Sausage Corn Chowder

Ingredients

2 (7 ounce) packages fully cooked sausage links, cut into slices

2 (10.75 ounce) cans condensed cream of chicken soup, undiluted

2 1/2 cups milk

2 cups fresh corn

2/3 cup sliced green onions

1/2 teaspoon hot pepper sauce

1 cup shredded Swiss cheese

Directions

Crumble sausage into a large saucepan or Dutch oven; brown over medium heat. Drain. Add soup, milk, corn, green onions and hot pepper sauce. Cook until corn is tender. Reduce heat to low; add cheese and heat until

Bacon Crackers

Ingredients
1 Box Club rectangular crackers
1 lbs sliced bacon, cut into 1/2's or 1/3's
brown sugar

Directions:
Preheat oven to 250. Wrap one cracker with one strip of bacon. Line a cookie sheet with bacon wrapped crackers. Sprinkled desired amount of brown sugar. Bake 1 hour or until browned and crisp.

*They don't look the best, but once you have one- you can't stop.

Tangy Pork Chops

Ingredients:
4 pork chops(1/2 inch thick)
2 T. cider vinegar
½ t. salt
2 T. brown sugar
1/8 t. pepper
2 T. Worcestershire sauce
2 medium onions, chopped
1 T. lemon juice
2 celery ribs, chopped
1 beef bouillon cube
1 large green pepper, sliced
2 T. cornstarch
1 can(14-1/2 oz) stewed tomatoes
2 T. water
½ c. ketchup
Hot cooked rice, optional


Directions:
Place chops in a slow cooker; sprinkle with salt and pepper. Add the onions, celery, green pepper and tomatoes. Combine ketchup, vinegar, brown sugar, Worcestershire sauce, lemon juice and bouillon; pour over vegetables. Cover and cook on low for 5-6 hours. Mix cornstarch and water until smooth; stir into liquid in slow cooker. Cover and cook on high for 30 minutes or until thickened. Serve over rice. Yield: 4 servings

*Fancy enough for company, these mouth-watering pork chops also make a great family meal. Nutritional and easy since it cooks in the crock pot!

Baked Pork Chops

Ingredients:

8 center cut pork chops

1 medium onion, thinly sliced

1 can cream of mushroom soup

½ soup can of water

salt and pepper to taste

Directions:

Trim all surplus fat from chops; brown chops on both sides over fairly high heat. Remove from frying pan and arrange in shallow baking dish on top of sliced and peeled potatoes. In same frying pan, place onions and brown very slightly over low heat. Blend in soup and water. Add salt and pepper. Stir to make a rich brown gravy. Pour over chops and bake at about 350 for about 1 hour or until chops are fork tender.

*From the kitchen of Metta Schow(Grandma Slack’s younger sister-- my Aunt Metta)

Iowa Pork Steak

Ingredients

2 tablespoons vegetable oil

4 pork steaks

onion powder

garlic powder

salt and ground black pepper to taste

1 large onion, chopped

2 (4.5 ounce) cans sliced mushrooms, drained

2 (10.75 ounce) cans condensed cream of mushroom soup

1 (10.75 ounce) can water

1 (1 ounce) package dry onion soup mix

1 tablespoon Worcestershire sauce

 

Directions

Preheat oven to 350 degrees F (175 degrees C). Heat oil in a large heavy skillet over medium-high heat. Brown steaks for 3 to 5 minutes on each side. While browning, season both sides with onion powder, garlic powder, salt and pepper. Transfer steaks to a 9x13 inch casserole dish, and sprinkle with chopped onion and sliced mushrooms. In a small bowl, combine condensed mushroom soup, water, onion soup mix and Worcestershire sauce. Mix until smooth, and pour over steaks. Cover pan with aluminum foil. Bake in preheated oven for 90 minutes.

Cafe Rio

Pork
1 cup Salsa (any kind you want)
1 ¼ cup brown sugar
12 oz Coke
Boneless pork roast

Place roast in crock-pot and fill half way up the roast with water. Cook 5 hours on low, drain water. Cut into smaller pieces or shred if tender enough. Mix salsa, coke, and brown sugar and pour over roast. Cook 3 hours longer. Shred roast and use on salads or in tacos.

Lime Cilantro Rice
4 tsp chicken bouillon
4 tsp minced garlic
½ bunch cilantro
1 small can green chilies
¾ tsp salt
1 Tbsp butter
½ chopped onion
3 cups rice with water (as called in directions)

Blend cilantro, chilies and onion in processor. Boil water, add all ingredients, simmer covered or until liquid is absorbed

Tomatillo Dressing
1 buttermilk ranch dry dressing package, prepared according to directions
2 tomatillos
½ bunch cilantro
1 clove garlic
juice of 1 lime
1 jalapeno

Blend all together in food processor or blender, store in fridge

Make black beans, tortillas, chopped tomatoes, and shredded cheese, whatever you want to put on a yummy burrito! You pour the tomatillo dressing on top and if you want you could put sour cream on too.