Pork Chop and Lima Bean Cassarole

[expand title=’Ingredients’]4 loin pork chops, cut 3/4 inch thick
3/4 tsp. salt
1 tsp. dry mustard
1 tsp. sugar
Pepper
1 tbsp. chopped onion
1/4 c. water or liquid drained from beans
1/2 c. tomato puree
1 can baby lima beans (1 lb. 4 oz.) drained[/expand]

Preparation:
Brown chops on both sides in frying pan. Then remove chops from pan. Add 1/4 teaspoon salt, mustard, sugar, pepper, onion, water and puree to drippings and blend well. Add lima beans, stir until well coated, then put them in 4 individual (or 1 large casserole) and top with pork chops. Sprinkle chops with remaining salt and bake uncovered in a preheated oven, 350 degrees, 1 hour 10 minutes.

Pork Chop and Green Bean Cassarole

[expand title=’Ingredients’]6 rib or loin pork chops, 3/4″ thick
2 (10 oz.) pkgs. frozen cut green beans, defrosted
2 cans cream of celery soup
1 c. milk
1/4 tsp. Salt[/expand]

Preparation:
Brown chops, season with salt and pepper. Mix together beans, soups, milk and 1/4 teaspoon salt. Pour mixture into a 2 quart baking dish. Arrange pork chops on top. Cover and bake in 350 degree oven for 45 minutes or until meat is done.

Smothered Quail

[expand title=’Ingredients’]6 quail
6 tbsp. butter
3 tbsp. flour
1 c. chicken broth
1/2 c. sherry
Salt and pepper to taste[/expand]

Preparation:
Prepare quail. Brown in heavy skillet in 6 tablespoons butter. Remove quail to baking dish. Add flour to butter in skillet; stir well. Slowly add chicken broth, sherry, salt, and pepper. Blend well and pour over quail. Cover baking dish. Bake at 350 degrees for about 1 hour. Serve with wild rice.

Low Fat Smothered Chicken

[expand title=’Ingredients’]4 chicken breasts
1 lg. onion, sliced
1 lg. green pepper, sliced
1 c. Alpine Lace shredded Mozzarella cheese
1 tbsp. fat free honey Dijon dressing[/expand]

Preparation:
Bake chicken breasts for 40 minutes at 325 degrees. At the same time, bake onion, green pepper and dressing in foil. Remove chicken and place in casserole dish. Top chicken with onion mixture. Sprinkle cheese on top of onion mixture. Bake uncovered an additional 15 minutes

Mushroom Smothered Chicken

[expand title=’Ingredients’]10-12 pieces chicken of your choice with skin
1 lg. box fresh mushrooms, sliced
2 lg. onions, sliced thin
Flour to coat chicken
Salt and pepper to taste
1 c. oil
1 pt. heavy cream
1 1/2 c. water[/expand]

Preparation:
In Dutch oven, heat oil; dredge chicken pieces in flour; brown on both sides (but do not cook through). Remove chicken when brown and then brown the rest. Place chicken back in Dutch oven and put sliced onions and mushrooms over chicken. Salt and pepper to taste and add 1 1/2 cups water. Cook for 30 minutes or until done. Remove from heat and add heavy cream (do not stir) and cover. Let set for 5 minutes and stir. Serve with potatoes, rice or pasta.

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