Glorified Pork Chops

• 4 Boneless Pork Chops
• Adolph's Seasoned Tenderizer
• 1 cup flour
  
• ½ cup cooking oil
• Salt
• Pepper
• 1 can Cream of Celery Soup
• 2/3 soup can milk
• 8 oz. Sour Cream

1. Sprinkle pork chops on both sides with Adolph's Seasoned Tenderizer.
2. Let seasoed pork chops absorb the tenderizer for 15 minutes.
3. Heat oil in a skillet.
4. Put the flour in a dish.
5. Dip pork chops in the flour, covering well.
6. Using tongs, transfer each pork chop to the skillet.
7. Season with salt and pepper.
8. After 7minutes, add more flour to the surface. Using tongs, turn.
9. Season with salt and pepper.
10. Cook 7 more minutes.
11. While chops are cooking, in a mixing bowl, combine the celery soup, 2/3 cup of milk, and sour cream. Mix well.
12. Using tongs, remove chops and drain on a paper towel.
13. Turn the burner off. Let the oil left if the skillet cool a little bit.
14. Pour the oil in the empty soup can, leaving the browned flour that was shed in the bottom of the skillet.
15. Add the soup, milk, and sour cream mixture to the skillet.
16. Turn burner back on and stir mixture with browned bits constantly.
17. Cook for approximately 3 minutes.
18. Plate the pork chops.
19. Spoon the gravy over it.

Enjoy.

Caramel Rice Krispy Bars

 

• 1 stick of butter
• ¼ teaspoon salt
• 1 package of mini marshmallows
• 1 16 ounce jar of caramel
• 1 teaspoon vanilla
• 1 box of Rice Krispies.

1. Grease a 9 x 13” baking dish with the stick of butter.
2. In a 2 quart saucepan, melt the butter.
3. Add the salt and stir.
4. Add the marshmallows and stir.
5. When the marshmallows are melted, add the vanilla.
6. Add the caramel sauce. Stir until all is blended well.
7. Add a box of Rice Krispies a little of a time, stirring between.
8. When well mixed, scoop into the 9 x 13” dish.
9. Push to compact it, using a piece of wadded up parchment.
10. When it is room temperature, put in the refrigerator so it will become firm.
11. Cut, serve, and enjoy.

Tortellini Soup

 

• 1 lb. sausage
• 1 teaspoon sage
• 1 onions, chopped
• ¼ cup chicken bouillon granules
• 8 cups water
• 2 packages 8 oz. cheese tortellini
• 2-24 ounce jars 4 cheese spaghetti sauce

1. Using medium heat, brown sausage, sage, and onion, breaking up the meat.
2. Add the chicken bouillon granules and 8 cups water, stirring until mixed well.
   
3. Add the cheese tortellini and bring it to boil. Cook for 10 minutes.
4. Add the spaghetti sauce and stir. Simmer 10 more minutes.

Serve and enjoy.

Vodka Rigatoni

 

• 16 ounces rigatoni
• 1 pound sausage
• ½ teaspoon sage
• 1 tablespoon onion powder
• 1 jar five cheese spaghetti sauce
• 1 jar alfredo sauce
• ¼ cup vodka
• Grated parmesan cheese to taste

1. Boil rigatoni
2. While that is cooking, brown sausage in a skillet.
3. Add sage and onion powder and stir.
4. Add spaghetti suace and alfredo sauce. Cook over medium heat for five minutes.
5. Add vodka and stir.
6. Drain rigatoni and add to the skillet.
7. Stir well.
8. Plate and add parmesan cheese

Serve and enjoy.

Italian Stracatto

Ingredients:

• 3 lbs beef chuck roast – rub with salt and pepper
• 1 tablespoon olive oil
• ½ cup flour

Vegetables and seasonings:

• 1 onion, cut to make pieces
• 1 bag of baby carrots
• 2 bags of baby potatoes
• 2 stalks celery, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 (28 ounce) can crushed tomatoes
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• ½ cup red wine (optional)
• 1 teaspoon salt
• ½ teaspoon pepper
• 2 tablespoons fresh parsley, chopped for garnish

Directions:

1. Rub meat with salt and pepper. Then rub with flour.
2. Heat olive oil.
3. Brown meat in roasting pan.
4. Add onions, and celery.  Saute.
5. Add the rest of the ½ cup flour to brown with the meat.
6. Roast for an hour.
7. Add rest of ingredients.
8. Cover roaster.
9. Roast in oven at 225 degrees.
10. Roast for 4 hours.

Check for tenderness and serve.

Deep Dish Strawberry Pie

Crust:

• 2 inner packages of cinnamon graham crackers (food processed to create 2 cups crumbs)
• ¼ cup brown sugar
• 1 stick butter, melted

1. Spray a deep dish pie plate with canola oil spray.
2. In a mixing bowl, mix the graham cracker crumbs, brown sugar, and melted butter.
3. Press into the pie plate.
4. Bake at 350 degrees for 9 minutes.
5. Allow to cool.

Filling:

• 1 cup sugar
• 3 tablespoons cornstarch
• ¾ cup water
• 1 teaspoon vanilla
• 2 ½ one pound packages of strawberries (buy 3 packages and use leftover strawberries as snacks or in salads)

Topping: 

•  Whipped cream or Cool Whip (optional)

1. In non-stick skillet, combine the sugar, cornstarch, water, and vanilla.
2. Wash and stem 1 pound package of the the strawberries. Place them in a food processor and run about 30 seconds.
3. Pour the processed strawberries in the skillet.
4. Cook these ingredients about 10 minutes on medium, stirring frequently so the mixture doesn't burn.
5. Wash and stem another package and a half of strawberries. Slice these oblong in half.
6. Cover the bottom of the crust in the pie plate with halved strawberries.
7. When the mixture has finished cooking, let cool about 15 minutes.
8. Pour mixture over the crust and bottom layer of strawberries in the pie plate.
9. Place the rest of the strawberries over the mixture.
10. Refrigerate 24 hours.

Slice and serve.

You may use whipped cream or cool whip on top if you wish.

Enjoy.

Cherry Dump Dessert

 

• 2 cans cherry pie filling
• 1 teaspoon vanilla
• 1 yellow cake mix
• 1 stick butter

1. Preheat oven to 350 degrees.
2. Spray 9 x 13 inch glass baking dish with non-stick spray.
3. Spread cherry pie filling in bottom of the baking dish.
4. Stir the vanilla in the pie filling.
5. Sprinkle the cake mix in the next layer.
6. Cut the butter into 18 slices.
7. Spread over the top of the cake mix.
8. Bake at 350 degrees for 1 hour.
9. Serve with ice cream while warm (optional).