We had some friends over for supper last week, and as I often do, I tried out some new recipes on them. The recipes sounded yummy, but by having guests, just in case they weren't really good, we wouldn't be stuck with the whole amount! (Just kidding...honestly!)
Liz, I gotta warn you I don't think these would fit in with the SB diet, but you have a wonderful knack for knowing what to substitute. These are not low cal or low cholesterol...but if anyone can figure out how to make them so without compromising the taste, let me know!
For supper, we had pork chops -- just regular chops dipped first in a seasoned flour mixture, then in egg, then seasoned bread crumbs (with parmesan cheese mixed in) before frying them brown then baking them 30 minutes, along with the potatoes and corn bread (recipes below).
We also had Carter's own green beans, yummy! along with a modified recipe for Greenbrier's Potatoes, and home made corn bread. I made a "chocolate ugly cake" box mix for dessert, but the next night I made a lemon meringue pie for the first time...yummy again! Here are my recipes!
Greenbrier's Potatoes (similar to scalloped potatoes)
5 pounds potatoes, peeled and sliced (I used red potatoes and left the skins on)
2 cups whipping cream
2 garlic cloves, minced (I used Watkins garlic granuals)
1/2 teaspoon salt
1/2 teaspoon pepper (I used one teaspoon Watkins onion and garlic pepper, which is REALLY, REALLY good stuff for seasoning all kinds of things!)
6 eggs, lightly beaten
3 1/2 cups parmesan cheese, divided
Place sliced potatoes in a large saucepan, add cream, garlic, salt, and pepper; bring to boil then reduce heat, cover, simmer for 30 minutes or until potaotes are crisp-tender (I sprayed the bottom of my pan with Watkins cooking spray first...it really cut down on the baked-on potatoes after simmering in cream for 30 minutes!)
Remove from heat, stir in eggs and 2 3/4 cup cheese, pour in a greased 9x13 baking dish; sprinkle with remaining cheese. Bake uncovered, 30 minutes, at 400.
Note: my saucepan really did have lots of baked on potatoes on the bottom the first time I made these -- I made them twice this weekend. The second time, after spraying the bottom of the pan, it really helped in clean up. I also soaked my pan overnight after cooking with water and a squirt of Watkins liquid dish soap which I've found to be GREAT in easily removed baked/burnt on food in any kind of pan. Honestly, after soaking with the Watkins dish soap overnight, I have never had to scrub to remove baked/burnt on food.
Buttery Corn Bread:
2/3 cup butter, softened
1 cup sugar
1 2/3 cup milk
2 1/3 cup all purpose flour
1 cup cornmeal
4 1/2 teaspoons baking powder (again, I used Watkins!)
1 teaspoon salt (which I omitted)
In a mixing bowl, cream butter and sugar. Combine eggs and milk. Combine flour, cornmeal, baking powder, and salt. Add to creamed mixture alternating with egg mixture. Pour in greased 9x13 baking pan. Bake 22-27 minutes at 400 or until toothpick inserted comes out clean.
I think everyone at supper had at least two big slices of corn bread smothered with honey. It was REALLY good!
I know neither of these recipes are very healthy with all the eggs, butter, and cream, but wow, for the occasional splurge, YUM!
I also ended up making lemon meringue pie twice this weekend, it was so good! one for a Watkins party, the other for a family get-together. I was honestly suprised at how quick it was.
I cheated on the pie crust and got the rolled up kind at the grocery store. You can probably use a graham cracker crust, too. I made a batch of lemon pie filling from Watkins Lemon Dessert mix (1/2 cup dessert mix, 1/2 cup sugar, 1/2 cup water, stir together, then add 2 slightly beaten egg YOLKS mixed in 2 1/2 cup water -- cook over medium heat until hot and bubbly and thick, pour into (baked) pie shell.
for the meringue, I beat the two egg whites (left over from the eggs for the filling) until foamy, added 6 tablespoons of sugar and beat until stiff (thanks for the Kitchen-Aid mixer, mom!), then mixed together 1/2 cup water with 1 tablespoon cornstarch and 1 teaspoon (Watkins, of course!) vanilla -- adding that to the egg whites and thoroughly mixing them together....the mixture turns shiny white. Top your pie, making sure it complely covers the top of the pie all the way to the crust, and bake on 350 for 10-12 minutes. Yummy, yummy, yummy!
I did the meringue while the pie filling was still warm, right after adding it to the shell.
All in all, we ate great all weekend, and I'm still trying to figure out how I lost two pounds over the weekend!