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Reply
| | From:  Genie· (Original Message) | Sent: 9/29/2008 12:22 AM |
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Reply
| | | From: Genie· | Sent: 9/29/2008 12:40 AM |
| Pepper Pork Steaks
4 - 1"thick pork steaks
1 large onion, thinly sliced
1 large green pepper, thinly sliced (I used 2)
1 stalk celery, chopped
1 cup carrots, chopped
1 large garlic, thinly sliced
1 large baking potato, chopped (I did not use this)
1/4 cup soy sauce
1/2 cup oil
1/2 cup flour
2 eggs
1/4 cup milk
2 large cans Swansons chicken broth (I used 3 cans)
Salt and pepper to taste
Additional flour for pork coating
1. Beat eggs and milk together. Coat pork steaks and dredge
in extra flour. Place into preheated oil in deep skillet. Brown
on both sides, and remove.
2. Add remaining flour to oil in skillet and stir until flour is
absorbed and begins to brown. (We call that "making a roux".)
Add 1 can chicken broth.
3. Add onion, peppers, carrots, garlic, celery, and potato.
Cook on low until vegetables tender.
4. Add browned pork steaks, soy sauce, other can of chicken
broth, salt and pepper (I used Tony's Seasoning)
5. Simmer covered until pork is tender - stirring occasionally
to avoid scorching. May need to add water for desired
consistency of gravy.
Makes 4 servings.
(I made 'more' gravy using the extra can of broth and served over
rice.)
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Reply
| | | From: Genie· | Sent: 9/29/2008 12:42 AM |
Pork Steak And Vegetables----Jolene 4 pork steaks, lean, with fat ad off and cut about ¾ inch thick
2 tablespoons salad oil
1 cup chopped green onion
1/2 cup milk
1½ teaspoons seasoned salt
1/2 teaspoon seasoned pepper
1/4 medium head cabbage, chopped
4 potatoes, sliced
1 can cream of asparagus soup Brown steak in hot salad oil on both sides. In a greased 13 by 9 inch baking dish, toss remaining ingredients well. Arrange pork steaks on top. Cover dish with foil and bake, for one hour and fifteen minutes at 350°, or until pork steaks are fork tender. Makes four servings. |
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Reply
| | | From: Genie· | Sent: 9/29/2008 12:43 AM |
| Pepper Pork
4 - 1"thick pork steaks
1 large onion, thinly sliced
1 large green pepper, thinly sliced (I used 2)
1 stalk celery, chopped
1 cup carrots, chopped
1 large garlic, thinly sliced
1 large baking potato, chopped (I did not use this)
1/4 cup soy sauce
1/2 cup oil
1/2 cup flour
2 eggs
1/4 cup milk
2 large cans Swansons chicken broth (I used 3 cans)
Salt and pepper to taste
Additional flour for pork coating
1. Beat eggs and milk together. Coat pork steaks and dredge
in extra flour. Place into preheated oil in deep skillet.
Brown on both sides, and remove.
2. Add remaining flour to oil in skillet and stir until flour is
absorbed and begins to brown. (We call that "making a roux".)
Add 1 can chicken broth.
3. Add onion, peppers, carrots, garlic, celery, and potato.
Cook on low until vegetables tender.
4. Add browned pork steaks, soy sauce, other can of chicken
broth, salt and pepper (I used Tony's Seasoning)
5. Simmer covered until pork is tender - stirring occasionally
to avoid scorching. May need to add water for desired
consistency of gravy.
Makes 4 servings.
(I made 'more' gravy using the extra can of broth and served over
rice.)
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Reply
| | | From: Genie· | Sent: 9/29/2008 12:43 AM |
Plum Delicious Pork Cutlets 1 pound boneless pork leg cutlets, 1/2 inch thick
1 tablespoon vegetable oil
1 (8 ounce) jar plum jelly or preserves
1/2 onion, chopped
1/4 cup wine vinegar
2 teaspoons soy sauce
1 teaspoon ground ginger Heat oil in large skillet over medium-high heat. Brown cutlet on both sides. Add remaining ingredients; cover and simmer for 8 to 10 minutes. | |
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Reply
| | | From: Genie· | Sent: 9/29/2008 12:44 AM |
Jagerschnitzel Meat
1 lb. pork cutlets, about 1/2 inch thick
2 eggs, beaten
Salt & pepper, to taste
1/2 cup bread crumbs
Oil
Gravy
1 pkg. bacon, crumbled
1 large onion, chopped
8 oz. mushrooms, sliced
1 tablespoon tomato paste
1/2 cup water
1/2 cup dry wine
Dash of thyme
Salt & pepper to taster
1/2 teaspoon paprika
1 tablespoon parsley
2 tablespoon sour cream
Meat: Pound the cutlets and rub in the salt and pepper. Let stand for about 10 minutes. Dip the cutlets in beaten egg and in crumbs. Brown in a small amount of oil over a low heat for about 10 minutes on each side.
