Episode AH9503. Well hello, and welcome to At Home today, and the place is excited, because we want to share something with you that has just happened to us, and we are so thankful and so excited because, you know, when you get something new, doesn’t it make you feel good? Doesn’t it make you appreciate if you’ve worked, and worked, and worked for it, and finally, you’ve gotten it? Well, I’ve gotta show you. Come on with me. We have needed a new stove top and oven for so long on At Home, the other one was several years old. It was getting all scratched and everything. This wonderful company from Pasadena, California called Dacor Distinctive Appliances gave us this wonderful cooktop stove. I’m telling you, we’re talking the top of the line stainless steel, sealed so there’s no drippings around the flames, you know, the burners, and look, the grids come off. Look at this, these grids are one piece. You can slide your pan across this. Look here, this has an igniter. I don’t know if you can hear that or not, but that igniter, I mean, it’s an electronic igniter that you don’t have to use or worry about the pilots and all that. I am so excited. I feel like this is Christmas morning. Not only do we have a stove top. This is the Dacor Preference stove top, but look at this oven, and not just one. We’ve got two. Let me tell you, look at it. I mean, are you as excited about this as I am? I am so thankful to these fine folks at Dacor, and also to the Lord too, because he provided. This is a convection oven. You say, what’s that? Now, convection, from what I understand, is an oven that has this little fan back here that heats up the air. Not only does it cook from the top and the bottom, but it heats up the air because there’s a coil back in there. So you’re getting cooking air, hot air cooking your food, top, bottom, and both sides, and so your cooking time is shorter. Is this beautiful? This probably doesn’t make a lot of sense to everybody, but I’m so excited about it. It’s all electronic and not only one oven, but look here. Here’s the second oven. So when we do our programs and we have to pre-bake things, we can have a holding oven that we can keep the foods warm. I tell you, brushed stainless. This is beautiful. I am so excited and so thankful today, and I want to tell you that the Dacor Distinctive Appliances has provided this. I am very, very, very thankful for that. This would’ve been out of reach for us to do for our set, but again, the Lord’s provided something very nice for us, and we want to thank Him first, then I want to thank these fine folks, Anthony Joseph and his family at Dacor Distinctive Appliances. At the end of the program, we’re sponsoring them now. At the end of the program, there’s an 800 number. If you’re thinking of a stove top or an oven, or some other appliance for your kitchen, maybe you’ll want to give them a call. At the end of the program, there’s an 800 number for the dealer that’s nearest to you. Well, we’re gonna cook on the new stove top today, and I hope you have your paper and pencil ready, because we’ll be right back in just a minute to do some Chinese and some pork dishes that you’re going to want to prepare for your family. We’ll be right back. Here’s today’s “At Home Hint.” A nice addition when making apple pies is to sprinkle sesame seeds over the pie crust before adding the apples. This gives the pie an extra bit crunch. If you’ve got a helpful hint that you’d like to share with us, we want to hear from you. Send your hint to, “At Home Hints,” CTV, Wall, Pennsylvania, 15148-1499. I tell you, this is exciting, and it’s like a new toy. You just want to play with it all the time. I think that just learning how to regulate these burners, and learning what this whole setup can do, it’s gonna be an adventure for me. These fine folks, they really are wonderful, because they even give you a VHS tape to acquaint you with how to use some of their equipment. They’re fine folks, this is quality. This is stainless steel, this is wonderful. I’m very thankful. Well today, the first thing we’re going to do is make, this is my pork chop casserole that I really like to make because it’s real easy and very quick. Now what I have done here is just taken four pork chops, if I had a fork, maybe I could get these out of here. Hold on, just a minute, I have to get a fork. Okay, we browned the pork chops on both sides, and just sprayed PAM in our skillet here, and browned the pork chops on both sides. Then we’re gonna take these out, because we’re gonna add some rice to this dish, and that’s what we want to prepare next. What I like about this dish is all in one skillet. You don’t have a lot of pans to mess with. You just have one skillet to deal with, and leave the drippings in there. I’m gonna take some of these little bits of this stuff out, because I don’t particularly like all of that in there. Okay, there we are. Now, what I’m gonna add to this is one cup. Now, this is brown rice. You can see this is raw, this has not been cooked. This is brown rice. It’s a little different flavor than the white rice. I think you’ll enjoy it. We’re gonna add that to the bottom of the skillet, just the raw rice in there, just like that. Now we’re gonna put our pork chops back in there, and you want to make sure