HASH BROWN SKILLET BREAKFAST

6 slices bacon

1 pkg frozen hash browns

6 eggs, beaten

1/2 cup milk

1/2 tsp salt

1/4 tsp garlic powder, optional

1/2 tsp black pepper

l cup grated cheddar (or your choice) cheese

Cook bacon in a large skillet until crisp. Drain on paper towels and then crumble; set aside.

Cook potatoes in the bacon drippings until crisp and lightly browned.

In a medium bowl, using a whisk, beat eggs, milk, and spices together and pour over the potatoes.

Sprinkle the cheese and crumbled bacon over the top of the egg mixture. Cover and cook over low heat 10 minutes. or until eggs are set.

To serve, cut into wedges and serve warm.

Yield: 6 servings.

This is a file photo used for reference only. It is not this exact recipe.

 

PORK CHOP CABBAGE SKILLET DINNER

As a child growing up in the farm country of Southern Indiana, some of my favorite memories revolve around our large gardens.  One of my favorite garden vegetables was cabbage.  I love watching those little cabbage heads turn into big ones and then enjoying that cabbage on the dinner table.  Since that part of the country was also known for pork, one of the great meals we enjoyed was combining cabbage and pork chops!

6 pork chops

1/2 tsp salt
1/2 tsp pepper
1 tbsp shortening (modernize to canola or olive oil!)
1/2 tsp savory
1 small bay leaf
2 cups tomato juice
1/2 cup water
1 small cabbage, cut into 6 wedges
6 carrots, cut-up into pieces about 1-inch in size
1 1/2 cup chopped onion
3 medium potatoes, quartered
1/4 tsp salt

Season the pork chops with the 1/2 teaspoon of salt and the pepper.  Brown in the shortening in a large skillet.  Add the savory, bay leaf, tomato juice, and water.  Cover skillet and simmer for 30 minutes.  Add the cabbage wedges, carrots, onion, potatoes, and the 1/4 teaspoon salt.  Cover and cook another 35 minutes or until tender.

PORK AND SAUERKRAUT SKILLET DINNER

 

2 tbsp all-purpose flour

4 loin pork chops, ¾-inch thick
2 tbsp canola oil
1 small yellow onion, cut into wedges
½ tsp salt
¼ tsp fresh ground black pepper
1 cup unsweetened apple juice
½ cup water
2 cans (14-oz each) sauerkraut, drained and rinsed
½ tsp caraway seeds
1 lb. small new potatoes, quartered
1 large red apple
Coat both sides of the pork chops with the flour. Heat oil in a large heavy skillet over medium-high heat and brown about 3 minutes on each side; remove from skillet.

Add the onion, salt, and pepper to the skillet where you browned the pork chops; saute for a minute. Add the apple juice and water. Stir in the sauerkraut and caraway seeds, mixing well. Add the potatoes and place the browned pork chops on the top. Cover, reduce heat to medium-low and cook for half an hour. Cut core the apple and cut into ¼-inch wedges; add to the skillet. Simmer, covered, for another 10 minutes until the apple is tender and chops are cooked through.

file photo used for reference only

not this particular recipe

SAUSAGE SKILLET MEAL

This is a recipe from Southern Indiana when I was a child in the 40s-50s. It was suggested as "a good recipe when the homemaker has a last-minute schedule change and appreciates a good one-dish meal for her family."

2 tbs. shortening
5 potatoes, medium size
1 lb fresh sausage patties
2 large onions, sliced
3 tbs. chopped green pepper*
1 can tomato soup
1 1/2 tsp salt
1/4 tsp pepper

Melt shortening in skillet. Slice potatoes, brown in fat and push to one side, then brown sausage patties on both sides. Place potatoes, onions, peppers, and seasoning over sausage. Pour tomato soup over all.

Cover and when steam comes from under lid, turn fire low and cook about 45 minutes or until meat and vegetables are well done.

*A green bell pepper

GROUND BEEF SKILLET DINNER OVER NOODLES

This recipe is from a 1986 newspaper clipping.

2 cups coarsely chopped tomatoes
1/2 cup water
1 1/2 tsp oregano
1/4 tsp thyme
1/4 tsp pepper
1 tbsp vegetable oil
1 lb lean ground beef
1 cup chopped onions
1 crushed garlic clove
1 diced green bell pepper
1 cup sliced celery
1/4 cup chopped fresh parsley
8-oz broad noodles, cooked and drained

Combine the tomatoes, water, oregano, thyme, and pepper in a small bowl and set aside. Heat oil in a large heavy skillet. Add ground beef to the skillet and stir constantly until crumbly and no longer pink. Remove meat from skillet with a slotted spoon and set aside. Add the onion, garlic, bell pepper, and celery to the skillet. Saute until the vegetables are tender. Cover the skillet and cook mixture about 7 minutes over low heat, stirring occasionally. Add parsley to the skillet. Return the meat to the skillet and add the tomato mixture. Cook mixture for several minutes until hot and bubbly. Serve over the hot cooked noodles.

