LaUgHiNgGiRl's blog: "recipes-entree-ish"

Chicken A La King Serves 4-6 8 Tablespoons Butter 1 cup Mushrooms, fresh, sliced 8 Tablespoons Flour 1 3/4 cup Milk 1 cup Chicken broth 2 cups Chicken cooked, diced 1/4 cup Pimentos, chopped 1 ounce Sherry (optional) 1 Tablespoon Parsley, chopped Toast Melt the butter in a large, heavy skillet. Add the mushrooms and cook until limp. Whisk in the flour and cook for 3 minutes, stirring frequently. Whisk in the milk and broth. Bring to a boil. Reduce the heat, add the chicken, pimentos, and sherry (if used). Simmer for 25 minutes. Serve over quartered toast slices, garnished with parsley.

Broccoli Rice Quiche Serves 6 Ingredients: 1/1/2 cups Milk 3 Eggs 1 tablespoon Dijon Mustard 1/3 cup Onion, chopped 1 cup Swiss Cheese, shredded 1/2 cup Red Pepper, diced 1 1/2 cups fresh or frozen Broccoli, chopped 3/4 cup uncooked instant brown or white Rice In a large saucepan, start heating the milk and let it get very hot (but not boiling). Meanwhile, beat eggs and mustard in a small bowl until well blended. Add onion, cheese, and red pepper; mix well. Stir both broccoli and rice into the hot milk. Slowly add the egg mixture, stirring constantly. Pour into a greased 9-inch pan. Bake at 350-F degrees for 30-35 minutes. Let stand for 5 minutes before serving. *<>*<>*<>*<>*<>*<>*<>*<>*<>*<>*<>*<>*<>*<>*<>*<>*<>*<>*<>*<>*<>*

Beef Stroganoff Serves 4 SAUCE: 2 Tablespoons Butter 2 Tablespoons Flour 1 1/2 cups Beef broth 2 tablespoons butter 1 medium Onion, diced 1 cup Mushrooms, fresh, sliced 1 pound Beef tenderloin (or sirloin), cut into 1 1/2" x 1/4" strips 6 ounces Sour cream 4 cups Noodles, cooked First make the sauce. Melt the butter in a saucepan. Whisk in the flour and cook for 3 minutes, stirring constantly. Slowly whisk in the broth. Reduce the heat and simmer 15 minutes, stirring frequently. Melt the butter in a skillet. Add the onions, beef, and mushrooms. Cook until onion is soft and the meat has browned. Pour the sauce over the mixture and simmer for 30 minutes. Whisk in the sour cream and heat for 3 minutes longer. Serve over warm, cooked noodles.

Beef Steak 2 lb Round steak 3 tb Oil 4 Lemon slices 3 md Sliced onions 2 Cloves minced garlic 1/2 c Flour 1 cn Beef bouillon 1 cn Beer 3 tb Brown sugar 1 Tbspparsley flakes 2 ts Thyme Salt and pepper to taste 1 oz To 8 oz cooked broad noodles -or 2 cups cooked rice GARNISH: Green pepper slices, fresh -parsley and cherry tomatoes Cut steak into serving size -pieces. Brown on both sides -in 3 tb Oil to which you have added -lemon slices. Place steak in pan large enough in which to bake it. Layer onions and garlic over meat. Sprinkle flour over top. Now combine bouillon, beer, sugar, parsley flakes, thyme, salt and pepper. Pour over steak and bake uncovered in 325 degree oven for 3 hours. Serve over cooked broad noodles or cooked rice. Garnish with green pepper slices, fresh parsley and cherry tomatoes. Serves 5 - 6. *<>*<>*<>*<>*<>*<>*<>*<>*<>*<>*<>*<>*<>*<>*<>*<>*<>*<>*<>*<>*<>*

