1 tbsp oil

6 Pork Chops, 1/2 inch thick

1 onion, chopped

2 tbsp margarine

1 can Cream of Onion Soup

In skillet, brown pork chops in oil and simmer about 10 minutes. Place pork chops in a greased shallow baking pan.

In the same skillet, add margarine and saute the chopped onions. The pan juice will be brown from the pork chops so your onions will also be browned from the juices already in the skillet. Add the onion soup and 1/4 cupwater.Stirring well, your sauce will have a pretty light brown color.

Pour onion mixture over pork chops. Cover and bake at 325 degrees for 40 minutes.

2 (10 ounce) pkgs frozen sweetened strawberries, thawed

2 (8ounce) pkgs cream cheese, softened

1 cup powdered sugar

1 (8 ounce) carton whipped topping

1 prepared chocolate crumb crust

Drain Strawberries, reserving 1/4 cup liquid. In a mixing bowl combine cream cheese, reserved liquid, strawberries and sugar. Beat well.

Fold in the whipped topping. Spoon into crust. Refrigerate overnight. Garnish with fresh strawberries.

1 6ounce package semi-sweet chocolate morsels

1 cup creamy peanut butter

1 stick margarine

1 cup powdered sugar

Cook morsels, peanut butter, and margarine in a saucepan over low heat, stirring constantly. Just until mixture melts and is smooth. Remove from heat.

Add powdered sugar, stirring constantly until smooth.

spoon into a buttered 8-in square pan, chill until firm.  Cut into squares.

1 pkg of 9inch pie shells

6 medium apples, peeled, cored, and thinly sliced

1  1/2 tbsp lemon juice

1/3 cup packed brown sugar

1/3 cup sugar

1/2 tbsp cornstarch or 3tbsp all purpose flour

1/8tsp salt

3/4tsp ground cinnamon

1/4 tsp nutmeg

1 1/2 tbsp butter or margarine

Preheat oven to 450 degrees. Line a 9in pie plate with pastry (or use prepared 9in pie shell). Arrange apple slices in pie crust. Sprinkle lemon juice over apples. In a small mixing bowl, combine sugars, cornstarch, salt, cinnamon, and nutmeg.  Mix in apples. Pour into crust. Dot with butter. Place remaining pastry over top. Seal edges. Prick crust, or cut slits or design to allow steam to escape during cooking.  Bake for 10 minutes. Reduce temperature to 350 degrees and bake for 35 to 40 minutes.

6- boneless, skinless chicken breast halves, Pounded Flat

2- eggs slightly beaten

3/4 cup- Italian seasoned bread crumbs

1- jar spaghetti sauce

3/4 cup- mozzarella cheese, shredded

3tbsp- grated parmesan cheese

3 3/4 cup- (6 ounces) Wide Egg noodles or Preferred noodles

Heat oven to 350 degrees.

In a large zip-lock bag, Place 2 chicken breast halves at a time and use rolling pin to flatten. Flatten all chicken.

In a bowl, place your lightly beaten eggs, in another bowl place your bread crumbs. Dip chicken first in eggs, then in bread crumbs to coat thoroughly. In a large skillet, heat oil, add chicken. Cook on both sides until lightly browned. Drain well on Paper towel.

Pour 1/2 cup spaghetti sauce into and 8 in square baking dish. Layer chicken in dish and pour about 3/4 cup sauce evenly over the chicken.  Sprinkle with cheese and bake about 25 minutes or until bubbly.

Meanwhile, cook noodles accordingly to package directions and drain. Heat remaining sauce.

To serve, Place noodles on bottom and spoon sauce over noodles then arrange chicken pieces on top.

Serve with: Salad and garlic bread sticks

1- 3to5 lb rump, round, or ball tip roast

1- tablespoon vegetable oil

1- package dry onion soup mix

2- 10 3/4 ounce cans beefy mushroom soup

1/2 soup can of water

Dash of Oregano

Salt and Pepper to taste

Brown the roast in oil. Place in a Crock Pot.  Add remaining ingredients, and cook on High for six hours. Turn on low until gravy thickens.

Serve with: Creamed Potatoes and Hot Biscuits