Pork Tenderloin with Apples and Onions
2 (2 lb.) whole pork tenderloins
1⁄4 cup flour
1 tbls. seasoned salt
1⁄4 cup peanut oil
2 tbls. unsalted butter
1 tsp. virgin olive oil
1 tsp. dark brown sugar
1 tsp. lemon zest, grated
1 tsp. lemon juice
1⁄4 cup apple juice (or 2 tsp.orange marmalade, or 11⁄2 tsp. white sugar plus 1⁄4 tsp. grated orange zest).
1⁄4 tsp. ground nutmeg
2 large tart apples, peeled and chopped
2 large red onions, peeled and chopped (about 3 cups)

Preheat oven to 425°. Place flour in a shallow pan; coat pork evenly. Sprinkle seasoned salt evenly over pork. Heat oil, in a large skillet, over high heat. Add pork and cook until richly browned. Bake 15 minutes in a 9x13-inch baking pan. Reduce heat to 325°. Cook for 22-25 minutes or until temperature reaches 165° on meat thermometer. Put butter and olive oil in large skillet over medium-high heat. Add brown sugar, lemon zest and juice, apple juice, marmalade and nutmeg. Mix well. Add apples and onions. Reduce heat and cook until apples are tender and onions begin to turn brown (20 to 25 minutes). Stir frequently. Place cooked tenderloins on cutting board; let stand 10 minutes. Cut into 1/2 inch slices; tent with a sheet of foil to keep warm. Serve pork onto a heated platter, spoon apples and onion down the side. Yields 8 servings. Martha Powell, Centralia, Mo.
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Glorified Pork Chops
6 pork chops (about 2 lbs.)
1 can cream of celery soup

In skillet, brown pork chops, pour off fat. Stir in soup; cover. Simmer for 30 minutes or until done. Stir often. Yields 4 servings. Mrs. Jonas Shetler, Madison, Mo.
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Pork Chop and Potato Bake
6 pork chops
Seasoned salt
1 (10 oz.) can condensed cream of celery soup, undiluted
1⁄2 cup milk
1⁄2 cup sour cream
1 (24 oz.) package frozen hash brown potatoes, thawed
1 cup (4 oz.) shredded cheddar cheese, divided
1 (2.8 oz.) can french-fried onions, divided

Brown pork chops in a lightly greased skillet. Sprinkle with seasoned salt. Meanwhile, in a bowl, combine soup, milk and sour cream. Stir in potatoes, 1/2 cup cheese and half of the french-fried onions. Spoon into a 9x13-inch baking dish; arrange pork chops on top. Cover and bake at 350° for 40 minutes. Sprinkle remaining cheese and onions on top; return to the oven for 5 minutes. Yields 6 servings. Mrs. Eddie Miller, Clark, Mo.
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Sausage Cake
1 lb. sausage
1 tsp. nutmeg
1 tsp. cloves
1 tsp. cinnamon
1 tsp. allspice
11⁄2 cup white sugar
11⁄2 cup brown sugar
1 cup hot coffee
1 cup buttermilk
1 tsp. baking soda
3 cups flour
1 cup raisins
1 cup nuts

Icing:
1 cup brown sugar
1 tsp. vanilla
1⁄2 cup cream
2 tbls. butter
11⁄4 cup powdered sugar

Combine sausage, nutmeg, cloves, cinnamon, allspice, white sugar and brown sugar; mix well. Combine coffee, milk, soda, flour, raisins and nuts; add to sausage mixture. Mix well. Pour into a large loaf pan and bake at 350° for 35 to 40 minutes. Icing: In a large saucepan, combine brown sugar, vanilla, cream and butter. Cook until comes to a rolling boil. Remove from heat; Add 11⁄4 cups powdered sugar. Add to cake after cooling. Yields 8 servings. Susie Troyer, Clark, Mo.
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Pork Chop Casserole
4 pork chops
6 tbls. rice
1 (10 oz.) can beef consommé
1 medium onion, sliced
1 tomato, sliced
Thyme and marjoram

Brown 4 pork chops in skillet. In a greased 9x10-inch baking dish add 6 tablespoons of rice. Place browned pork chops over rice. Pour beef consommé over top of pork chops. Arrange a slice of onion and tomato on each pork chop. Season with thyme and marjoram to taste. Bake 1 hour at 350°. Yields 4 servings. Mary Shetler, Madison, Mo.
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Pork Chop and Chilies Casserole
1 tbls. cooking oil
4 pork chops (3⁄4 to 1-inch thick)
1 medium onion, chopped
1 (4 oz.) can chopped green chilies
1⁄2 cup celery, chopped
1⁄2 cup instant rice, uncooked
1 (10 oz.) can cream of mushroom soup, undiluted
1 soup can of water
3 tbls. soy sauce

In a skillet, heat oil over medium-high heat. Brown chops on both sides. Remove and set aside. In the same skillet sauté onion, chilies and celery until onion is tender. Stir in rice, sauté until lightly browned. Add all remaining ingredients; blend well. Place in a greased 2-quart casserole dish. Top with pork chops. Bake at 350° for 30 minutes or until rice is tender. Yields 4 servings. Miriam Yoder, Clark, Mo.
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Barbecued Pork Chops
Salt and pepper (to taste)
6 pork chops (1/2-inch thick)
3 tbls. all-purpose flour
1⁄2 cup brown sugar
1⁄2 tsp. salt
1 small onion, chopped
13⁄4 cup Open Pit barbecue sauce

Lightly salt and pepper pork chops. Combine flour, brown sugar and salt. Coat pork chops with mixture. Arrange pork chops in a greased glass baking dish. Sprinkle remaining flour mixture over pork chops. Top with onion and barbecue sauce. Cover with waxed paper and microwave 25 to 30 minutes, or until chops are tender. Turn pork chops 4 times during cooking. Yields 6 servings, Anna Shetler, Madison, Mo.
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Crock Pot BBQ
1 (3 to 3.5 lb.) boneless
Boston butt
1 onion, chopped
3 bay leaves
3 to 4 whole cloves
1⁄2 cup water
Dash of salt
11⁄2 cup barbecue sauce
Salt and pepper to taste

Place Boston butt in crockpot. Add onion, bay leaves, cloves, water and dash of salt. Turn pot on low and cook for 6 to 8 hours. Drain and remove onions, bay leaves and cloves. Break or chop meat. Add barbecue sauce and pepper to taste. Cook on low at least 1 hour. Yields 6 to 8 servings. Dortha Strack, Cape Girardeau, Mo.
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Sausage and Rice Casserole
1 lb. ground sausage
2 cups rice, cooked
1 medium onion, chopped
1 tsp. salt
1⁄8 tsp. pepper
11⁄2 cup tomato juice
4 tbls. grated cheese

Brown sausage. Pour off excess drippings (about one half). Arrange alternate layers of rice and sausage in a greased casserole. Sprinkle each layer with chopped onion, salt and pepper. Pour tomato juice over the mixture and cover with grated cheese. Bake at 375° for 35 to 40 minutes. Yields 6 servings. Sylvia Yoder, Clark, Mo.
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