Pork Chops with Blue Cheese Gravy

This recipe makes the most delicious creamy gravy to serve over pork
chops. It tastes like something from a fancy restaurant. Serve with
sauteed mushrooms, if desired.

Reiman printed this recipe in this months Quick Cooking.
Linda Foreman

Ingredient
2 tablespoons butter
4 thick cut pork chops
1/2 teaspoon ground black pepper, or to taste
1/2 teaspoon garlic powder, or to taste
1 cup whipping cream
2 ounces (5.5g)blue cheese, crumbled

Method
1. Melt butter in a large skillet, over medium heat. Season the pork chops with black pepper and garlic powder. Fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes. Turn occasionally to brown evenly.

2. Remove chops to a plate and keep warm. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops

Roasted Cabbage Rolls

Ingredient

Cabbage rolls:
1 (3-pound) (1.3kg) head cabbage
2 tablespoons water
Cooking spray
1 onion, slivered
1 cup water
1/3 cup uncooked long-grain rice
1 cup diced Granny Smith apple
2/3 cup chopped green onions
1/2 cup 2% reduced-fat milk
1 1/4 teaspoons garlic salt
3/4 teaspoon dried rubbed sage
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1 large egg
1 pound (1.3kg) ground turkey
1/4 cup water

Basting glaze: (double this)
4 bacon slices, chopped
1/3 cup dark corn syrup
3 tablespoons tomato paste
1 1/2 tablespoons water
3/4 teaspoon salt

Method
1. To prepare cabbage rolls, core cabbage using a serrated knife. Place cabbage in an 8-inch square baking dish or 2-quart casserole; add 2 tablespoons water. Loosely cover with heavy-duty plastic wrap.

2. Microwave at high 9 minutes, rotating baking dish a half-turn after 5 minutes. Cover dish and let stand 15 minutes. Discard any tough dark green leaves. Remove 8 light-colored cabbage leaves. Cut off raised portion of the main vein of each leaf, and set leaves aside. Finely chop enough remaining cabbage to measure 1/2 cup, and set aside.

3. Coarsely chop enough remaining cabbage to measure 2 cups; arrange in bottom of a 13 x 9-inch baking dish coated with cooking spray. Top with slivered onion.

4. Bring 1 cup water to a boil in a small saucepan. Add rice; reduce heat to medium-low, and cook 8 minutes. Drain well.

5. Preheat oven to 350°.

6. Combine 1/2 cup finely chopped cabbage, rice, apple, and the next 7 ingredients (apple through egg). Crumble turkey over mixture; stir just until blended. Place about 1/2 cup turkey mixture in center of each cabbage leaf.

7. Fold in edges of leaves, and roll up; place cabbage rolls on top of coarsely chopped cabbage. Cut several 1/4-inch-deep slits across top of each roll. Pour 1/4 cup water over rolls. Cover
with foil, and bake at 350° for 30 minutes.

8. To prepare basting glaze, cook the bacon in a small saucepan over medium heat for 3 minutes or until lightly browned. Remove from heat.

9. Remove bacon from pan; discard bacon drippings. Return bacon to pan; stir in corn syrup and remaining ingredients. Uncover cabbage rolls; spoon one-third basting glaze over cabbage rolls. Bake, uncovered, 1 hour, basting with basting glaze every 20 minutes. Spoon about 1/4 cup
remaining cabbage on each of 8 plates; top each with 1 cabbage roll.


Yield: 8 servings

Crockpot Pork Chops

Ingredient
6 pork chops
1 small onion, chopped
2 stalks celery, chopped
1 clove garlic, minced
1 cup catsup
1/2 cup water
juice of 1 lemon
4 TBSP brown sugar
3 TBSP Worcestershire sauce
2 TBSP vinegar
1 TBSP mustard
1/2 can tomato paste, (3 ounces)
1/4 tsp. pepper

Method
1. Whisk all the ingredients together (except for the pork chops).

2. Place pork chops in the crockpot and pour the mixture over them. Cover and cook on LOW setting for 8 hours.

Antipasto Pasta Salad

"A delicious pasta, meat and cheese combination with
a homemade dressing. It serves a crowd and is great
for a picnic."

Yield: 12 servings.

