Minnie's One-Dish Meal

It's been over two years since I shared my last recipe on here. That's kind of sad, since I love cooking and photography so much, but my life's been so busy and fulfilling that I wouldn't have it any other way!

This is an original recipe by Minnie Elkins, my great-grandmother from Iowa. I can imagine there's a story behind the creation of the recipe. Maybe Grandma Minnie needed to make her spaghetti stretch to feed a few more hungry bellies, so she just threw in whatever was handy and no one was the wiser.  In any case, this dish is down-right tasty, satisfying, home-comfort cookin' at its best. And it comes highly recommended by several generations of Minnie's kin. ;)

• 1 lb. ground beef, moose, or caribou
• 1/2 C. chopped onion
• 1 lb. spaghetti, cooked
• 2 C. spaghetti sauce
• 1 (15.oz) can creamed corn
• 1/2 lb. cream cheese, cut
• 1 (10 3/4 oz.) can cream of mushroom soup
• Bread crumbs, buttered

Brown ground meat and onion in skillet. Cook spaghetti until done. Add to meat the spaghetti, sauce, corn, and cream cheese. Put in 2 quart baking dish and spread mushroom soup over top. Can use fine bread crumbs or two slices of bread, buttered; sprinkle evenly over top of mushroom soup. Bake 30 minutes at 350 degrees.

Honey-Sauced Chicken

My mom made this delicious chicken frequently when I was a little girl. I always had a clean plate after those dinners. :) This chicken is the stuff memories are made up of. The mere mention of honey chicken has ever filled my mouth with its mouth-watering flavor. It's just that special!

The lemon juice and honey mixture gives a perfectly sweet-sour zing to this dish. The honey in the sauce has a tendency to make it burn (notice the pictures :) but it's nothing to fret over as it does not give a burnt flavor to the dish.

Recipe from the Kitchen Klatter cookbook

• 2 C. flour
• 1/2 C. bread crumbs
• 4 tsp. salt
• 1/2 tsp. pepper
• 2 3-lb. frying chickens, cut up
• Milk for dipping
• 1-1/2 C. butter
• 1/2 C. honey
• 1/2 C. lemon juice

Combine flour, bread crumbs, salt and pepper. Dip pieces of chicken in milk and then roll in flour mixture. Put 1 C. butter in 9” x 13” baking dish. Melt either over low heat or for just a few minutes in a 400-degree oven. (Do not let brown!) Remove from oven and arrange chicken pieces in single layer in dish. Turn chicken to coat with butter.

Bake 30 minutes, skin side down, in 400-degree oven. Turn chicken. Combine remaining 1/2 C. butter, honey and lemon juice. Pour over chicken. Bake 30 more minutes, basting frequently.

Printable Version

Chicken Tetrazzini

I love how bright and flavorful this dish is. If you like cheese, you'll love this because it certainly has a lot of it. :)
 
Recipe from Mrs. Deanne Hansen

• 2 C. chopped cooked chicken
• 3 oz. spaghetti
• Chicken broth
• 1 carrot, chopped
• 1/2 stalk celery, chopped
• 1/2 onion, chopped
• 1/2 green bell pepper, chopped
• 1/4 C. butter
• 1/2 C. milk
• 1 tsp. soy sauce
• 3 oz. sliced mushrooms
• 2 oz. chopped pimento
• 1 can (10-3/4 oz.) cream of chicken soup
• 1 can (10-3/4 oz.) cream of mushroom soup
• 1-1/2 C. shredded cheddar cheese

Preheat oven to 350 degrees F; grease casserole dish.

Cook noodles in broth according to package instructions and drain. Saute veggies in butter over medium heat until tender. In a large bowl or casserole dish, combine cooked noodles and remaining ingredients. Sprinkle top with additional 1/2 C. shredded cheddar cheese.

Bake for 30 minutes or until bubbly.

Printable Version 

Creamy Chicken Casserole

One of my favorites! Mmm.

