Main Dishes

Apricot Chicken
From Highland neighbor Margo Lamoreaux.

Ingredients:
1 6 large boneless chicken breasts 1 cup apricot jam
1 pkg. onion soup mix 8 oz. bottle Russian Salad dressing
Directions:
1. In a 13 x 9 pan arrange chicken.
2. Mix remaining ingredients in blender. Pour over chicken and cover with foil. Bake at 350 for 45 min- 1 hour.


Beef Stroganoff
From Marina Harrison. Lissa’s favorite.

Ingredients:
1 lb. well trimmed tender beef steak 3 c. fresh mushrooms, sliced
3 thinly sliced green onions 6 T. butter
¼ t. powdered thyme ¾ c. dry Sherry (Vovo used the sauce)
1 T. cornstarch ¾ c. consommé
1 t. salt 1 c. sour cream
Chopped parsley
Directions:
1. Sauté mushrooms and onions in 3 T. butter. Add thyme and sherry; simmer until liquid is reduced to ¼ c. Add cornstarch mixed with consommé to mushrooms. Cook stirring until mixture boils and thickens. Keep warm.
2. Cut steak into thin, diagonal strips. Brown quickly both sides in remaining butter, cooking a few strips at a time. Sprinkle with salt. Add steak and sour cream to mushroom sauce. Heat but do not boil. Sprinkle with parsley.


Betsy’s Chimichungas
From Betsy Cryer Bangerter

Ingredients:
Flour tortillas Chicken
Salsa Cheddar Cheese
Cilantro 1 bunch cilantro
1 t. cumin Melted butter
Directions:
1. Boil chicken. Tear into bite size pieced. Add salsa until moist.
2. Add cheese, chopped cilantro, and cumin. Fold into tortillas.
3. Brush with melted butter. Bake at 350 for 30 minutes.


Carnitas

Ingredients:
1 cheap boneless pork roast Corn tortillas
1 red onion 1 bunch cilantro
Several limes Tomatoes
2 avocados 2 t. salt
Directions:
1. Thinly slice roast. Cover in pan with water. Add salt. Boil until water is gone. Brown and fry in same pan.
2. Slice onion, tomatoes, and avocados. Quarter limes. Chop cilantro.
3. Serve on buttered corn tortillas.


Chicken and Broccoli Casserole

Ingredients:
20 oz. Cooked broccoli 2 c. cooked chicken
2 cans cream of mushroom soup 1 c. mayonnaise
1 t. lemon juice ½ t. curry
½ c. sharp cheese Shredded almonds
½ c. bread crumbs 2 T. butter, melted
Directions:
1. Put broccoli in bottom of casserole dish. Evenly spread chicken over broccoli.
2. Mix soup, mayonnaise, lemon juice, cheese, and almonds. Pour over chicken.
3. Mix breadcrumbs and butter. Cover casserole with breadcrumbs.
4. Bake at 350 for 35 minutes.


Chicken and Peas Casserole
From Marina Harrison

Ingredients:
1 pkg. Pepperidge Farms herb seasoned stuffing ¾ c. butter, melted
6 chicken breasts, boiled and chunked 2 can cream of celery soup
1 can evaporated milk
1 jar pimento ½ onion chopped
1 pkg. Frozen tiny peas

Directions:
1. Mix stuffing and butter. Put half in bottom of casserole dish. Mix chicken, soup, milk, onion, and pimento. Pour on crumbs.
2. Put peas over chicken. Top with remaining stuffing.
3. Refrigerate overnight. Bake at 350 for 45 minutes.


Chicken Enchiladas

Ingredients:
8 tortillas (6 inch) ¼ c. chopped onion
4 cloves garlic, minced 1 t. coriander
¼ t. pepper 3 T. flour
8 oz. Sour cream 2 c. chicken broth
4 oz. Diced chili peppers (drained) 2 c. cooked chicken
1 c. cheese
Directions:
1. Sauté onion, garlic, coriander, and pepper. Mix flour and sour cream. Add to onions.
2. Add broth and chili peppers. Cook and stir until thick and bubbly. Remove from heat. Add ½ c. cheese.
3. Reserve ½ of mixture. Add chicken to remaining sauce. Place ¼ c. of filling in each tortilla. Top dish with reserved sauce. Bake at 350 for 35 minutes. Top with remaining cheese.


Chicken Parmesan

Ingredients:
4 chicken breasts 1 beaten egg
¾ c. Italian bread crumbs 1 can spaghetti sauce
1 c. mozzarella cheese, shredded
Directions:
1. Dip chicken in egg, and then bread crumbs. Bake at 400 for 20 minutes.
2. Pour sauce over chicken, cover with cheese. Bake an additional 10 minutes.


