Simply Cookbooks

Archive for the ‘Main Dish’ Category

I used to make this a couple of times a month and take it into work as part of a pot luck luncheon.   I always had to make the recipe triple to accommodate everyone.  Use your imagination and your tastes to make it.  I will tell you not to use Thousand Island dressing, I tried it, not good.

Ingredients

* 1 lb ground beef
* 1 cup chopped lettuce (more or less to your liking)
* 1 cup chopped tomato (more or less to your liking)
* 1 cup cheddar cheese (more or less to your liking)

* 1 (1 1/4 ounce) package taco seasoning

* 1 (15 ounce) can ranch style beans (if you cant get these, you can also use any brand of chilli beans)

* 1 (16 ounce) bottle Catalina dressing (I have also used Ranch)

* 1 (12 1/2 ounce) bag Doritos

Directions

Fry ground beef and add taco seasoning.

Mix ground beef and ALL ingredients, except Doritos (unless you don’t mind soggy), in a large bowl.

Refrigerate.

Mix in Doritos and enjoy!

Note:This can be served room temperature or right from the fridge.  I also like to serve it warm and let people fill a tortilla shell with the mixture.  Try a little sour cream as a garnish!

Please Share This With Other Cooks!

Powered by Bookmarkify™

We eat a lot of chicken in this house; at least 3-4 times a week.  So coming up with different ways to cook it, different tastes, and recipes for the leftovers is always a challenge.

I have been making this for a number of years and it is always gone, no leftovers.  I vary the recipe depending on what spices, how much chicken I have left over, vegetables and cheeses.

I have never made the same recipe twice, so it is new everytime!

Ingredients:

3 lb frying chicken
1 10oz pkgs. frozen broccoli or 2 bunches fresh
1 cup mayonnaise
1 103/4 oz can condensed chicken soup
1/4 tsp. curry powder
1 Tbsp lemon juice
1/2 c grated Cheddar cheese
1/2 c bread crumbs
1 Tbsp melted butter

Stew chicken; cool and bone.  Steam broccoli until tender; drain

Grease an 11×7 inch casserole.  Place chicken on the bottom, broccoli on top.  Combine mayonnaise, soup, curry powder and lemon juice.  Pour over broccoli.  Sprinkle with and mixture of cheese and bread crumbs combined with butter.  Bake in 350 degree oven for 30 minutes.  Serve with a good French or Italian bread.

Please Share This With Other Cooks!

Powered by Bookmarkify™

I recently bought a package of Classic Cole Slaw mix.  I rarely buy packaged mixes like this but it was convenient.  Anyway after using only a part of the package, I realized I had satisfied my craving for Cole Slaw for a while.  So what to do with the leftover coleslaw.

About a year ago my sister bought us a subscription to “Taste Of Home-Cooking for Two”.  She is determined to get me off comfort foods and for us to eat healthier.  To be frank, when the magazine comes in every month, I take look and put it aside.  It wasn’t until I started this blog, that I really began looking at the recipes inside.  There are some fantastic ideas and a lot of them fit into my definition of Comfort Food.

So as to the Cole Slaw leftovers I found these two great recipes that are easy to fix and really, really tasty. Who knew healthier food could taste so good!

German Style Keilbase and Noodles

From Lillian Julow of Gainsville, Florida
“Coleslaw takes on a sauerkraut-like flavor in the filling main dish.  The smoky kielbasa pairs well with the tender buttered noodles and tangy slaw.”

Ingredients:

51/2 cups coleslaw mix
1 teasp. of salt
11/2 cups uncooked egg noodles
1/2 pound smoked kielbasa or Polish sausage, cut into 1/4 inch slices
1 small onion finely chopped
1 tblspn butter
1 teasp sugar
1/8 teasp pepper
1/2 teasp poppy seeds, optional

Place coleslaw mix in a colander over a plate; sprinkle with salt and toss.  Let stand for 30 minutes.  Rinse and drain well.

Cook noodles according to package directions.  Meanwhile in a large skillet, saute kielbasa and onion in butter until onion is tender.  Add the slaw mix, sugar, pepper; cover and cook over medium-low heat for 10-15 minutes or until heated through.  Stir in poppy seeds if desired.  Drain noodles and top with slaw mixture.

Fruited Coleslaw

Linda Stevens, Madison, Alabama

2 cups coleslaw mix
1 snack size cup of mandarin oranges, drained
1/2 cup chopped apple
1/4 cup manyonnaise
2 tblsp honey
1/4 teasp. poppy seeds, optional

In a small bowl, combine the coleslaw mix, oranges and apple.  Conbine the remaining ingredients; pour over coleslaw mixture and toss to coat.  Cover and refrigerate for at least 2 hours before serving.

Please Share This With Other Cooks!

Powered by Bookmarkify™

Ingredients

* 1  cup dry red beans or dry red kidney beans
* 1  tablespoon olive oil
* 2  pounds boneless beef chuck pot roast, cut into 1-inch pieces
* 1  cup coarsely chopped onion
* 1  15-ounce can tomato sauce
* 1  14-1/2-ounce can diced tomatoes with green chile peppers, undrained
* 1  14-ounce can reduced-sodium beef broth
* 2  to 3 chipotle peppers in adobo sauce, finely chopped plus 2 teaspoons adobo sauce*
* 2  teaspoons dried oregano, crushed
* 1  teaspoon ground cumin
* 3/4  cup finely chopped red sweet pepper
* 1/4  cup snipped fresh cilantro

Directions

1. Rinse beans. Place beans in a large saucepan or Dutch oven. Add enough water to cover by 2 inches. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover; let stand for 1 hour.

2. Meanwhile, in a large skillet, heat oil over medium-high heat. Add half of the meat and the onion; cook and stir until meat is brown. Transfer to a 3-1/2- or 4-quart slow cooker using a slotted spoon. Repeat with remaining meat. Stir tomato sauce, undrained tomatoes, broth, chipotle peppers and adobo sauce, oregano, and cumin into mixture in slow cooker. Drain and rinse the beans; stir into mixture in cooker.

3. Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours. Top individual servings with sweet pepper and cilantro. Makes 8 (1-cup) servings.

Courtesy of Better Homes and Garden

Please Share This With Other Cooks!

Powered by Bookmarkify™