1 tablespoon vegetable oil
6 bone-in pork chops, 1/2-inch thick (about 3 pounds)
1 medium onion, sliced (about 1/2 cup)
1 can (10 3/4 ounces) Cream of Celery Soup
1/2 cup water
Heat the oil in a 10-inch skillet over medium-high heat. Add the pork and cook until well browned on both sides.
Add the onion and cook until the onion is tender, stirring occasionally. Stir in the soup and water and heat to a boil. Reduce the heat to low. Cook for 5 minutes or until the pork is cooked through.
1 1/3 cuprs all-purpose flour
1/2 tsp. salt
1/3 cup vegetable oil
2 Tbsp. cold water
Stir together the flour, salt and oil until all the flour is moistened. Sprinkle with cold water, 1 tablespoon at a time, stiring until all water is absorbed.
Gather the pastry into a ball. Press in the bottom and up the side of a 9″ glass pie plate; flute around the edges.
Fill and bake as directed in your recipe.
For crusts that need to be baked before filling: Heat oven to 475 degrees. Prick the bottom and side of the pastry thoroughly with a fork. Bake 10 to 12 minutes or until light brown. Cool completely – about 30 minutes. Fill as directed in your recipe.
6 oz. semi-sweet chocolate chips
1 Tablespoon vegetable oil
1 cup of chopped walnuts, peanuts, or sprinkles of your choice.
Cut bananas in half; insert popsicle stick in end that was cut. Place on tray lined with wax paper, and put in freezer for about 30 minutes – just to make them cold.
Melt chocolate with vegetable oil in microwave for 2 minutes. Dip banana halves in chocolate, spooning chocolate over the bananas to coat. Roll in chopped nuts.
Place the chocolate bananas on the same tray and refrigerate for at least 20 minutes.