Mexican Lasagne

Kate Kelly Hodsdon

  • 1T oil
  • 2 lbs ground beef
  • 4 c tomato juice
  • 1 – 15oz can red kidney beans, drained
  • 1 – 6oz can tomato paste
  • 1 – 1 5/8 oz pkg chili mix
  • 10 uncooked lasagne noodles
  • 2 c cottage cheese
  • 2 c shredded cheddar cheese

Heat oil in skillet. Add beef and cook until browned, crumbling with a fork. Pour off fat. Add tomato juice, beans, tomato paste, and chili mix. Reduce heat. Cover partially and simmer 30 minutes. Preheat oven to 375 degrees. Lightly grease 9×13 glass baking dish. Arrange 5 noodles in dish. Cover with 2 cups meat mixture, then 1 cup cottage cheese and 1/3 of cheddar. Repeat with noodles, meat mixture, cottage cheese and cheddar. Top with remaining meat mixture and cheddar. Cover with foil. Bake until bubbly and noodles are cooked through, about 30 minutes. Let stand 15 minutes before serving.

Only a crazy mixed up Mexican named Kelly living near the border could come up with this one!

Or maybe a crazy mixed up Italian living in Puerto Vallarta! In any case, this dish really confuses the New England in-laws!

by Tim Dineen

Pauper's Stew

Tom Dineen

(Serves 6-8) original recipe!

While driving home from wherever, keep your eyes peeled for recent roadkill or steer for the squirrel darting in front of your car. One medium sized raccoon or 2 squirrels will do.

Immediately upon arrival home throw in pot of boiling water for 20 minutes. The hide will peel off easily. Cut into 3/4 inch cubes. Mix cubes in roaster oven with 6-8 old potatoes – leave the eyes on. Send the spouse out to the local buffet and pick up the left-overs from the salad bar. Mix in roaster with potatoes, meat, and 16 oz of leftover hamburger gravy. Simmer all day on low.

Serve on toast. This is the REAL sh*t on a shingle.

by Tim Dineen

Delicia

Margie Scanlon Dineen

  • 1 pkg. cooked noodles
  • 1 lb. ground beef
  • 1 can cream corn
  • 1 can tomato sauce
  • 2 small cans tomato paste
  • 1 white onion, chopped
  • 1 garlic clove, minced
  • 2 tabl. chili powder
  • 1 lb. cheddar cheese, grated

Brown ground beef. Brown onions and garlic in butter. Add to meat. Mix remaining ingredients (except cheese) and add to meat. Put in 13x9x2 Pyrex dish and top with grated cheese. Sprinkle with paprika. Bake 350°F for 35 – 45 min.

This recipe has been in our family for many years and tastes great anytime – but it is especially good on those chilly winter nights when you feel like something hot and filling, but you don’t feel like working too hard on it!

by Tim Dineen

Irish Italian Sausage

Tom Dineen

(Original recipe – this works best for large groups – serves 25-50)

Take 50 – 100 mild/hot Italian sausages – cook halfway on the grill over HOT coals (about 10-12 minutes rotating every 3 minutes). Put the half cooked sausage in a large roaster pan with 4-5 16 to 20 oz cans of O’Mancini peppers dumped liberally over the top and mixed in (add onions if you like).

Set the roaster on 150 – 200 degrees and let simmer for 3-4 hours. Sausage will have grilled taste but will melt in your mouth.

Serve on Irish hoagies or for West Coast people – sour dough buns. Recipe can be cut for smaller groups but the roaster pan is the key.

by Tim Dineen

Sally's Marinade

Margie Scanlon Dineen

  • 1 cup barbecue sauce
  • 1 cup Italian dressing

Mix well.

That’s it -that’s all there is to it -pour over meat or chicken and then bake or barbecue.

My neighbor – Sally – always had such tasty meat at our court barbecues. We asked her for her secret marinade sauce and she finally gave it to us. We thought she was putting us on at first, until we tried it and realized that it really did give the meat a great flavor.

by Tim Dineen

Italian Chicken and Artichokes

Kate Kelly Hodsdon

  • 1 c chopped onion
  • 1 c sliced mushrooms
  • ½ c chopped green pepper
  • ½ c chopped carrot
  • 1 clove garlic, minced
  • 3 T olive oil
  • ½ c flour
  • ½ t pepper
  • 3 lbs chicken parts, whole chicken cut up or boneless pieces
  • ½ c dry white wine
  • 1 – 14 or 16 oz can stewed tomatoes
  • 1 – 14 oz can artichoke hearts, drained and halved
  • 1 – 8oz can tomato sauce
  • 1 t dried Italian seasoning

In 12″ skillet cook onion, mushrooms, green pepper, carrot and garlic in 1 T hot oil til tender but not brown. Remove vegetables from skillet; set aside. In medium bowl combine flour, � t salt and pepper. Add chicken pieces, a few at a time, coating on all sides. Brown chicken in remaining hot oil over medium heat 10minutes, turning occasionally. Sprinkle any remaining flour mixture over chicken before browning. Return vegetables to skillet and undrained tomatoes, artichokes, tomato sauce, wine and Italian seasoning. Heat to boiling; reduce heat and simmer, covered 35-40 minutes or until chicken in tender, stirring once or twice. Transfer chicken to platter; keep warm. Boil sauce gently, uncovered, 5 minutes or til desired consistency. Serve chicken and sauce over cooked pasta or rice. Garnish with fresh shredded Parmesan.

