Dinner Recipes

Baked Chicken Parmesan

2 broiler fryers - (2 1/2 lb. each) or equivalent pounds in chicken breasts
2 1/4 c. bread crumbs
2/3 c. Parmesan cheese
3 tbsp. parsley
1 tsp. salt
3/4 c. butter
1 tsp. Dijon mustard
1/2 tsp. Worcestershire
1 sm. clove garlic
Preheat oven to 350 degrees. Rinse chicken and pat dry. Combine crumbs, cheese, parsley and salt. In saucepan, melt butter; beat in mustard, Worcestershire and garlic. Dip chicken in butter, then roll in crumbs. Pat in shallow pan. Bake 1 hour or until golden.

Crustless Crab Quiche

1/2 lb fresh mushrooms - thinly sliced
2 T. butter
4 eggs
1 c. dairy sour cream
1 c. small curd cottage cheese
1/2 cup grated Parmesan cheese
4 T. flour
1 t. onion powder
1/2 cup fresh chopped onions - alternative
1/4 t. salt
4 drops Tabasco sauce
2 cups shredded Jack cheese
1/2 lb fresh or frozen crab meat thawed and well drained - (imitation crab works really well also)
Preheat oven to 350°
In med skillet sauté mushrooms (& onions if using fresh) until tender. Remove and drain on paper towel. In blender blend eggs, sour cream, cottage cheese, Parmesan cheese flour, onion powder salt & Tabasco.
Place mushrooms, crab and Jack cheese in quiche dish and pour mixture from blender over the top. I stir this with a fork a little to get the liquid down through the mushrooms, crab etc.

Cranberry Salad

1 bag whole raw cranberries
2 raw apples
1 orange
1 small can crushed pineapple
Wash all fruit and sort cranberries. Put through food grinder along with apples and whole orange.
Add 1 c honey and pineapple. Stir well and let stand overnight. Keeps well.

Pepperoni Pizza Roll

1 tube refrigerated pizza dough - - spread out on a rectangular pan
1/4 lb. breakfast sausage - browned and broken
1/2 pkg. pepperoni slices
1 - 22 oz. jar Prego Traditional spaghetti sauce
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
After pizza crust is spread on pan, drizzle about 2/3 cup sauce down the middle.
Add the sausage then the pepperoni.
Sprinkle cheddar cheese on first then the mozzarella cheese.
Bring dough up on each side,. overlapping and pinching shut, making a large roll. Can sprinkle some Parmesan cheese on top of roll.
Bake at 375 for 25 minutes. Remove from oven and let set 5 minutes before cutting. Make 1 inch slices.
Give each person a small dipping bowl for additional sauce.
***You can also add onions, green peppers, mushrooms, and other veggies if you know everyone will like them.

Mixed Vegetable Casserole

32 ounce pkg. Frozen mixed vegetables
1 can sliced water chestnuts
8 oz. Grated cheese
8 oz. Mayonnaise
Ritz Crackers
Melted butter
Slightly cook frozen vegetables in water, then drain well. Mix veggies, water chestnuts, cheese, and mayo. Put in casserole and smooth evenly. Crush Ritz Crackers, mix in melted butter, and spread over veggies. Bake 30 minutes at 350.

Taco Casserole

1 lb. lean ground beef
1 sm. onion, chopped
1/2 tsp. garlic powder
1 env. (1.5 oz.) taco sauce mix - OR 3 T. Southwest Seasoning Mix - Pampered Chef
1 can (8 oz.) tomato sauce
1 c. sour cream
1 c. cottage cheese
2 c. tortilla chips, crushed
2 c. grated Monterey Jack cheese
Brown beef in a saute pan and drain, remove from heat. Add next 4 ingredients to beef. Combine sour cream and cottage cheese in a separate bowl. Place 1/2 of crushed chips in the bottom of a 2 1/2 quart casserole dish. Add enough meat mixture to cover the chips, then cover meat with 1/2 of the sour cream mixture. Sprinkle with 1/2 grated cheese. Repeat layers. Bake uncovered at 350 degrees for 30-35 minutes.

Coconut Shrimp

1 1/2 pounds large shrimp - peeled, deveined
1/2 cup all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1/2 tablespoon ground white pepper
2 tablespoons vegetable oil
1 cup ice water
2 cups shredded coconut
1 quart vegetable oil for frying
1/2 cup orange marmalade
1/4 cup Dijon-style prepared mustard
1/4 cup honey
1/4 teaspoon hot pepper sauce
Peel, devein and wash shrimp. Dry well on paper towels.
Mix together flour, cornstarch, salt and white pepper. Add 2 tablespoons of vegetable oil and the ice water. Stir to blend.
Pour the coconut into a shallow pan. Dip the shrimp one at a time into the batter, then roll the shrimp in the coconut. Once coated, place each shrimp into a frying pan of oil heated to 350 degrees F (175 degrees C). Fry the shrimp in the hot oil until lightly browned; about 4 minutes.
Bake the fried shrimp in a preheated 300 degrees F (150 degrees C) oven for 5 minutes.
Make the dipping sauce: combine marmalade, mustard, honey and hot sauce in a small bowl. Mix well. Serve the shrimp and dipping sauce side by side.

Chica Iced Tea

1 family-size or 4 regular iced tea bags
1 quart boiling water
4 limes - quartered
3/4 cup sugar
1 cup pomegranate juice
1 cup white rum
Ice, for serving
Place the tea bag(s) in an iced tea jar or large pitcher. Pour the boiling water over the tea bag and let steep for at least 5 minutes.
While tea steeps, muddle the limes and the sugar in a medium bowl, until the sugar dissolves and the lime releases its juice.
After steeping, remove tea bags from the jar. Carefully add the lime/sugar mixture using a large spoon. Stir well to combine. Add the pomegranate juice and chill for at least 1 hour.
Just before serving, add the rum and stir to incorporate. Serve over ice Print this post