The following Main Dishes are offered for your enjoyment.

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1.Impossible Taco Pie 2.Spicy Baked Beans 3.Pear And Maple Pork
4.Baked Chicken That Makes Its Own Gravy 5.Pasta With Mizithra Cheese
6.Mustardy Fried Chicken Breasts 7.Marinated Chicken

Impossible Taco Pie

• 1 lb. ground beef
• ½ cup chopped onion
• 1 envelope taco seasoning mix
• 1 can (4 oz.) chopped green chilie, drained
• 1-¼ cups milk
• ¾ cup Bisquick baking mix
• 3 eggs
• 2 tomatoes
• 1 cup shredded Monterey Jack or Cheddar cheese.

Heat oven to 400°. Grease 10-inch quiche dish or pie plate. Cook and stir beef and onion over medium heat until beef is brown; drain. Spread in pie plate (or quiche dish): sprinkle with chilies. Beat milk, baking mix, eggs, and taco seasoning mix until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake 25 minutes. Top with tomatoes: sprinkle with cheese. Bake until knife inserted between center and edge comes out clean, 8 to 10 minutes longer. Cool 5 minutes. Serve with sour cream, salsa, and chopped lettuce, if desired. Serves 3 at our house (and I can take the last bit to work for lunch the next day).…should serve 4 to 6

Spicy Baked Beans

• 1 lb. hot pork sausage (prefer Neese’s or Gwaltney)
• 1 med. to large onion, peeled and diced
• 1 can Great Northern beans, drained
• 1 can kidney beans, drained
• 1 can speckled butter beans, drained
• 1 cup ketchup
• 1 cup firmly packed brown sugar
• 1 generous Tbs. mustard

NOTES:

1. I have often hastened the cooking process by cooking in the microwave for 10 minutes to get the casserole hot and then baking for 20 to 30 minutes in the oven.

2. Other combinations of beans are fine. In Hawaii it is not possible to find speckled butter beans so we prepare the dish with Great Northerns, Pintos and Kidney Beans. We have also used Black Beans and Pink Beans in various combinations and they were all good but I recommend using the speckled butter beans if you can find them. They’re really tasty.

Pear And Maple Pork

• 3 lg. Pear, ripe, cored & cut into ½ inch pieces
• 1-1/2 Medium onions, halved and sliced
• ½ cup Beef broth
• ½ cup Maple syrup
• 3 tbs. Vegetable oil
• 1/4 tsp. Ginger
• 4 - 5 lb. Boneless pork loin or shoulder
• 1/2 tsp. Salt
• 1/4 tsp. Pepper

Sprinkle all sides of pork chops with salt and pepper. Heat oil on medium high heat in pressure cooker until hot. Add pork and brown on all sides. Pour broth over roast and seal pressure cooker. Bring pressure up until rocker is rocking moderately fast and cook for 20-25 minutes. Allow pressure to reduce naturally.

When safe to open, turn roast over (to avoid over browning the bottom) and add pears, maple syrup and onions. Sprinkle with ginger. Seal cooker again, bring back to pressure and cook 15 minutes longer. Again, allow pressure to reduce naturally. If desired, you could thicken the sauce with a small amount of cornstarch and water.

NOTE: If using smaller cuts of pork, the cooking times would be substantially reduced.

Baked Chicken That Makes Its Own Gravy

• 3½ pounds chicken, cut up
• ¼ cup flour
• ¼ cup melted butter
• 1 cup evaporated milk
• 1 (10.75-ounce) can cream of mushroom soup
• 1 cup shredded Cheddar cheese
• ½ teaspoon salt
• 1/8 teaspoon pepper
• 1 (2.8-ounce) can french fried real onions
• ¼ pound sliced mushrooms

Heat oven to 425°. Coat the chicken with flour. Arrange chicken in a single layer with the skin down in the melted butter in a 13-by-9-by-2 inch baking pan. Bake uncovered for 30 minutes. Turn chicken, bake until brown and tender, 15 to 20 minutes longer. Remove chicken from oven and reduce temperature to 325°. Pour off excess fat. Combine the evaporated milk, soup, cheese, salt and pepper. Sprinkle onions and mushrooms over chicken. Pour soup mixture over chicken. Cover dish with aluminum foil. Bake 15 to 20 minutes longer.

NOTE: If you choose to use chicken tenders, add ½ to 1 cup of chicken broth to the soup mixture because you will have used more flour. Otherwise the gravy will be too thick.

MIZITHRA CHEESE & BROWNED BUTTER, ALA HOMER
Straight from The Old Spaghetti Factory Kitchen.

• 2 Sticks of Butter (½lb.)
• 1 Cup Mizithra Cheese
• Pasta of choice

Browned Butter Procedure:

1. Cut 2 sticks of butter into 8 pieces and place into the 2 qt. Sauce pan.
2. Place the pan of butter on a burner on medium heat.
3. Bring butter to a slow boil (about 5 minutes).
4. Once the butter begins to boil, stir constantly to prevent residue from sticking to the bottom of the pan.
5. As the butter cooks it will start to foam and rise. Continue stirring, otherwise the butter foam could overflow about 5 minutes) and catch fire.
6. Once the butter stops foaming and rising, cook until amber in color 9about 1 to 2 minutes). It will have a pleasant caramel aroma.
7. Turn off heat and remove pan from burner. Let the sediment settle to the bottom of the pan for a few minutes.
8. Pour the brown butter through a strainer into a small bowl. Do not disturb the residue at the bottom of the pan.
9. The brown butter can be stored in the refrigerator and reheated in a microwave as needed.

Boil the pasta of choice until Al Dente.
Drain pasta and divide into 4 servings.
Spread ¼ cup of Mizithra over each pasta serving.
Top with ¼ cup of hot brown butter.

Mustardy Fried Chicken Breasts

• 4 Chicken breasts
• 1 Egg
• 2 Tbsp. prepared mustard
• ¼ cup Parmesan cheese
• ¼ cup Bread crumbs
• 2 Tbsp. oil
• ½ tsp. Salt
• Dash black pepper

Wipe chicken breasts with damp paper towel. Sprinkle with salt and black pepper. In a bowl, beat together egg and mustard. In separate bowl, combine parmesan cheese and bread crumbs, mixing well. Dip each chicken breast in egg mixture. Then roll in cheese mixture until evenly coated. Lay chicken on waxed paper and allow coating to set for about 10 min. Saute chicken on both sides in heated oil for 15 to 20 minutes or until chicken is tender.

NOTE: Do not crowd pan when sauteing chicken; otherwise it will steam, not saute, the meat. For better flavor, use clarified butter for the chicken. This prevents burning and the formation of black specks on the skin surface.

Serves 4. Preparation time: 15 minutes. Cooking time: 15 to 20 minutes.

Marinated Chicken

• 1/3 cup vinegar
• 1-1/2 cups Kraft Catalina dressing
• 1 large bottle Kraft Zesty Italian dressing

Mix all ingredients thoroughly. Pour over chicken, making sure all meat is covered. Marinate for at least 24 hours – 36 to 48 is best. Grill chicken over charcoal for best flavor.

Favorite Soup & Bread Recipes

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Favorite Hawaiian Recipes

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