Reader Recipes

One-Dish Main Courses

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Reader Recipes
P.O. Box 2340
Glen Allen, VA 23058-2340.

Garlicky Red Beans and Pork
From Susan DeGaetani of Lindenhurst, IL

Ingredients:

bullet1 1⁄2 T olive oil
bullet10-oz. boneless pork shoulder,
cut into 1 1⁄2-inch cubes
bullet1⁄4 t ground black pepper
bullet1 cup red onion, chopped
bullet8 garlic cloves, minced
bullet2 cups tomatoes, coarsely chopped
bullet1⁄4 cup chopped canned green chilies
bullet1⁄2 t ground cumin
bullet6 oz. dried red kidney beans, soaked overnight, rinsed and drained
bulletLong-grain white rice

Directions: In a Dutch oven, heat oil; add pork and sprinkle with pepper. Cook, stirring frequently, 8 to 10 minutes until browned. Add onion and garlic; cook, stirring frequently, 5 minutes. Stir in tomatoes, chilies, and cumin. Add beans and 2 1⁄2 cups water; bring to a boil. Reduce heat to low; cover and simmer 60 minutes, or until beans are tender. Serve over hot long-grain white rice. Serves 4.

Crab Casserole
From Cheryl Hall of Richmond

Ingredients:

bullet4 T butter
bullet2 T flour
bullet1 lb. crabmeat
bullet2 t lemon juice
bullet1⁄2 t horseradish
bullet1 cup milk
bullet1 cup grated cheese
bullet1 T chopped parsley
bullet1 t salt
bullet1⁄2 cup buttered bread crumbs

Directions:  Melt butter in saucepan, add flour and stir until smooth. Add remaining ingredients, mix well and pour into greased casserole dish. Sprinkle with crumbs and bake at 400˚ for 20 minutes.

Oyster Casserole
From Isabelle Helsley of Woodstock

Ingredients:

bullet1 quart oysters (drained)
bullet1⁄2 stick margarine
bullet1 cup Ritz crackers (crushed) — saltines will also do

Directions: In skillet, brown Ritz cracker crumbs and margarine. In casserole dish add layer of oysters and layer of crumbs until all is used. Bake in 350˚ oven until done (about 30 minutes).

Favorite Pizza Casserole
From Joann Frazier of McGaheysville

Ingredients:

bullet1 lb. extra lean ground beef
bullet1 t garlic salt
bullet1⁄8 t ground red pepper
bullet8-oz. pkg. broad noodles
bullet16-oz. can pizza sauce
bullet16-oz. can tomato sauce
bullet1⁄2 t brown sugar
bullet3 1⁄2-oz. pkg. sliced pepperoni
bullet8-oz. shredded mozzarella cheese
bullet2 T Parmesan cheese

Directions: Lightly brown ground beef with garlic salt and red pepper. Prepare noodles according to package directions. Mix pizza sauce, tomato sauce, brown sugar and pepperoni with browned meat. Drain noodles. Layer in baking dish: noodles,  meat mixture, and mozzarella cheese. Repeat layers. Sprinkle Parmesan cheese over the top and bake about 20 minutes at 350˚ or until cheese is melted and casserole is hot and bubbly. Makes 6 servings.

Chicken Tetrazzini
From Mildred H. Huffman of Lexington

Ingredients:

bullet8-oz. bag noodles or small box spaghetti
bullet1 chicken fryer stewed in water and cut into bite-sized pieces. Reserve broth.  (If chicken is skinless, add instant bouillon to water.)
bullet2 T margarine
bullet1⁄4 cup or more chopped onion
bullet1⁄4 cup chopped green pepper
bullet1⁄4 cup chopped celery
bullet2-oz. jar pimento, drained
bullet10 3⁄4-oz. can cream of mushroom soup
bullet2 cups grated mild cheese
bullet1⁄4 teaspoon garlic, optional
bulletSmall can of mushrooms, drained, or 1⁄2 cup fresh mushrooms, chopped

Directions: Cook noodles in broth until tender. Drain and save broth. Mix mushroom soup with 2 cups broth in a large bowl. Sauté onion, celery and green peppers in margarine until tender but not brown. Add to soup and broth. Mix in pimento, mushrooms, garlic, 1 cup of cheese, chicken and noodles. Pour into a 12" x 9'' x 2'' greased casserole. Sprinkle with remaining grated cheese. Bake at 350˚ for approximately 30 minutes or until hot and bubbly. Serves 6-8.

 

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