I had a real comfort meal breaded fried pork chops, french cut green
beans and pan fried mushrooms.
The only thing missing was the onion gravy...
I used this for the breading. And mixed dijon mustard into the egg wash.
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Marnie's Breading Mix
none
2 teaspoon dried basil
4 cup bread crumbs (I use 3 cups bread crumbs 1 cup corn meal)
1 tablespoon celery salt (I use celery seed)
1 teaspoon garlic powder
1 tablespoon paprika
1 tablespoon black pepper
2 teaspoon salt
(I add 1 tsp cayanne pepper as well)
Makes 4 1/2 cups dry mix
The following recipes and tips were in an article in the Food Day section
of the Oregonian. They are from Marnie Swedberg, author of "Marnie's
Kitchen Shortcuts."
Combine basil, bread crumbs, celery salt, garlic powder, paprika, pepper
and salt. Store in airtight container at room temperature for up to 6
months.
For chicken: Combine 1 cup mix with 1/2 teaspoon dried sage and 1/2
teaspoon dried thyme in a gallon-size plastic bag. Shake cut-up chicken
pieces in mixture and arrange in ungreased baking dishes. Bake at 350
degrees for 1 1/4 hours, turning once during cooking.
For beef or veal: Combine 1 cup mix with 1/2 teaspoon oregano flakes in
gallon-size plastic bag. Shake individual steaks in mixture and bake on
greased baking sheets for 1 hour at 300 degrees.
Tips:
* Store homemade mixes in airtight, moisture-proof containers or in
resealable freezer bags. Swedberg prefers sour cream and cottage cheese
containers; for large batches, she uses ice cream buckets and deli
containers.
* Mixes containing shortening or bread crumbs will stay fresh for six
months. Spice mixes will stay fresh longer, but tastes and aromas may
decline with age. Freezing extends shelf life.
* An empty shoe box works well as a "filing cabinet" for plastic freezer
bags filled with dry mixes.
* Label mixes as you prepare them. Include the name of the mix, date
assembled and use instructions. Try self-adhesive labels or a small
square
of paper taped to the container.
* Assembly will go more quickly if you use two sets of measuring
utensils:
one for dry ingredients and the other for shortening.
Posted to JEWISH-FOOD digest by "Julie D. Welch" <[email hidden]>
onAug 06, 1998, converted by MM_Buster v2.0l.
Yield: 1 servings
** Exported from Now You're Cooking! v5.74 **
--
-Alan