Main dishes
Page 12
Submitted by: Mary T.
- 1/2 cup uncooked rice
- 3 slices bacon
- 1 large onion, chopped
- 1 lb. ground chuck
- 1 tsp salt
- 1/2 tsp pepper
- 1 8 oz. can tomatoes
- 2 Tbsp brown sugar
- 1/4 cup vinegar
- 1/2 tsp crushed thyme
- 1 large cabbage, coarsely shredded
- Cook rice using package directions but cook for only 5 minutes.
- Cook bacon until crisp, drain on paper towel and set aside.
- Cook onion in 1 Tbsp bacon fat until tender.
- Crumble ground chuck into cooked onions, cooking until meat is thoroughly cooked.
- Stir in crumbled bacon, rice, and half of the pepper and salt. Set aside.
- Preheat oven to 375
- Pour tomatoes into sauce pan including juice, breaking them into smaller pieces.
- Add brown sugar, vinegar, thyme and remaining salt and pepper and heat to boiling.
- In 3-quart baking dish, arrange 1/3 shredded cabbage, half of the meat mixture and half of the sauce. Repeat. Layer with cabbage as the final layer.
- Cover and bake for 1 hour until cabbage is tender.
Published: Monday, August 15th, 2011
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Recipe by: Aunt Lill
- 3 or 4 chicken breasts, par boiled and diced
- 1 green pepper, diced
- 4 green onions, diced
- 5 mushrooms, diced
- rice
- soy sauce
- 3 eggs, beaten
- Cook rice according to package.
- Cook green peppers and onions in large fry pan for about 7 minutes or until almost tender. Add mushrooms to pan and cook until all veggies are tender.
- Place chicken in pan and add soy sauce to taste.
- Once rice is ready add to same pan and fry all together.
- Push rice to the side and scramble beaten egg in the middle of the pan.
- Mix all together and serve.
Published: Friday, August 12th, 2011
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Submitted by: Mom
- 3 lbs boneless, skinless chicken breasts
- 2 can cream of chicken soup
- 1/4 cup milk
- 1/2 lb Swiss Cheese
- 1 Large box Stove Top stuffing
- Preheat oven to 350 degrees
- Clean chicken breasts and place in the bottom of a 9x13 baking dish.
- In small bowl, mix together soup and milk.
- Place swiss cheese on top of the chicken and then cover with soup.
- Prepare stuffing based on package directions and layer on top of chicken.
- Bake for 90 minutes and garnish with parsley.
Published: Friday, August 12th, 2011
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Submitted by: Paul and Cindy
- 2 cups uncooked sea shell macaroni
- 2 cups small cooked frozen salad shrimp
- 2 cups imitation crab, lightly chopped
- 2 green onions, chopped
- 1/2 cup slaw dressing
- salt and pepper to taste
- Cook macaroni according to package directions. Drain and let cool.
- In medium bowl mix all ingredients.
- Refrigerate at least 2 hours.
Published: Thursday, August 11th, 2011
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