Pear Cake

2 c. finely chopped pears (I use 2-15 oz. cans of lite pears)
1 c. sugar
1/2 c. chopped nuts (walnuts or pecans)
1 1/2 c. flour
1 t. baking soda
1/4 t. nutmeg
1/4 t. salt
1/4 t. cinnamon
1/2 c. oil
1 egg, beaten
1/2 t. vanilla

In a bowl, mix pears with sugar and nuts; set aside and let stand for 1 hour, stirring freguently. Add dry ingredients to the pears; stir to combine. Add oil, egg, and vanilla. Stir to blend. Pour batter into a generously greased 9X9 glass dish. Bake 350 degrees for 45-55 minutes, or until a wooden pick inserted comes out clean.

Serve warm or cold.
Great with Whipped Cream or Cool Whip topping.
Wonderful served at a brunch.
Tasty dessert.

Store: canned pears, flour, sugar

Adapted from http://southernfood.about.com.

Polynesian Pork Chops

4-5 boneless pork chops, 3/4-inch thick
1 t. garlic powder
1 T. vegetable oil (I use olive oil)
1 med. onion, chopped (I use minced onion)
1 can Campbell's Golden Mushroom Soup
1 can (8 ounces) pineapple chunks or tidbits
1/4 c. water
3 T. soy sauce
1 T. honey

Season chops with garlic powder and cooked in heated oil until brown. Add onion here unless you use dried minced.
Add soup, pineapple with juice, minced onion, water, soy sauce, and honey. Heat to a boil. Then cook over low heat 10 minutes or until done.

Serve over rice.

Options: Use boneless chicken breasts, steaks, beef ribs, etc..
Try with fried Spam or a package of white chuck chicken.
Go meatless and add a few cooked black beans to sauce.

Store: rice, pineapple tidbits, soy sauce, honey.

NOTE: Soy Sauce is a great storage item. It can be used as a flavoring or alone over all those Spaghetti noodles you have stored.

Porcupine Meatballs

1 lb. lean ground beef
1/2 c. uncooked long-grain white rice
1 egg, slightly beaten
2 T. finely chopped onion (or dehydrated/minced onion to taste)
1 T. snipped parsley (or 2 t. dried parsley flakes)
1/2 t. salt
1 can tomato soup, divided
1/2 c. water
1 t. worchestershire sauce

Combine meat, rice, egg, parsley, onion, salt, dash of pepper, and 1/4 c. soup. Mix well; shape into meatballs and place in a skillet. Mix remaining soup, water, and worchestershire sauce. Pour over meatballs. Bring to a boil; reduce heat; cover and simmer 40 minutes, stirring often.

Serve with white rice and your choice of vegetable.

Store: rice, tomato soup, worchestershire sauce.

Peach Cobbler

Mix well:
1/4 c. margarine, softened
1/2 c. granulated sugar
1 c. flour
2 teaspoons baking powder
1/4 t. salt
1/2 c. milk
Spread mixture into a well-greased 9X9 pan/dish.

Drain 2-15 ounce cans sliced peaches, reserving 3/4 cup liquid.

Place drained peaches on top of batter prepared above.

Sprinkle with a cinnamon/sugar mixture. I use a mixture ratio of 1 Tablespoon sugar to 1 teaspoon cinnamon. Use as much or as little as desired.

Pour reserved liquid over top.

Bake at 375 degrees for about 45 minutes or until done.

Wonderful for breakfast served warm with a little milk OR
as a dessert served with vanilla ice cream or whipped cream.

Store: canned peaches, flour, sugar, canned or shelf-stable milk.