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Stuffed Artichokes

Reviewed: Jan. 8, 2011
this recipe is excellent. It is how my great grandparents used to make them with just a couple alterations to make it easier for the cook and just as delisious. First, instead of using cubes of bread, use Italian style bread crumbs so then the seasonings of parsley and oregano are already in the bread crumbs so you don't have to add them. Second, slice the garlic very thin instead of mincing. The slices, if sliced thin enough melt into the artichoke as it steams. Third, use olive oil instead of vegetable oil and just drizzle slowly over the stuffed artichoke after stuffing. Fourth, use a mixture of parmesean and romano cheese to sprinkle over the top after the olive oil drizzle. This makes a wonderful kind of crust over the entire artichoke that is excellent!
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Pork Chops with Mushroom Onion Gravy

Reviewed: Oct. 27, 2008
I followed this recipe to the "T", well almost. I used cream of potato soup. To the soup I used chicken broth instead of water and I added sauted mushrooms and chopped celery. I sauted the mushrooms in garlic and onion powder and it came out pretty nice! I topped it with some chervil, (french parsley) and it was divine. My husband said it is a keeper.
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