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Nowadays everyone is looking to add protein and essential nutrients to their diet. With all of the tasty cuts of meat available for shoppers, its easy to put together a main dish for a filling meal. Here are recipes using beef, pork and chicken. Enjoy.

Skid Row Stroganoff

8 oz. uncooked noodles or 1 c. of uncooked rice

1 beef bouillon cube

1 clove garlic, minced

1/3 c. onion, chopped

1 lb. ground beef

2 T. cooking oil

2 T. flour

2 t. salt

1/2 t. paprika

2 (3 oz.) cans of mushrooms

1 (10 1/2 oz) can condensed cream of chicken or mushroom soup (undiluted)

1 t. Worcestershire sauce

1/4 c. dry red wine (optional)

1 c. sour cream

chopped parsley

In water, cook noodles or rice with bouillon cube until done. In a large skillet, brown garlic, onion and beef in hot oil. Add flour, salt, paprika and mushrooms. Stir and cook 5 minutes. Add soup and remaining ingredients and simmer for 5-10 minutes. Stir in sour cream and heat. Pile stroganoff on top of noodles or rice and sprinkle chopped parsley around. Serves 4-6. 

Texas Jack

4 slices of bacon, diced

1 med. onion, chopped

2 16 oz. cans red kidney beans

1 8 oz. can of tomato sauce

1 T. chili powder

2 c. cheddar cheese, shredded

6 to 8 hotdogs

salt and pepper to taste

Fry bacon crisp and drain. Cook onions in bacon fat until soft but not brown. Add beans, tomato sauce, seasoning, bacon and cheese. Stir over low heat until cheese melts. Slice hotdogs and stir into mixture. Heat thoroughly. Serve on toasted English muffins or corn bread squares. Serves 6 to 8.

Dixieland Pork 'n Corn Roasts

4 to 6 (1/2-inch) pork chops

1 T. mustard

1 can of cream style corn (2 c.)

2/3 c. soft bread crumbs

3 T. onion, finely chopped

1 T. green pepper, finely chopped

1 t. salt

1/8 t. pepper

1 c. water

Spread pork chops lightly with mustard. Brown well and place in 9" baking pan. Drain fat from skillet. Add water to skillet and heat to a boil and pour around chops. In a separate bowl, combine corn, bread crumbs, onion, green pepper, salt and pepper, and spoon over chops. Cover and bake for 15 minutes in a 350 degree oven. Serves 4-6.

Texas BBQ Spareribs

3 lbs. spare ribs cut into serving size pieces

lemon slices

1/2 c. chopped onion

Sauce

2 T. brown sugar

1 T. paprika

1 t. salt

1 t. dry mustard

1/4 c. ketchup

1/2 c. water

1/4 t. chili powder

1/8 t. cayenne pepper

2 T. Worcestershire sauce

1/4 c. vinegar

1 c. tomato juice

Place meat on a rack in a shallow baking pan. Do not cover or add water. Place a lemon slice on each piece. Sprinkle onions all over the top. Bake at 450 degree for about 30 minutes. Combine sauce ingredients together and pour over the top of meat, and continue baking for 2 hours, basting with sauce every 15 minutes. If sauce thickens, add more tomato juice. To prevent ribs from browning, cover the last 30 minutes of baking. Serves 6.

Cheesy Carrot-top Chicken

1 1/2 c. hot water

1 c. shredded carrots

2 T. butter or margarine

2 c. Stove Top stuffing

4 skinned, boned chicken breast halves

1/3 c. sour cream

1/3 c. shredded Swiss cheese

Bring water, carrots and butter to a boil in saucepan. Stir in Stove Top stuffing mix. Cover; remove from heat and let stand 5 minutes. Place chicken in greased baking dish. Top with stuffing. Mix sour cream and cheese together and spoon over stuffing. Bake at 375 degrees for 25 minutes. Serves 4. 

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