Modified recipe from Mrs. Sharon Mayrand

• 8 oz. egg noodles
• 1/4 C. butter
• 3-1/2 C. milk
• 2/3 C. flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1-1/2 C. chicken broth
• 4 C. chicken, cooked and chopped
• 1 T. pimento, chopped
• 1/2 C. bread crumbs
• 1/2 C. cheddar cheese
• 1-1/2 T. butter

Preheat oven to 350 degrees F; grease one 9" x 13" baking dish.

Prepare noodles according to package instructions. Melt butter in a medium saucepan; add milk, flour, salt, and pepper. Over low-medium heat, stir constantly until slightly thickened. Add chicken broth. Continue stirring until thickened again. Combine noodles, sauce, chicken, and pimento; transfer to prepared dish. Combine topping ingredients; sprinkle over casserole.

Bake for 30 minutes or until bubbly and cheese is melted.

Printable Version

Savory Beef Casserole

This dish is SO yummy! It's filled with bright, fresh veggies and a tasty tomato sauce. My family does this as a pot pie. There is actually enough filling for two pies, so we need two double-crust pie pastries.

Recipe from Hannah Maynard

• 1 lb. ground caribou, moose, or beef
• 1 C. onion, chopped
• 1 can (14-1/2 oz.) chopped tomatoes
• 3 potatoes, peeled and chopped
• 1-1/2 C. carrots, chopped
• 1 C. celery, chopped
• 1 small can corn
• 1 can (10 oz.) tomato soup
• 1 C. water
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. garlic powder
• 1 double pie pastry

Preheat oven to 375 degrees F. Cook beef and onion in deep skillet over medium heat until beef is browned; drain. Add un-drained tomatoes, corn, potatoes, carrots, and celery to skillet. Stir in tomato soup, water, salt, pepper, and garlic; cover. Cook mixture, stirring occasionally, until tender, about 20 minutes. Spoon into a large baking pan. Cover with pie pastry (recipe as follows). Bake until pastry is browned and filling is bubbly, about 20-30 minutes.

Double Crust Pie Pastry:

• 2 C. flour
• 1/2 t. salt
• 2/3 C. butter
• 6-7 T. cold water

Printable Version

Indian Tacos

This might just be the most incredible thing I have ever put into my mouth. It. is. so. good. So good! It's like a savory doughnut, chili and tacos rolled into one. Amazing!

Recipe from Charlene Phillips (Indian Fry Bread)

• 2 C. flour
• 3 tsp. baking powder
• 1/2 tsp. sugar
• 1/2 tsp. salt
• 1 C. water or milk, lukewarm
• 2 T. oil
• Additional oil for frying

Heat about three inches of oil in a large pot to 425 degrees.

Combine dry ingredients; add water or milk and oil. Separate dough into six pieces and lightly flour. Pulling gently, form each part of dough into a disc shape, approximately four inches across. Fry in hot oil two minutes each side or until lightly browned.

Top with:

• Chili
• Cheddar cheese
• Sour cream
• Lettuce

Printable Version

Chicken & Broccoli Pasta

This dish is amazing! The sour cream and Parmesan cheese add a wonderful creaminess to the sauce.

Recipe from Hannah Maynard

• 1-1/2 C. rotini pasta
• 1/4 tsp. salt
• 2 T. olive oil
• 2-3 large chicken breasts, cubed
• 4 cloves garlic, minced
• 4 C. frozen broccoli, cut into florets
• 1-1/2 C. chicken broth
• 3 T. flour
• 1-1/2 C. sour cream
• 3/4 C. Parmesan cheese
• 1 tsp. salt
• 1/4 tsp. pepper

Prepare pasta according to package instructions, seasoning with salt. Stir fry chicken, garlic and broccoli in oil until chicken is no longer pink and broccoli is tender. In a separate pan, mix remaining ingredients and cook until thickened. Stir in prepared pasta and chicken-broccoli mixture and cook until hot.

