Advertisements

Santa Fe Schnitzel

1 pound boneless pork loin, sliced into 4 equal pieces
1 (7 ounce) can whole green chiles
4 slices Monterey jack cheese
1/4 cup all-purpose flour
1 large egg, beaten
1/2 cup fine dry bread crumbs
1 envelope taco seasoning mix
2 tablespoons vegetable oil
1/2 cup sour cream, if desiredPound each loin slice to 1/8-inch thickness. Rinse chiles and pat dry. Place one chile and one slice of cheese on one-half of each thin cutlet. Fold other half over, creating an "envelope." Press edges firmly together.In shallow dish, mix together bread crumbs and seasoning mix. Coat each cutlet with flour, dip into egg, and coat with crumb-seasoning mixture.Heat oil in large skillet over medium heat. Cook cutlets 2 to 3 minutes per side, turning once, until golden brown. If desired, serve with a dollop of sour cream.

Cabbage and garlic sausage
Cabbage and Garlic Sausage1 pound garlic sausage, cut into coins1 small cabbage, quartered and cut into slices (finger thickness) 2 tablespoons oilPepper 1/4 cup waterHeat the oil in a fry pan on medium heat and add the garlic sausage, fry for two minutes or until uniformly (Upload by user)

Sausages and peppers
Sausages and Peppers1 pound sweet or hot Italian sausages1/2 cup water2 green bell peppers, cut into bite size pieces1 onion, cut into bite size pieces1 tablespoon minced fresh garlic1 (28 ounce) can crushed tomatoes or tomato sauce1 teaspoon Italian seasoning (Upload by user)

Milwaukee pork stew with beer
Milwaukee Pork Stew with Beer2 pounds pork shoulder, cut into 1/2 inch cubes1/3 cup all purpose flour 1 1/2 teaspoons salt 1/4 teaspoon black pepper 2 tablespoons oil 4 large onions, sliced 1 clove minced garlic 1/4 cup chopped parsley 1 teaspoon caraway s (Upload by user)