Individual Recipes
APPLE PORK CHOPS
Step 1:
Season four pork chops with salt and pepper,
Brown pork chops on both sides in a little olive oil in a skillet, let simmer for five minutes .
Set aside on plate.
Step 2:
½ cup chopped onion
3 cups apple juice
½ cup cider vinegar
2 tsp salt
3 tbsp brown sugar
1 ½ tsp cinnamon
2 tbsp cornstarch
In the same pan which you browned the pork chops,
saute onion,
pour 2 ¾ cups apple juice,
vinegar,
brown sugar,
cinnamon and 2 tsp salt.
Bring to a boil.
In a cup combine cornstarch and ¼ cup apple juice, and then pour into main mixture to thicken.
Pour that over pork chops and bake in a square glass baking dish in the oven for an hour at 375F
Its also nice to quarter an apple and toss it in there too. Or little baby potatoes work well
BEEF STROGANOFF
Cut 1lb. beef sirloin into 1/4” pieces.
Combine:
1 Tbsp. flour & ½ tsp. salt
Coat meat with flour mixture.
Heat skillet and add 2 Tbsp. butter and when melted, add sirloin strips and brown quickly on both sides.
Add 1 3-ounce can sliced mushrooms, drained
½ cup chopped onion
1 clove garlic, minced
Cook 3-4 minutes or until the onion is crisp-tender.
Remove meat and mushrooms from the pan.
Add 2 Tbsp. butter to the pan drippings & blend in 3 Tbsp. flour
Add 1 Tbsp. tomato sauce
Stir in 1 ¼ cup cold beef stock or 1 10oz.can condensed beef broth
Cook and stir over medium-high heat till thickened and bubbly.
Return browned meat and mushrooms to skillet.
Stir in 1 cup dairy sour cream and 2 Tbsp. white wine.
Cook slowly until heated through.
DO NOT BOIL
Keep warm over hot water and serve with buttered noodles.
Yield: 4-5 servings
From: Better Homes & Gardens Cookbook
BAKED CAULIFLOWER
Cut cauliflower in chunky pieces and wash.
Cook cauliflower with 1 tsp. salt for 5 minutes.
Drain in colander.
Mix together & set aside:
1 ¼ cup panko bread crumbs
5 Tbsp. olive oil
1 tsp. Italian Herbs
2 tsp. Italian parsley
½ cup parmesan
Whip 3 eggs in a bowl.
Put ½ cup flour in another bowl.
Dredge the cauliflower well with the flour and then dip in the egg & then in the bread mixture, making sure the cauliflower is well coated with each step.
Put on a parchment paper lined baking sheet and bake 15 minutes at 360F
Meanwhile mix together the Dip:
¾ cup sour cream
¼ cup yogurt
Freshly chopped Italian parsley
1 tsp/ lemon juice
Salt & pepper to taste
Serve the above dip with the cauliflower.
From: lastminutekitchen.com
BISCUIT TOPPED TURKEY PIE
In a large non-stick pot, melt over medium high heat:
1 Tbsp. butter
Add & cook stirring for 8 minutes:
1 small onion, chopped
1 large potato, peeled & cut into bite sized pieces
2 ½ cups turkey or chicken breast, cubed
2 stalks celery, chopped
2 chopped carrots
Next stir in & cook the following, stirring for about 5 minutes or until the turkey is no longer pink inside & vegetables are tender-crisp:
Half sweet red pepper, chopped
2 ½ cups quartered mushrooms
1 tsp. thyme
½ tsp. salt
¼ tsp. pepper
Sprinkle with ¼ cup flour, stirring well
Stir in 1 2/3 cups chicken stock & bring to a boil, stirring constantly.
Reduce heat & simmer for 1 minute or until thickened.
Pour into a well-greased 8 cup casserole bowl
TOPPING: If you wish you can use ready made1 pkg(212gm) buttermilk biscuit dough.
