Ten-Minute Pork Skillet

Enjoy the flavors of pork, ramen noodles and fresh veggies in this
done-in-a-flash stir-fry. You'll also find this recipe called Ten-
Minute Pork Lo Mein.

Ingredient
1 tablespoon vegetable oil
3/4 pound pork tenderloin, cut into 1/8-inch strips
2 packages (3 ounces each) pork-flavored ramen noodles
1 1/2 cups water
1 medium red bell pepper, cut into 3/4 inch pieces (1 cup)
1 cup broccoli flowerets
4 medium green onions, cut into 1-inch pieces (1/2 cup)
1 tablespoon chopped fresh parsley or 2 teaspoons parsley flakes, if desired
1 tablespoon soy sauce

Method
1. Heat 12-inch skillet or wok over medium-high heat. Add oil; rotate skillet to coat side.

2. Add pork; stir-fry about 5 minutes or until pork is no longer pink.

3. Gently break apart noodles. Stir noodles, seasonings from flavor packets and remaining ingredients into pork.

4. Heat to boiling. Boil 3 to 4 minutes, stirring occasionally, until noodles are completely
softened.

Szechuan Beef Stir-Fry

Makes: 6 servings.

Prep time: 15 minutes

Cook time: 13 minutes

Ingredient
1 cup fat-free beef broth
1/4 cup light soy sauce
2 TBSP rice vinegar
1 TBSP cornstarch
2 tsp. Szechuan seasoning (I found in oriental section of grocery store)
1 TBSP canola oil
1 lb. flank steak, cut against the grain into 1/4-inch strips
1/4 tsp. salt
1 lb. green beans, trimmed and cut into 1-inch pieces
1/2 lb. sliced fresh mushrooms
1/2 large red onion, thinly sliced
1/2 cup toasted walnuts, coarsely chopped
3 cups quick-cook brown rice, cooked as package directs

Method
1. In a medium-size bowl, whisk together broth, soy sauce, vinegar, cornstarch and Szechuan seasoning. Set aside.

2. In a large nonstick skillet or wok, heat oil over high heat. Season sliced flank steak with salt and stir-fry for 3 minutes. Remove beef to a plate and keep warm.

3.Add beans, mushrooms and onion and stir-fry over high heat for about 8 minutes or until beans are crisp-tender. During the last 2 minutes, add 1/4 cup water and cover.

4. Whisk sauce again and stir in. Add meat back to the skillet and stir until all ingredients are combined. Cook for 2 minutes until thickened.

5. Sprinkle toasted walnuts on top; serve with cooked brown rice.

Spiced Blackberry Vinegar

Ingredient
2 lb. blackberries, fresh or frozen
2 cinnamon sticks
2 tsp. allspice berries
2 tsp. whole cloves
2-1/3 cups vinegar
2 cups sugar
a few fresh blackberries, for garnish (optional)

Method
1. Pick over the blackberries, removing any moldy or damaged parts. Break the cinnamon sticks into pieces. Put all the spices on a square of cheesecloth and tie up with a piece of string.

2. Put the vinegar and sugar into a large saucepan. Stir over low heat, until the sugar has completely dissolved. Add the spice bag. Bring to a boil, lower the heat, and simmer for 5 minutes.

3. Add the blackberries and simmer for 10 minutes longer. Remove from the heat and leave the blackberry mixture to cool completely. Discard the spice bag.

4. Line a funnel with a double layer of cheescloth. Strain the flavored vinegar through it into sterilized bottles, to within 1/8 inch of the tops. Add fresh blackberries, if desired, to each bottle. Seat the bottles and label. The vinegar is now ready to use.

Notes:
I did not strain thru cheesecloth...I just used a strainer several times and then put into the bottles.

I saved the bottles from Kikoman soy sauce (about 6 oz. bottle size). I just sterilized them in boiling water for about 10 minutes. This is a great size to bottle the vinegar in if you are giving them away as gifts. If it is just for yourself then you can use a larger bottle if desired. Peg

Spicy Garlic Lime Chicken

A delightful chicken dish with a little spicy kick. Serve with rice and your favorite vegetable.

