Main Dishes

Million Dollar Spaghetti

You may have seen this recipe popping up on Facebook recently. I took the opportunity to make it for a meal on a retreat this week. WOW, was it good. You will probably see it very soon at a potluck at church – probably more than one person may bring it. It is easy to assemble and so delicious (but not too diet friendly).  (Recipe website)


  • *1 lb of ground beef
  • *1 jar of spaghetti sauce (I used 24 oz)
  • *8 oz of cream cheese, softened.
  • *1/4 cup sour cream
  • *1/2 lb cottage cheese
  • *1/2 cup butter (1 stick)
  • *1 pkg spaghetti 16 oz (I used fettuccine noodles rather than spaghetti)
  • *Grated cheddar cheese (I used 3 cheddar mix)


  • Preheat oven to 350°.
  • Brown hamburger and drain well. Add spaghetti sauce to cooked hamburger.
  •  Boil noodles until al dente (firm), Drain and set aside until ready to assemble.
  • Combine the cream cheese, sour cream and cottage cheese until well blended.
    • put 1/2 of the butter in slices at bottom of pan.
    • place 1/2 of the noodles over the butter.
    • take the cream cheese mixture and pour on top of the noodles, spreading well.
    • place the remaining noodles over the cream cheese mixture
    • slice the remaining butter (sliced) on top of the noodles.
    • pour the spaghetti sauce and meat mixture on top
  • Place in oven for 30 minutes
  • top with cheese and cook another 15 minutes until cheese is melted and lightly browned.

Lauri’s Beef Enchiladas

This recipe is included in one of our latest Bible Studies (Nehemiah: a heart that can break by Kelly Minter) and would be good for a fall supper now that the weather is turning cooler.  Serves 4


  • 1 lb. ground beef
  • 3 tablespoons oil, divided
  • 1/4 cup flour
  • 1 teaspoon tomato paste
  • 8 oz. shredded cheddar cheese
  • 1 onion
  • 2 cloves garlic
  • 2 tablespoons chili powder
  • 2 dried ancho pepper (or other dried pepper)
  • 14 oz. broth (beef or chicken)
  • 1 cup water
  • 12 corn tortillas (small)

You will also need

8×8-inch square pan

food processor


To make the sauce, toast peppers in a pan, remove and take out seeds and stems. Rehydrate by putting in bowl and covering with water, let sit 10 minutes. Put in food processor, add water until paste forms, set aside. In pan put 2 tablespoons oil and heat. Add 1/4 cup flour and whisk. Pour in broth and water, chili powder, and paste. Salt to taste and whisk until boiling. Reduce.

Heat another pan with 1 tablespoon oil. Add chopped onion and garlic, lightly saute until onions are translucent. Add ground beef and cook until done. Add salt and pepper.

Heat oven to 350°, wrap tortillas in foil and cook until pliable (about 10 minutes). Pour a little sauce in square pan. Put beef and cheese in ortilla, roll and layer. Pour sauce oer each layer and whatever is left on top. Sprinkle with cheese. Turn oven up to 400º and cook until cheese is melted and bubbly (about 20 minutes).

St. Louis BBQ Pork Steaks

I subscribe to blog posts from Margaret Feinberg and recently received this recipe that her husband (Leif) adjusted.  It sounds perfect for summer grilling – try it out and also check Margaret’s website to consider joining her email list.

The following is reprinted from email:

Need a mouth-watering, summer meal? Check out Leif’s BBQ Pork Steaks. Yummo! From Leif's Kitchen: Melt-In-Your-Mouth BBQ Pork Steaks

Adapted from America’s Test Kitchen

Yield – 6–8 servings

Equipment –

  • Grill (charcoal or gas)
  • Large mixing bowl
  • Aluminum pan (13x8x4 – large roasting or lasagna pan typically)
  • Measuring cups and spoons
  • Whisk
  • Aluminum foil
  • Cutting board – to cut the steaks and to help transfer the full pan to/from the grill
  • Sharp knife (if you cut the steaks yourself)
  • Hot pads

Ingredients – 

  • 3 cups ketchup
  • 4 cups light-bodied American beer (the alcohol burns off)
  • 1/2 cup A.1. steak sauce
  • 1/2 cup packed dark brown sugar
  • 4 tablespoons cider vinegar
  • 4 tablespoons Worcestershire sauce
  • 2 teaspoon garlic powder
  • 2 teaspoon hot sauce or hot pepper flakes to taste
  • 2 teaspoon liquid smoke
  • 6 to 8 pork steaks
  • Freshly ground black pepper

