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).

Carla's Pork Roast

• 3-4 pound pork roast
• 1 bottle Italian salad dressing
• 1 jar of apricot preserves
• 1 hand full of brown sugar

1. Brown the pork roast.
2. Put in crockpot with other ingredients.
3. Cook on low for 8 hours.
4. Slice or shred and enjoy.

Romaine and Pasta Salad

• 8 oz. farfalle or other similar pasta, cooked and drained
• ½ pound bacon, cooked and crumbled
• 1 package grape tomatoes
• 1 head of romaine, washed and chopped
• 1 avocado, cubed
• 4 ounces of shredded cheddar cheese
• 1/2 red onion, chopped
• ¾ cup Ranch dressing

1. Combine all ingredients.
2. Refrigerate until serving time.

Au Gratin Potatoes

  

• 2 Tablespoons butter
• 2 Tablespoons onion powder
• 4 Tablespoons flour
• 1 ½ teaspoons salt
• ½ teaspoon pepper
• 2 cups 2% milk (can use lactose free)
• 3 cups shredded sharp cheddar cheese
• Paprika (optional)
• 1 package 30 oz. frozen shredded hashbrowns 

1. Spray casserole dish and microwave shredded hashbrowns for 6 minutes.  Stir and repeat.
2. In skillet, melt butter.
3. Add onion powder, flour, salt and pepper.  Stir. 
4. Add milk and stir constantly.
5. When mixture thickens a bit, add cheese and stir constantly until cheese is melted. 
6. Pour mixture over microwaved potatoes.
7. Stir.
8. Top with paprika (optional).
9. Bake at 350 degrees for 40 minutes.

Serve and enjoy.

 

 

Lemon or Lime Bars

Lemon or Lime Bars 

Crust:

• 2 cups flour
• 2 sticks butter
• ½ cup powdered sugar 

Filling:

• 4 eggs
• 4 Tablespoons lemon juice (or lime juice with a few drops of food coloring)
• 2 cups sugar
• 4 Tablespoons flour
• 1 teaspoon baking powder
• ½ teaspoon salt

1. Melt butter in 13 x 9 pan.  Mix 2 cups flour and powdered sugar.  Pour into pan and stir into butter.  Press down firmly.
2.  
3. Bake 20 minutes at 350 degrees.  Beat together eggs and lemon juice. Stir in  sugar, baking powder, and 4 tablespoons flour.  Bake at 350 degrees for 25 minutes.  Sift powdered sugar on top while still hot.

 

Pastreubens

 

For each sandwich:

• 2 slices rye bread
• 2 tablespoons mayonnaise
• 2 tablespoons thousand island dressing
• 4 slices of very thinly sliced pastrami
• 4 slices of very thinly sliced Swiss cheese
• ¼ cup of refrigerated sauerkraut, blotted with a paper towel
• 4 toothpicks

1. Spread one side of each bread slice with mayonnaise.
2. Spread one side of each bread slice with thousand island dressing.
3. Put two slices of Swiss cheese on top of the thousand island dressing on each piece.
4. Put two slices of pastrami on top of the cheese on each piece.
5. Put half the sauerkraut on top of the pastrami. 
6. Put the halves of each sandwich together.
7. Heat air fryer for 5 minutes at 390 degrees.
8. Put toothpicks through the sandwich so the air fryer doesn’t blow the top around.
9. Place sandwich in the air fryer on a rack. 
10. Air fry at 390 degrees for 5 minutes. 
11. Flip the sandwich and air fry 3 more minutes at 390 degrees. 

Remove and serve.

Enjoy.

 

Blueberry Torte

 Crust:

• 16 Graham crackers, crushed (or about 10 ounces)
• 1 stick butter
• 1/4 cup sugar

Combine and pat into 9 x 12" pan

Layer 1:

• 1/2 cup sugar
• 2 eggs
• 1 8 oz. cream cheese.

Beat together and pour over graham cracker crust. 

Bake 10 minutes at 350 degrees. 

Let cool. 

Layer 2:

• Pour and spread a can of blueberry (or other fruit) pie filling. 

Layer 3:

• Spread a carton of Coolwhip .

Chill and let set. 

Enjoy. 

