Down Home Country Cookin’ Main Dish Recipes

Down Home Country Cookin’
Main Dish Recipes

Baked Ham

Make sure you buy a pre-cooked ham. It will say that it is FULLY COOKED on the label, don’t buy a partially cooked ham. Prepare the ham as below and add the glaze you prefer and then bake 10 minutes per pound at 350 degrees uncovered [if you use a glass baking dish, lower the temperature to 325 degrees] to warm the meat and melt the glaze.

Score the ham by using a sharp knife. You do this by cutting 1/4 to 1/2 inch deep slits in the top part of the ham, in about 2-inch sections of the ham top, and slightly down the sides. You can make the cuts in a diamond shape if you want. Then use one of the Glazes to the top of the ham and into the score cuts.


Brown Sugar Glaze:

Combine 1 cup firmly packed brown sugar, 2 tablespoons flour, 1/2 teaspoon dry or prepared mustard, 1/8 teaspoon cinnamon and 3 tablespoons dry sherry, vinegar or water.

Mix well and spread on ham.

Jelly Glaze:

Heat 1 cup currant or apple jelly until melted. Spread on ham. [you can also use apricot or peach jelly]

Orange Marmalade Glaze:

Use one cup orange marmalade to spread on ham.

Pineapple Glaze:

Combine 1 cup firmly packed brown sugar with 3/4 cup drained crushed pineapple, and spread on ham. You can top it all off with sliced pineapple rings for a special touch.

Serve it up with your favourite veggies and ENJOY!

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Beef Pot Roast with Potatoes and Carrots

3-pound boneless beef arm roast
4 to 6 medium potatoes (peeled and quartered)
1 pound bag of carrots (small baby carrots)
1 large onion
garlic powder
1 cup water

Place beef arm roast in a large pan with lid (dutch oven), add water. Season with salt, pepper and garlic powder to taste. Slice onion and place the onion slices on top of the seasoned roast. Place any remaining onion around the side of the roast.

Add the potatoes and carrots around the roast. Salt and pepper the potatoes and carrots, but don’t put garlic powder on them.

Bring to a boil, then turn down to simmer. All stoves are different but try Med-Low. Cover and cook for 3 hours. Don’t lift the lid during cooking, it lets the steam out and takes longer to cook the roast to tender! Also, make sure that when the roast is cooking that the water is a very low boil, simmer. If it cooks too fast, the meat will be too tough and the whole thing will burn.

An easier way: In a crock pot, put the potatoes, carrots and onion in first, then place the roast on top of the vegetables. Add water. Add the seasonings and cook on low for 10 hours, or on high for 5 hours.

Either way, you get a whole meal in just one pan!

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California Casserole:


1 med. 32 oz jar Ragu sauce
1 lb fettuccine
2 Tablespoons butter
8 oz cream cheese
1 small carton sour cream
1 cup chopped black olives
1 cup chopped green onions and tops
2 cups shredded cheddar cheese
2 lbs ground chuck
1 2/3 Tablespoons salt (5 teaspoons)

Brown ground beef with 2 teaspoons of salt added and mixed until cooked. Drain. Mix with jar of Ragu. Boil fettuccini with 1 Tablespoon of salt until cooked. Drain. Mix with 2 Tablespoons butter. Cream together sour cream, cream cheese, olives, and onions. Place 1 cup sauce in greased 9×13 baking dish. Top with noodles. Top with remaining sauce. Spread cream cheese mixture over sauce. Top with cheddar cheese. Bake at 350 degrees until bubbly (about 25 minutes). If you use a glass baking dish, reduce oven temp. by 25 degrees. Use Ragu original recipe sauce. Original recipe by William Conrad.

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Chicken and Dumplings

1 whole chicken
3 chicken bullion cubes
2 cups flour
1/4 cup shortening (Crisco type)
1 egg
1/2 teaspoon salt (for the dumplings)
1 teaspoon salt or salt to taste (for the chicken)
1/2 to 3/4 cup of chicken broth (cool)

Place the chicken and salt in a 5-quart pan, add enough water to just cover the chicken and let simmer for about 1 hour. Remove the chicken, de-bone the chicken and break the meat apart if you plan to put the chicken in with the dumplings; remove 3/4 cup of the liquid and set aside for the dumplings, add the 3 bouillon cubes to the water in the pan and bring to a medium high boil. In a medium size bowl, cream the flour, shortening, egg, and salt together. Add enough broth to form a stiff dough, be careful so that you don’t add too much broth. (but…If you add a little too much broth, just add more flour).

