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CALIFORNIA GARDEN SALAD
4
eggs
6
slices of bacon
1
cup bottled Ranch salad dressing
3
tbsps. Finely chopped fresh dill
2
scallions, finely chopped
1
head romaine lettuce, torn into pieces
2
tomatoes, about 1 lb., cut into ½" wedges
2
carrots, peeled into ribbons
1
avocado, halved lengthwise, peeled, pitted and thinly sliced
In pot over high heat combine the eggs with enough cold water to cover by about 1". Bring to a boil and cover. Remove from heat. Let stand 12 minutes. Drain and cover with cold water. Meanwhile, in a skillet over medium high heat cook bacon until crisp, 6-8 minutes. Drain on paper towels. Combine dressing, dill and scallions, When eggs are cool, peel and quarter. Crumble bacon. Drizzle with dressing. Toss and serve.
HERBED PORK & CORN SALAD
1
tbsp. cornstarch
1
tsp. Dijon mustard
2
garlic cloves, minced
½
cup red wine vinegar
1
tbsp. olive oil
1
lb. roasted boneless pork loin, cut into ½" cubes
2
(12 oz.) packages frozen corn niblets, thawed
1½
cups diced fresh tomatoes
2
tsps. minced parsley
2
tsps. minced thyme
2
tsps. minced fresh basil
6
large lettuce leaves
In a small bowl stir together the cornstarch and ¼ cup water. Blend thoroughly. In a small saucepan bring ¾ cup water to a boil. Stir in the cornstarch mixture. Cook and stir to thicken. Remove from heat. Cool completely and stir in next four ingredients. Set aside. Meanwhile in a large bowl, toss together pork, corn, tomatoes and herbs. Pour vinaigrette over top. Toss gently. Line each of 6 dinner plates with one lettuce leaf and evenly distribute salad amongst them.
FLUFFY FRUIT DIP
1¼
cups water
1
Jello "Mixed Fruit" flavor
1
pkg. Vanilla pudding and pie filling
1
8 oz. cream cheese. softened
Cook the pudding mix per directions on box. Add the pudding mixture to the Jello and water. Stir constantly While still warm stir in the cream cheese. Refrigerate. Great with apples, bananas, pears pretty much any fresh fruit!
ALOHA BREAD
2¾
cups flour
2
cups sugar
3
eggs, beaten
1
tsp. vanilla
2
mashed bananas
½
cup coconut
1
tsp. baking soda
1
tsp. salt
1
cup margarine
1
cup crushed pineapple and juice
1
cup nuts
Combine the above ingredients and mix well. Pour into two greased loaf pans. Bake for 1 hour at 350 degrees.
Page 2 Top of Page
FRUITY MOLDED SALAD
1 can (8 oz.) crushed pineapple
in juice
1¾ cups orange pineapple
juice
2 envelopes (¼ oz. each)
unflavored gelatin
1 tsp. grated orange zest
8 oz. cream cheese (room temperature)
1 can (14 oz.) sweetened condensed
milk
1 tsp. imitation cherry extract
red food coloring (optional)
1 jar (8 oz.) maraschino cherries,
drained and coarsely chopped
2 cups frozen whipped topping,
thawed
additional maraschino cherries,
optional
Coat a 6 cup Bundt pan or mold with cooking spray. Drain pineapple, reserving juice, Combine orange pineapple juice with ¼ cup reserved juice; if necessary add additional pineapple orange juice to equal 2 cups. In microwave safe bowl combine juice mixture, gelatin and zest. Let stand until softened, about 1 minute. Microwave on high for 2-3 minutes. until gelatin is dissolved. Place bowl over larger bowl of ice water. Stir often. Meanwhile, beat the cream cheese until smooth. Beat in the condensed milk until combined. Stir in to the juice mixture with cherry extract and, if desired, food coloring. Stir until mixture thickens slightly, usually about 15 minutes. Fold in pineapple and cherries. Pour into mold. Refrigerate until firm, about three hours. Just before serving run knife around side of mold to loosen. Quickly dip the bottom of the mold into warm water. Place serving platter over mold. Invert to release. Using spoon or pastry bag fitted with star tip decorate the edge with topping. Fill center with remaining topping. Garnish with cherries if desired.
