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| Submitter: | JKP |
| Ingredients: | |
| 3 LBS ITALIAN SAUSAGE-cut into bite size | MED. ONION - chop |
| GREEN PEPPER-chop | 2 CANS (6 oz) TOMATO PASTE-2 cans water |
| 1 LARGE CAN STEWED TOMATOES | 1 tsp. OREGANO |
| 1 tsp. GARLIC POWDER | SALT AND PEPPER
|
| 1 BAY LEAF | Cooked rigatoni noodles |
| 1. Add all ingredients except rigatoni noodles. |
| 2. COVER AND SIMMER 1 & 1/2 HRS |
| 3. ADD COOKED RIGATONI NOODLES AND SERVE |
| this was also included: |
| tried and true, and I love it |
| 1.HEAT 2 TBLP BUTTER IN FRY PAN |
| 2.WEN HOT, ADD PORK, COOK 2 MINUTES ON MED SEASON, TURN OVER & COOK 2 MIN MORE. |
| 3. REMOVE AND SET ASIDE. |
| 4. ADD REMAINING BUTTER. |
| 5. WHEN HOT ADD SHALLOTS AND MUSHROOMS, COOK 4-5 MIN ON MED. |
| 6. POUR IN WHITE SAUCE, STIR- ADD NUTMEG, MIX. COOK 2-3 MIN ON MED. |
| 7. ADD NOODLE COOK 2-3 ADDITIONAL MIN |
| 8. , REHEAT PORK IN MIXTURE- SRPINKLE ON CHEESE AND PIMENTO AND SERVE. |
| Submitter: | JKP |
| Ingredients: | |
| 2 CUPS MILK | 2 TBSP BUTTER
|
| 2 1/2 TBSP FLOUR | SALT & WHITE PEPPER |
| 1. POUR MILK INTO SAUCEPAN AND BRING TO BOIL. |
| 2. REMOVE AND SET ASIDE.. |
| 3. HEAT BUTTER SEPERATE. |
| 4. WHEN HOT ADD FLOUR. |
| 5. MIX WELL, COOK 2 MIN ON LOW. |
| 6. MIX MILK WITH FLOUR SLOWLY. |
| 7. STIR CONSTANTLY. |
| 8. SEASON. |
| 9. COOK 10 MIN OVER LOW HEAT |
| 10.STIR FREQUENTLY |
| Submitter: | Paulette |
| Ingredients: | |
| 6 thin pork chops | 2 cups Pepperidge Farm Stuffing (Blue Bag) |
| Minced garlic or fresh | 2 tsp. parsley |
| Garlic powder | Salt & pepper |
| water | |
| 1. Salt and pepper one side of chops. |
| 2. Lightly dust the other side of chops with garlic powder. |
| 3. In a bowl add stuffing mix fresh garlic or garlic flakes according to how much you like garlic; add parsley; add enough hot water to make stuffing mix soft. |
| 4. Place 3 pork chops in a baking dish (garlic side up) spoon stuffing mixture on top. |
| 5. Place the other 3 chops on top garlic side down. |
| 6. Bake in a 375° oven covered for 1/2 hour. |
| 7. uncover continue baking until chops are golden, turn over and bake on other side. |
| Serves 3 |
| This sounds Fantastic |
| Submitter: | Paulette |
| Ingredients: | |
| 3 or 4 chicken breasts (skinless) | 1 tbs. Worcestershire sauce |
| 3/4C Catsup | 3 tbs. brown sugar |
| 3/4 cups water | 2 tsp. salt |
| minced garlic |
| 1. Place chops in a 13 x 9 baking pan. |
| 2. Mix all remaining ingredients, pour over chops. |
| 3. Bake uncovered in a 350° oven 1 & 1/4 hours turning chops half way during baking. |
| 4. Gravy is wonderful over mashed potatoes. |
| 1. In baking pan add water, ketchup, mix together. |
| 2. Salt & pepper pork, place in pan. |
| 3. Cook, stirring until well brown. |
| 4. Add potatoes, onions and veggies. |
| 5. Bake at 350 for 2 hrs. or until potatoes are tender. |