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

Ingredients
1 pound seashell pasta
1/4 pound Genoa salami, chopped
1/4 pound pepperoni sausage, chopped
1/2 pound Asiago cheese, diced
1 (6 ounce) can black olives, drained and chopped
1 red bell pepper, diced
1 green bell pepper, chopped
3 tomatoes, chopped
1 (.7 ounce) package dry Italian-style salad dressing
mix
3/4 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon grated Parmesan cheese
salt and ground black pepper to taste

Method:
1. Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.

2. In a large bowl, combine the pasta, salami, pepperoni,Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of
dressing mix. Cover, and refrigerate for at least one hour.

3. To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing
over the salad, and mix well.

Moo Goo Gai Pan (Mongol Chicken Rice)

Serve 4

Ingredient
2 chicken breasts, boneless, skinless and cut into 3/4-inch pieces
2 TBSP oil
2 TBSP sesame oil
1 cup mushrooms, sliced
1 small red bell pepper, seeded and cut into 1/2-inch strips
3 green onions, chopped
1/2 tsp. fresh ginger, minced
1/2 tsp. garlic, minced
2 TBSP cornstarch
2 TBSP soy sauce
1-1/2 cups chicken broth
2 cups snow peas, strings removed
2 cups cooked rice

Method
1. Heat the two oils in a heavy skillet or wok. Add the chicken and fully cook. Remove the chicken and reserve. Add the mushrooms and pepper to the pan.

2. Cook for 2 minutes. Add the green onions, ginger and garlic. Cook for 1 minute.

3. Mix together the soy and cornstarch. Add the snow peas and broth to the pan. Bring to a boil. Add the cornstarch mixture. Return to a boil. Return the cooked chicken.

4. Serve over rice.

Sizzlin' Chicken Skewers

Ingredient
1/3 c hot water
1/4 c Kraft Original BarBQ Sauce
1/4 c Kraft Peanut Butter
1/4 c lite soy sauce
1/4 c chopped cilantro
2 tbsp mustard
1/8 tsp ground red pepper (cayenne)
1 lb (450g) boneless skinless chicken breast halves, cut into 12 thin strips

Method
1. Mix water, barbecue sauce, peanut butter, soy sauce, cilantro, mustard and pepper in med bowl with wire whisk.

2.Pour half of the mixture into lg resealable plastic bag. Add chicken; seal bag. Shake gently to coat chicken. Refrigerate 1 to 2 hrs to marinate. Refrigerate remaining sauce mixture for dipping.

3. Preheat barbecue to med-high heat. Thread chicken onto 12 skewers in ribbon fashion; discard any remaining marinade in bag.

3. Grill 5 to 7 mins or until chicken is cooked through. Serve with the reserved dipping sauce.

Makes 4 servings, 3 skewers each.

To make these skewers as part of a complete dinner, serve them over hot cooked Minute Rice or noodles and with your favourite steamed vegetable.

Skillet Sweet & Tangy Chicken

Ingredient
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves (about 1lb = 450g)
1 can (10 3/4 oz.) Campbell's Condensed Tomato Soup
1 tablespoon packed brown sugar
2 tablespoons vinegar
1 tablespoons Worcestershire sauce
4 cups hot cooked rice

Method
1. In medium skillet over medium-high heat, heat oil. Add chicken and cook 10 minutes or until browned. Set chicken aside. Pour off fat.

2. Add soup, sugar, vinegar and Worcestershire. Heat to a boil.

3. Return chicken to pan. Reduce heat to low.

4. Cover and cook 5 minutes or until chicken is no longer pink. Serve with rice.
Serves 4.

Southwest Chicken with Chipotle Cream

Can fixed this for dinner and it's great.....spicy, but VERY good!
Adjust the chiles to your taste: add as many as you can tolerate!

Ingredient
3 lbs (1.3kg) chicken legs with thigh
3/4 cup milk
3 canned chipotle chilis
6 cloves garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon salt
2 tablespoons butter or margarine
1 1/2 tablespoons flour
1/2 cup heavy cream
1/4 cup sour cream
8 ounces (220g)queso cheese, grated (monterrey jack ok)
minced chipotle chili (to garnish)

4 servings 55 minutes 10 mins prep

Method
1. Preheat oven to 350 degrees F.

2. Place chicken in an ovenproof baking dish, and place in preheated oven, and bake for 25 minutes.

3. Meanwhile, combine milk, canned chipotles, garlic, cumin, onion powder, and salt in a blender or food processor and puree until smooth.

