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Feb 23, 2016

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Pork Chops & Wild Rice Salt and Pepper Cup Celery, diced6 Pork Chops Cup Uncooked Rice1 Tbsp. Crisco Cup Chopped Green Onions2 Onions, choppedPinch of Marjoram1 Clove of Garlic, mincedPinch of Thyme1 Can Condensed Tomato Soup Bay Leaf, crushed2 Cups Hot Water2 Tbsp. Parsley Green Pepper, diced1 tsp. Salt

Season pork chops and brown in Crisco. Remove pork chops and drain on paper towel. Drain off all the drippings except for 1 Tbsp and then brown the onions and garlic in the reserved drippings. In a large casserole dish, mix soup, water, green pepper, celery, rice, green onions, and seasonings. Mix well. Place pork chops in casserole and cover with the soup mixture. Cover dish with foil. Bake at 350 degrees for 1 hour and 15 minutes or until the rice is done.

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Fajitas

1 lbs Beef Flank/Skirt Steak, Chicken Breast or StripsOnion and Bell Pepper Rings2 Tbsp. Worcestershire Sauce Cup Olive Oil2 tsp. Salt Cup Vegetables Oil tsp. Pepper Cup Lemon Juice tsp. Garlic Powder2 Tbsp. Lime JuiceFlour Tortillas

Mix together oils, lemon juice, lime juice, Worcestershire sauce, salt, pepper and garlic powder. Place meat in large dish with lid and pour marinade over meat (may also marinate vegetables if desires). Marinate meat 24 hours or overnight. Turn meat occasionally to ensure even marinade. You may marinate longer then 24 hours. Gill meat until done. Slice very thin against the grain. Grill onions and bell peppers or saute in skillet with oil. Serve with warm flour tortillas, lettuce, tomatoes, guacamole, cheese, and sour cream.

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Squash Patties

1 Egg, beaten2 Tbsp. Finely Chopped Onion1 Tbsp. Sugar1 Heaping Cup Cooked Mashed Squash tsp salt Cup Self-Rising FlourDash of PepperOil2 Tbsp. Milk

Combine all ingredients except the oil, mix well. Drop mixture by tablespoons into 1/8 inch hot oil in a skillet. Flatten patties to inch in thickness. Cook to golden brown, turn and cook on other side.

Yield: 14 patties

In the summer when I have excess yellow squash, I can them to make these patties. A pint is enough for this recipe.

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Lemon Meringue Pie1 8-inch Deep Dish Pie Shell, Baked 3 Eggs, Separated1 Cups Sugar 3 Tbsp. Butter (not margarine)6 Tbsp. Cornstarch 1 tsp. Lemon Extract2 Cups Water 2 tsp. Vinegar1/3 Cup Lemon Juice (2 or 3 lemons)

Squeeze fresh lemons, discard seeds. Place sugar and cornstarch together in top of double boiler, heavy bottom saucepan, or non-stick saucepan. Stir till blended and free of lumps. Add the 2 cups of water, stir till blended. In a separate bowl, combine egg yolks with lemon juice and beat with hand mixture till egg yolks are well beaten. Add to rest of mixture. Cook on medium heat till mixture is hot then reduce heat to low. Cook mixture for 15-20 minutes to thicken and to rid of the starch taste. Remove from heat and add lemon extract, butter and vinegar. Pour into pie shell and top with meringue while pie is hot.

Meringue3 egg whites3/8 tsp. cream of tartar6 Tbsp. sugarIn a glass or stainless steel bowl, using the whisk beater beat the egg whites on medium-low for 1 minute or until foamy. Add the cream of tartar. Continue beating, gradually raising the speed to high. When the whites begin to thicken, gradually add the sugar. Continue beating till very stiff peaks form. Spoon meringue over hot lemon filling. Bake in 350-degree oven till meringue is lightly brown.

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