GLAZED PORK CHOPS
6 bone-in pork chops
1 Tbsp canola oil
¼ cup chopped onion
¼ cup water
¼ cup maple syrup
1 Tbsp cider vinegar
1 Tbsp Worcestershire sauce
1 tsp salt
½ tsp chili powder
1/8 tsp pepper
1 Tbsp cornstarch
3 Tbsp cold water

In a large skillet brown pork chops in oil on both sides. Transfer to a shallow 3 quart baking dish. In a small bowl, combine the onion, water, syrup, vinegar, Worcestershire sauce, salt, chili powder, and pepper; pour over chops. Cover and bake at 350 degrees for 30 minutes. Uncover, bake 15 minutes longer or until tender. Transfer to a serving platter. Pour pan juices into a small saucepan. Combine cornstarch and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops.

Kim Smith
Stanton

CORN PUDDING
3 eggs, beaten
¼ cup flour
¼ cup margarine
3 cups fresh or frozen corn, coarsely chopped
1 1/3 cups milk
½ tsp sugar
1 tsp salt

Melt margarine in saucepan, stir in flour then add milk, salt, and sugar. Cook, stirring constantly until thick. Stir in corn and eggs and cook 1 minute, pour into buttered casserole dish. Bake in hot water about 45 minutes or until set. Bake at 350 degrees.

Ila Allen
Stanton

HUNGARIAN GOULASH
1 Tbsp vegetable oil or bacon fat
1 ½ pounds beef chuck roast, boneless tip or round
or pork boneless shoulder, cut into ¾ cubes
½ cup beef broth
3 Tbsp paprika
1 ½ tsp salt
¼ tsp pepper
3 large onions, chopped (3 cups)
2 cloves garlic, finely chopped
1 (14 ½ oz) can whole tomatoes, undrained
¼ cold water
2 Tbsp all-purpose flour
6 cups hot cooked noodles (see recipe)

Heat oil in 4-quart Dutch oven or 12 inch skillet over medium heat. Cook beef in oil about 15 minutes, stirring occasionally, until beef is brown; drain. Stir in remaining ingredients except water, flour and noodles, breaking up tomatoes with a fork or snipping with kitchen scissors. Heat to boiling; reduce heat. Cover and simmer about 1 hour 15 minutes, stirring occasionally, until beef is tender. Shake water and flour in tightly covered container; gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over noodles.

Stephanie Kinnett
Stanton

COTTAGE CHEESECAKE
1 ¼ cups graham cracker crumbs
¼ cup sugar
¼ cup butter or margarine, softened
3 cups cottage cheese, low fat
4 eggs
1 cup sugar
1 cup (1/2 pint) light cream
¼ cup all purpose flour
3 Tbsp lemon juice, reconstituted
1 tsp lemon extract
¼ tsp salt
½ cup whipping cream, whipped
Chocolate syrup

Preheat oven to 350 degrees. In a medium bowl combine graham crumbs, sugar, and butter; mix well. Press mixture on bottom of a 9 inch springform pan. Chill. In blender container blend cottage cheese until smooth. Set aside. In larger mixer bowl, beat eggs at high speed until fluffy; gradually beat in sugar. Add remaining ingredients except whipped cream and chocolate syrup; mix well and pour over crust. Bake 1 hour and 15 minutes. Cool to room temperature. Remove sides from pan. Chill. Spread whipped cream over top; drizzle with chocolate syrup.

Bill Irvine

Progress must breed some patience

By Sarah Bloom

Have you ever looked at a four o’clock flower seed? Far from attractive they are small, shriveled up, black things that somewhat resemble the stuff an animal may leave behind. But take the time to lovingly place one into some soil, water it, tend to the surrounding area and before long a miraculous transformation takes place.
That ugly duckling seed multiples, grows, and blooms into the most beautiful plant laden with flowers in colors from yellow to deep pink.
My point is that sometimes the best things in life start out rough and foul, but in the end good things come to those who are patient enough to see it to fruition.
The endless construction that has taken over Stanton can be likened to this very scenario. Right now I know a lot of people and businesses are extremely tired of the dirt, dust and rubble. I don’t even live in Stanton, but I can definitely sympathize with those who do because just driving through there once or twice a day can be a hassle.
Though frustrations sometimes overshadow appearances of progress I challenge you to try and see past the mess and envision the future. Just the other day I was maneuvering through the maze of detours when I happened to notice the new lamp posts that have been put up. As I was admiring their beauty I also caught sight of the new sidewalks. For the first time I actually had a positive thought about all this new hassle. When it is completed our little hometown will have a brand new face. The extra roadway and the home style additions are going to be a plus for our quaint town.
Please don’t shoot the messenger because I know you are probably thinking it is easy for someone who doesn’t live in town to say such things, and I don’t even begin to pretend like I understand the impact this construction has had on local businesses. But when all the dirt and debris is cleared away and street life returns to normal I feel everyone will be impressed by the new roadway.
Liken it to the story of the Ugly Duckling. Nobody wanted this poor little guy in the beginning. He was relentlessly bullied, hated, and pushed away. His hideous appearance was an annoyance to everyone and thing he came in contact with.
No one wanted to deal with him, talk to him, or even offer a kind word. Gradually, though, he began to change and in small increments his beauty began to show. When he had finally come full circle his appearance was majestic. Suddenly everyone liked him and accepted the fact that he was around.
So for the sake of sanity I think we should all just try and take another deep breath and deal with our frustrations over the messy road construction in a positive manner. Granted I will admit that I huff and puff when I’m trying to quickly grab some lunch and get back to work. But I also have to realize that those men out there in the heat and dust are just trying to do their jobs as well.
Have a great week, may the good Lord bless you, and may your patience grow longer than the time you wait in traffic! “To everything there is a season…” Ecclesiastes 3:1.