Sorry, I have been very bad about getting some of the recipes to you. I thought once I got everyone in school things would slow down a little. I'm still waiting on that. I've already got one home sick. She has that just started to school and I've gotta build up my immune system virus. This is my third child, so I've seen it lots of times, but I would've been perfectly satisfied to do without it. Oh well.
Pan-Roasted Pork Loin
This is an adaptation of one I clipped from a magazine. It originally called for chops instead. If you'd rather use them, increase your oven temp to 400 degrees and only bake for 6-8 minutes.
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. freshly ground pepper
2 Tbsp. paprika
2 tsp. dry mustard
2 tsp. celery seeds
2 tsp. packed brown sugar
1 1/4 tsp. season salt
3 lb. pork loin
1 Tbsp. oil
Heat oven to 350 degrees. In a small bowl, stir together all rub ingredients. Pat rub on all sides, coating evenly. (It won't take all the rub, you can store the rest for another time.) Heat a large ovenproof skillet over medium-high heat until hot. Add oil; heat until hot. Add pork; cook, turning until evenly brown on all sides. Transfer to oven and bake for 2 hours.
Pecan Coated Oven-Fried Chicken
When I made this, I was in a hurry. I used boneless, skinless chicken breasts instead and cooked it on top of the stove. I simply heated the butter in a frying pan and "fried" them until done. It cut the cooking time more than in half and tasted great.
2 1/2 lb chicken
1 c. Bisquick (I was out and substituted all-purpose & 1 tsp. baking powder)
1 1/2 tsp. salt (I used Lawry's)
1 tsp. paprika
3/4 c. pecan meal
1/2 c. evaporated milk (I just used plain milk, works fine)
1/2 c. melted butter
Wash chicken, drain, & pat dry. Cut into serving pieces. Combine Bisquick, seasonings, and pecan meal. Dip chicken in milk then coat with mixture. Place in a 13x9 pan. Pour melted butter over the chicken. Bake uncovered one hour at 350 degrees.
Dijon Scalloped Potatoes
1 medium onion, chopped
6 oz. cream cheese, softened
1 (14 1/2 0z) can chicken broth
1 Tbsp. dijon mustard
1 1/2 lb. potatoes, peeled and thinly sliced (3 medium sized potatoes)
2 c. Ritz crackers
3 Tbsp. parmesan cheese
2 Tbsp. butter, melted
2 tsp. fresh chopped parsley
Preheat oven to 350 degrees. Lightly spray a large skillet with cooking spray; heat on medium-high heat. Add onion; cook 5-7 minutes or until tender, stirring often. Add cream cheese, broth, and mustard; mix well. Remove from heat. Spray a 13x9 dish. Toss potatoes with cream cheese mixture; spoon into dish. Combine crackers, parmesan, butter, and parsley; sprinkle over potatoes. Bake 50 minutes until potatoes are tender. Let stand 5 minutes. Makes 16 1/2c. servings.