Baked Pork Chops and Rice and Spinach and Orange Salad

Baked Pork Chops and Rice
Salt and pepper to taste
6 pork chops
Oil
1 C uncooked brown rice
1 (8 oz) can tomato sauce
2 Tbsp. oil
1 ½ water
1 Tbsp dry minced onion
½ C shredded cheddar cheese
1 clove garlic, minced

Season the pork chops with salt and pepper and brown on both sides in a small amount of oil. In a medium bowl mix together everything except pork chops. Place combined ingredients in a 9 x 13 inch baking dish. Arrange pork chops on top and cover. Bake at 350 degrees for 1 hour and 15 minutes or until meat is tender and rice is cooked through.

Spinach and Orange Salad
1 bag spinach
1 can (11 oz) mandarin oranges
1 small cucumber, peeled and sliced

Dressing:
1 C mayonnaise
1 ½ Tbsp. caraway seeds
2 Tbsp. lemon juice
¼ C honey

In a salad bowl combine the salad ingredients. In a separate bowl combine the ingredients for the dressing. Drizzle dressing over salad before serving.

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Orange Bundt Cake with Orange Marmalade Cream Cheese Filling

Orange Bundt Cake with Orange Marmalade Cream Cheese Filling
Cake:
1 Tsp. orange zest
1 C. butter, softened
1 ½ C sugar
1/3 C. orange juice
5 eggs
3 C. flour
2 tsp baking powder
½ tsp salt
2/3 C milk

Filling:
8 oz. cream cheese, softened
¼ C sugar
1 Tbsp. orange juice
½ C orange marmalade


Glaze:
1 C. powdered sugar
2 Tbsp. orange juice
1 tsp. lemon zest

Combine all the filling ingredients together and set to the side. For the cake cream together butter and sugar until light and fluffy. Add orange juice and zest, blend well. Beat in the eggs 1 at a time, beating well after each addition. In a separate bowl combine the flour, baking powder, and salt. Add the flour mixture to the wet mixture a little at a time, alternating with the milk, blend until smooth. Pour ½ of the cake batter into a 12 cup greased bundt pan. Add the filling, keeping it towards the center and away from the sides, top with remaining cake batter. Bake at 350 degrees for 50-60 minutes or until cake springs back when touch and pulls slightly away from the sides of the pan. Cool for 5 minutes in the pan, then turn out onto a cooling rack and cool completely. Mix the powdered sugar, orange juice and zest for the glaze and drizzle over the top of the cake.

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