Main Dish Recipes

Main Dishes and Dinner

Food brings us together as frineds, families, and colleagues. Brouse our Main Dish recipes, or Entrees, from my family and friends. Plus, favorites I have discovered I wish to share.

wood fire, cook, pot
Funeral Potatoes

Funeral Potatoes - Potato Casserole

  • 10 boiled potatoes diced or grated
  • Grate 1 cup cheese
  • A large sour cream
  • Slice and fry one large onion in butter
  • 1 can cream of mushroom soup

Mix ingredients together and put in a dripper.

Cover with a mixture of butter and corn flakes.

Bake at 350 degrees for 45 minutes.

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Goulash

  • 1 – 12 oz. package of egg noodles
  • 1 lb hamburger
  • 3 – 8 oz. cans tomato sauce
  • 2 cups whole kernel corn, drained
  • 1 cup sliced olives

First, cook the noodles, and then, drain them.  While the noodles cook, brown the hamburger and drain off the fat. Then, add tomato sauce, corn, and olives to the hamburger, and heat through.  Add meat mixture to drained noodles and mix lightly, but well.  Serve. 

In addition, the flavor improves as it ripens and often tastes better when served the second day.  Serves 12

However, I cut this recipe down for my husband and me, and I use macaroni most of the time.

Simpson Variation:
  • 1-1/2 cup macaroni
  • 1/4 lb hamburger
  • 1-8 oz. can’s tomato sauce
  • 1-8 oz. can diced tomatoes
  • 1 can whole kernel corn, drained
  • 1 small can sliced olives, drained

If you want soupy Goulosh, use less macaroni.

Serve with home made bread or rolls.

Similarly, here is a fancier Goulosh recipe.

Easy Stroganoff Bake

  • 1-1/2 Lbs. Ground beef
  • 2 Tbsp. parsley
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder
  • 2 Tbsp. onion
  • 1 can mushroom soup
  • 1/2 cup milk
  • 1 can vegetable soup
  • 1 cup sour cream

First, brown beef with onion, parsley, and garlic.  Stir in salt, pepper, and soups.  Then, simmer 15 min. As it simmers, make the Biscuit Topping. After that, when meat mixture has cooked, blend in sour cream and milk.  Heat thoroughly.  Place in baking dish and top with biscuit topping. 

Biscuit Topping

  • 1-1/2 cup flour
  • 1/2 tsp salt
  • 1 tsp paprika
  • 1/2 tsp celery seed
  • 2 tsp baking powder
  • 1/2 tsp pepper
  • 1/4 cup shortening
  • 3/4 cup milk
  • 1 tsp poppy seeds

First, sift into mixing bowl, flour, baking powder, paprika, salt, celery seed, and pepper.  Second, cut in shortening until particles are fine.  Then, add milk; stir only until all dry particles are moistened. Drop by tablespoonfuls into the meat mixture.  Last, sprinkle with poppy seed.  Bake at 475 for 15 to 20 minutes.  Serves 6 to 8.

Mom's Meat-Loaf

  • 1 lb. lean Gr. Beef
  • 1/2 cup onions, chopped
  • 1/2 cup soda crackers crushed
  • 2 grated carrots
  • 1/2 cup oatmeal
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. rubbed sage
  • 2 eggs
  • 1/4 cup milk
  • 1/4 cup Heinz 57 sauce
  • 1 Tbsp. Worcestershire sauce

Mix together hamburger and onions. In a separate bowl, crush cracker into crumbs, add carrots and oatmeal mix together.  Mix into raw ground beef with onions.  In a separate bowl mix salt, sage, egg, pepper, milk, Heinz 57 and Worcestershire sauce until smooth.  Then mix into ground beef until completely blended.  Shape into a loaf in a bread loaf pan.  You may brown the loaf first if desired. Leave a little space on all sides of loaf for the sauce.  Add sauce (Below) and cover all parts of loaf with sauce.  Bake at 350 degrees for 1 hour or until internal temperature of 160 degrees.  Serves 4- 8 people

  • Sauce:
  • 1/2 C. chopped onions
  • 1 can Campbell’s Tomato soup (10 oz)
  • 2 Tbsp. Worcestershire sauce
  • 1/8 tsp. pepper
  • 1/4 cup water
  • 1 can whole kernel corn, drained
  • 1 small can sliced olives, drained

Mix together all ingredients until smooth, pour over meat-loaf.

Variation: 

Replace Tomato soup with:

  • 1 can Beefy Mushroom soup. 

