4 to 6 pork chops
1 can cream of mushroom soup
1/2 can milk
1 lg. onion, sliced (optional)
1 sm. can mushrooms (optional)
Fat egg noodles(if desired)
Brown chops on both sides. Add garlic and pepper to taste. Remove from pan and drain grease. Mix soup and milk. Return pork chops to a large pan or pot, pour soup mixture over chops and add the onions. Drain mushrooms and add. Sprinkle garlic and pepper to taste. Cover pan loosely. Simmer 1 hour. Serve over egg noodles.
Saturday, October 4, 2008
Judith's Spaghetti Salad
1 lb. spaghetti (cooked according to pkg. directions & drained & rinsed in cold water)
1 (8 oz.) bottle Kraft Italian dressing ( can use fat free)
2 med. tomatoes, chopped
1 green pepper, chopped
1 red onion, chopped
1 cucumber, diced
Salad Supreme to taste
Combine spaghetti with Italian dressing. Add the next 5 ingredients. Mix well. Pour Salad Supreme over all; mix well. Refrigerate.
1 (8 oz.) bottle Kraft Italian dressing ( can use fat free)
2 med. tomatoes, chopped
1 green pepper, chopped
1 red onion, chopped
1 cucumber, diced
Salad Supreme to taste
Combine spaghetti with Italian dressing. Add the next 5 ingredients. Mix well. Pour Salad Supreme over all; mix well. Refrigerate.
Crockpot Refried Beans
These are so good, and low fat too!!
1/4 C. bacon, cut up (or hormel real bacon bits)
1/4 C. onion, chopped
2 C. pinto beans (rinsed and cleaned)
1 t. chili powder
1 t. garlic powder
1 t. salt
In crock pot on high temperature cook bacon and onions until tender. Add 2 quarts water and beans. Season with spices. Let cook several hours. Mash beans by hand or in a blender.
1/4 C. bacon, cut up (or hormel real bacon bits)
1/4 C. onion, chopped
2 C. pinto beans (rinsed and cleaned)
1 t. chili powder
1 t. garlic powder
1 t. salt
In crock pot on high temperature cook bacon and onions until tender. Add 2 quarts water and beans. Season with spices. Let cook several hours. Mash beans by hand or in a blender.
Up-side Down Carmel Apple French Toast
1/2 C. butter
1 1/4 C. packed brown sugar
1 T. water
Combine butter, brown sugar and water in a saucepan. Heat on medium until bubbling, stirring frequently. Place in a 9 x 13 pan and allow to cool for 20 to 30 minutes.
3 granny smith apples
cinnamon, to taste
1/2 C. raisins, optional
1 loaf French bread, sliced 1 1/2 inch thick (about 8 slices)
1 1/2 C. milk
6 eggs
1 t. vanilla
Peel, core and slice apples. Place the slices in rows, close together (overlapping), on top of the caramel sauce in the pan. Sprinkle with cinnamon and raisins. Place the slices of bread on top of the apples. Mix together the milk, eggs, and vanilla. Pour over bread. Cover and refrigerate over night. Bake at 350 degrees for approximately 60 minutes, or until golden brown and crispy on top.
Serve upside-down. Spoon any extra sauce in the pan over the French toast. Serve with Creme Topping and garnish with nuts, if desired.
Creme Topping
1/2 C. whipping cream (or Cool Whip)
1/2 C. sour cream
1/4 sugar
1/2 t. almond extract or orange extract
Whip on high until thickened. Place 2 T. of topping on top of each serving of French toast.
1 1/4 C. packed brown sugar
1 T. water
Combine butter, brown sugar and water in a saucepan. Heat on medium until bubbling, stirring frequently. Place in a 9 x 13 pan and allow to cool for 20 to 30 minutes.
3 granny smith apples
cinnamon, to taste
1/2 C. raisins, optional
1 loaf French bread, sliced 1 1/2 inch thick (about 8 slices)
1 1/2 C. milk
6 eggs
1 t. vanilla
Peel, core and slice apples. Place the slices in rows, close together (overlapping), on top of the caramel sauce in the pan. Sprinkle with cinnamon and raisins. Place the slices of bread on top of the apples. Mix together the milk, eggs, and vanilla. Pour over bread. Cover and refrigerate over night. Bake at 350 degrees for approximately 60 minutes, or until golden brown and crispy on top.
