STUFFED PORK CHOPS

2 Center cut 2" pork chops

1 cup of Stuffing

⅓ cup flour

Stuffing mix:

1 6oz box Stove top stuffing Chicken or your

favorite stuffing mix

1 pkg Jimmy Dean sage sausage

1 stalk fresh celery

1 small brown onion

1 small red delicious apple

1 cup chicken stock

1 tbl olive oil

1 tbl butter

1 tbl minced garlic

Adding gizzards optional

Brown sausage(drain well) set aside

Dice celery,onion and apple

garlic can be fresh minced or jarred store bought.

Saute in fresh butter and olive oil 3 minutes on medium heat.

Add all dry ingredients together mix well slowly add chicken stock and saute mixture together until desired moisture content is achieved.

Cut small pocket inside of pork chop side with paring knife and work blade back and forth until inner pocket is large enough to stuff.

stuff each pork chop full,close with wooden toothpicks.Dredge in flour and brown in skillet 1 minute on each side remove and place in pyrex baking dish or roasting pan cover with foil and bake at 350 degrees 35 to 40 minutes

Use pan drippings to make gravy,drizzle over pork chops and serve with side dishes listed below.

Seasoning: Sea Salt and fresh ground black pepper.

Left over stuffing should be used as a side dish with a nice batch of stewed apples.

You may also use this stuffing recipe for your Thanksgiving Dinner.♞

Fancy Pasta Salad

1 Large bag of Penne Pasta or Rigatoni

1 Large bag frozen Italian vegetables

1 Can pitted black olives

1 Jar marinated artichokes hearts

1 Jar marinated mushroom your choice

6 Cloves of fresh garlic or 1 Tbls crushed prepared garlic

1 Pack of Good Seasons Italian dressing mix

follow package directions

Cook Pasta drain well set aside in refrigerator

covered 30 min

Blanch frozen vegetables in colander with hot tap

water drain well cover set aside in refrigerator

Prepare dressing according to directions add

garlic to dressing shake well

Assemble Pasta,vegetables,olives

and separated artichoke hearts toss with dressing chill cover in refrigerator 1 hour remove toss serve on cold butter cup lettuce cups

Seasonings optional diced red onion,red pepper flake's, sea salt,fresh ground black pepper fresh grated parmesan cheese ♞

PIE

FRESH STRAWBERRY PIE Mmmmmm

HAM HOCKS AND BEANS

Pressure cooker method

45 Minute's from start to finish

1 Pound bag of pinto beans

4 Smoked ham hocks

Place beans and ham hocks in pressure cooker.

Cover with water 1 inch above beans and hocks.

Place lid on top lock properly. Turn on stove top burner to medium 45 minute's later when whistle sounds on pressure cooker turn burner off and let stand 5 minute's until pressure has been released.

Gently unlock lid stir and place in individual salad bowl's for serving add sea salt and fresh ground black pepper to taste.♞