Pork Bake

JoAnn Parker, Cozad, Neb.

4 Pork Chops

1 (16 oz) can Sauerkraut, drained

1 (8 oz) can Applesauce

1/4 c. Onion, chopped

2 Tbsp. Brown Sugar

3/4 t. Caraway Seed

Brown pork chops on both sides. Remove from skillet and drain excess fat. Combine sauerkraut, onion, applesauce, brown sugar and caraway seed. Pour into skillet. Add pork chops. Season with salt and pepper. Cover and simmer until chops are tender, approximately 35-45 minutes. Makes 4 servings.

Club Pasta Salad

Ethel Williams, Papillion, Neb.

1 pkg. Suddenly Salad Ranch and Bacon Pasta Salad Mix

1/2 c. Mayonnaise

1-1/2 c. Chicken, canned

1/2 c. Cherry Tomatoes, cut into fourths

1/2 c. Cheddar Cheese, shredded

4 c. Lettuce, torn into bite-sized pieces

Fill a 3-quart saucepan with 2 quarts water and bring to a boil. Add pasta mix and boil gently, uncovered, for 12 minutes, stirring so it doesn’t stick. Drain pasta and rinse with cold water. Stir together seasoning mix and mayonnaise in a large bowl. Stir in pasta and remaining ingredients except lettuce. Serve on lettuce.

Snicker Salad

Cassidy Robinson, Mustang, Okla.

Cool Whip

Snickers, frozen or cold

Green Apples

Chop apples into bite-size pieces. Combine in bowl. Stir in cool whip. Enjoy.