4. Heat butter and flour in a large skillet and blend until smooth; add heavy cream and sour cream, whisking until smooth.

5. Stir in chipotle puree, and stir constantly until mixture comes to a boil and thickens; remove from heat.

6. After chicken has baked 25 minutes, remove from oven and drain any fat.

7. Pour chipotle cream over chicken and top with grated queso cheese.

8. Replace chicken in oven and bake for about 20 minutes more, or until cheese just starts to brown.

9. Remove from oven and serve with extra sauce spooned over chicken and garnished with minced chipotle chiles, if desired.

10. Goes good with steamed rice (and extra sauce on top).

Spicy Southwestern Slow Cooker Chicken Soup

Cumin, chili powder and cayenne pepper give this slow cooker chicken souprecipe its punch. Serve bowls of it with crunchy tortilla strips that bakein no time. Sprinkle with grated cheese. Leftover soup freezes well.

Ingredient
2 cans (14 1/2 ounces each) chicken broth
3 cups cubed cooked chicken
2 cups frozen corn
1 can (10 3/4 ounces) tomato puree
1 can (10 ounces) diced tomatoes and green chilies
1 large onion, chopped
2 garlic cloves minced or 1/2 teaspoon garlic powder
1 to 2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
4 white or yellow tortillas (6 inches) cut into 1/4 inch strips grated
cheddar cheese

Method
1. In a slow cooker, combine the first 11 ingredients. Cover and cook on low for 4 hours. Place the tortilla strips on an un-greased baking sheet.

2. Bake at 375 degrees for 5 minutes; turn. Bake 5 minutes longer. Serve the soup
with tortilla strips and grated cheese.


Yield: 8 servings

Florida Pork Loin

The roast was a pork loin centre roast, about 3 lbs and was done
after 1 hr and 20 mins. Can used 1/2 c onion instead of the 1/4 c and
1 tsp Tabasco. Also added fresh ground pepper. It was very moist
and tender.

Can had it with baked potatoes, cornbread dressing, salad, carrots,
yellow beans and for dessert Clodhoppers ice cream and vanilla for
Amanda.

Its enough leftover for at least 2 dinners and a couple sandwiches.

Florida Pork Loin
from the Houston Junior League Cookbook

Ingredient
1 pork loin roast (3 – 4 pounds = abt 6-8kg)
2 teaspoons salt
1/2 teaspoon Tabasco
1/4 cup finely chopped onion
1 cup orange juice
1 cup water
1 lemon, sliced

Method
1. Rub roast with salt and Tabasco. Place in skillet with onion, and brown on all sides. Remove roast to baking dish.

2. Bake, uncovered, at 300 degrees for 2 hours or until done. Baste frequently with orange juice and water. During last 30 minutes of baking, arrange lemon slices over roast. (This pork is also good cold, made into sandwiches using raisin bread.)

SERVINGS: 4 - 6

Sweet & Sour Hawaiian Beef

Ingredient
1/3 cup firmly packed brown sugar
1/3 cup cider vinegar
8 ounces canned pineapple chunks -- drained, reserve juice (220g)
3 tablespoons soy sauce
1 teaspoon finely chopped fresh garlic
2 tablespoons butter
1 1/2 pounds round steak -- cut into 1 1/2-inch pieces, trimmed (226g)
1 cup baby-cut carrots -- halved crosswise
1 large onion -- (1 cup) cut into 1-inch pieces
3 tablespoons cornstarch
3 tablespoons cold water
1 large green pepper -- (2 cups) cut into bite-sized pieces
hot cooked rice -- if desired
green onion slices -- if desired

Method
1. Combine brown sugar, vinegar, reserved pineapple juice, soy sauce and garlic in small bowl; stir until sugar is dissolved. Set aside.

2. Melt 1 tablespoon butter in 12-inch skillet until sizzling; add half of steak pieces. Cook over medium-high heat, stirring occasionally, until browned (4 to 5 minutes). Place steak pieces in slow cooker. Repeat with remaining butter and steak pieces.

3. Add carrots and onion to slow cooker. Pour pineapple juice mixture over vegetables. Cover; cook on Low heat setting for 7 to 9 hours, or on High heat setting for 3 to 4 hours or until meat is tender.

