Food for Thought – July 8, 2014

Hope you all had a great 4th.

Following is an easy, tasty pork recipe from Donna Hughes of Rochester, NH.

Mushroom Por

Tenderloin

2 pork tenderloins (1 lb. each)

1 can (10-3/4 oz.) condensed cream of mushroom soup, undiluted

1 can (10-1/2 oz.) condensed French onion soup, undiluted

Hot mashed potatoes

Place pork in slow cooker. In a bowl, combine soups; stir until smooth. Pour over pork. Cover. Cook on low 4-5 hours or until meat is tender. Serve with mashed potatoes and salad.

Yield: 6 servings.

For the two of us, I use a third and put the leftovers in two containers which are marked as to contents and dated and frozen to use later.

This next recipe is from Diana Knight of Reno, NV, who says she serves it with cooked rice, crusty bread and a salad.

Herbed Chicken

and Shrimp

1 tsp. each, salt and pepper

1 broiler fryer chicken (3-4 lbs.) cut up and skin removed

1/4 cup butter or margarine

1 large onion, chopped

1 can (8 oz.) tomato sauce

1/2 cup white wine or chicken broth

1 garlic clove, minced

1 tsp. dried basil

1 lb. uncooked medium shrimp, peeled and de-veined

Combine salt and pepper; rub over chicken pieces. In a skillet, brown chicken on all sides in butter. Transfer to ungreased slow cooker. In a bowl, combine onion, tomato sauce, wine or broth, garlic and basil; pour over chicken. Cover and cook on low 4-5 hours or until chicken juices run clear. Add shrimp and mix well. Cover and cook on high 20-30 minutes or until shrimp turns pink.

Yield: 4 servings.

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Until next time,

Ellie