{"id":4451,"date":"2020-11-26T14:04:04","date_gmt":"2020-11-26T19:04:04","guid":{"rendered":"https:\/\/lindacheekmd.com\/?page_id=4451"},"modified":"2020-12-25T12:12:33","modified_gmt":"2020-12-25T17:12:33","slug":"main-dishes","status":"publish","type":"page","link":"https:\/\/fmo.djb.temporary.site\/lindacheekmd.com\/recipes\/main-dishes\/","title":{"rendered":"Main Dishes"},"content":{"rendered":"","protected":true},"excerpt":{"rendered":"","protected":true},"author":4,"featured_media":0,"parent":4430,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"

<\/h1>\r\n\n
\n\t

King Ranch Casserole<\/h2>\n\t\t

\n\t\t\t<\/p>\n\t

\n\t\t
  • 1 chicken, small: boiled, skinned, deboned<\/li>
  • 1 can cream of mushroom soup<\/li>
  • 1 can cream of chicken soup<\/li>
  • 1\/2 can chicken broth<\/li>
  • 1\/2 can Rotel tomatoes with green chilies<\/li>
  • 1 onion, small, chopped<\/li>
  • 2 cup cheese, grated<\/li>
  • 1 doz tortillas<\/li><\/ul>\t<\/div>\n\t
    \n\t\t

    1. Combine chicken, soups, broth, tomatoes, onions, and quartered tortillas. Fold in 1 cup cheese.<\/p><\/li>

    2. Spread into 2 \u00bd quart greased casserole dish.<\/p><\/li>

    3. Top with other cup of cheese.<\/p><\/li>

    4. Bake, uncovered, at 350o<\/sup> for 45 min<\/p><\/li><\/ol>\t<\/div>\n\t

      \n\t\t\t<\/div>\n<\/div>\n\r\n

      Beef<\/strong><\/h1>\r\n\n
      \n\t

      Lasagne<\/h2>\n\t\t

      \n\t\t

      Recipe of Zelma Cheek<\/p>\t<\/p>\n\t

      \n\t\t
      • 1 lb Italian sausage (or ground beef)<\/li>
      • 1 clove garlic, minced (or 1\/2 tsp garlic powder)<\/li>
      • 1 tbsp parsley flakes<\/li>
      • 1 tbsp basil<\/li>
      • 1\u00bd tsp salt<\/li>
      • 2 cups tomatoes<\/li>
      • 12 oz tomato paste<\/li>
      • 10 oz Lasagne or wide noodles<\/li>
      • 1 tbsp olive oil<\/li>
      • 3 cups ricotta cheese (or cottage cheese)<\/li>
      • 2 eggs, beaten<\/li>
      • 2 tsp salt<\/li>
      • \u00bd tsp pepper<\/li>
      • 2 tbsp parsley flakes<\/li>
      • \u00bd cup parmesan cheese<\/li>
      • 1 lb mozarella cheese<\/li><\/ul>\t<\/div>\n\t
        \n\t\t

        1. Brown meat slowly and drain off fat. <\/p><\/li>

        2. Add next six ingredients and simmer uncovered until sauce is thick--45 minutes to 1 hour<\/p><\/li>

        3. Cook noodles in boiling salted water with olive oil added until tender and drain. Rinse in cold water<\/p><\/li>

        4. Combine ricotta cheese with eggs, seasonings and parmesan cheese.<\/p><\/li>

        5. Place half of the cooked noodles in a baking dish. Spread wiht half of the cheese mixture. Add half of the mozarella cheese; then half of the meat sauce. Repeat layers.<\/p><\/li>

        6. Bake at 375o<\/sup> for 30 minutes. Let stand 15 minutes before cutting into squares.<\/p><\/li><\/ol>\t<\/div>\n\t

          \n\t\t\t<\/div>\n<\/div>\n\r\n\r\n\n
          \n\t

          Lasagne<\/h2>\n\t\t

          \n\t\t

          Recipe of Zelma Cheek<\/p>\t<\/p>\n\t

          \n\t\t
          • 1 lb Italian sausage (or ground beef)<\/li>
          • 1 clove garlic, minced (or 1\/2 tsp garlic powder)<\/li>
          • 1 tbsp parsley flakes<\/li>
          • 1 tbsp basil<\/li>
          • 1\u00bd tsp salt<\/li>
          • 2 cups tomatoes<\/li>
          • 12 oz tomato paste<\/li>
          • 10 oz Lasagne or wide noodles<\/li>
          • 1 tbsp olive oil<\/li>
          • 3 cups ricotta cheese (or cottage cheese)<\/li>
          • 2 eggs, beaten<\/li>
          • 2 tsp salt<\/li>
          • \u00bd tsp pepper<\/li>
          • 2 tbsp parsley flakes<\/li>
          • \u00bd cup parmesan cheese<\/li>
          • 1 lb mozarella cheese<\/li><\/ul>\t<\/div>\n\t
            \n\t\t

