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Pork Chop Supreme

Pork Chop Supreme

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Ingredients
  

  • 4-6 pork chops
  • 1 can mushroom soup
  • 1 cup chopped celery
  • 1 cup sliced carrots
  • 1/2 cup chopped onion
  • 1/2 cup water

Instructions
 

  • Brown cops in frying pan. Pour off fat.
  • Mix water with soup and pour over chops.
  • Add vegetables.
  • Cook slowly for one hour.
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Lipton Onion Pot Roast

Lipton Onion Pot Roast

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Ingredients
  

  • 1 pkg onion soup
  • Roast beef or pork
  • 1 tsp thyme
  • 1/8 tsp garlic salt
  • Carrots
  • Potatoes
  • 3/4 cup red wine for beef or apple juice for pork or 1 can cream of mushroom soup with ½ can water

Instructions
 

  • Rub soup on meat.
  • Place on foil.
  • Add vegetables.
  • Add seasonings.
  • Pour juice or wine over meat.
  • Seal with foil.
  • Bake at 350ºF for 1-1 ½ hours.
Keyword Pork
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Balsamic Honey Pork Tenderloin

Balsamic Honey Pork Tenderloin

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Ingredients
  

  • 2 tbsp liquid honey
  • 2 tbsp grainy mustard
  • 2 tbsp balsamic or red wine vinegar
  • 1 tbsp olive oil
  • 1 clove garlic minced
  • 1/4 tsp each salt and pepper
  • 2 pork tenderloins

Instructions
 

  • In a large bowl combine honey, mustard, vinegar, oil, garlic, salt and pepper.
  • Add the pork, turning to coat. (Can be made ahead, refrigerated for up to 24 hours).
  • Reserving marinade, place the port on a greased grill over medium high heat; brush with marinade.
  • Close the lid and cook, turning occasionally for about 18 minutes or until just a hint of pink remains inside.
  • Tent with foil and let cool 5 minutes. Cut into ½” thick slices.
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Baked Beans ‘n Chops

Baked Beans ‘n Chops

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Ingredients
  

  • 6 pork chops
  • 2 19-oz. cans deep-browned beans
  • 2 garlic cloves minced
  • 1 onion sliced
  • 1 bay leaf
  • 3 tbsp. molasses
  • 1/4 cup ketchup
  • 1 tsp dry mustard
  • 1/2 tsp ground ginger
  • 1 1/2 tsp Worcestershire Sauce
  • 1/4 cup firmly packed brown sugar
  • 1/2 tsp salt

Instructions
 

  • Brown pork chops.
  • Blend all ingredients together except sugar.
  • Pour into a 2-quart casserole; top with browned chops.
  • Sprinkle with brown sugar.
  • Bake uncovered in 400ºF oven for 35-40 minutes.
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Baked Sausage Stuffed Shells

Baked Sausage Stuffed Shells

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Ingredients
  

  • 16 jumbo pasta shells
  • 2 tbs olive oil
  • 1 onion finely diced
  • 1 green pepper finely diced
  • 2 cloves garlic
  • 1 lb mild Italian sausages casings removed
  • 1 egg
  • 1/4 cup chopped parsley
  • 2 cups bottled tomatoes strained
  • 1 tsp dries oregano
  • 3/4 cup shredded mozzarella cheese
  • 1/4 cup grated parmesan cheese

Instructions
 

  • In a large pot of boiling water, cook pasta until tender but firm. Drain
  • In a skillet, heat olive oil over medium heat; cook onion, green pepper and garlic until softened, about 6 mins. Transfer to a bowl; stir in sausage, egg and parsley. Place heaping 1 tsp in each of the shells. Arrange in greased 8-inch square glass baking dish.
  • In a bowl, stir together tomatoes,oregano and salt; spoon over stuffed shells. Sprinkle with mozzarella and Parmesan cheeses; cover and bake in 425F over for 20 mins.
  • Uncover and bake until cheese is golden brown.

Notes

You can use a ready made pasta sauce if you don't have a can of tomatoes or the spices
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Thick Crusted Garlic Prime Rib

Thick Crusted Garlic Prime Rib

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Ingredients
  

  • 7 lb Prime Rib Premium Oven Road
  • 8 cloves garlic slivered
  • 2 tbsp Lea & Perrins Worcestershire Sauce
  • Salt and Pepper
  • 1/2 cup coarsely chopped fresh parsley
  • 1/4 cup Dijon Mustard
  • 2 tbsp EACH herbes de Provence or dried thyme and vegetable oil

Instructions
 

  • Cut shallow slits all over roast; insert garlic slivers into slits.
  • Rub all over with Lea & Perrins, salt and pepper.
  • Combine parsley, mustard, herbes de Provence and oil in bowl.
  • Set aside 2 tbsp of the mixture for Shallot Gravy, rubbing remainder all over roast.
  • Place roast, bones down, on rack in shallow roasting pan.
  • Insert over-safe meat thermometer into centre of roast.
  • Roast, uncovered, in 450F oven for 10-15 minutes.
  • Reduce heat to 275F and roast until thermometer reads 135F for medium-rare to medium, about 2 ¾ to 3 ¼ hours.
  • Remove from oven. Cover loosely with foil and let stand for 15 to 30 minutes before carving.
  • Drain off all but 2 tbsp drippings from roasting pan and make Shallot Gravy.

