Hi, Everyone!

Are you in the mood to Cook for you and your Family? I am displaying several Recipes that you can enjoy Cooking for your Family! I can just hear all your Stomachs growling with Hunger for Food!! I hope you enjoy this Forum and if you would like to add a Recipe of your own, please feel free to do so. I Love All Of You and God Bless All Of You and Your Families!

Love,

Shirley Ruth Caron

HEALTHY FAMILY DINNERS - CHICKEN EXPRESS

PARMESAN-CRUSTED CHICKEN - MAKES: 4 servings  PREP: 15 minutes  BAKE: at 400 Degrees for 30 minutes

12 multigrain saltine crackers

1/4 cup grated Parmesan cheese

2 tablespoons finely chopped fresh parsley

1/2 teaspoon dried basil

1/2 teaspoon paprika

1/4 teaspoon each salt and black pepper

1/4 cup buttermilk

4 boneless, skinless chicken breasts (about 1 1/2 pounds)

1. Heat oven to 400 Degrees. Place baking rack on a baking sheet; set aside.

2. Place crackers in a large resealable storage bag and crush with a rolling pin. Add Parmesan, parsley, basil, paprika, salt and pepper to bag; shake to combine. Pour crumbs into shallow pie plate; set aside.

3. Place buttermilk in a shallow pie plate. Dip chicken in the buttermilk, then coat both sides of chicken in cracker mixture.

4. Place chicken on rack on baking sheet and bake at 400 degrees for 25 to 30 minutes or until internal temperature registers 160 Degrees on an instant-read thermometer. Serve immediately.

CHICKEN PAILLARD WITH GREENS - MAKES: 4 servings  PREP: 20 minutes  COOK: 8 minutes

4 boneless, skinless chicken breasts (about 1 1/2 pounds)

1 tablespoon olive oil

2 teaspoons chopped fresh thyme

1/2 teaspoon each salt and black pepper

8 cups mixed salad greens

1/4 cup reduced-fat balsamic vinaigrette

1 cup cherry tomatoes, halved

1. Place the breasts between 2 pieces of plastic wrap. Pound with a flat mallet until 1/2 inch thick.

2. Drizzle chicken with oil; sprinkle with thyme, salt and pepper.

3. Coat a grill pan with nonstick cooking spray. Cook chicken over medium-high heat 3 to 4 minutes per side or until juices run clear.

4. Toss greens with dressing and tomatoes; divide among 4 plates. Top each with a piece of chicken.

SPICY CHICKEN & MUSHROOMS - MAKES: 4servings  PREP: 20 minutes  COOK: 10 minutes

1 tablespoon olive oil

2 cloves garlic, minced

1 tablespoon minced ginger

2 cups sliced mushrooms

4 scallions, sliced

1/2 teaspoon red pepper flakes

1/2 teaspoon each salt and black pepper

1 pound boneless, skinless chicken breasts, cut into 1/2-inch pieces

1 1/2 tablespoons low-sodium soy sauce

1 tablespoon rice vinegar

1/2 cup chopped cilantro

3 cups cooked rice (optional)

1. Heat oil in a medium-size skillet over medium heat. Add gralic and ginger to pan; cook 1 minute. Stir in mushrooms, scallions, red pepper flakes and 1/4 teaspoon each of the salt and pepper; cook 3 minutes, stirring often.

2. Reduce heat to medium. Add chicken to pan and sprinkle with remaining 1/4 teaspoon each salt and pepper. Cook, stirring for 4 minutes or until cooked through.

3. Stir in soy sauce, vinegar and cilantro; cook 2 minutes. Serve with rice, if desired.

CHICKEN FAJITA PITAS - MAKES: 4 servings  PREP: 15 minutes  COOK: 10 minutes  BAKE: at 350 Degrees for 15 minutes

4 large whole-wheat pitas

1 can (15 ounces) fat-free refried beans

1 tablespoon olive oil

1 large onion, sliced

1 sweet pepper, sliced

1 pound boneless, skinless chicken breasts, cut into 1/2 x 3-inch strips

1 tablespoon fajita seasoning

1 tomato, sliced

1 cup low-fat shredded cheddar cheese

1 cup shredded iceberg lettuce

1/2 cup fat-free sour cream

1. Heat oven to 350 Degrees. cut pitas in half horizontally. On each pita half, spread 3 heaping tablespoons refried beans. Place pitas on 2 baking sheets; cover with aluminum foil. Place in the oven for 15 minutes.