            1. Brown meat slowly and drain off fat. <\/p><\/li>

            2. Add next six ingredients and simmer uncovered until sauce is thick--45 minutes to 1 hour<\/p><\/li>

            3. Cook noodles in boiling salted water with olive oil added until tender and drain. Rinse in cold water<\/p><\/li>

            4. Combine ricotta cheese with eggs, seasonings and parmesan cheese.<\/p><\/li>

            5. Place half of the cooked noodles in a baking dish. Spread wiht half of the cheese mixture. Add half of the mozarella cheese; then half of the meat sauce. Repeat layers.<\/p><\/li>

            6. Bake at 375o<\/sup> for 30 minutes. Let stand 15 minutes before cutting into squares.<\/p><\/li><\/ol>\t<\/div>\n\t

              \n\t\t\t<\/div>\n<\/div>\n\r\n

              Pork<\/strong><\/h1>\r\n\n
              \n\t

              Ham & Broccoli Strata<\/h2>\n\t\t

              \n\t\t

              Recipe of Zelma Cheek<\/p>\t<\/p>\n\t

              \n\t\t
              • 12 slices frozen white or whole wheat bread<\/li>
              • \u00be lb cheddar cheese<\/li>
              • 1 pkg frozen broccoli (10 oz), cook and drain<\/li>
              • 2 cups cooked ham, sliced thin<\/li>
              • 6 eggs<\/li>
              • 3\u00bd cup milk<\/li>
              • 2 tbsp instant minced onion<\/li>
              • \u00bd tsp salt<\/li>
              • \u00bd tsp dry mustard<\/li><\/ul>\t<\/div>\n\t
                \n\t\t

                1. Grease a 13" x 9" pan or baking dish.<\/p><\/li>

                2. Using a cookie cutter, cut 12 rounds out of the bread slices. Crumble crust and rest of bread in bottom of pan.<\/p><\/li>

                3. Alternate layers of cheese, broccoli and ham until all are used up.<\/p><\/li>

                4. Arrange the 12 bread rounds on top.<\/p><\/li>

                5. Combine eggs, milk, onion, salt, and mustard in blender. Pour over ingredients, make sure bread is saturated. Cover and refrigerate overnight.<\/p><\/li>

                6. Bake at 325o<\/sup> for 55 min. Let stand 10 min before serving.<\/p><\/li><\/ol>\t<\/div>\n\t

                  \n\t\t\t<\/div>\n<\/div>\n\r\n

                  Seafood<\/strong><\/h1>\r\n

                  <\/h1>\r\n

                  Vegetarian<\/strong><\/h1>\r\n\n
                  \n\t

                  Spinach Gnocchi<\/h2>\n\t\t

                  \n\t\t\t<\/p>\n\t

                  \n\t\t
                  • 3 lbs spinach, trimmed<\/li>
                  • 3 lbs ricotta<\/li>
                  • \u00bd tsp nutmeg<\/li>
                  • 2 tsp salt<\/li>
                  • 3 egg yolks<\/li>
                  • \u00bd cup Parmesan cheese<\/li>
                  • 1\u00bd cups flour<\/li><\/ul>\t<\/div>\n\t
                    \n\t\t

                    1. Wash spinach and cook 5 min. Cool, squeeze out all moisture. Chop.<\/p><\/li>

                    2. Stir in ricotta, nutmeg, salt, egg yolks, cheese & flour. Cover and chill 2 hours.<\/p><\/li>

                    3. Heaping tablespoonful, dust on flour, roll into logs. Put logs on waxed paper.<\/p><\/li>

                    4. Drop into boiling salted water & cook until they rise to the surface. Cook for 1 more minute, and remove.<\/p><\/li>

                    5. Serve, topped with hot melted butter & parmesan cheese.<\/p><\/li><\/ol>\t<\/div>\n\t

                      \n\t\t\t<\/div>\n<\/div>\n\r\n\r\n\n
                      \n\t

                      Vegetable Cheese Pie<\/h2>\n\t\t

                      \n\t\t\t<\/p>\n\t

                      \n\t\t
                      • 4 eggs, beaten<\/li>
                      • 1\u00bd cups milk<\/li>
                      • 1 cup shredded Swiss cheese<\/li>
                      • 1 pkg Knorr Spring Vegetable Soup & Recipe Mix<\/li>
                      • 1 pkg frozen chopped spinach, 10 oz, thawed and squeezed dry<\/li>
                      • 1 frozne 9-inch deep dish pie crust<\/li><\/ul>\t<\/div>\n\t
                        \n\t\t

                        1. Preheat oven and a cookie sheet to 375o<\/sup>. <\/p><\/li>

                        2. In large bowl combine first 5 ingredients. Spoon into frozen pie crust.<\/p><\/li>

                        3. Bake on cookie sheet 50 minutes or until knife inserted halfway between center and edge comes out clean. <\/p><\/li><\/ol>\t<\/div>\n\t

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