Post here any main dish.

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For easy to peel hard boiled eggs:

1. Use fresh eggs
2. Add a small amount of salt and vinegar/lemon juice to the boiling water.
3. MOST IMPORTANT - fast cool the eggs, by taking them from the stove to the sink and allowing cold water to run into the pan for 2-5 minutes, until they are cool when you pick one up and hold it.

I've never had this fail. The eggs are easy to peel without destroying the eggs in the process.

3-6 Trout, cleaned
2 stalks Celery (diced)
1/2 medium Onion (diced and sauted)
1 Green Pepper (diced)
1 clove Garlic (minced)
1 can Italian Stewed Tomatoes

place trout into a non-reactive pan or dish. Cover fish with sauted onions, celery, green pepper, garlic and a can of Italian Stewed Tomatoes. (Make sure to add some of this inside the body cavity of the fish.) Place in a 350-degree oven and cook for 15 minutes.

6 Thick pork chops
Salt & red cayenne pepper
1 1/2 cup Dry white wine
1 cup Bell pepper, chopped
1 cup Onions, chopped
1 Clove garlic, chopped
3 tbsp Soy sauce
1 can Pinapple chunks (15 oz.)
cooked rice (for the bed)

Salt and red pepper the chops. Brown them slowly in a skillet.
Add wine, bell pepper, onion, and garlic, Cover and simmer for
25 to 30 minutes. Remove pork chops, being sure to keep them warm.
Add the soy sauce and syrup from the pineapple. Stir and simmer
until more or less thick. Add the pineapple chunks and bring to
a boil. Serve over pork chops and hot cooked rice.

1/2 cup Water
1/4 cup Vinegar
2 Tbsp Dry mustard
3 Tbsp Brown sugar
4 Tbsp Chili sauce
8 Pork chops

Combine ingredients and mix well. Pour over seasoned chops (if seasoning is desired) in non reactive (glass or pyrex) baking dish, cover and bake at 400 F degrees for 1 1/2 hours, uncovering last 30 minutes. Water may be added
to make gravy.

This also works great with Chicken and Ribs.

2 lb Round steak
2 t Salt
1/2 t Ground black pepper
1 t Ground red pepper
1 t Ground white pepper
1 x All-purpose flour (dredging)
1/2 c Vegetable oil
3 ea Medium onions, chopped
2 ea Bell peppers, chopped
1 ea Celery rib, chopped
1 c Beef stock or water


Season the roast with one half of the salt and peppers. Dust with
flour on all sides. Heat the oil in a Dutch oven or other large
heavy pot over medium-high heat, add the steak, and brown well
on all sides.

Remove the meat and pour off all but about 1 teaspoon
of the oil. Add half the onions, bell peppers, celery, and the
other half of the seasonings, and the stock or water. Stir well
and reduce the heat to the lowest heat.

Return theroast to the pot and cover with the remaining vegetables. Cover
and let cook until the meat is very tender, about 1 hour and 15
minutes.

Serve the meat in slices, with rice as a side dish and the gravy over
all.

This same technique can be used with other meats and with just vegies.

When you try this recipe with other kinds of meat, be sure to
adjust the cooking times accordingly--let tenderness be your guide.
For extra flavorful roasts, try adding sliced garlic

1 Full Cut Round Steak *
3/4 cup Catsup
1/3 cup Chil Sauce
1/4 cup Brown Sugar
1/4 cup Wine Vinegar
2 Tbsp Steak Sauce
1/2 tsp Cumin
1/2 tsp Chili Powder
1 tsp Meat Tenderizer
1/2 tsp Salt
1/2 tsp Pepper
3/4 cup Shredded Cheddar Cheese
1/4 cup Whole Kernal Corn
1/4 cup Chopped Green Pepper
1/4 cup Chopped Pitted Ripe Olives
1/2 cup Unbleached All-purpose Flour
3 Tbsp Cooking Oil
1/4 cup Water
1/4 cup Shredded Cheddar Cheese
2 Tbsp Sliced Pitted Ripe Olives
1 Green Pepper cut in Slices

* Steak shoud be cut 1/2 to 3/4-inch thick and weigh
approximately 2 to 2 1/2 lbs.

