American

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American cuisine

Grandma Klein's Pork Roast

Submitted by Angie Van Riper on February 1, 2011 - 10:23pm

I think this was Grandma's "go to" family meal. Certainly as an adult this is THE food item I most remember eating at Grandma's house. And before eating she would alway say, "careful of the garlic!". I made this quite a bit when Kayla was growing up. I don't think she ever knew what kind of meat this was. When asked, "What would you like for dinner" she would say, "How about the meat with all the garlic in it?" God Bless Grandma Klein for creating a legacy in the form of a roast!!

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Hunter's Hero

Submitted by Angie Van Riper on January 29, 2011 - 1:38pm

These are SO good! The first time we made them they were screaming hot but still fabulous. Too many calories - use turkey and non-fat cheese/milk products?

Freeze leftover, raw meatballs - cook thawed balls in a baking pan, covered w/ tinfoil at 400 degrees for 25 minutes. Uncover and cook (brown) another 10 minutes. Meatballs s/be slightly raw at the 25 minute uncover point but will finish cooking in the 10 minutes uncovered. Made this way and served over pasta. very good, very quick, very easy.

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Grandmas Chicken Chardon

Submitted by Angie Van Riper on January 29, 2011 - 1:27pm

"Delicious chicken coated in bread crumbs and Parmesan cheese. Sooo easy but your guests will never know how hard you didn't work!"

Krista made this for me during chemo - it is SO good! Kayla loved it as did Dave. Leftovers are also really good. Cook in a glass pan to prevent lemon juice from reacting and discoloring mushrooms. Chicken should be fairly close together so, if cutting in half use a much smaller pan.