Recipe Sheet

6 lean center-cut pork chops, 1/2-inch thick
1 medium onion, thinly sliced
1/2 cup green pepper
1/2 cup red pepper
1/8 tsp black pepper
1/4 tsp salt

1. Preheat oven to 375° F.
2. Trim fat from pork chops. Place chops in a 13 by 9-inch baking pan.
3. Spread onion and peppers on top of chops. Sprinkle with pepper and salt. Refrigerate for 1 hour.
4. Cover pan and bake 30 minutes. Uncover, turn chops, and continue
baking for an additional 15 minutes or until no pink remains. Garnish with fresh parsley.

6 chicken pieces (legs and breasts), skinned
2 teaspoons vegetable oil
4 cups water
2 tomatoes, chopped
1/2 cup green pepper, chopped
1/4 cup red pepper, chopped
1/4 cup celery, diced
1 medium carrot, grated
1/4 cup corn, frozen
1/2 cup onion, chopped
1/4 cup fresh cilantro, chopped
2 cloves garlic, chopped fine
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups rice
1/2 cup frozen peas
2 ounces Spanish olives
1/4 cup raisins

1. In a large pot, brown chicken pieces in oil.
2. Add water, tomatoes, green and red peppers, celery, carrots, corn, nion, cilantro, garlic, salt, and pepper. Cover and cook over edium heat for 20 to 30 inutes or until chicken is one.
3. Remove chicken from the ot and place in the efrigerator. Add rice, peas, nd olives to the pot. Cover pot and cook over low heat or about 20 minutes until ice is cooked.
4. Add chicken and raisins and ook for another 8 minutes.