Home » Archive by category 'Main Dishes' (Page 17)
1 lb fish fillets (choice)
4 oz mushrooms, sliced
1 small onion, chopped
1/2 tsp salt
1/8 tsp lemon pepper
1/2 cup sour cream
3 Tbl Parmessan cheese
2 Tbl dry bread crumbs
Paprika, to taste
Parsley, to taste
~Preheat oven to 350
~Pat fish dry, arrange in ungreased baking dish.
~Cook and stir mushrooms and onion in butter until mushrooms are golden brown, approximately 3 minutes
~Spoon mushroom mixture over fish, sprinkle with salt and pepper
~Mix sour cream and Parmessan cheese, spread over mushroom mix. Sprinkle with bread crumbs.
~Bake, uncovered, 25 – 30 minutes, or until fish flakes easily with fork.
~Sprinkle lightly with paprika and parsley
2 cups water
2 large onions, chopped
2 tsp salt
2 tsp sugar
2 tsp oregano
1 1/2 tsp basil
1/2 tsp marjoram
2 cloves garlic, minced
2 bay leaves
2 (8 oz) cans tomato sauce
2 (6 oz) tomato paste
3 cups cooked chicken, cut into bite sized pieces
Spaghetti noodles
~Cook chicken, remove from pan, allow to cool and cut into bite size pieces, set aside
~Heat all ingredients, except chicken & spaghetti, to boiling
~Reduce to simmer, cover and cook for 30 minutes
~Stir in chicken
~Cover, simmer, stirring often, for 30 minutes
~Remove bay leaves and spoon over prepared spaghetti noodles
2 whole chickens
2 diced tomatoes
1 large onion, diced
2 qts water
2 tsp salt
1/4 tsp pepper
3/4 c smooth peanut butter
1 – 2 tsp Kitchen Bouquet
Cornstarch (to thicken)
Steamed Rice
Toppings:
Chopped tomatoes
Chopped green peppers
Chopped green onions
Raisins
Chunk pineapple
Coconut
Spanish Peanuts
Bananas (sliced)
~In large pot boil together chickens, diced tomatoes, onion, water, salt and pepper.
~Remove chicken from liqiud and de-bone. Cut into bite-size pieces
~Return chicken to liquid
~Add peanut butter and Kitchen Bouquet (to bring to desired color). Add cornstarch to thicken to desired consistency.
~Allow to cook for 1 – 2 hours
Serve over warm rice along with toppings on the side.
(“Soup” can be prepared a day ahead and placed in sealed container in refrigerator. When ready to serve, place in crock pot set on low and heat thoroughly before serving)
Thanks to Betty Hall!
