Foods Recipes

14 Pork chops; sliced 1/4" thic 1 cn Cream of mushroom soup

Salt, pepper 1/2 c Parmesan cheese;grated Flour Paprika 1/2 c Butter

Season pork chops with salt and pepper. Dip chops into flour and shake off excess. Brown chops on both sides in butter in a large skillet. Place chops in overlapping rows in a shallow casserole. Spoon pan drippings over chops. Spread mushroom soup over chops. Sprinkle with parmesan cheese and paprika. Bake covered in a preheated 350 oven 15 to 20 minutes. LISA HLAVATY FDGN81A -----

1/2 pound ground pork

4 tablespoons butter

3 tablespoons plus 3/4 cup flour

1/2 cup chopped onions

1/4 cup chopped bell peppers

2 tablespoons minced garlic

1 1/2 cups water

Salt and cayenne 2 cups cooked medium-grain rice

1/2 cup chopped green onions

Tabasco to taste 2 cups fine bread crumbs

Essence 1 egg, -- beaten

1/4 cup vegetable oil

1 cup Creole Mustard Aioli

1/4 cup grated Parmesan cheese

2 tablespoons finely chopped parsley

1 tablespoon burnoose red pepper

In a saute pan, brown the pork for about 3-4 minutes. Remove from the pan and drain on a paper-lined plate. In a large saute pan, melt the butter. Add 3 tablespoons of flour, stirring constantly for a brown roux. Add the onions, peppers and garlic and continue to saute for 3-4 minutes, or until the vegetables wilt. Add the pork and saut_ for 3 minutes. Stir in the water. Season the mixture with salt and pepper. Bring the liquid up to a boil and reduce to a simmer. Cook the mixture for 45 minutes. Stir in the rice and green onions, Tabasco, and 1/2 cup of the bread crumbs.

Remove from the heat and cool for 20 minutes. Season the flour and remaining bread crumbs with Essence, separately. In a small mixing bowl, whisk the egg and milk together. Season the mixture with Essence. Shape the pork/rice mixture into balls the size of walnuts. Dredge the balls in the flour. Dip each ball in the egg wash, letting any excess drip off. Dredge the balls in the bread crumbs. Fry the roulettes a couple at a time until golden brown, about 2-3 minutes. Remove the boulettes from the fryer and drain on a paper-lined plate. Season with Essence. Spoon the Aioli in the center of the plate and around the rim. Mound the boulettes in the center of the sauce. Garnish with the grated cheese, parsley and peppers.

10 oz Fresh spinach;or 12 oz froz

2 Eggs; well beaten

1 c 2% milk;

1/3 c Celery; chopped

1/4 c Onion; chopped

2 tb Parmesan cheese; grated

1/2 ts Salt;

1/2 ts Nutmeg;

Wash fresh spinach and discard stems. Steam in a covered saucepan over low heat until the leaves are wilted. Drain in a colander or sieve, press out liquid and chop spinach. (OR Thaw frozen chopped spinach and press out liquid.) Mix remaining ingredients together, then fold in spinach. Pour mixture into a well greased 9 inch pie plate. Bake at 375 F for 45 minutes or until a knife inserted in the middle comes out clean. Cut into 6 wedges and serve warm. 1/6 recipe - 71 calories, 1 protein choice, 1/2 fruit & vegetable

choice 5 grams carbohydrate, 6 grams protein, 3 grams fat Adapted from Choice Cooking, Canadian Diabetes Assoc. 1986 Shared but not tested by Elizabeth Rodier, Jan 1994

1/4 c Oil

1/3 c Popcorn

2 tb Butter or margarine; melted

1/2 c Parmesan cheese, grated

1/2 ts Salt, if desired

Preheat oven to 325 F (slow). Place oil in a deep, heavy pan or skillet with dome lid. Heat until oil is hot enough to pop a popcorn kernel. Pour popcorn into pan. Cover and reduce heat to medium. Shake pan over the burner until all corn is popped. Place popped corn in a shallow baking pan. Drizzle with melted fat. Mix. Sprinkle with cheese. Add salt, if desired. Mix. Heat 8 to 10 minutes in oven, stirring frequently. NOTE: A popcorn popper may be used to prepare popcorn. Follow manufacturer's directions. Calories per 1 cup serving: About 185 Source: FOOD -- by U.S. Department of Agriculture Typed for you by Karen Mintzias

----------------------------------FILLING---------------------------------- 1 1/2 lb Hamburger

1 c Onion; chopped

1 c Green pepper; chopped

1 ea Garlic clove

1/2 t Oregano

1 ds Salt

1/2 c Water

1/8 t Hot pepper sauce

1 pk Spaghetti sauce mix (1.5oz)

-----------------------------------BATTER----------------------------------- 1 c Milk

1 c Flour

1 T Oil

2 ea Eggs

1/2 t Salt

------------------------------------MISC------------------------------------ 7 oz Jack/Mozz. cheese slices

1/2 c Parmesan cheese; grated

Pre-heat oven to 400f. *** FILLING *** In large skillet, brown hamburger and drain. Stir in onion, green pepper, garlic, oregano, salt, water, hot pepper sauce, tomato sauce and sauce mix;simmer about 10 min stirring occassionally. *** BATTER *** In a bowl, combine milk, oil and eggs; beat 1 min on medium speed. Add flour and salt; beat 2 min or until smooth. *** ASSEMBLY *** Pour hot meat mixture into 13x9 pan; top with cheese slices. Pour batter over cheese, covering filling completely; sprinkle with parmesan cheese. Bake at 400f for 25-30 min or until puffed and brown.