Sweet & Tangy Pork, Crockpot Ranch Pork Chops, Black Forest Cake
Sweet & Tangy Pork
Mary Ellen Prybil, Linn County
8 oz. can pineapple tidbits, drained and 1/4 c. juice reserved
Heat oil in a skillet over medium heat. Add steaks and cook until golden on both sides; drain. Stir soup, vinegar, Worcestershire sauce, brown sugar, pineapple and reserved juice into skillet. Cover and simmer over low heat 5 to 10 minutes or until pork is cooked through. Makes four servings. Serve over cooked rice.
Crockpot Ranch Pork Chops
Rose Marie Ambrosy, Jackson County
1 (14.5 oz) can cream of chicken Soup
1 packet dry ranch dressing mix
Black Forest Cake
Phyllis Vander Linden, Osceola County
Bake cake according to directions on box in a 9x13x2-inch pan. Mix pie filling with almond flavoring. While cake is warm, poke top of cake with a handle of a wood spoon, and spread pie filling over cake. While cake cools, prepare pudding with 1 cup milk and vanilla flavoring. Fold in whipped topping. Spread pudding mixture over cake, carefully covering cherry pie filling. Decorate with chocolate shavings or sprinkles and maraschino cherries. Cover and refrigerate. Serves 10 to 12.
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