2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and pepper to skillet; cook for 5 minutes. Stir chicken and fajita seasoning into skillet. Cook for 5 minutes, stirring, until chicken is cooked through.

3. Spoon 1/2 cup chicken mixture onto pitas. Top with 2 slices of tomato; sprinkle with 2 tablespoons cheese. Serve with lettuce and sour cream on the side.

HUNGARIAN PAPRIKA CHICKEN - MAKES: 4 servings  PREP: 10 minutes  COOK: 32 minutes

2 tablespoons olive oil

1 large onion, chopped

6 boneless, skinless chicken breasts (about 1 3/4 pounds)

1 large yellow pepper, chopped

3 plum tomatoes, chopped

1 teaspoon hot Hungarian paprika

1 teaspoon paprika

2 teaspoons cornstarch

1/2 teaspoon each salt and black pepper

1 cup reduced-fat sour cream

1. Heat oil in a large skillet over medium-high heat. Add onion to skillet and cook for 4 minutes or until softened.

2. Add chicken to skillet. cover and cook for 5 minutes. Stir in pepper, tomatoes and both paprikas. Reduce heat to low and simmer, covered, for 18 minutes.

3. In a small bowl, stir cornstarch, salt and black pepper into sour cream. Add sour cream mixture to pan and cook, uncovered, for 5 minutes or until sauce has thickened.

CHICKEN PICCATA - MAKES: 4 servings  PREP: 10 minutes  COOK: 16 minutes

4 boneless, skinless chicken breasts (about 1 1/2 pounds)

1/4 teaspoon each salt and black pepper

3 tablespoons flour

2 tablespoons unsalted butter

1 large shallot, minced

1/2 cup white wine

1/3 cup fresh lemon juice

2 tablespoons chopped capers

2 tablespoons chopped fresh parsley

1. Sprinkle chicken with salt and pepper. Place flour in a shallow plate. Coat breasts on both sides; set aside.

2. Melt butter in a large nonstick skillet over medium-high heat. Add chicken to pan. cook 5 minutes per side. Remove chicken to a platter; cover and keep warm.

3. Add shallots to pan. Cook, stirring, for 1 minute. Stir in wine, lemon juice and capers; bring to a simmer.

4. Return chicken to pan; spoon sauce on top. Reduce heat to medium. cover partially; cook 5 minutes or until cooked through. Stir in parsley before serving.

5 RUBS - Plan for about 1 tablespoon of rub per pound; use more or less to suit your taste.

SOUTHWEST CHILI AND HERB RUB

Stir together

2 tablespoons chili powder

1 tablespoon kosher salt

2 teaspoons garlic powder

1 1/2 teaspoons ground cumin

1 teaspoon dried basil

1/2 teaspoon black pepper

1/2 teaspoon cayenne

LEMON-ROSMARY RUB

Stir together

1 tablespoon each of lemon juice, olive oil, Dijon mustard, chopped garlic, chopped fresh rosemary

1 teaspoon lemon zest

1/2 teaspoon each salt and black pepper

SPICE RUB

Blend 3 tablespoons paprika

1 tablespoon each garlic powder, ground cumin and ground ginger

2 teaspoons salt

1 1/2 teaspoons ground cinnamon

1 teaspoon ground cayenne

FENNEL AND THYME RUB

With a mortar and pestle, crush 2 teaspoons fennel seeds.

Combine with 1/4 teaspoon each salt and black pepper

1/8 teaspoon cayenne

1 teaspoon olive oil

2 cloves finely chopped garlic

1/4 teaspoon dried thyme

JAMAICAN RUB

Combine 2 tablespoons onion powder

2 teaspoons each sugar and dried thyme

1 teaspoon each salt, red pepper flakes, black pepper and allspice

1/4 teaspoon ground cinnamon

MARINADES: To tenderize and add flavor, drizzle one of these marinades over 1 1/2 pounds chicken in a large baking dish. Refrigerate for at least 1 hour, turning once.