Serve upside-down. Spoon any extra sauce in the pan over the French toast. Serve with Creme Topping and garnish with nuts, if desired.
Creme Topping
1/2 C. whipping cream (or Cool Whip)
1/2 C. sour cream
1/4 sugar
1/2 t. almond extract or orange extract
Whip on high until thickened. Place 2 T. of topping on top of each serving of French toast.
Blueberry Stuffed French Toast
9 eggs
1 1/2 C. milk
1/3 C. maple syrup
1 8oz. package of cream cheese
1 pkg. of sliced sourdough bread
1 pkg. of frozen blueberries
(half of the bag will be for the sauce)
Grease the bottom of one pyrex dish ( 9 x 13 ). Cut off the crust of each piece of bread, approximately 18 slices. Spray your dish with Pam cooking spray, and layer the bottom of the dish with half of the bread. Cut your cream cheese into one-inch squares and sprinkle over the entire layer of French bread. Take half of the bag of berries and sprinkle over the cream cheese. Add your second layer of bread on top of your cream cheese and berries.
Mix the eggs, milk and syrup together in a mixer or with a hand mixer in a large bowl and pour over the top layer of bread. Cover and refrigerate overnight until ready to bake. Bake covered with foil for about one hour or more in a 375 degree oven. Remove the foil during the last 15 minutes until lightly browned and the top of the bread in the center feels slightly dry.
Blueberry Sauce
1/2 C. of sugar
1/2 C. of water
1/2 bag of frozen blueberries
1/2 T. cornstarch
Mix sugar and water together. Bring to a slow boil for 10 minutes. Add the berries and reduce heat when mixture returns to a boil. Simmer for about 15 minutes. Just before serving, thicken with a lump-free mixture of cornstarch and a small amount of water. Stir constantly until thickened to desired consistency. The cornstarch reacts to boiling water, add your mixture at the boiling point. Sauce is done when it coats the back of a spoon! This can be done the night before and stored in the refrigerator.
1 1/2 C. milk
1/3 C. maple syrup
1 8oz. package of cream cheese
1 pkg. of sliced sourdough bread
1 pkg. of frozen blueberries
(half of the bag will be for the sauce)
Grease the bottom of one pyrex dish ( 9 x 13 ). Cut off the crust of each piece of bread, approximately 18 slices. Spray your dish with Pam cooking spray, and layer the bottom of the dish with half of the bread. Cut your cream cheese into one-inch squares and sprinkle over the entire layer of French bread. Take half of the bag of berries and sprinkle over the cream cheese. Add your second layer of bread on top of your cream cheese and berries.
Mix the eggs, milk and syrup together in a mixer or with a hand mixer in a large bowl and pour over the top layer of bread. Cover and refrigerate overnight until ready to bake. Bake covered with foil for about one hour or more in a 375 degree oven. Remove the foil during the last 15 minutes until lightly browned and the top of the bread in the center feels slightly dry.
Blueberry Sauce
1/2 C. of sugar
1/2 C. of water
1/2 bag of frozen blueberries
1/2 T. cornstarch
Mix sugar and water together. Bring to a slow boil for 10 minutes. Add the berries and reduce heat when mixture returns to a boil. Simmer for about 15 minutes. Just before serving, thicken with a lump-free mixture of cornstarch and a small amount of water. Stir constantly until thickened to desired consistency. The cornstarch reacts to boiling water, add your mixture at the boiling point. Sauce is done when it coats the back of a spoon! This can be done the night before and stored in the refrigerator.
