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Hearty Meat and Main Dish Meals

Scottish Meat Pie
For Crust: Sift together
2-1/2 cups flour
1 tsp. Baking powder
Pinch of salt
Cut in ½ c shortening Mix in enough cold water to form a firm ball. Knead lightly, divide, and roll out into shape to fit pan. Line pan with dough. Roll out second piece to fit on top.

For Filling:
In Dutch oven, brown together:
1 lb. Lean ground beef and/or lamb
1 lb. Lean ground pork
2 slices bacon cut in in small pieces
1 small onion, chopped
1 large potatoe or turnip, chopped
3 cloves garlic, crushed		 Add and simmer for about 15 minutes:
1 can beef or chicken broth
1 can water
Salt & pepper
Favorite herbs and spices

Pour filling into pan lined with dough.
Cover the top with dough, fold edges of bottom dough in toward the middle. Brush with melted butter. Bake in 350º oven for 30 to 40 minutes.


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BALSAMIC CHICKEN
INGREDIENTS:
4 chicken breasts, skinned and boned
2 tsp. lemon-pepper seasoning
1-1/2 Tbs. extra virgin olive oil
1/3 cup balsamic vinegar
1/4 cup chicken broth
2 garlic cloves, minced
2 Tbs. butter
parsley sprigs & cherry tomatoes
 DIRECTIONS:
On hard surface with meat mallet or similar flattening utensil, lightly pound chicken to 1/4-inch thickness.
Press lemon-pepper seasoning evenly on both sides of chicken.
Heat oil to medium temperature in large frypan.
Add chicken and cook, about 7 minutes - or until fork can be inserted in chicken with ease- turning once.
Remove chicken to warm serving platter; keep warm.
Mix together into frying pan vinegar, broth, and garlic.
Cook over medium-high heat, scraping up brown meat bits, about 2 minutes or until mixture is reduced and syrupy.
Add butter; stir to melt. Place chicken on serving dish and spoon sauce over chicken.
Garnish with parsley sprigs and cherry tomatoes.

Serves 4


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Shrimp Linguine
With Basil-Garlic Butter
INGREDIENTS:
2 Tablespoons Olive oil
1 pound Shrimp, large, peeled and deveined
2 teaspoons Garlic, minced
3 Tablespoons Basil, fresh, chopped
3 Tablespoons Butter
1/2 pound Linguine, cooked and drained
Grated Asiago cheese
 Heat the oil in a skillet.
Add the shrimp and cook until just pink.
Add the garlic and basil.
Add the butter.
Toss in the cooked pasta.
Garnish with the cheese.


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Stuffed Pepper Jack Burgers
Other additions to the stuffing for these tasty burgers could include sauteed onions or mushrooms. Serves 4.
Ingredients:
1-1/2 pounds Ground chuck, formed into 8 thin patties
1 cup Pepper jack cheese, grated
Spray oil
Buns, sliced tomatoes, sliced onions and lettuce leaves 		Directions:
Prepare a hot charcoal grill. Place 4 of the patties on a cutting board. Top each with 1/4 of the cheese. Top with the other 4 patties. Pinch around the edges to seal the burgers completely. Spray the burgers lightly with the oil. Place on the grill and cook (turning just once) to the desired doneness. Serve on the buns with your favorite toppings.


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Chicken Romano
Add your favorite salad and a side of ratatouille to create a satisfying meal. Serves 4.
Ingredients:
1 Egg, lightly beaten
2 Tablespoons Milk
1/2 cup Italian-style bread crumbs
1/3 cup Romano cheese, grated
4 Chicken breasts, boneless, skinless
1/4 cup Flour
1-1/2 Tablespoon Olive oil
Basil, chopped 		Directions:
While heating the oil in a skillet, mix together the egg and milk. In a separate bowl, mix together the cheese and bread crumbs. Place the flour in a third bowl. Dredge the chicken breasts first in the flour, then the egg mixture, and finally in the bread crumbs. Sauté in the hot oil until lightly brown and fully cooked (about four to five minutes per side over medium heat). Drain on paper towels and garnish with the basil and more Romano cheese.


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Island Ribs
This combination of flavors accents the subtle taste of pork. Serves 2-3.
Ingredients:
2 pounds Baby back ribs
2 Tablespoons Soy sauce
1 teaspoon Sugar
1-1/2 teaspoons Garlic, minced
1-1/2 teaspoons Honey
1/2 teaspoon fresh Ginger, peeled and minced 		Directions:
Whisk together the soy, sugar, garlic, honey, and ginger. Pour over the ribs and marinate for at least two hours. Place on a hooded grill over medium coals. Cook until tender (about 1-1/2 hours). Baste with the marinade and cook 15 minutes longer.


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Chicken Scarpariello
This dish (which is believed to have been developed in America by Italian immigrants) translates as "shoemaker style." Serves 4.
Ingredients:
1-1/2 Tablespoons Olive oil
4 Chicken breasts, boneless and skinless
1/2 cup Flour
1 cup Chicken broth
1-1/2 teaspoons Garlic, minced
2 Tablespoons Butter
1 teaspoon Rosemary
2 Tablespoons Lemon juice
Salt and pepper to taste 		Directions:
Heat the oil in a skillet. Dredge the chicken in the flour. Add to the pan and brown on both sides. Add the garlic and cook for 1 minute. Add the broth, rosemary, butter and lemon juice. Allow the liquid to reduce (as the chicken finishes to simmer) over medium-high heat until it reaches a sauce-like consistency. Check the seasonings. Serve warm.


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