Apple Pork Chops

4 loin pork chops
1 small onion, thinly sliced
2 bay leaves
2 cinnamon sticks
1/2 tsp. ground allspice or 5 allspice berries
3 cloves
3 Tbsp. brown sugar
1 cup hot water
2 cups apple sauce
2 Tbsp. olive oil


Add pork shops to the above mixed ingredients (a ziplock bag works well).  Turn a couple times to coat.  Marinate chops in fridge for 2-4 hours turning once or twice.  Grill or fry in pan.

*When fried to give them extra flavor cook them in some of the marinade.

Can be served with additional apple sauce.

Recipe:  Heather

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Cajun Chicken Pasta

2 Chicken breasts-cut into strips

2 tsp. cajun seasoning

2 Tbsp. butter

1 green pepper, sliced

1/2 red pepper, sliced

4 mushrooms, sliced

1 green onion, minced

linguine pasta

1 1/2 cups heavy cream

1/4 tsp. dried basil

1/4 tsp. lemmon pepper

1/4 tsp. salt

1/8 tsp. garlic powder

1/8 tsp. pepper

2 Tbsp. parmesan cheese

Cook pasta.  Place chicken and cajun seasoning in bowl and toss to coat.  Saute chicken in butter until done.  Add peppers, mushrooms and onion.  Cook for 2-3 minutes.  Reduce heat and stir in heavy cream.  Add seasonings and heat through.  In large bowl toss linguini with sauce.  Sprincle with grated parmesan cheese.

Recipe:  Paula McKinlay

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Blueberry Cobbler

1 white cake mix
2 (16 oz.) Pkgs. Frozen blueberries
½ cup sugar
1 cube butter

Place frozen blueberries in bottom of 9x13. Sprinkle sugar over blueberries. Sprinkle cake mix over. Melt butter and dribble over cake mix. Moisten as much cake mix as possible. Bake at 350 for one hour or until golden brown.

Serve warm with ice cream.

Recipe:  Barbara Ann Searle

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Blender Pear Salad

1 large pkg. Jello of favorite flavor
2 cups water
1 large cool whip
1 (8 oz.) cream cheese
1 small can pears, drained

Boil water. Place in blender with jello and mix. Let stand 1 minute. Blend in cream cheese. When mixed add pears and blend. Add 1/2 carton of cool whip and blend. Place in 9x13 pan. Refrigerate several hours. Top with remaining cool whip.


Recipe: Devon Searle

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Chocolate Chip Treasure Cookies

1 ½ cups graham cracker crumbs
½ cup flour
2 tsp. Baking powder
1 (14 oz.) can sweetened condensed milk
½ cup butter, softened
1 1/3 cups flaked coconut
1 cup mini semi-sweet chocolate chips
1 cup chopped nuts.

*optional butterscotch chips


Heat oven to 375. In small bowl, mix graham cracker crumbs, flour and baking powder. In large mixing bowl, beat sweetened condensed milk and butter until smooth. Add dry mixture and mix well. Stir in coconut, chocolate chips and nuts. Drop by rounded tablespoon onto lightly greased cookie sheets. Bake 10 min. or until lightly browned.

Makes 2 ½ dozen.

Recipe:  Alison Fulton

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Chicken and Cous Cous

3 cups cooked cous cous
1 Tbsp Olive or veg. oil
1/2 cup coarse chopped almonds
Pinch of garlic powder
4 chicken breasts (skinless)
2 cups medium salsa
1/2 cup water
4 Tbsp. dried currents (or raisens)
2 Tbsp. honey
1 tsp. cumin
1 tsp. cinnamon

Heat oil in large skillet until hot.  Add almonds.  Cook 1-2 minutes or until golden brown.  Remove almonds, set aside.  Add garlic, stir and cook 30 seconds.  Add chicken, brown for 4-5 minutes on each side.  In medium bowl add rest of ingredients.  Mix well.  Add to chicken.

Reduce heat to medium.  Cover and cook 20 minutes or until chicken is tender and juices run clear.  Stir in almonds.  Cook cous cous according to package.  Serve over cous cous.

*Corn bread compliments well

Recipe:  Robin Friedbaum

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Beef Brisket

1 (5-6 lb.) brisket

Marinate:
1/2 cup Italian dressing
3/4 cup hot water
1 pkg. Lipton onion soup mix
1 pkg. brown gravy mix
1 can sliced mushrooms

Marinate brisket in fridge for several hours.  Cook in marinade at 270 degrees for 5-6 hours.

Reserve left over marinade and add water and cornstartch to make gravy.

Serve with boiled redpotatoes, mashed with skins and left lumpy.

Recipe:  Angela Haycock

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