EASY CINNAMON BREAD
½ cup shortening
1 tsp. vanilla
1 cup buttermilk
1 tsp. baking powder
1 cup sugar
2 eggs
1 tsp. baking soda
2 cups flour
Cream the sugar, shortening and vanilla. Add eggs and buttermilk. Blend in baking soda, baking powder and flour. Pour into greased loaf pan.
Topping:
¼ cup sugar
½ cup nuts
1 tsp. cinnamon
Mix sugar, nuts and cinnamon together. Cut the topping into batter for a marbleized effect. Bake at 350 degrees for 30-40 minutes.
LENA'S PINEAPPLE SALAD
20 oz. can chunk pineapple
1 tbsp. butter or margarine
¼-½ cup sugar
2 fresh oranges (can also used
canned)
1 cup whipping cream
2 tbsps. flour
2 eggs
1 tbsp. lemon juice (optional)
1 cup miniature marshmallows nuts
(optional)
Drain pineapple into a bowl. Add oranges (cut into pieces), marshmallows and nuts. Set aside. In a pan beat flour, butter, eggs, sugar and lemon juice (to create a "custard"). Cook over medium heat until thickened. Cool. Beat whipping cream and add to the custard mixture. Pour over fruit. Stir and refrigerate for 24 hours.
ZUCCHINI & TOMATOES
1 lb. pork sausage
3 tbsps. margarine
1 large can of tomatoes
1 tbsp. salt
1 tbsp. cornstarch
¼ grated Parmesan cheese
1 cup thinly sliced onion
1½ pounds zucchini
¾ tsp. basil pepper
1 tbsp. water
Brown sausage, green pepper and onion in margarine. Add zucchini (sliced, not peeled), tomatoes and basil. Salt and pepper. Cover and simmer for 15 minutes. Blend cornstarch and water to smooth paste in bowl. Stir into mixture. Cook until thickened. Transfer to casserole dish. Bake at 350 degrees just until cheese is melted.
Page 3 Top of Page
CHEESE ROLLS
1¼
lb. Longhorn cheese, grated fine
½
cup pecans, crushed
1
8 oz. pkg. Cream cheese, softened
½
tsp. garlic salt
½
tsp. garlic powder
Mix all ingredients together. Form into rolls. Roll in chili powder. Cut into pieces, wrap and refrigerate.
OKRA AND TOMATOES AU VIN
2
tbsps. olive oil
6
slices bacon, cubed
2
medium onions, chopped
1
clove garlic, minced
1
lb. frozen okra
1
quart tomatoes
1
cup cooking wine
1
cup water
1
or 2 tsps. Louisiana Hot Sauce
1
tbsp. WOR sauce
1
tsp. salt
Put olive oil in a skillet large enough to allow mixture to be stored. Add cubed bacon, onions and minced garlic. Sauté for 10 minutes. Add okra and tomatoes. Pour wine or water over this, add hot sauce and WOR sauce. Bring to a boil. Reduce heat. Boil slowly until thick.
HOT SPICED CIDER
6
cups apple cider
½
tsp. whole cloves
¼
tsp. ground nutmeg
3
cinnamon sticks
Heat all ingredients to boiling in a 3 quart saucepan over medium high heat. Then reduce heat. Simmer uncovered for 10 minutes. Strain cider mixture to remove cloves and cinnamon.
