Sweet and Sour Pork

1 20 oz. can pineapple chunks
1 ½ pounds boneless pork  roast or shoulder, cut into 2 ½ inch pieces
3 Tbls. vegetable oil
1/2 cup water
1/4 cup packed light brown sugar
2 Tbls. cornstarch
½ tsp. salt
1/4 cup cider vinegar
2 Tbls. soy sauce
1 small green pepper, cut in strips
1 small onion, thinly sliced
hot cooked rice

Drain pineapple, reserving juice, set aside.  Brown pork in oil in a large skillet; Stir in ½ cup water.  Cover and simmer 1 hour or until tender.  Combine sugar, cornstarch, and salt in a medium bowl; stir in pineapple juice, vinegar, and soy sauce.  Add to pork and cook stirring constantly, until smooth and thickened.  Add pineapple, green pepper, and onion, toss lightly and cook 2-3 minutes. Serve over hot cooked rice.  Yield 4-6 servings.
To make cooked rice: In medium pan place 1 cup rice, 2 cups of water.  Cook till boiling. Then turn heat down and cook 10 minutes, check to see if it is tender, if not cook a little longer stirring every few minutes while it is cooking.
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Lasagna

1 pound of ground beef
1 clove garlic, crushed
1 Tbls. dried parsley
1 tsp. salt
1 28 oz. can whole tomatoes, quartered and undrained
1 12 oz. can tomato paste
12 lasagna noodles
1 12 oz. carton cottage cheese
2 eggs beaten
1/2 tsp. pepper
1/2 cup Parmesan cheese
4 cups (16 oz.) shredded mozzarella

Cook ground beef in a large skillet over medium heat until browned, stirring to crumble meat, drain off grease. Stir in garlic, parsley, 1 tsp. Salt, tomatoes, and tomato paste. Simmer, uncovered 45 minutes or until thickened. Next cook noodles according to package direction, drain. Combine eggs, cottage cheese, salt, pepper , Parmesan cheese; mix well. In a greased 13 x 9 in baking dish layer half of the noodles, half of cottage cheese mixture, also shredded mozzarella cheese and meat sauce. Repeat another layer everything. Bake at 375 D for 30 minutes.  Yield 6-8 servings. If desired use extra garlic.
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Best Ever Banana Pudding

1 14 oz. can sweetened condensed milk
2 ½ cups milk
4 large eggs separated, set whites aside
2 tsp. vanilla
2/3 cups sugar
1/4 cup all purpose flour
dash of salt
6 large bananas
1 12 oz. box Nilla wafers
1/3 cup sugar
1/2 tsp. vanilla

In heavy saucepan whisk 4 egg yolks and the two milks, stir in 2/3 cup sugar, flour,salt. Heat over medium heat with a  whisk until smooth and thick. Stir in 2 tsp. Vanilla. In 3 quart deep baking dish slice 2 bananas, layer over with wafer cookies, pour 1/3 pudding mixture over bananas. Repeat layers twice more arranging all or most of cookies around sides of dish. Beat the 4 egg whites at high speed slowly adding 1/3 cup of sugar beating until stiff peaks form. Then fold  in ½ vanilla, put on top and bake 325 D. for 25 minutes or lightly browned, watch closely.  Serves 8-10.
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Ephesians 3:20    Now unto him that is able to do exceeding  abundantly above all that we ask or think,  According to the power that worketh in us.
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