Bringing the food, fashion, and decor of the Mid Century to today through a delightful blog.
Entrees - S
Recipes Are Listed Alphabetically
Scalloped Chicken
2 Cups Chicken Broth
2 Tablespoons Flour
2 Tablespoons Chicken Fat
Salt and Pepper
Bread Crumbs
2 Cups Diced Cooked Chicken
2 Cups Sliced Cooked Potatoes
Thicken broth with a paste made of flour and fat. Season to taste. Fill baking dish with alternate layers of bread crumbs, chicken, and potatoes. Cover top with crumbs. Add gravy and dot with butter. Bake in a 350 degree oven for 30 minutes.
Scalloped Ham, Potatoes and Carrots
1 Center Slice Ham
2 1/4 Teaspoons Flour
10 1/2 Ounce Can Condensed Cream of Mushroom Soup
1 Cup Milk
3 Cups Thinly Sliced, Pared Potatoes
1 Cup Thinly Sliced, Pared Carrots
1/4 Cup Minced Onions
3/4 Teaspoon Salt
1/4 Teaspoon Pepper
Heat oven to 325 degrees. Brown ham on both sides. Cut into serving pieces. Stir flour into drippings remaining in skillet. Add soup. Slowly stir in milk. Heat, stirring, until boiling. In a 2 quart casserole, arrange layers of ham, potatoes, carrots and onions. Sprinkle vegetables with combined salt and pepper. Pour soup over mixture. Cover. Bake for 1 hour. Uncover and bake an additional 15 minutes.
Sicilian Chicken and Ziti
3/4 Cup Flour
1 Tablespoon Paprika
3/4 Teaspoon pepper
2 1/2 Teaspoons Salt
2 Fryer Chickens, Cut Up, 2 Pounds Each
1/2 Cup Butter
1 Pound Ziti Noodles
1/4 Cup Butter
1 Clove Garlic, Minced
1/2 Cup Snipped Parsley
1/4 Teaspoon Pepper
1/2 Teaspoon Salt
Heat oven to 425 degrees. Combine flour, paprika, 3/4 teaspoon pepper, 2 1/2 teaspoons salt and use it to coat the chicken pieces on all sides. Melt butter in a jelly roll pan. Place coated chicken, skin side down, in pan. Bake 30 minutes. Turn and bake 15 minutes more. Cook ziti until al dente. Drain. Melt 1/4 cup butter in a skillet. Sauté garlic until golden. Add parsley and remaining salt and pepper. Turn off heat. Add 1/4 cup drippings from jelly roll pan to parsley mixture. Toss with ziti. Arrange ziti on a platter with chicken.
Shrimp New Orleans
2 Tablespoons Butter
1 Cup Chopped Onions
2 Tablespoons Flour
2 Cups Water
1/3 Cup tomato Paste
2 Teaspoons Salt
1/4 Teaspoon Pepper
2 Pounds Shrimp, Cleaned and Shelled
1 Tablespoon Snipped Parsley
1 Clove Garlic
Melt butter. Add onions and cook a few minutes. Stir in flour, gradually add water. Add tomato paste, salt and pepper while stirring. Drop in the shrimp. Cover and simmer 30 minutes. Rub serving dish with garlic and add shrimp mixture.
Skillet Supper
1 Pound Bulk Sausage
1 Onion, Chopped
1 Green Pepper, Chopped
1 Pound Can Tomatoes
1/2 Cup Water
2 Cups Uncooked Elbow Macaroni
1 Teaspoon Salt
2 Tablespoons Sugar
2 Teaspoons Chili Powder
2 Cups Sour Cream
Brown sausage in a heavy skillet. Pour off fat as it collects. Stir in remaining ingredients, except sour cream. Bring to a boil. Cover and then simmer, stirring often, until macaroni is tender, about 20 to 25 minutes. Blend in sour cream. Reheat to just boiling.
Stuffed Cabbage Leaves
1 Head Cabbage
1 1/2 Tablespoons Butter
1/4 Cup Finely Diced Green Pepper
1/4 Cup Minced Onion
1/4 Cup Chopped Celery
1 1/2 Cups Cooked, Seasoned Rice
1 Cup Bulk Pork Sausage
1/2 Teaspoon Salt
1/2 Teaspoon Thyme
1 Cup Tomato Juice
2 1/2 Cups Water
1 Small Whole Onion
Remove heart from cabbage. Cover with boiling water. Let stand until cabbage is wilted. Separate leaves, being careful not to break. Drain and dry on paper toweling. Melt butter in a heavy skillet. Sauté pepper, onion and celery for 2 minutes. Add rice and sausage to vegetables. Mix well and adjust seasoning. Place 1/4 cup of sausage mixture onto each cabbage leaf. Roll with filling inside, fasten edges with picks. Place in a greased baking dish. Add tomato juice, water and whole onion. Bake in a 350 degree oven for 1 hour. Remove to a heated platter. Thicken pan drippings for gravy to spoon over top.
Stuffed Flank Steak
1 Flank Steak, 1 1/2 Pounds
Salt and Pepper
Flour
4 Cups Bread Cubes
2 Small Onions, Chopped
3/4 Cup Chopped Celery
1 1/2 Teaspoons Sage
3 Tablespoons Butter
Have flank steak scored lightly crosswise. Sprinkle with salt and pepper, dredge with flour and pound well with a potato masher. Combine bread cubes, onions, celery, sage and butter. Moisten with water and season with salt and pepper. Spread stuffing over flank steak, roll meat and tie up. Brown in fat, add 1/2 cup water. Make in a 350 degree oven for 1 1/2 hours.
Stuffed Meat Roll
1 1/2 Pounds Ground Beef
1/2 Pound Ground Pork
1 Teaspoon Salt
1/4 Teaspoon Pepper
1 Can Condensed Tomato Soup
1/4 Cup Chopped Onion
3 Tablespoons Butter
1 Egg, Beaten
3 Cups Bread Cubes
1/4 Teaspoon Salt
1/8 Teaspoon Pepper
1/4 Teaspoon Thyme or Sage
Combine meats, salt, pepper and soup. Turn onto wax paper and pat into a 14x9 inch rectangle. Cook onion in butter. Add onions to remaining ingredients and mix well. Spread over meat. Roll lengthwise and place in a shallow baking pan. Bake in a 350 degree oven for 1 hour.
Stuffed Pork Chops
2 Double Pork Chops
1/2 Cup Bread Crumbs
1/4 Teaspoon Salt
Dash Pepper
1 Teaspoon Minced Parsley
1/8 Teaspoon Sage
1 Teaspoon Grated Onion
1/4 Cup Diced Apple
3 Tablespoons Milk
Cut a pocket on the bone side of each chop. Combine next 8 ingredients and mix well. Stuff each chop with bread mixture. Bake in a 350 degree oven for 1 hour.
