Feature Recipes
|
Please Note: The recipes on this website are proprietary. Many are my own recipes or family recipes. Others
are submitted by my website visitors. You may copy and print them for your own personal use.
PLEASE DO NOT copy them for use on another website without permission.
|
|
Apple Roasted Pork Chops
Submitted by: Helen Fogden Australia
|
3 tsp. olive oil
1/2 medium onion, sliced
1 tsp. dried thyme
2 cloves garlic, minced
4 pork chops
1/4 tsp. salt
|
|
1/2 tsp. black pepper
1/4 C. cider vinegar
1 T. firmly packed light brown sugar
1 large Granny Smith apple, chopped
4 ozs. ready-made shredded coleslaw
|
|
Preheat oven to 375F (190C). Heat 2 tsps.
oil in large ovenproof casserole or pan over medium-high heat until hot. Add onion; cook, covered, stirring
often, until onion is tender, about 4 to 6 minutes. Add thyme and garlic; stir 30 seconds. Transfer to
small bowl; set aside. Add remaining 1 tsp. oil to pan. Sprinkle pork chops with salt and 1/4 tsp pepper.
Place in pan; cook until browned, about 2 minutes per side. Transfer pork chops to plate. Remove pan from
heat. Add vinegar, brown sugar and remaining pepper; stir to dissolve sugar and scrape cooked bits from
pan. Add onion mixture, chopped apple and coleslaw mix. Heat over medium-high heat; stir until well blended
and liquid comes to a boil. Place pork chops on top of the coleslaw mixture, overlapping to fit. Cover
pan; place in oven. Bake until pork chops are juicy and just barely pink in center, about 15 minutes.
Garnish each serving with a fresh thyme sprig, if desired.
115
|
|
|
Cabbage Roll Casserole
Submitted by - Emma Patrick- Kentucky
|
2 lbs. ground beef
1 C. chopped onion
1 (29 oz). can tomato sauce
|
|
3 1/2 lbs. chopped cabbage
1 c. uncooked white rice
3 1/2 C. beef stock
|
|
Preheat oven to 350 degrees F (175 degrees
C). In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain. In a large
mixing bowl combine the onion, tomato sauce, cabbage, rice Add meat and mix all together. Pour mixture
into a 9x13" greased baking dish. Pour stock over meat mixture and bake in the preheated oven, covered,
for 1 hour. Stir, replace cover and bake for another 30 minutes
037
|
|
|
Pear Cake
Submitted by - Sue Wadsworth - Texas
|
2 C. sugar
3 eggs 1 1/4 cup salad oil
3 C. flour
|
|
1 tsp. salt
1 tsp. soda
2 tsp. cinnamon
3 C. pears
|
|
Combine and beat well the first 3 ingredients. Add the flour, salt and soda along with the cinnamon. Combine
and add to the preceding mixture one cup at
a time. Mixture will be thick. Peel and slice thinly 3 cups pears. Fold into the mixture. Pour into a
12 cup tube pan. Bake at 350 degrees (F) for 1 hour or until tests done. Remove from the oven and set
on wet towel; cool. Your cake will come out very nicely!
073
|
|
|
Special Eggplant
Submitted by - Ellen Hamilton - California
|
1 small eggplant
2 C. chopped okra
2 bell peppers, chopped
4 tomatoes, chopped
|
|
3 slices bacon
Salt and Pepper to taste
1 1/2 C. water
|
|
Saute Bacon. Add veggies and turn mixture with a spoon. Add water, salt and pepper. Simmer until done.
079
|
|
|
PASTA AND BROCCOLI SALAD
Submitted by - Robin Smith - Arkansas
|
1 C. penne, fusilli or ziti pasta
2 C. broccoli florets
|
|
1/4 C. grated parmesan cheese
1/8 tsp each salt and pepper
2 T. olive oil
|
|
Cook pasta in boiling salted water, 7 minutes.
(I cooked 2 c. of regular macaroni). Add broccoli florets; cook until both pasta and broccoli are tender,
about 5 minutes. Drain pasta and broccoli; rinse under cold water. I let the pasta and broccoli cool a
little before adding anything else. In a bowl, combine pasta, broccoli, grated parmesan cheese, salt and
pepper to taste. Add olive oil, and toss. If you have added more pasta, then you will need to increase
the olive oil. Also, if desired, squeeze a lemon wedge over before eating. This is suppose to serve 1
for a lunch main course. I modified somewhat at a cookout recently to feed more as a side dish.
076
|
|
|
|