Caramel Apple Salad

Caramel Apple Salad

• 1 small pkg. butterscotch instant pudding mix
• 16 - 20 oz. can crushed pineapple, drained
• 8 oz. container Cool Whip, thawed
• 1 c. chopped walnuts
• 4 large apples, chopped (use a variety of red and green apples for appeal)

Add pudding mix to the drained pineapple and stir well.  Add the Cool Whip, walnuts and apples and stir.  Refrigerate for 2 hours before serving.

Sweet & Sour Pork

tThis one takes a little work, but it's well worth it!  YUM!  From my Betty Crocker cookbook.

Sweet-and-Sour Pork

Makes  8  servings

• 2 pounds pork boneless top loin
• Vegetable oil
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• 1/2   cup cold water
• 1/2 teaspoon salt
• 1 egg
• 1 can (20 ounces) pineapple chunks in syrup, drained and syrup reserved
• 1/2 cup packed brown sugar
• 1/2 cup white vinegar
• 1/2 teaspoon salt
• 2 teaspoons soy sauce
• 2 medium carrots, cut into thin diagonal slices
• 1 garlic clove, minced
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 1  medium green bell pepper, cut into 3/4-inch pieces
• hot cooked rice

1. Trim excess fat from pork. Cut pork into 3/4-inch pieces.
2. Heat 1 inch oil deep fryer or Dutch oven 360ºF.
3. Beat flour, 1/4 cup cornstarch, 1/2 cup cold water, 1/2 teaspoon salt and the egg in large bowl with hand beater until smooth. Stir pork into batter until well coated.
4. Add pork pieces, one at a time, to oil. Fry about 20 pieces at a time about 5 minutes, turning 2 or 3 times, until golden brown. Drain on paper towels; keep warm.
5. Add enough water to reserved pineapple syrup to measure 1 cup. Heat syrup mixture, brown sugar, vinegar, 1/2 teaspoon salt, the soy sauce, carrots and garlic to boiling in Dutch oven; reduce heat to low.
6. Cover and simmer about 6 minutes or until carrots are crisp-tender. Mix 2 tablespoons cornstarch and 2 tablespoons cold water; stir into sauce.
7. Add pork, pineapple and bell pepper. Heat to boiling, stirr constantly. Boil and stir 1 minute. Serve with rice.

Makes 8 servings (about 2 cups each)

Pork Chop Skillet Meal

It's an all-in-one!  My family enjoyed it.

Pork Chop Skillet Meal

• 4 - 6 pork chops
• 1 small onion, chopped
• 1 Tbsp. vegetable oil or butter
• 4 medium potatoes, cubed
• 1 - 1 1/2 c. sliced carrots
• 4 oz. can mushrooms, drained
• 1 can condensed cream of celery soup
• 1/2 c. water
• 1 tsp. salt
• 1/2 - 1 tsp. thyme

In large skillet, brown chops and onion in oil or butter, drain.  Top with the potatoes, carrots, and mushrooms.  Combine rest of ingredients and pour over vegetables.  Bring to a boil.  Reduce heat, cover and simmer 25 - 30 minutes until vegetables are tender.

Blueberry Cream Dessert

One of my favorites!

BLUEBERRY CREAM DESSERT

• 1 1/3 sticks butter
• 1 1/4 c. flour
• 2 tsp. sugar
• 3 c. milk
• 3/4 c. sugar
• 1/4 c. cornstarch
• 2 beaten eggs
• 1 tsp. vanilla
• Blueberry pie filling (1 or 2 cans or a batch of homemade...enough for 1 pie)

Mix butter, flour, and 2 tsp. sugar and press into a 9 x 13 inch pan.  Bake at 350° for 20 - 25 minutes.  Cool.

In saucepan put milk, 3/4 c. sugar, cornstarch and eggs and cook until thick.  remove from heat and add vanilla.  Cool and pour on baked crust.  Chill. 

Spread blueberry pie filling on top before serving.