¾ c. sugar
¾ c. soy sauce
1 c. water
1 tsp. lemon juice
10 shakes of garlic
For 25-28 mins on med – high heat cook 4-5 pieces of chicken in above mixture. If mixture gets to thick add a little water. Serve with rice. Use left over sauce on rice.
Showing posts with label Main Course. Show all posts
Showing posts with label Main Course. Show all posts
TERIYAKI CHICKEN
SHAUNA NORTON
¾ c. sugar
¾ c. soy sauce
1 c. water
1 tsp. lemon juice
10 shakes of garlic
For 25-28 mins on med – high heat cook 4-5 pieces of chicken in above mixture. If mixture gets to thick add a little water. Serve with rice. Use left over sauce on rice.
¾ c. sugar
¾ c. soy sauce
1 c. water
1 tsp. lemon juice
10 shakes of garlic
For 25-28 mins on med – high heat cook 4-5 pieces of chicken in above mixture. If mixture gets to thick add a little water. Serve with rice. Use left over sauce on rice.
CHICKEN FETTUCCINE ALFREDO
SHAUNA NORTON
1 1/2 T. butter
1 1/2 T. flour
2 c. milk
8 oz. cream cheese
1/2 c. parmesan cheese
salt and pepper to taste (not much)
Melt butter in saucepan over medium heat. Add flour to make paste, then slowly add milk while stirring. Add cream cheese (I heat up my cream cheese in the microwave for about 45 seconds before adding it to the sauce). Continue to stir until thick and creamy. Add Parmesan and mix well. Serve over fettuccine, bow tie, or penne noodles, sprinkle parsley on top. Also serve with chicken.
Chicken
2 Chicken breasts sliced thinly
2 Tb. Extra Virgin Olive oil
Mrs. Dash seasonings only (original flavor)
Brown chicken in oil with seasonings
1 1/2 T. butter
1 1/2 T. flour
2 c. milk
8 oz. cream cheese
1/2 c. parmesan cheese
salt and pepper to taste (not much)
Melt butter in saucepan over medium heat. Add flour to make paste, then slowly add milk while stirring. Add cream cheese (I heat up my cream cheese in the microwave for about 45 seconds before adding it to the sauce). Continue to stir until thick and creamy. Add Parmesan and mix well. Serve over fettuccine, bow tie, or penne noodles, sprinkle parsley on top. Also serve with chicken.
Chicken
2 Chicken breasts sliced thinly
2 Tb. Extra Virgin Olive oil
Mrs. Dash seasonings only (original flavor)
Brown chicken in oil with seasonings
CRESCENT CHICKEN ROLLS
NANCY PETERSON
1 3 oz cream cheese (softened)
2-3 T milk
2 T melted butter
2 T chopped onion
2 C cooked chicken (diced)
1 can crescent rolls (buttered)
1/8 tsp pepper
1 C bread crumbs
1/4 tsp salt
Blend cheese and butter. Add chicken, salt, pepper, milk and onion. Separate crescent rolls, pat out until thin. Spoon 1/4 c of mixture onto base of triangle and roll up. Pinching the ends closed. Roll in bread crumbs.
Bake on un greased sheet at 350* for 20-25 min.
Serve with cream sauce:
1 can cream of chicken soup
2 T sour cream
1/2 c milk
Heat & serve over rolls.
1 3 oz cream cheese (softened)
2-3 T milk
2 T melted butter
2 T chopped onion
2 C cooked chicken (diced)
1 can crescent rolls (buttered)
1/8 tsp pepper
1 C bread crumbs
1/4 tsp salt
Blend cheese and butter. Add chicken, salt, pepper, milk and onion. Separate crescent rolls, pat out until thin. Spoon 1/4 c of mixture onto base of triangle and roll up. Pinching the ends closed. Roll in bread crumbs.
Bake on un greased sheet at 350* for 20-25 min.
Serve with cream sauce:
1 can cream of chicken soup
2 T sour cream
1/2 c milk
Heat & serve over rolls.
FRESH MEX PORK SALAD
Shauna Norton
Layer:
Tortilla (I like to buy uncooked tortillas and cook them myself.)