Separate the biscuit dough at perforations; arrange with sides touching, over the turkey mixture.
Bake in 400F oven for 20-25 minutes, or until biscuit tops are golden & the undersides are firm, shielding with foil or parchment paper if necessary to prevent overbrowning.
NANCY’S NOTE: I made my own Sour Cream Drop Biscuits….much nicer & easy peasy.
FROM: The Canadian Living 20th Anniversary Cookbook
BRAN MUFFINS
Blend together:
1/3 cup butter
1 egg
1 cup brown sugar (or ½ cup Honey)
Add 1 tsp. baking soda to 1 cup sour milk ( if you don’t have sour milk in the house, add 1 tsp. to small amount of milk to sour and then add milk to 1 cup.
Blend the milk into the above mixture and add:
1 cup all purpose flour-regular or whole wheat
1 ½ cup natural wheat bran ( I use half wheat bran & half oat bran as it helps lower cholesterol)
You may add raisins, dates, cranberries or nuts if desired. .
BEEF & BROCCOLI
Serve over cooked rice. Serves 4
1 lb Beef Sirloin
1 Tbsp. Oil
1 can Tomato Soup
3 Tbsp. Soya Sauce
1 Tbsp. Vinegar
1 Tsp. Garlic Powder
3 cups Broccoli
4 cupsCooked Rice
Brown beef and oil over medium/high heat until juice is gone.
Add soya sauce, soup, vinegar and garlic, heat to a boil.
Add broccoli and cook over medium heat until broccoli is tender/crisp.
Enjoy!!!!
BANANA CHOCOLATE CHIP COFFEECAKE
Never throw out bananas again…try this recipe.
Topping:
Mix together and set aside:
¾ cup semi-sweet chocolate chips
½ cup chopped pecans
¼ cup brown sugar
1 tsp. cinnamon
Grease a 9”x13” baking pan.
In a large bowl, cream until fluffy:
2/3 cup softened butter
1 ½ cup white sugar
Beating well after each, beat in 2 eggs
Stir in:
1 tsp vanilla
2 cups mashed bananas (5)
In a separate bowl, combine:
3 cups all purpose flour
2 tsp. baking soda
2 tsp. baking powder
Add flour mixture to banana mixture alternately with:
1 cup sour cream
Stir until well combined and spoon into prepared pan.
Sprinkle with pecan topping mixture
Bake at 350o oven for 50-60 minutes until a cake tester inserted into center comes out clean.
Makes 12-16 servings
Enjoy!!!
BIG BATCH CHOCOLATE CHIP COOKIES
This excellent, large, soft cookie is rich in flavour, with more than usually generous amounts of butter and vanilla.
From: Gwen Steege’s The Search for the Perfect CHOCOLATE CHIP COOKIE
Mix together & set aside:
4 cups all-purpose flour
1 ½ tsp. baking soda
1 ¼ tsp. salt
Cream together:
1½ cups softened butter
1 ½ cups white sugar
¾ cups packed brown sugar
3 large eggs
3 tsp. vanilla extract
1 tsp. almond extract(opt.)
Stir in dry ingredients.
Gently stir in:
2 cups semi-sweet chocolate chips
½ cup chopped walnut/ pecans(opt)
½ cup coconut(opt)
Drop by rounded tablespoons onto parchment lined or greased cookie sheets.
Bake at 375F for 10 minutes, or until edges turn golden brown: cookies will continue baking after being removed from the oven.
Allow to set for a few minutes on trays before gently removinto racks to cool.
Yield: 4-5 dozen cookies.
CABBAGE HAMBURG SOUP
Brown 1 lb. hamburger
Add 1 ¼ cup beef broth[reg. or gluten free]
4 cups tomato juice
1 cup water
¾ tsp. salt
¼ tsp. pepper
1/8 tsp. garlic powder
½ tsp. sugar
5 cups packed shredded cabbage
¼ cup finely chopped onion
Boil for 30 minutes and enjoy!
