Plantation pork chops

Ingredients

4 double cut pork chop-with pocket
2 cup cornbread stuffing mix
2 tbsp butter, melted
1/4 tsp salt
1/2 cup orange juice
1 tbsp pecans, finely chopped
salt & pepper

1/4 cup karo, light
1/2 tsp orange rind, grated

How to prepare

Combine stuffing mix, butter, salt, orange juice and pecans. Fill pockets of chops with stuffing mix. Sprinkle with salt and pepper, put on metal rack on bottom of crockpot, brush with corn syrup, sprinkle with orange rind. Cover, cook on low 6 to 8 hours. Uncover, brush with additional corn syrup and orange rind, or use sauce from bottom of pan, cover and cook on high 15 to 20 minutes. Yield: 4 servings

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Chicken breasts and rice casserole

Ingredients

3 chicken bouillon cubes
2 cups water
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried thyme
1 med onion, peeled and chopped
1 cup converted rice
4 chicken breasts
2 tbsp butter or margarine
1/2 cup minced fresh parsley
2 med cloves garlic, peeled & minced

How to prepare

Place the bouillon cubes, water, salt, pepper, thyme, rice and chicken breasts in the slow cooker. Cover and cook on low for 5-7 hours. Before serving: in a small skillet over medium heat, melt the butter and saut

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Gingered chinese noodle soup

Ingredients

3 oz cellophane noodles
2 tbsp vegetable oil
1 med onion, sliced
2 thin carrots sliced diag
1 tsp minced fresh ginger
3 cup chicken stock
1 1/2 cup water
1 cup ham cut into julienne
1 cup shredded watercress leaves
1/2 cup thinly sliced mushrooms
1 cup snow peas
1 tsp oriental sesame oil
1 tsp rice vinegar
2 green onions thinly sliced

1 tbsp soy sauce

How to prepare

Put cellophane noodles in lg bowl cover with boiling water let stand 5 minutes drain Thoroughly heat oil in wok or deep lg skillet over med high heat add onion and Carrots and stir fry 3 minutes add garlic and ginger stir fry 30 seconds add stock, Water and soy sauce cover and boil 2 minutes add ham water cress, mushrooms and Noodles return to boil cover, turn off heat and let steep 2 minutes add snow peas, Cover and let steep until vegetables are crisp tender about 3 minutes stir in sesame Oil, rice vinegar and red pepper flakes adjust seasoning serve in deep bowls, Sprinkle with green onions yield: 3 servings .

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Beef Stew

Ingredients

2 1/2 lb beef for stew
1/3 cup all-purpose flour
1/3 cup salad oil
1 lg onion, chopped
1 garlic clove, minced
3 cups water
4 beef-bouillon cubes
1 tsp salt
1/2 tsp Worcestershire sauce
1/4 tsp pepper
5 med potatoes, peeled, cut into sm chunks
16 oz bag carrots cut in sm chunks
10 oz pkg frozen peas

How to prepare

Cut meat into 1 1/2 inch chunks. Coat stew meat with flour, reserve left over flour. In 6 quart Dutch oven or lg heavy skillet over med high heat, heat oil. Brown meat all over in oil, a few pieces at a time. Remove pieces as they brown. Reduce heat to med . To Drippings in pan, add onion and garlic, cook 3 minutes,stirring, until onion is almost tender. Stir in reserved flour. Gradually add water, bouillon, salt, Worcestershire, pepper, cook stirring, until mixture is slightly thickened. Add meat, heat to boiling, stirring. Reduce heat to low, cover, simmer 2 1/2 hours until almost tender, stirring occasionally. Add potato and carrots chunks. Over med heat, heat to boiling. Reduce heat to low. Cover and simmer 20 minutes. Stir in frozen peas. Cover and simmer 6 -10 minutes or until all of the vegetables are tender. Serve immediately. source: Good Housekeeping

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Thai-style grilled new york steak salad

Ingredients

10 oz tender new york steak
2 tbsp lime juice
2 tbsp fish sauce or soy sauce
1/4 tbsp chopped garlic
1/4 tbsp chopped lemon grass
sugar and chili pepper to your taste
2 tbsp sliced onion