Printable Version

Baked Chicken Parmesan

This is my second-all-time-favorite dish! Breaded chicken, spaghetti and spicy tomato sauce are simply perfect together. The flavors are so rich, the colors are so vibrant, and the eating is so satisfying.

Recipe from Taste of Home's Quick Cooking Annual Recipes 2005

• 1/2 C. seasoned or plain bread crumbs
• 1/4 C. Parmesan cheese
• 3 T. spaghetti sauce mix
• 1-1/2 tsp. garlic powder
• 4 boneless skinless chicken breasts (4 oz. each)
• 1/2 C. Italian salad dressing
• 1/2 C. shredded mozzarella cheese
• Prepared spaghetti noodles
• Spaghetti sauce, heated

Combine the first four ingredients in a shallow dish. Dip chicken in salad dressing, then coat with bread crumb mixture. Place in greased 13" x 9" baking dish.

Bake at 350 degrees for 35-40 minutes or until juices run clear. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Serve on spaghetti with spaghetti sauce.

Printable Version

Honey Chicken Stir-Fry

This is my family's favorite stir-fry. The chicken is perfectly juicy with just a hint of sweetness, blending perfectly with the flavors of the bright, tasty veggies.

Recipe from Taste of Home's Comfort Food Diet Cookbook

• 1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
• 1 garlic clove, minced
• 3 tsp. olive oil, divided
• 3 T. honey
• 2 T. soy sauce
• 1/8 tsp. salt
• 1/8 tsp. pepper
• 1 pkg. (16 oz.) frozen stir-fry vegetable blend
• 2 tsp. cornstarch
• 1 T. water

Stir-fry chicken and garlic in 2 tsp. oil. Add honey, soy sauce, salt and pepper. Cook and stir until chicken is lightly browned and juices run clear. Remove and keep warm.

Stir-fry vegetables in remaining oil for 4-5 minutes or until tender. Return chicken to the pan; stir to coat. Combine cornstarch and water until smooth; gradually stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with rice.

Printable Version

Supper in a Dish

A great make-ahead dish for those crazy busy days! So delicious and filling, too!

Recipe from The Fix-It and Forget-It Cookbook

• 1 lb. ground caribou, moose or beef, browned and drained
• 1-1/2 C. sliced raw potatoes
• 1 C. sliced carrots
• 1 C. peas
• 1/2 C. chopped onion
• 1/2 C. celery
• 1/4 C. chopped green peppers
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 can (10-3/4 oz.) cream of chicken (or mushroom) soup
• 1/4 C. milk
• 2/3 C. grated cheddar cheese

Layer first ten ingredients according to order given in slow cooker. Combine soup and milk; pour over layered ingredients. Sprinkle with cheese. Cover and cook on High for 4 hours.

Printable Version

Red Sock-Eye Salmon Cakes

Recipe from Bro. Lee Barnes

A few weeks ago, my dad pulled out a forgotten recipe, written on a sheet of paper, which was hiding between the pages of a cookbook. The sheet of paper is soiled and almost falling apart due to age. Eating these delicious salmon cakes this evening brought back a lot of memories for my parents. Brother Lee Barnes was their Sunday School teacher at the church they attended during their Bible college years. My dad said that Bro. Barnes was a man of great wisdom. He still remembers many of the lessons he taught. This tattered old recipe, we suppose, exceeds the life of the man who wrote it down over 25 years ago. One day in Glory, I'll be happy to shake Brother Barnes' hand and say to him, "Those salmon cakes sure were good, Brother Barnes!"

• 15 oz. red sock-eye salmon
• 2 eggs
• 1/2 C. milk
• 1 pkg. Saltine crackers, crushed
• oil for frying

Mix thoroughly. Let stand 20 minutes (the crackers will absorb the milk, eggs, and salmon juices). Form into small cakes; place on waxed paper.

