Shake And Bake Mix

 

Shake and Bake already made  that you buy in the grocery stores is expensive.  You can save a ton of money by making it yourself.  Your chicken or pork chops will still have that crispy oven baked coating, but it will taste so much better.

Ingredients

4 c. dry bread crumbs, bought or homemade
1/2 c. vegetable oil
1 Tbs. salt
1 Tbs. paprika
1 Tbs. celery seed
2 tsp garlic powder
2 tsp. onion powder
1 tsp. black pepper
1/2 tsp. chili powder
1/2 tsp. parsley
1/2 tsp. basil
1/2 tsp oregano

Directions

In a large bowl, combine bread crumbs, oil, salt, paprika, celery seed, garlic powder, onion powder, black pepper, chili powder, parsley, basil, and oregano.  Mix well until there are no big clumps.

Pour into a jar with a tight-fitting lid. 

To use:

Pour some o0f the Shake and Bake seasoning mix into a low sided pan, dish, or a large zippered bag.

Dip the meat in water, milk or a beaten egg. Allow the excess moisture to run off. 

Place the meat in the shake and bake seasoning mix, making sure both sides are coated. Shake off excess.

Bake meat until done.

Chicken can take between 40 and 45 minutes. If the chicken is boneless, bake for 20 to 25 minutes.

Bake pork chops for 15 to 20 minutes.

Skillet Bread

Bacon grease adds great flavor to this skillet bread.  If you don't have bacon grease, you can use butter and oil mixed together. Or even shortening will work, but it won't be as tasty.

Ingredients

2 c. self rising flour
4 Tbs. cold butter
1 to  1 1/4 c. buttermilk
2 Tbs. bacon grease, oil and butter mix or shortening

Directions

In a bowl add the self rising flour, and butter. Using a pastry cutter or 2 dull table knives held in your hand, cut the butter into the flour until it resembles coarse crumbs or small peas.

Pour in butter 3/4 c. buttermilk, stirring as you pour.  Pour in the rest of the buttermilk until you have a dough that holds together. It should be wet and sticky. 

Heat a 10-inch skillet with bacon grease on medium to medium high heat.  

Add the batter. Smooth the dough with a spatula, so it goes out to the sides. 

Place a lid on the top and cook on medium low for 15 to 20 minutes, or until the bottom is browned.  When the bread begins to pull away from the sides of the skillet and the top is firm, it is time to turn the bread over.  Carefully turn the bread over and replace the lid. Cook another 10 minutes, or until the other side is golden brown. The bread is done, when you insert a knife in the center, and it comes out clean.

Cut or just pull off pieces of the bread and serve with butter.

Notes:

You can also bake this bread in the oven at 400° for20 to 25 minutes.

Easy Mongolian Beef

Mongolian Beef

 Mongolian Beef is one of our favorite go to recipes. The meat is flavorful and tender and when served over a bed of rice, you have a complete meal. 

With the rising meat prices, we buy a beef roast and trim off the fat. This is so much more economical than buying a steak.

Ingredients

1 lb. beef roast or steak with fat trimmed off
1/4 c. cornstarch
2 Tbs. vegetable oil
3 to 4 cloves garlic, minced
2 tsp. minced ginger
1/3 to 1/2 c. soy sauce
1/3 c. water
1/2 c. brown sugar
1 onion sliced into half rings
salt and pepper to taste
1/8 to 1/4 tsp. red pepper flakes
hot cooked rice

Directions

Slice the roast against the grain into 1/4 inch thick slices. Place the slices in a glass or plastic bowl. Sprinkle the cornstarch over the sliced beef, making sure each piece is fully coated with the cornstarch.  Set aside.

In a large cast iron skillet, heat the oil over medium-high heat. Add the roast slices in a single layer to the skillet and cook for one minute on each side.  You will probably need to cook the meat in batches because you don't want to crowd the pan. This will give your meat that nice sear to lock in the juices.  Remove the beef when done and set aside.

Add the onion to the pan. Sauté until the onion is translucent and tender.  Add the ginger, and garlic. Saute for 15 seconds.  

Stir in soy sauce, water, and brown sugar to the skillet.  Bring the mixture it to a boil. Add salt, and pepper to taste, along with the red pepper flakes.

Add the steak to the skillet. Cook and stir until the sauce thickens and the meat is heated through. Serve over a bed of rice. 

Creamy Crunchy Apple Pie

This is a delicious apple pie recipe that combines flavored yogurt to enhance and add to the delicious apple pie flavor. This is an easy recipe that your family will love.

Ingredients

Crust

3/4 c.flour
1/4 tsp. salt
1/4 c. shortening
2 to 3 Tbs. cold water

Filling

1 C. vanilla yogurt or sour cream (you can use almost any flavor of yogurt you like best.)
2/3 c. sugar
1 egg, well beaten
3/4 tsp. vanilla
2 Tbs. flour
1/8 tsp. salt
1 can apple pie filling

Topping

1/3 c. flour
1/4 c. sugar or brow sugar
1 tsp. cinnamon
1/4 c. butter or margarine

Directions

In a bowl, combine flour and salt.  Cut in shortening using a pastry knife or two dull table knives held together in your hand, until the shortening resembles small peas.

