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Pork Chop Casserole


Ingredients

5 pork chops
1 can celery soup
2 bouillon cubes dissolved
in glass
of water
1 can tomato sauce
1 cup diced
celery
1 large onion
2 cup raw rice
Black pepper

Instructions

Fry pork chops then stir other ingredients together. Pour into
casserole dish. Place pork chops on top and bake 1 hour on 350
degrees.

Subgum-gai-pan


Ingredients

2 tablespoons vegetable oil
1 teaspoon salt Dash of
pepper
2 cups raw chicken
2 tablespoons green bell pepper
diced
1 cup bok choy 1/8-inch slices
2 cups celery 1/8-inch
slices
1/2 cup chicken bouillon
3 small tomatoes
quartered
2 tablespoons cornstarch
2 teaspoons soy sauce

Instructions

Put oil salt and pepper into a skillet. Add raw chicken cut into
1/3-inch cubes. Cook on medium heat until done. Add green pepper
bok choy celery and chicken bouillon. Cover an cook on medium
heat for 10 minutes. Add tomatoes. Blend and add the cornstarch
soy sauce and water. Heat just until thickened. DO NOT BREAK UP
TOMATOES.

Breakfast The Night Before


Ingredients

1 lb. bulk pork sausage
6 eggs
2 cup milk
1 teaspoon
salt
2 slices white bread cubed
1 cup sharp grated
cheese
1 teaspoon dry mustard

Instructions

Make the night before refrigerate then bake the next morning!

Pickled Eggs


Ingredients

2 dozen eggs hard cooked and peeled
1 qt. white vinegar
1
qt. water
3 tbsp. salt
1 (12 oz.) jar hot peppers
(jalapenos)
6 bay leaves
2 onions sliced and cut

Instructions

Heat vinegar and water to boiling point. Put eggs peppers onions
bay leaves and salt in large mouth jar. (Layered). Pour hot
vinegar water over eggs etc. Put top on jar and leave about 2
weeks to pickle. These eggs really spice up a tuna salad!

Chutney Dip


Ingredients

1 cup Hellmanns mayonnaise
1/2 teaspoon curry
1 tablespoon
chopped onion
1 tablespoon lemon juice
2 tablespoon
Major Grays chutney

Instructions

Mix in blender serve with vegetables.

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