Barbecued pork chops

By Faith Harrold Broken Bow, Neb.

(6) pork chops

1/2 c. ketchup

1/2 c. water

2 Tbsp. vinegar

1 tsp. celery seed

2 Tbsp. brown sugar

1/4 tsp. Worchestershire sauce

salt & pepper, to taste

Brown chops in hot frying pan. Mix remainder of ingredients together and pour over chops. Reduce heat and simmer covered on top of stove for 25 min. or until meat is tender.

Baked onion rings

By Gloria Bryant North Platte, Neb.

1 lb. onions

3 eggs whites

1 c. dry bread crumbs

2 tsp. dried thyme

1 tsp. salt

1 tsp. paprika

1/4 tsp. pepper

nonstick cooking spray

Cut onions in 1/2” slices, separate into rings and place in bowl. Cover with ice water, soak for 30 min. Drain. In a mixing bowl, beat egg whites until foamy. Combine bread crumbs, thyme, salt, paprika and pepper. Divide the crumb mixture among three resealable plastic bags. Dip a third of the onions in egg whites then add a few rings at a time to crumb mixture and shake to coat. Place rings on baking sheet coated with nonstick cooking spray. Bake at 400˚ for 20 min. or until lightly brown and crisp. Serves 4.

Mom's best brown sugar cake

By Ethel Williams Papillion, Neb.

1 pkg. (2 layer size) yellow cake mix

1 pkg. (3.4 oz.) Jello vanilla instant pudding

4 eggs

2/3 c. sour cream

2/3 c. water

1/2 c. oil

1 c. brown sugar, packed

1 c. pecans, chopped

2 tsp. powdered sugar

Beat first 6 ingredients with mixer for 3 minutes. Add brown sugar and nuts. Mix well. Pour into 12-cup fluted tube pan or 10” tube pan sprayed with cooking spray. Bake at 350˚ for 1 hour. Cool cake in pan 15 min. then loosen cake from sides of pan, invert on wired rack. Remove pan, cool then sprinkle powdered sugar on top.

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