Sweet and Sour Pork

2T oil
2 C water
2 cubes chicken bouillon
2 cans pineapple chunks, drained, with juice reserved
3/4 C brown sugar
1 T cornstarch
3 T soy sauce
3/4 C white vinegar
1 1/2 t salt
2 green peppers, cut into 1 inch long strips
1/2 C thinly sliced onions
3 lbs lean and boneless pork, cut into 2 1/2 inch strips

Brown the pork in the oil in a large skillet. Add, water, bouillon cubes and 1/2 t salt. Mix well and cover, simmer until tender, about 1 hour (or less)

In a medium saucepan, combine brown sugar and cornstarch. Stir in reserved pineapple juice, soy sauce, vinegar and 1 1/2 t salt. Cook over medium heat, stirring occasionall, until thickened.

Add cooked pork (drain most of liquid) to sauce. Stir in pineapple, green pepper and onion. Cook over low heat until vegetables are ender, about 20 minutes.

30 min. Breadsticks/ No Fail Deep Dish Pizza Crust

Another great recipe from Judith. Easy and delicious! Sure to become a new family favorite.

• 2 1/2 C. Medium Hot Water
• 5 tsp. SAF Instant Yeast*
• 2 Tbsp. Sugar
• 3 Tbsp. Oil
• 1 tsp. Salt
• 6 C. Flour (you can do half all-purpose and half white wheat or 100% whole wheat)
• 1/2 Cube of Butter (the more butter you use the crisper the crust, you can use up to 2 cubes of butter. Personally, I don't want to see it on the hips so I stick with 1/2 cube.)

1. Pour medium hot water in mixing bowl. Sprinkle yeast on top and allow to dissolve. Add sugar, salt, and oil. Gradually add approximately 6 cups of flour.

2. Melt butter on cookie sheet in oven as it is heating to 400 degrees and melt in oven. Place dough on cookie sheet and press to fill pan, make sure butter gets on top of the dough. Allow to double in size (About 10-15 minutes)

3. Cook for 10 to 12 minutes or until desired browning is accomplished. Cut into strips or top with favorite pizza toppings.

4. If doing pizza, top with toppings and put back in oven for 10-12min. till cheese is melted.

* When using regular yeast change amount to 2 Tbsp.

Waikiki Meatballs

Another one from Amy:

1-1/2 lbs ground beef
2/3 C cracker crumbs
1/3 C minced oinion
1 egg
1-1/2 t salt
1/4 t ginger
1/4 C milk
Mix together, shape into balls, brown in skillet

2 T cornstarch
1/2 C brown sugar
1 can pineapple tidbits (save syrup)
1/3 C vinegar
1/2 C chopped green pepper
1/3 C vinegar
1/2 C chopped green pepper

Mix cornstarch & sugar together in saucepan. Add pineapple juice, vinegar, and soy sauce. Cook over medium heat, stirring until thick. Add pineapple tidbits & green peppers. Put meatballs in casserole dish. Pour sauce over meatballs. Bake at 350 degrees uncovered for 30 min.

Chunky Cheese Soup

2 C water
2 C peeled and diced potatoes
1/2 C diced carrots
1/2 C chopped celery
1/4 C chopped onions
1-12 t salt
1/4 t ground black pepper
1 C cooked ham, cubed
1/4 C butter
1/4 C flour
2 C milk
2 C shredded cheddar cheese

In a large saucepan, mix the water, potatoes, carrots, celery, onions, salt and pepper. Bring to boil. Reduce heat and simmer 30 minutes, or until vegetables are tender. Mix the ham into the vegetable mixture. In a medium saucepan, melt the butter. Stir in the flour until smooth. Slowly pour in the milk. Bring to a boil. Cook and stir 2 minutes, or until thickened. Stir in the cheese until melted. Mix the melted cheese mixture with the vegetable mixture and serve.

Orange Chicken

Recipe from sister, Amy:

6-8 boneless chicken breasts, or about 12 tenders
1 C Russian salad dressing (can use non-creamy French)
1 envelope dry onion soup
1 C apricot jam

Cover chicken with above mixture. Bake uncovered at 325 degrees for 1 to 1-1/2 hours. Watch it so it doesn't overcook. Serve over rice.

Favorite chocolate fondue

• 24 ounces semisweet chocolate chips
• 1-1/4 C. evaporated milk
• 1/4 C. sugar
• 2 t. vanilla extract
• 1 T. fruit flavored liqueur
• Dippers: cubed poundcake, fruit, pretzels, cookies, marshmallows, rice crispie treats
  

Herbed Roast Pork Loin and Potatoes

pork loin roast, about 3 to 4 pounds
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 teaspoons dried thyme
4 to 6 medium potatoes
2 tablespoons olive oil
1 teaspoon thyme
1 to 2 teaspoon freeze-dried or fresh chives
1/2 teaspoon garlic powder
salt and pepper, to taste
Rub pork loin with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 1/2 teaspoons thyme, then sprinkle with salt and pepper; place pork loin in a shallow roasting pan. Roast at 325° for 50 to 55 minutes.
Meanwhile, peel and quarter potatoes; cook in boiling water for about 10 minutes. Drain, let cool, and place potatoes in a large bowl; toss with olive oil, 1 teaspoon dried thyme, chives, 1/2 teaspoon garlic powder, and salt and pepper. Place potatoes around pork loin; roast an additional 45 to 60 minutes, or until pork registers at least 155° on a thermometer.
Cover roast pork loin with foil and let stand for about 15 minutes before slicing.
Serves 8 to 10.

Sweet and Sour Chicken

From allreipes.com. The kids loved this!

• 1 pound skinless, boneless chicken breast meat - cubed
• 2 tablespoons vegetable oil
• 1/2 cup sliced green bell pepper
• 1/2 cup sliced red bell pepper
• 1 cup carrot strips
• 1 clove garlic, minced
• 1 tablespoon cornstarch
• 1/4 cup soy sauce
• 1 (8 ounce) can pineapple chunks, juice reserved
• 1 tablespoon vinegar
• 1 tablespoon brown sugar
• 1/2 teaspoon ground ginger

DIRECTIONS

1. Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, carrot and garlic and stir fry for 1 to 2 minutes.
2. In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.

Iced Lemon Cookies

Another great recipe from Stephanie's Kitchen!

2 1/4 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, chilled
1 cup sugar
1 tablespoon fresh lemon juice
1 tablespoon fresh lemon zest
1 egg

For the icing:
2 cups confectioners’ sugar
2 tablespoon fresh lemon juice
2 teaspoons milk

1. Whisk together the flour, baking soda, and salt. Set aside.
2. Mix the butter, sugar, lemon peel and lemon juice until light and fluffy. Add egg.
3. Slowly add dry ingredients until well combined.
4. Using a 1 1/2 inch ice cream scooper, scoop the dough into balls and place on a baking sheet lined with parchment paper. Chill in the freezer for 15 minutes or until firm.
5. Take out and cook 12 at a time at 350 degrees for 11-15 minutes or just until set. Do not overbake. Let cool on wire racks.
6. In a small bowl mix the confectioners’ sugar, lemon juice and milk until creamy. Top cookies with the icing.