Recipes Included On This Page Chicken Casserole with White Wine Corned Beef Hash Marie Cracked Wheat Cereal Crispy Breaded Pork Chops with Parsley-Caper Sauce Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Chicken Casserole with White Wine Recipe By : Dorothy Archer Serving Size : 6 Preparation Time :0:00 Categories : Volume 12-04 Apr 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 boneless, skinless chicken breasts -- cut into bite-sized pieces 8 slices Swiss cheese 1 can cream of chicken soup -- undiluted (10-ounce) 1 cup herb-flavored stuffing mix 1/4 cup white wine 1/4 cup margarine -- melted Preheat oven to 350F. Lightly grease a 9-inch-by-13-inch baking dish. Arrange the chicken to cover the bottom of the dish. Top the chicken with the cheese slices. In a bowl, combine the soup and wine. Stir. Spoon the soup mixture evenly over the chicken and cheese. Crush the stuffing and sprinkle over chicken mixture. Drizzle the margarine over the dish. Bake 45 to 50 minutes. Cook's note: May substitute rosé (blush) wine or chicken broth for white wine. You can substitute 12 chicken tenders, cut up into bite-sized pieces. Serves 6. Cost per serving is $3.91 to $4.09, depending on whether you use chicken breasts or chicken tenders. - Courtesy of Dorothy Archer of Hagerstown Contributed to the FareShare Gazette by Art; 29 April 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 662 Calories; 50g Fat (69.2% calories from fat); 44g Protein; 7g Carbohydrate; trace Dietary Fiber; 140mg Cholesterol; 647mg Sodium. Exchanges: 0 Grain(Starch); 5 1/2 Lean Meat; 6 1/2 Fat. Back to Recipe List * Exported from MasterCook * Corned Beef Hash Marie Recipe By : Marie Serving Size : Preparation Time :0:00 Categories : Volume 12-04 Apr 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 cups mashed potatoes 1 can corned beef 1 onion -- (baseball size) peeled, cut up and thrown in blender 1/2 cup catsup -- mixed half of it with the onion, rest goes on top Salt -- (very little) Freshly ground black pepper -- (a lot!) Pack the above into a loaf pan large enough to hold it all. Cover the top with grated cheese if wanted. Bake in 350F oven for 30 minutes, until cheese melted and interior temperature reads about 250F. Serve with a green veggie and salad. Doug's comments. Have a humorous story to tell about this dish. One time one of the kids brought home a stomach flu bug, and that dish as it happened was on the menu. Five of the seven, the youngest ones, all became violently ill after dinner with this stomach flu, and the trips to the bathroom were continuous! Our third daughter then about 10 yrs old, brought up as she was heading for the bathroom....she was covered, as was the floor, which she promptly slipped and fell onto the mess! Marie looking after the two youngest ones could not help, so even though I was trying not to laugh, hustled poor Fran into the bathroom and said STRIP! And into that tub!! Poor Frances, I ran the bath and got her into the tub, almost threw her nightgown in after her, but resisted the temptation!! Her biggest concern was that her elder brother, 2 years older would come in and see her in the tub! Horrors! So I told her that if he came in she could close her eyes, so she wouldn't see him!! I gave him a pail and glass of water, and told him to use that if he felt ill! And I headed to the basement and started the washer!! Threw all the mucked up clothes into the wash tub first! Needless to say, Marie did not serve that dish again for a couple of months! However, I do trust that you all will try it and not think about our disaster when you do, as it had nothing to do with the food, and everything to do with kids at school and bugs! Cheers, Doug in BC Contributed to the FareShare Gazette Budget Challenge by Doug; 15 April 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Cracked Wheat Cereal Recipe By : Serving Size : Preparation Time :0:00 Categories : Volume 12-04 Apr 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup water 1/3 cup cracked wheat 1 1/2 tablespoons peanut butter 1 tablespoon molasses 1/4 cup milk Bring cracked wheat to a full boil, then reduce heat, cover and simmer for 15 minutes. Stir in peanut butter, molasses and milk if desired. "Whether or not this is a budget dish depends, of course, on how much you pay for the cracked wheat. I can get organic red wheat berries locally for $.60/pound in 25 pound bags. I then grind my own. I nearly always also toast it by putting a cup or so in a dry skillet and heat it over a medium flame, stirring constantly, until it is evenly tan. I keep peanut butter on hand that I get on sale for $1.50/18-ounce jar. As a result, this only costs me about $.20/serving." Contributed to the FareShare Gazette Budget Challenge by Don; 7 April 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Back to Recipe List * Exported from MasterCook * Crispy Breaded Pork Chops with Parsley-Caper Sauce Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 12-04 Apr 2009 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups chopped parsley 1/2 cup drained capers 1/3 cup lemon juice 2 cups olive oil -- divided Salt and pepper 1 cup all-purpose flour 3 large eggs 3 cups Panko -- (see note) 8 boneless pork chops -- about 1/2 inch thick A briny, lemony sauce is a good foil for the richness of pan-fried pork cutlets. See the Hints and Tips at the end of the recipe. 1. Adjust oven rack to middle position and heat oven to 200 degrees F. Place parsley, capers, and lemon juice in blender. With blender running, slowly drizzle in 1 cup oil and blend until smooth and emulsified, about 1 minute. Transfer to serving bowl and season with salt and pepper. 2. Place flour in shallow dish. Beat eggs in second shallow dish. Place bread crumbs in third shallow dish. Pat chops dry with paper towels and season with salt and pepper. One at a time, coat chops lightly with flour, dip them in egg, and dredge in crumbs, pressing to adhere. Transfer cutlets to large plate and let dry 5 minutes. 3. Heat 1/2 cup oil in large nonstick skillet over medium heat until just smoking. Add half of pork and cook until golden brown and crisp, about 3 minutes per side. Transfer to wire rack set inside rimmed baking sheet and keep warm in oven. Wipe out skillet with paper towels and repeat with remaining oil and pork. Serve, passing sauce at table. Hints and Tips: Bread crumb-coated pork chops make a great weeknight meal, as they are easy to prepare. Add flavor with a quick, lemony pan sauce. . Make sure to rinse the capers before using to remove any of the brine in which they come packed. . Make the sauce in a blender. The high speed at which the ingredients are combined makes an emulsification. . Bread the chops using the traditional method-dredge them in flour first, then dip them in egg and coat them in the bread crumbs. Use Panko, Japanese-style bread crumbs, for extra crunch. . Make sure the pan is very hot before adding the chops. Heat the skillet over medium-high heat with a bit of vegetable oil until the oil smokes. The smoke indicates the pan is hot enough. . Save money by making your own Panko. Remove the crusts from 10 - 15 slices of white sandwich bread and process the bread through the shredding disk of a food processor. Bake in a 300F oven until dry but not toasted, about 6 minutes. Original recipe from Cooks Country -- America's Test Kitchen. Contributed to the FareShare Gazette by Art; 25 April 2009. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 652 Calories; 57g Fat (77.5% calories from fat); 7g Protein; 30g Carbohydrate; 2g Dietary Fiber; 80mg Cholesterol; 99mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 11 Fat.

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