Main Dish Recipes

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Confetti Spaghetti Ready Time: 55 Min "It's not uncommon for folks to go back for second helpings of this hearty main dish when I share it at church potluck suppers. The combination of ground beef, noodles, cheese and a zippy tomato sauce is a crowd-pleaser."

Congealed Chicken Salad Ready Time: 2 Hrs 10 Min "A wonderful salad for holiday parties. Serve with plenty of crackers."

Connie's Zucchini 'Crab' Cakes Ready Time: 30 Min "These really taste like crab cakes but without the crab, and is a really good way to utilize that bumper crop of zucchini!"

Consomme Pork Chops Ready Time: 1 Hr 55 Min "My grandmother used to make this all of the time when she was able and it was by far one of my all time favorites!"

Cook-Ahead Pork Chops Ready Time: 50 Min "'I found the recipe for these moist make-ahead pork chops in a magazine years ago and adapted a couple of our favorite recipes to work with them,' writes Marge Anderson of Fergus Falls, Minnesota. It's handy to have them in the freezer for the quick dinners she shares here."

Cool Veggie Pizza Ready Time: 1 Hr 30 Min "This appetizer is a cool pizza made with refrigerated crescent roll dough and topped with finely chopped vegetables. Zucchini, mushrooms, green peppers, green onions and tomatoes all work well as toppings."

Coquilles St. Jacque Ready Time: 1 Hr "This is a great elegant dish for a dinner party and can be made ahead...DELICIOUS!!!!!!"

Cordon Bleu Rollups with Honey Mustard Wine sauce Ready Time: 1 Hr 5 Min "Rollups of chicken breast, Swiss cheese and ham are baked and topped with a white wine/honey/mustard sauce. This is one of my favorites. It was trial and error. Play with the ingredient amounts, because I never use a recipe and these are approximations!"

Coriander and Cumin Rubbed Pork Chops Ready Time: 25 Min "Chops rubbed with a simple but flavorful spice and garlic mixture. For an even more potent result, toast and grind the spices yourself."

Coriander Salmon Ready Time: 20 Min "This pleasant salmon is good hot or cold. For a hot meal, I serve it with rice or pierogies. For a cold meal in the summer, I serve it with a salad and some crusty bread. -Nancy Deans of Rochester, New York"