Making 4 Easy Entrées with Tasty Sauces

Well, hello, and welcome to “At Home” today. We’re so glad you could be with us. Just another wonderful day for the family to get together. And you certainly are a family. “At Home” has been on the air for more years than I can hardly remember, we’ve been around a long time. But you know what, it’s just like your family at home it’s constantly changing, somebody has a baby, somebody else has a baby, somebody passes on, and somebody gets married and then somebody else has a baby. So your family is changing and that’s what with the program maybe you just started to watch it in the last few months or maybe you’ve been with us since 1991, when we launched this program. Whatever part of the family you are, we’re glad that you’re with us. I like to share some letters that I get ’cause I really enjoy that. And now that we have email from our website, we really have a lot of communication. This lady comes from Sarasota, Florida, this letter. And she says, “Dear Arlene, I definitely want to start getting the At Home newsletter in March.” You know we make it available now to anybody that wants to subscribe. “I am not a computerized and I am pleased that I can get it mailed to me monthly. I have know idea when your show started airing here but I was very pleased when I saw it on a local listings. I have two of your cookbooks from the early ’90s. This is true and do you have any more published?” Well, I just wanna show you, Barbara, that this one is the third cookbook and you can get that by writing to At Home CTV Wall, Pennsylvania, 15148-1499 for a $30 gift donation to this ministry. That’s the latest cookbook and it’s a little different. It’s got menus and it’s a whole lot of stuff in here besides recipes and I think you’ll enjoy it, Barb. She says, “I have told my friends about you all these years, for 10 years and now they can see for themselves. Sarasota is a beautiful, wonderful place but it’s always nice to hear about old friends from home.” Thanks Barbara, I’m glad that you found us. This one comes through email from Syracuse, New York. She says, “Hello Arlene, I’m sure people tell you all the time what a wonderful person you are.” No, they don’t. “But I haven’t had the opportunity yet so here I am. I just wanted to tell you that you are such a joy to watch on Cornerstone Television. You offer such terrific down home recipes.” That’s what we want. “Your show’s truly one of a kind. The recipes that you prepare and share with your viewers are not only delicious but easy to prepare and being a single mother with two very picky eaters at home is quite refreshing. Many thanks for all of your hard work and thank you to every individual involved in putting together such a wonderful program. Keep up the good work.” And she refers to our crew and our staff and I agree and I thank you for that. Alright, we’ve got a power packed show today. I’m gonna show you how to make main entrees with special sauces in that fast of time. Okay, stay with us as we’ll be right back in just a minute. Here’s today’s At Home Hint, To slice leafy greens or herbs, such as spinach or basil, into thin strips, stack four or five leaves, roll into a tight tube, and then just slice crosswise. If you’ve got a helpful hint, we’d like to hear from you. Send your hint to At Home Hints Cornerstone Television, Wall, Pennsylvania 15148-1499. Well today we’re taking the four main entree meats. That would be chicken, pork or pork chops, fish, Cod fish and beef, we’re making some meat cakes. We’re gonna do all of them and then we’re gonna show you a wonderful sauce, quick sauce, easy sauce to make with each of those, to really change the way they taste, okay? Well, first of all we’re gonna get ready with our chicken and I have four boneless, skinless chicken breasts. You want them to be thawed out completely. Kinda dried off with a paper towel just so that what we put on them is gonna stick to them, okay? And in a bowl, we’re gonna take our fourth of a cup of melted butter, put that there. We’re also gonna use some dried basil, about a teaspoon that will perk up the flavor. And we have some Parmesan cheese. I’m gonna mix that together and this is gonna be a coating for on our