A Touch of Hands Cookbook: Main Dishes

A Cookbook To Benefit The International Rett Syndrome Association

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Cookbook: [Main] [Brunch] [Appetizers and Dips] [Bread] [Soups] [Salads] [Side Dishes] [Main Dishes] [Cookies and Bars] [Desserts]

BARBECUED SHRIMP

Dot & Laurissa C., Brentwood, TN

4 - 5 lbs. medium shrimp
3 tsp. seasoned salt
1 tbsp. salt
1 1/2 tbsp. pepper
6 crushed bay leaves
3 sticks butter
juice from 3 lemons
1/2 oz. liquid garlic
1 tbsp. olive oil
1/4 C. soy sauce
Cooked rice or noodles

Clean and devein shrimp. Mix together seasoned salt, salt, pepper and bay leaves and sprinkle over shrimp. Melt butter, then add lemon juice, garlic, olive oil and soy sauce. Place shrimp in jelly roll pan and cover with butter mixture. Broil 10 - 15 minutes or until shrimp changes color. Stir. Serve over rice or noodles.

CABBAGE ROLL CASSEROLE

Sue H., Ft. Dodge, IA

1 1/2 lbs. ground beef
1 medium onion, chopped
1/2 C. Minute rice, uncooked
1/2 head cabbage, sliced
2 tbsp. brown sugar
2 tbsp. lemon juice
2 cans tomato juice
2 cans water
1 tsp. Worcestershire sauce

Brown meat with onion. Drain grease off. Season meat to taste. Add remaining ingredients; mix together and put into a large casserole. Bake at 350 degrees for 1 1/2 hours.

CHESAPEAKE CRAB CAKES

Elaine J., Temple Hills, MD

12 slices of best quality white bread, crusts removed
1/4 C. olive oil, or more if necessary
1 tbsp. Old Bay Seasoning
1 lb. fresh lump crabmeat, cartilage removed
1 C. (scant) mayonnaise
1/2 C. onion, finely diced
1/2 C. celery, diced
1/2 C. red bell pepper, diced
1 tbsp. tiny capers, drained
1 tbsp. fresh parsley, chopped
2 tsp. orange zest, finely grated
1 tsp. Worcestershire sauce
1/2 tsp. dry mustard
1/8 tsp. ground mace
dash Tabasco, or more to taste
1 large egg, beaten
2 tbsp. unsalted butter, or more if necessary
Tartar Sauce (see recipe below)

Note: These crab cakes are loosely packed, light and delicate; they require careful handling. Preheat oven to 350 degrees. Cut bread into 1" cubes and toss with 2 tbsp. of the olive oil and Old Bay seasoning. Spread the bread cubes on a baking sheet in a single layer and bake for 10 - 12 minutes or until toasted. Let cool for 30 minutes. using a rolling pin, crush the cubes into medium-fine crumbs. In a bowl, combine the crab, mayonnaise, onion, celery, bell pepper, capers, parsley, orange zest, Worcestershire sauce, mustard, mace, Tabasco and egg with 1/4 C. of the bread crumbs. Transfer the remaining bread crumbs to a shallow dish. Form the crab mixture into 12 cakes about 3/4" thick. Carefully dredge the cakes thoroughly in the bread crumbs. Arrange the crab cakes on a large platter and cover with plastic wrap. Refrigerate for at least 1 hour and up to 8 hours. In a large, nonstick skillet, melt 1 tbsp. of the butter in the remaining 2 tbsp. olive oil over moderate heat. Fry the crab cakes in batches for about 3 minutes per side, or until golden brown. (Add more butter and oil as necessary.) Drain the crab cakes on paper towels. Serve immediately with Tartar Sauce.

Tartar Sauce

1 C. mayonnaise
2 tbsp. sweet pickle relish, drained
1 tbsp. fresh lemon juice
1 tsp. lemon zest, finely grated
1 tsp. Dijon mustard
dash Tabasco sauce
2 tbsp. fresh parsley, chopped
2 tbsp. shallots, minced
1 tbsp. tiny capers, drained
salt and freshly ground pepper

In a bowl, combine the mayonnaise, relish, lemon juice, lemon zest, mustard and Tabasco sauce. Stir in the parsley, shallots and capers. Season with salt and pepper. Cover and refrigerate for a t least 1 hour and up to 2 days before serving to allow the flavors to blend.

