - 8

Baked Eggs & Sausage Casserole

1 lb. sausage
6 slices bread, cubed
1 1/2 cups shredded cheddar cheese
1 1/2 cups milk
4 to 6 eggs, beaten
1/4 tsp. salt

DAY BEFORE: Fry sausage and break up. Layer: bread, sausage, & cheese in
buttered 2 1/2 qt. casserole (twice). Mix milk, eggs, & salt & pour over layered
ingredients. Cover & refrigerate overnight.
NEXT DAY: Bake at 325 degrees for 45 min. Serve hot. Serves 6

Deep Dish Ham Pie

1/4 cup butter or margarine
1/4 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. ground mustard
1/8 tsp. pepper
1 cup milk
1 tsp. dried minced onion
2 1/2 cups cooked ham, cubed
1 cup frozen peas, thawed
2 cups hard cooked eggs, chopped
Pastry for single-crust 8-inch pie

Melt butter in a saucepan, stir in flour, salt, mustard, and pepper until smooth. 
Gradually add milk and onion, bring to a boil. Cook and stir for 2 minutes or
 until thickened. Stir in ham, peas, and eggs. (**I added an additional 1/2 cup of 
milk as I thought it was too thick)  Pour into an ungreased 8-in. square or 
11-in. x 7-in. x 2-in. baking dish. On a floured  surface, roll pastry to it top of 
dish, place over filling. Seal and flute edges; cut slits in the top. Bake at 
425 degrees for 25 minutes or until crust is golden brown and filling is bubbly. 
Yield 6 servings.

Impossible Chicken in Broccoli Pie

1 (10oz.) pkg. frozen chopped broccoli
2 cups shredded cheddar cheese
1 1/2 cups chicken, cooked & cut up
1 1/3 cups milk
3 eggs
3/4 cup Bisquick baking mix
3/4 tsp. salt
1/4 tsp. pepper
2/3 cup chopped onion

Heat oven to 400 degrees. Grease casserole dish. Mix broccoli, 1 1/2 cups of cheese, 
chicken, and onion and place in dish. Beat milk, eggs, baking mix, salt and pepper 
until smooth, 15 seconds, in blender, or 1 minute with a hand mixer. Pour onto 
chicken mixture and bake until knife inserted in center comes out clean, 25 to 35 
minutes. Top with remaining cheese. Serves 6 - 8.
OPTIONAL FILLING
Fried bacon, shredded Swiss cheese, chopped onions

Chili Casserole with Cornbread

1 lb. lean ground beef
1 (16 oz.) jar salsa
1 (15 oz.) can kidney beans, drained
1 (14 oz.) can diced tomatoes, drained
1 1/2 cups frozen corn
3 tsp. chili powder
1 tsp. cumin
1 pkg. cornbread mix
milk
margarine, if needed for mix
egg, if needed for mix
1/3 cup shredded cheddar cheese
1 Tbls. sliced green onions

Heat oven to 400 degrees F. In large skillet over medium-high heat, brown ground beef; 
drain.  Stir in salsa, kidney beans, tomatoes, corn, chili powder and cumin. Cook 3 to 4 
minutes or until thoroughly heated, stirring occasionally. Meanwhile, prepare cornbread 
as directed on package using milk, and if required, margarine and egg. Spoon 
cornbread batter around outside edge of ungreased 12x8-inch (2-quart) baking dish. 
Spoon hot beef mixture into center. (Casserole will be full.) Bake for 18 minutes. 
Sprinkle with cheese; bake an additional 4 to 5 minutes or until cheese is melted and 
cornbread is deep golden brown. Sprinkle with green onions just before serving.

Sweet & Sour Ribs

7 - 8 country-style pork ribs
1 can pineapple chunks or rings

SAUCE:
4 Tbls. soy sauce
1/2 cup vinegar
1/2 cup catsup
1/2 tsp. Worcestershire sauce
1/2 tsp. ground ginger
1/2 cup brown sugar
5 Tbls. cornstarch

Salt and pepper the ribs and brown in oil on all sides in a frying pan. Place them
in an oblong glass baking dish that has been sprayed with Pam. The size of the pan
depends on the number of ribs. Mix all the sauce ingredients together and pour the
sauce over the ribs. Then add pineapple chunks (or rings) over the top. Cover with
foil and bake at 350 degrees for about two hours. They should be fork tender

Chicken & Broccoli  Lemon Crisp

1 lb. boneless, skinless chicken
2 Tbls. butter
2 Tbls. cornstarch
2 cups milk
2 Tbls. Dijon mustard
1/4 cup mayonnaise
1/4 cup sour cream
2 Tbls. lemon juice
1 1/2 tsp. grated lemon peel
1 bunch broccoli
3/4 cup fresh breadcrumbs
1/4 c. parmesan cheese

Preheat oven to 350 degrees.  Cut chicken into 1" cubes.  In a large frying pan, melt 1 tbsp. of butter.  Add chicken and cook over medium heat until lightly browned.  Stir in cornstarch.  Add milk, stir until mixture comes to a boil and thickens.  Add mustard, mayonnaise, sour cream, lemon juice and peel.  Cut broccoli and microwave for 4 to 5 min.  Place cooked broccoli in a qt. baking dish.  Spoon chicken mixture over broccoli.  Melt remaining butter, add bread crumbs and cook for 2 to 3 minutes.  Sprinkle over chicken.  Top with cheese.  Bake for 15 minutes or until mixture bubbles around edges.

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