Fiesta Pork Chops by Gena

6 pork chops

1 tsp salt

3/4 c uncooked rice (not instant)

1/2 pkg (1 1/2 - 2 1/2 tbsp) taco seasoning

1 cup tomato sauce

1 1/2 c water

1/2 c shredded cheddar cheese

1 medium green pepper cut in strips

Brown chops. Salt and sprinkle with rice. Combine taco seasoning, tomato sauce and water. Pour over chops and rice. Cover. Bake 350 for 1 - 1 1/2 hours. Remove 10 minutes before done. Add cheese and peppers. Finish baking.

Norwegian Rice by CK

Heat 2 quarts milk to boiling. Scald 1 cup rice in boiling water. Drain rice and add to milk. Cook very slowly until tender, about one hour. Beat 1 egg. Add ¾ cups sugar and 1 teaspoon salt. Add ½ cup cream. Stir into milk and rice mixture and cook slowly until rice is done ,about 10 minutes. Sprinkle with brown sugar and cinnamon before serving. Can be served hot or cold.

Oven Fried Haddock by CK

3/4 cup milk

2 teaspoons salt

2 to 3 haddock fillets

3/4 cup plain, fine bread crumbs

1/4 cup grated Parmesan cheese

1/4 teaspoon dried leaf thyme

1/4 cup melted butter

paprika

parsley sprigs

lemon wedges

Preheat oven to 500°. Place oven rack near the top of the oven. Put milk in a shallow bowl; stir in salt. In another shallow bowl, combine bread crumbs, Parmesan cheese, and dried thyme. Dip fish pieces in milk, then in bread crumb mixture. Arrange haddock on a well greased baking dish; drizzle evenly with the butter. Bake haddock on the top rack for 12 to 15 minutes. Fish should flake easily with a fork. Sprinkle lightly with paprika and garnish with parsley and lemon.
Serves 4 to 6.

Apple Yogurt Salad by BDM

Stir together in large bowl:

1 c plain yogurt

2 T peanut butter

1 T vanilla

2 – 3 packages of sweetener

Stir into yogurt mixture: 3 apples, cored and diced

4 T raisins

1 c celery

Chicken Bruschetta Pasta by CK

1 lb. boneless skinless chicken breasts, cut into strips

1/3 cup fat-free reduced-sodium chicken broth

1/4 tsp. garlic powder

1 tub (10 oz.) PHILADELPHIA Original Cooking Creme

2 cups grape tomatoes

2 cups hot cooked farfalle (bow-tie pasta)

12 fresh basil leaves, torn

Prepare pasta according to package directions. Cook chicken in large nonstick skillet on medium heat 5 to 6 min. or until done. Stir in broth and garlic powder; cook 3 min. Add cooking creme and tomatoes; cook and stir 3 min. Stir in pasta. Top with basil.

(could substitute de-veined shrimp for chicken)

Irish Soda Bread by BDM

Stir together: 2 1/2 c flour

2 T sugar

1 t baking soda

1 t baking powder

½ t salt

2 t caraway seeds

Cut in 3 T margarine or butter with pastry blender until mixture resembles fine crumbs.

Stir in: 1 egg

¾ c buttermilk

⅓ c raisins

Turn dough onto floured surface. Knead until smooth, 1 to 2 minutes. Shape into round loaf, place on greased cookie sheet. Cut an X about ½ inch deep across top. Bake at 375˚ until golden brown 35 to 45 minutes.

Brownie Pops by CK

1 box Betty Crocker Fudge brownie mix

Water

Vegetable Oil

Eggs

24 popsicle sticks

6 oz semisweet chocolate chips (1/2 cup)

2 tsp shortening

Sprinkles and decorations

Heat oven to 350 degrees. Line a 9x13 inch pan with foil so that it extends about 2 inches over the sides of the pan. Spray foil with cooking spray. Make brownies as directed on the box. Cool completely – about one hour. Place brownies in freezer for 30 minutes. Remove brownies from pan by lifting foil; peel foil from sides of brownies. Cut brownies into 24 square bars, 6 rows by 4 rows. Gently insert craft stick into end of each bar, peeling foil from bars. Place on cookie sheet; freeze for about 30 minutes. In a small microwavable bowl, microwave chocolate chips and shortening uncovered on high about 1 minute; stir until smooth. If necessary, microwave additional 5 seconds at a time. Dip top 1/3 to ½ of each brownie into chocolate; decorate with candy sprinkles. Lay on waxed paper to foil to dry

Hot German Potatoes by BDM

Boil 4 potatoes in their jackets. Peel and slice thinly.

Fry 6 slices bacon slowly, drain and crumble.

Saute 2/3 c chopped onion in bacon fat until golden.

Blend in: 2 T flour

1 T sugar

1 ½ t salt

½ t celery seed

Dash of pepper

Cook over low heat, stirring until smooth and bubbly.

Stir in 2/3 c water

½ c vinegar

Bring to a boil, stirring constantly. Boil one minute.

Pour over potatoes and bacon. Stir gently.

Serve immediately.

Can be made without bacon, use 2 T butter in place

of bacon fat.