Easy company dish!

by Tim Dineen

Beef Teriyaki Sauce

Marcy Dineen Medeiros

  • ½ C Soy Sauce
  • ½ C Olive Oil
  • 4 T Wine (White or Red)
  • 2 t Sugar
  • 1 t Ginger
  • 2 Cloves of Garlic
  • Add vegetables as desired, i.e. green onion, mushrooms, onions, etc.

You can use this sauce over chicken or beef. I prefer beef. I slice Chuck Steak, brown it in oil, add water and simmer for an hour until meat is tender. Drain water and pour sauce over meat from above. Simmer for 10-15 minutes. Mix 1-2 T of flour with water to thicken (or cornstarch) in a cup. Mix to make paste and add to sauce to thicken. Let cook another 5-10 minutes at low temperature until thickened.

This recipe usually gets made about once a week since, it just goes over cooked Minute Rice, some vegetables on the side and a roll. Easy and hardly any work for a worknight. Even the picky ones like this one.

by Tim Dineen

Baked Tenderloin of Pork

Ann Stanosheck Galles

  • 3 – 1 lb pork tenderloin rolls
  • 3 strips bacon
  • ½ C soy sauce diluted w/ ½ C water
  • 1 T grated onion
  • 1 clove garlic, minced
  • 1 T vinegar
  • ½ t cayenne pepper
  • ½ t sugar

Wrap bacon around each tenderloin. Secure w/ toothpicks. Mix ingredients and pour over meat. Marinate � hours, turning meat once. Bake uncovered at 300 degree oven w/ marinade for 2 hours. Baste frequently. Lay pork on platter, remove toothpicks, slice thickly. Serve with juices.

This recipe was handed from Betty Fitzsimmons Seymour. We shared recipes while spending a weekend in Madison with Betty and Gary and with my sister and brother-in-law, Mary and Bob Furno.

by Tim Dineen

Easy Beef Stroganoff

Colleen Gentleman Minturn

Not a “family” recipe except in our immediate family. A favorite request for birthday dinners served with a big salad, good bread and Carrot Cake.

  • 2 lbs (or more) round steak or stew meat
  • 1 onion
  • ½ tsp pepper
  • ½ tsp salt
  • 8oz fresh mushrooms
  • 2 cans beef bouillon
  • ½ cup catsup
  • 8oz sour cream
  • 1 cup wine (optional)

Cut meat in bite-sized pieces and brown in a small amount of olive oil. Sprinkle with salt and pepper, barely cover with water, bring to boil and simmer for 1 hour, checking water. Add bouillon, catsup (and wine).
In frying pan, saute onion and sliced mushrooms in small amount of olive oil until onion is softened. Add to meat mixture and cook for 10 minutes or so. Thicken with flour and water ’till like gravy. Just before serving, gradually add sour cream, stirring in rapidly. Serve over rice, noodles or mashed potatoes.

by Tim Dineen

Sausage Tomato Casserole

Kathleen Dineen Kelly

  • 2 lbs Kilbasa sausage
  • 3 lb can tomatoes
  • 1 small grated carrot
  • 3 onions, chopped
  • 3 tbsp oil (half butter)
  • 3 tbsp flour
  • 2 tsp Worcestershire sauce
  • 1/4 cup bread crumbs
  • 1/4 cup grated cheddar cheese
  • 3 green peppers, chopped

Saute sausage. Cool and slice. Onions and peppers should be sauteed in oil until soft. Add flour. Cook 1 minute. Add tomatoes, worcestershire sauce, and carrot. Simmer and reduce liquid – about 30 minutes. Mix in sliced kilbasa and place in shallow casserole, add crumbs and cheese to the top. Bake at 350� for about 20 minutes or until cheese is melted.
At first I was put off by all the onions and peppers in this recipe. I was sure I would have a monstrous stomach ache. I’m glad I was wrong as this turned out to be one of our favorites!

by Tim Dineen

Oven Fried Chicken

Margaret Dineen Prendergast

Mix in a bag:

  • Crushed wheaties
  • 1/2 tsp paprika
  • 1 tsp salt
  • 1/4 tsp pepper

Shake to mix. Brush chicken with Miracle Whip and dip into bag to coat. Put chicken in a pan with 2 tbsp melted margarine. Bake in 425° oven for 30 minutes. Turn down oven to 375� for 15-20 minutes longer until chicken is tender.

by Tim Dineen

Ida's Indian Onion Curry Omelette

Barb O’Hanlon Dineen

  • 1 tablespoon of vegetable oil
  • 6-7 eggs (NOT a low cholesterol recipe!)
  • 3 green scallions
  • 1 teas curry powder
  • 1 teas prepared mustard
  • 1/2 cup milk

Fry sliced green onions in medium-hot skillet. Add mixture of eggs, milk, curry , mustard and salt and pepper to taste. Cook until eggs are firm and all liquid is gone. Serves 4 or 5.

Serve with toast and plain sardines – cold.

Ida Dillard, of Due West, South Carolina, said “You got to be kinda wild to try this one. It weeds ’em out.”

by Tim Dineen