Flour a surface to roll the dough on. Wax paper or tin foil on a flat surface is good. Roll the dough to about 1/8 inch thickness or less. With a knife slice the dough into long strips about an inch wide. The strips can then be picked up one at a time and broken off into the pan of hot broth in about 2 to 3 inch strips. It’s important that the broth be in a rolling boil while you are adding the dough. After adding some of the dumpling dough, the boiling broth will start to slow in it’s boil. Now is a good time to stir the dumplings so that they don’t stick together or stick to the pan. (This helps the broth regain it’s heat and resume a good rolling boil.)

After all the dumpling dough is added to the broth, turn the heat down to a simmer. Cook for 15 minutes, turn the heat off, cover the dumpling pan and let sit for 20-30 minutes. (This helps make them tender)

If you want the chicken in with the dumplings, put the chicken in the pan just before you start adding the dumpling dough.

Chicken and Rice Casserole

1 chicken, cut up
1 can of cream of chicken soup
1 can of cream of celery soup
1 can of french onion soup
1 cup of milk
1 2/3 cups of minute rice

Mix the soup, milk and rice together in a 9×13 casserole dish. Salt and pepper the chicken to taste and place on top. Bake in a pre-heated 350-degree oven for 1 hour uncovered until the chicken is tender. You can also use a crock pot for this recipe. If using a crock pot, put the ingredients in the crock pot with the chicken on top and cook on low for 8 hours or on high for 4 hours. If you don’t like french onion soup, you can substitute with cream of mushroom soup. If the skin has been removed from the chicken, add one chicken flavoured bouillon cube to the soup mix. Remove from oven and let set for 20 minutes so that the rice can absorb the remaining liquid, and serve.

This is the basic recipe, but you can experiment with your favourite seasoned/herb quick cooking rice.

Chili Mac

1 pound of ground chuck
1 fifteen ounces can of chilli beans
1 six ounce can of tomato sauce
1 fifteen ounces can of stewed tomatoes (sliced)
1 Tablespoon of chilli powder
1/2 teaspoon of ground cumin
1/4 teaspoon of garlic powder
1/8 teaspoon of ground red (cayenne) pepper [optional]
1/8 teaspoon of black pepper
1 teaspoon salt
1 medium to large onion, chopped
1/2 pound macaroni [cooked]

Brown meat and onion, drain. Add remaining ingredients and simmer for 30 to 45 minutes. While chilli is simmering, cook the macaroni as directed on the box. Drain the macaroni, place in large bowl and add the chilli to the cooked macaroni and mix well. After serving, top with ground parmesan cheese. Goes great with Garlic Parmesan Rolls. This is a great chilli recipe, so if you don’t want to add the macaroni, just serve as chilli or you can even make great chilli dogs too.


2 pounds of ground chuck
1/4 of a pound of sausage
2 eggs
2/3 cup oats
2/3 cup milk
2 small [8 ounces] cans tomato sauce (16 ounces total)
3 medium size or 2 large onions
1 cup of uncooked minute rice
2 teaspoons salt
1/4 teaspoon black ground pepper
1/4 teaspoon garlic powder
1 green pepper

Combine milk, eggs, oats, tomato sauce, salt, pepper, garlic, onions [chopped], and rice. Add ground chuck and sausage. Mix thoroughly. Place in a 9×13 baking dish. Put slices of green pepper on top and push into meat, then with a fork, smooth the meat back over the top of the pepper pieces [if you chop the green pepper instead of making slices, you can just add the pepper with the combination of ingredients as above]. Pour 1/4 to 1/2 cup of ketchup over meat and smooth with a fork. Cover with tin foil. Bake in a 350-degree oven for 1 hour and 15 minutes. Remove foil and bake for 15 minutes more.

Corned Beef and Cabbage

2 to 3-pound Corned Beef Brisket
1 cup of water
2 bay leaves
1 teaspoon of dried parsley
1 teaspoon of salt
1/4 teaspoon of ground black pepper
1/4 teaspoon of garlic powder

Take the brisket out of the package, place in a crockpot, add water and the juice in the brisket package and throw away the spice packet that came with the brisket.

