Pork Chop Bake for 2
2 Pork chops
2 Potatoes, peeled and sliced
1 Onion, sliced
1 small can (6 to 8 oz.) *Lima beans
1/2 teaspoon Sage
Parboil potatoes. In a lightly greased hot skillet, sear pork chops. In a 2-quart baking dish (8x8x2 inch baking dish can be used), layer *lima beans, potaotes and onions.
Lay pork chops on top; season with sage. Cover and bake at 350 degrees for 1 hour.
*Canned corn, sweet potatoes or apples can be substituted for lima beans.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Creative Cooking
By
Lydia Critchley
Print Recipe
Pork Chop Bake for 2
Yum
TUNNEL OF FUDGE CAKE
1 1/2 cups Soft butter
6 Eggs
1 1/2 cup Sugar
2 cups Flour (regular or instant blending)
1 pkg. Double Dutch fudge butter cream frosting mix
2 cups Chopped walnuts
Cream butter in large mixing bowl at high speed of mixer. Add eggs, one at time, beating well after each. Gradually add sugar. Continue creaming at high speed until light and fluffy.
By hand, stir in flour, frosting mix, and walnuts; blend.
Pour batter into greased bundt pan.
Bake at 350 degrees for 60 to 65 minutes.
Cool two hours.
Remove from pan.
Cool completely before serving.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
<
Print Recipe
Tunnel of Fudge Cake
Yum
ALPHABET COOKIES
4 1/2 cups Unsifted all-purpose flour
1 1/2 cups Butter (room temperature)
3 Hard cooked egg yolks
3/4 cup Sugar
3 Raw egg yolks
1 1/2 tsp. Vanilla
Optional: Colored sugar or chocolate chips
Equipment:
Large bowl
Small bowl
Fork, knife
Pastry blender
Rolling pin
Pastry sheet
Flour to roll dough
Cookie sheet (lightly greased)
Spatula to remove cookies from sheets
Cooling racks
1. Preheat the oven to 300 degrees.
2. Measure flour into a large bowl.
3. Cut butter into small pieces and add to the flour. Mix with your fingers or pastry blender until the flour and butter form fine crumbs.
4. Mash cooked egg yolks with sugar and stir into the flour mixture.
5. Blend raw egg yolks with vanilla and stir into the flour mixture with a fork.
6. Press the mixture with your hands into a firm ball. Work with the dough at room temperature, but refrigerate it if you will bake it later.
7. Roll out the dough. Cut 3-inch or 4-inch strips and roll with your palm to make ropes.
8. Shape the ropes into letters. Flatten them slightly so they are about 1/4-inch thick. If you like, decorate the letters with colored sugar or chocolate chips.
9. Place the letters on a cookie sheet and bake for 25 to 30 minutes.
Yield: Depends on what letters you make
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Creative Cooking
By
Lydia Critchley
Print Recipe
Alphabet Cookies
Yum
2 cups Grated raw zucchini
3 cups All-purpose flour
1 teaspoon Baking soda
1/4 teaspoon Baking powder
1 teaspoon Salt
3 teaspoons Ground cinnamon
1 cup Vegetable oil
3 Eggs, lightly beaten
2 cups Granulated sugar
2 teaspoons Vanilla extract
1 cup Chopped walnuts or pecans
Grate squash and set aside. Sift dry ingredients together and set aside.
Combine oil, eggs, sugar, squash and vanilla in a large mixing bowl and blend well. Stir in dry ingredients, mixing well, but do not beat. Add nuts and mix lightly. Spoon batter into 2 well-greased loafpans, Bundt pan, or muffin pans.
Bake at 325 degrees F for 1 1/2 hours or until done.
Yield: see above regarding pans
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Creative Cooking
By
Lydia Critchley
Print Recipe
Zucchini Bread
Yum
1 cup Thinly sliced zucchini
1/2 cup Sliced fresh mushrooms
1/2 clove Garlic, minced
1 Tablespooon Sesame oil
1 1/2 teaspoons Minced fresh basil
To taste Salt
To taste Seasoned pepper
1/2 medium Tomato, peeled and diced
5 Tablespoons + 1 teaspoon Grated fresh Parmesan cheese
1 Tablespoon Crushed croutons
Prepare (clean and slice) zucchini and mushrooms; set aside.
