Odds and Ends: Part Deux

Here are more recipes from my favorites book.

Tuscan Parmesan Pillows
2 lb. hamburger
3 cloves garlic, minced
3/4 tsp. salt
1/2 tsp. pepper
1 c. parmesan
1/3 c. parsley
2 T. butter
2 T. olive oil
Lemon wedges

Mix first 6 ingredients until well blended. Shape into 15-2 inch round patties. Let stand 15 minutes. Heat butter and oil in a large non-stick skillet and cook patties over medium high heat until browned on both sides and no longer pink in the center. Squeeze lemons over patties.



Mushroom Muenster Chicken
3 lb. chicken breast, cut into 1 inch cubes
4 eggs mixed with 1/2 c. milk
3 c. seasoned bread crumbs
1/4 c. oil
2 tsp. cajun seasoning
8 oz. fresh mushrooms, sliced
10 slices Muenster cheese

Dip chicken into egg mixture, then dip in bread crumbs. Cook chicken over medium heat in oil for about 6 minutes or until browned.
Place in a greased 9x13 pan. Sprinkle with cajun seasoning. Top with mushrooms and sliced Muenster. Cover and bake at 350 for 30 to 35 minutes.



BBQ Meatballs
2 1/2 lb. hamburger
1 can evaporated milk
2 c. crushed rice cakes
2 eggs
1 c. chopped onion
1 tsp. garlic powder
salt and pepper to taste

Sauce:
2 c. ketchup
1 1/2 c. brown sugar
1 T. liquid smoke
1/2 tsp. garlic powder


Mix and make into walnut sized balls (I make them about double that size). Put into a 9x13 (may need to use 2 pans). Mix and cook sauce ingredients until sugar dissolves. Pour sauce over meatballs. Bake 1 hour at 350.



Caribbean Jerk Pork Sandwiches
3 lb. pork tenderloin
3 T. caribbean jerk seasoning
1 onion, chopped
1 jar roasted red peppers, drained
1/4 c. ketchup
1/2 c. chicken broth

Rub seasoning over pork loin and place in crockpot. Add other ingredients. Cook on low 9-10 hours. Shred pork with 2 forks. Serve on buns.


I will post more another time!