2 tbsp chopped chinese parsley
2 tbsp sliced carrot
2 tbsp shredded green mango
some fresh lettuce, tomato and cucumber

How to prepare

Grill steak to about medium or medium-rare, then slice it as thick or thin as you like. Toss the steak with all the ingredients served on a bed of fresh lettuce and topped with roasted peanuts. Originally from thailand, saetung

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Vanilla almond popcorn

Ingredients

8 qts popped corn (airpopped works better)
4 oz sliced almonds
2 cup sugar
1/2 cup light corn syrup
1 cup butter or margarine
1 tbsp salt

2 tbsp butter vanilla (found at any gourmet or cake shop)
1/2 tbsp baking soda

How to prepare

Melt butter, sugar and corn syrup over low heat add salt and bring to a boil, Stirring occasionally after five minutes, quickly stir in butter vanilla and baking Soda pour half over corn and mix repeat bake at 250

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Sweet Potato Pecan Pie

Ingredients

1 (9″) unbaked pie shell
1 lb sweet potatoes, cooked and peeled (2 med)
1/4 cup margarine
14 oz sweetened condensed milk
1 tsp grated orange rind
1 tsp vanilla
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
2 eggs

Pecan Topping
1 egg
3 tbsp dark corn syrup
3 tbsp light brown sugar, firmly packed
1 tbsp margarine, melted
1/2 tsp maple flavoring
1 cup chopped pecans

How to prepare

Preheat oven to 350. In lg mixer bowl, beat hot sweet potatoes with margarine until smooth. Add remaining ingredients except pie shell and pecan topping ingredients; mix well. Pour into pie shell.
Bake 30 min.. Remove from oven; spoon Pecan Topping evenly over top. Bake 20 to 25 min. longer or until golden brown. Cool. Serve warm or chilled. Refrigerate leftovers. Pecan Topping: In sm mixer bowl, combine egg, corn syrup, brown sugar, margarine and maple flavoring; mix well. Stir in chopped pecans. Simply Delicious Desserts with Eagle Brand Sweetened Condensed Milk

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Provincial style stuffed eggs

Ingredients

6 hardcooked eggs
2 tbsp sour cream
1 tbsp mayonnaise
6 to 8 oil cured black olives, pitted and chopped fine
1 clove of garlic, finely minced
2 anchovies, finely mashed
2 tbsp flat leaf parsley, finely minced

How to prepare

Cut a tiny little sliver off each end of the hardcooked egg cut eggs in half Crosswise in a sm food processor bowl combine egg yolks and all other Ingredients process until smooth Using a pastry bag outfitted with a lg decorator tip, pipe filling into the egg White mound the filling sprinkle filling with a bit of finely minced flat leaf Parsley

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Mornay sauce

Ingredients

1 1/2 tbsp butter
1 1/2 tbsp flour
3/4 cup milk (heated)
6 tbsp gruyere cheese, grated
2 tbsp parmesan cheese, grated
1/8 tsp nutmeg, grated
1/4 tsp cayenne pepper

1/4 tsp salt

How to prepare

Melt the butter over low heat in saucepan, add flour and cook roux 1 to 2 minutes. Add heated milk and cook over medium heat until it thickens. Stir in gruyere, parmesan, nutmeg, salt and pepper. If you’re not using it right away, put some pats of butter on top to prevent skin from forming.

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Sirloin tips and mushrooms

Ingredients

1 1/4 lb sirloin, cubed
1 clove garlic, minced
3/4 lb fresh mushrooms, sliced
1/3 cup water or beef broth
1/2 cup dry red wine
1 1/2 tsp soy sauce
2 tsp dijon mustard

1 tsp cornstarch
1/2 cup whipping cream
chopped parsley

How to prepare

Coat a wide skillet with non-stick vegetable spray. Brown the meat. Add garlic as pieces brown, move them to a casserole dish that can be covered. Add 1/4 cup wine to the skillet. Saut’ mushrooms in the wine and add them to the casserole with the meat. Microwave the casserole, covered for 4 minutes, stirring each minute, on high. Remove from microwave, cover and bake in the conventional oven for 1 hour on 275

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