Black Beans
Cilantro Lime Rice (recipe included)
Chopped romaine lettuce
Sweet Pork (recipe included)
Guacamole (recipe included)
Pico De Gallo (recipe included)
Tortilla strips or crushed tortilla chips
Lime wedge
Tomatillo Ranch Dressing (recipe included)
Shredded Pork
Sweet Shredded Pork:
5 lb boston butt pork roast 1/2 c. chicken broth
1/4 c. ketchup 2 fresh garlic bulbs, minced
1/4c. soy sauce 1 1/3 c. brown sugar
Combine all the above together in a crock pot. Place on low heat for 6-8 hrs. On the last hr pull out roast and shred. Place back in crock pot for 1 hr.
Pico Sauce:
1 can diced tomatoes (mexican flavor)
1/2 bunch cilantro (leaves only), diced
1/2 chopped purple onion
1 minced garlic
Mix together, chill and serve.
Cilantro Lime Rice:
1 c. uncooked rice 2 c. chicken broth
1 clove garlic, minced 1 tsp. grated lime peel
2 T. chopped fresh cilantro
1 tsp. margarine (optional)
1/8 to 1/4 tsp. ground black pepper
Combine rice, margarine, garlic, lime peel, pepper, and broth in a 2 to 3 quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir in cilantro. Servings: 6
Tomatillo Ranch Dressing:
2 c. mayo
2 T. white vinegar 1 garlic clove
2 T. water 1/2 tsp. salt
1/2 bunch cilantro (just leaves)
1 jalapeno without seeds (add a few seeds if you would like it hotter and spicier)
Blend in blender until smooth
Guacamole:
3 avocados
1/2 c. salsa
1 tsp. lemon juice
3/4 c. sour cream
2 tsp. season all salt
Add all ingredients and cut with pastry cutter until well blended.
Layer:
Tortilla (I like to buy uncooked tortillas and cook them myself.)
Black Beans
Cilantro Lime Rice (recipe included)
Chopped romaine lettuce
Sweet Pork (recipe included)
Guacamole (recipe included)
Pico De Gallo (recipe included)
Tortilla strips or crushed tortilla chips
Lime wedge
Tomatillo Ranch Dressing (recipe included)
Shredded Pork
Sweet Shredded Pork:
5 lb boston butt pork roast 1/2 c. chicken broth
1/4 c. ketchup 2 fresh garlic bulbs, minced
1/4c. soy sauce 1 1/3 c. brown sugar
Combine all the above together in a crock pot. Place on low heat for 6-8 hrs. On the last hr pull out roast and shred. Place back in crock pot for 1 hr.
Pico Sauce:
1 can diced tomatoes (mexican flavor)
1/2 bunch cilantro (leaves only), diced
1/2 chopped purple onion
1 minced garlic
Mix together, chill and serve.
Cilantro Lime Rice:
1 c. uncooked rice 2 c. chicken broth
1 clove garlic, minced 1 tsp. grated lime peel
2 T. chopped fresh cilantro
1 tsp. margarine (optional)
1/8 to 1/4 tsp. ground black pepper
Combine rice, margarine, garlic, lime peel, pepper, and broth in a 2 to 3 quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir in cilantro. Servings: 6
Tomatillo Ranch Dressing:
2 c. mayo
2 T. white vinegar 1 garlic clove
2 T. water 1/2 tsp. salt
1/2 bunch cilantro (just leaves)
1 jalapeno without seeds (add a few seeds if you would like it hotter and spicier)
Blend in blender until smooth
Guacamole:
3 avocados
1/2 c. salsa
1 tsp. lemon juice
3/4 c. sour cream
2 tsp. season all salt
Add all ingredients and cut with pastry cutter until well blended.
ITALIAN CROCK POT CHICKEN
STEPHANIE FORSGREN
4 Boneless Skinless Chicken Breasts
1 Cube Butter
1 pkg. Good Seasons Italian Dressing Mix
1 can Cream of Chicken Soup
1 pkg. Cream Cheese (8 oz.)
Melt butter in crock pot. Mix in Italian Seasoning. Put chicken in crock pot and let cook 3 hrs. on High or 6 hrs. on low. Remove chicken from crock pot and shred it. In crock pot leave the juices and add cream of chicken soup and cream cheese (room temperature). Whisk together till smooth. Add shredded chicken and cook another 20 - 30 minutes. Serve over Egg Noodles or Rice.
4 Boneless Skinless Chicken Breasts
1 Cube Butter
1 pkg. Good Seasons Italian Dressing Mix
1 can Cream of Chicken Soup
1 pkg. Cream Cheese (8 oz.)
