*The Magic of the Family Meal*

Close your eyes and picture Family Dinner. June Cleaver is in an apron and pearls, Ward in a sweater and tie. The napkins are linen, the children are scrubbed, steam rises from the green-bean casserole, and even the dog listens intently to what is being said. This is where the tribe comes to transmit wisdom, embed expectations, confess, conspire, forgive, repair. The idealized version is as close to a regular worship service, with its litanies and lessons and blessings, as a family gets outside a sanctuary.

 Sit down and enjoy the meal with your family. Make it a pleasant experience, rather than a time for discipline or discussing problems, so that kids want a second helping of family dinnertime.

Main Course

*Parmesan-Crusted Pork Chops*

Ingredients

• 2 large eggs
• 1 cup dried Italian-style bread crumbs
• 3/4 cups freshly grated Parmesan
• 4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
• Salt and freshly ground black pepper
• 6 tablespoons olive oil
• Lemon wedges, for serving

Directions

Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere.

Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.

*Southern Fried Chicken*

Ingredients

• 3 eggs
• 1/3 cup water
• About 1 cup hot red pepper sauce (recommended: Texas Pete)
• 2 cups self-rising flour
• 1 teaspoon pepper
• House seasoning, recipe follows
• 1 (1 to 2 1/2-pound) chicken, cut into pieces
• Oil, for frying, preferably peanut oil

Directions

In a medium size bowl, beat the eggs with the water. Add enough hot sauce so the egg mixture is bright orange. In another bowl, combine the flour and pepper. Season the chicken with the house seasoning. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.

Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

Fry the chicken in the oil until brown and crisp. Dark meat takes longer then white meat. It should take dark meat about 13 to 14 minutes, white meat around 8 to 10 minutes.

*Surf 'n Turf*

Ingredients

• 2 teaspoons finely chopped onion
• 1 garlic clove, minced
• 1 tablespoon olive oil, divided
• 1 tablespoon butter, divided
• 2 tablespoons beef broth
• 8 medium shrimp - peeled and deveined
• 2 teaspoons minced fresh parsley
• 2 (6 ounce) beef tenderloin steaks, 1 1/2 to 2 inches thick

Directions

1. In a small skillet, saute the onion and garlic in 1-1/2 teaspoons oil and 1-1/2 teaspoons butter until tender. Add broth; cook and stir for 1 minute. Add the shrimp; cook and stir until shrimp turn pink, about 3-5 minutes. Stir in parsley. Cut a pocket in each steak; place three shrimp in each pocket. Cover remaining shrimp and broth mixture; keep warm.
2. In a large skillet, heat remaining oil and butter over medium-high heat. Add steaks; cook until meat reaches desired doneness (about 10-13 minutes for medium), turning once. Top with reserved shrimp and broth mixture.               

Salads

*Fresh Spinach Salad*

Crisp fresh spinach is tossed with melt-in-your-mouth crumbled bacon, diced hard-boiled eggs and crunchy water chestnuts and drizzled with a sweet and tangy homemade dressing.

Ingredients

• 1/2 cup white sugar
• 1/2 cup white vinegar
• 1 cup vegetable oil
• 2 tablespoons Worcestershire sauce
• 1/3 cup ketchup
• 1 small onion, chopped
• 5 slices bacon
• 3 eggs
• 1 pound fresh spinach - rinsed, dried and torn into bite size pieces
• 1 (4 ounce) can sliced water chestnuts, drained

Directions

1. In a blender or food processor, combine sugar, vinegar, oil, Worcestershire sauce, ketchup and onion, and process until smooth. Set aside.
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
3. Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
4. In a large bowl, toss together the spinach, water chestnuts, bacon and eggs. Serve with the dressing.

*Pear & Blue Cheese Salad*

A sweet-tangy brown sugar-maple syrup dressing gets its zip from apple cider vinegar and performs as the perfect partner for a leafy green salad tossed with pears and candied pecans.  

Ingredients

• 1 (10 ounce) bag mixed field greens
• 1/2 cup sliced red onion (optional)
• 1 Bosc pear, cored and sliced
• 1/2 cup chopped candied pecans
•                 1/2 cup crumbled blue cheese                    
• 1/4 cup maple syrup
• 1/3 cup apple cider vinegar
• 1/2 cup mayonnaise
• 2 tablespoons packed brown sugar
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup walnut oil

Directions

1. Place the salad greens in a large bowl. Add the red onion, pear, pecans, and blue cheese, and toss to mix evenly.
2. To make the dressing, place the maple syrup, vinegar, mayonnaise, brown sugar, salt, and pepper in a blender, and blend thoroughly. With the motor running, slowly pour in the walnut oil. Blend until mixture becomes creamy, about 1 minute. Pour over salad mixture, and toss to coat greens evenly. Serve immediately.               