**************************************************************** INGREDIENTS: 1 pound lean ground beef salt & pepper, to taste 4 ounces cheddar cheese, shredded 1 cup dairy sour cream 2/3 cup mayonnaise or Salad Dressing 2 teaspoons onion, finely chopped 2 cup Bisquick baking Mix 1/2 cup water 2-3 ripe tomatoes, thinly sliced 3/4 cup green bell pepper,chopped paprika DIRECTIONS: Heat the oven to 375 degrees. Cook and stir the meat in a large skillet until brown. Drain off the excess fat. Season the meat with the salt and pepper, then set aside. Mix the cheese, sour cream, mayonnaise and onion and set this mixture aside. Stir the baking mix and water together until a soft dough forms. With floured fingers, pat the dough in a greased 9x13 baking pan, pressing the dough 1/2 inch up the sides of the pan. Layer the meat, then tomato slices, and green pepper onto the dough. Spoon the sour cream mixture over the top and sprinkle with the paprika, if used. Bake uncovered until the edges of the dough are light brown, 25 to 30 minutes. Cool 5 minutes and then cut into squares. YIELD: 6 servings

Beef and Mushroom Stuffed Tomatoes __________________________________________________________________ 6 Large tomatoes 1 Onion 2 Tbsp Butter 1 lb Lean ground beef 1/4 lb Mushrooms 1 Tbsp Chopped parsley 6 Tbsp Dry white wine or apple juice as substitute. Salt and pepper to taste 1/2 cup Soft bread crumbs Lemon wedges Preheat oven to 350F. Cut tomatoes in half and scoop out the flesh. Chop the flesh. Peel and chop the onion. Melt the butter in a skillet and fry the onion till transparent. Add the ground beef and fry for 5 minutes. Chop the mushrooms and add to the pan with parsley, chopped tomato flesh, apple juice or wine, and seasoning. Cover and cook for 10 minutes. Stir in the bread crumbs. Spoon the mixture into tomato halves. Arrange in an ovenproof dish and bake for 25-30 minutes till the tops are brown and crisp. Garnish with lemon wedges and serve with mashed potatoes.

************************************************************ AUTUMN CHICKEN ONE-DISH-DINNER ************************************************************ INGREDIENTS: 1/4 teaspoon crushed red pepper 1 teaspoon dried basil (or 2 tablespoons chopped fresh basil) 1/2 teaspoon dried oregano leaves 2 medium zucchini 4 large plum tomatoes 3 tablespoons lemon juice 4 medium chicken-breast halves, skin & bone on(about 2 1/2 pounds) 4 ears of corn 1 tablespoon olive or salad oil 1/2 teaspoon sugar DIRECTIONS: Preheat oven to 400 degrees. Remove husks and silk from corn. With serrated knife, cut each ear of corn crosswise into 3 pieces. Cut zucchini into 3-inch chunks. Cut each tomato lengthwise in half. Place chicken breasts in large roasting pan (17 by 11 1/2 inches); sprinkle with oregano and 1/2 teaspoon salt. Arrange corn and zucchini around chicken. Bake chicken and vegetables 30 minutes. Add tomatoes and bake 15 minutes longer or until juices run clear when chicken is pierced with a knife and vegetables are tender. Meanwhile, in cup, with fork, mix lemon juice, olive or salad oil, basil, sugar, crushed red pepper, and 1/2 teaspoon salt. Arrange chicken and vegetables on large platter. Brush chicken and vegetables with lemon mixture. Yield: 4 Servings

ALLINONE QUICHE 1 1/2 c. milk 1/2 c. Bisquick mix 3/4 stick butter 3 eggs Pinch salt 1 c. diced bacon, ham, turkey, chicken, or shrimp 2 green onions, chopped 1 (4 oz.) can sliced mushrooms, drained 1 c. grated sharp Cheddar cheese Combine the first 5 ingredients in the blender and mix well. Turn into 9 or 10 inch pie plate. Add the remaining ingredients. Bake at 350 degrees for 45 minutes. Let stand for 10 minutes before serving.