You are on page 1of 37

* Exported from MasterCook *

Apricot Glazed Ham

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
29 ounces bartlett pears -- halves, canned
2 tablespoons lemon juice
1/2 teaspoon allspice
12 dried apricot halves
1/2 cup apricot preserves
ham

Drain pears, reserving 1 cup syrup.


Combine pear syrup with lemon juice and allspice.
Add dried apricots and simmer for 15 minutes or until apricots are tender.
Remove apricots with slotted spoon. Add apricot preserves to remaining
liquid. Bring to boil and cook 2 to 3 minutes, or until glaze
consistency.
Arrange pears and apricots around ham 15 minutes before serving. Brush
with glaze and bake 15 minutes.
Baked Ham: score ham fat with diamonds and stud with whole cloves. Bake
ham 15 minutes per pound at 325 degrees. 30 minutes before serving brush
ham with apricot glaze. Continue baking and brushing several times with
glaze.

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Baked Ham With Brandy Sauce

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 pounds canned ham
1/4 cup apple juice
1 cup cognac
1/4 cup corn syrup
1/4 cup brown sugar
1 tablespoon dry mustard
1 whole cloves
pineapple -- for decoration
maraschino cherries -- for decoration

Preheat oven to 350 degrees. Mix apple juice, cognac, corn syrup, brown
sugar and mustard together and brush on ham after studding with cloves.
Bake for 1 hour basting frequently with above mixture.
Garnish with pineapple slices and cherries.

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Baked Pork Chops and Macaroni Creole

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pork chops -- thin shoulder
1 tablespoon salad oil
1 cup sliced onions
1 clove garlic -- crushed
1 pound canned tomatoes -- whole, undrained
1/2 teaspoon dried thyme
1 bay leaf -- crumbled
Salt -- to taste
1/8 teaspoon pepper
2 cups cooked macaroni -- elbow, cooked

Wipe hops with damp paper towel, trim excess fat. Place on rack in
broiler pan, broil on both sides until nicely browned.
In hot oil in large skillet, oven proof, saute onion and garlic, stirring
occasionally, until tender, about 5 minutes. Add tomatoes, thyme, bay
leaf, 3/4 teaspoon salt and the pepper well.
Add cooked macaroni to tomato mixture, mix well.
Arrange chops on top. Bake covered 40 minutes or until chops are tender.

- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *

Baked Pork Chops and Rice

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 pork chops -- center cut
salt and pepper -- to taste
2 tablespoons salad oil
1 1/2 cups long-grain rice
1 can mushrooms
1 can beef consomme
1 1/2 cans water -- soup cans
1 green pepper -- sliced
1 onion -- sliced
1 tomato -- sliced

Season meat, saute in oil until well browned. Combine rice, mushrooms,
consomme and water; place in a lightly greased casserole dish. Arrange
chops on top. Place a slice of pepper, onion and tomato on top of each
chop. Cover tightly.

Bake at 350 degrees for 1 hour and 30 minutes.

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Barbecue Pork Loin Roast

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Pounds Pork Loin
Salt
Pepper
1 Can Tomato Sauce
1/2 Cup Catsup
1/2 Cup Vinegar
1/2 Cup Packed Brown Sugar
1 Teaspoon Chili Powder
1/4 Cup Dark Corn Syrup
1/2 Cup Cold Water
1 Tablespoon Cornstarch

Have meatman remove chine bone.

Rub pork roast with salt and pepper.

Place, fat side up, in a shallow roasting pan. (If you have a meat
thermometer, insert it in to center of thickest part of meat.)

Bake at 325 degrees for 35 to 40 minutes per pound (or, until thermometer
registers 185 degrees), about 3 to 3 1/4 hours.

Meanwhile, in a saucepan combine the tomato sauce, catsup, vinegar, brown


sugar, chili powder, corn syrup and water. Mix 2 Tbsp. of this mixture
with cornstarch.

Stir cornstarch mixture into first mixture.

Cook over low heat, stirring occasionally, until slightly thickened, about
15 minutes.

One-half hour before roast is done, remove from oven and drain off
drippings.

Spoon one-third of the sauce over roast.

Return to oven and bake 15 minutes.

Spoon more sauce over roast.

Bake 15 minutes more.

Serve roast with rest of heated sauce.

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Barbecued Pork Chops

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup water
1/4 cup vinegar
2 tablespoons dry mustard
3 tablespoons brown sugar
4 tablespoons chili sauce
8 pork chops

Combine ingredients and mix well. Pour over seasoned chops in glass
baking dish, cover and bake at 400 F degrees for 1-1/2 hours, uncovering
last 30 minutes. Water may be added to make gravy. Delicious with ribs
also. From "Talk About Good" contributed by Susan Chandler Castille

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Barbecued Ribs

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds pork ribs, cut in pieces
1 lemon
1 large onion
1 cup catsup
1/3 cup worcestershire sauce
1 teaspoon chili powder
1 teaspoon salt
2 dashes tabasco sauce
2 cups water

Place ribs in shallow roasting pan, meaty side up. On each piece, place a
slice of unpeeled lemon, a thin slice of onion. Roast in very hot oven,
450 F degrees, 30 minutes. Combine remaining ingredients; bring to a boil
and pour over ribs. Continue baking in a moderate oven, 350 F degrees,
about 2 hours, basting ribs with the sauce every 15 minutes. From "Talk
About Good" Contributed by Mrs. K Richard Escudier, Jr.

- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *

Braised Pork With Pears And Peppers

Recipe By : Possum Kingdom Lake Cookbook


Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds lean -- boneless pork loin
-- roast
2 cups chicken stock
1/2 cup soy sauce
3 tablespoons sherry wine (optional)
1/3 cup fresh ginger -- thinly shredded or
-- 1/2 tsp. dry
-- powdered ginger
2 cloves garlic -- crushed, or 1/2
-- tsp. garlic puree
2 tablespoons brown sugar
3 fresh california bartlett pears -- sliced
1 cup green onions -- sliced
2 large bell peppers -- sliced

Put the roast in a deep roasting pan with a cover.

Pour stock, soy sauce, wine, ginger, garlic and brown sugar over.

Cover and bake in a 350 degree oven basting frequently until roast is done
(about 1 1/2 to 2 hours).

Remove pork to a platter and keep warm.

Thicken pan liquid with a little cornstarch mixed with cold water and
poach sliced pears, sliced onions and sliced peppers in sauce until just
heated through.

Arrange fruit and vegetables around thin sliced meat.

Serve hot rice with this pork dish, mold the rice in ramekins, and turn
out as they do in oriental restaurants. It's a nice authentic touch to
this pork and vegetable dish.

- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *

Cucumber Rings

Recipe By : Army Times Magazine, Nov. 13, 1978


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large cucumber
3 eggs
3 tablespoons half and half
1/2 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon paprika
2 tablespoons butter or margarine
1/4 cup cooked ham -- chopped
1 tablespoon chopped parsley -- fresh

Remove the rounded ends from the cucumber and cut into 1/2 inch thick
slices. Scoop out some of the cucumber seed area with a rounded teaspoon,
leaving the shells and the others side intact. You are making a little
hole in each slice. chop scooped part and save.

Drain the slices well on paper towels while you lightly beat the eggs
together with the chopped cucumber scoopings. Stir in half and half, salt,
pepper and paprika. Melt butter in a saucepan and cook the egg mixture
gently until set. Stir in the ham and parsley. with a teaspoon, spoon
the egg mixture into the holes in the cucumber slices. Arrange on a
serving plate.

Yield: Serves about 4 for and appetizer.

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Easy Ham And Beans

Recipe By : Kathy Van Gundy, Jamaica, Iowa


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound pork sausage
1 small onion -- chopped
1/8 teaspoon minced garlic
1 1/2 cups cubed cooked ham
1 Bay leaf
2 cans Navy beans -- (15 oz. each)
1/4 cup dry white wine
1 dash ground cloves
1/2 teaspoon dried parsley

Cook sausage, onion and garlic till meat is lightly browned and onion is
tender. Drain off fat.

Add ham, parsley and bay leaf and mix well.

Stir in undrained beans, wine and cloves.

Turn into 1 1/2 quart casserole and bake, covered at 325 degrees for 45
minutes.

Uncover and bake 40 minutes longer, stirring occasionally.

Remove bay leaf and serve in bowls with hot corn bread.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d on 4/8/98

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Easy Ham Glaze

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup Karo light corn syrup -- or dark
1/2 cup firmly packed brown sugar
3 tablespoons prepared mustard
1/2 teaspoon ground ginger
1 dash ground cloves

In 2-quart saucepan combine all ingredients.

Stirring constantly, bring to boil over medium heat and boil 5 minutes.
Brush frequently on ham during last 1/2 hour of baking.

Makes 1 cup.

MICROWAVE DIRECTIONS:

In 1 1/2-quart microwavable bowl stir all ingredients.

Microwave at High (100%) 6 minutes.

Glaze ham as above.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Easy Oven Pork Chops

Recipe By : Margie Russell


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pork chops -- 1 inch thick
1 bell pepper -- sliced
2 onions -- sliced
12 tablespoons rice -- uncooked
1 can consomme
1/2 cup water

Brown , salt and pepper both sides of pork chops. Place in baking dish.
Put onions and pepper slices on each chop.

Sprinkle 3 tablespoons rice around each chop. Pour mixture of water and
consomme over entire dish. Bake covered at 325 degrees for 60 minutes or
until chops are tender.
- - - - - - - - - - - - - - - - - -

NOTES : If rice gets done to fast, then bake chops 30 minutes, then add
rice, water and consomme and bake the last 30 minutes.

