If you feel as I do sometimes, just tired of the same menus and wanting a change, pick up a recently published cookbook, "Helen Dollaghan's Best Main Dishes" (New York, McGraw-Hill, $12.95).
Here is a well-balanced collection of main dishes, some you may have prepared before, but never just as Mrs. Dollaghan does. She adds one or more surprise ingredients which add new flavor, so you feel you have a new creation.
Mrs. Dollaghan changes meat loaf into a zesty meal by adding cheese, carrots, and salad dressing to ground beef.
If you want to use up left-over turkey, try her turkey crunch casserole, which you can prepare in minutes and have an interesting and satisfying meal.
Mrs. Dollaghan is food editor of the Denver Post and an authority on high-altitude cooking. In addition to the recipes in the book is a valuable chapter with hints on how to adjust recipes if you live more than 3,000 feet above sea level.
Here are two recipes from the book:
Zesty Meat Loaf 2 pounds lean ground beef 1 cup shredded sharp Cheddar cheese 1/2 cup dry bread crumbs 1/4 cup chopped onion 1 medium carrot, shredded 2 eggs, beaten 1/2 cup bottled Thousand Island dressing
Combine all ingredients. Mix thoroughly. Form mixture into a loaf shape and place in greased, shallow pan. Bake, uncovered, in 350 degree F. oven for about 1 hour or until done. Cooking time will vary, depending on thickness of loaf. Serves 6 to 8.
Turkey Crunch Casserole 1 can French-style green beans, drained 2 cups cooked turkey, chopped 1 10 3/4-ounce can cream of chicken soup or 1 cup leftover turkey gravy 1/4 cup half-and-half cream 12-ounce can sliced mushrooms 13-ounce can chow mein noodles 13-ounce can fried onion rings
Place beans evenly over bottom of greased, 11-by-7-inch baking dish. Combine turkey, soup, cream, mushrooms, and mushroom liquid. Mix well; spoon over beans. Combine noodles and onion rings; sprinkle on mixture. Bake uncovered, in 350 degree F. oven for about 3 0 minutes or until bubbly. Serves 4 to 6.