Potato Salad for Two

4 Bacon Strips
1 Tablespoon Cornstarch
1/3 Cup Sugar
1/2 Cup Water
1/4 Cup Vinegar
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 Can (15 ounces) Sliced Potatoes, drained
Minced fresh parsley

In a skillet cook bacon until crisp. Remove bacon, drain, reserving 2 Tablespoons of drippings in skillet.

Crumble bacon and set aside.

Add cornstarch and sugar to reserve drippings, stir until smooth.

Add water, vinegar, salt and pepper; cook and stir over medium heat for 3 to 4 minutes or until thickened and bubbly.

Stir in potatoes and bacon. Cook for 2-3 minutes or until heated through.

Serve warm or at room temperature. Garnish with parsley.

Elegant Pork Chops

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2 Pork Loin Chops (1 inch thick)

1 Tablespoon Cooking Oil

1 Can (10-3/4 ounces) Condensed Cream of Mushroom Soup, undiluted

3/4 Cup Milk

3/4 Cup Uncooked Instant Rice

1/8 teaspoon Onion Powder

1/8 teaspoon Garlic Powder

Dash Pepper

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In a skillet over medium heat, brown pork chops in oil; set aside.

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In an ungreased 8 inch square baking dish, combine soup, milk, rice and seasonings, mix well.

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Top with pork chops.

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Cover and bake at 350 degrees for 45 minutes or until meat is tender.

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Uncover and bake 5 minutes longer.

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Let stand for 10 minutes before serving.