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FareShare Gazette -- April 2009 Recipes

FareShare Gazette -- April 2009 Recipes comes together with Swiss Cheese, Cream Of Chicken Soup Undiluted, Mashed Potatoes, Corned Beef, and Water. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 8 slice
• 1 can
• 4 cup
• 1 can
• 1 cup
• 1 1/2 tbsp
• 1/4 cup
• 1/3 cup
• 2 cup
• 1 cup

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method 4 boneless, skinless chicken breasts -- cut into bite-sized pieces

2. 2

   Preheat oven to 350F. Lightly grease a 9-inch-by-13-inch baking dish.

3. 3

   Arrange the chicken to cover the bottom of the dish. Top the chicken with the cheese slices.

4. 4

   In a bowl, combine the soup and wine.

5. 5

   Stir.

6. 6

   Spoon the soup mixture evenly over the chicken and cheese.

7. 7

   Crush the stuffing and sprinkle over chicken mixture.

8. 8

   Drizzle the margarine over the dish.

9. 9

   Cook's note: May substitute ros� (blush) wine or chicken broth for white wine. You can substitute 12 chicken tenders, cut up into bite-sized pieces.

10. 10

    Cover the top with grated cheese if wanted.

11. 11

    Bake in 350F oven for 30 minutes, until cheese melted and interior temperature reads about 250F.

12. 12

    Doug's comments.

13. 13

    Bring cracked wheat to a full boil, then reduce heat, cover and simmer for 15 minutes.

14. 14

    Stir in peanut butter, molasses and milk if desired.

15. 15

    1. Adjust oven rack to middle position and heat oven to 200 degrees F.

16. 16

    Place parsley, capers, and lemon juice in blender.

17. 17

    With blender running, slowly drizzle in 1 cup oil and blend until smooth and emulsified, about 1 minute.

18. 18

    Transfer to serving bowl and season with salt and pepper.

19. 19

    Place flour in shallow dish.

20. 20

    Beat eggs in second shallow dish.

21. 21

    Place bread crumbs in third shallow dish.

22. 22

    Pat chops dry with paper towels and season with salt and pepper.

23. 23

    One at a time, coat chops lightly with flour, dip them in egg, and dredge in crumbs, pressing to adhere.

24. 24

    Transfer cutlets to large plate and let dry 5 minutes.

25. 25

    Heat 1/2 cup oil in large nonstick skillet over medium heat until just smoking.

26. 26

    Add half of pork and cook until golden brown and crisp, about 3 minutes per side.

27. 27

    Transfer to wire rack set inside rimmed baking sheet and keep warm in oven.

28. 28

    Wipe out skillet with paper towels and repeat with remaining oil and pork.

29. 29

    Serve, passing sauce at table.

30. 30

    Bread crumb-coated pork chops make a great weeknight meal, as they are easy to prepare. Add flavor with a quick, lemony pan sauce.

31. 31

    . Make sure to rinse the capers before using to remove any of the brine in which they come packed.

32. 32

    Make sure the pan is very hot before adding the chops.

33. 33

    Heat the skillet over medium-high heat with a bit of vegetable oil until the oil smokes.

34. 34

    The smoke indicates the pan is hot enough.

35. 35

    Save money by making your own Panko.

36. 36

    Remove the crusts from 10 - 15 slices of white sandwich bread and process the bread through the shredding disk of a food processor.

37. 37

    Bake in a 300F oven until dry but not toasted, about 6 minutes.