Pork Chops & Rice

 This easy to put together and frees the cook up for 90 minutes after getting it in the oven. It was one of my late mother's favorite recipes from a 1984 church cookbook.

Pork Chops & Rice

• 4 to 6 (or more) pork chops
• 1 c. uncooked rice
• 1 1/2 c. water
• 1 envelope dry onion soup mix
• 1 can cream of mushroom soup
•  1/2 soup can milk or water

Preheat oven to 350 degrees F.

Brown chops on both sides in a small amount of oil or butter. 

Mix rice & water in a 9 x 13 pan (or larger if more chops, I've used the drip pan from the broiler tray.) Sprinkle onion soup mix over top and mix evenly.. Place browned chops on top; sprinkle with salt and pepper if you like.

Dilute mushroom soup with milk or water and pour evenly over chops.

Bake for 1 1/2 hours. Check after 45 minutes and add more water if rice seems dry.

Creamy Broccoli Slaw

 Family reunion time! I was looking for something that the majority of people (seniors/healthy eaters) would like and that I would eat if there were any leftovers. Going through my recipes, Broccoli Slaw stood out...but the dressing was too high in sugar for me. So, I went on a hunt. A Google hunt. It led me to this recipe: Creamy Broccoli Slaw and received many compliments at the reunion. Win!

(not my picture)

Italian Meatball Soup

 This is a delicious quick and hearty soup!  If you're lucky enough to have leftovers, the reheated soup seems even more tasty!

I used homemade meatballs for this recipe.

Italian Meatball Soup

Ingredients

• 1 lb. cooked meatballs, fresh or frozen
• 1 Tbsp. olive oil
• 1/2 medium onion, chopped
• 4 cloves garlic, minced, OR 2 tsp. minced garlic
• 28 oz. can crushed tomatoes
• 4 c. beef broth OR 4 c. water w/4 tsp. beef bouillon granules
• 1/2 red bell pepper, diced
• 1/2 tsp. red pepper flakes
• 1/4 tsp. Italian seasoning
• 1 1/2 c. pasta (rotini, elbow, fusilli, etc. If you use spaghetti pieces, I would recommend only 1 cup)
• Fresh spinach (optional)
• Parmesan cheese for garnish (optional, can also use mozzarella)
• salt and pepper to taste

Saute onions in olive oil for 4 to 5 minutes.  Add garlic and cook for another 30 seconds.  

Add crushed tomatoes, beef broth, red bell pepper, Italian seasoning, and red pepper flakes. Bring to a boil.  Add pasta, reduce heat, cover and simmer until pasta is cooked, about 10 to 15 minutes.

Instant pot option: saute onions as above, add remaining ingredients except meatballs and spinach, seal and cook on SOUP function for 10 minutes. Quick release the pressure and proceed.

Add meatballs and spinach and stir until heated through and spinach wilts/cooks.

Serve topped with cheese if desired. Garlic bread15 sticks or bread are a good side for this.

Makes 4 to 6 serviings.

Italian Bread (breadmaker)

 We LOVE this bread for toast, sandwiches, or just eating warm with butter.  I use the bread maker to mix the dough due to arthritis in my hands but do the rest by hand.

Italian Bread

• 1 1/3 c. warm water
• 1 1/2 tsp oil
• 1 Tbsp. brown sugar
• 1 1/2 tsp salt
• 4 c. bread flour (do not pack into the measuring cup; measure loosely)
• 2 1/4 tsp. yeast
• 1 egg white, whisked briskly for egg wash

Add first 6 ingredients to bread maker pan in the order listed. Mix dough and let rise until dough cycle ends. Remove dough and shape into a loaf shape and place onto greased cookie sheet; make 3 diagonal slashes across the top of the loaf, about 1/4 inch deep.  Let rise until almost double in size. Brush with egg wash on top and sides of loaf.  Bake in preheated 350°F oven for 25 - 27 minutes or until bread sounds hollow when tapped. Let cool for at least 5 minutes before cutting, if you can wait that long!  Yum!