4 boneless pork chops, trimmed, pounded to 3/4 inch thickness
1 tbsp vegetable oil
1-1/2 cups pineapple chunks, diced
1/2 tsp crushed red pepper
1 tbsp fine chopped fresh mint
Sprinkle chops on both sides with salt. Warm oil in a large skillet over medium-high heat.
Add chops and sear on 1 side until well-browned, 3-4 minutes.
Reduce heat to medium, turn chops & continue to cook until internal temperature reaches 140°F, 4-6 minutes longer. Transfer to a platter and cover with foil to keep warm.
Add pineapple and 2 tbsp water to skillet. Cook, stirring to incorporate browned bits on bottom of skillet, for about 2 minutes. Stir in mint and red pepper Spoon over chops and serve.
Save by using Pineapples and Serve with Mrs. T's Pierogies.
1/4 cup orange juice
1/4 cup soy sauce
2 tbsp olive oil
1 tbsp lemon juice
2 tbsp chopped fresh parsley
1 clove garlic, minced
1/2 tsp ground black pepper
4 tuna steaks
In a large non-reactive dish, mix together the orange juice, soy sauce, olive oil, lemon juice, parsley, garlic and pepper. Place the tuna steaks in the marinade and turn to coat. Cover, and refrigerate for at least 30 minutes.
Preheat grill for high heat.
Lightly oil grill grate. Cook the tuna steaks for 5 to 6 minutes, then turn and baste with the marinade. Cook for an additional 5 minutes, or to desired doneness. Discard any remaining marinade.
Save by using Minute Maid Pure Squeeze Orange Juice and Serve with Rice-A-Roni.
1 lb ground chuck, uncooked
1 can kernel corn
1 can tomato soup
3/4 cup rice, uncooked
1 medium onion, chopped
2 strips bacon
1-1/4 soup can of water
salt & pepper
Place corn (not drained) in 1-1/2 quart casserole dish. Add uncooked rice, half of the chopped onion. Over this spread 1/2 can of the tomato soup.
Then crumble up the ground chuck (uncooked) and add to dish with the rest of the onion, salt, pepper and basil.
Spread the rest of the tomato soup and pour 1- 1/4 cans of water over all. Place 2 strips of bacon over that.
Cover and bake at 350°F for 1-1/2 hours. Takes about 15 to 20 minutes to prepare.
Save by using Campbell's Tomato Soup and Serve with Fresh Express Lettuce Trio.
6 chicken thighs
1 pkg yeast
2 tbsp warm water
2-1/2 cups self-rising flour
1/2 cup shortening
1 cup milk
salt & pepper
Salt and pepper chicken thighs. Start cooking thighs alone. (Cover with plastic wrap and start in microwave, or cook uncovered in oven.) Save all juices for liquid in the pie.
Dissolve yeast in water. Put flour in large bowl and cut in shortening. Add milk and yeast water. Mix; knead lightly. Lay out half of dough in pie pan; cook the pie crust alone in oven at 350°F for about 3 minutes.
Meanwhile, make lattice strips out of rest of dough. After about 3 minutes of precooking bottom pie crust, remove from oven. Pour off chicken juice into small bowl, add cornstarch to thicken.
Arrange thighs with thickened juices on pie crust. Criss-cross lattice on top. Bake at 350°F for 15-20 minutes.
Serve with Hanover Gold or Silver Line Vegetables and TGIF Appetizers.