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.

Shelly Smith's Buttermilk Banana Bread

Instructions:
pre-heat oven to 350

Mix together
3 C flour
11/2 C sugar
11/2 t baking soda
11/2 t baking powder
1/2 t salt

In a seperate bowl combine
3 eggs
3/4 c butter
11/2 c buttermilk
4 large mashed bananas

Mix dry and wet ingredients well.
Bake at 350 degrees for 30-35 minutes
yeilds 6-7 small loaves
Cover in plastic wrap and aluminum foil freeze.
To reheat thaw and serve or warm in microwave for a few minutes.

Kirkland Signature Breakfast Burritos

Ingredients:
1 pound ground beef
1 sweet onion
2-3 garlic cloves
1 packet taco seasoning
2 T butter
2 4-oz cans diced green chilies
12 eggs
3-6 T milk
25 cherry tomatoes cut into small pieces
salt and pepper
12 large flour tortillas
cheddar cheese

Instructions:
Cook ground beef, onions and garlic in a skillet over medium heat, stirring to crumble. When the beef is browned add in taco seasoning. Mix. Drain liquid from pan. Melt butter over medium heat in large skillet. Beat eggs and milk. Add chilies and egg mixture to the pan, then the meat mixture tomatoes and salt and pepper to taste. Cook stirring until the eggs are done.
Spoon the egg mixture into tortillas. Top with shredded cheese and roll into burritos. Wrap each burrito in plastic wrap and freeze in gallon ziplock bags.
To reheat unwrap from plastic and wrap in paper towel. Re-heat in microwave or wrap in tinfoil and reheat in oven.
Makes 8-12 servings

Judy's Yummy Homemade Pasta Sauce

1/2 lb ground beef or Italian sausage
2 15oz cans Italian style diced tomatoes
1 15oz can tomato sauce
3-4 cloves garlic minced or pressed
1 onion chopped
1 zucchini grated
2 carrots grated
2 stalks celery diced
2 tsp sugar
1/4 tsp baking soda
salt and pepper to taste

In a large saucepan with a lid, brown ground beef or sausage (I used sausage), onions, and garlic until meat is cooked through and onions are tender. Add the remaining ingredients to the cooked meat, stir, and bring to a simmer. Cover, turn heat to low and simmer for an hour, stirring occasionally. After an hour, remove from heat. Let cool. Freeze in gallon ziplock bags.
Thaw and re-heat slowly on the stove. Cook noodles according to directions. Serve with salad and garlic bread.

Pasta with Roasted Red Pepper Sauce

Ingredients
3 whole Red Bell Peppers
2 Tablespoons Pine Nuts (optional)
2 Tablespoons Olive Oil
1/2 whole Medium Onion, Finely Diced
2 cloves Garlic, Minced
1/2 cup Heavy Cream
Flat Leaf Parsley, Finely Minced
Fresh Parmesan, Shaved Or Grated
1/2 pound (to 1 Pound) Pasta: Orecchiette, Penne, Fusilli, Etc.
Preparation Instructions
Roast red peppers, and then place in a Ziploc bag to allow to sweat. Peel the charred skins from the peppers, then removed seeds. Set aside.
Lightly toast pine nuts in a skillet. Set aside.
Puree peppers with pine nuts. Set aside.
Cook pasta according to package directions.

Great tutorial here: http://thepioneerwoman.com/cooking/2009/03/pasta-with-roasted-red-pepper-sauce-groan/
In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt.
Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, and then stir together.
Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan.
Give thanks for Italy.
Repeat as necessary.

