February 9 - Feb 15th

Sunday: Afternoon Treat! Hershey's Best Brownies
My mom & I used to make these when I was younger and they are SO yummy!

Monday: Tacos

Tuesday: Pork chops & Rice

Wednesday: Chicken Caesar Salad & French Bread

Thursday: French Dips, Pasta Salad & Chips

Friday: Left overs

Saturday: Valentine's Dinner! Lasagna, Corn, & Garlic Bread

Sunday: Left overs

Pork Chops & Rice
Mom's recipe (serves 4-6 )

Boneless Pork chops
Yoshida's Teriyaki Sauce
2 Cans Beef Consume w/ Gelatin
2 Cans Minute Rice
1/4 of small onion, chopped
Garlic Powder
Italian Seasoning
Pepper

Brown pork chops in Yoshida's until done. Drain soup into 9 x 13 pan. Use soup cans to fill with Minute Rice and pour 2 cans of rice into the soup. Add chopped onion, garlic powder, Italian seasoning, and pepper to taste. (I just shake a bit in and go for it) Mix all together and lay browned pork chops on top. Cover with foil and bake at 325 degree for 25 minutes.

Onion Beef Au Jus
Serves 4-5

1 boneless beef rump roast
1 T. Vegetable oil
2 lg. white onions, cut ¼ in. slices
6 T. butter/margarine, softened, divided
5 c. water
½ c. Soy Sauce
1 envelope onion soup mix
1 garlic clove, minced
1 Loaf French bread
1 c. (4 oz) shredded swiss cheese (sliced works fine too)

In a Dutch oven over med-high heat brown roast on all sides in oil; drain. In a lg. skillet, sauté onions in 2 T. butter until tender. Add the water, soy sauce, soup mix & garlic. Pour over roast. Cover and bake at 325 degrees for 2 ½ hours or until tender.

Let stand 10 minutes before slicing. Return meat to pan juices. Slice bread in half lengthwise; cut into 3 in. sections. Spread remaining butter over bread. Place on a baking sheet, broil until golden brown. Top with beef & onions, sprinkle with cheese. Broil until cheese is melted. Serve with pan juices.