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July 19, 2013
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Cooking for Two |  Pork Chops  and Main Dish Recipes | Easy and Simple Recipes


Ground Beef and Beans
Makes 2 Servings

1/4 pound ground beef, browned with 1/4 cup chopped onions
1 (14-15 ounce) can pork and beans
1/8 cup catsup
salt to taste
pepper to taste

Preheat oven to 350 degrees. Brown ground beef and chopped onions in skillet. In a small casserole dish add browned ground beef and onions, catsup and beans. Stir well. Bake in oven for 30 to 45 minutes or until beans are heated through.

Note: I prefer to use Bush's Original Beans with this recipe. I like to use a spinkle of crushed can Durkee fried onions on top of beans before putting them in to bake. I use canned Durkee Fried Onions on most veggie dishes I bake. It adds a crunchy top to the dish.
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Stuffed Peppers
Makes 2 Servings

2 green peppers
1/2 pound ground beef. browned and drained
1/2 (15 ounce) can Spanish Rice
1 tablespoon catsup
salt to taste
pepper to taste
1/8 cup chopped onions

Preheat oven to 350 degrees. Brown ground beef and onions. Drain. Combine Spanish rice and catsup with ground beef and onions. Lightly grease a small casserole dish. Slice green peppers in half and clean out pulp and seeds. Cut each pepper into 1/4, then cut in a total of 1/8 pieces. Line bottom of greased casserole dish with peppers. Spoon ground beef and rice mixture on top of peppers. Bake for 30 minutes or until peppers are done.

The original recipe called cutting pepper tops off and cleaning them. After pulp and seeds are gone to steam them for 5 minutes. It was just too much effort so I just chopped up the peppers in 8ths and lined a casserole dish.

Meatloaf Recipe
I used green peppers cut up into 1/8s, line the bottom of a lightly greased meatloaf pan and put my favorite meatloaf recipe on top of green peppers. Bake according to meatloaf directions. The kind of meatloaf pans I use are non-stick two part pans. This makes it easy to remove the top part from the bottom part of the pan, where the grease has collected.
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Crispy Baked Chicken
Makes 2 servings

2 chicken breasts (skinless and boneless)
1 egg, beaten
1/8 cup soy sauce
3/4 cup corn flakes, crushed
salt and pepper to taste

Preheat oven to 350 degrees. Combine egg and soy sauce and dip chicken in mixture. Roll chicken in cornflakes to coat. Place on baking sheet and bake for 1 hour.
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Southwestern Baked Chicken
Makes 2 Servings

2 chicken breasts (skinless and boneless)
1/4 cup plain yogurt
1 tablespoon taco seasoning mix
1/2 cup Cheez-It crackers
salt to taste
pepper to taste

Preheat oven to 250 degrees. Use yogurt to coat chicken. Mix taco seasoning and crushed crushed crackers well. Dip chicken and coat well in mixture. Place chicken on greased baking dish and bake for one hour.
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Onion Baked Chicken
Makes 2 Servings

2 chicken breasts (skinlees and boneless)
1/3 cup margarine, melted
1/2 small can fried onion rings, crushed
pepper to taste

Preheat Dredge chicken in margarine and then in crushed onion rings. Place on greased baking pan and bake for 45 minutes or until tender.

Note. I like to coat the chicken well with the crushed onion rings. Sometime I redip chicken in margarine and coat the chicken a second time. If you want to cut down on the butter or margarine, I use plain yogurt.
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Applesauce Pork Chops
Makes 2 servings

2 pork chops
1/2 cup applesauce
2 Tablespoons soy sauce
1/8 teaspoon minced onions
pepper taste

Preheat oven to 350 degees. Brown pork chops on both sides. Combine soy sauce, minced onions, and applesauce. Place pork chops in a shallow dish and spoon applesauce mixture over chops. Bake for 45 minutes, covered. Remove cover and bake an additional 15 minutes or until pork chops are done.
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Pace Salsa Pork Chops
Serves 2

2 pork chops
1 tablespoon oil
1/2 cup Pace Mild Salsa
1/4 cup chopped onions
salt to taste
pepper to taste

Preheat oven to 350 degrees. Brown pork chops on both sides in skillet. Place pork chops in greased casserole dish and spoon salsa over pork chops, sprinkle onions on top. Season with pepper. Bake in oven, uncovered, for 45 minutes or until pork chops are done.