* Exported from MasterCook *

Egg Foo Yung

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 teaspoon soy sauce
1 teaspoon dark molasses
1 tablespoon cornstarch
1 cup cooked pork -- sliced 1 1/2" long &
-- 1/2" wide
1 cup bean sprouts -- canned, drained
1/4 cup pimientos -- chopped
1 cup shredded lettuce
6 eggs -- beaten
1/2 teaspoon salt
salad oil
1 teaspoon cider vinegar
13 3/4 ounces chicken broth
1/4 cup slivered green pepper
1/4 cup thinly sliced onions

In small saucepan, combine soy sauce, molasses, vinegar and cornstarch,


stirring until smooth. Gradually stir in chicken broth; over direct heat,
bring to boil, stirring. Reduce heat and simmer 10 minutes. Sauce with
thicken and become translucent. Keep hot over hot water.

In large bowl, combine cooked pork, bean sprouts, green pepper, pimiento,
lettuce and onion. Add eggs and salt, stirring just until combined.

Heat 1 tablespoon oil in small skillet. Add egg mixture, 1/2 cup at a
time, (as for pancakes). Saute over high heat, turning once. Just until
browned until egg mixture is used. Adding more oil to skillet as
necessary. Arrange on hot platter. Pour some of hot sauce over them
- - - - - - - - - - - - - - - - - -

NOTES : Good with butter thin noodles, green beans, marinated slliced
tomatoes, toasted Englis muffins and Almond cookies.

* Exported from MasterCook *

Fried Rice With Bacon or Pork

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups cold cooked rice
3 tablespoons vegetable oil
1/2 teaspoon sugar
1 teaspoon salt
1 tablespoon soy sauce
3 eggs -- scrambled soft
2 green onions -- chopped
1/2 pound bacon -- fried & crumbled

Stir fry rice in hot oil for one minute. Add sugar, salt and soy sauce.
Stir 1/2 minute, add eggs, green onions and bacon. Stir to mix about 1/2
minute.

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Ham and Cheese Roll


Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cream cheese -- softened
2 cups shredded cheddar cheese
1 teaspoon grated onions
1 teaspoon dry mustard
1/2 teaspoon paprika
2 1/4 ounces deviled ham
1 tablespoon parsley flakes
1/2 cup chopped pecans
Parsley sprigs

Combine first 7 ingredients, mixing well, chill thoroughly. shape into an


8 inch roll, and coat with pecans. chill, garnish with parsley and serve
with assorted crackers.

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Ham And Cheese With Coleslaw

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons margarine
1/2 teaspoon mustard -- prepared
4 rye bread -- toasted
4 ham -- cooked & sliced
1 large tomato -- sliced
4 slices cheese
1 cup coleslaw

Microwave margarine uncovered in custard cup on high (100%0 until


softened, 15 to 30 seconds. Blend in mustard. Spread margarine on one
side of each toast slice. Place slices buttered sides up on serving
plate; top with ham tomato and cheese slices. Microwave uncovered until
cheese begins to melt, 1 1/2 to 2 minutes. Top each sandwich with a
spoonful of coleslaw.
- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Ham And Potato Salad #2

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup mayonnaise
2 tablespoons chopped onion
1 tablespoon prepared mustard
1 tablespoon milk
1/4 teaspoon dried dill weed
2 cups cubed cooked ham
2 cups peeled cubed cooked potatoes
1/4 cup chopped dill pickles

In large bowl stir together mayonnaise, onion, mustard, milk and dill.

Add ham, potatoes and pickles; toss to coat well.

Cover; chill.

Makes 4 cups.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Ham Royal

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Boneless smoked fully cooked ham
1/2 cup jellied cranberry sauce
1/2 cup orange marmalade
1/4 teaspoon ground cloves
1/2 teaspoon dry mustard
2 teaspoons lemon juice

Place ham, fat side up on rack in open roasting pan. Insert roasting
meat thermometer so bulb is in center of thickest part of ham.

Bake in a 325 degree oven until meat thermometer registers 140 degrees
(allowing 15 to 18 minutes per pound).

Meanwhile combine cranberry sauce, orange marmalade, ground cloves,


mustard and lemon juice in saucepan. Cook over low heat, stirring
occasionally about 5 minutes.

Spread ham with glaze every 10 to 15 minutes, during last 30 minutes of


cooking time.

Let ham set about 15 minutes before carving.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Hamburger Fingerlings

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1/2 pound pork sausage
1 can condensed chicken rice soup -- (10 1/2 oz.)
2 Eggs -- slightly beaten
1 medium onion -- chopped
1 cup soft bread crumbs
1/8 teaspoon pepper
1/8 teaspoon garlic salt
1/4 teaspoon poultry seasoning
1 pinch basil
1 package potato chips -- crushed (4 oz.)
2 tablespoons butter or margarine
1 can condensed cream of mushroom soup -- (10 1/2 oz.)
1/2 Soup can water

Combine all but last four ingredients.

Shape into fingers 1 1/2" x 4". Roll in crushed potato chips.

Brown on all sides in butter in skillet.

Place browned fingers in a 8 x 12 inch baking dish. Drain fat from


skillet.

