Wide mouth gallon jar
2 sticks whole cinnamon
1 tsp. coriander seed
1 qt. 100 proof vodka
Put rind and juice of 6-8 oranges, washed, in gallon jar. Add thin sliced peel of 1 lemon and add extra orange or tangerine peel for flavor if desired. Add 2 sticks of cinnamon, coriander seed and vodka. In a saucepan boil together 2 cups sugar and 2 cups water until syrupy and reduced in half, about 45 minutes. Cool and add to the jar. Screw lid down and put it in a large paper bag to keep out the light. Store in warm place for 5-6 weeks, shaking daily. Sieve through cheese cloth and bottle in jars and let stand for 6 months. Makes 3 pints.
1 (10 3/4 oz.) can cream of celery soup
1/2 c. milk
1/2 c. sour cream
1/4 tsp. ground black pepper
1 (24 oz.) pkg. frozen hash browns, thawed
1 (4 oz.) c. shredded cheddar cheese
1 (2.8 oz.) can dried French fried onions
Brown pork chops in lightly greased skillet. Sprinkle with seasoned salt and set aside. Combine soup, milk, sour cream, pepper, and 1/2 teaspoon seasoned salt. Stir in potatoes, 1/2 cup cheese, and 1/2 can dried French fried onions. Spoon mixture into 9 x 13 baking dish. Arrange pork chops over potatoes. Bake covered at 350 degrees for 40 minutes. Top with remaining cheese and onions; bake, uncovered, 5 minutes longer.
Sm. onion, chopped
4-5 slices carrots
1/2 c. sliced celery
Few pieces of cut up leek; optional
2 sm. potatoes, cut into cubes
Pkg. frozen peas
Salt and pepper to taste
A little Port or red wine; optional
Pound pork chops slightly with meat mallet. Salt and pepper to taste. Brown in oil. Transfer to casserole dish, add the chopped onion, the sliced carrots, and a little water and cover. Bake at 350 degrees for 10 minutes. Then add the sliced celery and a few pieces of leek. After another 10-15 minutes, add the potatoes and peas. Bake, still covered, 20 minutes longer or until meat and vegetables are tender. If you like, add a little Port or red wine while cooking.