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.



@@@@@ Now You're Cooking! Export Format

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" >
onAug 06, 1998, converted by MM_Buster v2.0l.

Yield: 1 servings


** Exported from Now You're Cooking! v5.74 **



--
-Alan

Mr Libido Incognito wrote:
> I had a real comfort meal breaded fried pork chops, french cut green
> beans and pan fried mushrooms.
>
Ours is going to be even 'comfort-ier,' I think: beef stew cooked with
red wine, finished with some hoisin sauce stirred in at the end. The
stew is resting after being cooked this morning. I'll make homemade
egg noodles in a little while. -aem

Mr Libido Incognito wrote:
>
> The only thing missing was the onion gravy...

Cool! ...you should be able to reach that most
anytime.

>
> I used this for the breading.

We have tickets for a concert on Tuesday, July 30 and on
Thursday, Aug 1 we are taking one of Bob's out of towner friends out to
dinner. You just made me hungry for breading and so I now know where I
will go. Other than that, I think we should be available most any time
to
hang out and enjoy the city! whooo hoooo!

mk5000

"I'm just wondering what to do/ with yourself and me/ naked in the
mirror/ of the bathroom."--flesh canoe, animal collective

"Mr Libido Incognito" > wrote in message
...
> 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.
>
>

(snip)

I love meals like that and so does *my* Allan. You know what I've been
using instead of breadcrumbs lately (since I'm out of Panko)? Crushed
croutons! They're already perfectly seasoned and they work great! I've
done pork and fish with them and it's wonderful. Since croutons are already
a little greasy, I don't have to flour or egg whatever I'm coating; I just
use a shake & bake method.

kili

kilikini wrote on 07 Jun 2006 in rec.food.cooking

>
> "Mr Libido Incognito" > wrote in message
> ...
> > 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.
> >
> >
>
> (snip)
>
> I love meals like that and so does *my* Allan. You know what I've
> been using instead of breadcrumbs lately (since I'm out of Panko)?
> Crushed croutons! They're already perfectly seasoned and they work
> great! I've done pork and fish with them and it's wonderful. Since
> croutons are already a little greasy, I don't have to flour or egg
> whatever I'm coating; I just use a shake & bake method.
>
> kili
>
>
>

Tonight it's Southern (kinda) Style convection oven baked chicken (with
that breading). I soaked the chicken parts in 2% milk overnight. My
cheapo side wouldn't let me buy buttermilk, cause it was only sold in
quarts and I only needed a cup of the stuff. Sidedish for the chicken
parts is grilled asparagus...I toss the trimmed asparagus in veggie oil
and salt. Put them on a hot grill and in about 3-5 minutes they're
done...Just grilled long enough to get grill marks and enough to turn to
all sides up...

Yeah I know; better with the buttermilk. But I don't like to drink it and
I have not baking projects planned.

--
-Alan

Mr Libido Incognito wrote:
> [snip]..... My
> cheapo side wouldn't let me buy buttermilk, cause it was only sold in
> quarts and I only needed a cup of the stuff. [snip]
> Yeah I know; better with the buttermilk. But I don't like to drink it and
> I have not baking projects planned.
>
I think plain milk works fine for soaking chicken before frying. As to
the buttermilk, you could have used the excess for pancakes or
biscuits. Or you could get a container of dry powdered buttermilk and
keep in the fridge (after opening). It works fine for all three of
these uses, but not for drinking. -aem

Alan wrote:

> Tonight it's Southern (kinda) Style convection oven baked chicken (with
> that breading). I soaked the chicken parts in 2% milk overnight. My
> cheapo side wouldn't let me buy buttermilk, cause it was only sold in
> quarts and I only needed a cup of the stuff. Sidedish for the chicken
> parts is grilled asparagus...I toss the trimmed asparagus in veggie oil
> and salt. Put them on a hot grill and in about 3-5 minutes they're
> done...Just grilled long enough to get grill marks and enough to turn to
> all sides up...
>
> Yeah I know; better with the buttermilk. But I don't like to drink it and
> I have not baking projects planned.


Funny, when I went shopping this morning I first picked up a cup-sized
container of buttermilk and then I reconsidered and got a quart: I *always*
find a use for the stuff: besides chicken, I use it for salad dressings,
lassi/smoothies, ice cream, potatoes, biscuits, pancakes, cold soups,
cornbread... the list goes on and on!

Bob

Bob Terwilliger wrote on 07 Jun 2006 in rec.food.cooking

> Alan wrote:
>
> > Tonight it's Southern (kinda) Style convection oven baked chicken
> > (with that breading). I soaked the chicken parts in 2% milk
> > overnight. My cheapo side wouldn't let me buy buttermilk, cause it
> > was only sold in quarts and I only needed a cup of the stuff.
> > Sidedish for the chicken parts is grilled asparagus...I toss the
> > trimmed asparagus in veggie oil and salt. Put them on a hot grill
> > and in about 3-5 minutes they're done...Just grilled long enough to
> > get grill marks and enough to turn to all sides up...
> >
> > Yeah I know; better with the buttermilk. But I don't like to drink
> > it and I have not baking projects planned.
>
>
> Funny, when I went shopping this morning I first picked up a cup-sized
> container of buttermilk and then I reconsidered and got a quart: I
> *always* find a use for the stuff: besides chicken, I use it for salad
> dressings, lassi/smoothies, ice cream, potatoes, biscuits, pancakes,
> cold soups, cornbread... the list goes on and on!
>
> Bob
>
>

Well It isn't for sale in 1 cup containers at my local Supermarkrt...nor
is the powdered Buttermilk readily availible...My idea of supper prep
isn't fight rush hour traffic across town to buy stuff then fight rush
hour back agian bfore cooking. So 2% had to do.

Now if it had been a shopping day...and I had pre planned the meal...it
woulda been different. But taking a pkg of chicken outa the freezer the
day before and pouring milk in the zippo bag then putting the chicken in
the fridge can't truly be called pre planning a meal.
--
-Alan

Alan wrote: Yeah I know; better with the buttermilk. But I don't like
to drink it and I have not baking projects planned.
********************************************
I use just plain milk also. At one time I had a can of powdered
buttermilk and used it once, then it languished in my cabinet till it
became outdated. I don't know if one can find it anymore in the grocery
store ad don't I don't even remember in which aisle it was found.
It worked pretty good. I won't even let real buttermilk near my mouth!
Yuck! Jeanette