1/4 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon dried rubbed sage
4 (4-ounce) boneless center-cut loin pork chops (about 3/4 inch thick)
2 tablespoon butter
1 1/2 cups fat free milk
Lightly spoon flour into a dry measuring cup; level with a knife. Place flour, salt, dried marjoram, dried thyme, and dried rubbed sage in a shallow dish. Dredge pork in flour mixture, turning to coat; shake off excess. Reserve remaining flour mixture.
Melt butter in a large nonstick skillet coated with cooking spray over medium-high heat. Add pork to pan; cook 2 minutes on each side or until browned. Reduce heat, and cook for 10 minutes or until done, turning pork once. Remove pork from pan; keep warm.
Combine reserved flour mixture and milk in a small bowl, stirring with a whisk until blended. Add milk mixture to pan; place over medium-high heat. Bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring constantly. Serve with chops.
I’ve been cooking and experimenting and I tried this recipe as opposed to the last. It came out great!
Strawberry Rhubarb Pie
Buy the deepest darkest rhubarb you can find, and the ripest strawberries.
4 cups chopped rhubarb 1/2 inch pieces
2 cups quartered strawberries
1 cup granulated sugar
1/2 cup all purpose flour
2 – all ready pie crusts (or your own)
Filling: In large bowl, toss together rhubarb, strawberries, sugar and flour; scrape into pie shell. Moisten edge of pie shell; cover with pastry top. Trim, leaving 3/4 inch overhang; fold overhang under pastry rim. Seal and flute edge. Brush with water on pastry. Sprinkle with sugar. Cut 4 steam vents in center.
6. Place foil lined baking sheet to catch drips on bottom rack of 425°F oven. Place pie on rack above; bake for 20 minutes. Reduce heat to 350°F; bake until golden and filling is bubbly, 55 to 70 minutes, shielding edge with foil if browning too quickly. Let cool on rack.
Be sure to refridgerate after the pie has completely cooled.
Pastry for 2-crust pie
1 1/4 c. sugar (or 3/4 cup sugar & 1/2 cup Splenda)
1/8 tsp. salt
1/3 c. flour
2 c. fresh strawberries
2 c. (1-inch pieces) fresh rhubarb
2 tbsp. butter
1 tbsp. sugar
Combine 1 1/4 cups sugar, salt and flour. Arrange half of strawberry-rhubarb in pastry-lined 9-inch pie pan. Sprinkle with half of sugar mixture. Repeat with remaining fruit and sugar mixture. Dot with butter. Adjust top crust and flute edges. Brush top of pie with cold water and sprinkle on 1 tablespoon sugar. Cut steam vents. Bake in hot oven (425 degrees) for 40-50 minutes or until rhubarb is tender and crust is brown.
Serve warm or cool with vanilla ice cream.
2 1/2 c. flour
1 1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 stick butter
3/4 c. Splenda sugar blend (or 1+1/2 cup sugar)
1/2 tsp. vanilla
1/2 c. molasses
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 c. applesauce
3 large apples diced
1 c. chopped walnuts
Mix all cake ingredients together and bake in a bundt pan at 350 degrees for 45 to 60 minutes. Cool on wire rack.
2 lbs lean hamburger
6 cups cold water
4 diced carrots
4 medium diced onions
1 green pepper diced
2 tbs minced garlic
1 tsp. salt
2 tbs parsley
1 tsp. basil
3-4 tbs flour
In a large soup pot, measure cold water. Add ground beef and break up into small pieces with your fingers. Add in the vegetables and seasoning. Simmer slowly for several hours. About 15 minutes before you are ready to eat, thicken with 3-4 tbs. of flour dissolved in 1/2 cup water. (Note: You may need a little more flour for a thicker gravy)
Serve over hot mashed potatoes!
1 lb. dried split peas, yellow or green
1/2 c. chopped onion
2 stalks celery with leaves, chopped
2 cups diced ham
2 cloves garlic, crushed
2 quarts. water
1 ham bone or sm. smoked ham hock
1 bay leaf, crushed
2 tsp. salt
1/2 tsp. pepper
Sprinkle of crushed cloves
2 large potatoes diced
3 carrots diced
Cover peas with water add onion and celery and soak overnight in cock pot on low heat. In the morning put peas, celery and onion through blender and puree.
Add to pan the pureed pea mixture and remaining ingredients. Simmer slowly 4-6 hours or until vegetables are tender. Add croutons if desired.
It’s called Miracle Soup because it’s so Easy!
2-3 Cans fat free Chicken Broth
1-1 1/2 Pounds ground turkey
1 TBS. Salt
1 TBS. Parsley
1 TBS. Basil
1 TBS. Chopped Garlic
1 Cup each:
1/3 cup uncooked barley
1 can French style Green Beans
1-2 cans red Kidney Beans
1-2 cans Italian Stewed Tomatoes
In large soup kettle sauté garlic with small amount of oil. Add
turkey and brown. Add broth, salt, parsley, basil, onion, green pepper,
celery, carrots, barley, and a dash of pepper and the stewed tomatoes.
Simmer slowly about an hour or until vegetables are done. Add green beans
and kidney beans and heat another 15 minutes. Thicken gravy with flour, if desired,
serve with a garden salad and hot crusty bread. This recipe also freezes
Note: Add any other vegetable that you might like. I like red peppers.
1/2 cup sugar or (1/2 cup Splenda sugar blend)
1 stick butter
1 tbs. baking powder
2 tbs. flour
1 cup milk
1/4-1/2 tsp. cinnamon
2 cups hot cooked carrots
Place all ingredients into blender and puree. Pour into buttered (or Pam) casserole dish (8 X 11) and bake at 350* for about 30 minutes or until set.
This is good either warm or cold.
1) 1 can refried beans
2) 8 ounce container of sour cream
3) 16 ounce container medium salsa
4) An 8 ounce package shredded Mexican cheese mix (or shredded Jack cheese)
5) 4-5 plum tomatoes chopped
6) 6 ounce can sliced black olives
7) 5-6 scallions sliced thinly
Starting with #1 spread each layer in a shallow 9X9 pan. Chill for an hour, then serve with bowl of nacho chips
I’m making this for New Years Eve munchies!
Your own unbaked pie crust
1 large can (29-30 oz) of solid pack pumpkin
3/4 cup plus 2 tablespoons brown sugar
3/4 cup heavy cream
1/4 cup Brandy
5 large eggs
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
Preheat oven to 350* F. Mix well all pie filling ingredients. I used my kitchen aide mixer and really whipped it well. Pour entire amount into 10-inch pie shell. Set on baking sheet in the middle of the oven. Bake until the filling is set nicely on the edges but the center still trembles slightly, 50-60 minutes. Cool pie completely on wire rack, (filling will continue to set as it cools). Chill.
Serve with fresh whipped cream and enjoy! This really is delicious!!!