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The Coffee Shop Cook Book

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Shirley:
The Idea came from 'Carol" so here is the plan that we post one of our favorite recipes here on this thread. Anyone can join its something to share with each other.

Im gonna post mine latter today..Shirleys Italian Pork chops

~Meg~:
Good Idea...Will be adding one here and there also...     

                   

Shirley:
             Italian Pork Chops


Prep: 10 min 
    Ready In: 30 min 
    Serves: 4 
 
   
 
 
 

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   1-1/2 cups cooked instant white rice
 

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   4 lean bone-in centre-cut pork chops, 1/2 inch thick (about 6 oz. each)
 

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   1 tsp. dried oregano leaves
 

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   1 each: green and red pepper, cut into strips
 

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   1/4 cup KRAFT CALORIE-WISE Zesty Italian Dressing
 

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   1 can (19 oz/541 mL) Italian-style stewed tomatoes, undrained
 

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   1/2 cup KRAFT Part Skim Mozzarella Shredded Cheese
 
 

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  COOK rice as directed on package.
 
 
  MEANWHILE, heat large nonstick skillet on high heat. Add chops; cook 2 min. or until bottoms of chops are browned. Reduce heat to medium; turn chops over. Sprinkle with oregano. Top with pepper strips, dressing and tomatoes with their juices. Bring to boil. Reduce heat to low; cover and simmer 12 min. or until chops are cooked through (160°F).
 
 
  REMOVE chops from skillet, reserving vegetable mixture in skillet. Cover chops to keep warm. Increase heat to high; cook vegetable mixture 1 to 2 min. or until vegetables are tender and sauce is thickened, stirring occasionally. Spoon rice evenly onto 4 serving plates. Top evenly with chops, vegetable mixture and cheese.
 
 

~Meg~:
                                       Keilbasa and Pineapple

3 lbs of Keilbasa
2 cans of undrained pineapple chunks
1 lb of brown sugar

Slice keilbasa in bite size pieces..boil for 20 minutes

While meat is boiling..

Put your 2 cans of pineapple in a saucepan with juice..add your brown sugar..cook just until brown sugar is dissolved...

Drain meat...Pour the pineapple and brown sugar over top of it..put it in the frig over night

Take it out the next morning..put it in a crock pot and let cook for 6 hours on medium..

'Carol':
Thanks for the ideas Meg and Shirley...sounds yummy! Can't wait to try them.  Here's one to consider:
Seafood Lasagna
This is a little pricey to make, but well worth it when you consider it yields 12 servings. It also costs less than going to a restaurant, and great for company.

1  Green onion, finely chopped
2  Tablespoons vegetable oil
2  Tablespoons plus ½ cup butter or margarine, divided
½  Cup chicken broth
1  Bottle (8 oz) clam juice
1  Pound bay scallops
1  Pound uncooked small shrimp, peeled and deveined
1  Package (8 oz) imitation crabmeat, chopped
¼  teaspoon white pepper, divided (I just use black)
½ Cup all purpose flour
1½ Cups milk
½  teaspoon salt
1 Cup whipping cream
½  Cup shredded Parmesan Cheese, divided
9  Lasagna noodles, cooked and drained

In a large skillet, saute onion in oil and 2 Tablespoons butter until tender.  Stir in broth and clam juice; bring to a boil.  Add the scallops, shrimp, crab and 1/8 teaspoon pepper; return to a boil.  Reduce heat; simmer, uncovered, for 4-5 minutes or until shrimp turns pink and scallops are firm and opaque, stirring gently.  Drain, reserving cooking liquid; set seafood mixture aside.

In a saucepan, melt the remaining butter; stir in flour until smooth.  Combine milk and reserved cooking liquid; gradually add to the saucepan.  Add salt and remaining pepper.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from heat; stir in cream and ¼ cup Parmesan cheese.  Stir ¾ cup white sauce into the seafood mixture.

Spread ½ cup white sauce in a greased 13-in. x 9-in. x 2-in. baking dish.  Top with three noodles; spread with half of the seafood mixture and 1 ¼  cups sauce.  Repeat layers.  Top with remaining noodles, sauce and Parmesan.  Bake, uncovered, at 350 for 35-40 minutes or until golden brown. Let stand 15 minutes before cutting.  YIELD 12 servings.

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