Yield: 4 servings

 Note: File Photo

TURKEY AND DRESSING SKILLET DINNER

This recipe is on an old, yellowed, torn newspaper clipping titled 'The Cook's Corner'.

1/3 cup butter or margarine
1/2 cup shredded carrots
1/3 cup chopped onion
1 pkg. (8-oz) cornbread stuffing mix
2 cups chopped or shredded turkey
1 can (10 1/2-oz) condensed cream of chicken soup
1 cup water
1 tsp poultry seasoning
1 1/2 tsps parsley flakes

In a large skillet, melt butter or margarine over medium-low heat. Add carrots and onion; saute until carrots are tender. Reduce heat to low. Stir in the stuffing mix and the turkey. In a medium mixing bowl, combine the soup, water, and poutry seasoning; mix with a fork or wire whisk to blend. Add the soup mixture to the skillet and stir to mix well. Heat through, uncovered, for about 10 to 15 minutes, stirring occasionally until done. Reduce heat to lowest setting to keep warm for serving as this dish is best served warm.

Note: One package of herb seasoned stuffing mix can be substituted for the cornbread stuffing mix. Omit the poultry seasoning.

Note: This file photo is for reference only. It is not a picture of this recipe.

BEEF AND RICE HOT DISH

1 lb hamburger meat

1 med onion, chopped
1/2 cup chopped green pepper
1/2 tsp salt
pinch pepper
1 1/2 cups uncooked instant rice
1 can (14 1/2 oz)stewed tomatoes
1 can (8 oz) tomato sauce
1 1/2 cups hot water
1 tsp prepared mustard

In a large skillet, brown hamburger meat and drain. Add onion, green pepper, salt and pepper to skillet and cook over medium heat until vegetables are tender. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Serves 4.

Note: File Photo

SKILLET CHICKEN POT PIE

1 lemon
1 tbsp olive oil
1 - 1/2 lbs chicken, boned, skinned, cut-up into bite-size pieces
2 medium-size carrots, sliced
1 medium onion, finely chopped
1 medium celery stalk, sliced thin
1 3/4 cups chicken broth
1/2 tsp salt
1/4 tsp thyme
1/8 tsp pepper
3 tbsp cornstarch
1 1/2 + 1/3 cups milk
1 cup baking mix (is Bisquick)
1 cup peas, preferably frozen peas

Cut 3 strips of peel from lemon and set aside.

In a large deep skillet, heat 2 teaspoons of the oil over medium-high heat until hot; add chicken and cook about 5 minutes or until golden brown, stirring often. Remove chicken from skillet to a plate and set aside.

In the same skillet, heat the remaining oil. Add the carrots, onion, and celery and cook 5 minutes, stirring occasionally.  Add the broth, salt, thyme, pepper, and the lemon peel; heat to boiling. Reduce the heat to low; cover and simmer for 10 minutes until the carrots are tender.

Meanwhile, in a medium mixing bowl, using a wire whisk, mix the cornstarch with 1 1/2 cups of the milk until blended and smooth.

In a small bowl, stir the baking mix with the 1/3 cup milk until blended; set aside.

Stir the cornstarch mixture into the skillet and heat to boiling over medium-high heat. Boil and stir for 1 minute. Return the chicken to the skillet along with the peas; heat to boiling. Remove the lemon peel and discard.

Drop the dough by tablespoonfuls over the chicken mixture in skillet. Lower the heat to medium-low; cover and simmer for 10 minutes or until the biscuits are cooked through.

PORK CHOP DINNER

This is a recipe I got around 1970 after we got out of the Air Force.

Click on recipe to enlarge for easier reading.

QUICK SAUSAGE SUPPER

Indiana is pork country so we used sausage for meals anytime of the day!

1 lb pork sausage
1/2 cup chopped onions
2 tbsp flour
1 can whole tomatoes
small can mushrooms
1/4 tsp oregano
1/4 tsp garlic powder
1/4 tsp pepper
1 cup shredded Mozzarella cheese
1 can biscuits

Heat oven to 350 degrees.  In an overproof skillet brown sausage and onion, then drain.  Sprinkle with flour.  Add tomatoes, mushrooms, oregano, garlic powder, and pepper.  Simmer while preparing the topping.

Separate the biscuits and cut each into 4 pieces.  Arrange the biscuits over the hot meat mixture.  Sprinkle with the cheese.  Bake for 12 to 16 minutes until the biscuits are browned.

file photo for reference only