BAKED BARBECUE PORK CHOPS

This is an old recipe from Kansas.

4 (1 lb) boneless pork chops
1/2 tsp salt, divided
1/4 tsp black pepper
2 tsp vegetable oil
1/3 cup water
1/4 cup ketchup
2 tbsp cider vinegar
1/4 tsp celery seed
1/8 tsp ground nutmeg
1 bay leaf

Preheat oven to 350 degrees.

Sprinkle the pork chops with half the salt and the pepper. In a large nonstick skillet, heat the oil, add chops and cook 3 to 4 minutes each side until browned. Transfer pork chops to an 8-inch square baking dish that has been lightly greased. In a small saucepan, combine the water, ketchup, vinegar, celery seed, nutmeg, bay leaf and other half of the salt. Bring to a boil and pour the mixture over the chops. Cover dish and bake in a 350 degree oven for approximately 20 minutes or until done. Discard the bay leaf before serving.

Note: File photo for reference.

HONEY FRIED CHICKEN

This recipe is from an old newspaper clipping I found in my mother's home years ago.

3 lbs cut-up chicken
3/4 cup honey
3/4 to 1 cup buttermilk baking mix (such as Bisquik)
2 tsp dry mustard
1/2 tsp paprika
Salt to taste
Pepper to taste
Vegetable oil

Coat chicken pieces with honey; set aside. Combine the baking mix, mustard, paprika, salt and pepper together. Dredge chicken pieces in the baking mix mixture. Pour enough oil in a 12-inch heavy skillet to reach a depth of 1/2-inch. Allow oil to heat to 375 degrees over medium heat. Carefully place the chicken pieces in the hot oil and cook about 5 minutes or until underside of pieces is golden brown. Turn chicken pieces and cook another 5 minutes. Reduce heat and cook for 7 to 10 minutes longer or until the chicken juices run clear. Drain chicken pieces on paper toweling.

Alternate method: Brown both sides of chicken in skillet. Place on a baking sheet and bake in a 350 degree oven for 20 to 30 minutes, until juices run clear.

 Note: File Photo

SUMMER SQUASH CASSEROLE

I got this recipe from a lady I worked with years ago. It is good anytime of the year!

2 lbs. squash, sliced
1/4 cup chopped onion
1 can cream of chicken soup
1 cup sour cream
1 cup shredded carrots
1 pkg (8-oz) herb stuffing mix
1/2 cup melted butter

Preheat oven to 350 degrees.

In a saucepan, cook the squash and onion in boiling salted water for 5 minutes; drain. Combine cream of chicken soup with the sour cream. Stir in the carrots. Fold in squash and onion mixture. Combine stuffing mix and butter. Spray a 9 x 12-inch baking pan with nonstick cooking spray. Spread half the stuffing mixture in bottom of dish. Spoon vegetable mixture over the stuffing. Top with the remaining stuffing. Bake at 350 degrees for 25 to 30 minutes.

 Note: File Photo

Favorite Peanut Brittle

This recipe is from an old Camp Fire Girls cookbook.

2 cups sugar
1 cup light corn syrup
1 cup water
1 lb raw peanuts
1/8 tsp salt
1 tsp vanilla extract
2 tsp butter
2 tsp baking soda

In a saucepan, place sugar, corn syrup,and water. Bring mixture to a boil and boil until mixture spins a thread. Stir in the peanuts and cook until mixture is golden brown. Add the salt, vanilla, and butter, mixing well; remove from heat. Mix in the soda quickly. Spread mixture out on a buttered surface. Break into pieces when cooled.

 File Photo

CABBAGE ROLLS

This recipe is from an old cookbook my mother had.

1 small head cabbage
1 lb ground beef
3/4 cup instant rice
1 onion, finely chopped
2 cups tomato juice
salt and pepper to taste

Parboil cabbage a few minutes until the leaves separate; drain. Combine the ground beef, rice, onion, salt, pepper, and enough of the tomato juice to make the mixture moist. Divide meat mixture into 6 to 8 balls and shape into thick logs. Wrap each meat log in a cabbage leaf; fasten together with a toothpick. Place cabbage rolls in a baking dish and pour the remaining juice over the top. Bake at 350 degrees for 1 hour.

Note: I like to add a little garlic to the tomato juice for added flavor.

 Note: File Photo