Today is National Pig day.
Some people may think of Porky the Pig today... me, I think of .....
TASTY PORK CHOPS AND RICE
5-6 pork chops
season all (or seasoning to your taste)
1 can cream of chicken soup
4 oz tomatoe sauce (1/2 of an 8 oz can)
1 beef bouillon cube
2 cups boiling water
3/4 cup uncooked rice
In large skillet brown the pork chops, covering them with Season-All to taste and Worcestershire sauce (I use the tines of a fork to pierce the chops so the sauce soaks through).
While chops are browning, dissolve the beef cube in the boiling water. In a bowl, mix with the remaining ingredients.
Remove chops from the skillet and set aside. Turn the heat down to low. Pour the rice mixture into the skillet; place the chops on top.
Cover the skillet with a lid, immer on low heat 45 minutes, or until done.
During the cooking, add water as needed to keep the mixture from drying out. When the rice is done and the chops are tender, serve.
Today is also National Peanut Butter Lovers day.
To honor that, here is a recipe we love:
Peanut Butter Cookies
1 cup shortening
1 cup sugar
1 cup brown sugar
1 cup peanut butter
2 cups all purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
1 cup oats
Preheat oven to 350°F (175°C).
Cream together shortening and sugars (butter may be used as the shortening but cookies will spread more and brown more quickly).
Add eggs and beat well. Mix in peanut butter. Mix together flour, salt, baking soda and add to the creamed sugar mixture. Mix well.
Stir in oats. Form dough into 1 inch balls and place on cookie sheets. Flatten with a glass or the tines of a fork.
Bake for 12 minutes at 350°F (slightly underbaked is better than overbaked - so watch carefully or cookies will be dry).