Note: I like to sprinkle the top with crushed canned crispy onion rings rather than chopped onions.
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V-8 Stew
2 Servings

1/2 beef stew meat
1 medium onion, chopped
1 cup V-8 vegetable juice
salt to taste
pepper to taste
4 ounces egg noodles, cooked

Brown onions and stew meat in a lightly greased skillet. Place pork chops in crock pot. Add V-8 juice and salt and pepper. Cook for 6-8 hours on low. Serve over noodles.
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Thanks to Robbie In for her response(7-18) to my request for a Lemon Cake recipe.

Robbie, Your cake and filling are very much like the one I’ve used in the past with success. Your frosting sounds better than mine. I’ll definitely try it.
Anita in Camarillo


Stir Fried Sausage and Vegetables

2 tsp. vegetable oil
2 cups broccoli florets
1 cup red bell pepper strips
1 cup slice carrots
1 to 2 garlic cloves, minced
1 lb. cooked--sausage, sliced
1/2 cup teriyaki sauce
Hot cooked rice

Heat oil in large skillet or wok over medium-high heat. Add broccoli, pepper and carrots; stir fry 2 to 3 minutes. Add garlic, stir fry 1 to 2 minutes. Add sausage and teriyaki sauce. Increase heat to high. Cook until sausage is heated through. Serve over rice.
Francine
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Pepperoni Casserole

1 (16 ounce) package uncooked rotini pasta
1 lb ground Italian sausage
1 (24 ounce) jar pasta sauce
1 (16 ounce) container cottage cheese
1 (2 1/4 ounce) can sliced black olives, drained (optional)
1 (4 ounce) can mushrooms, drained
12 ounces shredded mozzarella cheese
2 (3 ounce) packages sliced pepperoni

Preheat oven to 350 degrees. Lightly grease a 9X13 casserole dish. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain.

In a skillet over medium heat, cook the sausage until evenly brown, drain grease. Mix in the cooked pasta and pasta sauce. Pour into prepared casserole dish. In a bowl, mix the cottage cheese, olives, mushrooms and mozzarella cheese.

Spoon the cheese mixture over the sausage and pasta mixture. Top with pepperoni slices.

Bake 25 minutes in the preheated oven, until bubbly and lightly browned.
Bren in North Louisiana
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Robbie IN , wasn't me asking
about stuffed pepper recipes, must be another Marilyn, maybe also in Florida. But your Mexican ones sure sound good, & thanks for the thoughtfulness.
Marilyn in FL
 

Stuffed Italian Pepper Recipe
The lady from Florida who wanted stuffed pepper recipes: this is my favorite recipe my Italian grandmother made: You have to judge the amounts depending on how many peppers you make. My grandmother never measured.
Red or Green peppers ( I like red ) I usually make 4 and I slice mine in half .

Stuffing:
Day old (or more) Italian or French bread is great. Pull the bread apart with your hands and quickly soak it in running water and squeeze our the excess water. Then proceed to crumble it apart in bowl. For 4 peppers I might use about a half loaf --you have to judge.

Approximately 1/2-3/4 cup chopped onions . Saute onions in olive oil
1 can black olives, I crumble the olives with my hands
parmesian or romano cheese, about 1/2 -3/4 cup
Italian seasonings (approximately Tablespoon) I use a mixture of Italian seasonings.
little parsley, salt and pepper and some garlic powder

After sauteing onlions in olive oil, add to crumbled bread. Add all of the above and mix well. (Taste to see if you need more seasonings. Drizzle more olive oil over bread mixture. Taste and add more oil if desired.

