Pork Chops In Beer

4 large pork chops
Salt and freshly ground black pepper, to taste
1 tablespoon vegetable oil
1 (12-ounce) can beer
½ cup sliced onions

Season both sides of the pork chops with salt and pepper.

Heat oil in a large, heavy skillet over medium heat. Add chops and brown on both sides, 6 to 8 minutes total.

Add beer and onions and reduce heat to low. Cover and cook until chops are no longer pink and sauce is reduced, 25 to 30 minutes. Serve.

 

 

Cracker Barrel Hashbrown Casserole

2 lbs. frozen hashbrowns
1/2 cup melted butter
1 can cream of chicken soup
1 pt. sour cream
1/2 cup chopped onion
2 cups grated cheddar cheese
1 tsp. salt
1/4 tsp. pepper

2 cups crushed cornflakes
1/4 cup melted butter

Defrost hashbrowns. Combine the next 7 ingr. and mix with hashbrowns. Put all in a 3 qt. casserole. Saute cornflakes in butter and sprinkle on top. Cover and bake at 350 for about 40 min.

Colorful Chicken Stew - Diabetic

1 lb. boneless skinless chicken breasts, cubed
1 (14 1/2 oz.) can Italian diced tomatoes, undrained
2 medium potatoes, peeled and cut into 1/2−inch cubes
5 medium carrots, chopped
3 celery ribs, chopped
1 large onion, chopped
1 medium green bell pepper, chopped
2 (4 oz.) cans mushroom stems and pieces, drained
2 low−sodium chicken bouillon cubes
Artificial Sweetener equal to 2 tsp. sugar
1 tsp. chili powder
1/4 tsp. pepper
1 T. cornstarch
2 C. cold water

In a 5−quart crockpot, combine the first 12 ingredients.

In a small bowl, combine cornstarch and water until smooth. Stir into chicken mixture. Cover and cook on LOW for 8 to 10 hours or until vegetables are tender. Serves 10.

Nutritional Analysis: One 1−cup serving equals: 123 calories,

209 mg sodium, 25 mg cholesterol, 16 gm carbohydrate, 11 gm protein,

1 gm fat, 3 gm fiber.

Diabetic Exchanges: 2 vegetables, 1 very lean meat, 1/2 starch.

Chicken Taco Ring

4 Chicken Breasts - cooked and cooled and cut up into bite size pieces. (may be simmered in broth for 2 hrs and cooled. Remove from broth and sprinkle with taco seasoning.)
1 pack of taco seasoning
8 oz of cheddar cheese
1/2 small onion
1/4 cup of salsa

2 cans of crescent rolls

Marinate Chicken Breast in Taco Seasoning mix while you prepare the rest. Preheat oven to 375

Form crescent rolls in a ring on a round baking stone. mix all ingredients in a batter bowl stir, spoon mixture onto ring and then fold the points over and bake for 20 minutes or until golden brown.

Fresh Broccoli Salad

2 heads fresh broccoli - washed, cut into bite sized pieces
1 red onion - chopped to desired size
1/2 pound bacon – fried crisp, cooled and crumbled
3/4 cup raisins
3/4 cup sliced almonds or your favorite nuts (walnuts, sunflower seeds, etc.)

Dressing:
1 cup mayonnaise
1/2 cup white sugar
2 tablespoons white wine vinegar


Mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

Simple Bean Soup

1 pound dry Great Northern beans
8 cups water
12 baby carrots
1 cup chopped onion
1/2 pound chopped ham
1/4 cup ketchup
salt and pepper to taste

In a large bowl, combine the beans with the water, cover and let soak overnight.

In a large pot over medium high heat, combine the soaked beans with water, carrots, onion and ham. Add more water to cover all, if necessary. Bring to a boil, then reduce heat to low and let simmer for 4 to 6 hours. Add ketchup just to get desired color. Season with salt and pepper to taste.

Salmon Cheese Ball

1 (8 oz.) package cream cheese, softened
1 tablespoon fresh lemon juice
1 tablespoon finely chopped onion
1 teaspoon prepared horseradish
1/8 teaspoon dillweed
salt, pepper & garlic powder, to taste

In a mixing bowl with a hand-held electric mixer at medium speed, beat cream cheese, lemon juice, onion, horseradish, dill, salt, pepper and garlic powder until well blended.

1 (15-1/2 oz.) can salmon

Drain and flake salmon, removing skin and bone. Beat into cheese mixture at low speed until well blended. Chill until firm enough to handle. Shape into ball with wet hands.

3 to 4 tablespoons fresh chopped parsley
1/4 cup chopped walnuts or pecans

Coat with parsley and walnut mixture. Cover and chill thoroughly; serve with crackers.

Mandarin Orange Salad

1/2 cup sour cream
1/4 cup mayonnaise
1/4 cup milk 1/2 to 1 teaspoon minced garlic
1/2 teaspoon Worcestershire sauce
pinch sugar
pinch ground white pepper
cayenne pepper to taste
3 large heads butter lettuce − torn, washed and dried
1 small Vidalia sweet onion, peeled and sliced into thin rings
1 (11 ounce) can mandarin oranges, drained
6 ounces fresh mushrooms, thinly sliced
salt and pepper to taste

Prepare the dressing by whisking together the sour cream, mayonnaise, milk, garlic,
Worcestershire sauce, sugar, white pepper and cayenne pepper. Store in an air−tight container and refrigerate.

Prepare the salad in a large bowl by combining the lettuce, onion, oranges and mushrooms. Add enough dressing to coat and toss. Sprinkle with salt and pepper and add croutons if desired.

Herbed Potato Slices

3 medium potatoes, peeled and thinly sliced
1 medium onion, thinly sliced
1 teaspoon dried basil or oregano
2 tablespoons melted butter

Put half of the sliced potatoes and half of the sliced onions in a buttered 9-inch pie plate. Sprinkle with half of the dried herbs and drizzle with 1 tablespoon of the butter. Repeat layers, ending with remaining melted butter.

Season with salt and pepper, to taste. Cover plate with foil. Bake at 425° for 20 minutes. Uncover and bake for 15 to 20 minutes longer, or until potatoes are tender.Serves 4

Cucumber Salad

• Cucumbers, thinly sliced
• 1 small white onion, thinly sliced
• 1 cup white vinegar
• 1/2 cup water
• 3/4 cup white sugar
• 1 tablespoon dried dill, or to taste

DIRECTIONS
Combine cucumbers and onion in a large bowl. Add the vinegar, water and sugar to a saucepan and cook over medium-high heat. Bring to a boil, and pour over the cucumber and onions. Stir in dill, cover, and chill at least 30 min. Makes 8 Servings