JIM'S TURKEY CASSEROLE
From Jim Slykhuis
Combine in a large casserole bowl:
2 cans Cream of Mushroom soup
2 cups chopped turkey
2 cups chopped celery
½ cup chopped onion
½ water
Gently fold in approximately
4 cups of chow mein noodles.
Put a layer of noodles on top of casserole.
Bake in preheated oven at 350o F until bubbly 20-30 minutes.
Enjoy!!
Note: We carry Chow Mein Noodles in bulk.
DIANE'S WHOLE WHEAT BREAD
Put the following ingredients into the bread machine in the following order:
1 2/3 cup water
3 tbsp milk powder
2 tbsp olive oil
2 tbsp molasses
2 tbsp honey
2 tsp salt
3 ½ cup whole wheat bread machine mix
1 cup 12 grain cereal, muesli, or seed mixture
1 ¼ tsp dry active yeast
Use whole grain setting
Note: we found both molasses and honey made for a sweet, sticky bread so we cut out the molasses.
Whole wheat bread machine mix works better than whole wheat hard flour in your bread machine probably because of added gluten
CHEESY SALMON SUPPER
Mix together the following and place in a greased loaf pan or casserole:
2 tins(7 3/4 oz) salmon
1 Tbsp. lemon juice
2 eggs, beaten
1 cup small rolled oats
1 cup grated cheddar cheese
¼ cup chopped onion
½ cup chopped celery
½ cup grated carrots
½ tsp. salt
1/8 tsp. pepper
½ tsp. dried parsley flakes
Bake at 350 F oven for 40-50 minutes.
Remove from pan, if desired, and put on a plate to serve.
Combine 1 tin Cream of Mushroom soup with ¾ cup milk and have it heated ready to pour over the loaf as a sauce.
NOTE: As there are only 2 of us, I left it in the dish and poured the sauce over our individual servings, so the sauce could be reheated the next day….Casserole can also be eaten cold.
I served it with pickled beets and a green salad.
FROM: Let’s Break Bread Together.
CLASSIC TURKEY DIVAN
In a medium saucepan, over low heat, melt ¼ cup butter.
Blend in ¼ cup all-purpose flour
Cook over Low heat, stirring until mixture is smooth & bubbly.
Remove from heat & stir in 1 ½ cups chicken broth .
Heat to boiling, stirring constantly.
Boil and stir for 1 minute.
Remove from heat.
Stir in 2 Tbsp. sherry or dry wine & 1/8 tsp grated nutmeg
Gently fold in ½ cup whipping cream, whipped & ½ cup grated parmesan cheese.
You will need 1 ½ lbs fresh broccoli, cooked & drained, OR 2 packages frozen broccoli (10 ounces each) cooked & drained.
Place hot broccoli in an ungreased 11 1/2” x 7 1/2” x 1 ½” glass pan.
Top with 5 large slices cooked turkey or chicken.
Pour sauce over top and sprinkle with ½ cup grated parmesan cheese.
Bake at 450F for approximately 15-20 minutes and broil on HIGH until golden 1-1 1/2 minutes, watching carefully.
From: Betty Crocker Cookbook
HAM CASSEROLE
If you have cooked a ham and have leftovers, this is a really easy and delicious recipe.
Combine in a pan and heat up until blended
2 cups cooked ham, cut up
1 cup grated sharp cheddar cheese
1 can Mushroom soup with 1 cup milk
½ cup chopped onion
2 tsp. prepared mustard
Dash of cayenne
Using 4 cups cooked rice[I used Basmati White], put half of the rice in the bottom of a greased casserole.
Top with half of the ham mixture, then the remainder of the rice and finish off with the remaining ham mixture.
Sprinkle with 1 cup crushed cracker crumbs and dot with 2 Tbsp. butter.
Bake uncovered in 375F oven 30-40 minutes or until bubbling and browned on top.
Serves 6-8
From: Let’s Break Bread Together