Main Dish & Casseroles

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BAR-B-QUE TURKEY  by Janet T.
This is a very famous recipe here in Utah. It is so good and served annually at the Manti Temple Pageant in Manti, Utah.

1 pint salad oil
1 teaspoon horseradish
1 quart 7-Up
1 pint soy sauce
1/2 teaspoon garlic powder
10 pounds boneless turkey breast  (this also works well with chicken).

Combine all ingredients together.  Marinate turkey breast strips or pieces of light and dark meat in a plastic container with cover. Refrigerate 18-24 hours. Bar-B-Que meat slowly. Do not overcook. Turn frequently. Dip the meat in the sauce with each turn of the meat. Cook until meat is white. To store left-over meat, cover it with sauce and place in an air tight bag. You can freeze meat up to 6 months.

Best Dinner Recipe Ever!  by Jami E.

• Head North on 4800 West
• Turn West on SR 92
• choose from Taco Time or Little Cesar's :)

Chicken Bake  by Pat (Lucille) J.

1 lb chicken breast
1 pint of heavy whipping cream
1 package onion soup mix
3-4 potatoes sliced thin
Roll chicken breast in onion soup mix, place in flat pan, top with a layer with sliced potatoes and cover with cream.
Cover with foil and Bake at 350 for 1 hour


Chicken Bake (Easy)  by Billie W.

2 lbs of chicken strips (or enough to fill the bottom of your pan)
1 package of sliced swiss cheese
1 box of stove top stuffing
1/2 - 1 cup of butter

Place chicken in the bottom of your pan, and layer the top with sliced swiss cheese. Shake the box of stove top first then open and pour dry stuffing over the swiss cheese. Drizzle the top with butter.
Bake at 350 for 25-30 minutes.

CHICKEN CRESCENTS   by Janet T.
A Relief Society find!

1 chicken, cooked and deboned.(I use skinless, boneless chicken breasts just because its easier!)
1 can Cream of Chicken soup, diluted with a small amount of milk
1 8-ounce package softened cream cheese
Garlic powder or fresh garlic, salt and pepper to taste
3 packages refrigerated crescent rolls
1 egg beaten with 1 Tablespoon of milk added
Crushed croutons

Mix chicken with soup and cream cheese. Then add spices. Place a small amount of chicken mixture at the end of each crescent and roll up. Dip in egg then roll in croutons. Place in a greased pan. Bake at 400 for 25-30 minutes. Makes 24. Serve with chicken gravy, if desired.

Chow Mein   by Petra C.
(serves 8-10 people)

1 lb Vermicelli noodle
Cut into long thin strips the following:
1 lb boneless pork rib or chicken
1 small head of cabbage cut into long thin stips
1 small head of onion cut into long thin strips
5 sticks of carrots cut into long thin strips

cook the noodles and drain, rinse with cold water
put 2 Tbsp of oil into a non-stick skillet.  Fry pork or chicken until cooked, remove from skillet
add 1 Tbsp of oil into skillet, fry onion & carrots until lightly brown & remove from skillet
add 1 Tbsp of oil into skillet, add cabbage, onion and carrot and 1.5 cup of water.  Cover and cook for 5-7 min or until vegetables are soft
add meat and noodles into skillet with the veggies
season with ¼ cup of soy sauce, ¼ cup of oyster sauce and ¼ cup of sugar & 1 tsp of salt.  Mix well.  Noodles will turn into brownish color.  Remove from heat and serve.

Creamy Chicken Alfredo  by Robby B.

• 1/4 cup all purpose flour
• 6 boneless, skinless chicken breast halves (I cut each one in half)
• 1/2 tsp salt
• 2 tbsp olive oil , 1 tsp olive oil (divided)
• 3 cloves garlic, minced
• 1 tbsp minced onion
• 1 1/2 cups whipping cream
• 1/3 cup fresh grated parmesan cheese
• 1/2 coarsley ground black pepper
• 1 tbsp coarsley chopped fresh parsley

Preheat over to 375. Place flour in a shallow dish or pie plate. Sprinkle chicken with salt; coat with flour. Heat 2 tbsp of oil in skillet over medium-high until hot. Cook chicken until golden, 2-4 minutes per side. Remove and place in a 13x9 baking dish. Heat remaining oil over medium heat until hot. Add garlic and onion; cook until garlic is fragrant and onion is tender; 1-2 minutes. Increase heat to medium-high; add whipping cream, parmesean, and pepper. Cook until sauce is bubbly and slightly thickened; 2-3 minutes. Spoon sauce over chicken.
Optional Note: add fresh or canned mushrooms before you add sauce.
Bake at 375 for 8-12 minutes, or until chicken is at 180 degrees. Sprinkle with parsley and serve with herbed garlic, potatoes, and choice of veggies or salad.

