Post by Leslie on Aug 11, 2005 19:22:08 GMT -5
I thought since I'm taking the time to type these up for Yoohoo, I should share them with you all as well. There are several here and if I did it right Banana nuggets should be the last one LOL.
This recipe is a family favorite, passed down for years. It is an adaptation of German cooking that my grandfather experienced as a day laborer when he was a younger man. Apparently, they got a meal along with their pay. I don’t remember which state he was in at the time. But he came home and convinced my grandmother to cook this meal for him on occasion. The ironic thing was my grandmother’s ancestry was partly German. We call this simply pork chops and kraut or German Pork chops, I’m sure it was originally made a lot like Jagersnitzel with home made gravy and mushrooms, we substitute cream of mushroom soup for the gravy. I thought the readers might like a little history of this dish.
Pork Chops and Kraut
Pork chops or pork steak (enough for your family)
Potatos
1 to 2 cans of cream of mushroom soup
Kraut (we used homemade a lot, but you can used canned or refrigerated bagged kraut)
cooking oil
salt and pepper.
This works best in a large electric skillet but any large deep sided fry pan will work. Peel and slice you’re your potatoes into thin rounds. About a ¼ inch thick. Salt and pepper potatoes. Set aside. Fry your pork chops in a little oil til browned, once browned remove and set in a pan in 350 oven while you work. Fry your potatoes til edges beginning to brown. Add back the pork chops to the potatoes, put kraut over pork and potatoes, use own judgement on how much kraut, if using canned I usually use one can. Pour soup over kraut, use enough soup to pretty much cover the dish. You can add a little water, but not a lot. Reduce your heat and simmer the dish for a good while, usually 30 to 45 minutes. You want all the flavors incorporated. Kraut haters, I know this sounds gross to you, but you should try it! The soup really mellows the kraut, it isn’t nearly as sour or strong. It gives such a good flavor
Poppy seed chicken
One whole chicken boiled and deboned & torn into bite sized pieces
two cans cream of chicken soup
two pkgs, cream cheese
two rolls ritz crackers
stick of butter or margerine
1 tablespoon poppy seeds
Spread chicken in the bottom of a 13x9 inch baking pan. In a microwavable bowl put your cream cheese and soup, microwave long enough to soften the cream cheese, then mix together well. Spread soup mixture over chicken. Melt butter and crush ritz crackers. Mix together and sprinkle on top of soup mixture. Sprinkle poppy seeds on top. (I skip the poppy seeds, as they are expensive and don't really add much flavor, mostly just color)
Southwestern Salsa Salad
1 small can of rotel or any brand diced tomatoes with green chilis
1 can of whole kernel corn(drained)
1 can of diced tomatoes
1 can of black beans (drain the liquid and rinse the beans well)
1/3 cup canola oil
2 tablespoons white vinegar
Can add dash of any of the following if you wish
Black pepper, cumin powder, onion or garlic powder, chili powder, salt, Cilantro, or you can add some chopped onion.
Mix all ingredients together and chili for at least 30 minutes in refrigerator. Best if chilled overnight. Serve as a side dish with southwestern dishes, or as a snack with tortilla chips or whole wheat crackers.
Chicken Enchiladas
4 breasts of chicken boiled and deboned and torn into bite sized pieces.
1 can cream of chicken soup
1 can cream of celery soup
1 carton sour cream
1 can of diced green chilis (don’t get the kind preserved in vinegar)
1 package shredded cheddar or colby or fiesta blend cheese
1 package large tortilla shells
Mix together in a large bowl the soups, green chilis, and one half the sour cream. Dip out about 1 cup of this mixture and reserve in a small mixing bowl. Add the chicken to the rest and mix together. Put the chicken mixture into the shells and roll up.
Place these in a greased 13x9 baking pan. When you get the pan full, mix the remaining sour cream into the reserved mixture, pour over the top of the enchiladas. Bake in a 350 degree oven for about 30 minutes, then pull out and sprinkle the cheese on top. Bake another 10 or so minutes until the cheese is melted and bubbly.
Leslie’s Best Meat Loaf
2 pounds ground chuck
1 package onion soup mix
Several slices of old white bread crumbled
1 tablespoon Worcestershire Sauce
1 bottle of your favorite ketchup
Mix all ingredients except ketchup together. Place in baking pan, if you have one with a rack that is good. Bake at 350 degrees for about 45 minutes to an hour depending on how big your baking pan is and how thick the meatloaf is in the pan. About 2/3 the way through cooking remove the pan if it doesn’t have a rack and pour off the grease. Have a heat safe container ready for the grease and use oven mitts and be very careful. About 15 minutes before the loaf is done add the ketchup to the top. I like mine thick, do it to your taste. I serve this with mashed potatoes and broccoli or green beans or some other green veggie. Sometimes we make meatloaf sandwiches out of the leftovers. When there ARE any leftovers LOL.
Banana Nuggets with Sour cream dipping sauce
One or two somewhat green bananas(overripe ones will fall apart during cooking, pick ones that are just beginning to get yellow)
Biscuit mix
Cinnamon
Sour cream
Brown Sugar
Canola oil
Cut your bananas into about half inch chunks. I cut mine at a slight angle. Mix together Biscuit mix & Cinnamon to taste, toss in bananas to coat. Heat canola oil in skillet, when hot add coated banana nuggets. Cook turning so all sides get golden brown. Remove from heat. Mix about a 1/3 to ½ cup sour cream with about 2 tablespoons brown sugar, add dash of cinnamon if desired.