NOTE on the pork steaks: the cheapest is to cut yourself from a boneless Boston butt from your grocery store or double the recipe if buying meat from Costco. :-)  Steaks you cut yourself can be various sizes but try to keep the same thickness as much as possible. Boston butt is also known by the following names, or some combination thereof:

  • Boston shoulder roast
  • Boston roast
  • Pork butt
  • Pork shoulder roast
  • Shoulder butt
  • Shoulder blade roast (avoid one with bones since that will make things a lot harder)

Instructions –

  1. Preheat grill. For a gas grill, heat all burners on high, covered, for 15 minutes. For a charcoal grill, prepare grill for direct cooking with enough coals to cover the full circumference of the grill. Scrape grill and apply a thin coat of vegetable oil using tongs and a folded paper towel.
  2. Whisk together ketchup, beer, A.1., brown sugar, vinegar, Worcestershire, garlic powder, hot sauce and liquid smoke in a large bowl. Transfer to a large, disposable aluminum pan.
  3. Season pork steaks with pepper to taste. Grill until well-browned, 7 to 9 minutes per side.
  4. Transfer steaks to pan with sauce, cover with foil, and place pan on grill. Turn all burners to low (or close vents on charcoal grill). Cook, covered, until steaks are tender and sauce is slightly thickened, about 90 minutes (Longer is better – I tried 2.5 hours and the meat is fall-apart tender but check the sauce after it has been on the grill for about an hour; if it looks thick and dry, add water).
  5. Using pot holders, remove pan from grill. Turn all burners to high, or if using a charcoal grill, refresh the coals with charcoal lit to temperature in a chimney lighter. Remove pork steaks from pan and place directly on grill. Cook until slightly charred around the edges, 2 to 4 minutes per side. Skim fat from sauce; serve sauce with steaks. Also great over rice or in a bun.


If you try this recipe, let us know how it turned out for you.

Fresh Tomato Pasta

One advantage of attending our Sunday Evening Bible Study (Ruth: loss, love & legacy by Kelly Minter) is the opportunity to try the recipes included with the study.  The following recipe is one of our favorites – many of us commented that we can’t wait to try it again.

  • 1 (12 oz.) package dried linguine
  • 4 large tomatoes, chopped [we used cherry tomatoes]
  • 5 cloves garlic, minced
  • 6 big leaves of fresh basil, chopped
  • 3 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 (2-1/4 oz.) an sliced ripe olives, drained)
  • 1 cup crumbled feta cheese


The above measurements are good starters, but feel free to add more or less to taste.

Cook pasta according to package directions.

While pasta water is boiling, combine tomatoes and next 5 ingredients. Salt the mixture and let the tomatoes soak up the salt for a few minutes, this will bring out the flavor of the tomatoes. (If heirloom tomatoes are in season, they work great.)

Drain pasta, and place in a large bowl. Top with tomato mixture, and sprinkle with olives and cheese.

Mexican Casserole from Taste of  Home

Born out of a need to rid the fridge of extras, this recipe is flexible. Add more corn to make it sweeter, if you like. You can also spice it up as hot or mild as you want.—David Mills, Indianapolis, Indiana
6 ServingsPrep: 20 min. Bake: 40 min.

Ingredients Mexican Casserole

  • 1-1/2 pounds ground beef
  • 1 envelope taco seasoning
  • 3/4 cup water
  • 1 can (16 ounces) refried beans
  • 1/2 cup salsa
  • 6 flour tortillas (6 inches)
  • 2 cups frozen corn, thawed
  • 2 cups (8 ounces) shredded cheddar cheese
  • Shredded lettuce, chopped tomatoes, sliced ripe olives and sour cream, optional


