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Thanks
for coming by again to see what's new at Robyn's Recipes!
Another week has gone by, and I've missed you a lot!!
I'd like to take a moment to welcome first timers to my site, and to say
thank you to all of you who come back every week to visit. I try
to make my home on the web a friendly place to be. When I began
this site, I barely knew what I was doing, and the friendliness
and encouragement I've received from you has been much appreciated!!
Once
again, I'd like to invite you to feel free to submit recipes of your
own, and I'd be delighted to share them with the world!! Come on,
don't be shy!!!!!!
This
week, I managed to find a wonderful recipe for pork chops. It's so
easy to prepare, but is excellent enough to serve to your greatest of
food critics.....
Entree
Country
Pork Chops
1
lb. pork chops (boneless are best, but not necessary)
1 egg, beaten
1 tablespoon milk
3/4 cup cornflake crumbs
1/2 teaspoon garlic powder
2 tablespoons butter
1/4 cup water
1/4 cup dry white wine (or 1/4 cup more water)
1 teaspoon instant chicken bouillon granules
Dash of pepper
1 teaspoon dried parsley Using
a meat mallet, pound each chop between plastic wrap to about 1/4-inch
thickness. In a small bowl, combine egg and milk. In a
separate bowl, combine cornflake crumbs and garlic powder. Dip
each pork slice into the egg mixture, then roll in crumb mixture,
coating each chop well. In
a large skillet, cook pork slices in the melted butter for 6-8 minutes,
or until pork is no longer pink, turning one time. Remove from
skillet and keep them warm. Stir
the 1/4 cup water, 1/4 cup wine (or water), bouillon granules and pepper
into the drippings in skillet. Scrape up any browned bits.
Bring to a boil. Boil rapidly for 2-3 minutes or until mixture
thickens slightly. Serve over the pork chops. Sprinkle with
the parsley. Makes
4 servings.
Side
Dishes Italian
Broccoli with Tomatoes 4
cups fresh broccoli florets
1/2 cup water
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 medium tomatoes, cut into thin wedges
1/2 cup shredded mozzarella cheese Steam
broccoli florets just until tender.
When done, in a casserole dish, stir together the seasonings and
tomatoes.
Add broccoli to the seasonings and the tomatoes. Cover and bake at
350 degrees for 40 minutes.
Remove from oven, sprinkle mozzarella over top. Cover and bake 10
minutes longer, or until cheese is melted.
Serves
6.
Deep
Dish Yams 5
tablespoons butter
1 medium onion
3 cups boiled yams, peeled and cut into large chunks
2 cups apple chunks (optional)
1/2 cup celery, diced
3/4 cup brown sugar
1 teaspoon lemon juice
1-1/2 teaspoons dried basil
1/4 teaspoon pepper
2 tablespoons rum (optional) Sauté
onion in 2 tablespoons of butter until tender. Set aside.
Melt remaining butter in a small saucepan. Grease a deep 8-inch
baking dish and layer with yams. Cover with some of the apple
chunks and celery, then sprinkle with a little onion, one half of the
brown sugar, lemon juice, basil, pepper, and melted butter. Repeat
process using the rest of the ingredients and finish with a layer of
apples and brown sugar. Sprinkle with lemon juice and rum, if
desired.
Bake at 350 degrees, uncovered, for 30 minutes. Serves
6. Serve
a loaf of crusty French bread with this meal with plenty of
butter. Better yet, wrap loaf in foil and warm it in the oven for
10-15 minutes before serving.
Dessert Peach
Cobbler 1/2
cup sugar
1 tablespoon cornstarch
1/2 teaspoon ground cinnamon
4 cups sliced peaches (if using canned, drain VERY well!)
1 teaspoon lemon juice
3 tablespoons butter
1 cup flour
1 tablespoon sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk Mix
1/2 cup sugar, the cornstarch and cinnamon in a large saucepan.
Stir in the peaches and lemon juice.
Cook, stirring constantly, until mixture thickens and boils. Boil
and stir 1 minute. Pour into ungreased 2-quart casserole;
keep peach mixture hot in oven.
Cut butter (at room temperature) into the flour, 1 tablespoon sugar, and
baking powder and salt in a medium sized bowl, using a pastry blender OR
using two knives, until mixture looks like fine crumbs. Stir in
the milk. Drop dough by 6 spoonfuls onto hot peach mixture. Bake
for 25 to 30 minutes or until topping is golden brown. Serve warm
and, if desired, with Cool Whip or your favorite whipped topping! For
a nice variation: try 4 cups blueberries instead of peaches, but
omit the cinnamon. After
Dinner Beverage Suggestion: Raspberry
Smash 1
oz. Vodka
1/2 oz. Chambord
2. oz. Pineapple Juice Fill
mixing glass with ice.
Add Vodka, Chambord and pineapple juice.
Shake.
Strain into a rocks glass filled with ice. 
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