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Main Dishes
Recipes submitted by Residents!
PINEAPPLE GLAZED GRILLED PORK CHOPS
(OR CHICKEN)
8 medium sized pork chops about 1/2 to 3/4 inch thick
1 can pineapple rings, drained (reserve juice)
1 1/2 tbsp. dark brown sugar
1/4 cup prepared mustard
2 tbsp. lemon juice
2 tbsp. Worcestershire sauce
2 tbsp. cornstarch dissolved in 1/4 cup cold water
enough water to bring reserved juice to one cup
Drain pineapple and reserve juice. Salt and pepper pork chops to taste.
In a small sauce pan combine pineapple juice, water, brown sugar and mustard and bring to a light boil. Reduce heat and stir in lemon juice, Worcestershire sauce and cornstarch mixture. Simmer for 3 minutes until thick, stirring constantly.
Brush sauce on pork chops (or chicken breasts if desired) and place on a prepared grill. Brown pork chops for 2 minutes on each side, brush on more sauce and top with pineapple rings. Cook for two or three more minutes and turn so pineapple rings are on the grill surface and get the nice grill marks and cook for two or three more minutes. Flip once more baste with sauce, check doneness of pork chops or chicken, if done allow to rest for five minutes and serve.
Country Style Ribs
1 - 1/2 lbs. boneless country style pork ribs
1 medium onion
2 cups tomato juice
1/2 cup packed brown sugar
1/4 cup ketchup
salt
pepper
Salt and pepper ribs. Place ribs in crock pot and cover with mixture above. Cook on low 5 -6 hours.
When ribs are fork tender and place ribs on grill. Cover ribs with your favorite barbecue sauce and turn frequently to prevent burning. When ribs have a carmelized glaze take off grill and serve.
SWEDISH MEATBALLS
2 lbs. hamburger
3 cans cream of mushroom soup
2 eggs
1/2 c. minced onions
1 c. bread crumbs or rice
Mix burger, eggs, onions, bread crumbs or rice in a large bowl. Shape into balls about the size of golf balls. Put oil in a skillet to brown the meatballs, just enough oil to cover the bottom of the pan. Drain them on paper towels to get the grease off them. Put one can of mushroom soup in the bottom of your crock pot. Layer some meatballs, then mushroom soup, then meatballs, then mushroom soup, until done. Cook in crock pot for about 3 to 5 hours. Serve over noodles or sliced potatoes.
Easy ground beef and potatoes
a meal in one pot, cooked in the slow cooker.
Ingredients:
1 1/2 pound lean ground beef
1 large clove garlic, minced
1/4 tsp. pepper
1/2 tsp. leaf thyme
4 to 6 medium potatoes
2 large onions
1 can (10 3/4 oz.) condensed cream of mushroom soup
1/4 cup water
Preparation:
Cook ground beef and garlic in skillet until lightly browned. Stir in pepper and thyme. Peel and slice potatoes and onions. Put 1/2 potatoes and onions into buttered Crock Pot. Add browned beef and top with remaining potatoes and onions. Mix mushroom soup with water and spread over top of contents. Cover. Cook on low for 8 to 10 hours or on high for 3 to 4 hours.
Barb's Killer Taco Salad
Barb Slago Libertyville
You will need:
1 lb ground beef
1 package or shredded cheddar cheese
1 onion
1 tomato
1 head of lettuce
1 package of taco seasoning
1 med. size bottle of Thousand Island (wishbone works best)
Cook ground beef, drain and add seasoning (no water)chop up onion, tomato, lettuce, and add to a large mixing bowl. Stir in chesse and then add ground beef. Stir in entire thousand island bottle of dressing. Grab a bag of tortilla chips, get some friends and some cold beers and dig in and enjoy!
MOM'S MARVELOUS MAC N' CHEESE
1- 16 oz box elbow macaroni
2- cans Cheddar Cheese Soup
1 cup Shredded Colby Cheese
1 cup milk
Bring macaroni to a boil in salted water let boil till noodles are tender. Drain, place noodles in a casserole dish, mix in 2 cans cheddar cheese soup, 1 cup milk and colby cheese. Mix well and place in 300 degree oven for 20 - 30 minutes. Serve with fresh bread.
Herbed Stuffed Mushrooms
¾ pound mushrooms, chopped
¼ tsp. salt
1/8 tsp. freshly ground pepper
1 ½ tsp. snipped fresh or ½ tsp. dried basil leaves
1 tsp. snipped parsley
½ cup chopped onion
8 large mushrooms, stems removed and sliced into rounds; reserve caps
2 tbls. Brandy
1 tbls. Clarified butter
Parley for garnish (optional)
Process ¾ lbs. mushrooms, salt, pepper, basil, parsley, and onion in food processor or blender until thick and smooth. Layer ½ cup of the mushroom mixture in bottm of a baking dish.
