American
Brown Sugar Pork Chops
with Peach Barbecue Sauce
Ingredients:
3/4 cup brown sugar
1/4 cup kosher salt
2 cups boiling water
3 cups ice cubes
4 pork loin chops (about 2 lb)
1 medium sweet onion, finely chopped
1 Tbsp canola oil
1 garlic clove, minced
1 piece fresh ginger, peeled and grated
1 1/2 cups ketchup
1/2 cup peach preserves or jam
2-3 large peaches, peeled and cut into chunks
2 Tbsp apple cider vinegar
Directions:
1. Combine sugar and salt in a large bowl; add boiling water, stirring until sugar and salt dissolve. Stir in ice cubes to cool mixture. Add pork chops; cover and chill 30 minutes.
2. Meanwhile, saute onions in hot oil over medium heat 2 minutes or until tender. Add garlic and ginger; cook, stirring constantly, 45 to 60 seconds or until fragrant. Add ketchup, peach preserves and peaches. Reduce heat to low and simmer, stirring occasionally, 30 minutes or until sauce thickens. Add vinegar; season with kosher salt and freshly ground pepper to taste. Remove from heat.
3. Remove pork from brine, discarding brine. Rinse pork well and pat dry with paper towels.
4. Preheat oven to 350 or 400. Pour half of peach mixture into a bowl, reserve. Cover pork with remaining peach sauce and cook until meat is no longer pink, about 30 minutes. Serve with reserved peach mixture.
3/4 cup brown sugar
1/4 cup kosher salt
2 cups boiling water
3 cups ice cubes
4 pork loin chops (about 2 lb)
1 medium sweet onion, finely chopped
1 Tbsp canola oil
1 garlic clove, minced
1 piece fresh ginger, peeled and grated
1 1/2 cups ketchup
1/2 cup peach preserves or jam
2-3 large peaches, peeled and cut into chunks
2 Tbsp apple cider vinegar
Directions:
1. Combine sugar and salt in a large bowl; add boiling water, stirring until sugar and salt dissolve. Stir in ice cubes to cool mixture. Add pork chops; cover and chill 30 minutes.
2. Meanwhile, saute onions in hot oil over medium heat 2 minutes or until tender. Add garlic and ginger; cook, stirring constantly, 45 to 60 seconds or until fragrant. Add ketchup, peach preserves and peaches. Reduce heat to low and simmer, stirring occasionally, 30 minutes or until sauce thickens. Add vinegar; season with kosher salt and freshly ground pepper to taste. Remove from heat.
3. Remove pork from brine, discarding brine. Rinse pork well and pat dry with paper towels.
4. Preheat oven to 350 or 400. Pour half of peach mixture into a bowl, reserve. Cover pork with remaining peach sauce and cook until meat is no longer pink, about 30 minutes. Serve with reserved peach mixture.
micah's chicken pot pie casserole
Ingredients:
3 cups frozen mixed vegetables
2-3 chicken breasts
1/2 bag of noodles (rotini)
1 can cream of chicken soup
1 can light coconut milk
1 Tbsp Greek seasoning
Cheddar cheese
1 Pillsbury country biscuit package
Directions:
1. Preheat oven to 350.
2. Steam vegetables until cooked.
3. Boil chicken until cooked. Cut into bite sized cubes.
4. Boil noodles until cooked.
5. Mix together soup, coconut milk and Greek seasoning in large bowl. Add chicken cubes, noodles and vegetables. Mix until evenly coated.
6. Put in 9x13 pan. Cover with layer of shredded cheddar cheese. Open Pillsbury package and place biscuits evenly across top of casserole as best you can.
7. Bake for about 25 minutes or until biscuits are cooked.
3 cups frozen mixed vegetables
2-3 chicken breasts
1/2 bag of noodles (rotini)
1 can cream of chicken soup
1 can light coconut milk
1 Tbsp Greek seasoning
Cheddar cheese
1 Pillsbury country biscuit package
Directions:
1. Preheat oven to 350.
2. Steam vegetables until cooked.
3. Boil chicken until cooked. Cut into bite sized cubes.
4. Boil noodles until cooked.
5. Mix together soup, coconut milk and Greek seasoning in large bowl. Add chicken cubes, noodles and vegetables. Mix until evenly coated.
6. Put in 9x13 pan. Cover with layer of shredded cheddar cheese. Open Pillsbury package and place biscuits evenly across top of casserole as best you can.
