The Best of Country Cooking 2002 is filled with 366 irresistible dishes and desserts from the best family cooks in the country. Here's a quick-and-easy meal you can whip up for dinner tonight!
4 pork chops (1/2 inch thick)
2 tablespoons vegetable oil
1 tablespoon all-purpose flour
1/2 teaspoon beef bouillon granules
1 tablespoon minced fresh parsley
1/2 teaspoon dried basil, thyme or tarragon
2/3 cup milk or half-and-half cream
2 tablespoons water
1/8 to 1/4 teaspoon pepper
In a skillet, cook pork chops in oil until the juices run clear. Remove and keep warm; drain. Add flour, bouillon, parsley and basil to the skillet. Gradually stir in milk, water and pepper until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Spoon over chops. Yield: 4 servings.
Pasta Veggie Medley
1 package (8 ounces) medium tube pasta
1 medium onion, chopped
2 tablespoons vegetable oil
2 small zucchini, julienned
2 medium carrots, julienned
2 tablespoons grated Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a skillet, saute onion in oil until tender. Add zucchini and carrots; stir-fry until carrots are tender. Drain pasta; place in a serving bowl. Add vegetables and toss gently. Sprinkle with Parmesan cheese. Yield: 4-6 servings.
Raspberry Cupcake Dessert
2 creamed-filled chocolate cupcakes,* cut in half
1 to 2 cups whipping cream
3 tablespoons confectioners’ sugar
1/2 teaspoon vanilla extract
1 to 1-1/2 cups fresh or frozen
raspberries, thawed and drained
Additional raspberries, optional
Place one cupcake half each in four dessert dishes. In a mixing bowl, beat cream until soft peaks form. Beat in sugar and vanilla until stiff peaks form. Fold in raspberries. Spoon over cupcakes. Garnish with additional berries if desired. Refrigerate until serving. Yield: 4 servings.
*Editor’s Note: This recipe was prepared with Hostess brand cupcakes.