Meats and Main Dishes
Meats
Chicken Casserole
Lynn Wickesberg
4-6 chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
Shredded mozzarella cheese, to your liking
Place chicken breasts in casserole dish or in a rectangular baking dish. Mix soups together (without water) and pour over the chicken. Bake for 1 hour at 350°. Cover top with the shredded mozzarella cheese and bake 30 minutes longer. Serve with rice or mashed potatoes.
Swedish Meatballs
Evelyn Homan
1 1/2 cups soft bread crumbs
3/4 cup milk
3 tbsp. chopped onion
1 lb. ground beef
1 1/2 tsp. salt
1/4 tsp. pepper
1 egg, slightly beaten
4 tbsp. butter
1/4 cup flour
1 cup stock or cream (or beef bouillon and hot water)
Mix the first 7 ingredients in a bowl. Form into balls and roll in flour. In a saucepan, brown in 4 tablespoons butter. Add liquid, simmer until done (about 1/2 hour).
Turkey Loaf
Lynn Wickesberg
1 lb. ground turkey
2 cups bread crumbs
2 eggs
1/4 cup chopped onion
1 can cream of chicken soup
Combine raw ground turkey with bread crumbs, eggs, onion, and soup. Season to taste with salt, pepper, and sage. Put in greased meat loaf pan. Bake at 350° for 45 minutes or until done. Delicious with mashed potatoes, corn, and cranberries as side dishes.
Walleye Whopper
Diane Stoltenow
1 cup cold water
1/4 cup dry white wine
1 cup flour
1 1/2 tsp. baking powder
1/4 tsp. salt
4 (4-6 oz.) boneless walleye filets
1/4 cup flour
Cooking oil for deep-frying
In a medium mixing bowl, combine water and wine. Whisk in flour, baking powder, and salt until mixture is smooth. Rinse walley filets and pat dr with paper towel. Coat filets lightly with flour, dip into the prepared batter. Fry filets in a large skillet in 1/2 inch of deep hot oil (325°) for 3-5 minutes or until golden brown, turning carefully once. Remove and drain on paper towels. Keep warm.