Stir in mushroom soup and water, blend. Pour over meat.

Bake, uncovered, for 45 minutes to 1 hour at 325 degrees.

Can be reheated.

Makes 4 to 6 servings.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Hot And Spicy Spareribs

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons butter
1 Finely chopped med. onion
2 Minced garlic cloves
1 can tomato sauce -- (15 oz.)
2/3 cup cider vinegar
2/3 cup firmly-packed brown sugar
2 tablespoons chili powder
1 tablespoon prepared mustard
1/2 teaspoon pepper
4 pounds spareribs

Melt butter in a large skillet over low heat; add onion and garlic and
saut# until tender.

Add remaining ingredients, except ribs, and bring to a boil.

Reduce heat, and simmer for 20 minutes, stirring occasionally.

Place ribs in baking pan. Baste meatiest side of ribs with sauces. Bake
in oven until ribs are done. Baste as needed to keep moist.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Impossible Bacon Pie

Recipe By : Bisquick "No Time to Cook" Recipe Book


Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 slices bacon -- crumbled
1 cup Swiss cheese -- shredded
1/3 cup chopped onions
2 cups milk
1 cup Bisquick. baking mix
4 eggs
1/4 teaspoon salt
1/8 teaspoon pepper

Heat oven to 400 degrees.

Grease 10" quiche dish or pie plate.

Sprinkle bacon, cheese and onion in plate.

Beat remaining ingredients until smooth, 15 seconds in blender on high or


1 minute with hand beater.
Pour into plate.

Bake until knife inserted between center and edge comes out clean, 35 to
40 minutes.

Cool 5 minutes.

Note: If using pie plate, 9x1 1/4 inches, decrease milk to 1 1/2 cups,
baking mix to 3/4 cup and eggs to 3.

High Altitude Directions (3500 to 6500 feet): No adjustments are


necessary.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d by Barb on 4/7/98

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Impossible Ham 'n Swiss Pie

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups fully cooked smoked ham -- cut up
1 cup Swiss cheese -- shredded
1/3 cup chopped green onions
4 eggs
2 cups milk
1 cup Bisquick. baking mix
1/4 teaspoon salt
1/8 teaspoon pepper

Heat oven to 400 degrees.

Grease pie plate, 10x1 1/2 inches.

Sprinkle ham, cheese and onion in plate.

Beat remaining ingredients until smooth, 15 seconds in blender on high or


1 minute with hand beater.

Pour into plate.


Bake until golden brown and knife inserted in center comes out clean, 35
to 40 minutes.

Cool 5 minutes.

Possum Kingdom Lake Cookbook

MC formatted using MC Buster 2.0d by Barb on 4/7/98

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Italian Pork Chops

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 jar Ragu Italian Cooking Sauce
3 pounds pork chops -- 1/2" thick
1/4 cup vegetable oil

Trim off excess fat from chops, brown in oil for 5 minutes on each side.

Drain excess oil.

Pour Ragu sauce over chops.

Reduce heat and simmer 1 hour.

Serves 4 - 6.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/9/98


- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Kailua Spareribs

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds spareribs -- cut in servings
-- pieces, 2 ribs
-- wide, up to 4
1 cup soy sauce
1/2 cup pineapple juice
1/4 cup sherry
1 tablespoon brown sugar
1 small clove garlic -- crushed
1/4 teaspoon ground ginger

Place ribs in a single layer in shallow roasting pan, meaty side up.

Roast in 450 degree oven for 30 minutes. Pour off fat.

Meanwhile, combine remaining ingredients.

Pour over ribs.

Reduce oven to 350 degrees.

Bake 30 minutes.

Turn ribs over, cook 30 to 45 minutes longer, basting with sauce every 15
minutes.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *


Mongolian B.Q

Recipe By : Mike Price


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 slice onions
carrots -- grated
waterchestnuts -- sliced
green onions -- chopped
Bean sprouts -- fresh
mushrooms -- fresh
bamboo shoots -- sliced
celery -- sliced
soy sauce -- lots
sesame oil
garlic salt water -- see notes
beef -- sliced thin
pork -- sliced thin
chicken -- sliced thin
white water -- see notes

Cook bean sprouts and mushrooms in oil and butter.

For each person, each person takes what they want and fry in oil and soy
sauce.

Get won tongs. fry along or fold over & stuff with meat and veggies.

Put 2 won tongs on top one after other filling then seal. fry or drop in
soup

- - - - - - - - - - - - - - - - - -

NOTES : Wine water: 4 parts red wine and 1 part water.

* Exported from MasterCook *

New Orleans Ham Gumbo


Recipe By : Mary L. Phillips of Midlothian
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
9 tablespoons shortening or oil
7 tablespoons flour
1/2 cup chopped onion
1/2 cup diced bell pepper
1 can tomatoes -- pureed in blender
-- (16 oz.)
1 can Spanish style tomato sauce -- (15 oz.)
1/2 cup water
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1/2 teaspoon celery salt
1 tablespoon brown sugar
1/4 teaspoon hot red pepper sauce -- optional
1 1/2 cups sliced fresh okra
2 cups cubed cooked ham -- 1/2" cubes

Melt shortening in large Dutch oven (5 qt.) over medium high heat.

