4 pork loin chops (each 3 oz)
1/4 cup almond flour
1 tbsp tapioca flour
1/2 tsp dried oregano
1/4 tsp cayenne pepper
1 pinch salt
2 tbsps olive oil
Pound each pork chop to about 1/4 inch thickness. Set aside.
Combine the almond flour, tapioca flour, cayenne pepper, oregano and salt in a pie plate. Beat the eggs in another pie plate.
Heat the olive oil in a large skillet over medium heat. Press the pork chops into the almond flour mixture, then dip into eggs. Shake off excess and the dip again in almond flour mixture and beaten eggs.
Place two pork chops in a heated skillet and cook for 2-3 minutes per side or until golden. Transfer to a paper towel-lined plate. Repeat with remaining pork chops.
Divide the schnitzels among plates, garnish with lemon wedgies and serve with your favorite salad.
3 to 4 medium potatoes, boiled in skins and cut in chunks
4 slices bacon
1/4 cup chopped onion
1 tablespoon all-purpose flour
1 tablespoon sugar
3/4 teaspoon salt
1 teaspoon crushed celery flakes
1/4 teaspoon pepper
3/4 cup water
2 1/2 tablespoons vinegar
Add potatoes to saucepan, cover with water, add 1 tsp salt, cover with lid; cook 30 to 35 minutes or until done. Drain; set aside.
Saute bacon slowly in a frypan, then drain on paper towels. Saute onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery flakes, and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute.
Carefully stir in the potatoes and crumbled bacon bits. Remove from heat, cover and let stand until ready to serve.
1 pound ground meat
1/4 teaspoon pepper
Dash of oregano
1 small can sauerkraut, drained
2/3 cup regular uncooked rice
1 medium onion, chopped
1 small can tomatoes, cut up, plus liquid
1 (8 ounce) can tomato sauce
Brown ground meat, pepper and oregano. Remove from skillet and remove any fat. Heat a couple tablespoons of butter and spread the sauerkraut over butter in the skillet. Sprinkle in the rice and chopped onion. Top with the beef mixture. Sprinkle with salt and pepper. Add tomatoes (with their liquid) and tomato sauce. Cook, covered, over low heat, for 30 minutes. DO NOT STIR.
6 sausages (bratwurst)
2 tbsps butter
11/2 onions (thickly sliced)
12 ozs Amber Ale (or nut brown ale)
6 hoagie buns
In a cast iron or regular skillet, melt butter over medium high heat. Add onion and cook for 5 minutes. Nestle bratwurst among onions, add bottle of ale and bring to a slow boil. Reduce heat to a simmer and cook for 30-40 minutes, turning occasionally until beer cooks down and is evaporated. Remove onions and set aside. Raise the heat to medium high and brown sausages evenly on all sides. Serve on hoagie buns with onions and coarse, grainy mustard. Add sauerkraut if desired.