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Main Dishes
Black Bean Pasta
1 T olive oil
1 medium onion
2 jalapeno peppers, nely chopped (without
seeds)
4 garlic cloves, minced
1 can diced tomatoes with juice
2 c frozen corn
1 can black beans, drained
1/4 c dried cilantro
1 lb medium shells
1. Cook pasta according to package directions.
2. Meanwhile, in a seperate pot, heat olive oil and saute onion, jalepenos, and garlic - about 5
minutes.
3. Add tomatoes, corn, beans, and cilatro.
Christmas Eve Pasta
1 T olive oil
4 cloves garlic, minced
1 c diced onion
1 c diced red pepper
1/4 c parsley
2 c half and half
2 T
our
10 oz frozen peas
1 lb penne pasta
1/2 c chopped fresh basil
1/4 c grated parmesan cheese
1. Cook pasta according to package directions. Place peas in colander before draining pasta.
The boiling water and heat from pasta is enough to heat the peas.
2. In a large pot, saute garlic, onions and pepper in oil until tender.
3. Wisk the
our into the half and half.
4. Add remaining ingredients, half and half mixture, and the pasta and peas to pot. Toss
together and serve.
Notes:
This recipe is a modi cation from The Frugal Gourmet Celebrates Christmas by Je Smith.
13
Bow Ties with Spicy Chicken and Broccoli
1 lb bow tie pasta
4 boneless, skinless chicken breasts
2 t lemon juice
1/4 t ground red pepper
1/4 t ground black pepper
2 c broccoli
3 T olive oil
1/2 c dry white wine
1/2 c tomato puree
1. Cook pasta according to package directions.
2. Cut chicken into bite size pieces and mix with lemon juice and pepper.
3. Heat olive oil and cook chicken mixture and broccoli until browned, about 5 minutes.
4. Add wine and puree. Simmer for 5 minutes.
5. Mix with cooked pasta and serve immediately.
Sharon's Chicken Enchiladas
8 6-inch tortillas
1/2 c chopped onions
4 cloves garlic, minced
1 t ground coriander
1/4 t pepper
2 T margarine or butter
3 T all-purpose
our
8 oz sour cream
2 c chicken broth
2 seeded and chopped jalapeno peppers; or
one 4-ounce can diced green chili peppers,
drained
1 c (4 oz) shredded Monterey Jack cheese
2 c cooked chicken
Sliced pitted ripe olives (optional)
Chopped tomatoes (optional)
Sliced green onions (optional)
1. Wrap torillas in foil. Heat in a 350 degree over for 10 to 15 minutes or until softened.
2. For sauce, in a saucepan saute onion, garlic, coriander, and pepper in margarine or butter
until onion is tender. Stir
our into sour cream; add to onion mixture. Stir in broth and chili
peppers all at once. Cook and stir until thickened and bubbly. Remove from heat, stir in 1/2
cup of cheese.
3. For lling, stir 1/2 cup of the sauce into chicken. Place about 3/4 cup lling atop each tortilla;
roll up. Arrange rolls, seam side down, in a lightly greased 12 by 7 inch baking dish. Top with
remaining sauce. Bake, covered, in a 350 degree oven for about 35 minutes or until heated
through.
4. Sprinkle with remaining cheese. Bake, uncovered, about 5 minutes more or until cheese melts.
If desired, sprinkle with olives, tomatoes, and green onions.
5. Let stand 10 minutes.
6. Makes 4 servings.
14
Confetti Spaghetti
12 oz package spaghetti
1 1/2 lbs ground beef
1 medium green pepper, chopped
1 medium onion, chopped
14 1/2 oz can diced tomatoes, undrained
1 8 oz can tomato sauce
1 T brown sugar
1 t salt
1 t chili powder
1/2 t pepper
1/4 t garlic powder
1/8 t cayenne pepper
3/4 c shredded cheddar cheese
1. Cook spaghetti according to package directions.
2. Meanwhile, in a large skillet, cook beef, green pepper and onion over medium heat until meat
is no longer pink; drain.
3. Stir in the tomatoes, tomato sauce, brown sugar, salt, chili powder, pepper, garlic powder
and cayenne.
4. Drain spaghetti; add to the beef mixture. Transfer to a greased 13 by 9 inch baking dish.
5. Cover and bake at 350 degrees for 30 minutes.
6. Uncover; sprinkle with cheese. Bake 5 minutes longer or until the cheese is melted.
7. Makes 12 servings.
Notes:
Sharon discovered this recipe on one of her Wednesday night dinners in the fall of 2001.
Stu ed Shells
1 package jumbo pasta shells
24 oz ricotta cheese
1 egg
1 c shredded mozzarella cheese
1/4 c parmesan cheese
1 T parsley
Spaghetti sauce
1. Cook shells according to package directions.
2. In a bowl, mix together the cheeses, egg, and parsley.
3. Stu each shell with cheese mixture and place in a 9 by 13 pan.
4. Cover shells with remaining sauce.
5. Bake for 30 to 45 minutes at 350 degrees.
Notes:
These taste better if you cook and serve them in a blue, ceramic dish.
The shells won't stick to the dish if you spread a bit of sauce on the bottom.
15
Chicken Breasts with Creamy Linguine
4 skinless, boneless chicken breast halves
1 t salt
1/2 t pepper
1/2 t paprika
1 T butter
1 T olive oil
1-2 onions cut into slices
4-6 cloves garlic, minced
2 c chicken broth
1/2 can diced tomatoes
2/3 c heavy cream (I use milk when I don't
have cream)
8 oz linguine, broken into thirds
1 T chopped basil
1/8 t cayenne
1. Season chicken with salt, pepper, and paprika
2. In a deep 12-inch skillet, melt butter in the olive oil over medium heat. Add the chicken and
cook, turning, until lightly browned, 4 to 6 minutes. Remove the chicken and set aside.
