Marinated Pork Chops

1/2 cup vinegar
1/2 cup Worcestershire sauce
1 tsp. salt
1/2 tsp. pepper
1 small onion, sliced
1 stick butter, melted
5-7 pork chops

Mix first 6 ingredients; add pork chops. Marinate for 1 day. Place pork chops on grill over hot charcoal; cook until done. Serves 4.

Herbed Garden Vegetables

2 cups fresh broccoli florets
2 cups fresh cauliflower florets
1/2 sweet red pepper, cut in strips
1 tsp. dried basil leaves
3 tbsp. water
1 tbsp. margarine or butter

In 2-quart casserole, place broccoli, cauliflower and pepper strips. Sprinkle with basil and water. Top with margarine. Cover with microwave wrap. Microwave at HIGH for 4-6 minutes, or until vegetables are tender-crisp. Serves 4.

Classic Layer Bars

1 1/2 cups graham cracker crumbs
1/2 cup ( 1 stick ) butter, melted
1 1/3 cups flaked coconut
1 1/2 cups semisweet chocolate ships or chunks (may substitute with white chocolate, butterscotch or peanut butter chips for the chocolate chips)
1 cup chopped nuts
1 can (14 ounces) sweetened condensed milk

Preheat oven to 350 degrees. Spray a 13 x 9 inch baking pan with nonstick cooking spray. Combine graham cracker crumbs and butter in medium bowl; press firmly into prepared pan. Sprinkle with coconut, chocolate chips and nuts; press down firmly. Pour sweetened condensed milk evenly over top. Bake 25 to 30 minutes or until golden brown. Cool completely in pan on wire rack. Note: Bake at 325 degrees if using a glass baking dish. Make 24 bars.

Ann Hudson lives on Cottonville Road. She loves cooking and sharing recipes with others. Have a question on one of her recipes? Call 704-474-3867.