---

Summer seems to breeze by faster each year. The calendar says autumn really starts on Sept. 22nd  but I like to use the term autumn before then as it reminds me of the colorful  veggies that are green, orange and deep red, as in beets. And the colorful array of apples! And leaves that are turning yellow, golden, rust and plum. The bountiful amount of acorns that are dropping, making noise as they hit the pavement or bonking on my head as I walk beneath the oak tree, heading for our mail house. Fall is telling me that winter is approaching….down the line it can be not so colorful. So autumn it is, for now.

+++++

Today’s recipes are for two or 12 people.

SWEET AND TANGY PORK CHOPS
1/4 c. beer or beef broth
4 t. ketchup
1 T. brown sugar
2 bone in center-cut loin pork chops (3/4 in. thick and about 7 oz. each)
1/8 t. salt
Dash pepper
1 T. canola or olive oil

In a small bowl, combine beer or beef broth, ketchup, and brown sugar; set aside. Sprinkle pork chops with salt and pepper.  In a large frying pan, heat oil over medium heat; brown chops on both sides. Stir beer mixture again; add to pan. Simmer, uncovered, 1-2 minutes. Remove chops from pan; keep warm, covering with foil.

  Bring sauce to a boil over medium heat. Cook and stir until slightly thickened. Serve over pork chops.  Makes two servings.

Note: You can substitute rib chops for loin chops. Be sure they’re not thin.  You can serve brown rice or rice pilaf and carrots with pea pods or any other vegetable you wish.

+++++

CARROTS WITH PEA PODS
 2 medium carrots, peeled and sliced 1/2 –inch thick
2 c. fresh pea pods or sugar snap peas
1 t. cornstarch
1/2 t. grated orange peel
1/3 c. orange juice
2 t. reduced-sodium soy sauce or regular soy sauce

In a small saucepan, cover carrots with just enough water to cover; bring to a boil. Reduce heat; simmer, covered 5 minutes or until crisp tender.  Add peas; simmer, covered until peas are tender crisp, 2-3 minutes. Drain; set aside. Mix remaining ingredients in saucepan; bring to a boil over medium heat, stirring constantly, until thickened,1-2 minutes. Fold in veggies. Serves 2

 This recipe sounds like a dessert but it actually is a salad. Bring it to a potluck or have 10 or 12 people for a buffet dinner.

+++++

PINEAPPLE PRETZEL FLUFF
1 c. broken into small pieces pretzels
1/2 c. melted butter
1/2 c. sugar
1 -8 oz. pkg. cream cheese, softened
1-20 oz. can crushed pineapple, well drained
1-12 oz. carton frozen whipped topping, thawed

 In a medium bowl, combine pretzels, butter and 1/2 c. sugar. Press into a 9 x 13-inch baking pan. Bake at 400 degrees for 7 minutes. Cool completely on a wire rack.  Meanwhile, in a large bowl, beat cream cheese and remaining sugar until creamy, beating until sugar is dissolved. Fold in pineapple and whipped topping; refrigerate, covered, until serving (about 2 hours). To serve, fold pretzels into pineapple mixture just before serving.  Makes 12 servings. Note: When a recipe calls for softened cream cheese, I soften it just a bit on low heat in the microwave until soft to the touch     

TFD: In this era of rapid change, one thing remains constant: it’s easier to pray for forgiveness than to resist temptation.

---