Recipes by Gloria # 9

Presents

Recipes by Gloria
Gloria is a southern girl from the great state of Georgia who contributes fine recipes from her collection .

If you have any questions that you would like to ask Gloria or if you need help locating a recipe send an email to:
gloria@keepsmiling.com

This week I want to share with you some recipes which are some of my favorite that my mother-in-law shared with me. The first, Barbecue Burgers, was one that my husband grew to love over his growing up years and I also have grown to love since we were married long ago. Barbecue Burgers is also known to a lot of people as Sloppy Joes here in my part of the country.

BARBECUE BURGERS
1 1/2 LB Hamburger or Ground Chuck
1 Onion (chopped)
1 can Tomatoes (chopped and approx. 29 oz.)
Tabasco Sauce (to taste)
Chili Powder (to taste)
Garlic (fresh chopped or powder to taste)
Salt (to taste)
Hamburger Buns
American Cheese Slices
Brown hamburger stirring so that there are not large clumps of meat. After browning drain well. Add remaining ingredients and simmer
20-30 minutes. Some tomato sauce or Catsup may be added if mixture is not juicy enough for your taste. Place hamburger buns opened on cookie sheet and top with cheese slices. Place buns in oven long enough to melt cheese. Serve buns topped with hamburger mixture.

**BARBECUE BURGERS**
1 1/2 LB Hamburger or Ground Chuck 1 Onion (chopped) 1 can Tomatoes (chopped and approx. 29 oz.) Tabasco Sauce (to taste) Chili Powder (to taste) Garlic (fresh chopped or powder to taste) Salt (to taste) Hamburger Buns American Cheese Slices	Brown hamburger stirring so that there are not large clumps of meat. After browning drain well. Add remaining ingredients and simmer 20-30 minutes. Some tomato sauce or Catsup may be added if mixture is not juicy enough for your taste. Place hamburger buns opened on cookie sheet and top with cheese slices. Place buns in oven long enough to melt cheese. Serve buns topped with hamburger mixture.

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This next recipe is also from my mother-in-law is a personal favorite of mine which I have also enjoyed over the years........
PORK CHOPS SUPREME
4 Pork Chops, loin or rib (about 1/4 inches thick)
Salt to taste
4 Onion Slices (sliced thin)
4 Lemon Slices (sliced thin)
1/4 Cup Brown Sugar
1/4 Cup Catsup

Sprinkle both sides of pork chops with salt. Place pork chops in ungreased shallow baking pan or dish. Top each pork chop with onion slice, lemon slice, 1 tablespoon brown sugar, onion slice, lemon slice, and 1 tablespoon Catsup. Cover with lid or foil and bake 30 minutes at 350 degrees. Uncover and cook, spooning sauce onto pork chops occasionally, until done, about 30 minutes longer.
4 Servings

PORK CHOPS SUPREME
4 Pork Chops, loin or rib (about 1/4 inches thick) Salt to taste 4 Onion Slices (sliced thin) 4 Lemon Slices (sliced thin) 1/4 Cup Brown Sugar 1/4 Cup Catsup	Sprinkle both sides of pork chops with salt. Place pork chops in ungreased shallow baking pan or dish. Top each pork chop with onion slice, lemon slice, 1 tablespoon brown sugar, onion slice, lemon slice, and 1 tablespoon Catsup. Cover with lid or foil and bake 30 minutes at 350 degrees. Uncover and cook, spooning sauce onto pork chops occasionally, until done, about 30 minutes longer. 4 Servings

I could not end this edition without sharing with you again her recipe for Potato Soup, so, In case you missed it the first time I made it a part of the Keep Smiling Newsletter, here it is again......

POTATO SOUP
3 Cups Potatoes (peeled and diced)
1/2 Cup Celery (stringed and diced)
1/2 Cup Onion (diced)
1 1/2 Cups Water
2 Chicken Bouillion Cubes
1/2 Teaspoon Salt
2 Cups Milk
1 Cup Sour Cream
2 Tablespoons Flour
1 Tablespoons Chives
In a large pan, combine potatoes, celery, onion, water, boullion cubes, and salt. Cover and cook until vegetables are tender (about 20 minutes) DO NOT OVER COOK potatoes, they should be just tender and not mushy. Add about 1/2 cup of the potato mixture to one cup of the milk.* Stir slightly and return to potato mixture.
In medium bowl, mix sour cream, flour, chives and one cup milk. Add 1/2 cup of the soup base to the sour cream mixture stirring slightly and gradually stir sour cream mixture into the soup base.* Cook over low heat stirring constantly, until thickened.
* Adding some of the hot mixture to the milk before adding the milk to a hot substance will prevent the milk from curdling.
4 - 6 Servings

**POTATO SOUP**
3 Cups Potatoes (peeled and diced) 1/2 Cup Celery (stringed and diced) 1/2 Cup Onion (diced) 1 1/2 Cups Water 2 Chicken Bouillion Cubes 1/2 Teaspoon Salt 2 Cups Milk 1 Cup Sour Cream 2 Tablespoons Flour 1 Tablespoons Chives	In a large pan, combine potatoes, celery, onion, water, boullion cubes, and salt. Cover and cook until vegetables are tender (about 20 minutes) DO NOT OVER COOK potatoes, they should be just tender and not mushy. Add about 1/2 cup of the potato mixture to one cup of the milk.* Stir slightly and return to potato mixture. In medium bowl, mix sour cream, flour, chives and one cup milk. Add 1/2 cup of the soup base to the sour cream mixture stirring slightly and gradually stir sour cream mixture into the soup base.* Cook over low heat stirring constantly, until thickened. * Adding some of the hot mixture to the milk before adding the milk to a hot substance will prevent the milk from curdling. 4 - 6 Servings

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