Some Saturday (or Sunday) din-din suggestions frum Susan Gertson...
Country Style Pork Chops with Country Gravy
4 boneless pork chops
1/4 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon dried rubbed sage
1 tablespoon butter
Cooking spray
1 1/2 cups low-fat milk
Place flour, salt, dried marjoram, dried thyme, and dried rubbed sage in a shallow dish. Dredge pork in flour mixture, turning to coat; shake off excess. Reserve remaining flour mixture.
Melt butter in a large nonstick skillet coated with cooking spray over medium heat. Add pork to pan; cook on each side until browned, about 3 minutes. Reduce heat, and cook for 10 minutes or until done, turning pork once. Remove pork from pan; keep warm.
Combine reserved flour mixture and milk in a small bowl, stirring with a whisk until blended. Add milk mixture to pan; place over medium-high heat. Bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring constantly. Serve with chops.
Yield
4 servings (serving size: 1 chop and 1/2 cup gravy)
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OR
Chicken Marsala
Flour, salt & pepper
2 Tbsp. olive oil
3 Tbsp butter, separated
1 lb chicken
1 lb sliced mushrooms (I used baby portabellas)
3 large cloves garlic, minced
1 1/4 cups chicken stock
¾ cup. Marsala wine
2 Tbsp half-n-half
Lightly dredge cutlets in flour seasoned with salt and pepper.
Heat olive oil and a tablespoon of butter in pan to medium-high; add cutlets. Turn over when cutlet changes color one-quarter of way up and seared side is a golden brown. Flip and cook other side until browned. Transfer cutlets to clean plate and set aside.
Reduce heat to medium and add mushrooms, garlic and and a tablespoon of butter to pan, stirring occasionally, being careful the garlic doesn't burn. Cook about 3 min, until softened and browned. Stir in Marsala, stock, and half and half. Add cutlets; reduce heat to LOW.
Cook 6-7 min until cutlets are done (should have an internal temperature of 165 degrees F). If sauce is thin, continue cooking so that it may reduce, or add a bit of cornstarch to thicken. Transfer cutlets to clean serving platter and serve with sauce.
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This is comfort food at it's simplest, and a great side dish for a winter's night meal, and goes GREAT with either the above Country style "Poke-Chops " or the Chicken Marsala....
Corn Fluff
one 15 1/4-ounce can whole kernel corn, drained
one 14 3/4-ounce can cream-style corn
one 8-ounce package corn muffin mix (such as Jiffy)
1 cup sour cream
1 egg, beaten
1/4 cup (half a stick) butter, melted
Preheat oven to 350-degrees F; grease a glass pie plate or small baking dish.
In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, egg, and butter. Pour into prepared pie plate/dish.
Bake for 40 to 45 minutes, or until golden brown. Yields 6 to 8 servings.
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Apple-Strawberry Crisp
1 cup all-purpose flour
3/4 cup rolled oats
1 cup brown sugar
11/2 teaspoon ground cinnamon
1/2 cup butter, melted
3 cups peeled, cored and sliced apples
1 cup slices fresh strawberries
1/2 cup white sugar
1 Tablespoon cornstarch
1/2 cup water
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine flour, oats, brown sugar, cinnamon and melted butter. Stir until crumbly. Press half the oat mixture into a 9×13 inch baking dish. Cover with sliced apples and strawberries.
In a medium saucepan, combine white sugar, cornstarch, water and vanilla. Cook, stirring, until thick and clear, 10 minutes. Pour over apple/strawberry mixture. Cover fruit with remaining crumble mixture.
Bake in preheated oven 45 minutes, until bubbly and golden.
Serve with whip cream of course, and better if the crisp is warm!
4 boneless pork chops
1/4 cup all-purpose flour
3/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon dried thyme
1/4 teaspoon dried rubbed sage
1 tablespoon butter
Cooking spray
1 1/2 cups low-fat milk
Place flour, salt, dried marjoram, dried thyme, and dried rubbed sage in a shallow dish. Dredge pork in flour mixture, turning to coat; shake off excess. Reserve remaining flour mixture.
Melt butter in a large nonstick skillet coated with cooking spray over medium heat. Add pork to pan; cook on each side until browned, about 3 minutes. Reduce heat, and cook for 10 minutes or until done, turning pork once. Remove pork from pan; keep warm.
Combine reserved flour mixture and milk in a small bowl, stirring with a whisk until blended. Add milk mixture to pan; place over medium-high heat. Bring to a boil, scraping pan to loosen browned bits. Reduce heat, and simmer 2 minutes or until slightly thickened, stirring constantly. Serve with chops.
Yield
4 servings (serving size: 1 chop and 1/2 cup gravy)
____________________________
OR
Chicken Marsala
Flour, salt & pepper
2 Tbsp. olive oil
3 Tbsp butter, separated
1 lb chicken
1 lb sliced mushrooms (I used baby portabellas)
3 large cloves garlic, minced
1 1/4 cups chicken stock
¾ cup. Marsala wine
2 Tbsp half-n-half
Lightly dredge cutlets in flour seasoned with salt and pepper.
Heat olive oil and a tablespoon of butter in pan to medium-high; add cutlets. Turn over when cutlet changes color one-quarter of way up and seared side is a golden brown. Flip and cook other side until browned. Transfer cutlets to clean plate and set aside.
Reduce heat to medium and add mushrooms, garlic and and a tablespoon of butter to pan, stirring occasionally, being careful the garlic doesn't burn. Cook about 3 min, until softened and browned. Stir in Marsala, stock, and half and half. Add cutlets; reduce heat to LOW.
Cook 6-7 min until cutlets are done (should have an internal temperature of 165 degrees F). If sauce is thin, continue cooking so that it may reduce, or add a bit of cornstarch to thicken. Transfer cutlets to clean serving platter and serve with sauce.
_______________________________
This is comfort food at it's simplest, and a great side dish for a winter's night meal, and goes GREAT with either the above Country style "Poke-Chops " or the Chicken Marsala....
Corn Fluff
one 15 1/4-ounce can whole kernel corn, drained
one 14 3/4-ounce can cream-style corn
one 8-ounce package corn muffin mix (such as Jiffy)
1 cup sour cream
1 egg, beaten
1/4 cup (half a stick) butter, melted
Preheat oven to 350-degrees F; grease a glass pie plate or small baking dish.
In a large bowl, stir together the two cans of corn, corn muffin mix, sour cream, egg, and butter. Pour into prepared pie plate/dish.
Bake for 40 to 45 minutes, or until golden brown. Yields 6 to 8 servings.
___________________________
Apple-Strawberry Crisp
1 cup all-purpose flour
3/4 cup rolled oats
1 cup brown sugar
11/2 teaspoon ground cinnamon
1/2 cup butter, melted
3 cups peeled, cored and sliced apples
1 cup slices fresh strawberries
1/2 cup white sugar
1 Tablespoon cornstarch
1/2 cup water
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine flour, oats, brown sugar, cinnamon and melted butter. Stir until crumbly. Press half the oat mixture into a 9×13 inch baking dish. Cover with sliced apples and strawberries.
In a medium saucepan, combine white sugar, cornstarch, water and vanilla. Cook, stirring, until thick and clear, 10 minutes. Pour over apple/strawberry mixture. Cover fruit with remaining crumble mixture.
Bake in preheated oven 45 minutes, until bubbly and golden.
Serve with whip cream of course, and better if the crisp is warm!
Again...Thank ya Missy Susan fer these great recipe's.....I'll just bet that yur entire family sure does eat real well down there in Eagle Lake, Texas....
posted by Cookie..... @ 4:31 PM
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