Recipe Talk

The Woman's Day Cookbook

Busy Day Lo Mein

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Low-Fat Main Dishes

Amount Measure Ingredient -- Preparation Method
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8 ounces ground chicken -- beef or pork
1 cup chopped onion
1 cup thinly sliced carrot
1 tablespoon fresh garlic -- minced
2 packages ramen noodles with seasoning packet -- any flavor
1 1/2 cups water
1 cup frozen peas
6 cups greens -- coarsely chopped
1 1/2 cups sliced mushrooms -- optional

Note: Vary the end result by experimenting with different combinations of
ramen flavors, types of greens and types of ground meat. One favorite
combination is ground chicken with mushroom ramen and lots of fresh sliced
mushrooms and collard greens. Bok choy, collards, spinach and even romaine
(which was the one used in the original version of this recipe) are all
good choices for the greens. I always use the Westbrae brand of ramen
noodles, a nationally distributed brand found in health and natural foods
stores.

If using fresh mushrooms, saute in a little oil until they soften and begin
to give off their juices; remove from the skillet or wok and set aside. In
a large skillet or wok, cook the ground meat, carrots, onion and garlic
over high heat for about 5 minutes, or until the meat is just cooked
through. Break the meat up into chunks as you cook. Break the ramen
noodles into the skillet. Stir in the seasoning packets, water and peas.
Cook for 3 - 5 minutes, or until the noodles and vegetables are tender.
Stir in the chopped greens and cook for another 3 - 4 minutes, stirring
constantly. Return the cooked mushrooms to the wok, if using; toss to
distribute evenly. Remove from the heat and serve immediately.

Source: Adapted from the recipe "Pork Lo Mein" as found in _The Woman's Day Cookbook
_ by Kathy Farrell-Kingsley and the editors of Woman's Day magazine.

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NOTES : A quick and nutritious one-dish meal!

Pork Chops with Balsamic Glaze

Adapted from Gourmet Magazine

the magazine from Woman's World

4 center cut boneless pork chops, pounded to 3/4 inch thick

1 tsp. Vege-sal or salt

fresh ground black pepper

1 tsp. Penzeys Pork Chop Seasoning (optional, contains salt, hickory smoke, garlic, onion, white pepper, and ginger)

2 T olive oil

2/3 cup balsamic vinegar

2 tsp. sugar

Trim fat from pork chops, and pound to 3/4 inch thickness. Season chops on both sides with Vege-sal or salt, pepper, and pork chop seasoning if using. Heat pan 1 minute, add olive oil, heat one minute more, then add pork chops and cook over medium high heat until well browned on both sides and cooked through, about 5 minutes total. Remove pork chops to plate, lower heat slightly, and add vinegar and sugar and cook until slightly thickened, about 2 minutes. Put pork chops back into pan with any liquid which has collected on plate, and cook about 4 minutes, turning several times to glaze pork chops with sauce. Serve hot, with sauce poured over.

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Pork Chops and Applesauce Gravy

January issue of Woman's World

It's alittle different way of preparing chops and quite YUMMY!!!

4-8 servings

2 hours 30 mins prep

8 medium pork loin chops

3 tablespoons flour

1/2 teaspoon salt

1/2 teaspoon black pepper, to taste

1 teaspoon garlic salt

1 1/2 cups boiling water

1 1/2 cups applesauce

1 teaspoon lemon juice

1 tablespoon oil, for browning

Heat oil in skillet and brown chops at least 2 minutes per side.
You want a brown crust to form on the meat.
Layer chops in a casserole dish, they can overlap.
Now, add the flour, salt, pepper and garlic salt to the remaining fat in the pan.
Stir to mix well.
Add the boiling water and blend thoroughly.
Cook 3 to 5 minutes until it thickens.
Add applesauce and lemon juice, mix well and pour this entire mixture over the chops in the casserole.
Bake 1 1/2 hrs at 400 degrees.
Check for doneness, depending on the size of the chops you may need to cook an additional 15 minutes.

