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My personal shopper

February 23, 2012
By Pat Jensen , Marshall Independent

When the weather is cold, home is where I prefer to stay. I keep my shopping trips to a minimum. Even though I buy extras, I'm probably going to run out of something before my next shopping excursion.

My husband does not care to go shopping, but there have been occasions where he has found it necessary. His main destination is usually a hardware store or somewhere similar ... a place where men can find what they're looking for. Tools, gadgets and fishing gear come to mind.

When I discover he's venturing out, I have been known to ask him to stop at a grocery store. I make a very detailed list - including variety, size and brand name. I keep the list short; only two to six items ... have to remember that he's "in training."

As time goes by, I'm hoping he'll become more comfortable in the aisles of a grocery store and I'll be able to make the shopping list much longer. After all, why should I get to have all the fun!

Healthy and delicious

BREADED PORK CHOPS

4 T. cornmeal

4 T. whole wheat flour

1/2 to 1 tsp. salt

scant 1/2 tsp. rubbed sage

1 tsp. sugar (or Splenda)

1 tsp. paprika

1/2 tsp. onion powder

4 lg. pork chops (1/2 to 3/4-in. thick)

1/4 cup milk

In a shallow bowl or large resealable plastic bag, combine cornmeal, flour, salt, sage, sugar, paprika and onion powder. Dip pork chops into milk, then into the cornmeal mixture. Coat well. Place on a rack in a shallow baking pan. Bake, uncovered, at 425 for 35 to 45 min. or until juices run clear.

A creamy side dish

VEGETABLES AND NOODLES SUPREME

3 cups uncooked medium egg noodles

2 cups frozen oriental veg.

1 can cr. of chicken soup, undiluted

1/2 cup sour cream

1/8 tsp (or more) onion powder

1/8 tsp. pepper

3/4 cup shredded cheddar cheese

Prepare noodles according to pkg. directions. Add oriental veg. blend during last 5 min. of cooking time; drain. In the same pan, combine soup, sour cream, onion powder, pepper, cheese and noodle mixture. Stir gently. Heat through.

NOTE: May be made ahead of time and then heated in microwave. Yield: 4-5 servings.

Ready for a taste of summer?

SUNSHINE SALAD

1/2 cup mayonnaise or salad dressing

1/4 cup chopped walnuts

1/4 cup raisins

1-1/2 cups chopped apples

1 cup miniature marshmallows

1 can (11-oz.) mandarin oranges, drained

Combine mayo, walnuts and raisins. Fold in apples, marshmallows and oranges. Cover and chill at least two hours before serving.

NOTES: If mixture is not as moist as you would like, just add a bit more mayo. Or, may wish to reserve some of the juice from oranges which could be added to moisten the salad.

Easy to make; hard to resist

ORANGE SURPRISE BARS

1 pkg. (2-layer size) yellow cake mix

1/3 cup vegetable oil

1/2 cup orange juice

2 eggs, lightly beaten

1/2 cup butterscotch chips

1/2 cup chopped walnuts or pecans

Combine cake mix, veg. oil, orange juice and eggs, mixing well. Spread into a greased 9 x 13 pan. Sprinkle batter with butterscotch chips and nuts. Bake at 350 for 25 min. or until done. Cool before serving.

VARIATION: Omit the butterscotch chips and nuts. After cake has cooled, frost with orange icing.

Food for thought: The simple things are often the most satisfying.

 
 

 

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