by Laurie | Feb 24, 2014 | Main Dishes
1 T. soy sauce
2 T. Sesame oil
1 T. Worcestershire sauce
1/2 of a lemon, juiced
4 T. brown sugar
4 T. ketchup
6 pork chops, trimmed
Preheat oven to 350 degrees.
In a small bowl, thoroughly blend soy sauce, oil, Worcestershire, lime juice, brown sugar and ketchup.
Place pork chops in a baking dish and spread with 1/2 of the sauce.
Bake for 30 minutes and then turn and spread with the remaining sauce. Cook another 30 minutes or until done.
I’ve also marinated in a Ziploc and cooked on the top of the stove.
by Laurie | Jan 7, 2014 | Main Dishes
2 eggs
2 T. all-purpose flour
1/4 t. baking powder
1/2 t. salt
1/4 t. pepper
6 medium potatoes, peeled and shredded
1/2 C. finely chopped onion
vegetable oil to coat the pan
In a large bowl, beat together the eggs, flour, baking powder, salt and pepper. Mix in potatoes and onion.
Heat oil in a large skillet or I used a large nonstick cooking griddle and just brushed a little oil on it. In batches, drop heaping tablespoons of the potato mixture onto the skillet. Press to flatten. Cook about 3 min. on each side, until cooked through and lightly browned. While waiting to complete the batches you can put the pancakes on a cookie sheet in a 250 degree oven to hold them until all are ready to serve. Top with applesauce and sour cream.
Serves 6
by Laurie | Jan 7, 2014 | Main Dishes
1 lb. ground beef
1 can Chicken Gumbo Soup
1/4 C. chopped onion
3-5 T. brown sugar
salt and pepper to taste
1/2 C. cheese curds, ground in a food processor
lefse rounds (if the rounds are large you can use a 1/2 for each Kling)
Brown the onions in butter or oil, add beef and brown. Add salt and pepper to taste and add soup and brown sugar. Simmer until most liquid is gone.
To put together: Use lefse as your base and add the meat mixture and cheese to the middle, tuck in ends and roll up.
Can use tomatoes, lettuce and mild taco sauce to make it more like a taco.
by Laurie | Mar 14, 2013 | Main Dishes
2 lb. ground beef
1/2 onion, chopped
1 t. ground black pepper
1/2 t. garlic salt
2 1/2 C. tomato sauce
1 (8 oz.) jar Pace Picante (mild or medium)
1 pkg. Williams Original Chili seasoning
1 (15 oz.) can light red kidney beans
1 (15 oz.) dark red kidney beans
In a large saucepan over medium heat, combine the ground beef and the onion and saute until cooked through. Drain grease.
Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.
Servings: 8
The medium picante is just perfect for us but it has quite a bit of heat. For company, I make a batch with the mild picante so it’s more crowd friendly for those who like flavor but little heat.
by Laurie | Jan 5, 2013 | Main Dishes
3 oz. cream cheese, softened
1/4 C. green salsa
1 T. fresh lime juice
1/2 t. ground cumin
1 t. chili powder
1/2 t. onion powder
2 cloves garlic, minced
2 T. sliced green onions
2 C. shredded cooked chicken
1 C. shredded Mexican flavored cheese
small flour or corn tortillas
kosher salt
cooking spray
Preheat oven to 425 degrees.
In a large bowl, mix the cream cheese, salsa, lime juice, ground cumin, chili powder, onion powder and garlic. Once combined, stir in green onions. Add the chicken and cheese; mix thoroughly.
Warm tortillas in the microwave to soften them so they roll easily.
Spoon 2-3 T. of the chicken mixture onto the lower third of a tortilla. Roll tortilla tightly.
Place rolled tortilla seam side down on the baking sheet. Repeat until mixture is gone. Make sure the taquitos are not touching each other. Spray tops with cooking spray and sprinkle kosher salt on top.
Bake for 15-20 minutes or until crisp and golden.
Serve with salsa, sour cream or guacamole.
To Freeze: Before baking, flash freeze the taquitos in a single layer on a baking sheet then place in a freezer bag and store up to 3 months. To bake a frozen taquito (no need to thaw first), Preheat oven to 425 degrees and b bake for 20 minutes.