Grandma Salazar's Albóndigas Soup

YIELD: 8 servings (serving size: about 1 cup soup and 1 1/2 teaspoons cilantro)
COURSE: Main Dishes, Soups/Stews
Ingredients
1 cup boiling water
1/2 cup short-grain rice
Cooking spray
2 cups chopped onion, divided
1 (1-ounce) slice white bread
1/2 cup minced fresh cilantro, divided
1 teaspoon ground cumin
3/4 teaspoon salt, divided
1 1/2 teaspoons dried oregano
1/2 pound lean ground pork
1/2 pound ground sirloin
2 large egg whites
1 cup chopped carrot
1 garlic clove, minced
1 cup chopped seeded peeled tomato (about 8 ounces)
4 cups (1 [32-ounce] carton) fat-free, less-sodium chicken broth
2 tablespoons chopped fresh mint
2 cups chopped zucchini
1/4 teaspoon freshly ground black pepper

Preparation
Pour water over rice, and let stand 20 minutes. Drain.
Heat a nonstick skillet over medium heat. Coat pan with cooking spray. Add 1/2 cup onion to pan; cook 5 minutes or until tender, stirring occasionally.
Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 1/4 cups. Combine rice, cooked onion, breadcrumbs, 1/4 cup cilantro, cumin, 1/4 teaspoon salt, oregano, pork, sirloin, and egg whites, stirring well. Shape mixture into 29 (1-inch) meatballs. Chill for 20 minutes.
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add 10 meatballs, and cook 6 minutes, browning on all sides. Remove meatballs from pan; drain well on paper towels. Wipe drippings from pan with a paper towel. Repeat procedure with cooking spray and remaining meatballs. Return pan to heat. Coat with cooking spray. Add remaining 1 1/2 cups onion, carrot, and garlic to pan; sauté 5 minutes or until vegetables are tender. Add tomato to pan, stirring to combine. Stir in broth; bring mixture to a boil. Add meatballs and mint to pan. Reduce heat, and simmer 35 minutes. Add zucchini, remaining 1/2 teaspoon salt, and pepper to pan. Cook 10 minutes. Garnish with remaining 1/4 cup cilantro.
Note: Note: Chilling the meatballs for 20 minutes helps them hold their shape when cooked. Albóndigas (ahl-bon-dee-gas) is Spanish for "meatballs".
Traci Des Jardins, Mijita, San Francisco, California, Cooking Light
MAY 2005

Southwest stuffed Bell Peppers

4 very large or 6 medium sweet peppers (red, yellow, or orange)
1 Tbs salt
1/2 C white rice (or brown if you want to take the time to cook it), quinoa also works
2 Tbs olive oil
1 onion, diced
3 garlic cloves, minced
1/2 – 1 jalapeno, minced (or you could sub a small 3oz can of mild green chilies)
1 14oz can black beans, drained and rinsed
1 cup frozen corn kernels
2 green onions, sliced
1/2-1 tsp chipotle chili powder (you can start with 1/2 and add more to taste)
1 tsp kosher salt, plus more to taste
1/4 black pepper, plus more to taste
1 14.5 ounce can diced tomatoes, preferably fire roasted
1 1/4 C jack or pepperjack cheese, divided
3-4 Tbs chopped fresh cilantro
tortilla chips, just a handful and more for serving if desired.

Preheat oven to 350. Prepare peppers by washing, slicing tops off, and removing insides. Bring 4 quarts of water to a boil and add 1 tablespoon salt. Boil whole peppers for about 3-4 minutes, until they begin to soften. Remove from water with tongs and place on paper towels to drain.

Add rice to boiling water and cook until tender, about 13 minutes. Drain thoroughly.

Heat oil in a 12-inch skillet over medium-high heat. Add onions, garlic, and jalapeno (or chilies) and cook until softened, about 5 minutes. Add corn, beans, green onions, chipotle chili powder, kosher salt, and pepper. Stir until corn and beans are heated through, about 5 minutes. Place peppers in a baking dish. Remove skillet from heat and add rice, tomatoes, 1 cup cheese, and cilantro. Stir to combine well and give it a taste. Add additional salt, pepper, and chipotle powder to your liking. Then evenly divide mixture between peppers.

Top peppers with remaining 1/4 cup cheese (or more if you can fit it on there :) and crushed tortilla chips.

Bake at 350 for about 30 minutes.