Pineapple and Pork Chops

• 4 pork chops, cut 3/4 inch thick
• 2 T. cooking oil
• 1 8 oz can pineapple slices (juice packed)
• 1 T. brown sugar
• 2 t. cornstarch
• 1 1/2 t. instant chicken bouillon granules
• 1/4 t. ground cinnamon
• 2 cups cooked rice
• 1/4 cup raisins

Drain and discard excess fat from chops.  Season chops with salt and pepper.  In a 10 inch skillet brown chops in hot oil.  Reduce heat; cover and cook about 40 minutes or till tender.  Drain off excess fat.  Set chops aside.  Add enough water to pan juices to measure 1/2 cup liquid; return to skillet.  Drain pineapple, reserving juice.  Halve tow of the pineapple slices; cut up remaining pineapple and set aside.

For pineapple sauce, combine reserved pineapple juice, brown sugar, cornstarch, chicken granules, and cinnamon.  Add to skillet.  Cook and stir till thickened and bubbly.  Cook and stir 1 to 2 minutes more.  Toss together cut-up pineapple, cooked rice, and raisins.  Stir in half of the pineapple sauce.  Turn pineapple-rice mixture into a 9x9x2 inch baking pan.  Top with chops.  Top each chop with half of a pineapple slice.  Pour remaining sauce.

To freeze:  Cover with moisture-vapor proof wrap.  Seal, label, and freeze.

To serve: Bake, covered, in a 400 oven for 1 to 1 1/2 hours or till heated through.

Green Chile Stew

• 1 pound ground beef
• 1 pound ground pork
• 8-10 Anaheim chilies, roasted, peeled, chopped
• 4 medium potatoes, peeled & diced
• 28 oz can tomatoes
• 2 cups water
• 1 garlic clove, minced
• 1 t. salt
• 1/2 t. oregano
• 1/4 t. pepper
• 1/4 t. coriander

In large kettle brown beef and pork, drain.  Add remaining ingredients.  Cover and simmer for 45 minutes.  (Or place in crock pot and cook on high for 4-6 hours.)

To freeze:  Put into large freezer bags.

To serve:  Thaw in fridge.  Pour into saucepan and heat.

Cranberry Pork Roast

• 4 medium potatoes, peeled and cut into 1 inch chunks
• 3 pound boneless pork loin roast, rolled and tied
• 1 can whole berry cranberry sauce
• 1 can apricot nectar
• 1 medium onion, chopped
• 1/2 cup dried apricots, chopped
• 1/2 cup sugar
• 1 t. dry mustard
• 1/4 t. crushed red pepper

Place the potatoes in crock pot and then place the roast on top of the potatoes.  In a large bowl, combine the remaining ingredients, mix well and pour over the roast.  Cook on low for 5-6 hours.