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Katsudon (Japanese Pork cutlet)

1 egg, beaten
1/2 c. flour
6 pork chops (defatted & boned)
1 c. bread crumbs, dried
3 tbsp. fat
2 eggs, beatenSAUCE:
2 tbsp. soy sauce
1 1/2 c. water
1 tbsp. sugar
Roll pork chops in flour, dip into the one beaten egg, then roll in bread crumbs. Brown pork chops until golden brown. In a separate skillet, add all the ingredients for the sauce and bring to a boil. Cut the browned pork chops into 4 or 5 strips an dadd to the sauce and simmer for  about 20 minutes. Pour the 2 beaten eggs over the top of the pork chop mixture and simmer for 5 minutes, until the eggs are cooked. Serve over rice.  Pour sauce over rice and place egged chop on top.

Fajitas

1 1/2 lbs. round steak or chicken in:
1/4 c. soy sauce
1/4 c. oil
1/4 c. white wine
1 tsp. ginger
1 clove garlic
Preparation:

Fry meat in the marinade sauce until it is almost done, add bell pepers, onions, (cut in strips & rings). Cook until tender crisp. LAST OF ALL -- JUST BEFORE SERVING, ADD TOMATO

Chunks:

Serve on flour tortillas with refried beans, rice, grated Cheddar cheese, sour cream, jalapeno, hot sauce, shredded lettuce or anything else!  HINT: Make them up ahead of time, wrap in Handi-Wrap, place in lunch box, heat & eat.