Rainbow Jello

Mallory's Dora Birthday Rainbow Jello (thank you Grammy!!)

6 oz. lime jello

6 oz. lemon jello

6 oz. orange jello

6 oz. strawberry jello

6 oz. berry blue jello

2/3 cup sour cream x 6

Do this one at a time starting with the lime jello in a 9x13 glass pan. Making sure your fridge shelf is level. Mix jello with 2 cups boiling water. Stir then pour only 1 cup of the jello in the pan put in fridge while that is setting up mix the other half with 2/3 c. sour cream. When the green layer is set up pour the sour cream layer on top. Continue this for all 5 flavors in order given. Kind of a long project but SO worth it!!

Crock Pot Barbecued Beef

3 lbs. boneless chuck roast

1 1/2 c. ketchup

1/4 c. packed brown sugar

1/4 c. red wine vinegar

2 tbs. dijon mustard

2 tbs. worcestershire sauce

1 tsp. liquid smoke flavoring*

1/2 tsp. salt

1/4 tsp. black pepper

1/4 tsp. garlic powder

Place meat in crock pot. Combine remaining ingredients in a mixing bowl. Pour mixture over meat. Cover and cook on low 8-10 hours or on high 4-5 hours. Remove meat from crock pot and shred meat with fork. Place shredded meat back in crock pot . Stir and serve on buns.

This is one of our favorite meals! It gets better each day as a leftover as it marinates. ENJOY!

*you find this in the aisle by steak sauce, barbeque sauce etc...once you have a little bottle it lasts forever.

Pork Milanese

1/3 c. all-purpose flour for dredging

2 large eggs, beaten to blend

1 1/4 cups plain dried bread crumbs

2/3 cup grated parmesan cheese

4 tsp dried basil

3 tsp dried thyme

4 8 oz center cut pork loin chops

1 tsp salt

1 tsp black pepper

2 tbs butter

1/3 cup vegetable oil

1 lemon cut into wedges

Place the flour in a wide shallow bowl. Place the eggs in another wide shallow bowl. Mix the bread crumbs, parmesan cheese, basil and thyme in a third wide shallow bowl. ( I just use my kitchen plates...that works fine)

Using a meat mallet, pound the pork chops on the work surface until the are 1/4 inch thick. Sprinkle the pork chops with 1 tsp each of salt and pepper. Working with one pork chop at a time, dredge the chops in the flour to coat lightly, then dip the chops into the beaten eggs, allowing the excess egg to drip off. Finally, coat the pork chops with the bread crumb mixture, pressing gently to adhere. Set the pork chops in a single layer on a baking sheet. (The pork chops can be prepared up to this point 4 hours ahead, cover and refrigerate)

Preheat the oven to 150* Line a baking sheet with a rack. In a large, heavy saute pan with high sides, melt the butter and oil over medium heat until hot. Carefully place 2 pork chops in the mixture and cook until light golden brown, about 3 minutes per side. Transfer the chops to the baking sheet and sprinkle with more salt to taste. Keep the cooked chops warm in the oven. Repeat with the remaining 2 chops.

Serve with lemon wedges.

Garlic & Herb Roasted Potatoes with Raita

4-41/2 lbs un-peeled red potatoes

1 tsp. salt
1/4 tsp black pepper
2 tbs minced garlic
2 tbs minced fresh parsley
1 tbs minced fresh dill or 1 tsp dried
1 1/2 tsp minced fresh thyme or 1/2 tsp dried
2 tbs olive oil
2 tsp dijon mustard
RAITA
1/2 cucumber, peeled, seeded, and coarsley grated
1/2 c plain yogurt
3/4 tsp minced fresh garlic
1 tsp lemon juice
GARNISH
Crumbled feta cheese
Chopped parsley

1. Preheat oven to 475*
2. Wash potatoes, then cut into long wedges. Mix salt, pepper, garlic and herbs in a small bowl.
3. In a large bowl, whisk oil and mustard. Add potatoes amd toss to coat. Sprinkle in herb mixture, then toss again, coating potatoes evenly.
4. Place potatoes skin side down on a greased bakin sheet. Bake for 25 minutes, or until tender.
5. Meanwhile, prepare raita: Squeeze cucumber to remove as much liquid as possible. Mix cucumber with remaining ingredients.
6. Arrange potatoes on a servinb platter. Dollop with raita then sprinkle with feta and parsley.
makes 8 servings

-This seems like a lot of work, but once you have the ingredients it really goes fast, and they are so good! Worth the effort. I made them with the pork milanese for New Year's dinner.