Creamy Pecan Chicken  by Shanel W.
2 Tbs. butter
½ cup chopped pecans
½  tsp garlic powder
6 chicken breasts
1 pint heavy whipping cream
6 Tbs. peach preserves
2 Tbs. Dijon mustard
½ tsp. salt
½ tsp. pepper
Hot cooked fettuccine or rice.

Melt butter in a large nonstick skillet over medium heat.  Add pecans & garlic powder.  Cook 2 min. until very lightly toasted (you’ll smell a nice pecan aroma). Remove from skillet, set aside.Cook chicken in same skillet 2 min.on each side or until lightly browned. Reduce heat to medium.  Add cream,  preserves, mustard, salt, pepper, and half of pecan mixture, stirring well. Cook uncovered for 15-20 min. or until sauce thickens slightly and chicken is tender.  Serve over pasta or rice and sprinkle with remaining pecans.


Egg Roll Recipe  by Shoua E. & Chao S.

• 1 lb of ground pork
• ½ lb of ground cooked shrimp
• 2 cups of small grated carrots
• 1 bunch of green onions
• 4 cups of bean thread noodles
• 1 pack of egg roll wrappers (usually 25 pieces
• 4 cups of bean sprouts
• 3 eggs

Soak the bean thread noodles in hot tap water until they are soaked. Cut them into 1 inch long pieces.  Wash and chop the green onions.  Mix the ground pork, ground shrimp, grated carrots, bean thread noodles first, then add the green onions, bean sprouts, eggs.  Mix gently.  Salt to taste and add 2 tsp. black pepper.

If your egg roll wrappers are frozen, thaw them, and then peel or sperate them.  Sppon about 1 ½ TBSP of mixture into the egg roll wrapper, then just roll it.  Use egg whites to seal the end.  Fry in hot oil until the egg roll is golden brown, or you cut one up to make sure the meat is fully cooked.

Grilled Lime Chicken  by Megan D.

• 8 bonesless, skinless chicken breast halves
• 1/2 cup lime juice
• 1/3 cup olive oil
• 4 green onions, chopped
• 4 garlic cloves, minced
• 3 tbsp chopped fresh dill, divided
• 1/4 tsp pepper

Pound chicken brests to flatten. Combine lime juice, oil, garlic, 2 tbsp dill and pepper in a resealable plastic bag. Add chicken, seal and refrigerate 2-4 hours. Drain, discarding marinade. Grill chicken, uncovered over medium-hot heat for 12-15 minutes, until tender and juices run clear. Turn after 6 minutes. Sprinkle with remaining dill before serving. Yield: 8 servings.

Grilled Salmon Marinade  by Nancy R.

• 1 1/2 pounds Salmon fillets
• 1/2 tsp lemon pepper
• 1/4 tsp garlic powder
• pinch of salt
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/3 cup water
• 1/4 cup vegetable oil

Combine ingredients together and pour over salmon fillets. Let marinate for 2 hours. Grill salmon for about 5-7 minutes per side.

Imperial Chicken  by Sharon B.

2 cups bread crumbs
3/4 cup parmesean cheese
1/4 cup parsley
1 clove of garlic
2 tbsp salt

Dip chicken in melted butter & roll over bread crumbs. Bake at 350 for 30-45 minutes.

Lasagna  by Sharon H.

• 1 can tomato paste
• 1 can tomato soup
• 2 cans tomato sauce
• 1 package schillings spaghetti mix
• 2 eggs
• Italian seasoning
• 1 1/2 lbs of cooked beef
• 1 box of lasagna noodles
• 1 lb tub of cottage cheese (you won't use all)
• large bag of Italian cheese blend (parmesan, mozzarella, cheddar)

Mix paste, soup, sauce, spaghetti mix, eggs, Italian seasoning and beef ingredients to make sauce. 1st layer: Place cooked noodles on bottom of pan. Add sauce on top of noodles, then cottage cheese, then cheese. Repeat 1st layer for 2nd and 3rd layers.
Cook at 350 for 35-40 min.

Mac n' Cheese (Healthy) by Cyndi L.

• 1- 16 oz package of any noodles
• 2 tbsp butter
• 2 tbsp wheat flour
• 1/4 tsp salt
• 1/8 tsp pepper
• 2 cups soy milk
• 2 cups shredded sharp cheese

Melt butter in saucepan over medium heat, stir in flour, salt and pepper. Cook 1 minute stirring constantly until smooth and bubbly. Gradually add milk, cooking and stirring constantly until mixture is bubbly (about 7 minutes). Remove from heat and add cheese, and stir until melted. Pour over cooked and drained noodles of choice and cover and bake at 350 for 20 minutes.

