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It’s starting to feel like summer the past couple of days, hasn’t it? The earth has finally warmed and the angle-worms are having a hay-day wiggling about in the damp soil. I know because I added on to my little garden and when loosening up the soil, there they were wiggling all over the place! I have a coffee can to put them in, with soil of course and save them to use when I’m fishing off the end of the dock. This is what I call “recycling” the worm. They are loosening the soil and then they’re on a hook to help in catching that big sunny! I like to use the “old-fashioned” wormy way of fishing. Frozen or canned corn kernels work too!

No it’s not about fish today. These are busy for most everyone and it’s great when you can prepare a meal that is easy to make and has just a few ingredients, like four ingredients. And so it is. Just four main ingredients.

TEX-MEX PORK CHOPS
4-3/4 inch thick bonless pork chops
Salt and pepper or a couple shakes of dried basil or Italian seasoning - optional
1 T. canola or olive oil
1 c. salsa

Season chops to taste. In a large skillet, brown both sides of chops in oil. Add salsa and lower heat. Simmer 30 minutes or until chops are thoroughly cooked. Cut a little slit in the chop to make sure it’s not pink. Makes four servings.

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SWISS CHICKEN CASSEROLE
6 chicken breasts
1 can cream of chicken, undiluted
1/4 c. milk
6 slices Swiss cheese

Place chicken in a greased 9x13 inch baking dish. In a small bowl, combine soup and milk, mixing well. Spoon over chicken, cover tightly with foil; bake at 350 degrees for one hour. Uncover and put one slice of cheese on each piece of chicken. Spoon some of the liquid mixture over the cheese. Cover and continue baking for 10 more minutes. Makes six servings. Note: You can use Provolone cheese if you wish.

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HOT CABBAGE 
SKILLET
3 c. thinly sliced cabbage
1/2 t. salt
2 T. olive or canola oil
2 T. Italian dressing

Put cabbage in a medium bowl. Sprinkle with salt and mix well; set aside for 30 minutes. Heat oil in large skillet until hot. Add cabbage and stir fry for about two minutes. Remove and stir in dressing. Makes four servings.

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BROCCOLI
PARMESAN
1-10 oz. package frozen chopped broccoli, cooked according to package directions, drained
1-4 oz. can mushroom stems and pieces
2 T. butter or margarine, melted
1/4 c. grated Parmesan cheese

While broccoli is cooking, combine remaining ingredients. Pour over drained broccoli, mixing gently. Serve hot. Makes 3-4 servings. Note: If broccoli is not hot when ready to serve, put in microwave for about 45 seconds on high. Also, you can cook or steam 1-1/2 c. fresh broccoli florets, until crisp tender, drain.

ALMOND FRUIT DIP
2 c. 2 percent cottage cheese
1/2 c. powdered sugar
4 oz. cream cheese, softened
1 t. almond extract

In a blender, combine ingredients until smooth. Cover and chill two hours. Serve with fresh fruit. Makes about two cups dip.

Note: If you don’t have a blender, put ingredients in a deep bowl and mix with a hand mixer.


Congratulations to all graduates whether it be from high school, college or other institutions of knowledge. You have many challenges ahead. Smile and laugh a lot. It will help make you and someone’s day a little brighter. 

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