This was sooo yummy! I didn't do the zucchini or summer sqush side, I did cheesy mashed potatoes.
1 lb pork tenderloin, I used porkchops with no bone
3 TB fine dry bread crumbs
1 TB grated parmesan cheese
1 tsp Salt
2 tsp veggie oil---I used olive oil
1 small onion, thinly sliced
1 clove garlic, minced
2 small zucchini or summer squash thinly sliced
Cut tenderloin crosswise into 12 slices, approximately 3/4-inch thick. Place each slice on its cut surgace and flatten with heel of hand to 1/2 inch thickness. Mix bread crubms, parmesan cheese, salt and pepper; dredge pork slices to coat. Heat oil over medium-high heat in nonstick pan. Saute pork for 2 to 3 minutes per side; remove andkeep warm. Add onion, garlic and zucchini or squash to skillet and saute 5 minutes or until tender.
This recipe came from a magazine, but it says you can find more recipes at the otherwhitemeat.com/porkrecipes
Wednesday, October 14, 2009
Tuesday, October 13, 2009
1 pound lean ground beef or Italian sausage
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 can (8 ounces) pizza sauce
1 can (4 ounces) sliced fresh mushrooms
1 cup shredded mozzarella cheese (4 ounces)
1 cup Original Bisquick® mix
1/4 cup very hot water
1. Heat oven to 375ºF. Grease four 10- to 12-ounce casseroles.
2. Cook ground beef, onion and bell pepper in 10-inch skillet over medium heat, stirring frequently, until beef is brown; drain. Stir in pizza sauce and mushrooms. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Spoon beef mixture into casseroles. Sprinkle 1/4 cup cheese on each.
3. Mix Bisquick mix and very hot water; beat vigorously 20 seconds. Turn dough onto surface dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead about 10 times or until smooth. Divide dough into 4 balls. Pat each ball into circle the size of diameter of casserole. Cut steam vent in each circle with knife or cookie cutter. Place each circle on beef mixture in casserole. Bake 15 to 20 minutes or until very light brown.
Monday, October 12, 2009
(and my grandpa helps her frost them because he says she doesn't put enough frosting on!)
Anyway, they are my FAVORITE so I have taken up the tradition as well, except I also make them at Halloween and Easter and any other time I can justify it! :) Oh, and I usually half the recipe and still get 12-15 big cookies.
Soft Sugar Cookies:
1 1/2 C. sugar
1 C. shortening
3 C. flour with:
1 teas. baking soda
2 teas. baking powder
added to the flour
1 C. Buttermilk (I used 1 C. milk w/ 1 TBS lemon juice added to it)
and 1 teas. Vanilla
Add 3 more C. flour.
Roll and cut out in shapes. Bake at 400* for 7-10 minutes until BARELY browning at the edges. Frost with colored frosting and add sprinkles if you like. YUM!