Reader Recipes

Marvelous Main Courses

 

Cooking Tip: Sage Spice Advice

This may come as a surprise to many, but a decorative spice rack conveniently situated above the stove is not doing your spices any favors. When storing spices, your biggest enemies are air, light (thus tins are preferable to glass), heat and humidity. Better spots for storing spices are the freezer (in airtight containers), inside a cabinet door, or in the pantry. Do you grow your own herbs? A great way to save herbs for winter months is to freeze them in ice cube trays. Fill the compartments of an ice cube tray with your herbs and just a bit of water and freeze. Then, thaw a cube any time you need to season. If it’s a hot dish, there’s no need to thaw — just drop your cube directly into the pan and proceed with your recipe.

KINSEY’S PENNSYLVANIA GOULASH

From Sharon Kennedy of Spotsylvania 

INGREDIENTS:

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1 lb. pork sausage

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1 green pepper, chopped

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1 onion, diced

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53-oz. can of pork & beans

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Salt and pepper

DIRECTIONS: Brown sausage in skillet; do not drain. Add chopped green pepper and diced onion and cook until tender. Add un­drained pork & beans, salt and pepper. Simmer about 20 minutes, stirring occasionally. 

BEST FRIED PORK CHOPS WITH GRAVY

From Beth James of Courtland

INGREDIENTS:

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1 t garlic powder

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1 t seasoned salt

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1 t black pepper

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2 cups flour

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6 pork chop centers

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2-3 cups oil

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1 small onion, diced

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2 cups warm water

DIRECTIONS: Combine the garlic powder, salt and pepper with the flour. Place in a resealable bag and add the pork chops, shaking vigorously. Heat the oil in a large skillet and cook the pork chops until done. Remove the pork chops and the majority of the remaining oil, leaving just enough to sauté the onion. Add just a little flour until completely mixed. Place the pork chops back into the pan and add warm water. Bring to boil. Lower heat and the gravy will begin to thicken. Once desired consistency is reached, remove from heat. 

STIR-FRY PEPPER STEAK

From Peggy Morison of Fredericksburg

INGREDIENTS:

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1 lb. boneless sirloin steak

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2 T olive oil

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1 garlic clove, minced

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1 t ground ginger

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1 t salt

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½ t pepper

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3 large green peppers, thinly sliced

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2 large onions, thinly sliced

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¾ t beef bouillon granules

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¾ cup hot water

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8-oz. can water chestnuts, drained

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1 T cornstarch

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¼ cup soy sauce

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¼ cup cold water

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½ t sugar

DIRECTIONS: Cut steak into 2-inch strips. In a large skillet or wok, brown steak in oil. Add garlic, ginger, salt and pepper; cook one minute. Remove meat and keep warm. Add green peppers and onions to skillet, stir and cook for five minutes or until crisp-tender. Dissolve bouillon in hot water; add to skillet with water chestnuts. Combine cornstarch, soy sauce, cold water and sugar; stir into skillet and add meat. Cook and stir until mixture boils; cook and stir two minutes longer. Makes 6 servings. 

CHICKEN PIE

From Linda Logan of Boydton

INGREDIENTS:

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2 boxes frozen mixed vegetables

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1 medium onion, chopped

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1 fryer, cooked and deboned

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1 can cream of chicken soup

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1 t salt

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½ t basil

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¼ t pepper

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1 cup chicken broth

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1 stick margarine

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1 cup flour

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1 cup milk

DIRECTIONS: Preheat oven to 350°. Cook mixed vegetables according to package directions, adding onion to frozen vegetables. Place chicken in the bottom of a 9x13-inch pan. When vegetables/onions are done, drain and pour into a large bowl. Add cream of chicken soup, seasonings and broth. Mix well and pour over chicken. In a pan on the stove, melt margarine. Add flour, stirring until flour is mixed well.

Remove from heat. Add milk slowly, stirring constantly with whisk until well mixed. Pour over vegetable/chicken in pan. Do not stir. Bake for 1 hour until crust is golden brown and bubbly. Makes 4 servings.

MEATLOAF

From Sandra Anderson of Brookneal

 

INGREDIENTS:

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2 lbs. of ground beef

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¼ cup diced onion

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¼ cup diced green pepper

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½ cup diced celery

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3 eggs

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½ cup ketchup

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½ t mustard

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Half sleeve of saltine crackers, crumbled

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Salt and pepper to taste

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Dash of sugar

Glaze:

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¼ cup ketchup

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1 t mustard

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1 t brown sugar

DIRECTIONS: In a large mixing bowl, mix all the loaf ingredients well. Put in oblong baking dish. Bake at 325° for 40 minutes. Remove from oven and drain grease. Mix glaze ingredients in a small bowl and glaze top of loaf. Bake an additional 10 minutes.

We want your recipes! We pay $10 for each recipe published. Send to: Reader Recipes, c/o Cooperative Living, P.O. Box 2340, Glen Allen, VA 23058-2340 or e-mail to ReaderRecipes@co-opliving.com.

 

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