NEAPOLITAN ICE CREAM CAKE
1
quart strawberry ice cream, slightly thawed
1
pkg. (18.25 oz.) yellow cake mix
3
eggs
1/3
cup oil, preferable Canola
2
oz. unsweetened chocolate, melted and cooled slightly
2/3
cup mini semisweet chocolate chips
1
container (12 oz.) frozen whipped topping, thawed & divided
1/3
cup chocolate fudge sauce from a jar, heated
maraschino
cherries, optional
Line 8" round cake pan with plastic wrap leaving 2" overhang. Spread ice cream evenly into the pan. Cover and freeze until firm. Preheat oven to 350 degrees. Coat two 9" round cake pans with cooking spray. At low speed beat the cake mix with 1 1/3 cups of water, eggs, and oil until combined. Increase speed to high. Beat for 2 minutes. Pour half of batter in pan. Beat melted chocolate into remaining batter until combined. Stir in the chips; pour into the remaining pan. Bake for 25 minutes, 'til toothpick inserted into centers come out clean. Cool for 20 minutes on racks. Remove from pans. Cool completely on racks. Place chocolate layer on serving plate. Remove ice cream from pan; place on chocolate cake. Top with remaining cake layer. Set aside 1½ cups whipped topping. Spread cake with remaining topping. Drizzle with fudge sauce. Garnish with rosettes or dollops of reserved topping. Freeze, then let stand at room temperature about 20 minutes before serving. Garnish with cherries of desired.
MICROWAVE CARAMEL CORN
½
cup butter
¼
cup white syrup
½
tsp. baking soda
3
quarts popped corn
1
cup brown sugar
½
tsp. salt
1
tsp. vanilla
Place syrup, sugar and salt in a 1 quart dish. Microwave on high for 2 minutes. Stir and heat 2 more minutes on high. Stir and add baking soda and vanilla. Mix this caramel syrup with popcorn thoroughly. Place the mixed corn into heavy paper sack. Heat for 1½ minutes on high. Take out and shake. Heat for another minute on high. Shake. Spread on cookie sheet to cool and harden.
BROWNIE PIE
Non
stick cooking spray
8
tbsps. (1 stick) butter, cut into 4 pieces
1
cup sugar
½
cup unsweetened cocoa powder
1
tsp. vanilla extract
2
large eggs, beaten lightly
2/3
cup allpurpose flour
½
tsp. baking powder
½
tsp. salt
½
cup semisweet chocolate chips
Spray a 9 inch microwave safe pie plate with the cooking spray. Place the cut up stick of butter in a 4 cup microwave safe measuring cup. Place in microwave for about 2 minutes, until the butter is melted. Stir in sugar, cocoa powder, and vanilla. Stir in the 2 beaten eggs. Add the flour, baking powder, salt and chocolate chips. Combine well. Spread the batter evenly in the prepared pie plate. Cook in microwave for 5 to 7 minutes, until a toothpick inserted into the center comes out clean. Rotate dish ¼ turn after 3 minutes if your oven does not have a rotating plate. Remove to a wire rack and let stand 10 minutes before serving.
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DUMPLINGS
¾ cup flour
½ tsp. salt
1 egg
1½ tsp. baking powder
1/3 cup milk
Mix all ingredients together and drop by spoonfuls into boiling broth or sauerkraut & ham or chicken soup. Cover. Let cook for 15 minutes without removing the cover. Do not boil hard; just a soft, steady boil.
QUICK PUMPKIN PUDDING
1 pkg. (5.1 oz.) vanilla instant
pudding and pie filling mix
1 can (12 oz.) evaporated milk
1 can (15 oz.) Pure Pumpkin
1 tsp. pumpkin pie spice whipped
topping
Beat pudding mix and evaporated milk according to package directions. Refrigerate for 5 minutes. Add pumpkin and pumpkin pie spice. Mix well. Spoon into dessert dished. Refrigerate for 10 minutes, or until ready to serve. Top with whipped topping.
PUMPKIN PIE SMOOTHIE
1 can (15 oz.) pure pumpkin, chilled
1 can (12 oz.) evaporated milk,
chilled
1 cup (8 oz. container) vanilla
low fat yogurt
¼ cup sugar
¼ tsp. pumpkin pie spice
whipped cream/topping
Combine all ingredients except whipped topping. Blend well. Top with whipped topping and a pinch of pumpkin pie spice.
