The Menu
Crazy Standing Up Pork Chops
Warm Dijon Potato Salad
Creole Green Peas
Cherry Oatmeal Bars
The Recipes
Crazy Standing Up Pork Chops
4 pork chops
2 sliced onions
2 T butter
Salt and pepper, to taste
1/4 tsp garlic powder
Stand the chops up in the slow cooker, thin side down. Sprinkle with the salt, pepper and garlic powder. Cover with the onion slices separated into rings. Put the butter on top. Cook on low for 8 hours.
Warm Dijon Potato Salad
Serves 4 to 6.
1 pound new red potatoes
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
3 tablespoons olive oil
1/4 green onions, chopped
1/2 teaspoon tarragon
salt and pepper to taste
In a large bowl, whisk together the vinegar and mustard. Slowly whisk in the oil. Set aside. Boil the potatoes until just soft. Drain and allow to cool slightly. Slice about 1/4 inch thick. Pour the oil and vinegar over the potatoes. Add the onions, tarragon and seasonings. Toss well. Serve warm.
Creole Green Peas
16 ounce can small green peas
1 tablespoon flour plus 1 teaspoon flour
2 tablespoons margarine plus 2 teaspoons margarine
1 cup finely chopped onions
Creole seasoning to taste
Melt margarine, add onions and fry until transparent. Add flour and brown. Add peas and liquid. Add Creole seasoning. Cook about 15 minutes.
Cherry Oatmeal Bars
1 cup shortening
2 1/4 cups brown sugar
4 1/2 cups rolled oats, uncooked
2 cups flour
2 teaspoons baking soda
2 21 ounce cans tart cherry pie filling
2 1/2 cups coconut
Cream shortening and sugar for 10 minutes. Combine dry ingredients. Add to creamed mixture. Mix at low speed until crumbly. Spread 2/3 of dough in greased 9 x 13 pan. Spread tart cherry pie filling mixed with
coconut evenly over entire surface. Cover with remainder of dough. Bake in 325F oven for 40 minutes. Cut into 2 inch bars.
Crazy Standing Up Pork ChopsWarm Dijon Potato Salad
Creole Green Peas
Cherry Oatmeal Bars
The Recipes
Crazy Standing Up Pork Chops4 pork chops
2 sliced onions
2 T butter
Salt and pepper, to taste
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1/4 tsp garlic powder
Stand the chops up in the slow cooker, thin side down. Sprinkle with the salt, pepper and garlic powder. Cover with the onion slices separated into rings. Put the butter on top. Cook on low for 8 hours.
Warm Dijon Potato Salad
Serves 4 to 6.
1 pound new red potatoes
1 tablespoon white wine vinegar
2 teaspoons Dijon mustard
3 tablespoons olive oil
1/4 green onions, chopped
1/2 teaspoon tarragon
salt and pepper to taste
In a large bowl, whisk together the vinegar and mustard. Slowly whisk in the oil. Set aside. Boil the potatoes until just soft. Drain and allow to cool slightly. Slice about 1/4 inch thick. Pour the oil and vinegar over the potatoes. Add the onions, tarragon and seasonings. Toss well. Serve warm.
Creole Green Peas
16 ounce can small green peas
1 tablespoon flour plus 1 teaspoon flour
2 tablespoons margarine plus 2 teaspoons margarine
1 cup finely chopped onions
Creole seasoning to taste
Melt margarine, add onions and fry until transparent. Add flour and brown. Add peas and liquid. Add Creole seasoning. Cook about 15 minutes.
Cherry Oatmeal Bars
1 cup shortening
2 1/4 cups brown sugar
4 1/2 cups rolled oats, uncooked
2 cups flour
2 teaspoons baking soda
2 21 ounce cans tart cherry pie filling
2 1/2 cups coconut
Cream shortening and sugar for 10 minutes. Combine dry ingredients. Add to creamed mixture. Mix at low speed until crumbly. Spread 2/3 of dough in greased 9 x 13 pan. Spread tart cherry pie filling mixed with
coconut evenly over entire surface. Cover with remainder of dough. Bake in 325F oven for 40 minutes. Cut into 2 inch bars.