- 5-6 1 inch thick pork chops
- 1/2 tp celery salt, divided
- 1/2 tp garlic powder, divided
- 1/2 tp pepper, divided
- 4 slices provolone cheese
- 2 cup fresh spinach
- 2 thin slices deli ham
Cut a lengthwise slit down center of the chops to within 1/2 in of bottom. Open chop so it lies flat; cover with plastic wrap. Flatten to 1/4 inch thickness. Remove plastic wrap; sprinkle pork with 1/4 tp celery salt, 1/4 tp garlic powder, and 1/4 tp pepper. Layer with cheese, spinach and ham. Press down gently to close and flatten chops around stuffing. Sprinkle with remaining celery salt, garlic powder and pepper. Place on a rack in shallow baking pan. Bake, uncovered, at 425° for 25-30 minutes or until meat thermometer reads 160°. Let stand for 10 minutes before serving.
By now we have had several summer celebrations. Have you carried a cake with toothpicks inserted into the cake to hold the plastic wrap up off the cake and the toothpick poked through? Add a miniature marshmallow to the top of the toothpick.
- 1 pkg. crescent rolls
- 2 tsp. prepared mustard
Roll out crescent rolls and press into pie plate covering the bottom and sides to make a crust. Brush bottom with mustard (can be another condiment—just keeps the crust from getting soggy; I have used bloomin’ onion sauce before).
- 2 small zucchini or yellow squash or a blend of both, sliced
- 1 cup chopped onion
Saute in 2 TBSP butter or steam with a little water until tender. Drain to get rid of excess water.
- 2 eggs
- 2 cups shredded cheese
- ½ tsp. salt
- ½ tsp. pepper
- ¼ tsp. oregano
- ¼ tsp. basil
- ¼ tsp. garlic powder
Put mixture in prepared crust in pie plate. Bake at 375 degrees until knife inserted in center comes out clean.
When cooking rice, add lemon juice to make it fluffier. Simply add 1 tsp lemon juice for every quart of water.
- 1/2 cup minced or dried onion
- 1/4 tp garlic powder
- 1/4 cup butter
- 1 lb ground beef
- 2 Tb flour
- 2 tp salt
- 1/4 tp pepper
- 1 lb fresh mushrooms, sliced
- 1 10 oz. can of cream of mushroom soup
- 1 cup sour cream
- 2 Tb chopped parsley (OPTIONAL)
Sauté onion with garlic powder in butter in skillet. Add ground beef. Cook over medium heat, stirring frequently. Stir in flour, salt, pepper and mushrooms. Cook for 5 minutes. Stir in soup. Simmer for 10 minutes. Add sour cream. Heat to serving temperature. Garnish with parsley if desired. Serve over noodles or rice.
If you’ve burnt dinner, welcome to the “burnt” dinner club.
To get rid of the scent in your kitchen, simply boil a cup of vinegar in 2 cups water. In 15 minutes, the smell should be gone.
A great way to recognize our nation’s independence is by getting the family together and celebrating our freedom and those who fought for it. So why not experiment with some colorful dishes? Not only is this recipe delicious, but it also waves our flag proudly. Try it this Fourth of July!
- 1 yellow cake mix
- 1 8 oz container frozen whipped topping, thawed
- 1 pint blueberries, rinsed and drained
- 2 pints fresh strawberries, rinsed and sliced
Prepare cake according to package directions and bake in a 9×13 inch pan. Cool completely. Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.