4. Increase heat setting to High. Dissolve cornstarch in cold water in small bowl. Stir cornstarch mixture, pineapple chunks and green pepper into beef mixture. Cover; continue cooking 30 minutes or until green pepper is crisply tender and juices are thickened. Serve over hot cooked rice and garnish with green onions, if desired.

Makes 6 (1-1/3 cup) servings

Description:

"Tender beef and crunchy green peppers in a sweet-sour pineapple sauce."

Mincemeat Roulade with Amberdeur Cream

Ingredient
9 large egg whites -- at room temperature
1 Pinch salt
375 grams caster sugar -- (13 ounce)
1 tsp corn flour
1 Pinch cream of tartar
1 tsp white wine vinegar
2 drops vanilla extract
icing sugar -- to decorate
450 gram mincemeat -- (jar) 1 pound jar luxury

For serving
600 ml heavy cream -- (1 pint) firmly whipped double cream
4 tbsp Amberdeur whisky liqueur

Method
1. Pre-heat the oven to 180 C/35O f/gas 4. Line a baking tray with greaseproof paper. Beat the egg whites with the salt in a very clean bowl until soft peaks form.

2. Continue beating while adding the sugar, until stiff and shiny. Sprinkle over the corn floor, cream of tartar, vinegar and vanilla extract and fold in gently

3. Spread the egg white mix onto the greaseproof paper. Flatten the top and smooth the sides Put it in the oven, reduce the heat to 150 C/300 F/gas 2 and cook for 20 minutes Turn off the Oven. leave the door slightly ajar and allow to cool.

4. This is your pavlova Invert it onto another sheet of greaseproof paper. Whip up the cream with the whisky liqueur and beat to stiff peaks. Spread the mincemeat evenly over the pavlova Spread Amberdeur cream on top of the mincemeat and roll up carefully. Slide onto a dish and sprinkle with icing sugar Decorate with a sprig of holly.


Description:
"A good, light alternative to Christmas pudding which isn't light on flavour"

Sweet & Sour Hawaiian Beef

Can made this for dinner. It was easy to make and tasted yummy.

Ingredient
1/3 cup firmly packed brown sugar
1/3 cup cider vinegar
8 ounces (220g) canned pineapple chunks -- drained, reserve juice
3 tablespoons soy sauce
1 teaspoon finely chopped fresh garlic
2 tablespoons butter
1 1/2 pounds (226g) round steak -- cut into 1 1/2-inch pieces, trimmed
1 cup baby-cut carrots -- halved crosswise
1 large onion -- (1 cup) cut into 1-inch pieces
3 tablespoons cornstarch
3 tablespoons cold water
1 large green pepper -- (2 cups) cut into bite-sized pieces
hot cooked rice -- if desired
green onion slices -- if desired

Combine brown sugar, vinegar, reserved pineapple juice, soy sauce and garlic in small bowl; stir until sugar is dissolved. Set aside.

Method
1. Melt 1 tablespoon butter in 12-inch skillet until sizzling; add half of steak pieces. Cook over medium-high heat, stirring occasionally, until browned (4 to 5 minutes). Place steak pieces in slow cooker.

2. Repeat with remaining butter and steak pieces.

3. Add carrots and onion to slow cooker. Pour pineapple juice mixture over vegetables. Cover; cook on Low heat setting for 7 to 9 hours, or on High heat setting for 3 to 4 hours or until meat is tender.

4. Increase heat setting to High. Dissolve cornstarch in cold water in small bowl. Stir cornstarch mixture, pineapple chunks and green pepper into beef mixture. Cover; continue cooking 30 minutes or until green pepper is crisply tender and juices are thickened. Serve over hot cooked rice and garnish with green onions, if desired.

Makes 6 (1-1/3 cup) servings

Description:
"Tender beef and crunchy green peppers in a sweet-sour pineapple sauce."

Hamburger Potato Casserole

Ingredient
1 lb (2.2kg) ground beef
4-6 medium potatoes
1 onion
1 can cream of mushroom soup (I use 2 cans)
1/2 cup of milk (I use 1 cup)
1/2 green pepper or 1/2 cup mixed vegetables (I omit)
1 cup cheddar cheese

Method
1. Brown beef, drain. Add onion and pepper; sauté until tender. Pour into 9” x 13” baking dish. Slice potatoes and lay over beef. Mix milk and soup together.