Place peppers in casserole and fill with stuffing. Drizzle a little more oil over top. I usually pour a little chicken broth or water in bottom of casserole. Put in oven (350-375 degrees) and bake approximately 45 min

Check to see if peppers are done. If you feel the peppers aren't done enought for your preference, then cook a little more. You may want to drizzle more olive oil on top while they're cooking.This is my favorite way to enjoy stuffed peppers. Let me know if you try it .

Dee Palm bch Gdns / R.I.
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I would like to know how to make a recipe for Watergate salad. Do any of the great cooks in Nancyland have one?
thanks, Jana

Baked Onions

6 Medium Sized Onions
2 Tablespoons of Oil
2 Cups of Chicken Broth
Pinch of Ground Pepper
1/2 Cup of La Chona Panela Cheese, Grated
http://www.mexican-cheese.com/lachona.html
Salt and Pepper to taste

Cut off the ends of each onion, but do not peel them. Place in a baking pan. Lightly grease them and pour the chicken broth over them. Bake them at a high temperature for one hour or until the onion is soft. To serve, peel back the dark exterior skin, place some grated Panela cheese over each onion and garnish with ground pepper.
bill, Alb.
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Lemon Chicken

1(3 to3-1/2 lb) frying chicken quarted
1/2 cup Kikkoman teriyaki Sauce
1 teaspoon grated lemon zest (peel)
2 teaspoons Tabasco sauce
1/4 teaspoon cinnamon

place chicken in a large plastic bag. Mix all rest ingredients well, them pour over chicken in bag.

Press air out of bag. close top securely. Turn bag over several times to coat chicken well.
Refrigerate overnight or overnight, turn bag several times. Remove chicken from bag broil
or grill 5 to 7 inches from heat source or until chicken is tender. Turn over occasionally during cooking.
Bren in North Louisiana
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Hash Stuffed Bell Pepper
In reply to the lady who wanted stuffed pepper recipe's: One really simple one that
I like to make when all those garden peppers are ready is different but really good and so simple.

I use:
1 can of Armour Corned Beef Hash
Green Peppers

Just slice the peppers length way and clean out the seeds. Stuff the corned beef hash into them and bake at 350 for 45 minutes to 1 hour.
Shirl from Maine

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Apple Praline Bread

1 cup sour cream
1 cup brown sugar
2 eggs
2 tsp vanilla
2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups Granny Smith apples, peeled and finely chopped
1 cup nuts (walnut or pecan or a combo), divided

For the praline sauce:
¼ cup brown sugar and 1/4 cup butter

Preheat the oven to 350 degrees. Lightly grease a 9 x 5 x 3 inch loaf pan. Set aside. (I used stoneware loaf pan for perfect cooking)

Using an electric mixer, beat together the sour cream, sugar, eggs and vanilla on low speed for a couple of minutes until well blended. Stop the mixer and then add in the flour, leavening agents and salt. Continue to beat on low until well combined.

Fold in the apples and half the nuts into the batter. Transfer the batter into the greased loaf pan. Sprinkle the rest of the nuts on top and then press them lightly into the batter. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean.

Cool in the loaf pan for about 20-30 minutes and then transfer to a wire rack to cool completely. So it doesn't get too dark, I suggest using a light colored loaf pan.

For the praline sauce:
In a small sauce pan, place the butter and brown sugar. Using medium heat, bring to a boil. Lower the heat and then simmer lightly for about one minute, stirring constantly until the sauce thickens. Remove from heat and then drizzle over the bread. Cool completely.
Bren in North Louisiana
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Re: Artichoke Jalapeno Dip
Thank you for the recipe from Pat So Cal
I am having company and am going to make this. I am sure this is the one I am looking for. This is a great place to find many great recipes
Maxine.
 

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