Dinner, Pork, Recipes
Ingredients6 pork chops
1 env. onion soup mix
2 tbsp. pimento, diced
2 tbsp. fat or drippings
1 c. uncooked rice
2 c. hot water
1 (4 oz.) can mushrooms, sliced
Preparation:
Brown chops in fat. Spread rice in rectangular baking dish (13 x 9 inch). Reserve 1 tablespoon of seasoning from soup mix. Sprinkle soup mix over rice. Drain mushrooms, reserving liquid and sprinkle mushrooms and pimento over rice. Add mushroom liquid to water and pour over rice. Arrange chops on top of rice mixture and sprinkle reserved seasoning from onion mix. Cover tightly with foil and bake in moderate oven (350 degrees) until tender (45 minutes to 1 hour), depending on thickness of chops. Remove foil and continue cooking for 10 minutes or until any excess liquid has evaporated.
Dinner, Pork, Recipes
IngredientsSpray nonstick skillet
1 lg. onion, halved & thin sliced
1/2 med. green pepper, chopped*
1/2 med. red pepper, chopped*
1 can low sodium tomatoes, drained & chopped
1 c. frozen whole kernel corn, thawed & drained
1/4 tsp. dried marjoram, crumbled
4 lean pork chops, trimmed of ALL fat
Preparation:
Quick and Easy *May use 1 green pepper, red adds color. Oven at 350 degrees. 1. Saute onion and peppers and cook about 5 minutes, uncovered. Add tomatoes, corn and marjoram, raise heat and cook uncovered 5 minutes longer. Pour into 1 1/2 quart casserole.
2. In same skillet cook pork chops 2 minutes on each side. Lay chops on top of vegetable mixture.
3. Cover with foil and bake 12-15 minutes or until chops are done.
Dessert, Pie, Recipes
Ingredients2 cups Navy Beans (cooked)
4 Eggs
1 14 oz. can evaporated milk
1 stick butter
1 teaspoon nutmeg
1 teaspoon cinnamon
2 T. Flour
2 cups Sugar
2 T. Vanilla
Preparation:
Cook beans until soft. Preheat oven. to 350 degrees.
In electric blender, blend beans, butter, milk, eggs, nutmeg and flour about 2 minutes on medium speed. Pour mixture into a large mixing bowl. Add sugar and vanilla. Mix well. Pour into pie shells. Bake about one hour. until golden brown. Makes 2 or 3 Bean Pies.
Appetizer, Recipes, Seafood
Ingredients1/4 lb Smoked salmon
1/2 lb Smoked mackerel fillets
8 oz Light cream cheese
2 ts Lemon juice
1/4 ts Cayenne
1 ts Horseradish
Fresh ground pepper
Preparation:
Remove skin and bones from smoked mackerel. Puree all ingredients in a food processor. Package for refrigerator.
Appetizer, Recipes, Seafood
Ingredients1 sl White bread
1 tb Unsalted butter
1/2 c Diced onion
1/2 c Dry white wine
4 Eggs
3 Egg whites
1/2 lb Whitefish
2 1/4 lb Salmon
1 ts Salt
1 ts Ground white pepper
1 ts Ground coriander
1/4 ts Ground nutmeg
1/2 c Whipping cream
Preparation:
PREHEAT OVEN TO 325F. Remove and discard the crust from the bread. Tear the bread into pieces and set aside. Melt the butter in a skillet over medium heat on the stove, add the onions and cook, stirring for 5 minutes or until softened. Add the wine, bring to a boil and cook 1 minute. Add the bread and cook, stirring 5 minutes. Scrape the mixture into a mixing bowl. Roughly cut the whitefish and salmon into 1-inch pieces and add to the bread in the mixing bowl. Add the salt, pepper, coriander and nutmeg and mix. Place the mixture in a food processor and process until smooth. Or, fit a meat grinder with a medium die and grind the fish mixture twice. Transfer mixture to a mixing bowl and place bowl over a pan of ice water. Add the eggs and the whites and mix well. Slowly add the cream. Pack the mixture into a 9-by-5-by-3-inch glass, ceramic or metal loaf pan. Tap the pan on a counter to firmly pack. Cover tightly with a double layer of aluminum foil. Place loaf pan in a larger pan and fill with boiling water until it rises halfway to the top of the loaf pan. Place in the oven for 1 hour. Remove pate from oven and its water bath. Place loaf pan on a baking sheet. Cool for 1 hour. Refrigerate for at least 3 hours. To remove, run a knife around edges of the pate. Dip loaf pan in hot water for a minute. Turn out onto a plate. Serve with toast or crackers.