Saute garlic in sesame oil until transparent. Add zucchini and mushrooms, basil and seasonings. Mix well and saute for 3 to 4 minutes. Add tomatoes and continue sauteing until vegetables are crisp tender.
Sprinkle with Parmesan cheese and crushed croutons.
Yield: 2 servings
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Creative Cooking
By
Lydia Critchley
1 cup Torn salad greens
1/2 small Tomato, cut into wedges
1/4 cup Thinly sliced zucchini
1 Tablespoon Mayonnaise
1 Tablespoon French salad dressing
1 teaspoon Wheat germ, toasted
1/4 teaspoon Granulated sugar
1/4 teaspoon Vinegar
Combine greens, tomato and zucchini. Combine remaining ingredients; drizzle over salad.
Yield: 1 serving
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Creative Cooking
By
Lydia Critchley
Print Recipe
Tomato Zucchini Salad
Yum
SALAD PEOPLE
1 Carrot
1 small Cucumber, sliced into thick coins
4 Grapes
1 Lettuce leaf
8 Raisins
As desired: Alfalfa sprouts
Cherries
Chocolate, chips
Broccoli florets
Radish slices
Nuts
Shredded red cabbage
Assorted vegetables, seeds, etc. as your imagination leads you
Assemble all the pieces to look like people; a cucumber body, a grape head, carrot stick arms and legs, lettuce hair, raisin buttons, and so on. Use sprouts for beards or hair, cucumber for body, raisins for eyes, seeds for freckles (poppy seeds), or create however you'd like, then eat your people.
Yield: 4 servings
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Creative Cooking
By
Lydia Critchley
Print Recipe
Salad People
Yum
4 to 5 cups Penny sliced zucchini squahs
2 Tablespoons Butter or margarine
1/2 cup Chopped onion
1/2 teaspoon Salt
1 or 1 1/2 pounds Ground beef
1/2 pound Diced cheese (flavor of your choice, I prefer sharp cheddar)
1 (10 1/2 oz.) can Cream of mushroom soup
1/2 cup *Buttered bread crumbs (additional butter plus dry bread crumbs)
Melt margarine and add onion and beef, cook until onion is tender. Drain any excess fats.
Place a layer of zucchini in a large 2 1/2 quart casserole or 9x9x2-inch pan. Add a layer of meat, half of the cheese and half of the soup. Repeat layers. Sprinkle with bread crumbs. Bake uncovered at 350 degrees for 45 minutes.
* Buttered crumbs are made by melting butter and combining with dry bread crumbs and mixing until well blended. Butter amount is as desired, usually about 2 tablespoons per cup.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Creative Cooking
By
Lydia Critchley
Print Recipe
Zucchini Caserole
Yum
GLAZED CARROTS
FOR 1 FOR 2
Butter 2 tsp. 4 tsp.
Sliced carrots 3/4 cup 1 1/2 cups
Brown sugar 2 tsp. 4 tsp.
Prepared mustard 1/4 tsp. 1/2 tsp.
Salt and pepper to taste
Melt butter in a heavy saucepan or small skillet with a lid. Stir in remaining ingredients. Cover and simmer for 25 minutes, or until carrots are tender.
Creative Cooking
By
Lydia Critchley
For classes click on the “Calendar” icon and contact me for details or questions.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Print Recipe
Glazed Carrots for One or Two
Yum
HAMBURGER COOKIES
1/4 cup Flaked Coconut
To tint Green food coloring
3 Red gumdrops
6 Nilla wafers
3 Miniature peppermint patties
1/2 teaspoon Sesame seeds
Very small amount Honey
Large custard cup or saucer
Spoon
Rolling pin
Waxed paper
Small knife or scissors
Plate
1, Tint coconut with a few drops of food coloring.
2. With a rolling pin, roll out gumdrops until flat on waxed paper. Cut 2 dime-sized circles from each.
3. To assemble each hamburger, place 1 wafer upside down on plate. Place peppermint on top. Add coconut “lettuce” and gumdrop “tomato”. Top with another wafer. Attach sesame seeds with very small amounts of honey.
Yield: 3 “Hamburgers”
For classes click on the “Calendar” icon and contact me for details or questions.
I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.
Interactive questions, comments, suggestions, etc. can also be posted on this website.
Creative Cooking
By
Lydia Critchley
Print Recipe
Hamburger Cookies
Yum
