The Mom Fix

Archive for the ‘Sunday Suppers’ Category

2 lb Stewing beef

3 tb Butter

1 Onion, chopped

1 Clove garlic, minced

1 tb Paprika

2 cn (10 3/4 oz) tomato soup

9 c Water

1/4 ts Caraway seeds

4 md Carrots, sliced

4 oz Wide noodles

10 oz Frozen cut green beans

1 c Sour cream

Using large soup kettle, brown beef on all sides in butter; remove beef and set aside. Brown onion and garlic in butter until soft, stirring occasionally. Stir in paprika. Return beef to kettle; add soup, water, caraway, and carrots. Bring to a boil; reduce heat, cover and let simmer 45 minutes. Stir in noodles and green beans with soup over high heat. Once soup boils, reduce to simmer, cover and continue cooking about 20 minutes. Stir occasionally. Stir in sour cream until blended. Heat, but do not allow to boil.

Serves 8.

4 Boneless Pork Chops

1/2 ts Kitchen Bouquet

4 sl Onion

2/3 c Quick Cooking Rice

1 2/3 c Pasta sauce with Mushrooms

1/2 c Water

1/2 c Mozzarella, shredded

NOTE: Cooking times are based on using a 625-750 watt microwave oven and food quantities for 4 servings.

Adjust cooking times as required.

Brush both sides of the pork chops with Kitchen Bouquet. Arrange in a single layer in a microwave safe (8″ square) baking dish. Top each chop with a slice of onion. Cover with well vented plastic wrap. Microwave on high for 7 minutes. Turn the chops.

Add the rice. Combine the pasta sauce and the water. Spoon over the chops. Recover with well vented plastic wrap. Microwave on high for 5 minutes. Microwave on medium (50%) until chops are tender (about 7 minutes). Sprinkle with the mozzarella. Let stand, uncovered, until the cheese melts (about 5 minutes).

Serve.

1 c Prepared Italian dressing

2 tb Soy sauce

1 1/2 lb Flank steak

1 1/3 lb (4 medium) potatoes cut into 2-inch chunks

1 1/2 tb Butter or margarine cut into small pieces

1 1/2 tb Fresh lemon juice

1 ts Minced garlic

1 tb Chopped parsley

1 1/2 ts Grated lemon peel

1/4 ts -to 1/2 ts Pepper

Salt, to taste

In shallow dish or pan mix together dressing and soy sauce. Add steak, turning to coat; cover and refrigerate at least 20 minutes.

Meanwhile, place potatoes, butter, lemon juice and garlic in shallow 1 1/2- to 2-quart microwave-safe dish; toss. Cover with plastic wrap, venting one corner. Microwave on HIGH 12 to 16 minutes until just tender.

 Meanwhile, heat broiler 10 minutes. Remove steak from marinade. Broil 4 to 5 inches from heat source 5 to 10 minutes on each side to desired doneness.

While steak cooks, mix parsley, lemon peel and pepper into cooked potatoes.

Season with salt and microwave on HIGH about 1 minute until hot. Slice meat diagonally across the grain into thin slices. Serve with potatoes.

Its Sunday, treat the family to a really nice but yet super easy dinner, that won’t take much effort at all.

 4 Pork chops

Can of chicken broth

1 Onion chopped

2 Cloves of garlic – chopped

2 ts Of olive oil

Put oil in frying pan and heat until hot.

Brown the pork chops on both sides.

Now add the chicken broth, onions, garlic and any other spices that you might like into the frying pan.

Simmer on low heat for about an hour. The pork chops are tender and not dried out.