Herbs & Spices

Mint: Leaves are aromatic with a cool flavor. Excellent in beverages, fish, cheese, lamb, soup, peas, carrots and fruit dishes.

Paprika: A bright red pepper. This spice is used in meat, fish, vegetables and soups. Can be used as a garnish for salads.

Parsley: Best when used fresh but can be used dry. Use as garnish or seasoning. Try in fish, omelets, soup, meat stuffing and mixed greens.

Rosemary: Very aromatic, used fresh or dried. Season fish, meatloaf, beef, stuffing and mixed greens.

If you are not sure about an herb, try small amounts such as 1/2 tsp. to start with, or less according to amount of food.
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Taco Rice Pork Chop Casserole
9 x 13 in. pan or dish Bake 325 D. 50 minutes then 15 minutes serves six people.

3/4 cup rice, uncooked.
1 cup water.
8 oz. can tomato sauce.
2-3 Tbls. taco seasoning.
1 green pepper. diced.
8 oz. shredded medium or sharp cheddar cheese.
6 pork chops, centers are good or chops that are not fatty.

In pan place the rice, water, seasoning, and tomato sauce, stir well. In
skillet with 1 Tbls. olive oil, heat to warm, Add two or three pork chops. Turn heat up a little, brown chops only about 30 seconds on each side, take out and place on top of uncooked rice mixture, finish searing remaining chops.  Pan will hold the 6 chops nicely. Next put chopped green pepper over top of chops and cover with aluminum foil; put in oven at 325D for 50 minutes. Remove from oven, spread the cheese over the top and place back in the oven to cook for 15 min. uncovered.  As you can see this is an easy dish and very tasty.
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7 Layer Mexican Dip
Prep time 10 minutes plus refrigerating

1 package 8 oz. cream cheese, soft. Can put in microwave for 15-20 seconds
1 Tbls. taco seasoning mix
1 cup each guacamole, salsa and shredded lettuce, plus one cup (4 oz.) Shredded sharp cheddar cheese
1/2 cup chopped green onions
2-3 Tbls. sliced pitted ripe olives

Mix cream cheese and seasoning mix. Spread on bottom of 9 inch pie plate or quiche dish. Layer remaining ingredients one at a time over cream cheese. Refrigerate at least one or two hours before serving. Serve with tortilla chips.
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Irresistible Peanut Butter Cookies

1 1/4 cups firmly packed light brown sugar
3/4 cup creamy peanut butter
1/2 Crisco stick or 1/2 cup Crisco vegetable shortening
3 Tbls. milk
1 Tbls. vanilla
1 egg
1 3/4 cup all-purpose flour
3/4 tsp. baking soda
3/4 tsp. salt

Heat oven to 375 D. Combine brown sugar, peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed until well blended. Add egg, beat just until blended. Combine flour, soda and salt. Add to creamed mixture at low speed, just until blended. Drop rounded Tbls. of dough onto un-greased baking sheet 2 in. apart. Flatten with bottom of fork in crisscross pattern. Bake 375 D for 7-8 min. Do not over bake. Remove cookies and cool.
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Luke 23:34,35

Then said Jesus, Father, forgive them; for they know not what they do. And they parted his raiment, and cast lots. v.35 And the people stood beholding. And the rulers also with them derided him, saying. He saved others; let him save himself, if he be Christ, the chosen of God.
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