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GRILLED GINGER-SOY PORK CHOPS
Featured in Woman's World Magazine

4-6 boneless pork chops

Marinade:

1/4 cup peanut oil

1/4 cup soy sauce

1/4 cup rice vinegar (be sure not to get seasoned rice vinegar, it contains sugar)

1 tsp. dried chili pepper flakes (I used Aleppo Pepper from Penzeys . You could use cayenne pepper, but reduce the amount.)

2 tsp. ginger puree

2 tsp. garlic puree

1 tsp. dried mustard

Trim all fat from pork chops and pound to slightly over 1/4 inch thick. (If you're using the very thick pork chops you might want to cut them in half.) Mix marinade ingredients. Put pork chops in zip-loc bag and pour marinade over. Marinate 6-8 hour or longer if you want. To cook, preheat grill to medium hot. Grill about 20 minutes, turning several times.

Ginger puree and garlic puree are sold by the produce in most stores. You could use garlic powder, or grated fresh ginger root. I don't recommend using dried ginger. I am partial to boneless pork chops, but you could use any kind of pork chop. If you have a rotisserie, this recipe would be fantastic to marinate a pork roast overnight and then cook it on the rotisserie.

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Woman's World magazine

Tennessee Whiskey Pork Chops

recipe by Carol

This is our favorite pork chop recipe!

It comes from an issue of Woman's World magazine.

It's delectable served with garlic mashed potatoes. Enjoy!!!

4 servings

1 hour 20 mins prep

1 tablespoon olive oil

4 pork loin chops, 3/4 inch thick

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, minced

3 tablespoons minced onions

1/8 teaspoon crushed red pepper flakes

1/3 cup apple juice

1/4 cup packed dark brown sugar

1/4 cup whiskey (use good brand name, such as Jack Daniels)

3 tablespoons teriyaki sauce

3 tablespoons light soy sauce

In a nonstick skillet, over medium-high heat, heat olive oil.

Season pork chops with salt and pepper.

Place chops in skillet, and cook about 5 minutes each side, turning once, until browned.

Remove chops from skillet and keep warm.

In the same skillet cook garlic, onion, and pepper flakes until tender, about 2 minutes.

Stir in the apple juice, dark brown sugar, whiskey, teriyaki, and soy sauces.

Turn heat to high and bring mixture to a boil.

Reduce heat to medium, and cook sauce, stirring occasionally, until slightly thickened, about 10 minutes.

Add pork chops to skillet and simmer, turning once, until no longer pink near bone (about 3 minutes per side) and sauce is thickened and reduced to about 1/2 cup.

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Found this recipe in a 1980's Woman's World magazine

Pork Chops with Sauerkraut (Schweinekotelett auf Sauerkraut)

Posted by olga 2005/3/16

4 tablespoons butter

2 onions, chopped

1 1/2 pounds sauerkraut (rinsed and squeezed dry)

1/2 cup beef broth

1/2 cup red wine

1 green pepper, seeded and chopped

2 bay leaves

2 teaspoons paprika

1/8 teaspoon white pepper

4 pork chops

1/2 teaspoon salt

Freshly ground black pepper

Heat 2 tablespoons butter in a casserole and sauté the onions until golden brown. Add the sauerkraut and broth and simmer 30 minutes.

Add the wine, green pepper, bay leaves, paprika and white pepper and simmer 30 minutes more.

Meanwhile, heat the remaining butter in a skillet. Sprinkle the pork chops with salt and pepper and sauté over medium heat about 15 minutes on each side until golden brown and done.

Arrange the chops on top of the sauerkraut in the casserole.

Serve with broiled tomatoes, and corn on the cob or boiled potatoes.

Serves 4.

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As Seen in Newsweek, Woman's Day, Woman's World and on the "Morning Show

Seasoned Coating Mix for chicken, pork, or fish.

2 c. fine dry bread drumbs

2 T. onion powder

1 T. salt

2 t. poultry seasoning

1/2 t. garlic powder

1/2 t. paprika

1/2 t. died thyme, crushed

1/8 t. cayenne

Sift all together. Makes 2 1/2 c. mix. Store in tightly covered container.

To use: Coat either chicken or pork chops with light buttermlk salad dressing. Roll in seasoning mix. Bake in moderate oven on lightly greased cookie sheet.