MAIN DISHES
Chili Rellano
Amish Pot Roast
Chicken Alfredo
Baked Pork Chops
Beef and Rice Casserole
Filo Chicken Packets
Moussaka
Honey Glazed Chicken
No-Peek Chicken and Rice
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Chili Rellano
Make batter of flour, eggs, milk and salt. Pour half of batter in bottom
of 9 x 12-inch casserole dish. Layer chillies on batter. Shred cheeses and sprinkle
over chil-ies. Pour rest of batter over cheese.
Bake at 325° for 45 minutes. Pour salsa with Tabasco over casserole.
Bake 15 minutes longer. Best served hot, but let sit a few minutes before serving
so casserole doesn’t run.
3 7-oz. cans whole green chilies,drained
3/4 lb. each of jack and mild cheddar cheeses
12 oz. evaporated milk
3 T. flour
salt
4 eggs
Tabasco Sauce
10-oz. can green chili salsa
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Amish Pot Roast
Preheat oven to 300º.
Heat oil in large skillet over high heat, then sear meat on both sides. In
a large roasting pan, combine one onion and remaining ingredients. Transfer browned
meat to roasting pan and top with second onion.
Cover and bake 3 1/2 to 4 hours. Baste every hour with juices. If liquid
begins to boil away, add more coffee or soy sauce as needed. Use pan juices to make
gravy. Use NO salt.
3 lbs. pot roast, trimmed of fat
1 T. vegetable oil
1/4 c. soy sauce
1 c. coffee
2 bay leaves
1 clove garlic, minced
1/2 t. oregano
2 onions sliced
additional coffee & soy sauce as needed
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Chicken Alfredo
Beat eggs with milk. Add 1/2 cup grated cheese and parsley. Dip chicken pieces
in egg mixture and roll in bread crumbs. Lightly brown in a skillet with a bit of
olive oil. Remove to a baking dish.
Over medium heat, melt butter. Add cream and milk, stirring constantly. Add
cheese and parsley until it is a warm sauce.
Pour sauce over chicken breasts. Cover with foil and bake at 350° for
20 to 30 minutes or until chicken is cooked. During the last five minutes, add a
slice of mozzarella to each bread piece and allow to melt.
2 boneless, skinless chicken breasts
2 eggs
1 T. milk
1/2 cup grated parmesan or romano cheese
1 T. parsley
bread crumbs
4 slices mozzarella cheese
Sauce:
3 T. butter
1/2 pt. heavy cream
1/2 c. milk
1/2 c. grated cheese
1 T. parsley
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Baked Pork Chops
Coat pork chops with mustard. Lightly dredge in flour and then brown quickly
in skillet. Place in baking dish. Add salt and pepper to taste. Add thinly sliced
pepper and onion over each chop.
Cover with foil and bake at 325º for 35 to 40 minutes, until chops are
cooked.
Pork chops (as many as needed)
flour
Dijon mustard
1 bell pepper
1 medium onion
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Beef and Rice Casserole
This is delicious when made ahead, stored in a casserole dish, then reheated.
Can be eaten like this or topped with shredded cheese and popped under broiler.
Brown beef in skillet. Add onion and green pepper. Drain off excess grease.
Stir in seasonings, soup, tomatoes, and rice. Bring to boil. Reduce heat and simmer
slowly for about five minutes, stirring occasionally.
1 lb. ground beef
3/4 c. chopped onion
1/4 c. chopped bell pepper
1 c. minute rice
1 16-oz. can tomatoes
1 can cream of mushroom soup
Spices: (add to taste)
basil
oregano
garlic
bay leaf
fresh parsley
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Filo Chicken Packets
Note: One package of filo dough usually contains 22 sheets, or 11 packets.
A hearty eater will consume 1 1/2 packets during a meal.
Thaw frozen filo dough in its package for 8 hours in the refrigerator, then
let it stand for 2 hours before you use it. Once the filo dough has been opened
and unrolled, place a slightly damp towel over it to prevent drying out.
Mix together green onion, mayonnaise, lemon juice, 2 cloves of the garlic
and tarragon and set aside. Combine remaining garlic with the butter.
Place one sheet of the filo dough on a board and brush it with about 2 t.
garlic butter. Arrange a second sheet on top and brush it with another 2 t. garlic
butter. Lightly sprinkle a chicken piece with salt and pepper, spread one side with
the mayonnaise mixture. Turn over one corner of the filo and top with more mayonnaise
mixture.
3/4 c. chopped green onion
3/4 c. mayonnaise
3 T. lemon juice
3 cloves garlic, minced
3/4 t. dry tarragon
2/3 c. melted butter
12 sheets filo dough
6 chicken breast halves, boned and skinned
2 T. grated Parmesan cheese
salt and pepper to taste
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Moussaka
Peel the eggplants and cut them into slices about 1/2- inch thick. Brown
the slices quickly in 4 T. of the butter. Set aside. Heat 4 T. of butter in the same
skillet and cook the onions until they are brown. Add the ground meat and cook 10
minutes. Combine the tomato paste with the wine, parsley, cinnamon, salt and pepper.
Stir this mixture into the meat and simmer over low heat, stirring frequently until
all the liquid has been absorbed. Remove the mixture from the fire.
Preheat oven to 375°. Make a white sauce by melting 8 T. butter and
blending in the flour, stirring with a wire whisk. Meanwhile, bring the milk to a
boil and add it gradually to the butter/flour mixture, stirring constantly. When
the mixture is thickened and smooth, remove it from the heat. Cool slightly and
stir in the beaten eggs, nutmeg, and ricotta cheese. Grease an 11 x 16-inch pan and
sprinkle the bottom lightly with bread crumbs. Arrange alternate layers of eggplant
and
3 eggplants
1 c. butter
3 large onions
2 lbs. ground lamb or beef
3 T. tomato paste
1/2 c. red wine
1/2 c. chopped parsley
1/4 t. cinnamon
1/2 t. salt (or to taste)
freshly ground black pepper
6 T. flour
1 qt. milk
3 eggs
nutmeg
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Honey Glazed Chicken
Preheat oven to 400°. Place chicken in a lightly greased 13 x 9-inch
dish, skin up. Brush with melted butter and sprinkle on salt and pepper. Bake for
45 - 50 minutes, or until light golden brown.
In a small sauce pan, combine all glaze ingredients. Mix well. Cook over
medium heat until thickened, stirring occasionally.
Drain excess fat from cooked chicken. Move chicken to one end of the baking
dish, and arrange biscuits in opposite end. Spoon glaze over chicken and biscuits.
Sprinkle corn flakes over biscuits. Return to oven for 10 – 15 minutes.
2 - 2 1/2 lbs. cut up chicken
2 T. melted butter
1 t. salt
1/4 t. pepper
8-oz. can refrigera-tor biscuits
1/3 c. corn flakes (slightly crushed)
Glaze:
2/3 c. honey
1/2 c. orange juice
2 T. flour
1 T. lemon juice
1 t. cinnamon
1 t. Worcestershire sauce
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No-Peek Chicken and Rice
Preheat oven to 350°. In 3-quart oblong baking dish combine uncooked
rice, cream soup, onion soup mix and water. Arrange chicken on top of this mixture.
Bake 1 to 1 1/4 hours, or until chicken is tender and rice is done. 4 servings.
3/4 c. uncooked white rice
1 can condensed cream of celery, chicken or mushroom soup
1 envelope onion soup mix
2 1/4 c. water
2 1/2 lbs. chicken, cut into serving pieces
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