This week's column is dedicated to school bus drivers everywhere.

 

Pork Chops in the Red

4 pork chops

1 can (15 ounce) Enchilada sauce

1 teaspoon dried oregano

1 teaspoon ground cumin

Garlic powder to taste

Place pork chops in single layer in baking pan. Pour sauce over all. Sprinkle oregano, cumin and garlic powder evenly over chops. Cover tightly with foil and bake in 350 degree oven for 1 hour or until chops are thoroughly cooked. Serve with pan drippings spooned over each chop. Allow two chops per person.

 

Five Peaks Salad

1 cup canned fruit cocktail

1 cup pineapple chunks

1 cup orange sections

1 cup seedless grapes

1 cup sour cream

Combine all 5 ingredients in medium bowl. Cover and refrigerate for 12 hours.

 

Zucchini and Salsa

3 medium zucchini or other summer squashes, about 1 pound, cut into 1/2 inch pieces

1 cup salsa

Cook squash until tender yet crisp. Drain very well. Combine squash and salsa. Heat in microwave or in saucepan.

 

Corny Peanut Soup

3 tablespoons butter

3/4 cup celery, diced

1/2 cup onion, diced

1/2 cup chunky-style peanut butter

1 can (14.5 ounces) chicken broth

1 package (10 ounce) whole kernel frozen corn

1 cup cream

In a large saucepan, melt butter over medium high heat. Add celery and onion. Saute until tender and lightly browned. Stir in peanut butter and continue stirring until peanut butter is melted. Add chicken broth and corn and simmer gently for 15 minutes. Remove from heat; stir in cream. If necessary to reheat, use low heat.

 

Chocolate Cheesecake

1 package chocolate cake mix

1/3 cup butter, softened

4 eggs

1 package (16 ounces) cream cheese, softened

2 teaspoons vanilla extract

3/4 cup sugar

In large bowl, combine cake mix, butter and 1 egg. Spread in a 9-by-13-inch baking pan. Beat cream cheese, remaining eggs, vanilla and sugar until smooth. Spread over cake mix. Bake in 350 degree oven for 25 to 30 minutes. Frost if desired. Chill at least 12 hours before slicing.

 

Baked Bananas

6 bananas, peeled

1/3 cup butter, melted

3 tablespoons lemon juice

1/3 cup brown sugar

1 teaspoon cinnamon

1 cup coconut, grated

1 cup walnuts, chopped

Place bananas in large baking dish. Combine butter, lemon juice, sugar, cinnamon, coconut and walnuts. Distribute evenly over the bananas, turning them to thoroughly coat each banana. Bake in 375 degree oven for 20 minutes turning once after 10 minutes. Serve warm.

 

Our thought for the week: "A wise man ought to realize that health is his most valuable possession." — Hippocrates