CHICKEN BAKE

Roberta W., Franklin, IN

4 chicken breasts
1 small jar pimiento
1 small jar mushroom pieces
2 cans cream of mushroom soup
1 pkg. uncooked Uncle Ben's Wild Rice & Long Grain mix

Mix all ingredients except chicken breasts and place in greased 13"x9" baking dish. Top with chicken breasts. Bake 2 hours in 350 degree oven.

CHICKEN BREASTS BROILED WITH MUSTARD

Rich F., Richmond, CA

4 whole, skinless, boneless chicken breasts (1 1/2 lb. total)
1 tbsp. olive oil (or other vegetable oil)
salt and pepper to taste
1 tbsp. Dijon mustard
Shallot Butter (see recipe below)

Preheat broiler to high. Cut each breast in half lengthwise. Pour oil into a 13"x9" pan and brush all over bottom. Add chicken pieces, rubbing and turning them in oil. Sprinkle with salt and pepper. Generously brush mustard over tops. Place under broiler about 4 inches from heat. Let broil 3 minutes with door partly open. When tops are browned and bubbling, transfer dish to bottom rack of oven and close door. Let cook there about 2 minutes longer. Turn breasts mustard side down and return dish to bottom rack and continue cooking 2 to 3 minutes. Place pieces close to broiler heat and cook 1 minute. Turn once more and return close to heat. (By now, mustard side is up again: are you still with me?) Cook 3 minutes, taking care that pieces are nicely browned but not burned. Spoon shallot butter onto chicken and serve. Yield: 4 servings.

Shallot Butter

2 tbsp. finely ground shallots (or chives)
1 tbsp. red wine vinegar or tarragon vinegar
4 tbsp. butter, divided
Salt and pepper to taste

Put shallots, vinegar and 1 tbsp. of the butter in small saucepan and heat until mixture starts to simmer. Don't brown. Cut remaining butter into pieces. Remove shallot mixture from heat and add pieces of butter all at once. Stirring with wire whisk. Add salt and pepper and serve.

CHICKEN IN GRAVY

Beatrice S., Sun City West, AZ

5-7 pieces chicken (legs & breasts best)
2 cans cream of chicken soup

Rinse chicken; remove fat and skin and pat dry with paper towels. Place chicken pieces in 13"x9" pan. Spoon undiluted soup over the chicken pieces. Bake uncovered at 325 degrees for 1 to 1 1/2 hours.

CHICKEN KIEV

Pat O., Penfield, NY

2 whole chicken breasts, halved, skinned and boned
salt and pepper
1/2 stick butter
1 tsp. parsley
lemon juice
1 beaten egg
1 tbsp. water
bread crumbs

Pound chicken breast between sheets of waxed paper until thin. Season with salt, pepper, parsley and lemon juice. Cut the 1/2 stick of butter into 4 sticks; put one in center of each breast. Roll up like a package, folding in ends. Dredge each roll-up in flour, dip in egg-water mixture, then roll in bread crumbs. Hold together with toothpicks. Chill at least 1 hour. Deep fry in 350 - 360 degree fat about 7 minutes.

CHICKEN LASAGNA

Janell J., Hoffman Estates, IL

4 chicken breasts, cooked and diced
1 can cream of chicken soup
1 can cream of mushroom soup
1 C. sour cream
1 tbsp. dehydrated onion
1/2 C. sliced ripe olives
1/2 C. mushrooms (or 1 small jar)
3 C. grated Cheddar cheese
Parmesan cheese

Grease 9"x13" pan. Cook 9 lasagna noodles. Mix soups, sour cream, olives, mushrooms, onions and chicken. Alternate layers of noodles, chicken mixture and grated cheese (3 layers). Top with parmesan cheese. Bake at 350 degrees for 40 - 45 minutes. Let sit 5 - 10 minutes before cutting.

HOT CHICKEN SALAD

Norma D., Franklin, IN

4 C. cooked chicken, cubed
1 C. diced celery
1 C. sliced water chestnuts
1 can cream of mushroom soup
2 tbsp. chopped onion
1/2 C. toasted almonds
1 1/2 C. mayonnaise
1 pkg. Pepperidge Farm seasoned dressing mix
1 C. melted margarine

Mix all ingredients except dressing mix and margarine. Place in 13"x9" dish. Mix dressing mix and margarine and pour over ingredients. Cover with foil. Bake at 350 degrees for 45 minutes. Serves 8-10.