Melt butter in crock pot. Mix in Italian Seasoning. Put chicken in crock pot and let cook 3 hrs. on High or 6 hrs. on low. Remove chicken from crock pot and shred it. In crock pot leave the juices and add cream of chicken soup and cream cheese (room temperature). Whisk together till smooth. Add shredded chicken and cook another 20 - 30 minutes. Serve over Egg Noodles or Rice.
HOMEMADE FOUR CHEESE RAVIOLI
ALEXA KESLER
Ingredients
Ravioli Dough:
2 cups all-purpose flour
1 pinch salt
1 teaspoon olive oil
2 eggs
1 1/2 tablespoons water
Ravioli Filling:
1 (8 ounce) container ricotta cheese
1 (4 ounce) package cream cheese, softened
1/2 cup shredded mozzarella cheese
1/2 cup provolone cheese, shredded
1 egg
1 1/2 teaspoons dried parsley
Pesto-Alfredo Cream Sauce:
2 tablespoons olive oil
2 cloves garlic, crushed
3 tablespoons prepared basil pesto sauce
2 cups heavy cream
1/4 cup grated Parmesan cheese
1 (24 ounce) jar marinara sauce
Egg Wash:
1 egg
1 tablespoon water
Directions
1. Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.
2. Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
3. While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well. Set the filling aside.
4. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to
5. a boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm.
6. Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat.
7. Preheat an oven to 375 degrees F (190 degrees C). Beat the egg with the tablespoon of water to make the egg wash.
8. Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
9. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
10. Grease a baking sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes.
11. To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with the cream sauce.
Ingredients
Ravioli Dough:
2 cups all-purpose flour
1 pinch salt
1 teaspoon olive oil
2 eggs
1 1/2 tablespoons water
Ravioli Filling:
1 (8 ounce) container ricotta cheese
1 (4 ounce) package cream cheese, softened
1/2 cup shredded mozzarella cheese
1/2 cup provolone cheese, shredded
1 egg
1 1/2 teaspoons dried parsley
Pesto-Alfredo Cream Sauce:
2 tablespoons olive oil
2 cloves garlic, crushed
3 tablespoons prepared basil pesto sauce
2 cups heavy cream
1/4 cup grated Parmesan cheese
1 (24 ounce) jar marinara sauce
Egg Wash:
1 egg
1 tablespoon water
Directions
1. Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.
2. Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.
3. While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well. Set the filling aside.
4. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to
5. a boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm.
6. Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat.
7. Preheat an oven to 375 degrees F (190 degrees C). Beat the egg with the tablespoon of water to make the egg wash.
8. Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
9. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.
10. Grease a baking sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes.
11. To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with the cream sauce.
SAUSAGE CASSEROLE
KATHY NORTON
1 lb Sausage
1 lb Hamburger
1 cup Onion
2 cup Celery
½ cup Green pepper
Brown together and drain off fat.
Mix in large baking pan and mix with 2 pkg. lipton chicken noodle soup, 1 cup uncooked rice and 8 cups water. Bake 1 hr. at 350* serves about 15.
1 lb Sausage
1 lb Hamburger
1 cup Onion
2 cup Celery
½ cup Green pepper
Brown together and drain off fat.
Mix in large baking pan and mix with 2 pkg. lipton chicken noodle soup, 1 cup uncooked rice and 8 cups water. Bake 1 hr. at 350* serves about 15.
HASH BROWN PORK CHOPS
ALEXA KESLER
I usually do like 6 pork chops depending on the size
1 can cream of celery soup
1/2 c. Sour cream
1/2c. Milk
1/2 tsp. Pepper
124oz. Frozen hash browns ( thawed)
2 c. Shredded cheese
1 2.8 oz. Can French fried onions
Broil chops to remove fat. Remove and season with season salt. Combine soup, milk, sour cream, pepper, half of cheese 1/2 tsp season salt. Stir in potatoes, half cheese, and half onions. Put mixture into 13x9 pan, put chops on top. Bake at 350 for 40 minutes, covered with foil.
Top with remaining cheese and onions and bake uncovered for 5 minutes.
I usually do like 6 pork chops depending on the size
1 can cream of celery soup
1/2 c. Sour cream
1/2c. Milk
1/2 tsp. Pepper
124oz. Frozen hash browns ( thawed)
2 c. Shredded cheese
1 2.8 oz. Can French fried onions
Broil chops to remove fat. Remove and season with season salt. Combine soup, milk, sour cream, pepper, half of cheese 1/2 tsp season salt. Stir in potatoes, half cheese, and half onions. Put mixture into 13x9 pan, put chops on top. Bake at 350 for 40 minutes, covered with foil.