Mozzerella Stuffed Meatball  by Tara B.

(from www.picky-palate.com)

• 1 lb ground beef
• 1 egg
• 2Tbsp milk
• 1Tbsp Tabasco Sauce
• ½ Cup Italian seasoned bread crumb
• ½ Cup grated parmesan cheese
• 1 tsp salt
• ½ tsp pepper
• ¼ tsp dried oregano
• ¼ tsp dried basil
• 12-15 1 inch mozzarella balls (I cut string cheese into 4 pieces)
• hoagies bread 
• provolone cheese
• pasta sauce

 Preheat oven to 350. Place beef, egg, milk, hot sauce, bread crumbs, parmesan, salt, pepper, oregano and basil in a large bowl. With hands or large spoon, mix until well combined. 2. Scoop about ¼ Cup meat mixture in hands; press 1 mozzarella ball into middle of meat and form a ball around the cheese. Do this until all meat and cheese is used up; makes about 12-15 large meatballs.3. Place all meatballs into a 9x13 inch baking dish that has ¼ Cup olive oil spread into bottom. Bake for 20 minutes; flip all meatballs. Bake for an additional 15-20 minutes or until meatballs are cooked through.  Serve on toasted hoagie rolls with pasta sauce and provolone cheese.

Parmesan Chicken by Sarah H.

• 1 cup miracle whip
• 1/2 cup parmesan cheese
• 2 tsp oregano
• 2-3 lbs chicken (breast or thighs)

Mix miracle whip, parmesan cheese and oregano. Spoon over chicken. Cover with tin foil after 20 minutes of baking. Bake at 375 for 35-40 min.

Red Enchiladas by Billie W.

• 1 lb ground beef
• 1/2 cup onions
• 1 small can sliced olives
• 1/2 lb grated cheese
• 1 tsp salt 
• 1/2 tsp cumin
• 1 can tomato paste
• 1 cup water
• 1/2 cup oil
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 18 tortillas

Brown beef and onions. Add 1 cup cheese, olives, 1 cup sauce, 1/2 tsp salt, and cumin. Mix soup, remaining sauce, paste, water, oil, chili, garlic powder, and 1/2 tsp salt and heat. Dip tortilla in sauce. Lay in sheet cake pan. put 3-4 tbsp of filling on each tortilla and some sauce and cheese then roll up tight. Lay side by side until all filling is used. Pour remaining sauce over top. Sprinkle with remaining cheese.
Bake at 350 for 15-20 min.


Spaghetti Sauce (Martha's Special recipe) by Martha M.


Use a large, heavy duty pot. In olive oil, saute chopped onions, fresh garlic, and little pieces of pork loin w/freshly chopped parsley and fresh grated romano cheese. (long enough to brown the meat a little)  Puree many diced (or whole tomatoes – fresh or canned) – add to mixture. I buy the big cans at Costco, for $2.45 a can.  Add lots of finely chopped celery and carrots.  Add some bay leaves or fresh basil leaves.  Sprinkle some salt and a pinch of sugar.  Bring to a boil, then barely let simmer for a bunch of hours.  I don’t measure, so I can’t give exact amounts.  I make a couple of huge pots, which make about 15 meals, which I put proportionately in Ziploc freezer bags.

Southwest Egg Rolls  by Steffanie G. & Emily Tho.
I got this recipe from Steffanie Garces.  Don't let the huge list of ingredients scare you...it's just a little of this and that. 

• A couple chicken breasts cooked and diced
• 1/2 red pepper
• 2 T. minced garlic
• 1/2 c. white onion
• 1 can corn
• 1 can black beans
• 1/2 c..spinach, chopped
• 1 sm can green chilies
• 1 tsp. cumin
• 1 tsp. chili powder
• 1/2 tsp salt

Mix all together and saute until warm. You can add some cheese here if you'd like.

Place 1/2 c. mixture inside warm tortillas and fold.

Put in a Panini grill (or any grill) until cheese is melted.

Serve with Avocado Sauce which is:

• 1 avocado
• 3/4 c. Ranch dressing
• and a little salt and pepper all blended together

Tuna Casserole by Kari Ann R.

• 1 small can of tuna fish
• 1 can of cream of chicken
• half can of evaporated milk
• 1 cup of grated cheddar cheese
• 1 cup of peas
• 1.5 cup of cooked bow tie noodles

Mix all ingredients together and add to a casserole dish. Top with cheese or mashed potato chips. 
Bake at 425 for 20 minutes.

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