Dinner Recipes

Dinners Recipes

Famous One Pot Chicken Recipe

Here is a staple chicken with rice dish I am famous for. 

One Pot Chicken with Rice Dinner

1 can clear chicken broth 
1 can (chicken broth can) water
1 can frozen or canned whole kernal corn 
1 can (chicken broth can) diced chicken breast
1 can (chicken broth can) long grain white rice
Heat chicken broth, water and corn to near boiling. 
Add rice and chicken, stir, cover and simmer on low heat for 20 minutes. 
Stir and season to taste with salt, curry, ginger, garlic or whatever.

Twice Baked Potato Casserole Dinner

Makes 12 servings 

5 pounds all-purpose potatoes, peeled and quartered 
1/2 stick (4 Tablespoons) butter 
1 1/2 cups shredded reduced-fat cheddar cheese, divided 
1 cup 1% low-fat milk 
1 cup reduced fat sour cream 
2 eggs 
1 cup sliced scallions 
4 slices bacon, cooked crisp 
2 1/2 teaspoons salt 
1/2 teaspoon ground black pepper

	
Preheat oven to 350 degrees. Lightly coat a shallow 3 quart baking 
dish with non-stick cooking spray. Cook potatoes in a large pot with 
water to cover for 20 to 25 minutes, until tender when pierced. Drain 
well and return to pot. While potatoes are still hot, add butter and 
mash with a potato masher until smooth. Stir in 1 1/4 cup of cheese, 
milk, sour cream and eggs until blended. Then add 3/4 cup of 
scallions, 2 slices of bacon, crumbled; salt and pepper. Spoon into 
the prepared baking dish. Sprinkle with remaining 1/4 cup cheese and 
2 slices of bacon, crumbled. Bake uncovered for 40 minutes or until 
the top is lightly golden brown. Sprinkle with remaining 1/4 cup 
scallions.

Tuna & Noodles Dinner

1 (12 oz) pkg Reames Home Style Frozen Egg Noodles  
1 (10 oz) box frozen mixed vegetables, (such as beans, peas, corn & 
carrots)  
1 can (10 3/4 oz) condensed cream of mushroom soup  
1 can (10 3/4 oz) condensed cream of celery soup  
2 (6 oz) cans tuna packed in water, drained well  
1/2 teaspoon onion powder  
1/2 teaspoon garlic powder  
1/4 teaspoon black pepper  
2 cups T. Marzetti Croutons, crushed (flavor of choice)
	
In a large saucepan or Dutch oven cook noodles according to package 
directions for 20 minutes. Add frozen vegetables, return to boiling 
and cook an additional 5 minutes or until noodles and vegetables are 
desired tenderness. Drain noodles and vegetables; set aside. 

In same pan over medium heat, stir together cream of mushroom, cream 
of celery soup, drained tuna, onion powder, garlic powder, and black 
pepper. Return noodles and vegetables to pan with tuna mixture, heat 
through. 

Transfer tuna and noodle mixture to serving dish. Sprinkle with 
crushed T. Marzetti croutons.

Traditional Baked Beans

6 Servings

1 lb Dried small white beans
4 1/2 c Water
1/3 c Molasses
1/4 c Brown sugar
1 Onion, chopped
1/4 lb Salt pork, in 1" cubes
1 tb Dijon mustard
1/2 ts Salt
	
Combine all ingredients in a crockpot. Cover and cook on LOW 13-14 
hours, stirring occasionally if possible.
For added nutrition, serve with rice or bread or cornbread.

TOMATOES SMOTHERED WITH BEEF STEAK

Cut the beef steak in convenient pieces for serving; season with salt 
and pepper; roll in bread crumbs; put at once into a hot frying pan, 
in which are two tablespoons of butter and drippings mixed; brown 
quickly on both sides; pour over the steak two cups of boiling hot, 
well - seasoned tomatoes; cover and cook in a hot oven until 
thoroughly done.

TOMATO, SAUSAGE AND SPAGHETTI

1 quart rich tomato sauce 1/2 pound spaghetti
1/2 cup hot water
1 pound sausage
	
If the sausages are in cases, nick them thoroughly; place in a frying 
pan; cover with boiling water, simmer until done and well browned 
(about an hour). Break the spaghetti in small pieces, and cook in 
salted water until done; drain; rinse in cold water; drain again; 
confine the sausage and spaghetti in the frying pan; add the soup 
diluted with hot water, and let it stand until boiling-hot; serve at 
once.

TOMATO HUNGARIAN STEW

2 pounds of cheapest cuts of beef cut into small pieces.
1 onion sliced and fried with the meat, in butter or drippings, until 
the meat begins to turn brown.
Put a layer of the meat in the kettle; cover with a layer of the 
thinly sliced onion; continue this way, alternating the layers of 
meat and onion until all the meat has been used; cover with cold 
water, and gradually bring to the boiling point. Turn in two cups or 
its equivalent of canned or fresh tomatoes, but do not stir; simmer 
for two hours, tightly covered; then add some potatoes cut into thick 
slices or chunks; salt and pepper to taste; cook until meat is 
tender, and serve hot.