LIME-GINGER MARINADE

Combine 2 teaspoons lime zest

1/3 cup fresh lime juice

3 tablespoons low-sodium soy sauce

2 tablespoons sweet rice cooking wine

1 tablespoon each sugar and grated fresh ginger

1 tablespoon chopped garlic

LEMON-GARLIC MARINADE

Stir together

1/2 cup fresh lemon juice

2 tablespoons chopped garlic

2 teaspoons dried oregano

1 teaspoon each salt and black pepper.

Slowly whisk in 1/2 cup olive oil until well blended

GEORGIA PEACH MARINADE

Stir together 1/2 cup low-sodium soy sauce

2 tablespoons fresh lemon juice

1 tablespoon each vegetable oil and peach preserves

2 teaspoons grated fresh ginger

1 clove chopped garlic

YOGURT MARINADE

Combine 6 ounces low-fat plain yogurt

1 Tablespoon fresh lemon juice

1 1/4 teaspoons each sugar and salt

1 teaspoon paprika

1/2 teaspoon ground coriander

1/4 teaspoon curry powder

MUSTARD MARINADE

Whisk together 13 cup olive oil

1/4 cup each red wine vinegar and dry red wine

1 tablespoon chopped garlic

2 tablespoons hot & sweet mustard

1 tablespoon dried basil

BLUE RIBBON SUGAR COOKIES - Preparation Time: 45 minutes  Baking Time: 7 minutes per pan  Makes: 6 dozen

1 cup LAND O LAKES Butter, softened

1/2 cup powdered sugar

1/2 cup sugar

1 LAND O LAKES Egg

1/2 teaspoon vanilla

2 1/4 cups all-purpose flour

1/2 teaspoon cream of tartar

1/2 teaspoon baking soda

Decorator sugars, if desired

Heat oven to 375 Degrees. Combine butter, powdered sugar and !/2 cup sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, cream of tartar and baking soda. Beat until dough forms a ball.

Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten to about 1 1/2 inches with bottom of glass dipped in sugar, sprinkle with decorator sugars, if desired. Bake for 7 to 9 minutes or until edges are lightly browned. Let stand 1 minute; remove froom cookie sheets.

SPINACH-SOUFFLE'-STUFFED MUSHROOM - MAKES: about 2 1/2 dozen stuffed mushrooms  PREP: 5 minutes  BAKE: at 375 Degrees for 25 minutes

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

1/2 pound Havarti cheese, cut into 1/2-inch cubes

1/3 cup grated Parmesan cheese

3 eggs

2 tablespoons milk

1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon black pepper

1/2 teaspoon ground nutmeg

2 pounds medium-size white mushrooms (about 30), stems removed and caps cleaned

1/2 teaspoon salt

1. Heat oven to 375 Degrees. Put spinach, Havarti, Parmesan, eggs, milk, garlic powder, oregano, pepper and nutmeg in processor. Pulse until cheese is finely chopped.

2. Place mushroom caps on 11 x 15 x 1/2-inch baking pan. coat mushrooms with cooking spray; sprinkle with salt. Fill each cap with 1 level tablespoon spinach mixture. (Can be made a day ahead; refrigerate, tightly covered.)

3. Bake at 375 Degres for 25 minutes or until the mushrooms are tender and the filling is set.

WHIPPED-POTATO CASSEROLE - MAKES: 12 servings  PREP: 15 minutes  COOK: 20 minutes  BAKE: at 350 Degrees for 45 minutes  STAND: 15 minutes

5 pounds all-purpose potatoes, peeled and quartered

1/2 cup (1 stick) unsalted butter, softened

1 1/4 cups half-and-half

1 tub (8 ounces) whipped cream cheese (or 1 tub plain mixed with 2 tablespoons chopped fresh chives)

1 teaspoon garlic salt

1/4 cup sliced almonds

Fresh chives for garnish, optional

1. Heat oven to 350 Degrees. Coat 13 x 9 x 2-inch glass baking dish with nonstick cooking spray.

2. Place potatoes in a large pot with enough water to cover. Lightly salt and bring to a boil. Lower to simmering; cook for 15 to 20 minutes or until fork-tender. Drain.

3. In large bowl, mash potatoes with hand mixer. Add butter, half-and-half, cream cheese, garlic salt and nutmeg. With mixer, beat potatoes on medium-high speed until very smooth. Spoon into prepared dish.