Yield: 4 servings

Ingredients:
3/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
1/8 tsp. paprika
1/4 tsp. garlic powder
1/8 tsp. onion powder
1/4 tsp. dried thyme
1/4 tsp. dried parsley
4 boneless, skinless chicken breast halves
2 TBSP butter or margarine
1 TBSP olive oil
2 tsp garlic powder
3 TBSP lime juice

Method
1. In a small bowl, mix together salt, black pepper, cayenne pepper, paprika, 1/4 tsp. garlic powder, onion powder, thyme and parsley.

2. Sprinkle spice mixture generously on both sides of chicken breasts.

3. Heat butter and olive oil in a large heavy skillet over medium heat.

4. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 tsp. garlic powder and the 3 TBSP lime juice.

5. Cook 5 minutes, stirring frequently to coat evenly with sauce.

Creamy Havarti Chicken

Ingredient
4 boneless skinless chicken breasts
10 ounce can condensed cream of chicken soup
1/4 cup whole milk or half & half
1/2 cup seasoned dry bread crumbs
2 TBSP butter, melted
1/2 cup shredded havarti cheese

Method
1. Preheat oven to 375. Place chickne in a greased 12x8 inch glass baking dish.

2. In a small bowl, combine the soup and the milk. Mix well with a wire whisk and pour over the chicken. Bake at 375 for 30 minutes.

3. Meanwhile combine the bread crumbs with the melted butter in a small bowl.

4. Remove chicken from oven after the 30 minutes, sprinkle with the cheese and then the crumb mixture over the cheese.

5. Return to oven and bake 10 minutes longer, or until chicken is thoroughly cooked.

Makes 4 servings.

Sweet Potato and Apple Bake

Ingredient
1 large (1/4 to 1/2 lb.) sweet potato
3 medium Golden Delicious apples
1 tsp. lemon juice
1 large leek
1/4 cup (1/2 stick) butter or margarine, softened
1/4 tsp. salt
1/8 tsp ground pepper
1/4 to 1/2 cup apple juice or apple cider
2 TBSP seasoned or unseasoned bread crumbs
1 TBSP brown sugar

Method
1. Heat oven to 350. Peel and thinly slice sweet potato. Peel, core, and cut apples into 1/4-inch thick slices.

2. Place apples in bowl and add water to cover; add lemon juice. Trim off top of leek 1 inch aboue white; discard top and root end.

3. Cut leek lenghtwise in half and clean well under running cold water. Thinly slice leek crosswise. Drain apples well; pat dry. Grease a 1-1/2 quart casserole with 1 TBSP butter (or coat with cooking spray).

4. Place one third of the apples in bottom of casserole; top with one third of the leek slices and one third of the sweet potato slices. Season with salt and pepper. Repeat to make 2 more layers. dot top of casserole with 2 TBSP butter; pour apple juice (cider) over all.

5. Cover tightly with lid or aluminum foil and bake for 45 minutes. Meanwhile, to make topping, in small saucepan, melt the remaining 1 TBSP butter; stir in bread crumbs and brown sugar until well combined. Uncover casserole and sprinkle with topping.

6. Bake uncovered 10 to 15 minutes longer or until potato slices are tender. Serve immediately.

Yield: 6 servings

Pierogi Casserole

It was nice to have a break from a meat dish for a change. I served it with a nice tossed salad

Ingredient
9 no. cooked lasagna noodles
2 cups cottage cheese
2 egg whites
1/2 tsp. onion powder
1/2 tsp. salt
3/4 cup shredded cheddar cheese
2 cups mashed potatoes
1 large onion, chopped

Method
1. Spray a 9x13x2-inch pan with cooking spray. Line bottom of pan with 3 lasagna noodles. In a medium bowl, mix cottage cheese, egg whites, salt and onion powder together. Spread over noodles. Cover with another layer of noodles.

2. In the same bowl, mix cheddar cheese with the potatoes. Spread over noodles. Coat a skillet with vegetable spray and saute onion until transparent and soft.

3. Spread onions over noodles. Cover with foil and bake for about 30 minutes in a 350 oven. Let casserole stand 10 minutes before serving.

Coca Cola Tomato Salad

As strange as this sounds it is really good! Give it a try.

Coca Cola Tomato Salad
From Class Cooking with Coca Cola cookbook

Ingredient
1 Tbsp. salt
1/2 Cup sugar
1-1/2 tsp. pepper
1 tsp. dry mustard
1/2 Cup vinegar
1 medium onion, chopped
1/4 Cup cola cola
1/4 Cup catsup
1 Cup salad oil
1 head lettuce, shredded
1 tomato, cut in wedges

Method
1. Combine all of the ingredients except the lettuce and tomato.