SHALLOT GRAVY

  • Place roasting pan over medium heat; add 3 shallots (coarsely chopped) and reserved her rub.
  • Cook, stirring until shallots soften.
  • Stir in 2 cups beef broth and 3 tbsp Lea & Perrins, simmer, stirring up any browned bits from bottom of pan.
  • Combine 1 to 2 tbsp cornstarch with equal amounts cold water, making smooth mixture.
  • Gradually stir into broth; bring to boil, stirring until thickened, about 3 minutes.
  • Strain.
Keyword Beef
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Beef Pot Roast with Root Vegetables

Beef Pot Roast with Root Vegetables

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Ingredients
  

  • 4 lb Boneless Beef Cross Rib Pot Roast tied
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil
  • 2 onions chopped
  • 2 cloves garlic finely chopped
  • 2 tbsp EACH chopped fresh rosemary and thyme or 1 tsp dried
  • 2 cups dry red wine
  • 2 cups sodium-reduced beef stock or water
  • 2 tbsp balsamic or red wine vinegar
  • 2 in EACH onions carrots and parsnips, cutchunks
  • 4 in Yukon gold potatoes peeled and cutchunks
  • 1 in sweet potato peeled and cutchunks
  • 2 tbsp chopped fresh parsley

Instructions
 

  • Pat roast dry; season with salt and pepper.
  • Heat oil in Dutch oven on medium-high heat.
  • Add roast; brown well on all sides, 10 to 15 minutes.
  • Remove roast from pan. Discard all but 2 tsp oil from pan.
  • Add chopped onions and garlic. Cook until tender, about 4 minutes.
  • Add rosemary, thyme and wine; bring to boil.
  • Cook uncovered, for 10 to 15 minutes or until wine reduces to about 1 cup.
  • Add stock and vinegar, bring to boil and return beef to pan.
  • Cover tightly; cook in preheated 350F oven for 1-1 ½ hours.
  • Arrange onions, carrots, parsnips, potatoes and sweet potato around roast.
  • Cover and continue to cook for 1 ½ hours or until vegetables and beef are tender.
  • Remove beef to carving board and vegetables to serving platter, keep warm.
  • Slice meat, arrange over vegetables and spoon juices on top.
  • Sprinkle with parsley.
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Meatball and Penne Casserole

Meatball and Penne Casserole

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Ingredients
  

  • 3/4 lb penne noodles
  • 2 lb ground beef
  • 1 cup fine fresh bread crumbs
  • 1 egg
  • 2 tbsp tsp dried thyme or 2chopped fresh
  • 1 tbsp vegetable oil
  • 1 large onion chopped
  • 1 cup chopped green onions
  • 4 cloves garlic minced
  • 1 sweet green or red pepper coarsely chopped
  • 1/2 lb mushrooms sliced
  • 2 cups sliced celery
  • 1 tsp each dried oregano and basil
  • 2 oz cans 14each tomato sauce
  • 1/2 cup chopped fresh parsley
  • 1/2 lb mozzarella cheese shredded
  • 1/4 cup freshly grated parmesan cheese

Instructions
 

  • In large pot of boiling water, cook noodles according to package directions or until al dente. Drain and rinse under cold running water; drain and set aside.
  • In bowl, combine beef, breadcrumbs, egg and thyme. Mix well and shape into 1” balls.
  • In heavy Dutch oven or flameproof casserole, heat oil over medium heat; cook meatballs, in single layer and in batches if necessary, stirring occasionally for about 10 minutes or until meat is no longer pink. Drain off excess fat.
  • Stir in onions, cook for 2 minutes. Stir in garlic, pepper, mushrooms, celery, oregano and basil; cook for 2 minutes. Add tomato sauce, parsley, noodles and half of the mozzarella cheese; stir gently to mix. Sprinkle with parmesan and remaining mozzarella. (Casserole can be prepared to this point, cooled, covered and refrigerated for up to 2 days or frozen for up to 3 months).
  • Bake, covered in 350ºF oven for 20 minutes; uncover and bake for 10-15 minutes longer or until heated through and bubbly.
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Lipton Onion Pot Roast

Lipton Onion Pot Roast

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Servings 1 Roast

Ingredients
  

  • 1 pkg onion soup
  • Roast beef or pork
  • 1 tsp thyme
  • 1/8 tsp. garlic salt
  • carrots
  • Potatoes
  • 3/4 cup red wine (for beef) or apple juice (for pork) or 1 can cream of mushroom soup with 1/2 can water

Instructions
 

  • Rub soup on meat.
  • Place on foil.
  • Add vegetables.
  • Add seasonings.
  • Pour juice or wine over meat.
  • Seal with foil.
  • Bake at 350ºF for 1-1 1/2 hours.
Keyword Beef
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Lazy Man’s Stew

Lazy Man’s Stew

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Ingredients
  

  • 2 lbs beef stew raw
  • 1 can peas
  • 1 cup sliced carrots
  • 2 chopped onions
  • 1 tsp salt
  • Dash of pepper
  • 1 can cream of tomato soup
  • 1/2 can water or wine
  • 1 big raw potato
  • 1 bay leaf
  • 1/2 medium sized turnip

Instructions
 

  • Put all ingredients into casserole dish.
  • Place in 300ºF oven for 5 hours.
  • Check after 3 ½ hours to make sure liquid hasn’t evaporated.
  • Close tightly.
Keyword Beef