Lamb Chops Glorified

I suppose this is meant to seem fancy but it’s really actually quite easy. “Glorified” makes it sound self deprecating in a way. We don’t see lamb chops too often in the grocery where I live. Either they get bought up immediately, or there isn’t as much demand and they don’t stock very much. Growing up, my mother would serve us lamb chops when my dad was traveling because he didn’t really like lamb. I enjoyed it, but it definitely has a distinct taste that some might not enjoy. I appreciate that the recipe includes all the side dishes, because sometimes the entree is the easy part of dinner.

Lamb Chops Glorified

6 lamb chops (loin or shoulder)

6 tablespoons catsup

1 clove garlic

2 tablespoons Worcestershire sauce

1 tablespoon salad oil

Salt & pepper to taste


  1. Rub skillet well with garlic
  2. Combine catsup, Worcestershire sauce and oil in skillet, lay chops in the mixture, then turn them over and season with salt & pepper. Bake at 375 degrees for 30 minutes.
  3. Pare potatoes and cut into shoestring lengths. Soak in cold water, then dry with a towel. Roll them in melted butter or other fat, season with salt and paprika, and bake in the oven in a shallow pan.
  4. Scrub summer squash or zucchini, slice and place in a casserole with 2 tablespoons grated onion, salt and pepper to taste, and 3 or 4 tablespoons melted butter. Cover closely and cook with oven dinner

Rice-Broccoli Casserole

This is a simple side dish casserole. Use frozen broccoli and if you can’t find exactly 10 oz packages, you can just weigh it out and save the rest for another meal. I personally would chop the broccoli fine.

Rice-Broccoli Casserole 350 1 hour

1 10 oz pkg chopped broccoli

1 c long grain rice

2 1/2 c warm water

4 bouillon cubes

1 5 oz jar bacon cheese spread

1 med minced onion

Thaw broccoli – mix all ingredients. Place in 2 qt casserole – cover. Stir twice.

Navy Beans & Honey

Navy beans are those plump white beans you often find in soups. They have a lovely flavor that lends itself to ham & bacon in soup and chili. These days, most people buy their beans “presoaked” in a can so they will be able to make their dish faster. But if you like to buy your beans dry, be sure to soak them well enough. I have not gotten that quite right, myself, and my beans have been a bit tough in the past.

Navy Beans & Honey – 2 hrs 350°

Soak 2 c navy beans – 2 hours, bring to boil. Add 1/2 tsp ginger. Simmer 1 hour. Drain. Turn beans into casserole. Add 1 cup fine chopped onions, 1/2 c sour cream, 1 1/2 tsp salt, 1/4 tsp pepper, 2-3 Tbls honey, 1 c boiling water. Bake covered 2 hours.

Meatless Cabbage Rolls

There are many types of cabbage rolls from all over the world. Some have a sauce and others don’t. This particular one does not have a sauce but I think you could add one fairly easily to suit your taste. You will notice that this recipe also does not have a lot of instructions, only the ingredients. Once can assume that once the filling has been combined nicely, wrap in cabbage leaves, then bake at 350° for 20-25 minutes.

Meatless Cabbage Rolls – 350° 20-25 m

1/2 lb chopped bean sprouts

1/4 lb chopped mushrooms

Saute in 3 Tbs butter for 3 min. Stir, remove from heat


3/4 c wheat germ

1 (8 1/2 g) can chopped water chestnuts

1/2 c slivered almonds

1/3 c minced parsley

1 tsp marjoram – 1/4 tsp salt

1/2 c parmesan cheese

Grilled Pork Chops with Balsamic Peaches

This is an interesting concept – grilling peaches. Let’s get fancy! One thing I like about these institutional recipe cards is they cover basic methods very clearly, so the user learns the skills needed to create delicious dishes and can transfer this knowledge to future cooking. Even though I still follow recipes for new dishes, I have created many of my own, using the knowledge gained over the years of cooking for my family.

Grilled Pork Chops with Balsamic Peaches

3 tbsp chopped fresh rosemary

1 tsp garlic powder

1 tsp kosher salt

1/2 tsp freshly ground pepper

2 tbsp plus 4 tsp olive oil, divided

5 (6 to 8 oz) bone-in rib pork chops, 1-inch thick

4 fresh peaches, pitted and halved

4 tsp light brown sugar

4 tsp balsamic vinegar

Coat grill rack with nonstick cooking spray. preheat grill to medium-high (350-400). In a small bowl combine rosemary, garlic powder, salt and pepper. Drizzle 2 tabelspoons of the oil evenly over both sides of each pork chop. Rub rosemary mixture evenly over each chop.

Grill pork, covered, 5 minutes per side or until grill make appear. Reduce heat to medium (300-350) or move chops to outer edge of grill rack over indirect heat. Grill covered, 5 minute more for medium rare (145) or to desired doneness. Transfer chops to a platter. Cover loosely with foil; let stand 5 minutes.

Meanwhile brush the cut side of each peach half with remaining 4 teaspoons oil, and sprinkle evenly with brown sugar. Place peaches on grill, cut sides down. Grill 4 minutes per side or until grill marks appear and peaches soften. Transfer peaches to a cutting board, and cut into slices. Arrange peaches over pork chops, drizzle with vinegar and serve.