4. Bake at 350 degrees, uncovered, for 30 minutes. sprinkle sliced almonds over casserole; bake an additional 15 minutes, uncovered, until lightly browned.

5. Let stand 15 minutes before serving. Garnish with chopped chives, if desired.

TURTLE PUMPKIN PIE - Prep: 15 minutes plus refrigeration

1/4 cup plus 2 tablespoons caramel ice cream topping, divided

1 HONEY MAID Graham Pie Crust

1/2 cup plus 2 tablespoons PLANTERS Pecan Pieces, divided

1 cup cold milk

2 packages (3.4 ounces each) JELL-0 Vanilla Instant Pudding

1 cup canned pumpkin

1 teaspoon ground cinnamon

 1/2 teaspoon ground nutmeg

1 tub (8 ounces) COOL WHIP Whipped Topping, thawed, divided

POUR: 1/4 cup caramel topping into crust; sprinkle with 1/2 cup pecans.

BEAT: milk, pudding mixes, pumpkin and spices with whisk until blended. Stir in 1 1/2 cups COOL WHIP. Spread into crust.

REFRIGERATE: at least 1 hour. Top with remaining COOL WHIP, caramel topping and pecans just before serving. Makes 10 servings.

APPLE PECAN CHEESECAKE - Prep: 20 minutes plus refrigeration Bake: 1 hour 5 minutes. cool.

1 1/2 cups HONEY MAID Graham Cracker Crumbs

1/4 cup (1/2 stick) butter, melted

1 1/2 cups plus 2 tablespoons packed brown sugar, divided 2 tablespoons brown sugar

4 packages (8 ounces each) PHILADELPHIA Cream Cheese, softened

1 teaspoon vanilla

1 cup BREAKSTONE'S or KNUDSEN Sour Cream

4 eggs

4 cups chopped peeled apples (about 3)

3/4 cup PLANTERS Chopped Pecans

1 teaspoon ground cinnamon

HEAT: oven to 325 Degrees. Line 13 x 9-inch pan with foil. Mix crumbs, butter and 2 tablespoons sugar; press onto bottom of pan. Bake 10 minutes.

BEAT: cream cheese, 1 cup sugar and vanilla with mixer unitl blended. Add sour cream; blend. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

MIX: remaining 1/2 sugar, apples, pecans and cinnamon; spoon over batter.

BAKE: 1 hour 5 minutes. Cool. Refrigerate 4 hours. Use foil to lift cheesecake from pan before cutting to serve.

Makes 16 servings.

SLOW COOKER SUPPERS by Cindy Heller - LOW FAT ITALIAN WEDDING SOUP - MAKES: 8 servings  PREP: 15 minutes  SLOW-COOK: 6 hours on LOW

 1 egg, lightly beaten

3/4 pound lean ground beef

1/2 cup finely chopped onion

3 tabelspoons plain bread crumbs

3 tablespoons grated Parmesan cheese

2 tablespoons chopped fresh parsley

3/4 teaspoon salt

1/2 teaspoon black pepper

8 cups low-sodium chicken broth

3 large carrots, chopped

1 small head escarole (8 ounces), washed, trimmed and cut into 1/2-inch strips

1 1/2 teaspoons dried oregano

1 1/4 cups acini di pepe pasta (such as Ronzoni)

1. In a large bowl, stir together egg, beef, onion, bread crumbs, 1 tablespoon Parmesan, 1 tablespoon parsley and 1/4 teaspoon each of the salt and pepper. Form into 1-inch meatballs (about 45) and place on baking sheet; refrigerate while preparing soup.

2. Combine broth, carrots, escarole and oregano in slow cooker. Gently add meatballs. Cover and cook on LOW for 6 hours. Stir in pasta for last 20 minutes of cook time. Stir in remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sprinkle each serving with remaining parsley and Parmesan cheese and serve.

EGGPLANT CAPONATA - MAKES: 20 servings  PREP: 15 minutes  SLOW-COOK: 4 hours on HIGH or 6 hours on LOW

2 plum tomatoes, seeded and chopped

1 small eggplant (about 12 ounces), cut into 1/2-inch pieces

1 medium-size zucchini, cut into 1/2-inch pieces

1 celery rib, chopped

1 small onion, chopped

3/4 cup tomato puree

3 tablespoons red wine vinegar

1 tablespoon sugar

2 tablespoons chopped fresh parsley

1 1/2 teaspoons dried basil

1/3 cup chopped green olives

1 tabelspoon capers, rinsed and drained

1 large loaf Italian bread, cut into 1/2-inch slices (about 18-20) and lightly toasted

1. Stir together tomatoes, eggplant, zucchini, celery, onion, tomato puree, vinegar, sugar, parsley and basil in a slow cooker. Cover and cook on HIGH for 4 hours or LOW for 6 hours.

