Main Dishes





Bacon-Wrapped Stuffed Turkey Tenderloins

1 ¼ pounds fresh turkey tenderloins  
1 ½ cups dry bread cubes  
1 Tablespoon onion
1 Tablespoon green pepper  
4 strips  bacon  
Chicken broth to moisten  

Heat over to 350 degrees. Cut pocket lengthwise along thickest side of tenderloins.  Mix bread cubes, onion and pepper with brother to moisten, stuff into pocket.  Wrap 2 slices bacon around each tenderloin and fasten with a toothpick.  Place in a greased baking pan.  Salt and pepper to taste.  Bake uncovered 1 hour until meat is no longer pink and stuffing is hot.   

  Bar-B-Q Chicken 

1/3 cup vinegar  
¼ cup salad oil  
¼ cup water  
1 Tablespoon Worcestershire sauce  
1 Tablespoon sugar
¾ teaspoon salt
½ teaspoon dry mustard  
¼ teaspoon hot red pepper sauce
3-4 pounds chicken fryer, cut into serving pieces.  

Combine all ingredients but the chicken.  Bring to a boil.  Remove from heat and keep hot.  Arrange chicken on the grill and baste with the sauce frequently.  Takes about an hour to grill outside in a covered Weber or gas grill.  

Bohemian Barbecued Chicken

From Millie and Ted Mock, Kewanee, Illinois

To prepare chicken for barbecuing, sprinkle both sides of chicken halved, quartered or pieces, with salt and pepper and Accent.  Place skin side up on grate set 6 inches from heat.  Cook until tender, turning occasionally.  (I usually turn about every ten minutes.)  Allow 45 minutes to 1 ¼ hours total cooking time.  Brush with barbecue sauce last 30 minutes of cooking time.  Pieces should feel tender when poked with a fork.  Garnish with lime slices.  

Chicken Breasts 'n Wild Rice

1 cup wild rice  
1 teaspoon salt  
4 cups water  
1 (10 ¾ oz.) can cream of mushroom soup  
1 carton (8 oz.) sour cream
1 can (4 oz.) mushrooms, drained  or use fresh ones, cooked
¼ cup dry sherry  
6 whole boneless chicken breasts
½ cup grated Parmesan cheese  

Rinse wild rice under running water using strainer or in a bowl of water; drain.  Place wild rice in a heavy sauce pan with salt and water.  Bring to a boil; simmer, covered until kernels open slightly or about 30 to 40 minutes.  Drain.  Spread rice in buttered 8 X 12 baking dish.  Combine soup, sour cream, mushrooms and sherry; pour about half of soup mixture over rice.  Arrange chicken over the soup.  Spoon remaining soup mixture over chicken. Sprinkle with Parmesan.  Bake, covered, in a 375 degree oven for 30 minutes; uncover and bake until heated through--about 30 more minutes.  

Chicken Broccoli Casserole

1 package  broccoli -- frozen and  chopped 
1 large onion, chopped  
3 Tablespoons butter
1 jar  (8 oz) Cheese Whiz  
1 can  cream of celery soup  
2 cups cooked rice  
1 cup diced ham  
1 can chunk chicken  
1 small can or use fresh ones mushroom pieces  

Sauté broccoli and onion in the margarine until soft.  Combine remaining ingredients in a bowl, omitting the meat and mushrooms if desired.  Add the sautéed broccoli and onions.  Pour into a small baking dish and bake at 350 degrees F. for 1 hour.

Chicken Pie 

1 cup bite sized cooked chicken pieces  
1 can  (10 ounce) cream of chicken soup  
1 can (10 ounce) chicken broth  
½ teaspoon dried tarragon
1 can (16 oz.) peas and carrots, drained  
1 ½ cup flour  
1 teaspoon baking powder  
1 ½ cups buttermilk  
½ cup melted butter  

Heat oven to 350 degrees.  Place Chicken in lightly greased 13 X 9 casserole pan.  Mix chicken soup and tarragon and pour over the chicken.  Arrange peas and carrots over top.  Mix flour and baking powder in a bowl.  Add buttermilk and butter.  Stir to form thin dough.  Pour evenly over chicken mixture. 

Bake uncovered 1 hour until crust rises and browns lightly.  

