Spicy Swiss Bliss Pork Chops (or Venison)

1 (10 ounce) can Ro-Tel tomatoes or any brand tomatoes and green chilies (omitted)
1 tablespoon cornstarch (omitted)
chopped fresh parsley (to garnish) (omitted)
1/4 teaspoon salt (omitted)
1 envelope onion soup mix
1 (14 1/2 ounce) can diced tomatoes (diced tomatoes with onion & garlic)
1/2 large green bell pepper (1/4 green and 1/4 orange)
1 tablespoon butter
1 tablespoon A-1 Steak Sauce or steak sauce
pepper, to taste
2 lbs venison, cut into 1 inch thick chunks or pork chops (3 pork chops)
Instructions
1. Line a 13X9 inch casserole dish with foil- this foil has to be large enough to fold over and seal tightly
after the food is arranged in the dish.
2. Preheat oven to 350 F. (275 for pork chops)
3. Spread center of foil with margarine. (dropped in little bits across the bottom, 3 bits under each chop)
4. Cut steak into serving portions and arrange, slightly overlapping on foil. (3 chops, side by side)
Combined diced tomatoes, steak sauce, soup mix, diced peppers, black pepper, and several dashes of salt free garlic and herb mix instead of steps 5 & 6
5. Sprinkle with onion soup mix, green pepper, tomatoes and seasonings.
6. Mix the Steak Sauce with the reserved tomato juice and cornstarch.
7. Pour over meat and vegetables.
8. Bring foil up over and double fold edges to seal tightly.
9. Bake 2 hours. (or until fork tender then uncover and bake for 15 more minutes)
10. Roll back foil and sprinkle with chopped fresh parsley. (Roll back foil, serve, eat)

before cooking

after cooking

From Family Oven

Thai Lime Roast Chicken

1 medium (approx. 4 lbs) whole chicken (split fryer) 1/2 cup chicken stock Lime Marinade/Sauce: 1/2 cup lime juice 1/4 cup rice vinegar, OR substitute regular white or apple cider vinegar 1/3 cup fish sauce 1/2 cup loosely packed brown sugar 7-8 cloves garlic, minced, OR 1 Tbsp. bottled pureed garlic 1-2 fresh red chilies, minced, OR 1 tsp. dried cayenne pepper 3 sliced green onions lime wedges
Preparation: Preheat oven to 350 degrees. Empty cavity of chicken, rinse and pat dry. Place chicken in a deep roasting pan or casserole dish with a lid, or foil for cover. Place marinade/sauce ingredients in a sauce pan and stir over medium-high heat until it reaches a light boil and sugar dissolves. Reduce to minimum, stirring occasionally for several minutes, until sauce thickens slightly. Pour 1/3 of this sauce over chicken. Thoroughly coat the chicken by spooning it over. Reserve remaining sauce for later. Add 1/4 cup stock to the bottom of the roasting pan, then cover and place chicken in oven 1 hour. Remove from oven and use a ladle to spoon juices from the bottom of the pan over the chicken. Cover and return to the oven 1 more hour. Remove from oven and spoon 2-3 more Tbsp. of the lime marinade/sauce you reserved earlier over chicken (the sauce may have become thick by this time, almost like a syrup; this is fine - it will "melt" when it touches the hot flesh of the chicken. There should still be moisture (juices) in the bottom of the roasting pan - if not, add 1/4 cup more stock. Cover and roast until inner flesh is well cooked (30 minutes to 1 hour, depending how large of a chicken you're roasting). Finally, uncover chicken and return to oven 15 minutes, until skin has turned golden-brown. Using a ladle, scoop out 1/3 cup of the juices from the bottom of the roasting pan and add to the reserved lime sauce. Place over medium heat, stirring occasionally until sauce is warm. Taste-test it, adding a little more sugar, if desired, or a little more fish sauce if not salty enough. Add more fresh minced chili or cayenne pepper if more spice is desired. To serve, either place the whole chicken on a platter, and pour the sauce over or serve it on the side. OR, place chicken on a chopping board, and chop it into pieces. Place the pieces on a serving platter. Pour sauce over, then top with sliced spring onions. ENJOY!

Recipe from LAW