Pork Chops – Chinese Style

Marinade for 4-6 pork chops:

• 5 Tablespoons Soy Sauce
• 2 Tablespoons Hoisen Sauce
• 1 Tablespoon Honey
• 1 Tablespoon sugar
• 2 Tablespoons cloves – crushed
• 1 Tablespoon crushed garlic (or a little garlic powder)

Combine above ingredients and place in a cake pan that will fit your 4-6 chops. Trim the extra fat off the center-cut pork chops and marinate them in the sauce for one hour at room temp, or overnight in a covered pan. Coat them top and bottom so they are fully covered with the marinade.

Broil the chops for 8-15 minutes, turning half-way through until they are done.

This would be a good marinade for chicken too! We all loved it and it was easy!

Golden Delight Pancakes

In a blender (or mixer bowl) put

• 1 cup creamy cottage cheese (not skim or no fat)
• 6 eggs.

Blend until mixed well.

Add:

• 1/2 cup sifted flour
• 1/4 tsp. salt
• a little pepper
• 1/4 cup vegetable oil
• 1/4 cup milk
• 1/2 tsp. vanilla flavoring

Blend on high for one minute. Pour batter to desired size on to a hot griddle. Flip them over and finish baking until golden brown on both sides. These are really good with your favorite syrup, or with whipped cream and strawberries or blueberries!

Sweet & Sour Pork Ribs

• 1/3 cup soy sauce
• 1/3 cup orange marmalade
• 3 Tablespoons ketchup
• 1 Tablespoon minced garlic
• 4 pounds country-style pork ribs. I use the ones with bone still in because I think the flavor is better. You can pick the bones out before serving if desired.

In a bowl, combine the first four ingredients. Pour about half of this mixture in to a crock pot or slow cooker. Place the ribs over this mixture and pour remaining sauce over the ribs. Cover and cook on low for about 7 – 8 hours or until tender.

FANTASTIC CHICKEN

1 – 8 oz. package of Ritz or Town House Crackers (because we can’t get Escort crackers anymore) crushed

1 stick of butter, melted

mix together and press the mixture on bottom of 9" x 13" pan

Cover this layer with cut up pieces of cooked chicken or turkey. It’s best if you use a mixture of white and dark meat. I usually boil three or four chicken breasts or a couple breasts and some thighs or legs for the dark meat. Use enough to cover the crust. (about 3 cups)

1 – 8 oz. can of sliced water chestnuts, drained. Place over chicken.

Mix together 1 can of cream of chicken soup and 1 can cream of mushroom soup together with 1 cup sour cream. Pour this over the chicken/water chestnut layer.

Sprinkle remaining cracker crumbs over the top. Bake at 350 for 1 hour. I usually put foil over the pan for the first half hour and remove it for the last half hour so it browns.

I like to put a cup of frozen green peas on before the soup mixture, but not everyone in my family likes peas – so then I just serve them on the side.

Corn Casserole

• 1 can whole kernel corn with the juice
• 1 can creamed corn
• 1/2 stick melted butter
• 1 package corn muffin mix (Jiffy has a little box of this)
• 2 eggs, slightly beaten
• 1 cup sour cream

Set 1/3 cup of the corn muffin mix aside. Mix all other ingredients together and pour in a 9" x 13" greased pan. Sprinkle the 1/3 cup of muffin mix over the top. Place uncovered in the oven at 350 degrees for 35 minutes or until top is slightly browned and it is firmly set. Don’t over bake as it could dry out. It’s good with those cheesy baked hash brown potatoes or baked potatoes, ham, turkey or baked chicken.

Anything Goes Quiche

• 8 slices bacon, fried and broken
• 3 beaten extra large eggs
• 1 1/2 cup milk
• 1 Tablespoon (heaping) flour
• 1/2 teaspoon salt
• dash of nutmeg
• 1 1/2 cup shredded Swiss cheese
• 1/2 cup shredded cheddar or jack cheese

In a bowl, stir eggs, milk, flour, salt and nutmeg. Stir in bacon and cheese. Mix well.

Pour in to a pre-baked warm pastry shell. Bake at 325 degrees for 45 – 50 minutes or until you insert a knife in to the center and it comes out clean. Let stand 5 minutes before serving.

You may spice it up a bit with onion, broccoli, green peppers, tomato bits, or mushrooms! Serve with toast and juice and you have a breakfast fit for a Queen (can you tell that I still have Mother’s Day on my mind?)!