Replace Worcestershire sauce with:

  • 1 Tbsp. Heinz 57 sauce & 1 tsp. Mustard.

Dark Valley Dutch Oven Chicken (Neal Farr)

Marinate:

1 part soy sauce with

1 part oil

A can 7 Up or Squirt

Marinate 4 lbs. skinless, boneless, Chicken overnight in the refrigerator.

5 potatoes

5 large carrots

1 onion

1 garlic clove if desired

1/2 cup sliced mushrooms

 

Cube & Slice vegetables into bite sized chunks.

In well seasoned Dutch oven, (large), Layer vegetables and top with chicken.

Combine marinate sauce with 2 cans of cream of mushroom soup.  Pour over chicken and vegetables.  Bake 45 min to 1 hour or until chicken is done and vegetables are tender.  

Note: If baking in a Dutch oven, put coals on top and under Dutch oven.

Grandma's Roasted Chicken

Wash whole chicken.  Pull off visible fat.  Working at neck of the chicken, loosen skin from the meat with fingers.  You can even loosen around thighs and wings but don’t break the skin at the bottom where the sauce could run out.  Pour Bar-B-Q sauce inside the skin and squish it all around.  Use metal skewer to lace the skin around the neck to keep it up.  You may want to cut small slits in the sides of the chicken to tuck in tip of the wings.  Place the chicken upright on roaster.  Pour 1/2 to 1 cup of water in bottom of the pan.  Roast at 325:  2 hours for a 4-pound chicken or 25 minutes per pound for a larger one.

Note: Grandma killed the chicken, and then pluck off the feathers before baking the chicken. When I was young, I remember my father and mother doing it this way. We had feathers all over the kitchen.  Dad poured rubbing alcohol into a small bowl and lit it on fire. He held the chicken above the flame to burn off the fuzz left behind after the feathers were plucked. I gained a great appreciation for my ancestors who spent a great deal of their time preparing food.

Grandma's Baked Beans

Baked Beans

Mom’s measurements for Grandma’s recipe:

2 Cups Beans

1/3 Cup Brown Sugar

1 Quart Tomato Juice

½ tsp. dry mustard ot 1 level teaspoon

(Experiment with the mustard to see what you prefer)

½ tsp. Salt

½ tsp. ginger (helps stop gassiness.)r

Grandma Coombs’s method:

Soak beans over night and then, boil for 2 hours.  Put the beans in a loaf pan. Season with salt, Brown Sugar, Ginger, and  dry mustard.  Add Tomato juice.  Top with 4 or 5 slices thick bacon.  Bake in moderate oven until done, to your preferred dryness. (Probably 350 degrees.)

Note:  Cook the beans to the desired softness before adding the tomato juice, as tomato juice seems to keep the beans from getting any softer.

Mom used loaf tins.  Using a crock-pot does not allow the juice to evaporate off which makes the sauce.

Potato Tuna Casserole

6 thinly sliced medium potatoes

1/4 cup flour

1/8 tsp pepper

3 sups milk

1 tsp salt

2 Tbsp. prepared mustard

3 Tbsp. butter

1- 7 oz. can tuna  (2 – 5 oz cans)

Boil potatoes 10 min in salted water.  Drain and place in grease baking dish alternately with the tuna.  Make a sauce out of the remaining ingredients.  Cook over low heat until smooth.  Pour over the potatoes and tuna.  Bake 45 minutes at 375.  Serves 8

Note:  Tuna is not what it used to be, try to find a 7 oz. can!  So, I use 2 cans, one regular tuna and one albacore.

Poor Man’s Stroganoff

1 lb. gr. beef 7% to 15 % lean

A medium onion chopped 

1 can cream of mushroom soup

1 cup sour cream

Steamed rice

Brown hamburger with onions.  Drain grease.  Add soup and heat through.  Add sour cream and heat through.  Serve over steamed rice.  May top with Chow main noodles.

Rosemary Pinapple Chicken

2 fryers, cut up

2 tsp salt

1 tsp rosemary

1/2 tsp pepper

10 small onions (peeled and parboiled)

2 cups unsweetened pineapple juice

1 tsp ginger

For sauce:

1 tbsp cornstarch

1 tbsp water

Rub chicken pieces with mixture of salt, rosemary and pepper.  Place in baking dish; surround with onions.  Mix pineapple juice and ginger.  Pour over chicken.  Bake at 350° for one hour uncovered, until tender.  Remove chicken to a platter.  Make a sauce by combining:  cornstarch and water and stirring into juice.  Bring to a boil stirring.  Pour some sauce over the chicken and serve remaining over cooked rice.  Makes 6 to 8 servings.

