pork coating mix (below)
4 pork chops
1/4 cup milk
PORK COATING MIX:
2 tablespoons yellow cornmeal
2 tablespoons whole wheat flour
1 teaspoon salt
1 teaspoon ground sage
1/2 teaspoon onion powder
1/2 teaspoon sugar
1/2 teaspoon paprika
prepare pork coating mix. dip chops into milk. shake each pork chop in pork coating mix, coating both sides. cook on rack in shallow roasting pan in 425 degree oven until done and brown, 30-35 minutes.
3 (8 oz) packages cream cheese, softened
4 eggs
1 cup sugar
1 teaspoon vanilla
16 vanilla wafers
preheat oven to 350 degrees. in a large bowl, combine all ingredients except vanilla wafers. mix until smooth. in the bottom of each at 16 paper-lined muffin cups, place a vanilla wafer. spoon cream cheese mixture over vanilla wafers, filling each cup full. bake 20 minutes. let cool in pan 10 minutes. remove from pan and refrigerate 1-2 hours or overnight.
1 1/2 pounds steak
1 can cream of mushroom soup
1 envelope onion soup mix
3 medium carrots, cut in fourths
2 stalks celery, cut in 2″ pieces
3 medium potatoes, cut in fourths
2 tablespoons water
preheat oven to 450 degrees. place 24″x18″ piece of aluminum foil in baking pan. place steak on foil. mix soup and soup mix. spread on steak. top steak with veggies. sprinkle water on veggies. fold foil over and seal securely. bake until tender, about 1 1/2 hours.
2 cups frozen corn kernels, thawed
2 teaspoons chopped fresh dill, or 1 tsp dried
3 large eggs
1 teaspoon salt
1 cup heavy cream
preheat oven to 350 degrees. place the corn kernels in a lightly greased shallow baking dish and sprinkle dill on top. place eggs in a small bowl. with a whisk, beat about 10 strokes. add salt and cream and beat to incorporate. pour custard over corn and dill and stir to combine. place the baking dish with the corn mixture in a larger dish. pour enough boiling water into larger dish so that water comes about halfway up the sides of the smaller dish. place the dishes on the middle rack of the oven. bake for 35-40 minutes, or until a knife inserted 1 1/2″ in from edge of dish comes out clean. the center will set after the pudding is removed from the oven.
serves 4
2 packages frozen broccoli
2 bone-in chicken breasts
1 box croutons, any flavor
1/2 cup mayonnaise
2 cans cream of chicken soup
1 cup shredded cheddar cheese
cook chicken and broccoli. clean chicken from bones. in a roast pan or casserole dish, put a layer of broccoli on bottom, then a layer of chicken, then box of croutons. mix together soup, cheese and mayo. pour on top. bake at 350 degrees for half hour.
1 medium onion, chopped
1 clove garlic, minced
2 (14 1/2 oz) cans chicken broth
8 ounces cheese tortellini
1 (14 1/2 oz) can italian stewed tomatoes
1 (10 oz) pkg frozen chopped spinach, thawed & drained
in a large saucepan coated with pam, saute onion and garlic until tender. add broth; bring to a boil. add the tortellini; reduce heat. simmer for 10 minutes or until tortellini is tender. stir in tomatoes and spinach. heat through.
7 servings
1 (15 1/2 oz) can salmon
1 cup fine dry bread crumbs
1/2 cup chopped onion
1/4 cup chopped fresh parsley
2 tablespoons freshly squeezed lemon juice
1 teaspoon prepared mustard
2 tablespoons oil
drain and flake salmon, reserving 1/3 cup liquid. combine salmon with bread crumbs, onions and parsley. add eggs, lemon juice, mustard and reserved salmon liquid. shape into patties. fry patties in oil over medium heat until lightly browned.
1 egg
2/3 cup milk
1/2 cup quick-cooking oats
2 teaspoons salt
1/4 teaspoon dried savory leaves
1/8 teaspoon pepper
1 tablespoon snipped parsley
1 1/2 pounds ground beef
1/2 cup coarsely chopped onion
barbecue glaze (below)
beat egg slightly in large bowl. mix in remaining ingredients except glaze. shape mixture into 6 individual loaves and place in an ungreased baking dish. bake, uncovered, at 350 degrees until done,about 45 minutes, brushing loaves with barbecue glaze 3 or 4 times during baking period.
BARBECUE GLAZE: mix 1/3 cup catsup, 1 tablespoon brown sugar and 1 tablespoon prepared mustard.
1/3 cup flour
1 teaspoon salt
1/4 teaspoon white pepper
2 pounds chicken thighs (about 6)
1/4 cup vegetable oil
4 1/2 cups chicken stock or broth
2 tablespoons butter
1 cup onions, chopped
1 clove garlic, chopped
1 cup carrots, sliced
2 medium potatoes, peeled, cubed
1 whole clove
1 bay leaf
meatballs (recipe follows)
combine flour, salt and white pepper in a small bowl. dredge chicken thighs in flour and brown well on both sides in a large hot skillet or dutch oven in hot vegetable oil. sprinkle any left over flour on chicken while browning to help thicken stew. add chicken stock and bring to a boil. reduce heat and simmer, covered, approximately 30 minutes or until tender. remove chicken from broth and set aside. reserve broth.
in another skillet heat butter and saute onions until tender. add garlic and cook for another 2 minutes. add remaining ingredients and cook until tender. add reserve broth and simmer10-15 minutes. meanwhile. make meatballs.
to serve, return chicken thighs to broth and add meatballs. heat stew to a simmer. serve immediately.
MEATBALLS:
1 pound ground pork
1 pound ground veal
1 teaspoon salt
1/2 teaspoon freeze dried chives
1/8 teaspoon vegetable seasoning
1/2 teaspoon white pepper
1/8 teaspoon ground thyme
1/8 teaspoon ground coriander
1/2 cup half & half
2/3 cups dry bread crumbs
1/4 cup water (or as needed)
preheat oven to 375 degrees. mix pork and veal with seasonings, blending well. add half & half and bread crumbs and blend well. gradually add water until a medium-firm texture is achieved. shape into 20-25 meatballs and place on a greased baking sheet. bake until meatballs are lightly browned and fully cooked (30 minutes).
2 pounds ground beef
2 cups chopped onion
2 cups chopped green peppers
2 (28 oz) cans tomatoes
2 (8 oz) cans tomato sauce
4 teaspoons chili powder
2 teaspoons salt
1/4 teaspoon cayenne red pepper
1/4 teaspoon paprika
2 cans (15 1/2 oz) kidney beans, drained
cook and stir meat, onion and green pepper until meat is brown and onion is tender. drain off fat. stir in tomatoes (with liquid) and remaining ingredients ( except kidney beans). heat to boiling. reduce heat. cover and simmer 2 hours, stirring occasionally. stir in kidney beans. heat through.
