Tasty 2 Step Pork Chops- Mylinda

TASTY 2 STEP PORK CHOPS-Mylinda

• 4 boneless pork chops
  1 T vegetable oil
  1 can cream of mushroom soup
  ½ C water
• In a large skillet, brown pork chops I hot oil.  Add soup and water;
  cover and simmer until pork in no longer pink.
• Variations:
  Tomato Basil pork chops: Reduce water to 1/3 cup.  Add ½ cup chopped
  Italian plum tomatoes, 1 T chopped fresh parsley and 1 t dried basil
  or 1 T fresh basil leaves with soup.  Stir in 1 T butter or margarine
  before serving.
  Lemon Thyme pork chops: Add 1 T lemon juice, ½ t dried thyme and ¼ t
  pepper with soup.
  Pork Chops Mornay: Stir 1/3 cup shredded Swiss cheese, 2 T grated
  parmesan cheese and ¼ t ground nutmeg into sauce after removing from
  heat.
  Rosemary Pork Chops: Brown pork chops in butter or margarine.  Add ½
  cup sliced green onions and cook 2 min.  Add 1 can cream of mushroom
  soup with roasted garlic, 1/3 cup water and 1 T chopped fresh
  rosemary or 1 t dried rosemary, crushed.  Cover and simmer until pork
  is no longer pink.  Stir in ½ C sour cream before serving.

Sweet and Sour Chicken- Melanie

• SWEET AND SOUR CHICKEN-Melanie
  2 lbs Chicken breast
  Sauce:
  ½ C vinegar
  ½ C water
  ¼ C brown sugar
  ¼ C white sugar
  ½ C pineapple juice
  ¼ C cornstarch
  1 green pepper, cut up
  2/3 C pineapple chunks
  ¼ C green onion, cut up
  ¼ C regular onion, cut up
  
  • For chicken: I boil the chicken to cook it. You can coat it and deep fry it, but boiling it is healthier and easier. Cut up the chicken
    into cubes or strips when done cooking.
  • For sauce:
    Bring vinegar, water, and sugars to a boil.
    Combine cornstarch and pineapple juice.
    Add to hot mixture and cook until thick.
    Add green onion, regular onion, pepper, and pineapple chunks. Add chicken. Serve over rice.

Mexican Rice, Beans & Sausage

MEXICAN RICE,  BEANS AND SAUSAGE-Heather

• 1/2 kielbasa ring- slice in half and then slice wideth into thick pepperoni type slices.  Fry in pan with 1/2 c. chopped onion in a little oil.  When browned and warmed add 1 can black beans, 1 can diced tomatoes, 1 can corn.  Add chopped olives and chopped cilantro and mix.  Serve over hot rice.  My kids like it with a little cottage cheese on the side.  Quick and Easy

Pork Chops with Apple Stuffing- Sara

PORK CHOPS WITH APPLE STUFFING-Sara

• Meat:
  4 - 5 (½  in. thick) boneless pork chops (trimmed)—or chicken breasts 
  1/3 cup thawed apple juice concentrate
  1/3 cup maple syrup
  1/3 cup apple cider vinegar
  ½ teaspoon salt
  2 teaspoons pepper
  1 teaspoon ground thyme
• Shake up ingredients in gallon-size ziplock bag. Add meat. 
  Marinade between 4 & 24 hours in frig.
• Stuffing:
  1 1/2  Tablespoons butter
  1 small chopped onion 
  1 small peeled and chopped apple (tart is preferred)
  About 1 ½ cups stuffing (I use whatever I have on hand but the recipe 
  calls for crushed corn-bread stuffing)
  ¼ cup water
  • Preheat oven between 400-450F.  Melt ½ T. butter in skillet.  Add meat plus a few spoonfuls of marinade— Pour remaining marinade in small saucepan-keep over burner to boil while cooking meat/stuffing.  Let meat cook over medium-high heat (about 3-5 minutes per side-until done in middle)—transfer to baking pan.  Melt remaining butter in same skillet over mediumhigh heat.  Add onions and apple.  Saute until beginning to soften (about 5 minutes).  Add stuffing mix and water.  While mixing, add spoonfuls of the boiling 
    marinade over stuffing until it is moist.  Mound the stuffing on top of the pork chops.  (I dribble even more of the tasty marinade on top of the stuffing).  Bake until stuffing is crisp and begins to brown 
    (5 min. or so)  Enjoy!     Serves 4

Sticky Chicken- Mom Redd

STICKY CHICKEN-Mom Redd1 lb. Skinless boneless cooked chicken breasts cut into strips
1 C apricot or plum jam
1 C fat free Catalina salad dressing
½ -1 envelope dry onion soup mix

• 
  
  Mix all ingredients together. Heat in oven. Serve over rice.
• 
  
  Ivalou's note *Sautee chicken in frying pan using olive oil. Combine
  rest of ingredients in bowl and mix together. Pour over chicken and
  bring to a boil. Turn heat to low, partially covered. Simmer 15-20
  minutes. So easy and Super Good!!!!
  
