 Pork Chops as meny as you need
Bottle of Compliments herb and basel sauce Cheese slices A bag of Uncle Bens Bistro Express long grain rice Open wine and decant it. Turn oven to 400F/200C, sip your wine. Pour a small amount of the Herb sauce into the bottom of a glass casserole dish; lay out pork chops on top of the sauce, and empty enough herb sauce over them to cover them. Lay cheese slices on top, place in the oven for 30 minutes. Have a glass of wine. Rice takes 2 minutes in the micro wave.
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 1 Onion chopped
1 Cup chopped celery 2 Chicken breasts chopped into pieces about the size of a finger joint. (I often use left over chicken) 796 ml can Aylmer diced tomatoes ½ cup green pepper chopped ½ cup zucchini chopped 1 cup cooked rice (use Uncle Bens Bistro rice takes 2 minutes in the microwave) 1 cup Campbell’s Chicken Broth Salt, pepper, garlic and cayenne to taste. 1 table spoon extra vergin olive oil 'EVOO' Add oil (EVOO) to a very large non-stick frying pan (or use a dutch oven), add chicken, onions, celery and spices. Saute over medium heat until chicken is browned. Add diced tomateoes green pepper, zucchini cooked rice to bring to a boil. This is real thick, you can add more broth if you want a lighter soup. You can use uncooked rice but takes about 40 minutes to make. Wine Gewurztraminer  1 Samon tail or fillet per person
3 strips on bacon(fatty) for each fillet 1 Head of romain lettuce 1 package of small tomatoes quartered Lemon juice Salt and pepper A box on Kraft Dinner Sprinkle samon with salt and pepper to taste. Slice bacon into small pieces, fry bacon when bacon is nearly cooked add samon to pan. When you start the bacon frying start the water for the Kraft Dinner. Serve over a bed of lettuce with tomatoes, sprinkle with lemon juice, top with bacion pieces and liquid from the pan. Serve with a Chenin Blanc.  1 avocado
½ cup milk ¼ teaspoon vanilla 2 tablespoons of white sugar Put ingredients in blender. Blend till smooth, put in dessert dishes, refridgerate 20 minutes. Serve with whipped cream and a strawberry on top. Makes two servings.  There is not really a lot of measuring to go with this a package of large cooked frozen shrimp. Thaw the shrimp and retain the liquid. Place a very large dollop of butter in a frying pan, add the shrimp and liquid. Sprinkle with salt, garlic,a touch of white sugar, and medium hot curry. Simmer until the liquid thickens.
 GINGER BREAD CAKE
1 1/2 cups all purpose flour 1 cup whole wheat flour 2 tsp each of ground cinnamon, and ground ginger 3/4 tsp each of baking soda, and baking powder 1/2 tsp salt 1/4 tsp each of cloves, allspice, and nutmeg 1/2 cup brown sugar packed 1/2 cup butter room temperature 1 egg 3/4 cup fancy molasses 1 tsp vanilla 1 cup milk, soured or butter milk* 1) Pre heat oven to 350F (180C), butter a 9 inch cake pan, line the bottom with parchment paper. 2) In a large bowl combine all the dry ingredients. Then cut the butter into the dry ingredients, and then work the butter into the dry ingredients using your hands. Alternately you can soften the butter and mix it with the liquid ingredients. 3) Crack egg into bowl, add molasses and vanilla, whisk together then add milk and whisk. Pour over dry ingredients and stir just until mixed. Bake 45 to 55 minutes or until tester come out clean. * To sour milk add 1 tbl spoon of vinegar or lemon juice to a cup of room temperature milk.
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AuthorMy mom and grandmother were great cooks, and I was taught to cook as a kid. I've never lost the love of cooking and find it a great way to relax. Archives
September 2012
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