Fried rice 1

1/2 cups sliced green onions, including tops

1/2 cup diagonally sliced celery

2 cups diced roast pork*

2 tbs vegetable oil

2 cup cold cooked rice

1 cup bean sprouts, rinsed and drained

1 egg, slightly beaten

3 tbs soy Sauce

Cook onions, celery, and pork in oil until vegetable are tender crisp, do not overcook. Add rice and bean sprouts. Combine egg and soy sauce, Stir into rice mixture. Cook, stirring 2 to 3 minutes or until heated.

Makes 6 servings.

*Or use 8 oz peeled, deveined raw shrimp, coarsely chopped.

Pork chop jambalaya

6-8 pork chops

1 lb pork sausage cut in 1 inch pieces

1 onion, diced

1 bell pepper, chopped

2 ribs celery

1 tbs minced garlic

1 bunch green onions

1 bunch parsley

1/4 lb margarine or butter

2 apples, cored and peeled and diced

1 can peas, drained

2 cups raw rice

3 cups beef bouillon

Melt margarine or butter in large, heavy roaster. Brown onions, pepper, celery and garlic until wilted. Remove onion mixture from pot. In same pot, brown pork chops and sausage. Remove from pot. Cut pork chops in one inch pieces. In same pot in left over butter and pork chop grease, add raw rice and brown in grease until brown. Add onion mixture, meat, apples, peas, bouillon, chopped green onions and parsley to rice. Season to taste. Stir well! Bake covered in 350F oven 1-1/2 hours.

Serves 8-10 people.

Rice Mexicali

2-1/2 tbs vegetable oil

1 med bell pepper

1 med onion

One 16 oz can Rotel tomatoes

1/4 tsp oregano

1/4 tsp basil

1 tsp parsley

2/3 cup water

1 cup uncooked rice

Salt and pepper to taste

On medium heat, saute onion, bell pepper, and mushrooms in oil until tender, about 8 minutes. Add water, tomatoes and spices. Stir well. Add uncooked rice, stir well. Lower heat and cover until rice is done or liquid is absorbed, about 25 minutes.

Serves 6.

Special authorization has been granted to Al Simon's Cajun Microwaves to post these recipes from the CD, "MEPoL's Cajun Country Recipe Collection."