2 Tablespoons Vegetable Oil
1 Pound Cube Steak, Cut Into Bite Size Pieces
1/2 Cup All-Purpose Flour For Coating
1 Tablespoon All-Purpose Flour
1 (1 Ounce) Envelope Dry Onion Soup Mix
2 Cups Water, Or As Needed
Salt To Taste
Garlic Salt To Taste
Pepper To Taste
Heat the oil in a large skillet over medium-high heat. Coat cube steak pieces with flour, and shake off the excess. Fry steak pieces in the hot oil just until browned on each side and there are some juices in the pan. Remove with a slotted spoon and set aside.
Stir together the onion soup mix and 1 tablespoon of flour; sprinkle into the skillet. Cook and stir over medium heat until it starts to brown. Gradually mix in the water to make a gravy. Return the cube steak to the pan, and season with salt, pepper, and garlic salt. Cover, and simmer over low heat for about 1 hour.
Serve with Kraft Macaroni and Cheese and Green Line Green Beans.
6 Green Onions, Chopped
1 Onion, Chopped
1 Jalapeno Pepper, Seeded And Minced
3/4 Cup Soy Sauce
1/2 Cup Distilled White Vinegar
1/4 Cup Vegetable Oil
2 Tablespoons Brown Sugar
1 Tablespoon Chopped Fresh Thyme
1/2 Teaspoon Ground Cloves
1/2 Teaspoon Ground Nutmeg
1/2 Teaspoon Ground Allspice
1 1/2 Pounds Skinless, Boneless Chicken Breast Halves
In a food processor or blender, combine the green onions, onion, jalapeno pepper, soy sauce, vinegar, vegetable oil, brown sugar, thyme, cloves, nutmeg and allspice. Mix for about 15 seconds.
Place the chicken in a medium bowl, and coat with the marinade. Refrigerate for 4 to 6 hours, or overnight.
Preheat grill for high heat.
Lightly oil grill grate. Cook chicken on the prepared grill 6 to 8 minutes, until juices run clear.
Save by using Sweet Vidalia Onions and Serve with J. Campione Garlic Bread.
2 Large Red Bell Peppers, Halved And Seeded
1 (8 Ounce) Can Stewed Tomatoes, With Liquid
1/3 Cup Quick-Cooking Brown Rice
2 Tablespoons Hot Water
2 Green Onions, Thinly Sliced
1/2 Cup Frozen Corn Kernels, Thawed And Drained
1/2 (15 Ounce) Can Kidney Beans, Drained And Rinsed
1/4 Teaspoon Crushed Red Pepper Flakes
1/2 Cup Shredded Mozzarella Cheese
1 Tablespoon Grated Parmesan Cheese
Arrange pepper halves in a 9 inch square glass baking dish. Cover dish with plastic wrap. Poke a few holes in the plastic wrap for vents, and heat 4 minutes in the microwave, or until tender.
In a medium bowl, mix tomatoes and their liquid, rice, and water. Cover with plastic, and cook in the microwave for 4 minutes, or until rice is cooked.
Stir green onions, corn, kidney beans, and red pepper flakes into the tomato mixture. Heat in the microwave for 3 minutes, or until heated through.
Spoon hot tomato mixture evenly into pepper halves, and cover with plastic wrap. Poke a few holes in the plastic to vent steam, and heat in the microwave 4 minutes. Remove plastic, sprinkle with mozzarella cheese and Parmesan cheese, and allow to stand 1 to 2 minutes before serving.
Save by using Hunt's Tomatoes and Serve with San Giorgio Pasta.
1 Tablespoon Vegetable Oil
4 Pork Chops, 1 1/2 To 2-Inches Thick
1/2 Teaspoon Salt
1/2 Teaspoon Sage (Optional)
2 Tart Apples, Cored And Sliced
1/4 Cup Brown Sugar
2 Tablespoons All-Purpose Flour
1 Cup Hot Water
1 Tablespoon White Vinegar
1/2 Cup Raisins
Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium-high heat. Fry pork chops on each side until browned, about 3 minutes per side. Transfer to a baking dish, reserving the drippings in the skillet. Cover pork chops with apple slices and sprinkle with sugar.
Stir the flour into the fat in the skillet until smooth. Whisk in the water and vinegar. Simmer over medium-high heat, stirring constantly, until thick. Add raisins and pour over the pork chops. Cover the baking dish with a lid or aluminum foil.
Bake for 1 hour in the preheated oven. Remove the aluminum foil for the last 20 minutes of cooking.
Save by using Washington State Apples and Serve with McCain Potatoes.
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