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1 lb. Italian sausage
1 med red pepper cut in strips
1 small onion
2 (14 ½ oz) cans diced tomatoes, undrained
1 tsp Italian seasoning
1.4 tsp crushed red pepper
¼ cup dry red wine
¼ cup fresh parsley
12 oz rigatoni

Remove casing from sausage. Cook sausage, bell pepper, and onion in large skillet over med heat stirring until sausage crumbles. Drain. Stir in tomatoes, Italian seasoning, crushed red pepper, and red wine. Bring sausage mixture to boil, reduce heat and simmer stirring occasional for 20 min. Stir in parsley and serve over pasta.

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1 ½ c. white rice
2 lb. chicken breasts
8 oz. Chedderwurst (Hillshire Farms)
1 can cream of chicken soup
1 can cream of celery soup
1 can sliced mushrooms
1/3 c. chicken broth
½ c. water
¾ c. cooking sherry
shredded sharp cheddar cheese
bread crumbs
slivered almonds

Place uncooked rice in bottom of large casserole dish. Cube chicken breast and sautee in a little until done (no pink left). Place chicken on top of rice along with chedder wursts which have been sliced. Add can of sliced mushrooms, can of cream of celery soup, can of cream of Chicken soup, sherry, water, and chicken broth. Stir very slightly to slightly mix ingredients. Cover and place in 275 degree oven for 2 ½ hr. Remove cover and add bread crumbs (quantity not too important) to juicy top. Add shredded cheddar cheese to coat the top and sprinkle with slivered almonds. Return to hot oven (450 degrees) and cook until the cheese is melted and the almonds are toasted. Serve with salad and hearty bread.

Comments: This is a great casserole and will serve several guests

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¼ c. flour
½ tsp salt
¼ tsp. pepper
2 lbs. round steak cut up into serving size pieces
2 tbsp. vegetable oil
1 medium onion thinly sliced
2 cups water
2 tbsp.Worcestershire sauce

¼ c. flour
¼ tsp salt
1/8 tsp pepper
1 ¼ c. beef broth

In a shallow bowl combine flour, salt, pepper. Dredge steak a few pieces at a time in flour mix. Pound steak to tenderize and brown steak in oil on all sides. Arrange onion slices on steak & between pieces. Add Worcestershire sauce and water. Cover and bake at 325 degrees for 2 ½ hr. plus. Remove to serving platter.

In a small bowl combine gravy ingredients and stir into pan juices. Bring to a boil and cook till thickened. Serve steak and gravy over egg noodles or mashed potatoes.

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2 tsp. sesame or vegetable oil
4 skinless boneless chicken breasts cut in strips
1 package (2-3oz) sliced almonds
1 package frozen broccoli, carrots, and water chestnuts
1 tbsp. cornstarch
2 tbsp. brown sugar
½ tsp. ground ginger
½ cup soy sauce
1/3 c. pineapple juice
hot cooked rice

Brown chicken in oil. Add almonds. Cook 2 minutes, then add vegetables. Cover and cook 4 minutes. Combine corn starch and next 4 ingredients. Add to wok and cook till thickened. Serve over cooked rice.

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1 tbsp olive oil
1 med onion chopped
6 large mushrooms chopped
1/3 cup chicken broth
2 tbsp red wine vinegar
1 can (29 oz) tomato sauce
2 garlic cloves minced
1 tbsp sugar
¼ tsp red pepper
1 lb boneless chicken breast cubed
2 tsp dried basil
1 tsp dried sage
1 lb linguine
2-3 tbsp parmesan
2 tbsp minced fresh parsley

Brown chicken in separate pan. In skillet heat oil over med high heat. Sauté onions, peppers, & mushrooms until tender. Add vinegar and broth. Bring to boil and boil for 2 min. Add tomato sauce, garlic, salt pepper, and sugar. Bring to boil, reduce heat and simmer for 25 min. Add chicken, basil, and sage. Cook uncovered 15 min. or until sauce thickens. Serve over linguine, sprinkle with cheese and parsley.

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2 tbsp oil
1 lb. Chicken cut in 1 inch cubes
1 cup grated carrots
½ cup red bell pepper
½ cup green bell pepper
2 minced garlic cloves
1 cup drained pineapple chunks ( reserve ¼ cup juice)
3 tbs white vinegar
2 tbs soy sauce
1 tbs brown sugar
1 tbs corn starch
1 tsp ground ginger
2 cups cooked long grain rice

Heat oil in large skillet. Add chicken and cook med high heat until lightly brown, about 3 min. Add carrots, peppers and garlic. Cook 2 min. In small bowl combine pineapple juice, 2 tbs. water and remaining ingredients except rice. Pour over chicken mixture and stir in pineapple chunks. Cook until just boiling – about 2 min. To serve place cooked rice on large platter and spoon chicken on top.

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4 skinned chicken breasts halved and boned
Salt and pepper to taste
1 cup flour
2 tbsp. olive oil
2 tbsp. butter
2 tbsps. freshly minced parsley
1 sixteen-ounce can tomato wedges
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 cup packed light brown sugar
1 cup dry sherry
1/2 cup golden raisins
1/2 cup slivered almonds

Season chicken with salt and pepper and drench with flour. In large skillet, brown the chicken in oil and butter. Place the browned chicken in a shallow 3 qt. casserole dish. In the same skillet, cook onions until transparent. Add parsley, tomatoes with liquid, cinnamon, cloves, brown sugar, sherry, and raisins. Simmer uncovered for 15 to 20 minutes stirring occasionally. Pour over chicken and sprinkle with almonds. Bake at 375 degrees for 30 minutes.
Recipe courtesy of Mary Sawyer

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Preheat griddle or skillet to 350 degrees; grease lightly with oil; Meanwhile season 1 lb. ground chuck as for Hamburgers. Form eight large, thin patties. On four, place either Tomato-Cheese filling or Onion Filling. Cover with remaining patties and press edges together. Cook on hot griddle to desired doneness, turning once.
---Tomato-Cheese filling: Sprinkle tomato slices with onion salt and top with cheddar cheese.
--- Onion Filling: Spread thin onion slices with prepared mustard; top with pickle relish or chile sauce.

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5 lb. brisket or sirloin roast
2 tsp salt
1/4 tsp pepper
2 small or one large sliced onion
4 stalks celery
1 jar chili sauce
1 can mushrooms with liquid
1 can beer

Place beef in roaster, fat side up and season with salt and pepper. Place onions, celery, mushrooms and chili over it. Add water if necessary to bottom of pan. Roast uncovered for 1/2 to 3/4 hr until browned at 325 degrees. Cover and roast for 3 hr. Remove, slice and replace in pan. Pour 1 can of beer over the roast and roast for an additional 1 1/2 to 2 hr. ( can be sliced earlier in cooking to insure easy slicing but try not to wait too long or the meat will be too tender to slice well) Strain liquid to a medium sized pan and heat on stove, adding about 1 cup of milk and about 3-4 tbs flour. Cook until the gravy has a nice color. Add more milk and flour if necessary to get the desired color.

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