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Grandma's Kitchen

June 27, 2013 | 0 comments


6 boneless pork chops

1/2 cup honey

1/4 cup cider vinegar (I used white wine vinegar)

1/4 teaspoon ground ginger

1 clove garlic, minced

2 tablespoons soy sauce

Dash black pepper

Put all the ingredients, except the pork chops in a blender and mix well.

Put the chops in a ziplock freezer bag and pour the marinade over them. Label the bag and freeze.

Thaw completely in the fridge.

Bake at 350°F for 1 hour and 15 minutes, or grill, or pop them in the slow cooker, cooking 5-6 hours on low.

Almond joy delight

From Deb cox, Greenville, SC

1 box brownie mix (deb likes the Betty Crocker Fudge one)

Make as directed on the box, and bake. Let cool in pan.


1 bag coconut

1 can eagle sweetened condensed mix

Spread over brownie mix.


1 can chocolate frosting

Spread evenly coconut layer.

Refrigerate 3 or 4 hours before serving.

Makes 15 servings.


Also from Deb

2 cans (10 ounces) canned white chicken, drained and crumbled

Two 8 ounce cream cheese at room temperature

Mix the cream cheese till smooth, and then add the chicken.


1 small chopped onion

Mix all ingredients and form a ball.

Can use chopped pecans, or parsley and roll the ball in it. Cover and refrigerate for 4 hours before serving.

Serve with wheat or vegetable crackers.

celery potato casserole

Also from Deb

2 cans cream of celery soup

½ cup milk

Mix well and put ¼ on bottom of an 8x8-inch casserole dish.

Slice one onion, and then separate as for rings.

Slice 3 good-sized russet potatoes into rounds; put one potato into the casserole dish, then a layer of the onions. Do this three times, then add the rest of the soup.

Put on top:

8 ounce Cheddar Cheese

Cover and cook at 350°F for 1 hour. Cook 10 more minutes with the lid off until the potatoes are tender.


Eating salad is a great way to get in all those veggie servings that are recommended, but it's easy to get in a rut after a while. Here are seven ways to add flavor and variety to your greens.


Red onion is good in nearly any salad. It adds such a kick and contrast to the other flavors. Chopped green onions are good too, but red onion remains my favorite.

Fresh Fruit

Add oranges (fresh or mandarin from a can), diced apples or pears. Strawberries are also good in salads if they're in season.

Dried Fruit

Dried cranberries, blueberries or even raisins add interesting flavor and texture to the greens.


Why should croutons have all the fun? Pull out the box of granola and give your salad a generous scattering.


Shredded Swiss, crumbled Feta, Gorgonzola. Adding cheese is a quick and easy way to dress up the salad.

Nuts and Seeds

Sunflower seeds, pistachios, almonds or pecans add crunch. As a bonus, they're a healthy alternative to croutons.

Vinegar & Oil, Salt & Pepper

Skip the bottled salad dressing. Give your salad a shake of red or white wine vinegar and a splash of oil. A bit of Kosher salt and freshly ground pepper finish it healthy and delicious.


3 tablespoons butter

1 small onion, diced

1-2 garlic cloves, minced or crushed

2 cans kidney or pinto beans, drained

1 can chopped green chilis

About 1 cup tomato sauce

Salt to taste (I usually skip the salt)

Melt the butter in a skillet. Cook the onion and garlic in the butter until soft. Add the beans to the skillet and mash them with a fork.

Stir in the chopped green chilis and tomato sauce.

The original recipe calls for an 8-ounce can of tomato sauce, but I didn't have that size. I used a 15-ounce can and just poured some in. I used about 3/4 of the can. Heat until hot and bubbly.

Serve with any Mexican-style dish.

Ravioli in the Slow Cooker

2 bags frozen ravioli

28-ounce can crushed tomatoes

6-ounce can tomato paste

1 small onion, diced (optional)

2 garlic cloves, crushed

1 teaspoon oregano

1 teaspoon basil

1 teaspoon parsley

1 teaspoon thyme

1/2 teaspoon sugar

Salt and pepper to taste

1 cup Mozzarella, shredded

Pour the frozen ravioli into the slow cooker.

Stir the crushed tomatoes, tomato paste, onion, garlic and seasonings together in a bowl.

Pour over the ravioli and stir to coat all the ravioli with sauce.

Cook on high for 3 hours or low for 5 hours.

About 20 minutes before you're ready to eat, sprinkle the ravioli with Mozzarella.

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