Great Groceries Recipe Archive-January 2000

Tuna Melt
Try this version of a classic sandwich that’s good anytime...

1/2 cup drained canned artichoke hearts, finely chopped
1/4 cup sliced green onions
1 Tbls. fresh lemon juice
1 tsp. olive oil
1/2 tsp. dried oregano
1/8 tsp. black pepper
1/8 tsp. ground red pepper
1 (6 oz.) can albacore tuna in water, lightly drained and flaked
2 English muffins, split and toasted
6 Tbls. (1 1/2 oz.) grated provolone cheese

Preheat broiler. Combine first 8 ingredients in a medium bowl. Divide evenly among muffin halves; sprinkle with cheese. Place on a baking sheet; broil 5 inches from heat for 4 minutes or until golden brown. Serves 2.

Orange Bread
Try this Supermarket Shortcut recipe for a great breakfast treat!

3/4 cup sugar
1/2 cup chopped pecans
1 Tbls. grated orange rind
2 (11 oz.) cans refrigerated buttermilk biscuits
1 (3 oz.) pkg. cream cheese, cut into 20 squares
1/2 cup butter, melted
1/2 cup sifted powdered sugar
2-3 Tbls. orange juice
1/2 cup melted butter

Combine first 3 ingredients in a small bowl; set aside. Separate biscuit dough into individual biscuits; gently separate individual biscuits in half. Place a cream cheese square between 2 halves, and pinch sides to seal each back together. Dip in butter, and dredge in reserved sugar mixture. Stand biscuits on edge in a lightly greased 12 cup Bundt pan, spacing evenly.

Drizzle with remaining butter, and sprinkle with remaining sugar mixture. Bake at 350 degrees for 45 minutes or until golden. Immediately invert onto a serving plate.

Combine powdered sugar and orange juice; stir well. Drizzle over warm bread. Serve immediately. Makes one 10 inch coffee cake.

Peppered Pork Chop Casserole
A great one dish meal!

6 (1/2 to 3/4 inch thick) bone-in pork chops
1/4 tsp. salt
1/4 tsp. pepper
2 Tbls. vegetable oil
2 medium-size green peppers
1 15 oz. can tomato sauce
1 14 1/2 oz. can diced Italian style stewed tomatoes, undrained
1 cup water
1/2 cup chopped onion
3/4 tsp. salt
1/4 tsp. pepper
1 clove garlic, minced
1 1/2 cups long-grain rice, rinsed and uncooked

Sprinkle pork chops with salt and pepper and cook in hot oil in a large skillet over medium-high heat until browned on both sides; drain. Set aside.

Cut top off 1 green pepper; remove seeds. Cut 6 (1/4 inch thick) rings from green pepper; set rings aside. Seed and chop all remaining green pepper. Combine chopped pepper, tomato sauce, and next 6 ingredients; stir well.

Spread rice evenly in a lightly greased 13 x 9 x 2 inch baking dish. Pour tomato mixture over rice. Arrange pork chops over rice mixture; top each chop with a pepper ring.
Cover and bake at 350 degrees for 1 hour or until chops and rice are tender. Serves 6.