BUTTERSCOTCH CREAM CHEESE BARS
1 2/3 cups Butterscotch morsels
(11 oz. bag)
6 tbsps. butter or margarine
2 cups graham cracker crumbs
2 cups chopped walnuts
2 pkgs. (8 oz. each) cream cheese,
softened
½ cup sugar
4 large eggs
¼ cup flour
2 tbsps. lemon juice
Preheat oven to 350 degrees. Microwave butterscotch chips and butter for 1 minute. Stir. Microwave at additional 10-20 second intervals, stirring until smooth. Stir in crumbs and nuts. Reserve 2 cups crumb mixture; press remaining mixture into an ungreased 15 x 10" jellyroll pan. Bake for 12 minutes. Beat cream cheese and sugar until creamy. Add eggs on at a time, beating well after each addition. Beat in the flour and lemon juice. Pour over crust. Sprinkle with reserved crumb mixture. Bake for 20 to 25 minutes, or until set. Cool in pan on wire rack. Cut into bars. Refrigerate.
FRIED APPLES
4 tbsps. margarine, melted
2 tbsps. white sugar lemon rind
6 cups apples
2 tbsps. brown sugar
Combine the above ingredients in a heavy frying pan. Cook until apples are soft. Place in a serving dish and sprinkle top with cinnamon.
EASY PUMPKIN CREAM PIE
1 prepared 9 inch graham cracker
pie crust
1 can (15 oz.) pure pumpkin
1 pkg. (5.1 oz.) vanilla instant
pudding and pie filling mix
1 cup milk 1 tsp. pumpkin pie spice
2 cups (about 6 ozs.) frozen non
dairy whipped topping, thawed & divided
fresh raspberries, optional
Combine pumpkin, pudding mix, milk and pumpkin pie spice. Beat for 1 minute or until blended. Fold in 1½ cups whipped topping. Spoon into crust. Freeze for at least 4 hours. Let stand in the refrigerator I hour before serving. Garnish with the remaining whipped topping and raspberries. Serve immediately.
PUMPKIN NUT LOAF
2 cups flour
2 tsps. pumpkin pie spice
2 tsps. baking powder
1 tsp. salt
½ tsp. baking soda
2 large eggs
1 can (15 oz.) pure pumpkin
½ cup sugar
½ cup packed brown sugar
½ cup evaporated milk
1 tbsp. vegetable oil
¼ cup chopped nuts
Preheat oven top 350 degrees, Grease 9 x 5 load pan. Combine flour, pumpkin pie spice, baking powder, salt and baking soda. Blend eggs, pumpkin, sugar, brown sugar, evaporated milk and vegetable oil in large mixing bowl. Add flour mixture. Mix just until moistened. Pour into prepared pan. Sprinkle with nuts. Bake for 60 to 65 minutes. Cool in pan on wire rack for 10 minutes. Remove to wire rack to cool completely.
Page 5 Top of Page
CARIBBEAN LEMON PINEAPPLE CHEESE CAKE (Low-fat/Diabetic version)
¼ Cool Whip Lite
2 8 oz. pkg. Fat free Cream
Cheese, softened
1 (4 oz.) Jello sugar free instant
vanilla pudding
1 (4 oz.) Jello sugar free lemon
gelatin
¼ cup Diet Mt. Dew (or Diet
7-Up or sugar free Sprite)
2 cups (16 oz.) crushed pineapple
packed in juice, undrained
1 (16 oz.) shortbread pie crust
2 tbsps. flaked coconut
1 tsp. coconut extract
Stir cream cheese with spoon until soft. Add dry pudding mix, dry gelatin, diet pop and undrained pineapple. Mix well using whisk. Blend in Cool Whip and coconut extract. Pour mixture into pie crust. Sprinkle coconut over top. Refrigerate at least two hours before serving.
CARAMEL APPLE PIZZA
1 cup brown sugar
5 medium apples. sliced
1 tbsp. lemon juice
¼ cup fat free caramel ice
cream topping
1 (6 oz.) fat free cream cheese,
softened
12 oz. sugar cookie refrigerated
dough
1 tsp. vanilla
½ cup water
Pat cookie dough into deep dish pizza pan. Bake at 350 degrees for 11 to 14 minutes. Cool. Combine cream cheese, brown sugar and vanilla. Beat until smooth. Spread over cooled crust. Mix together apples, water and lemon juice. Layer apples on top of cream cheese mixture. Drizzle caramel topping over apples. Cut with pizza cutter.
