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Cheryl:
Deep Dish Cheddar Chicken

(Recipe from the 7th edition Favorite Recipes of Alabama Vocational Home Economics Teachers)

1/2 cup onion, chopped
2 T. margarine
1/4 cup flour
1/4 tsp. salt
dash black pepper
1 1/2 cup milk
4 cups cooked chicken, chopped
2 cups sharp cheddar, grated
10 oz pkg. frozen chopped broccoli
8 oz refrigerator crescent dinner rolls

Saute onions in margarine.  Blend flour and seasonings.  Add to onions and margarine.  Stir until bubbly.  Add milk and stir until mixture thickens.  Combine sauce, chicken, cheese, and broccoli in baking dish.  Top with crescent rolls cut into strips and criss-crossed.  Brush with margarine and bake at 350 degrees for 35 minutes or until golden brown.  (Suitable for freezing.)

* I was out of broccoli and substituted a can of mushrooms.  I drained the liquid and combined with the other ingredients. 

Cheryl:
Blue Plate Beef Patties

(Recipe from the Taste of Home Winning Recipes book)

1 egg
2 green onions with tops, sliced
1/4 cup seasoned bread crumbs
1 T prepared mustard
1-1/2 pounds ground beef
1 jar (12 oz) beef gravy
1/2 cup water
2-3 tsp prepared horseradish
1/2 pounds fresh mushrooms, sliced

In a bowl, beat the egg; stir in the onions, bread crumbs and mustard.  Crumble beef over mixture and mix well.  Shape into four 1/2-inch thick patties.

In an ungreased skillet, cook patties for 4-5 minutes on each side or until meat is no longer pink; drain.

In a small bowl, combine the gravy, water, and horseradish; add mushrooms.  Pour over patties.  Cook, uncovered, for 5 minutes or until mushrooms are tender and heated through. 

Yield: 4 servings.

Cheryl:
Salad Ole Mexico

Ingredients:
1 pound ground beef, cooked and drained of fat
1 can kidney beans, drained and rinsed
2 tomatoes, chopped
1 onion, diced
1 bottle of Catalina salad dressing
2 cups shredded cheddar cheese
Corn chips
Lettuce

 Brown beef and drain grease.  Place in large bowl.  Add kidney beans, tomato, and onion.  Mix well.  Add cheese and dressing; mix again.    Chill.  Serve with lettuce and corn chips.

MissMandy:
Taco fixings (ground turkey, chili beans, cheddars, corn chips, etc) over salad/lettuce is my go-to meal!  It's almost always what I eat when Jean's not home for dinner, and once in a while even when he is!  We love it here :)

M

mom of 2 boys:

--- Quote from: Cheryl on August 09, 2015, 05:56:01 AM ---Salad Ole Mexico

Ingredients:
1 pound ground beef, cooked and drained of fat
1 can kidney beans, drained and rinsed
2 tomatoes, chopped
1 onion, diced
1 bottle of Catalina salad dressing
2 cups shredded cheddar cheese
Corn chips
Lettuce

 Brown beef and drain grease.  Place in large bowl.  Add kidney beans, tomato, and onion.  Mix well.  Add cheese and dressing; mix again.    Chill.  Serve with lettuce and corn chips.

--- End quote ---

Oh ok, I make this all the time. We call it taco salad. I cook the burger and add in taco seasoning. Let cool and add to a bowl with lettuce, tomato, onion, green pepper, kidney beans, Cheese and cheap Catalina type of dressing. Mix it and before serving crush up a cheap bag of doritos and mix in. Yummy. I need to make this one more time before summer is done.

Maleesa

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