Hot Coconut OR Lemon Sponge Cake Sponge Cake

2 Eggs
1 Cup of Sugar
1 Cup of Flour
1/2 Cup of Milk
1 T. of Butter
1 t. of Baking Powder
1 t. of Vanilla Extract

Beat Eggs with Sugar. Scald Milk with Butter in it. Sift Flour with Baking Powder. Add, alternating Milk and Flour, to Eggs. Add Vanilla. Bake in 8x8 pan at 350 degrees for 25-30 min.

Option 1 - Coconut Topping: 10 T. Brown Sugar 6 T. Milk 6 T. Melted Butter 1 Cup of Coconut Mix ingredients and spread over cooled cake. Broil until bubbly and brown.

Option 2 - Hot Lemon Sauce (my favorite!) 1/2 Cup of Sugar 1 T. (rounded) of Cornstarch 1/8 t. of Salt 1/8 t. of Nutmeg 1 Cup of Boiling Water 2 T. of Butter 1 1/2 T. of Lemon Juice In a 1 qt. saucepan: Mix the dry stuff. SLOWLY add Water, stirring constantly. Cook on Low heat until thick and clear. Remove from heat, add Butter & Lemon Juice. Blend thoroughly and pour desired amount over individual pieces of cake. Sauce can be refridgerated and reheated.

Saucy Pork Chops

6 Pork Cops (3/4 inch thick)
1 Onion, thinly sliced
1/4 Cup Ketchup
1 t. Worcestershire Sauce
1 Can Cream of Mushroom Soup

In a 2 qt. casserole dish, Brown Chops on both sides. Season with Salt & Pepper. Top with Onions. In a mixing bowl, combine remaining ingredients and pour over chops. Cover and Bake in 325 deg. oven for 1 Hour. Sauce is great on mashed potatoes.

1 lb. Hamburg
1 6 oz. can Tomato Paste
1/4 Cup Ketchup
1 Can of Chicken Gumbo Soup
1 T. regular Mustard
1/2 t. Paprika
1/2 t. Garlic Salt

Brown Hamburg. Pour off fat. Add everything else and Simmer for 15 or more minutes. Serve on buns. Good with baked beans and chips.

1 8 oz. pkg. Egg Noodles - Cook 3 Cups
1 12 oz. Can Corned Beef - Dice 1/2 can
1/4 lb. Cheddar Cheese - 1 Cup Cubed
1 Can of Cream of Chicken Soup
1 Cup of Milk
1/2 Cup of Finely Chopped Onion
3/4 Cup of Buttered Crumbs (3 slices of Toast)

Cook noodles, combine everything in a 2 qt. casserole, top with bread crumbs, and Bake at 350 deg. for 1 Hour.