What's For Dinner? 30-Minute Menus for 2010 - 50th Edition

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This is the 50th edition of the weekly 30-minute menus for 2010. These are published on a weekly basis; I like to invent the weekly menus on Thursday or Friday, grocery shop on Saturday, and start the week's menus on Sunday.

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How is What's For Dinner? 30-Minute Menus for 2010 - 50th Edition

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Happy New Year to You! I hope your Christmas was glorious in every way. During this 'in between' week, I have superior menus that help us unwind from the busy holidays.

The Boxing Day menu of Quick Seafood Bouillabaisse is just exquisite for the day following the feasting of Christmas. It is light but fancy enough for guests that you may have. Serve it with hot bread and you have a grand start to the week. Let the kids help make the ice cream sandwiches for an extra-special fun treat.

The New Year's Eve evening meal of French Onion Soup is a house tradition for us. We often have guests for evening meal prior to going out to a party or two and this evening meal is easy, company-fare, and light so there is room for any reveling goodies that will come later in the evening. For the appetizer course, I will serve a Quiche Extravaganza: Chevre Logs with Red Pepper Jelly; Quiche collection with Roasted Garlic Onion Jam; Strawberries, Kiwi, and Star Fruit with Bittersweet Chocolate Sauce; Breadsticks and Sesame Water Crackers. This appetizer policy will be an awesome start to to the New Year plus it sets the vegetarian theme of the dinner.

To effect some traditions for New Year's Day, I am serving the Quick Pork Curry. I am serving it with LoMein noodles but rice is just as tasty. You can add your customary dishes to this straightforward meal for your New Year's Day feast of flavors.

You will find that I use any cooking methods, mix and match, to get evening meal on the table quickly! (The ingredients in parenthesis show some of my quick-prep steps.) You can all the time substitute your beloved made-from-scratch recipes when you have more time.

I hope you have a great week!

Sunday: Boxing Day
Quick Seafood Bouillabaisse (cleaned and deveined shrimp, jarred picante sauce, and canned crab, clams, mixed vegetables, and tomatoes)
Rolls or Baguette of Choice
Cookie Ice Cream Sandwiches (ice cream in the middle of purchased jumbo cookies; buy extra ice cream for Tuesday and Thursday)

Monday:
Corny Chicken (boxed cornbread stuffing mix, chicken tenders; buy extra tenders for Thursday)
Steamed Zucchini
Gingerbread with Whipped Cream (boxed gingerbread mix)

Tuesday:
Beef & Brie Panini (beef from Christmas Day)
Bread and Condiments (prepared horseradish sauce and Dijon-style mustard)
Tex-Mex Salad (canned black beans, corn, tomatoes, pimento, and ripe olives)
Tapioca Apples over Ice Cream (tapioca pearls, purchased ice cream)

Wednesday:
Build-Your-Own Grilled Pizza (vegetarian; purchased pizza crust, jarred pasta sauce, shredded cheeses and beloved toppings)
Lettuce Wedges (jarred salad dressing)
Grilled Pears with Honey Glaze

Thursday:
Kung Pao Chicken (chicken tenders)
Fried Rice
Melon Salad with Apricot Dressing (apricot jam, yogurt, shredded coconut)
Gingered Ice Cream with Fortune Cookies (purchased ice cream and cookies)

Friday: New Year's Eve
French Onion Soup (vegetarian version)
Mixed Green Winter Salad (bagged mixed baby greens, canned Mandarin orange sections, dried cranberries, purchased spiced pecans; save some salad greens for Saturday)
Cheesecake Filled Pears with Fresh Raspberries (canned pears, instant pudding mix; save some pears for Saturday or buy extra)

Saturday: New Year's Day
Quick Pork Curry
LoMein Noodles
Pear Salad (use any remaining pears from Friday or canned pears, bagged baby greens, bottled balsamic dressing)
Coconut-Pecan Fingers with Strawberries (using white bread and canned sweetened condensed milk)

I sincerely hope you have fun with your meal planning and preparation,
Elizabeth Randall and Family

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Recipes for Putting a distinct Twist on the beloved Vegetables of Peas, Corn, and Potatoes

--Corn Pudding Casserole Recipe of Recipes for Putting a distinct Twist on the beloved Vegetables of Peas, Corn, and Potatoes--

his response Recipes for Putting a distinct Twist on the beloved Vegetables of Peas, Corn, and Potatoes

If you get tired of "plain old vegetables," you just have to try these recipes. The Pea Casserole can make even those who don't like peas eat them. The creamy Potato Kugel is a yummy potato-Swiss cheese dish. The Old Fashion Corn Pudding would make a great side dish for many different meals. Your house and friends will love you for these tasty dishes.

