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ALMOST-A-MEAL CASSEROLE
Yield: 8 Servings

1 lb Ground Beef; Brown, Drain
1 c Onions; Minced
28 oz Tomatoes; Canned,
-With Liquid, chop
1 tb Worcestershire Sauce
1 ts Salt
2 c Potatoes; Sliced
1/3 c Flour; All-Purpose
10 oz Corn; Frozen, Thaw
10 oz Lima Beans; Frozen, Thaw
1 Pepper; Bell,Large,
-Cut in strips
1 1/2 c Cheddar Cheese; Shredded,
-6 oz

1- In a bowl, combine browned and drained beef, onion, tomatoes with
liquid, worcestershire sauce and salt.
2-Spoon into a greased 3-quart casserole.
3-Layer the potatoes, flour, corn, lima beans and green peppers on
top.
4-Cover and bake at 375~ for 45 minutes.Sprinkle with the cheese and
continue baking, uncovered, for 30 minutes longer.

Very good for preparing ahead of time. To reheat, place foil loosely
over top and reheat in oven for about 20 minutes.

Jo Anne Merrill, recipe from Kitchen Classics



1180

Recipe Books

K'NAIDLACH (MATZOH MEAL DUMPLINGS)
Yield: 16 Servings

2 tb Chicken fat or
Any other shortening
2 ea Eggs, lightly beaten
1/2 c Matzoh Meal
1 ts Salt
2 tb Water or soup stock

Mix together shortening and eggs, add matzoh meal and
salt and blend the mixture well. Add water or stock.
Cover the mixture and chill it for at least 20
minutes. form into plum-size balls and drop them
gently in boiling salted water or soup. cook the
dumplings for 30 to 40 minutes and serve them in soup.
Makes about 16 K'naidlach.

VARIATION: For lighter, fluffier K'naidlach, separate
the eggs and beat the yolks and whites separately.
proceed as above, but fold the egg whites into the
yolks carefully before adding the matzoh meal.





3222

CHICKEN CORN-MEAL SOUP
Yield: 6 Servings

6 c Chicken broth
1/4 c Diced onion
1 c Diced potatoes
1 c Chopped chicken
1/4 c Corn-meal
Salt and pepper

Heat broth to boiling. Add vegetables. Cover. Simmer until
vegetables are tender. Sift in corn-meal slowly, stirring
constantly. Add chicken. Season to taste. Cover. Simmer 10 minutes.
10 servings.

Mrs. H.C. Miller, Milton, KY.



8336

CORN MEAL DOUGH
Yield: 8 Servings

4 c Corn meal
2 ts Salt
8 c Water
2 Eggs, well beaten
4 tb Butter

Add corn meal and salt to water in pot. Bring to boil and cook over
medium heat until thick, 5-10 minutes. Add eggs and butter. Stir well.



16963

CORN MEAL HERB BREAD
Yield: 1 Servings

1 pk (5/16-oz) yeast
1 c Unbleached flour
3/4 c Bread flour
1/2 c White or yellow cornmeal
4 tb Fresh, chopped herbs*
1 tb Vegetable oil
1 ts Salt
1 tb Sugar
7/8 c Water

Chives, cilentro, Italian parsley, or basil, OR 4 teaspoons dry herbs.
SERVE WARM WITH SWEET BUTTER
Put all ingredients, in the order given, into the bread machine,
select WHITE bread, and push Start. NOTE: You'll like the crunchy
texture of the corn meal in the top crust. The herbs create a
wonderful fragrance while it's baking and a spectacular taste once
it's done. Serve warm with sweet butter. Makes 1 loaf, 8 slices. Each
slice: 141 calories; less than 1 gm dietary fiber, less than 1 gm
soluble fiber; 26 gm carbohydrates; 4 gm protein; 2 gm fat (14%
calories from fat); 0 mg cholesterol; 246 mg sodium; 67 mg potassium;
9 mg calcium.



16964

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