Serve as a dipping sauce for Banana nuggets. Best if served still warm. Banana filling will be hot right out of the oil, so give it a couple minutes at least before serving. Kids love this as a quick dessert snack.
This recipe is a family favorite, passed down for years. It is an adaptation of German cooking that my grandfather experienced as a day laborer when he was a younger man. Apparently, they got a meal along with their pay. I don’t remember which state he was in at the time. But he came home and convinced my grandmother to cook this meal for him on occasion. The ironic thing was my grandmother’s ancestry was partly German. We call this simply pork chops and kraut or German Pork chops, I’m sure it was originally made a lot like Jagersnitzel with home made gravy and mushrooms, we substitute cream of mushroom soup for the gravy. I thought the readers might like a little history of this dish.
Pork Chops and Kraut
Pork chops or pork steak (enough for your family)
Potatos
1 to 2 cans of cream of mushroom soup
Kraut (we used homemade a lot, but you can used canned or refrigerated bagged kraut)
cooking oil
salt and pepper.
This works best in a large electric skillet but any large deep sided fry pan will work. Peel and slice you’re your potatoes into thin rounds. About a ¼ inch thick. Salt and pepper potatoes. Set aside. Fry your pork chops in a little oil til browned, once browned remove and set in a pan in 350 oven while you work. Fry your potatoes til edges beginning to brown. Add back the pork chops to the potatoes, put kraut over pork and potatoes, use own judgement on how much kraut, if using canned I usually use one can. Pour soup over kraut, use enough soup to pretty much cover the dish. You can add a little water, but not a lot. Reduce your heat and simmer the dish for a good while, usually 30 to 45 minutes. You want all the flavors incorporated. Kraut haters, I know this sounds gross to you, but you should try it! The soup really mellows the kraut, it isn’t nearly as sour or strong. It gives such a good flavor
Poppy seed chicken
One whole chicken boiled and deboned & torn into bite sized pieces
two cans cream of chicken soup
two pkgs, cream cheese
two rolls ritz crackers
stick of butter or margerine
1 tablespoon poppy seeds
Spread chicken in the bottom of a 13x9 inch baking pan. In a microwavable bowl put your cream cheese and soup, microwave long enough to soften the cream cheese, then mix together well. Spread soup mixture over chicken. Melt butter and crush ritz crackers. Mix together and sprinkle on top of soup mixture. Sprinkle poppy seeds on top. (I skip the poppy seeds, as they are expensive and don't really add much flavor, mostly just color)
Southwestern Salsa Salad
1 small can of rotel or any brand diced tomatoes with green chilis
1 can of whole kernel corn(drained)
1 can of diced tomatoes
1 can of black beans (drain the liquid and rinse the beans well)
1/3 cup canola oil
2 tablespoons white vinegar
Can add dash of any of the following if you wish
Black pepper, cumin powder, onion or garlic powder, chili powder, salt, Cilantro, or you can add some chopped onion.
Mix all ingredients together and chili for at least 30 minutes in refrigerator. Best if chilled overnight. Serve as a side dish with southwestern dishes, or as a snack with tortilla chips or whole wheat crackers.
Chicken Enchiladas
4 breasts of chicken boiled and deboned and torn into bite sized pieces.
1 can cream of chicken soup
1 can cream of celery soup
1 carton sour cream
1 can of diced green chilis (don’t get the kind preserved in vinegar)
1 package shredded cheddar or colby or fiesta blend cheese
1 package large tortilla shells
Mix together in a large bowl the soups, green chilis, and one half the sour cream. Dip out about 1 cup of this mixture and reserve in a small mixing bowl. Add the chicken to the rest and mix together. Put the chicken mixture into the shells and roll up.
Place these in a greased 13x9 baking pan. When you get the pan full, mix the remaining sour cream into the reserved mixture, pour over the top of the enchiladas. Bake in a 350 degree oven for about 30 minutes, then pull out and sprinkle the cheese on top. Bake another 10 or so minutes until the cheese is melted and bubbly.
Leslie’s Best Meat Loaf
2 pounds ground chuck
1 package onion soup mix
Several slices of old white bread crumbled
1 tablespoon Worcestershire Sauce
1 bottle of your favorite ketchup
Mix all ingredients except ketchup together. Place in baking pan, if you have one with a rack that is good. Bake at 350 degrees for about 45 minutes to an hour depending on how big your baking pan is and how thick the meatloaf is in the pan. About 2/3 the way through cooking remove the pan if it doesn’t have a rack and pour off the grease. Have a heat safe container ready for the grease and use oven mitts and be very careful. About 15 minutes before the loaf is done add the ketchup to the top. I like mine thick, do it to your taste. I serve this with mashed potatoes and broccoli or green beans or some other green veggie. Sometimes we make meatloaf sandwiches out of the leftovers. When there ARE any leftovers LOL.
Banana Nuggets with Sour cream dipping sauce
One or two somewhat green bananas(overripe ones will fall apart during cooking, pick ones that are just beginning to get yellow)
Biscuit mix
Cinnamon
Sour cream
Brown Sugar
Canola oil
Cut your bananas into about half inch chunks. I cut mine at a slight angle. Mix together Biscuit mix & Cinnamon to taste, toss in bananas to coat. Heat canola oil in skillet, when hot add coated banana nuggets. Cook turning so all sides get golden brown. Remove from heat. Mix about a 1/3 to ½ cup sour cream with about 2 tablespoons brown sugar, add dash of cinnamon if desired.
Serve as a dipping sauce for Banana nuggets. Best if served still warm. Banana filling will be hot right out of the oil, so give it a couple minutes at least before serving. Kids love this as a quick dessert snack.