that they’ll all lay flat in the bottom right on top of the rice, and to just save time, we browned them before you got here, because we wanted to do some other things today besides just this dish. Make sure they’re nicely brown, because that helps to render the flavor that you’re gonna want for the rest of your, for the rice and for the rest of the meal. Nice center cut chops, they always do good. If you can get the boneless, they work fine. Anything you can do like that to make it, especially like if this was for company, you’d want to go the boneless chops, that would really be important. Now, after we’ve done that, we’re gonna take a slice of onion. We’re gonna put one slice of onion on each, these are big slices of onion, aren’t they? Whoa! To tell you the truth, these are what you call slices of onion. And we’re just gonna put one on top of each pork chop. If they’re too big, just pull a couple rings off. You can stick this in a Ziploc bag and put in the refrigerator for something else that you’re going to prepare. Pare them down to the size that you need. Then we’re gonna take a slice of tomato, put that on top, one slice of tomato on the top of each pork chop, and each onion ring or onion slice. A couple of these are little, so we’re gonna add two. All right, next we’re going to do a pepper ring. Isn’t that pretty? Look at the color. I just love when the colors look good. Your rice is on the bottom. You have the pork chop, which is kind of brown. Then you have that white slice of onion, the red tomato. Now don’t forget your rice is still on the bottom. It’s still cooking. Now they say that you should salt this. I would not salt a whole lot, just do it very sparingly, and some pepper and that’s also to taste. Fresh ground or whatever. Now, the crowning touch to this, we’re gonna take two cups. This is tomato juice just out of the can or if you do your own, if you can your own. We’re just gonna pour that. You can hear it start to sizzle immediately. You pour that all over your pan, all right. And really, we’re gonna add the lid to it, and I believe that that’s, you’re gonna let it come up to a simmer, and then you let this simmer for 45 minutes. When it’s done, you have your rice, your pork chop, your vegetables on the top. All you want to do is add a little something like a salad of some kind to that, and you’ve got it made. This is the first one called, Arlene’s Pork Chop Casserole. Very easy and very tasty. This, now with this, the second dish that we’re going to be preparing is called Raisin Rice Pilaf, and it’s very simple too. I like simplicity when I’m preparing these things, because if they get complicated, and you have guests coming, or something interrupts you, then you never, it seems like you never get it back. You’re always striving to, “Oh, I didn’t make it right.” Or, “Oh, I should’ve done it another way.” Or, “Why did I do it this way?” Or, “Yeah, I put that in there, didn’t I?” Then that feeling of uncertainty is not a comfortable feeling, if you’re preparing for your family or for guests. So, the next one we’re doing is, we took a fourth of cup of butter, and we’ve melted it in our skillet. Now we’ve also taken a bouillon cube. This is a chicken bouillon cube and we’ve dissolved this, sorry, this is two bouillon cubes that we have dissolved in one and a third cups of boiling water. We’re gonna add some raisings to that. This is about a half a cup of raisins, we’re gonna add to our water, and what that does, that plumps up the raisins. You know, they’re usually pretty hard when you get them out of the box. They’re kind of dehydrated a little bit or dried out, but when you put them in with the boiling water, that plumps them up. We’re gonna add the rice. This is one and a third cups. Now, this is Minute Rice, all right? This is the fast cooking rice, the rice that you don’t have to let cook for a long time. That’s what this is, the Minute Rice. We’re just gonna add that to the butter, and this, really the rice needs to saute for about three minutes. I’m gonna stir that around, make sure the butter flavor gets completely on all that rice, because that’s gonna help with your flavor, okay? We’re doing good here. It doesn’t have to fry. It just means, to saute means you just want it to cook a little bit in there because we’re gonna add our bouillon and the raisins to it, and it’s gonna make a really delicious dish, okay? One of the other recipes that we’re going to be preparing is sweet and sour pork, so this would be a good accompaniment to the sweet and sour pork or just plain rice is also good. Okay, this is gonna saute for a couple of minutes. We have our raisins and our bouillon. What you do, we’re just gonna pour this. I hate to do it too soon, because you’re gonna miss the flavor. You can see it’s picking up some of the brown color of the butter. That’s good, it smells wonderful. This will make enough for about four to six good servings, and I like, I’m really getting into rice. I’ve really, really been enjoying rice, all different ways of preparing it. Let’s just pour this and our raisins, and we’re gonna mix it about. Remember, that’s only about a half a cup of raisins. Okay, this is a joy on this stove top. I’m gonna tell you that, because we’re gonna put the lid on this also, and