Stuffed Boneless Pork

• 8 thin boneless end loin pork chops
• 1/2 cup chopped onion
• 2 teaspoons dried parsley flakes
• 2 tablespoons finely chopped celery
• 2 tablespoons butter or margarine
• salt
• pepper
• 1/2 teaspoon poultry seasoning
• 2 cups soft bread crumbs
• 2 tablespoons all purpose flour
• 2 tablespoons shortening
• 1/3 cup water or broth

  Preparation:

  Pound boneless pork chops slightly to tenderize and thin out.
• Make stuffing. In a saucepan, sauté onion, parsley and celery in butter;
• add 1/2 teaspoon salt, a dash of pepper and the poultry seasoning then mix with bread crumbs.
• Add a little water to stuffing to moisten.
• Put a small mound of stuffing on each chop. Roll and tie with twine.
• Roll pork rolls in flour; brown in shortening in a heavy skillet over medium heat.
  
• Add broth or water; cover and simmer for about 1 hour.
  
  

Pork Chop with Rice

Ingredients:

• 6 to 8 pork chops
• 1 package dry onion soup mix
• 1 cup uncooked rice
• 3 cups water

Preparation:

• In a 13 x 9 x 2-inch baking dish, combine the soup mix, rice and water.
• Place pork chops on top of the mixture.
• Spoon a little mixture on top of each chop.
• Cover tightly and bake in a 350° F. oven for 40 minutes.
• remove cover and cook for another 20 minutes.

Chicken Fried Steak

Ingradients
• 1 Pound boneless beef top loin
• 2 Cups shortening
• 1 Egg, beaten
• 1 Cup buttermilk
• Salt and pepper to taste
• 1/4 tsp Garlic powder
• 1 Cup all-purpose flour
• 1/4 Cup all-purpose flour
• 1 Quarter milk
• Salt and pepper to taste

How to make Chicken Fried Steak:

• Cut top loin crosswise into 4 cutlets. • Place each cutlet thinly with a moistened mallet or the side of a cleaver. • In a large, heavy skillet, heat 1/2 inch shortening to 365 degrees F. • In a shallow bowl, beat together egg, buttermilk, salt and pepper. • In another shallow dish, mix together garlic powder and 1cup flour. • Dip cutlets in flour, turning to evenly coat both sides. • Dip in egg mixture, coating both sides, then in flour mixture once again. • Place cutlets in heated shortening. Cook until golden brown, turning once. • Transfer to a plate lined with paper towels. • Repeat with remaining cutlets. Drain grease, reserving 1/2 cup. • Using the reserved drippings in the pan, prepare gravy over medium heat. Blend in 1/4 cup flour to form a paste. • Gradually add milk to desired consistency, stirring constantly. • Heat through and season with salt and pepper to taste. • Chicken fried steak is ready.

Apple Fritters

Ingradients
• 2 Apples (peeled and chopped lengthwise)
• 1 cup All Purpose Flour
• 10 cups Vegetable Oil
• 3 tbsp Granulated Sugar
• 1 cup Cold Beer
• Confectioners Sugar
• 1/4 tsp Salt

How to make Apple Fritters:

• Combine flour, sugar and salt in a bowl. • Add beer and beat the mixture to combine. • Heat oil in a heavy pot. • Drop the apple slices in the batter. • Fry the batter coated apple slices for about 1-1/2 minutes or till golden brown. • Drain the fritters on paper towels. • Dust with confectioners sugar and serve.

Creamy Chicken Enchiladas

Integradients
8 inch 10 Flour Tortilla (warmed)
1 cup Picante Sauce
2 tsp Chili Powder
8 oz Sour Cream
1 medium Tomato (chopped)
2 cup Chicken (chopped and cooked)
1 cup Monterey Jack Cheese (shredded)
1 cup (10 3/4 oz) Cream of Chicken Soup
1 green Onion (sliced)

How to make creamy chicken enchiladas:

• Combine soup, sour cream, picante sauce and chili powder.
• Mix 1 cup picante sauce mixture, cheese and chicken.
• Spread 1/4-cup chicken mixture down center of each tortilla.
• Roll it up and place it in a baking dish with seam-side down.
• Spread remaining picante sauce mixture over enchiladas.
• Cover it.
• Bake it at 350 degrees F for 40 minutes.
• Top it with onion and tomato.

Grilled Spiced Chicken

Integradients
1 tblsp Coriander Seed
1 tblsp Fennel Seed
2 lb Chicken Breasts (boneless and skinless)
1/2 lb Shallots (cut to 1/4â)
1/2 cup Peanut Oil
1/2 cup Balsamic Vinegar
1 tblsp Juniper Berries
2 tsp Black Peppercorns
1 tblsp Dijon Mustard
1/4 tsp Red Pepper (crushed)
1 lb Portobello Mushroom Caps
1 large Red Pepper (roasted and cut into thin strips)
2 lb Spinach Leaves (clean)
Salt according to taste

How to make spinach salad with grilled spiced chicken:

• Grind coriander, juniper, peppercorns and fennel seed in a grinder to make slightly coarse.
• Spread spices all over the chicken and let it chill for minimum 1 hour and maximum overnight.
• Fry shallots in a pan over high heat in hot oil till it gets crispy and browned.
• Drain reserving shallots and oil both.
• Drain shallots on paper towels and set aside.
• Combine cooking oil, mustard, vinegar, pepper flakes and salt.
• Grill chicken and let it cool.
• Reduce into small size strips.
• Grill mushroom caps after brushing it with dressing.
• Let it cool slightly.
• Cut into 1â€� strips.
• Toss spinach with vinaigrette.
• Top it with strips of mushroom, chicken and pepper.
• Garnish with crispy shallots.
• Serve.

cranberry cookies

Integradients
100 g Cranberries (chopped)
5 ml Orange Rind (grated)
250 g Apples (pared and chopped)
200 g Flour
5 ml Baking Powder
5 ml Cinnamon
120 g Butter
200 g Brown Sugar
150 g Sugar
1 Egg
60 ml Milk
2.5 ml Salt

How to make cranberry cookies:

• Mix butter and sugars.
• Combine egg and milk.
• Beat them well and keep aside.
• Sift flour, baking powder, cinnamon and salt together.
• Stir into butter mixture till blended well.
• Stir in cranberries, orange rind and apple.
• Drop it onto baking sheets.
• Bake it in a preheated oven at 190 degrees C for 12-15 minutes.