Orange Juice Cake

Orange Juice Cake

• 1 box of yellow cake mix
• 1 small box of vanilla instant pudding
• 4 eggs
• 1 cup orange juice, reconstituted from frozen juice using only 2 cans of water instead of the normal 3 cans.
• ½ cup oil

1. Allow eggs to come to room temperature.
2. Blend eggs in the blender for 2 minutes.
3. Preheat oven to 300 degrees.
4. In large mixing bowl, combine the cake mix, dry instant pudding, blended eggs, and oil. 
5. Add the orange juice.
6. Stir for 300 strokes.   
7. Spray bundt pan with Baker’s Joy.
8. Fill pan with mixture.
9. Bake on bottom rack of oven for 1 hour.
10. Remove from oven and cool for exactly 10 minutes on the neck of a bottle so air can reach the bottom of the bundt pan.
11. Invert cake on to a plate.  Cake should come out cleanly. 
12. Return cake to pan.
13. Poke holes in the cake with a fork.

                                                                                                

Glaze

• 1 ½ sticks of butter
• 1 ½ cups granulated sugar
• ½ cup orange juice

1. Cook glaze ingredients until butter is melted, and sugar is dissolved . 
2. Continue cooking for 2 minutes, stirring constantly.
3. Pour all the glaze over the holes of the cake, allowing the glaze to soak through it..   
4. When totally cooled, invert cake on a cake plate. 
5. Cut and serve.

Enjoy.

Oatmeal Lace Cookies

 

 

• 2 sticks butter
• 2 cups light brown sugar, packed
• 2 ½ cups rolled oats (quick cooking kind or regular)
• ¼ cup all purpose flour
• 1 teaspoon salt
• 1 large egg, lightly beaten
• 2 teaspoons vanilla extract

 

1. Preheat oven to 350 degrees.
2. In a medium sized saucepan, melt butter and brown sugar over medium heat.  Stir occasionally.
3. Remove from heat when butter is melted and brown sugar is dissolved. 
4. Let cool for about 10 minutes.  If you add the egg immediately, it will scramble the egg and you don’t want that to happen.  
5. Add the salt and stir.
6. Add the vanilla and stir.
7. Add the oats and stir. 
8. Add the flour and stir.
9. Add the beaten egg and stir.
10. Line cookie sheet with parchment paper.
11. Using the smallest of three sized cookie scoops, drop by scoopful on to the parchment.  Each sheet should contain 12 drops.  Flatten with a glass.  These cookies spread a lot, so do not try to add more to the sheet.
12. Bake 8 minutes on the bottom rack of the oven.
13. Remove cookies and let cool on the parchment slightly before removing them to a rack for further cooling.

Makes about 72 cookies. 

Enjoy.

 

Beef with Broccoli

 

Beef with Broccoli 

I have been looking for a recipe to make beef and broccoli in which you do not add sugar.  I cannot use oyster sauce, so I think this comes very close to the one they make at Mandarin Garden.  

• 1 package shaved beef
• 2 tablespoons olive oil
• 1 bunch broccoli

Sauce:

• 1 cup cold water
• ¾ cup low sodium soy sauce
• 4 tablespoons seasoned sesame oil
• 3 Tablespoons corn starch
• 8 cloves of minced garlic or 4 teaspoons of minced refrigerated garlic
• 4 teaspoons of minced ginger (not the dried kind)
• ½  teaspoon black pepper

Maybe be served with rice if desired.

1. Wash and separate the broccoli florets. 
2. Place the florets in a covered casserole dish with 2 tablespoons of water. 
3. Microwave for 6 minutes at full power.
4. In a skillet, place the two tablespoons of olive oil in the pan and brown the shaved beef, cutting it as you brown it. 
5. When the broccoli is done steaming in the microwave, add it to the beef in the skillet. 
6. Cook 15 minutes on medium heat with the lid on it.
7. Put all the sauce ingredients into a bowl.  Stir.
8. Add the sauce to the meat and broccoli mixture, stirring. 
9. Let the mixture cook for approximately 10 minutes. 
10. Cook rice (if desired).  Add some to a plate and spoon the mixture onto the plate.
11.  Serve and enjoy.   

 

Lemon Oatmeal Cookies

 

• 2 sticks of butter, softened to room temperature
• 2 cups sugar
• 2 large eggs, room temperature
• zest of three lemons
• juice from three lemons
• 2 ¾ cups all-purpose flour
• 1 cup of oatmeal
• 2 teaspoons baking powder
• ¼ teaspoon salt
• Additional sugar to dip cookie in before baking.