this is gonna cook for about eight or nine minutes, just until the moisture is absorbed. I’m gonna be turning this down with, just to a simmer, because it’s already come up. We’ve got that going. Our pork chops are cooking, and we’re gonna be right back in just a minute with sweet and sour pork. We’ll be right back. Well, the next recipe is sweet and sour pork, and what we’re doing in this one, we’re gonna use our wok. You’re gonna want to, you don’t have to use a wok, but we’re going to. I want you to take this down, because this is gonna be a good recipe if you’re having company or a special event for your family. First of all, you’re gonna want to use pork tenderloin. Now, let me show you what pork tenderloin is. Do you see how nice and lean this is? You can get these on sale many times. They come in a long, kind of a roll really, and then you cut across a fourth of an inch, and you get nice, thin pieces, because you don’t want great big pieces, because you want this to cook quickly. So they should be just about like that, and you do your pork tenderloin, and you set that aside. Then you take a can of pineapple, 16 ounce can of pineapple tidbits or chunks, and you drain it and you reserve the juice. That’s what I have here. To the juice, I’m gonna put this in my bowl. That’s the reserved pineapple juice out the chunks, all right? Now I’m gonna add to this a third of a cup of ketchup, a little Heinz ketchup. If you’re a Pittsburgher, that’s the only kind there is. Okay, and then a third of a cup of water. Let me see, a third of a cup of water. Let me get some water here. It’s this one. Okay, we’ll add our third of a cup of water. Two tablespoons of soy sauce. Now, vinegar, do we have our vinegar here? Okay, yes, we have some vinegar. Two tablespoons of vinegar. There’s one, there’s two, and two tablespoons of brown sugar. This is our two tablespoons of brown sugar. Now you’re mixing this up, and what you’re doing is you’re making your sweet and sour sauce that’s going to be for your pork. Now, let me see. The vinegar, brown sugar, some cornstarch. We have a couple of tablespoons of cornstarch. We’re gonna add that. This little whisks or whips, whatever you want to call them, they work good, because that helps you to get everything dissolved. It, so you won’t have any lumps in there. What else? Salt, pepper, and some ginger, some ground ginger. That’s just a little bit, that’s a fourth of a teaspoon of ground ginger. You don’t want to use a lot of that because that’s very pungent. All right, and then some salt and pepper, a fourth, three fourths teaspoon of salt, which is a good pinch, and some black pepper, fresh ground pepper is nice. About a fourth of a teaspoon of fresh ground black pepper. All right, I think we have it, and we’re gonna beat this until it’s smooth. Now we’re gonna heat the oil in our wok. You just want to make that, make sure that’s nice and smooth, okay? Be sure to do that, let that set. Now, the wok has been heating. We want to start it over a high fire to get it going, and then you can turn it back if you need to. We’re gonna add just a couple of tablespoons of cooking oil. This happens to be peanut oil. You could use whatever kind you wanted, I guess really. We’re gonna turn this down, because this is just a little high. You know, it’s just getting used to the response of a new appliance like this is part of the fun, but we’re gonna add our oil to the wok. Remember to temper your wok after you use it. You always want to add some oil to it to put back the seasoning because if you don’t, when you start to use it again, it will be either rusted, or it’ll burn the food, or it will keep it not very serviceable, not very usable. All right, now we’re gonna take the beef tenderloin, sorry, the pork tenderloin, and we’re just gonna start putting that in there. You can see it’s cooking up really quickly. You want it to and the key to stir fry, which is cooking in the wok, is that you want to keep it in a single layer. Now, this is about a pound of, you see, it’s really lean. I mean, you can see that this pork is very lean. The tenderloin is the leanest cut, and you want to make sure that that goes in single file. Single file? Single layer. It sounds like I’m talking to the kids in school. Get in single file, no. But this is one of the best ways to cook if you have a short time to do something, and you want to get it done quickly, but you want it to be a special event, then you would want to do a stir fry, but I and my family, and I have two brothers that really enjoy eating, and they’re big eaters, and I have nephews that really enjoy eating, and they’re big eaters, when they come the my house and I make a stir fry, I sometimes use two woks. I have one at home that is an electric one that I control the heat on. It’s an old, old wok but they work. It works great. We’re just gonna let this cook. This should cook about five to seven minutes, until it’s nicely and evenly cooked through. Remember, you do want to be sure that you cook pork through well, because you don’t want, I know they’re telling you now that you don’t have to do that, but call me old fashioned, I just feel better, if I know it’s been cooked and it’s cooked clear through. So you want to be sure that this has cooked for long