Briana Buckner

Hawaiian Pork with Rice

Tossed Salad with Raspberry Vinaigrette Dressing

Vanilla Pudding Parfaits

Hawaiian Pork 

3 Pork chops

1/2 Onion

1 large can pineapple 

1 cup cool water 

1/2 cup vinegar

1/2 cup brown sugar 

1 1/2 top salt 

1 cup green pepper 

2 Tbs soy sauce 

3-4 Tbs corn starch 

Cut pork into chunks and dice onions.  Place together in a frying pan and cook until pork is brown and onions are tender.  Add juice drained from can of pineapple, vinegar, brown sugar and salt.  Mix corn starch with the water then pour into pan.  Cook, stirring until mixture thickens.  Add green pepper, pineapple chunks and soy sauce.  Place in baking dish and bake at 325 for 30-40 minutes.  Serve with rice.

Salad 

Romane lettuce 

1/2 cup shredded Swiss cheese 

1 apple 

1 pear 

1/4 cup dried cranberries 

1/4 cup chopped cashews

Dressing

1/2 cup sugar 

1/3 cup raspberry vinegar

2 Tbs lemon juice 

2 Tbs onion 

1/2 tsp salt

Vanilla Pudding

1/3 cup sugar

2 tablespoons cornstarch

1/8 teaspoon salt 

2 cups milk

2 egg yolks, slightly beaten

1 tablespoons butter

2 teaspoons vanilla

Mix sugar, cornstarch and salt in 2-quart saucepan.  Gradually stir in milk  Cook over medium heat, stirring constantly, until mixture thickens and boils.  Boil and stir one minute; remove from heat.  Gradually stir at least half of the hot mixture into egg yolks.  Pour mixture back into saucepan.  Boil and stir one minute, remove from heat.  Stir in butter and vanilla.  Pour into dessert dishes.  Cover and refrigerate.