Koach

I bought some boneless pork chops and there was this recipe on the label. It sounded so outrageous and disgusting, I just had to try it. After all, they surely wouldn't put a bad tasting recipe on the package, would they? My taste test results are below. Cranberry Onion Chops This recipe apparently came from www.TheOtherWhiteMeat.com 4 boneless pork chops, 3/4" thick 1 tsp vegetable oil 1 8-oz bottle of reduced calorie French dressing 1 1-oz package of dry onion soup mix 1 16-oz can whole cranberry sauce Heat oil in large nonstick skillet over medium-high heat. Brown pork chops on one sid, about 3-4 minutes. In medium bowl, stir together dressing, onion mix and cranberry sauce. Turn chops and pour cranberry mixture over chops and bring to boil. Lower heat, cover and simmer for 8-10 minutes or until chops are tender. Serves 4. My opinion: The idea of mixing french dressing (which I like a lot) and cranberry sauce (which I also like) with onions (which I also like) just seemed WRONG. But, it actually tasted really good. I could not taste the french dressing at all. The onions and cranberries made a nice sweet sauce that went really well with the pork. So, If you like all those ingredients, I'd recommend it. It's certainly easy to make Koach

I don't know where I found this recipe, but it works perfectly. Thanks to whoever wrote it Beef Round - Eye of round Take roast out of refrigerator 2 hours before cooking and let sit at room tempertature. Cut cloves of garlic into thick slices. Cut deep cuts in the roast and insert garlic slices generously. Season outside of roast with salt and pepper. Place roast fat side down in a roasting pan. Preheat oven to 450 degrees. Cook roast for 20 minutes. Turn off oven and do not open oven door again until it's done. Leave roast in oven for an additional 20 minutes per pound. Koach's note: I tried this with a 1.5 pound roast so left it in the oven an additional 30 minutes and it came out a perfect medium to medium rare.

Half Sour Pickles are cucumbers preserved in a brine instead of vinegar. They are not as sour as normal dill pickles, and are very crisp. They are my favorite kind of pickle Recipe: Half Sour Pickles This recipe comes from reading and trying a lot of different recipes. I can't take credit for it, and unfortunately, I don't know where I got the basics of this, so I can't give credit where credit is due. Ingredients 1/3 tsp. whole coriander seeds 1/3 tsp. brown mustard seeds 1 or 2 whole allspice 1/3 tsp. crushed red pepper flakes 1/3 tsp. black pepper corns 1/4 tsp. dill seeds 1 to 2 tbsp. dill weed (I use fresh dill when I have it). 2 or 3 pieces broken dried bay leaf 4 to 6 cloves garlic 1/8 to 1/4 cup pickling salt (I prefer to use less salt, so I use 1/8 cup per 4 cups water, 1/3 cup per 8 cups water seems best). 4 cups water 8 or 9 pickling cukes How to make them Dissolve the salt in the water. Grind up all the dry ingredients (except the dill weed and the bay leaf) in a mortar. Chop the garlic (I don't make the garlic to fine, use big chunks). Wash the cucumbers, cut off the end if any of the flower remains (this is quite bitter) and pack them in the jar. Dump in all the dry ingredients and all the garlic. Pour in the salt water to cover everything. TIPS: You want the pickles to be completely submerged. You also want the jar to breathe (air must be able to escape). So, what I do is place a piece of saran wrap on top of the water in the pickle jar. Then, poke a few holes in the saran wrap so water can travel through it. Next, place a bowl or something that will press the top if the pickles and saran wrap under the top of the water. Put extra water in the bowl, and on top of the saran wrap to keep the pickles pressed down and completely submerged. As the pickles ferment, little air bubbles will rise and escape, so don't make the top air tight. Also, the brine will leak over the top of the jar from time to time, so place the pickle jar in another container that will catch the water. Place the pickles in a spot out of the sun, and let them sit for 2-3 days at room temperature. Make sure the pickles stay submerged the entire time. After 2-3 days, remove the pickles from the brine and rinse. I then clean the pickle jar, and mix up a new batch of lightly salted water (1/4 cup salt to 8 cups water) to pack them in. Place the pickles back in the jar and refrigerate. They will keep for a week or two in the refrigerator (maybe longer, mine never last long enough to test lol).