2. Pour over potatoes. Pour cheese over top. Bake at 350 degrees for 50 – 60 minutes.

Impossible Zucchini Pie

Ingredient
3 c. thinly sliced zucchini
1 lg. onion, cut in thin wedges
1/2 c. grated Parmesan cheese
1/2 c. cooking oil
1 c. Bisquick
4 eggs, beaten
Salt and pepper to taste

Method
1. Mix together zucchini, onion, Parmesan cheese, oil, Bisquick, eggs,
parsley, salt and pepper.

2.Turn into greased, deep dish 9 inch pie plate. Bake in oven at 350 degrees for 35 to 45 minutes or until lightly brown on top.

Creamed Spinach

Ingredient
4 tablespoons lard or shortening
3 tablespoons flour
5 to 10 cloves garlic, chopped fine
10 green onions, only the top green part, chopped (save the white
parts for another use)
3 boxes frozen spinach (10 oz boxes), thawed and drain any liquids out
2 cups milk (may need a bit more)
Salt to taste

Method
1. In a kettle or large saucepan melt the lard or shortening and add the flour. Cook over medium heat until flour is just slightly brown.

2. Add the onion greens and the garlic and cook just a minute longer (so that garlic just gets a touch of color). Add the spinach and the milk. You might need to add more milk than listed to get the consistency that you want.

3. Let this cook over very low heat (just so that it bubbles every once in a while) for about a half hour or so, stirring often. Serve over dumplings

Linda's Broccoli Supreme

Ingredient
3 pkg. frozen broccoli
1/2 c. butter
4 tbs. flour
2 c. milk
1 1/2 tbs. powdered chicken stock
2/3 c. water
6 tbs. butter
2/3 c. chopped pecans
1 pkg. (bag) Pepperidge Farm herb stuffing

Method
1. Put broccoli (cook, drained and cut up) in casserole dish (for entire recipe i use a lasagna dish). Melt 1/2 c. butter and blend in bouillon and flour.

2. Add milk and cook until thick. Dump over broccoli. Heat water and add 6 tbs. butter and add to mixture stuffing and nuts and stir. Place stuffing mixture on top of broccoli and sauce. Bake at 350F, 20 min.

Elegant Squash Casserole

It is terrific!! It will be one of your "keepers"!

Ingredient
3 pounds (1.3 kg) yellow squash -- sliced
1/2 cup butter or margarine -- divided
1/4 cup all-purpose flour
1 cup milk
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 pinch nutmeg
8 ounces (220g) sour cream
4 ounces (110g) pimientos -- chopped
4 medium carrots -- shredded
1/2 cup onion -- chopped fine
8 ounces (220g) herb-seasoned stuffing cubes

Method
1. Preheat oven to 350 F. Steam squash until tender, 8 minutes. Drain in colander; mash with back of spoon to squeeze out excess liquid.

2. Meanwhile, melt 1/4 cup butter in large saucepan over medium heat.

3. Stir in flour and cook 1 minute. Gradually stir in milk. Bring to boil and cook, stirring, 1 minute. Add salt, pepper, and nutmeg. Remove from heat. Add squash, sour cream, pimientos, carrots and onion. Melt remaining 1/4 cup butter; add stuffing and toss.

4. Spread half the stuffing in 13x9-inch baking dish. Spoon on squash mixture and sprinkle with remaining stuffing. Bake 30 minutes or until bubbly and hot.

Makes 12 servings.

Grilled Garden Vegetables

A colorful array of garden vegetables grilled to perfection.

Ingredient
2 medium red and/or yellow bell peppers, cut into 8 wedges
2 medium zucchini and/or yellow squash, cut diagonally into 1-inch pieces
8 small carrots with 1-inch greens intact
6 green onions and/or red scallions, cut into 3-inch pieces
2 tablespoons LAND O LAKES® Butter, melted
1/2 teaspoon instant minced garlic or garlic salt
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt

Method
1. Heat gas grill on medium or charcoal grill until coals are ash white. Make 12-inch square aluminum foil grilling pan with rectangle of double thickness heavy-duty aluminum foil or use purchased foil pan.

2. Place peppers, squash, carrots and onions in grilling pan. Drizzle with melted butter; sprinkle with garlic, pepper and salt. Place pan onto grill. Cover; grill, stirring occasionally, until vegetables are roasted (8 to 12 minutes).

Makes 6 servings

Melt in Your Mouth Chicken

It tastes like chicken and dumplings, but without all the trouble. It is very easy to make and it does melt in your mouth!!