Top with remaining cheese and onions and bake uncovered for 5 minutes.
ORANGE CHICKEN
Shauna Norton
12 chicken tenders
3 eggs
½ c. corn starch
½ c. flour
garlic salt (sprinkle)
oil
¼ c. chicken broth
½ c. vinegar
¾ c. sugar
1 tbsp. soy sauce
4 tbsp. ketchup
dip chicken in eggs then corn starch, flour and garlic salt mixture and fry. put fried chicken in a baking dish.
boil broth, vinegar, soy sauce, and ketchup. pour over chicken. bake at 350 degrees for 45 min.- 1 hour.
12 chicken tenders
3 eggs
½ c. corn starch
½ c. flour
garlic salt (sprinkle)
oil
¼ c. chicken broth
½ c. vinegar
¾ c. sugar
1 tbsp. soy sauce
4 tbsp. ketchup
dip chicken in eggs then corn starch, flour and garlic salt mixture and fry. put fried chicken in a baking dish.
boil broth, vinegar, soy sauce, and ketchup. pour over chicken. bake at 350 degrees for 45 min.- 1 hour.
POPPY SEED CHICKEN
5 cups chicken breasts, cooked and cubed
1 cup sour cream
2 cans condensed cream of chicken soup
2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers)
1/2 cup melted butter
1 T poppy seeds
Additional Ingredients to make it fancy:
1 tsp Worchestire sauce
1 tsp celery salt
1 tsp minced garlic
1 T lemon juice
1/4 tsp pepper
Preheat oven to 350 degrees.
LASAGNA
KATHY NORTON
1 box lasagna noodles
1 lb hamburger
8 oz cream cheese
Milk
onions and chili powder 1–2 tsp
1 can cream of mushroom soup
1 can tomato soup
2 c mozzarella cheese and 2 c cheddar cheese
Cook noodles until tender. Brown hamburger with onions. Whip cream cheese with milk and chili powder. Add the two cans of soup. Keep adding milk to keep it from getting to thick. Spread 1 T of the cream cheese mixture in 9 x 13 pan. Then a layer of noodles, then a layer of hamburger. Continue with these layers. On the last layer pour the rest of the cream cheese mixture. Add remaining hamburger, add grated cheese. 2 cups of each kind or 4 cups of one kind.
Bake @ 350* for 45mins to 1hr
1 box lasagna noodles
1 lb hamburger
8 oz cream cheese
Milk
onions and chili powder 1–2 tsp
1 can cream of mushroom soup
1 can tomato soup
2 c mozzarella cheese and 2 c cheddar cheese
Cook noodles until tender. Brown hamburger with onions. Whip cream cheese with milk and chili powder. Add the two cans of soup. Keep adding milk to keep it from getting to thick. Spread 1 T of the cream cheese mixture in 9 x 13 pan. Then a layer of noodles, then a layer of hamburger. Continue with these layers. On the last layer pour the rest of the cream cheese mixture. Add remaining hamburger, add grated cheese. 2 cups of each kind or 4 cups of one kind.
Bake @ 350* for 45mins to 1hr
SLOPPY JOES
KATHY NORTON
Mix together:
8 oz tomato sauce can
1 c ketchup
4 tsp brown sugar
2 tsp vinegar
1 tsp dry mustard
Brown 1lb hamburger with onion. Drain and sprinkle meat with 1-2 T of flour. Add above mixture.
Let simmer!
Mix together:
8 oz tomato sauce can
1 c ketchup
4 tsp brown sugar
2 tsp vinegar
1 tsp dry mustard
Brown 1lb hamburger with onion. Drain and sprinkle meat with 1-2 T of flour. Add above mixture.
Let simmer!
CAFE RIO PORK SALAD
Shauna Norton
Layer:
Tortilla (I like to buy uncooked tortillas and cook them myself.)
Black Beans
Cilantro Lime Rice (recipe included)
Chopped romaine lettuce
Sweet Pork (recipe included)
Guacamole (recipe included)
Pico De Gallo (recipe included)
Tortilla strips or crushed tortilla chips
Lime wedge
Tomatillo Ranch Dressing (recipe included)
Shredded Pork
Sweet Shredded Pork:
5 lb boston butt pork roast
1/2 c. chicken broth
1/4 c. ketchup
2 fresh garlic bulbs, minced
1/4c. soy sauce
1 1/3 c. brown sugar
Combine all the above together in a crock pot. Place on low heat for 6-8 hrs. On the last hr pull out roast and shred. Place back in crock pot for 1 hr.