Add flour; cook and brown flour, stirring constantly, until it is deep,
dark brown.

Add chopped onion and diced bell pepper. Flour will stop browning when
onion is added. Cook until onion turns clear, stirring occasionally.

Add tomato sauce, purred tomatoes and water; stir until smooth and
boiling. Cook 3 minutes or until thickened.

Add all spices and seasoning, stirring well.

Add thin-sliced okra and cook 15 minutes, stirring occasionally.

Add cubed ham and continue cooking 10 minutes.

Gumbo may be prepared in a day in advance and stored in refrigerator.

Serve over scoops of fluffy white rice.

YIELD: 6 to 8 servings

NOTE: Cleaned shrimp may be substituted for all or half of ham.

Mary L. Phillips of Midlothian Dallas Times Herald, Oct. 27, 1977

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Polish Sausage, Cabbage & Potatoes

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons salad oil
1/2 pound Kielbasa -- sliced 1/4" thick
1 small cabbage -- shredded
3 potatoes -- sliced 1/4" thick
1 cup sliced onions
2 tablespoons flour
10 3/4 ounces chicken broth -- undiluted
1 tablespoon cider vinegar
1 teaspoon caraway seed
1/2 teaspoon salt
1 dash pepper

1. In hot oil in large skillet, over medium heat, lightly brown Kielbasa,
remove from pan. Set aside.

2. To remaining fat in skillet add cabbage, potatoes, and onions,


stir-fry for 2 minutes.

3. Sprinkle vegetables with flour, mix well.

4. Add water to chicken broth to make 1 1/2 cups. Return sausage to


skillet, add chicken broth, vinegar, caraway seeds, salt and pepper.
Bring to boil, reduce heat and simmer covered 20 to 30 minutes, or till
potatoes are tender.

5. Turn onto warm serving dish.

- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *

Polynesian Luau

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup French dressing
1 1/2 teaspoons blue cheese
1 1/2 teaspoons chopped anchovies or anchovy paste
12 slices white bread
Butter or margarine -- softened
6 slices baked ham
6 slices sweetened pineapple -- fresh or canned
3/4 cup toasted -- salted coconut
-- chips
3 Maraschino cherries -- halved

Combine French dressing, blue cheese and anchovies. Mix well.

Toast bread lightly and spread with butter.

Place 6 slices on a baking sheet, or arrange one whole slice and two
diagonally cut half slices in each of six individual; casseroles.

Cover 6 slices toast with slice of ham. Spread with about 2 Tbsp.
dressing. Top with whole pineapple ring.

Broil until pineapple browns, basting once with dressing.

Remove from broiler and place cherry half in center of pineapple ring.

Sprinkle with 2 Tbsp. coconut chips.

Serve hot.

Makes 6 sandwiches

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *


Pork Chop Casserole 1

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 pork chops -- boneless
1 teaspoon dill weed -- crumbled
salt and pepper -- to taste
2 tablespoons peanut oil
6 cups potatoes -- thinly sliced
1 can cream of mushroom soup -- Family size
2 cups Sargento 6 Cheese Italian blend
1 cup sour cream
1/2 cup water
1/2 teaspoon dried dill weed
2 cups sharp cheddar cheese -- grated

Preheat oven to 375 degrees.

Brown pork chops seasoned with dill weed, salt and pepper in oil.

Place chops in a baking dish. Top with potatoes.

Combine other ingredients, except cheddar cheese, and pour over potatoes.

Bake for 1 1/2 hours or until pork chops are tender.

Sprinkle cheddar cheese over the top and return to oven to melt and brown
cheese. About 5 minutes to melt and 5 minutes under boiler to brown
cheese.

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Pork Chop Special

Recipe By : Southern Living, April 1979


Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pork chops
1 tablespoon all-purpose flour
1 tablespoon vegetable oil
2 1/2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups potatoes -- thinly sliced
1 medium onion -- thinly sliced
2 beef bouillon cubes
1/4 cup hot water -- plus 2 tablespoons
1 1/2 teaspoons lemon juice

Dredge pork chops in flour; brown in hot oil in a medium skillet. combine
cheese, salt, and pepper; sprinkle 1 tablespoon cheese mixture over pork
chops. Arrange potatoes over meat, sprinkle 1 tablespoon cheese over
potatoes. Arrange onion on top.

Dissolve bouillon cubes in hot water, stir in lemon juice and pour over
vegetables. Sprinkle remaining cheese mixture on top. cover and simmer
40 minutes or until pork chops are done.

