Main dishes

Erin & Aaron’s Shrimp Pasta
Ingredients
Enough spaghetti for each person
½ pound cooked shrimp
2 cloves garlic
2-3 leaves of fresh Basil
2 roma tomatoes
Parmesean cheese (to taste)
½ pound (or one big handful) of mushrooms of sliced buttom mushrooms
Butter

Directions
Chop garlic and mushrooms (if mushrooms are preferred)
In big pan, sauté mushrooms and garlic in 2 tablespoon of butter, add a dash of salt at this stage
Keep on low flame until pasta is ready
Boil water for pasta. After water has come to a boil, cook pasta for 7 minutes. Use whatever means necessary to test readiness of pasta (throw it against the wall to see if it sticks, taste it)
Dice fresh tomatoes, chop basil
When pasta is ready, put drained pasta in sautéed garlic and mushroom mixture. (turn off flame at this point)
Use tongs to mix pasta with sauté mixture. Add diced tomatoes and basil.
Immediately prior to serving, mix in parmesan cheese and salt as necessary.

*Chefs’ note: Like most pasta dishes, ingredients are based on preference. Add more or fewer vegetables, cheeses or herbs per taste.

Jen’s White Chicken Chili
Ingredients
6 cups chicken stock
1 lb. bag great northern beans (soaked in water overnight)
2 medium onions, chopped
6 cups diced cooked chicken
2 jalapeno peppers, seeded & diced
2 diced chili peppers
1 1/2 teaspoons oregano
2 teaspoons cumin
1/4 teaspoon cayenne pepper
2 garlic cloves, minced
1 cup salsa
1 tablespoon vegetable oil
salt to taste

Directions
Simmer beans, half the onions, and half the garlic for 2 hours in the chicken stock or until the beans soften, stirring frequently.
Add chicken and salsa.
Sauté pepper, spices, and the remaining onions and garlic in the oil and add to the chili.
Simmer for one more hour. Garnish with sour cream or Monterey Jack cheese.
Chef’s note: I have also made this recipe entirely in slow cooker.

Erickson Family Lasagna
Ingredients
Shredded Mozzarella (at least 4 cups)
Parmesan cheese
Ricotta Cheese (at least 1 cup)
1 box Lasagna noodles
1 large jar of spaghetti sauce (or home sauce)

Directions
In a 13x9 glass baking dish, sprinkle a light dusting of mozzarella cheese.
Spread a layer of sauce over cheese
Place dry noodles on top of sauce and cheese. Do not boil noodles ahead of time. (trust us, this will come out perfectly)
Spread at least ½ cup of ricotta over noodles. Sprinkle with Parmesean
Sprinkle at least a cup of Mozzarella cheese over ricotta and noodles
Start layering:
Noodles
Ricotta
Sauce
Mozzarella
Noodles
Sauce
Mozzarella
Bake for 45 minutes at 350 degrees
After 45 minutes, when cheese is golden brown, remove, let it cool for 10 minutes, cut and serve. (The formerly dry noodles will soak up the moisture from the sauce and cheeses and will hydrate while baking, leaving a perfectly-cut square with no excess liquid)

Chefs’ notes: Because Erin doesn’t eat red meat, we’ve taken out the meat from the sauce and have replaced it with sautéed mushrooms. Feel free to add your preferred sauce ingredients. Also, the dry noodles part of the recipe has been handed down by Jean.

Jen’s Tangy Pork Chops
Ingredients
6 boneless pork chops
1 c. ketchup
1 c. beer
1/3 c brown sugar
1 green pepper, chopped
1 onion, chopped

Directions
Brown pork chops.
Add mixed ketchup, beer, and brown sugar.
Simmer for 1 hour.
Add green pepper and onion and simmer for 30 more minutes.
Serve with mashed potatoes.

Mary Jo’s Upside Down Pizza
Ingredients
1 ½ pounds ground beef
1 med onion, chopped
15 ½ oz pizza sauce
½ t garlic salt
¼ t oregano
8 oz. Mozz cheese, grated
2 eggs
1 c milk
1 T oil
½ t salt
1 c flour
½ c grated parmesan

Directions
Preheat oven to 350. Meanwhile, brown beef and onion, drain fat.
Blend in pizza sauce, garlic, and oregano.
Put mixture in greased 9x13 pan and sprinkle with mozzarella.
In small bowl, mix eggs, milk, oil, salt, and flour, pour over meat mixture and sprinkle with parmesan.
Bake 30 minutes

Mary Jo’s Italian Beef
Ingredients
3 lbs rump roast
1 pkg Good Seasons Italian mix dry
1 16 oz. Jar mild banana pepper rings

Directions
Pour peppers and juice over roast.
Sprinkle with Italian seasoning.
Bake at 350 for 2 hours or slow cook several hours.
Flake meat and add fresh pepper rings.

Michael's Stuffed Baked Chicken
Ingredients
Boneless and skinless chicken breast
Olive Oil
Pam
Salt and Pepper
Seasoned bread crumbs
Tomato and Basil flavored, crumbled feta cheese
Baby spinach
Glass baking pan

Directions
Pre-heat oven to 450 degrees.
Spray Pam into glass baking pan and add about two tablespoons of olive oil.
Take chicken breasts and cut a slit along the side of the chicken breast to form a pocket.
Create the stuffing by finely chopping spinach and combining it with the crumbled feta cheese in a bowl.
Take the stuffing and place it in the pockets of each chicken breast.
Place chicken breast into baking pan and make sure the chicken is coated with oil on both sides.
Sprinkle bread crumbs, and salt and pepper over chicken.
Cover baking pan with aluminum foil and place in the oven.
Bake for approximately 20 minutes and then remove the foil and bake for another 10 minute to brown the bread crumbs.
Cut into chicken to make sure its done.

Amy’s Chicken and Pasta
Ingredients
Boneless, Skinless Chicken breast
1 Jar Bartolli Tomato and Basil with Olive Oil
Shredded Mozzarella Cheese
Bow Tie Pasta

Directions
place chicken in casserole dish
pour sauce over chicken
top with cheese
bake 350 degrees for 30 minutes
cook pasta, drain

to serve, place pasta on plate and top with chicken.

add salad