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 Chipper Fish

 Cheesy Chicken and Potatoes


 After-Thanksgiving Turkey Chili
 Creamy Orange Pork Chops
 Pork Chops in Cream Gravy
 Spicy Pork Chops
 Cheesy Pork Casserole
 Apple Pork Chops
 Tangy Pork Chops
 Onion-Smothered Pork Chops
 Praline Ham
 Baked Ham with Pineapple
 Walnut-Ham Linguine
 Ham and Potatoes Ole
 Simple Sausage Casserole
 Sandwich Souffle
 Grilled Pork Loin
 Lemonade Spareribs
 Apricot-baked ham
 Ranch Chicken
Chipper Fish

Ingredients

 2 pounds sole or orange roughy


 1/2 cup Caesar salad dressing
 1 cup crushed potato chips
 1/2 cup shredded cheddar cheese

Directions

1. Preheat the oven to 375 degrees Fahrenheit. Grease a baking dish.


2. Coat the fish in the dressing and arrange in the prepared pan.
3. Mix together the chips and cheese and sprinkle over the fish.
4. Bake for 20-25 minutes.
Cheesy Chicken and Potatoes

Ingredients

 Canola oil
 1 (20 ounce) package frozen hash browns with peppers and onions, thawed
 1 tablespoon minced garlic
 2 to 2-1/2 cups bite-size chunks rotisserie chicken
 1 bunch green onions, sliced
 1 cup shredded cheddar cheese

Directions

1. Cook the potatoes in the oil over medium-high heat for 7 minutes, turning often.
2. Stir in the garlic, chicken, onions and 1/3 cup water. Heat for 5-6 minutes. Remove from the
heat and stir in the cheese. Serve while hot.
After-Thanksgiving Turkey Chili

Ingredients

 3 pounds ground turkey


 1/2 teaspoon garlic powder
 3 tablespoons chili powder
 1 (8 ounce) can tomato sauce
 Shredded cheese

Directions

1. Add the turkey, garlic and 1 cup of water to a saucepan. Heat on medium until it begins to fry.
Stir in the chili powder and tomato sauce and simmer until the turkey is tender. Serve with the
cheese over top.
Creamy Orange Pork Chops

Ingredients

 6 (1/2-inch) thick boneless pork chops


 2 tablespoons canola oil
 1-1/3 cups instant rice
 1 cup orange juice
 1/4 teaspoon ground ginger
 1 (10 ounce) can condensed chicken and rice soup
 1/2 cup chopped walnuts

Directions

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 7x11-inch dish.


2. Season the pork chops with salt and pepper and brown in the oil.
3. Pour the rice into the bottom of the prepared pan. Pour the orange juice over and place the
pork chops on top.
4. Mix the ginger into the soup can and pour the soup over the pork.
5. Bake covered for 25 minutes. Remove the cover and bake for 10 more minutes, or until the rice
is tender.
Pork Chops in Cream Gravy

Ingredients

 4 (1/2-inch) thick pork chops


 Flour
 Canola oil
 2-1/4 cups milk
 Rice, cooked

Directions

1. Trim the fat off of the pork. Dredge in the flour, seasoned with salt and pepper. Brown in the oil
and remove from the skillet.
2. Add 2 tablespoons of flour to the skillet and brown in the drippings. Season with salt and
pepper. Slowly add in the milk and make a gravy.
3. Add the pork chops back to the skillet. Cover and reduce the heat to low. Simmer for 40
minutes. Serve over rice.
Spicy Pork Chops

Ingredients

 4-6 pork chops


 Canola oil
 1 large onion
 1 bell pepper
 1 (10 ounce) can diced tomatoes and green chilies
 1 teaspoon salt

Directions

1. Preheat the oven to 350 degrees Fahrenheit. Grease a baking dish.


2. Brown the pork chops in the oil. Arrange in the prepared pan.
3. Slice the onion and bell pepper into large chunks and spread over the pork chops. Pour the
tomatoes over and season with the salt.
4. Bake covered for 45 minutes.
Cheesy Pork Casserole

