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July 17, 2013
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Pork Chop and Side Dish Recipes for Two


Mama's Fried Pork Chops

2 pork chops
1 egg beaten
1/2 cup flour
season salt
corn oil

Dip pork chop in eggs, coat with flour. Place in frying pan with corn oil. Sprinkle with season salt. Brown chops on both sides until brown and crispy.
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Onion Fried Pork Chops
Makes 2 Servings

1/2 envelope Lipton onion soup mix
1 egg, beaten
1/3 c. plain dry bread crumbs
2-1/2 in. thick pork chops

Preheat oven to 350°. Combine soup mix with bread crumbs. Dip chops in eggs, then in the bread crumbs mixture. Place in lightly greased large shallow baking pan. Bake turning once, for one hour or until tender.
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Smothered Pork Chops
Makes 2 Servings

1 T. flour
salt to taste
1/4 tsp. pepper
2 T. vegetable oil
1 small onion, sliced thin
1/2 c. hot chicken broth
2 shoulder cut or loin pork chops with bone (about 6-oz. each)

Preheat oven to 350°. On a plate, mix 1 tablespoon of flour, salt and pepper. Coat pork chops on both sides. In a skillet over medium-high heat, brown chops in vegetable oil until golden brown. Put them in a baking dish. In the same skillet, saute onion slices over medium heat, stirring frequently until soft and golden. Add remaining tablespoon of flour and stir in thoroughly. Continue stirring, adding hot broth slowly. Cook about 3 minutes more until sauce begins to thicken. Pour sauce over chops, cover with foil and bake for 20 minutes. Remove foil and bake another 20 minutes.
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Cabbage And White Bean Soup
Makes 2 servings

1 T. olive oil
1-1/2 cup thinly sliced savoy or green cabbage
1 small carrot, sliced
1 teaspoon chopped garlic
1/4 tsp. salt
pepper to taste
1 (14 oz.) cans chicken broth
1 (14-1/2 oz.) whole tomatoes in juice, chopped, juice reserved
1/2 cup water
1 (16 oz.) can of cannellini beans, drained and rinsed

Heat oil in large saucepot. Add cabbage, carrots, garlic, salt and pepper; cover and cook 2 minutes, until cabbage starts to wilt. Increase heat to high; add broth, tomatoes and their juice and water. Cover; bring to boil and cook 7 to 9 minutes, until vegetables are tender. Meanwhile, remove 3/4 cups beans to a plate; puree remaining beans in food processor or blender. Add reserved beans and bean puree to saucepot and cook 2 minutes, until soup is hot.
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Cooked Cabbage
Makes 2 servings

1/2 head cabbage, chopped
1/2 cup margarine
1/2 teaspoon salt
1/8 teaspoon pepper
water

In large stock pot place chopped cabbage with salt and pepper. Add enough water to cover cabbage by 1". Add margarine. Cover and bring to a boil. Lower heat and simmer 10-20 minutes, stirring occasionally.
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Chile Relleno Casserole
Makes 2-3 servings

1/2 lb. lean ground beef
1 small onion, chopped
1/2 clove garlic, minced or pressed
1 cans (4 oz. ea.) whole mild green chiles, drained and seeded
1 c. shredded sharp cheddar cheese
2 eggs
1/4 cup flour
3/4 cup milk
1 tsp. salt
1/8 to liquid hot pepper seasoning (or less depending on taste)

Crumble beef into a frying pan; set over medium heat and cook, stirring, until browned; drain off fat. Add onion and garlic and cook until onion is limp; set aside. Line an 1 quart baking dish with half the chiles. Beat eggs and flour together until smooth; add milk, salt, and hot pepper seasoning, beat well. Pour over meat mixture and sprinkle with remaining cheese. Bake in a 350° oven for 45 minutes or until a knife inserted in center comes out clean. Let stand 5 minutes.
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Quick Baked Beans
Makes 2 servings

1/2 envelope Onion soup mix
1 (14-oz.) can pork 'n beans
1 small apple, chopped
1/8 c. brown sugar
1 teaspoon prepared mustard

Combine soup mix, pork 'n beans, apple, sugar and mustard. Cook over medium heat for 20 minutes.
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Fried Rice
Makes 2 servings

1 eggs, beaten
2 T. oil
1/2 cup. pork, finely diced
3 green onions, chopped
2 c. cooked, cold rice
1 T. soy sauce
1/8 t. sugar

Fry (scramble) egg, remove from heat; cool and chop. Stir fry onions in oil until transparent. Add eggs, meat and rice; mix well. Mix soy sauce and sugar until sugar dissolves. Pour on top of rice mixture just prior to serving.
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Goulash
Makes 2 Servings