2. Stir in olives and capers. Serve warm at room temperature, or chill overnight. Spoon about 1/4 cup onto each toasted bread slice.

CHICKEN CACCIATORE - MAKES: 6 servings  PREP: 15 minutes  COOK: 18 minutes  SLOW-COOK: 3 1/2 hours on HIGH or 5 hours on LOW

1 package chicken pieces (about 4 1/2 pounds), skin removed, trimmed of excess fat

1/4 cup flour

1 tablespoon olive oil

2 cups thinly sliced mushrooms

1 large green pepper, seeded and chopped

1 large onion, chopped

1 carrot, peeled and chopped

2 cups canned diced tomatoes, drained

1/2 cup white wine

1 teaspoon Italian seasoning

2 tablespoons chopped fresh basil leaves

1/2 teaspoon black pepper

1/4 teaspoon salt

1. Pat chicken dry with paper towels. Place flour on a plate. Coat chicken in flour, shaking off excess. Heat oil in a large nonstick skillet over medium-high heat. Cook chicken for 12 minutes or until browned, turning halfway.

2. Remove chicken from skillet and place in slow cooker bowl. Place mushrooms in skillet; cook over medium-high heat for 6 minutes.

3. Place mushrooms in slow cooker, and add green pepper, onion, carrot, tomatoes, wine and Italian seasoning. Cook on HIGH  for 3 1/2 hours or LOW for 5 hours. Stir in basil, pepper and salt and serve immediately.

CARROT-RAISIN BRAN MUFFINS - MAKES: 12 muffins  PREP: 10 minutes  BAKE: at 375 Degrees for 18 minutes

1 1/4 cups unprocessed wheat bran or oat bran cereal

3/4 teaspoon whole-wheat flour

3/4 cup all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

2/3 cup skim milk

2 large eggs

1/2 cup packed light-brown sugar

1/3 cup vegetable oil

3/4 cup finely grated carrots (about 2 medium-size carrots)

3/4 cup raisins

1. Heat oven to 375 Degrees. Coat 12 indents of standrd-size muffin tin(s) with nonstick cooking spray. Set aside.

2. In a large bowl, whisk together bran cereal, both types of flour, the baking powder, baking soda, salt and cinnamon. Make a well in the center of the mixture.

3. In a small bowl, whisk together the milk, eggs, sugar and oil. Stir in the grated carrots and raisins. Pour into well of dry ingredients and fold together until all ingredients are moistened. Divide batter among prepared muffin indentations, a scant 1/3 cup in each. Let rest 5 minutes at room temperature.

4. Bake muffins at 375 Degrees for 16 to 18 minutes or until crowned and toothpick comes out clean when inserted in center of muffin. cool on a wire rack before serving.

Variations: Sub in golden raisins for the regular raisins and stir in 1/4 cup chopped walnuts. Or you can soak sweetened dried cranberries in boiling water for 5 minutes and use in place of raisins. Stir a little dried ginger into batter before baking.

MEAL-IN-ONE MEATLOAF - "I adapted this from my Granny's Recipe. Round it out with salad and rolls and you have an easy dinner." - Mary Baser, Norfork, Arkansas

MAKES: 8 servings  PREP: 15 minutes  BAKE: at 375 Degrees for 1 hour

1 1/2 pounds ground beef

1 cup saltine cracker crumbs

1 medium onion, peeled and diced

1 can (10 3/4 ounces) condensed tomato soup

1 egg

1/2 teaspoon salt

1/2 teaspoon ground black pepper

6 medium potatoes (about 1 3/4 pounds) peeled and cut into 1/8-inch slices

1 can ( 15 1/4 ounces) corn kernels, drained

1. Heat oven to 375 Degrees.

2. In a large bowl, combine ground beef, cracker crumbs, 1/2 of the onion, 2/3 cup of soup, the egg and half the salt and pepper.

