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Food court 5-22

Published: Wednesday, May 21, 2014 11:00 a.m. CDT

Here are a few more recipes for people needing smaller quantities for serving 1 or 2 people.

Stuffed Pork Chops

2 tablespoons chopped celery leaves

1 tablespoon chopped onion

2 tablespoons butter or margarine, divided

3/4 cup dry bread crumbs

2/3 cup chicken broth, divided

1 teaspoon dried parsley flakes

1/2 teaspoon salt

1/2 teaspoon paprika

1/2 teaspoon rubbed sage

1/4 teaspoon pepper

1/4 teaspoon dried thyme

2 pork loin chops (1 1/4 inches thick)

In a skillet, sauté celery leaves and onion in 1 tablespoon of butter until soft. Remove from the heat, stir in bread crumbs, 1/3 cup broth and the seasonings. Mix well. Cut a pocket in each pork chop by slicing from the fat side almost to the bone. Spoon about 1/2 cup stuffing into each pork chop. Secure with a toothpick. Melt remaining butter in a skillet. Brown the chops on both sides. Place in a greased 11-by-7-inch baking dish. Pour remaining broth over the chops. Cover and bake at 350° for 40 to 50 minutes or until juices run clear. Remove toothpicks before serving. Thicken pan juices for gravy. Serves 2.

Chicken Vegetable Potpie

2 medium carrots, sliced

1 medium potato, peeled and cubed

1 small onion, chopped

1 cup water

1/2 cup frozen peas, thawed

1 cup cubed cooked chicken

1 10 3/4-ounce can cream of chicken soup, undiluted

Pastry for single crust pie (9 inches)

In a saucepan, cook the carrots, potato, onion and celery in water for 10 minutes or until tender. Drain. Stir in the peas, chicken and soup. Pour into a greased 1 1/2-quart deep baking dish. Roll our pastry to fit top of dish. Place over filling. Trim. Seal and flute edges. Cut slits in pastry. Bake at 350° for 50 minutes or until crust is golden and filling is bubbly. Serves 2.

Anniversary Chowder

2 small red potatoes, cubed

1/2 medium carrot, finely chopped

1/4 cup finely chopped onion

2 tablespoons butter or margarine

2 cups half and half cream

1 6-ounce can boneless skinless salmon, drained and flaked

1/2 cup fresh or frozen corn

1/4 cup teaspoon dried rosemary, crushed

1/4 teaspoon dried parsley flakes

1/4 teaspoon salt

1/8 teaspoon pepper

1/8 teaspoon rubbed sage

1/8 teaspoon dried thyme

In a large saucepan, sauté the potatoes, carrot and onion in butter until tender. Reduce heat, stir in remaining ingredients. Cook and stir for 10 minutes or until heated through. Serves 2.

Cube Steak Skillet Supper

1/4 cup all-purpose flour

1/2 teaspoon salt

Dash of pepper

2 cube steaks

1 to 2 tablespoons vegetable oil

1 small onion, sliced

1 15-ounce can sliced potatoes, drained

1 14 1/2-ounce can French style green beans, drained

1 10 3/4-ounce can golden mushroom soup, undiluted

Paprika

In a large resalable plastic bag, combine the flour, salt and pepper. Add cube steaks and shake to coat. In a skillet, brown steaks on both sides in oil. Set aside and keep warm. Add onion, potatoes and green beans to skillet. Stir in soup. Return steaks to skillet. Cover and simmer for 15 minutes. Or until meat is tender. Sprinkle with paprika. Serves 2.

I hope you’ll try and enjoy these recipes. If you need to reach me, you can email me at judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box 340 Princeton, IL 61356. Enjoy!

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