  Or cook in Slow Cooker 6-8 hours on high

Pineapple Pork- Sara

PINEAPPLE PORK-Sara

• 1 large pork loin roast
• Place in slow cooker-season with seasoning salt
• Roast 6-10 hours
• 1 large onion (chopped and sauteed with oil)
• 1 medium can crushed pineapple--drained except for about 1/2 cup liquid
• Add liquid and pineapple to onion
• 1 Tbsp Cornstarch (mixed with small amount of cold water)
• Add to onion and pineapple.  Cook until thickened.
• 1 cup Yoshida's Original Gourmet Sauce (or other teriyaki blend)
• 1 cup BBQ sauce (your favorite)
• Add both to pineapple mixture
• Drain and pull apart pork (perhaps cut into smaller pieces)
• Mix all ingredients together.  Heat through and serve over rice.  Yummy!

Beef Stroganoff- Sara

BEEF STROGANOFF-Sara

• 2 lbs. Sirloin cut into very thin strips (you can have your butcher 
  do this if you can't find it)
  ¼ cup butter
  1 onion, chopped
  8 oz. fresh mushrooms, sliced
  Dash Garlic salt
  Dash Paprika
  Salt and Pepper to taste
  1 can cream of mushroom soup
  ½ cup sour cream
  2 T. Worcestershire sauce
  One pkg. wide egg noodles (cooked as directed)
• Brown the meat in the butter, along with onion and mushrooms.  Add juice and seasonings. Cover and simmer about 20 min., stirring occasionally.  
  Stir in soup and sour cream.  Heat gently.  Serve over noodles.

Tostadas- Sara

TOSTADAS-Sara

• Beef Topping:
• 1 lb. ground beef/turkey
• 1 onion, chopped
• 1 clove garlic, minced
• 1 tsp. salt
• 1 tsp. chili powder
• 1 tsp. oregano
• 1 tsp. cumin
• 3 tsp. sugar
• 1 can tomato paste (small)
• 1 can tomato sauce (14 oz)
• 1 can kidney beans
• Tostada:
• Frito Corn Chips (or any tortilla chips)
• Shredded lettuce
• Chopped green onions
• Chopped avocados
• Sliced Olives
• Chopped Tomatoes
• Grated Cheese
• Salsa
• Sour Cream
• Saute onions, garlic, and meat until cooked. Add seasonings and remaining ingredients. Simmer from 30 min—2 hours (the longer the better).
• Put over chips and add toppings.  Or put over rice or in burritos.

Fajitas- Sara

FAJITAS-Sara

• 1 small onion
• 2 garlic cloves, minced
• 1/3 cup orange juice
• 1 ½ Tbsp. cooking wine (or vinegar)
• 1 Tbsp. Lime or Lemon juice
• ½ tsp. Thyme
• ¼ tsp. Oregano
• ¾ tsp. Salt
• ¼ tsp. Pepper
• ½ tsp. Cumin powder
• 1/8 tsp. Cayenne powder (opt)
• Blend all together in a food processor or blender.
• Marinade steak or chicken breasts. Bake, broil, or use skillet to cook meat. I grill the meat separately and saute the onions and peppers in the marinade. Then I slice the meat and add it to the skillet prior to serving. Serve with tortillas and any of the following: refried beans, diced tomatoes, shredded lettuce, sour cream, guacamole, grated cheese, sliced olives, and salsa. Que rico!

Crab Cakes- Sara

CRAB CAKES-Sara

• (can use salmon in place of crab)
• 1 cup cracker meal
  1 egg, beaten
  1/2 cup milk
  12 oz lump crab meat
  1 rounded tsp crab boil seasoning
  1 Tbsp baking powder
  A handful flat leaf parsley, chopped
  1 lemon, zested
• 1 lemon, cut into wedges, for garnish
  1 rib celery from the heart of the stalk, finely chopped
  Worcestershire sauce, several drops
  Hot pepper sauce, several drops
  2 tablespoons mayonnaise or ranch dressing
  Vegetable or canola oil, for frying
• Place cracker meal in a bowl and make a well in the center of the meal. Beat egg with milk and pour into well. Moisten cracker meal and combine liquid with meal using the tines of a fork. Add crab meat, crab boil seasoning, baking powder, parsley, lemon zest, celery, Worcestershire, hot pepper sauce, and mayonnaise to the bowl. Mix all ingredients well and form into 8 (3-inch) patties. Add 1/2-inch vegetable or canola oil to a skillet and heat to medium high temperature. Fry cakes 3 minutes on each side and drain on paper towel lined plate. Cook 4 cakes at a time, so that oil temp does not drop too low.