  • In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
  • Meanwhile, in a microwave-safe bowl, combine beans and salsa. Cover and microwave for 1-2 minutes or until spreadable.
  • Place three tortillas in a greased round 2-1/2-qt. baking dish. Layer with half of the beef, bean mixture, corn and cheese; repeat layers.
  • Bake, uncovered, at 350° for 40-45 minutes or until cheese is melted. Let stand for 5 minutes. Serve with lettuce, tomatoes, olives and sour cream if desired. Yield: 6 servings.
Nutrition Facts: 1-1/2 cups (calculated without optional toppings) equals 546 calories, 25 g fat (13 g saturated fat), 102 mg cholesterol, 1,368 mg sodium, 44 g carbohydrate, 5 g fiber, 37 g protein.
© Taste of Home 2012

Beef Stew (Paula Deen)

2 pounds stew beef
2 tablespoons vegetable oil
2 cups water
1 tablespoon Worcestershire sauce
1 clove garlic, peeled
1 or 2 bay leaves
1 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground allspice or ground cloves
3 large carrots, sliced
3 ribs celery, chopped
2 tablespoons cornstarch
Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine

1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.

Per serving: Calories: 349; Total Fat: 20 grams; Saturated Fat: 6 grams; Protein: 31 grams; Total carbohydrates: 10 grams; Sugar: 4 grams; Fiber: 2 grams; Cholesterol: 96 milligrams; Sodium: 574 milligrams

(click here to visit Food Network website for this and other recipes)

Peachy Pork Picante

This recipe came from a mailer advertising pork recipes – the sending organization is not listed on the recipe card.  I have prepared this often for my family – it is quick, delicious, and can be adjusted to taste (hot or mild salsa).  Click the picture or here to link to a website with kid-friendly instructions – this would be a good teaching opportunity for your children.  Other recipes are also listed there for cooking with kids.

  • 1 lb. cubed, boneless pork loin (I have also substituted boneless, skinless, chicken breast cubes)
  • taco seasoning
  • oil
  • 8 ounce jar salsa
  • 4 tablespoons peach preserves
  • hot, cooked rice

Coat 1 pound cubed, boneless pork loin with taco seasoning.  Brown a little oil in a skillet.  Add an 8 ounce jar salsa and 4 tablespoons peach preserves to skillet, stir to mix will, cover and lower heat.  Simmer gently for 15 minutes.  Serve over hot, cooked rice, if desired.  Serves four.

Mom’s Meat Loaf (recipe from Taste of Home)

I have tried several recipes from Taste of Home magazines and this one became an immediate favorite. (Colleen)

“Mom made this scrumptious main dish frequently when I was growing up.  When I first met my husband, he wasn’t fond of meat loaf.  this is the first meal I prepared for him, and now he requests it often.” (Michelle Beran; Claflin, KS)mom's meat loaf taste of home

  • 2 eggs
  • 3/4 cup milk
  • 2/3 cup finely crushed saltines
  • 1/2 cup chopped onion
  • 1 teaspoon salt
  • 1/2 teaspoon rubbed sage
  • dash pepper
  • 1-1/2 pounds lean ground beef
  • 1 cup ketchup
  • 1/2 cup packed brown sugar
  • 1 teaspoon Worcestershire sauce

In a large bowl, beat eggs.  Add milk, saltines, onion, salt, sage and pepper.  Add beef and mix well.  Shape into an 8-1/2-in. by 4-1/2-in. loaf in an ungreased shallow baking pan.  Combine remaining ingredients; spread 3/4 cup over meat loaf.  Bake at 350° for 60-65 minutes or until no pink remains; drain.  Let stand 10 minutes before slicing.  Serve with remaining sauce.  Yield:  6-8 servings.

Chili Chicken Pasta Topper

This recipe came from a small cookbook published by Campbell’s soup.  I no longer have the cookbook, but I saved this recipe because my family liked it…and it was quick to prepare after a long day at work.  -Colleen

Prep/Cook Time:  20 min.

Serves 4chili chicken posta topper

  • 1 tbsp. vegetable oil
  • 1 lb. boneless chicken breasts,  cubed
  • 1 can (10 3/4 oz.) CAMPBELL’S Condensed Cream of Chicken with Herbs Soup
    • [I could not find this very often and substituted Cream of Chicken – works just as well]
  • 1/2 cup milk
  • 2 tbsp. grated Parmesan cheese
  • 1 tsp. chili powder
  • 1/2 tsp. garlic powder
  • 4 cups hot cooked corkscrew pasta

Heat oil in skillet.  Add chicken and cook until browned, stirring often.

Add soup, milk, cheese, chili powder and garlic powder and heat through.  Serve over pasta.

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