Combine catsup, chili sauce, brown sugar, wine vinegar, steak
sauce, cumin and chil powder in small saucepan; cook slowly 20
minutes. Meanwhile, remove bone from round steak; sprinkle with
tenderizer, salt and pepper and pound with mallet or tenderizer.
Brush top of steak with 1/2 cup barbecue sauce. Sprinkle with 3/4 c shredded
Cheddar cheese, corn, green pepper and 1/4 cup sliced ripe olives.
Beginning with long side, roll steak tightly and tie with string.
Dredge steak roll in flour, brown lightly in cooking oil in electric
frying pan. Pour remaining barbecue sauce and water over steak.
Cover tightly and cook slowly for 1 1/2 hours or until meat is
tender. During last 5 minutes of cooking time, remove strings and
sprinkle top of meat with 1/4 cup shredded Cheddar cheese and 2 T
sliced ripe olives. Place steak roll on warm serving platter.
Granish with tomato roses. Place green pepper slices around roses
for leaf effect. Serve remaining barbedcue sauce with beef roll.

2 lb Beef Round Steak *
1/2 tsp Salt
1/8 tsp Pepper
6 Tbsp Butter
1 Large Spanish Onion **
1 Tbsp Water
1 1/2 Tbsp Vinegar
1 tsp Prepared Mustard
1 Bay Leaf
2 Whole Cloves
4 Canned Spiced Onions
12 Strips Pimiento

Steak should be 3/4 inch thick. Onion should be thickly sliced.
Cut steak into 4 pieces; rub with salt and pepper. Heat butter
in large frying-pan until hot but not brown. Brown meat on both
sides; remove to platter.

Add sliced onions to frying-pan and fry
lightly; remove from pan. Add water to frying-pan, scraping pan to
loosen any bits of beef. Return meat to pan; cover with onion slices.
Add vinegar, mustard, bay leaf and cloves. Cover and cook slowly 1
1/2 hours or until tender, turning every 1/2 hour. Place steaks on
serving platter. Remove bay leaf and cloves and place onions on
platter. Granish each steak with 1 spiced onion and 3 pimiento
strips.

2 Tbsp Olive oil
1 lb Pork sausage, crumbled
1 Onion, chopped
1 Garlic clove, crushed
1/2 tsp Ground cumin
1 tsp Hot chili powder
1 Tomato, peeled, chopped
3 Tbsp Tomato paste
1/2 Red bell pepper, seeded,
-diced
1 can Kidney beans, drained (10oz)
Salt to taste
8 Taco shells
Sour cream
Paprika
Lettuce leaves
Radish roses

Preheat oven to 350'F. (175'C.). Heat oil in a saucepan. Add sausage,
onion, garlic, cumin and chili powder; fry gently 5 minutes, stirring
to break up sausage. Add tomato, tomato paste, bell pepper and kidney
beans. Stir well and cook gently 15 minutes, stirring frequently to
prevent mixture sticking. Season with salt.

Meanwhile, heat taco shells following package instructions. Fill hot
taco shells with sausage mixture. Top each taco with sour cream and
sprinkle with paprika. Serve with lettuce leaves and radish roses.

You can also substitute lean ground beef for sausage, if desired.

4 Red potatoes, cut in 1/2"
-cubes
4 Italian-style sausages, cut
-into 1/4" slices
1 Onion, diced
1 Bell pepper, cut into
-lengths
1 Red pepper, cut into
-lengths

In a sauce pan, cover potatoes and sausage with water; simmer, covered,
until sausage is fully cooked, about 20 minutes. Drain off water;
add vegetables to potatoes and sausage in fry pan. Simmer 10 minutes,
stirring occasionally. Serve immediately.