Hunter's Delight

2 Tbsp. shortening

Melt 2 Tsps shortening in the bottom of a deep casserole

dish or crock pot. And then layer the following ingredients

in order:

2 sliced potatoes   

1 sliced onions (sauté first)

1 cup raw rice   

1/2 cup Chopped celery

1/2 cup Corn

1 or 2 cups Tomato juice

1/2 lb. browned ground beef

1/2 cup Ketchup   

1 can pork & beans over the top.

Bake for 3 hours at 375 degrees

Marinate:

1 part soy sauce with

1 part oil

A can 7 Up or Squirt

Homemade Noodle Casserole

3 eggs

Pinch of salt

6 Tbsp. milk

3 cups sifted flour

2 quarts boiling water

1 can tuna

1 cup grated cheese

Pepper to taste

Bread or cracker crumbs

1 can cream of chicken sou

Whip eggs; add 1 1/2 tsp salt, milk and flour.  Knead to a stiff dough.  Roll out; cut in 1/4 inch strips.  Let Dry.  Put in boiling water with 1 tsp salt, stirring gently for a few seconds to prevent sticking.  Cook about 30 min. until tender.  Drain water; add tuna, soup, cheese, salt and pepper.  Mix and put in casserole dish.  Cover top with thick layer of crumbs.  Bake 350 for 30 minutes.

Beef Stew 57

1-1/2 lb. cubed beefsteak

1 tsp salt

Dash pepper

1/2 tsp sugar

2 Tbsp. shortening      

2 beef bullion cubes

3 Tbsp. Heinz 57 sauce

1/2 cup sliced celery

2 medium potatoes

2 medium onions

3 large carrots

Sprinkle meat with salt, pepper and sugar.  Brown well in shortening (or oil).  Add water and bouillon cubes.  Cover and simmer 1 hour or until meat is almost tender.  Add 57 sauce and remaining ingredients.  Cover and simmer 1 hour or until vegetables are tender. Stew may be thickened with flour and water mixture.  Serves 6.  (Oven 350º)

Stew

Cube steak and brown in hot grease with salt and pepper.  Dissolve 2 bullion cubes in water (1 if it is a small steak, you can use gravy if you want too.)  Pour over meat.  Cut potatoes and carrots.  Add carrots 15 minutes before the potatoes to the bullion and meat.  Thicken with cornstarch and water. 

Note:  My Mother learned to cook from her Mother with measuring terms such as “a pinch of this and a pat of that.”  She rewrote a lot of Grandma’s recipes with standard measurements. Dad liked onions, but he stood alone in this area.  Now we all like them, so, I add onions and garlic cloves to my roast and stew

Homemade Noodles

1/4 cup cream or canned milk

1 egg

1/2 tsp baking powder

1/4 tsp

1/2 tsp salt

Flour

Add flour until you can handle the dough.  Roll it out until it is very thin.  Sprinkle with flour and let it dry.  Cut in thin strips before it is brittle dry.  Add to soup when soup is boiling.  Put a lid on the container while cooking.

Many family members add homemade noodles to chicken or turkey gravy and pour it over mashed potatoes.

Chicken Stew

Chicken Stew

2 cups cubed chicken, 

4 to 6 potatoes

3 to 5 carrots

1 small onion quartered

1 can or box of chicken broth

1/2 tsp poultry seasoning, (or try a pinch of Oregano and Sage)

1/2 tsp salt

1/8 tsp pepper

2 tbsp corn starch or flour for thickening.

Brown the chicken in a little oil or butter. Cube potatoes and carrots in about 1 in pieces. Cut onion in quarters.  Add broth to browned chicken and scrape the pan to collect the browning from the chicken. Add carrots, onion, and seasonings.  Cook covered on medium heat for 15 minutes.  Mix thickening in a little cold water and add to the mixture. Add potatoes and cook until potatoes are almost soft.

Baked Tuna-Cheese Sandwich

6 hot dog or hamburger buns

1 cup sharp cheese

1 can tuna, flaked

3 hard boiled eggs (chopped)

2 tbsp  celery or green pepper, diced

1 tsp. minced onion

2 tbsp sweet pickle

1/2 cup salad dressing or mayonnaise

Combine cheese, tuna, and other ingredients.  Blend well.  Spread on buns that have been cut in half lengthwise.   Wrap each bun in aluminum foil and place on baking sheets.  Bake 30 minutes at 250°

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