Recipes for Putting a distinct Twist on the beloved Vegetables of Peas, Corn, and Potatoes

Pea Casserole

1 pkg (10-oz) frozen peas*
2 tbsp butter
1/4 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 can cream of mushroom soup
1 can (8-oz)water chestnuts, drained and sliced
1 small jar pimentos, chopped
1/3 cup crushed cheese crackers

Cook and drain peas. Melt butter in a 10-inch skillet; saute the onion, celery, and bell pepper until crisp tender. Concentrate the peas, sauteed vegetables, mushroom soup, water chestnuts, and pimentos and pour into a buttered 8-inch quadrate baking dish. Sprinkle the crushed cracker crumbs over the top of the mixture. Bake at 350 degrees for 25 to 30 minutes until bubbly and heated through.

Potato Kugel

1 cup finely chopped yellow onion
2 tablespoons butter
4 cups diced cooked peeled potatoes
2 cups shredded Swiss Cheese
1/4 cup flour
1 teaspoon salt
1/4 to 1/2 tsp pepper
3 eggs
3/4 cup half-and-half cream

Preheat oven to 350 degrees. Butter a 9-inch quadrate baking dish; set aside.

In a large skillet, saute the onion in the butter until onion is tender. Take off from the heat; add the potatoes. Toss the Swiss cheese with the flour, salt and pepper; add combination to the skillet and blend in well.

In a small bowl, Concentrate the eggs and the cream. Stir into the potato mixture. Spoon the combination into the prepared baking dish. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until golden brown. Cool 5 minutes before cutting into squares.

Yield: 9 servings.
Note: This casserole may be assembled the day before, covered and refrigerated overnight. It should be removed from the refrigerator about a half hour before baking. Increase baking time by about 10 minutes.

Old Fashion Corn Pudding

1 can (15 1/4-oz) whole kernel corn, drained
1 can (15 1/4-oz) cream-style corn
1 cup milk
2 beaten eggs
1/4 cup butter, melted
1/4 tsp pepper
1/2 cup cornmeal

Preheat oven to 350 degrees.
Spray a 2-quart casserole dish with nonstick cooking spray.

In a large mixing bowl Concentrate the corns, milk, eggs, butter and pepper together until blended. Add the cornmeal and stir until moistened.

Pour the corn combination into the prepared casserole dish. Bake at 350 degrees for 50 to 55 minutes or until lightly browned and set in the center.

Yield: 8 servings

Enjoy!

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Pork Chops - 2 favorite Recipes For Baked Pork Chops

#1. Pork Chops - 2 favorite Recipes For Baked Pork Chops

Pork Chops - 2 favorite Recipes For Baked Pork Chops

Pork chops are an thrifty selection and you can do so much with them. Baking them is especially good and if you add some kind of sauce or marinade, they come out richly flavored and moist. The following pair of recipes shows you what you can do with this cut of meat and the long, slow, moist cooking means they are sure to be of course succulent and bursting with flavor.

Pork Chops - 2 favorite Recipes For Baked Pork Chops

If you do not want to bake the meat, you could pan fry it and use the drippings in the pan to make a homemade gravy recipe. Chops in gravy would make a appetizing supper and you can serve your popular side dishes like mashed potatoes or corn on the cob alongside. Broccoli would also be good.

Italian Style Pork

The following method serves six population and uses mushrooms, wine, garlic and more for flavor. The chops are coated in breadcrumbs and pan-fried first, to make them extra crunchy. This is a great dish to serve with fries or mashed potatoes.

What You Need:

6 pork chops 2 cups Italian style seasoned breadcrumbs 1/2 cup milk 4 tablespoons olive oil 1/3 cup white wine 1 teaspoon seasoning salt 1 teaspoon garlic powder 1/4 cup all-purpose flour 2 beaten eggs 10 3/4 oz can condensed cream of mushroom soup

How To Make It:

Preheat the oven to 375 degrees F. Rinse the meat and pat it dry. Use the seasoning salt and garlic powder to season them. Dredge the meat in flour, and then dip it in the egg. Coat it with the breadcrumbs.

Heat the oil in a skillet, then fry the meat for five minutes per side or until it is golden brown. Put it in a baking dish and cover it with aluminum foil. Bake for one hour. Mix the wine, milk, and soup together and pour this composition over the meat. Put the aluminum foil back on and bake for half an hour more.

Applesauce Pork Chops

This is a popular method and features onion, ketchup, applesauce and more, to give the meat abundance of flavor. You can serve this with any side dishes you like but garlic mashed potatoes go amazingly well. Use five or six pork chops and serve one chop to each person.

What You Need:

5 or 6 pork chops 1/4 cup ketchup 2 tablespoons all-purpose flour 1 sliced onion 1 cup applesauce 3/4 cup boiling water 1/2 teaspoon salt 1/4 teaspoon black pepper

How To Make It:

Preheat the oven to 350 degrees F. Brown the meat in a skillet, then season it with salt and pepper. Put it in a big casserole dish. Stir the flour, ketchup, applesauce, water, salt and pepper into the skillet drippings and keep stirring it until the composition is flat and thick.

Arrange the sliced onion over the pork and then pour the applesauce and flour composition over everything. Bake for forty five minutes or until the pork is cooked through.

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