November 04, 2004

Crumb Coated Pork Chops

MENU:
Crumb Coated Pork Chops, cloverleaf rolls, spinach, twice baked potatoes

RECIPE:
Twice Baked Potatoes
Scrub 4 large potatoes. Prick each with a fork. Cook at 350 degrees for 1 hour or until soft. Remove from oven. Carefully cut tops of potatoes open with a cross design. Peel back skins slightly. Scoop out the potato insides (don't ruin the "jacket") and put in food processor. Add milk, butter, salt and pepper. Mash until soft. Add diced peppers, tomatoes, onions, mushrooms and grated cheese. Fill the potato jackets with this mixture (a pastry bag may help control the mess.) Return to the oven and heat thoroughly, until cheese is melted. As with deviled eggs, there is always lots of filling leftover. Serve it in a bowl on the side.

Cloverleaf Rolls
Use your favorite roll dough (or mine.) Using your palms, roll three small balls for each cloverleaf roll and arrange them in a greased muffin tin in a triangle shape. Bake as usual.

REVIEW:
I got the mashed potatoes too runny and they looked kinda gross. They tasted OK though. My daughter used hers like soup and dipped her roll in it. I frequently make rolls because I know that my children will eat bread even if they hate everything else on the table. I just add extra powdered milk and eggs to boost the nutritional value.

No comments: