When a family member sent us a recipe for Ambrosia Cookies they turned out to be so delicious, The Country Register just wanted to share it with the world! We voted it as having everything a good cookie should have including dates, oatmeal, coconut and a few other special ingrediants to make them extra special. After several batches of cookies, they are still at the top of our list. You can go to www.cooksrecipes.com for the whole recipe. Because of that recipe we have partnered with Hope Pryor, Founder and Owner/Publisher of the site. This Brookings, OR lady has quite a story of how she ended up in business and we are happy to have The Country Register logo on her site and we are more than happy to share some of her published recipes and the link to her site. The recipe here is from www.cooksrecipes.com.

Country Cupboard Soup  

Cuts from the loin do not need to be stewed as long as the less-tender shoulder cuts, so this soup is ready in 30 to 45 minutes. Enough time to get everyone settled and ready for supper. Serve with cornbread and apple salad.

1/2 pound boneless pork loin, (or two boneless pork chops) cut into 1/2-inch cubes
1 teaspoon vegetable oil
1 cup thinly sliced carrots
1 cup sliced potatoes
1 envelope dry onion soup mix
2 tablespoons granulated sugar
Black pepper, to taste
4 cups water
1 can (28 ounces) tomatoes, crushed
1/4 teaspoon oregano leaves, crushed
Dash red pepper sauce
Heat oil in Dutch oven and brown pork, stirring occasionally. Add remaining ingredients and bring to a boil, reduce heat to simmer and cover and cook gently for 30 to 45 minutes.
Serves 6.

Nutrition Facts
Calories 169 calories
Protein 11 grams
Fat 4 grams
Sodium 580 milligrams
Cholesterol 23 milligrams

Recipe provided courtesy of Pork, The Other White Meat.

 

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