Jeannette Milstead, Nacogdoches, Texas

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Pork Chops With Mushrooms

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 Boneless pork chops -- about 1" thick
Flour
4 tablespoons butter
2 tablespoons oil
Salt to taste
1 teaspoon freshly ground pepper
1/2 cup white wine
1 pound mushrooms caps-little ones or large ones
-- quartered
5 tablespoons butter
1 teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoon Worcestershire sauce
2 tablespoons flour
3/4 cup heavy cream

Flour the chops lightly and brown them well in 4 Tbsp. butter and oil
over brisk heat. Season them, add the white wine, and reduce the heat.
Cover and simmer 10 - 15 minutes.

Saut# the mushroom caps in the 5 Tbsp. butter in another skillet and
season them with salt, pepper and Worcestershire sauce. Sprinkle with
flour, and then stir in heavy cream. Continue to stir until lightly
thickened.

Transfer the chops to a hot platter.

Skim off excess fat from the pan and pour the degreased pan juices into
mushrooms. Stir and spoon over the chops.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Pork Loin Roast

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pounds pork loin roast

Place roast, fat side up, on rack in open roasting pan. Insert meat
thermometer in the thickest part. Make certain bulb does not rest in fat
or on bone. Do not add water.

Roast in preheated 325 degree oven until the thermometer registers 180
degrees. Watch in closely. Allow 30 to 35 minutes per pound for a center
loin roast, 40 to 45 minutes per pound for smaller blade or sirloin roast.

Serve with Berry Sausage Dressing


- - - - - - - - - - - - - - - - - -

Serving Ideas : Brussel sprouts and roasted postatoes, oven fried potatoes

NOTES : Have the butcher loosen the chin (backbone) by sawing across the
rib bones. When roasting is finished the backbone then can be
removed easily by running a carving knife along the edge of the
roast before the meat is placed on the platter to be carved.

* Exported from MasterCook *

Pork Meatball With Sweet-Sour Sauce 1

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground pork
1/2 cup Bisquick baking mix
1 Egg
1/2 teaspoon garlic powder
1/4 teaspoon garlic salt
Sweet-Sour Sauce -- (see sauce section)

Heat oven to 400 degrees.

Mix all ingredients except sweet-sour sauce until well mixed.

Shape into about twenty 1 1/2" balls (for ease in shaping meatballs, wet
hands slightly).

Bake in ungreased jelly roll pan until brown, 15 to 20 minutes.

Prepare sweet-sour sauce; serve with meatballs

Makes about 20 meatballs.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98


- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Pork Roast With Sauerkraut, P K

Recipe By : Barbara Price


Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds pork roast
1 quart sauerkraut -- fresh or in a jar
2 small apple -- quartered
2 small onions -- quartered
3/4 cup packed brown sugar
salt -- to taste
pepper -- to taste

Place pork in a roaster and baked covered at 300 degrees until almost
done, about 2 1/2 hours.

Drain and rinse the sauerkraut and season to taste. Quartered the apples
and the onions. When roast is nearly done, drain the fat off and cover
the roast with the sauerkraut. Sprinkle the brown sugar over top.

Then place the apples and onions pieces alternately apart over the roast
and on the sides.
Turn over up to 400 degrees and place the roast uncovered in center of
oven. .Bake for about 20 minutes or until apples and onions are tender and
the pork is done.

- - - - - - - - - - - - - - - - - -

Serving Ideas : Buttered boiled potatoes.

NOTES : I use a pork loin roast for this dish. If I don't have fresh
saurekraut I will use Claussen in a jar in the refrigerated
section of the store.
* Exported from MasterCook *

Pork Stuffed Egg Rolls

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
oil
1/4 pound pork shoulder -- finely chopped
2 cups bean sprouts -- washed and drained
1 medium onion -- finely chopped
2 stalks celery -- finely chopped
5 waterchestnuts -- finely chopped
1/4 head cabbage -- finely chopped
4 ounces shrimp, canned -- optional
1/4 cup soy sauce
2 teaspoons sugar
1 teaspoon salt
2 teaspoons cornstarch
1 tablespoon cold water
12 egg roll wrappers
1 egg white -- beaten
Chinese mustard -- hot
Ketchup
sweet and sour sauce

Heat wok. Add 2 tablespoons oil and heat until hot but not smoking. Add
pork and cook and stir until light brown, about 3 minutes. Add bean
sprouts, onion, celery, waterchestnuts, cabbage, shrimp, soy sauce, sugar
and salt. Cook and stir 1 minute. Stir in cornstarch mixture (cornstarch
and cold water), cook and stir 1 minute. Cool mixture.

Brush edge of each egg roll wrapper with egg wipe. Spoon 1/4 cup filling
diagonally across center of wrapper. Bring lower point over filling.
Bring to corners to center and overlap. Roll up and press edge to seal.
Heat oil for deep frying in wok or skillet. Fry egg rolls a few at a time
until lightly browned 3 to 5 minutes. Serve at once or keep warm for up
to 30 minutes. provide hot mustard, ketchup and sweet and sour sauce for
dipping.

Makes 12 egg rolls.


- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Potato-Ham Scallop

Recipe By : Helen Tighe, Jamaica, Iowa


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups cubed fully cooked ham
6 medium potatoes -- thinly sliced, up
-- to 8
1/4 cup finely chopped onion
1/3 cup flour
2 cups milk
3 tablespoons bread crumbs
1 tablespoon melted butter

Place 1/2 of the ham in 2-qt. casserole. Cover with 1/2 potatoes and
onion. Cover with 1/2 the flour and season with salt and pepper.

Repeat layers. Pour milk over all.

Combine bread crumbs and butter and sprinkle over top.

Bake uncovered, at 350 degrees, till potatoes are nearly tender (1 1/4 to
1 1/2 hours). Uncover, bake 15 minuets longer.

May be baked in microwave oven on roast or medium, 20 to 25 minutes,


covered.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Sausage And Cornbread Cabbage Rolls

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large cabbage leaves
1 large beaten egg
1 cup apple chopped (1 med)
1/3 cup cornbread stuffing mix
2 tablespoons apple juice or cider
1/2 pound bulk pork sausage
1/4 cup water
1/3 cup apple juice or cider
1 teaspoon cornstarch
1/2 teaspoon instant beef bouillon

Remove center vein of cabbage leaves, keeping each leaf in one piece.
Place leaves in a shallow baking dish. Cover with vented clear plastic
wrap. Micro-cook, covered, on 100% of power for 1 to 3 minutes or till
leaves are limp. Stir together egg, 1/2 cup of the chopped apple,
stuffing mix, and 2 T apple juice or cider. Add sausage; mix well. Divide
meat mixture into four portions. Place one portion of meat mixture on
each cabbage leaf. Fold in sides; starting at unfolded edge, roll up each
leaf, making sure folded edges are included in roll. Arrange rolls in a
shallow baking dish. Pour water over rolls. Cover with vented clear
plastic wrap. Micro cook, covered, on 100% power for 12 to 14 minutes,
rotating dish a half-turn after 7 minutes. Transfer rolls to a serving
platter. Cover and keep warm. For sauce, in a 2-cup measure stir
together 1/2 c Apple Juice or cider, cornstarch and instant beef bouillon
granules. Stir in the remaining chopped apple. Micro-cook, uncovered, on
100% power for 2 to 2 1/2 minutes or til sauce is thickened and bubbly,
stirring every 0 seconds. Spoon sauce atop cabbage rolls.

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Sausage Balls

Recipe By : Neil, Beech Island, SC


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Bisquick. baking mix
1 pound hot sausage
1 pound sharp cheddar cheese

Grade cheese, set aside. Break up sausage and set aside for 30 minutes
with cheese.
Mix with Bisquick very good. Make little balls on cookie sheet. Bake for
20 to 25 minutes or until done at 350 degrees.

Makes about 250 balls using 1/2 teaspoonful per ball.

Or bake 15 minutes and freeze and then 10 minutes just before serving.

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Smoked Pork Butt, Carrots & Cabbage

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 pounds boneless pork shoulder butt -- smoked
4 whole black peppercorns
2 whole cloves
1 bay leaf
1/2 cup apricot preserves
***Butter Carrots***
4 large carrots -- pared and cut on
-- diagonal into 1/8"
-- thick slices
1/2 teaspoon salt
1 tablespoon sugar
2 tablespoons butter or margarine
***Butter cabbage***
2 1/4 teaspoons salt
3 quarts shredded cabbage
1/4 cup butter
1 tablespoon cider vinegar
1/4 teaspoon pepper

Remove wrapping from pork butt. Place butt in 6 quart kettle or Dutch
oven. Cover with water. Add pepper corns, cloves and bay leaf, bring to
boil, reduce heat and simmer 1 hour and 45 minutes (45 minutes per pound)
or until pork is fork tender. Remove from heat, let meat cool in water 2
hours.

Preheat oven to 375 degrees. Remove meat from cooking liquid and place in
shallow roasting pan. Spread apricot preserves on top. Bake uncovered 40
minutes.
Meanwhile prepare buttered carrots in 1 inch boiling water. Cook carrots
with 1/2 teaspoon salt and the sugar 10 minutes, or until tender. Drain,
add 2 tablespoons butter, cover and keep warm.

Also prepare butter cabbage, in 1 quart boiling water with 1 teaspoon salt
cook cabbage 5 minutes, or until just tender. Drain well, toss with
butter, vinegar remaining salt and pepper.

To serve, arrange cabbage in center of large platter, cut pork butt in 1"
slices and place on cabbage. Arrange carrots around edge of platter.

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Spinach Bacon Dish

Recipe By : Shirlie Tremple


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 bags frozen spinach
1 pound bacon
1/3 cup vinegar
1 large white onions
1 tablespoon sugar

Fry bacon till crisp, drain and crumble, set aside.

Reserve enough bacon fat to brown onion, then dump in spinach, vinegar,
sugar and crumble bacon. Bring to a boil. simmer 30 minutes. Garnish
with 2 hard boiled eggs, finely chopped.

