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Betsy's Family Recipes: Main Dishes
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Appetizers & Soups Salads Main
Dishes Desserts
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Betsy's Venison w/ Gravy 1 pound 1/4-inch venison steaks Melt butter in frying pan on medium-high heat. Lay venison steaks out flat on a cutting board. Sprinkle with Lawry's, garlic salt, and pepper to your liking. Dip each piece in flour and fry 3 minutes on each side (it will be pink in the middle). Meanwhile, mix the rest of the flour in with 1 cup of milk. Lower heat to medium-low and pour in milk/flour mixture. Add milk as necessary until it reaches the right thickness. You can serve it immediately, but it tastes best when you put it into a crock pot on low heat for a few hours so the meat softens. San Francisco Chops 4 pork chops, 1/2 inch thick Trim pork chops of fat. Heat oil in skillet. Brown chops on both sides. Remove and add a little more oil if needed. Sautee garlic for a minute, being careful not to burn it. Combine oil, sherry, soy sauce, brown sugar, and red pepper. Place chops in skillet. Pour sauce over them. Cover tightly. Simmer over low heat until chops are tender (20-30 minutes). Add a little water if it cooks down too much. Turn once. Remove chops to platter. Stir in cornstarch dissolved in water. Cook until thickened. Pour over chops. Serve with pasta. Carol's Sloppy Joes 2 pounds browned ground beef After browning beef, drain grease from pan. Add all other ingredients and stir well. Let simmer on medium heat until bubbly. Serve on hamburger or any round buns; store excess in freezer. Betsy's Chicken w/ Sherried Mushroom Sauce 6 skinless boneless chix breasts Sauce: Marinate chicken breasts in sherry for at least 30 minutes. Remove chicken and discard sherry. Mix bread crumbs and thyme. (more on back) Roll chicken in bread crumb mixture. Place in a 15x10x1-inch baking pan; drizzle with melted butter. Cook in a non-preheated oven at 350 degrees for 20 minutes. For sauce, melt butter in a skillet over medium heat; add mushrooms and saute until soft. Remove mushrooms and set aside; add shallots, parsley, and garlic to skillet and saute. Mix in flour, salt, and nutmeg; pour in chicken broth. Cook, stirring constantly, 3 to 5 minutes until thickened. Remove from heat; stir in sherry and sour cream. Remove chicken breasts from oven; spread sauteed mushrooms on top. Cover with sauce and cook at 350 degrees for 15-20 minutes until chicken is done and sauce is slightly browned and bubbly. Meridy's Scalloped Corn Saute: Remove from heat. Stir in: Pour into greased 1 quart casserole dish. Bake at 375 degrees for 35 to 40 minutes or until set. Makes 5-6 servings. Dijon Potatoes and Ham Au Gratin Cook and stir green onions and garlic in margarine or butter in medium saucepan until tender. Reduce heat to low and stir in cream, mustard and 1/3 cup cheddar; cook and stir until cheese melts and mixture is smooth. Remove from heat and stir in 1 T parsley. Layer 1/3 each of the potatoes, ham and cream sauce in greased 9-inch square baking dish. Repeat layers twice, ending with cream sauce. Sprinkle top with remaining cheese. Bake, covered, at 375 degrees for 45 minutes. Uncover; bake 15 to 20 minutes more or until potatoes are tender. Let stand 5 minutes before serving; garnish with remaining parsley. Kőttbullar (Swedish Meatballs) 1/2 cup unseasoned bread crumbs Soak the bread crumbs in the half-and-half for 5 minutes in a large mixing bowl. Melt 1 tablespoon of the butter in a small skillet over low to moderate heat. When the foam starts to subside, add the onions and saute them for about 2 minutes. Let cool slightly. Add the beef, veal, pork, egg, nutmeg, salt, pepper, and onions to the bread-crumb mixture. Gently combine the ingredients with your hands. Cover the bowl and refrigerate the mixture for a couple of hours. Shape the meat mixture with your hands into uniform 2/3-inch balls. Arrange them on a plate in one layer so they do not touch each other. Let the meatballs stand at room temperature for 30 minutes. Melt the remaining butter in a saute pan or skillet over moderate heat. When the foam starts to subside, add the meatballs. (Do not crowd the pan; unless your pan is oversized, you will have to cook the meatballs in batches and keep the cooked ones warm in a preheated 200 degree Fahrenheit oven). Saute the meatballs for about 5 minutes until they become brown on all sides. Turn them as necessary, but do so gently. Transfer the meatballs to a warm platter and serve immediately. Serves 8.
Holly's Goulash 1 pound ground beef Start cooking the pasta according to the package directions. In the meantime, brown the ground beef (turkey, whatever). Drain if necessary. Stir in the tomato sauce until heated through and mixed. In a medium bowl, combine the sour cream with the cream cheese and the green onions. Drain the pasta, put in a casserole dish. Stir in sour cream mixture until coated. Spread out and top with meat mixture. Sprinkle cheddar or other shredded cheese on top of the casserole. Bake at 350 until cheese melted. (About 15 minutes). |