2. Arrange lettuce on salad plate. Place tomato wedges on lettuce.

3. Serve with the dressing.

Note: The dressing may be blended and refrigerated, covered, for several hours.

Vanilla Wafers

Ingredient
1/2 cup butter, softened (no substitute)
1 egg
1-1/3 cup flour
1/4 tsp. salt
1 cup sugar
1 Tbsp. vanilla
3/4 tsp. baking powder

Method
1. In a mixing bowl, cream butter and sugar. Beat in egg and vanilla.

2. Combine dry ingredients; add to creamed mixture and mix well.

3. Drop by teaspoonfuls 2 inches apart onto ungreased (or parchment paper lined) cookie sheets. bake at 350 for 10-12 minutes or until edges are golden brown. (I baked mine at 325 for about 10 minutes).

4. Remove to a wire rack to cool.

Yield: about 3 dozen cookies.

Cabbage, Carrot, Potato Stir-Fry

Ingredient
1 cup shredded carrots (or julienned)
3 cups shredded cabbage
1 large potato, shredded (or julienned)
1 medium onion, sliced or chopped
salt and pepper to taste


Method
1. Corn or canola oil to heat in bottom of fry pan - use a large fry pan

2. Saute the onions in a little bit of the oil until just starting to carmelize.

3. Add the other vegetables and stir-fry over medium heat until tender. Salt and pepper to taste. Serve hot.

Note: The trick is to slice or shred the ingredients thinly so they'll cook quickly.

Cheesy Baked Ziti

Tip: Just add a tossed salad for a complete meal in a snap. Also,
leftovers will freeze well.

Serves: 6
Preparation Time: 20 minutes
Baking Time: 25 minutes

Ingredient
226g dried ziti
220g ricotta cheese (part skim)
3 cups (or 12 ounces) shredded mozzarella cheese
3 cups (or a 26-ounce jar) spaghetti sauce
1/2 cup Parmesan cheese

Method
1. Heat the oven to 350 degrees. Bring a large pot of salted water to
boil and add the ziti. Cook until tender, about 8 minutes, drain the
pasta.

2. Place the ziti in a large bowl. Mix with the ricotta and half of the
mozzarella. Grease a 9 x 13-inch casserole dish. Spread half of the
spaghetti sauce on the bottom of the pan. Add the ziti mixture and
cover with the remaining sauce. Sprinkle with Parmesan and the
remaining mozzarella.

3. Bake uncovered, for 20 to 30 minutes, until the casserole bubbles on
the edges.

Grandmother's German Potato Salad

Ingredient
4 cups potatoes, cooked, sliced round
10 slices bacon, fried crisp, drippings reserved
1/2 cup onion, finely chopped
3 tablespoons pickle relish (I prefer sweet)
1 tablespoon sugar
1 tablespoon flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup water
3 hard-boiled eggs, sliced thin, or grate with a hand grater
1 teaspoon celery seed, Optional

Method
1. Cook unpeeled potatoes until tender. Drain and cool, then peel and cut in 1/4" slices.

2. Cook bacon in skillet until crisp. Remove and place on a paper towel. Add chopped onion to bacon drippings and cook until tender but not brown. Blend in flour, sugar, salt and pepper.

3. Gradually stir in water. Cook and stir until thickened. Pour mixture over cook (but not cold) potatoes. Add relish and mix lightly. Add crumbled bacon and celery seed. Sprinkle top with chopped parsley and slices of hard-boiled eggs.

Try this and it will become a family favorite.

Apple Cider Chicken

Ingredient
1 tablespoon vegetable oil
1 tablespoon butter
3 large red or green cooking apples, cored, cut in eighths
1 chicken (about 2 1/2 pounds), cut into 8 pieces
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup apple cider
1/4 cup apple brandy
1/8 teaspoon ground cinnamon
1/4 cup nonfat sour cream

Method
1. Heat half the oil and half the butter in large skillet over medium heat until bubbly. Add apples; sauté until lightly golden, 5 to 8 minutes. Remove to platter and set aside.

2. Increase heat to medium-high. Add remaining oil and butter to skillet. Season chicken with salt and pepper. Add half of chicken to skillet; cook 5 minutes or until golden brown; cook other side. Remove chicken to platter with apples. Cook remaining chicken. Discard drippings from skillet. Return reserved chicken to skillet.

