CROCK-POT STEAK SOUP

3 cups water
2 small chopped onions
3 stalks chopped celery
2 slices carrots
1 pound canned tomatoes
1 teaspoon pepper
Salt as desired
1 (10 oz.) pkg frozen mixed vegetables
1 pound diced chuck roast or top round browned and
1 tablespoon beef base -- granules or paste
1/2 cup butter or margarine
1/2 cup flour


Put all ingredients except butter and flour in crock pot. Cover and cook
on low 8-10 hours. One hour before serving, turn to high. Make a roux of
1 stick melted butter or margarine and 1/2 cup flour. Stir until smooth.
Pour into crock-pot and stir until thickened.

Spicy Baked Pork Chops

Ingredients:

Vegetable oil spray
1 pound boneless pork loin chops, all visible fat removed
Egg substitute equivalent to 1 egg, or 1 egg
2 tablespoons fat-free milk
1/3 cup cornflake crumbs
2 tablespoons cornmeal
1/2 teaspoon dried marjoram, crumbled
1/8 teaspoon ground pepper
1/8 teaspoon dry mustard
1/8 teaspoon ground ginger
1/8 teaspoon cayenne



Directions

Preheat oven to 375° F. Using vegetable oil spray, spray a shallow
baking pan large enough to hold pork chops in a single layer. Set
aside.
Cut pork chops into 4 portions, if necessary. Set aside.
In a small, shallow bowl such as a soup bowl, combine egg substitute
and milk.
In a shallow dish such as a pie pan, combine crumbs, cornmeal,
marjoram, pepper, mustard, ginger and cayenne. Using tongs, dip pork
chops in milk mixture, letting excess liquid drip off. Coat both
sides of pork chops with crumb mixture. Arrange pork chops in
prepared pan.
Bake, uncovered, for 15 minutes. Turn chops with a spatula and bake
for 10 minutes, or until chops are tender and slightly pink in
center.

Serves 4

Irish Cream Cocoa Mix

2 3/4 cups powdered milk
1 1/2 cups instant cocoa mix
1/2 cup powdered sugar -- sifted
1/2 cup Irish cream flavored coffee creamer

Combine all ingredients; store in airtight container.

To serve:
Place 1/3 cup mix into cup. Add 1 cup hot coffee
or boiling water and stir well.