TGIF ....Finally

I am so thankful for Friday today. This has been a very long week and I am so looking forward to have the weekend to myself, well not exactly. I am traveling down to Table Rock Lake with my husband later this afternoon for a fishing tournament. But, at least I’ll get to do some great shopping at the Branson outlet malls.

I have more recipes from my co-workers again. These look like something that are sure to be family favorites.

Enjoy your weekend because Monday start a whole other work week.

King Ranch Chicken
by Sarah Hoelscher

1 small onion, chopped
1 small green pepper, chopped
¾ stick butter
2 Tbsp chili powder
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
4 chicken breasts
1 pkg Monterey Jack cheese
1 can Rotel tomatoes

Boil chicken in water until done. Skin & debone. Slice into small chucks (shred). Sauté’ onion and green pepper in butter. In a casserole dish, mix all ingredients except cheese. Top with cheese. Bake at 350 degrees for 45 minutes.

Honey Roasted Pork Loin
By Randy and Emma Williams

2 – 3 lb. Boneless pork loin
¼ c. honey
2 T. Dijon mustard
2 T. mixed or black peppercorns, crushed
½ t. dried thyme
½ t. salt

Place roast on a lightly greased rack in a shallow roasting pan. Combine honey and next 4 ingredients; brush half mixture over roast. Bake at 325 for 1 hour; brush with remaining mixture. Bake 30 additional minutes. Our Christmas favorite!