:: Lisa's Recipes ::

:: Tuesday, September 24, 2002 ::

Today's recipes are so you can make a meal starring ORANGE PORK CHOPS. You need 6 to 8 medium thick pork chops, flour, 1/3 stick of margarine, and 2 cups of orange juice.
To make, dip the pork chops in flour and brown in a skillet with the margarine. Place chops in a 9 x 13 inch baking pan, pouring any remaining margarine over the top of the pork chops. Pour the orange juice over the pork chops. Cover and bake at 325 for fifty five minutes. Uncover the last fifteen minutes. (This is good served over hot rice.)

A recommended dish with the pork chops is PINE NUT GREEN BEANS. To make this dish, you must have 1 sixteen ounce package of frozen green beans, 1/2 stick of margarine, 1/3 cup pine nuts, 1/4 teaspoon of garlic powder, salt and pepper.
Cook the beans in water in a covered three quart saucepan for ten to fifteen minutes or until tender-crisp, and then drain. Melt margarine in a skillet over medium heat and add the pine nuts. Cook, stirring frequently until golden. Add the pine nuts to the green beans, and then add seasonings. Serve hot.

SUNFLOWER SALAD is also complementary to the Orange Pork Chops. You need 2 apples, cored and chopped, 1 cup of seedless green grapes, halved, 1/2 cup of chopped celery, 3/4 cup chopped pecans and 1/3 cup of mayonnaise.
All you have to do, is combine all the ingredients and chill.
:: Lisa 10:46 AM [Archive] ::
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This is a simple, but elegant dinner entree: CHICKEN MARSEILLES. You need 3 tablespoons of margarine, 5 to 6 of boneless, skinless chicken breast halves, 1 package of vegetable soup and dip mix, 1/2 teaspoon of dillweed, and 1/2 cup of sour cream.
To make, melt the margarine in a skillet and brown chicken, turning occasionally about 10 to 15 minutes. Stir into skillet 2 cups of water, soup mix and the dill, and bring to a boil. Reduce the heat, cover and simmer, stirring now and then, for 25 to 30 minutes. This dish is best served over brown rice. (Use instant rice, it's easier) Have your rice cooked and ready when the chicken has cooked. Remove the chicken to a heated plate. After removing the chicken, and the heat is still on under the skillet, stir in the sour cream, stirring until creamy. Place the rice on individual plates or a large platter. Lay the chicken breasts on the rice and then spoon the sauce over the rice and chicken.

This is great when you serve it with SUMMERTIME MUSHROOM SALAD which requires 1 eight ounce package of cream cheese, softened, 1/2 cup of mayonnaise, 1/2 teaspoon of salt, 1 bunch of fresh green onion, chopped, tops too, and 4 cups of fresh mushrooms, sliced.
In a mixer, cream together the cream cheese, mayonnaise, and salt. Gently mix in the onions and mushrooms. Chill and serve on a lettuce leaf.

You can also serve it with NUTTY GREEN SALAD. For this salad, you need 6 cups of torn, mixed salad greens, 1 medium zucchini, sliced, 1 can of sliced water chestnuts, 1/2 cup of peanuts and 1/3 cup of Italian salad dressing.
To create this, toss together the greens, zucchini, water chestnuts and peanuts. When ready to serve, add the salad dressing and toss. Easy as that!
:: Lisa 7:56 AM [Archive] ::
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