Rosemary Pork Chops

We first had this recipe when Brian and Stesha made it for us.  It has become a family favorite!!

Rosemary Pork Chops

4 Pork Chops
2 T Butter
2 T Oil
Garlic Salt to taste
1/4 t pepper
1 t Rosemary
1 Large can Tomato Sauce
3 T Parsley
salt

Melt butter in Skillet add oil and Garlic Salt and pepper
Rub Rosemary on Pork Chops
Brown pork chops
Add Tomato Sauce (Reserve some if you are serving with Egg Noodles)
add salt if needed
Simmer
Garnish with Parsley

Egg Bake

This recipe came from my mom.

Saute in olive oil:

1/2 cup sliced mushrooms

1/2 cup chopped red or green pepper

1/2 chopped onion

10 eggs whipped

1 teas baking powder

1/2 teas salt

2 cups cottage cheese

2 cups shredded cheddar

2 cups shredded Monterrey Jack

1/2 pound cubed ham or 1 pkg frozen chopped spinach thawed and drained

1 can drained sliced ripe olives

Poured into 9X13 pain sprayed with olive oil. Bake at 400 degrees for 15 min. Reduce heat to 350 and bake 25-35 minutes more until a knife inserted in center comes out clean.

The above recipe can be halved and put in 8X8.

Can be prepared the day before and baked when needed.

Hummus

Hummus

1 can chick peas (garbonzo beans) drained and rinsed

2 garlic cloves chopped (I use 2 tsp of already minced garlic)

1tsp coarse salt

1/4 C Water

1/4 C Lemon Juice

1/2 cup Tahini (it is sesame seed paste)

1 tsp cumin (optional)

Add ingredients in order listed to your blender or food processor.

I have found that if your blender is the “old fashioned” kind that comes down in a v shape it will do a great job, but if it is more of a bowl at the bottom it doesn’t work well and then your best option is a food processor.  Just use what works best for you.  You can also add different spices to spice it up.  We commonly add cumin and red pepper flakes for Spicy Hummus!  Enjoy!

Sausage Gravy

This is a recipe that I created by combining what I loved about the gravy at Wheatfield's bakery in Lawrence KS, with a method of making gravy that I learned from Chef Lance White.  The seasoning is totally a shake here and a shake there, so you will have to play around with what you like.

You will use 1 stick of butter for every pound of sausage.  Melt the butter then add about 1 carrot finely chopped or grated and 1/2 onion finely chopped.  Saute for a few minutes.  Then add sausage and brown.  While it is browning (or when you remember) add a shake of oregano, black pepper, thyme, and red pepper flakes.  You may also want to add salt depending on the sausage you are using.  We like it a bit spicy but you can season as you want.

Once the sausage is browned you will add flour to make a roux.  The key to a roux is to have equal parts fat and flour so depending on how much butter you used and how fatty your sausage is you will have to play around with this.  Cook the roux for a bit. Then slowly add chicken stock (about 2 cups per 1lb of sausage)  As this comes to a boil it will thicken, then you can add a little more.  You will also do the same with the milk until you have the thickness and consistency they way you like it.  It will tend to be a thick gravy.