3. Whisk together cider, brandy and cinnamon in small bowl. Pour into skillet. Cover; simmer 25 minutes, turning chicken over halfway through. Add apples to skillet; cook 20 minutes. Remove chicken and apples from skillet to platter. Boil liquid in skillet until it barely coats bottom. Turn off heat, whisk sour cream into cider mixture in skillet until well blended.

4. Return chicken and apples to skillet. Cover; simmer 5 minutes until chicken and apples are tender.

Tuna-macaroni Treat

Ingredient
7 1/4 oz macaroni and cheese dinner (the kind in a box that the kids like)
6 1/2 oz tuna in water -- drained and flaked
10 1/4 oz condensed cream of celery soup -- undiluted
1/2 c milk
1 TBSP chopped onion

Method
1. Prepare macaroni and cheese dinner according to package directions, decreasing butter to 2 tablespoons, if desired.

2. Combine remaining ingredients in a large bowl, and mix well; stir in macaroni and cheese.

3. Spoon tuna mixture into a lightly greased 1 1/2-quart baking dish.

4. Bake at 350* for 18 to 20 minutes or until lightly browned.

5. Add either chinese noodles or ff onions as topping

Crockpot Pepper Steak

Ingredient:
1-1/2 to 2 lbs. steak strips
1/4 cup soy sauce
1 onion, sliced
1 clove garlic, minced
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. ginger
16-oz. can of chopped tomatoes, undrained
2 large green peppers, sliced
1/2 cup cold water
1 TBSP. cornstarch

Ingredient
1. Brown steak strips; put into crockpot.

2. Combine the next 7 ingredients and pour over beef strips. Start out on HIGH for the first hour, then switch to LOW.

3. Cook on LOW for 5 to 6 hours. Add tomatoes and pepper.

4. Cook for one more hour on HIGH. Combine the water and the cornstarch; stir into crockpot and cook on HIGH until thickened (about 20 minutes). Serve over rice.


Note: 1 pound = 454gm
1/2 pound = 227gm

Chocolate Streusel Bars With Cream Cheese Filling

Ingredient
1 3/4 C unsifted flour
1 1/2 C powdered sugar
1/2 C unsweetened cocoa
1 C. butter or margarine

1 - 8 oz. cream cheese
1 - 14 oz. can sweetened condensed milk
1 egg
1 t. vanilla
1/2 C. chopped nuts (optional)
(I used mini unsweetened chocolate chips, instead)

Preheat oven to 350 degrees.

Method
1. In large bowl, combine flour, sugar and cocoa. Cut in butter until crumbly (will be very dry). Reserve 2 cups for topping.

2. Press remainder on bottom of 13 x 9 pan. Bake 15 min.

3. In large mixing bowl, beat cream cheese until fluffy. Gradually add milk, beating until smooth. Add egg and vanilla, mixing well. Pour evenly over baked crust.

4. Combine reserved crumbs with nuts (or choco chips), and sprinkle evenly over cheese mixture.

5. Bake 25 min or until bubbly. Cool then chill before cutting into bars. Store covered in refrigerator. Enjoy!

Crunchy Beef Bake Casserole

Ingredient
2 cups uncooked corkscrew macaroni
1 lb. ground beef
1 (10-1/2 oz.) can condensed cream of mushroom soup
1 (14-1/2 oz.) can whole or diced tomatoes
3/4 cup chopped green peppers (optional)
3/4 cup shredded cheddar cheese
3/4 tsp. seasoned salt
1 (3-oz.) can French fried onions

Method
1. Cook macaroni; drain. Brown ground beef; drain fat.

2. Combine all ingredients, except French fried onions. Pour into a greased 2-qt. casserole dish.

3. Cover and bake at 350 for 30 minutes. Uncover and top with the French fried onions and bake for 5 minutes longer.

Makes 4-6 servings.

Crunchy Cajun Chicken

Ingredient
4 boneless, skinless chicken breast halves
1/2 cup mayonnaise
1 TBSP Worcestershire sauce
1 tsp. ground cumin
1 tsp. onion powder
1/2 tsp. cajun seasoning
1/2 tsp. cayenne pepper
1/2 tsp. garlic powder
1-1/2 cups crushed sesame crackers (saltines will do)
1 tsp. paprika

Preheat oven to 400.

