Ingredients:

2 Lbs Boneless Lean Pork, diced

2 Tablespoons Peanut Oil

2 Cloves Fresh Garlic, chopped

2 Medium Onions, chopped

2 Red Hot Chilies, chopped and

crushed (can substitute dried)

Pinch of Ground Ginger

2 Tablespoons Sweet Soy Sauce

1 1/2 Cups Water

1/2 Teaspoon Sea Salt

Ground Black Pepper, to taste

4 Scallions, chopped

Fry diced pork in peanut oil until lightly

browned.

Add chopped garlic and onions. Keep stirring

until lightly browned.

Add chilies, ginger & soy sauce. Mix well and slowly pour

water into the sauce. Add salt & pepper to taste, and blend.

Cook over low heat for about 4 minutes. Add scallions on top.

Tastes great over white or fried rice.

4        eggs, beaten

1        17-ounce can cream-style corn

1        teaspoon salt

1/4    teaspoon salt

1        cup bread crumbs

1        pound country style sausage, uncooked and crumbled

1/2    cup cracker crumbs

Combine all ingredients except cracker crumbs, mixing well.  Spoon into a lightly greased 10 x 6 x 1 3/4-inch baking pan; sprinkle with cracker crumbs.  Bake at 350 degrees for 50 minutes or until done.  Serves six.

1 pound ground beef

1/2 cup chopped onion

1 clove garlic, crushed

1 can (16 ounces) tomato sauce

1 can (4 ounces) mushroom stems & pieces, drained

1 teaspon sugar

1/2 teaspoon dried oregano leaves

1/2 teaspoon dried basil leaves

1/4 teaspoon salt

1/4 teaspoon pepper

2 cups Bisquick baking mix

1/2 cup milk

1 egg

8 slices of American cheese

1/4 cup grated Parmesan chees

Cook and stir beef, onion and garlic until brown; drain.  Stir in sauce, mushrooms, sugar, oregano, basil, salt and pepper.  Heat to boiling, stirring constantly; reduce heat.  Simmer, stirring occasionally, 10 minutes.  Heat oven to 400 degrees.  Grease baking dish, 8x8x2 inches.  Mix baking mix, milk and egg; spread half in pan.  Top with 4 cheese slices.  Spoon beef over cheese.  Top with remaining cheese slices; sprinkle with Parmesan cheese.  Drop remaining dough by spoonfuls onto cheese.  Bake until light brown, about 20 minutes.  Serves 6 to 8.

Ingredients

• 1 tablespoon flour
• 1 tablespoon unsalted butter
• 1 1/2 cups chicken broth (or vegetable broth, if desired)
• 1 tablespoon light brown sugar
• 1 1/2 cups cooked sweet potatoes
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 1 cup milk
• Salt
• 3 Cloves roasted garlic

Preparation

In a heavy saucepot, over medium-low heat, cook the flour and butter, stirring constantly until roux achieves a light caramel color. Add the broth and brown sugar, bring to a boil, then lower to a simmer. Stir in the sweet potatoes, roasted garlic and spices, bring to a simmer again, and cook for 5 minutes more. In a blender, puree the soup in batches and return to saucepot. Add the milk, and reheat soup. Season with salt and pepper and serve.