HEATH BAR DESSERT
2 cups flour
2 cups brown sugar
1 egg
½ tsp. salt
6 Heath candy bars
½ cup oleo/margarine
1 tsp. baking soda
1 tsp. vanilla
1 cup milk
½ cup nuts
Blend flour, butter and sugar. Reserve 1 cup of this mixture. Add baking soda, egg, vanilla, salt and milk to unreserved blend. Mix well. (Will be thin.) Pour into a greased 9 x 13" pan. Sprinkle the reserved crumbs over the top. Cut the Heath bars in small pieces and sprinkle over the crumbs, then add the nuts. Bake at 350 degrees for 35 to 40 minutes. Serve with Cool Whip or ice cream. Can be made the day before.
BROWNIE PUDDING
1 cup flour
2 tbsps. cocoa
½ tsp. salt
¼ cup sugar
2 tsps. baking powder
Stir ingredients together. Add:
2 tbsps. salad oil or melted oleo ½ cup milk 1 tsp. vanilla nuts
(optional)
Spread in greased 8x8x2 pan.
Mix together:
¾ cup brown sugar
¼ cup cocoa
Sprinkle over batter evenly. Pour 1¾ cup hot tap water over entire batter. Bake at 350 degrees for 45 minutes. Serve warm.
PEANUT BUTTER BARS
1 cup white syrup
1 cup white sugar
Cook until bubbly, then add ½ cup peanut butter. Pour over 6 cups of corn flakes. Place in 9x13" pan. Cool and cut. Can sprinkle chocolate chips over top and then slip in low oven to melt. Spread with knife when melted. This recipe is also good with Rice Krispies. Good way to use leftover cereals.
ALMOND JOY COOKIES
3 cups coconut
1 tsp. vanilla
1 can sweetened condensed milk
2 squares bitter unsweetened chocolate
1 bag of whole almonds
pinch of salt
In a saucepan melt chocolate chips and milk. Stir in vanilla and salt. Pour over nuts and coconut. Drop by spoonfuls on baking sheet. Bake at 350 degrees for 10 to 12 minutes.
UNBAKED CHOCOLATE COOKIES
½ cup milk
2 cups sugar
6 tbsps. cocoa
½ cup butter
1 tsp. vanilla
3 cups oatmeal
Mix milk, sugar, cocoa and butter together in a saucepan. Cook for three minutes. Remove from heat. Add oatmeal and vanilla. Beat well. Drop from a spoon onto waxed paper or greased cookie sheet. Cool and remove from pan.
Page 6 Top of Page
GRILLED MINI PIZZAS
1 cup spicy red pepper tomato pasta
sauce from a jar
1 tbsp. grated Parmesan cheese
3 peppers (red, green and/or yellow),
halved and seeded
8 ozs. store bought pizza dough,
thawed if frozen
2 cups shredded lite mozzarella
cheese, about 8 ozs., divided
24 slices pepperoni (about 2 ozs.)
Prepare grill for indirect and direct- heat cooking. Combine sauce with Parmesan; reserve. Over direct heat grill the peppers, turning once, until tender, about 3-4 minutes per side. Remove from grill and set aside. Divide the dough into 4 pieces. On a lightly floured surface roll each piece into 6" round crusts. Over direct heat grill the dough pieces for 3-5 minutes or until the bottoms are lightly browned. Transfer crusts to work surface grilled side up. Spread each with ¼ cup reserved sauce. Sprinkle each with 1/3 cup mozzarella. Cut reserved peppers into strips. Top pizzas with pepperoni, pepper strips and remaining cheese. Place over indirect heat: grill until bottoms are lightly browned and cheese is melted, 5-7 minutes.
SAUERKRAUT SOUP
1 pound smoked casing sausage
1/3 cup flour
1 cup half & half
pinch of dill
8 ozs. sauerkraut, undrained
3 cups milk
½ tsp. thyme
1½ tsps. lemon juice
Take sausage out of skin. Chop and brown in pan. Add flour and milk. Cook until bubbly. Add thyme, dill, lemon juice and sauerkraut. Cook over low heat for about 5 more minutes.
