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.
