Main Dishes

BACON MUSHROOM SWISS MEATLOAF

12 ounces chopped raw bacon
1 small white onion, chopped
5 button mushrooms, chopped
1 1/2 pounds extra-lean ground beef
1 egg
1/4 cup evaporated milk
6 ounces shredded Swiss cheese, divided
1/2 cup corn flake crumbs

Preheat oven to 350 degrees. Place bacon in a skillet and cook over medium heat until the pieces are browned. Remove with a slotted spoon to paper towels. Discard all but 1 tablespoon of bacon grease. Stir in onions and mushrooms, and cook until soft. Remove from heat. In a large bowl, stir together beef, egg, and milk. Stir in the onion and mushrooms. Mix in about 4 ounces of Swiss cheese, and all but 1 tablespoon of bacon. Stir in cornflake crumbs, and mix until well blended. Shape into a loaf, and place in a meatloaf pan. Bake in a preheated oven for 1 hour. Drain fat, and sprinkle with remaining cheese and bacon. Return to oven, and bake until cheese is melted, about 5 minutes.




PARMESAN CHICKEN

6 tablespoons butter
1 (1 ounce) package dry onion soup mix
1 cup converted long-grain white rice
1/4 cup grated Parmesan cheese for topping
6 skinless, boneless chicken breasts
1 1/2 cups milk
2 (10.75 ounce) cans condensed cream of mushroom soup
salt to taste
ground black pepper to taste

Mix together onion soup mix, milk, cream of mushroom soup, and rice in a medium bowl.
Lay chicken breasts in the bottom of a lightly greased slow cooker. Place one tablespoon margarine on each chicken breast and pour soup mixture over all. Season with salt and pepper to taste and sprinkle with grated Parmesan cheese. Cook on Low for 8 to 10 hours, or on High for 4 to 6 hours.




ULTIMATE PARTY MEATBALLS

1 (16 ounce) can Ocean Spray® Jellied Cranberry Sauce
1 (12 ounce) bottle Heinz® Chili Sauce
1 (2 pound) bag frozen, pre-cooked, cocktail-size meatballs

Combine sauces in a large saucepan. Cook over medium-low heat, stirring until smooth. Add meatballs. Cover and cook for 15 minutes or until meatballs are heated through, stirring occasionally.

Slow cooker Preparation: Place meatballs in a slow cooker. Combine sauces and pour over meatballs. Cover and cook 4 hours on HIGH.



CORNBREAD SAUSAGE BREAKFAST CASSEROLE

1 pound ground pork breakfast sausage
1 (16 ounce) package dry corn bread mix
1 (15 ounce) can cream style corn
5 fluid ounces water
1 medium onion, diced
4 fresh jalapeno peppers, diced
1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. In a medium bowl, mix corn bread mix, cream style corn and water. Cover the bottom of the prepared baking dish with about 1/2 inch of the corn bread mixture. Layer mixture with sausage, followed by onion and jalapeno. Cover with cheese. Top with remaining corn bread mixture, using only as much as will fit in the baking dish. Cook 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.




MUSHROOM PORK CHOPS

4 pork chops
salt and pepper to taste
1 pinch garlic salt, or to taste
1 onion, chopped
1/2 pound fresh mushrooms, sliced
1 (10.75 ounce) can condensed cream of mushroom soup

Season pork chops with salt, pepper, and garlic salt to taste. In a large skillet, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.




"OH SO GOOD" CHICKEN

4 teaspoons olive oil
6 tablespoons sour cream
4 ounces shredded Cheddar cheese
2 cups fresh sliced mushrooms
1 (16 ounce) jar salsa
2 cups cooked white rice
8 ounces boneless chicken breast halves, cooked and diced

In a skillet, heat oil over medium heat. Saute mushrooms. Combine mushrooms, sour cream, cheese, salsa, rice, and chicken. Place in a greased casserole dish. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes.




CHICKEN SLOP

4 skinless, boneless chicken breast halves - cooked and shredded
2 (10.75 ounce) cans condensed cream of chicken soup
2 cups shredded Cheddar cheese
1/2 cup milk
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon melted butter

Preheat oven to 400 degrees F (200 degrees C). In a large mixing bowl, combine the chicken, soup, cheese, milk, salt, pepper and butter. Mix together and pour mixture into a 9x13 inch baking dish. Bake at 400 degrees F (200 degrees C) for 5 to 10 minutes or until cheese is melted and bubbly, and casserole is hot in the center.




EASY ROASTED PORK

2/3 cup packed light brown sugar
1/4 cup cinnamon applesauce
1 1/2 teaspoons ground ginger
2 pounds boneless pork loin roast

Preheat oven to 325 degrees F (165 degrees C). Lightly flour an oven bag. In a small bowl, blend brown sugar, applesauce, and ginger. Place pork roast in the prepared oven bag. Pour the brown sugar mixture over the roast. Seal bag, and cut several small slits in the top. Cook the roast 1 hour in the preheated oven, or until the internal temperature has reached 160 degrees F (70 degrees C).




