Main Dishes - The Recipe Box

Brisket Marinade
Loi Palmer, June 2005 MMCW
    Chuck made this for me on Mother's day. He cooked a 10 lb. beef brisket--very tender and flavorful--absolutely delicious!
    10 oz Soy Sauce, 1 tablespoon liquid smoke, 1 can beef broth.
    Marinade the brisket over night or 8 hours. Cover in tin foil. Bake at 300 degrees, 1 hour for each pound.

Cheesy Burgers
Loi Palmer, July 2005 MMCW
    For big juicy burgers, plan on 1/4 lb. of meat per burger. Pat out two 1/3 lb. hamburger patties. Place a slice of cheese on one patty and top it with the second patty. Press meat gently together on all sides to keep the cheese sealed in while grilling. Your kids will be delighted with the melted cheese in the middle.

Chili-In-A-Bag
Kellie Renfroe, December 2005 MMCW website
    1 snack size bag of corn chips per person, can of chili or your homemade chili, 8 oz package of shredded cheese, sour cream, olives, any other chili topping that you like.
    Open bag of chips and spoon in chili and toppings. Eat out of the bag with a plastic fork for easy clean up. Try another version of this as a taco salad using taco seasoned meat, cheese, sour cream, tomatoes, salsa, onions, lettuce, etc.

Christmas Cranberry Chicken
Dawn Oldham, December 2006 MMCW website
    1 pack boneless chicken breast, 1 can whole cranberry sauce or apricot preserves ( your choice), bread crumbs, 1 can mandarin oranges, 1/2 bottle sweet and spicy French dressing, 1/2 envelope onion soup mix.
    Skin chicken breast, roll in bread crumbs, and place in a 9 x 13 dish. Mix remaining ingredients and pour over chicken. Cover with aluminum foil. Bake at 350 degrees until tender, about 1 1/2 hours. Serve over rice.

Lemon Tarragon Pork Chops
Vicki Webb, January 2008 MMCW
4 pork chops, 1/3 cup lemon juice, 1/8 cup olive oil, 4 cloves pressed garlic, 1 tablespoon dried and crushed tarragon, paprika.
Marinade: In a small bowl combine lemon juice, olive oil, garlic, and tarragon. Place pork chops in a gallon size re-sealable plastic bag; pour marinade over chops and seal bag. Refrigerate for 6 to 8 hours, or overnight.
Drain chops, discarding marinade. Preheat broiler, George Foreman grill or outdoor grill. Place chops in broiler pan so they are 4-5 inches from heat source. Sprinkle chops with paprika. Broil on one side for 5 to 6 minutes, or until brown. Turn chops and sprinkle with paprika and broil another 5-6 minutes or until done.

Marinated London Broil
Loi Palmer, April 2006 MMCW
    1 (12 oz) can of Coke, 1 (10 oz) bottle teriyaki sauce, 1 (3 lb.) London broil
    Combine Coke and teriyaki sauce in a large Ziploc bag, add meat. Marinate in refrigerator for 24 hours, turning every eight hours.
    Remove meat from marinade and discard bag and liquid.
    When coals are white on the grill, it is ready. Grill meat with grill lid on for 15 to 17 minutes on each side. Don't overcook; remove from grill when the meat thermometer reaches 155 degrees when inserted into the London broil. The meat will continue to cook as it stands. For maximum flavor, let it stand for 10 minutes before slicing.

MoJo Turkey
Loi Palmer, November 2007 MMCW
A whole defrosted turkey or turkey breast.
Marinate the turkey overnight in 12 ounces of Nellie & Joe's Mojo. To marinate, place the turkey in a large cooking bag or the breast in a gallon Ziploc bag. Place the bag in a roasting pan and place in the refrigerator--turning once to make sure it has good coverage with the marinade sauce. Marinate overnight. Pour off the marinade sauce and cook as usual.

Old Time Chicken Pot Pie in a Hurry
Loi Palmer, Feb./March 2006 MMCW
    2 1/2 cups diced herb rotisserie chicken from the grocery store deli, 1 package of frozen mixed vegetables.
    Spread the chicken and vegetables into an eight cup casserole dish.
    Veloute Sauce: 1/4 cup butter, 1/4 cup flour, 1 cup milk, 2 chicken bouillon cubes, 1 1/2 cup water, 1/2 teaspoon pepper.
    In a small saucepan melt butter. Shake the flour and 1 cup of milk together in a jar. Add the flour and water mixture slowly to the melted butter. Add the chicken bouillon cubes and water--stir until the bouillon cubes are dissolved. Season with pepper. Bring the sauce to a boil. Reduce heat and simmer for 5 minutes. Pour the sauce over the chicken and vegetables.
    Biquick Topping: 1 1/2 cup Bisquick MIx, 1/2 cup sour cream.
    Combine the Bisquick and sour cream. Drop small biscuits all over the top of the chicken. Brush biscuits with 1 beaten egg. For added pizazz and flavor, sprinkle on sesame seeds.
    Bake for 30 minutes at 350 degrees.

Personal Pizzas
Loi Palmer
1 baguette or loaf of Italian bread cut into 1/2 inch slices, 1 jar tomato sauce, 1 (16 oz.) bag shredded Mozzarella cheese, 1/2 cup grated Parmesan. Favorite toppings such as: ham, bacon, onions, mushrooms, sausage, pepperoni, fresh spinach, salami, tomatoes.
Heat oven to 425 degrees. Line a baking sheet with aluminum foil for easy cleanup. Place bread on baking sheet. Spoon sauce over bread. Top with your favorite toppings, sprinkle with cheese. Bake until cheeses are melted, 5 to 7 minutes.

Pork Chops in a Hurry
Loi Palmer, May 2006 MMCW
    6 pork chops, 5 red potatoes sliced thin with skins left on, 1 box of thawed french-cut frozen green beans, 3 large garlic cloves, salt and pepper to taste, 1 tablespoon olive oil, 1/4 cup water.
    Cook in a large skillet with a top, an electric skillet works great. Saute' garlic cloves in olive for five minutes. Add pork chops and brown on both sides. Salt and pepper to taste. Layer sliced potatoes and green beans on top of the pork chops. Add 1/4 cup of water. Place top on securely. Cook for 30 minutes on medium heat.

Shrimp Vermicelli Scampi
Susan Olmstead
3/4 cup virgin olive oil, 3 cloves minced garlic, 3 tablespoons chopped parsley, 2 (14 oz) cans Italian tomatoes, 1 pound peeled and de-veined shrimp, 6 tablespoons Italian seasoned bread crumbs, 2 teaspoons black pepper, 2 teaspoons crushed basil, 4 teaspoons grated Romano cheese, 3/4 pound Vermicelli thin spaghetti noodles broken in half.
Saute shrimp in olive oil, garlic and parsley for 2-3 minutes until shrimp are pink. Add stewed tomatoes and saute for 2-3 additional minutes. Remove from heat and add bread crumbs, pepper, basil, and grated cheese. Pour sauce over cooked noodles. Serves 4-6.