Heat oil and fry cakes two minutes per side. Place on a plate covered with paper towels to absorb the grease.

A final note from Brother Barnes, "Be sure dinner is ready before frying these, as they are better hot."

Printable Version

Pizza Pasta Toss

Recipe from Taste of Home's "Simple and Delicious" May/June 2009

• 2 C. uncooked spiral pasta
• 1 lb. ground caribou, moose, or beef
• 1 C. sliced fresh mushrooms
• 1/2 C. chopped green pepper
• 1 (15 oz.) can tomato puree
• 1/2 C. diced pepperoni
• 4-1/2 tsp. sugar
• 1 tsp. Italian seasoning
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• 1/2 tsp. oregano
• 1/4 tsp. onion powder
• 2 C. shredded mozzarella cheese

Cook pasta according to package instructions. Cook ground meat with mushrooms and green pepper; add tomato puree, pepperoni, and spices. Cook, stirring, for five minutes. Drain pasta and add to meat mixture; heat through and sprinkle with cheese.

Mexican Lasanga

Recipe from Mrs. Melody Peiter

• 10 (8 in.) flour tortillas
• 1 lb. ground caribou, moose, or beef
• 1 (17 oz.) can whole kernel corn, drained
• 1 C. salsa
• 1 (15 oz.) can tomato sauce
• 1 pkg. taco seasoning mix
• 1 (16 oz.) carton cottage cheese
• 2 eggs
• 1 tsp. oregano
• 1-1/2 C. shredded cheddar cheese

Preheat oven to 375 degrees F; grease one 9" x 13" casserole dish. Cook meat until no longer pink, add corn, salsa, tomato sauce, and taco seasoning. Simmer, stirring frequently for 5 minutes. Separately combine cottage cheese, eggs, and oregano. Cover bottom of prepared dish with 5 tortillas, overlapping edges. Top with half of meat mixture. Spread with cottage cheese mixture, place five more tortillas on top, then cover with remaining meat mixture and cheddar cheese.

Bake for 30 minutes or until cheese is melted and casserole is bubbly. Let stand 10 minutes before cutting and serving.

Sweet-and-Sour Meatballs

Recipe from Taste of Home's "Quick Cooking Annual Recipes 2003" cookbook

• 2 pounds frozen fully cooked meatballs, thawed
• 1 small onion, sliced
• 2 medium carrots, julienned
• 1 small green pepper, julienned
• 1 garlic clove, minced
• 1 can (16 oz.) sweet and sour sauce
• 4-1/2 tsp. soy sauce
• Hot cooked rice

Place meatballs in large microwave-safe dish; top with onion, carrots, green pepper, and garlic. Combine the sauces; pour over meatballs. Cover and microwave on high for 8-10 minutes or until vegetables are tender and meatballs are heated through, stirring twice. Serve over rice.

Meatballs in Mushroom Sauce

Recipe from the Kitchen-Klatter cookbook

• 4 oz. egg noodles
• 1 lb. ground caribou, moose, or beef
• 1/4 lb. ground lean sausage
• 1 tsp. salt
• 3/4 tsp. poultry seasoning
• 3 T. ketchup
• 1 egg, slightly beaten
• 1/4 C. fine bread crumbs
• 2 T. vegetable oil
• 1 (10-1/2 oz.) can cream of mushroom soup
• 1/2 soup can water
• 1 tsp. paprika
• 1/4 tsp. thyme
• Pinch garlic powder

Prepare noodles according to package instructions. Combine meat, salt, poultry seasoning, ketchup, egg, and bread crumbs. Shape into 1-1/2 inch balls. Brown on all sides in oil; reduce heat and cook for 10 minutes or until meat is done. Remove meatballs to a bowl. Stir soup, water, and spices together and heat thoroughly; add meatballs and noodles.

