Pork Chop Casserole\r\nThis was given to me a long time ago by our dear Becky Sparks.\r\n6 pork chops\r\n1 cup regular rice, partially cooked\r\n1 qt. tomatoes\r\n1 med. onion, diced\r\n1 med. green pepper, diced\r\n1\/4 cup sugar\r\n Salt and pepper to taste\r\n1 can Franco-American beef gravy.\r\nBrown pork chops and place in baking dish.\r\nCombine remaining ingredients and pour over pork chops.\r\nBake 1 1\/2 hours at 350\u00ba.\r\n\r\nEasy Cream Cheese Pie\r\n1 Graham cracker crust\r\n8 oz. cream cheese, softened\r\n3 1\/2 oz. box strawberry or lemon pudding \u2013 or any pudding of your choice\r\nWith electric mixer at low speed, beat cream cheese, slowly adding milk and blend.\r\nAdd pudding, and mix until well blended.\r\nPour into the prepared Graham cracker crust.\r\nTop with crushed graham crackers.\r\nChill one hour before serving.\r\nKeep refrigerated.\r\n\r\nDelicious and Nutritious Fruit Pops\r\n1 cup (2 med.) bananas, sliced\r\n3\/4 of a 10 oz. bag partially thawed, frozen, sweetened sliced strawberries \r\n1 3\/4 cup crushed pineapple in syrup\r\n2\/3 cup Carnation evaporated milk\r\nBeat bananas in small mixing bowl until well mashed.\r\nAdd strawberries and pineapple and beat throughly.\r\nAdd milk, gradually beating until well blended.\r\nSpoon into six 5 oz. cups.\r\nPlace an ice cream stick or plastic spoon in the center of each cup.\r\nFreeze.\r\nPeel off paper cup and serve.