GRILLED PORK & ASPARAGUS WITH LEMON DRESSING

1 large lemon
1 tbs sugar
1/2 tsp Dijon mustard
1/8 tsp + 1/2 tsp salt
1/8 tsp + 1/4 tsp pepper
2 tbs + 3 tsp olive oil
1 tbs minced chives
4 boneless center cut pork chops
2 bunches asparagus, trimmed

Cut a thin slice from the top and bottom of the lemon, exposing the flesh. Stand lemon upright and cut off the thick peel following the contour of the fruit and removing all the white pith and membrane.

Holding lemon over a bowl, remove lemon sections from membrane. Discard seeds and let sections fall into the bowl. Squeeze remaining membrane to extract juice into bowl. Break sections into pieces.

Whisk 1 tbs water, sugar, mustard, 1/8 tsp salt and 1/8 tsp pepper into the lemon. Whisk in 2 tbs oil. Stir in chives, set aside. Heat grill. Brush pork with 2 tsp oil. Sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Grill pork 4 min. on each side or until done.

Brush asparagus with remaining oil. Place on grill and grill 6 min. turning, or until crisp tender. Sprinkle with remaining salt. Serve pork and asparagus topped with dressing. Serve with lemon wedges. MAKES 4 SERVINGS.*

Italian Cream Cake # 1

INGREDIENTS FOR CAKE:

2 cups sugar
1/2 cup shortening
1/2 cup oil
5 eggs, separated
1 teaspoon baking soda
1 cup buttermilk
2 cups flour
1 cup angel flake coconut
1/2 teaspoon butter flavoring
1/2 teaspoon vanilla

INGREDIENTS FOR ICING:

One 8-ounce package cream cheese
1/2 cup margarine
One 1-pound box confectioners sugar
1-1/2 cups chopped pecans
1/2 teaspoon butter flavoring
1/2 teaspoon vanilla

TO PREPARE CAKE:

Combine sugar, shortening, and oil. Add egg yolks one at a time, beating after each addition. Stir soda into buttermilk. Add buttermilk alternately with flour to batter. Fold in coconut. Beat egg whites and fold into mixture. Add flavorings. Pour into 3 greased and floured 9-inch pans. Bake in 350 degree oven for 25 minutes. Cool cake layers before icing.

TO PREPARE ICING:

Combine cream cheese and margarine. Beat in sugar gradually. Add pecans and flavorings. This makes lots of icing for each layer top and sides.
SERVES: 16
Copyright 1994 The Junior League of Baton Rouge, Inc. All rights reserved.

ITALIAN CREAM CAKE # 2

Italian Cream Cake

INGREDIENTS:
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup shortening
1/2 cup butter
2 cups sugar
6 egg yolks
1 teaspoon vanilla
1 cup buttermilk
1-1/2 cup flaked coconut, lightly toasted
6 eggs whites
---
Frosting:
8 ounces cream cheese, softened
1 pound powdered sugar
1/2 cup butter, softened
1teaspoon vanilla
1 cups chopped pecans, lightly toasted
PREPARATION:
Preheat oven to 350 degrees F. Grease and flour 3 8-inch round cake pans. With a wire whisk combine flour,
baking soda and salt. Set aside. In a large bowl, cream shortening, butter and sugar. Stir in vanilla.
Add egg yolks, 1 at a time. Flour mixture is added alternately with buttermilk. Stir in coconut. Beat egg
whites until stiff. Gently fold whites into cake batter. Pour into prepared pans. Bake 25 minutes.
Cool cake layers in pans for 5 minutes. Remove to cool completely on racks. Blend together cream cheese,
butter. Add powdered sugar a little at a time. Stir in vanilla. Place bottom layer on serving plate. Frost
with 1/4 of the frosting. Sprinkle layer with 1/4-cup nuts. Top with next layer. Frost with 1/4 of the frosting.
Sprinkle layer with another 1/4 cup of nuts. Place top layer on middle layer. Ice sides of cake with half of
remaining icing. Frost top of cake with last of the frosting. Sprinkle remaining nuts all over the cake.

Refrigerate any leftover cake.

Favorite Toasted Oatmeal Cookies (T&T)

Favorite Toasted Oatmeal Cookies (T&T)

Source: Adapted from A Collection of the Very Finest Recipes Ever
Assembled into One Cookbook, 1979. (Yes, that really IS the title)!!

3/4 cup butter or margarine (I use butter)
2 1/2 cups old-fashioned raw oats
1/2 cup flour
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup brown sugar
1 egg
1 teaspoon vanilla (I use 2 teaspoons)

Optional :
1/2 cup coconut
1/2 cup chopped walnuts
1/2 cup raisins

Heat oven to 375 degrees. In medium skillet, over medium heat, heat
butter until melted. Add oats; stir constantly until golden, about 5
minutes. Remove from heat and cool slightly.

Meanwhile, sift flour with cinnamon (if using), salt and soda; set
aside. In large bowl, combine sugar, egg and vanilla extract. Beat
until light with wooden spoon or mixer at medium speed.

Stir in oats and flour mixtures and mix well.

Drop by teaspoon onto ungreased cookie sheet. (I use a 2 tablespoon
capacity "ice cream" scoop, then flatten dough slightly before
baking).

Bake 10 to 12 minutes; cool and enjoy. A truly delicious oatmeal
cookie!!

Filled Oatmeal Cookies

Cookies:
1 cup shortening
2 cups brown sugar
2 cups all-purpose flour
2 eggs
2 teaspoons baking soda
2 teaspoon cinnamon
1 teaspoon vanilla extract

Filling:
1 box confectioners' sugar
5 tablespoons shortening
1 teaspoon vanilla extract
Dash of salt
5 tablespoons evaporated milk

Cookies:
Cream sugar and shortening, beat in eggs. Mix baking soda and flour,
then add all dry ingredients and mix with creamed mixture. Stir in
vanilla extract. Wrap and chill for at least 1 hour or longer.
Pinch off in small amounts to form a ball by rolling in hands. Bake at
350 degrees for 8 to 10 minutes.