In this issue:

Friday's Recipe: *Too-Good Pork Chops*
Requests & Replies from Subscribers:  Applesauce Cookies

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* Exported from MasterCook *

Too-Good Baked Pork Chops

Recipe By : Real Food for Real People
Serving Size : 6 Preparation Time :0:00
Categories : O.A.M.C.           Pork
Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Honey Mustard
1 1/2 pounds Pork Chops -- 6 chops
Non-Stick Cooking Spray
3 cups Long-Grain Brown Rice -- cooked

Preheat oven to 425 degrees F. Spray 9x13 pan with non-stick cooking spray, and lay
pork chops in pan. Spread honey mustard over tops of pork chops. Cover pan with
aluminum foil, and bake 20-25 minutes or until pork chops are no longer pink inside. Serve
hot with rice on the side.

For freezing: Label and freeze covered, prepared pork chops (as directed above) for up to 6
months. To cook, thaw overnight in refrigerator and bake as directed above.

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

Per Serving (excluding unknown items): 537 Calories; 15g Fat (26.0% calories from fat);
26g Protein; 73g Carbohydrate; 3g Dietary Fiber; 56mg Cholesterol; 323mg Sodium.

Exchanges: 5 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Fat.
 

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

Does anyone have a recipe for Cinnamon Raisin Biscuits similar to the ones they sell at
Hardee's? I love those things! If the recipes can be made and frozen then baked later -
that would be even better! Thanks in advance!

Karen

I absolutely love the carrot cake at Golden Corral! Does anyone have the recipe for this, or
one like it? I appreciate any help you can give me.

Johnna

Hey foodies!

My aunt used to make the most awesome lemon bars and I have been craving them ever
since I became pregnant. I know they had powdered sugar sprinkled on top, and I think
they might have had a pie crust, but it was sweet. Can anybody help me with this craving?
Thank you in advance!

Brianne

~ Subscriber Responses ~
 

Applesauce Cookies

2 cups flour
1/2 teaspoon allspice
1/2 salt
1 cup sugar
1 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1 cup raisins
1 cup chopped nuts
1/2 cup shortening
1 cup applesauce
1 egg well beaten

Sift flour, add salt and spices and sift again. Add nuts and raisins. Cream shortening and
sugar and beat until light and fluffy. Stir baking soda into applesauce , add applesauce and
egg into creamed mixture. Add dry ingredients. Drop by teaspoon on greased cookie
sheet. Bake at 375 degrees for 15 or 20 minutes. Makes about 4 dozen.

Jan Neeley                 cactusjan99@yahoo.com
 

These recipes are for Linda whose family doesn't care for casseroles. I've made some of
my favorite meals from the recipes on the Campbell's soup label. Here are a couple of my
favorites. Hope these help. Thanks Kaylin for such a great e-zine. I've been getting them
for about 10 years now.

Donna                  dboza1@msn.com

One-Dish Chicken & Stuffing Bake
from Campbell's Kitchen

Prep Time: 10 min. - Cook Time: 30 min.

1 1/4 cups boiling water
4 tbsp. butter OR margarine, melted
4 cups Pepperidge Farm® Cubed Herb Seasoned Stuffing
6 boneless chicken breast halves
Paprika
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup OR 98% Fat Free
Cream of Mushroom Soup
1/3 cup milk
1 tbsp. chopped fresh parsley OR 1 tsp. dried parsley flakes

MIX water and butter. Add stuffing. Mix lightly.
SPOON stuffing along center of 3-qt. shallow baking dish. Arrange chicken on each side of
stuffing and sprinkle with paprika.
MIX soup, milk and parsley. Pour over chicken. Cover.
BAKE at 400°F. for 30 min. or until done. Serves 6.
I usually add a bag of mixed vegetables on the bottom of the casserole dish.

Creamy Chicken and Vegetables
from Campbell's Kitchen

Prep/Cook Time: 25 min.

Vegetable cooking spray
4 skinless, boneless chicken breast halves
1 can (10 3/4 oz.) Campbell's® Healthy Request® Condensed Cream of Mushroom Soup
1/2 cup milk
1 tbsp. lemon juice
1/4 tsp. dried basil leaves, crushed
1/8 tsp. garlic powder
1 bag (16 oz.) frozen vegetable combination (broccoli, cauliflower, carrots)

SPRAY skillet with cooking spray and heat over medium-high heat 1 min. Add chicken and
cook until browned. Remove chicken.
ADD soup, milk, lemon juice, basil, garlic powder and vegetables. Heat to a boil. Return
chicken to skillet. Cover and cook over low heat 5 min. or until done. Serves 4.

Skillet Sweet & Tangy Pork Chops
from Campbell's Kitchen

Prep/Cook Time: 20 min.

1 tbsp. vegetable oil
4 pork chops, 1/2" thick
1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup
1 tbsp. packed brown sugar
2 tbsp. vinegar
1 tbsp. Worcestershire sauce
4 cups hot cooked rice

HEAT oil in skillet. Add chops and cook until browned.
ADD soup, sugar, vinegar and Worcestershire. Heat to a boil. Cover and cook over low heat
10 min. or until done. Serve with rice. Serves 4.

Recipe for Amber for after school:

This is incredibly easy and needs only 2 ingredients plus a foil lined buttered pan.

Simple Fudge 1

1 12 oz pkg chocolate or other chips
1 can frosting
Melt chips in microwave 30 seconds at a time until melted, stirring each 30 seconds.

Stir in frosting. Spread in 8 or 9 inch square pan lined with aluminum foil and buttered
generously. Put in fridge and it should be set in about an hours.

Simple Fudge 2

1 12 oz pkg chocolate or other chips
1 can sweetened condensed milk

Melt chips in microwave 30 seconds at a time until melted, stirring each 30 seconds. Stir
in frosting. Spread in 8 or 9 inch square pan lined with aluminum foil and buttered
generously. Put in fridge and it should be set in about an hours.

Mary in Azusa                Tis1947@aol.com
 

This is for Deborah who is looking for a low fat eggnog made with vanilla pudding. My
grandmother use to make this so I hope it is what she is looking for.

Tanya             tcbigness@yahoo.com

Low Fat Eggnog

4 cups skim milk
1 package (3.4 oz) vanilla instant pudding
1 cup egg substitute, frozen thawed
1 tsp. vanilla extract
1/4 cup rum light
1/4 teaspoon salt
1/4 teaspoon nutmeg

In large bowl, combine 2 cups of the milk and pudding mix; beat 1 minute or until smooth.
Add remaining 2 cups milk, egg product, vanilla, rum, salt 1/4 tsp. nutmeg; beat well.
Cover; refrigerate until serving time. Serve topped with whipped cream and a sprinkle of
nutmeg.
 

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