Posts Tagged ‘recipes’
Recipe: Pork Chops with Cabbage and Potatoes
- 4-6 boneless pork chops
- 4 large potatoes, cut into slices
- 1/4 head of green cabbage, torn into large pieces
- 1/4 cup water
- salt and pepper
Season chops on both sides w/ salt and pepper and brown in a large skillet over medium-high heat about 5-6 minutes on each side. Do not cook through. Remove chops and set aside. Reduce heat to medium. Add water. Make one layer of cabbage leaves, then a layer of sliced potatoes; repeat until veggies are gone. Place the pork chops on top. Cover with lid and simmer about 15-20 minutes or until the pork chops are cooked through.
Recipe: Sausage Gravy for B&G
Here is a “Chef” Chad original. A great use for the shelf stable milk if you prefer not to use it for drinking. Can’t go wrong with biscuits and gravy.
What You’ll Need
- 1 tube of your favorite ground sausage
- About a Cup of All Purpose Flour
- 1-2 Tablespoons of Crisco, Butter or other Shortening
- 1 Carton of Shelf Stable Milk from Angel Food
- Biscuits
How to Make it
- Brown the sausage in a large skillet
- Add the shortening and stir
- Coat the sausage with flour by sprinkling it on top and then stir it together
- Reduce heat to medium-low and cook until flour starts to brown (do not burn)
- Stir as you pour in the whole carton of milk
- Bring to a boil and simmer – stirring frequently
- When gravy starts to thicken, remove from heat and allow to stand for several minutes (the gravy will continue to thicken during that time)
- Pour graciously over biscuits
The Milk is Back Baby – Recipes Are Coming
You may have noticed that the shelf stable milk is back on the menu after a brief hiatus.
Not sure if this permanent or if AFM will be having is on some months and off others. This may be a welcomed return for some and not-so-welcomed return in the minds of others.
Nevertheless, it’s the perfect opportunity to begin our archive of recipes on our blog – starting with our next post.
The recipes we share will come from various sources, including originals for “chef” Chad (the St. Andrew EPC Host Site Director).
We’d also like for you to start sharing recipes with us too. Click here to submit yours.