3/4 pound ground beef
1/4 cup diced onion
1/4 cup diced green pepper
4 ounces elbow macaroni, cooked
1 can stewed tomatoes
1-8 oz can tomato sauce
1 teaspoon garlic powder
oregano to taste
black pepper
Lawrey's seasoning

Cook ground beef with onions and green peppers in large skillet, drain. Season meat with black pepper and lawry's seasoning. Cook macaroni according to package directions. Add to ground beef. Add stewed tomatoes and tomato sauce.Add oregano and garlic powder and simmer for 20 to 30 minutes. Stir a few times.
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Hamburger Soup
Makes 2 Servings

1/2 pound ground beef
1-14 ounce can tomatoes
1- 8 oz. can tomato sauce
2 c water
1/4 cup alphabet noodles
1 small onion, diced
1/8 c chopped celery
1/8 c chopped green pepper
5 oz frozen mixed vegetables (1/2 package)
salt and pepper to taste

Brown ground beef in large skillet, drain. Add onion, celery and green pepper. Add mashed tomatoes, tomato sauce, and water. Simmer for one hour. Add frozen vegetables and simmer for 1 hour. Add noodles and simmer until noodles are cooked. Salt and pepper to taste.
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Salisbury Steak
Makes 2 servings

1/2 lb. ground beef
1/4 cup bread crumbs
1/4 cup tomato juice
1 teaspoon minced onion
1 egg
1 pkg brown gravy mix

Combine ground beef, bread crumbs, tomato juice, onion and egg together, shape into oblong patties and brown. Make gravy and pour over steaks. Simmer twenty minutes.
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Spaghetti with Meat Sauce
Makes 2 Servings

1/2 pound lean ground beef
1 - 8 oz. can tomato sauce
1 - 8 oz. can tomato paste
1/4 green pepper, chopped
1/4 onion, chopped
1/4 cup. mushroom pieces
1 teaspoon oregano
1/2 tsp. garlic salt
1 tablespoon margarine
4 ounces spaghetti, cooked

Saute onions, green pepper, and mushrooms in margarine. Add hamburger and brown. Drain grease. Add garlic salt, oregano, tomato sauce, and tomato paste. Stir well. Simmer for 1 hour. Boil spaghetti to taste and strain. Serve sauce over spaghetti.
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More Recipes for Two
Main Dish Recipes for Two 
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Orange Glazed Chicken Strips

1 lb.boneless/skinless chick breasts cut ino 1/2 " strips

Glaze:
1/2 cup orange marmalade
1/4 cup steak sauce
1/4 cup honey
1 Tbsp. lime juice
Dash hot pepper sauce
1 tsp. prepared horseradish
2 cups cook rice

Preheat broiler. Line baking pan with foil. Spray with cooking spray. Arrange chicken in pan. In small bowl combine all glazed ingredients. Brush glaze on all sides of chicken. Place in broiler for 10 to 15 mins or until chicken brown on top. Serve chicken and any sauce that forms in pan, over the rice.
Francine
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Four Tomato Salad

1/2 cup sun dried tomatoes
2 cups sliced tomatoes
2 cups cherry tomatoes halved-yellow
2 cuos quartered plum tomatoes
1 cup sliced red onions

Dressing:
3 Tbsp. Olive Oil
1/4 cup balsamic vinegar
1 1/2 tsp. minced garlic
1/2 cup chopped basil (2 tsp. dried)
1/8 tsp. ground black pepper

Pour boiling water over sundried tomatoes. Let rest for 15 mins.until softened. Drain and slice. Place sundried tomatoes, tomatoes, cherry tomatoes, plum tomatoes, red onion and basil in serving bowl, Whisk together olive oil, balsamic vinegar, garlic and pepper. Pour over tomatoes.
Francine
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AmazonLocal



This is a favorite main dish type salad at our house, that is perfect in the summertime when aren't in the mood for a heavier cooked meal.

Chicken and Brown Rice Toss

3 cups cooked brown rice
2 cups cubed cooked chicken
1/2 cup thinly sliced celery
1/4 cup sliced ripe olives
2 tbsp. sliced green onion
1/2 cup mayonnaise
1/4 cup Italian salad dressing
1/2 cup coarsely chopped cashew nuts
Lettuce leaves

In large bowl, combine cooked rice, chicken, celery, olives and onion. Stir together in small bowl the mayonnaise and Italian salad dressing; add to chicken mixture, tossing to coat. Cover and chill. Just before serving, add nuts and toss again. Turn into lettuce-lined bowl. Makes 4 to 5 servings.
Judy (in Alaska)
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Someone requested a recipe for Cheeseburger soup. Here is my recipe.
Abby in Atlanta

Cheeseburger Soup

Everyone loves this creamy comfort food. Serve with hot rolls or biscuits.