7. Bake for about 25 minutes or until biscuits are cooked.
Rena Thurber's Chicken Broccoli Casserole
from Judi English's Family Favourites Cookbook
Ingredients:
4 cups cooked chicken (or turkey), bite size pieces
2-3 bunches of fresh broccoli
¾ cup mayonnaise or Miracle Whip
¾ cup milk
1 ½ cups grated cheddar cheese
2 cans cream of chicken soup
1 tsp lemon juice
1 box Chicken in a Bisket crackers
Directions:
Cut broccoli into small bite size pieces and steam for 3 minutes. Layer cooked chicken and broccoli in a 9 x 13 pan. Combine all other ingredients and pour over chicken and broccoli. Crush ½ box of Chicken in a Bisket crackers (no substitutions) and spread over top. Bake 45 minutes until bubbly in 350 degree oven.
4 cups cooked chicken (or turkey), bite size pieces
2-3 bunches of fresh broccoli
¾ cup mayonnaise or Miracle Whip
¾ cup milk
1 ½ cups grated cheddar cheese
2 cans cream of chicken soup
1 tsp lemon juice
1 box Chicken in a Bisket crackers
Directions:
Cut broccoli into small bite size pieces and steam for 3 minutes. Layer cooked chicken and broccoli in a 9 x 13 pan. Combine all other ingredients and pour over chicken and broccoli. Crush ½ box of Chicken in a Bisket crackers (no substitutions) and spread over top. Bake 45 minutes until bubbly in 350 degree oven.
Funeral Potatoes
from Judi English's Family Favourites Cookbook
Ingredients:
1 large package frozen hash browns
1 pint sour cream
1 can cream of chicken soup
Pepper
1 cup grated cheddar cheese
1 cup crushed corn flakes
¼ cup melted butter
Directions:
Combine first 5 ingredients and put into a buttered 9 x 13 casserole dish. Combine corn flake crumbs with melted butter. Sprinkle over potato mixture. Bake at 350 degrees for 45 minutes.
1 large package frozen hash browns
1 pint sour cream
1 can cream of chicken soup
Pepper
1 cup grated cheddar cheese
1 cup crushed corn flakes
¼ cup melted butter
Directions:
Combine first 5 ingredients and put into a buttered 9 x 13 casserole dish. Combine corn flake crumbs with melted butter. Sprinkle over potato mixture. Bake at 350 degrees for 45 minutes.
Veggie Casserole
from Judi English's Family Favourites Cookbook
Ingredients:
Broccoli
Cauliflower
Carrots
Salt
Pepper
1 or 2 cans cream of chicken soup
Shredded cheddar cheese
Directions:
Cut broccoli, cauliflower and carrots into bite size pieces. Steam carrots for 2-3 minutes. Then add broccoli and cauliflower and continue to steam for another 2-3 minutes. Remove from stove. Place veggies in a greased casserole dish. Season with salt and pepper. Spread undiluted soup over veggies. Cover with cheese. Bake in 350 degree oven for 30 minutes.
Broccoli
Cauliflower
Carrots
Salt
Pepper
1 or 2 cans cream of chicken soup
Shredded cheddar cheese
Directions:
Cut broccoli, cauliflower and carrots into bite size pieces. Steam carrots for 2-3 minutes. Then add broccoli and cauliflower and continue to steam for another 2-3 minutes. Remove from stove. Place veggies in a greased casserole dish. Season with salt and pepper. Spread undiluted soup over veggies. Cover with cheese. Bake in 350 degree oven for 30 minutes.
Nana's Corn Fritters
from Judi English's Family Favourites Cookbook
Ingredients:
1 can corn
1 or 2 eggs
½ can liquid (from can of corn or milk)
1 cup flour
Pinch of salt
Directions:
Mix all ingredients together and fry like pancakes.
1 can corn
1 or 2 eggs
½ can liquid (from can of corn or milk)
1 cup flour
Pinch of salt
Directions:
Mix all ingredients together and fry like pancakes.
Pancakes/Waffles
from Judi English's Family Favourites Cookbook
Ingredients:
1 ¼ cups flour
2 tsp baking powder
½ tsp salt
1 Tbsp sugar
1 ¼ cups milk
4 Tbsp vegetable oil
2 egg yolks, slightly beaten
2 egg whites, beaten with beaters until stiff but not dry
Directions:
Mix flour, baking powder, salt and sugar together. Add milk, vegetable oil and egg yolks and mix. Lastly, add the stiff egg whites. Cook on greased griddle.
Note: Really good topped with blended home canned peaches!
1 ¼ cups flour
2 tsp baking powder
½ tsp salt
1 Tbsp sugar
1 ¼ cups milk
4 Tbsp vegetable oil
2 egg yolks, slightly beaten
2 egg whites, beaten with beaters until stiff but not dry
Directions:
Mix flour, baking powder, salt and sugar together. Add milk, vegetable oil and egg yolks and mix. Lastly, add the stiff egg whites. Cook on greased griddle.
Note: Really good topped with blended home canned peaches!