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PORK
CHOP AND RICE BAKE
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6 pork chops, browned |
1 c. raw rice |
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1 pkg. onion soup mix |
3 c. water |
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| 1. |
Brown pork chops on stove in a lightly
buttered skillet. |
| 2. |
Put rice in a 9 x 13 inch baking
dish. |
| 3. |
Mix onion soup and water. Pour over
rice. |
| 4. |
Cover with foil and bake at 350°
for 45 minutes. |
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BAKED
BEAN DISH
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1 can kidney beans |
Onion |
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1 can lima beans |
1/3 c. brown sugar |
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1 can butter beans |
1/4 c. vinegar |
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1 can pork & beans |
1 T. mustard |
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1 lb. bacon |
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| 1. |
Brown onions and bacon; drain beans. |
| 2. |
Mix everything into crockpot and
cook for about 3 hours. |
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CHICKEN
POT PIE
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1 (10 oz) pkg. frozen peas &
carrots |
2 1/2 to 3 c. cooked chicken, cut
up (or turkey) |
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1/3 c. butter |
1/4 tsp. black pepper |
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1/3 c. flour |
1 3/4 c. chicken broth |
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1/3 c. chopped onion |
2 (9 inches ea.) pie crusts |
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1/4 tsp. salt |
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| 1. |
Rinse frozen vegetables in cold
water; drain. |
| 2. |
In 2 qt. saucepan over medium heat,
melt butter. |
| 3. |
Stir in flour, onion, salt, and
pepper. Cook, stirring continuously, |
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until mixture is bubbly, then remove
from heat. |
| 4. |
Stir in broth. Heat to boiling,
stirring constantly. |
| 5. |
Boil and stir 1 minute. Add vegetables
and chicken. |
| 6. |
Put 1 crust in 9x9x2 square pan.
Pour chicken mixture into it. |
| 7. |
Place 2nd crust on top. |
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| 8. |
Place in preheated 425° oven;
bake for 35 minutes. |
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Serves 4-6. |
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GRILLED PEPPER
STEAK
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2 1/2 # Sirloin steak |
1/2 c. butter or margerine |
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4 tsp. dried parsley |
1/4 c. minced onion |
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2 T. Worcestershire |
1 tsp. fresh ground pepper |
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1/2 tsp. dry mustard |
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| 1. |
Lightly score edges of steak at
1-inch intervals. |
| 2. |
Preheat grill or broiler. |
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| 3. |
Combine butter, parsley, onion,
Worcestershire sauce, |
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pepper and mustard in a small saucepan.
Stir continually |
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over low heat until butter melts.
Reserve 1/4 of the mixture. |
| 4. |
Place steak on grill or broiler
pan. Brush steak with butter |
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mixture. Cook, basting with mix
frequently, about 6 minutes |
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per side for medium. |
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| 5. |
Place steak on serving platter.
Cut thin slices across the |
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grain. Drizzle reserved butter mixture
over top. |
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Serves 4-6. |
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BEEF POT ROAST
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2 lb. rump roast, trimmed |
Juice of 1 lemon |
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1 oven cooking bag |
2 onions, thinly sliced |
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8 baby carrots |
2 med. potatoes, quartered |
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4 celery stalks, sliced |
1 clove garlic, chopped |
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1 tsp. dry mustard |
1 green pepper, chopped |
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1 tsp. dried thyme |
2 c. tomato juice (or V-8) |
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| 1. |
Place beef in shallow roasting pan.
Sprinkle with lemon |
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juice, then pierce with fork over
entire top side. Cover and |
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refrigerate until ready to roast. |
| 2. |
Preheat oven to 350°. |
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| 3. |
Prepare beef in oven bag per package
directions; return to |
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roasting pan. Arrange onions, potatoes
and carrots around |
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beef. Top with bell pepper and celery. |
| 4. |
Sprinkle beef with mustard, thyme,
and garlic. Pour tomato |
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(or V-8) juice around beef in the
bag. |
| 5. |
Seal bag; cut several slits in top
of bag. |
| 6. |
Roast for 1 hour, or until very
tender. Remove beef from |
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bag and let stand covered for 5
minutes. |
| 7. |
Cut meat into slices. Arrange vegetables
around beef on a |
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serving platter. |
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Serves 4. |
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GRILLED CHICKEN
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1 1/2 c. chili sauce |
3/4 c. red-wine vinegar |
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1 1/2 T. horseraddish |
2 sm. garlic cloves, halved |
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1 tsp. salt |
4 (6 oz) chicken breasts w/ bone |
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| 1. |
Mix chili sauce, vinegar, prepared
horseraddish, salt and |
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garlic in a bowl. Reserve 1/2 of
the mixture. Add chicken to |
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bowl, turn to coat both sides. Cover;
set in fridge for about |
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5 minutes to marinade. |
| 2. |
Preheat grill or broiler. Remove
chicken from marinade. |
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Discard marinade in bowl. Place
chicken on grill or broiler |
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pan. |
| 3. |
Grill or broil chicken, basting
frequently with the reserved |
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marinade, until juices run clear.
(About 30 minutes) |
| 4. |
Heat remaining reserved marinade
in a small saucepan, |
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stirring occasionally. Serve hot
alongside chicken. |
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Serves 4. |
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