Gravy: While the meat is browning, sauté the bacon and onions until golden brown. Add the tomato paste and mushrooms, and sauté over a low heat. Add the wine, water and seasonings, let simmer for about 5 minutes. Stir in the sour cream. Pour over Schnitzel. Serves 4.
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Reply
| | | From: Genie· | Sent: 9/29/2008 12:45 AM |
Pork Schnitzel Meat:
1 lb. pork cutlets about 1/2 inch thick
2 eggs beaten
Salt & pepper to taste
1/2 cup bread crumbs
Oil
Gravy:
1 pkg. bacon crumbled
1 large onion chopped
8 oz. mushrooms sliced
1 tablespoon tomato paste
1/2 cup water
1/2 cup dry wine
1 Dash thyme
Salt & pepper to taster
1/2 teaspoon paprika
1 tablespoon parsley
2 tablespoon sour cream
Meat: Pound the cutlets and rub in the salt and pepper. Let stand for about 10 minutes. Dip the cutlets in beaten egg and in crumbs. Brown in a small amount of oil over a low heat for about 10 minutes on each side.
Gravy: While the meat is browning, sauté the bacon and onions until golden brown. Add the tomato paste and mushrooms, and sauté over a low heat. Add the wine, water and seasonings, let simmer for about 5 minutes. Stir in the sour cream. Pour over Schnitzel. Serves 4. | |
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Reply
| | | From: Genie· | Sent: 9/29/2008 12:46 AM |
| Apricot Sauced Butterflied Pork Steaks
4 pork loin centre-cut, butterflied steaks, boneless
1 can 14 fl ozs. apricot halves, drained, reserving liquid
3 T. frozen orange juice concentrate*
1 T. granulated sugar
1/4 tsp. grated orange peel
dash ground allspice
1 tbsp. cornstarch
1/4 cup chopped red onion
1 large firm pear, cored and sliced
1 T. butter or margarine
1 1/2 cups seedless red grapes, halved
salt and pepper, to taste
Place pork steaks in a large plastic bag or in a non-metal sealable
container.
Combine apricot liquid, orange juice concentrate*<WBR>, sugar, orange
peel, and allspice and pour over steaks.
Seal container and marinate steaks in the refrigerator a minimum of
30 minutes to a maximum of 24 hours.
Remove steaks from marinade and reserve marinade.
Place steaks on broiler pan; broil 5 inches from heat for 4 to 5
minutes on each side.
Meanwhile, puree apricots and cornstarch in food processor.
Saute onion and pear in melted butter in skillet for 3 minutes.
Add reserved marinade; bring to a boil, then stir in pureed apricot
mixture; cook and stir until thickened.
Stir in grapes and season to taste with salt and pepper.
Serve over steaks.
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Reply
| | | From: Genie· | Sent: 9/29/2008 12:47 AM |
Pork Steak Oriental 4 lean pork steaks, trimmed
2 cups uncooked rice
1 can chop suey vegetables
10&1/2 ounce can cream of mushroom soup
1&1/2 cups water
Soy sauce
1 can french fried onion rings Put rice in a big loaf pan. Drain vegetables. Put on rice. Spoon soup over vegetables and add enough water to vegetable liquid to make 1&1/2 cups and pour over ingredients in casserole. Brush meat on each side with soy sauce. Place on top of casserole and bake at 350° for one hour. Put french fried onions over meat the fast 10 minutes. | |
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Reply
| | | From: Genie· | Sent: 9/29/2008 12:48 AM |
PORK STEAK AND VEGETABLES 4 pork steaks, lean, with fat ad off and cut about 3/4 inch thick
2 tablespoons salad oil
1 cup chopped green onion
1/2 cup milk
1&1/2 teaspoons seasoned salt
1/2 teaspoon seasoned pepper
1/4 medium head cabbage, chopped
4 potatoes, sliced
1 can cream of asparagus soup Brown steak in hot salad oil on both sides. In a greased 13 by 9 inch baking dish, toss remaining ingredients well. Arrange pork steaks on top. Cover dish with foil and bake, for one hour and fifteen minutes at 350°, or until pork steaks are fork tender. Makes four servings. | |
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