Preparation time is about 5 minutes and the total time required is approximately 30 minutes. Serves four.

• 2 teaspoons of olive oil
• 4 bone-in pork chops. 1-1/2 lb or 500-750 grams
• 1 red and 1 yellow pepper, cut into chunks
• 2 cans of pineapple chunks in juice, keep the juice ((8 oz. each or 400 grams)
• 1/2 cup of chicken broth
• 2 cloves of garlic, crushed or chopped very finely
• 1-1/2 cups cooked white rice (cold, leftover rice is fine).

Directions

Heat the oil in a large nonstick skillet on a medium-high heat.

Add pork chops; cook for 5 minutes on each side until browned.
Add chopped peppers, pineapple, broth, dressing and garlic; mix well.

Bring to a gentle simmer.

Stir in the rice and cover. Reduce to a medium-low heat and simmer for 5 minutes or until the chops are cooked through (160°F). Remove from heat and let stand for 5 minutes.

Ingredients:

• 8 med. sized potatoes
• 1/2 teaspoon salt
• 1 med. onion
• 1/4 teaspoon pepper
• 2 tablespoons grated Parmesan cheese
• 6 pork chops
• 6 oz. water

Cooking method:

Wash and pare the potatoes. Slice approximately 1/4 inch thick. Slice onion thinly. Arrange 1/2 sliced potatoes in bottom of baking dish. Add onions, pork chops, cheese, salt and pepper. Cover with remaining potatoes. Add water. Cover with foil.

Cook in moderate oven at 350 degrees approximately 1 1/2 hours.

Remove cover for last 1/2 hour for crispness.

• 1/2 cup shortening or 1/2 cup butter
• 1/2 teaspoon vanilla
• 1 cup sifted flour
• 1/4 cup brown sugar, packed
• 1/4 teaspoon salt
• 1 egg yolk
• 1 egg white
• 1/2 cup chopped nuts
• 1/4 cup raspberry preserves

Mix thoroughly shortening, brown sugar, egg yolk and vanilla. Sift together flour and salt, then stir into above ingredients.

Next roll the above mixture into 1 inch balls. Dip the balls in a slightly beaten egg white. Next roll them over finely chopped nuts.

Place them about 1 inch apart on un-greased baking sheet. Press thumb gently into center of each. Fill the holes with raspberry preserves and bake until set.

Bake at 375 degrees for 10 to 12 minutes.

• 1 med. zucchini
• 2 eggs
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon basil
• 1 teaspoon garlic salt
• 1/2 cup Italian grated cheese
• 1 cup water

Mix all ingredients well except zucchini. Slice up zucchini into pieces. Dip 1 slice of zucchini at a time into batter. Deep fry in oil. When light brown on 1 side, turn and brown on other side. Takes about 4 minutes on each side.

Drain and sprinkle with Italian cheese.

• 1/2 cup shortening
• 1 cup sugar
• 2 eggs
• 1 cup mashed bananas
• 1/2 teaspoon vanilla
• 1/2 cup sour cream
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup chopped nuts
• 1/4 cup sugar
• 1/2 teaspoon cinnamon

Cream shortening and 1 cup sugar until light and fluffy. Beat in eggs, banana and vanilla. Fold in sour cream. Sift together flour, baking powder, baking soda and salt. Gently fold into creamed mixture, stirring just to blend.

Mix together nuts, 1/4 cup sugar and cinnamon. Sprinkle 1/2 of nut mixture into bottom of well greased 6 1/2 cup ring mold, tube or Bundt pan. Spoon in 1/2 of the batter. Sprinkle with remaining nuts, top with remaining batter.

Bake at 350 degrees for 45 minutes. Let set 5 minutes.

• 1/2 c. oil
• 3/4 c. chopped onion
• 3/4 c. water
• 1/3 c. lemon juice
• 3 Tbsp. sugar
• 3 Tbsp. Worcestershire sauce
• 2 Tbsp. prepared mustard
• 2 tsp. salt
• 1/2 tsp. black pepper
• 3/4 c. ketchup

Cook onion until soft in hot oil. Add rest of ingredients. Simmer for 15 minutes.

