Onion-Apricot Pork Chops

Helen Druse • Lafayette, Colo.

4 Pork Chops – Loin, 1/2-inch thick

1 Tbsp. Butter

1 Onion, sliced into rings

1/2 c. Dried Apricots, chopped

1-1/2 c. Beef Broth

1/4 c. Orange Marmalade

1 clove Garlic, minced

1 Tbsp. Cornstarch

4-1/2 t. Cold Water

Dash Nutmeg

In a large skillet, brown chops in butter over low heat. Add onions and apricots. Add broth, marmalade and nutmeg. Pour into skillet. Bring to a boil. Cover and simmer for 12 to 15 minutes. Remove chops and keep warm. Combine cornstarch and water until smooth. Stir into skillet. Cook and stir 1 to 2 minutes or until thickened. Spoon over chops.

Stuffed Buns

Marlene Maurer • Lakewood, Colo.

1 lb. Ground Ham, cooked

1 c. Onion

1 c. Tomato Sauce

1 c. Green Peppers, chopped

1 c. Black Olives

1 c. Green Olives, stuffed

3 Hard-boiled Eggs

1 t. Sugar

1 lb. Sharp Cheddar Cheese

6 dozen Cocktail Buns

Mix all ingredients. Fill rolls and wrap in foil separately. Bake 20 minutes at 250 degrees. Makes 6-7 dozen buns.

* Freezes well for 6 months. Bake longer or microwave if frozen.

Sausage Sloppy Joes

Sharon Raasch • Imperial, Neb.

1 pkg. Pork Sausage Roll

1 c. Onion, chopped

1/2 c. Green Bell Pepper, chopped

1 (8 oz) can Tomato Sauce

1/2 c. Chili Sauce

1 Tbsp. Brown Sugar

1 t. Worcestershire Sauce

8 Hamburger Buns or Kaiser Rolls, split

1 c. Sharp Cheddar Cheese, shredded

Cook sausage, onion and pepper in a large skillet over medium-high heat for 8 to 10 minutes or until sausage is thoroughly cooked, stirring frequently. Drain and return to skillet. Stir in tomato sauce, chili sauce, sugar and Worcestershire sauce. Reduce heat to medium-low. Simmer 3-4 minutes or until sausage mixture is thoroughly heated, stirring occasionally. Fill buns with sausage mixture and cheese. Makes 8 servings.

Barbecue Beans

Carol Lauer • Iliff, Colo.

1 lb. Ground Beef

1/2 c. Onion, chopped

1/2 c. Green Pepper, chopped

2 (16 oz) cans Pork and Beans, drained

1 can Tomato Soup

1/2 t. Chili Powder

1/4 t. Minced Garlic

Salt and Pepper, to taste

Brown beef, green pepper and onion. Drain off grease. Add soup, beans and seasonings. Simmer for 20 minutes.

Golden Au Gratin Potatoes

Iola Egle • Bella Vista, Ark.

1 (10-3/4 oz) can Condensed Cream of Chicken Soup

8 oz. Sour Cream

3/4 c. Butter, melted and divided

1/8 c. Dried Minced Onion

1/2 t. Sea Salt

32 oz. Frozen Hash Brown Potatoes, partially thawed

2-1/2 c. Cheddar Cheese, shredded

2-1/2 c. Sour Cream Potato Chips, crushed

Combine soup, sour cream, 1/2 c. butter, onion and salt. Add potatoes and cheese. Pour into sprayed 13-by-9-inch baking dish. Toss potato chips with remaining 1/4 cup butter. Sprinkle over potatoes. Bake in 350 degree preheated oven for 1 hours or until completely heated. Makes 8 to 10 servings

Vegetable Rice Salad

Helen Druse • Lafayette, Colo.

1 c. Mayonnaise

1 Tbsp. Vinegar

1 Garlic, minced

1 t. Salt

2 c. Rice, cooked and cooled

1 pkg. Frozen Peas

1/2 c. Carrots, shredded

1/4 c. Green Onion, chopped

Combine first 5 ingredients. Stir in remaining ingredients. Cover, chill and then serve. Makes 3-1/2 cups.