April 27, 2018 at 12:42 p.m.

Little of this and a little of that

Little of this and a little of that
Little of this and a little of that

 Just think.. in just days we will begin the month of May!  The way the weather has been in April I’m not sure what will happen in May.

I know for sure there will be a lot of activity happening for us and perhaps you as well.  We have birthdays, showers (wedding and more wedding showers), graduations and open water fishing.  Looking back in my calendars which I’ve kept since 2011, the ice went out on March 16 last year.  We are way behind this year, of course. Oh well, we have to go with the flow as my neighbor would say, “It is what it is!”

Let’s get to recipes.

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PORK CHOPS AND RICE
1 T olive or canola oil
4 pork loin chops, bone in, about 1 1/2 lbs, 3/4 inch thick, trimmed
1 medium size green pepper
1 medium onion, diced
1  15 oz can of diced tomatoes, undrained
2 medium size apples, unpeeled and cut in 1/4 inch pieces
1/2 c uncooked long grain rice
1/2 c chicken broth (can use bouillon)
1 t dried marjoram leaves
1/4 t ground sage
salt and pepper to taste

In a large skillet, heat oil over medium heat. Add chops and cook 3 minutes on each side or unil browned.  Remove chops and set aside. Add green pepper and onions to drippings; saute until crisp tender. Stir in remaining ingredients. Bring to a boil, reduce heat and simmer 10 minutes. Pour tomato mixture into 9x13 inch baking dish or a 2-1/2 qt. casserole dish.  Place chops over top. Bake covered at 350 degrees for 30 minutes, uncover and bake for 10 minutes or until rice is tender. Makes 4 servings.

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PASTA WALDORF SALAD
2 c small shells, cooked according to pkg. directions, drained, cooled in cold water, drain well
2/3 c each, plain yogurt and salad dressing or mayo
1/4 c frozen orange juice concentrate
2 t chicken bouillon granules
2 c cooked, cubed chicken or turkey
1 unpeeled apple, diced
1 c celery sliced
1/2 c red grapes, halved if they are large
1/2 c coarsley chopped pecans
salt and pepper to taste
Put pasta in large bowl. In another bowl, combine yogurt, salad dressing or mayo, orange juice and bouillon. Add pasta; mix well. Gently mix in chicken, apple, celery, grapes, pecans and seasonings. Refrigerate 1-2 hours. Makes 6-8 servings.

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This recipe for a tuna dish is quite different from the popular tuna noodle casserole.

QUICK AND EASY TUNA CASSEROLE
1 - 15 oz can chinese vegetables, drained
1 can cream of mushroom soup
1 - 7 oz can of tuna, drained
3/4 c celery sliced
1 T light or reg soy sauce
1/4 t pepper
1/8 t chinese 5 spice seasoning
1 c chow mein noodles

In a medium bowl, combine all ingredients except noodles.  Turn into an ungreased 1-1/2 qt. casserol. Sprinkle noodles over top. Bake at 350 degrees, uncovered for 40 minutes or until bubbly.  Makes 4 servings.


Thought for the Day: One pleasure of retirement is you never have to be in a hurry. One regret is wondering why you were ever in a hurry. 

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