October 16th, 2007 by alice
Tags: Fry, Good, Over, Pork, Rice, Stir
INGREDIENTS
- 1lbpork chops, center cut and thin sliced
- 1mediumred onion, diced
- 1minced garlic clove
- 1/2cupsoy sauce
- 3tablespoonsgranulated sugar
- 1tablespoonAccent seasoning
- 1teaspoonsalt
- 1teaspoonpepper
- 3/4cuppeanut oil
- 1lb of frozenstir fry vegetables
- 1red bell pepper
- 1yellow bell pepper
- 1green bell pepper
- 2cups uncookedwhite rice
DIRECTIONS
- Trim off any fat or bone from pork chops.Cut pork into long, slender strips about 1/2 inch wide or less.Place pork strips in a shallow dish in one single layer and set aside.
- In a medium bowl, combine diced onion, sugar, Accent, salt, pepper, garlic, and soy sauce.Pour this mixture over the pork strips, cover, and put in refrigerator to marinate for 30 minutes.
- Add about 1/2 cup peanut oil to a large frying pan and heat oil over medium-high heat.Place the pork strips and all of the marinade into the pan, reduce heat to medium.As the marinade/onion begins to thicken around the pork, you may add water to dilute this sauce.
- Simmer the pork slowly, covered, over low-medium heat until pork is tender, about 45 minutes to an hour.(A great time to go to the next step!).
- Cut the bell peppers into long thin strips, removing and discarding all seeds.
- In a large frying pan or wok, coat the bottom of the pan with about 1/4 cup of the peanut oil.Heat oil over medium-high heat.
- Add the frozen vegetables and begin cooking over medium heat, stirring occasionally.
- Add the bell pepper strips to the stir fry vegetables, cooking to desired tenderness in wok or frying pan.(I cooked mine for about 30 minutes, and it rendered veggies tender, not too soft.).
- Cook rice according to package directions, drain and rinse, then set aside.
- Serve the pork and vegetables over the rice and hope you enjoy it as we did!Easily serves 6 or more.30 minutes of the cooking time is for marinating in frig.
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October 16th, 2007 by alice
Tags: Bean, Salad, Tuna, White
INGREDIENTS
- 1 (15 ounce)canwhite beans
- 1 (6 ounce)cantuna, drained and flaked
- 1/4red onion, finely chopped
- 2-3sprigsfresh rosemary, finely chopped
- 2cupsarugula, finely chopped
- 1lemon, juice of
- 1tablespoonolive oil
- 1/4teaspoonsalt
- 1/8teaspoonpepper
DIRECTIONS
- Drain beans well and place half the beans into a bowl.
- Mash remining beans with a fork.
- Combine mashed and whole beans with tuna, onion, rosemary, and arugula.
- Dress the salad with lemon juice, olive oil, salt, and pepper.
- Serve with crackers.
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October 16th, 2007 by alice
Tags: Baileys, Eggs, Please
INGREDIENTS
- 3/4cupcondensed milk(1 tin Eagle Brand)
- 750mllight cream
- 2tablespoonschocolate syrup
- 1tablespoonIrish whiskey
DIRECTIONS
- Stir all ingredients together with whisk and keep chilled.
- Use up within 1 week.
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October 16th, 2007 by alice
Tags: Butter, Yumstrawberry
INGREDIENTS
- 1cupunsalted butter
- 3tablespoonsstrawberry jam
- 1tablespoonorange juice
DIRECTIONS
- Whip 2 sticks (1/2 lb.) unsalted butter in a mixer until fluffy.
- Blend in 3 tablespoons good strawberry jam and 1 tablespoons fresh orange juice.
- Chill 4 hours to blend flavors.
- NOTE: This delicate spread taste better if mixed and chilled at least 4 hours (or overnight) before serving.
- Each recipe makes 1 cup.
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October 16th, 2007 by alice
Tags: Cabbage, Easy, Gravy, Hamburger
INGREDIENTS
- 3/4lbground beef
- 1smallonion, chopped
- 4cupscabbage, diced
- 1/4cupflour
- 1 1/2teaspoonssalt
- 1/4teaspoonpaprika
- 2cupsmilk
- 4cups hotmashed potatoes
DIRECTIONS
- In a large saucepan, cook beef and onion until cooked and onion is tender. Drain.
- Add cabbage; cook and stir for 2 minute
- Sprinkle with flour, salt and paprika; mix well.
- Gradually add milk.Bring to a boil; boil and stir for 2 minute
- Reduce heat; cover and simmer for 10-12 minute or until the cabbage is tender.
- Serve over prepared hot mashed potatoes.
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