Pam Cooking

From Maurine, from college married life Panfry 4 pork chops 9-11 minutes. Remove. Deglaze pan with: 2/3 c. milk 1/2 tsp. basil, thyme, or tarrgon 1/2 tsp. beef bouillon 2 tsp. dry wine or balsalmic vinegar Add 1/2 c chopped carrots 1/2 c sliced potatoes (red are preferable) Thicken with 2 tsp. flour. And serve over pork chops. Enjoy!!

From Betty Crocker Cookbook These are a staple in my home. Even better when I have the most delicious garden green bell peppers outside. Very southern. Bacon and cornbread freeze well so it doesn't take too long to throw together. 6 pork chops 4 slices bacon 1 med. onion 1 small green pepper 1 c. cornbread stuffing 1/2 c. water 1/2 c. shredded cheese 1/2 tsp. seasoned salt 1/4 tsp. pepper Cook bacon. Stir in onion and pepper. Cook 2-3 minutes. Drain. Stir together stuffing, water, veggies, bacon, cheese. Stuff pork chops. Sprinkle seasoned salt and pepper on both sides and brown. I dump the remainder of the stuffing over the top. Cook covered 45 minutes, uncovered 15 minutes at 350F.

Cafe Rio Salads CHICKEN 5 lbs chicken breast, boneless, skinless 1 sm bottle zesty italian dressing 1 T chili powder 1 T cumin 3 cloves garlic, minced Mix all ingred together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred. Reserve a small amount of juice and pour over shredded chicken. Keep warm. PORK 3.5 lbs pork roast 1 bottle taco sauce (8 oz) 1 T cumin 1 C brown sugar 1 can Coke (not diet) Cook port in pot on low for 6 hours (cover roast 1/2 with water. I cooked for a couple of hours on high and switched to low, that made it shred easier). Add ingred. to pork 3 hours before it is done. LIME RICE in a saucepan, saute: 2 T butter 1 yellow onion, chopped 4 cloves garlic, minced In a large pot, bring to a boil the following: 6 2/3 cups water 8 t chicken buillion 1/2 bunch cilantro chopped 2 tsp cumin 2 sm cans diced green chilies 1 T lime juice 1/2 t pepper 3 cups of rice (maybe a half cup more, you'll have to play with it) Pico de Gallo 4 fresh tomato...

From here. We made it twice, and loved caramelizing it with a the lighter. 5 pounds ready-to-eat ham 1/4 cup dark corn syrup 2 cups honey 2/3 cup butter Preheat oven to 325 degrees F (165 degrees C). Score ham, and stud with the whole cloves. Place ham in foil lined pan. In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham. Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.