Pork and Pineapple Kebabs

Hey Ladies!
I haven't been so good at trying the recipes, but I am sure getting a great collection to try someday! I am sticking with the pork and thought this would be a fun summer recipe! This recipe is only for two kebabs, so I am sure most of you will have to adjust for your family size. Hope you enjoy! --Charity

Pork and Pineapple Kebabs
1 (3/4-pound) pork tenderloin
1 1/2 Tbsp. brown sugar
1 1/2 Tbsp. soy-sauce
1 Tbsp. orange juice
1 Tbsp. grated fresh onion
2 tsp. lemon juice
1/8 tsp. slat
Dash of black pepper
1 bay leaf
10 (1-inch) cubes fresh pineapple (1 8-ounce can pineapple chunks may be substituted)
10 (1-inch) pieces red bell pepper
Cooking spray

1. Trim fat from pork. Cut pork into 10 (1-inch) cubes. Combine brown sugar and next 7 ingredients in a large zip-top plastic bag; add pork. Seal bag, and marinate in refrigerator 1 hour, turning bag occasionally.
2. Remove pork from bag, resering marinade. Discard bay leaf. Thread 5 pork cubes, 5 pineapple cubes, and 5 bell pepper pieces alternately onto each of 2 (12-inch) skewers.
3. Prepare grill.
4. Place kebabs on grill rack coated with cooking spray, and grill 14 minutes or until done, turning and basting frequently with reserved marinade.

German Fare- Wiener Schnitzel & Spaetzle

And now for something completely different.. Since we've had a lot of chicken recipes, I thought I would throw a pork one out there. This about the only pork thing I eat (not a fan of the other white meat). This is a recipe that my Dad got from his mission to Germany. It's super easy and fast - but a little messy. It is German food, so if you're looking for something healthy... stop here. --Abi

Wiener Schnitzel
8 thin cut boneless pork chops
3/4 C. Flour
1 tsp. Salt
2 Eggs
2 Tbls. Water
2 C. Bread Crumbs
Pound chops to about 1/4 in. thickness.
In 3 separate dishes combine the following:
1. Flour mixed with salt
2. Eggs beaten with water
3. Bread crumbs
Dip each chop first in flour, then eggs, then bread crumbs, make sure to cover chops completely with each. Pan fry chops in a few tbls. oil until browned on each side.
Best if served with spaetzle (recipe follows) and mushroom gravy (you can buy this in dry mix - by the gravy mixes).

Spaetzle (pronounced Spets- ul - a)
5 Eggs
1 tsp. Salt
Flour
Bring 2 quarts of water to boil.
Beat eggs with salt.
Add enough flour to make a very thick goopy mixture.
Force mixture through holes of a colander (or use a spaetzle press) into the boiling water.
When noodles rise to the top(about 2-3 seconds, really!), remove from water with slotted spoon.
Serve with the mushroom gravy.

Sweet & Sour Chicken Stir Fry

Hi everyone! I'm sure you've all made stir fry before, but this one looked easy and a little different than usual. It's also flexible so you can use your favorite veggies in it. Enjoy! --Tammy

Sweet & Sour Chicken Stir Fry
1/4 cup rice vinegar
2 tablespoons soy sauce
2 tablespoons cornstarch
2 tablespoons apricot preserves
2 tablespoons canola oil, divided
1 pound chicken tenders, cut into bite-sized pieces
4 cloves garlic, minced
2 teaspoons grated or minced ginger
1 cup chicken broth
6 cups bite-size pieces of vegetables (snow peas, broccoli, bell peppers, carrots, bok choy)
5 oz. can sliced water chestnuts, drained (optional)
Whisk vinegar, soy sauce, cornstarch, and apricot preserves in a small bowl. Set aside.
Heat 1 tablespoon oil in a large skillet over med-high heat. Add chicken and cook undisturbed for 2 minutes. Continue cooking, stirring occasionally, until no longer pink on the outside and just starting to brown. Transfer to plate.
Add remaining 1 tablespoon oil, garlic, and ginger to the pan and cook, stirring, until fragrant, about 30 seconds. Add broth and bring to a boil, stirring constantly. Add vegetables, reduce heat, cover and cook about 4-6 minutes. Stir in water chestnuts (if using) and chicken. Whisk the reserved sauce and add to the pan. Simmer, stirring constantly, until the sauce is thickened and the chicken is heated through, about 1 minute. Serve with rice.

Wheat and Hamburger Casserole

It is my turn to provide the recipe next, so I'm sending it out now. It requires a little bit of forethought, as well as wheat (which hopefully everyone already has). For those who don't know us, my husband, Andrew, is the Food Storage Specialist in our ward, so we are always looking for new and interesting things to do with wheat or other food storage items. This recipe came from a lady in the ward whom I trust, so it shouldn't be too scary. I've been wanting to try it out for a while and this seemed like the perfect venue. --Kristy

WHEAT AND HAMBURGER CASSEROLE

*2 c. whole wheat berries, cooked
1 lb. hamburger
1 c. onion, chopped
1 tsp. chili powder
1 tsp. garlic powder
2 c. grated Jack cheese
1 clove garlic, minced
1 tsp. cumin or oregano
1 qt. tomatoes or 2 16-oz can diced tomatoes (drain a little juice off)
2 8-oz. cans tomato sauce
1 small can chopped olives

Brown hamburger with onions and green peppers in large skillet. Add wheat along with spices. Stir in tomatoes, sauce, and olives. Simmer for 30 minutes. Place in oven proof casserole dish, top with cheese and bake at 350 for 30 minutes. Serves 8.

*To make wheat berries, cook in crock pot on low overnight. 2 c. water to 1 c. wheat