JENNY PEPPER RECIPES

Steps:

• In a large cast-iron or other heavy skillet, cook beef over medium heat until no longer pink,6-8 minutes, breaking into crumbles; drain., Add tomatoes, broth, chili powder, salt and garlic powder; bring to a boil. Stir in rice and peppers. Reduce heat; simmer, covered, until liquid is absorbed, 8-10 minutes. Remove from heat; sprinkle with cheese. Let stand, covered, until cheese is melted.
  Freeze option: Before adding cheese, cool beef mixture. Freeze beef mixture and cheese separately in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary. Sprinkle with cheese.

Steps:

• 1. Preheat deep fryer to 375 degrees.
• 2. Whisk together egg and milk.
• 3. In large bowl combine flour, salt, Lawry's, Garlic powder, pepper, Italian Herb Seasoning, meat tenderizer, Accent, Hungarian paprika and ground Cayenne pepper. Stir until mixed well.
• 4. Pound out pork chops with meat tenderizing hammer on both sides and cut in half along the width so that you have 20 halves.
• 5. Place half of the halves in the egg/milk mixture and let sit for 2 - 5 minutes.
• 6. Coat each piece well with flour mixture until completely covered and gently shake off excess.
• 7. Deep-fry chops, 5-8 pieces at a time (depending on the size of your fryer) for 4 - 5 minutes, until golden brown and crispy. Allow chops that are waiting to be fried to soak in the milk/egg mixture until ready to coat with flour.
• 8. Drain well. Repeat process for remaining chops until all are fried and serve!
• Note: Frank's Redhot sauce is an awesome flavor if sprinkled on top before eating!