Method
1. In a small bowl, combine mayonaisse, Worcestershire sauce, cumin, onion powder, cajun seasoning, cayenne pepper and garlic powder; mix well.

2. Brush both sides of chicken with the mayonnaise mixture.

3. In a small bowl mix cracker crumbs and paprika. Coat chicken with the cracker crumb mixture.

4. Arrange chicken in an 11x7 inch baking pan.

5. Bake chicken about 45 minutes or until juices run clear.

NOTE: If preferred bone-in chicken, place in a 13x9-inch baking pan and cook for about an hour.

Serves: 4.

Chicken Fried Rice

Chicken fried rice is a healthy, one dish meal. Like all fried rice dishes, Chicken fried rice tastes best when using leftover cooked rice.

Makes 3 servings of chicken fried rice, or 4-6 servings as part of a meal.

Ingredient
4 cups cold cooked rice
8 ounces cooked chicken (or substitute cooked turkey, etc), chopped
2 eggs (more if desired)
1/2 cup green peas
1 medium onion, diced
1 green onion (diced)

Seasonings (add according to taste):
Light soy sauce
Oyster sauce
Salt
Pepper

Oil for stir-frying, as needed

Method
1. Beat the eggs lightly with chopsticks (or whisk), add a dash of salt (Add a bit of oyster sauce if desired).

2. Chop the chicken meat and dice the onion and green onion.

3. Heat wok and add oil.

4. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.

5. Stir-fry the onion on high heat for a few minutes, remove and set aside. Do the same for the green peas.

6. Add oil, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt, peper and oyster sauce. Add the chicken, onion and green peas and combine thoroughly.

7. Serve chicken fried rice with the strips of egg on top and the green onion as garnish. (Alternately, you can mix the green onion and egg in with the other ingredients).

Italian Shrimp Dip

Ingredient
2 pkgs. (3 oz each) cream cheese
1 package Italian dressing, dry (0.7 oz)
1/2 cup sour cream
1 T. lemon juice
1 can small shrimp (4.25 oz)

Method
Mix all ingredients together. Use as a dip for potato chips or tortilla chips.

Makes 1 cup.

Chicken Florentine Style

Ingredient
4 boneless skinless chicken breasts
Salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons (3/4 stick) unsalted butter
2 tablespoons shallots, sliced
1 tablespoon chopped garlic
1 1/2 cups dry white wine
1 cup whipping cream
1 tablespoon chopped fresh Italian parsley
2 (10-ounce) packages frozen cut-leaf spinach, thawed, drained

Method
1. Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour.

2. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.

3. Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine.

4. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes.

5. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce.

6. Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through.

7. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.

Parmesan-Dijon Chicken

Perfectly seasoned and coated baked chicken breasts. Finally a way
to wake up those boring weekday meals.

Ingredient
1/4 cup butter or margarine, melted
2 tablespoons Dijon mustard
3/4 cup Progresso® dry bread crumbs (any flavor)
1/4 cup grated Parmesan cheese
6 boneless skinless chicken breast halves (1 3/4 pounds)

Method
1. Heat oven to 375ºF. Mix butter and mustard in shallow dish until well mixed. Mix bread crumbs and cheese in large plastic bag.

2. Dip one piece of chicken at a time into butter mixture, coating all sides. Then place in bag of bread crumbs, seal bag and shake to coat with crumb mixture. Place chicken in single layer in ungreased rectangular pan, 13x9x2 inches.

3. Bake uncovered 20 to 30 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

MeMe's Old Fashioned Pork Sausage

Ingredient
1 6 1/2 pound boneless pork shoulder roast
1/3 cup dried sage
1/4 cup salt
2 tablespoons brown sugar
2 tablespoons ground black pepper
1/8 teaspoon ground red pepper

Method
1. Trim skin from pork roast, if necessary and discard.

2. Cut roast in to chunks. Grind in a meat grinder. Stir in remaining ingredients.

Makes 6 1/2 pounds.

Notes: The sausage may be shaped in to balls or patties and frozen for several months. Store at least 2 weeks before cooking.

Crock Pot Chicken Paprika

Ingredient
12 pieces of chicken breast strips (not entire breast)
4 medium sized potaotes, sliced (skins left on by choice)
4 medium onions, peeled and sliced
1 cup of water
3 Tablespoons oil
Paprika

Method
1. Place four chicken strips in the bottom of the crockpot. Sprinkle with Paprika.
2. Then cover with a layer of potatoes. Cover the potatos with layer of onions. Add 1 tablespoon of oil.