Chicken Enchiladas

Modified recipe from Allrecipes.com

• 4 skinless, boneless chicken breast halves
• 1 onion, chopped
• 1 C. shredded cheddar cheese
• 1 T. parsley
• 1/2 tsp. oregano
• 1/2 tsp. pepper
• 1/2 tsp. salt
• 1 (10 oz.) can enchilada sauce
• 2 C. salsa
• 1/3 C. chopped green bell pepper
• 1 clove garlic, minced
• 8 (10-in.) flour tortillas
• 3/4 C. shredded cheddar cheese

Preheat oven to 350 degrees; grease one 9" x 13" baking dish.

In a large skillet over medium heat, cook chicken until no longer pink and juices run clear; drain excess fat. Chop chicken and return to skillet. Add onion, cheese, and spices; heat until cheese melts. Stir in salt, sauce, salsa, green pepper, and garlic. Reserve 1 C. of this mixture.

Spoon even amounts of mixture onto tortillas; roll tortillas up. Arrange in prepared dish. Cover with reserved salsa/chicken mixture and sprinkle cheese over top. Bake, uncovered, for 20 minutes.

Chicken Fettuccini Alfredo

Recipe from Allrecipes.com

• 1/2 C. butter
• 2 C. heavy cream
• 2 cloves garlic, crushed
• 3 C. Paremesan cheese
• 1/4 C. dried chopped parsley
• 2 C. chopped, cooked chicken
• 6 C. egg noodles

Prepare egg noodles according to package directions. Melt butter over low-medium heat. Add cream and simmer for 5 minutes. Add garlic and cheese; whisk quickly and heat through. Stir in parsley, chicken, and cooked noodles.

Chicken Tortilla Bake

Recipe from Simple & Delicious March/April 2008

• 1 lb. chicken breasts, cut into bite-size pieces
• 1/2 tsp. ground cumin (or cumin seed)
• 1/4 tsp. salt
• 1 T. plus 1 tsp. olive oil, divided
• 1 can (16 oz.) refried beans
• 1 can (14-1/2 oz.) diced tomatoes with mild green chilies, drained
• 8 flour tortillas (8 inches), cut into 1-inch strips
• 1 can (11 oz.) whole kernel corn, drained
• 2 C. shredded cheddar cheese

Preheat oven to 350 degrees F; grease 9x13-inch baking dish. In a large skillet, saute the chicken, cumin, and salt in 1 tablespoon oil until chicken is no longer pink.

Combine the refried beans and tomatoes; spread 1 cup into prepared dish. Top with 24 tortilla strips; layer with half of the corn, bean mixture, chicken, and cheese. Repeat layers.

Using remaining tortilla strips, make a lattice crust over filling; brush with remaining oil. Bake, uncovered, for 25-30 minutes or until heated through and cheese is melted.

(Notes from Naomi: A pizza cutter works well to slice tortillas.)

Meat and Pasta Bake

Recipe from Better Homes and Gardens New Cookbook

• 4 oz. small shell macaroni or elbow macaroni
• 1 lb. ground beef (or caribou, moose, etc.)
• 1/2 C. chopped onion
• one 10-3/4 oz. can condensed cream of mushroom soup
• 1 C. shredded cheddar cheese
• 8 oz. sour cream
• 1/4 C. milk
• 1 tsp. Worchestershire sauce
• 3/4 tsp. dried thyme, marjoram, or savory, crushed
• one 10-oz package frozen mixed vegetables
  (or one 15-oz can mixed vegatables, drained)
• 1/4 C. crushed Ritz crackers (about 7)

Cook pasta according to package directions. Drain; set aside. In a large skillet, cook meat and onion until meat is browned; drain fat. Stir in soup, cheese, sour cream, milk, Worshetershire sauce, and herb. Stir in vegetables and pasta. Transfer to a 2-quart casserole.

Bake, uncovered, in a 375-degree F. oven for 30 minutes. Stir. Sprinkle with crushed crackers. Bake, uncovered, for 5 to 10 minutes more or until heated through.