BUTTER CRUNCH CHOPS
1 cup crushed butter crackers
dash of garlic
dash of salt to
dash black pepper
3 eggs, beaten
4 pork chops
1/2 cup butter
Preheat oven to 350
In a shallow bowl combine crushed crackers, garlic salt and pepper; mix well. In a separate bowl beat eggs.
Dip your pork chops in the egg batter and then in the cracker mixture. Place the pork chops in a casserole dish. Place chunks of the butter around the pork chops. Cover and bake for 45 minutes.
Remove cover and back for 10 minutes
PORK CHOPS AND MUSHROOM SOUP
6 PORK CHOPS
2 EGGS WHISKED
1 CAN MUSHROOM SOUP
1/4 CUP MILK
SALT AND PEPPER
DREDGE PORK CHOPS IN EGGS
DREDGE IN FLOUR AND SHAKE OFF EXCESS
SEASON AND SEAR IN SKILLET ON BOTH SIDES
PLACE IN BAKING DISH
COMBINE MILK AND MUSHROOM SOUP
POUR OVER PORK CHOPS
BAKE 350 FOR 45 MINUTES UNTIL TENDER
ALICES'S PORK CHOPS
MAKE A BOX OF STUFFING MIX
PLACE HALF OF STUFFING IN BOTTOM 9X13 BAKING DISH
PLACE 4 CHOPS ON TOP OF DRESSING
PLACE REMAINDER OF STUFFING ON TOP OF CHOPS
BAKE 350 FOR 40-50MINUTES
3/4 CUP CREAMY PEANUT BUTTER
1/2 CUP SOFT BUTTER
1/2 TSP VANILLA
2 1/4 CUPS POWDERED SUGAR
1 CUP GRAHAM CRACKERS CRUSHED FINE
1 1/2 CUPS DARK CHOCOLATE CHIPS
2 TBP BUTTER OR SHORTENING
COMBINE PEANUT BUTTER, BUTTER, VANILLA, POWDERED SUGAR, AND GRAHAM CRACKERS
MIX WELL AND SHAPE INTO EGG SHAPES
PLACE IN REFRIGERATOR AND CHILL
COMBINE CHOCOLATE AND BUTTER AND MELT TOGETHER.
ROLL OUR EGGS IN THE CHOCOLATE TO COVER
PLACE WAX PAPER TO DRY
2 packages active dry yeast
3/4 cup warm milk
1/2 cup sugar
1/2 cup butter, softened
1 teaspoon salt
3/4 teaspoon grated lemon peel
4 - 5 1/2 cups Flour
(8 ounces) cream cheese, softened
1/4 cup sugar
1/2 teaspoon grated lemon peel
In a large bowl, dissolve yeast in warm milk. Add sugar, butter, salt, lemon peel, eggs and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Divide in half; shape each half into 12 balls. Place 3 in. apart on greased baking sheets. Flatten each ball to a 3-in. circle. Cover and let rise in a warm place until doubled, about 1 hour
In a small bowl, beat all filling ingredients until smooth. Make a depression in the center of each roll; add filling. Bake at 375° for 8-10 minutes or until golden brown. Remove from pan to cool on a wire rack
NEVER FAIL SCALLOPED POTATOES
2 tbp butter
3 tbp flour
1 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups fat-free milk
1/2 cup shredded reduced-fat cheddar cheese
1-3/4 pounds potatoes, peeled and thinly sliced (about 5 medium)
1 medium onion, halved and thinly sliced
In a small nonstick skillet, melt butter. Stir in the flour, salt and pepper until smooth; gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until blended.
Place half of the potatoes in a 1-1/2-qt. baking dish coated with cooking spray; layer with half of the onion and cheese sauce. Repeat layers.
Cover and bake at 350° for 50 minutes. Uncover; bake 10-15 minutes longer or until bubbly and potatoes are tender.
GLAZED ORANGE CARROTS
2 pounds fresh carrots, sliced
2 tablespoons butter
1/4 cup thawed orange juice concentrate
2 tablespoons brown sugar
2 tablespoons minced fresh parsley
Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain.
Melt butter in a large skillet; stir in orange juice concentrate and brown sugar. Add carrots and parsley; stir to coat. Cook and stir for 1-2 minutes or until glaze is thickened.