Ranch Porch Chops

1. Ranch Dressing In A Bottle.
2. 3 Cups Fine Dry Italian Bread Crumbs.
3. 1 Small Package Dry Italian Dressing Mix.
4. 2 Tablespoons Fresh Grated Parmesan Cheese.
5. 1 Tablespoon Dry Powdered Garlic.
6. 6 Large Loin Pork Chops.

You will want to mix ingredients 2 - 5 in a large bowl and mix together very well. Now pour a layer of ranch dressing out into a plate. Take one pork chop at a time and coat it on the plate with ranch dressing and then put the pork chop with the ranch dressing on it into the large bowl with the bread crumbs and coat it well on all sides. Add more ranch dressing to the plate if you need to.
Have your tin foil lined baking pan setting there ready. Spray the tinfoil with vegetable cooking spray. Place your breaded pork chops onto the tinfoil covered pan and once you have all your pork chops on the pan place it into the oven and bake for 45 minutes or until the thick part of your pork chops reach an internal temperature of 160 degrees. As soon as your pork chops are done remove from the pan and serve as soon as possible.

Cresent Sauage Casserole

Ingredients

- 2 (8-oz.) can(s) crescent rolls - 2 (8-oz.) pkgs. cream cheese, softened - 1 lb. pkg. bulk hot sausage

- 1 lb. pkg. bulk mild sausage - 1 (8-oz.) bag shredded cheddar cheese

Directions

1. Preheat oven to 350 degrees. Coat a 9 X 12 baking dish with cooking spray.
2. Cook sausage until done and drain off grease. (Both rolls may be cooked together). Mix cooked, warm sausage and cream cheese together.
3. Unroll one can of crescent rolls and spread out in bottom of baking dish. Spread sausage mixture over top of crescent roll layer. Sprinkle shredded cheese over sausage layer. Unroll second can of crescent rolls and place on top.
4. Bake casserole until golden brown on top, approximately 20-25 minutes.

Lumpia Shangai

This is alaways a huge hit!!!!

• 1/2 pound ground pork (ground hamburger, chicken or turkey can be substituted)
• 1/2 pound shrimps, chopped finely
• 1/2 cup chopped water chestnuts
• 1/2 cup green onions, chopped fine
• 1 t salt
• 1 t freshly ground pepper
• 1 egg
• 1 T soy sauce
• 1 package of egg roll wrappers
• 1/2 c cooking oil

Combine pork, shrimp, water chestnuts, green onions, egg and soy sauce. 

Season with salt and pepper.

Place a level table spoon of filling on each egg roll wrapper and seal with a few drops of water.

Deep fry in hot oil and drain on paper towel.

Serve with lemon/hot oil/soy sauce.  (YUMMY!!)

Adobo

1 3-pound chicken, cut into serving pieces
1/2 cup soy sauce
3/4 cup white vinegar
1 1/2 cup of water
1 or 2 heads of garlic, chopped
2 bay leaves
1/2 tablespoon peppercorns
salt to taste

Bring to biol the chicken together with soy sauce, vinegar, garlic, bay leaves, and peppercorns and simmer or a 1/2 hour.

Remove chicken pieces from pot and broil for then in a pan for 10 minutes.

Let the sauce in the pot boil until reduced to half.

Add salt to taste.

Cover the broiled chicken pieces with sauce.

Serve hot with rice.

Shepherd's Pie

• 4 1/2 cup peeled cubed baking potato (about 2 lbs)
• 1/3 skim milk
• 1/4 grated Parmesan cheese
• 2 T butter
• 1/8 t salt
• 1 1/2 lbs ground round
• cooking spray
• 1 c sliced carrots
• 1 c coarsely chopped onion
• 1/2 c chopped bell pepper
• 1 large clove of garlic, minced
• 2 t Worcestershire sauce
• 1 t basil
• 1/2 t salt
• 1/2 t oregano
• 1/4 t pepper
• 1 (14 1/2 oz) can whole tomatoes, undrained and chopped
• 1 bay leaf
• 2 T flour
• 2 T water