Chicken with Basil and Cream Sauce

Ingredients:
3 t. fresh basil, divided ¼ c. bread crumbs
1/8 t. pepper 1/8 t. paprika
1 T. butter, melted 4 boneless, skinless chicken breasts
5 oz. Evaporated milk 2 t. flour
1 chicken bouillon cube
Directions:
1. Combine breadcrumbs, 2 t. basil, pepper, and paprika in small bowl. Add butter, toss to coat.
2. Arrange chicken in baking dish. Sprinkle with crumb mixture, pressing into chicken to coat. Bake at 400 for 50-60 minutes.
3. Meanwhile, combine milk, flour, and bouillon in a small saucepan. Cook stirring constantly until thick and bubbly. Stir in remaining basil. Serve over baked chicken.


Cilantro – Lime Chicken
From Highland neighbor Margo Lamoreaux. Serve with Spanish rice.

Ingredients:
½ c. butter 2-3 T. chopped cilantro
1 T. lime zest 1 T. green Tabasco sauce
1 ½ t. salt ¼ c. fresh lime
3 T. olive oil 5 chicken breasts
Directions:
1. Mix butter, cilantro, zest, and Tabasco in a small bowl. Set aside.
2. Combine salt, lime, and olive oil in a small bowl. Pour over chicken breasts slices horizontally and placed in a large plastic bag. Seal and let sit 20 minutes.
3. Remove from bag and grill or sauté in olive oil until cooked through.
4. Top with cilantro butter and cover for 5 minutes. Serve.


Crock-Pot Chalupa
This is great for nachos.

Ingredients:
1 lb. dry Anasazi or Pinto Beans 7 c. water
2 cloves garlic, minced 2 T. chili powder
4 oz. can chopped green chilies 2-3 lb. boneless pork roast
½ c. dried, chopped onions 1 T. salt
1 T. cumin 1 t. oregano
Directions:
1. Put all ingredients in crock-pot. Cover and cook on high about 5 hours, or until beans are done and roast falls apart.
2. Serve over tortilla chips or rolled in corn tortillas.
3. Top with tomatoes, avocado, onions, cheese, lettuce, sour cream, etc.


Curry Chicken
From Emily Carlson

Ingredients:
2 chicken breasts 1 can cream soup
2 T. curry Lemon juice
Directions:
Cut chicken into bite sized pieces and brown in oil. Add soup, curry, and lemon juice to taste. Simmer 15 minutes. Serve over rice.


Everything Casserole

Ingredients:
1 lb. ground beef 15 ½ oz. Sloppy Joe sauce
1 can cream soup 32 oz. frozen cubed hash browns.
1 c. grated cheese

Directions:
1. Layer hash browns on bottom of 9 x 13 dish. Brown hamburger; add sauce and soup. Pour over hash browns.
2. Bake at 450 degrees for 20 minutes covered, 10 minutes uncovered.
3. Top with cheese. Bake until melted.


Family-Style Calzone
A Pampered Chef recipe

Ingredients:
1 egg, separated ½ c. chopped black olives
15 oz. ricotta cheese 1 ½ c. mozzarella cheese
½ c. parmesan cheese ¼ c. fresh snipped parsley
1 c. frozen spinach, cooked and squeeze dried 1 ½ T. Italian Seasoning
Salami, mushrooms, sausage, etc. 4 oz. pepperoni
3 pkg. (6.5 oz) Betty Crocker pizza crust mix
Directions:
1. Preheat oven to 425 degrees. Separate egg. Reserve egg yolk covered. Lightly beat egg white in a small bowl. Add olives, ricotta, ½ c. mozzarella, ½ c. parmesan, spinach and parsley. Mix well.
2. Combine add Italian seasoning to pizza crust packets and mix according to packet instructions. Divide dough into two balls. Roll one ball into bottom of casserole dish.
3. Sprinkle ½ mozzarella cheese over crust. Layer half the pepperoni over cheese. Add other desired toppings such salami, mushrooms, sausage, anchovies, etc. Spread ricotta mixture over toppings. Top with remaining pizza toppings. And remaining mozzarella cheese.
4. Roll out remaining dough and place over filling. Beat egg yolk and brush over crust. Sprinkle with parmesan cheese. Cut slits in top crust. Bake 20-25 minutes or until golden brown. Let sit 10 minutes before serving.