Add remaining ingredients and cook on High for 5 hours, or Low for 10 hours. If you don’t have a crockpot and want to cook on the range, it needs to simmer covered for 3-4 hours.

Remove the brisket and slice across the grain of the meat to make those long strings of beef into more bite-sized pieces.


3 slices bacon
1/8 to 1/4 teaspoon salt
(optional for spicy cabbage) 1-2 dried cayenne peppers or 1/8 to 1/4 teaspoon ground cayenne pepper
1/8 teaspoon ground black pepper

Cut the fresh cabbage in half and then into bite-sized pieces. Place cabbage in a pan with a lid and add enough water to cover the cabbage. Add bacon, cayenne pepper, black pepper. Cover and bring to a boil and then turn the heat down and let simmer until tender, about 30 to 45 minutes. I like my cabbage with more cayenne than this recipe calls for, but it all depends on how cajun you want the cabbage to be if at all. I use 3 small cayenne peppers dried and broken up in the cabbage (we grow our own). I serve this recipe with mashed potatoes, sliced tomatoes and fresh onion,

Grilled Shrimp & Veggies

1 onion
1 small zucchini or yellow squash
1/2 green bell pepper
4 slices bacon
12 fresh (peeled and cleaned) jumbo or large shrimp tails
4 metal skewers

Cut the veg. into 9 pieces, which should be bite-size pieces, about 3/4 to 1-inch slices. Quarter the onion, then cut the same way, into a total of about 9 pieces. Cut each slice of bacon into 1/3s (platter bacon is a bit thicker, and will hold better). Salt and pepper the shrimp and vegetables to taste. Wrap each shrimp with a piece of bacon. Using a skewer, pierce the shrimp tail at it’s smallest end first, then bend the shrimp around and pierce through the large end and slide the shrimp onto the skewer. This will hold the bacon secure on the shrimp, making the bacon and shrimp secure on the skewer. Next, slide a piece of each vegetable onto the skewer and start the process over with a shrimp and veggies until the skewer is full. Continue the above with the remaining skewers. You can use whatever vegetables that you want, so the recipe can vary according to your taste. I use metal skewers that I purchased from WalMart in the kitchen utensil section.

On a medium grill, cook 5 minutes on each side. A grill with a cover works really well, but you need to watch and make sure the bacon doesn’t catch fire. If it does, put the fire out quickly and try to decrease the heat of the grill (you can use a spray of clean fresh water, a little at a time from a spray bottle that has not been used for anything else before).

Mom’s Hamburgers

1 lb of ground chuck
1 egg
1/3 of a cup of oats
1/3 cup of milk
1 chopped onion (medium size)
1 teaspoon of salt
1/4 teaspoon of pepper
1/2 to 1 cup of flour
If you use a 10-inch skillet, use about 1/2 cup of liquid cooking oil

In a bowl, combine the egg, oats, milk, onion, salt and pepper.

Add the ground chuck and mix well. ( I use plastic gloves, it is kind of messy but worth the trouble)

Put the flour on a plate.

Make the hamburger mix into 6 burgers. To do that, you have to make it into balls first and make sure you get about 6 of them. Then you roll the balls of burger in the flour. After each is completely coated, pat each ball of burger into a flat burger. You may have to add a little extra flour to each burger to completely coat the meat.

Put the oil in the skillet, and pre-heat until hot. Add the burgers (usually, 4 of them will fit). Cover and cook on medium heat until done to your taste, turning the burgers once when halfway through the frying process…Add Cheese (for cheeseburgers) at the very last just long enough to melt. Remove these 4 and add the other 2 and repeat the process.

They don’t shrink very much, so what you pat out is pretty much what you get…….Very Tasty.

Ham & Beans And Buttermilk Cornbread

Ham & Beans

1 lb. dry Great Northern Beans
1 teaspoon of baking soda
1 large onion, chopped

2 smoked ham hocks or a pound of smoked ham pieces
Salt & Pepper to taste (start with a teaspoon of salt, 1/4 teaspoon of pepper)

Start by looking through the dry beans and discard discoloured beans. I have even found a small rock at times.

Put beans in a 4 to 5-quart pan, add water to about 1 1/2 inches above the beans. Add baking soda.

Bring to a boil, and maintain a slow to medium boil for 15 minutes.