chicken, okay? Now you don’t have to have it totally cover, we just want that flavor to get in there really, really well. Then you’re just gonna take your little pastry brush and just paste, paint it all over the chicken breast. And I’m gonna take them one at a time, lay them in a pan that I have sprayed with some Pam, so they don’t stick. Now you can put that in parchment paper if you want, that would work well too. Don’t worry about salt and pepper because there’s salt in the cheese, so you don’t wanna over do that. And again, if it feels like it’s not sticking, it’s because the surface of the chicken is too wet. So if you dry that off, it should work pretty well. Just wanna make sure they get around there and we have this delicious Parmesan. I love to do things different. This is a good basic chicken recipe, if you’ve got a lot of people coming to your house. And I don’t like to leave any that I have mixed up here so what I’m gonna do is just spoon some more on, spread it around. “Oh yeah”, Michael says, oh yeah. The more the better, right? Okay, I like doing dishes like this because of the versatility and even I’m showing you today, a baked potato and it’s hot salad and you’re there. That’s all you really need, okay? This is gonna go into 375 oven for about 25 to 30 minutes. So we do that one, keep an eye on them, they’ll be delicious. Now, the sauce that we’re gonna make for this, is a raspberry, I love fruit with chicken. I’ve always liked fruit with chicken. Let me wash my hands real well here with this good hot cloth ’cause I just touched the chicken a bit but we wanna be sure that we don’t cross contaminate anything. Okay, here I have this is called red wine vinegar and oil dressing, it comes in a bottle. And all I’ve taken is 2/3 a cup, I’m gonna pour that into your bowl. And raspberry, third of a cup of seedless raspberry jam. And we mix that together like that. Now you want to whisk it if you can but that’s what we’re gonna put over our chicken and maybe a few fresh raspberries will go with it too. That will be good, simple as that, huh, but tasty. Would you ever think to put that together? Not me either. Okay, we’ll set that aside. Now we’re going to our pork chops. I happen to have a pan they’ve got a few tablespoons of oil heating up. This one’s very easy because you wanna get nice center cut chops. We’re gonna give them a generous salt and pepper both sides. Okay and just drop them in the hot fat. Salt, not too much on this because you really don’t have to with the pork, okay. Now these are gonna take a little while ’cause you wanna be sure that you cook your pork. Uh, and the center cut are the nicest. You wanna grill them, get a nice brown going on them. Okay, here is this dressing. This one is called sour cream onion sauce and you know that sour cream onion dip you get for the potato chips, that’s what we based this with. Here we go, we’re gonna use about half a cup use the brand that you like the best, okay? And then we take some ketchup. This would be a half a cup of ketchup. You think those two together, stay with me here, it’s gonna get better. And then a fourth of a cup of water, look at the, I can hear the pork chops they’re really going to town that sounds good. And then we have a fourth of a teaspoon of Worcestershire sauce. Never say that right but you know what I mean. And let’s see, what else? I think that’s all, now we’re gonna mix this up and this is going to be a wonderful topping for our delicious grilled pork chops, can’t wait. I know that I really need a whisk here, let me get a whisk. Yeah, they hide stuff from me and I have to look for all the time ’cause we change everything. Every once a while, I find it and I’m happy. Okay, you wanna whisk this until there’s no lumps in it, okay? Just like that and I wanna stress that the center cut pork chops are always the best. You get a lot of waste on the others if you don’t buy them. Let’s take a look at them babies. Make sure that they’re browning. Oh yeah, they’re getting there. I know when we come back from the break they’ll be ready. We’re gonna take that break and we’ll be back in just a minute. Stay with us for more from the kitchen of “At Home.”

• [Speaker] So you clear, you have two minutes.
