Spanish rice

1 cup long grain rice
1 can chicken broth
1 sm can tomato sauce
Garlic salt/onion salt to taste
Saute rice in oil or butter until golden brown add remaining ingredients bring to boil, reduce heat to low cover for 25-30minutes.

Baked Stuffed Pork Chops

BAKED STUFFED PORK CHOPS

4 double pork chops with pocket
1 box Stove Top stuffing for pork
3 eggs, beaten, add salt and pepper and 1/4 tsp. garlic powder to beaten eggs
Flour
1 1/2 c. seasoned bread crumbs
Crisco

Prepare Stove Top stuffing according to package directions. Let cool. Stuff pockets of pork chops with stuffing. Flour chops, dip in egg, and coat with bread crumbs. In large pan, heat Crisco shortening and brown chops on all sides. Place chops in baking dish and cover. Bake at 350 degrees for 35 to 45 minutes.

Source: Yahoo Answers

Empanadas

1 lb ground beef
1/2 yellow onion, diced
1 clove garlic, minced
2 tsp chili powder
1 15 oz can tomato sauce
1/8 tsp cloves
1 tsp salt
1/2 tsp pepper
1/2 cup currants
Pre-made pie crust

Saute onion, beef, and garlic in pan. Add seasonings and tomato sauce. Simmer for 15 minutes and add currants.
Continue simmering for 30 minutes. Roll out pie crust and cut into circle shapes with cookie cutter or glass. Blend 1 egg with 1/2 cup water for brushing on empanada. After filling has simmered and liquid has reduced, taste and adjust seasonings. Spoon 2 T filling into the center of each dough circle. Brush the edges of the dough with egg mixture and fold over. Crimp until sealed and place on baking pan. Brush with egg mixture and bake at 350 degrees until golden brown. Serve immediately.

Source: Yahoo Answers

Creamy Pasta primavera

12 ounces pasta, bowtie noodles
2 yellow squash, thinly sliced
10 ounces asparagus spears, cut in 2" pieces
8 ounces baby carrots, cut lengthwise, half
2 tablespoons all-purpose flour
2 cups skim milk
1/4 cup sour cream, light
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
2 ounces feta cheese, crumbled

Add pasta to a large pot of boiling water and cook 10 minutes. Add squash, asparagus and carrots and cook 8 minutes or until pasta and vegetables are tender. Drain and place in a large serving bowl.
Meanwhile put flour in a large skillet. Slowly whisk in milk until blended, taking care to get into corners of skillet. Bring to a boil over medium-high heat, stirring often. Reduce heat to low and simmer 3 to 4 minutes, stirring constantly, until sauce thickens slightly. Remove from heat, whisk in sour cream, mustard, lemon juice, salt and pepper.

Pour over pasta mixture and stir to mix and coat. Sprinkle with cheese.

Serving Size: 4

Source: Yahoo answers

Lemon Cheesecake

1 pkg. Scotch finger biscuits
3 large pkgs. Philadelphia cream cheese, softened
1 can condensed milk
300 ml whipping cream
1 pkg. lemon jelly crystals
1/2 cup boiling water
juice of 2 large lemons
zest of 2 large lemons

Spray a medium sized deep pan with oil. Layer the biscuits on the bottom of the pan to form the crust. Dissolve the jelly crystals in the boiling water; stir to ensure they are completely dissolved and allow to cool.

Cream together the cream cheese, condensed milk and lemon juice. Gently mix the cooled jelly mix into the cheese mixture, mixing well.

Whip the cream until stiff and gently fold through the mixture. Add lemon zest, stirring gently. Pour the cheese mix into the pan. (Don't stir too much or shake it up; the air whipped in keeps it light.)

Refrigerate overnight. Decorate with whipped cream and the decorations of your choice.

Submitted by: Lesley