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *


Stuffed Pork Chops

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 med. apples coarsely chopped
7 tablespoons unsalted butter
3 tablespoons brown sugar
1 teaspoon vanilla extract
1/2 teaspoon ground nutmeg
-------seasoning mix--------
1 tablespoon salt
1 teaspoon onion powder
1 teaspoon ground cayenne pepper
3/4 teaspoon garlic powder
1/2 teaspoon white pepper
1/2 teaspoon dry mustard
1/2 teaspoon rubbed sage
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/2 teaspoon dried thyme leaves
---pork chop ingredients----
6 1 3/4" thick pork chops
3/4 pound ground pork
1 cup chopped onions
1 cup chopped green bell peppers
2 teaspoons minced garlic
1 cup (4 oz) diced green chilies
1 cup chicken stock
1/2 cup very fine bread crumbs
1/2 cup finely chopped green onions

In a food processor or blender, process the apples, 4 Tablespoons of the


butter, the sugar, vanilla and nutmeg until smooth, about 3 to 4 minutes.
Set aside. In a small bowl thoroughly combine the seasoning mix
ingredients; set aside. Prepare the pork chops by cutting a large pocket
(to the bone) into the larger side of each chop to hold the stuffing. In
a large skillet, brown the ground pork in the remaining 3 Tbsp. butter
over high heat, about 3 minutes. Add the onions, bell peppers, garlic,
and 2 Tbsp. of the seasoning mix, stirring well; cook about 5 minutes,
stirring occasionally and scraping pan bottom well. Stir in the green
chilies and their juice and continue cooking until mixture is well
browned, about 6 to 8 minutes, stirring occasionally and scraping the pan
bottom as needed. Add the stock and cook 5 minutes, stirring frequently.
Stir in the bread crumbs and cook about 2 minutes more, stirring
constantly and scraping pan bottom as needed. Remove from heat.
Sprinkle the remaining seasoning mix evenly on both sides of the chops and
inside the pockets, pressing it in by hand. Prop chops with pocket side
up in an ungreased 13x9-inch baking pan. Spoon about 1/4 cup stuffing
into each pocket; reserve the remaining stuffing. Bake chops with pocket
up at 400F until the meat is done, about 1 hour 10 minutes. Place the
remaining stuffing in a small pan in the oven for the last 20 minutes to
reheat. Serve immediately with each chop arranged on top of a portion of
the remaining stuffing.
- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Sweet and Sour Party Meat Balls

Recipe By : Mike Price, Sr.


Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground round
1 pound ground pork
2 cups soft bread crumbs
2 tablespoons finely chopped onion
2 eggs -- beaten
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon cornstarch
1 cup vinegar
3/4 cup sugar
3 drops hot sauce
1 tablespoon worcestershire sauce
1 green pepper -- diced
20 ounces pineapple chunks in syrup -- drained
8 ounces tomato sauce

Combine first 7 ingredients. Mixing well. Shape into 1" balls. Brown in
butter over medium heat, drain. Place meatballs in a 13x9x2 inch baking
dish.

Combine cornstarch, vinegar and sugar in a medium saucepan. Cook over low
heat, stirring constantly until clear and thickened. Stir in remaining
ingredients. Pour over meatballs.

Bake at 300 degree for 40 minutes.

Yield about 6 dozen meatballs.

- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *

Sweet And Sour Spareribs

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds spareribs -- up to 5
Soy sauce
3/4 cup granulated sugar
2 tablespoons cornstarch
1 cup cider vinegar
1/2 cup pineapple juice
2 tablespoons soy sauce
1 medium green pepper -- cut in strips
1/2 cup drained pineapple chunks

Ask the meat cutter to cut the slabs in half lengthwise.

Lay in shallow pan. Brush ribs lightly with soy sauce.

Roast 1 1/2 hours in 350 degree oven or until done. Drain off drippings.

Cut into serving portions two ribs wide. Place on heated deep platter.

Meanwhile to make sauce, combine sugar and cornstarch in saucepan. Stir


in vinegar, pineapple juice, soy sauce and green pepper. Heat, stirring
constantly, to boiling. Boil until clear and slightly thickened.

Just before serving, stir in pineapple chunks and pour over spareribs or
serve separately.

Serve with hot rice.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

- - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Sweet-Sour Pork Chops


Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Boneless pork chops
2 tablespoons peanut oil
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 cup brown sugar
1/4 cup salad vinegar -- or apple cider
-- vinegar
1 cup pineapple juice
1 tablespoon soy sauce
1 medium onion -- sliced
1 large green pepper -- cubed

Preheat oven to 350 degrees.

Brown pork chops in oil.

Place in baking dish.

Combine all other ingredients except onion and green pepper in a saucepan
and bring to boil. Cook for 2 minutes.

Pour thickened sauce over pork chops and top with onion and green pepper.

Bake covered for 1 1/2 - 2 hours until chops are tender.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/10/98

- - - - - - - - - - - - - - - - - -