Marvelous Recipes

Ginger adds a unique flavor to these savory, slow-cooked to perfection pork chops and tender vegetables.

6 boneless pork loin chops
1 onion, peeled and sliced
1 medium green bell pepper, cut into strips
1/2 cup packed brown sugar
2 teaspoons ground ginger
1/2 cup soy sauce
1/4 cup ketchup
2 cloves garlic, crushed
salt & pepper to taste

1. Place chops in a 3-quart slow cooker; top with the onion slices and bell pepper strips.

2. In a small bowl, combine the remaining ingredients; pour over the vegetables.

3. Cover and cook on Low for 6 hours or until the chops and vegetables are tender.  Makes 6 servings.

Emily

I discovered this recipe in an old church cookbook and decided to try it. I made a few minor modifications that I thought would make it even better than it sounded. This recipe makes a lot, so I divided it into two casseroles and shared one with my son Jason and his wife Christy. I got raving reviews from both of them as well as my husband Ralph. Looks like this one will be a family favorite!

6 ounces wide egg noodles (1/2 of a 12 ounce package)
2 pounds lean ground beef
3/4 cup chopped onion
3/4 cup chopped green bell peppers
3/4 cup chopped celery
2 (10 ounce) cans diced tomatoes and green chilies, undrained
1-1/4 cups beef broth (can be made from bouillon)
1 (6 ounce) can tomato paste
1 (15.5 ounce) can black beans, rinsed and drained
2 (2.25 ounce each) cans sliced ripe olives, drained
1-1/2 cups shredded cheddar cheese

1. Cook the noodles according to the package directions; drain.

2. Meanwhile,in a large skillet over medium-high heat, cook the beef, onion, bell pepper and celery until the meat is browned and the vegetables are tender (about 15 minutes); drain. Stir in the tomatoes and green chilies, beef broth, tomato paste, beans, olives and 3/4 cup of the cheese.

3. Transfer mixture to a 9 x 13-inch baking dish or two (8 x 8-inch each) baking dishes. Sprinkle the remaining 3/4 cup of the cheese on top of the larger casserole or divided between the two smaller casseroles. Cover with foil and bake at 350 degrees F. for 50 minutes or until hot and bubbly. The 9 x 13-inch casserole makes 8 to 10 servings, each 8 x 8-inch casserole makes 4 to 5 servings.

Emily