This recipe was on a package of top loin pork chops I bought. It was quite good, and chops were very tender, and the onions were very sweet. Best of all, it was very easy and fast to make I made this recipe with chops that were about an inch thick. I think it would be better using thinner chops (to allow the flavor to more easily reach the middle of the meat). Autumn Apple Chops 4 top loin pork chops 1 Tbsp flour 2 tsp butter 1/2 sliced onion (I like mine sliced thick) 1 cup apple juice Season flour with salt and pepper Lightly flour pork chops and brown on one side in butter in non-stick skillet over medium heat. Turn chops. Stir in onion and apple juice Bring to a boil, lower heat, cover, and simmer for 7-8 minutes. What could be easier? I served with apple sauce to increase the apple flavor

1. Go to Subway 2. Order foot long spicy italian sub, with half the meat 3. Ask for extra onions, lettuce and tomato, and extra pickles 4. Throw on some salt and pepper 5. Drive home 6. Eat

ok, it's not really mine, but i don't remember where i got it There are several recipe sizes. I usually use 2 pounds of medium sized red potatoes. My grandson and I will eat that in a few days. ============ DILL POTATO SALAD Printed from COOKS.COM -------------------------------------------------------------------------------- 1 lb medium sized red potatoes 1 1/4 tbsp. cider vinegar 1/2 tbsp. parsley, chopped 1 tbsp. onion, finely chopped 1/8 c. green pepper, finely chopped .375 c. celery, diced .375 c. Hellmann's mayonnaise Salt & pepper 1/2 tsp. dill weed Scrub potatoes and cook until tender. Drain, peel and cut up. Combine all ingredients and refrigerate several hours (or overnight) before serving. ----------------------------------------------------------------------------- 2 lbs. medium sized red potatoes, unpared 2 tbsp. salad oil 2 1/2 tbsp. cider vinegar 1 tbsp. parsley, chopped 2 tbsp. onion, finely chopped 1/4 c. green pepper, finely chopped 3/4 c. celery, diced 3/4 c. Hellmann's mayonnaise Salt & pepper 1 tsp. dill weed Scrub potatoes and cook until tender. Drain, peel and cut up. Combine all ingredients and refrigerate several hours (or overnight) before serving. ------------------------------------------------------------------------------ 4 lbs. medium sized red potatoes, unpared 4 tbsp. salad oil 5 tbsp. cider vinegar 2 tbsp. parsley, chopped 4 tbsp. onion, finely chopped 0.5 c. green pepper, finely chopped 1.5 c. celery, diced 0.75 c. Hellmann's mayonnaise Salt & pepper 2 tsp. dill weed Scrub potatoes and cook until tender. Drain, peel and cut up. Combine all ingredients and refrigerate several hours (or overnight) before serving. ---------------- What I do is boil the potatoes until they are cooked, but still firm. With red potatoes, the skins will just be starting to fall off and, once they are cool, you can almost peel the skins by pulling it off by hand. If you overcook them, you'll end up making mashed potato salad. While the potatoes are cooking, mix all the other ingredients and refrigerate. When the potatoes are done, take them out and let them cool. When they are cool, peel them. To avoid mashing them when you mix them, i do this. Cut the potatoes into bite sized piece, and about 1/4 inch slices. Or, if you overcook the potatoes, cut them into large chunks, maybe 3/4 of an inch. Spread a thin layer of the dressing you made earlier in the bottom of a bowl. Spread a single layer of cut potatoes. Lightly cover that layer with dressing. Add another layer of potatoes, and lightly cover that with dressing. Continue doing that until you have run out of potatoes or dressing. You have to spread the dressing thinly or you won't have enough. Carefully toss the salad once or twice and refrigerate. It tastes best when it's cold .