Pork Chops and French Toast

 

No Yarn Along this week.  Still working on the custom sweater but it’s at that stage where there doesn’t seem to be much progress, regardless of how many rows I knit.  I have a thing on Saturday so I started a new pair of purse knitting socks that will eventually be for Grandma for Christmas.  Thought I’d share a couple of recipes instead.

 

Ella Safe French Toast  -serves 1

2 Tbsp custard powder

2 Tbs sugar

1/2 cup ‘milk’ of choice

These turned out pretty good.  Certainly a better colour than the other recipe we tried.  Ella enjoyed these.  She’s been missing French toast.  They even passed the Daddy test.

 

Breaded Pork Chops

4 boneless pork chops

1 cup vinegar                                                           flour

1 egg + 1 Tbsp water                                              3/4 cup bread crumbs

salt & pepper                                                           1/4 tsp garlic powder

1 tsp parsley                                                             1 1/2 Tbsp butter and oil

Marinate chops in vinegar for a while.

Pat dry and dredge in flour.  Dip in egg/water, then in seasoned bread crumbs.  Press crumbs onto chops.  Let stand a few minutes (or longer in the fridge), this helps the crumbs stay on.

Heat oil/butter and brown chops.  Lower heat and cover.  Cook for 45 minutes (flip half way through).  Uncover for the last 5 minutes to crisp.

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Recipe Catch Up

We baked a double batch of bread yesterday.  It was hot, but not as hot as the weatherman says is coming.  So I ‘made hay while the sun shines’ or in other words, baked bread before the hot and stupid weather returns.  I don’t mind the heat, it makes the sweet corn sweet, but I can really do without the humidity.  I used the ‘homestyle’ bread flour we picked up at the Tyrone mill when we were in Bowmanville.  I usually use all-purpose flour.  I can’t say I really noticed a difference in using the bread flour.  I was well pleased that the bag of flour went as far as it did.

Today for lunch I had a toasted tomato and bacon sandwich.  It was as home made as possible.  I made the bread (but not the flour), the bacon was Colin’s and it was the first tomato from the garden!!!!  Colin’s not sure which one it was, but from the shape of it I’d say it was a Brandywine.   Colin brought in 5 tomatoes but I forgot to get a ‘group picture’ before giving the extras to Colin’s Mom.

Now for some recipes:

Quiche -I use a largish tart pan with a removable bottom, it just makes things easier when the tart is done and you want to serve.

4 eggs and enough milk to make up 2 cups

Line your tart pan with pastry.  I use pat-in pastry.  Put in filling items of your choice.  I usually add bacon, onion, roast potatoes and cheese.  I like to put them in separately so I can space them evenly.  Pour in custard (eggs and milk).   I usually pour the custard in while the pan sits on the oven rack -no spills.  Don’t fill tart all the way to the top or you’ll have a mess in the oven.

Bake 375F for 35 minutes.

Meatloaf

1 c bread cubes                        1/4 c milk

1 t salt                                           1 T parsley

1 onion, chopped fine            1 egg

1 lb ground beef

Soak the bread in the milk.  Add everything else and mix gently.  Put into a greased loaf pan.

Bake 350F for 1-1 1/4 hours

Baked Egg Sandwiches –makes 4

4 hamburger buns, not sliced    4 tomato slices

salt & pepper                                  4 eggs

1/3c grated cheese                      1/4 c cream

3 T chopped scallions

Slice a thin piece off the top of each bun and scoop out most of the crumbs -leaving about a 1/2 inch shell.  Put the buns on a baking sheet.  Put a slice of tomato in each.  Carefully crack an egg in each bun.  Sprinkle with s&p, then cream, cheese and scallions.

Bake 375F for 20-30

Golden Pork Chops –makes 4

4 pork chops, 1/2 inch thick                 1/2 c bread crumbs

s&p                                                                   1 T oil

1 egg, beaten                                                2 c milk

Mix egg with salt & pepper.  Dip pork chops to coat.   Put chops in crumbs and coat well.  Let sit for a few minutes to dry.  Brown chops in oil in fry pan.  Remove chops to oven proof casserole and add milk to almost cover.  Turn once or twice as it cooks.

Bake 350F for 45-60 minutes

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