RUEBEN ROLL-UPS
1 pkg. Refrigerated crescent rolls
1 8 oz. can sauerkraut, well
drained
1 tbsp. Thousand Island dressing
8 thin slices cooked corn beef
2 slices Swiss cheese
Cut corned beef and Swiss cheese into ½" strips. Separate rolls into 8 triangle pieces. Snip drained sauerkraut to long strands and combine with salad dressing. Place 1 slice corned beef across wide edge of triangle roll. Spread 2 tbsps. sauerkraut mixture on corned beef, top with 2 strips of Swiss cheese. Roll up beginning with wide end of triangle. Bake on an ungreased baking sheet at 375 degrees baking sheet for 10-15 minutes, or until golden brown. Serve hot.
BRATWURST CHEESE SOUP
¼ cup margarine
1 stick celery, thinly sliced
1/8 tsp. pepper
8 ozs. bratwurst, sliced
2 carrots, shredded
¼ cup flour
4 cups milk
2 cups cubed cheese spread (8 oz.)
In a large saucepan melt the margarine. Add carrots and celery. Cook until tender. Stir in flour and pepper until blended. Add milk and bratwurst. Cook and stir over medium heat about 8 minutes, or until mixture is thickened and bubbly. Cook and stir 1 minute more. Add cheese. Cook, stirring constantly, until cheese is melted and the bratwurst are fully cooked. Add a little tinge of liquid smoke, if desired.
DEBI'S POTATO SOUP
4 tbsps. butter, melted
½ tsp. crushed basil
2 tsps. salt
2 cups cold milk
2 cups hot potato water
2 onions, chopped (or 2 tbsps.
minced)
8 potatoes, cooked, peeled and
cubed
2 tbsps. chopped parsley
4 tbsps. flour
½ tsp. pepper
4 cups scalded milk
Cook potatoes and save the water. Add onions, melted butter, parsley basil, flour, salt and pepper. Mix and blend together. Add cold milk. Stir well. Add hot (scalded) milk. Add potato water. Stir until thick. Add cooked bacon if desired. Let cook over low heat until flavors are cooked through.
CROCK POT FRENCH DIP
5 lb. rump roast
1 can beef broth
1 can beer
1 envelope onion soup mix
Place all ingredients into crock pot. Cook on high for 5 hours. Pull apart and serve on hoagie buns. Swiss cheese can be added to top of sandwich if desired.
CHEESEBURGER CHOWDER
2 cups grated American cheese
1 pound browned ground beef
1 cup hash brown potatoes
4 cups milk
½ cup chopped onion
1 tsp. black pepper
In a saucepan brown the beef and onions; strain. In a large saucepan stir milk and cheese over medium heat until boiling. Turn to simmer and add hash browns and pepper. Simmer for 20 minutes.
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FRENCH ONION SOUP
1 medium onion, chopped
3 bullion cubes
1 tsp. Worcestershire sauce
salt to taste
1 stick margarine
4 cups hot water
Swiss cheese
pepper to taste
Simmer onion and margarine until onions are transparent. Dissolve bullion cubes in hot water. Add onions, WOR sauce and seasoning. Simmer 20 minutes more. Pour into serving bowls with cubes of dry bread on top. Cover with slices of Swiss cheese. Place in microwave for 30 seconds. Serve.
SUPER EASY BEEF STROGANOFF
1 London Broil steak, about 1½
to 2 lbs., thinly sliced
1 can Cream of Mushroom soup (low
fat or Healthy Request)
½ cup chopped onions, optional
8 ozs. sliced mushrooms, optional
1 tbsp. Gravy Master, Kitchen Bouquet
or other browning sauce
½ cup light sour cream
Combine steak, soup, onions, mushrooms and browning sauce in a crockpot. Cover and cook on low for 7 to 9 hours. Add sour cream 20 minutes before serving time. Serve over noodles or rice.
BOURBON FRANKS
1 cup bourbon
1 cup catsup
½ cup brown sugar
1 tbsp. minced onion
2 tsp. WOR sauce
Mix all ingredients in saucepan and simmer for 1 hour. Add 2 lbs. franks or Vienna sausages, cut up. Simmer for an additional 30 minutes.
