Pre-heat oven to 350 unless yours is like ours, we have to use 325.

3-4 thick-cut pork chops (depending on how many you're feeding)
1 can Cream of Mushroom Soup
1 can Cream of Celery Soup
Good size clove garlic crushed
Seasonings of choice (we like Herb & Garlic). Grandma uses lots of garlic here.
Little bit of wine if you like. (Grandma likes that part too)

Melt margarine and saute garlic in pan.
Add pork chops and sear both sides to lock in juices.
Mix soups with 1-1/2 cups water on stove top to warm up a bit first.
Add all seasonings and wine. Mix together.
In oven pan/roaster add pork chops and sauce. Be sure there is enough to cover the chops.
Cover and cook for 30/35 minutes.

check for tenderness.

Serve with wide noodles and use the sauce for your country gravy.
Oh..Grandma says veggies too. Boy, she never lets up on those veggies!

1/3 cup apple juice 1/3 cup maple syrup
3 Tbsp soy sauce 2 Tbsp finely chopped onion
2 garlic cloves minced 4 salmon fillets (about 2 lbs)

In a bowl, combine the first five ingredients. Remove 1/2 cup for basting, cover and refrigerate. Pour remaining marinate into a large closeable plastic bag. Add salmon, seal bag and turn to coat. Refrigerate for 1 to 3 hours.
Drain and discard marinade. Broil salmon 4 inches from the heat for 5 minutes. Baste with reserve marinade.

Contributed by Amy McClure