Chicken Parisienne Ingredients:

• 6 chicken breasts
• 1-10 1/2 oz. can cream of mushroom soup
• 1-3 oz. can sliced mushrooms drained
• Dash of paprika
• 1 c. sour cream
• Hot cooked rice

Place chicken breasts, skin side up in 12×7 1/2×2 inch baking dish. Sprinkle with salt. Blend mushrooms and soup and pour over chicken. Bake at 250 degrees for 1 1/4 hours. Remove chicken to platter. Sprinkle with paprika. Pour sauce into pan.

Blend in sour cream and heat gently until hot. Serve sauce over chicken and hot cooked rice.

• 3 cups bran buds
• 2 1/2 cups flour
• 1 cup boiling water
• 1 teaspoon salt
• 1/2 cup oil or melted butter
• 2 eggs, beaten
• 1 1/2 cup sugar
• 2 1/2 teaspoons baking soda
• 2 cups buttermilk

Pour boiling water over 3 cup bran buds. Let stand. Mix all other ingredients together. When buds are soft and workable mix with other ingredients. You may add raisins and nuts to mixture if you desire.

Get 1 or more muffin tins and grease them up and spoon mixture into them. If you are afraid they will stick , you can line the tin with cupcake liners.

Bake at 400 degrees for 15 to 20 minutes.

• 1 cup finely chopped pecans or walnuts evenly over bottom of well-greased and lightly floured pans, 8 or 9 inch.

Grate or shave:

• 2 oz. sweet or semi – sweet chocolate

Sift: (together)

• 2 1/2 cups flour
• 4 teaspoons baking powder
• 1 1/2 cups sugar
• 1 teaspoon salt

Add: (to the above sifted ingredients)

• 2/3 cup shortening or butter
• 1 teaspoon vanilla
• 1 1/4 cup milk

Beat 1 1/2 minutes with electric mixer at lowest speed.
Add: (to above mixture)

• 2/3 cup unbeaten egg whites. (about 5 med. eggs)

Beat 1 1/2 minutes. Spoon half of batter carefully into nut-lined 9 inch pans. Sprinkle with grated chocolate. Spoon remaining batter into pans. Spread carefully.

Bake in oven at 350 degrees for 35 to 40 minutes.

Cool in pans 10 minutes. Frost nut side up with chocolate frosting.

• 1/4 cup shortening or butter
• 3/4 teaspoon salt
• 1/3 cup sugar
• 2/3 cup milk
• 2 eggs
• 2/3 cup blueberries fresh or well drained canned or frozen
• 2 cups sifted enriched flour
• 4 teaspoons baking powder

Cream shortening, add sugar gradually, creaming thoroughly. Beat eggs add and mix to 1 2/3 cups of sifted flour, baking powder and salt. Add alternately with milk to first mixture. Mix blueberries with remaining flour, stir in lightly.

Spoon mixture into greased muffin pan.

Bake in oven at 400 degrees for 1/2 hour.

• 1- 4 lb. chicken, cut up
• 2 tablespoons salad oil

Browning time: 20 minutes

Sauce ingredients:

• 1 tablespoon butter
• 1 med. size onion, diced, saute 5 minutes
• 1 8 oz. can tomato sauce
• 1/2 tablespoon prepared mustard
• 1/2 cup cold water
• 1 teaspoon salt
• 1 tablespoon vinegar
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce

Simmering time: 10 minutes

In a large skillet, heat the oil. Add chicken and brown well on all sides. Place in a shallow baking pan or dish. Pour combined sauce ingredients into a sauce pan and simmer for 10 minutes. Pour over the chicken and you’ve got one of those easy recipes that taste so good.

Bake in a moderate oven until chicken is cooked, basting occasionally with sauce in pan.

Oven temperature: 350 degrees for 1 hour.