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| Chicken Fried Pork Chops you wil need, 6 3/4 inch pork chops 2 beaten eggs 2 tablespoons of milk 1 cup of fine cracker crumbs 1/2 teaspoon of salt 1/4 cupof water pound chops thoroughly with meat pounder to 1 inch thick. Mix eggs with milk Dip meat in egg mixture. then in crumbs. Brown on both sides in hot fat. Season with salt. Add water. COver ; cook over low heat 45 - 60 minutes. Lift chops occaionally to prevent sticking. For crisp coating remove cover for last 15 minutes of cooking |
| Classic Waldorf Salad 2 cups diced tart apples 1 table spoon of sugar 1/2 teaspoon of lemon juice dash of salt 1 cup 1 inch julienne celery sticks 1/2 cup of broken california walnuts 1/4 ucp of mayonnaise 1/2 cup of whipping cream. whipped Sprinkle apple cubes with sugar,lemon juice, and salt. Add celery and nuts Fold mayo in to whipping cream. Gently fold into apple mixture. Chill , serve in lettuce lined bowl. |
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| Curry Chicken (dedticated to my father who always made this one the best!!!) 1 medium sized chicken(2-3 pounds) 1 teaspoon curry powder 1/2 teaspoon chilli powder 1/4 teaspoon ground saffron 2 table spoons of minced onion 1 teaspoon of mince garlic pinchof ground ginger 1 bay leaf 2 drops of lemon extract 1/2 inch piece of cinnamon stick 1 teaspoon of salt 1 table spoon of melted shortning coconut milk to cover about 2 cups( 1 cup FIRST extract, 1 cup SECOND extract, if more is needed add second extract) 1 teaspoon of lemon or lime juice or vinegar 1 teaspoon of ground mixed spices cadamom. cinnamon , cloves Disjoint chicken. Mix all ingredences together except cocconut milt, lemon juice and 1 teaspoon of mixed spices and toss over chicken. Put chicken in sauce pan and heat for 10 minutes or until chicken and onion are golden brown and partly fried. Add cocconut milk, cover and simmer for about 1 hour or until gravy is thick and chicken is tender. (Cocconut milk will have cooked down to about half of original quanity). Stir occaasionaly to prevent sticking. Remove from heat, add lemon juice and immedially sprinkel surface with1 teaspoon of mixed spices. Serve with rice and other accompaniments. Makes 4 servings |
| Veprov'e S Krenem (pork and horseradish Czechoslovakian style) 2 ppounds of lean pork, cut into 1 1/2 inch cubes 2 table spoon butter or margarine 2 cups of water 1 cup of vinegar 1 medium onion, 1 medium carrot 1 small celery root peeled or just 1 stock of celery 1 table spoon of salt 1 teaspoon of caraway seeds 1/2 teaspoon of pepper 1/4 cup of prepared horseradish Brown pork in hot butter on all sides in deep kettle. Add water and all other ingredence except for horse radish. Simmer , covered, for about 1 1/2 hours, or until tender. Transfer meat t hot platter; keep hot . Force stock through sieve or puree in electric blender. Pour stock over meat. Top with horseradish. Serve with boiled potatoes. Makes 5 servings. |
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| Danish Style Red Cabbage 3 pounds of red cabbage 1/4 cup of butter 1/2 cup of water 2 table spoons of red wine vinegar 1 table spoon of sugar salt and pepper 1/2 cup of red currant jelly Shred cabbage, discard tough part. Cook in butter, stiring for 3 -4 minutes Add water, vinegar, and sugar and cover. Simmer for one hour. Add currant jelly , salt and pepper to taste. Makes 5 servings *note ; even better the next day!!!! |
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