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PORK CHOPS ZINGARA
Serves 4

~Submitted by Christine, Block Island, RI

4 Loin pork chops
1 small White onion, chopped
1/4 pound Mushrooms, julienned
1 cup Tomato sauce
2 tablespoons Ham, cooked and julienned
3 tablespoons Dry sherry
Salt and pepper To taste

METHOD OF PREPARATION

1. In a lightly greased skillet, brown the chops on both sides over brisk heat. Cover, reduce the heat and cook slowly until the chops are almost
tender, about 20 minutes.

2. Add the onion and mushrooms and cook slowly, covered, until the chops are tender and the onion is soft, about five minutes.

3. Add the tomato sauce. Heat until simmering. Add the remaining ingredients.

4. Serve at once. If desired, finish off by adding bits of butter to the sauce just before serving and swirling it in to give the sauce a gloss.

CROCKPOT SPANISH CHICKEN
4 to 6 servings

~Submitted by Bev, FL

1 medium chicken, about 4 pounds, cut into serving pieces
salt and pepper
1/2 cup diced carrot
1 large onion, diced
1 cup frozen green beans
1 can (4oz.) sliced mushrooms
1/2 teaspoon tarragon
1/2 teaspoon of savory
1/4 teaspoon garlic powder
1 can (16oz.) stewed tomatoes
salt and pepper to taste
1/3 cup long grain rice
1/2 cup of water

Arrange chicken in bottom of crockpot. Add the carrot, onion, beans, mushrooms, tarragon, savory, garlic powder, tomatoes and salt and pepper.

SHRIMP AND RICE, CREOLE STYLE
Serves 4

~Submitted by Ann, FL

1 onion, sliced
1 green pepper
1/4 cup water
Salt and pepper
i cup canned tomatoes
1/2 cup sliced mushrooms
1 pound cooked and cleaned shrimp
1/4 cup margarine
1/4 cup raw rice

Slowly cook onion, pepper, mushrooms, rice, margarine and water in covered saucepan about 35 minutes or until tender; season to taste.

Add tomatoes and shrimp; cook 5 minutes.

Source: Woman's Day Kitchen, 1948

WARM FUDGE CAKE

~Submitted by Treva, NC

1 1/4 cups sugar, divided
1 cup all-purpose flour
1/2 cup cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/3 cup butter or margarine, melted
2 teaspoons vanilla
1/3 cup light brown sugar
1 1/4 cups hot water

To begin combine flour, 3/4 cup of the sugar, 1/4 cup of the cocoa, the baking powder and the salt in a bowl and mix until well blended.

Next blend in the milk, melted butter and vanilla. Blend with an electric beater until you have a smooth batter. It will be somewhat thick, like brownie batter.
Spread the batter in a 9" x 9" square baking dish and set aside.

In a separate bowl combine the remaining 1/2 cup sugar, the brown sugar and the remaining 1/4 cup cocoa.

Dust this mixture over the batter in the baking dish.

Now pour the hot water over the top of the batter and sugar mixture. Do not stir it in, allow it to sit on top of the batter.

Put the baking dish in a preheated 350 degrees F oven and bake for 40 minutes or until the center is almost set.

When it is done baking, remove it from the oven and allow it to stand for about 15 minutes. But be sure to serve it hot.

Scoop into dessert dishes, spooning the sauce from the bottom of the pan over the top of each serving.

Top with fresh whipped cream.

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For Two...

CRISPY HERBED CHICKEN

Ingredients:
1/2 cornmeal
1/4 c. flour
2 T. grated parmesan cheese
1-1/2 t. Italian seasoning
1/2 t. garlic powder
salt & pepper
2 boneless, skinless, chicken breast
1/2 c. skim milk
butter flavor-cooking spray

Instructions:
Heat oven to 400 degrees.

Combine dry ingredients.

Dip chicken into milk; coat with corn meal mixture.

Pam both sides of chicken.

Place chicken on a cookie sheet that has been sprayed with non-stick cooking spray.

Bake 30 minutes or until brown & tender