Chicken,Craisin,&Cashew Bow Tie Pasta Salad
4 C. cooked chicken breast (diced)
6 C. bow tie pasta, cooked al-dente
1 1/2 C. green grapes, sliced in half
1 1/2 C. red grapes, sliced in half
2 (5ounce) cans water chestnuts, drained and quartered
1 (10 ounce) can pineapple tidbits, drained
2 C. celery, thinly sliced
1/2 C. scallion, thinly sliced (green onions)
2 C. cashews, whole and halves
2 C. craisins (dried cranberries)
Dressing:
1 (16 oz. bottle Hidden Valley brand coleslaw dressing
1/2 C. mayonnaise
1/2 C miracle whip
In a large bowl mix all salad ingredients together, except cashews and craisins.
Whip together dressing ingredients. Toss dressing with the mixture in the large bowl
6 C. bow tie pasta, cooked al-dente
1 1/2 C. green grapes, sliced in half
1 1/2 C. red grapes, sliced in half
2 (5ounce) cans water chestnuts, drained and quartered
1 (10 ounce) can pineapple tidbits, drained
2 C. celery, thinly sliced
1/2 C. scallion, thinly sliced (green onions)
2 C. cashews, whole and halves
2 C. craisins (dried cranberries)
Dressing:
1 (16 oz. bottle Hidden Valley brand coleslaw dressing
1/2 C. mayonnaise
1/2 C miracle whip
In a large bowl mix all salad ingredients together, except cashews and craisins.
Whip together dressing ingredients. Toss dressing with the mixture in the large bowl
Pasta Salad with Blue Cheese, Walnuts and Arugula
2 T. chopped walnuts, coarsely chopped
1/2 t. table salt
6 oz uncooked bow ties
2 C. arugula, baby leaves, stems removed
2 T. chives, fresh,minced
1 C. grape tomatoes, halved
1 T. white wine vinegar
1 T. olive oil,extra-virgin
1/4 t. table salt
1/4 t. black pepper
3 T. blue cheese, crumbled
Place walnuts in a small, heavy bottomed skillet. Toast nuts over medium-high heat until lightly browned, shaking skillet frequently, about 1 to 2 minutes; remove from skillet and set aside.
Bring 3 quarts of water and 1/2 t. of salt to a boil in a large pot. Stir in pasta and cook until tender, about 11 to 13 minutes; remove 1 T. of pasta cooking water and save for later. Drain pasta and place in a large serving bowl; immediately add arugula and toss well. Cover bowl with a lid or tight fitting plastic wrap; set aside until arugula is limp, about 5 minutes. Stir in chives and tomatoes.
Stir together vinegar, oil, reserved 1 T. of pasta cooking water, remaining 1/4 t. of salt and pepper in a cup. Pour dressing over pasta salad and toss well; sprinkle with blue cheese.
*If you are using mature arugula leaves. Chop and add them to the pasta for 1 to 2 minutes at the end of cooking time to blanch them. Drain the pasta and arugula, and immediately move to the next step of mixing the salad ingredients together.
1/2 t. table salt
6 oz uncooked bow ties
2 C. arugula, baby leaves, stems removed
2 T. chives, fresh,minced
1 C. grape tomatoes, halved
1 T. white wine vinegar
1 T. olive oil,extra-virgin
1/4 t. table salt
1/4 t. black pepper
3 T. blue cheese, crumbled
Place walnuts in a small, heavy bottomed skillet. Toast nuts over medium-high heat until lightly browned, shaking skillet frequently, about 1 to 2 minutes; remove from skillet and set aside.
Bring 3 quarts of water and 1/2 t. of salt to a boil in a large pot. Stir in pasta and cook until tender, about 11 to 13 minutes; remove 1 T. of pasta cooking water and save for later. Drain pasta and place in a large serving bowl; immediately add arugula and toss well. Cover bowl with a lid or tight fitting plastic wrap; set aside until arugula is limp, about 5 minutes. Stir in chives and tomatoes.
Stir together vinegar, oil, reserved 1 T. of pasta cooking water, remaining 1/4 t. of salt and pepper in a cup. Pour dressing over pasta salad and toss well; sprinkle with blue cheese.
*If you are using mature arugula leaves. Chop and add them to the pasta for 1 to 2 minutes at the end of cooking time to blanch them. Drain the pasta and arugula, and immediately move to the next step of mixing the salad ingredients together.
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