enough time that it’s tender and then we’re gonna put our sauce on it, and put some vegetables in it too. Let’s take a look and see how. Ah, does that look good or what, gang? It smells good, right, Dale? Dale says yes. And our rice is coming along beautifully. I think it’s about done, because that really only cooks about eight minutes. So we’re gonna turn that one down and just let it wait for the rest of the meal to be prepared. Again, you want to keep the idea of a wok is you keep layering out and up because the heat will keep conducting up the sides of the wok, and it will cook the foods beautifully, and distribute the heat evenly, which is great. So, you don’t want to just lay it all on the bottom and let it cook. It’s not gonna work that way. You need to keep pushing it out, so that it indeed, gets very well done. We’re getting there, a little bit more. I’m gonna turn this up just a bit more, get some more high heat going. It’s also important if you put your wok on and let it get really hot, then add your oil, things will not burn. If you put your oil in a cold wok and turn it on, most times the stuff will stick to it, because when it heats up the oil, it seems like whatever’s in the oil, it kind of starts the sticking process. It starts to cook and stick to the wok, so you always want to put cold oil or room temperature oil into the wok that is hot, same with a pan, you want to do that too. All right, this is looking good. I don’t think has to be real brown or anything, but it sure has to be cooked through, and I hesitate to rush this because I think it’s important for us to do this. All right, we’re just turning it over, cooking. Once you get the other vegetables in here, it will continue to cook, but I want to make sure that all of the meat gets turned over here. You don’t want to use metal, unless you have a regular wok utensil. Wood is better when you’re dealing with this type of thing. It just makes, doesn’t scratch your pan at all, and it also is smoother on the surface. You can pick the meat up and turn them over easier, and it makes for a better product, okay? This is browning and we’re gonna continue to brown. Now I’m gonna add some onion to it, some chopped up onions. This is gonna make it taste delicious, I tell you, it will. Just continue to let it cook. This helps with the flavors. Then we have some green pepper strips that we’re going to add. All right, now, this is gonna continue to cook. Continue to cook, and we are, oh, I wish you could smell this. It smells incredibly good. But don’t forget, we have our sauce that we still have sitting there that we’re going to pour in here, because that is what’s going to help to bring this all together into the stir fry that’s going to be great on rice. I’m gonna let this cook just another minute, then we’re gonna add our sauce to it. It will thicken up and we’ll be back in a minute, and we’ll meet you at the table with our finished product.
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Well, I hope you’ve enjoyed today’s program. Now remember, that’s newsletter number 305. Be sure to include a self-addressed, stamped business-sized envelope, get the whole month’s worth of recipes when you write just one time per month. Here we have our Arlene’s Skillet Dinner, I hope, that’s skillet pork chop dinner. I hope you’ll try this. This is the rice here in the center. You can see how beautiful the green, the red, and this delicious looks like a Spanish rice that it makes in the middle. Real moist and it does not stick together like some rices do. Now we have the raisin pilaf, and I’ll tell ya, I love it because I like when the rice browns up a little bit because of the butter, isn’t that great? So we just kind of put it in two separate dishes, just so that, you know, you do that sometimes at your table, so everybody doesn’t have to wait for it to move, make its way around to everyone. I think it’s a good idea to split them up sometimes. Then here we have our sweet and sour pork. You see we’ve put the pineapple chunks in, just poured that little mixture that we made from the pineapple juice at the last minute, put it on a bed of rice, something absolutely incredible. We’ve added some coleslaw that we’ve put some grapes and pecans, and even some marshmallows in this, a little something different for coleslaw. We added some fortune or almond cookies. We even, these are frozen, in the frozen food section. These are the little egg rolls. This just rounds out the whole idea of a Chinese or a sweet and sour dinner, and if you have some chopsticks, come on, get them out and let’s see if your kids know how to use ’em. I need to learn myself. Thank you for joining us. We’ll see you the next time. Be sure to do it now, because it just won’t be the same without you here At Home. We’ll see you then.
[Announcer] Fresh produce provided by Jordan Banana, wholesalers of fresh fruit and vegetables in Dravosburg, Pennsylvania. Appliances provided by Dacor Distinctive Appliances, a reflection of your good taste. Groceries provided by Foodland, where the answer is always yes. Cornerstone Television wishes to thank all our faithful viewers whose consistent prayers and financial support have made this program possible.
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