1. Place potato in large sauce pan, add water to cover and bring to boil.
2. Cook 15 minutes or until very tender; drain.
3. Combine potato, mil and next 3 ingredients in a bowl; beat until smooth, Set aside.
4. Cook ground beef, stirring until crumbly.
5. Drain and set aside.
6. Wipe dripping from skillet.
7. Coat with cooking spray and place over medium heat until hot.
8. Add carrots and next 3 ingredients; saute 5 minutes until vegetables are crisp tender.
9. Return meat to skillet.
10. Add Worcestershire sauce and next 6 ingredients; bring to boil.
11. Cover, reduce heat and simmer for 30 minutes.
12. Remove from heat; discard bay leaf.
13. Place flour in bowl; gradually add 2 T water, stirring with wire whisk.
14. Add to meat mixture; stir well.
15. Pour mixture int o 3 quart casserole coated in cooking spray.
16. Spoon potato mixture over meat, spreading to edges.
17. Baking at 350 degrees for 40 minutes or until headed.
18. Let stand for 10 minutes.

Chicken and Rice Casserole

• 2 c diced cooked chicken
• 4 chopped hard boiled eggs
• 2 c rice
• 1 t. salt
• 2 T lemon juice
• 1 small chopped fine onion
• 2 c mayonnaise
• 2 cans Cream of Mushroom Soup, undiluted
• 1 package slivered almonds
• 1 can water chestnuts
• crushed potato chips

1. Mix together all ingredients (except chips).
2. Put into greased 9x13x2 inch pan.
3. Store overnight in refrigerator.
4. Remove from refrigerator and hour before baking.
5. Top with crushed chips.
6. Bake at 350 degrees for 45 minutes.

Cat's Refried Beans

LOVE THESE!!!!

What you need:

1 pound ground beef, chicken or turkey
   (I prefer ground beef.)
2 cans of pinto beans

What you do:

Fry up the ground beef.  Drain fat. Place in bowl and set aside.

In frying pan, pour in beans.  Stir, letting bean warm up.  Once the juice is boiling use potato masher and mash beans.  When beans are all mashed pour in ground beef.  Mix well....

Serve mixture, topped with shredded cheese and plain yogurt (I use instead of sour cream).

Chicken Fingers with dipping sauce

Wasn't thrilled with the dipping sauce... but the chicken fingers baked were awesome!!!! Serve with mashed potatoes mixed with non fat yogurt mixed in instead of butter and milk.... YUMMY!!!!

INGREDIENTS

FOR THE DIPPING SAUCE:
1½ cups mayonnaise
¼ cup honey
2 tbsp. roughly chopped dill
2 tbsp. fresh lemon juice
1 tbsp. dry mustard powder
Kosher salt and freshly ground black pepper, to taste

FOR THE CHICKEN FINGERS:
2 lb. boneless, skinless chicken breasts, cut into 3"-long-by-1"-wide strips
1 tbsp. sugar
1 tbsp. kosher salt
1 tbsp. freshly ground black pepper
1½ tsp. garlic powder
1 tsp. paprika
1 tsp. dry mustard powder
1 cup flour
4 eggs, lightly beaten
3 cups finely ground fresh breadcrumbs or panko
Canola oil, for frying


INSTRUCTIONS1. Make the dipping sauce: In a medium bowl, whisk together the mayonnaise with the honey, dill, mustard powder, and lemon juice. Season with salt and pepper, and stir together until smooth; set honey-dill dipping sauce aside.

2. Make the chicken fingers: In a medium bowl, toss together chicken, sugar, salt, pepper, garlic powder, paprika, and mustard; set aside. Place flour, eggs, and breadcrumbs in 3 separate shallow dishes; set aside. Pour oil to a depth of 2″ into a 6-qt. Dutch oven; heat over medium-high heat until deep-fry thermometer reads 325°. Working in batches, coat chicken in flour, shake off excess, and dip in eggs; coat in breadcrumbs. Fry chicken until golden brown and crisp, about 3 minutes. Transfer to paper towels to drain. Repeat with remaining chicken. Serve with dipping sauce.

*** For a healthier choice, I baked the chicken finger at 425 degrees for 20 minutes or until golden brown.