EASY DEVILED CHICKEN

1/8 cup butter
1/2 cup mayonnaise
2 tablespoons prepared mustard
8 skinless, boneless chicken breast halves
salt and pepper to taste
1 (16 ounce) package herb-seasoned dry bread stuffing mix

Preheat oven to 350 degrees F (175 degrees C). Melt butter/margarine and mix in a small bowl with mayonnaise and mustard. Pour mixture into a shallow bowl or plate. Season chicken with salt and pepper to taste. Roll seasoned chicken breasts in mayonnaise mixture, then dip in mixed herbs and place in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 1 1/2 hours.




QUICK AND EASY CHICKEN, BROCCOLI AND BROWN RICE

1 Tbsp. vegetable oil
4 skinless, boneless chicken breast halves
1 can cream of chicken soup
1½ c. water
¼ tsp. paprika
¼ tsp. ground black pepper
1 ½ c. uncooked instant brown rice
2 c. fresh or frozen broccoli flowerets

Heat oil in 10” skillet over medium-high heat. Add chicken and cook until well browned on both sides. Remove chicken from skillet. Stir soup, water, paprika and black pepper in skillet. Heat to boil. Stir rice and broccoli in skillet. Reduce heat to low. Return chicken to skillet. Sprinkle additional paprika and black pepper over chicken. Cover and cook 5 minutes or until chicken is cooked through and rice is tender.



CHICKEN ENCHILADAS
Ann Manley

1 boneless, skinless chicken breast, cooked and diced
8 – 10 flour tortillas
Grated mild cheddar cheese
16 oz. sour cream
2 cans cream of chicken soup
1 small can diced green chilies

Combine sour cream, cream of chicken soup and green chilies. Barely heat tortillas. Fill tortillas with a layer of diced chicken, a layer of sauce, and a layer of grated cheese. Roll up and place in a greased 9 x 13 inch pan. Put remaining sauce and cheese on top and cover with foil. Bake at 350 degrees for 20 – 30 minutes.



CHICKEN CASSEROLE
Ann Manley

4 chicken breasts, cooked and cubed
2 c. cooked celery
2 c. cooked rice
2 c. cream of chicken soup
2 Tbsp. lemon juice
2 Tbsp. minced onion
1 c. mayonnaise
1 c. corn flakes
1 c. slivered almonds
6 Tbsp. butter

Combine chicken, celery, rice, soup, lemon juice, onion and mayonnaise. Refrigerate overnight. Top with corn flakes, almonds and butter. Bake for 1 hour at 300 degrees.
 


STUFFED BAKED CHICKEN BREAST
Ann Manley

Make a pocket by slitting on top of the bone. Dip in milk. Shake in sack with seasoned flour. Stuff chicken and pour melted butter over the top. Bake uncovered for 30 minutes at 350 degrees. Cover and bake 30 more minutes or until done.



SILLET HAM, CABBAGE and POTATOES
Melinda Manley

2 tablespoons margarine
1 onion, chopped
1 small head cabbage, coarsely chopped
1/4 cup chicken broth
2 cans of potatoes
1 dash seasoning salt
1 dash paprika
2 cups cubed cooked ham

In a large skillet over medium heat, sauté onions in the margarine. When tender add cabbage and stir. Pour water over, cover and simmer gently on medium low for ten minutes. Add potatoes and mix. Cover again and allow to simmer for ten more minutes. Additional water may be needed. Sprinkle seasoning salt and paprika over cabbage and potatoes. Allow to simmer covered for an additional 5 to 10 minutes until cabbage is soft and potatoes are nearly cooked. Mix ham in and finish cooking until ham is hot and potatoes are done.



CHICKEN CRUNCH

3 cups Captain Crunch cereal
1 cup cornflakes cereal
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 egg
1 cup milk
4 boneless chicken-breast halves, cut into bite-sized pieces.

Preheat oven to 375 degrees. Put the cereals in a Ziploc bag and crush with a rolling pin or cup. Combine crushed cereals, onion powder, garlic powder, salt and pepper in a medium bowl. In another medium mixing bowl, beat the egg with a fork. Stir in the milk. Dredge the chicken in the milk and egg mixture. With a slotted spoon, remove the chicken from the egg mixture, and then toss it in the dry mixture until the chicken is evenly coated. Place chicken pieces on a cookie sheet coated with nonstick cooking spray and bake for 20 minutes, until golden brown.


YUMMY TATER TOT CASSEROLE

1 pound ground beef
1 small onion, chopped
1 teaspoon dried basil
1 teaspoon seasoned salt
2 (5-ounce) cans evaporated milk
2 (10.75-ounce) cans cream of chicken soup
1 (32-ounce) bag frozen Tater Tots
1 cup shredded cheddar cheese

Preheat oven to 350 degrees. Brown the ground beef and the onion together in a large saucepan or skillet over medium-high heat. Add the basil and seasoned salt. Stir in canned milk and soup. Coat a 9-inch by 13-inch baking dish with nonstick cooking spray. Spread the soup mixture in the bottom of the dish. Spread Tater Tots over the top of the soup mixture. Sprinkle cheese over this. Bake for 30 minutes.



CHICKEN & BROCCOLI ALFREDO

1/2 (16 ounce) package linguine
1 cup fresh or frozen broccoli flowerets
2 tablespoons butter
1 pound skinless, boneless chicken breast, cut into cubes
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon ground black pepper

Cook linguine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain. Heat butter in skillet. Cook chicken until browned, stirring often. Add soup, milk, cheese, black pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.