Wild Rice and Pork Chops

 

Pork chops and wild rice go so well together. We love the taste of wild rice as it has a slightly nutty flavor, and it tastes so delicious when combined with cream of mushroom soup.

Ingredients

1 c. wild rice
3 c. beef, or chicken stock
1/2 tsp. salt
1 Tbs. butter
8 slices of bacon, diced
1 onion, chopped
salt and pepper to taste
1/2 tsp. oregano
1 (8 oz.) can mushrooms
1 (10.75 oz.) condensed cream of mushroom soup.
6 pork chops

Directions

Heat oven to 325°.

In a saucepan, combine rice, water, and salt.  Cover with a lid. Bring to a boil. Turn the heat down to low and simmer for 40 to 45 minutes until tender.  

In a cast iron skillet, cook and onion together until the bacon is crisp, and the onion is tender. Drain off all but a tablespoon of bacon grease.

Add rice, salt, and pepper to taste oregano and mushrooms. Mix to blend well. Spoon into a large baking dish.

In the same skillet that you fried the bacon in, fry the pork chops in the bacon grease until browned. Turn over and brown the other side. Season with salt and pepper. Place the pork chops on top of the wild rice. 

Spoon the condensed cream of mushroom soup over the top of the pork chops.

Cover the dish with a lid or a sheet of foil. Bake for 90 minutes.

Creamy Corn in Casserole

 

Corn is one of our favorite vegetables. It is sweet and juicy.  This recipe is a great side dish to any meal. It takes no time at all to put together and place in the oven to bake.

Ingredients

1 (10 oz. ) can cream style corn
1 (12 oz.) can whole kernel corn
1 onion, chopped
1 green bell pepper, diced
2 pimentos, chopped (optionalZ)
2/3 c. milk
1 egg, well beaten
1 c. cracker crumbs
1 c. cheese, grated. American or sharp cheddar or pepperjack
1/4 c. melted butter
2 Tbs. sugar
1/8 tsp. red pepper
salt, and pepper to taste

Directions

Set oven to 350°. Grease a 2-uart casserole dish.

In a bowl, combine, cream style corn, whole kernel corn, onion, bell pepper, pimentos, milk, egg, cracker crumbs, cheese, butter, sugar, and red pepper.  Add salt and pepper to taste.

Bake for 60 minutes or until lightly set and it registers 165° in the middle. Serve and enjoy.

Cream of Chicken Soup

 When things get tough, and you've had a hard day, it's time for a comforting meal.  Cream of Chicken Soup is just that kind of meal.   Add a salad and some biscuits, and you have a complete meal that your family will love.

Ingredients

1 Tbs. cooking oil
4 Tbs. butter
1 onion, chopped
1 clove garlic, minced
1 to 2 large carrots, diced
1 sweet bell pepper, chopped
1 to 2 celery stalks, chopped fine
2 c. chicken broth or chicken stock
3 c. milk
1/2 tsp. garlic powder
1/3 tsp. onion powder
1/4 tsp. thyme
3/4 c. frozen peas
1 c. chicken, cooked

Directions

In a large pot or cast iron Dutch oven, heat oil.  Sauté onion, and garlic until translucent. 

Add carrots, sweet bell pepper, and celery. Cook and stir for 1 to 2 minutes until softened.

Add butter, stirring until melted.  Stir in flour. Cook and stir for 1 minute to remove the flour taste.

Stirring constantly, pour in the chicken broth and milk.  Bring the mixture to a simmer, stirring constantly. 

Stir in garlic powder, onion powder, and thyme. 

Add frozen peas and cooked chicken.  Taste and season with salt and pepper to taste.

Continue to cook until it reaches the thickness you desire.  This takes about 5 minutes.  

Ladle into bowls and serve.

Raisin Sauce

Raisin Sauce for Ham or Pork

This is a sauce that my grandmother used to make up whenever she made ham.  It is a great compliment to serve with sliced ham or other pork dishes. 

Ingredients

1 c. boiling water
1/2 c. brown sugar
2 Tbs. cornstarch
1/2 c. raisins
1 Tbs. butter

Directions

Combine brown sugar and cornstarch together in a saucepan. 

Slowly pour in boiling water, whisking constantly to remove lumps.  

Cook and stir over low heat until the mixture starts to boil.  

Add raisins.  Simmer for 5 minutes over a very low flame, stirring occasionally.

Remove from heat.  Stir in butter until melted.

Notes

You can add 1 tsp. ground mustard in the mixture when combining the brown sugar and cornstarch together. 

Spiced Cheese Loaves

This bread recipe makes two loaves. It is a rich bread dough flavored with crushed red pepper flakes and cheddar cheese. It goes perfect with soups, or use it to make a sandwich.

