1/2 cup flour
1/4 tsp. garlic powder
4 (7 oz.) pork loin chops
2 tbsp. canola oil
1 can cream of mushroom soup, condensed
8 oz. can mushroom stems and pieces, drained
3/4 cup milk
1 container French Fried onions
In shallow dish, combine flour, and garlic powder, mix well. Coat pork chops with seasoned flour.
In a large skillet, heat oil over high heat; add chops, brown 2-3 minutes on both sides.
In a bowl, combine soup and milk, mix well. Stir in mushroom stems and pieces. Pour over chops.
Reduce heat to medium. Cover, cook 15-20 minutes, or until pork is no longer pink. Sprinkle fried onions over chops and serve.
Serve with Hungry Jack Mashed Potatoes and Green Giant Corn.
1/2 cup chicken stock
1/2 cup rice wine vinegar
2 tablespoons hoisin sauce
2 tablespoons grated fresh ginger
2 tablespoons minced garlic
2 tablespoons minced scallion, white part only
2 tablespoons chopped cilantro
1 tablespoon hot chili paste
1 tablespoon vegetable oil
1 tsp. sesame oil
Salt
4 (7 oz.) salmon steaks
Preheat oven to 450°F.
Make glaze: In a small saucepan combine first 10 ingredients and bring to a boil. Simmer for 30 seconds and remove from heat. Cool to room temperature.
Heat oil in a heavy-bottomed, ovenproof skillet until smoking. Season salmon with salt. Sear sides first until golden brown. Turn steaks and roast in oven for 3 minutes.
Brush with ginger glaze. Roast for 1 minute more or until salmon flakes easily with a fork and is a lighter pink and opaque in color.
Serve with Broccoli Crowns and Country Inn Rice.
1 1/2 lbs. ground turkey
1 pkg frozen spinach - thawed and drained
2 cups salsa
ground cumin to taste
1 8 oz. block cream cheese
1 pkg flour tortillas
1 can diced tomatoes
2 cups Mexican blend cheese
Cook ground turkey in skillet until no longer pink over medium heat. Add drained spinach and 1 cup of salsa to turkey and cumin to taste (about 1 tsp.).
Cook about 5 minutes until all liquid is absorbed. Remove from heat and add cream cheese. Mix until melted.
Lay flour tortillas flat and place 1/4-cup mix at the edge of each tortilla, roll and place in greased 13x9 inch pan with flat side up. Bake for 20 minutes at 350°F.
Remove from oven and top with 1-cup salsa mixed with can of diced tomatoes and additional cumin to taste. Top with cheese. Return to oven for 5 minutes until cheese is melted.
Serve with Green Giant Mexicorn and Country Inn Rice.
4 lb. rump roast
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
4 tbsp. vegetable oil
2 lb. sliced onions (1/8 inch)
3 cubes beef bouillon
Pat meat dry; sprinkle with salt, pepper and garlic powder. Heat 3 tablespoons oil in large heavy pot over medium heat. Add meat; brown well on all sides. Remove meat.
Add remaining tablespoon oil to drippings; stir in onions. Cook about 3 minutes until lightly browned, beginning to soften. Return meat to pot; spoon some onions over top.
Add water and bouillon cubes. Cover and bring to boil. Place in preheated 300°F oven.
Cook 3 1/2 hours or until meat is tender and well done. Cut meat in thin slices; serve topped with onions.
Serve with Fresh Green Beans and Farm Stand Baby Carrots.
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