Categorized | Recipes

Posted on 16 July 2010 by KWBG


Fresh Fruit Salad by CK
1 cantalope
1 qt. fresh strawberries
3 bananas
1 can pineapple tidbits
1 qt. sliced peaches
1 (6 oz.) can frozen lemonade Prepare fruit into bite size pieces. Pour thawed lemonade concentrate over fruits and mix gently. Chill and serve.

Baked Boneless Pork Chops by CK
1/2 cup all purpose flour
2 tsp paprika
1 1/2 tsp salt
1/4 tsp pepper
2 lbs boneless pork chops
1/2 cup butter
1 minced small onion
1/2 cup minced green pepper
4 oz sliced mushrooms (drained)
2 cups milk
Juice of 1 lemon
Mix 1/4 cup flour, paprika, salt and pepper. Dredge chops lightly in mixture. Brown chops on both sides in butter. Transfer to shallow baking dish. Add onion, green pepper and mushrooms to skillet. Cook until onion is soft and golden. Stir in remaining 1/4 cup flour. Blend in milk, stirring constantly and cook until sauce is smooth and thickened. Remove from heat; stir in lemon juice. Pour sauce over chops. Bake, uncovered, in preheated oven – 350F for 1 hour.

Mom’s Macaroni Salad by BDM
Boil 1 1/2 cups elbow macaroni until tender. Drain and cool in ice water immediately. Peel and slice 2 medium size cucumbers. Dice 2 good sized tomatoes. Stir vegetables into macaroni. Add: 1/2 tsp basil 1 tsp dried minced onion 1/4 tsp pepper 1/2 tsp salt 1/2 cup mayonnaise, Miracle Whip or salad dressing. Stir well, cover and refrigerate for several hours to allow flavors to blend.

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