3. Add the onion and garlic to the skillet and cook, stirring occasionally, until softened but not
browned, 3 to 5 minutes. Add the chicken broth, tomatoes, with their juices, and cream and
bring to a boil. Stir in the linguine, basil, and cayenne, and return to a boil. Reduce the heat
to medium-low, return the chicken to the skillet, and cover. Cook until the chicken is white
throughout but still juicy and the pasta is tender, about 15 minutes.
4. Increase heat to medium-high and boil until the sauce is slightly thickened (as necessary).
Pasta e Fagioli
3 boneless skinless chicken breasts
1 t salt
1/2 t pepper
2 T olive oil
1 medium onion, chopped
3 garlic cloves, minced
5 c chicken broth
8 oz ditalini or elbow macaroni
1 16 oz can kidney beans
1 28 oz can crushed tomatoes with added
puree
3 T parsley
1 T oregano
1/8 t crushed hot red pepper
Grated Parmesan cheese
1. Cut chicken into 1/2 inch pieces and season with salt and pepper.
2. In a 5 quart soup pot, heat olive oil over medium-high heat. Add chicken and cook, stirring,
until lightly browned on the outside, about 4 minutes. Remove with a slotted spoon and set
aside.
3. Reduce heat to medium. Add onion and garlic and cook, stirring occasionally, until softened
but not browned, 3 to 5 minutes. Add the chicken broth and bring to a boil.
4. Stir in the pasta and reduce the heat to low. Cook until the pasta is tender but still rm,
10 to 15 minutes. Add the chicken, beans, tomatoes, parsley, oregano, and hot red pepper.
Cook, stirring occasionally, until heated through, 5 to 7 minutes.
16
Flank Steak
1/2 c oil
1/3 c soy sauce
2 T parsley
2 T garlic powder
1. Mix together ingredients and pour over a
ank steak or london broil. Marinade for at least 4
hours.
2. Cook on a grill for 7 minutes per side.
3. Slice on an angle.
Notes:
The longer the meat marinades the better.
Mom's Chili
5 lb ground beef
1 lb onion
53 oz kidney beans
3 qts diced tomatoes
1 qt tomato juice
2 T sugar
Salt and pepper
5-10 T chili powder
Cayenne pepper (to taste)
1. Mix all ingredients in a large pot and simmer for at least 4 hours.
Notes:
\to taste" is really the key!
Turkey Tetrazini
3 c chicken broth
6 oz noodles
1 1/2 c chopped celery
1 c chopped onion
2 cloves garlic, minced
2 T parsley
3 c cooked turkey, diced
1 can cream of mushroom soup
3/4 c diced tomato
3/4 c grated cheddar cheese
2 T bread crumbs
1. Cook noodles, celery, onion, garlic and parsley in broth. Make sure the heat is not too high.
The noodles should absorb most of the liquid.
2. Add remaining ingredients except bread crumbs and mix.
3. Put in casserole dish and sprinkle with bread crumbs.
4. Bake at 350 degrees until bubbly, about 45 minutes.
17
Eye of the Round Roast
1 c orange juice
2 T garlic powder
1/3 c soy sauce
1 eye of the round roast
1. Make marinade from rst three ingredients.
2. Place meat in plastic bag and pour in mixture. Marinade at least 4 hours.
3. Place meat in open baking dish. Add 1/3 marinade.
4. Bake at 375 degrees. Baking time is 20 minutes plus 18 minutes per pound.
5. About 20 minutes before meat is done, pour remaining marinade over meat.
Notes:
Pan juices can be thickened into gravy with 2 T cornstarch mixed with 3/4 c cold water.
Breaded Bird
1/2 c bread crumbs
2 T grated Parmesan cheese
1 t basil
1 t oregano
1 t garlic powder
2 T parsley
2/3 c melted margarine
4 pieces chicken
1/4 c apple juice
1. Combine bread crumbs, cheese, basil, oregano, garlic, and parsley.
2. Dip chicken in margarine, and coat with crumb mixture. Reserve remaining butter.
3. Place chicken in pan and bake 50 minutes at 375 degrees.
4. Add apple juice to butter and pour over chicken. Bake 10 more minutes.
Creamy Baked Chicken
4 boneless skinless chicken breasts
4 slices of swiss cheese
1 can cream of chicken soup
1/4 c apple juice or white wine
1 c bread crumbs
1/4 c melted butter
1. Place cheese on top of chicken in a cooking pan.
2. Combine soup and juice/wine. Pour mixture over chicken.
3. Cover with bread crumbs and then drizzle with butter.
4. Cook for 45 to 60 minutes at 350 degrees.
18
Pizza Burgers
1 lb ground beef
1 c cheddar cheese
1 8 oz can tomato sauce
1/4 c chopped olives
1/2 t garlic powder
1 onion, diced
1. Brown meat with garlic and onions.
2. Remove from heat and stir in tomato sauce and olives.
3. Place in hot dog buns with cheese.
4. Wrap in foil and bake for 15 minutes at 350 degrees.
Notes:
Another recipe from Ma Bauer.
Put the chesse in the bun rst to avoid sticking to the foil.
Can be refrigerated instead of cooked immediately. If so, bake 20 to 25 minutes.

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