SWISS STEAK WITH VEGETABLES
1 can stewed tomatoes
1 can green beans (French cut)
4 potatoes, cubed
1-1½ pounds Swiss Steak
(round steak) cut into ½" pieces
1 onion, chopped
½ cup water
Put meat and potatoes in bottom of crock pot. Then add the onions, Then add rest of the ingredients. Cook on low for 8 hours, or on high for 4 to 5 hours.
AMISH RIBS & KRAUT
Broil or slow cook country style ribs. In a large roasting pan or casserole dish mix together the following:
3 pounds sauerkraut
¾ cups chopped onion
6 to 8 whole cloves
1½ cups chopped Granny Smith
apples
1 tsp. brown sugar pepper
Bury ribs at random in dish of mixture. Pour 1½ cups chicken broth over top. Bake at 325 degrees for 2 hours.
BREADED PORK CHOPS
1 beaten egg salt
crushed corn flakes or rice krispies
pork chops
pepper
Dip pork chops in beaten egg. then in crushed corn flakes. Brown in hot oil until brown. Place in a sprayed baking dish. Cover with foil and bake at 350 degrees for 1 hour, or until pork chop is done.
SUMMER SAUSAGE
2 lbs. ground beef
½ tsp. mustard seed
½ tsp. charcoal smoke salt
1 cup water
½ tsp. pepper
½ tsp. garlic salt or powder
2½ tbsps. Tender Quick salt
Mix all ingredients together like meat loaf. Shape into 2 rolls. Bake at 325 degrees for 1 hour and 15 minutes. Drain off grease on paper towels and cool. Wrap in foil and refrigerate.
PORK LOIN WITH SQUASH & SWEET POTATOES
1 fresh pork loin
3 carrots, peeled and sliced
3 yellow squash, sliced
3 sweet potatoes, peeled and sliced
2 cups orange juice
Put the pork in the crockpot. Dump in the veggies. Pour on the juice. Cook on low several hours.
ONE DISH CHICKEN & STUFFING BAKE
1¼ cups boiling water
4 cups Herb seasoned stuffing paprika
1/3 cup milk
4 to 6 skinless chicken breast
halves
4 tsps. melted margarine
1 can cream of mushroom soup
1 tsp. fresh parsley
Mix water and margarine together. Add stuffing and mix lightly. Spoon stuffing mixture across center of 3 quart shallow baking pan. Arrange chicken breasts on each side of stuffing. Sprinkle paprika over chicken. Mix soup, milk and parsley together. Pour over chicken. Cover and bake at 400 degrees for 30 minutes, or until chicken is done.
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CROCKPOT SCALLOPED POTATOES
6
medium potatoes
1
small onion, thinly sliced
¼
cup flour
1
tsp. salt
¼
tsp. pepper
2
tsps. butter
1
can cream of mushroom soup
4
slices American cheese
Pare and thinly slice potatoes. Toss in 1 cup water with ½ tsp. Cream of tartar. Drain. Place half of potatoes in greased crockpot. Top with half of onions, half of flour, salt and pepper. Repeat layers of potatoes and onions. Sprinkle with remaining flour. Add butter and soup. Cover. Cook on low 7-9 hours/High 3-4 hours. Add cheese 30 minutes before serving. (Recipe can be doubled for 5 quart pot.)
QUICHES
6
eggs
1
cup milk
9
inch pie shell
Whisk together, add veggies, meat, cheese. Pour into shell. Bake 325. 35-40 min.
PORK CHOPS W/HONEY MUSTARD SAUCE
6
pork loin chops
1
tbsp. oil
3
tsp. finely chopped ginger root
½
tbsp. soy sauce
½
cup orange juice
3
tbsps. honey (or more)
2
tbsps. Dijon mustard
3
cloves garlic, minced
¼
tsp. salt
1/8
tsp. pepper
Put oil in skillet over medium heat. Brown chops 3-5 minutes per side. Combine remaining ingredients pour over chops. Bring to a boil; reduce heat and simmer uncovered for 10-12 minutes.
HONEY BUTTER
½
cup butter
½
cup honey
Blend together thoroughly. Store in refrigerator. Serve on fresh bread and rolls.
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