LINGUINI AND SHRIMP

Don M., Dallas, TX

6 tbsp. olive oil
1/2 pkg. dry Italian dressing mix
1 1/2 tbsp. lemon juice
1 lb. medium shrimp
1 tsp. chicken bouillon
linguini noodles, cooked

Peel and devein shrimp. Mix olive oil, dressing mix, lemon juice and chicken bouillon and marinade shrimp in this mixture at least 1/2 hour. Pour shrimp and marinade over drained noodles in baking pan. Broil until shrimp is orange-pink, about 5 - 10 minutes.

PORK CHOP CASSEROLE

Judy B., Frederick, MD

5 pork chops
1 can cream of mushroom soup
3 medium onions, thickly sliced
5 medium potatoes, thickly sliced

Brown pork chops. Put a layer chops in a large baking dish. Top with a layer of onions, then a layer of potatoes. Repeat layers until used up. Add 1/2 can water to soup and mix well. Pour soup over casserole. Cover with foil. Cook 1 hour at 350 degrees.

QUICK KIWI FRUIT CHICKEN SAUTE

Jim & Cindy T., Belfair, WA

4 6 oz. chicken breast halves, boned and skinned
salt
freshly ground pepper
1/4 tsp. thyme, crushed
2 tbsp. butter or margarine
1/4 C. dry white wine
4 kiwi fruit, pared and sliced

Pound chicken between pieces of plastic wrap to flatten to about 1/4 inch. Sprinkle with salt, pepper and thyme. Heat butter in skillet. Saute chicken on medium high about four minutes or until tender and juices run clear; turn over once halfway through cooking time. Remove to warm platter and keep warm. Add wine to skillet; cook and stir one minute. Add kiwi fruit; cook and stir gently 30 seconds longer. Make four servings. Recipe can be halved.

SCALLOPED TURKEY

Mary S., Prairie du Sac, WI

1 pkg. stuffing mix, chicken flavor
1 C. hot chicken broth or hot water
1 stick butter
3 - 3 1/2 C. cooked, diced turkey
1 onion, chopped
1/2 C. celery, chopped
1/2 C. mayonnaise
2 eggs, beaten
1 1/2 C. milk
1 can cream of mushroom soup

Pour hot broth over butter. When melted, add stuffing mix. Put 1/2 mixture in 8"x8" pan. Mix turkey, onion, celery and mayonnaise. Spread turkey mixture over dressing. Cover with remaining dressing. Combine eggs and milk. Pour over dressing. Let sit for one hour. Pour soup over dressing. Bake uncovered at 325 degrees for one hour.

SOUR CREAM BAKED FISH

Bill & Mary L., Eagan, MN

1 tbsp. vegetable oil
1 C. sour cream
1/2 C. plain dry bread crumbs
1/4 C. milk
1 tbsp. fresh parsley, chopped
1 tbsp. scallion, thinly sliced
1 tsp. lemon juice
1/2 tsp. salt
1/8 tsp. pepper
1 lbs. cod fillets, fresh or frozen and thawed
1/3 C. Parmesan cheese, grated
1/2 tsp. paprika

Preheat oven to 400 degrees. Pour oil into 3 qt. oblong baking pan; heat in oven 5 minutes. Meanwhile, in medium-sized bowl, combine sour cream, bread crumbs, milk, parsley, scallion, lemon juice, salt and pepper. Pat fish dry with paper towels; arrange in single layer in pan (fish will sizzle). Spread sour cream mixture evenly over fish; sprinkle with cheese and paprika. Bake 15 minutes or until brown.

SPANISH RICE

Don & Susan J., Shawnee, KS

oil or shortening
1 C. rice
chopped onion
3 - 4 C. water
1 chicken bouillon cube
tomato sauce
garlic powder
salt

In medium pan, add rice to heated oil or shortening. Amount of oil/shortening should be enough to cover the rice. Over medium heat, saute rice until golden brown. Remove from heat and drain. While pan is still hot, add onion to saute. Return rice to medium to high heat; add water, bouillon cube, tomato sauce, garlic powder and salt to taste. Stir. Make sure the cube is dissolved. When the water begins to boil, reduce to low heat, and put on the lid until the water evaporates.