Slowly add cold water, a tablespoon at a time, mixing until the dough is just moist enough to hold together. Do not over mix the dough, or the dough will be tough.  You may not need all the water, or you may need more. It depends on the day and how much humidity there is in the air.

Place dough on a lightly floured surface. Roll the dough out until it is about an inch larger than the pie pan. To measure the dough, invert the pie pan on top of the dough. The dough should exceed the rim of the pie pan by at least an inch. 

Place the pie crust loosely into the pie pan and flute the edge of the dough.

Make the filling.  

In a bowl, combine the vanilla yogurt or sour cream, sugar, egg, vanilla, flour, and salt.  Beat until smooth and creamy.  Add the pie filling.  Mix until thoroughly combined.

Pour the apple mixture into the unbaked pie shell.

Preheat oven to 425°. Bake the pie for about 15 minutes, then reduce heat to 325°. Bake for 30 minutes.  Remove from the oven.

In a bowl, combine, flour, sugar, and cinnamon. Cut in butter until the mixture is crumbly.  Sprinkle this mixture over the top of the apples.

Place the pie back into the oven and bake for 20 minutes, or until the topping is lightly browned. Serve warm or cold with ice cream, or whipped cream.

Baked Pork Chops

 

This is a simple way to serve pork chops for your supper menu. It is quick and easy for those times when you don't want to cook. The pork chops remain moist and tender. 

Serve with  Creamy Mashed Potatoes and Delicious Peas and Mushrooms along with Easy Old Fashioned Apple Crisp for dessert.

Ingredients

1 egg, beaten
2 Tbs. water
6 pork chops
2 Tbs.flour
1 1/2 c. Italian stuffing mix, crushed (or other flavored stuffing mix. )

Directions

Heat oven to 400°.

In a shallow bowl, beat egg and water together.  Beat well until frothy.

In a shallow dish, combine flour and stuffing mix.  

Dip each side of the pork chops into the egg and water mixture. Allow the excess to drip off.  Then dredge each side of the pork chop in the flour and stuffing mix. 

Place the pork chops on a baking sheet.  

Bake for 20 minutes or until done.  Turn the pork chops over after 10 minutes baking time, so both sides  brown. 

Carrot Delight

If members of your family do not like carrots, then this dish may change their minds.  It is easy to make and goes perfect with almost any dish.   

Ingredients

2 c. cooked carrots, mashed
1c. milk
1 c. cracker crumbs
1/2 c.  sharp cheddar cheese, shredded
1 onion, chopped
1/3 c. soft butter
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. red pepper
3 eggs, beaten well

Directions

Heat oven to 350°. Grease or spray a 1 1/2 quart casserole dish.

In a bowl, combine carrots, milk, cracker crumbs, shredded cheddar cheese, onion, butter, salt, pepper and red pepper.  Mix well.  

Gently mix in the beaten eggs.  

Bake for 30 minutes, or until done.

Serve with buttered green peas and meat of your choice.

Chicken And Dumpling Stew

Seasons are changing, and it is time to start thinking about warming meals.  Chicken stew with dumplings is that kind of meal. This meal is perfect for when you want to just relax with a bowl of comfort food or for when you are feeling under the weather.

Ingredients

1 3 lb. chicken, disjointed
salt and pepper to taste
3/4 c. flour, divided
1 Tbs. cooking oil
1 Tbs. butter
1 onion, sliced
2 ribs celery, chopped
4 garlic cloves
1/2 c. chicken stock
2 bay leaves
1 tsp. poultry seasoning
1 tsp. parsley flakes
1 can cream of chicken soup
1 2/3 c. milk, divided
1 (10 oz.) pkg frozen mixed vegetables
2 c.  Biscuit Baking Mix
1/4 tsp. thyme
1/2 tsp. parsley flakes
2/3 c. milk

Directions

Season chicken pieces with salt and pepper.  Place 1/2 c. flour in a low sided bowl. Dredge the chicken in the flour and shake off excess.

In a large cast iron Dutch oven pot or a large stockpot, heat cooking oil and butter. Brown the chicken pieces in the hot oil on both sides. This takes about 8 minutes on each side.

Add the onions, celery, garlic, chicken stock, bay leaves, poultry seasoning and parsley.  Turn heat down low.  Cover and simmer for 30 minutes.

Stir in the cream of chicken soup and 1 1/2 c. milk.  Mix in the frozen vegetables and bring to a boil over medium heat.  Cover and reduce heat back down to low.  Simmer for 10 minutes, stirring occasionally.

In a bowl, combine biscuit mix and 1/3 cup milk. Stir until just combined.  Drop dumplings from a spoon on top of the bubbling stew.  Cook uncovered for 10 minutes.  Then place a lid on the top and cook an additional 10 minutes, or until the dumplings are done.  To test dumplings to see if they are done, stick a toothpick or skewer through one of the dumplings.  If it comes out clean, the dumplings are cooked through.