This week I would like to share a recipe for Yuckamush from Sandy Barnett's students on Pillager bus No. 103.

Don't let the name scare you. It's very tasty. I prepared it one evening for my grandchildren, and they also enjoyed it. I steamed the rice and chopped the veggies earlier in the day so at meal time it was easy to put together. The leftovers made a perfect lunch the next day.


Serving size: 6

1 pound hamburger

1 cup chopped onions, carrots, celery and cabbage

1 1/2 cups cooked rice

3 tablespoons soy sauce

2 eggs, beaten

Brown hamburger in a large frying pan. Add chopped vegetables, cover and simmer until tender crisp. Add cooled rice, soy sauce and beaten eggs stirring into mixture. Simmer long enough to cook eggs. Serve immediately.

Danish Pork Chops

Serving size: 6

6 pork chops

6 medium potatoes, peeled and quartered

2 chicken bouillon cubes

1 teaspoon salt

1 teaspoon curry powder

Dash of pepper

1 cup coarsely chopped apple

1 tablespoon lemon Juice

In large, heavy, non-stick skillet, brown pork chops on both sides. Drain any accumulated fat. Add potatoes, bouillon cubes, salt, curry powder, pepper and 2 cups water. Cover and simmer 45 minutes or until pork chops are almost tender. Add apples and lemon juice, simmer 15 minutes more. Add a little sugar substitute for flavor if desired.

Spiral Apple Dumplings

Serving size : 12

2 cups sugar

2 cups water

1/4 cup butter or margarine

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup shortening

2/3 cup milk

1/4 teaspoon sugar

1/2 teaspoon cinnamon

3 cups cooking apples, peeled, and shredded

For sauce, in a large saucepan, combine 2 cups sugar, water, margarine, 1/4 teaspoon cinnamon and nutmeg. Bring to boiling and boil for 5 minutes; set aside (should have about 2 cups sauce). For dough, in a large mixing bowl, combine flour, baking powder and salt. Using a pastry blender, cut in shortening until pea-size. Make well in center. Add milk all at once. Stir just until moistened. Knead dough on a lightly floured surface 10-12 strokes or until nearly smooth. Roll out to 12-by-10-inch rectangle. For filling, combine 1/4 cup sugar and 1/2 teaspoon cinnamon; set aside. Sprinkle apples evenly over dough. Sprinkle with sugar mixture. Roll dough into spiral like you would when making cinnamon rolls, starting from the long side. Pinch seam to seal. Cut into 12 1-inch pieces. Place in 13-by-9-by-2-inch baking pan. Pour sauce over dumplings. Bake at 350 degrees for about 50 minutes or until golden.

GARY'S TIP: To keep celery fresh, wrap in aluminum foil when storing. The celery will keep much longer.

FOOD FOR THOUGHT: It's not the minutes you spend at the table that make you fat - it's the seconds.