~BBQ Pork Chops~

Ingredients:
6 rib or loin pork chops, cut 3/4 to 1-inch thick
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup chili sauce
1/2 cup water
1/4 cup vinegar
2 tablespoons brown sugar
1 tablespoon finely chopped onion
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce


Directions:

Place pork chops in 13 x 9-inch baking dish. Season with salt and pepper. Combine remaining ingredients; pour mixture over chops. Bake at 325 degrees F for 30 minutes. Turn chops. Bake 1 to 1 1/2 hours longer, until tender. Skim off fat and spoon remaining sauce over chops.

~Enjoy!~

~Gluten-Free Beer Batter ~

Gluten-free beer-battered fish fry batter produces crisp, light fried fish. It makes a delicious gluten-free batter for onion rings and shrimp too! If you don't like beer batter just substitute club soda for the beer.
Prep Time: 0 hour, 5 minutes
Cook Time: 8 minutes
Ingredients:

* Oil for Frying (Use an oil designed for high heat frying, preferably peanut or coconut oil)
* 2 pounds fresh fish fillets
* 1 cup all purpose gluten-free all purpose flour mix (I used Bob's Red Mill All Purpose GF Baking Mix)
* 1 cup cornstarch
* 1 teaspoon GF baking powder
* 1 teaspoon sugar
* 1 teaspoon cayenne powder
* 1 teaspoon GF garlic powder
* 1 teaspoon GF onion powder
* 1 teaspoon salt
* 12 ounce bottle of gluten-free beer OR 12 ounces of club soda

Preparation:

1. Combine cornstarch, gluten-free all purpose flour, baking powder, cayenne pepper, sugar, garlic powder, onion powder, salt and pepper in a large, plastic zip lock bag.
2. Shake the bag to thoroughly mix the dry ingredients. Pour this mixture into a medium sized bowl.
3. Add gluten-free beer or club soda and mix until the batter is smooth and not too thick or too thin. Add more liquid if the batter is too thick.
4. Dip fish fillets in batter, making sure both sides are coated. Hold above the bowl to let excess batter drip off.
5. Fry in hot oil until golden brown.

(GF short term for gluten free)

~Enjoy!~

~Judy's Hawiian Chicken~

1 can mushrooms with juice
1 can pineapple chunks with juice
1 onion,chopped
1/2-1/4 cup ketchup
1/4 cup vinegar
1/2 cup brown sugar
1 cup water

Mix in a roaster.Add chicken parts.
Bake at 375 degrees for 2 hours.
Thicken sauce with cornstarch and water.

Serve with rice and home fries.

~Enjoy!~

~Igloo Slush~

2 cans frozen OJ,thawed
2 cans frozen lemonade,thawed
7 cups water
1 cup strong tea
3/4 cup sugar
26 0z. vodka

Mix together and freeze.

Spoon some out and mix with ginger ale.

~Enjoy!~

Waldorf Salad

The first Waldorf Salad was created in New York City in 1893, by Oscar Tschirky, the maître d'hôtel of the Waldorf Astoria. The original recipe consisted only of diced red-skinned apples, celery, and mayonnaise. Chopped walnuts were added later to this now American classic. Some prefer their Waldorf salad made with yogurt, instead of mayo. Having had this salad both ways, I fall firmly in the mayonnaise camp. But feel free to substitute yogurt for the mayo if that's your druthers.

Ingredients

* 1/2 cup chopped, slightly toasted walnuts
* 1/2 cup celery, thinly sliced
* 1/2 cup red seedless grapes, sliced (or a 1/4 cup of raisins)
* 1 sweet apple, cored and chopped
* 3 Tbsp mayonnaise
* 1 Tbsp fresh lemon juice
* Salt
* Pepper
* Lettuce

Method

In a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.Serves 2.


Enjoy!

Cajun Fish Marinade

2 cups Chablis wine
2 tbsp. creole mustard
2 tbsp. lemon juice
1/2 tsp. ground cayenne pepper
2 tsp. salt

Incorporate all ingredients together by using a whisk
You can now use this marinade as well as using it for basting
as you cook the fish

Enjoy!

Crunchie Granola Smoothie

No time for a bowl of granola cereal? Take a granola smoothie to go. Great breakfast smoothie.

Ingredients:

* 1 cup 1% milk
* 1 banana
* 2 Tbs honey
* 3/4 cup granola
* 1/2 cup ice

1 serving, but it is a delicious serving. Feel free to use more or less fat in your milk as you prefer. I like a little milk fat, so I chose 1%

Enjoy!

Pumkin Pie

* 2 cups cooked drained pumpkin
* 2 eggs
* 1 teaspoon salt
* 1/4 teaspoon allspice
* 1/4 teaspoon nutmeg
* 1 cup milk
* 1/2 cup sugar
* 1/4 teaspoon cloves
* 1 teaspoon cinnamon
* 1/4 teaspoon ginger

Combine all the ingredients and place in a 9-inch pie shell. Bake in at 400 deg. F. for 10 minutes and then reduce the heat to 350 degrees and bake for an additional 30 minutes.

Enjoy!

Donair Spice

1 cup oregano
2 cups garlic powder
1 cup black pepper
1 1/2 cups cayenne
1 1/2 cups paprika
2 cups onion salt
1/3 cup sugar

Place all ingredients in a bowl and mix together
This spice can be stored and reused in your favorite spice dish or container
Ratio: 3 1/2 cups of spice for 20 lbs. of meat

Enjoy!

Cucumber Yogurt Salad

1 cucumber sliced into halves
1 dash of salt
1 garlic clove
1 cup of plain yogurt(flavor of your choice)
A sprinkle of mint

Take a large bowl,put garlic clove in and crush,add a dash of salt
Add cucumber halves and 1 cup of yogurt to the bowl.
Mix all together,pour into a small bowl and sprinkle mint on top

~Enjoy!~

Stuffed Pepper With Rice & Cheese (Vegetarian )

Ingredients

* 6 oz of roasted peppers
* 1 cup of uncooked rice
* 8 oz of cheddar cheese, shredded
* 3 garlic cloves, sliced
* 2 tablespoons of of fresh parsley, finely chopped
* salt and freshly ground black pepper to taste
* 2 tablespoons of butter
* 3/4 cup of water

Cooking Instructions

Cut open the roasted peppers so they lay flat side down on the kitchen bench top, by cutting them through the middle on one side. Cook them in a large saucepan of boiling water for 5 minutes. Rinse the roasted peppers and drain well.

Cook the rice as per the packet instructions.

Add the garlic and onion to a preheated pan with butter and saute the onion until soft. Add the water and cheddar cheese, stirring constantly until completely melted and blended with the rest of the ingredients. Taste for seasoning. Add rice, salt and pepper to pan.

Spoon in the rice mixture into the cavity of each roasted pepper, trying to keep as much filling inside as possible. Top each pepper with chopped parsley.

Heat oil in a frying pan and cook the peppers until golden, turning once to brown evenly. Sprinkle with salt and pepper if required.

~Enjoy!~