Tonight's dinner 7.6.08

Puerto Rican Pork Chops, spanish rice, refried beans, salad, coconut cake, milk.

Puerto Rican Pork Chops (OAMC 4 meals; 6 serv)

Recipe By : Cherylann
Serving Size : 6
Categories : Main Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 boneless pork chops -- (6 lbs)
1/4 tablespoon salt
1 1/4 tablespoons oregano
1/4 bulb garlic -- pressed
1/4 teaspoon pepper
1/3 cup olive oil
3/8 cup lemon juice

Wash, drain, and salt meat.

Put rest of ingredients in blender and blend well. Pour into a large bowl. Put chops into marinade; toss around.

Put 6 pork chops in freezer bag. Freeze at this point. (Let sit overnight to cook without freezing.)

To Cook: Thaw meat overnight in fridge. Add 4 Tbsp oil to large skillet bring to medium high. Brown meat 2 minutes per side. Reduce heat to medium and cook about 5 minutes more turning once or twice until done.

Per Serving (excluding unknown items): 113 Calories; 12g Fat (92.4% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 400mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Fruit; 2 1/2 Fat.

Serving Ideas : This tastes wonderful with a squirt of lime or lemon and onions sliced into rings and cooked in the same pan after the pork chops are done. I usually serve with puerto rican style rice and beans
and a salad.

Spanish Rice

Recipe By : Cherylann
Serving Size : 6
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lbs. ground beef
1 cup uncooked rice
1 medium onion -- chopped
1/2 medium green pepper -- chopped
16 ounces tomato sauce
1 1/2 cups hot water
1 teaspoon mustard
1 teaspoon salt
1 teaspoon oregano -- optional
pepper -- to taste
1/2 cup cheese -- optional

Brown beef. Add rice, onion and green pepper; cook until tender. Add tomato sauce, water, mustard, salt, oregano and pepper; mix well. Bring to a boil, cover and simmer for 25 minutes, or until rice is done. Top with cheese.

Coconut Cake

Recipe By : Cherylann
Serving Size : 20
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 sticks unsalted butter -- at room temperature
2 cups sugar
4 eggs
3 cups self-rising flour -- sifted
1 cup canned unsweetened coconut milk
1 teaspoon vanilla extract
Frosting:
1 1/2 cups sugar
2 cups sour cream
1/2 cup milk
1 cup flaked, sweetened coconut

Preheat oven to 350°. Grease and flour 3-9" cake pans.

Cream butter until fluffy. Add sugar and continue to cream well for 6-8 minutes. Add eggs, one at a time, beating well after each addition. Add flour and coconut milk alternately to creamed mixture, beginning and ending with flour.

Add vanilla and continue to beat until just mixed.

Divide the batter equally among prepared pans. Level batter in pans by dropping flat on the counter several times.

Bake for 25 minutes or until golden brown.

Frosting: While cake is baking, prepare frosting. Stir together sugar, sour cream, milk and coconut in bowl until well blended.

Remove cake layers from oven and allow cake to remain in pans while stacking and filling.

Remove first cake layer and invert onto plate. Poke holes with the end of a wooden spoon, approximately 1" apart until entire cake has been poked. Spread frosting on top of layer. Top with next layer, repeating process. When third layer has been frosted, frost sides of cake. Cover cake with wax paper; put in refrigerator for 3 days before serving.

Per Serving (excluding unknown items): 352 Calories; 15g Fat (38.9% calories from fat); 4g Protein; 50g Carbohydrate; 1g Dietary Fiber; 78mg Cholesterol; 269mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 Fat; 2 1/2 Other Carbohydrates.