Using a colander, drain and thoroughly rinse the beans. Put the beans back into the pan, add water to about an inch and a half above the beans. Add ham, onion, salt, and pepper. Bring to a boil, then turn the heat down, cover and let simmer for about an hour and a half. If you want the beans softer, cook a little longer.

If you use ham hocks, seperate the meat from the hocks before serving and mix with the beans in the pan. Make sure you check the heat so they don’t burn or stick to the bottom of the pan.

Buttermilk Cornbread

Use Martha White Yellow Corn Muffin Mix that comes in a box, not a bag.
1/2 cup buttermilk
1 large egg
1/4 of a medium onion, finely chopped

Heat oven to 400 degrees. Lightly oil an 8 X 8-inch cake pan. If you use a glass pan, reduce the oven heat to 375 degrees.

Combine all ingredients, stir until well blended and pour into the cake pan.

Bake for 16 to 18 minutes or until golden brown. For thicker cornbread, double all ingredients and bake 25 to 30 minutes or until golden brown.


Cook a 3 pound boneless beef roast in water on top of stove [or in crock pot]. When done set aside to cool, then slice or break apart into small pieces for sandwiches.

In 1 1/2 cups broth, add the following and bring to a boil for approx. 3-5 minutes:

1/2 teaspoon salt (See Hint below)
1 teaspoon oregano
1 teaspoon Italian seasoning [search for the best, because the kind you use makes a difference!]
1 teaspoon garlic salt (See Hint below)
1 teaspoon basil
1 teaspoon seasoned salt
1/2 teaspoon pepper

Bring to boil and pour over sliced meat. Bake for 30 minutes at 350 degrees. If you used a crock pot, put the above ingredients in the crock pot while you are slicing or breaking the meat apart. Then add the meat to the crock pot and cook on low for 30 minutes or on high for 15 minutes.

Serve on hoagie buns (large bakery buns will do if you like) with mild Italian peppers. This recipe is especially tasty served with Sour Cream Potato Salad on the side, just look for it in the Index.

Hint: If a smaller roast is used, delete the 1/2 teaspoon salt from the recipe. You should also substitute 1/4 teaspoon garlic powder for the garlic salt listed above. You can then salt the meat to taste before serving.

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Mom’s Meat Loaf:

2 lb ground chuck
2 eggs
2/3 cup oats
2/3 cup milk
2 small [8oz] cans tomato sauce
2 med. onions, chopped
2 teaspoons of salt
1/4 teaspoon of ground black pepper
1/4 teaspoon garlic powder [optional]

Combine: eggs, oats, tomato sauce, salt, pepper, garlic, and onions [chopped], . Add ground chuck. Mix thoroughly. Place in a 9×13 baking dish. Pour 1/4 to 1/2 cup of ketchup over meat and smooth with a fork. Cover with tin foil. Bake in a 350 degree pre-heated oven for 1 hour and 15 minutes. Remove foil and bake for 15 minutes more. Dip or drain as much liquid from the pan as you can.

Hint: You can half the recipe and put it in an 8X8 baking pan. If using glass baking pan, the oven temperature should be 325 degrees instead of 350 degrees. Always pre-heat the oven by turning it on and then wait until it reaches the desired cooking temperature.

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Mom’s Quick Chili

1 lb Ground Chuck or Hamburger
1 15oz can chili beans
1 8oz can tomato sauce
1 15oz can stewed tomatoes
1 tablespoon chili powder
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/8 teaspoon ground red pepper [optional]
1 teaspoon salt
1/8 teaspoon black pepper
1 medium onion, chopped

In a skillet, brown the meat and onion, drain. Add remaining ingredients, cover and simmer for 15-20 minutes. You will probably want seconds! Serve with your favorite crackers and/or salad.

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Country Stuffed Pork Chops

8 thin or breakfast pork chops
1 cup chopped celery (about 3 stalks)
1/2 cup chopped onion (1/2 of a large onion)
1/2 stick of butter
4 cups soft bread crumbs
1 can (8 3/4 oz.) whole kernal corn, drained
2/3 teaspoon sage
1/2 teaspoon salt
1/4 teaspoon of ground black pepper

Lightly season pork chops with salt and pepper. In a small saucepan, cook celery and onion in butter until tender and pour into a medium sized bowl. Stir in bread crumbs, corn, sage, salt and pepper. Place 1/2 of the pork chops in a 9X9 (approx) greased glass baking pan. Spread evenly with stuffing. Top with remaining chops. Cover with tin foil. Bake at 325 degrees for 45 minutes. Remove foil and bake 30 minutes more. 

