Dont Throw Out Those Green Onions Dee Dees Recipes

Steps:

• 1. Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess. RESERVE THE LEFTOVER SEASONED FLOUR MIXTURE FOR THE GRAVY.
• 2. Heat a large sauté pan or cast iron skillet over medium heat and coat with the oil. I usee an iron skillet, it's heavy and you can count on an even heat. I'm pretty sure it's a southern thang as well.
• 3. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 to 4 minutes on each side until golden brown.
• 4. Remove the pork chops from the pan and add a little sprinkle of seasoned flour (about 2 spoonfulls) to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper; garnish with chopped parsley and/or chopped green onions before serving.

Steps:

• 1. Heat oven to 350 degrees. Spray 10 inch square or 7"x11" inch pan with cooking spray. In large bowl whisk together all ingredients except the last 3 items until well blended. pour into prepared pan. In a bowl, mix together the crushed crackers, melted butter, and shreaded cheddar cheese. Carefully sprinkle over the corn mixture. Cover with foil. Bake for 45 minutes. Remove foil and continue to bake until browned..about 20 more minutes. I make this every Thanksgiving without jalapinos, but other times I make it with them. This year(2010) I delegated the work, so I had my 9 yr old grandson make it. It turned out better than mine. Yummmy. Great job Cayden! Enjoy!

Steps:

• 1. Make hard-boiled eggs and chill in the fridge. For foolproof hard-boiled eggs (the Rachael Ray and my way), put eggs in a medium-sized pot with a lid. Cover eggs with cold water by 1". Add 1 tsp salt (this seals egg from coming out if shell cracks). Cover, bring to boil, turn off the heat, set a timer for 12-14 minutes. Remove the lid, drain, and run cold water over them until cooled off (I let them sit in the cold water about 10 minutes before peeling). Drain off water, put the lid back on, gently shake eggs in the pot to thoroughly break up shells. Cover with cold water again, let sit for abt 5 minutes to let water seep under shells to make peeling easier. Also peeling eggs underwater helps a lot. The shells will slip right off. This works best with eggs a few days old. This is the coolest way to make good hard-boiled eggs. I have never had that green ring around the yolk since I started cooking them this way.
• 2. Prepare celery and green onions. I like to grate my celery on the biggest grater holes on a box grater. Then pick out the strings (Cayden's preference) and squeeze the excess water out (my preference).
• 3. Drain the tuna well (I squeeze the excess liquid out of that too) and put it into a medium-sized bowl. Chop hard-cooked eggs and add to tuna. Add celery, green onion, red & green peppers and spices.
• 4. Stir in the salad dressing and mayonnaise. Mix well and taste. Adjust seasonings if needed.
• 5. Enjoy!

Steps:

• Cook bacon; remove bacon and set aside.
• Put sliced onion in the same frying pan and fry a little.
• Mix the flour and season salt together. Dredge liver in the flour mixture.
• Move onion over to the side.
• Add floured liver to the fry pan. Fry until brown on one side.
• Flip liver over and place onion on top.
• Brown on other side.
• Add 1 cup water; cover and simmer on low heat until gravy forms, about 20 minutes.