SPINACH LASAGNA

Debbie S., Carmel, IN

1 lb. Monterey Jack cheese, shredded
8 oz. lasagna noodles, cooked
2 pkg. frozen chopped spinach
1 C. Parmesan cheese
2 lb. cottage cheese
3 raw eggs
1 tbsp. parsley
2 T. melted butter
salt, pepper and garlic powder, to taste

Cook and drain spinach. Mix cottage cheese, seasonings, raw eggs, and melted butter. Line the bottom of a large lasagna pan (13" x 9") with a thin amount of cottage cheese mixture. Add layers in this order: noodles, cottage cheese mixture, Monterey Jack cheese, spinach, and Parmesan cheese. Repeat layers. Bake at 350 degrees uncovered for 40 minutes. Let stand 15 minutes before serving. Reheats in the oven or microwave well.

STUFFED PEPPERS

Jim & Cindy T., Belfair, WA

4 large green peppers
1/2 lb. ground beef
3 tbsp. minced onion
8 tsp. vegetable oil
2 tsp. salt
dash pepper
3/4 tsp. powdered sage
1 1/4 tsp. thick meat sauce
2 C. boiled white rice
1 1/4 C. canned tomatoes
1/3 C. bread crumbs

Wash peppers. Cut thin slice from stem end and remove seeds and membrane. Cover with boiling, salted water and simmer 5 minutes. Drain. Meanwhile, cook beef and onion in 4 tsp. oil for 5 minutes or until meat loses red color. Add salt, pepper, sage, meat sauce, rice and tomoatoes and combine thoroughly. Stuff peppers with mixture and top with bread crumbs which have been combined with remaining 4 tsp. oil. Arrange peppers upright in greased baking dish and bake at 375 degrees for 35 - 40 minutes or until tender and brown on top. Serves 4.

SWEET AND SOUR BEEF STEW

Sylvia G., Lafayette, IN

1/2 lb. beef stew meat
2 tsp. cooking oil
1 C. water
1 tsp. salt
1 C. carrots, sliced
1 C. onions, diced
2 8 oz. cans tomato sauce
1/2 C. brown sugar
1/2 C. vinegar
2 tbsp. Worcestershire sauce
4 tsp. corn starch
1/4 C. water
cooked noodles

Brown meat in hot oil. Add next eight ingredients. Cover and cook over low heat until meat is tender, about 2 hours, or place in overn at 300 degrees for 1 hour (optional). Combine corn starch and water. Add to beef mixture. Cook and stir until thickened and bubbly. Serve over hot noodles.

THUMANN TEXAS FRIED TURKEY

Steve T., Kingwood, TX

1 turkey, any size
3 gal. peanut oil
1 large bottle Italian salad dressing
1 heaping tbsp. mustard
1 12 oz. beer
1 tbsp. cayenne pepper

Mix salad dressing, mustard, beer and pepper. Inject into all parts of the turkey using a large syringe with #14 or larger needle (can be obtained at a feed store). Refrigerate overnight. Heat peanut oil in a 40 quart stock pot until you can throw an unlit match in and it ignites. Remove match and put the turkey in it. Cook the turkey 5 minutes per pound or until turkey floats. Small new potatoes makes a good side dish and can be cooked in the same oil, after the turkey. You can use less cayenne pepper on one side for the kids by mixing 2 batches of marinating liquid and injecting specific areas with mild and hot sauce.

VEGETARIAN PAELLA

Pete & Fern H., Grover, MO

1 pkg. yellow rice or brown rice mixed with yellow
1 can low sodium chicken broth
1 can stewed tomatoes
fresh steamed or frozen vegetables

Cook rice in chicken broth and stewed tomatoes. When cooked, add vegetables. Optional additions include: sauteed mushrooms, onions, peppers, artichoke hearts, garlic, herbs, cooked fish or chicken.

ZIPPY BEEF CASSEROLE

Lena S., Franklin Square, NY

1 lb. ground beef
4 oz. uncooked elbow macaroni
1 can cream of mushroon soup
3/4 C. milk
2/3 C. ketchup
1/2 C. shredded Cheddar cheese
1 tbsp. instant minced onion
1 tsp. salt

Heat oven to 350 degrees. Cook and stir meat until brown. Drain off fat. Cook macaroni as directed on package; drain. In ungreased 2 quart casserole, mix all ingredients. Cover; bake 40 minutes.


Cookbook: [Main] [Brunch] [Appetizers and Dips] [Bread] [Soups] [Salads] [Side Dishes] [Main Dishes] [Cookies and Bars] [Desserts]

Rett Syndrome: [Main] [Contact Us] [RS Site Index] [Calorie Boosters] [Claire's Story] [Cookbook] [Letter] [Tips]

Copyright © Deborah Schilling