Ingredients

1/4 c. warm water
3 pkg yeast or 1 tbs. yeast
3 Tbs. sugar
1c. milk
1 Tbs. salt
4 Tbs. butter
1/4 tsp. cumin seed
1 1/2 tsp. red pepper flakes
1 tsp. oregano
2 eggs
6 c. flour (more or less)
8 oz sharp cheddar cheese, grated

Directions

Oven temp set to 350°. Grease two 8-inch cake pans.  Or line the pans with parchment paper to remove the bread easily from the pans.

Dissolve yeast and sugar in warm water. Set in a warm location for 10 minutes to ensure the yeast is active and alive.

In a sauce pan, scald the milk over low heat.  Pour into a large mixing bowl and let cool until it is around 110°.  Add sugar, salt, butter, cumin, red pepper flakes, eggs, 2-cups flour and the yeast mixture.

Beat for 2 minutes with a mixer or by hand using a wooden spoon. Stir in  cheese.  Add enough flour to make a soft dough. Turn the dough out onto a lightly floured surface. Knead the dough, adding flour as necessary, for about 10 minutes or until smooth and elastic.

Place dough into a greased bowl.  Cover with plastic wrap and place in a warm location until doubled in size. This takes between 1 1/2 hours to 2 hours. 

Punch dough down. Turn out onto a lightly floured board and divide in half. Cover and let rest for 5 minutes.

Shape each half into a ball. Place balls in prepared cake pans.  

Cover and let raise for 30 minutes, or until doubled in size. Place cake pans on a rimmed baking sheet. This will catch the cheese if any spills out.

Bake  until loafs are is golden brown, about 20 to 25 minutes. Rotate the loaves. Tent with a sheet of aluminum foil and continue to bake for another 25 to 30 minutes until done. The loaves should sound hollow when tapped with your finger.

Remove bread from the pan. Brush some butter over the top.  I just take a stick of butter and run that over the top.

 

Taco Pot Pie With Biscuits

This is an easy pot pie recipe with a great Mexican taste. It doesn’t take much time to assemble. My son often makes this meal for us, so we can enjoy a meal together as a family after I get off work.

Ingredients

1-1/2 lbs lean ground beef
1 medium-large onion, chopped
1 green bell pepper, chopped
1 to 2 hot peppers, chopped
2-3 cloves garlic
1 (1.25-oz) package taco seasoning mix
3/4 cup water
1 (16-oz) can kidney beans, do not drain
1 (11-oz) can whole kernel corn, drained
1 tube Pillsbury Grands Biscuits, or similar
3 cups cheddar cheese, shredded and divided (or taco blend cheese)

Directions

Preheat oven to 350°F.

In a cast iron skillet, or an oven-safe sauté pan, brown the hamburger, onions, peppers, and garlic over medium high heat; drain.

Stir in the taco seasoning packet, 3/4 cup of water, kidney beans along with the juice, and the corn. Bring the mixture to a boil, stirring frequently to keep it from sticking to the bottom of the skillet. Reduce the heat and simmer for 5 minutes, stirring occasionally.

Sprinkle the top with 2-1/2 cups of the shredded cheese. Remove the biscuits from the tube and place on top of the cheese.

Bake for 20 minutes, or until the biscuits are done. Sprinkle with the remaining cheese. Let stand for 5 minutes.

Notes

You can choose canned whole kernel corn with sweet peppers for a different flavor, or use 2 cups frozen corn with one diced roasted red pepper.

You can garnish the dish with cilantro or parsley if desired.

Apple Rice Betty

Instead of making apple pie or apple cobbler, this version is a delicious treat. Apples with rice, and raisins. Delightfully lightened with whipped cream.  

Ingredients

1 c. cooked rice
1 1/3 c. apple juice
1/8 tsp. salt
1/2 tsp. cinnamon
2/3 c. brown sugar
1/2 c. raisins
1 1/3 c. apples, diced
1 Tbs. butter
1 c. heavy cream
1/4 tsp. cream of tartar
2 Tbs. sugar, or honey
1 tsp. vanilla

Directions

Place a mixing bowl and whisk attachment in the freezer for at least 20 minutes for the whipped cream.

In a medium saucepan, combine cooked rice, apple juice, salt, brown sugar, raisins, and diced apples. Cook and stir until the mixture comes to a boil.

Cover and simmer for about 5 to 10 minutes, or until most of the liquid has been absorbed. Remove from heat.

Stir in butter.

Chill the mixture in the refrigerator. Meanwhile, prepare the whipped cream. 

Pour the heavy whipping cream, cream of tartar, sugar, and vanilla into the bowl you just took out of the freezer.  Whisk the mixture on high speed until medium to stiff peaks form, or about one minute.

Gently fold the whipped cream into the apple mixture.  Place in the refrigerator until ready to serve.

Serve chilled.  May also add dollops of whipped cream over the top.

Notes

You can use minute rice instead of already cooked rice.  Just increase the apple juice to 2 cups.

A tub of whipped cream can be substituted in place of the heavy whipping cream, cream of tartar, sugar and vanilla.