Simple Baked Pork Chops

Preparation:
Coat pork chops with mustard. Lightly dredge in flour and then brown quickly in skillet. Place in baking dish. Add salt and pepper to taste. Add thinly sliced pepper and onion over each chop.

Cover with foil and bake at 325° for 35 to 40 minutes, until chops are cooked.

Ingredients:

• Pork chops (as many as needed).
• flour.
• Dijon mustard.
• 1 bell pepper.
• 1 medium onion.

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How to Make Chiken Alfredo

Here's how:
Beat eggs with milk. Add 1/2 cup grated cheese and parsley. Dip chicken pieces in egg mixture and roll in bread crumbs. Lightly brown in a skillet with a bit of olive. Remove to a baking dish.

Over medium heat, melt butter. Add cream and milk, stirring constantly, Add cheese and parsley until it is a warm sauce.

Pour sauce over chicken breasts. Cover with foil and bake at 350° for 20 to 30 minutes or until chicken is cooked. During the last five minutes, add a slice of mozzarella to each bread piece and allow to melt.

You will need:

• 2 boneless, skinless chicken breasts.
• 2 eggs.
• 1 T. milk.
• 1/2 cup grated parmesan or romano cheese.
• 1 T. parsley.
• bread crumbs.
• 4 slices mozzarella cheese.
• 3 T. butter
• 1/2 pt. heavy cream.
• 1/2 c. milk.

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Making Amish Pot Roast

Here's how:
Preheat oven to 300°.

Heat oil in large skillet over high heat, then sear meat on both sides. In a large pan, combine one onion and remaining ingredients. Transfer browned meat to roasting pan and top with second onion.

Cover and bake 3 1/2 to 4 hours. Baste every hour with juices. If liquid begins to boil away, add more coffee or soy sauce as needed. Use pan juices to make gravy. Use NO salt.

Ingredients needed:

• 3 lbs. pot roast, trimmed of fat.
• 1 T. vegetable oil.
• 1/4 c. soy sauce.
• 1 c. coffee.
• 2 bay leaves.
• 1 clove garlic, minced.
• 1/2 t. oregano.
• 2 onions sliced.
• additional coffee and soy sauce as needed.

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How to Make Chili Rellano

Here's how:

Make batter of flour, eggs milk and salt. Puor half of batter in bottom of  9 x 12-inch casserole dish. Layer chillies of batter. Shred cheese and sprinkle over chilies. Pour rest of  batter over cheese.

Bake at 325° for 45 minutes. Pour salsa with Tabasco over casserole. Bake 15 minutes longer. Best served hot, but let sit a few minutes before serving so casserole doesn't run.

What you need:

• 37-oz. cans whole green chilies, drained.
• 3/4 lb. each of jack and mild cheddar cheeses.
• 12 oz. evaporated milk.
• 3 T. flour.
• salt.
• 4 eggs.
• Tabasco Sauce.
• 10-oz. can green chili salsa.

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