*Asian Potato Salad*

"Want to try a new and completely different potato salad? Then look no further. The ingredients - bok choy, cilantro, soy sauce and sesame oil - blend together beautifully to give a unique Asian slant to a potato salad."

Ingredients

• 4 slices bacon, crisply cooked and crumbled
• 6 new red potatoes
• 1 1/3 cups mayonnaise
• 1 teaspoon sugar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/8 teaspoon dry hot mustard
• 1/8 teaspoon salt
• 3/4 cup chopped bok choy
• 1 red bell pepper, seeded and diced
• 1/2 cup chopped green onion
• 1/4 cup chopped fresh cilantro

Directions

1. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
2. Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop into bite-size chunks.
3. To make the dressing, mix together the mayonnaise, sugar, soy sauce, sesame oil, mustard powder, and salt.
4. Combine the potatoes, bacon, bok choy, red pepper, green onion and cilantro in a large bowl. Pour over dressing and mix well. Refrigerate for at least one hour to allow flavors to blend, and serve.     

          
*Beet Salad w/Goat Cheese*
"This is a delicious and easy salad which takes little time and is a great meatless main course. It uses beets, goat cheese, candied walnuts and baby greens. For a main dish salad, add chicken. Feel free to include more of your favorite vegetables too."

Ingredients

• 4 medium beets - scrubbed, trimmed and cut in half
• 1/3 cup chopped walnuts
• 3 tablespoons maple syrup
• 1 (10 ounce) package mixed baby salad greens
• 1/2 cup frozen orange juice concentrate
• 1/4 cup balsamic vinegar
• 1/2 cup extra-virgin olive oil
• 2 ounces goat cheese

Directions

1. Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes.
2. While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool.
3. In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing.
4. Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.               

Sides
*Cajun Dirty Rice*
"Make it as spicy or mild as you please. It is hearty on a cold winter's night. If you are cooking for a crowd, this recipe can easily be doubled. Be sure to serve this with cornbread!"

Ingredients

• 1 pound lean ground beef
• 1 pound beef sausage
• 1 onion, finely diced
• 1 (8 ounce) package dirty rice mix
• 2 cups water
• 1 (10 ounce) can diced tomatoes with green chile peppers
• 2 (15 ounce) cans kidney beans, drained
• salt and pepper to taste

Directions

1. In a skillet over medium heat, brown the ground beef, sausage, and onion; drain.
2. In a large pan, combine rice mix and 2 cups water. Add diced tomatoes and chilies. Stir in the kidney beans. Bring to a boil, then add meat mixture. Season with salt and pepper. Return to boil, reduce heat, and cover, stirring occasionally. Cook for 25 minutes, until rice is easily fluffed with a fork.               

*Honey Roasted Red Potatoes*
"These slightly sweet potatoes are perfect with most entrees."

Ingredients

• 1 pound red potatoes, quartered
• 2 tablespoons diced onion
• 2 tablespoons butter, melted
• 1 tablespoon honey
• 1 teaspoon dry mustard
• 1 pinch salt
• 1 pinch ground black pepper

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly coat an 11x7 inch baking dish with nonstick cooking spray.
2. Place potatoes in a single layer in prepared dish, and top with onion. In a small bowl, combine melted butter, honey, mustard, salt and pepper; drizzle over potatoes and onion.
3. Bake in the preheated 375 degrees F (190 degrees C) oven for 35 minutes or until tender, stirring halfway through the cooking time.

*Duck Fat Fried Potatoes*

"The recipe is the easy part, finding duck skin is a little more challenging. The easiest method of attainment is to know a duck hunter. They can hook you up faster than you can say, "Nice Elmer Fudd hat." If that's not an option, try and make friends with line cooks who work at restaurants that serve duck. They can make it happen, and it will probably only cost you a couple draft beers."

*Orange Glazed Carrots*

"Baby carrots are simmered in a sweet sauce of orange juice, brown sugar and butter." 

Ingredients

• 1 pound baby carrots
• 1/4 cup orange juice
• 3 tablespoons brown sugar
• 2 tablespoons butter
• 1 pinch salt

Directions

1. Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain, and return carrots to pan.
2. Pour orange juice over carrots, and mix well. Simmer over medium heat for about 5 minutes. Stir in brown sugar, butter, and salt. Heat until butter and sugar melt.