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Spaghetti and Meat Sauce

1 pound of lean ground beef
1 large onion [chopped]
1 [16 ounce] can stewed tomatoes [sliced or chopped]
2 [8 ounce] cans tomato sauce
1 [6 ounce] can tomato paste
1 [4 ounce] can sliced mushrooms
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon of dried oregano
1/2 teaspoon of dried basil
1/8 teaspoon of ground thyme
1/8 teaspoon of ground marjoram
1 large [or 2 small] clove of garlic, or 1/4 teaspoon of garlic powder
1 cup shredded cheddar cheese
1 pound of spaghetti, cooked

In a large sauce pan, cook beef and onion until browned, then drain liquid from meat and onion mixture.

Add remaining ingredients except cheese and spaghetti to the meat/onion mixture.

Cover and let simmer over moderately low heat for 1 hour.

Stir in cheese and heat until melted.

Serve meat sauce over hot cooked spaghetti.

Hint: If you use the garlic cloves, they can be browned with the onion and meat mixture. Also, You can cook the spaghetti during the hour that the sauce is simmering. And, don’t forget the parmesan to sprinkle on top when served. If you have problems witht the spaghetti sticking together, make sure the water is boiling rapidly as you add the spaghetti, and you can add about 2 tablespoons of cooking oil to the boiling water before adding the spaghetti, that should fix the problem.

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Stuffed Peppers:

1 lb ground chuck
1/8 lb sausage
1 egg
1/3 cup quick oats
1/3 cup milk
2 small [8oz] cans tomato sauce
1 med. Onion
½ cup of uncooked minute rice
1 teaspoon salt
1/8 teaspoon ground black pepper
¼ teaspoon garlic powder
2 large green peppers
Italian Seasoning

Combine: milk, eggs, oats, 1 can of tomato sauce, salt, pepper, garlic, onions [chopped], and rice. Mix. Add ground chuck and sausage. Mix again, thoroughly. Slice green peppers in half, top to bottom, clean and arrange in an 8X8 baking dish so that each pepper half can be filled with meat mixture. Spoon meat mixture into pepper halves (they will be very full). Pour 1 can of tomato sauce over all the stuffed peppers (some will run off the top of the stuffed peppers and into the baking dish, this is o.k.). Sprinkle Italian Seasoning lightly over each stuffed pepper, cover with tin foil and bake at 350 degrees in a pre-heated oven for 1 hour and 15 minutes, then remove the tin foil and bake for 15 minutes more. Set aside to cool for about 20 minutes and serve.

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Tender Country Style Pork Steak

4 pork steaks
garlic powder
Bar-B-Que Sauce

Preheat oven to 400 degrees. Place the pork steak in a 9X13 baking dish. Season to taste with salt, pepper and garlic powder. Cover with tin foil and bake for 1 hour. Turn the pork steak over and brush with bar-b-que sauce, replace the tin foil and bake for another 1/2 hour .

You can use seasoned salt instead of the salt, pepper and garlic powder if you want. Also, if you want a smoked, grilled flavor, follow the above but instead of putting the pork steak back in the oven for that last 1/2 hour, place them on your grill and turn them about every 5 minutes for about 15 to 20 minutes. Don’t forget to add your favorite Bar-B-Que sauce to the top of the pork steak the last time you turn the pork steaks. If you put it on before that, the sauce will get on the grill and burn.

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1 pound ground chuck
2 cloves garlic, minced (or 1/4 t garlic powder)
4 teaspoon chili powder
1/2 teaspoon ground cumin
1 15&1/2 oz can red kidney beans, drained
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped green pepper
1 16oz can tomatoes, cut up
1 10 oz. can of Ro-Tel tomatoes with green chili peppers
1 cup of V-8 juice
1 6 oz. can of tomato paste
3/4 teaspoon of salt

Brown ground chuck and garlic, drain. Stir chili powder, and cumin into meat mixture. In a crock pot, combine beans, celery, onions and green pepper. Add undrained tomatoes, undrained Ro-Tel tomatoes and chili peppers, V-8 juice, tomato paste, and salt. Stir meat mixture into crock pot with the other ingredients. Cook on low for 10 to 12 hours or on high for 5 to 6 hours. Um, if you don’t like spicy food, don’t try this one!

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