- February 28, 2006 at 2:42 am #236278
Roast Pork Shoulder
Rub pork with 2 Tbs flour and 1 tsp each dried sage and salt before roasting.
Italian Vegetable Stew
Saute 2 cups each diced potatoes and onions in 2 Tbs oil. Add 2 cups sliced zucchini, a 15-oz can undrained tomatoes, 1 cup chicken broth and 1 tsp dried oregano. Cover and simmer 10 minutes.
Barbecue Pork on Hamburger Buns
Mix an 8-oz can tomato sauce with 1/4 cup ketchup or chili sauce. Stir in shredded pork (from Sunday), heat and serve on buns.
Season 2 Tbs flour with salt and pepper. Beat 1 egg; add chopped parsley. Dip chicken breast halves in flour then egg mixture.
Panfry, turning when brown, until cooked through. Serve with lemon wedges.
Italian Turkey Sausage Subs
Cook sausage links in bottled marinara sauce until no longer pink in center. Serve on split club rolls.
Broiled Fish Fillets and Tomatoes
Brush fish and halved tomatoes with light mayonnaise and sprinkle with seasoned dried bread crumbs before broiling.
Season ground beef with chili powder, cumin, salt and pepper. Shape into frankfuter size logs. Broil or panfry.
Roll in warmed flour tortillas along with shredded lettuce, salsa and sour cream.
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