Raspberry Pear Salad

4 medium ripe pear wedges (toss with 1 tsp. lemon juice)

8 C. salad green (spring mix)

2/3 C. pecan halves

1/2 C. fresh raspberries

1/3 C. feta cheese

Dressing

2 tsp. juice from berries

3/4 C. olive oil

3 TB. cider vinegar

2 TB. + 1 tsp. sugar

1/4 tsp. pepper

Pork Schnitzel

1 1/2 pounds thinly sliced pork cutlets

4-5 TB. extra virgin olive oil

1 C. all purpose flour

3 eggs beaten

2 C. bread-crumbs (or as much as needed to cover meat)

1 large onion chopped

1 pound button mushrooms sliced

2 tsp. paprika (sweet hungarian if possible, I used regular and was way too hot!)

1 C. whipping cream

1 TB. beef bouillon

If pork is not thin enough, I usually use my meat tenderizer and hammer them until thin. Salt and pepper each slice. First dip pork into flour. Shake off excess. Then dip into the eggs, and cover finally with bread-crumbs. (press the crumbs into the meat to make sure they coat the meat well). Heat several teaspoons of olive oil (enough to coat the bottom of the pan) in a pan over medium to medium high heat fry the pork until golden brown on each side. (Don't add meat until oil it hot)

Sauce:

Add a few tablespoons olive oil to another pan along with the onions and mushrooms and paprika. Fry until the water has cooked out of mushrooms. Add the cream and beef bouillon and mix and heat until the sauce is hot. Serve over pork. (You can also add noodles and layer with meat and sauce.)

Corn Bread

2/3 C. Corn Meal 1 TB. Baking Powder

1/4 C. Sugar 1/3 C. Oil

1 tsp. Salt 1 C. Buttermilk

1 C. Flour 2 Eggs

Preheat oven to 400* Mix corn meal, sugar, salt, flour, and powder. Also mix oil, buttermilk, and eggs. Combine both mixtures together. Heat a 9x9x2 pan coated with butter, for 5 minutes or until butter is bubbly. Add mixture and bake 25 minutes or until brown.

Cheeseburger Soup

1/2 pound hamburger 3/4 C. sliced carrots

1 tsp. dried parsley 4 TB. butter

4 C. diced peeled potatoes 1 1/2 C. milk

1/2 tsp. pepper 3/4 C. chopped onion (I use 1 tsp. onion powder)

3/4 C. diced celery 1 tsp. basil

3 C. chicken broth 1/4 C. flour

1/4 C. sour cream 8 oz velveeta cheese

Brown hamburger set aside. Saute veggies with 2 TB. butter and flour. Add broth potatoes, beef, cover and simmer for 10-12 minutes.

Add cheese milk and spices. Cook till cheese is melted. Take off heat and add sour cream.

Pumpkin Lasagna

2 C. Pumpkin 24 oz Cottage cheese

1 pk sliced mushrooms 2 eggs beaten

2 C. zucchini 1/2 C. Pesto

1 can fire roasted tomatoes 2 C. shredded mozzarella cheese

28 oz. spaghetti sauce Barilla no boil lasagna noodles

Preheat oven 350* Saute zucchini and mushrooms in butter, set aside. In a bowl stir together cottage cheese, pesto and eggs. Fold in pumpkin, set aside. Spoon 1/2 of the spaghetti sauce into the bottom of a 9x13 in. pan. Layer noodles, sautéed veggies, 1/2 of cottage cheese mixture, noodles, tomatoes, remaining mixture.

Sprinkle with 1/2 of mozzarella. Layer noodles, remaining sauce and cheese. Bake covered for 30-40 minutes.

( Lynise and I thought adding sausage would make this even better)

Pudding-Topped Fruit Salad

1 (20 ounce) can pineapple chunks
1 (8 ounce) can crushed pineapple, undrained
1 cup sour cream
1 (3.4 ounce) package instant vanilla pudding mix
2 medium ripe bananas, sliced
2 cups fresh blueberries or frozen blueberries, thawed
2 ripe peaches, peeled and sliced
2 cups sliced fresh strawberries
1 cup seedless green grapes
1 cup seedless red grapes

1.Drain pineapple chunks, reserving juice; refrigerate pineapple. add water to juice if necessary to measure 3/4 cup. In a bowl, combine the juice, crushed pineapple, sour cream and pudding mix until blended. Cover and refrigerate for at least 3 hours.
2.In a large bowl, combine the bananas, blueberries, peaches, strawberries, grapes and pineapple chunks. Spread pudding mixture over the top.

Barbecued Beans

2 (31 oz) cans pork and beans
2 (16 oz) cans kidney beans
1 (16 oz) can baked beans
1 lb. bacon, chopped
2 green peppers, chopped
2 onions, chopped
1 Tbsp. Worcestershire sauce
2 (20 oz.) bottles catsup
2 cups brown sugar, firmly packed

Drain all beans; set aside. Fry bacon just enough to remove fat. Mix all ingredients in a 5 quart casserole dish. Cover. Bake at 300 for 3 hours.
Yeild: 20 servings