- Pork Stew
- Layered Salad
- Whole Wheat Bread with Honey
- Ice Cream Sundae Dessert
2 lb pork stew meat-cubed
4-5 medium potatoes-peeled and cubed
4 medium carrots-peeled and cut into chunks
1 medium onion-peeled and cut into chunks
3 stalks celery cut into diagonal chunks
1 c frozen peas
1/2 c flour salt and pepper
1 garlic clove, minced
Toss pork cubes in flour that has been seasoned to taste with salt and pepper.
Fry pork in 2 T of oil until browned. Add vegetables (except peas) and seasonings and add enough water to cover all. Bring to a boil and reduce to a simmer. Simmer until vegetables are tender and pork is cooked through; about 30 minutes. Thicken if necessary and remove bay leaf before serving.
3 c shredded greens
1/2 c celery cut diagonally
1/2 c diced green pepper
1 c shredded carrots
10 oz frozen peas
1 c shredded cheddar cheese
1 c. mayo
2/3 c. sour cream
1/2 t. garlic powder
pinch dry basil
5 strips turkey bacon cooked and crumbled
In a clear salad bowl, layer greens, celery, pepper, carrots, peas and cheddar. Combine mayonnaise, sour cream, garlic powder and basil. Mix well and pour on top of salad. Top dressing with bacon and refrigerate, covered, overnight. Mix well before serving.
Whole Wheat Bread with Honey
three small or two large loaves
3 Tablespoons butter
3 Tablespoons honey
1 pint milk
1 T salt
2 pkgs dry yeast
6 c whole wheat flour (King Arthur white whole wheat is great)
Proof the yeast in 1/2 cup of milk that has been warmed to 110-115 degrees F.
Melt butter and honey in the remainder of the milk in a saucepan over low heat. When lukewarm add the yeast and salt. Stir while adding flour until the dough is stiff enough to knead. Knead on a floured board for 6 to 8 minutes. Put into a greased bowl and let rise until doubled in bulk.
Turn out onto a floured surface and punch down. Divide into 3 small or 2 larger loaf pans and let rise again. Bake in a preheated 350-375 degrees F oven about 50 minutes or until the loaves sound hollow when tapped on the bottom.
Ice Cream Sundae Dessert Serves 12-16
2 cups (12 oz) semisweet chocolate chips
1 can (12 oz) evaporated milk
1/2 teaspoon salt
1 package (12 oz) vanilla wafers, crushed
1/2 cup butter or margarine, melted
2 quarts vanilla ice cream or other flavor, softened
In a saucepan over medium heat, melt chocolate chips with milk and salt; cook and stir until thickened, about
25 minutes. Remove from the heat; set aside. Combinewafer crumbs and butter; set aside 1 cup. Press
remaining crumbs into a greased 13-in. x 9-in. x 2-in. pan. Chill for 10-15 minutes. Pour chocolate over
crumbs. Cover and freeze for 10-15 minutes or until firm. Spread the ice cream over chocolate. Sprinkle with
reserved crumbs. Freeze at least 2 hours before serving.