• Okay. Alright if you just joined us, we’re doing entrees with special sauces on this show today. We have our chicken in the oven cooking, we’ve got some a-ha, look at them babies. I told you they we’re gonna be beautiful when we come back. Those are grilled center cut pork chops and we made some dressings and some sauces that go with those. Now we have some Cod fish. And what we’re gonna do with that is just merely drizzle some butter over the top of the fish, just to keep it moist while it’s baking. You don’t wanna drown it, we’ve sprayed the pan with some Pam. And then this is garlic powder and we’re just gonna do a little bit on top. And then, just some flavored seasoned breadcrumb. Just on top like that. Oh, I tell you this is one of the easiest, but most delicious ways to cook fish if you’re in a hurry. This is going into a 375 oven for about 15 to 20 minutes or until it’s opaque and it’s the way you like your fish, if you like it well done, do it a little longer. And our chicken’s still going along. Hey, this is shaping up into some fantastic entrees. Now we’re gonna make a sauce for this. We have the fish in the oven. Now in a saucepan, which we have, we’re gonna add a couple of cups of milk, my pan is hot so that’s why it’s cranking there. We have to do this fast so we can get it started. And to that we’re gonna add some Dijon mustard, which is about a fourth of a cup. Okay, just put it right in there. Get it all out of there ’cause that’s really gonna make a nice basis for flavor, for our sauce. Two cups of milk and some Dijon, I can see already I’m gonna need a whisk. Okay and to that, you wanna add an envelope of, this is a one envelope of white sauce mix. You can get this at your grocer. And you’re gonna add that too ’cause that’s gonna have all the thickening agents. And you don’t want this too thick but it will thicken it up a little bit which will be good. And let me see, I think that’s all. A fourth of a teaspoon of dried dill. Okay, that’s gonna add some punch too. Now what we’re gonna do is just bring this on medium high heat to a boil stirring it. And then it’s just gonna cook for about one minute. Let me crank the heat down a little bit ’cause I don’t want to burn it, here we go. And we just stir it, cook at one minute, take it off and that’s gonna be great on our fish. That’s gonna be just delicious, you’re gonna like it a lot. I think I better turn these babies down ’cause I can hear them frying, that’s okay. Alright, so we have our fish, we have our chicken, we have our pork chops, we have our sauce, I’m gonna keep an eye on this while I take you to the next one, which happens to be ground beef meat cakes, okay? I have a pound of ground sirloin and you can use round or whatever, this is like 85% lean. If you go any leaner than that, then it’s pretty dry and they’re like hard. So you need some of that in there. And with that, we’re gonna add some onions, some chopped onion, some fresh parsley, good big tablespoon of that, some Worcestershire sauce, some flavored season breadcrumb, or plain if you prefer and I’m gonna put on the old glove and we’re going to mix this up and make some meat cakes. Okay, here we go. We’re gonna put one egg on it because the egg holds it all together, like that. Okay, I know we’re gonna get our skillet hot. Maybe Mike you could turn on that, just turn it on for me, so it gets going there in the back. Okay, it will be the third one back. When you have a lot of hands in the kitchen, it makes the job a little lighter. Especially, when you’re trying to do four entrees at one time, so thanks, Michael. And to that, just wanna mix this up kinda like your basic meatloaf, season it however you want to. My mom used to make these because she said this is faster than meatloaf ’cause you can pop them either in the oven individually which they do cook quicker, or brown them on the stove top like she would. Just want to make sure it’s thoroughly blended. And with that then, just gonna do a little bit of oil. Oh, look how nice our sauce is, beautiful that one’s done. We’ll take that off, put that back there. Then I can reach this one better that will be good. My calling would never be a doctor or whatever they use these gloves for. Because I can’t do anything when I have these gloves on. Let me tell you, I can’t do it. But I have to keep it on so I can make the meat cakes. This is one pound, you want to make four nice size ’cause a quarter a pound is good for serving. And you wanna make them a little on the flat side, so they cook through. Okay, that would be one. Nothing like fresh parsley in something like this too, just gives it such a fresh flavor, you will really like it. There’s the three, sorry I mean two. Anybody counting? Anybody counting out there at all, that’s two. This one is three, okay and of