Pork Chops with Apple Stuffing

6 thick-cut pork chops
2 tablespoons butter
¼ cup celery, diced
¼ cup onion, diced
3 tart apples, diced
¼ cup sugar
½ cup bread or cracker crumbs
salt and pepper to taste
Have butcher cut 1- to 1½-inch thick pork chops and slice a
pocket cut in the middle of each chop. Sauté celery, onions, and
apples in butter. Sprinkle with sugar, cover, and cook slowly over
medium heat (about 10 minutes) until tender and glazed. Add
bread crumbs and dash of salt and pepper. Stuff chop pockets
with mixture. Place in baking pan, add a few tablespoons water,
cover, and cook about one hour. Serves six.
Barbecued Ribs
3 pounds ribs (beef or pork)
salt and pepper to taste
½ cup brown sugar
½ cup catsup
¼ cup mustard
Combine brown sugar, catsup, and mustard into a barbecue sauce.
Cut ribs into serving size pieces, sprinkle with salt and pepper,
and brown in skillet. Spread sauce over top and bake (covered) in
350 degree F oven for 2 hours.

Sweet and Sour Pork Chops

6 lean pork chops, trimmed of all fat
1 can (8 oz.) pineapple chunks packed in juice
¼ cup all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
1 teaspoon cooking oil
½ cup cider vinegar
¼ cup firmly packed brown sugar
3 tablespoons sugar
1 tablespoon Worcestershire sauce
1 cup carrots, coarsely shredded
¼ cup green onions, chopped
Combine flour, salt, and pepper in plastic bag. Add pork chops
and shake to coat. Brown flour-coated chops in oil in large skillet
over medium heat. Pour off excess fat. Drain pineapple, saving
juice. Combine juice, vinegar, brown sugar, white sugar,
Worcestershire sauce, and the flour remaining in bag. Pour over
chops and simmer over low heat, covered, for 30 minutes. Add
pineapple, carrots, and green onions. Cover and simmer for
another 15 to 20 minutes or until pork chops are tender. Prepare
rice according to recipe on package. Serve pork chops with rice.
Serves six.

Vegetable-Beef Soup

1 soup bone with meat (from roast)
4 cups water
1 medium onion, diced
3 carrots, sliced thinly
2 stalks celery, diced
1 can tomatoes
1 tablespoon salt
½ teaspoon pepper
½ pound Velveeta cheese
1 can tomato sauce
Cook soup bone in water for one to 2 hours. Add onion, carrots,
and celery, and cook for 30 minutes longer. Add tomatoes, salt
and pepper, and cook for 15 minutes longer. Melt cheese with
tomato sauce in pan over hot water and add to soup. Heat until
blended. Serves six to eight. For a more spicy blend, seed and
finely chop one jalapeno pepper and add it to the Velveeta and
tomato sauce blend.

Cream of Mushroom Soup

1 pound mushrooms, fresh
½ onion, sliced thinly
¼ cup butter
2 tablespoons flour
2 cups milk
2 cups water
1 teaspoon salt
½ teaspoon paprika
Clean mushrooms thoroughly. Chop or slice thinly. Slice onions.
Heat butter in saucepan and sauté mushrooms and onions. Add
flour and blend well. Add milk and one cup water, stirring
constantly until thickened. Bring to boil and simmer for 2 minutes.
Add more water as necessary to obtain desired texture. Add salt
and paprika. Serve hot garnished with chopped parsley. Serves
four to six.

Baked Potato Soup

4 large potatoes
½ cup butter
½ cup flour
1½ quarts milk
½ teaspoon salt
¼ teaspoon pepper
4 green onions, chopped
1 cup sour cream
2 cups crisply cooked bacon, crumbled
4 ounces cheddar cheese, grated
2 teaspoon chives, chopped
Reserve a little of the crumbled bacon, cheese, and chives for
garnish. Bake potatoes until fork tender. Cut potatoes in half,
scoop out meat, and set aside. Chop half of the potato peels and
discard remainder. Melt butter in saucepan. Slowly blend flour in
butter, then gradually add milk to the butter-flour mixture stirring
constantly. Add salt and pepper and simmer over low heat, stirring.
Add potatoes, green onions, and potato peels, then sour cream
and crumbled bacon. Heat thoroughly. Add cheese a little at a
time until all is melted in. Garnish with chives, grated cheese, and
bacon crumbles. Serves eight.

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