Harvest Pork Chops

Ingredients:

6 Pork Chops

1 Tablespoon Butter½ cup Apple Juice 8 oz cranberry sauce whole 2 teaspoon cornstarch 1 teaspoon brown sugar ½ teaspoon orange rind grated

X6

36 Pork Chops

6 Tablespoon Butter3 cup Apple Juice 3 16 oz cans  cranberry sauce whole 1/4 cup cornstarch 2 tablespoons brown sugar 1 tablespoon orange rind grated

Brown pork chops in butter over medium high heat for four minutes, turning once.  Pour apple juice over pork chops.  Bring to boil, cover and reduce heat, simmer 5-6 minutes, or until done.  Transfer pork chops to platter saving half of juice from skillet. 

Sauce.  Add cranberry sauce, corn starch, brown sugar, finely shredded orange peel to sauce in skillet.  Cook and stir over medium heat, until thick and bubbly.  Cook two minutes more serve with pork chops 

Freezer notes.  Freeze pork chops in gallon bag.  Thaw and bake 350 for 30 minutes or put in crock pot on low for 4-6 hours. If sauce gets thin, thicken with cornstarch. Serve with mashed potatoes, stuffing and steamed veggies. 

Cafe Corn Chowder

Ingredients
¼-cup butter, (½-stick)
6 tablespoons chopped onion
¾-cup diced celery
2-½ cups water
2 cups cubed peeled red or russet potatoes, (½-inch)
2 cups frozen corn kernels, thawed
1 can creamed corn (14 oz)
2 tablespoons sugar
2 teaspoons salt
1 dash of white pepper
3 tablespoons flour
3 cups half and half cream

Instructions

1. Melt butter in saucepan over medium heat.
2. Add in the flour and whisk until smooth and a roux forms (2 minutes).
3. Add onions and celery and sautée 5 minutes until soft but not brown.
4. Add water, potatoes, corn kernels, creamed corn, sugar, salt and pepper. Using a wire whisk, whisk until smooth.
5. Cover and simmer until potatoes are barely tender, about 30 minutes.
6. Add half and half and simmer uncovered until soup has thickened to a creamy consistency, about 15 minutes.
7. Season to taste with additional salt and pepper if needed.
8. Thaw in refridgerator and re-heat on the stove top on a low heat (Do not boil). Serve with bread and salad.

Gyoza and Fried Rice

Gyoza wraps
1 lb ground pork
3 green onions- chopped
1/2 tsp garlic powder
1/2 tsp ground ginger
1/3 cup soy sauce
oil for cooking
1 egg or water for sealing
Mix all in bowl. Add a Teaspoon of the mixture to each gyoza round. Cover ends with beaten egg or water using your finger or brush. Seal with fingers or gyoza press from the store. Fry the Gyoza in a little bit of hot oil until the bottom is brownish, then add water so that the gyoza are in the water with about half of their height. Lower the heat, place lid on pan and wait until all the water has vaporized.

Cold cooked rice (day old works great)
Meat-cooked and chopped: Bacon (used), or chicken or beef pieces
Eggs-Scrambled
Vegetables-any I used carrots, peas, corn, Lima beans
Oil
Soy sauce- to taste
Salt and pepper
Garlic Powder-1/2 tsp
Heat oil in pan. Fry meat, eggs, and vegetables for a few minutes separately, set aside. Add rice to pan and break clumps and stir occasionally till rice is heated about 5 minutes. Add the rest of the ingredients and add soy sauce around rim of pan. Fry until all ingredients are mixed throughout the rice. I find it helps to "fluff" the rice when frying by mixing upwards then in a normal stirring way.

French Bread Pizza

1 1/2 lb. ground beef (I used some ground beef, some pepperoni slices and triangled pieces of canadian bacon)
1/2 tsp garlic powder (use only if using all 1 1/2 lb. of ground beef)
1/2 tsp salt (use only if using all 1 1/2 lb. of ground beef)
2 loaves (8 oz each) French bread, halved lengthwise
1 jar (8 oz) process cheese sauce
1 can (4 oz) mushroom stems and pieces, drained (opt)
1 can chopped olives (opt)
1 c. chopped green onions (I sauteed sliced green bell peppers and yellow onion)
1 1/2 c. pizza sauce
1/2 c. grated Parmesan cheese
4 c. (16 oz) shredded part-skim mozzarella cheese

1. In a skillet cook ground beef until no longer pink; drain. Stir in garlic powder and salt.

2. Place each bread half on a large piece of heavy duty foil. Spread with cheese sauce. Top with beef mixture, mushrooms, olives and onions. Drizzle with pizza sauce. Top with Parmesan and mozzarella cheeses. Wrap and freeze. May be frozen for up to 3 months.

3. To bake: Unwrap loaves and thaw on baking sheets in the refrigerator. Bake at 350 for 18 minutes or until cheese is melted.

Make Ahead Lunch Wraps

1-1/2 cups uncooked brown rice
3 cups water
3 (15 ounce) cans black beans
1-1/2 (15.5 ounce) cans pinto beans
3/4 (10 ounce) can whole kernel corn
3/4 (10 ounce) can diced tomatoes and green chiles
12 (10 inch) flour tortillas
3/4 pound shredded pepperjack cheese

1. Combine rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from heat, and cool.
2. Place black beans and pinto beans into a colander or strainer, and rinse. Add corn and diced tomatoes with green chilies, and toss to mix. Transfer to a large bowl, and mix in rice and cheese.
3. Divide the mixture evenly among the tortillas, and roll up. Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks.

Twice-Baked Potatoes

6 large baking potatoes
6 Slices Bacon
1/4 Cup butter
1/2 Cup milk
3/4 Cup sour cream
3/4 Cup Cheddar Cheese

1. Wash and dry potatoes. Spray potatoes with non-stick cooking spray and sprinkle with salt. Place on large baking sheet (not touching) and bake 1 to 1-1/2 hours.

2. In large mixing bowl add butter, cream cheese, salt and pepper and mix well.

3. Cup potatoes in half lengthwise. Scoop out inside of potatoes and add to butter mixture, adding milk until you reach the consistency of slightly stiff mashed potatoes.

4. Spoon mixture into empty potatoe shells and return to baking sheet. Sprinkle with cheese.

5. Cover potatoes with plastic wrap and place baking sheet in freezer, leaving several hours until potatoes are completely frozen. Remove potatoes from freezer and warp each in plastic wrap.

TO COOK FROZEN POTATOES: Preheat to 350. Place frozen potatoes on baking sheet and loosely cover with aluminum foil. Bake about 45 min. Uncover and bake an additional 15 minutes or more until hot. OR Thaw potatoes and bake at 350 for 15-20 minutes OR Heat in microwave until hot.