My Favorite Recipes

MY FAVORITE RECIPES

Last Updated: September 24, 2000.

Recipe Index

Mom's Waffles
Mom's Pancakes
Potroast for the Crock Pot
Steak for the Stove Top
Coleslaw
Cajun Pork Chops with Onion Gravy
Spicy Rice
Glazed Pork Chops
Little Smokie Sauce

Here is a website that I found to be funny and
informative on cooking in general.
The Messy Gourmet

To download all of these recipes in
Microsoft Word format, just Click Here.

Mom's Waffles

Recipe courtesy of my wonderful mother-in-law, Sherry.

2 1/4 c. flour	2 beaten eggs
4 t. baking powder	2 1/4 c. milk
3/4 t. salt	3/4 c. salad oil
1 1/2 T. sugar

1.	Sift dry ingredients together. Combine remaining ingredients in separate bowl.
2.	Pre-heat waffle iron (set to "dark").
3.	Add liquid ingredients just before baking. Beat only until moistened.
4.	Brush iron lightly with cooking oil - now and as needed throughout baking.
5.	Use 2/3 cup batter for each batch. (For a small, round waffle iron. May require more batter for a larger iron.)
6.	Bake until done.
7.	Serve with warm syrup and a glass of milk!!

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Mom’s Pancakes

Recipe courtesy of my wonderful mother-in-law.
Please note the changes in this recipe. I apologize for copying it wrong originally, but it is now correct. This is the best pancake recipe I have ever used! Be sure to give it a try!!

1 Ľ C flour	˝ t salt
3 t baking powder	1 beaten egg
1 T sugar	1 C milk
2 T salad oil

1.	Sift together dry ingredients in medium sized bowl.
2.	In a separate bowl, beat egg. Add the rest of the liquid ingredients. Mix well.
3.	Combine liquid ingredients with dry ingredients just before baking.
4.	Beat until moistened. Be sure to leave batter a little lumpy.
5.	Use Ľ cup of batter for each pancake.
6.	Cook on hot griddle. (Griddle is hot when a sprinkle of water "dances" across it.)
Note:	This recipe only makes 8 four-inch pancakes, or 12 dollar-sized ones, so double this recipe when you want enough for a family of 4.

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Pot Roast for the Crock Pot

Recipe courtesy of Me (from on old recipe book)!

4lbs. Rump Roast	3/4 c. red wine
1 med. onion	1/2 t. dried thyme
2 cloves garlic	1/4 c. water
2 t. salt	1/4 t. pepper
3 T. flour	1/2 t. dried rosemary
2 med. bay leaves	1/2 c. water

1.	Slice onion and chop garlic. Place in bottom of crock pot and set the roast on top.
2.	Sprinkle roast with salt, pepper, rosemary, and thyme. Place one bay leaf on either side of roast, on top of onions and garlic.
3.	Pour the wine over the roast. Add 1/2 c. water.
4.	Cover, and cook the roast on high until very tender (about 5-6 hours).
5.	Remove the roast to a serving plate, cover with foil.
6.	Remove both bay leaves, dispose of in garbage.

FOR THE GRAVY:

7.	Measure 2 cups liquid from crock pot into a saucepan.
8.	Stir together 1/4 c. water and flour, then stir into saucepan. Bring to a boil, stirring constantly.
9.	Once boiling, reduce heat and simmer for 10 minutes.
10.	Slice roast and top with the gravy.

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Steak for the Stove Top

Recipe courtesy of Me!

2 lb. sirloin steak	2 t. Mrs. Dash
1 sm. onion	1 sm. green pepper
1/3 c. soy sauce	water

1.	Chop onion and green pepper into thin strips.
2.	Place steak, onions, and green peppers into large, deep saucepan.
3.	Add Mrs. Dash, and pour soy sauce over steak.
4.	Add enough water to cover steak, keeping at least 1/4 inch from top of saucepan.
5.	Cover and bring to a boil. Once boiling, reduce heat slightly and tilt lid to allow slight ventilation.
6.	Continue cooking for 1/2 hour, then turn steak over. Cook an additional 30-45 minutes, until steak is cooked to your preference.
7.	Serve steak using juice from pan as dipping sauce.

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Coleslaw

Recipe courtesy of my sister, Tina.

1 head cabbage	2 T oil
1 lg. green pepper	Pepper to taste
1 sm. onion	Sweet Vinegar(see below)

1.	Remove core from cabbage and slice thinly.
2.	Slice the onion and green pepper, very thin. Combine with cabbage.
3.	Add oil and stir to coat cabbage mixture.
4.	Add pepper to taste.
5.	Stir and coat with Sweet Vinegar.

Sweet Vinegar

1 C. water	1 C. apple cider vinegar
1 C. sugar

Mix together water, sugar, and vinegar.

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Cajun Pork Chops with Onion Gravy

Recipe courtesy of my sister, Tina.

Seasoning Mix:

2˝ tsp. salt	1Ľ tsp. black pepper
2Ľ tsp. cayenne pepper

Combine all seasonings, mix ingredients thoroughly.

12-1/2" thick porkchops (use fatty chop) 1 tsp. very finely chopped garlic
3 1/2 T. margarine 3 cups beef broth (or stock)
4 cups coarsely chopped onions Spicy Rice (see next recipe) or mashed potatoes.

