Kosher Garlic Dill Pickles

2 C Distilled Water
1 C Vinegar

Pint Jars

Cut 1/8 inch off each end of cucumber
1/2 tsp canning salt
1/2 tsp dill weed
1/2 tsp dill seed
1/4 tsp mustard seed (optional)
1/2 tsp black peppercorn
1 garlic clove minced
1 tsp minced onion

(substitute with fresh dill if possible)

Put all ingredients in pint jars
add sliced cucumber
Add vinegar mix

Keep on counter 3-4 days, turning jars 1-2 times daily

Store in refrigerator

~ Tom Goodman's Recipe

Pork Chop A LA Taco

1/2 Package Taco Seasoning
1 8 oz Tomato Sauce
1 1/2 C Water
3/4 C Rice
Pork Chops
3/4 C Shredded Cheddar
1 Green pepper

Brown pork chops. Layer in pan - Fix rice around.

Mix together other ingredients and pour over top.

Bake 350* - 1 1/2 hours

10 minutes before done sprinkle 3/4 C grated cheddar cheese and sliced green pepper rings over pork chops and finish baking.

Roast Beef Burritos

INGREDIENTS:

1 tablespoon vegetable oil 1 onion, chopped 1 clove garlic, minced 4 tomatoes, chopped 2 cups chopped cooked roast beef 1 (8 ounce) jar prepared taco sauce 1 (4 ounce) can diced green chile

peppers 1/2 teaspoon cumin 1/8 teaspoon red pepper flakes, or to taste (optional) 6 (7 inch) flour tortillas, warmed 1 1/2 cups shredded Cheddar cheese 2 cups shredded lettuce

DIRECTIONS:

1.	Heat the oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook until tender and transparent, about 5 minutes. Mix in the tomatoes, roast beef, taco sauce, chile peppers, cumin, and red pepper flakes, if desired. Bring the mixture to a boil. Reduce heat to medium, and simmer, uncovered, for 25 minutes, or until thickened.
2.	Arrange tortillas on a clean, flat work surface. Spread about 2/3 cup of beef mixture in the center of each warm tortilla. Sprinkle evenly with cheese and lettuce. Fold over ends and sides to make a package. Bake Roast at 350* for about 3 hours with green chiles, cumin and garlic salt.

Cola Pot Roast

INGREDIENTS:

4 pounds beef sirloin roast 3 carrots, chopped 3 stalks celery, chopped 1 clove garlic, minced 1/2 (.75 ounce) packet dry brown gravy mix

2 tablespoons water 1 (1 ounce) package dry onion soup mix 1 (10.75 ounce) can condensed cream of mushroom soup 10 fluid ounces cola-flavored carbonated beverage

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Place meat in a roasting pan. Sprinkle carrots, celery and minced garlic around roast.
3.	In a small bowl, combine the brown gravy mix and water, mixing into a smooth paste. Add onion soup mix, cream of mushroom soup and cola-flavored carbonated beverage. Pour over the roast.
4.	Cover pan, and cook 1 hour in the preheated oven.
5.	Reduce oven temperature to 225 degrees F (110 degrees C), and continue cooking 2 hours. Remove from oven, and turn roast over so that the top is now covered with the gravy. Cover pan, and return to oven for a minimum of 2 hours.
6.	Remove from oven, and let meat rest for 10 minutes before slicing.

Tortellini Soup

3T olive Oil
1 Clove garlic, minced
3 stalks, celery, chopped
3 carrots, peeled and chopped
1 onion diced
10 oz box frozen spinach (unthawed)
2 cans cream of chicken soup
2 cans water
32 oz chicken broth
Family size package of cheese or chicken tortellini, half cooked

1) Put olive oil in the bottom of a large soup/stock pan
2) Saute' garlic, celery, carrots and onions until tender
3) Add frozen spinach. Break up blocks of spinach as you cook
4) Continue to saute' until spinach thaws, then heats up
5) Add cream of chicken soup and water
6) Add chicken broth and then add tortellini
7) Heat and Serve

Note: It's better to eat it a few hours after it's made so the broth soaks up into the noodles. Better yet, make it the night before.

Caramel Apple Cheesecake Bars

Crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened

Cheesecake Filling:
3 (8-ounce) packages cream cheese, softened
3/4 cup sugar, plus 2 tablespoons, divided
3 large eggs
1 1/2 teaspoons vanilla extract

Apples:
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender (or 2 forks) until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened

In a small bowl, combine all ingredients. I like to really combine it by using my clean hands to thoroughly combine the butter into the mixture.