Ingredients

 4-5 potatoes, peeled and sliced


 6 pork chops
 1 (10 ounce) can fiesta nacho cheese soup
 1/2 soup can milk

Directions

1. Preheat the oven to 350 degrees Fahrenheit. Grease a baking dish.


2. Spread the potatoes in the bottom of the prepared pan. Arrange the pork chops over top.
3. Mix together the soup and milk in a saucepan. Heat just enough to combine and make the
mixture pourable. Pour over the pork chops.
4. Bake covered for 45 minutes. Remove the cover and bake for 15 more minutes.
Apple Pork Chops

Ingredients

 6 thick-cut pork chops


 Flour
 Canola oil
 3 baking apples

Directions

1. Preheat the oven to 325 degrees Fahrenheit. Grease a 9x13-inch baking dish.
2. Coat the pork chops in the flour. Brown in the oil and then place in the prepared pan. Pour in
1/3 cup of water and bake covered for 50 minutes.
3. Peel the apples and slice in half. Remove the seeds and place one half over each pork chop. Bake
for 10 more minutes, careful to not overcook the apples.
Tangy Pork Chops

Ingredients

 4-6 pork chops


 1/4 cup Worcestershire sauce
 1/4 cup ketchup
 1/2 cup honey

Directions

1. Preheat the oven to 325 degrees Fahrenheit.


2. Brown the pork chops in a skillet and arrange in a shallow baking pan.
3. Mix together the remaining ingredients and pour over the pork chops. Bake covered for 45
minutes.
Onion-Smothered Pork Chops

Ingredients

 6 (1/2-inch) thick pork chops


 1 tablespoon canola oil
 2 tablespoons butter
 1 onion, chopped
 1 (10 ounce) can cream of onion soup
 Brown rice, cooked

Directions

1. Preheat the oven to 325 degrees Fahrenheit. Grease a shallow baking pan.
2. Brown the pork chops in the oil. Let simmer for 10 minutes before moving to the prepared pan.
3. Using the same skillet, add the butter and saute the onion. Stir in the soup and 1/2 cup of water,
mixing well. Pour the mixture over the pork chops and bake covered for 40 minutes. Serve over
the brown rice.
Praline Ham

Ingredients

 2 (1/2 inch) thick ham slices, cooked (about 2-1/2 pounds)


 1/2 cup maple syrup
 3 tablespoons brown sugar
 1 tablespoon butter
 1/3 cup chopped pecans

Directions

1. Preheat the oven to 325 degrees Fahrenheit. Add the ham slices to a shallow pan and bake for
10 minutes.
2. Add the syrup, brown sugar and butter to a saucepan. Bring to a boil stirring often. Mix in the
pecans and spread over the ham. Bake for 20 more minutes.
Baked Ham with Pineapple

Ingredients

 1 (6-8 pound) fully cooked, bone-in ham


 Whole cloves
 1/2 cup packed brown sugar
 1 (8 ounce) can sliced pineapple with juice
 5 marschino cherries

Directions

1. Preheat the oven to 325 degrees Fahrenheit.


2. Arrange the ham in a roasting pan. Slice shallow diamond scores into the ham and insert the
whole cloves into the diamonds.
3. Bake covered for 1 hour and 30 minutes.
4. Mix together the brown sugar and pineapple juice in a bowl. Pour over the ham and arrange the
pineapple slices and cherries on the ham. Bake for 40 more minutes, uncovered
Walnut-Ham Linguine

Ingredients

 2 teaspoons minced garlic


 1/2 cup coarsely chopped walnuts
 1 red bell pepper, thinly sliced
 1/4 cup olive oil
 1/2 pound cooked ham, cut in strips
 1 (16 ounce) jar creamy alfredo sauce
 1/4 cup grated parmesan cheese
 1 (12 ounce) package linguine, cooked al dente
 1 cup seasoned breadcrumbs

Directions

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 3-quart baking dish.
2. Add the oil, garlic, walnuts and bell pepper to a large skillet and saute for 1-2 minutes.
3. Combine the sauteed mixtures with the ham, alfredo sauce, cheese and linguine in a bowl. Mix
well before pouring into the prepared dish. Sprinkle the breadcrumbs over.
4. Bake for 35 minutes or until the crumbs are lightly browned.
Ham and Potatoes Ole

Ingredients

 1 (24 ounce) package frozen hash browns with onion and peppers, thawed
 3 cups cubed, cooked ham
 1 (10 ounce) can cream of chicken soup
 1 (10 ounce) can fiesta nacho cheese soup
 1 cup hot salsa
 1 (8 ounce) package shredded cheddar-Jack cheese

Directions

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13-inch pan.