1 lb. ground beef
1 small onion, chopped
2 carrots, shredded
1 rib celery, diced
1 teaspoon basil
4 Tbs. butter, divided
3 cups chicken broth
3 cups frozen hash brown potatoes
1/4 cup flour
8 ozs. processed American cheese (Velveeta), cubed
1-1/2 cups milk
Salt and pepper to taste
1/4 cup sour cream

In a 3-quart saucepan brown beef. Drain and set aside. In the same saucepan, sauté onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 5 minutes. Add broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer for 5 - 10 minutes or until potatoes are tender. Meanwhile, in a small skillet melt remaining butter. Add flour and cook and stir for 3-5 minutes or until bubbly. Add to soup. Cook and stir soup for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper and cook and stir until cheese melts. Remove from the heat; blend in sour cream.
Yield: 6 servings
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Here is my recipe for Stuffed Peppers. I've used this for years and we really like it when peppers are cheap.
Abby in Atlanta

Stuffed Peppers with Ground Beef and Rice

6 green bell peppers
1 Tbs. butter
1 Tbs. olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 can (14.5 oz.) diced tomatoes
1 can (8 ounces) tomato sauce
1 clove garlic, crushed
1 tsp. dried leaf oregano
1/2 tsp. dried leaf basil
2 tsp. salt, divided
1/2 tsp. ground black pepper, divided
1 egg, lightly beaten
1 1/2 tsp. Worcestershire sauce
1 1/2 pounds lean ground beef
1 1/2 cups cooked long-grain rice
shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional

Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.

Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 tsp. salt, and 1/4 tsp. of pepper. Simmer for about 10 minutes.

In a large mixing bowl, combine egg with remaining 1 tsp. salt and 1/4 tsp. pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.
Serves 6.
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Re: 7-15-13, Sherry's Yummy Strawberry Cake
What is size of container of fresh strawberries and also the frozen strawberries?
I used to make a recipe with 10 oz. of frozen strawberries and now I can only find
16 oz. containers. (You could eat the 6 oz. remaining!!) But wrong size can mess up the recipe.
Dorothy

For Martie wanting to know what to do with her can of spinach, drain it very well and use it in any recipe calling for frozen spinach. You might need more than one can, depending on how much spinach is called for in the recipe. I have also drained the spinach, reserving the water/juice, then used it to cook a generous cup of pasta. Cook the pasta, then drain. In large casserole dish misted with non -stick spray, stir pasta, spinach, and 1 cup or more of your favorite spaghetti or pizza sauce. Can add a small can of mushrooms that has been drained, if you like. Top with parmesan cheese or other cheese. Bake in 350 degree oven for 30 minutes or until mixture is hot. Can also heat in microwave or dump in a skillet and heat on stove.
Robbie IN

Creamed Spinach

1 pkg. frozen spinach, chopped
4 slices of bacon, finely chopped
1 med onion, very finely chopped
2 tbsp. flour
1/8 tsp. pepper, fresh ground
1 clove of garlic, finely minced
1 c. milk
Salt

Cook spinach according to directions. Drain very dry. Fry bacon and onions together until onions are tender, about 10 minutes. Add flour, seasoned salt, pepper and garlic. Blend thoroughly. Slowly add milk; cook and stir until thickened. Add spinach and mix thoroughly.
Serves 4.
Robbie IN
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Haystack Potato Casseroles
Marilyn requested haystack potato casserole recipes in the 7/13 newsletter. There are many versions of this recipe. Here are two that I have. You can add spices to either, depending on your taste. I hope this helps you duplicate what you recently ate.
Robbie IN

Haystack Potato Casserole

1 lb. ground beef
Sliced onions
Sliced carrots
Sliced potatoes
1 can cream of celery soup (or cream of mushroom)
1 can tomato soup

Brown ground beef and drain. Place in the bottom of a casserole dish and then place a layer of onions, a layer of carrots and a layer of potatoes on top of the ground beef. Pour the can of cream of celery soup over the top then can of tomato soup. Bake at 300 degrees for 2 hours or until vegetables are tender.Can substitute any cream soup for the can of tomato soup. Serves 4-6.Can also add a layer of frozen peas or other vegetables.
Robbie IN

Haystack Casserole

1 20 ounce bag frozen hash brown potatoes
1 pound ground beef, browned and grease drained
1 10 ounce can cream of mushroom soup
1 10 ounce milk - use empty soup can to measure
1 (10 ounce) mixed frozen vegetables, slightly thawed
1 cup shredded cheddar cheese - optional

Mix all ingredients in large bowl. Place in 9 X 13 inch casserole dish that has been misted with non-stick spray. Spread evenly and bake in 350 degree oven for 30 - 40 minutes or until vegetables are tender and casserole is bubbling.
Robbie IN
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I feel someone out there, the great cooks and bakers, can help me with a recipe, one tried and tested, for Limoncello Italian cake, and frosting. Will appreciate any help. Happy cooking everyone.
Fae N.C.

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