ITALIAN GRILLED CHEESE

3 Eggs
2 Tablespoons Milk
2 Teaspoons Garlic Powder
2 Teaspoons Italian Seasoning
2 Tablespoons Grated Parmesan Cheese
6 Slices American Cheese
12 Slices Sandwich Bread

Whisk eggs, milk, garlic powder, Italian seasoning, and Parmesan cheese together in a bowl.
Place each American cheese slice between two pieces of bread to assemble 6 sandwiches.
Dip both sides of each sandwich in egg mixture.
Heat a non-stick frying pan over medium heat.
Place dipped sandwiches in the hot frying pan; cook until golden brown and cheese is melted, about 3 minutes per side.

STRAWBERRY PECAN BREAD

2 Cups Fresh Strawberries
3 1/8 Cups All-purpose Flour
2 Cups White Sugar
1 Tablespoon Ground Cinnamon
1 Teaspoon Salt
1 Teaspoon Baking Soda
1 1/4 Cups Vegetable Oil
4 Eggs, Beaten
1 1/4 Cups Chopped Pecans

Preheat oven to 350 degrees. Butter and flour two 9 x 5 inch loaf pans.
Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture.
Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry Ingredients are just moistened. Stir in pecans. Divide batter into pans.
Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely.

EASY GERMAN CHICKEN

4 Skinless, Boneless Chicken Breast Halves
1 Cup Barbecue Sauce
22 oz. Sauerkraut

Preheat oven to 350 degrees. In a 9x13 inch baking dish, place the sauerkraut in a single layer. Place the chicken breasts on top of the sauerkraut. Pour the barbecue sauce over the chicken. Cover and bake in the preheated oven for 30 minutes or until the chicken is cooked and the juices run clear.

PORK CHOP SUPPER

1/2 Lb. Bacon
4 Pork Chops
1 Onion, sliced
3 Potatoes, peeled and cut into thick slices
1 Cup water
Salt and Pepper to taste

Place the bacon in a large, deep skillet with a lid, and cook over medium-high heat, turning occasionally, until cooked through but not crisp, about 6 minutes.
Place the pork chops, onion, and potato slices into the skillet with the bacon and drippings, and pour the water over the Ingredients. Cover the skillet, bring to a boil over medium heat, reduce the heat, and simmer until the potatoes are tender, and pork chops are done about 30 minutes. Sprinkle with salt and pepper, and serve.

SAUERKRAUT AND KIELBASA WITH PASTA

12 oz. Dry Ziti Pasta
3 Tablespoons Olive Oil
1 Onion, chopped
1 Red Bell Pepper, chopped
2 CLoves Garlic, minced
1 Lb. Kielbasa Sausage, sliced into 1/2 inch pieces
12 oz. Sauerkraut, drained
2 Tablespoons Prepared Dijon-style Mustard
1 Pinch Cayenne Pepper
1/4 Cup White Wine
2 Tablespoons Chopped Fresh Parsley

Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
Heat olive oil in a large skillet over medium heat. Cook onion and bell pepper in oil, stirring frequently, until onion is tender. Stir in garlic and kielbasa, and cook until kielbasa begins to brown, about 8 minutes. Stir in sauerkraut, mustard, and cayenne; cook about 4 minutes more. Stir in wine and parsley, and heat through.
Toss ziti with kielbasa and sauerkraut, and serve immediately.

FRESH STRAWBERRY UPSIDE DOWN CAKE

2 Cups Crushed or Diced Fresh Strawberries
1 (6)oz. Pack Strawberry Jello
3 Cups Miniature Marshmallows
1 (18)oz. Box White Cake Mix, prepared as directed on box

Preheat an oven to 350 degrees F (175 degrees C).
Spread crushed strawberries on the bottom of a sprayed 9x13 inch baking pan. Evenly sprinkle strawberries with the dry gelatin powder, and top with mini marshmallows. I add a little sugar over the jello.
Prepare the cake mix as directed on the package, and pour on top of the marshmallows. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 to 50 minutes. Cool in the pan for 15 minutes. Run a knife around the pan to loosen the sides, and turn the cake out onto a serving tray. Store cake in the refrigerator. Serve with whipped cream.

ALABAMA MUD CAKE

1 (20)oz. Can Crushed Pineapple, with juice
1 (20)oz. Can Cherry Pie Filling
1 (18.5)oz. Pack Devil's Food Cake Mix
1 Cup Chopped Pecans
1/2 Cup Mint Chocolate Chips
1/2 Cup Butter or Marg.,sliced

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
Pour pineapple with juice into prepared pan, spreading evenly to make the first layer. Spread cherry pie filling over the pineapple layer, then spread the cake mix over the cherry pie filling. Sprinkle the cake mix layer with pecans and mint chocolate chips, then lay the sliced butter evenly over the top.
Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.