Robyn's Recipes

Meal of the Week

Entree

Frisco Pork Chops

4 pork chops, cut thick
1 tablespoon oil
1/2 tsp. garlic powder

For the sauce:

2 teaspoons oil
4 tablespoons dry sherry or beef broth
4 tablespoons soy sauce
1 tablespoon brown sugar
1/4 teaspoon crushed red pepper
2 teaspoons cornstarch
2 tablespoons water

(Boneless pork chops are great used in this recipe!)

Trim any fat off chops.

Heat oil in fry pan and brown chops on both sides.

Remove and add a little more oil, if needed.

Saut� garlic powder for a minute, being very careful not to burn it.

Combine oil with the sherry or broth, also add the soy sauce, brown sugar and red pepper.

Place chops in skillet and pour the sauce over them.  Cover tightly.

Simmer over low heat until the chops are tender and cooked through, about 30-35 minutes.  Add a little water, 1 to 2 tablespoons if necessary to keep sauce from cooking down too much.  Turn chops once during cooking.

Remove chops to a platter, dissolve the cornstarch in the water, and add cornstarch mixture to the sauce and cook until thickened.

Note: if you like more sauce, double or triple the sauce ingredients.

Pour over chops and serve.

**Serving suggestion:   Place chops on a bed of cooked wide noodles, and pour sauce over top.   Excellent!

Side Dish

Corn Fritters

2 8-oz. cans cream style corn
2 eggs
1/4 cup milk
2 cups Bisquick
Any type oil to fry (you'll need about 1/8 inch or a little more in a fry pan.)

Combine in a bowl:

both cans of corn, eggs, milk and the Bisquick.  Drop fritters (make each about 2 tablespoons of the batter)   into hot oil and fry for 4-6 minutes on each side.

Serve plain or with a little maple syrup, OR dip into the sauce from the pork chops.

Dessert

Gingerbread with Lemon Sauce

(The first time I ever ate gingerbread with lemon sauce was in a local restaurant in my town.  They served the lemon sauce warm, and it was to die for!)

1 egg
1/2 cup sugar
1/4 cup molasses
1/2 cup butter, at room temperature
1 cup flour
1-1/2 teaspoons ginger
1 teaspoon baking soda
1/2 cup boiling water

Cream together the sugar and butter until well blended.

Sift together the dry ingredients and add alternately with boiling water.

Batter will be thin.

Pour into a well sprayed or greased cake pan and bake at 350 degrees for 30-45 minutes.

Lemon Sauce

1 cup sugar
4 tablespoons cornstarch
1/2 cup lemon juice

In a heavy saucepan, combine the sugar and cornstarch.  Stir well.  Gradually whisk or stir in the lemon juice and add 2-1/2 cups water.  Over medium heat, bring to a boil.  Reduce heat when boiling, and cook, stirring constantly, until the sauce is thickened and clear..... about 2-3 minutes or so.  Remove from heat, and serve warm (best) or cold, if you prefer, over the gingerbread.
(If you desire, you can grate about 1 teaspoon of lemon rind and stir into sauce for a little extra zing!)

Beverage Suggestion:  Russian Tea

This is especially nice served with the gingerbread or after the entire meal during good conversation.

1/2 cup instant tea
2 cups instant orange drink mix (such as Tang)
1-1/2 cups sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Mix all the dry ingredients together and store in an airtight container.

To serve to guests: spoon 3-1/2 teaspoons into each cup or mug, and then fill mug the rest of the way with boiled water.

**This tea is also a great gift idea.  You can find a special jar with a lid that seals tightly, fill with the dry ingredients, and attach a tag with instructions on how to serve.

These beautiful little guys are called Scottish Folds.
I call them "Bendy-Ears" because their ears fold
over.  They're my favorite kitty in the world and, I
think, a masterpiece from God.  I want one of these
little guys so bad I can taste it, but already have
two cats to share my life with.  Besides that, I think
two kitties are a husband's limit.....  :)