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JUDY'S RECIPES page 1
SMOTHERED PORK CHOPS

6 pork chops
1/2 tsp. tyme
1 can cream of mushroom soup (small)
1 3 oz. can of french onions
1/2 cup water
1tsp. parsley
1/2 cup of sour cream (or more)

Brown pork chops and arrange in baking pan. Combine soup, water and thyme. Heat. Add half of onions, parsley, and sour cream. Thoroughly mix. Pour sauce over chops. Cover and bake at 350 degrees for 1 hour or until tender. Remove cover, sprinkle remaining onions over the top and bake additional 5 minutes.

GARDEN QUICHE
1 cup bisquick
1/4 cup cold water
1 cup chopped broccoli
1 cup shredded chedder cheese (about 4 oz.)
1/2 can (3oz.) french onions
4 eggs
2 cups whipping cream (1 pint)
3/4 tsp. salt
1/4 tsp. sugar
1/8 tsp. cayenne pepper

Heat oven to 425. Mix bisquick and water to form soft dough. Beat vigorously 20 strokes. Gently smooth dough into ball on floured board. Knead 5 times. Roll dough 2 inches larger than 9" pie pan. Ease into pan. Sprinkle broccoli, cheese and onions in crust. Beat rest of ingredients with hand mixer. Pour over broccoli mixture. Bake 15 minutes. Reduce oven to 300 degrees. Bake until knife inserted 1"  from edge comes out clean, about 35 minutes. Let stand 10 minutes before serving.
GLAZED BBQ PORK CHOPS

6  1"  Thick rib Pork Chops
1/2 cup Honey BBQ Sauce
1/2 cup Orange Marmalade

Sprinkle salt and pepper on chops. Combine BBQ sauce and marmalade. Reserve 1/2 cup.
Grill Chops 20 minutes until pink. Baste with 1/2 cup of sauce the last 5 min.
Serve with the remaining sauce.
BEEF SALAMI

4 lbs. hamburger
4 tbls. Mortons tender quick salt
2 cups water
2 tsp. garlic
2 tsp. onion powder
4 tsp. pepper
4 tsp. liquid smoke

Mix all together. Divide into 6 parts and roll in foil, shiny side in. Tap each end on flat surface to make rolls firmer. Refridgerate 24 hours. Prick holes in bottom of foil. Place on rack in pan. Bake 1 1/2 hours at 350 degrees
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