Mushroom Stuffed Pork Chops

Heat oil in ovenproof pan on stovetop. Sauté onions, garlic and mushrooms under onions are translucent. Cut bread into small cubes. Add bread cubes and chicken broth and cook for 2 minutes. Cut pockets in center of pork chops, stuff bread mixture into pockets. Return pan to stove, heat and add pork chops, brown on both sides. Place pan in 350-degree oven for 10 minutes. Remove pan from oven, remove chops, place on a plate and cover with foil. Add lemon juice and consomme to pan, return to heat. Mix flour with water, add to pan to thicken. Return pork chops to pan, flip over. Plate and pour gravy over chops.

Church Carrots

Combine all ingredients in a pot and heat; simmer for 10 minutes. cool and serve. May be served cold or at room temperature.

Creamy Scalloped Potatoes

Slice potatoes as thinly as you can. Place in a large bowl. Add cream, cheese, fresh thyme, salt and pepper; mix thoroughly. Pour into an oven-proof casserole and bake at 250 degrees for 50- 60 minutes, until lightly browned.

Chicken Christensen

Put breadcrumbs, tomatoes, Romano cheese and zest in food processor, process until fine. Spread yogurt on chicken breasts, cover both sides with breadcrumbs. Place on parchment paper on cookie sheet in preheated 350-degree oven. Bake for 15-20 minutes, until done. Salt and pepper to taste.

Italian Green Beans and Potatoes

Cut ends off of the beans and boil until slightly undercooked in a large pot of water with 1 Tb of salt. Drain and set aside. slice potatoes in 1/4 slices. Heat oil in a pan and sauté until light brown. Add beans and garlic and toss. Warm beans through, salt and pepper to taste and serve.

Mimi's Mexican Tilapia

Prepare refried beans and rice as directed on the label. Pre-heat oven to 400 degrees. Place tilapia in an oven-proof casserole dish; cover with Rotel and bake for 20 minutes.
Serve with brown rice and refried beans.

Fresh Tomatoes

Slice tomatoes in 1/4 slices; arrange on plate. Thinly slice red onion and sprinkle on and around tomatoes. Sprinkle capers on and around tomatoes. Pour olive oil on tomatoes. Squeeze the lemon juice on top of tomatoes. Salt and pepper to taste.

Crockpot Beef Stroganoff

Combine beef, soup, and dry soup mix in crock pot; cook on low setting for 8 hours. Stir in cream cheese just before serving and serve over cooked noodles.

Spinach Salad

Lightly toast pecans. Place all ingredients in a large bowl and toss.

Photo Courtesy of Janet is Hungry janetishungry.blogspot.com

Chicken Pot Pie

Cut chicken breasts into
bite-size pieces. Heat oil,
reserving 2 Tb, in a pan,
add chicken and brown.
Add salt and pepper. Add
remaining oil and add
carrots and onions, sauté
for 3 minutes. Add broth
and peas. Simmer for 3
minutes. Add cream and
thicken with roux (recipe
under recipe/misc); add
parsley and cool.

Roll out dough and form
5” foil pie pans. Add
chicken mixture to the
pans, leaving ½” at the
top. Roll out dough and
cover pot pies, pinching
the edges to seal.
Refrigerate for 30 minutes
(may be frozen at this
point). Brush top with egg
wash and bake at 350
degrees for 40 minutes or
until the top is browned.
Bake for 60 minutes if
frozen.

French Vinaigrette Salad

Whisk vinegar, shallot and mustard together in a small glass bowl. Slowly drizzle in the oil, whisking constantly. Add salt and pepper to taste. Allow to sit at room temperature for 30 minutes. Toss with mixed lettuce and serve.
Shown here with a baked goat cheese medallion.

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