1. Sprinkle seasoning mix evenly on both sides of chops, pressing in with you hands.
2. Grease skillet generously with margarine.
3. Preheat skillet on high heat for about 3 minutes.
4. Add chops in batches and cook about 3 minutes per side.
5. As chops finish browning, transfer to ungreased 15x11" baking pan.
6. In same skillet (don't empty first), melt 3 tablespoons margarine over high heat.
7. Add 2 cups onions and cook for 2 minutes more.
8. Stir in garlic and remove from heat.
9. Immediately spoon mixture evenly over chops.
10. Pour stock around edges.
11. Seal pan tightly with foil and bake at 400° until meat is thoroughly cooked, about 30 minutes.
12. Remove from oven and remove chops from gravy.
13. Pour gravy into saucepan.
14. Thicken to desired consistency with cornstarch.
15. Serve gravy over chops and Spicy Rice (see following recipe) or mashed potatoes.

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Spicy Rice

Recipe courtesy of my sister, Tina.

4 C. Minute Rice	1 t. salt
5 C. beef broth (or stock)	1/4 t. garlic powder
1 T. butter or margerine, melted	1/4 t. cayenne pepper
3 T. very finely chopped onion	1/8 t. white pepper
3 T. very finely chopped celery	1/8 t. black pepper
3 T. very finely chopped green pepper

In a 13x9" in. pan, combine all ingredients. Mix well. Seal pan snugly with foil. Bake at 350° for 1 hour and 10 minutes. Makes 12 cups.

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Glazed Pork Chops

Recipe courtesy of Me (and Campbell's Soup)!

2 T. Cornstarch	6 pork chops (3/4" thick)
1 can Campbell's French Onion Soup	1 T. packed brown sugar
1/2 C. water	1 T. margerine

1. In skillet, melt butter and brown pork chops for 15 minutes (turn chops half-way through), or until well browned. Remove chops to a plate. Do not drain juices.
2. In skillet, combine soup and brown sugar. Heat to boiling.
3. Return chops to skillet. Cover and cook over low heat for 15 minutes, or until meat is no longer pink. Stir and turn chops occasionally.
4. Remove chops to plate. Cover with foil.
5. Stir in cornstarch (or 4 T. flour if you don't have cornstarch) into 1/2 C. cold water. Mix well.
6. Pour mixture into pan. Cook until it boils and thickens, stirring constantly. (Do not cook longer than 2 minutes after liquid starts to boil.)
7. Serve pork chops with glaze on top (or as a side).

This recipe is derived from one I found on a can of Campbell's French Onion Soup. (I changed it a bit!) It's delicious!

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Little Smokie Sauce

Recipe courtesy of my friend, Shari.

1/2 cup grape jelly
1 Tablespoon lemon juice
1 bottle of Chili Sauce

Pour over little smokies or meatballs.

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12-1/2" thick porkchops (use fatty chop)	1 tsp. very finely chopped garlic
3 1/2 T. margarine	3 cups beef broth (or stock)
4 cups coarsely chopped onions	Spicy Rice (see next recipe) or mashed potatoes.

1.	Sprinkle seasoning mix evenly on both sides of chops, pressing in with you hands.
2.	Grease skillet generously with margarine.
3.	Preheat skillet on high heat for about 3 minutes.
4.	Add chops in batches and cook about 3 minutes per side.
5.	As chops finish browning, transfer to ungreased 15x11" baking pan.
6.	In same skillet (don't empty first), melt 3 tablespoons margarine over high heat.
7.	Add 2 cups onions and cook for 2 minutes more.
8.	Stir in garlic and remove from heat.
9.	Immediately spoon mixture evenly over chops.
10.	Pour stock around edges.
11.	Seal pan tightly with foil and bake at 400° until meat is thoroughly cooked, about 30 minutes.
12.	Remove from oven and remove chops from gravy.
13.	Pour gravy into saucepan.
14.	Thicken to desired consistency with cornstarch.
15.	Serve gravy over chops and Spicy Rice (see following recipe) or mashed potatoes.

1.	In skillet, melt butter and brown pork chops for 15 minutes (turn chops half-way through), or until well browned. Remove chops to a plate. Do not drain juices.
2.	In skillet, combine soup and brown sugar. Heat to boiling.
3.	Return chops to skillet. Cover and cook over low heat for 15 minutes, or until meat is no longer pink. Stir and turn chops occasionally.
4.	Remove chops to plate. Cover with foil.
5.	Stir in cornstarch (or 4 T. flour if you don't have cornstarch) into 1/2 C. cold water. Mix well.
6.	Pour mixture into pan. Cook until it boils and thickens, stirring constantly. (Do not cook longer than 2 minutes after liquid starts to boil.)
7.	Serve pork chops with glaze on top (or as a side).

Mom's Waffles

Recipe courtesy of my wonderful mother-in-law, Sherry.

Mom’s Pancakes

Recipe courtesy of my wonderful mother-in-law. Please note the changes in this recipe. I apologize for copying it wrong originally, but it is now correct. This is the best pancake recipe I have ever used! Be sure to give it a try!!

Pot Roast for the Crock Pot

Recipe courtesy of Me (from on old recipe book)!

FOR THE GRAVY:

Steak for the Stove Top

Recipe courtesy of Me!

Coleslaw

Recipe courtesy of my sister, Tina.

Sweet Vinegar

Cajun Pork Chops with Onion Gravy

Recipe courtesy of my sister, Tina.

Spicy Rice

Recipe courtesy of my sister, Tina.

Glazed Pork Chops

Recipe courtesy of Me (and Campbell's Soup)!

Little Smokie Sauce

Recipe courtesy of my friend, Shari.

Recipe courtesy of my wonderful mother-in-law.
Please note the changes in this recipe. I apologize for copying it wrong originally, but it is now correct. This is the best pancake recipe I have ever used! Be sure to give it a try!!