Pico Sauce:
1 can diced tomatoes (mexican flavor)
1/2 bunch cilantro (leaves only), diced
1/2 chopped purple onion
1 minced garlic
Mix together, chill and serve.
Cilantro Lime Rice:
1 c. uncooked rice
2 c. chicken broth
1 clove garlic, minced
1 tsp. grated lime peel
2 T. chopped fresh cilantro
1 tsp. margarine (optional)
1/8 to 1/4 tsp. ground black pepper
Combine rice, margarine, garlic, lime peel, pepper, and broth in a 2 to 3 quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir in cilantro. Servings: 6
Tomatillo Ranch Dressing:
2 c. mayo
2 T. white vinegar
1 garlic clove
2 T. water
1/2 tsp. salt
1/2 bunch cilantro (just leaves)
1 jalapeno without seeds (add a few seeds if you would like it hotter and spicier)
Blend in blender until smooth
Guacamole:
3 avocados
1/2 c. salsa
1 tsp. lemon juice
3/4 c. sour cream
2 tsp. season all salt
Add all ingredients and cut with pastry cutter until well blended.
Layer:
Tortilla (I like to buy uncooked tortillas and cook them myself.)
Black Beans
Cilantro Lime Rice (recipe included)
Chopped romaine lettuce
Sweet Pork (recipe included)
Guacamole (recipe included)
Pico De Gallo (recipe included)
Tortilla strips or crushed tortilla chips
Lime wedge
Tomatillo Ranch Dressing (recipe included)
Shredded Pork
Sweet Shredded Pork:
5 lb boston butt pork roast
1/2 c. chicken broth
1/4 c. ketchup
2 fresh garlic bulbs, minced
1/4c. soy sauce
1 1/3 c. brown sugar
Combine all the above together in a crock pot. Place on low heat for 6-8 hrs. On the last hr pull out roast and shred. Place back in crock pot for 1 hr.
Pico Sauce:
1 can diced tomatoes (mexican flavor)
1/2 bunch cilantro (leaves only), diced
1/2 chopped purple onion
1 minced garlic
Mix together, chill and serve.
Cilantro Lime Rice:
1 c. uncooked rice
2 c. chicken broth
1 clove garlic, minced
1 tsp. grated lime peel
2 T. chopped fresh cilantro
1 tsp. margarine (optional)
1/8 to 1/4 tsp. ground black pepper
Combine rice, margarine, garlic, lime peel, pepper, and broth in a 2 to 3 quart saucepan. Bring to a boil; stir once or twice. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Stir in cilantro. Servings: 6
Tomatillo Ranch Dressing:
2 c. mayo
2 T. white vinegar
1 garlic clove
2 T. water
1/2 tsp. salt
1/2 bunch cilantro (just leaves)
1 jalapeno without seeds (add a few seeds if you would like it hotter and spicier)
Blend in blender until smooth
Guacamole:
3 avocados
1/2 c. salsa
1 tsp. lemon juice
3/4 c. sour cream
2 tsp. season all salt
Add all ingredients and cut with pastry cutter until well blended.
BREADED PORK CHOPS
Shauna Norton
1 egg
2 T. water
4-8 pork chops
3/4 c. breadcrumbs
2 T. oil
1 can cream of mushroom soup
1 c. french onion soup
1/4 c. Parmesan cheese
Beat egg with water, dip pork chops in egg mixture then coat with breadcrumbs. Brown chops in oil. Put in a greased 13 x 9 pan. Combine soups and pour over pork chops. Sprinkle with Parmesan cheese.
Cover & Bake @ 325* for 1 1/2 hrs.
This pork chop one is really good with rice and put the left over gravy mixture on your rice. Yummy!
1 egg
2 T. water
4-8 pork chops
3/4 c. breadcrumbs
2 T. oil
1 can cream of mushroom soup
1 c. french onion soup
1/4 c. Parmesan cheese
Beat egg with water, dip pork chops in egg mixture then coat with breadcrumbs. Brown chops in oil. Put in a greased 13 x 9 pan. Combine soups and pour over pork chops. Sprinkle with Parmesan cheese.
Cover & Bake @ 325* for 1 1/2 hrs.
This pork chop one is really good with rice and put the left over gravy mixture on your rice. Yummy!
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