course, the last one. If you don’t like onions, don’t put the onions in it, you could use onion salt, whatever. Now these we’re just gonna cook them off if you like them, however you like your steak, that’s how you wanna make these meat patties, okay? But I still have to make a sauce for that one. So, well there’s more pans and more stuff going on in this kitchen today, it’s hard to remember where we’re going or what we’re doing but we’re gonna make it. Okay, here we go with the sauce. Now, first of all this is a sauce for our meat cakes. We’re gonna put let me here, half a cup of mayonnaise, right into our food processor. Alright and then we’re gonna put some cayenne pepper, just give a little taste, a little bit of that. Some red wine vinegar, you can see very small amounts, not a lot. But what’s gonna perk this baby up, roasted red peppers. And you get these, or you can roast them yourselves. But these are packed in oil and you want about half a cup. So I’m just gonna drop what I think is about a half a cup into the bowl. You know what, these are so good and they’re sweet. You know when sometimes you get a pepper and it’s like, bitter flavor but the red ones are usually always sweet. So if you’re tired of getting bitter ones, get started to get some of the red peppers. This should be about I wanna say it’s a fourth a cup but I’m sure I have more than that. But we’re just going to whirl this around, that’s gonna be our sauce, I’m so excited ’cause I, wait until you see how we present these at the end of the program, you’re gonna love it. Okay, here we go. Almost wearing the red pepper sauce on the blue shirt, not a good idea. Okay, let’s see what we got. Uh, doesn’t that look awesome. And you don’t wanna polvarize, you want some little bits of the red sauce, the red peppers to be in there. Okay, get that off of there. Let me just show you how wonderful this sauce. Oh, I cannot wait, yum, yum, yum. We’re gonna take break, when we come back, we’re gonna be in the dining room. Have to check on the chicken, check on the fish, check on the meat cakes, and check on the sauces. We get all the checking done, we’re gonna have you check us out in the dining room. We’ll be right back in just a minute. Well today, if you’re just joining us, you missed out a whole lot of activity because we did four entrees. Four of the most popular entrees that we have which is chicken, fish, pork chops and ground beef. And we made them all and then we put unusual sauces. Let’s take a trip around the table, okay. Here we have our chicken. Look at that, with that raspberry sauce, put on a bed of greens and it should have some fresh raspberries. I couldn’t get the fresh raspberries today. So if you have them, just put a few of them, scatter them around the plate, that is fabulous. Next to it are the grilled pork chops and that sour cream onion dip is the basis for our sauce with some ketchup and some seasonings that the guys really liked that one. And then we did the fish, which is here, and look how beautiful that is, I mean that is incredible. This will be a portion for two, and we laid it on a bed of lemons because there is lemon pepper in there. If you wanna do something nice in serving, use one of the ingredients that’s in there that gives a person a hint how there’s lemon in there because it’s on a bed of lemons. And then of course, our beef meat cakes, and that we have that roasted red pepper sauce. That is awesome, that’s a serving for four. So, and we just did it, we just sauteed some red, yellow and green pepper, barely let it sweat, okay. You don’t want them limp and soft and mushy, you want them firm and crisp because you’re gonna eat that when you eat the meat cake. So these are just some four ideas. I hope that maybe I have jogged your thinking process a little bit to think, well maybe I can make some different sauces. And of course, all of these recipes are always available through the mail. If you just want to send for this month’s recipes, we tell you how and you can do that. Or if you would like to subscribe for a whole year, it will automatically come to your US mail address. You can subscribe that way, comes automatically you don’t have to send an envelope or anything. Get it online at www.ctvn.org and you can subscribe on the internet. And there’s just ways, we’re trying to make it easy for you because we love you family. And there’s nothing like family and you’re part of ours. So be sure to join us the next time because it just wouldn’t be the same without you here “At Home.” We’ll see you then.
• [Narrator] Furnishings provided by Levin Furniture, featuring Lane’s Country Living Collection. Food provided by Jordan Banana Company, wholesalers of fresh fruit and vegetables in Dravosburg, Pennsylvania.
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