BBQ Pork Chops

Gloria Hughes
(This is a marinade for grilled pork chops)

1 bottle of soy sauce  (5 oz.)
4 Tbsp. brown sugar
1 Tbsp. garlic powder
1 cup Worcestershire Sauce
1 pint vinegar
Thinly sliced pork chops

  Mix ingredients. Pour over pork chops and refrigerate for 30 minutes to 4 hours. Cook on outdoor grill until done. These can be frozen, defrosted and re-heated.

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Hiroko’s Fried Rice

Hiroko Knowles

1/2 lb. ground beef
Salt, pepper, garlic powder, to taste
1 Tbsp. olive oil
1/2 cup fresh mushroom, chopped
1/4 cup carrot, chopped
1/4 cup onion, chopped
1/4 cup green pepper, chopped
2 eggs, scrambled and chopped
3 cups cooked rice, cold
1/4 cup Kikkoman soy sauce
1/4 stick butter, melted
1 tsp. chicken bullion powder 

  Brown beef in a skillet with a sprinkle of salt, pepper and garlic powder. Drain and set aside. Sauté mushroom, carrot, onion and green pepper together with olive oil. Do not over cook. Add browned beef and scrambled eggs into the vegetable mixture and stir. Add cold rice to the mixture and pour melted butter, soy sauce and chicken bullion powder. Mix until blended. Cook about 5 minutes until rice is heated. Add salt, pepper, and garlic powder to taste.

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