Ingredient
1 3lb (abt 1.3kg) chicken (boil until tender)
1 can cream of chicken soup
2 cups chicken broth ( used the water the chicken cooked in)
1 stick melted margarine
1 cup buttermilk
1 cup self rising flour
1 tsp. salt
1/2 tsp. pepper

Method
1. Cube chicken and place in greased casserole dish. Combine the cream of chicken soup and the chicken broth and pour over chicken.

2. Combine margarine, buttermilk, flour, salt and pepper and pour over above to make crust.

3. Bake at 425 for 30 minutes.

Crockpot Ham and Bean Soup

This is really yummy!!

This bean soup is made so easily, with dried beans, water, ham, chopped vegetables, and seasonings.

Ingredients:
1 pound (453g) dried Navy beans, sorted and soaked overnight, drained
2 quarts water
1 meaty ham bone or chunks of ham
1 teaspoon salt, or to taste
1/2 teaspoon ground black pepper
3/4 cup chopped celery with leaves
1/2 cup chopped onion

Method:
1. Combine beans and water in a large saucepan. Bring to a simmer; cook just until tender.

2. Combine beans and liquid with remaining ingredients in slow cooker. Cover and cook on LOW for 8 to 10 hours.

Serves 8.

NOTES: Can started making this soup about 2 to 3 days before you served it....1st started one night by soaking the beans...the next day then cooked the beans on the stove...it took quite a few hours for the beans to get tender...then started them in the crockpot and cooked them a while that day and then cooked them all the next day.

About an hour or so before you was ready to serve the soup, it took about 1-1/2 cups of the beans and put them in a food processor (or blender) to puree them a little and then added back to the pot....this thickened up the soup some. It was really good!!

Black Creek Cabbage Rolls

Steamed cabbage leaves with the thick ribs pared down so not so stiff
to wrap. As many as needed to use all the filling you make.

Ingredient

Filling
1 1/2 lb or 226g ground beef
Cavander's All Purpose Greek Seasoning, to taste
1/2 c. basmati rice
1 1/2 c. stewed tomatoes, drained save juice (You may fry up onions & peppers with 6 or 7 Roma Tomatoes and add a tbsp sugar to them when I do not have a small can of stewed tomatoes in the cupboard)

1 or 2 eggs to bind the mix
Salt & Pepper
2 small tins tomato soup

Method
1. Mix the filling ingredients and roll up in cabbage leaves and place in casserole dish.

2. Mix juice from canned stewed tomatoes with tomato soup with 1 can water and pour over cabbage rolls. Bake 1 hr at 400 with lid on the take lid off and bake 15 mins more.

You may serve them with roasted potatoes with Olive Oil and a bit of finely
grated garlic and lemon juice. Yummy.

Puffed Pizza Casserole

Ingredient
1 lb.(454g) ground chuck
1 medium onion, chopped
2 cups spaghetti sauce, any flavor
1 cup flour
1/2 tsp. salt
1 cup milk
3 eggs
1 cup shredded mozzarella
Parmesan cheese

Method
1. Brown neat and onion; drain. Add sauce and simmer for 10 minutes. Spoon hot sauce into a greased 9x13-inch pan. Sprinkle the shredded mozzarella cheese on top. put in oven to keep warm.

2. In a bowl, beat eggs and milk until frothy. Add flour and salt, then beat until smooth. Pour over hot meat mixture, sprinkle with Parmesan cheese and bake at 400 degrees for 30 minutes until dough is puffed and browned.

MeMe's Smothered Pork Chops

Ingredient
1 tablespoon brown sugar
1/2 teaspoon salt
1/4 teaspoon pepper
6 3/4 inch thick pork chops
all-purpose flour
hot bacon drippings oil or shortening
1 medium onion peeled and sliced
1 medium green bell pepper seeded and sliced
1 lemon sliced and seeded
water

Method
1. Combine sugar, salt and pepper. Rub mixture on both sides of meat. Coat chops well with flour. Fry in 1/4 inch of bacon drippings, oil or shortening in a large skillet until browned on both sides. Remove from skillet. Add onion and green pepper to skillet and cook until just tender.

2. Return chops to skillet. Add lemon slices and water to come 1/2 inch up sides of pan.Cover and simmer 1 to 1 1/2 hours or until chops are very tender, adding
water as needed.

Serves 6