This may come as a surprise to many, but a decorative
spice rack conveniently situated above the stove is not doing your spices
any favors. When storing spices, your biggest enemies are air, light (thus
tins are preferable to glass), heat and humidity. Better spots for storing
spices are the freezer (in airtight containers), inside a cabinet door, or
in the pantry. Do you grow your own herbs? A great way to save herbs for
winter months is to freeze them in ice cube trays. Fill the compartments of
an ice cube tray with your herbs and just a bit of water and freeze. Then,
thaw a cube any time you need to season. If it�s a hot dish, there�s no need
to thaw � just drop your cube directly into the pan and proceed with your
recipe.
KINSEY�S PENNSYLVANIA GOULASH
From Sharon Kennedy of Spotsylvania
INGREDIENTS:
1 lb. pork sausage
1 green pepper, chopped
1 onion, diced
53-oz. can of pork & beans
Salt and pepper
DIRECTIONS: Brown sausage in skillet; do not drain. Add
chopped green pepper and diced onion and cook until tender. Add un�drained
pork & beans, salt and pepper. Simmer about 20 minutes, stirring
occasionally.
BEST
FRIED PORK CHOPS WITH GRAVY
From Beth James of Courtland
INGREDIENTS:
1 t garlic powder
1 t seasoned salt
1 t black pepper
2 cups flour
6 pork chop centers
2-3 cups oil
1 small onion, diced
2 cups warm water
DIRECTIONS: Combine the garlic powder, salt and pepper
with the flour. Place in a resealable bag and add the pork chops, shaking
vigorously. Heat the oil in a large skillet and cook the pork chops until
done. Remove the pork chops and the majority of the remaining oil, leaving
just enough to saut� the onion. Add just a little flour until completely
mixed. Place the pork chops back into the pan and add warm water. Bring to
boil. Lower heat and the gravy will begin to thicken. Once desired
consistency is reached, remove from heat.
STIR-FRY PEPPER STEAK
From Peggy Morison of Fredericksburg
INGREDIENTS:
1 lb. boneless sirloin steak
2 T olive oil
1 garlic clove, minced
1 t ground ginger
1 t salt
� t pepper
3 large green peppers, thinly sliced
2 large onions, thinly sliced
� t beef bouillon granules
� cup hot water
8-oz. can water chestnuts, drained
1 T cornstarch
� cup soy sauce
� cup cold water
� t sugar
DIRECTIONS: Cut steak into 2-inch strips. In a large
skillet or wok, brown steak in oil. Add garlic, ginger, salt and pepper;
cook one minute. Remove meat and keep warm. Add green peppers and onions to
skillet, stir and cook for five minutes or until crisp-tender. Dissolve
bouillon in hot water; add to skillet with water chestnuts. Combine
cornstarch, soy sauce, cold water and sugar; stir into skillet and add meat.
Cook and stir until mixture boils; cook and stir two minutes longer. Makes 6
servings.
CHICKEN PIE
From Linda Logan of Boydton
INGREDIENTS:
2 boxes frozen mixed vegetables
1 medium onion, chopped
1 fryer, cooked and deboned
1 can cream of chicken soup
1 t salt
� t basil
� t pepper
1 cup chicken broth
1 stick margarine
1 cup flour
1 cup milk
DIRECTIONS: Preheat oven to 350�. Cook mixed vegetables
according to package directions, adding onion to frozen
vegetables. Place chicken in the bottom of a 9x13-inch pan. When
vegetables/onions are done, drain and pour into a large bowl. Add cream of
chicken soup, seasonings and broth. Mix well and pour over chicken. In a pan
on the stove, melt margarine. Add flour, stirring until flour is mixed well.
Remove from heat. Add milk slowly, stirring constantly
with whisk until well mixed. Pour over vegetable/chicken in pan. Do not
stir. Bake for 1 hour until crust is golden brown and bubbly. Makes 4
servings.
MEATLOAF
From Sandra Anderson of Brookneal
INGREDIENTS:
2 lbs. of ground beef
� cup diced onion
� cup diced green pepper
� cup diced celery
3 eggs
� cup ketchup
� t mustard
Half sleeve of saltine crackers, crumbled
Salt and pepper to taste
Dash of sugar
Glaze:
� cup ketchup
1 t mustard
1 t brown sugar
DIRECTIONS: In a large mixing bowl, mix all the loaf
ingredients well. Put in oblong baking dish. Bake at 325� for 40 minutes.
Remove from oven and drain grease. Mix glaze ingredients in a small bowl and
glaze top of loaf. Bake an additional 10 minutes.
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