Mix sliced mushroom stems, brandy, and butter. Fill reserved mushroom caps with mixture; place filled caps in baking dish. Spoon remaining mushroom mixture around mushrooms.
Bake at 400 F for 20 min. Garnish with parsley.
4 servings
Snow Day Beef Stew
1.5 to 2 lbs. Cubed Round Steak
1 pkg. mixed Vegetables
4 Med. Potatoes cubed
4 8 oz. Cans Beef Broth
1/2 Onion Chopped
Flour
Salt and Pepper
1/2 cup Milk
Lightly coat steak with flour. In a frying pan add steak and 1/2 of the chopped onion in oil or butter. Cook on medium heat until steak browns.
Move frying pan ingedients into a crock pot. Add Beef Broth, remaining onion, Vegetables, and potatoes. Add salt and pepper to taste. Cook on High heat 6 to 7 hours. 1 hour before serving mix 1/2 cup milk and slowly add flour ( tbl. spoon at a time while mixing) to make a runny paste. Slowly add mixture to crock pot, stir and cover. Stir occationally prior to serving.
EAST COAST PANCAKES
1 cup rye flour
1 cup all purpose flour
1 egg
1 cup buttermilk
1 teaspoon soda
6 tablespoons molasses
Oil for deep frying.
Sift rye flour and all purpose flour together. Beat egg in mixer bowl. Mix buttermilk and soda in small bowl. Add buttermilk and molasses to egg; mix well. Add sifted flours; mix well. Batter will be stiff. Drop by teaspoonfuls into hot oil. Deep fry until golden brown. Serve with maple syrup.
6 servings
Country Egg & Sausage Casserole
Char Richmond
3 cups milk
9 eggs (slightly beaten)
9 slices bread, cubed
1 ½ cups grated. Sharp cheddar cheese
¼ cup minced onion
¾ tsp. Worchestershire sauce
1 ½ tsp. salt
1 ½ tsp. dry mustard
½ cup chopped green pepper
1 lb. mild pork sausage
Brown sausage, drain and crumble. Mix all ingredients together and poor in a 9 x 13 inch backing dish that has been sprayed with PAM. Refrigerate for 12 hours or overnight. Bake 350 for 1 to 1 ½ hours. (If you use a glass baking dish bake at 325)
Portobello Mushrooms Sesame
Tastes Like Steak
4 lg. Portobello Mushrooms
2 Tbs. Soy Sauce
1 tsp. Dark Sesame Oil
2 Tbs. Sweet Rice Wine
2 Cloves Garlic, Minced
Remove and discard stems from mushrooms; set caps aside. Combine remaining ingredients in small bowl.
Brush both sides of mushrooms with soy sauce mixture. Grill mushrooms top side up on covered grill over medium coals 3-4 minutes. Brush tops with soy sauce mixture and turn over: grill 2 minutes more or until mushrooms are lightly browned. Turn again and grill, basting frequently, 4-4 minutes or until tender when pressed with back of spatula. Remove mushrooms and cut diagonally into ½-inch thick slices.
Beef Stroganoff
2# Round Steak
1/4 C. Salad Oil
1 tsp. Dry Mustard
1 C. Water
1 Can Mushrooms
1/3 C. Catsup
1 C. Sour Cream
Cut steak in 1/2 inch strips. dredge in flour, salt and pepper. Brown steak in salad oil and onion. Add other ingredients. simmer until done. When ready to serve add 1 C. Sour Cream. Serve over rice or noodles.
Crunch Top Potatoes
6 Large potatoes
6 tablespoons butter
3/4 cup crushed corn flakes
1 teaspoon parsley
1 1/2 cups shredded sharp cheese
1 teaspoon salt
1 teaspoon paprika
Boil peeled potatoes until tender. Cut into 1/2" crosswise slices.
Melt butter in large pan. Add single layer of potatoes, turn once
in butter. Mix remaining ingredients and pour over potatoes.
Bake 30 minutes or until tops are crisp. Serve hot.
Pizza Burgers
1 can tomoato paste (6 oz)
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/4 cup chopped onion
2 lb. ground beef
1/2 teaspoon oregano
1/2 tsp. pepper
1 cup grated mozarella
Combine paste and spices. Mix well. Add onions and cheese and mix well.
Add meat, mix together. Spread on hamburger bun half. Broil 10 minutes.
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