Chicken Salad 

Grandma Ladely always made this frequently.  Living on the farm and having plenty of chickens to eat, there were many ways to prepare this meat.
1 teaspoon lemon juice  
½ cup boiling chicken broth  
1 Tablespoon unflavored gelatin  
¼ cup mayonnaise  
¼ teaspoon dry mustard  
1 slice onion, chopped finely  
2 cups diced, cooked chicken  
salt and pepper 

Toss together and chill.     

Idea:  Try adding white grapes or pineapple and some slivered almonds.

Cream Chicken & Patty Shells

From Wanda Schultz
12 patty shells Pepperidge Farm 
Bake according to directions on package.  

Make a white sauce:  

½ cup margarine  
½ cup flour  
4 cups chicken broth, milk, or both  

Melt the margarine, stir in the flour, then slowly add the broth/milk liquid.  

When this has thickened add:

1 pound Velveeta Cheese
1 can mushroom soup
1 jar  pimentos
2 cans cooked chicken or can cook two chickens, remove the meat from the bone
1 box frozen peas


Serve over the patty shells.

Escalloped Chicken

Grandma Ladely made this a lot for potluck dinners and company.  Always a smash hit.

  1 quart coarsely cubed chicken, cooked in salted water

Make gravy:

1 quart broth  
4 Tablespoons chicken fat  
4 Tablespoons flour  

Make a dressing:  

1 ½ quarts bread cubes  
¾ cup chicken fat or melted butter  
¾ teaspoon salt  
¼ cup  broth  
2 chopped onions  
1 ¼ teaspoons sage  

Place chicken in greased large cake pan 13"X9".  Cover with the dressing.  Pour gravy over dressing.  Bake 35 minutes at 350 degrees.  Cut into squares and  garnish with fresh parsley.  

Impossible Chicken Broccoli Pie   

2 cans precooked chicken  
1 package frozen, chopped broccoli, rinsed and drained  
1 ½ cups  shredded cheddar cheese

In the blender: 

1 cup milk 
3 eggs  
½ cup Bisquick 
¼ teaspoon  season salt
¼ teaspoon pepper

1/8  teaspoon

thyme leaves  


½ cup  Bisquick  
¼ cup chopped nuts  
¼ cup Parmesan cheese  

1/8 teaspoon

garlic powder
2 teaspoons butter -- cut in

Layer the chicken and broccoli in a greased pie plate.  Pour the blender mix over the top of this.  Add the topping; bake at 400 degrees for 15 to 20 minutes.  

Seasoned Turkey Patties

1 ¼ pounds  ground turkey 
1/3 cup bread crumbs  
½ cup chopped onion  
1 egg  
¾ teaspoon poultry seasoning  
½ teaspoon garlic salt  
½ teaspoon seasoned salt  

Mix all together and form into 4 or 5 patties.  Broil or grill brushing either with butter or bar-B-Q sauce till done.  

Turkey Stew With Dumplings

1 ¼ pounds turkey breast tenderloins  
4 slices  bacon  
medium carrots, sliced in 1 inch pieces  
small onions, cut in ¼'s  
celery stalks, cut into 2 inch pieces  
2 cups water, divided  
1 can chicken broth  
¼ teaspoon  rosemary leaves  
bay leaf  
3 Tablespoons flour  
1 cup Bisquick mix  
1/3 cup milk  

Sauté bacon in Dutch oven medium heat until partially crisp.  Cut turkey tenderloins into 1 inch pieces.  Add turkey, sauté until meat is no longer pink.  Add carrots, onion, celery, 1 ¾ cup water, chicken broth, rosemary and bay leaf.  Bring to a boil.  Reduce heat, cover, and simmer 20 minutes.  Blend flour and remaining ¼ cup water.  Stir into stew mixture. Bring to a boil, stirring constantly until thickened.  Remove bay leaf.  Salt and pepper to taste.  Mix up the biscuit mix and milk.  Drop by rounded tablespoons into stew.  Cook uncovered, 10 minutes.  Cover and cook 10 more minutes until dumplings are puffed and done.


Casa de la Musica Iverson Family Cookbook Table of Contents Appetizers Beverages Condiments Bread, Pasta, Tortillas Main Dishes Casseroles Salads Vegetables Soups Desserts Reference Gone to the Dogs!