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Two quick main dishes from Shirley Pelican of Palmer and Maurice J. Paulk of Wood River, plus another from Paulk for those who really like their hot cocoa.
Italian Pork Chops
4 3/4-inch thick pork chops
3/4 cup Italian dressing
1 teaspoon Worcestershire sauce
Place all ingredients in a self-sealing bag; seal bag and place in refrigerator for about 20 minutes (or overnight). Remove chops from bag, discard marinade and grill over a medium-hot fire, turning once until just done; about 8 to 10 minutes total cooking time.
Shirley Pelican, Palmer
Stir-Fried Cube Steak Strips
4 cube steaks, cut into 1-inch wide strips
1/2 green pepper, cut into strips
1 onion, cut into thin strips
2 stalks celery, cut into 2-inch pieces
1 tablespoons oil
3 tablespoons soy sauce
Saut onion, celery and green pepper in oil for 2 minutes. Add cube steak strips and saut until they lose their pink color. Add soy sauce and stir-fry for 2 minutes longer. Serve immediately on a bed of rice.
Makes 4 servings.
Maurice J. Paulk, Wood River
Rich Trail Cocoa
1 pound instant cocoa mix
6 ounces non-dairy coffee creamer
1 8-quart package non-fat dry milk
23 cups powdered sugar
Mix all ingredients and store in a large air-tight container.
To make cocoa, combine 13 cup mix with 1 cup of hot water.
"This is a space-saving way for campers to have good cocoa or for a family with children."
Maurice J. Paulk, Wood River
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