In case you are having people over to watch football on Sunday these serve 20 people and are great!

1 1/2 cup fresh bread crumbs

3/4 cup milk, 1 onion finally chopped

2 eggs beaten to blend., 2 tesas salt 1 teas pepper, 1/4 teas nutmug, 1/4 teas allspice, 1 pound ground beef, 1 pound ground veal, 1/2 pound ground pork

1/4 cup butter

Gravy: butter, 1 onion, sliced, 2 1/2 tables flour, 2 cups canned beef consomme, 1 cup whipping cream, pepper

Soak breadcrumbs in milk 10 min. Mix in onion, eggs and seasonings. Add meat and beat with electric mixer until light and fluffy. Form  meat into 2 inch  balls with moistened hands. Place in baking pan. Refrigerate until firm. 

Melt butter in large skillet over med/high heat. Add meatballs in batches and cook until brown on all sides. Drain on paper towels. Reserve drippings. Layer meatballs in 4 qt oven-proof casserole.

Measure pan drippings and return 3 tablespoons  to skillet adding  more butter if necessary. Add onion and cook over medium heat until tender. Add flour and stir a few minutes. Gradually mix in consomme and cream. Simmer until thickened, stirring occasionally. Add pepper. Pour over meatballs. Bake at 275 for about 40 minutes, covered with foil.

Bake at 350 for 1 hr, 20 mins.

6 center cut pork chops (1 in thick)

1 teas salt

1/2 teas pepper

1/4 cup pancake mix

2 tables vegetable  shortening

3 medium size onions, peeled and sliced

For Gravy:

1 teas salt

1/2 teas pepper

1 tables sugar

1/4 cup flour

2 cups boiling water

Wipe chops dry after rinsing under cold water. Sprinkle with the salt and pepper; coat with the pancake mix. Heat shortening in a large skillet; brown chops well on both sides. Removed from skillet to a shallow roasting pan. Saute onions with remaining salt, pepper and sugar in same skillet until lightly browned. Stir in flour; cook until well blended. Gradually add boiling water. Cook over medium heat, stirring constantly, until sauce thickens and boils. Pour over chops. Cover pan tighty with foil.

Bake 1 hour, 20 mins. Remove chops to serving platter; keep warm. Pour gravy into a bowl and serve this with rice or mashed potatoes……….delicious!

This recipe is from a friend of my mom’s (June) in Corpus Christi. June is a fabulous cook and every time I go see my mom, we go visit June and she always hands me a couple of her favorite recipes. This one, I immediately came home and tried and Randy and I and the family we had over loved them……they really are good. So tender and the flavor is just awesome. (I did add a little garlic powder to the gravy mix because I am one of those people that just don’t think there is enough garlic in the world,ha)*

*Once I used 1 cup of the water and 1 cup of french onion soup as my liquid for the gravy….I think I liked that even more, just because it gave more of an onion flavor.

Ingredients:
•2 pork tenderloins, about 2 pounds
•grill seasoning for pork or chicken, about 2 teaspoons, or a similar seasoning blend
•6 slices bacon
•Glaze:
•1/2 cup brown sugar
•1/4 cup apple juice
•1 tablespoon Dijon or grainy mustard
•dash cinnamon
Preparation:
Heat oven to 400°. (I used my gas grill – only indirect heat. Turn on the rear and front burner, place the tenderloin over the middle (unlit) burner)
Line a 13×9-inch baking dish with foil; lightly spray with nonstick cooking spray.

Trim excess fat and silver skin from the pork; rub all over with the seasoning blend. Wrap bacon around the pork tenderloins and arrange in the baking dish.

Blend glaze ingredients in a saucepan over medium heat. Cook, stirring, until the mixture comes to a boil. Remove from heat and set aside.

Bake the pork for 30 to 40 minutes, or until temperature registers 150° on an instant-read thermometer inserted in the thickest part of the meat. Brush the pork generously with the glaze mixture and continue baking for about 10 minutes, or until temperature reaches 160°. Let rest for 5 minutes before slicing.

Serves 6.

I know I said that I was going to put the recipe for Peanut Butter cookies on here today, but have another idea. My daughter called me last night and told me that she had made the meatloaf recipe that I had put on the blog and said that it was delicious. Thank you Jodi for trying it and enjoying it. I told her that if she ever wanted to step it up a notch to serve for company she could try spiffing it up like this.

After mixing all ingredients for the meatloaf, instead of putting in a dish to bake, pat it into a rectangle approx 9 x 13. Lay 6 to 8 pieces of thinly sliced black forest ham overlaping the edges. Lay thinly sliced cheddar or provolone cheese over the ham. Roll up the meatloaf jelly roll style and place in a pyrex baking dish and bake for about 45 to 50 min at 350 degrees. This is such a pretty dish when sliced. Serve with whipped potatoes and green bean bundles and it is company worthy……..let me know if you try this and how you like it. Jodi asked me if I had this on my blog and I told her “no” but it would be on here today. So here it is.

Ok, you must be wondering “how many chicken recipes is she going to give us”, but trust me on this one, it is sooooo good.

1 lb of boneless chicken breast, pounded then

1 teas each salt and pepper

4 tbles apricot jam

2 cups tortilla chips, pulverized

Sprinkle chicken breasts with salt and pepper and refrigerate until needed. Pulverize tortilla chips in a food processor until fine. Heat apricot jam over low heat until it thins down. Transfer jam to a shallow dish and place crushed chips in a separate shallow dish. Dip chicken breast in jam to coat then into chips. Transfer chicken to a baking sheet and put in a 375 degree oven for 15 minutes or until chicken is throughly cooked. Serve with rice pilaf and sauted veggies.

4 green bell peppers

1 lb of ground turkey or chicken or beef

1/2 finely chopped onion

1 teas Lawry’s seasoning salt

1/2 cup milk

1 egg

1 teas pepper

1 teas garlic powder

1 can (15 oz) of tomato sauce

2 bags of success rice (cooked and drained)

Spray a 9×13 pyrex dish with Pam. Cut bell peppers in half and clean out seeds. Place cut side up in pan.

Mix meat and seasonings and onion and egg. Add 1/2 cup milk to mixture.  Add rice to meat mixture and stir well. Spoon meat mixture into pepper shells. Pour tomato sauce over mean mixture.  Pour melted butter over top and then cover with foil. Bake at 400 for 45 minutes. Uncover and bake an additional 10 minutes or until mixture is bubbling and hot. Serive with salad and hot rolls.

1 lb of orzo, uncooked

1 tables olive oil

1 bunch of chopped green onion

1 red bell pepper, cored and chopped

1 green bell pepper, cored and chopped

3 garlic cloves, minced

2 tables flour

1 teas salt

1 teas pepper

2 teas dried basil

1 lb boneless chicken breasts, cut into bite sized pieces

1 14 1/2 oz can chicken broth

3 tables lemon juice

2 tables dijon mustard

Prepare orzo according to package directions and drain when done.  Set aside

Heat oil in large skillet over medium heat and add: onion, bell peppers and garlic. Saute for 5 minutes stirring to keep from buring.

Meanwhile, combine flour, salt, pepper basil and put in a plastic bag.

Add raw chicken to flour mixture and shake to coat the flour mixture onto chicken.

Transfer chicken pieces to skillet and cook 5 minutes until brown. Add broth to skillet. Increase heat to medium high.

Simmer uncovered 5 additional minutes to allow sauce to thicken. Stir in lemon juice and mustard. Add orzo to onion mixture, then with sauce and chicken. Top with Parmesean cheese.