1. In a large mixing bowl, cream together butter and sugar. 
2. Beat in eggs, lemon zest, and lemon juice to the mixture.
3. Add baking powder and salt.  Mix well.
4. Add oatmeal and mix well.
5. Add flour and mix well.
6. Chill for 30 minutes. 
7. Preheat oven to 375 degrees.
8. Line a cookie sheet with parchment paper.
9. With a medium cookie dough scoop, get dough and make into balls. 
10. Flatten each ball into a round cookie.
11. Dip in sugar.
12. Place on the parchment paper.
13. Bake 12 at a time on the bottom oven rack for 10 minutes or until edges of cookies are light brown.
14. Remove and allow to cool for 10 minutes.  Place on racks to finish cooling.
15. Makes about 36 cookies.

 

 

Plum Rustic Pie

• One refrigerator pie crust (bottom and top)
• 2 lbs. plums (about 9)
• ¾ cup sugar
• 3 tablespoon cornstarch
• 1 1/4 teaspoon ginger
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice (fresh)
• ¼ teaspoon salt
• 1 egg
• 1 tablespoon water

1. Preheat oven to 375 degrees.
2. Place bottom pie crust in a ceramic pie dish.
3. Form edge of the bottom pie crust to edge. 
4. Dock with fork about 30 times. 
5. Use pie weights to keep up the sides and on top of the bottom crust.
6. Bake for 20 minutes in the middle rack of the oven. 
7. Wash, pit, and slice plums into a mixing bowl.
8. In another bowl, mix the sugar, salt, and the cornstarch,
9. Add the ginger, lemon zest, and lemon juice.
10. Remove the bottom crust from the oven.
11. Reset oven to 400 degrees.
12. Remove the pie weights from the bottom crust.
13. Add the plum mixture to the pie crust.
14. Put the top crust on the pie and pinch pie crust at the edges.
15. Do some cutouts to let this juicy pie have some place to let the steam escape. 
16. Mix egg and water. 
17. Brush the top crust with the egg mixture. 
18. Return the pie to the middle rack of the oven and bake 20 minutes. 
19. Add aluminum foil to the edges to keep the crust from burning.
20. Reduce temperature to 350 degrees and return to the middle rack of the oven for 40 minutes.
21. Remove pie and remove foil from the edges.
22. Allow to cool at least 3 hours so the cornstarch to set the filling.
23. Cut, serve, and enjoy.

 

 

                             

Oriental Cabbage Salad

 

• 2/3 cabbage, chopped coarsely
• 1/2 teaspoon chicken bouillon crystals or 2 cubes
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• ½ cup chopped green onions
• Coarsely grated ¼ cup baby carrots
• 1 cup shelled sunflower seeds
• 1 cup sesame oil
• ½ cup cider vinegar
• ½ cup sugar
• 1 teaspoon soy sauce
• Chow Mein noodles

1. Place the chopped cabbage, chopped green onions, grated carrots and shelled sunflower seeds in a bowl that has a lid available.
2. Mix the sesame oil and seasonings in a deep bowl.
3.  Add the cider vinegar, sugar, and soy sauce.
4.  Stir well.
5.  Pour over the slaw.  Put the lid on it and shake. 
6.  Refrigerate for several hours to let the ingredients mix.
7.  Just before serving top with chow mein crunchy oriental noodles.

 Enjoy.

 

 

 

 

Pulled Pork Using an Instapot

 

• 2 Pork tenderloins (about 3 pounds total)
• Montreal steak seasoning
• 8 ounces of Coca-Cola
• Hamburger buns
• Your favorite barbecue sauce

1. Rub the meat with Montreal Steak Seasoning.
2. Cut the meat into sections about 2 inches long.
3. It is not necessary to saute the meat for this recipe.  It will have plenty of flavor.
4. Put the chunks of meat and the 8 ounces of Coca-cola in the Instapot.  It will not be necessary to add additional liquid for steaming as the cola serves as the liquid.
5. Put the lid on and set the Instapot for 40 minutes. 
6. When finished, let the pot exhaust naturally.
7. Remove the lid and transfer the chunks to a bowl. 
8. Use a mixer to shred the meat.
9. Serve with buns and barbecue sauce.