Strawberry Liqueur

Ingredients
3 c. fresh strawberries, cut into thirds
3 tbsp. powdered sugar
3 c. vodka
1 c. white granular sugar
1/2 c. water
Preparation:
Hull berries. Sprinkle with powdered sugar, stir until dissolved. Add to vodka. Steep 2 weeks in glass wide mouth jars. Crush berries through strainer. Filter. Bring sugar and water to boil. Stir until sugar is dissolved and clear. Cool. Add this sugar syrup to berry mixture. Let mature 7 weeks. Filter again through coffee filter. Put into 1 quart bottle. It’s ready to drink.

Irish Creme

Ingredients
1 3/4 c. liquor (Irish whiskey, brandy, rum, Scotch, or rye whiskey)
1 (14 oz.) can sweetened condensed milk (not evaporated milk)
1 c. (1/2 pt.) whipping or coffee cream
4 eggs
2 tbsp. chocolate flavored syrup
2 tsp. instant coffee
1 tsp. vanilla
1/2 tsp. almond extract
Preparation:
In blender container, combine liquor, condensed milk, cream, eggs, chocolate syrup, coffee, vanilla and almond extract; blend until smooth. Serve over ice, if desired. Store tightly covered in refrigerator up to 1 month. Stir before using.

E-Z Pork Chop Casserole

Ingredients
4 pork chops, 1 in. thick
1 1/2 tsp. salt
3 to 4 potatoes, sliced 1/2 in. thick
2 med. yellow onions, sliced 1/4 in. thick
1/8 tsp. pepper
1 (10 1/2 oz.) can cream of mushroom soup
1/3 c. milk
1/3 c. water
Preparation:
Preheat oven to 350 degrees. Arrange chops in 2 1/2 quart casserole. Sprinkle with 3/4 teaspoon, top with potatoes, onions, remaining salt and pepper. Blend soup, water and milk, pour over all. Cover and bake for 1 hour. Serves 4

Pork Chops and Sauerkraut Casserole

Ingredients
1/4 c. barley (optional)
1 lg. can sauerkraut
1 sm. onion
5-6 lean pork chops
1 can Golden mushroom soup
Salt & pepper to taste
Preparation:
Simmer barley. Mix with sauerkraut, onion and soup. Add 1 can of water. Layer over top of the pork chops. Preheat oven to 350 degrees. Bake casserole for 45 minutes. Bring pork chops to the top of the casserole and bake for another 30 minutes until brown.

Orange Liqueue (Marnier)

Ingredients
6-8 washed orange
1 lemon
1 tangarine
Wide mouth gallon jar
2 sticks whole cinnamon
1 tsp. coriander seed
1 qt. 100 proof vodka
Preparation:
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.

Baked Pork Chops and Potatoes

Ingredients
6 pork chops
Vegetable oil
Seasoned salt
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
Preparation:
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.

Pork Chop and Veggie Cassarole

Ingredients
4 pork chops
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
Preparation:
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.