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These are all main dish recipes....most of them are quick and favorite kind!! Enjoy!!

Reuben Chowder

1 can corned beef

1 can cream of mushroom soup

1 can cheddar cheese soup

1 small can saurkraut

3 cups milk

2 cups shredded swiss cheese

Dump all ingredients except cheese in big pot, mix and let warm. Add cheese. Done when cheese melted. Best if served with rye croutons (you can make your own by buttering rye slices and putting in oven til crunchy and then breaking into small pieces). Serves 6

Pork Chop Casserole

3/4 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon pepper

6 pork chops (3/4 to 1 inch thick)

2 tablespoons cooking oil

1 can (10-3/4 oz) condensed cream of mushroom soup, undiluted

2/3 cup chicken broth

1/2 teaspoon ground ginger

1/4 teaspoon dried rosemary, crushed

1 cup (8 oz) sour cream, divided

1 can (2.8 oz) french fried onions, divided

Preheat oven to 350 degrees. In a shallow bowl, combine the flour, salt and pepper and then dredge pork chops. Heat oil in a large skillet and cook pork chops for 4-5 minutes per side or until browned. Place in a single layer in an ungreased 13x9x2 inch baking dish. Combine soup, broth, ginger, rosemary and 1/2 cup sour cream and pour over chops. Sprinkle with half of the onions. Cover and bake at 350 degrees for 45-50 minutes. Stir remaining sour cream into sauce. Top chops with remaining onions. Return to oven, uncovered, for 10 minutes. Serves 6

Slow-Cooked Pepper Steak

1-1/2 to 2 pounds beef round steak

2 tablespoons cooking oil

1/4 cup soy sauce

1 cup chopped onion

1 garlic clove, minced

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon ground ginger

4 tomatoes, cut into eighths or 1 can (16 oz) tomatoes with liquid, diced

2 large green peppers, cut into strips

1/2 cup cold water

1 tablespoon cornstarch

Cooked noodles or rice

Cut beef into 3x1 inch strips and brown in oil in a skillet. Transfer to a slow cooker. Combine the next seven ingredients and pour over beef. Cover and cook on low for 5-6 hours or until meat is tender. Add tomatoes and green peppers and cook on low for 1 hour longer. Combine the cold water and cornstarch to make a paste and stir into liquid in slow cooker and cook on high until thickened. Serve over noodles or rice. Serves 6-8

Spicy Potato Soup

1 pound ground beef

4 cups cubed peeled potatoes (1/2 inch cubes)

1 small onion, chopped

3 cans (8 oz ea.) tomato sauce

4 cups water

2 teaspoons salt

1-1/2 teaspoons pepper

1/2 to 1 teaspoon hot pepper sauce

In Dutch oven or large kettle, brown ground beef. Drain. Add potatoes, onion and tomato sauce. Stir in water, salt, pepper and hot pepper sauce and bring to a boil. Reduce heat and simmer for 1 hour or until the potatoes are tender and the soup has thickened. Serves 6-8

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