deli & meats

Recipes: Entrees

Beef Stroganoff Casserole (Wynn's Deli)

11/2 lbs. sirloin tip or round steak, cut up
1 can mushroom soup
4-oz. can mushrooms
1/2 to 1 pkg. dry onion soup

Mix soups and mushrooms; salt and pepper meat. Mix together; place in casserole. Cover and bake 1 hour or until meat is tender. Serve over your favorite noodles. Add 1/2 cup sour cream just before serving.

Pecan Crusted Rack of Lamb

Rack of lamb                          
1 c. chopped pecans
Liquid mint sauce
1/2 to 3/4 c. breadcrumbs (Italian)
Honey-mustard sauce

Shake on small amount of liquid mint sauce and allow to marinate for 2 to 3 hours in refrigerator. Then spread honey-mustard sauce on meat. Mix chopped pecans and breadcrumbs. Press into honey-mustard on the meat.   Bake at 350?until medium-rare or desired temperature, 30 to 45 minutes.

Chef Don's Raspberry Chicken

4 boneless chicken breast halves, pounded flat
1/2 c. pecans
1/2 c. bread crumbs
1/2 c. Dijon mustard
vegetable oil

Make breading mixture. Grind pecans in processor, "fine chop". Add breadcrumbs; set aside. Pound breast flat, then rub breast with Dijon mustard. Coat breast with breadcrumbs. Refrigerate wrapped for 1 hour or 50 minutes. Then sauté in hot oil till golden brown.

Raspberry Sauce

Sm. jar raspberry preserves
1 T raspberry vinegar (red wine vinegar okay)

Place preserves and vinegar in bowl. Stir till smooth, it takes some sweetness away. Place cooked chicken on top of a small dollop of sauce. Yield: 4

Chicken Crimini

11/2 lbs. skinless boneless chicken
1/4 c. reduced-sodium beef broth
3 T. marsala wine
1/2 tsp. ground thyme leaves
1 T. grated parmesan
Salt and pepper to taste
2 T. minced parsley
1 1/2   T. olive oil
1 lemon, sliced thin
1/4 lb. wild mushrooms, sliced

Place chicken between plastic wrap. Pound until slightly flat with meat mallet. Season with thyme, salt and pepper. Set aside. In large skillet, heat olive oil on medium. Add mushrooms, cook 1 to 2 minutes. With slotted spoon, remove mushrooms and set aside. Cook chicken in skillet about 5 minutes each side until brown. Remove chicken. Keep warm. Stir beef broth and wine in skillet. Scrape the pan to include any juices. Return chicken to pan with mushrooms. Sprinkle with parmesan. Spoon pan juices over all. Reduce heat to low, cover and simmer 5 to 10 minutes to cook chicken. To serve, sprinkle with minced parsley and slices of lemon.

Chicken Sour Cream Enchiladas

1 can cream of mushroom soup
Grated cheddar cheese
1 can cream of chicken soup
4-oz. can diced green chilies
1 c. sour cream
Corn or flour tortillas
2 or 3 c. chicken, cooked and cut up

Mix together soups and sour cream. Place a thin layer on bottom of large casserole pan. Fry tortillas in small amount of oil (10 to 15 seconds on each side). Place chicken (that's already cooked and diced) with cheese and some hot chilies (if you want) in center of tortillas. You can then either just top with remaining soup only or I add salsa or a diced tomato mix on top. Top all with cheddar cheese and bake 1 hour at 350?.


Don's Potatoes

3 to 4 lbs. red or white potatoes, quartered
2 or 3 c. milk
4 T. oregano
1 c. sliced green onions
1 T. pepper and salt
1 1/2 c. Swiss or cheddar cheese
2 T. chopped garlic
1/2 lb. butter, melted
Paprika for garnish
1/4 to 1/2 c. flour

Cook potatoes until 3/4 done. Prepare roux-flour and melted butter. Should be evenly mixed. In saucepan cook milk and oregano till slightly boils. Whip a little roux at a time until thickened. While still hot, whip the cheese in until well blended. Salt and pepper and cover. Take potatoes while still hot (drain). Then add remaining garlic; toss in large bowl, then add sauce mixture and green onion. Spray baking dish with Pam and pour potatoes in and cook at 325? for 20 to 25 minutes. Sprinkle top with a little more cheese and paprika. Serves 6 to 8 people.

Granny's Squash Casserole

3 lbs. yellow crookneck squash
4 eggs, beaten slightly
1 T. butter
1 (12 oz.) sharp grated cheese
1 c. Italian bread crumbs
2 T. Parmesan cheese
1 1/2 tsp. seasoned salt                     
1 chopped onion

Cook squash and chopped onion in salted (1 teaspoon) water until very tender. Drain in colander. Then put back in saucepan or into a mixing bowl. Beat with beater; add cheese, eggs, breadcrumbs, seasoned salt and butter. Pour into a buttered Pyrex baking dish. Sprinkle with Parmesan cheese and bake for 35 minutes at 350?.

Impossible Broccoli Pie

1 (10-oz) pkg.-frozen broccoli, Cooked according to directions On box, drain
3 eggs
1 1/2 c. milk
3/4 c. Bisquick baking mix
1/2 c. chopped onion
1 tsp. salt
1 c. shredded Swiss cheese (4 Cheese)
1/4 tsp. pepper

Heat oven to 400?. Lightly grease pie plate 10x11/2 inches. Mix broccoli, onion and cheese in plate. Beat remaining ingredients till smooth (15 seconds in blender or 1 minute with hand mixer). Pour into plate. Bake until knife inserted in center comes out clean, 30 to 40 minutes. Cool 5 minutes.

Broccoli Stuffed Squash

8 to 10 med. yellow squash
1/4 tsp. seasoned salt
1 chicken bouillon cube
1/4 tsp. onion salt
10 oz. frozen chopped broccoli
1/4 tsp. pepper
1/2 c. cottage cheese
3 T. dry bread crumbs
2 T. grated parmesan

Wash squash and trim ends. Drop into boiling water with bouillon cube. Cover and simmer 8 to 10 minutes or until tender but still firm. Drain and cool slightly. Cut squash in half lengthwise.   Scoop out pulp, leaving firm shells; mash pulp. Cook broccoli according to package directions; drain well and add to squash pulp. Add cottage cheese and mix well. Stir in next 5 ingredients; spoon into squash shells. Sprinkle each with breadcrumbs and paprika. Place on greased baking sheet. Cover with foil and bake at 325 degrees for 25 minutes. Uncover and bake 5 minutes. Serves 8 to 10.