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1 C. sugar
1 t. salt
1 1/2 C. buttermilk
3 C. flour
1/2 C. butter
1 t. baking soda
1 1/2 C. oatmeal
1-2 T. vanilla extract
Mix the sugar, butter, salt, soda, vanilla and buttermilk. Add the oatmeal and flour. Mix thoroughly. Roll out a section at a time on a floured surface. Place on cookie sheet. Bake at 350 degrees for 14-16 minutes. Makes 5-6 large rounds. Can sprinkle sugar on top before baking if you want it sweeter. Freezes well.
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1 T. soy sauce
2 T. Sesame oil
1 T. Worcestershire sauce
1/2 of a lemon, juiced
4 T. brown sugar
4 T. ketchup
6 pork chops, trimmed
Preheat oven to 350 degrees.
In a small bowl, thoroughly blend soy sauce, oil, Worcestershire, lime juice, brown sugar and ketchup.
Place pork chops in a baking dish and spread with 1/2 of the sauce.
Bake for 30 minutes and then turn and spread with the remaining sauce. Cook another 30 minutes or until done.
I’ve also marinated in a Ziploc and cooked on the top of the stove.
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3 oz. cream cheese, softened
1 t. salad dressing
2 t. horseradish sauce
2 T. pickle relish
5 slices luncheon meat
Blend cheese, salad dressing, horseradish and pickle relish. Spread between slices of meat and refrigerate. Cut into wedges if round or strips if rectangular.
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1 small red onion, diced
1 can of diced tomatoes
1 lb. lean ground beef
1/2 c. dill pickles, diced or prepared pickle relish
1 C. ketchup
1 T. prepared yellow mustard
8 c. romaine lettuce
1 C. shredded cheddar cheese
Cook the ground beef and onions until done. Combine the pickles, ketchup and mustard. Add the ground beef. Spoon over lettuce and top with tomatoes and cheese.
6 servings