Garlic Shrimp Angel hair

Ingredients:
8 oz. Angel hair pasta, cooked 3 T. butter, divided
1 ½ T. flour 2 c. half and half (or milk)
¼ c. parmesan cheese 2 T. Pesto
2 T. minced garlic, divided 1 t. Worcestershire Sauce
1 t. hot pepper sauce. ½ t. salt
¼ t. pepper 2 c. fresh broccoli
1 lb cooked shrimp.
Directions:
1. Melt half of butter in saucepan. Stir in flour. Add cream. Bring to a boil. Cook stirring constantly for 2 minutes.
2. Add cheese, pesto 1 T. garlic, Worcestershire sauce, hot sauce, salt, and pepper. Warm over low heat.
3. Sauté broccoli for 5 minutes. Add shrimp and garlic. Cook. Stir into sauce. Add pasta.


Hamburger Stroganoff

Ingredients:
½ c. onion 1 clove garlic, pressed
½ lb hamburger 2 T. flour
1 t. salt ¼ t. pepper
1 can mushrooms, undrained 1 can cream soup
1 c. sour cream 1 T. flour
Directions:
1. Cook onion and garlic in butter until transparent. Add hamburger and brown.
2. Add flour, salt, pepper, and mushrooms. Cook for 5 minutes.
3. Add cream soup. Simmer for 10 minutes.
4. Mix flour and sour cream. Add to meat mixture. Heat and serve over egg noodles or rice.


Italian Chicken
From Highland neighbor Margo Lamoreaux. Serve with rice or pasta.

Ingredients:
4-6 boneless chicken breasts 1 cube butter
1 pkg. Italian dressing mix 1 can cream of chicken soup
8 oz. cream cheese
Directions:
1. Place chicken, butter, and Italian dressing mix in crock-pot. Cover and cook on low 6-8 hours.
2. When chicken is done remove from pot and add soup and cream cheese. Mix until well blended. Return to pot and heat through.


Lemon Barbeque Chicken Marinade

Ingredients:
½ c. lemon juice ¼ c. oil
½ t. salt 1 clove garlic
½ t. pepper ½ t. thyme
1 t. Worcestershire Sauce 2 T. chopped onion

Directions:
Combine all ingredients. Add chicken and let stand at least 4 hours.


Lamb Chops with POM Sauce

Ingredients:
1 c. pomegranate juice 1 T. olive oil
½ c. chopped carrots ½ c. chopped brown onion
3 cloves garlic, minced ½ c. beef broth
6 oz. tomato paste 1 t. crushed, dried thyme
½ t. rosemary 3 lbs. lamb chops
Salt and pepper to taste
Directions:
1. Sauté carrots, onions, and garlic in hot oil. Stir in pomegranate juice, broth, tomato paste, thyme, and rosemary. Bring mixture to boil. Simmer uncovered 10 min. Season with salt and pepper. Remove from heat. Cover and keep warm.
2. Season chops with salt and pepper; arrange chops on greased broiler pan. Broil 3 in. from heat for 7-8 min, turning once.
3. When serving, spoon sauce over chops.


Make Ahead Meatballs
From Ashley King

Ingredients:
4 eggs, beaten 2 c. bread crumbs
½ c. chopped onion 1 T. salt
2 t. Worcestershire Sauce ½ t. pepper
4 lbs. Ground beef
Directions:
Mix ingredients. Form into meatballs. Cook at 400 for 10-15 minutes. Freeze.


Malesa’s Marvelous Pesto
Malesa Brinton brought this recipe back from Peru, where she served her mission.

Ingredients:
2 cloves minced garlic ½ c. onion, chopped
Oil 1 t. salt.
4 c. fresh spinach 1 T fresh basil
¾ c. water Angel hair pasta
Butter Mozzarella cheese
1 c. cooked chicken
Directions:
1. Sauté garlic, onion, and salt in oil in saucepan.
2. In blender mix spinach, basil, and water. Add to onion mixture. Cook for about 15 minutes. When thick, add a glob of butter.
3. Mix into cooked noodles. Tear chicken into bite-sized pieces. Add to noodles.
4. Top with mozzarella cheese.


Meatloaf
From Marina Harrison

Ingredients:
1 ½ lbs ground beef ½ lb sausage
1 c. rolled oats 2 t. chopped onions
¼ t. pepper 1 ½ t. salt
1 c. milk Mustard
Bay leaf Rosemary
Italian seasoning Cumin
Directions:
Combine all ingredients. Bake at 375 for 90 minutes. Cover with ketchup. Bake an additional 30 minutes.