3. Then sprinkle generously with Paprika. Then start over with the four chicken strips and follow the steps above again for three complete layers.

4. Pour cup of water into crockpot (down sides so not to wash off the Paprika). Cook on high temperature 6-8 hours.

*You can use different vegetables if you would like. Carrot slices work well

Zippy Cauliflower

Ingredient
3 cup Cauliflower
1/2 tsp Low fat margarine
1 tbp All purpose flour
1/8 tsp Red (cayenne) pepper
1/4 tsp Salt
1/8 tsp Pepper
3/4 cup Skim milk
1/2 cup Shredded low fat cheddar ch
2 tbp Chopped green chilies
1/4 cup Fresh bread crumbs

Method
1. Preheat oven to 350F. Steam cauliflower just until tender; drain.

2. Melt margarine in a medium size saucepan over medium heat. In a jar with a lid combine flour, red pepper, salt, pepper, and milk; shake until blended.

3. Slowly add to margarine in saucepan, stirring constantly until smooth. Add cheese and continue stirring until smooth and slightly thickened.

4. Stir in chilies. Arrange cauliflower in a 2 quart baking dish; pour sauce over cauliflower, then sprinkle with bread crumbs.

Turnip Casserole

this might sound strange having mashed turnips and applesauce mixed together, but it is really good!!

Ingredient
2 medium turnips (or several small)
1 cup applesauce
3 TBSP butter or margarine, softened
2 tsp. sugar
1 tsp. salt
1/8 tsp. pepper
1 egg
2 TBSP melted butter
3/4 cup bread crumbs

Method
1. Peel, cube and cook the turnips. Mash well.

2. Combine mashed turnips with the applesauce, 3 TBSP butter, sugar, salt, pepper and egg. Place mixture into a greased casserole dish.

3. Combine the melted butter and the bread crumbs and put on top of the casserole.

4. Heat, uncovered, at 350 for 30 minutes. This casserole may be prepared ahead of time and kept in the refrigerator. Heat just before serving.

Gail's Garlic Meatball Sauce

An oriental style sauce for something different. The addition of curry gives them zest - feel free to add more or less to your taste. Can also throw in lightly sauteed onions, peppers, celery and frozen peas for a complete meal.

Ingredient
1 Oxo cube or 1 1/2 tsp Beef bouillon
3/4 c. boiling water
2 Tbsp Cornstarch
1/4 c. cider vinegar
2 Tbsp soya sauce
3/4 c. brown sugar
1/2 tsp. each - ginger, garlic powder
1/4 tsp. ground cloves
1/8 tsp curry powder

Garnish : couple sliced green onions sprinkled on top and Sesame seeds.

Method
1. Dissolve bouillon in boiling water. Stir in cornstarch mixed with vinegar. Add remaining ingredients and cook, stirring constantly until thickened.

2. Make your favourite plain meatballs - I use ground + beaten egg only.

3. Brown meat balls in fry pan stir in sauce. Serve over plain rice or steamed noodles.

Ham and Noodle Casserole

Ingredient
1 can cream of mushroom soup]
1/2 green pepper, chopped
1 (12-oz.) pkg. egg noodles
1/2 medium onion, chopped
1 cup diced ham
1 cup cheddar cheese, grated
salt and pepper to taste

Method
1. Preheat oven to 375. cook noodles according to directions on package.

2. In a small bowl, mix ham, green pepper, onion and cheese. Fold this mixture into the noodles. Add soup, salt and pepper.

3. Pour into a casserole dish and bake for 45 to 50 minutes.

SERVES: 4 or 5.

Notes: The directions did not say whether or not to cover the casserole dish. I did not and the top noodles were very crunchy! I think next time I would cover the casserole or at least for part of the time. Peg

Dilly Porkchops

Ingredient
6 boneless pork loin chops, 1/2 inch thick
1/4 cup butter or margarine, melted
1 TBSP Dijon mustard
1 to 1-1/2 tsp. dill weed
1 tsp. Worcestershire sauce
1/8 tsp. garlic powder

Method
1. Prick pork chops with a fork. In a small bowl, combine the remaining ingredients; spoon over both sides of the chops.

2. Place on a broiler pan; broil 4-6 inches from the heat for 4 minutes on each side or until juices run clear.

Yied: 6 servings.