24 January 2011

On the Menu Monday

Good Monday morning, my friends! We've cause for celebration around here as the Packers are headed to the Super Bowl and there is no school today and we slept in. Woohoo!

Anyway, I thought I'd share a couple recipes with you this morning since it'd been awhile. Quite a while. Sorry about that.

First, one we had for dinner last week:

Gourmet Pork Chops

6 pork chops
2 T. flour
salt and pepper
2.T shortening (for browning chops)
1 can cream of mushroom soup
1/2 tsp. ground ginger
1/4 tsp. dried rosemary, crushed
3.5 oz can of french fried onions
1/2 cup sour cream

Coat chops with seasoning, dredge in flour and brown in hot oil. Place in 9x13 baking dish. Combine soup, 1/2 cup water, ginger and rosemary and pour over chops; sprinkle with half the onions. Cover and bake at 350 about 55 minutes or until chops are tender. Uncover, sprinkle with remaining onions and bake and additional 10 minutes. Remove meat to platter, blend sour cream into soup mixture, heat through and serve with meat.

Now for my notes. I've had this cookbook, The Original Sunday Dinner- Meals from Family Kitchens, since 1991; it was given to my Mom at a church event, she already owned a copy so she gave it to me. Until this last week, I'd never made this recipe with the rosemary; if you don't have it, skip it and trust me, the dish will still be tasty. I've also served it with mashed potatoes, with buttered noodles, I've browned the chops, cooked them till they fell off the bone in the crockpot, doubled the sauce, deboned the meat and served it with spaghetti. (That's what I did last week) Basically, the possibilities are endless, and this is an easy dish.

Now for tonight's dinner from the same cookbook.

Chicken Cheese Elegant

6 bone-in chicken breasts
4 green onions, bottoms only
1.5 cups grated cheddar cheese
1 can cream of celery soup
1 can cream of chicken soup

Place skinned chicken in large casserole dish, bone side down. Sprinkle chicken generously with paprika. Slice the green onions over the chicken then sprinkle with grated cheese. Mix together soups and spoon over chicken. Cover with foil and bake at 325 for 2 hours. Serve with Rice-A-Roni. (recipe note)

My only note for this recipe is that I sprinkle the chicken with a little pepper and garlic powder in addition to the paprika and I also use the green onion tops for garnish. The chicken is thawing now and I'm getting hungry!


Oh, and if you have recipes to share on this Monday, be sure to link up over at The Mommy Diaries Menu Plan Monday!

1 comment:

Ethan, Zach, and Emma's Mom said...

Thanks for linking up! Looking forward tomorrow, friend!