No Boil Lasagna
From Ashley King

Ingredients:
30 oz. Ricotta cheese 2 eggs
2 c. mozzarella cheese ½ c. parmesan
Parsley 2 cans Hunts spaghetti sauce
Basil/oregano 1 pound hamburger
1 pkg lasagna noodles, uncooked
Directions:
1. Mix ricotta, eggs, grated mozzarella, Parmesan, and enough parsley for color.
2. Brown hamburger. Add spaghetti sauce and desired amount of basil and oregano.
3. Put small amount of sauce in bottom of 9 x 13 pan. Layer as follows: sauce, noodles, sauce, cheese, noodles, sauce, cheese, noodles, sauce.
4. Top with additional mozzarella cheese if desired. Cover and bake at 375 for 60 minutes.


Noodle Casserole
From Marina Harrison

Ingredients:
2 t. olive oil 1 lb ground beef
1 c. sliced celery 1 c. chopped onions
2 c. tomatoes 1 c. sliced olives
2 c. uncooked noodles ½ lb cubed cheese
Directions:
1. Heat oil. Add beef and brown. Add celery, onions, tomatoes, olives, and noodles. Let cook for awhile without lid on.
2. Add cheese. Put lid on and cook a little while longer over very low heat. Stir occasionally.
3. For flavor, add desired amount of salt, pepper, Italian seasoning, bay leaf, cumin, and green pepper.


Orange-Sesame Marinaded Salmon
From Kirsten Erikson. The left-overs from this meal make great salmon tacos!

Ingredients:
2 t. sesame oil ¼ c. orange juice
1 T. orange zest 3 med gloves garlic, crushed
2 t. fresh grated ginger root ¼ c. soy sauce
2 t. unpacked brown sugar
Directions:
1. Mix ingredients together. Pour over salmon. Refrigerate one hour.
2. Wrap salmon in tin foil and bake.


Peach Pork Chops

Ingredients:
5-6 pork chops 1 can tomato paste
¼ c. vinegar ¼ c. brown sugar
¼ c. peach juice 1 t. cinnamon
½ t. ground cloves
Directions:
1. Brown pork chops. Leave in pan.
2. Mix remaining ingredients.
3. Pour over chops. Let sauce simmer until it thickens. Top with peaches.
4. Serve over rice.


Pepper-Lime Chicken

Ingredients:
1 T. fresh thyme or basil, chopped ½ t. grated lime peel
¼ c. lime juice 1 T. cooking oil
2 cloves garlic, crushed ¼ t. salt
½ - 1 t. black pepper 2 lbs chicken meat
Directions:
Combine all ingredients for marinade. Pour over chicken. Let stand several hours. BBQ.


Poppy Seed Chicken
From Highland neighbor Margo Lamoreaux. Great with Garlic Mashed Potatoes.

Ingredients:
1 can Cream of Chicken Soup 1 c. sour cream
2-3 T. Poppy seeds 5-6 chicken breasts
1 tube Ritz crackers 1 cube melted butter
Directions:
1. Mix soup, sour cream, and poppy seeds together. Spread over chicken
2. Crush crackers and mix with butter in a plastic bag. Spread over soup and chicken.
Cover with foil and bake at 350 for 1 hour. Uncover and bake for 15 more minutes.


Shelley’s Stuff
From Shelley Chalk, a friend from BYU-Idaho.

Ingredients:
1 lb hamburger 1 onion, diced
1 1/8 c. rice 1 ½ t. salt
1 can green chilies 3 beef bullion cubes
2 ½ c. water Cheese
Tomatoes Olives
Directions:
1. Brown hamburger. Add onion and sauté. Add remaining ingredients. Bring to boil. Reduce to simmer for 15 minutes.
2. Add desired amount of cheese, tomatoes, and olives.
3. Serve in warm flour tortillas.


Shepherd’s Pie
From Amy Bangerter.

Ingredients:
1 can corn, drained 1 can green beans, drained
1 lb hamburger, browned 1 can cream soup
Mashed potatoes Grated cheddar cheese
Directions:
1. Pour corn and green beans into bottom of 9 x 13 pan. Mix soup and hamburger, pour over corn and beans.
2. Cover with mashed potatoes. Top with grated cheese. Bake at 350 until heated through.



Shish kabobs
From Lissa Bangerter

Ingredients:
1 round steak Mushrooms
Cherry tomatoes Zucchini
1 lb. Bacon 1 yellow onion
1 green pepper Vinegar
Garlic salt
Directions:
1. Cube steak. Marinade in vinegar and garlic salt at least 2 hours.
2. Thread meat and vegetables on skewers, interweaving with raw bacon.
3. Barbeque until steak is cook through.


