4 Pork Chops

1/2 t Salt

1/4 t Pepper

1 1/2 T Unbleached Flour

1 1/2 T Vegetable Oil

4 Onions; Small (2 med) *

1/2 c Beer

1/2 c Beef Broth; Hot

1 t Cornstarch

* Onions are to be thinly sliced. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Season pork chops with salt and pepper; coat with flour.
Heat oil in a heavy frypan.
Add pork chops; fry for 3 minutes on each side.
Add onions; cook for another 5 minutes, turning chops once.
Pour in beer and beef broth; cover and simmer 15 minutes.
Remove pork shops to a prehaeated

platter.
Season sauce to taste.
Blend cornstarch with a small amount of cold water.
Stir into sauce and cook until thick and bubbly.
Pour over pork chops.
Blend cornstarch with a small amount of cold water.
Stir into sauce and cook until thick and bubbly. Pour over pork chops.
Serve with brussel sprouts and boiled potatoes.

1 sm Head cabbage

2 ts Prepared horseradish

1 lb Small red potatoes

1/4 c Butter

2 tb Green onions/scallions

1/8 ts Salt

1/8 ts Pepper

Water In Dutch oven, place steamer basket over 1/2 inch deep water (water should not touch basket.) Cut cabbage (about 1 1/2 pounds) into 6 wedges and quarter potatoes.
Place cabbage and potatoes in basket, cover tightly and heat water to boiling.
Reduce heat to medium-low and steam 20-30 minutes or until tender. Meanwhile, in a 1 cup glass measure, combine butter, sliced green onions, horseradish, salt and pepper.
Microwave on high 45 seconds or until butter is melted.
Drizzle over vegetables.
Source: National Live Stock and Meat Board

6 oz Burghul wheat,

1 sm Onion finely chopped,

Juice of 1 lemon 9/16 oz Parsley finely chopped,

16 Black olives stoned,

Sea salt 4 tb Olive oil,

8 sm Tomatoes,

freshly ground pepper Soak the wheat in warm water for 20 mins. Drain thoroughly & squeeze dry.
Add the onion, parsley & half of the olives quartered.
Beat together the oil & lemon juice & season to taste.
Mix into the wheat.
Put into a flat serving dish and top with the tomatoes quartered and the rest of the olives cut into halves.
Mint may also be added to this dish, either in place of the parsley or as well as.