Barbecued Pork Chops
1/2 cup water
3 Tbsp. brown sugar
3 to 4 Tbsp. chili sauce
6 to 8 pork chops
1/2 cup water
1/4 vinegar
2 Tbsp. dry mustard
Combine ingredients and mix well.
Place seasoned chops in a glass baking dish and pour barbecue mixture over them.
Cover and bake at 400 degrees for 1 1/2 hours, uncovering for the last 30 minutes.
Water may be added if you want gravy.
Crock Pot Chicken
with Noodles
2 cans Campbell’s cream of chicken soup
1/2 cup water
1/4 cup lemon juice
1 Tbsp. Dijon mustard
1/2 tsp. garlic powder
8 carrots, thickly sliced
8 skinless, boneless chicken breast halves
6 oz. egg noodles, cooked and drained
Chopped fresh parsley
Stir together soup, water, lemon juice, mustard, garlic powder and carrots and place in a 3 1/2 quart crock pot.
Add chicken and turn so it is well coated.
Cover and cook on low 7 to 8 hours or until chicken is very tender.
Serve with noodles, sprinkled with parsley.
May be cooked on high for 4 to 5 hours.
Joyce Varner shares this recipe:
Gingerbread
3/4 cup brown sugar
3/4 cup shortening
3/4 cup molasses
2 eggs, beaten
Sift 2 1/2 cups flour with:
2 tsp. soda
1/2 tsp. salt
1/2 tsp. ginger
1 1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. baking powder
Add dry ingredients to the mixture of first ingredients.
Add 1 cup boiling water and mix well.
Pour into a greased and floured 9 x 13 pan.
Bake at 350º.
Gingerbread Sauce
1 cup white sugar
2 Tbsp. flour
2 Tbsp. vinegar
1 cup boiling water
1/2 tsp. salt
Boil together until sauce starts to thicken.
Remove from heat.
Serve over gingerbread.
