Tips for Rookie Cooks

main dishes

Chili Relleno

Make a batter of flour, eggs, milk, and salt. Pour half of the batter in the bottom of a 9 x 12-inch casserole dish. Layer chilies on the batter. Shred cheeses and sprinkle over chilies. Pour the rest of the batter over cheese.
Bake at 325° for 45 minutes. Pour salsa with Tabasco over casserole. Bake 15 minutes longer. Best served hot, but let sit a few minutes before serving so casserole doesn’t run.

• 3 7-oz. cans whole green chilies, drained
• 3/4 lb. each of jack and mild cheddar cheeses
• 12 oz. evaporated milk
• 3 T. flour
• salt
• 4 eggs
• Tabasco Sauce
• 10-oz. can green chili salsa

Amish Pot Roast

Preheat oven to 300º.

Heat oil in a large skillet over high heat, then sear meat on both sides. In a large roasting pan, combine one onion and the remaining ingredients.
Cover and bake 2 1/2 to 3 hours. Baste every hour with juices. Use pan juices to make gravy. Use NO salt.

• 3 lbs. pot roast, trimmed of fat
• 1 T. vegetable oil
• 1/4 c. soy sauce
• 1 c. coffee
• 2 bay leaves
• 1 clove garlic, minced
• 1/2 t. oregano
• 2 onions sliced
• additional coffee & soy sauce as needed

Chicken Alfredo

Beat eggs with milk. Add 1/2 cup grated cheese and parsley. Dip chicken pieces in egg mixture and roll in bread crumbs. Lightly brown in a skillet with a bit of olive oil. Remove to a baking dish.
Over medium heat, melt butter. Add cream and milk, stirring constantly. Add cheese and parsley until it is a warm sauce.
Pour sauce over chicken breasts. Cover with foil and bake at 350° for 20 to 30 minutes or until chicken is cooked. During the last five minutes, add a slice of mozzarella to each bread piece and allow it to melt.

• 2 boneless, skinless chicken breasts
• 2 eggs
• 1 T. milk
• 1/2 cup grated parmesan or romano cheese
• 1 T. parsley
• bread crumbs
• 4 slices mozzarella cheese
• 3 T. butter
• 1/2 pt. heavy cream
• 1/2 c. milk
• 1/2 c. grated cheese
•1 T. parsley

Baked Pork Chops

Coat pork chops with mustard. Lightly dredge in flour and then brown quickly in a skillet. Place in baking dish. Add salt and pepper to taste. Add thinly sliced pepper and onion over each chop.
Cover with foil and bake at 325º for 35 to 40 minutes, until chops are cooked.

• Pork chops (as many as needed)
• flour
• Dijon mustard
• 1 bell pepper
• 1 medium onion

Beef and Rice Casserole

This is delicious when made ahead, stored in a casserole dish, then reheated. Can be eaten like this or topped with shredded cheese and popped under broiler. Brown beef in skillet. Add onion and green pepper. Drain off excess grease. Stir in seasonings, soup, tomatoes, and rice. Bring to boil. Reduce heat and simmer for about five minutes, stirring occasionally.

• 1 lb. ground beef
• 3/4 c. chopped onion
• 1/4 c. chopped bell pepper
• 1 c. minute rice
• 1 16-oz. can tomatoes
• 1 can cream of mushroom soup
Spices: (add to taste)
• basil
• oregano
• garlic
• bay leaf
• fresh parsley

fillo chicken packets

Note: One package of filo dough usually contains 22 sheets or 11 packets. A hearty eater will consume 1 1/2 packets during a meal. Thaw frozen filo dough in its package for 8 hours in the refrigerator, then let it stand for 2 hours before you use it. Once the filo dough has been opened and unrolled, place a slightly damp towel over it to prevent drying out. Mix green onion, mayonnaise, lemon juice, 2 cloves of garlic, and tarragon and set aside. Combine remaining garlic with the butter. Place one sheet of the filo dough on a board and brush it with about 2 t. garlic butter. Arrange a second sheet on top and brush it with another 2 t. garlic butter. Lightly sprinkle a chicken piece with salt and pepper, spread one side with the mayonnaise mixture. Turn over one corner of the filo and top with more mayonnaise mixture.

(about 3 T. in all).
Roll the corner of the filo over the chicken once. Fold side over top and roll again. Fold opposite corner over then roll-up. Repeat for all chicken pieces. Place slightly apart in an ungreased baking pan. Brush all packets with remaining garlic butter. Sprinkle with Parmesan cheese. Bake at 375° for 30 – 25 minutes, or until golden. Serve hot.

• 3/4 c. chopped green onion
• 3/4 c. mayonnaise
• 3 T. lemon juice
• 3 cloves garlic, minced
• 3/4 t. dry tarragon
• 2/3 c. melted butter
• 12 sheets filo
• 6 chicken breast
halves, boned and skinned
• 2 T. grated Parmesan cheese
• pepper to taste

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