Shrimp and Cocktail Sauce
From Julie Beck

Ingredients:
½ container pickling spice 2 lbs. med. Green shrimp
2 c. ketchup Lemon
2 T. horseradish 2 sprinkles Worcestershire sauce
Directions:
1. Tie pickling spice into cheesecloth. Add to boiling water removed from heat. Add shrimp. Let sit 5-10 min,
2. For sauce mix ketchup, lemon, horseradish, and Worcestershire sauce.


Summer Beef Skewers
From Lissa Bangerter

Ingredients:
1 c. pineapple juice 1 c. beef broth
½ c. soy sauce ½ c. Worcestershire sauce
1 med onion 1 t. dried thyme
1 t. rosemary ½ t. pepper
¾ lb cherry tomatoes ½ lb whole fresh mushrooms
3 small zucchini, cut in ½ in slices 2 small yellow squash, cut in ½ in slices
2 lbs sirloin steak, cubed.
Directions:
1. In a bowl, combine juice, soy sauce, chopped onion, rosemary, broth, Worcestershire sauce, thyme, and pepper. Mix well.
2. Pour 1 cup of mixture into a large resalable bag. Add vegetables. Pour remaining marinade into another bag; add meat. Seal bag and turn to coat. Refrigerate for 4-6 hours, turning occasionally.
3. Drain and discard beef marinade. Drain and reserve vegetable marinade.
4. On skewers, thread beef, tomatoes, mushrooms, zucchini, and squash. Grill uncovered for 3 minutes on each side. Baste with marinade. Cook 8-10 more minutes, basting and turning. Serve over rice.


Sweet and Sour Chicken/Meatballs/Pork

Ingredients:
1 can pineapple, add water to make
1 ¼ c. juice 1 c. sugar
2 T. cornstarch ¾ c. vinegar
1 T. soy sauce ¼ t. ginger
1 chicken bouillon cube
Directions:
1. Brown chicken.
2. Combine ingredients. Boil 4 minutes. Pour over chicken. Bake uncovered at 350 for 30 minutes. Top with pineapple rings.

May also be used for sweet and sour meatballs, sweet and sour pork, or plain sweet and sour sauce.


Terriyaki Chicken
Adapted by Ashley King

Ingredients:
10-12 drumsticks 1 bottle Kikkoman Teriyaki Sauce
Directions:
Place chicken in crock pot. Pour sauce over chicken. Cook on low 7-8 hours. Gently rearrange ingredients 2-3 times during cooking so that all chicken stays moist.


Texas Barbequed Chicken
From Marina Harrison.
Ingredients:
½ c. lemon juice ¼ c. cooking oil
1 clove garlic 2 t. salt
1 t. paprika 1 t. pepper
1 t. honey
Directions:
1. Mix above ingredients, except honey. Heat stirring constantly, about three minutes. Cool.
2. In a large shallow dish place chicken, pour marinade over. Cover and refrigerate several hours.
3. Begin to grill chicken; add honey to remaining marinade. Continue to baste chicken while grilling.


Three-Cheese-Stuffed Shells
Adapted by Ashley King

Ingredients:
12 dried jumbo pasta shells 1 beaten egg
12 oz. cottage cheese ½ c. shredded mozzarella cheese
¼ c. grated Parmesan cheese 2 t. snipped fresh parsley
1 c. frozen spinach, cooked ½ t. oregano
1 14½ oz. can Italian stewed tomatoes 1 c. prepared spaghetti sauce
Directions:
1. Cook pasta shells about 18 minutes or till tender but still firm. Drain well. Cool in a single layer on a piece of greased foil.
2. For filling, blend together egg, cheeses, parsley, oregano and spinach. Large spoonful into each shell. Arrange shells in a 2-quart baking dish.
3. Combine undrained tomatoes and spaghetti sauce. Pour over shells. Bake, covered, at 350 degees for 15 minutes. Uncover and bake 10-15 minutes more.


Triple-Cheese Stuffed Chicken Breasts

Ingredients:
6 med. chicken breasts with skin ½ c. ricotta cheese
½ c. grated mozzarella cheese 1/3 c. grated parmesan cheese
2 t. snipped fresh basil 1 t. snipped fresh oregano
¼ t. lemon-pepper seasoning 1 t. olive oil
Directions:
1. Gently separate skin from meat along rib edge.
2. Combine cheeses, basil, oregano, and seasoning.
3. Stuff a little less than ¼ c. of cheese mixture between skin and meat of each breast. Place chicken, skin side up, in a 9 x 13- inch baking dish.
4. Bake at 375 degrees for 45-55 minutes or until chicken is tender and no longer pink.