1 lb ground beef, lean
1 small onion, chopped
1/2 tsp garlic salt
1/4 tsp pepper
10-3/4 oz cream of mushroom soup, condensed
4 oz mushrooms steams and pieces, drained
In medium skillet, brown ground beef and onion; drain excess fat. Stir in garlic salt, pepper, soup and mushrooms.
Simmer covered, 15 to 20 minutes. Stir in sour cream; heat through, but do not boil.
Save by using Cooking Onions and Serve with Mueller's Pasta.
2-1/2 lbs boneless pork loin roast
1/2 cup orange marmalade
2 tsp lemon juice
1 tsp curry powder
2 tsp Dijon-style mustard
1 tsp coarse Kosher salt
1 tsp coarse black pepper
chopped parsley for garnish
Place pork into a shallow roasting pan. Mix marmalade, lemon juice, curry powder and mustard. Roast at 325°F for 1 hour, basting with the orange mixture every 10 minutes during the last 30 minutes.
Remove roast from oven when meat thermometer reads 155 to 160 degrees. Sprinkle with the salt and pepper and parsley, if desired. Slice to serve, removing any string first. Spoon pan juices over the servings.
Serve with Betty Crocker Potatoes and Baby Carrots.
6 chicken thighs, skinned & trimmed of fat
milk for soaking chicken
1/2 cup plain dry bread crumbs
1/3 cup grated Parmesan cheese
1 tbsp parsley flakes, crumbed
1/4 tsp ground black pepper
Vegetable oil spray for chicken, if desired
Place the thighs in a shallow bowl or pan, and cover them with the milk. Let soak 15 minutes or longer. In a shallow bowl or pie plate combine crumbs, cheese, parsley flakes, and pepper.
One by one, dip the soaked chicken pieces in the breading mix, coating chicken on all sides. Set the coated chicken on a greased baking sheet. Lightly spray the chicken with vegetable oil spray, if desired. Bake in preheated 375°F oven for about 45 minutes.
Save by using Over the Moon Milk and Serve with Broccoli Crowns.
2 lb haddock fillets
2 cups saltine crackers, finely crushed
1 tbsp pepper
Beat eggs and pepper until well mixed. Dip completely dry fillets into egg and then in finely crushed cracker crumbs. Heat 1/2 inch cooking oil, then add haddock, turning when golden brown. Salt lightly.
Save by using Eggland's Best Large Eggs and Serve with Seviroli Tortellini.
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