4 (7 oz.) Delmonico steaks
1 chopped tomato
1 can tomato paste
2 cloves garlic (whole)
1/4 c. oil
1/4 c. grated Italian cheese
1/4 c. fresh parsley
3 leaves fresh basil
1 tsp. salt
1 tsp. garlic powder
Dash of oregano
Dash white pepper
Over medium heat, pan fry steaks and garlic clove in oil until browned. Add tomatoes, tomato paste and spices.
Simmer, covered for 20 minutes. Top with grated cheese and extra oregano if desired.
Save by using Kraft Shredded Cheese and Serve with New York Texas Toast.
4 (8 oz.) boneless pork chops
1/2 cup dry bread crumbs
3 tablespoons Dijon mustard
3 tablespoons lemon juice
1 tablespoon crushed capers
Heat oven to 375°F. Spray a 13x9 baking pan with non-stick cooking spray and set aside.
Trim visible fat from chops. Place bread crumbs into a shallow dish or pan.
In a separate dish, combine mustard, lemon juice, and capers. Dip both sides of the chops into the mustard mixture, then in the bread crumbs.
Place coated chops into baking pan and bake at 375°F for 30 to 40 minutes until pork is no longer pink, turning once about half way through.
Serve with Kraft Mac & Cheese and Musselman's Applesauce.
4 (7 oz.) haddock fillets
1 (14 oz.) canned tomatoes, drained and chopped
1 green pepper, chopped
1 sm. onion, chopped
1 c. Mozzarella cheese, grated
3 to 4 tbsp. olive oil
1/4 tsp. dried basil
Salt and pepper
Preheat oven to 350°F. Grease 3 quart glass baking dish. Over medium heat, saute onions and pepper in oil.
Add basil and cook until tender for 10 minutes. Stir in tomatoes, season, and cook another 5 minutes. Stir.
Arrange fish in casserole. Pour sauce over fish, sprinkle with Mozzarella cheese. Bake 25 minutes or until fish is cooked and golden color.
Save by using Fresh Green Peppers and Serve with Barilla Pasta.
4 (8 oz.) chicken breasts
1 cup flour
1/2 cup butter
black pepper (for sprinkling)
garlic powder (for sprinkling)
Creole seasoning
paprika
cayenne pepper
Lightly rinse chicken and pat chicken dry. Sprinkle with garlic powder and Creole seasoning.
In a Ziploc bag, combine 1 cup flour, 1/4 teaspoon black pepper, a pinch of cayenne pepper (optional - adjust heat as desired), 1/2 teaspoon paprika and 1/2 teaspoon Creole seasoning. Close bag and mix well.
Shake chicken in the bag with flour and seasonings. Line a 9x13 inch glass baking dish with foil. Add butter and place in oven until it sizzles. Place chicken in dish, skin side down.
Bake 30 minutes; turn reduce heat to 325°F and bake 35-45 minutes longer or until chicken is cooked through (this depends upon the weight of the chicken). It will be a beautiful golden brown and very tender when done.
Serve with Fresh Yams and Bob Evans Side Dishes.
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