Sausage and Rice Casserole

1/2 lb. sausage
1 cup chopped onion
1 cup chopped celery
1 cup green pepper (optional)
2 cans chicken rice soup
1 cup rice*, cooked or Minute rice
1 cup water
1 can whole or chopped mushrooms
Grated cheese


Brown sausage, onion, celery and pepper in large frying pan.  Add soup, rice, water and mushrooms.  Bring to a boil, lower heat and simmer for 20 minutes.  This can be served at this point with grated cheese melted over it or place in casserole dish, top with cheese and heat in oven at 300 degrees for 15 to 20 minutes.

Sweet & Sour Pork

1/2 lb. lean pork
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. MSG (optional)
1 small carrot
1/2 small onion
1 green pepper
1 small can chunk pineapple
1 clove garlic
1 egg
1 tbsp. flour
3 tbsp. cornstarch
1 pint peanut oil
3 tbsp. ketchup
1 tsp. soy sauce
3 tbsp. vinegar
3 tbsp. sugar
1/2 cup water


Cut pork into 1-inch squares.  Sprinkle with salt, pepper and MSG; set aside.  Slice carrot.  Cut onion and green pepper into 1-inch squares.  Chop garlic.  Beat egg and mix with flour and 2 tablespoons cornstarch.  Coat pork with egg/flour mixture.  Heat peanut oil in saucepan.  Drop pork squares, one by one into hot oil and deep fry until well done and crisp outside.  Remove from oil and drain.


Add carrot, onion and green pepper to same oil and fry 1 minute.  Remove from pan and drain.  Mix ketchup, soy sauce, vinegar, sugar, 1 tablespoon cornstarch and water together.  Heat 4 tablespoons oil in the pan.  Cook the mixture until boiling and thick.  Place pork, carrot, onion, green pepper and pineapple into the ketchup mixture and mix well.  Serve hot and with rice.

Pork Steak

2 tablespoons canola oil

4 pork steaks

salt and pepper

garlic powder

1 large onion, chopped

1 cup fresh mushrooms or 2 (4 1/2 oz.) canned mushrooms

2 (10 3/4 oz.) cream of mushroom soup

1 3/4 cups water

1 (1 oz.) package dried onion soup mix

1 tablespoon Worcestershire sauce

Preheat oven to 350 degrees.  Heat oil in large skillet over medium-high heat.  Brown steaks on each side.  While browning, season steaks with salt, pepper and garlic powder.  Transfer steaks to a 9x13 inch casserole dish.  Sauté the onions and mushrooms in same skillet.  Add water, Worcestershire sauce, dry soup mix, and mushroom soup.  Mix together until sauce forms.  Pour sauce over steaks.  Cover dish with aluminum foil.  Bake in preheated oven for 90 minutes.

We serve with brown rice.