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Friday, Nov. 28, 2014

Good Eating

Posted Wednesday, January 11, 2012, at 8:30 AM

Hope everyone survived the Holidays and enjoying the New Year. I hope you enjoy some of the recipes I am sharing..

Ship Wreck Stew

1lb ground beef (cooked drained)
3-4 peeled and cubes potatoes
1 can dark red kidney beans
1 can whole kernel corn
1 large can of tomato sauce

Mix all in a crock pot and let simmer. I like tabasco sauce in mine. I usually add to my bowl because not everyone likes Tabasco

Cheddar Cheese Biscuits

2 cups SR- flour
1/2 cup shortening
1cup of milk
1/2-1cup shredded cheddar cheese

Turn out on to floured counter pat or roll out cut in to biscuits and put on a well greased pan.

River Omelets

I love omlets and this is a great recipe, so glad it was shared with me so I can pass it along. I omit the mushrooms because I am allergic to them.

"A big oven-baked omelet stuffed with bacon, cheese, tomatoes, olives and mushrooms. Great for dinner or brunch."

10 eggs
1/3 cup milk
1/2 teaspoon salt
4 dashes hot pepper sauce, or to taste
1/2 pound bacon - cooked, and chopped into bite-size pieces
1 (4 ounce) can black olives, drained
2 roma (plum) tomatoes, chopped
1/4 cup green onions, chopped
1/3 cup mushrooms, sliced
3/4 cup Colby-Monterey Jack cheese, shredded

Preheat oven to 350 degrees F (175 degrees C). Coat an 8 inch square baking dish with non-stick cooking spray.

In a large bowl, combine eggs and milk. With an electric mixer, beat until frothy. Blend in salt and hot pepper sauce. Stir in bacon, olives, tomatoes, green onions, mushrooms and cheese. Pour into prepared pan, and cover with lid or aluminum foil.

Bake in preheated oven for 40 to 50 minutes, or until eggs are set in the center.

Pork Chop Casserole

Here it is a weeknight dinner solution! Super-easy Pork Chop Casserole goes together in minutes and fills the house with an aroma that will bring your gang running to the table.

1/2 cup all-purpose flour
6 thick pork chops, rinsed and left damp
3 tablespoons vegetable oil
1 3/4 cups beef broth/chicken broth is what I use with pork.
1 (10-3/4-ounce) can condensed golden mushroom soup
1 (6-ounce) package long-grain and wild rice mix
1 cup water
dash of garlic powder
dash of black pepper

I like cooking with celery and it is great added to this recipe, I add 1/2 can to this recipe, just put the rest in small bowl and freeze for next recipe.

Preheat oven to 350 degrees F.

Place flour in a shallow dish; add pork chops and turn to coat completely with flour.

In a large skillet, heat oil over medium heat. Brown pork chops in batches for 5 to 6 minutes per side.

Meanwhile, combine remaining ingredients in a 9- x 13-inch baking dish; mix well. Place browned pork chops over rice mixture. Cover casserole dish with aluminum foil and bake 1 hour, or until no pink remains in pork.

Jiffy Cornbread Casserole

We love cornbread and corn so this reicpe is delicious to us.

1 can (17-ounce) whole kernel corn
1 can (17-ounce) creamed corn
1 cup sour cream
1/2 cup melted margarine
1 (8.5-ounce) package Jiffy Corn Muffin mix
2 eggs
dash of garlic powder

Preheat oven to 300 degrees F.

Be sure to drain whole kernel corn. Then combine all ingredients in a large bowl and mix thoroughly.

Pour into a 2-quart casserole dish.

Bake at 300 degrees F for 1 hour 40 minutes.

For some added zing, add prepared green or hot chiles to the mixture.



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Cooking with Karen
Karen Shipley
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I began cooking at the age of 9 with my father and have always loved trying new recipes. Beware: I am fond of onions and peppers! I am diabetic so I do try to cook more healthy dishes these days. My door is always open to trying and sharing new recipes. Let's see what we can cook up with this blog!
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