Special Dishes
Banana Pudding
By Kimberly Rivas
 Sweet Heart's Dinner
Saute broccoli, onion, and carrot in butter in a large saucepan until vegetables are tender. Stir in milk and soup; cook mixture just until thoroughly heated. Sprinkle with pepper and paprika. Yield: about 4 cups.
Trim a little fat from the pork chops and heat it in the fry pan for drippings.
Brown 4 pork chops well on both sides. Remove pork chops from pan and stir 2 tbsp. flour into the drippings in the pan. Stir well for a minute or two over medium heat
Stir in 2 cups milk and continue stirring until thickened. Season with salt and pepper.Butter a 2 qt casserole and layer in 6 nice-sized potatoes, sprinkling lightly with a little salt and pepper as you layer them. Pour the sauce over the potatoes and lay the pork chops on top. Bake at 350' for 1 1/4hr. Halfway through cooking, turn pork chops over.
Green Beans Amandine
Almonds add elegant touch to green beans-
1/4 cup slivered almonds
1/4 cup butter or margarine,
I to 2 teaspoons lemon juice
2 cups cooked French-style green beans
In a small skillet cook slivered almonds in melted butter or margarine over low heat till golden, stirring occasionally. Remove from heat; add lemon juice and Y4 teaspoon salt. Heat green beans; drain. Pour hot almond sauce over b s. Makes 4 servings.
Buttermilk Biscuits
2cups all-purpose flour In a bowl, combine the flour, baking 2teaspoons baking powder powder, baking soda and salt; cut in 1/2 teaspoon baking soda shortening until the mixture resembles 1/2 teaspoon salt coarse crumbs. Stir in buttermilk; knead 1/4 cup shortening dough gently. Roll out to 1/2-in. thick3/4 cup buttermilk ness. Cut with a 2-1/2-in. biscuit cutter and place on a lightly greased baking sheet. Bake at 450o for 10-1 5 minutes or until golden brown. Yield: 10 biscuits.
1/4 cup plus 2 tablespoons tequila 3 tablespoons Triple Sec or other orange-flavored liqueur 2 tablespoons sweet-and-sour beverage mix 1 (6-ounce) can frozen limeade
concentrate, thawed and undiluted About 4 cups ice cubes Combine first 4 gredients in container of electric blender; process until smooth. Gradually add ice, processing until mixture reaches desired consistency. Serve immediately. Yield: 1 quart.
Drain cherries, reserving 2/3 cup juice in a saucepan; discard remaining juice. To the juice, add cherries, sugar, butter and salt. In a small bowl, dissolve cornstarch in water; stir into cherry mixture. Bring to a boil over medium heat. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Remove from the heat; stir in the extract and food coloring if desired. Cool. Place bottom pastry in a 9in. pie plate. Add filling. Top with a lattice crust. Bake at 375' for 45-50 minutes or until crust is golden and filling is bubbly. Yield: 6-8 servings.

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