               *Caramelized Brussels Sprouts w/Pistachios*
"Caramelizing is a delicious treatment for the often maligned Brussels sprout. The onion and vinegar add bite, while the pistachios add crunch."      

Ingredients

• 4 pounds Brussels sprouts
• 1/2 cup unsalted butter
• 4 small red onions, cut into strips
• 1/4 cup red wine vinegar
• 2 tablespoons white sugar
• salt and pepper to taste
• 1/2 cup coarsely chopped pistachios

Directions

1. Place Brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until Brussels sprouts are tender yet crisp.
2. Melt the butter in a deep skillet, add the onions and 3 tablespoons vinegar; cook until onions brown.
3. Add the Brussels sprouts, sugar and remaining vinegar. Saute over medium heat until the Brussels sprouts are lightly caramelized.
4. Season with salt and pepper to taste and garnish with pistachios.

        
Dessert
*Peach Cobbler*
"Sweetened peaches are piled into a baking pan, sprinkled with cinnamon, and topped with yellow cake mix. Cubes of cream cheese and butter are then added, and the cobbler is baked until golden and bubbly."

Ingredients

• 12 fresh peaches, pitted and sliced
• 1 cup water
• 1 cup white sugar
• 1/2 teaspoon ground cinnamon
• 1 (18.25 ounce) package white cake mix
• 1 (8 ounce) package cream cheese
• 1/2 cup butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Spread peach slices evenly into a 9x13 inch baking dish. If using canned peach juice, pour 1 cup of it over peach slices. If using fresh peaches, combine water and sugar in a small bowl. Stir to dissolve, then pour mixture over peaches.
3. Sprinkle cinnamon over peach slices, followed by dry cake mix. Top cake mix with pats of cream cheese. Dot cobbler with butter or margarine.
4. Bake in preheated oven for 45 minutes, until golden.               

*Portugese Rice Pudding* "Stovetop rice pudding with eggs added at the very end for a rich texture." Ingredients 1 1/2 quarts milk 1 cup uncooked white rice 1 cup white sugar 2 eggs, beaten Directions In a large saucepan over high heat combine sugar and milk. When bubbles form at the edges, stir in rice and reduce heat to medium-low. Cook 60 minutes, stirring often, until rice is tender. Do not allow to boil. Remove from heat and vigorously stir in beaten eggs, a little at a time, until well incorporated. Serve warm. *Gingerbread Cake* "The beautiful, deep brown color and rich flavor in this gingerbread recipe comes from the dark molasses, which is very traditional in these old-style recipes. The ground ginger and cinnamon gives this simple-to-make gingerbread recipe it's spicy kick, and the quick lemon glaze finishes this classic American dessert perfectly." *Pavlova* "This is an elegant dessert with a fluffy meringue that 's filled with whipped cream and fresh fruit. Once you get the technique down, this pie will easily become one you'll often make." (To keep your meringue from being flat and grainy, try beating egg whites until stiff but not dry. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Also, when beating in sugar, beat in about 1 tablespoon at a time, beating well between each addition. Then beat until meringue is thick, white and glossy. Be absolutely sure not a particle of grease or egg yolk gets into the whites.) Ingredients 4 egg whites 1 1/4 cups white sugar 1 teaspoon vanilla extract 1 teaspoon lemon juice 2 teaspoons cornstarch 1 pint heavy cream 6 kiwi, peeled and sliced Directions Pre-heat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Draw a 9 inch circle on the parchment paper. In a large bowl, beat egg whites until stiff but not dry. Gradually add in the sugar, 1 tablespoon at a time, beating well after each addition. Beat until thick and glossy. Overbeaten egg whites lose volume and deflate when folded into other ingredients. Be absolutely sure not a particle of grease or egg yolk gets into the whites. Gently fold in vanilla extract, lemon juice and cornstarch. Spoon mixture inside the circle drawn on the parchment paper. Working from the center, spread mixture toward the outside edge, building edge slightly. This should leave a slight depression in the center. Bake for 1 hour. Cool on a wire rack. In a small bowl beat heavy cream until stiff peaks form; set aside. Remove the paper, and place meringue on a flat serving plate. Fill the center of the meringue with whipped cream, sweetened if desired. Top whipped cream with kiwifruit slices.                The idea of gathering the family together in the same place at the same time in the 21st century may seem impossible for many, but it can be done. Eating together as a family these days may not look like Sunday dinners of a generation ago. However, the goal can still be the same. Family mealtime provides an opportunity to spend time with family members and talk with one another. Eating meals together can help families feel closer and provide better nutrition – two ingredients for happy, healthy families.