Our Favorite Recipes

GREEN BEAN CASSEROLE

Ingredients:

  • 1 can, (10 3/4 oz.) cream of mushroom soup
  • ½ cup, milk
  • 1 tsp. Soy sauce
  • dash pepper
  • 4 cups, cooked green beans, cut
  • 1 1/3 cups, French fried onions

Method:

In 1½ - qt. casserole dish, mix: soup, milk, soy sauce, and 2/3 cups onion

Bake: 350 degrees F. - 25 minutes

Stir: sprinkle with remaining onions

Bake: 5 minutes. Serve

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GRILLED PORK CHOPS


RHUBARB-GINGER CHUTNEY

BY: Joan Brunskill
AP food Editor

No question – –rhubard, with its initial stalky, sharpness and its elusive but seductive personality, is often an acquired taste.

Rhubarb wasn’t familiar to Stephanie Pearl Kimmel, executive chef-owner of Marche restaurant, Eugene, Oregon, when she was growing up in Texas, she said in a telephone interview from Eugene recently. But, when she moved to Oregon she got to know it and to savor its distinctive taste. “I like it’s sweet and sour qualities,” she said. Now, she even grows it in her own garden, where a spring crop is sprouting, and she’s getting fresh supplies from the local farmers to help serve the demand at her restaurant.

The tart, angular “fruit” with its red, pink or green stems and green leafy tops, is technically a vegetable. Although it’s not one of Americas’ top-listed produce favorites, it has its passionate fans throughout the world. Field rhubarb is just entering peak season in the cool-weather areas, including the Northwest, where it grown best, although hot-house rhubarb is available in other regions much of the year.

Rhubarb has what she called a strong flavor profile, with both, sweet and savory uses. “It’s an especially good compliment with strawberries, of course,” she explained, but desserts are only one example of many delectable rhubarb combinations.. “Working with the wineries, I experimented a bit and realized rhubarb paired perfectly with pinot noir — it has the same earthy fruitiness — and therefore I gravitated more towards its use in main courses.” “So that lead me to try the duck and/or pork dishes. And because of its sweet-sour quality, rhubarb also seemed like the natural for chutney.

GRILLED PORK CHOPS with RHUBARB-GINGER CHUTNEY

Ingredients:

  • 2 T. Dijon mustard
  • 2 teaspoons, olive oil
  • 1 clove, garlic, finely minced
  • freshly ground pepper
  • several sprigs fresh thyme (or ½ teaspoon dried)
  • 4 pork chops, center-cut (3/4" thick)
  • kosher salt

Method:

Mix: mustard, olive oil, garlic & ground pepper together

Strip: herbs from thyme’s. stems
Add: to mixture
Spread: pork chops with mixture
& marinate, covered, overnight in refrigerator.

Prepare medium-hot fire in grill
Remove chops when ready to begin grilling
Season well with salt. (To taste)
Cook: about 7 or 8 minutes on each side. (slightest tint of pink)
Garnish each chop with generous dollop Rhubarb-Ginger Chutney

Editor’s note: The balance of bright and earthy flavors in this chutney is also delightful with other grilled or roasted meats, and as a condiment when serving a cheese course. And, it will keep for several months if refrigerated, or processed and sealed in canning jars.

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Chicken ‘n’ Biscuit Pot Pie

chickpotpie (14K)

Makes 5 servings

Ingredients:

  • 4 cups frozen vegetables, thawed (broccoli flowerets, sliced carrots, peas)
  • 2 cups cubed cooked chicken (or turkey)
  • 2 cans (1 01/2 oz. each) Chicken Gravy
  • 1 package (about 12 oz.) refrigerated buttermilk biscuits (10)

Method:

(1) Mix vegetables, chicken and gravy in 3-quart shallow baking dish.

(2) Bake at 400F ----15 minutes or until hot.

(3) Stir.

(4) Top with biscuits.

(5) Bake for 15 minutes or until biscuits are golden brown.

Now- what could be easier?


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BOURBON lit’l SMOKIES

bourbonsmokies (8K)


Makes 50 Servings

Ingredients:

  • 1 Tbs. grated onion
  • 1 package (16 oz.) Hillshire Farm Lit’! Smokies (any variety)
  • 2 cups ketchup
  • 3/4 cup bourbon (any variety)
  • ½ cup dark brown sugar

Method:

In a saucepan, combine ketchup, bourbon, brown sugar and onion

Add Lit’l Smokies

Simmer over low heat or (bake in a preheated oven 350 F for 30 minutes.
If mixture thickens too much, thin with additional water (or bourbon).

Serve hot!

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Braised Beef


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Chicken ‘n’ Biscuit Pot Pie

Chicken & Biscuits


5 servings

         

         4 cups frozen vegetables, thawed (broccoli flowerets, sliced carrots, peas)

         2 cups cubed cooked chicken (or turkey)

         2 cans (1 01/2 oz. each) Chicken Gravy

         1 package (about 12 oz.) refrigerated buttermilk biscuits (10)


(1) Mix vegetables, chicken and gravy in 3-quart shallow baking dish.

(2) Bake at 4000F ----15 minutes or until hot.

(3) Stir.

(4) Top with biscuits.

(5) Bake for 15 minutes or until biscuits are golden brown.


Now- what could be easier?



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