World Famous Recipes

One Skillet Pork Supper

4 pork chops

(10.75 oz.) can condensed tomato soup

1/2 cup water

1 teaspoon Worcestershire sauce

1/2 teaspoon salt

3 potatoes, quartered

4 small carrots, cut into 2 inch pieces

In a large skillet, brown pork chops over medium heat for about 4 to 6 minutes each side. Pour off fat. Add the tomato soup, water, Worcestershire sauce, salt, potatoes, and carrots. Cover skillet, reduce heat to medium low and let simmer for 45 minutes.

4 servings

Calories: 281.01, Calories from Fat: N/A, Total Fat: 6.68 g, Saturated Fat: N/A, Cholesterol: N/A, Sodium: N/A, Total Carbohydrate: 31.84 g, Dietary Fiber: N/A, Sugars: N/A, Protein: 23.39 g, Vitamin A: N/A, Vitamin C: N/A

ACCOMPANIMENTS. MRS. DELL DE WOLFE.

With roast beef, tomato sauce, grated horseradish, mustard, cranberry

sauce, pickles.

With roast pork, apple sauce and cranberry sauce.

With roast veal, tomato sauce, mushroom sauce, onion sauce, or lemon

sauce.

With roast mutton, currant jelly, caper sauce, bread sauce, onion

sauce.

With roast lamb, mint sauce, green peas.

Pizza Recipes

Salad Recipes

CHICKEN SALAD. MRS. JOHN LANDON.

Take white and choice dark meat of a cold boiled chicken or turkey,

three-quarters same bulk of chopped celery or cabbage, and a few

cucumber pickles, chopped well and mixed together. For the dressing

take the yolks of two hard boiled eggs, rub to a fine powder; mix with

it a teaspoonful of salt, teaspoonful pepper, teaspoonful mustard, two

teaspoonfuls white sugar; then add three teaspoonfuls salad oil, and,

last of all, one-half cup vinegar. Pour the dressing over the

chopped meat, cabbage, etc., and stir all well together.

Diabetic Recipes

We have applied for listing in the Food and Drinks Blog section of Bloggernow.com.

Humus Recipe - Tuscan Hummus Recipe

10 medium garlic cloves

3 cups drained canned cannellini beans or great northern, about two

15 ounce cans

1/2 cup sesame paste (tahini)

1/4 cup freshly squeezed lemon juice

1 tablespoon plus 1/2 teaspoon soy sauce

1 1/2 teaspoons salt

1 1/2 teaspoons ground cumin

1/8 teaspoon ground coriander

1/2 teaspoon cayenne pepper

1/4 cup cold water, if needed

Checca - A RECIPE FOLLOWS

2 tablespoons minced fresh Italian parsley

Fit a food processor with the steel blade. Process the garlic cloves

until finely minced, stopping the processor occasionally to scrape

down the sides of the work bowl. Add the beans and pulse the machine

a few times to chop them coarsely. Then, with the machine running,

puree them while you slowly pour the sesame paste through the feed

tube. Still with the motor running, pour the olive oil, lemon juice,

and soy sauce through the feed tube, stopping the processor

occasionally to scrape down the sides of the bowl. Stop the

processor, open the lid, and add the salt, cumin, coriander, and

cayenne. Process until thoroughly blended. If the puree seems too

thick for dipping or spreading, pulse in the 1/4 to 1/2 cup cold

water. Transfer the puree to a bowl, cover with plastic wrap, and

refrigerate to chill well before serving.

Preheat the oven to 250 degrees F.

Put the pita breads in the oven and heat until thoroughly warmed, 6

to 8 minutes.

Carefully remove and cut into wedges. Place the chilled hummus in a

serving plate or bowl and arrange the tomato Checca on top. Garnish

with the chopped parsley and surround with the pita triangles.

Serve immediately.

Checca

2 pounds Roma tomatoes, cut into 1/2-inch dice

1 tablespoon minced garlic

1 tablespoon minced fresh basil

2 teaspoons salt

1/2 cup extra-virgin olive oil

In a mixing bowl, toss together the Checca ingredients, mixing them

thoroughly. Cover with plastic wrap an refrigerate until serving

time.