3. Lightly grease a 9 x 9-inch baking dish. Layer the potatoes and remaining onion, salt and pepper in two layers. Spoon the corn over the potatoes.

4. Evenly spread the meat loaf mixture over the corn. Top with the remaining tomato soup. Cover with foil and bake at 375 Degrees for 1 hour. Cool slightly before cutting.

STUFFED CURRY PEPPERS - MAKES: 6 servings  PREP: 15 minutes  MICROWAVE: 5 minutes  STAND: 5 minutes

3 sweet red peppers, halved and seeded

1 package (5.7 ounces) Mediterranean curry couscous mix (such as Near East)

2 teaspoons olive oil

1/2 pound cooked small shrimp, chopped

2 scallions, thinly sliced

6 tablespoons slivered almonds, toasted

   Fresh chopped parsley, to garnish (optional)

1 jar (6 ounces) mango chutney

1. Place peppers, cut-side up, in a large microwave-safe baking dish. Add 1/4 cup water and cover with plastic wrap, venting one corner. Microwave on HIGH for 5 minutes, until peppers are softened.

2. Prepare couscous mix following package directions using oil. Stir in shrimp and scallions and allow to stand 5 minutes, until shrimp is heated through.

3. Fill each pepper with a generous 1/2 cup of the couscous muxture. Top with the almonds and sprinkle with parsley (if using). Serve chutney on the side.

FIVE SPICE TUNA & SAUTEED VEGETABLES - MAKES: 4 servings  PREP: 16 minutes  MARINATE: 1 hour  COOK: 12 minutes  GRILL OR BROIL: on high for 8 minutes

3 tablespoons reduced-sodium soy sauce

1/2 teaspoon Chinese five spice powder

1/4 teaspoon red pepper flakes

4 tuna steaks, 6 ounces each, about 1 inch thick

2 tablespoons olive oil

3/4 pound baby carrots

3/4 pound green beans

3 cloves garlic, chopped

1/3 cup cashews, toasted

      Lemon wedges

1. In a shallow dish, mix together soy sauce, Chinese five spice and pepper flakes. Add tuna, turning to coat. Marinate, covered, in refrigerator for 1 hour.

2. Grill or broil tuna steaks on high for 3 to 4 minutes per side for medium, reserving marinade. Set aside; keep warrm.

3. Meanwhile, heat oil in a large nonstick skillet. Add carrots, cook, stirring occasionally, for 5 minutes. Add green beans and garlic; cook, stirring occasionally, for 5 minutes. Stir in reserved marinade. Cook an additional 2 minutes. Add nuts.

4. Serve tuna over vegetables. Serve lemon on the side.

GRILLED PORK CHOPS & PEACH-PLUM SALSA - MAKES: 4 servings  PREP: 15 minutes  REFRIGERATE: 1 hour  GRILL OR BROIL: on high for 10 minutes

2 peaches, about 3/4 pound

3 plums, about 3/4 pound

1/2 cup chopped red onion

2 medium jalepenos, seeded and chopped

1/2 cup cilantro, chopped

2 tablespoons lime juice

1 tablespoon olive oil

1/4 teaspoon salt

4 rib pork chops, about 6 ounces each

1/8 teaspoon pepper

     Cooked white rice (optional)

1. Pit peaches and plums and finely chop. Place in a medium-size bowl. Add red onion, jalapenos, cilantro, lime juice, olive oil and 1/8 teaspoon of the salt. Stir to combine. Cover and refrigerate for at least 1 hour.

2. Heat grill or broiler. Season pork chops with remaining 1/8 teaspoon salt and the pepper. Grill or broil for 5 minutes. Turn and grill for an additional 4 to 5 minutes or until internal temperature registers 155 Degrees on an instant-read thermometer.

3. Serve the grilled pork chops with the salsa. Accompany with cooked rice, if desired.

http://community.adlandpro.com/forums/thread/1140998.aspx

http://community.adlandpro.com/forums/thread/1149270.aspx

http://community.adlandpro.com/forums/thread/1148431.aspx

http://shirleysepilepsyawarenessprogram.tripod.com

http://saveourchildren2006.tripod.com

http://shirleyruthcaron.tripod.com

http://shirleyspoetrycorner.tripod.com