2. Mix together the potatoes, ham, soups and salsa in a bowl. Pour into the prepared pan. Bake
covered for 40 minutes.
3. Remove the cover and sprinkle the cheese over. Bake, uncovered, for 5 more minutes.
Simple Sausage Casserole

Ingredients

 1 pound pork sausage


 2 (15 ounce) cans pork and beans
 1 (15 ounce) can Mexican stewed tomatoes
 1 (8 ounce) package cornbread muffin mix

Directions

1. Preheat the oven to 400 degrees Fahrenheit. Grease a 3-quart baking dish.
2. Brown the sausage. Drain. Mix in the beans and tomatoes and bring to a boil. Pour into the
prepared pan.
3. Prepare the cornbread mix according to the package directions. Drop spoonfuls of the batter
over the sausage mixture.
4. Bake for 30 minutes, or until browned.
Sandwich Souffle

Ingredients

 Butter, softened
 8 slices white bread, crusts removed
 4 slices ham
 4 slices American cheese
 2 cups milk
 2 eggs, beaten

Directions

1. Butter both sides of the bread slices. Sandwich a slice of ham and cheese between the slices to
make four sandwiches. Arrange in a greased 8-inch square pan.
2. Beat together the milk, eggs and a little salt and pepper. Pour over the sandwiches. Chill for 1-2
hours.
3. Preheat the oven to 375 degrees Fahrenheit. Bake for 45-50 minutes.
Grilled Pork Loin

Ingredients

 1 (4 pound) boneless pork loin roast


 1 (8 ounce) bottle Italian salad dressing
 1 cup dry white wine
 3 cloves garlic, minced
 10 black peppercorns

Directions

1. Use a fork to pierce the pork in 1-inch intervals.


2. Mix together the dressing, wine, garlic and peppercorns in a bowl. Chill 1/2-cup of the mixture
to use as for basting.
3. Place the roast in a large plastic bag and pour the marinade in. Chill for 8 hours, turning to insure
an even marinade.
4. Remove from the bag and place on a grill rack. Cook in a covered grill for 35 minutes, or until the
meat reaches an internal temperature of 160 degrees Fahrenheit. Turn every so often, basting
with the reserved marinade.
Lemonade Spareribs

Ingredients

 4 pounds pork spareribs


 1 (6 ounce) can frozen lemonade concentrate, thawed
 1/2 teaspoon garlic salt
 1/3 cup soy sauce

Directions

1. Preheat the oven to 350 degrees Fahrenheit.


2. Arrange the ribs, meat-side down, in a roasting pan. Bake covered for 40 minutes.
3. Drain the fat from the pan and bake for 30 more minutes. Drain again.
4. Mix together the lemonade, garlic salt and soy sauce and brush over the ribs.
5. Reduce the oven to 325 degrees Fahrenheit. Bake covered for 1 hour, or until the meat is
tender, basting with the sauce occasionally.
Apricot-baked ham

Ingredients

 1 (12-20 pound) whole ham, fully cooked


 1 cup whole cloves
 2 tablespoons dry mustard
 1-1/4 cups apricot jam
 1-1/4 cups packed light brown sugar

Directions

1. Preheat the oven to 450 degrees F.


2. Arrange the ham in a large roasting pan and press a whole cloves into the ham -- about one
clove every inch or so.
3. Mix together the mustard and jam and spread over the whole ham. Gently pat the brown sugar
over.
4. Reduce the heat to 325 degrees F and bake for 15 minutes per pound, uncovered.
Ranch Chicken

Ingredients

 1/2 cup grated parmesan cheese


 1-1/2 cups corn flakes
 1 (1 ounce) packet ranch-style salad dressing mix
 2 pounds chicken drumsticks
 1/2 cup butter, melted

Directions

1. Preheat the oven to 350 degrees Fahrenheit.


2. Mix together the cheese, corn flakes and salad dressing mix.
3. Dip the chicken in the butter and then coat in the dressing mixture.
4. Bake for 50 minutes or until golde

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