Orange Topped Chops6 (1/2 inch thick) pork chops1 tablespoon vegetable oil1 (11 ounce) can mandarin oranges, drained1/2 teaspoon ground clovesPepper, to tasteIn a skillet, brown pork chops on both sides in oil. Top with oranges; sprinkle with cloves and pepper. cov

Oysters Galore2 dozen fresh oysters1 (3 1/2 ounce) can French fried onions1/4 cup light cream2 tablespoons Parmesan cheese2 tablespoons butterDrain oysters. Spread 3/4 cup onions in a greased baking dish. Cover with oysters. Combine remaining onions and cheese. Pou

Bravo Ristorante Italiano Rigatoni alla ButteraNOTE: Both northern and southern Italian elements.6 ounces Italian sausage (take off skins and loosen    until like ground meat) 20 ounces canned tomato sauce (chunky style preferred) 1/8 cup chicken broth 3 tabl

Oven Fried Chicken with GravyYield: 4 servings2/3 cup almond flour1 teaspoon salt1/2 teaspoon pepper1/2 teaspoon dry mustard1/2 teaspoon celery salt1 teaspoon paprika3 1/2 pounds chicken pieces1/2 cup butterCombine the flour, salt, pepper, dry mu

Veggie Burgers with Vidalia RelishYield: 2 servings1 small zucchini, diced 1 packed cup diced shiitake mushrooms 1/4 cup green onions, chopped, green parts only 1 1/2 tablespoons olive oil, divided 1 cup plain cooked brown rice 1 1/2 teaspoons soy sauceBlac

Pistachio CakeI made this for Christmas...there were no leftovers. The cake is very moist.uCake/u 1 (18.25 ounce) box white cake mix4 eggs 1/2 cup oil1 package pistachio instant pudding mix1 cup club sodaMix all the cake ingredients together and put into a sp

Coconut Lemonade Ice Cream Pie1 1/2 cups flaked coconut 1/4 cup butter or margarine 1 quart vanilla ice cream 1 small can frozen lemonadeBrown coconut in butter in skillet. Fill a 9 inch pie pan with coconut mixture. Cool.Beat softened ice cream and lemonade tog

Creamy Blue Cheese Cole Slaw1/2 cup light mayonnaise 1/4 cup light sour cream 2 tablespoons white wine vinegar 1 tablespoon water 1 tablespoon granulated sugar 1/3 cup crumbled blue cheese of choice, or more to taste 1/4 teaspoon ground black pepper 1 (16 ounc

Spinach Almond Bisque2 teaspoons vegetable oil1/2 cup sliced almonds1 (10 1/2 ounce) can condensed cream of potato soup2/3 cup half and half1 (10 to 12 ounce) package frozen spinach, thawedSalt, to tasteHeat oil in skillet over medium high heat. Add almonds and

Mogollon Mountain ChiliSource: Christopher Creek Landmark Cafe, Payson, Arizona2 pounds ground beef2 onions, chopped2 small cans diced green chiles3 bouillon cubes1 (15 ounce) can stewed tomatoes2 cans kidney beans4 tablespoons chili powder1 tablespoon

Frozen Raspberry Tofu1 (12 ounce) bag frozen raspberries (do not thaw) 1 cup drained soft tofu 1 teaspoon vanilla extract 3 tablespoons granulated sugar, dividedIn food processor combine raspberries straight from the freezer, tofu, vanilla extract, and 1 tablespoon of

Veggie Quesadillas2 small green and/or red bell peppers, cut into thin strips1 small red onion, cut into thin 1 inch long strips2 teaspoon olive oil or cooking oil1/2 teaspoon ground cumin1/2 teaspoon chili powder2 tablespoons snipped fresh cilantro1/3 cup cream c