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May 1, 2010

Stuffed Pork Chops

Pesto Rice Stuffed Pork Chops

1/2 C. fresh basil leaves
1/2 C. fresh parsley springs
1/2 C. chopped pecans
3 garlic cloves peeled
2/3 C. cooked wild rice
2 T. cream cheese, softened
1 T. olive oil
1 t. chili sauce
4 bone in pork loin chops
1/2 t. lemon pepper seasoning
1 T. butter


In a food processor combine the basil, pecans and garlic, cover and process
until blended. Transfer to a small bowl, add the rice, cheeses, oil and chili
sauce. Cut a pocket in each pork chop by slicing almost to the bone. Sprinkle
chops with lemon pepper.
In a large skillet brown chops in butter; cool for 5 minutes. Fill with rice
mixture; secure with toothpicks if necessary. Place in a 9x13 baking dish coated
with cooking spray.
Bake uncovered at 350 for 28-32 minutes or until a meat thermometer reads 160.
Discard toothpicks.

Veggie Stacks

Pesto Veggie Stacks

2 C. fresh basil leaves
1/2 C. grated Parmesan cheese
1/4 C. pine nuts or chopped walnuts
2 T. grated Romano cheese
3 garlic cloves peeled
1/2 C. plus 3 T. olive oil, divided
1/4 C. all purpose flour
2 eggs, lightly beaten
1/2 C. dry bread crumbs
8 slices eggplant or large zucchini
4 slices tomato
1/4 C. crumbled reduced fat feta cheese


Place the first 5 ingredients in a food processor; cover and process until
blended.  While processing, gradually add 1/2 C. oil in a steady stream until
combined.  Set pesto aside.
Place the flour, eggs, and bread crumbs in separate shallow bowls.  Dip eggplant
in flour, then in eggs; then roll in crumbs.  Heat remaining oil in a large
skillet, fry eggplant in batches for 1-2 minutes on each side or until golden
brown.  Drain on paper towels.
Place four eggplant slices on an ungreased baking sheet.  Top each with a tomato
slice, 1 T. cheese, 2 t. pesto and remaining eggplant.  Cover and refrigerate
remaining pesto for another use.  Bake at 350 for 5-8 minutes or until heated
through.  Serve immediately.

Marinated BBQ Steak

Broth Marinated BBQ Steak

1 (10.5 ounce) can beef broth
1 (18 ounce) bottle barbeque sauce
2 (8 ounce) steaks beef tenderloin

Whisk together beef broth and barbeque sauce in a medium bowl.
Place beef tenderloin steaks in a medium bowl and cover with the beef broth and
barbeque sauce mixture. Cover bowl and place in the refrigerator. Allow steaks
to marinate a minimum of 2 hours (overnight is preferable).
Preheat an outdoor grill for high heat and lightly oil grate.
Grill steaks on the prepared grill for 7 to 8 minutes per side, or to desired
doneness.

Canning Steaks

Brine For Canning Steaks 


1 c. salt, scant
1 gallon water
1 c. sugar


Boil together in kettle until melted; let cool. This makes enough for 16 quarts.
Put 1 cup brine in quart jar; add steak slices and extra brine if necessary.
Cold pack 1 1/3 hours. When ready to use. Roll in flour and fry.

How to Make Sour Milk and a Substitute for Buttermilk

Instructions
Things You'll Need:
a.. Milk
b.. Fresh squeezed lemon juice
c.. or Distilled White Vinegar
1.. Step 1
Place 1 tablespoon freshly squeezed lemon juice or distilled white vinegar in
a glass measuring cup.

2.. Step 2
Add in milk (2% or richer) to equal 1 cup. Stir.

3.. Step 3
Let stand for 15 minutes until it looks like its beginning to curdle or
slightly curdled.

COOKIES

GRANDMOTHER'S SOUR MILK OATMEAL
COOKIES

2 c. oatmeal
2 c. brown sugar
1 c. melted shortening
1 egg
1/2 c. sour milk
1 tsp. soda
1 tsp. cinnamon
1 tsp. salt
Raisins
2 to 2 1/2 c. flour

Mix sugar and shortening. Add eggs, oatmeal, spices and raisins. Put in
refrigerator overnight. Take out and add 2 to 2 1/2 cups flour, only enough to
keep dough from being too sticky. Using a teaspoon, place mounds of dough on
greased cookie sheet. Bake at 350 degrees for 8-10 minutes.


SOUR MILK COOKIES

1 c. shortening
2 c. sugar
4 c. flour
1/2 tsp. salt
1 tsp. soda
2 eggs
1 c. sour milk
1 tsp. vanilla

Mix all together, drop by teaspoonfuls on cookie sheet - far apart because
they spread. Bake at 350 degrees for 12 minutes.


SOUR MILK COOKIES

2 c. sugar
1 c. shortening
1 c. sour milk
4 1/2 c. flour
2 eggs
1 tsp. baking powder
1 tsp. soda
1 tsp. salt
Juice of 1 lemon

Mix sugar, shortening, milk, eggs, baking powder, salt, soda and lemon
juice. Add flour a little at a time. Drop by tablespoons on cookie sheet. Bake
at 350 degrees until done. These are a nice, soft, large cookie. Optional: May
add nuts, chocolate chips, raisins or coconut. Makes 5 dozen.